Curry on Arshad Siddiqui

Afghani Chicken Curry

Tue, 06 Sep 2016 14:40:00 +0100

Afghani Chicken Curry #

A rich and mildly spiced chicken curry, infused with creamy yoghurt, fragrant spices, and finished with a smoky flavour. This North-Western recipe delivers flavour and tenderness in every bite.

Ingredients #

500 g Chicken
½ cup Mustard oil
2 tbsp Coriander leaves
1 inch Ginger (roughly chopped)
5–6 Garlic cloves
2 Green chillies
1 medium Onion (roughly chopped)
2 tbsp Cream + 2 tbsp Milk
½ Lemon (juice)
1 cup Yoghurt
¾ tsp Black pepper powder
Salt (to taste)
1 tsp Special Bhuna Masala (see below)
½ tsp Garam Masala

Method #

Grind coriander leaves, green chillies, ginger, garlic, and onion into a fine paste.
Marinate the chicken with:
- Ground paste
- Cream + milk mixture
- Yoghurt
- Lemon juice
- Salt, black pepper, and Bhuna masala
- Mix well and marinate for at least 30 minutes (preferably overnight).
Heat mustard oil in a saucepan.
Remove chicken pieces from marinade (keep the masala aside) and fry until lightly golden. Set aside.
In the same oil, add the leftover masala and:
- Cook covered for 10 minutes:
  - 5 minutes on high flame (stirring occasionally)
  - 5 minutes on low flame
- Add some water and bring to a boil.
Add fried chicken to the boiling gravy. Cover and cook for 15–20 minutes.
Add garam masala, stir well, and turn off the heat.

Optional Smoky Flavour (Dhungar Method) #

Heat a small piece of charcoal till red-hot.
Place it in a small steel bowl within the saucepan.
Pour 1 tsp ghee over the coal and immediately cover the pan tightly.
Let it sit for 10 minutes for the smoky aroma to infuse the curry.

Bhuna Masala (Dry Spice Blend) #

A simple, aromatic dry masala that enhances this dish:

Mint Chicken Curry

Mon, 09 Sep 2013 02:30:00 +0100

Mint Chicken Curry (Pudina Murgh) #

Ingredients #

Chicken – 1 whole (baby chicken preferred)
Onions – 4 (sliced)
Curd – 1 cup
Black pepper – 8
Green cardamom – 7
Cloves – 5
Cumin seeds – 1 teaspoon
Cinnamon – 2 small sticks
Red chilli powder – 1 teaspoon (or to taste)
Salt – to taste
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Fresh coriander leaves – 2 tablespoons (chopped)
Fresh mint leaves – 2 tablespoons (chopped)

Recipe #

Crush together 8 black peppers, 5 green cardamoms, 5 cloves, 1 teaspoon cumin seeds, and 1 small cinnamon stick.
Add salt, red chilli powder, ginger paste, and garlic paste to the spice mix.
Take 2 onions, slice and fry them until golden brown. Then blend to a paste and mix with 1 cup curd.
Add the fried onion-curd paste to the spice mixture.
Mix in the chopped coriander and mint leaves.
Take a baby chicken, coat it thoroughly in the paste, and marinate for 2–3 hours in the fridge.
Slice 1–2 more onions and sauté until golden brown.
Add 1 small cinnamon stick and 2 black cardamoms to the onions.
Add the marinated chicken mixture, stir, and bring to a boil.
Cover and cook on low heat until the chicken is fully done and the oil separates out.

Serve hot with naan or rice.

Shahi Paneer

Mon, 20 Oct 2014 00:00:00 +0100

Shahi Paneer is a North Indian dish, a preparation of paneer pieces in a thick, creamy gravy prepared in tomato, onion and cashew-nut paste. Because of its richness, it is usually served at parties, dinners and other occasions which require a special menu.

This is one of the paneer recipes you will find in every dhaba and restaurant, and to me brings back memories of dhaba food from my graduation days.

Egg Curry

Mon, 02 Jan 2023 00:00:00 +0100

Ingredients #

Eggs – 8 (boiled)
Potatoes – 4 or 5 small (skin off and halved)
Onions – 2 large or 3 small (chopped)
Tomatoes – 3 medium (chopped)
Green chilli – 1
Ginger garlic paste – 1 tbsp (or 2 frozen cubes)
Salt – to taste
Turmeric powder – to taste
Chilli powder – to taste
Coriander powder – to taste
Cumin powder – to taste

Whole spices:

Haandi Aloo Ghosht

Sun, 25 Dec 2022 00:00:00 +0100

Ingredients #

Lamb – 500 grams
Potatoes – 5 to 6
Onions – 2 medium
Ginger garlic paste – 2 tablespoons

Whole spices:
(specific spices not listed — add as per preference)

Spice powders:

Turmeric powder
Chilli powder
Cumin powder
Garam masala powder
Mustard oil
Salt
Fresh coriander (optional)

Recipe #

Add lamb to the haandi (cooking pot).
Add chopped onions and ginger garlic paste.
Add whole spices.
Add salt, turmeric powder, and chilli powder.
Cook for approximately 30 minutes until the lamb is slightly cooked.
Add potatoes.
Cook until both potatoes and lamb are fully done.
Add mustard oil.
Add cumin powder and garam masala powder.
Cook for a few minutes until oil separates.
Garnish with fresh coriander (optional).

Serve hot with naan, roti, or rice.

Fish Molee (Kerala)

Sun, 14 Feb 2016 03:00:00 +0000

Fish Molee / Moli or Meen Molee is a famous fish curry from Kerala (South India). The word molee literally means “stew”. Fish Molee is a preparation where fish is stewed in coconut milk and very low spiced flavor in masala is prepared, so that flavor of the fish dominates the taste of the curry.

Ingredients #

Basa Fish (or any white fish) - 600 gm (cubed)
Coconut Milk - 200 ml
White Onions - 2 medium (finely sliced)
Ginger - 1 and ½ inch (finely shredded)
Garlic - 4 cloves (cut in half, length-ways)
Black Cardamom - 2 (lightly crushed)
Cloves - 4
Cinnamon Stick - 2 (3 cm pieces)
Bay-leaf - 1
Turmeric Powder - 1 and ½ teaspoon (or 2 teaspoons)
Plain Flour - 1 teaspoon
Green Chilly - 2 (split in half, length-ways)
Salt (to taste) - 2 teaspoon
Oil (mustard) - 5 tablespoons (90 ml approx.)
Water - 1 cup
Lemon - ½

Recipe #

Add oil to a wok (Karahi), when it is hot add onions.
Fry till the edges start to turn golden brown (approx 10 minutes).
Add cardamom, cloves, cinnamon and bay leaf, fry for another 1 minute.
Add ginger, garlic, green chilly and turmeric and fry for another 1 minute.
Add flour and salt and stir in for another 1 minute.
Add fish, pour water just to cover and simmer for 3 minutes (until fish is part cooked).
Add coconut milk, bring to simmer and cook for further 2-3 minutes (until fish is cooked through).
Sharpen with lime juice.