Dinner

Afghani Chicken Curry

September 6, 2016
Recipes, Non-Vegetarian
Afghani, Chicken, Non-Vegetarian, Curry, Dinner

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 #

  1. Grind coriander leaves, green chillies, ginger, garlic, and onion into a fine paste.
  2. 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).
  3. Heat mustard oil in a saucepan.
  4. Remove chicken pieces from marinade (keep the masala aside) and fry until lightly golden. Set aside.
  5. 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.
  6. Add fried chicken to the boiling gravy. Cover and cook for 15–20 minutes.
  7. Add garam masala, stir well, and turn off the heat.

Optional Smoky Flavour (Dhungar Method) #

  1. Heat a small piece of charcoal till red-hot.
  2. Place it in a small steel bowl within the saucepan.
  3. Pour 1 tsp ghee over the coal and immediately cover the pan tightly.
  4. 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:

Karahi Chicken

August 16, 2015
Recipes, Main-Course
Pakistani, Chicken, Karahi, Dinner

Ingredients #

  • 1 kg Chicken or Mutton
  • 3 medium Onions, cut into cubes
  • ¼ tbsp Carom (Ajwain) seeds
  • 1 inch Ginger, finely chopped
  • 3 cloves Garlic, finely chopped
  • 1 can Tomato puree
  • 1½ tsp Coriander powder
  • 1 tsp Shaan Karahi masala
  • ½ tsp Chilli powder
  • Salt, to taste
  • 4 tbsp Oil
  • ½ cup Water
  • 3 Jalapenos, sliced vertically on one side
  • 1 tbsp dried Fenugreek (Methi) leaves

Recipe #

  1. Heat oil in a wok (karahi). Add onions and fry until the edges start to turn golden brown.
  2. Add carom (ajwain) seeds and fry for 15 seconds.
  3. Add chopped ginger and garlic, fry until they release oil.
  4. Add tomato puree and sauté until oil separates from the mixture.
  5. Add coriander powder, shan karahi masala, chilli powder, and salt. Mix well.
  6. Add chicken and cook for 5 minutes, stirring occasionally.
  7. Add water, cover, and cook until the chicken is tender.
  8. Add jalapenos and dried methi leaves, cook for another 5 minutes.

Serve hot with naan or steamed rice.

Keema Baingan (Mince Meat with Roasted Eggplant)

August 22, 2016
Recipes, Non-Vegetarian
Keema, Baingan, Mince, Eggplant, Lamb, Dinner

Keema Baingan (Mince Meat with Roasted Eggplant) #

A flavourful dish combining smoky roasted eggplant with spiced lamb mince, perfect with roti or rice.

Ingredients #

  • 2 large Eggplants (aubergine / brinjal / baingan)
  • 500 g Lamb mince
  • 3 large Onions, sliced
  • 1 tbsp Ginger Garlic Paste
  • 3 Tomatoes, chopped
  • 4 Green Chillies, chopped
  • 1 bunch Green Coriander, chopped
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • Salt to taste
  • Oil
  • 1 tsp Cumin seeds (optional)

Recipe #

  1. Apply oil on the outside of eggplants and roast them directly on a low gas flame, turning occasionally until the skin is completely blackened.
  2. Place roasted eggplants in cold water. Once cool, scoop out the soft insides, discarding the blackened skin, and mash the pulp until smooth.
  3. Heat oil in a wok (karahi), add cumin seeds (if using), and let them splutter.
  4. Add sliced onions and fry until golden.
  5. Add ginger garlic paste and sauté for a minute.
  6. Add lamb mince and cook until it begins to brown.
  7. Add chopped tomatoes, green chillies, coriander, turmeric, coriander powder, and salt.
  8. Simmer on low heat for about 30 minutes, until the mince is cooked and flavours are blended.
  9. Stir in the mashed eggplant, mix well, and simmer for another 10 minutes.

Serve hot with naan, roti, or plain rice.