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Chicken Naga Masala

December 1, 2011 by Projectspice

Ingredients:
  • 400g Chicken breast (Cubed)
  • 250g (half a large pot) Plain Yogurt
  • 1-2 tbsp Lime Juice (or lemon)
  • 1 tbsp Naga Masala Seasoning
  • 1 tsp Paprika
  • 1 tsp Salt
  • 3 tbsp Cooking Oil
  • 1 Large Onion
  • 2″ Piece Root Ginger (chopped)
  • 4 Garlic Cloves
  • 2 Red Chillies (Sliced)
  • 1 400g can chopped tomatoes
  • 1 tbsp Tomato Puree
  • 1 tsp Garam Masala
  • Fresh coriander & Lemon slices to Garnish

Method:

  • In a Bowl add the Chicken, yoghurt, Naga Masala, Paprika, Lime juice & Salt. Mix Well. Place in the fridge & marinate for at least 2 hours or over night for better results. (1x tbsp of Naga Masala seasoning will give you a HOT curry, just use 1-2 tsp for a milder taste)
  • Finely whiz the Onions, Garlic & Ginger in a food processor (Or chop finely if you dont have a processor) Put to one side.
  • Mix Tomatoes,tomato puree & Chillies. Again put to one side.
  • Empty the Chicken & Yorghurt mixture into a roasting tin & place under a hot grill until the chicken starts to brown on each side.
  • Heat the oil in a pan & add the Onion, garlic & ginger to the oil & fry on a medium heat until soft & golden. Stir frequently
  • add the Tomato chilli mixture, cover and cook for 10 mins.
  • add the grilled chicken & contents of the roasting tin into the pan, stir well. Cover & cook for a further 10 mins on a low heat. add a little water or more yogurt if the sauce is a little thick.
  • When Ready to serve sprinkle with the Garam Masala & garnish with the freshly chopped Coriander and serve with Rice or Naan bread. Decorate with lemon slices. Enjoy!

Serves 4

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Chicken Vindaloo

August 9, 2011 by Projectspice

This recipe has been exclusively written for the Chilefoundry, a website that I write a monthly recipe for. It’s dedicated to ‘all things’ hot! Chillies sauces, recipes, spicy food, news & reviews can all be found over at The Chile Foundry 

Marinade Ingredients:

  • 1 tsp mixed white/brown mustard seed
  • 1 tsp cumin seed
  • 1 whole clove
  • 8 x Hot green chillies (Thai, finger, birds eye)

Grind these ingredients to a paste in a pestle & mortar. Put to one side.

Paste Ingredients:

  • 1 x large cooking Onion, roughly chopped
  • 20-25g fresh garlic
  • 10-15g fresh ginger
  • 1 tbsp lemon juice
  • 2 tsp paprika
  • 2 tbsp cider vinegar
  • 1 tbsp water
  • A good grind of salt & pepper

Whizz the ‘paste’ ingredients in a food processor/blender until a smooth paste is achieved. put to one side.

Curry Ingredients:

  • 2 tbsp oil
  • 1 onion, sliced into half rings
  • 3 chicken breasts, cubed
  • 15-20 curry leaves
  • 2 tsp cayenne pepper
  • ½ cup (125ml) cider vinegar
  • A good pinch of salt
  • ½ tsp sugar
  • halved chilies & fresh coriander to decorate

Method:

  1. Smear your marinade on to the cubed chicken, making sure it’s well covered. Place in the fridge for at least 30 mins.
  2. In a hot pan, add your oil & fry your onion for 2-3 mins. Now add your marinated chicken to the pan, making sure to add all the marinade too. Cooking for 5 mins until the chicken has taken on some colour, stir frequently.
  3. Pour in the paste you made earlier, stir & cook for a couple of minutes.
  4. Now sprinkle in your curry leaves & cayenne pepper, stir & cover the pan, cook for a further 5 mins.
  5. Add the cider vinegar, bring to the boil & add the salt and sugar. Cover the pan & simmer on a low heat for 25 mins.
  6. Uncover & stir for 5 mins to thicken slightly. Decorate with fresh chillies & coriander.

Serve with rice or Naan bread & Enjoy!

Serves 4

Cooks tip: If the word ‘Vindaloo’ scares you off because you think it will be too hot for you? Just adjust the chilli & cayenne pepper quantity to your own liking. On the other hand if you think that this isn’t hot enough for you…try upping the chillies or swap them for ‘Habanero‘ or ‘Naga‘s

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Chana Masala

July 31, 2011 by Projectspice

As a rule of the thumb, you can often tell how good a curry restaurant is just by the quality of the ‘Chana Masala’. This recipe won’t disappoint & will have you paying the bill everytime.
Ingredients:
  • 1 tsp coriander seed
  • 1 tsp cumin seed
  • 3 tbsp oil
  • 2 small cooking onions (finely chopped)
  • 12g garlic (pulped)
  • 12g ginger (pulped)
  • 1 green finger chilli (chopped)
  • 400g can chopped tomatoes
  • 1 400g can chick peas
  • 1 400g can brown chickpeas (kala chana)
  • 1 cup (250ml) water
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • salt
  • ½ tsp garam masala
  • 1 tbsp lemon juice
  • chopped fresh coriander
Method:
  1. In a hot pan dry fry the coriander & cumin seed for a minute, remove  from the heat and grind in a pestle & mortar. Put to one side
  2. Heat the oil in a same pan, add the onion, garlic & ginger & fry for 2-3 mins then add the green chilli, cook for a further 2 mins until the onions have softened.
  3. Stir in the tomatoes & cook for 10 minutes, stirring frequently. Now add the ground coriander,cumin, turmeric & chilli powder along with the water & a good pinch of salt, stir & bring to a boil.
  4. Drain the chick peas & add them to the pan, stir & cover with a lid. Simmer for 25 mins
  5. Just before you are about to serve, stir in the toasted ground spices along with the garam masala & lemon juice
  6. Decorate with freshly chopped coriander & serve.
Serve with rice or bread as a main course or as a side dish. Enjoy!
Serves 4

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Poona Lamb Shank

November 26, 2010 by Projectspice

Marinade:
  • 1 tsp crushed dried chilli flakes
  • 1 tbsp garlic & ginger paste
  • ½ tsp turmeric
  • 2 tbsp yoghurt
  • 1 tbsp lemon juice
  • 1 tbsp oil
Mix all ingredients above & smear over 2 lamb shanks, cover & refrigerate for at least 2 hours, but 6-8 hours would be better. When your ready to cook, carry on below.
  • 2 medium onions, chopped
  • 3 tbsp oil
  • 1 tbsp garlic & ginger paste
  • 2 dried red chillies
  • 4 cloves
  • ½ tsp cinnamon
  • 4 green cardamom pods
  • 1 black cardamom pod
  • 1 tbsp coriander seeds
  • 1 tsp poppy seeds
  • ½ tsp turmeric
  • 1 tbsp tomato purée
  • 150ml water
Method:
  • Put the oven on to gas mark 4 or 160C
  • Heat the oil in a heavy based Casserole pan, add the onion, garlic & ginger & fry for 3-4 mins
  • In a pestle & mortar, grind the dried chillies, cloves,cardamoms,coriander & poppy seeds, add to the pan along with the turmeric & stir for a minute.
  • Add the lamb shanks with all the marinade to the pan & sauté to seal on each side for a minute or two.
  • Now add the tomato purée & 150ml of water, stir & bring to a boil
  • Cover with a lid and transfer the pan to the oven & cook for 1 hour until the meat is tender.
  • Remove the meat from the pan & keep warm whilst you whiz the sauce in a blender & then pass it through a sieve to achieve a smooth gravy.
Serve the lamb shanks with the sauce poured over & with rice or bread. Enjoy!
Serves 2-4

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