Old Delhi Style Chicken Curry

Serves: 4


Ingredients:
1 tsp ginger paste
1 tsp garlic paste
1 1/2 tsp chilli powder
juice of 1/2 lemon
1 3/4 lb boned chicken thighs
3 1/2 oz plain yoghurt
1/4 tsp ground garam masala


For the sauce:
2 3/4 lb tomatoes
1in piece ginger root, crushed
4 garlic cloves, peeled
4 green cardamom pods
2 cloves
1 cinnamon leaf
1 1/2 tbsp Kashmiri chilli powder
1/2 stick butter (1/4 cup)
1in ginger, chopped
1/4 tsp garam masala
1/3 cup heavy cream
2 green chillis


Instructions:
1. Preheat oven to 220. Make marinade and mix together ginger paste, garlic paste, salt, chilli powder and lemon juice in a large bowl. Add chicken and using your hands, coat pieces in mixture. Set aside 20 mins.
2. Mix yoghurt with garam masala and apply to marinated chicken. Set aside 10 mins.
3. Thread chicken onto skewers. Cook for 15-18mins (turn after 10).
4. While cooking, make the sauce. Place tomatoes in pan with 1/2 cup water. Add crushed ginger, garlic, cardamom pods, cloves and cinnamon leaf. Cook until tomatoes are soft and broken. Remove from the heat, and puree mixture.
5. Return to pan and boil. Stir in chilli powder. Cook until thickening. Add chopped ginger, green chillies, and cream. Continue simmering. Remove from the heat and add garam masala. Mix well.
6. Remove chicken from skewers and coat in sauce. Serve on rice.


Taken from Curry Cuisine.


Notes:
Replaced green chillis with chilli flakes. A little bit hot, so I halved the chilli powder/flakes.  In future, would quarter the chilli powder/flakes.

Chicken Tikka Masala

Serves: 4


Ingredients:
4 skinless chicken breast fillets
150ml natural yoghurt

1 garlic clove, peeled and crushed
2.5cm piece fresh root ginger, peeled and grated
1 tsp chilli powder
1 tbsp ground coriander
2 tbsp lime juice
twist of lime, to garnish
freshly cooked rice, to serve


For the masala sauce:
15g unsalted butter
2 tbsp vegetable oil
1 onion, peeled and grated
1 green chilli, de-seeded and finely chopped
1 tsp garam masala
150ml double cream
salt and freshly ground black pepper
3 tbsp fresh coriander leaves, roughly torn


Instructions:
1. Preheat oven to 200ºC, 15 minutes before cooking. Cut each chicken breast across into 3 pieces, then make 2 or 3 shallow cuts in each piece. Put in a shallow dish. Mix thogether the yoghurt, garlic, ginger, chilli powder, ground coriander and lime juice. Pour over the chicken, cover and marinate in the refrigerator for up to 24 hours.
2. Remove the chicken from the marinade and arrange on an oiled baking tray. Bake in the preheated oven for 15 minutes, or until golden brown and cooked.
3. While the chicken is cooking, heat the butter and oil in a wok and stir-fry the onion for 5 mins, or until tender. Add the chilli and garam masala and stir-fry for a few more seconds. Stir in the cream and remaining marinade. Simmer over a low heat for 1 minute, stirring all the time.
4. Add the chicken piece and cook for a further 1 minute, stirring to coat in the sauce. Season to taste with salt and pepper. Transfer the chicken pieces to a warmed serving plate. Stir the chopped coriander into the sauce, then spoon over the chicken, garnish and serve immediately with freshly cooked rice.


Taken from "Curries - Essential Recipes"


Notes: Used 1/4 tsp chilli flakes rather than green chilli. 

Authentic Indian Curry

Serves: 4


Ingredients:
2 pounds boneless skinless chicken breast, cubed

1 cup onions, diced

1 large tomato, diced

1 tbsp cumin, toasted and ground

1 tbsp coriander, toasted and ground

1 tsp turmeric

2 tsp ginger, ground

5 gloves garlic, minced

2 tsp salt (or to taste)

1 tsp ginger, chopped

1 tbsp lemon juice

1 tbsp mustard seed (black)

1 tsp red pepper (or to taste)

1/2 tsp cinnamon, freshly ground

Curry leaves- one or two stems

Instructions:
1. Brown the onions in 1tbsp of oil. Then add garlic, ginger, cumin, coriander, red pepper, cinnamon and turmeric. Add the tomato and salt. Cook for a few minutes.
2. Add the ginger, lemon juice and mustard seeds. Add the curry leaves (whole) and the chicken.
3. Cook until the chicken is cooked through, 10-15mins.
4. Serve over rice and garnish with fresh cilantro.

Taken from "Sparkrecipes.com"

Aromatic Chicken Curry

Ingredients
125g/4oz red lentils
2 tsp ground coriander
1/2 tsp cumin seeds
2 tsp mild curry paste
1 bay leaf
small strip lemon rind
600ml/1 pint chicken stock
8 chicken thighs, skinned
175g/6oz spinach leaves, rinsed and shredded
1 tbsp fresh chopped coriander
2 tsp lemon juice
salt and pepper

Instructions
1. Put the lentils in a sieve and rinse under cold running water. Dry fry the ground coriander and cumin seeds in a large saucepan over a low heat for about 30 seconds. Stir in the curry paste.
2. Add the lentils to the saucepan with the bay leaf and lemon rind, then pour in the stock.
3. Stir, then slowly bring to the boil. Turn down the heat, half cover the pan with a lid and simmer gently for 5 minutes, stirring occasionally. Secure the chicken thighs with cocktail sticks to keep their shape. Place in the pan and half cover. Simmer for 15 minutes.
4. Stir in the shredded spinach and cook for a further 25 minutes or until the chicken is very tender and the sauce is thick. Remove the bay leaf and lemon rind. Stir in the coriander and lemon juice, then season to taste with salt and pepper. Serve immediately with rice and a little yoghurt.

Taken from Curries, Essential Recipes