indian style

This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It&amp;rsquo;s also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.

Winter Squash and Wild Mushroom Curry

vegetable oil

butternut

Kosher salt and black pepper

green chiles,

shallots

black mustard seeds

cumin seeds

curry leaves (optional)

garlic cloves,

coriander

cayenne

turmeric

coconut milk

lime juice

Cilantro sprigs,

This homemade sweet, sticky mango chutney has a slight spiciness, It makes the perfect accompaniment for any curry!

🗂 Mango Chutney Recipe

tsp ghee ((or sunflower or olive oil))

onion (finely diced)

garlic (minced)

tsp garam masala

fenugreek ((optional dont worry

tsp salt

tsp cumin seeds

nigella seeds

mangos

350 ml (1 1/2 cups) white wine vinegar

400 g (2 cups) caster sugar (granulated sugar)

Add the ghee to a saucepan and heat over a medium heat.

Onion

Add the onion and fry stirring often for 6-8 minutes, until the onion starts to soften and turn transluscent.

Garlic

Add in the minced garlic, stir and cook for another minute.

Spices

Now add in the garam masala, fenugreek, salt, cumin seeds, and nigella seeds and fry, continuously stirring, for 2 minutes until the spices start to release their fragrance.

Mangoes

Add in the chopped mangos and stir together.

Sugar

Now add in the sugar and white wine vinegar.

Stir

Stir everything together and bring to the boil.

Simmer

Turn down the heat and gently simmer, uncovered, for one and a half hours, stiring a couple of times during cooking until you&#39;ve got that signature chutney consitency.

Serve

Turn off the heat and allow to cool befor serving.

Indian-style Chicken Potato Tikka Masala

floury potatoes (e.g. Rooster) (approximately 600 grams)

tablesp. rapeseed or olive oil

onions,

green finger chilli, seeded and finely chopped (optional)

3cm piece of fresh ginger, grated

tablesp. chicken tikka masala paste

red peppers,

tomato purée

tin of chopped tomatoes (or you can use fresh tomatoes)

water

chicken breasts,

fresh coriander, chopped

tablesp. almonds

lime,

Salt and black pepper

There's so many different ways to cook butter chicken – discover Romy Gill's take on this iconic dish.

Butter chicken

(1 lb 10 oz) skinless, boneless chicken (thighs

FOR THE MARINADE

(½ oz) ginger root, peeled and grated (shredded)

garlic cloves, peeled and grated (shredded)

tsp tandoori masala

tsp cumin

tsp coriander

tsp black pepper

salt

tbsp yoghurt

juice of ½ lemon

milliliters (1 fl oz/2 tbsp) sunflower oil

FOR THE SAUCE

(1 lb 2 oz) tomatoes

(2 oz) butter

(3/4 oz) ginger root, peeled and grated (shredded)

tomato purée (paste)

tsp chilli powder

tsp sugar

(1½ oz) ground cashew nuts

milliliters (1 fl oz/2 tbsp) double (heavy) cream

6–8 green cardamom seeds, crushed

tsp dried fenugreek leaves (kasoori methi)

TO SERVE

Indian flatbreads or rice

To make the marinade, mix all of the marinade ingredients together in a large bowl. Prick the chicken pieces with a fork to allow the marinade to penetrate the meat. Add the chicken to the bowl and stir well to coat thoroughly. Cover the bowl and set aside in the fridge to marinate for at least a couple of hours.

When ready to cook, preheat the oven to 180ºC fan/400ºF/gas 6. Spread the marinated chicken out on a baking tray and cook in the hot oven for 15 minutes.

While the chicken is cooking, make the sauce. If the chicken finishes cooking before you have finished making the sauce, switch the oven off after the 15 minutes and leave the meat to rest in the oven.

Blanch the tomatoes in a bowl of boiling water for a few minutes, then remove their skins. Cut into quarters and remove the seeds, then roughly chop and place in a food processor. Blitz to a smooth purée.

Heat the butter in a saucepan over a medium heat. Once the butter has melted, add the ginger and garlic and cook for 1 minute. Add the puréed fresh tomatoes as well as the tomato purée and cook for 8–10 minutes until the tomatoes are cooked through, stirring regularly to avoid them sticking and burning. Add all the spices, chilli powder, salt and sugar, mix well and cook for a further 2 minutes until emulsified. Lower the heat, then add the ground cashew nuts and cream, and stir well. Add 500–600 ml (20–24 fl oz/ 2½ cups–scant 3 cups) water – the quantity you choose to add depends on how runny you want the sauce to be. Bring the mixture to a boil, and when it starts bubbling, add the chicken, lower the heat and cook for a further 8–10 minutes.

Sprinkle over the cardamom seeds and dried fenugreek leaves. Stir and leave to rest for at least 10 minutes before serving with rice or any Indian flatbreads.

Top 4 indian style recipes from across the web

The most viewed indian style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Winter Squash and Wild Mushroom Cur...

🗂 Mango Chutney Recipe

Indian-style Chicken Potato Tikka M...

Butter chicken

Top 4 indian style recipes from across the web

The most viewed indian style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Winter Squash and Wild Mushroom Cur...

🗂 Mango Chutney Recipe

Indian-style Chicken Potato Tikka M...

Butter chicken

The most viewed indian style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine