Meat in Indian Cookery
Many Indian recipes can appear a little daunting because the list of ingredients is so long, but don't be put off. Once you have assembled the spices and marinade ingredients, you'll find the method is simple.
Butter Chicken
- 1 small onion, finely chopped
- 1" root ginger, grated
- 2 garlic cloves, finely chopped
- 2 tablespoons butter
- 2 teaspoons lemon juice
- 1 teaspoon garam masala
- 1 teaspoon mild chilli powder
- 1 teaspoon ground cumin
- 1 bayleaf
- 2 tablespoons natural yoghurt
- 1 cup single cream
- 1 cup tomato puree
- A pinch of cayenne pepper
- Seasoning to taste
- 1lb chicken pieces (thighs are better for this recipe than breast)
- 1 teaspoon garam masala
- Oil for frying
Heat 1 tablespoon oil and fry the onion. When it starts to soften add the garlic and ginger and fry for another couple of minutes. Add butter, lemon juice, garam masala, chilli, cumin and bayleaf. Cook, stirring for 1 minute. Add the tomato puree, cream and yoghurt. Stir well, bring to the boil and simmer gently for 10 minutes. Add the cayenne and seasoning. Set aside.
Heat 1 tablespoon oil and fry chicken pieces for about 10 minutes. Add garam masala and stir well to coat. Add the sauce and simmer until chicken is cooked and sauce has thickened.
Lamb Saag
- 1 packet spinach (about 1lb)
- Oil
- 3 onions, finely chopped
- 2 garlic cloves, finely chopped
- 1" root ginger, grated
- ½ teaspoon chilli powder
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1lb lamb pieces (lamb steaks not stewing lamb)
- 2 tablespoons tomato puree
- Garam masala
- Coriander leaves, finely chopped
- Salt
Wilt the spinach leaves in boiling water then drain and chop finely. Fry the onions until soft. Add garlic and ginger and fry for another minute. Add lamb, cumin seeds, chilli powder, coriander and salt to taste. Stir well and fry until the meat is browned. Add ½ cup water, and tomato puree. Cover and simmer for about 20 minutes. Add spinach and continue to simmer until the meat is cooked (about 10-20 minutes).
Sprinkle with garam masala and coriander before serving.
Tandoori drumsticks
- 2lb chicken drumsticks, skinned
- Marinade 1
- 1 teaspoon chilli powder
- 2 tablespoons lemon juice
- Salt to taste
- Marinade 2
- Small pot natural yoghurt
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 1" root ginger, grated
- 1 garlic clove, finely chopped
- 2 tablespoons lemon juice
Mix marinade 1. Make deep slashes into the chicken flesh. Rub the marinade all over the chicken and leave covered in a fridge for 30 minutes.
Make up marinade 2 by stirring all the ingredients together. Rub the marinade into the chicken pieces, making sure it gets into all the slashes. Leave, covered, in the fridge for 8 hours.
Brush the chicken pieces with melted butter and grill until cooked through. When nearly cooked, brush with butter again for a nice sheen.
Chicken Biryani
A traditional feast dish.
- 2lb boneless, skinless chicken, cubed
- 1½lb basmati rice
- ½ teaspoon salt
- 6 onions, finely chopped
- 4 garlic cloves, finely chopped
- 12 root ginger, grated
- 10 cardamoms (a mix of black and green if possible)
- 2" cinnamon stick
- 4 bayleaves
- 10 black peppercorns
- 6 cloves
- 2 teaspoons salt
- ½ teaspoon chilli powder
- 2 tablespoons natural yoghurt
- 2 large tomatoes, chopped
- Handful coriander leaves, washed and chopped
- Handful mint leaves, washed and chopped
- 1 lime, chopped
- 2 green chillies, cored and seeded
- 3 strands saffron soaked in a tablespoon warm water
- Oil
Heat some oil in a large pan. Fry the onions until soft and browner than you would usually. Remove from pan and set aside. Add more oil if necessary then add garlic, ginger, cloves, cardamoms, cinnamon, black peppers, bay leaves and fry for a minute or two.
Add chicken, salt and chilli powder and fry until chicken is browned. Add yoghurt, coriander, mint, chillies, lime and most of the onions - save some for garnish. Cook stirring frequently until chicken is almost cooked.
Meanwhile cook the rice until it is almost done. Pre-heat the oven to 180oC, gas mark 4. Grease a large lidded dish.
When rice is almost cooked, drain it and put one third of it over the bottom of the dish. Sprinkle half the saffron on top. Spread half the chicken over the rice then add another layer of rice. Sprinkle with the remaining saffron and top with chicken. Finish it off with a layer of rice. Put the reserved onions over the top, cover and bake for 20 minutes or until the rice is fully cooked.
