Authentic Chicken Desi

Impress your friends and family with this traditional village style curry, a firm favourite of ours!

 

Ingredients;

4 Chicken Breasts Diced

Vegetable Oil

4 Cloves Crushed Garlic

1 Tablespoon Grated Ginger

1 Teaspoon Red Chilli Powder

Salt to taste

1 Tablespoon Turmeric Powder

1 Tablespoon Cumin Powder

1 Tablespoon Finely Chopped Coriander

400 Grams Fresh Chopped Spinach

A Handful of Sliced Mushrooms

1 Diced Onion

1 Can of Tomatoes

2 Tablespoons Tomato Puree

Method;

1. Marinate the diced chicken breasts with vegetable oil, ginger, 2 crushed garlic cloves, red chilli powder, salt, turmeric, cumin and coriander and place in the fridge. The longer you leave the chicken to marinate the more the spices will saturate the chicken, marinate for a minimum of 30 mins.

2. Steam cook the marinated chicken for around 10 minutes or until the chicken is cooked.

3. Drain the water and in a separate pan add 30ml of vegetable oil, the spinach, mushrooms, onions, the other 2 crushed garlic cloves, tinned tomatoes and tomato puree add more red chilli powder if you would like it hot and some salt to taste.

4. Add the chicken once the vegetables are cooked and bind together by adding 60ML of single cream.

5. Serve with Naan, Chapati or Rice and enjoy!

How to ; Dal Vada

Manoj is back to teach you another recipe that you can do at home! This time we are going to teach you how to make Dal Vada, a delicious vegetarian dish of lentil dumplings. Impress your guests with this authentic Indian dish!

 

 

 

 

 

 

 

Serves 4 people.

Ingredients;

Chickpea lentils 100 grams

Red lentils 50 grams

1 chopped onion

A handful of chopped coriander

1 Table Spoon chopped fresh ginger

1 chopped green chilli

1/2 a Tea Spoon of baking powder

Vegetable oil

 

Method;

1. Wash and soak all the lentils in water for 4 hours.
2. After 4 hours drain the water.
3. Roughly grind in a food processor.
4. Add the coriander, ginger, onion, green chilli and baking soda and mix together in the food processor.
5. Heat up vegetable oil in a pan about 2cm deep or use a deep fat fryer if you have one.
6. Using your hand form the lentil mix into a small dumpling and add to the hot oil.
7. Fry until golden brown.
8. Place on a paper towel to remove excess oil.
9. Serve with yoghurt raita and tamarind sauce.

 

Enjoy!

 

 

 

 

Cookschool, glasgow indian resturaunt, authentic recipes, glasgow city centre.

 

Quick & Easy Chicken Korma

Chicken Korma is an extremely popular dish here at Cafe India, a mild, creamy curry made fresh and with no nuts!

Here our head chef Manoj teaches you how to make this Indian staple at home with this easy and delicious recipe for a family of 4! The perfect meal to make at home to warm up those cold nights.

Ingredients;

Vegetable Oil

1 onion chopped

1 tablespoon Tumeric Powder

1 tablespoon Coriander Powder

1 tablespoon Cumin Powder

1 tablespoon Ground Ginger

1 tablespoon Tomato Puree

Red Chilli Powder if you like it hot!

Salt to taste

100ml Single Cream

50ml Coconut Cream

 

Method;

1 – In the pan heat vegetable oil and add chopped white onion, add all seasoning and heat until onion is golden brown.

2 – Add tomato puree to form a paste.

3 – Stir in chicken and simmer until cooked through.

5 – Add 200ml of water and simmer until most of the water has evaporated.

4- Add single cream and simmer until a sauce is formed.

5- Add coconut cream to thicken up and add that creamy coconut taste to your Korma!

5 – Season to taste with salt or red chilli powder if you desire and service with rice or naan!

 

 

 

Cookschool, glasgow indian resturaunt, authentic recipes, glasgow city centre.

 

 

How To; Traditional Chicken Curry.

Welcome back to our blog! Above is our head chef Manoj in 2000 receiving an award from India’s first minister for coming 1st place in a cooking competition. People travelled from all over India to compete and watch this competition that was to create dishes that included Mango. Manoj won with a King Prawn and mango dish which was a clear winner as soon as he presented his dish.

This week I will share with you one of Manoj’s recipes to recreate traditional chicken curry at home. Come back weekly to learn some amazing recipes from this award-winning Chef!

 

Ingredients;

1kg bone on or boneless chicken

10 cloves of green cardamom

250 grams sliced white onions

200 grams of fresh tomatoes

200ml vegetable oil

10 grams of crushed coriander seeds

10 grams cumin seeds

25 grams turmeric seasoning

25 grams cumin seasoning

5 grams Kasuri methi

100 grams ginger and garlic paste

200ml water

Salt and pepper to taste

Red chilli powder if you like it hot

 

Method;

1 – In the pan heat vegetable oil and add sliced white onion, season with the cumin, coriander and cardamom and heat until golden brown.

2- Add your ginger and garlic paste, all other seasonings and Kasuri methi.

3 – Stir in chicken and simmer until cooked through.

4 – Add fresh tomatoes and stir until gravy appears.

5 – Add 200ml of water and simmer until most of the water has evaporated.

6 – Season to taste with salt or red chilli powder if you desire and service with rice or naan!

 

 

 

 

Cookschool, glasgow indian resturaunt, authentic recipes, glasgow city centre.