Traditional butter chicken - Recipes - delicious.com.au butter,    chicken thigh,    tomato paste,    chili dried/powder,    sunflower oil,    garam masala,    paprika,    ginger root,    fenugreek/methi powder,    cloves,    green chili,    cinnamon,    cumin,    black cardamom,    cardamom,    garlic,    tomato,    rice,    sugar,    lemon juice,    cream,    yogurt (plain) One of India’s most popular restaurant dishes is definitely butter chicken. This typical Punjab recipe from Anjum Anand, is a buttery, mildly spiced tomato sauce with lovely lightly charred, smo...

Murgh Palau chicken,    chili dried/powder,    chicken stock,    sunflower oil,    olive oil,    pepper,    cloves,    green chili,    cinnamon,    cumin,    black cardamom,    onion,    garlic,    tomato,    salt,    rice,    water From Mother India at Home, this chicken curry recipe has a rich tomato base. Known as murgh palau, the chicken is seasoned with cinnamon, cloves and chillies. To sear the chicken pieces, add a tablesp...

Urid Daal Recipe by Monir Mohammed & Martin Gray butter,    tomato paste,    chili dried/powder,    sunflower oil,    garam masala,    turmeric,    coriander leaf,    green chili,    cinnamon,    cumin,    black cardamom,    onion,    garlic,    tomato,    salt This warming urid daal recipe is great as a vegetarian main dish. The Indian favourite is perfect served with warm chapatis and cool mint and coriander chutney. Wash the urid daal and put it into a pa...

Amritsari Tandoori Chicken Recipe | CDKitchen.com butter,    chicken,    chili dried/powder,    sunflower oil,    pepper,    paprika,    ginger root,    cloves,    green chili,    cayenne pepper,    cumin,    black cardamom,    cardamom,    mango powder,    lime,    garlic,    salt,    black salt,    double cream,    ghee A creamy marinade with chiles and ginger gives the chicken a spicy start while a sprinkling of homemade chaat masala and lime after baking finishes off the complex flavor. Combine the cumin seeds, pep...

Chicken pulao recipe - BBC Food chicken thigh,    red onion,    salad,    sunflower oil,    pepper,    ginger root,    coriander seed,    cloves,    green chili,    cinnamon,    cumin,    black cardamom,    cardamom,    bay leaf,    garlic,    tomato,    salt,    rice,    yogurt (plain) The chicken in this classic Pakistani pulao recipe cooks in a spicy stock which is then used to flavour the rice. To make the chicken stock, put all the ingredients in a large saucepan with 2 pints o...

Vegetable Biryani (Subzi Biryani) chili dried/powder,    sunflower oil,    turmeric,    star anise,    pepper,    ginger root,    coriander seed,    coriander leaf,    cloves,    cinnamon,    cumin,    black cardamom,    bay leaf,    peas,    potato,    carrot,    onion,    garlic,    tomato,    salt,    rice,    yogurt (plain) This Vegetable Biryani recipe will take centre-stage on any table it is served on. The universally-loved Indian rice dish is packed full of flavoursome spice and can be made using you and your familie...

Classic Vegetable Biryani - Layer upon layer of mouth-watering flavours inspired by India. paneer,    passata,    tomato paste,    chili dried/powder,    desiccated coconut,    sunflower oil,    cashew,    almond,    saffron,    mace,    ginger root,    coriander seed,    cloves,    cinnamon,    cumin,    black cardamom,    cardamom,    bay leaf,    peas,    sultana,    apricot,    potato,    onion,    garlic,    french beans,    aubergine/eggplant,    cauliflower,    salt,    rice,    sugar,    double cream,    yogurt (plain),    ghee Layer upon layer of mouth-watering flavours inspired by India. Wash the rice in cold, running water to remove as much starch as possible. Allow to soak in a pan whilst you make the sauce.   Whisk tog...

Lamb Pasanda lamb fillet,    chili dried/powder,    sunflower oil,    oil,    turmeric,    tamarind,    ginger root,    fenugreek/methi powder,    coriander seed,    coriander,    cloves,    cinnamon,    cumin,    black cardamom,    cardamom,    onion,    garlic,    yogurt (plain),    ghee 1.Place the lamb between sheets of cling film and beat flat with a meat hammer or rolling pin.   2. Grind the marinade ingredients to a fine paste either in a blender or food processor. Rub into the la...

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