Ingredients:
3 chicken breasts
4 tbsp olive or groundnut oil
5 cardamom pods (ilaichi)
a 5cm cinnamon stick (darchini)
1 ½ onions
2 tsp fresh ginger, minced
2 tsp garlic, minced
1 tsp cumin powder
1 tsp coriander powder
¼ tsp turmeric powder
½ to 1 tsp cayenne pepper
1 tsp garam masala powder
1 large tomato
1 tsp tomato purée
5 fl oz water
Salt to taste
Yoghurt(curd/dahi) or 1 tin coconut milk, if desired
Fresh coriander to garnish
Method:
Chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.
Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala.
Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. Add the onions and cook while stirring, until brown.
Add the masala paste and stir for a minute.
Add the tomato and tomato purée and stir for a minute till thoroughly combined.
Pour in the water and bring to a gentle simmer, stirring constantly.
Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.

Place the chicken on a serving dish, decorate with coriander leaves and serve.

Ingredients:
17 ½ oz Chicken thighs (boneless)
1 ¾ oz Ginger & garlic paste
½ tsp Salt
2 ¼ fl oz Yogurt(curd/dahi)
½ tbsp Kashmiri chilli powder(chillipowder)
½ tbsp Vegetable oil
½ tsp Grams masala powder
For the makhni sauce-
1 1/3 fl oz Vegetable oil
½ oz Ginger
6 Green chillies
4 Cinnamon sticks
5 Cardamom pods
5 Cloves
2 Bay leaf
25 oz Tomatoes
½ tsp chilli powder
2 fl oz cream
1 tbsp Honey
½ tbsp Tomato paste
2 tsp methi
1 ¾ oz Butter
2 2/3 oz Cashew nuts
Method:
Take the boneless chicken thighs and wash them in cold water and pat dry with a kitchen cloth.
Add the 50g of garlic and ginger paste to the bowl, along with half a teaspoon of salt. Mix well.
Put 65ml of yogurt into a new bowl. Add half a tablespoon of oil and half a tablespoon of chilli powder. whiskwell. Add to chicken
Cover the chicken with the whisked mixture.and make sure that the chicken is thoroughly coated in the mixture. Add a tablespoon of vegetable oil and keep mixing.
Cover the chicken and put it in a refrigerator.
Leave the chicken to marinate for no less than 4 hours.
After 4 hours, put the pieces of chicken on some greaseproof paper, and place under the grill for 10 to 15 minutes. There is no need to turn them.
Remove the chicken from the grill and leave to cool for a few minutes. Then cut it into bite-sized pieces. Cover with cling film or plastic wrap and put it back in the refrigerator.
The Makhni sauce:
Peel and finely chop 15g of ginger. Then heat 40ml of vegetable oil in a large saucepan, on a medium to high heat.
When the oil is hot, add the four sticks of cinnamon
Then, add the 5 cardamom pods.
5 cloves
and a few bay leaves
stir for a couple of minutes, then add the chopped ginger, cook for a further minute and add the 6 green chillies.
Put the 750 g of fresh, whole tomatoes into the pan and stir. Turn the hob down to a medium heat and carry on stirring for a couple of minutes. Turn the heat down low and leave to sit for about a minute. Then add 100ml of water, put the lid on, and leave to simmer for about 25 minutes until the tomatoes are cooked to a purée.
Take the pan off the heat. Remove any whole spices.

Now you need to crush the tomato mixture into a paste like consistency. Blend until smooth.
Use a sieve to strain the puréed mixture into the saucepan to get rid of any lumps. Add a little water to get all the mixture out. Put the pan on a high heat to bring it back to the boil.
In the meantime, use the blender to grind about two thirds of the cashew nuts, that's 50g, into powder. Then add a little amount of water and blend into a paste.
Once the sauce is hot and bubbling, add one tablespoon of tomato paste
Then the ground cashew nuts. Add a little water to the blender to get all the paste out.
Add half a teaspoon of chilli powder and a tablespoon of honey and stir for about 3 minutes.
Then add 50g of butter and stir until it meltsAdd salt to taste. Leave the sauce for about 5 minutes and then stir in one teaspoon of methi, ( ground dried fenugreek leaves. )
Leave the sauce gently bubbling over a medium heat .
In another frying pan melt a little butter. Use a sharp knife to roughly chop the remaining third, or 25 g, of the cashew nuts and add them to the pan. Then, throw in the seasoned chicken tikka that you grilled earlier.
Fry for about 3 minutes on a high heat.
Cover the chicken with the sauce. Then add 60 ml of single cream.
Then stir the chicken and sauce together for about 3
Serve hot.

Ingredients:
2 chicken breasts, cut into chunks
2 tbsp vegetable oil
2 tbsp butter
1 onion, chopped
¼ tsp cinnamon (darchini)
1 tsp garlic, crushed
1 tsp ginger, crushed
½ tsp turmericpowder (haldi)
1 tsp chilli powder
2 tbsp ground almonds
8 oz can of whole peeled tomatoes
1 tbsp tomato paste
1 tbsp yogurt (curd/dahi)
2 tbsp fresh coriander or spinach (chopped )
salt to taste
pepper
Method:
Season the chicken.with a generous sprinkling of salt and pepper.
Using a large frying pan, heat the vegetable oil and add the chicken.
Fry the chicken for 3-4 minutes until it turns a golden-brown colour.Take the chicken out of the frying pan and put it aside.
Use the same frying pan to melt the butter.add the onion and cinnamon and fry together in the pan. add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the yogurt. Stir all of the ingredients together and mix thoroughly.Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.Put the chicken back into the pan and combine with the other ingredients. Add the fresh coriander.or fresh spinach if you prefer) and mix with the sauce.
Serve hot with rice or chapati.

Ingredients:
21 oz lamb , chopped into 2.5 inch pieces
3 tbsp garlic and ginger paste
3 tbsp oil (cooking)
2 tsp salt to taste
1 tsp turmeric powder
3 tsp garam masala
2 tsp coriander powder
2 tsp cumin powder
2 tbsp plain yogurt (curd/dahi)
1 tsp chilli powder
2 medium onions , finely chopped
¾ tin of peeled plum tomatoes
fresh coriander , to garnish
Method:
Add oil into a saucepan and heat on a high heat until it is very hot. Now add in the finely chopped onions and stir fry until the pieces soften and become translucent.Then add the garlic and ginger paste and keep stir-frying for 3 minutes to prevent burning and until the mixture turns light golden.Add all of the ground spices and keep stirring whilst continuing to fry on a high heat.Then add the lamb and stir into the mixture; fry on a high heat for 5 minutes until the meat has fully browned.Add in the tinned tomato and mash the tomatoes into the mixture with a spoon, taking care to ensure that the plum tomatoes do not remain in chunks and stir into the meat mixture.Allow to cook uncovered for 5 minutes before adding the yoghurt. Stir this in and then cook on a high heat to bring it to boil.
Now cover the pan with a lid simmer on a very low heat for 30 minutes. Take the lid off and stir.Replace the lid back on the pan and let it simmer for another 30 minutes. Repeat this for around one and half hours - and you will notice that the consistency of the mixture is a bit thicker – the meat is very tender and the colour of the sauce is browner.
Serve hot, garnished with fresh coriander

Ingredients:
2 lbs. Chicken(boneless, skinless thighs)
2 tsps. Corn Flour
2 tsps. All Purpose Flour
1 no. Egg
1½ tsps. Ginger(paste)
1½ tsps. Garlic(paste)
2 tsps. Red Chilies(powder)
12 nos. Green Chilies
2 cups Yogurt(dahi)
1 tsp. All spice powder(cloves, cinnamon, cardamom)
4 drops Food Color(Red)
Onion for garnishing
3 tsps. Lime juice
Salt to taste
Vegetable Oil for frying
Method:
Mix corn flour, all purpose flour, egg, ginger garlic paste, chilli powder and salt to thick batter. Add water if required.
Add chicken pieces to the batter and marinate for an hour.
Deep fry the marinated chicken pieces till they turn golden.
Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt(dahi), garam masala, red color, little salt and the fried chicken pieces.
Fry for 4-5 minutes and remove from heat.
Add lime juice, mix well and garnish with onions.

Ingredients:
1¼ lbs. Chicken(skinless, boneless)
¼ tsp. Turmeric Powder
10 tbsps. Ginger(paste)
4 tbsps. Vegetable Oil
2 nos. Red Chilies
¼ tsp. Mustard seeds (black)
½ tsp. Fennel Seeds
2 pieces Cinnamon
5 cloves Garlic
1 no. Onion
1 no. Tomato
½ tbsp. Red Chili Powder
1 tsp. Black Pepper
Cilantro for garnishing
Method:
Put the chicken peices into a bowl and add the turmeric and 1 tsp salt.
Chop the ginger finely and put into a blender along with about 2 tbsps water.Blend to a paste. Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and refrigerate for at least four hours but preferably overnight.
Heat the oil in a wok over a medium heat. When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon. Stir for a few seconds until the mustard seeds pop.
Add the garlic and stir, then add the onion and stir and saute until soft and just starting to brown. Add the tomatoes and fry for 2-3 minutes.
Add the chicken and its marinade, cayenne pepper and the remaining salt.Stir and fry on a high heat for about 6 minutes until browned. Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally.
Remove the cover and sprinkle in the black pepper. If there is any liquid left turn up the heat and dry off before serving. Sprinkle freshly chopped coriander.