Basic Egg Curry

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There are so many great egg recipes out there and I myself have so many different ones of my own. This recipe is so simple to prepare that you can have a curry in a hurry in no time!

 Ingredients

6 boiled eggs 

6- 8 dried red chillies

2 chopped red onions

1 tbsp each roughly chopped ginger and garlic

1 tsp each turmeric, cumin, chilli and coriander powder

4 chopped roma tomatoes 

1 tbsp each fresh chopped coriander and mint leaves

Salt

Oil

Procedure

Heat a few tbsps of oil in a saute pan. Add the chillies, onions and cook for a minute or so. Add  the ginger and garlic. Addthe powdered spices and the tomatoes. Cover and cook for 3- 4 minutes till the tomatoes are nice and mushy. Add salt. Cool and blend. return to a smaller saucepan and immerse the eggs. Cook for another 5- 10. Add the chopped fresh coriander and mint, stir and serve.

Chicken Tikka Masala (Murgh Tikka Masala)

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Chicken Tikka Masala is a very popular Indian dish and we're not the only country claiming it's origin. Pakistan believes that they invented it and Britain proclaims that it is their National dish. While they fight it out, let's learn how to make it.

While the ingredients are very similar to Butter Chicken(Murgh Makhani), there are some distinct differences. To me Tikka Masala is a more intense and robust sauce compared to Butter Chicken which is more mellow. Everywhere I've enjoyed this dish, it is served tossed with green peppers(capsicum) and onions.


1 lb boneless cubed chicken breast or thigh meat
Tandoori marinade – Find recipe on kravingsblog.ca or use tandoori ready made spice blend, yogurt and salt.
1/2 green pepper, deseeded and cut in cubes
1/2 small onion quartered

For the gravy
1 medium red onion halved and chopped
5 cloves
1 inch stick cinnamon
2 green cardamoms seeds removed.
3 green chilies chopped
8 garlic cloves roughly chopped
1 inch piece fresh ginger roughly chopped
1 tsp sugar
1/2 tsp red chili powder
1 tsp turmeric (haldi)
2 tsps garam masala powder
2 tsps tomato purée
1 large red tomato chopped(approx a cup)
1/4 cup chopped coriander (for garnish - optional)
2 tbsps heavy cream

Marinating the chicken
The chicken needs to be smothered in a tandoori marinade. You can either use the fantastic marinade recipe I posted earlier at kravingsblog.ca/ifoodtv.com/kravings-blog OR use prepared Tandoori powder and yogurt. Try to keep the chicken marinated for a few hours but overnight is preferred. Skewer the chicken and half cook on a bbq (you can fry or use the oven as an option). I cook it till half done so it is seared but still has enough juices to contribute to the gravy. While the BBQ is on and hot also skewer the green peppers and onions and bbq them for a few minutes till slightly smoky and charred. Leave aside to cool.

In a saute pan add some oil and when hot add the onion, chillies, ginger and garlic. Add the whole spices. Saute till the onions are golden brown. Add sugar and continue to cook. Then add all the spice powders, followed by the tomato puree. Add the chopped tomatoes and mix. Cover and let the gravy cook for a few minutes. Add salt to taste. Reserving a few tablespoons in the pan, add the mixture to a blender and blend. Return to the pan and turn the heat on. I reserve a bit of the gravy because I like the silky softness of the gravy to have some texture, this is a personal preference.

When the gravy starts to bubble, it’s time to add the chicken and mix. Cover and cook for about 5 – 7 mins till the chicken is well done. If the gravy is to thick, add a little water. Add the green pepper and onion cubes and mix. Finish with the cream and garnish with chopped coriander.

Nihari or meat stew

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I’ve been married to my muslim husband for close to 15 years. I had heard stories about the traditional nihari which is a gravy made from a special cut of beef with large bones. Traditionally this dish is cooked for hours by the women of the family that take turns to stir the meat. The result is a delicious gravy with melt in your mouth meat that is served on special occasions.

I must have heard "why don't you make Nihari" many many times but never tried it for fear of failing. Then the inevitable happened. I opened the refrigerator and saw a bag marked "Nihari meat". I then realized that it was time for me to sink or swim. I immediately called my good friend Lubna who translated a recipe from her family cookbook and written in Urdu. For that I am truly grateful. I've amended the recipe to make it easier, if you're brave like I had to be that day, give it a try.

This is an absolute favorite in my household and over the years I've changed this recipe a bit to make it my own. What once seemed like a Herculean task, I can now prepare wih my eyes closed and I hope that the video makes this easy for you to tackle.

5 pounds Nihari meat - Marinated in 2 tbsps ginger and garlic paste, lemon juice & salt

(Nihari meat is cut in big chunks and contains large pieces of bone. You need these bones for the gravy, you can remove these later. You can also use bone in mutton or lamb)

2 tbsps ghee

2 medium red onions sliced

3 black cardamoms

3 star anise

5 cloves

2 tsps each turmeric, chilli powder, garam masala, cumin powder and fennel powder

1/2 cup tomato paste

Salt

Water

For the garnishes

Julienne of ginger and garlic

Sliced chillies

Chopped Coriander

Lemon and/or lime wedges

Fried onions

Heat a few tbps of ghee or clarified butter in a saute pan bit enough to hold all the meat. Add the onions and then the whole spices and saute till the onions are nice and golden brown. Remove from the pan to make room for the meat. Sear the meat on both sides and then add all of the powdered spices. Add the tomato puree, salt and  some water and cook for about a half hour. You can continue cooking this on a low flame for about 6 hours or like me, transfer this to a crock pot and leave it on low for 6 hours to overnight. The result is this delicious intense flavour and is fall of the bone delicious. Serve with an assortment of garnishes and let your guests pick and choose what they like to top their Nihari with. You can eat this with rice, but it's best eaten with rotis or naans.

Saag Gosht

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This is also known as Palak Gosht, Hara Gosht or Lamb Saag but what’s in a name? This is really just meat cooked in a delicious spinach gravy till it’s fall apart good.

2 pounds Lamb leg or shoulder with bone (can use mutton or beef)
salt
pepper
Juice of one lemon

1 medium red onion sliced
5 cloves garlic sliced
1 inch stick ginger sliced
3 green chilies chopped
1 tsp each coriander, garam masala, chili and turmeric powder
2 bunches young spinach
Salt

Pepper
1 cup water(add more if required)

Marinate the meat with salt, pepper and lemon juice preferably overnight. Saute the meat till golden brown. In another pan, saute the onions, add the ginger and garlic and then the chillies and fry till cooked. Add all the powdered spices. And mix. Then add the washed spinach. Cook till the spinach wilts and reduces in volume. When the spinach is cooked, remove the mixture, let it cool and then grind it. Return the ground spinach paste to the pan, turn on the heat and add a cup of water. Add the meat. Cover and cook for an hour stirring at intervals. Add salt and pepper to taste and some more water if required. Serve with rice or rotis!

How to make Tandoori Chicken

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There's nothing like the taste of a delicious Tandoori Chicken drumstick, fresh off the grill. Marinate them Tandoori style and you have a winner on your hands. You can make the marinade a day ahead and marinate the wings overnight.

Tandoori Marinade
350 gms plain yoghurt
1 tbsp chilli powder
1/2 tbsp each cumin, coriander, chaat masala, garam masala, pepper, fenugreek leaves, turmeric & black salt
2 tbsps each ginger and garlic paste
1 tbsp oil
1/2 tsp red food color
1/2 cup chopped coriander

10 chicken drumsticks
To make the marinade, just mix all the ingredients together. Marinate the chicken overnight and cook on a hot grill for 10 - 15 mins on each side. Brush with oil in between to keep it from sticking to the grill. View Video

Red Masala Lamb Curry

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This is a delicious gravy made using a red masala paste and other spices.


2 pounds lamb shoulder cut in small cubes.
1 onion chopped fine
3 tbsps red masala paste - view video
2 tbsps coriander powder
1 tsp cumin seeds
1 tsp ground pepper
2 tbsps each ginger and garlic paste
2 tomatoes finely chopped
1 potato cubed and fried
Salt
Oil


Heat some oil and fry the onions till golden brown. Add  3 tbsps of red masala paste to the hot oil. Add the cumin seeds, coriander powder, pepper and 2 tbsps each of ginger and garlic paste. Add the lamb and stir in with the gravy. Add the tomatoes and cook covered for about 40 minutes. Stir and watch this at intervals and add water.  Fry some potatoes and add to the gravy and serve.

Tandoori Chicken Wings Video

Enjoy the video! Click here for the full recipe. 

Tandoor Chicken Wings

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Who doesn't love Chicken Wings? Marinate them Tandoori style and you have a winner on your hands. You can make the marinade a day ahead and marinate the wings overnight.

Tandoori Marinade

350 gms plain yoghurt
1 tbsp chilli powder
1/2 tbsp each cumin, coriander, chaat masala, garam masala, pepper, fenugreek leaves, turmeric & black salt
1 tbsp oil
2 tbsps each ginger and garlic paste
1/2 tsp red food color
1/2 cup chopped coriander


1 kg or 2.2 pounds of Chicken Wings

To make the marinade, just mix all the ingredients together. Marinate the chicken overnight and cook on a hot grill for 10 - 15 mins on each side. Brush with oil in between to keep it from sticking to the grill. View Video

More appetizers

 Lahori Fish Tacos

 

 Chicken 65 Wontons

Chicken Tikka Tarts