BUTTER CHICKEN

The chicken is chopped and cooked until gravy and chicken have blended. May be garnished with white butter, fresh cream and slice chillies.






Ingredients :

• 1 1/2  Lbs boneless skinless chicken, cut into chunks
• 2 Tablespoon butter
• 2 Tablespoon tikka or tandori paste
• 1 Tablespoon minced ginger
• 1 Teaspoon fresh hot pepper
• 1 Teaspoon ground cummin
• 1 Teaspoon paprika
• 1 Can crushed tomatoes
• 1 Cup whipping cream
• 1/2 Cup plain yogurt
• 1/4 cup chopped fresh coriander
• 2 Tablespoon lemon juice

Tandori Masala

• 3 Tablespoon coriander
• 2 Tablespoon sweet paprika
• 1 Teaspoon carom seeds
• 2 Sticks cinnamons
• 10 Cloves
• 10 Cardamons

Masala Preparation

• Lightly toast all the spices.
• Grind to a powder in a grinder.

Paste Preparation

• Place 1 cup yogurt, garlic, ginger, chillies, tomato, tandori masala and salt in a blender and grind into paste.

Directions :

• Preheat oven to 375, melt half of the butter in a 13 x 9 inch baking dish in oven until melted.
• Swirl to coat the baking dish, set aside.
• In a large pan, melt the remaining butter over medium high heat.
• Add 1 tablespoon of tandori paste, ginger, hot pepper, cumin and paprika.
• Stir frying for about 3 minutes, add tomatoes and bring to boil.
• Add shipping cream and bring to boil, reduce heat to medium low.
• Stirring often for 10 minutes or until sauce are thickened. 
• Combine chicken, yogurt and 1 tablespoon of tandori paste.
• Spread in single in prepared baking dish.
• Bake for about 20 minutes or until sauce is bubbling and chicken are done.
• Garnish with fresh coriander and lemon juice.

Cooking tips :

• Tikka or tandori paste are available in can or bottle at Asian store for faster cooking.

KASHMIR COCONUT FISH

This deliciously sweet curry is from the northern region of India. Fish are cook in coconut milk and spices.








Ingredients :

• 1 1/2 Lbs of haddock or fish fillet of choice
• 2 Onions
• 1 garlic cloves, crushed
• 1 Green pepper sliced
• 1 Dried chilli, seeded and chopped
• 1 Tsp ground coriander
• 1 Tsp ground cumin
• 1/2 Tsp ground turmeric
• 1/2 Tsp hot chilli powder
• 1/2 Tsp garam masala
• 1 Tsp all purpose flour
• 4 Cups coconut 
• 4 Tomatoes, skinned, seeded and chopped
• 1 Tbsp lemon juice
• 2 Tbsp double cream
• Salt and pepper to taste

Directions :

• Saute garlic, onion and green pepper, cook for about 6 minutes.
• Stir in the chopped dried chilli and all the ground spices.
• Add chilli powder, garam masala and flour, cook for 1 minute.
• Pour the coconut cream, Bring to the boil, cover and simmer gently for 6 minutes.
• Add the fish and tomatoes and cook for about 5 to 6 minutes or until fish are done.
• Uncover and gently stir in lemon juice, cream and garnish with coriander.