Introduced to Kashmir by the Mughals whose cuisine was influenced by Persian cuisine, Rogan Josh consists of lamb or goat that has been sl...
From Asma Khan’s saag paneer to Lopè Ariyo’s suya lamb, our exploration of the wider world of curry takes in recipes from south Asia, Nigeria and Japan
Royal chicken cooked in yoghurt by Madhur Jaffrey. This inviting recipe combines warming Indian spices with chicken, almonds and sultanas. Serve with rice.
This delicious recipe for Fresh Indian Cheese in a Butter Tomato Sauce (Paneer Makhani) from Madhur Jaffrey's Curry Easy Vegetarian cookbook is perfect to serve as a vegetarian main.
The home I grew up in ... was a very large house on the banks of the Yamuna river, just outside the city of old Delhi; it used to be an orchard and was filled with fruit trees and gardens, and there were cows and horses.
This traditional Indian curry is full of flavour. Madhur Jaffrey's Fenugreek chicken is easy to make & is a great spicy curry for sharing
Aloo gobi, or cauliflower with potatoes, is a classic Punjabi dish. Madhur Jaffrey's recipe features garlic, fenugreek and green chillies.
Bhajias are a spicy Indian snack similar to pakora or potato fritters, and a popular snack food that can be found for sale in stree...
Move over takeout! Kanchan is here to teach you how to make rich and creamy Butter Chicken at home. Butter Chicken or Murgh Makhani, is believed to originate...
How to make dal with coconut and curry leaves, a traditional Indian lentil recipe perfect for New Year's resolutions and weeknight dinners all year.
A popular vegetarian dish from Madhur Jaffrey. The saag paneer recipe brings together wilted spinach and paneer cheese with tasty Indian spices and garlic.
A flavorful chicken and rice speciality, Machboos will show you the beauty and flavors of Middle Eastern cuisine.
A simple prawn curry, not too hot. Lovely served atop steamed basmati rice with a side of cucumber raita. May use scallops or other seafood in place o
Butter Chicken. Quite easily the single most popular Indian dish of all. Imagine my surprise when I searched and scoured the in...
For all the years of cooking, making chicken curry remains to be one which I haven’t quite mastered. It doesn’t matter what recipe I follow, the outcome usually doesn’t really live up to the genuine chicken curry I’ve tasted in Indian restaurants. I enjoy a thick curry sauce that’s both flavorful, balanced and spicy. Can never have enough of a good curry! To face it head on and tackle the challenge, I’m breaking down a chicken curry recipe from Madhur Jeffrey. Meanwhile, I attempt to identify the characteristics common to a good chicken curry. Briefly, I’ve concluded a list of improvements on the Indian chicken curry: Always skin the chicken. According to Jeffrey, skin has never been popular in India because it gets soft and flabby in stews. At the same time, the flavor of the spices could penetrate the chicken much better. Furthermore, the chicken is usually cut up in fairly small pieces. (I neglected to do that.) Making a thick curry sauce requires the correct frying (bhuno-ing) and browning of the ingredients. There is no flour in most curry sauces. The “body” comes from the rich brown paste resulting from frying onions, garlic and ginger in a heavy […]
My butter chicken recipe with a few tips and tricks to getting that restaurant flavour at home. So creamy and delicious in under 30 minutes.
Britain's favourite dish; the classic chicken tikka masala. This much-loved chicken curry recipe from Madhur Jaffrey features garlic, ginger, cumin and coriander.
