(Recipes Can Have Any Prefered Meat Added)

 (Serves 4)


  • 1 kg Chicken , skinned and cut into cubes
  • 1 tbsp ginger and garlic paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder , ground coriander seeds
  • ½ tsp black mustard seeds
  • 6 dried red chillies , or birds eye chillies
  • 1 tsp turmeric
  • 2 Bay leaves
  • 4 Green Cardamoms
  • 1 tsp Garam Masala
  • 1 large onion , chopped
  • 1 2 inch piece cinnamon stick
  • 1 tsp fennel seeds
  • 1 ½ tsp salt
  • 110 g red lentils
  • 6 tbsp water , for the chicken
  • 5 tbsp oil
  • 2 tbsp ghee
  • 1 tbsp fresh coriander leaves , chopped
  • 2 ½ cups (620ml) warm water , for the lentils
  • 1 tsp salt , for the lentils
  • 2 Large Saucepans
  • 2 Stirring Spoons
  • 1 Serving Dish

  1. Step 1: Marinade the Chicken

    In a large bowl, add the salt, ginger and garlic paste, coriander powder, cumin powder and mix well. Then add to the chicken, and combine the paste with the meat making sure that the chicken is well coated. Allow to marinade overnight in the fridge.

  2. Step 2: Fry Spices and Chicken

    In a large pan melt the ghee over a medium heat; add the fennel seeds, cinnamon stick, dried red chilies and mustard seeds and fry the chicken with any juices for 20 minutes on medium to low heat

  3. For the Lentils:

  4. Step 3: Fry Onions and Spices

    In a separate pan, heat the oil and add the salt, cardamom seeds, garam masala, turmeric and bay leaves, Add the onions and fry until golden.

  5. Step 4: Add Lentils

    Then add the lentils, which have been washed and drained

  6. Step 5: Add Water and Simmer

    Add the water and salt, bring to the boil, then reduce the heat and cook for 15 minutes. Mash the lentils with a spoon to make a pulpy mixture. And cook for another 15 minutes

  7. Step 6: Add Lentils to Chicken

    Add lentils to the pan containing the chicken pieces.
    Bring to the boil, then reduce the heat and cook for 30 minutes, whilst stirring occasionally to make sure that it does not stick or burn.

  8. Step 7: Serve

    Add a pinch of coriander, stir and serve.


 JALFREZI - Chicken

Click Here for Video Tutorial

 (Serves 2 to 4)


  • 2 tbsp Olive oil
  • 1 medium Onion
  • 2 Cloves garlic
  • 1 Green chilli
  • 3 cm of fresh root ginger
  • 2 Chicken breasts
  • 2 tsp Mild to medium curry powder or paste
  • ¼ tsp Salt
  • 1 tsp Tomato purée
  • 120 ml Water
  • 1 Green pepper
  • 1 Teaspoon
  • 1 Tablespoon
  • 1 Chopping board for chicken
  • 1 Chopping board for vegetables
  • 1 Large sharp knife
  • 1 Small sharp knife
  • 1 Metal grater
  • 1 Non-stick frying pan
  • some plates to hold the ingredients
  • 1 Wooden spoon
  1. Step 2: Prepare

    Finely chop a medium sized onion.

    Crush 2 cloves of garlic with the flat of a knife, and peel away the skin. Chop finely.

    Cut one green chilli in half, and, unless you want an incredibly hot curry, use the knife to take out the seeds. Chop finely Chilli juices can burn your skin so when you've finished, wash your hands.

    Remove the stalk from one green pepper, and cut it in half. Remove the seeds and the white inside and cut the flesh into small slices.

    Cut the rough outer skin from about 3 centimetres or 1 to 2 inches of root ginger. Then, grate.

    Chop two chicken breasts into small bite-size pieces. Wash your hands after chopping the meat.

  2. Step 3: Heat the oil

    Heat a non-stick frying pan over a low to medium heat. Add about 2 tablespoons of vegetable oil.


    For a richer curry, use 2 tablespoons, or 30ml, of butter instead of oil.

  4. Step 4: Start to fry

    When it's hot, add the chopped onion, garlic and chilli. Fry for about four minutes or until the onions are soft and translucent, stirring occasionally.

  5. Step 5: Add flavour

    Now add 2 teaspoons of curry powder or paste, 1 teaspoon of tomato purée, and 1/4 teaspoon of salt. Stir everything for about 30 seconds

  6. Step 6: Add the chicken

    Add the chopped chicken to the pan, and cook for 3 minutes in the pan, until it's almost cooked. Stir continuously to stop it sticking.

  7. Step 7: Add water

    Now add 125ml or 4 1/2 fl oz of cold water to the pan. Turn the heat down to a lower temperature, and simmer for 5 minutes. It should bubble gently. If you'd prefer a thinner sauce, you can add another 125ml of water and cook for 3 minutes longer.

  8. Step 8: Add ginger and pepper

    Finally add the grated ginger and chopped pepper, and cook for another minute.

  9. Step 9: Check the chicken

    If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should be white all the way through, with no trace of pink. It should also be piping hot all the way through.

  10. Step 10: Serve

    This dish is fantastic served either with basmati rice or with hot naan.

(Serves 4)


  • 1 tsp dried active yeast
  • 1 tsp demerara sugar
  • 200 g plain flour
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1 tbsp vegetable oil
  • 2 tbsp natural yoghurt
  • 2 tbsp milk
  • 1 small bowl
  • 1 teaspoon
  • 1 tablespoon
  • 1 mixing bowl
  • 1 rolling pin
  • 1 oven tray
  • 1 pastry brush
  • 1 tea towel
  1. Step 2: Yeast

    Mix 1 teaspoon of dried yeast with 1 tablespoon of warm water in a small bowl.

    Stir a teaspoon of sugar into the yeast mixture. Put the bowl in a warm place, and leave it for 5 minutes, until the yeast is covered with froth.

  2. Step 3: Dough

    While the yeast begins to froth, start to mix the dough. In a large mixing bowl, put
    200g of plain flour,
    1/4 teaspoon of salt, and
    1/2 teaspoon of baking powder.
    Mix well.

    Stir in 1 tablespoon of vegetable oil, 2 tablespoons of natural yoghurt, 2 tablespoons of milk and the yeast mixture, which should be frothy by now. Mix a little, with a spoon.

  3. Step 4: Knead

    Press your knuckles repeatedly into the dough. Continue kneading in this way until you have a soft pliable dough. It should take about 5-6 minutes.

  4. Step 5: Rise

    Dampen a tea towel or small cloth, and use it to cover the mixing bowl. Leave it in a warm place to rise. This should take 10 to 15 minutes.

  5. Step 6: Pre-heat the oven

    Preheat the oven to 140 degrees Celsius, 275 degrees Fahrenheit, or Gas Mark 1.

  6. Step 7: Shape the dough

    When the dough is ready, it will be spongy and springy. Lightly sprinkle a little flour over a clean work surface. Divide the dough into 4 equally sized balls. With your hands, or a rolling pin, roll each into a long oval shape, about half a centimetre, or a quarter of an inch thick. Don't roll them out too thinly, or they'll turn out like crisps.

  7. Step 8: Bake

    Grease a baking tray with a little oil on a pastry brush. Place the ovals of dough onto the tray, and then in the centre of the oven for 10 to 15 minutes. When they're ready, they should be light golden, soft and crumbly.

  8. Step 9: Serve

    Serve hot, with your favourite curry, like Chicken Jalfrezi or Lamb Madras.

(Serves 4)


  • 600 g lamb , chopped into 2.5 inch pieces
  • 3 tbsp garlic and ginger paste
  • 3 tbsp oil
  • 2 tsp salt
  • 1 tsp turmeric powder
  • 3 tsp garam masala
  • 2 tsp coriander powder
  • 2 tsp ground cumin
  • 2 tbsp plain yoghurt
  • 1 tsp chilli powder
  • 2 medium onions , finely chopped
  • ¾ tin of peeled plum tomatoes
  • fresh coriander , to garnish
  • 1 saucepan with lid
  • 1 metal or wooden spoon to stir

  1. Step 1: Fry onion

    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.

  2. Step 2: Add pastes

    Then add the garlic and ginger paste and keep stir-frying for 3 minutes to prevent burning and until the mixture turns light golden.

  3. Add all of the ground spices and keep stirring whilst continuing to fry on a high heat.

  4. Step 3: Add the meat

    Then add the lamb and stir into the mixture; fry on a high heat for 5 minutes until the meat has fully browned.

  5. Step 4: Add tomatoes

    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.

  6. Step 5: Stir in yoghurt

    Allow to cook uncovered for 5 minutes before adding the yoghurt. Stir this in and then cook on a high heat to bring this to the boil.

  7. Now cover the pan with a lid simmer on a very low heat for 30 minutes. After this, take the lid off and give the mixture a stir.

  8. Step 6: Simmer and stir every 30 minutes

    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 redder/browner.

  9. Serve hot, garnished with fresh coriander

(Serves 4)


  • 4 medium onions , peeled, 2 chopped and 2 sliced
  • 1 kg chicken , skinned and cut into large pieces
  • 1 tbsp ginger and garlic paste
  • oil for cooking
  • 2 tsp coriander powder , ground coriander seeds
  • 2 tsp cumin powder
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • 4 tbsp plain yoghurt
  • 2 ½ cups (620ml) water
  • 2 tomatoes , peeled and finely chopped
  • 2 tsp salt
  • ½ tsp garam masala
  • 1 tbsp fresh coriander leaves , chopped
  • 1 Frying Pan
  • 1 Slotted Spoon

  1. Step 1: Blend Ingredients

    Put the chopped onions, ginger, and garlic into a blender and blend to a paste. Set this aside.

  2. Step 2: Fry Onions

    Heat some oil in a large deep-frying pan over a medium heat. When the oil is hot, put in the sliced onions and stir fry them until they are slightly crispy and reddish-brown. With a slotted spoon remove the onions from the oil and set aside.

  3. Step 3: Add Paste to Oil

    Remove the pan from the flame and add to the oil, the blended paste mixture taking care to minimise sputtering of the oil.

  4. Place the pan back onto the heat and keep stirring the paste for 3 minutes until it has turned brown.

  5. Step 4: Yoghurt, chicken & spices

    Now add in the coriander, cumin, turmeric and chilli powder and stir.

  6. Then add in 1 tablespoon yogurt and stir for 30 seconds or until the yogurt is mixed well into the sauce. Do the same with remaining yogurt, 1 tablespoon at a time.

  7. Next add in the chicken pieces and stir them for a minute until they are well coated with the yogurt mixture.

  8. Pour in the water and add the tomatoes and salt. Stir until mixed thoroughly and bring to a simmer.

  9. Step 5: Finishing Touches

    Cover the pan and reduce the heat to low, whilst leaving to cook for 20 minutes.

  10. Sprinkle in the garam masala and the fried onions. Mix and leave to cook, uncovered, on a medium heat for 7-8 minutes or until the sauce reduces and thickens.

  11. Skim off the fat and put the chicken in a warm serving dish. Sprinkle the chopped coriander over the top to garnish.

(Serves 4) 


  • 1 ½ kg Chicken Breasts
  • 1 tbsp Ginger and Garlic Paste
  • 150 g Plain Yoghurt
  • 3 dried red chillies
  • 2 medium Onions , Finely Chopped
  • Cooking Oil
  • 1 tbsp Ground Coriander
  • pinch ground black pepper
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 75 g creamed coconut or coconut milk
  • pinch salt , to taste
  • 2 tbsp ground almonds
  • coriander leaves , to garnish
  • 1 Bowl
  • 1 Saucepan with a lid
  • 1 wooden or metal spoon

  1. Step 1: Marinade the Chicken

    Cut the chicken breasts into 2 inch sized pieces.
    In a bowl, mix the chicken with the ginger, garlic, yogurt, salt and spices. Cover and marinade for 3-4 hours or in the fridge overnight.

  2. Step 2: Fry the onions and chilli

    In a saucepan, heat some oil. Add the onion and chillis and fry for 5 minutes

  3. Step 3: Add chicken

    Reduce the heat, add the chicken and the marinade. Save some marinade to add later. Stir for 5 minutes

  4. Add remaining marinade, cover and cook for 20 minutes.

  5. Step 4: Add coconut milk and almonds

    Add the coconut milk and the almonds and simmer for another 10 to 15 minutes

  6. Step 5: Add more yoghurt and simmer

    Add some more yoghurt, cover and leave to simmer for another 10 minutes.

(Serves 2)


  • 1 onion
  • 2 cloves garlic
  • 1 green chilli
  • 2 tsp curry paste or powder
  • 250 g lean lamb leg steak , diced
  • 2 tbsp vegetable or groundnut oil
  • ¼ tsp turmeric
  • ¼ tsp salt
  • 450 ml water
  • 2-3 cm root ginger
  • 1 Tablespoon
  • Teaspoon
  • 1 Chopping board for lamb
  • 1 Chopping board for vegetables
  • 1 A large knife, for the lamb
  • 1 A small knife, for the vegetables
  • 1 Mixing bowl
  • 1 roll Kitchen foil
  • 1 Fine grater
  • 1 Large non-stick pan with a lid
  • some Plates
  • 1 Wooden spoon
  1. Step 2: Marinate

    Chop 250g of lean lamb into bite size pieces. Trim off any fatty bits as you go, and throw them away.

    Add the lamb to a mixing bowl with 2 teaspoons of curry paste or powder. Use your hands to mix the two. Make sure the lamb is thoroughly coated. Wash your hands, cover the bowl with foil, and put it in a refrigerator. Leave it to marinate for a minimum of 2 hours, but ideally overnight.

  2. Step 3: Prepare ingredients

    Cut a medium sized onion in half, remove the peel, and finely chop.

    Crush two cloves of garlic with the flat of a knife blade to help you remove the skin, and chop.

    Cut a green chilli in half. Unless you want a hotter curry, use the knife to take out the seeds. Then, finely chop the chilli. Chilli juices can burn your skin so when you've finished, wash your hands.

    Peel 2 to 3 centimetres, or 1 inch, of fresh root ginger. Then, grate it until you have about a teaspoonful.

  3. Step 4: Brown the lamb

    Remove the lamb from the refrigerator. Heat a non-stick pan over a medium heat. This should take about a minute. Add 1 tablespoon of vegetable oil, followed by the marinated lamb. Fry for 6-8 minutes, until the outside of the lamb is brown. Then, remove it from the pan, and set it aside for later.

  4. Step 5: Fry

    Heat one further tablespoon of oil in the pan, over a medium heat. Now add in the chopped onion, garlic and chilli, and stir for another 8 minutes.

  5. Step 6: Add spice

    Stir in 1/4 teaspoon of turmeric, and 1/4 teaspoon of salt.

  6. Step 7: Add lamb

    Return the browned lamb to the pan, and stir.

  7. Step 8: Add water

    Straight after the lamb, add 450ml of water, and stir again.

  8. Step 9: Simmer

    Cover the pan, and reduce the heat of the hob until the dish is bubbling gently. Keep the pan simmering for 15-20 minutes, or until the lamb is tender. Stir occasionally. Check that the lamb is cooked. It should be soft, break easily, and you shouldn't be able to see any pink. If it needs to cook a little longer, add another 100 to 150ml of water, and cook for a further 10 to 15 minutes.

  9. Step 10: Add ginger

    Stir in the grated ginger.

  10. Step 11: Serve

    Lamb Madras should be served with basmati rice or fresh naan bread.

(Serves 4) 


  • 250 g long grain rice
  • 120 g cashew nuts
  • 3 tbsp vegetable oil
  • 4 cloves
  • 2 cardamom pods
  • A 2cm piece of a cinnamon stick
  • 1 tsp cumin seeds
  • 6 shallots
  • 120 g raisins
  • 1 tsp turmeric powder
  • 1 tsp saffron threads
  • 500 ml boiling water
  • salt
  • 1 bunch of coriander for garnish
  • oil for frying
  • 1 onion for garnish
  • 1 sharp knife
  • 1 cutting board
  • 1 small pot
  • 1 colander
  • 1 thick bottomed pan
  • 1 wooden spoon
  1. Step 1: Prepare the ingredients

    First of all, put the water to boil in the small pot and add the saffron threads. Thoroughly wash and drain the rice. This will get rid of most of the starch in it, enabling it to cook as individual grains.

  2. Step 2: Get started

    In the pan, heat the 3 tablespoons of oil on a high temperature. Add the nuts, cloves, cardamoms, cumin seeds and cinnamon and fry for 2 minutes.

  3. Step 3: Add the other ingredients

    Add the shallots and fry for 2 minutes, till they are translucent. Add the raisins, salt and turmeric and stir for a few seconds.

  4. Step 4: Cook the rice

    Add the clean rice and stir well until all the grains have been coated with the spices. Add the boiling water. Cover the pan and turn the heat to low, allowing the rice to cook gently in its spices. This should take about 12-15 minutes.

  5. Step 5: Prepare the garnish

    Whilst the rice is cooking, chop the coriander roughly. Slice the onion and brown in a little oil. Keep both aside, ready for garnishing at the end.

  6. Step 6: Remove the rice

    When the water is absorbed in the pan, test the rice by tasting it to see if it is done. If necessary, leave for another minute or two, with the lid on.

  7. Step 7: Garnish

    Garnish with the chopped coriander and the crispy browned onion slices, thereby adding extra taste and colour to this dish.

  8. Step 8:

    Serve straight from the pan, with any type of curry or a beef carbonade.


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