800g boneless and skinless chicken thighs, cut into bite-sized pieces
coriander leaves, finely sliced red onion, sliced green or red chilli, naan bread or basmati rice, and chutney, to serve
For the marinade
120g Greek yogurt
thumb-sized piece ginger, grated
4-5 garlic cloves, crushed
1 tbsp vegetable oil
1 lemon, juiced
3 tsp mild chilli powder
1 tsp ground cumin
½ tsp garam masala
½ tsp turmeric
For the sauce
1kg ripe vine or plum tomatoes
thumb-sized piece ginger, peeled, half grated and half finely chopped
4 garlic cloves, crushed
4 green cardamom pods
1 bay leaf
1-2 tsp chilli powder
80g butter, diced
2 green chillies, cut lengthways
75ml single cream, plus a drizzle to serve
5-6 dried fenugreek leaves, crushed between your fingers (optional)
1 tsp garam masala
1 tbsp sugar
For the spiced butter (optional)
3 tbsp ghee (see below) or butter
2 tsp black mustard seeds
1 dried whole Kashmiri chilli
6-8 dried curry leaves
STEP 1 Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 1 hr or overnight in the fridge.
STEP 2 Heat the oven to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray (discard any remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly on both sides. The chicken doesn’t need to be completely cooked through at this point as it will cook for a few more mins in the sauce.
STEP 3 Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with 125ml water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer, covered, until the tomatoes have completely disintegrated, about 20-25 mins. Remove the whole spices and blend the tomato mixture with a stick blender, then pass it through a sieve to make a smooth purée. Return to a clean pan, add the chilli powder and simmer for 12-15 mins. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the tray.
STEP 4 Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min or two longer, taking care that the sauce doesn’t split. Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below). Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle more cream, if using. Serve with naan, pilau rice and chutney.
½ small bunch of parsley , very finely chopped (optional)
mashed potato and steamed green veg, to serve
STEP 1 Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
STEP 2 Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
STEP 3 Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
STEP 4 Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.
STEP 1 Take 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.
STEP 2 To make the sauce, fry ½ roughly chopped large onion, 2 chopped garlic cloves and 1 finely chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.
STEP 3 Add 300ml water to the onion mixture and simmer for around 20 minutes.
STEP 4 Meanwhile, put a 400g can plum tomatoes in a food processor and give it a good whizz (aim for a smooth consistency).
STEP 5 Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.
STEP 6 Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
STEP 7 Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining ½ sliced onion, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.
STEP 8 Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.
STEP 9 Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve with basmati rice or naan bread.
STEP 1Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
STEP 2Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn’t need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
STEP 3Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
STEP 4When you’re ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.
1-2 tsp hot chilli powder (depending on how spicy you like your curry)
4 chicken breasts, cut into chunks
400g can chopped tomatoes
small pack coriander, chopped
rice, naan and mango chutney, to serve
STEP 1Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
STEP 2Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
STEP 3Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
STEP 4Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
STEP 5Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
STEP 6Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.
Soak the dried apricots overnight. Once they are re-hydrated well make a puree of about 7 pieces, keeping the rest aside. Keep soaking water aside.
Marinate the chicken with all the ingredients mentioned for marination for 2 hours.
Now, heat oil in a brass patila and over a medium-high heat, sear the chicken pieces on all the sides. Dish them out and keep aside till we make the curry.
In same patila add cumin, bay leaf, cinnamon stick, cloves, cardamom and pepper corns. Once they change their colour, put in the onion paste and saute till it turns nice golden brown.
Add turmeric powder, red chili powder, cumin powder, and coriander powder and ginger-garlic paste. Saute for few seconds after which add the tomato and apricot puree.
Cover the wok with a lid and let the masala cook for 5 to 7 minutes or until the oil separates.
Add chicken pieces along with the soaked apricots and apricots water. Cover the lid again and simmer until the chicken is cooked through. adjust consistency by adding some water and letting it cook until it again comes to a boil.
Balance with salt, curd, lemon juice (to balance the sweetness), chopped coriander and serve hot.
2 pounds boneless skinless chicken thighs cut into 2-inch pieces
2 tablespoons ghee or coconut oil
1 large yellow onion finely chopped
1 tablespoon fresh ginger grated
1 tablespoon fresh garlic minced
½ teaspoon ground turmeric
1 tablespoon Kashmiri red chili powder
3 plum tomatoes pureed
1 can unsweetened full fat coconut milk allow these to separate – DO NOT shake. Best if left in fridge overnight
2 tablespoons tomato paste
1 teaspoon garam masala
2 tablespoons dried fenugreek leaves
2 teaspoons sugar skip for paleo
1½ teaspoon kosher salt
½ cup cilantro chopped, for garnish
Step 1 – sauté onions & spices
Set the Instant Pot on Sauté mode and heat ghee. Add onions and salt. Cook until onions are soft and translucent for 2-3 mins (with a glass lid on to speed this process). Add ginger, garlic, turmeric, and red chili powder. Mix well and cook until fragrant for 2 mins (photos 1 – 2)
Step 2: Add chicken and tomato puree
Separate the coconut cream and water. Keep the coconut cream aside. Add only the watery portion of coconut milk and pureed tomatoes mixing with spices and deglazing the pot if needed so there is nothing sticking at the bottom. Add chicken and mix well (photos 3 – 4).
Step 3: Optional Pot in Pot Rice
This is an optional step to make pot in pot rice with butter chicken: To make rice, place a tall trivet over the chicken in the instant pot. Place a stainless steel pot with white rice, water, and salt over the trivet.
Step 4: Pressure Cook
Close the Instant Pot lid with steam release handle to sealing position. Pressure cook for 8 minutes followed by a quick release. (Note: If using chicken breasts, pressure cook for 5 minutes followed by 5 mins Natural Pressure Release)
Step 5: Finishing ingredients & Garnish
Open the Instant Pot, stir in coconut cream, tomato paste, garam masala, fenugreek leaves, sugar, and half of the cilantro. Add more salt if needed. Turn the Instant Pot to Sauté mode. Cook without the lid to allow the curry to thicken for 5 minutes. If the sauce starts to splutter, set adjust to Saute(Less). Garnish with remaining cilantro (photos 5 – 8).
Step 1: Set the Instant Pot to Sauté mode and heat oil. Add the mustard seeds and once they start to pop add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds. Add the sliced onion and mix well. Add whole red chilies and saute for 3 to 4 mins covered or until the onions become translucent. Next, add ginger, garlic paste, turmeric, chili powder, salt, and mix well.
Step 2: Turn off sauté mode, add ½ cup of water and deglaze the pot. Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Layer the tomato paste on top and do not mix. Close the Instant Pot and pressure cook for 6 minutes followed by natural pressure release.
Step 3: Open the Instant Pot and add some hot gravy to the bowl of yogurt and stir. This helps bringing up the temperature of cold yogurt, preventing it from splitting in the curry. Add the curried yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro.