Roasted Eggplant and Chickpea Curry

Mutter Paneer

Ingredients:

• crushed tomato x 1.25 cups
• tomato paste x 3 tbsp
• water x 0.5 cup
• cream x 0.5 cup
  
• shallot x 2 chopped finely
  
• garlic x 2 cloves chopped finely
  
• ginger x 1 inch grated
• curry powder x 1 tbsp
• chili flakes x 1 tsp
  
• paneer x 450 grams cubed
• sweet green pea x 1 cup
• salt, pepper, vegetable oil, butter

Saute shallots, garlic and ginger in 2 tbsp of vegetable oil and 1 tbsp of butter. Add curry and chili flakes and saute for another 5 minutes. This helps the spices to wake up and develop their flavors. Add tomato (both crushed and paste) and water. Simmer for 10 minutes. While simmering lightly fry cubes of paneer. Add cream to the sauce and mix well. Add peas and fried paneer and let it cook for another 10 to 20 minutes until all the flavors are blended. Serve with basmati rice and thick yogurt.

Chicken Chickpea Curry

Ingredients:

• crushed tomato x 1 can
• chicken x 4 thighs, de-skinned
• chickpea x 1 can
• onion x 1
• garlic x 2 cloves
• ginger x 1 inch
• cream x 1/2 cup
• curry powder x 2 tbsp
• chili powder x 1 tbsp
• vegetable oil, salt and peppercorn

Dry rub the chicken thighs with some garlic, ginger, curry and chili powder. In a pot, chop 1/4 onion and place the chicken thighs on medium heat and cook for 20 minutes. In a separate pan, sautee onion in vegetable oil. Add seasoning and the spices (Depending on how spicy you fancy, you can add more or less chili powder). Cook for 3 minutes, add garlic and ginger and cook for another 3-5 minutes. This brings out all the aromas in the spices. Add the tomato and more seasoning, bring to boil and let it simmer for 20 minutes. Add the cream, mix well. Add the chicken and the drained chickpea and let the flavors all mix in. Taste and once you think the stew is ready, serve it with basmati rice and thick yogurt!

Chicken Tikka Masala

Marinade:

• chicken breast x 2 cut in cubes
• yogurt x 1/2 cup
• coriander seed x 1.5 tsp
• cumin x 1.5 tsp
• chili powder 1 tsp
• turmeric x 2 tsp
• saffron x 1 pinch
• ginger x 1 inch
  

Sauce:

• crushed tomato x 250 ml
• cream x 250 ml
• butter x 1 tbsp
  
• onion x 1 small chopped
• garlic x 2 chopped
• ginger x 1 inch grated
• red chili x 1 chopped
• cumin x 1 tsp
• coriander seed x 1 tsp
• turmeric x 1 tsp
• chili powder x 1 tsp
• cinnamon x 1/2 tsp
• cilantro x handful
• almond slivers, salt, pepper

Marinate the chicken and refrigerate overnight. Thread the chicken pieces onto wooden skewers and grill until the juices run clear. Let the chicken rest.
Meanwhile make the sauce: saute garlic, onion, ginger, red chili, coriander stalks and spices in butter. Saute for 7 to 10 minutes. This lets all the flavors combine. Add tomato and salt. Cook for 15 minutes. Add chopped cilantro and cream, mix well. Add chicken and cook for 5 more minutes. Garnish with cilantro and almond slivers. Serve with rice or naan.