I can’t count the number of times I have cooked this dish; yet every time I sit down to eat it, I still get a tiny bit excited. It’s because it never disappoints. It is for that reason that I decided to teach my Punjabi Murgh Masala at my third LIVE COOKERY CLASS this afternoon. I have also decided that it deserves to be flagged under my “Spice Club Staples” recipe collection because once you have nailed how to make the masala part of this recipe, you can actually use it as a base for countless recipes, so tis a great go-to in our current climate.
The masala is also fantastic to cook in bulk, store in a jar, top with a little bit of oil & keep in the fridge. When you come home and fancy a delicious chicken/paneer/mixed veg/fish prawn masala…you know it will be ready in just a matter of minutes.
Sure you can reach for an expensive jar of a pre-made “curry” paste. But why would you when you know the fresh masala you have made from scratch in your own kitchen is (so much) tastier, has no additives/colourings, is more nutritious and not to mention cheaper. Okay my sales pitch is officially over. Now you have to try it for yourselves and let me know your thoughts!
If you missed the live cookery class but want to catch up and watch, you can do so by clicking here. Also, if you have any dish suggestions for next week’s class, comment below or drop me a message on Instagram or Facebook. I would love to hear from you!
500gskinned boneless chicken thighscut into small pieces
2tbspyoghurtPlain/Greek works (a full fat type is preferred)
3/4 tspgaram masala
For the masala:
5-7tbspoil or ghee,or a combination of both
3green cardamom podsoptional
2medium onions (approx 175g)very finely diced
1tspsalt or according to taste
5tbsptomato passata/blitzed plum tomatoes
1/2tspdouble concentrate tomato puree,optional
1-2chilliesfinely chopped, (or you can use 1/4 -1/2 tsp chilli powder)
1 1/2tspcoriander powder
2tspsun dried fenugreek leaves/kasuri methi,ground into a powder, optional
Handful fresh coriander with stemsfinely chopped
You will also need:
1 x Foil lined oven tray
Jug of water (room temp is fine)
Pestle & Mortar if you have one. Don't worry if not!
Pre-heat your grill at the maximum temperature setting. Place all "marinade" ingredients into a bowl and mix together. Place the marinated chicken on a foil lined oven tray and spread out. Grill for approximately 10 minutes or until fully cooked (the chicken should be white all the way through and have a slight golden char all over). Remove from grill and keep aside.
Heat the oil/ghee in a pan. Using a pestle & mortar, coarsely crush the cloves and cardamoms until coarsely ground. Then add to the oil along with the bay leaves. Immediately after, add the chopped onions along with 1 tsp salt. Cook for 4-5 minutes on medium heat until soft and translucent.
Now add the grated garlic and ginger and mix. Continue to cook for a further 3-4 minutes until completely golden brown.
At this point, add the tomato passata as well as the puree and green chilli to the pan and stir for a a minute.
Now, reduce the heat. Then add the garam masala, coriander powder and paprika and mix well. Cook for a minute. When you see the oil begin to separate from the masala paste at the edges, add the grilled chicken. Add approximately ¼ cup water and bring to a boil. Reduce heat slightly, place a lid on the pan and allow to simmer for 6-8 minutes.
Finish with the ground, dried fenugreek leaves and fresh coriander. Allow to simmer for a further 2-3 minutes.
If you like your curry to be even more saucier, you can add a little more water (you may need to adjust the seasoning slightly if you do this)
Week two of my Facebook LIVE COOKERY CLASSES brought Chilli Cheese Parathas to the kitchen! Once you’ve been introduced to the deliciousness that is stuffed parathas, there is no turning back.
Chilli and cheese is such a great combination but you can stuff your parathas with whatever you like! Gobi Parathas (spiced cauliflower) are the paratha of choice in my home. Oh and Cheeni Parathas, which are stuffed with ghee and sugar. Honestly, you are winning whatever you choose. You can also use the dough to make plain chapatis or parathas which make the perfect accompaniment to your favourite curry or simply with a fried egg on top.
Have a go and let me know how they turn out for you! If you missed the live cookery class but want to catch up and watch, you can do so by clicking here. Also, if you have any dish suggestions for next week’s class, comment below or drop me a message on Instagram. I would love to hear from you!
1 cup (130g)chapati flouryou can also use plain flour
1/4 cup+ 1 to 2 tbspwarm water(this is a rough guide, you may need more or water depending on your flour type)
Oil for kneading
For the stuffing:
150ggrated cheeseI like to mix 1/2 cheddar & 1/2 mozzarella for flavour & texture but you can you use what you like!
1/2medium onionfinely diced (I like to use red, you can you whatever you have)
1green chilli finely chopped or you can use chilli flakes/chilli powder
Handful fresh corianderfinely chopped
3/4tspSaltor acc to taste
You will also need:
A non stick chapati tava pan/crepe pan/ non stick frying pan
A rolling Pin
A bowl with some chapati/plain flour in it for dusting
Place the flour in a mixing bowl. Add the yoghurt and rub in really well using your finger tips until it is completely mixed in. Then, add the water little by little. Use your hand to combine the flour and water to make a dough. You are looking for the dough to be soft and tacky but not overly wet.
Now, very lightly grease your hand and begin to knead the dough for 2-3 minutes until you have a smooth and pliable dough. Cover with cling film/damp tea towel and leave aside for 10-15 minutes.
In a bowl, mix together the stuffing ingredients. Keep aside.
Now heat a tava/non-stick frying/crepe pan on high heat. Once the pan is hot, reduce to a low heat whilst you prepare the parathas.
Divide your dough into 4 equal dough balls. Roll each one so they are smooth and round.
Dip one dough ball into the bowl of dry flour and with a rolling pin, begin to roll out until the size of a starter plate, forming a chapati
Divide your cheese stuffing into 4 portions. Place one portion of the stuffing in the centre of the chapati and bring together all of the edges so that they meet in the middle. Press down so it is sealed.
Dip the sealed stuffed dough ball in the flour and shake off any excess. Place on your work surface and roll out gently until it is 7-8″ in diameter and even in thickness all the way around.
Increase the heat of your pan to the maximum setting. Carefully pick up the paratha, web your fingers and flip the paratha from hand to hand to get rid of any excess flour.
Place it on the hot pan. When it changes colour and small bubbles begin to appear turn it over and cook the other side.
Cook until paratha is golden, then flip and cook until golden and all over and crispy. Finish by smearing a teaspoon of ghee or butter. • Make the rest of the parathas using the same process. Keep them wrapped in a towel or foil until ready to serve.
We are all adjusting and adapting to a very new style of living right now. It’s resulted in huge change across the board and for every individual, that has translated to mean different things. The biggest change for me has been shutting shop at The Spice Club and closing my cookery school doors. It’s been very hard but I have been trying to focus on how I grateful I am that as a job, I get the opportunity to share my cookery knowledge with others and actually see my students benefit from it in their own kitchen.
Given the situation I am in, I’ve decided to take this opportunity to continue sharing. Via social media, posting recipes on here and as of yesterday by means of LIVE ONLINE COOKERY CLASSES on Facebook. I taught one of my favourite dishes yesterday, Sukha Aloo. It’s a fav because it takes 10 minutes to cook and scores high marks in the taste department (that’s an actual place in the brain). If you’d like to re-watch it and follow as I cook, you can do so here. Or if you’d rather not watch me jibber jabber, you can scroll down and read the recipe below.
I wil be doing regular FB Live cookery classes. My next one will be next Friday 3rd April at 4pm GMT. Hope to see you there!
575gpotatoesred/desiree are ideal, cooked & peeled & cut into bite-size pieces
1 1/4 tspsalt or according to taste
1/2 tspamchur/mango powderoptional
1green chillifinely chopped or 1/4 tsp chilli powder
Handful fresh corianderroughly chopped, optional
Heat oil in a pan. Once hot, add the cumin seeds. Give them a quick mix and then add the onions.
Sauté for 2-3 minutes on medium/high until light golden in colour. Now add the tomato puree along with 4-5 tbsp water and mix well.
At this point, add the potatoes and sprinkle over the salt as well as all of the dry spices and green chilli. Mix well.
Finish with fresh coriander and mix once again. Turn off heat. Taste for salt/chilli and adjust accordingly.
To cook the potatoes, you can boil them. OR I cook mine in the microwave as it’s easy/no washing up. To do this, wash potatoes, then place in a freezer safe bag (or any clean small plastic bag) and tie it up. Pierce a hole in it and then place in the microwave on high for 8-10 minutes or until cooked.