Anglo Indian Railway Mutton Curry

 

Preface:

 

Anglo Indian Railway Mutton Curry was developed by the chefs of the Indian Railways during the British Raj keeping in mind the delicate palates of the British people. It was first introduced on the Frontier Mail (Golden Temple Mail) run by the Western Railway during pre-independence era. This milder version of the classic mutton curry was not too spicy yet an amazing fusion dish blending the taste of both Indian and English spices. The Railway Mutton Curry was served with rice, bread or dinner rolls.

 

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Parsans Kitchen

This curry is mostly prepared using English spices such as pepper, bay leaves, cloves, nutmeg, cinnamon, and Indian condiments such as chilies, cumin, coriander, turmeric, ginger, garlic etc. It has it’s own distinctive aroma from the flavor of mustard oil, fennel, whole spices, coriander, cumin, vinegar etc. This Railway Mutton Curry was cooked in the railway canteen and served mostly in the recreation rooms and first class dining cars on the train during British Raj.

 

Serve Railway Mutton Curry along with Jeera Rice, Phulka and Burani Raita for a weekday lunch or dinner.

 

Notes:

If you dislike bone-in pieces, use boneless mutton cut into 1and ½ inch pieces.

Potatoes – Like Bengali mutton curry, this curry uses big pieces of potatoes.

Potatoes are cooked in the curry itself; therefore, you do not have to boil them. Just peel and half them to add to the curry.

Coconut Milk – It is used to mellow down the spicy curry.

You can either use store-bought coconut milk or make it at home.

Oil – For an authentic flavor, make this curry in mustard oil.

If you don’t have mustard oil, you can make this delicious mutton curry with any cooking oil or even ghee.

Whole Spices – You will need whole spices such as bay leaves (tejpatta), cloves (laung), green cardamoms (hari elaichi), black cardamoms (badi elaichi), fennel seeds (saunf), cumin seeds, and dry red chilies.

Spice Powders – In addition to whole spices, you will need some everyday spice powders, such as coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and salt.

You can increase the amount of red chilli powder if you want the curry to be spicier.

Tamarind Pulp – Traditionally, tamarind pulp or white vinegar was added to this curry to add tang and ensure it lasted longer.

Others – You will also need red onions, ginger-garlic paste, and cilantro (fresh coriander leaves).

This curry can be stored in an airtight container in the refrigerator for 3-4 days. Reheat it in a pan or in the microwave until nicely hot before serving. Add some water before heating if the curry has thickened after refrigerating.

 

 Summary:

Prep: 10 mins

Cook: 40 mins

Total: 50 mins

Servings: 6 people

Ingredients:

1 kg Mutton cut into 1 ½ inch pieces

1 & Half cup thinly sliced onions

2 tbsp ginger garlic paste

2 potatoes (peeled and cut into half)

2 bay leaves (tejpatta)

2-3 cloves (laung)

2-3 green cardamoms (hari elaichi)

2 black cardamoms (badi elaichi)

1 tsp fennel seeds (saunf)

1 tsp cumin seeds

2-3 dry red chilies

2 teaspoons coriander powder

1 tsp turmeric powder

1 tsp cumin powder

1 tbsp tamarind pulp (or 1 tablespoon white vinegar)

2 tbsp chopped cilantro (fresh coriander leaves)

1 cup coconut milk

Salt & Red Chillie Powder as per taste

Mustard oil or any other cooking oil

Method: 

To Cook The Mutton:

Rinse mutton and add it to a pressure cooker

Add 2 cups of water and salt and stir gently

Close the lid and pressure cook for 1 whistle on high heat. Reduce the heat and cook for 20 minutes

Remove the cooker from heat and let the pressure release naturally

Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid

To Make the Curry:

While the mutton is cooking, make the curry

Heat mustard oil in a pan over medium-high heat

Once the oil is hot, add bay leaves, cloves, green cardamoms, black cardamoms, fennel seeds, cumin seeds, and dry red chilies, and let them crackle for 4-5 seconds

Add onions and cook until they turn slightly brown (7-8 minutes), stirring frequently

Add ginger garlic paste and cook until onions turn nicely brown

Now add coriander powder, turmeric powder, chili powder, and cumin powder, and cook for 2-3 minutes.

Reduce the heat to low

Add the cooked mutton along with the broth and potatoes. Mix well

Cover the pan with a lid and cook for 15-20 minutes until the potatoes are cooked well, stirring a few times while cooking

Add tamarind paste and cilantro and cook for 3-4 minutes

Now add coconut milk and cook until the curry comes to a gentle simmer

Check for salt and add more if needed

Serve it with steamed rice or Jeera Rice, Indian breads like tandoori roti, phulka, naan or bread roll.

Andhra Chilli Chicken

Based on common Andhra-style chilli chicken techniques, this recipe focuses on a spicy, green-chilli heavy, and semi-gravy style dish.

Andhra Style Green Chilli chicken is a dry chicken recipe that is spiced mainly with green chilies and it also appears green in colour. It can be served as a dry snack or a side dish with your fried rice or noodles. Green Chilli chicken is a hot and spicy.

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Important Tips:Cook the Chicken: Add the marinated chicken and cook on medium-high heat for about 5 minutes, allowing the moisture to evaporate slightly.

Add Green Paste: Add the prepared green chilli-coriander paste. Mix well and fry for 3-5 minutes until the oil starts separating from the masala.

Simmer: Cover and cook on low heat for 10-15 minutes or until the chicken is fully cooked and tender. If it dries out too much, add a little water to make a thick gravy.

Buttermilk Soak: To make the chicken extremely tender, soak it in buttermilk for 2 hours before marinating.

Curry Leaf Flavor: Do not skimp on the curry leaves, as they provide a crucial, authentic flavor.

 Heat Control: If you prefer it less spicy, de-seed the green chillies before blending. 

 To Serve: It can be served as a dry snack or a side dish with your fried rice.

 Time: Prep: 1hr

Cook Time: 15 m

Total: 1h 15min

Makes: 2 servings

 Meal: Dinner

Cuisine: Andhra

Ingredients:

Chicken: 500g boneless (boneless) cut into small pieces (preferably thigh pieces for tenderness)

For Marinade:

Half thick Curd (Yogurt)

1 tsp Ginger-Garlic Paste

Half tsp Turmeric Powder

1 tsp Garam Masala

Salt as per taste

1 tbsp Lemon Juice

1 tbsp Soy sauce

For the Green Paste:

1 bunch fresh Coriander leaves

8-10 Green Chillies (adjust for heat)

For Cooking:

1 tsp Cumin seeds

2-3 sprigs Curry Leaves

1 large Onion, finely chopped

1 tsp Ginger-Garlic Paste

Half tsp Garam Masala

1 tbsp Soy sauce

3 tbsp Oil (or mix of oil and ghee)

To Garnish: Fresh coriander, Curry leaves, slit green chillies. 

Method:

To Marinate the Chicken:  Combine the chicken with the yogurt, ginger-garlic paste, turmeric, garam masala, salt, and lemon juice. Let it rest for at least 1 hour (or overnight in the fridge).

To Make the Green Paste: Blend the green chillies and coriander leaves into a smooth paste using small amount of water.

To Temper and Cook: Heat 3 tbsp oil in a pan or kadai. Add cumin seeds and curry leaves, letting them splutter.

Sauté Aromatics: Add the finely chopped onions and fry until golden brown. Add 1 tsp ginger-garlic paste and sauté until the raw smell disappears.

Now add soy sauce and 2-3 tablespoon of green masala prepared. Mix well.

Add the marinated chicken and fry with the green masala mix till the moisture evaporates and the chicken is tender and nicely cooked. 

Garnish with fresh coriander, curry leaves, and slit green chillies.

Serve hot as a dry snack or a side dish with your fried rice or Fried Noodles.

 

Amritsari Murgh Makhani

Amritsar Murgh Makhani Recipe is a wonderful recipe that can be made for your Sunday Lunch. The gravy is made with ground onion masala that is roasted well in the kadai and then balanced with some tangy tomato puree. This will give the gravy a rich and delicious texture. Then the chicken pieces are cooked in this gravy till all the flavor is developed.

The most unique element about this recipe is that it uses the Amritsari version of Garam Masala powder which lifts up the whole dish.

Serve the Amritsari Murgh Makhani Recipe along with Pudina Paratha, Matar Ki Tehri (Green Peas Rice or Green Peas Pulao/Pilaf. cooked with fresh green peas, potatoes, turmeric, and various aromatic spices, usually in mustard oil or ghee) and Mooli Raita for a Indian lunch or dinner or serve it at a party for the main course.

Time Prep: 10 min

Cook: 45 min

Total: 55 min

Makes: 4 servings

Meal: Dinner

Cuisine: North Indian

 

Ingredients:

For Amritsar Garam Masala Powder

Half tsp Turmeric powder (Haldi)

1 teaspoon Coriander (Dhania) Seeds

Half tsp Cumin seeds (Jeera)

1 inch Cinnamon Stick (Dalchini)

1 Bay leaf (tej patta)

2 Cardamom (Elaichi) Pods/Seeds

1 tsp Whole Black Peppercorns

1 tsp Dry ginger powder

Quarter tsp Nutmeg powder

3 Cloves (Laung)

1 cup Homemade tomato puree

2 tablespoons Fresh cream

5 Cashew nuts, for garnish

Coriander (Dhania) Leaves , a few chopped

Salt and red chilli powder has per taste

Oil

 

For Chicken/Murgh Marination

300 grams Chicken breasts, cut into chunks

1 tsp Turmeric powder (Haldi)

Half cup Curd (Dahi / Yogurt)

1 tsp Lemon juice

 

Onion Ginger Garlic Masala

2 Onions, roughly chopped

1 Green Chilli, roughly chopped

1 inch Ginger, roughly chopped

4 cloves Garlic

5 tsp butter

1 tsp honey

Method:

To begin making the Amritsari Murgh Makhani Recipe, firstly let’s make the Amritsari Garam Masala powder and keep it ready.

 

For Amritsar Garam Masala Powder:

In a flat skillet dry roast all of the whole spices- coriander seeds, cumin seeds, cinnamon stick, cloves, bay leaf,  green cardamom, black cardamom, whole black peppercorns, dry ginger powder, nutmeg powder on low heat for 6-8 minutes. Turn off the flame.

Allow the spices to cool, transfer into a mixer-jar and grind to form a fine powder. 

 

To marinate the chicken:

Into a mixing bowl, add the chicken pieces, turmeric powder, Amritsari Garam Masala powder, yogurt and salt. Mix well and marinate for a minimum of 30 minutes. 

 

To make the Onion Ginger Garlic Masala:

To make the onion ginger garlic masala, in a mixer-jar combine, onions, green chilli, ginger and garlic.  Grind to make a smooth paste without adding any water. 

 

Amritsari Murgh Makhani gravy:

Heat a kadai with oil on medium flame, add the onion ginger garlic masala and sauté till the onions are cooked and the raw smell goes away. This will take about 3-4 minutes. 

In a heavy bottom pot on the stovetop, Heat some butter. Next add the red chilli powder, turmeric powder and salt and sauté for a minute. Add pureed tomatoes, honey and sprinkle with little salt and cook until the tomatoes come to a single boil. 

Give it a stir and add the marinated chicken pieces along with it's marinade and cook until the chicken is well done. This takes about 20 minutes to cook the chicken on low to medium heat. Ensure you cover the pan, add a little water and then cook the chicken. Keep stirring it intermittently, so the masala gets well combined into the Amritsari Murgh Gravy.

 Amritsari Murgh Gravy: 

Finally add cream and give it a stir. Check for salt and serve it hot by garnishing it with cashew nuts and coriander leaves.

Serve the Amritsari Murgh Makhani Recipe along with Pudina Paratha, Naan, Matar Ki Tehri and Mooli Raita for a Indian lunch or dinner or serve it as a party for the main course.

Enjoy!!

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Korean Fried Chicken

Crispy, juicy, spicy and a little bit sticky — this is Korean Fried Chicken. Buttermilk-coated chicken is fried until golden and crunchy, then smothered in a rich Korean-inspired gochujang sauce that’s sweet, spicy and utterly moreish (fruity flavor).

 

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What is gochujang Sauce?

Gochujang is a Korean fermented red chilli sauce or paste with smoky-sweet and slightly spicy flavour.  The sauce bubbles up in minutes — just throw everything in a pan!

 

How do you reheat Korean fried chicken?

Korean fried chicken served right away, will be at it’s crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes, until piping hot throughout.

 

If you want to keep the chicken crispy, then fully cook both the crispy chicken and sauce separately, then cool and cover. Keep the sauce separate from the chicken and refrigerate for up to a day. Reheat the sauce in a pan until piping hot.

 

Cooking Tips:

When the chicken comes out of the oil, the coating will be securely adhered to the chicken. However, the longer you leave it before adding the sauce, you will have careful when tossing with the sauce to ensure the coating stays fully on.

 

What to serve it with:

A bowl of boiled rice, coconut rice or sticky rice or noodles makes the perfect base to soak up that glorious sauce. Stuffed into soft, bao buns with pickle cucumber.

 

Pair with a crisp, crunchy salad like my Asian-style slaw to cut through the richness.

Korean fried chicken:

 

Course: Appetizer

Cuisine: Korean

 

Prep Time: 10 minutes 

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

 

Ingredients:

 Main:

1 & Half kg whole chicken cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed

2 tbsp rice wine

2 tsp minced ginger

1 Cup butter milk

Sea salt & Ground black pepper as per taste

1 cup potato starch or corn starch

Some cooking oil for deep frying

Korean Fried Chicken Sauce:

3 tbsp tomato sauce / ketchup

2 tbsp gochujang (Korean chilli paste), add Half tbsp more to make it spicier

Quarter cup honey

Quarter cup brown sugar

2 tbsp soy sauce

2 tbsp minced garlic

1 tbsp sesame oil

 

To Garnish:

1 tsp toasted sesame seeds, Half tsp chilli flakes

3 Green onion finely chopped or thinly shredded

 

Method:

In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side. Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to overnight)

 

(Dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)

 

In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil starts boiling. Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimizes oil splatter.) 

 

Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating crumbs from the oil using a skimmer. Then deep fry the chicken again when the oil is boiling. Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.

In a separate saucepan, add in the Korean fried chicken sauce ingredients. Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat. 

 

Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.

 

Once all the chicken is coated with the sauce, serve it hot immediately.

Garnish with the spring onions, chilli flakes, and sesame seeds before serving.

 

Leftover chicken can be refrigerated for a day or two and eaten cold. 

Parsans Kitchen