Top 5 Recipes By Shavan’s Indian Restaurant

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Top 5 Recipes By Shavans Indian Restaurant
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1. Chicken Curry
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Chicken Curry - Ingredients

• Chicken 800 grams
• Onions 4-5 medium
• Ginger 1 tablespoon
• Garlic 1 tablespoon
• Tomatoes 4-5 medium
• Fresh coriander leaves,chopped 1 tablespoon
• Ghee 4 tablespoons
• Cinnamon stick 1
• Cloves 4-5
• Green cardamom 4-5
• Turmeric powder 1/2 teaspoon
• Coriander powder 2 tablespoons
• Cumin powder 2 tablespoons
• Red chilli powder 1 teaspoon
• Salt to taste
• Garam masala powder 1 teaspoon

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Chicken Curry - Method

• Heat ghee/oil in a thick-bottomed pan. Add
  cinnamon, cloves and green cardamoms and sauté
  for half a minute. Add onions and sauté till
  golden brown.
• Add ginger paste and garlic paste and continue to
  sauté for two to three minutes, stirring
  continuously. Add turmeric powder, coriander
  powder, cumin powder and red chilli powder. Mix
  well.
• Add pureed tomato and stir. Cook till oil
  separates from the masala. Add the chicken pieces
  and salt. Sauté on high heat for five minutes.
  Add two cups water, bring to a boil, cover and
  cook till the chicken is fully done.

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2. Butter Chicken
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Butter Chicken - Ingredients

• 1 kg boneless chicken skin removed
• Juice of 1 lime
• Salt to taste
• 1 tsp red chilli powder (adjust to suit your
  taste)
• 6 cloves
• 8-10 peppercorns
• 1? stick of cinnamon
• 2 bay leaves
• 8-10 almonds
• Seeds from 3-4 pods of cardamom
• 1 cup fresh yoghurt (must not be sour)
• 3 tbsps vegetable/canola/sunflower cooking oil
• 2 onions chopped
• 2 tsps garlic paste
• 1 tsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder

• 400g/ 14 oz of chopped tomatoes, ground into a
  smooth paste in a food processor
• 1/2 litre chicken stock
• 2 tbsps kasuri methi (dried fenugreek leaves)
• 3 tbsps unmelted, soft butter
• Salt to taste
• Coriander leaves to garnish

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Butter Chicken - Method

• Mix the chicken, lime juice, salt and red chilli
  powder in a large, non-metallic bowl. Cover and
  allow to marinate for 1 hour.
• Heat a flat pan or griddle on medium heat and
  gently roast (stirring frequently) the cloves,
  peppercorns, cinnamon, bay leaves and almonds
  till they darken slightly. Cool and add the
  cardamom seeds. Now grind into a coarse powder in
  a clean, dry coffee grinder.
• Mix the yogurt above whole spice powder (from
  previous step), coriander, cumin and turmeric
  powders together and add them to the chicken.
  Allow to marinate for another hour.
• Heat the oil in a deep pan on medium heat. When
  hot, add the onions. Fry till a pale golden brown
  in color and then add the ginger and garlic
  pastes. Fry for a minute.

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Butter Chicken - Method

• Add only the chicken from the chicken-spice mix
  and fry till sealed (chicken will turn opaque and
  the flesh will go from pink to whitish in color).
• Now add the tomato paste, chicken stock, kasuri
  methi and remaining part of the yogurt-spice mix
  to the chicken.
• Cook till the chicken is tender and the gravy is
  reduced to half its original volume.
• Melt the butter in another small pan and then
  pour it over the chicken.
• Garnish with coriander leaves.

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3. Fried Chili Prawns
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Fried Chili Prawns - Ingredients

• King Prawns 12
• Lemon juice 2 tablespoons
• Chilli sauce 1 tablespoon
• Salt to taste
• Cornflour 6 tablespoons
• Oil 4 tablespoons to deep fry
• Ginger,finely chopped 1 Table spoon
• Garlic,finely chopped 6-8 cloves
• Green chillies,diagonally sliced 4-6
• Spring onions chopped 2
• Soy sauce 2 tablespoons
• White pepper powder 1/2 teaspoon
• Sugar 1 teaspoon
• Fish stock or chicken stock 1 cup
• Green capsicum,cut into thick strips 1 medium

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Fried Chili Prawns - Method

• De-vein, wash and pat dry the prawns thoroughly
  with an absorbent paper. Add one tablespoon lemon
  juice and chilli sauce, salt and mix well. Roll
  the prawns in four tablespoons of cornflour. Heat
  sufficient oil in a wok and deep fry the prawns
  for a minute. Do not overcook. Drain on absorbent
  paper. Reserve spring onion greens for garnish.
  Mix the remaining cornflour in half a cup of
  water. Heat four tablespoons of oil in a wok or a
  pan, add ginger, garlic and green chillies and
  stir fry for a minute.
• Add spring onions and continue to stir fry for a
  couple of minutes more. Add the soy sauce, white
  pepper powder, sugar, salt and the stock. Add the
  fried prawns and capsicum strips and cook for a
  couple of minutes, stirring continuously Stir in
  the cornflour mixture and cook for a minute more
  or until the sauce coats the prawns. Stir in
  remaining lemon juice and serve hot, garnished
  with the reserved spring onion greens. Yummy
  Chili Prawns!!!

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4. Lamb Korma
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Lamb Korma - Ingredients

• Diced lamb 600 grams
• Onions medium 3
• Oil 3 tablespoons
• Green cardamoms 3
• Black cardamom 1
• Cloves 4-5
• Cinnamon 1 stick
• Black peppercorns 7-8
• Ginger paste 1 1/2 teaspoons
• Garlic paste 1 1/2 teaspoons
• Coriander powder 1 tablespoon
• Red chilli powder 1 1/2 teaspoons
• Salt to taste
• Yogurt,whisked 1/2 cup
• Cashew nut paste 1/4 cup
• Garam masala powder 1 teaspoon
• Fresh cream 1/2 cup

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Lamb Korma - Method

• Chop the onions. Heat oil in a thick-bottomed
  pan. Add green cardamoms, black cardamom, cloves,
  cinnamon and black peppercorns and sauté till
  fragrant.
• Add onions and sauté until lightly browned.
• Add ginger paste, garlic paste and sauté for one
  minute stirring continuously to avoid the paste
  from sticking to the bottom of the pan.
• Add lamb pieces and sauté on a high heat for
  three to four minutes stirring continuously. Add
  coriander powder, red chilli powder and salt.
  Sauté for another two to three minutes.
• Add yogurt and one cup of water. Bring the
  mixture to a boil. Reduce heat, cover and cook
  till the lamb pieces are tender. Add cashew nut
  paste and garam masala powder.

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5. Lamb Rogan Josh
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Lamb Rogan Josh - Ingredients

• 1 Kg Diced Lamb
• 5 tbsp oil
• 1 cup curd
• 2 oniond finely chopped
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1 1/2 tsp red chilly powder
• 1 tsp garam masala powder
• 1 tsp ginger powder
• 2 tbsp Coriender powder
• 1/2 tsp turmeric powder
• 1tsp cumin powder
• 1tsp black pepper corns
• 12 cloves
• 8 green cardamom

• 5 sticks of cinnamon
• 2 tbsp white cream
• Salt
• Chopped coriender to garnish

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Lamb Rogan Josh - Method

• Heat oil in a pan and put whole garam masala,
  when they start to crackle, put chopped onions
  and fry till golden brown.
• Add ginger-garlic paste and fry again for two
  minutes.
• Add all the masala powder and fry till oil comes
  up.
• Now add lamb with marinade and stir fry on a high
  flame for 2 minutes.
• Now add water and little salt and cook with
  closed lid till meat is tender and gravy is
  medium thick in consistancy.

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Lamb Rogan Josh - Method

• Keep in mind that, we have already put salt while
  marinating the Lamb, so adjust the seasoning
  accordingly.
• Now add cream and stir well and cook for another
  3 minutes.
• Garnish with chopped coriender.
• Serve with Rice, naan or roti.
• Yummmy Curry!

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