Flavours of Latin America (II)
CHICKEN EMPANADAS Chicken empanadas are popular across Latin America, with each country offering its own variation. These baked empanadas are filled with a savoury chicken sofrito...
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Indian Cooking Master Class
Publish on: 24 October, 2017 | In:m | Author by: Indi Chef
Indian Cooking Master Class
Chicken Tikka Masala
Naan- Festival Bread
Mint Raita- Cucumber Yoghurt
Palak Paneer - Cottage Cheese and Spinach Curry
Authentic Spiced Basmati Rice
π± Ginger Paste
For 1 set of recipes | Per pair
INGREDIENTS
• 25g ginger, peeled and sliced
• 12g canola oil
METHOD
- Blend together using a stick blender.
π± Garlic Paste
For 1 set of recipes | Per pair
INGREDIENTS
• 30g garlic, peeled
• 15g canola oil
METHOD
- Blend together using a stick blender.
π± Garam Masala
Make 128g enough for the class 20 pax
INGREDIENTS
• 30g cumin seed
• 35g coriander seed
• 2g (4 pc) dried bay leaves
• 17g green cardamom
• 12g cloves
• 10g black peppercorns
• 8g cinnamon
• 4g nutmeg
• 4g star anise
• 4g black cardamom
• 3 pcs mace
METHOD
- Blend together.
π Naan Bread
This classic Indian flatbread is traditionally served at festivals or special occasions. It is rich, fluffy and is an indispensable mop for curry and sauces. If you have a pizza stone at home, try cooking this bread on the top rack of your oven using the grill setting.
Serves: Makes 4 pieces
Total time: 1.5 hours
Active time: 20 minutes
INGREDIENTS
• 185g plain flour
• 100ml milk (room temperature)
• 15ml ghee
• 15ml greek yoghurt
• ¾ tsp yeast
• ½ tsp salt
• ½ tsp sugar
To serve
• Ghee
• Sea salt
For garlic naan
• 1/2 tsp garlic paste
• 1 tsp chopped coriander
METHOD
- Place all of the ingredients together in a mixing bowl. Gently bring all of the ingredients together in the bowl until a dough comes together. Knead the dough for 5 minutes, or until the dough becomes smooth and supple. The dough should be very soft but not stick to the table too much when you’re needing it. Avoid adding extra flour, if you can.
- Lightly oil a bowl with a little bit of ghee. Ball up the dough and rub a little ghee on top as well. Place the dough inside of the bowl and coat it with a little bit of ghee. Cover the bowl with some cling film or a damp cloth and let it rise for 45 minutes- 1.5 hours or until the dough almost doubles in size.
- Divide into 4 pieces. Use a rolling pin to roll it into roughly 10cmx18cm oblong disks.
- Let the dough rest, covered under a damp towel for 15 minutes.
- To make garlic naan, ¼ tsp of garlic paste across one side of the dough. Sprinkle a little chopped coriander over the surface as well.
- Preheat an oven to its maximum temperature. OR, heat a heavy-bottomed skillet over medium heat.
- If using an oven, place a baking sheet or pizza stone on the top rack of the oven, using the grill setting, cook the naan bread until it begins to puff up. Then flip it over and cook the other side until both sides begin to brown just a little.
- OR, place the naan bread in the skillet and cook the dough for about 1 minutes, until it begins to puff up. For the garlic naan, cook the dough garlic, and coriander side down first. Then flip it over and cook the other side until both sides begin to brown just a little, cooking it for another 1-2 minutes.
π Chicken Tikka Masala (with Enriched Makhani Gravy)
This Chicken Tikka Masala builds layers of flavor through two stages: marinated and grilled chicken, and a deeply aromatic makhani gravy made from scratch using fresh tomatoes and classic North Indian aromatics. Cream, kasuri methi, and coriander stalks round out the dish with restaurant-level richness and depth.
Serves: 2
Total Time: 4.5 hours
Active Time: 30 minutes
INGREDIENTS
Chicken Marinade
Step 1
• 2 chicken thighs (300g), cut into 3x3cm pieces
• 2 tbsp yoghurt
• ¼ lemon, juiced
• ¼ tsp salt
Step 2
• 1 tsp garlic paste
• 1 tsp ginger paste
• ¼ tsp salt
• ¼ lemon, juiced
• ½ tsp garam masala
• ½ tsp Kashmiri chilli powder
• ½ tsp ground cumin
Makhani Gravy Base
• 2 medium tomatoes (about 300g), diced
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tbsp cream
• 1 tsp kasuri methi (dried fenugreek leaves)
• ½ tsp garam masala
• 4–5 coriander stalks, chopped
• 30g butter
• 40ml water
Tomato Masala (Finishing Sauce)
• 3 tbsp ghee
• ½ red onion, finely chopped
• ½ tsp sugar
• ½ tsp cumin seeds
• 1 dried red chilli, torn in half
• ½ green chilli, diced
• ¼ tsp ground coriander
• ½ tsp garam masala
• ¼ tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp Kashmiri chilli powder
• 2 tbsp cream
To Garnish
• 2x2x2cm ginger, thinly sliced
• 2 sprigs coriander, chopped
METHOD
- Marinate the Chicken: Combine chicken with yoghurt, lemon juice, and salt (Step 1). Let sit for 30 minutes. Then add Step 2 ingredients—garlic paste, ginger paste, salt, lemon juice, garam masala, chilli powder, and cumin. Mix thoroughly and refrigerate for at least 4 hours or overnight.
- Grill the Chicken: Preheat grill or oven to 250°C. Place chicken pieces on a foil-lined tray and grill for 10 minutes or until lightly charred and cooked through. Set aside.
- Prepare the Makhani Gravy Base: In a saucepan, combine diced tomatoes, garlic paste, ginger paste, coriander stalks, and 40ml water. Simmer over medium heat for 6–8 minutes until the tomatoes break down and water mostly evaporates. Add kasuri methi, garam masala, and 1 tbsp cream. Stir and simmer for another 1–2 minutes. Let it cool slightly, then blend until completely smooth. Set aside.
- Cook the Tomato Masala Base: In a heavy-bottomed pan over medium-low heat, melt ghee. Add chopped onion and sauté for 7–9 minutes until golden and slightly caramelized. Add cumin seeds and torn dried chilli, frying for 1 minute. Stir in green chilli, then add ground coriander, garam masala, cumin, turmeric, and Kashmiri chilli. Toast spices for 1 minute, adding a touch more ghee if needed.
- Assemble the Curry: Pour in the blended makhani gravy and cook on medium heat for 4–5 minutes, allowing it to thicken and deepen in flavor. Add the grilled chicken and simmer gently for another 5–7 minutes until the gravy thickens and begins to release ghee at the edges. Stir in the remaining cream (2 tbsp), mix well, and adjust seasoning if needed.
- Garnish and Serve: Top with sliced ginger, chopped coriander, and a splash of cream. Serve hot with basmati rice or warm naan.
πBasmati- Authentic Indian Rice
This fragrant and subtle rice is elevated by a distinct blend of spices.
Preparation time: 5
Execution time: 20
Serves: 12
INGREDIENTS
- 1000g basmati rice, rinsed and soaked in water for 30 minutes
- 1300g water
- 1x 3cm stick cinnamon
- 6 cardamom pods
- 8 cloves
- 1 pinch saffron
- 1 tbsp ghee or butter
- 1/2 tsp salt
METHOD
- Rinse the basmati rice under cold water to get rid of some of the excess starch.
- Place the rinsed rice into a rice cooker or lidded saucepan, along with the rest of the ingredients and bring the liquid to a simmer. When the liquid comes to a simmer, place a lid overtop and simmer the rice for 16 minutes. Turn the heat off and allow the rice to rest for 10 minutes before opening the lid. Pick out the whole spices from the top of the rice and fluff it with a fork before serving.
π₯¬οΈPalak Paneer - Cottage Cheese and Spinach Curry
This creamy and nutritious curry is packed with iron, vitamin A and vitamin K. The spinach and tomato melt into a luscious gravy blanketing chewy cubes of cheese curd.
Serves: 2
Active time: 30 minutes
Total time: 30 minutes
INGREDIENTS
- 250g paneer, cubed
Tomato-spinach masala:
- 3 tbsp ghee
- ½ red onion, chopped
- 2 tsp garlic paste
- 1 tsp ginger paste
- 1 tomato, chopped
- 80ml canned, diced or pureed tomatoes
- ½ green chilli, minced
Spinach Makhani
- 200g spinach, blanched, refreshed and blended
- 2 tbsp yoghurt
- 3 tbsp cream
- 1 tbsp kasuri menthi
Whole spices:
- ½ tsp whole cumin seeds
- 1 dried red chilli, torn
Ground Spices:
- 1 tsp kasuri methi (dried fenugreek leaves)
- ½ tsp sugar
- ½ tsp kashmiri chilli
- ½ tsp ground cumin
- ½ tsp coriander powder
- ½ tsp garam masala
- ½ tsp turmeric
- ¼ tsp black pepper, ground
- ½ tsp salt
To garnish:
- 1 sprig coriander, chopped
- 1 sprig mint, chopped
METHOD
- For the spinach makhani: To prepare the spinach, place a large pot of boiling water on the stove, with 2 tsp of salt on to boil. Prepare an ice bath. When the water is boiling, place the spinach into the water for 1 minute. Remove the spinach and place it in the ice bath to cool. Blend the spinach into a smooth puree along with the yoghurt, kasuri menthi, cream and butter.
- For the tomato masala: Heat 2 tbsp of ghee in a heavy-bottomed skillet over medium heat. Add in the cubes of paneer and fry them until they begin to take on a little bit of colour. Remove them from the pan and set them aside. Turn the heat down to medium-low.
- Add a touch more ghee to the pan, if necessary. Add in the whole cumin seeds and fry for 30 seconds to release their flavour. Add in the diced onion and cook for 3-4 minutes until the onion is translucent and beginning to brown slightly around the edges. Add in the ginger, garlic, and green chilli paste, and cook for 1 minute until everything is fragrant. Add in the dried spices, salt, and cook for an additional 1 minute, stirring constantly.
- Add in the tomato and cook for 1-2 minutes until they begin to soften a little. Add in 100ml of water and cook for another 2-3 minutes until the tomatoes have become melty. Add the cubes of paneer back to the pan and cook for 1-2 minutes. Add in the spinach makhani puree, and kasuri methi and cook for 2-3 minute until some of the liquid has evaporated. Add in the crean and yoghurt and adjust with salt to taste.
- Garnish with a splash of cream, and some chopped coriander and mint.
π₯Mint Raita- Cucumber and Yoghurt Chutney
This refreshing and cooling condiment pairs excellently with the rich and fiery curries of North Indian cuisine.
Active time: 20 minutes
Total time: 20 minutes
Serves: Makes 400ml
INGREDIENTS
- 230g greek yoghurt
- 1 lebanese cucumber, grated or julienned
- 1 tsp garlic paste
- 1 tsp ginger paste
- 3 sprigs of mint, chopped
- 3 sprigs coriander, chopped
- ½ tsp salt
- ¼ tsp cumin
- ¼ lime, juiced
- ½ tsp honey (optional)
METHOD
- Mix cucumber with salt, and allow it to rest for 5 minutes.
- Drain and squeeze excess liquid from the cucumber. Mix all ingredients together. Season with salt to taste. If the mixture tastes a little too sour, adjust the raita with a ½ tsp of honey.
Indian Cooking Master Class
Ingredients
Directions
Indian Cooking Masterclass
Take a trip down the trail of spices. The nuanced and complex curries of North India are renown globally for their...
Duration 3 Hours
From AUD $207 Book nowm
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