Tag: Curries

Posted in Curries, Mains

Aromatic Lamb Bhuna

Posted on by Manisha’s Kitchen

Lamb Bhuna originates from the Bengal region of India and is a hot thick curry made from fresh spices. I first started making this dish whilst working at a previous job and quickly fell in love with it, tweaking the recipe slightly in order to make it my own.

Aromatic Lamb Bhuna

so here’s what you need to make this aromatic lamb bhuna.

Ingredients for Lamb Bhuna

For the fresh masala:

  • 10 – 15 black peppercorns
  • 8 -12 green cardamom
  • 6 – 10 cloves
  • 4 – 6 tablespoons white poppy seeds
  • 2 small sticks cinnamon
  • 4 -6 tablespoons whole cumin
  • 4 – 6 tablespoons whole coriander seeds
  • half cup dried coconut
  • whole red chilli (amount is optional)

For the curry paste:

  • 5 large onions
  • small bunch of coriander (chopped)
  • 10 cloves of garlic
  • ginger
  • salt to taste
  • 1 – 2 tablespoons red chilli powder
ingredients for aromatic lamb bhuna
  • Prep time: 15 minutes
  • Cooking time: 1 hour 15 minutes
  • Serves: 6 – 8
  • Special notes: Both the spice and thickness of the curry can be adjusted to your preference by adding more or less chilli powder and less or more water to the pan when cooking.

Step-by-step recipe

For the fresh masala:

  • First of all, lightly roast the whole spices on a pan.
lightly roast the whole spices
  • Once roasted grind it to a powder and keep it to one side.
Grind the mixture to a powder

For the curry paste:

  • Roast the sliced onion, garlic, ginger and coriander until it starts to brown.
Roast onion,garlic,ginger and coriander.
  • Add the mixture to a blender to make a paste.
  • Add some oil to a large pan and, when hot, pour in the paste. Once the paste turns brown add the whole spices masala powder, salt and chilli powder (to taste) also add some whole red chilli’s . Stir well.
Add the Red chillis and onion, garlic, ginger, coriander paste.
Add fresh whole spices masala powder.
  • After that add Lamb or (mutton) and stir well. After 5 mins add hot water and cook well till the lamb becomes tender. Bhuna curry is supposed to be thick so don’t add to much water.
Add lamb or mutton.
Add hot water.

Serving suggestions: When all is ready place the curry in to the serving dish and garnish with coriander. Serve with rice, naan or chapati and enjoy Aromatic Spicy Lamb Bhuna.

Enjoy your Lamb Bhuna.
Posted in Mains

Blissful Butter Chicken (Murgh Makhani)

Posted on by Manisha’s Kitchen

Butter chicken, traditionally known as ‘murgh makhani’, originated from North India. When making this dish, many restaurants use sugar, butter, and cream which makes the dish unhealthy. However, my recipe has more nutritional value as it doesn’t contain these ingredients.

Blissful Butter Chicken: Authentic Curries

So here’s what you need to make this delicious curry.

Ingredients for Butter Chicken

  • 800g chicken (boneless or with bones)
  • 4 tbsp tandoori masala
  • 1/2 cup Yogurt
  • 4 tsp kasoori methi (dried fenugreek leaves)
  • 1/2 cup cashews
  • 2 tbsp garlic paste.
  • 400g chopped tomatoes
  • Fresh coriander
  • Lemon juice (to taste)
  • Salt (to taste)
  • Cooking oil
  • Charcoal and Ghee for dum
Butter Chicken Ingredients
  • Prep time: 25 minutes
  • Cooking time: 30 minutes
  • Serves: 4

Special notes: the charcoal and ghee infuses extra flavour into the curry but is not a necessary step to completing the dish.

Step-by-Step recipe

  • Firstly, marinate the chicken with yogurt, tandoori masala, salt, kasoori methi, lemon juice and oil. Once marinated, wait 10 mins or directly grill for 15 minutes.
Ensure all of the chicken is covered in the marinade
  • Let’s move onto the makhani sauce. Heat some oil on a saucepan and add the garlic paste.
Add garlic and ginger paste to the pan
  • Then add the tomato paste and leave until the oil oozes out. After that, add the kasoori methi ,one tablespoon tandoori masala and add some salt according to your test. Fry for 2-3 minutes.
Add salt to taste
  • Take the chicken out of the grill and place it in the sauce.
Place the grilled chicken in the saucepan
  • Pour in the cashew nut paste and mix well. Add some water to change the thickness of the sauce. Allow to cook for around 5 minutes and make sure to check that the chicken is cooked.
Pour in the cashew nut paste
  • This is now the optional step that adds a flavourful charcoal zing to the butter chicken. Place charcoal on an open flame so that it begins to burn. Next, take it of the heat and place it in a small bowl. Put 1/2 a teaspoon of ghee or butter on the charcoal so that smoke starts to appear. Quickly place the small bowl inside the saucepan and cover it with a lid immediately. 2 minutes should be enough for the curry to be infused with the flavour.
Place bowl in the centre of the pan and cover immediately
  • The dish is now complete. You can finish off by garnishing the curry with fresh coriander leaves.
Coriander leaves for garnish

Serving suggestions: This dish is best served with plain steamed rice or naan

If you would like more visual assistance or details on making this glorious Butter Chicken, please feel free to watch the video below

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