Asma Khan’s recipes for north Indian chicken curry and cabbage stir-fry | Indian food and drink

R.The comfortable meal marries bold and refreshing flavors of the traditional northern Indian chicken curry with the aromatic crisis of the Bengali cabbage. The distinctive flavor of Vicious Enforced It comes from its rich mixture of pickled spices, all boil gently in the marinated milk broth. It is a dish that arises from the royal kitchens of Begum of Bhopal in the nineteenth century, and in this way, it has always been a cooking statement – both creative and display of repeated taste, although the unusual spice file, the method is simple and medium. Meanwhile, it raises a crisis on the side of the cabbage on the side of the clear cashew and warm spices, beautifully tangible chicken richness.

Vicious EnforcedOr Carrie Chicken North India (higher in the picture)

Preparatory 10 minutes
Cook 1 hour 30 minutes
Serving 6

6 tablespoons of vegetable oil
1 large onionPeel and thin slices
¼ A teaspoon of seeds, black mustard, neba, and cumin seeds
⅛ Fenugreek TSP seeds
1 tablespoon of garlic paste
1 tablespoon of ginger paste
1 kg of chicken thighs without skin on the bone
½ teaspoon of turmeric
1 teaspoon of coriander
½ teaspoon of cashmeari red pepper powder
1 kg normal yogurt
1 teaspoon of salt (Or to taste)
1 fresh green pepperSplit length below the center, in addition to a little additional green pepper, chopped, to decorate
1 chopped coriander leaves

Put the oil in a deep saucepan over a high heat. Test enough hot by dropping it in a piece of onion – if it increases immediately, the oil is ready. Add all the onions, fried, stirring, for about 10 minutes, until it becomes golden brown, then raise with a reserved spoon and spread on a plate to cool.

Add all spices seeds to the hot oil in the pan, then, as soon as the mustard seeds emerge, stir garlic and ginger, and cook for 30 seconds or so, until the smell of the perfume is smelled – if it begins to adhere to the public, inflammation and dilute by adding a few spots of cold water. Add the chicken thigh, fry for a few minutes of all sides, only to celebrate, then stir in the three floor spices.

Crush the onions with cooled caramel, stir them in yogurt, then add to the chicken pan. Add salt, boil the mixture, then cover and leave it on low heat for 30 minutes. Detect, add the pepper the full fissure and cook with stirring for another 30 minutes, until the sauce clings to the meat.

Set the spices as desired, decorate with pepper and chopped coriander, serve with Rotis, salad and next cabbage.

Cabbed with tomatoes and cashews

This versatile plate adds beautifully with rice or flat bread, a satisfactory tissue for all kinds of rolls and works very well on the side of the vegetables as well.

Preparatory 10 minutes
Cook 40 minutes
Serving 6

4 tablespoons of vegetable oil
150g raw cashewS
2 dried red pepper
1 teaspoon of cumin seeds
1 teaspoon of turmeric
400 grams of minced tomatoesOr 3-4 fresh tomatoes, cut
Child chili powder teaspoon
1½ tablespoon spoon
750 g white cabbageand It was reduced and torn
2 tablespoons of fresh dillOr other fresh, chopped herbs, to decorate

Put the oil in a frying pan or deep depth over medium heat. When the oil is sparkling, add cashew, stir the mixture until it becomes light brown, then raise it with a reserved spoon (ignore any burning missiles, because it will be bitter uncomfortable).

Heat the oil in the pan over medium heat, then add dried peppers and cumin seeds, and stir until the pepper is darkened. Add turmeric, then stir in tomatoes, pepper and salt powder. Repeat the heat to a low medium and leave it to cook for 15 to 20 minutes, until the oil is separated on the edges of the tomato mixture.

Add grated cabbage, mix it so that it is painted with marinated tomatoes, then raise the heat to a medium height, cover the pan and cook for four to five minutes if the cabbage is torn precisely, and for a period of six to eight minutes for thicker slices. Take off the cap, then stir for two minutes more.

Check the spices, then a stir in the roasted cashew, and decorated with chopped dill and serve.

• These recipes are excerpts from seasonal winds: delicious Indian recipes for every day and season, by Asma Khan, published on March 6 by DK Red at 26 pounds. To order a copy for 23.40 pounds, go to Guardianbookshop.com