Kashmiri chicken slow cooker recipes

Mutton Curry with Fenugreek, Coconut and Curry Leaves

Mutton Curry with Fenugreek, Coconut and Curry Leaves

Maa did not use Kashmiri red chilli powder like I did. Sunday afternoon Chicken Curry. meat tenderizer (I use one which has the natural papaya extract in it) – optional (good to use if you are not using a pressure cooker
Mutton Do Pyaza

Mutton Do Pyaza

Kashmiri Mutton Curry with Yogurt and Spices. Curried Chicken in Cardamom Infused Coconut Sauce. I start to lose myself to the time that have slowly slipped away from me
Mutton Do Pyaza

Mutton Do Pyaza

But what i understood is that do pyaza are typically indian dishes where the meat, chicken or vegetables are cooked in plenty of onions
Mutton rogan josh

Mutton rogan josh

Stir in the asafoetida, dried ginger powder, Kashmiri chilli powder and salt and mix it all in with the meat

CHRISTMAS CURRY TURKEY ROGAN JOSH

Prep Time 10 minutes / Cooking Time 30 minutesIngredients(serves 4)Fresh Fragrant Ingredients2 tbsp ghee1 onion finely diced3 cloves garlic finely diced2 tbsp finely grated ginger4 fresh curry leaves (or dried) Whole Spices4" long stick cinnamon8 cardamom pods bashed half open2 whole cloves1 tsp toasted fennel seeds1 tsp garam masala Dry Spices1 tbsp turmeric1 tbsp ground cumin1 tbsp ground coriander seeds1 tbsp kashmiri chilli powder1 pinch mace powder1 tsp sea saltCurry Ingredients500g + left over turkey3 tbsp tomato puree500ml turkey stock from the braised roasted bird(Stock recipe below)Finishing Ingredients50ml double cream125g natural yogurt1/2 bunch roughly chopped coriander1 tsp garam masala (homemade recipe below)Heat a saucepan medium hot and add the ghee once melted add all the whole spices and gently fry for a couple of minutes, next add the onion and garlic and soften for around 15 minutes, add the ginger and fry for a further couple of minutes before adding all the dry spices, stir in well. Add the chicken and coat well in all the spices then add the water and tomato puree, stir in and bring to a low gentle simmer, pop on a lid and cook for around 30 minutes, take the lid off and reduce the sauce if needed, I like a lot of sauce. That's it use as your recipes require, keep in a ball mason jar or tiffin tin and use within three months ensure the freshest flavoursTurkey StockReserve all the best meat, keep separate for the curryFor The Stock PotTurkey bones, skin and left over trimmings1 tbsp turkey fat dripping2 carrots3 sticks celery1 large onion1 while bulb garlic halved1 leek2 fresh bay leaves10 whole peppercornsfew sprigs of fresh thymehandfull of fresh parsley1 tsp Himalayan salt1 tsp white ground pepper1 tsp turmeric powder or gratedWater to cover the ingredients Take a large stock pot add the turkey drippings, carrot, onion, garlic, celery and leek soften for around ten minutes, add the bay leaves, peppercorns, thyme, place all the ingredients in to the pan, pour in the water until you have just covered the turkey, pop on a lid and gently simmer for 1hr if using a pressure cooker or 2-3hrs on a low and slow in a stock pot, once cooked turn off the heat and leave to cool, at this point I taste the stock and season with more salt and pepper, if it is a bit watery you can reduce the amount of liquid to strengthen the flavour, once cool strain and that’s your stock

Dal Makhani Recipe | How to make Dal Makhani

Well, this is the same man who introduced the makhani gravy that we are quite familiar with when we talk about Butter Chicken and it’s the same idea that revolutionised the way humble dal was cooked
Big Batch of Chili!

Big Batch of Chili!

The chili is a standby for us because we can make it and then put it into the slowcooker to keep warm and ‘mature’