Cover and simmer over a low heat for another 5 to 7 minutes, stirring from time to time. Lift the lid and stir Again, there are a couple of ways to do this. Either with the lid over the barbecue closed for a hotter and faster cook or with the lid open for a slower cook. Long before I started cooking Indian food, I made it my goal to master Thai food. This book features all the most popular Thai restaurant recipes. It is also the start of the new direction I am taking my blog. Add the remaining ingredients to the bowl, up to and including the chilli powder, and give everything a good stir.

That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible. Sift the flour, salt and baking powder into a large bowl. Heat the milk in the microwave or on the hob until hand-hot. Add the ground spices and garlic and ginger paste to the pan. Then stir in 250ml (1 cup) water and bring to a You will almost surely find yakitori in restaurants, street food stalls, and izakayas (Japanese pubs) throughout Japan. It’s also hugely popular in the west. A brief history of the dish… The great thing about cooking karahi style is that just like most curries, the flavours develop and the curry becomes even better.

How to serve tandoori chicken.

You will see in the photos below that I added a few chillies. That isn’t authentic but they sure were good! Which charcoal?

Karahi cooking is different to other methods of cooking a curry. The idea is to cook in plenty of hot oil over a high heat. As you do this, it breaks down the sauce ingredients until they emulsify into that characteristic smooth sauce that every loves in a karahi curry. Marinating meats has two advantages. The first is flavour and the marinade also helps tenderise the meat.

Build a fire on the ground or in a barbecue. When flaming hot, place the karahi over it. As it heats up, the naan will begin to bubble up. After two hours, the meat loaves will be cooked and there will be a lot of meat juices in the pans. Retain the meat juices for later and place the cooked meat loaves in the fridge to cool and harden. You could speed this process up by placing in the freezer. If you add too much water, just sift in a little more flour. Mix in the oil with your hands so that the onions are evenly coated with the oil.

Stir well to combine and continue stirring for a couple of minutes. At this time, your pan might be looking a bit dry. That is what you are looking for as bhunas are dry curries. Lower the heat to low and cover the pan to simmer gently for 8 minutes. Lift the lid and give it another good stir and then stir in the bhuna spice blend, chilli powder and turmeric. There’s nothing like firing up the tandoor oven and cooking the tikka until they’re just cooked through and lightly charred on the outside. Form this mixture into two meat loaves and place each in oven proof roasting pans and cover loosely with foil. Doner kebab with all the fixings. It doesn’t get much better! The philosophy behind cooking authentic doner kebabs. If you like a good curry, you’ve come to the right place. I have thousands of tried and tested curry recipes for you to try and new recipes are being uploaded weekly.

While you’re here, why not check out some of my barbecue recipes?

Place all the ingredients for the meat, including the onion juice in a food processor and blend into a fine paste. It is important that the meat be super fine so you will need to do this in batches. Put the blended onions in a cheese cloth or similar and twist into a ball as tight as you can to extract the onion juice into a bowl. Only the onion juice is used in this recipe but the chopped dry onions can be use in the my seekh kebab recipes so no need for wastage! To finish, place a pan over high heat and pour 3 tbsp rapeseed (canola) oil or leftover beef fat from the meat loaves in the pan and cook the meat slices in batches until crispy. Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required.