***QUEEN’s KITCHEN***

menu nai pata

Butter Chicken Recipe:


--Ingredients--
400 grams (14 oz.) of Chicken Thighs or Breast (skinless & boneless)
1/4 to 1/2 cup of Almonds (Baadaam) (grounded)
1 Onion
2 tsp. of Garlic (Lasan) (crushed)
2 tsp. of Ginger (Adrak) (crushed)
1/4 tsp. of Cinnamon
1/2 tsp. of Turmeric Powder (Haldi) (grounded)
1-2 tsp. of Red Chilli Powder (Pisi Lal Mirch)
1 tbsp. of Coriander Powder (Pisa Dhania)
225 gram (8 oz.) can of Whole Peeled Tomatoes With Juice
1 tbsp. of Tomatoe Paste
1/2 cup of Plain Yogurt
2-3 tbsp. of Butter


--Directions--
Butter Chicken
Note: With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat.

1) Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise).

2) Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli powder and coriander powder, and sauté over medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish.

3) Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the grounded almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yogurt and heat through

Chicken Makhani Recipe:

--Ingredients--
400 grams / 14 oz. of Chicken Thighs or Breast (skinless & boneless)
1 Onion (thinly sliced)
2 tsp. of Garlic (Lasan) (crushed)
2 tsp. of Ginger (Adrak) (crushed)
1/2 cup of Almonds (Baadaam) (grounded)
225 gram (8 oz.) can of Tomatoes With Juice (whole peeled)
1/4 tsp. of Cinnamon
1/2 tsp. of Turmeric Powder (Haldi)
1-2 tsp. of Red Chilli Powder (Pisi Lal Mirch)
1 tbsp. of Corriander Powder (Pisa Dhania)
1 tbsp. of Tomato Paste
1/2 cup of Plain Yogurt
2-3 tbsp. of Butter


--Directions--
Chicken Makhani
1) Trim and cut the chicken into small cubes, cover and set aside. With a clean knife and board slice the onions into thin wedges (lyonnaise).

2) Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric powder, red chilli powder and coriander powder, and sauté over medium heat. The spices are fried first to release their maximum flavor and this really enhances the dish.

3) Add the cubed chicken and sauté by stirring constantly until the chicken has turned white. Pour in the almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yogurt and heat through.

Chicken with Egg Recipe:


--Ingredients--
1 Whole Chicken (cut in pieces)
2 Eggs
¼ cup of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
½ tsp. of Cumin Seeds (Zeera)
1 tsp. of Black Peppers (Kaali Mirch)
Salt (to taste)
1 tbsp. of Garlic Paste (Pisa Lasan)
1 tbsp. of Ginger Paste (Pisi Adrak)
5 tbsp. of Vegetable Oil


--Directions--
Chicken With Egg
1) Clean and wash chicken well and set aside. In a pot or pan heat oil and add cumin seeds. Stir then add ginger paste and garlic paste and sauté for 5 minutes. Then add the chicken pieces, salt and ¼ cup of water. Cook on low flame until the chicken is tender and cooked.

2) When the chicken is well done sprinkle black pepper powder and mix. Then beat 2 eggs and add to the chicken and stir until the egg is cooked well. Then add the coriander/cilantro leaves and serve.

yummy! QV aap to cook bhi hain

Chicken Makhani .. this is yummyyyyy

Balli.. QV 'all in one' hain

thanx LG

Chicken Jalfrezi Recipe:


--Ingredients--
1 1/2 lbs. of Chicken Thighs (boneless & skinless) (cut in half)
1 Onion (grated)
1 (14.5 oz.) can of Tomatoes (peeled & diced)
2 cloves of Garlic (Lasan) (chopped)
2 tbsp. of Fresh Ginger Root (Adrak) (grated)
1/2 cup of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
3 tsp. of Turmeric Powder (Haldi)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
3 tsp. of Ground Cumin (Pisa Zeera)
3 tsp. of Ground Coriander (Pisa Dhania)
Salt (to taste)
2 tbsp. of Clarified Butter (Ghee)
2 tbsp. of Vegetable Oil


--Directions--
1) Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.

2) Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.

3) Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

Chicken & Pasta Recipe:


--Ingredients--
8 oz. of Rigatoni Pasta (uncooked)
2 Chicken Breast Halves (skinless & boneless) (cubed)
1 Mango (peeled, seeded and chopped)
1 Onion (sliced & separated into rings)
1 Green Bell Pepper (Hari Shimla Mirch) (cut into thin strips)
3 cloves of Garlic (Lasan) (minced)
1 tsp. of Fresh Ginger (Adrak) (minced)
4 sprigs of Fresh Parsley (for garnish)
1 tbsp. of Parmesan Cheese (grated)
Salt (to taste)
Black Peppers (to taste)
1 cup of Heavy Cream
1 tbsp. of Olive Oil (divided)


--Directions--
Chicken & Pasta
1) Bring a large pot of lightly salted water to a boil. Add the rigatoni pasta, and cook for 8 minutes, or until almost done, and drain.

2) Heat 1/2 of the olive oil in a large skillet over medium heat. Place the chicken in the skillet, and cook for 10 minutes, or until the juices run clear. Remove from heat, and set aside.

3) Heat the remaining olive oil in the skillet, and cook the onion and green pepper until it is tender. Mix in the garlic, ginger, and mango, and continue to cook and stir for 5 minutes, or until the mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.

4) Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir for 2 minutes, until the ingredients are well blended and the pasta is al dente. Mix in the parmesan cheese . Garnish with parsley to serve.

Honey Garlic Chicken Recipe:


--Ingredients--
1 (3 lb.) Chicken (cut into pieces) or 3 lbs. of Chicken Wings
1 medium Onion (finely chopped)
6 cloves of Garlic (Lasan) (minced)
1 tsp. of Salt
1 tsp. of Black Peppers (Kaali Mirch)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
1 cup of Vinegar (Sirka)
Another 1/2 cup of Vinegar (Sirka)
2/3 cup of Honey (Shehed)
1 small can of Frozen Orange Juice (from concentrate)
2 tbsp. of Butter


--Directions--
1) Place chicken in medium size bowl, add 1 cup of vinegar and marinade for atleast 1 hour at room temperature.

2) Meanwhile, melt the butter in a small frying pan and add the onion and garlic, and saute until tender for about 3 minutes. Transfer the onion and garlic to a medium sized saucepan. Place the pan over medium heat, stir in the orange juice, honey and 1/2 cup of vinegar and bring it to a boil. Reduce the heat and simmer stirring occasionally for 10 minutes. Remove from heat and refrigerate to allow the sauce to cool and thicken.

3) Remove the chicken from the vinegar marinade and reserve the marinade. Sprinkle both sides of the chicken with salt, black pepper and red chilli powder.

4) Light a grill. Place the chicken on the grill, skin side up and cook it over medium direct heat for 20 minutes turning and basting frequently with honey, garlic and salt.

Crispy Friend Chicken Recipe:

--Ingredients--
3 lbs. of Whole Chicken (with skin, legs, thighs, and wings)
1 Egg (beaten)
1 cup of Corn Flakes (crushed)
1/3 cup of All-Purpose White Flour (Maida)
1/2 more cup of All-Purpose White Flour (Maida)
1 1/2 tsp. of Paprika
1 tsp. of Salt
1/4 tsp. of Black Pepper (Pisi Kaali Mirch)
1/2 cup of Butter
2 tbsp. of Water


--Directions--
1) Combine 1/3 cup of flour, paprika, salt, and black pepper in a food storage bag. Put chicken in bag and toss to coat.

2) Whisk together the egg and water. Dip the coated chicken in the egg and water mixture. Combine the corn flakes with the 1/2 cup of flour; roll the chicken in the corn flake mixture.

3) Heat the butter in a skillet over medium heat; add the chicken and brown it well on all sides. Lower the heat, and continue to cook, by turning occasionally, for 35 to 40 minutes, or until the chicken is tender and juices run clear.

Honey Garlic Chicken Recipe:

--Ingredients--
1 (3 lb.) Chicken (cut into pieces) or 3 lbs. of Chicken Wings
1 medium Onion (finely chopped)
6 cloves of Garlic (Lasan) (minced)
1 tsp. of Salt
1 tsp. of Black Peppers (Kaali Mirch)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
1 cup of Vinegar (Sirka)
Another 1/2 cup of Vinegar (Sirka)
2/3 cup of Honey (Shehed)
1 small can of Frozen Orange Juice (from concentrate)
2 tbsp. of Butter


--Directions--
1) Place chicken in medium size bowl, add 1 cup of vinegar and marinade for atleast 1 hour at room temperature.

2) Meanwhile, melt the butter in a small frying pan and add the onion and garlic, and saute until tender for about 3 minutes. Transfer the onion and garlic to a medium sized saucepan. Place the pan over medium heat, stir in the orange juice, honey and 1/2 cup of vinegar and bring it to a boil. Reduce the heat and simmer stirring occasionally for 10 minutes. Remove from heat and refrigerate to allow the sauce to cool and thicken.

3) Remove the chicken from the vinegar marinade and reserve the marinade. Sprinkle both sides of the chicken with salt, black pepper and red chilli powder.

4) Light a grill. Place the chicken on the grill, skin side up and cook it over medium direct heat for 20 minutes turning and basting frequently with honey, garlic and salt.

Chicken Jalfrezi is one of my most FAV dish ever...

meri bhi

bohot mazey ki banti hae yeh!.. yummyyy   

Chicken and pineapple salad
-------------------------------


Ingredients :
1 large roast chicken
1 fresh pineaple
1 large Granny Smith apple
250g celeriac
1 lemon
1 tablespoon brown sugar
1 lettuce

For the Sauce :
2 egg yolks
1/2l oil
1 tablespoon mustard
Juice of 1 lemon
100g crème fraîche
Salt, Cayenne pepper

Recipe :
Wash and dry lettuce.
Wash but do not peel the apple, cut into small pieces.
Peel the pineapple and cut it in half.
Peel and grate the celeriac, put in a large bowl with the fruit, sprinkle with lemon juice and dust with sugar.
Mix and leave to settle for 15 minutes.
Take the skin of the chicken and cut flesh into slices.
Make a lemon mayonnaise, salt and add cayenne pepper to taste.
Whip the cream and add to the mayonnaise to make it creamy.
Pour into a sauce boat or jug, chill.
Mix the chicken, fruit and celeriac, line a salad bowl with lettuce leaves, chill for an hour.
Serve with sauce.

Grilled tuna with cherry tomato
------------------------------------



Ingredients :
4 tuna steaks
1kg cherry tomatoes (or very ripe ordinary tomatoes)
4 cloves garlic
Salt
Pepper
Olive oil

Recipe :
Coulis:
Wash and quarter the tomatoes in a dish to retain the juice. Peel the garlic cloves. Heat the olive oil over a medium heat in a pan, without letting it smoke. Add the garlic and tomatoes in their juice. Season. Cook for 20 minutes with the lid off at first, then with the lid on but make sure the tomatoes don't stick together. Once you have a nice thick sauce, remove from the heat and leave to cool. Blend the sauce and pour into a clean pan. You'll reheat it to serve.

Tuna:
Heat a little oil in a pan and cook the steaks on a high heat for a few minutes, turning them (you could also use a grill).
Lower the heat and leave to cook for around 15 minutes.
Reheat the coulis over a high heat.
Season the steaks (lightly, because you've already seasoned the coulis). Serve with coulis on the side.

Double layered chocolate muffins
-------------------------------------


Ingredients :
100g cooking chocolate
100g white chocolate + a few pieces for decoration
100g butter
3 whole eggs + 3 yolks
75g flour
50g icing sugar
20g silvered almonds
Butter and flour for baking tins (optional)


Recipe :
Beat the eggs with the sugar until the mixture starts to whiten. Melt the chopped-up chocolate in a bain-marie or over a pan with the butter. Add the eggs, then the flour and whip.

Divide the mixture into half and pour half of it into 6 silicon muffin tins or floured and buttered baking tins (approx 7cm in diameter). Cut the white chocolate into pieces and sprinkle over the mixture, then fill the tins with the rest of the mixture, up until 2cm from the top.

Refrigerate for at least 2 hours.

Preheat the oven to 240°C and bake for around 15 minutes. 7 or 8 minutes before they're done, sprinkle the almonds over the top. Be really careful not to overcook them, or the centre won't be runny.

Take out of the oven, leave for 1 minute before turning them out onto dessert plates and serve immediately with grated pieces of white chocolate on top.

Savoy biscuit with strawberry filling
--------------------------------------


Ingredients :
For the biscuit:
110g castor sugar
2 flat tbsp icing sugar
50g flour
50g yeast + 1 tsp yeast for tin
6 eggs
1 lemon
10g butter for tin

For the filling:
6 tbsp strawberry syrup
2 tbsp water
200ml vanilla cake cream
500g good strawberries (try and get ones with a really strong flavour)
2 tbsp icing sugar

Recipe :
Pre-heat the oven to 150°C (Gas Mark 2).

To make the biscuit: Wash the lemon and remove zest. Blanch for 5 minutes in boiling water, drain, chop finely and set aside.

Separate the egg whites from the yolks. Mix the yolks with the sugar until you get a white mixture. Add the lemon zest.

Whip the egg whites until firm (until they stand up in peaks). As the mixture starts to get firm, add the icing sugar little by little and carry on whipping until your mixture is firm and shiny.

Mix flour and yeast and sieve. Add half to the egg and sugar mixture, then add half the beaten egg whites. Add the rest of the flour and the rest of the egg whites.

Grease a cake tin (26cm in diameter) with butter sprinkle with yeast. Pour the mixture into the tin, smooth the surface with the back of a spoon and bake on a medium heat for 45 minutes to an hour, until the biscuit is firm, dark golden in colour and can be removed from the tin easily.

Wait a few minutes before removing the biscuit from the tin after you take it out of the oven. Turn onto a cooling tray and leave to cool completely, preferably until the next day.

Prepare the filling: Wash and dry the strawberries using a cloth, slice them vertically and mix gently into the vanilla cream.

Dilute the strawberry syrup with water.

Cut the biscuit in two and soak the cut side of each piece with strawberry syrup.

Spread the strawberry mixture onto the cut side of one piece and place the other on top. Refrigerate for 15 minutes.

Serve chilled, sprinkled with icing sugar.


Advice :
The quality of your biscuit will depend on how well you mix the ingredients! Remember to take your time mixing to aerate the ingredients properly.

Prawn cocktail
------------------


Ingredients :
700g Prawns, cooked and peeled
1 lettuce heart, rinsed and torn
2 eggs
1 jar of palm hearts, sliced into rounds
4 tbsp mayonaise
1 tbsp ketchup
Tabasco
Salt
Black pepper

Recipe :
1- Plunge the eggs into a saucepan of cold water. Bring to the boil and cook for three minutes. Cool them under cold running water, peel and slice.
2- In a bowl, mix the mayonaise, ketchup and 2-3 drops of Tabasco. Season to taste.
3- In 4 glasses, share out the lettuce, followed by the palm hearts and prawns.
4- Dress with the sauce and top with the egg.

Pancake batter
------------------    

Ingredients :
250g flour
4 eggs
1/2 litre milk
1 pinch salt
50g butter


Recipe :
Ideally, you should make the batter a few hours before you need it, to give the mixture time to settle.

Sieve flour into bowl, add other dry ingredients, mix, then make a well in the middle. Add eggs, then milk little by little and whisk until you have a smooth mixture.
Gently melt butter and add to the mixture.
Leave to rest.

When you are ready to make your pancakes, make sure you have your frying pan very hot. Melt a knob of butter, then add half a ladle of batter, spread over surface of pan and fry for about three minutes, turning half way.



Advice :
Your first pancake will be a test of the batter: if it comes out a little dry, add a little butter or milk to the mixture and try again. If it is too greasy or moist, sieve in more flour, then whisk briefly to get rid of any lumps.

Eat with a topping of your choice - a classic squirt of lemon juice and a sprinkle of sugar, golden syrup or even jam or honey!

Chicken tagine with lemons and olives
-----------------------------------------   

Ingredients :
2kg chicken legs
4 onions
4 cloves garlic
4 large tomatoes
1 piece fresh ginger
Juice of 1 lemon
4 handfuld green olives, fresh if possible
6 lemons, preserved in salt
1 bunch fresh coriander, chopped
1 30cm tagine dish, or similar

For the marinade:
1 glass olive oil
1 tablespoon turmeric
1 tablespoon paprika
Salt
1 dash cayenne pepper
4 saffron stamens
Blak pepper



Recipe :
The night before:
Mix marinade with olive oil, paprika, turmeric, cayenne pepper, salt and black pepper.
Marinate meat overnight.

The next day, remove chicken and saute in marinade until golden. remove and put to one side.
Peel and chop onions, then saute in same pan. Add crushed garlic and chopped tomatoes, stirring frequently. Add ginger and saffron, then leave to simmer for 10 minutes over a low heat.
Pour into tagine or covered oven dish, add chicken pieces and drizzle with lemon juice.
Cover and cook for 20 minutes at a low heat, then add coriander, olives and preserved lemons, cut into quarters.

Cook until olives and lemons heated through, then serve with couscous.

Minestrone soup
------------------


Ingredients :
100g green beans, chopped
2 carrots, sliced
1 courgette, sliced
1 small leek, thinly sliced
1 stick celery
2 tomatoes
3 cloves garlic
100g macaroni
1 bouquet garni, or pinch mixed herbs
5 or 6 leaves of fresh basil
3 tabelspoons pesto
40g grated parmesan
Salt & pepper

Recipe :
Put all vegetables and herbs, minus the basil, in a large saucepan. Add 2 litres water and bring to boil.
Season.
Cover and cook for 20 minutes.
Add pasta and cook for a further 10 minutes.
Add basil, pesto and grated cheese, serve.

thx qv

Spicy Garlic Fish Fry    
Serves 4   

Ingredients
675g/1-1/2 lb Skinless White fish fillets (sole, cod, monkfish)
Salt
1 tbsp Ground Cumin
Vegetable oil for-deep frying
2 teasp Ground Coriander
3 Garlic Cloves, crushed
1 teasp Ground Anise Seeds
1/2 teasp Chile Powder
1 tbsp Lemon Juice

Instructions

1. Cut the fish into large chunks and place in a shallow dish. Set aside.

2. In a small bowl, mix together the cumin, coriander, ground anise, chili
powder, garlic, lemon juice and salt. Spread over the fish, cover and refrigerate
for 1 hour.

3. Heat the oven to low and heat the oil to 175C/350 F. Add the fish to the oil a few pieces at a time, and fry for about 3 minutes, until golden brown. Drain on kitchen paper and keep warm in the oven whilst you cook the remaining fish. Serve hot.

Chicken Pakoras    

Serves 4-6     

Ingredients

450g/1lb Boneless Chicken Breast
1 tbsp Lemon Juice
1 teasp Garlic Paste
1 teasp Ginger Paste
2 Green Chilies, ground
½ teasp Ground Turmeric
1 tsp. Red Chili Powder
1 teasp salt
1 teasp Ground Coriander

Oil for deep frying
For the Batter
200g/7oz Gram (chickpea) Flour
1 teasp Salt
1 teasp Chili Powder
1 teasp Coriander Seeds, crushed
1 teasp Garam Masala
1 teasp Bicarbonate of Soda
2 tbsp Freshly chopped Coriander
300ml/10fl.oz. Water (approx)



Instructions



1. Cut chicken into bite sized pieces, place in a bowl and rub the with the lemon juice. Set aside.



2. In a small mixing bowl, mix together the garlic, ginger paste, salt, chili powder, turmeric, green chilies and ground coriander. Pour over the chicken pieces and mix to coat well. Cover and set aside for at least 2 hours.


3. Place the dry ingredients for the batter in a large mixing bowl and gradually add the water, beating to a smooth paste. The consistency should be like thick pancake batter. Leave aside to rest for 20 minutes.


4. Heat the oil to 180C/350F.


5. Dip a few pieces of chicken into the batter to thoroughly coat, then using your fingers or tongs, carefully drop them into the hot oil. Fry for a few minutes, then turn them over and continue to fry for a further 5-8 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining chicken pieces. Serve hot

Mutton Biryani   

Serves 4-6   

Ingredients

240ml/8fl.oz. Ghee or Oil
2 Onions, finely chopped
675g/1-1/2lb Mutton or Lamb, cut into 2.5cm/1 inch cubes
Salt to taste
2 teasp Red Chili Powder
2 teasp Turmeric Powder
1 ½ teasp Black Cumin
4 2.5cm/1-inch pieces Cinnamon Sticks
4 Cloves
4 Cardamom Pods
2 Bay Leaves
2 teasp Ginger Paste
2 teasp Garlic Paste
720ml/24fl.oz. Water
4 Tomatoes, chopped
180ml/6fl.oz. Plain Yoghurt
675g/1-1/2lb Rice
1 tbsp Freshly chopped Coriander
a few Mint Leaves
1 teasp Lemon Juice

Instructions

1. Heat the oil in a large saucepan, add the onions and fry until golden brown.

2. Add the mutton and fry over a high heat for 5 minutes, turning from time to time.

3. Add the Salt, Red Chili Powder, Turmeric Powder, Black Cumin, Cinnamon Sticks Cloves, Cardamom Pods, Bay Leaves, Ginger and Garlic Pastes together with the water, mix well then reduce the heat, partially cover and cook for 45 minutes.

4. Meanwhile, place the rice in another saucepan, cover with 5cm/2-inches of water, bring to the boil then reduce the heat and simmer for 10 minutes only until half cooked. Drain well and set aside.

5. After the 45 minutes cooking time, stir the yoghurt into the meat mixture and cook gently for a further 5 minutes.

6. Place one quarter of the half cooked rice on the bottom of a large saucepan then top with one quarter of the meat mixture. Continue layering until the rice and meat are finished. Sprinkle with the chopped coriander, mint leaves and lemon juice, cover and cook over a medium heat for 5-10 minutes unit rice is completely cooked. Serve hot.

Shahi Chicken     

Serves 4      

Ingredients
50g/2oz Unsalted Cashew Nuts
3 tbsp Vegetable Oil
1 Onion, finely chopped

*1 teasp Garam masala
*1/2 teasp Chili Powder

*1/2 teasp Ground Coriander
*1 teasp Ground Turmeric

3 Garlic Cloves, crushed
5cm/2-inches Fresh Ginger Root, finely grated
450g/1 lb Boneless, skinless Chicken Breasts, cut into 2.5cm/1 inch strips
200g/7oz Tinned Chopped Tomatoes
60ml/2fl.oz. Double Cream
25g/1oz Sultanas



Instructions



1. Place cashew nuts in small bowl, cover with hot water and leave to soak for 30 minutes.



2. Meanwhile, heat the oil in a saucepan, add the onions and fry until golden brown. Add the garam masala, chili powder, coriander powder and turmeric powder (or contents of spice pack if using), garlic and ginger, to the pan and fry, stirring for 1-2 minutes.



3. Add the chicken and fry for 2-3 minutes, turning to coat well.



4. Add the tomatoes, mix well then reduce the heat, partially cover and simmer for about 20 minutes, turning from time to time, until the chicken is tender.



5. Drain most of the water from the cashew nuts, then transfer to a food processor and process to a thick paste. Add the cashew paste and cream to the chicken, bring to the boil, adding a little water to give a smooth, slightly thick sauce. Continue to cook until the oil floats on top then add the sultanas and cook for 2-3 minutes, stirring. Serve hot.