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A spoonful of spice series

Chicken Edition
••• Welcome • ••

Firstly, I’d like to thank you all personally for supporting us so

early on in our story and being a part of the growing IndianMart

For those of you that aren’t aware, IndianMart was founded with
the sole intention of furthering the love and knowledge of Indian
food. As a community, you’ve really opened our eyes and expressed
your creativity and passion for cooking. The level of skill and ability
shown, and most importantly the level of camaraderie has been just

In return, we want to share some of our favourite hand-picked

chicken recipes for you all to try.
We hope you enjoy this journey of learning and developing your
cooking skills.

From all of us at IndianMart

.............................. ..............................
Mauli Ash

.............................. ..............................
Sam Anya
At IndianMart, we offer guidance by providing recipes to help develop your cooking knowledge.
However, we cannot be held responsible for the end result of any recipe from this book or any
of our recipes provided via our website. Results can be affected by the ingredients and how
they are stored, calibrations, temperatures of the oven, typos, or individual cooking capabilities
as well as other factors. Timings are provided only as a guide and you should use your best
judgement when cooking with raw ingredients such as chicken and all ingredients are checked
before consumption. Make sure to take care when using knives and other sharp objects and to
take caution when near an open flame and cooking appliances requiring high temperatures.
••• Make it personal •••

All measurements in our recipes are provided as a general guideline, but

everyone has their personal preferences, and we want to encourage you to
explore your tastebuds and get creative with flavours.
Adding or removing ingredients will change the consistency and flavour
according to what you like.

• Full fat cream - Adding cream will enhance the texture, making the overall
sauce a lot thicker. Cream is a very neutral flavour so this won’t change the
overall flavour much but will make the heat of any spice a lot milder.

• Coconut milk - Not too overpowering in flavour but compliments spices well.
Its rich consistency will again thicken the overall gravy and give a lovely rich and
creamy flavour.

• Cashew nuts / cashew powder - Will add a slightly sweet/nutty but subtle
flavour to the gravy. This will act again as a thickening agent but gives a smooth
consistency throughout if the cashews nuts are ground.

• Plain yoghurt - Will thicken the gravy but also give a slightly sour taste which
can be great to compliment the spices. This is also a healthier alternative to
using full-fat cream.

• Sugar / honey - Either of these can be added into a curry to add a subtle hint
of sweetness to the overall flavour. Adding either sugar or honey will help to
neutralise the gravy if it’s a little too salty or acidic.

• Water - If the overall consistency of the gravy becomes too thick, adding water
will help achieve a thinner consistency.

• Oil / ghee - We have used vegetable oil throughout these recipes, but you can
use what suits your preference most. We also use ghee for some of our recipes
but again this can also be substituted.
••• Kitchen Essentials •••

We’ve put a list of essentials that will be your staple tools when getting
creative in the kitchen!

• Chefs Knife - Great for bulk cutting, chopping vegetables and slicing

• Serrated Knife - Suitable for cutting through items with a soft inside
and a harder exterior, such as thicker skinned fruits. Also useful for
cutting through a variety of breads.

• Paring Knife - Ideal for peeling and chopping vegetables and

smaller ingredients such as herbs.

• Chopping Boards - Perfect for all your cutting needs. Chopping

boards help to also keep cutting and preparing raw meats, vegetables
and dairy products separate to avoid contamination.

• Mixing Bowls - For preparing and storing all food products.

• Cooking Utensils - Wooden utensils conduct less heat and won’t

scratch your cookware. Utensils of harder materials such as metals are
very durable and easy to clean.

• Cookware - This consists of your saucepans, pots, frying pans and

lids. Essentially your cooking vessels that conduct heat and will cook
all foods differently depending on what you are trying to achieve as an
end result.

• Pressure Cooker - This helps to cook food quicker and helps to

retain moisture in the food. This will also help to tenderise meats.

• Sieve - For straining liquids or waste from the content that’s needed.
••• Contents •••

All of our recipes are measured for 2 servings

• Jeera Chicken............................................................. Page 1 - 2 •

• Chicken Madras......................................................... Page 3 - 4 •

• Chicken Dopiaza........................................................Page 5 - 6 •

• Butter Chicken...........................................................Page 7 - 8 •

• Chicken Tikka............................................................Page 9 •

• Tikka Masala.............................................................. Page 10 •

• Chicken Korma.......................................................... Page 13 - 14 •

• Chicken Dhansak.......................................................Page 15 - 16 •

• Methi Chicken........................................................... Page 17 - 18 •

• Hara Garlic Chicken .................................................Page 19 - 20 •



Jeera Chicken
• • • Jeera is simply the Indian term for cumin. • • •
1. Heat the oil in a pan on a medium
heat and mix in the jeera seeds.
Ingredients 2. Add the sliced onion, and saute
The measurement of spices is a guideline, so don’t until soft and the onion starts to
hesitate in experimenting with adding or reducing the brown. Mix in the chicken and
spices to suit your personal preference! allow this to cook for 3-4 minutes.

• 2 tbsp vegetable oil 3. Mix in 2 tsp ground black pepper,

• 5 tsp jeera (cumin) seeds ½ tsp salt and 3 tsp roasted jeera
• 1 onion - thinly sliced powder. Stir this well, then leave to
• 4 chicken breasts - diced cook for 5 minutes with a lid on.
• 3 tsp ground black pepper
• 1 tsp table salt 4. Add the rest of the remaining
• 8 tsp roasted jeera (cumin) powder roasted jeera powder, black pepper
• 1 green chilli • and salt. Mix this in thoroughly
and allow the chicken to cook
completely with the lid on the pan.
Stir occasionally.


• Fancy a bit of a kick to your meal? Add in a green chilli when adding the onions to
enhance the heat of this dish!
• • Put 1 or 2 jeera seeds in the oil. If they begin to fizz, it will indicate that the oil is hot

• • • Rumour has it that this curry originated
from the city Madras in Southern India • • •

1. Heat the oil in a pan on a medium heat,
and add the clove, cinnamon stick, bay
leaf and cardamom pods. Allow this to
simmer for a minute before adding the
green chilli.

2. Add the sliced onion and allow them

to cook until soft and begin to lightly
brown. Mix in the minced garlic and
chopped ginger, and pour the tomato
puree in.

3. Mix in the red chilli powder, turmeric,

and the coriander cumin mix powder.
Stir all the ingredients together until the
colour of the sauce is consistent. Allow
Ingredients this to simmer for 1-2 minutes.
• 2 tbsp vegetable oil
• 1 clove 4. Add the cubed chicken and stir this until
• 1 cinnamon stick the chicken is evenly coated in the sauce.
• 1 bay leaf Allow this to cook for 5 minutes before
• 2 green cardamom (elaichi) pods squeezing the juice of half a lemon, 1
• 1 green chilli • cup of water and a sprinkle of salt to
• 1 onion - thinly sliced taste. Allow all of this to infuse with a
• 1 tsp garlic - minced lid on for another 5 minutes and stir
• 1 tsp ginger - chopped occasionally. • •
• ½ tin of tomato puree
• ½ tsp red chilli powder 5. Once the sauce has thickened to your
• ½ tsp turmeric personal preference, add in the garam
• 2 tsp coriander & cumin powder (dhana masala and kasoori methi. Continue
jeera) to cook the chicken for another 10-
• 2 chicken breasts - diced 15 minutes, ensuring the chicken has
• ½ lemon (juice only) cooked thoroughly.
• 1 cup of water
• ½ tsp table salt Tips
• ½ tsp garam masala
• 1 tbsp kasoori methi
• This dish has a mild spice to it, but if you think you can handle the heat, we’d
recommend adding a second green chilli.

• • If the sauce is too runny, allow this to reduce for longer to thicken it. If the sauce is too
thick add a little more water. The consistency should be just how you like it!

Chicken Dopiaza
• • • Dopiaza translates to “two onions” • • •
• ½ cup of yoghurt
• ½ tsp red chilli powder
Method • ½ tsp turmeric
• 2 tsp coriander & cumin
1. In a large bowl, add the yoghurt, red chilli powder,
turmeric and the coriander and cumin powder. Stir powder (dhana jeera) •
this all together to an even consistency and add the • 2 chicken breasts - diced
cubed chicken. Cover the bowl and allow this to sit for
at least 30 minutes. Base Gravy
• 2 tbsp vegetable oil
2. Heat the oil in a pan on a low to medium heat and fry • 1 onion - sliced
the onions for 1 minute before adding the cardamom, • 1 black cardamom pod
cinnamon, cloves and peppercorns. Stir this regularly • 1 cinnamon stick
until the onions soften. • 2 cloves
• 4 black peppercorns
3. Add the chopped garlic and ginger, followed by the
chopped tomatoes. Stir this regularly and cook for 10 - • 1 tsp garlic - minced
15 minutes until the tomatoes become soft and there’s • 1 tsp ginger - chopped
an even consistency throughout the base gravy. • 3 tomatoes - chopped
• ½ cup of water
4. Add in the marinated chicken and add ½ cup of water. • ½ onion - chopped
Mix in well and allow the chicken to cook for 4-5 • ½ tsp garam masala
minutes before mixing in the chopped onion, garam • ½ tsp table salt
masala and the salt.

5. Put a lid on the pan and allow to cook until the

chicken is cooked thoroughly • • and stir occasionally.
If the gravy is too thick add a small amount of water. Tips

• If you don’t have any dhana jeera, add 1 tsp of coriander powder, and 1 tsp of cumin
• • Take the largest piece of chicken out at cut it in half. Check that this is white all the way
through and the juices run clear. Alternatively, use a thermometer and check that this is 75
degrees Celsius or above.

Butter Chicken
• • • Mildly spicy, creamy and just absolutely
delicious. • • • • 1 tsp ginger - chopped
Method • 1 tsp garlic - minced
1. To make the marinade, add the ginger, garlic, salt, • ½ tsp table salt
chilli powder and lemon juice into a bowl. Mix in • ½ tsp red chilli powder
the cubed chicken until evenly coated. Cover and set • ½ lemon (juice only)
aside for at least 30 minutes. • 2 chicken breasts - cubed

2. Melt 2 tbsp of the butter in a pan on a low-medium Base Gravy

heat adding the tomatoes and onions. Add in the bay • 4 tbsp butter
leaf, cardamom pods, garlic, ginger, chilli powder, • 4 tomatoes - chopped
turmeric, cashews and a cup of water. • 1 onion - chopped
• 1 bay leaf
3. Stir the gravy well and allow this to simmer until the • 1 cardamon pod
tomatoes and onions soften. Once soft, set the pan • 1 black cardamom pod
aside and allow this to cool down in preparation for • 1 garlic clove - minced
blending. • 1 tsp ginger - chopped
• ½ tsp red chilli powder
4. In a separate pan on a medium heat add the • 1 tsp turmeric powder
marinated chicken for 10-15 minutes. Avoid turning • 1 tbsp cashews
the chicken over more than once as this will give the • 1 cup of water
chicken a chewy texture. • 2 tbsp sugar
• ½ tsp table salt
5. Blend the cooled gravy until the texture is consistent • 1 tsp kasoori methi
and strain through a wire mesh sieve. It’s important • 2 tbsp cream
to strain the liquid as much as possible as this will
form the base gravy. Patience is key! Tips
6. In a pan melt 2 tbsp butter in a pan on a low-medium • As cream is a thickening agent,
heat and pour the gravy in, along with the sugar, adding more will make the base
salt and kasoori methi. Allow this to simmer for gravy thicker and creamier. Add
3-4 minutes. Add the chicken in and stir the cream to your desired taste to ensure you
in.• Cook for 20 minutes until the chicken has fully enjoy this to its full potential!
• • • Marinated chicken grilled to
perfection • • •

• 1 tsp ginger - chopped
• 1 tsp garlic - minced
• 1 tsp lemon juice
• 2 chicken breasts - cubed
• 1 cup of yoghurt
• ½ tsp black salt
• ½ tsp red chilli powder
• 1 tsp amchoor (dried mango)
• 2 tsp coriander & cumin powder
(dhana jeera) •
• ½ tsp table salt
• ½ tsp garam masala
• 2 tbsp gram flour
• 1 bell pepper • •

1. To make the marinade, mix the ginger, garlic
and lemon juice with the chicken in a bowl,
followed by the yoghurt, black salt, red chilli • If you don’t have any dhana jeera, add
powder, amchoor powder. coriander & cumin 1 tsp of coriander powder and 1 tsp of
powder, salt, garam masala, and gram flour. cumin powder.
Cover this and refrigerate for at least 2 hours
but preferably overnight. • • Want to add a bit of extra colour
and flavour to your dish? Add a sliced
Note: If you are adding a bell pepper, slice this bell pepper and mix it in with the
up and add it to the marinade and chicken marinade and chicken.

2. Thread the chicken onto skewers alternating • • • Tikka Masala • • •

between the chicken, onions and the peppers. Feeling creative?
Enjoy this as a 2 part recipe. This dish
3. line a tray with foil and place the skewers can be enjoyed as a Chicken Tikka,
width ways on the tray ensuring they can be or made into a Tikka Masala. The
rotated easily and don’t touch to the bottom ingredients and method for this can
of the tray. be found on page 10.
4. Grill on a medium heat for 15-20 minutes.
Turn skewers regularly ensuring they are
cooked evenly and ends of the chicken have

Tikka Masala
• • • This famous dish was actually
created in Glasgow, UK• • •

Base Gravy
• 2 tsp vegetable oil
• 1 tsp jeera (cumin) seeds
• 1 onion - finely sliced
• 1 tsp ginger - chopped
• 1 tsp garlic - minced
• ½ tsp tumeric
• 1 tsp red chilli powder
• 2 tsp coriander & cumin powder
(dhana jeera)
• ¼ cup of water
• 1 tin of chopped tomatoes
• 2 tbsp cashews
• ½ tsp table salt
• ½ tsp garam masala
• chicken tikka •

Tips Method
1. Heat the oil in a pan on a medium heat, and
• Refer to the chicken tikka recipe on add Jeera seeds when the oil is hot. • •
page 9.
• • Put 1 or 2 Jeera seeds in the oil, if 2. Add the sliced onion, ginger and garlic. Saute
they begin to fizz, it will indicate that for 2-3 minutes and stir regularly until the
the oil is hot enough. onions have softened.

3. Mix in the turmeric, red chilli powder,

coriander & cumin powder. Keep on a low heat
and stir this regularly. If the onions appear dry,
add ¼ cup of water.

4. Blend the tomatoes and cashew nuts together

until smooth. Once blended, add this to the
base gravy and mix thoroughly. Add the salt,
garam masala and put a lid over the pan to
allow this to simmer for another 5 minutes.

5. Add the cooked chicken tikka into the base

gravy and keep the pan on a low heat until
the thickness of the gravy is to your personal
preference. Garnish with fresh coriander.


Chicken Korma
• • • The perfect combination of spices and creamy
1. Heat 1 tbsp oil in a pan on a
medium heat for 1 minute, and
add the cubed chicken for 5 - 7
coconut. • • • minutes until golden on both
This dish has a very mild spice to it and has 2. In the same pan, add the sliced
a creamy consistency. Add more or less spice onion, and saute until soft,
depending on your tastebuds! and ensure the chicken is now
thoroughly cooked. Mix in the
• 2 tbsp vegetable oil ginger, garlic, turmeric and garam
• 2 chicken breasts - cubed masala. Stir well until the spices
• 1 onion - chopped evenly coat the contents of the
• 1 tsp ginger - chopped pan.
• 1 garlic clove - minced
• ½ tsp turmeric 3. Mix the coconut milk well to
• ½ tsp garam masala avoid any lumps before adding
• 400g coconut milk • this to the curry. Add the salt
• 1 tsp table salt and allow to simmer with a lid
• 2 tbsp ground cashews on for 8-10 minutes. This will
• 2 tbsp ground almonds give a nice golden colour to the

4. Add in the ground cashews and

ground almonds, mix this well
and put the lid back on the
pan to simmer for a further 5
Tips minutes or longer for a thicker
consistency. • •
• Adding more coconut milk will thicken the gravy and will giver a milder taste overall.

• • Want to make this dish slightly sweeter? Add 1tsp of honey and unveil a whole new
flavour to your dish!

Chicken Dhansak
• • • Dal is the Indian translation of Lentils • • •
Long Preparation (2 hrs)
• 2 tbsp tuver dal
Method • 2 tbsp masoor dal
1. Rinse off all lentils (dals) and allow these to soak in • 2 tbsp chana dal
water for 2 hours. • 2 tbsp yellow moong dal

2. Heat 2 tbsp oil in a pan on a medium heat, and Short Preparation (30 mins)
add the bay leaf, cardamom, peppercorns, cloves, • 2 tbsp vegetable oil
cinnamon and chillies. Stir this regularly for one • 1 bay leaf
minute. • 1 black cardamom
• 4 black peppercorns
3. Add in the chopped onion and stir in for another • 2 cloves
1-2 minutes, followed by the garlic and ginger. • 1 cinnamon stick
Allow onions to soften for a few minutes, then add • 2 green chillies •
chopped tomatoes. • 1 onion - chopped
• 1 garlic clove - minced
4. Add in the turmeric, garam masala, red chilli • 1 tsp ginger - chopped
powder, coriander and cumin powder and mix to a • 3 tomatoes - chopped
consistent colour. Reduce the heat to medium-low • ½ tsp turmeric
and allow the ingredients to sweat and combine. • ½ tsp garam masala
• 1 ½ tsp red chilli powder
5. Pour in the dals along with the water they have • 2 tsp coriander & cumin
soaked in and stir well. Add the chopped mint, powder (dhana jeera)
coriander and spinach and stir until consistent. • ½ cup of mint
• ½ cup of coriander
6. Add the cubed chicken and salt into the pan. Stir • ½ cup of spinach
thoroughly for a couple of minutes and transfer all • 2 - 3 chicken breasts - cubed
the contents into a pressure cooker. Cook this on • 1 tsp table salt
high for 20 - 25 minutes. Serve and garnish with
freshly chopped coriander.

Tips • Add green chillies according to your personal preference!

• • • Methi, translates to Fenugreek,
which has great health benefits! • • •

• 2 tbsp vegetable oil
• 1 onion - chopped
• 1 tsp ginger - chopped
• 1 garlic clove - minced
• 1 chilli - chopped
• 1 tbsp of water
• 1 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp garam masala
• 2 tsp coriander & cumin
powder (dhana jeera)
• 2 cups of methi - chopped

• 1 tsp table salt
• 2 chicken breasts - cubed
• 1 tin of chopped tomatoes
• ½ tsp black pepper
Method • ½ cup of yoghurt
1. Heat 2 tbsp oil in a pan on a medium heat for 1 minute, and add the chopped onion.
Saute for 1 minute before adding the ginger and garlic. Stir well.

2. Add in the chopped chilli and 1 tablespoon of water.• Mix in the turmeric, red chilli
powder, garam masala and the coriander and cumin powder.

3. Stir the ingredients until the colour is consistent throughout before adding the methi
and salt. Allow this to simmer for 1 - 2 minutes and mix in well.

4. Mix the chicken in until they are evenly coated in spices. Put a lid on the pan and allow
the chicken to cook through thoroughly.

5. Once the chicken has slightly seared, pour in the chopped tomato and add black pepper.
Put the lid back on for another 5 minutes and occasionally stir.

6. Lastly, add in the yoghurt and simmer this for a few minutes before removing the pan off
the heat.

• Adding the water should help the spices adhere to the onions. If you find it gets too dry,
add another tablespoon of water.


Hara Garlic Ingredients

• 50ml oil or ghee
• 100g butter
• 1 large onion
• • • Submitted by Keith Jamieson • • • • table salt - to taste
• 2 large green chillies
Method • ¼ tbsp garlic
1. Heat oil or ghee in a deep pan and half of the • ½ tbsp ginger
butter on a medium heat before adding the onion. • 200g chicken - cubed •
Salt the onion well to allow it to brown but not • 2 tomatoes - quartered
burn. Cook for 5 minutes. • ½ cup of spinach
• 6 curry leaves
2. Add half of the sliced chillies, garlic and ginger. • 1-2 heaped tbsp dried methi
Stir this in and cook for another 3 minutes. leaves
• ½ heaped tsp cumin powder
3. Add in the chicken and half of the tomatoes. Cook • ½ heaped tsp coriander powder
for another 5 minutes and stir occasionally. • ½ tsp chilli powder • •
• ¼ tsp turmeric powder
4. Add in the spinach, curry leaves and the methi. • 6 black peppercorns - crushed
Stir this well until the spinach has wilted and the • ½ tbsp tomato ketchup
ingredients have combined well, giving a paste-like • ¼ tsp sugar
consistency. • 1 splash soy sauce
• ½ lemon - juice only
5. Stir in the cumin, coriander powder, chilli powder, • ½ handful coriander - chopped
turmeric and crushed peppercorns and stir well • 4 - 5 mint leaves
for 1 minute. Add in the ketchup, sugar, soy sauce, • water
lemon juice, remaining tomatoes and chillies. Add
coriander stalks, mint leaves and the remaining Tips
butter. Mix well until there’s an even consistency. • Use any prefered cut of
6. Add a small amount of water at one time and stir •• Add chilli according to how
well until the desired consistency is reached. Add spicy you like your dish.
salt to taste and continue to cook until chicken is
cooked through, stirring occasionally. Garnish with
remaining coriander leaves.

At IndianMart, our aim is to ignite that creative spark and
inspire everyone to cook great authentic Indian dishes.

We want to inspire and encourage anyone no matter how

familiar they are in the kitchen.

Put on your favourite playlists and grab your apron. It’s

time to awaken your tastebuds!