Mildly spiced chicken curry

This is a simple and quick recipe for a north Indian style chicken curry.

You need

  • 500 gm Chicken – cut into curry sized pcs. I use chicken on the bone, but you can use what you like. (If you are using lesser or more quantity of chicken, adjust the spices accordingly.
  • I have added the hindi names of the ingredients in italics too
  • Marination of the chicken (1 to 2 hours works well
    • 1/2 cup thick curd/dahi/yogurt
    • 1/4 teaspoon turmeric powder/haldi
    • 1 teaspoon red chilli powder/or per taste/laal mirch
    • 1 teaspoon ginger – garlic paste (you can use finely chopped or minced fresh ginger and garlic too) adrak-lehsun
    • Salt to taste/ namak
    • 1/2 teaspoon of oil (if you can use mustard oil, great. If not usual cooking oil will also work)
  • Mix everything well, it should be a thick paste. Now add this to washed chicken, mix to coat the pcs well. Cover and refrigerate for marination. If you are planning a quick marination, you can consider leaving it out too, but check to see how best this would work, in your ambient temperature.
  • Other ingredients for curry
    • Finely chopped onions/pyaz, slice them lengthwise – 2 large onions
    • Finely diced tomato/tomato puree/paste/tamatar – 1-2 teaspoons
    • Whole coriander seeds/dhania sabut – 1 teaspoon
    • Whole cumin seeds/jeera sabut – 1/2 teaspoon
    • Dried bay leaf /tezpata– 1
    • Green cardamom/choti elaichi – 2
    • Black cardamom/badi elaichi – 1
    • Cloves/laung – 2 to 3
    • Oil – 2-3 tablespoons
    • Salt to taste
    • Dry powdered spices – coriander, cumin, garam masala
    • Freshly chopped coriander for garnish
  • Take a wok, heat 1 tablespoon of oil/enough to lightly fry the onions.
  • Add the cumin, coriander seeds, green and black cardamom, cloves, bay leaf (careful, all these are splutter-worthy)
  • Now add the onions and cook on medium heat until translucent. If you want your curry to be nice and brown, cook them a little more until just brown. But onions burn in a second, so watch it like a hawk. You don’t want them to burn, then they are no good for your curry
  • When the onions are done, add in the dry spices. About 1 tablespoon of cumin and coriander powder, and a pinch of turmeric powder. Cook well until oil separates from the sides.
  • Now toss in chopped tomatoes. At this point, you can add in some fresh green chilies if you like it hot. Else just leave it out.
  • Cook on medium heat until tomatoes are soft and everything is blended and cooked well. It will still be chunky but should be combined well. Will need about 7-10 min.
  • Now, add the marinated chicken pcs into this wok, keeping the heat on high. Toss in whatever is left of the marinade too.
  • The chicken pcs will cook slightly, when tossed. keeping the heat high make sure they get slightly seared (sort of). After 3-4 minutes, you can turn the heat to medium, mix everything well, add salt, 1/2 teaspoon garam masala (optional) and cook.
  • Give it about 10-15 minutes to cook the chicken well.
  • Taste and adjust seasoning. It should be stronger than you finally want it because we have not added the water for the curry yet. That will dilute the spices a bit.
  • Add in 1-2 cups water, or as desired. Give it a boil on medium heat.
  • Garnish with chopped coriander.
  • P.S if you want to use a chicken curry masala/spice blend, replace the dry spices with that. I still recommend you marinade the chicken as suggested, and simply omit the dry spices from the curry. Use the whole spices (coriander/cumin/cardamom/bay leaves) they give a very nice flavour to the curry.
  • Enjoy with rice, or roti/paratha/naan

Sabudana or sago khichdi

This is an absolutely delicious preparation of sago or sabudana as it’s called in India.  Soaked for a few hours and then tempered with cumin, black mustard, green chillies and cooked with peanuts, coriander, potatoes and some fresh lime juice squeezed. It’s a popular dish in maharashtra and cooking it takes some skill ..else it’s too soggy or uncooked or too oily. 

One of my fav breakfast dishes for sure.

Grilled Chicken Burger


Zero oil and 100% taste. I marinated a piece of chicken boneless chicken in basil pesto (also homemade with hardly any oil). Grilled it in a pan, and voila – a juicy chicken burger was waiting for me. Tossed a quick fresh tomato, lettuce and olive salad with a lime vinaigrette dressing.

I was pretty stuffed after this burger.

Bruschetta with hung curd


Made this delightful bruschetta in a jiffy at home. I replaced some of the original ingredients from a version I had at Jamie Oliver’s pizzeria in Mumbai, India.

Used garlic bread for the base, cut into thick slices. I toasted them (without oil/butter) in the oven for a few minutes. Then sprinkled some freshly chopped tomatoes, fresh parsley, salt, pepper, and then instead of ricotta which was in the original, I used hung curd which was really thick and actually resembled a crumbled cheese texture. Topped it with a few drops of balsamic vinegar which I had picked up from Italy.

It was delicious and a much healthier version, and the use of hung curd and balsamic really lifted the taste. Needless to say there were no leftovers.

Low Calorie Baked Cauliflower in a White Sauce with Mustard

Its a bird, its a plane – no its a deliciously good baked cauliflower. That too in a low calories sauce that is packed with the punch of good old mustard.

I used a medium sized cauliflower – whole. Blanched it to get it slightly cooked and also to clean it through since I am not going to chop it up. Made my low cal white sauce without a single drop of oil or butter or cheese and added a nice dollop of English Mustard so it blends in well. The challenge with using Dijon or Indian Kasundi is the black mustard seeds do not dissolve, while I prefer the flavours better. And thats pretty much all there is to do.

Pop the cauliflower into an oven proof dish and pour the sauce over it. Sprinkle black/white pepper and bake at 180 for a good 40-60 minutes depending on how you like it cooked – slightly under or nice and soft. A dash of tobasco for my indian pallette and its a super dinner dish.