Curry Night at Home

Index Cards

4 recipes, as written. Print double sided: each back carries the method and a code to the full recipe.

Butter Chicken

4 servings · 4 × 6 in

Marinated Chicken

500 g boneless chicken thighs, cut into 2.5 cm pieces

¾ to 1 tbsp lemon juice

½ to ¾ tsp Kashmiri chili powder

¼ to ⅓ tsp salt

⅓ cup Greek yogurt or hung curd

¾ tbsp ginger garlic paste

⅛ tsp ground turmeric

¾ to 1 tsp garam masala

½ tsp ground cumin

1 tsp ground coriander

1 tsp kasuri methi, crushed

¾ to 1 tbsp neutral oil

1 tbsp butter or ghee, for searing

Makhani Gravy

1 tbsp neutral oil, for the onion

130 g onion, sliced

600 g ripe tomatoes, roughly chopped

42 g whole raw cashews (about 28), soaked in hot water for 15 to 30 minutes, drained

½ cup water, for blending

1 to 2 tbsp butter or ghee

1 cinnamon stick (5 cm piece)

2 to 4 pods green cardamom pods

2 to 4 whole cloves

¾ tbsp ginger garlic paste

1 to 2 green chilies, seeded and slit

1 to 2 tsp Kashmiri chili powder

1 to 1 ½ tsp garam masala

1 to 1 ½ tsp ground coriander

½ tsp ground cumin

1 cup hot water

Finishing

½ to ¾ tsp salt

1 tsp sugar

½ tbsp kasuri methi, crushed between your palms

80 to 100 ml heavy cream

2 tbsp coriander leaves, finely chopped

forklet.co/r/JSJ590pM · v1

Marinated Chicken Pat 500 g boneless chicken thighs dry and toss it in a bowl with ¾ to 1 tbsp lemon juice, ½ to ¾ tsp Kashmiri chili powder and ¼ to ⅓ tsp salt. Cover and leave for 20 min.
Add ⅓ cup Greek yogurt or hung curd, ¾ tbsp ginger garlic paste, ⅛ tsp ground turmeric, ¾ to 1 tsp garam masala, ½ tsp ground cumin, 1 tsp ground coriander, 1 tsp kasuri methi and ¾ to 1 tbsp neutral oil. Mix until every piece is coated. 3 min
Cover and refrigerate for at least 30 min, or overnight for the most tender result. 4 °C
Take the chicken out of the fridge while you make the gravy so it loses its chill. 15 min to 30 min
Heat 1 tbsp butter or ghee, for searing on a griddle or cast iron pan until hot. Lay the chicken in with space between the pieces and cook over medium heat for 2 min, then turn and cook the other side. Work in two or three batches.
Makhani Gravy If using 130 g onion, fry it in 1 tbsp neutral oil, for the onion over medium heat until lightly golden, then let it cool. 7 min
Blend 600 g ripe tomatoes, the fried onion, 42 g whole raw cashews (about 28) and ½ cup water, for blending to a completely smooth puree. 2 min to 4 min
Melt 1 to 2 tbsp butter or ghee in a heavy pan over medium heat and add 1 cinnamon stick (5 cm piece), 2 to 4 pods green cardamom pods and 2 to 4 whole cloves. 30 s to 1 min
Stir in ¾ tbsp ginger garlic paste and 1 to 2 green chilies. Fry on low heat for 1 min to 2 min.
Turn off the heat and stir in 1 to 2 tsp Kashmiri chili powder, half of 1 to 1 ½ tsp garam masala, 1 to 1 ½ tsp ground coriander and ½ tsp ground cumin, so the ground spices toast in the residual heat without burning. 30 s
Pour in the tomato and cashew puree, passing it through a sieve if it is not perfectly smooth. Bring to a boil over medium-high heat with the lid partly on, then lower the heat and cook, stirring now and then. 10 min to 15 min
Add 1 cup hot water and simmer for 10 min. Fish out and discard the whole spices.
Finishing Add the seared chicken to the gravy. If it looks too thick, loosen it with a splash of hot water. Cover and simmer gently until the chicken is tender. 5 min to 7 min
Stir in ½ to ¾ tsp salt, 1 tsp sugar, ½ tbsp kasuri methi and the rest of the garam masala. Taste; add another knob of butter if you like. 1 min
Turn off the heat and stir in most of 80 to 100 ml heavy cream. Drizzle the rest on top and scatter with 2 tbsp coriander leaves. Serve with naan, jeera rice or plain basmati.

Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
Safety: The seared chicken is not fully cooked until it has simmered in the gravy. Make sure the largest piece reaches 74 C in the centre before serving. (The author)

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Dal Makhani

4 servings · 4 × 6 in

Cooked Lentils

200 g whole black urad dal

55 g red kidney beans (rajma)

960 ml fresh water, for cooking

4 cups water, for soaking

Dal Makhani

2 tbsp ghee

1 leaf bay leaf

2 pods green cardamom pods

1 pod black cardamom pod

65 g onion (1 small to medium), finely chopped

18 g ginger garlic paste

220 g tomato puree or passata

1 tsp salt

¾ to 1 ½ tsp Kashmiri chili powder

1 tsp garam masala

480 ml hot water, added in stages

1 tbsp kasuri methi

60 to 80 ml heavy cream

42 g unsalted butter, cultured if you can find it

Charcoal Smoking (Optional)

¼ to ½ tsp ghee, for the charcoal

forklet.co/r/oBJettp0 · v1

Cooked Lentils Put 200 g whole black urad dal and 55 g red kidney beans (rajma) in a large bowl and rinse them, rubbing well between your hands. Drain and repeat twice more. 5 min
Cover with 4 cups water, for soaking and soak overnight. Drain, rinse again and drain. 8 h to 12 h
Put the lentils in a pressure cooker with 960 ml fresh water, for cooking and cook over medium heat for about ten whistles (or 20 min at high pressure in an Instant Pot). Let the pressure drop by itself.
If any rajma is still firm, add half a cup of hot water and cook for another three or four whistles. Keep all the cooking liquid.
Dal Makhani Heat 2 tbsp ghee in a heavy pot over medium heat. Add 1 leaf bay leaf, 2 pods green cardamom pods and 1 pod black cardamom pod and let them sizzle for 1 min.
Add 65 g onion (1 small to medium) and fry until golden, about 7 min. Stir in 18 g ginger garlic paste and fry for 1 min.
Pour in 220 g tomato puree or passata and cook for 3 min to 4 min. Add 1 tsp salt, ¾ to 1 ½ tsp Kashmiri chili powder and 1 tsp garam masala and keep cooking, stirring, until thick.
Lightly mash the cooked lentils and add them to the pot with all their cooking liquid and half of 480 ml hot water, added in stages. Stir well.
Simmer on the lowest heat for about 1 h, stirring often and scraping the bottom so it does not catch.
Add the rest of the hot water and keep simmering gently for another 30 min, or longer if you have time.
Crush 1 tbsp kasuri methi between your palms over the pot and stir in 60 to 80 ml heavy cream. Cook for 6 min to 8 min. Taste for salt and garam masala, then stir in 42 g unsalted butter, cultured if you can find it.
Charcoal Smoking (Optional) Set a small foil cup on the surface of the dal. Hold a small piece of natural wood charcoal over a gas flame with tongs until it glows red, then drop it in the cup. Pour ¼ to ½ tsp ghee, for the charcoal over the coal and immediately cover the pot. Leave for 3 min to 4 min; repeat once for a stronger flavour.
Remove the cup and coal. Serve topped with extra butter or a swirl of cream, with basmati rice or naan.

Safety: Raw kidney beans contain a toxin destroyed only by thorough boiling. Never use slow-cooker or low-temperature methods for the beans until they have been pressure cooked or boiled hard and are completely soft. (The author)
Safety: For the optional smoking step, handle the burning charcoal with tongs, keep it on foil or in a metal cup, and do it away from anything flammable. (The author)

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Palak Paneer

4 servings · 4 × 6 in

Spinach Puree

350 g spinach leaves, washed, thick stems removed

1 tomato, roughly chopped

3 cloves large garlic cloves, peeled

1 fresh ginger (2.5 cm piece), peeled

1 green chili, or more to taste

3 raw unsalted cashews, soaked in hot water for 5 minutes

Palak Paneer

1 ½ tbsp neutral oil

2 cloves large garlic cloves, finely chopped

1 onion, finely chopped

½ cup water, or as needed

¾ to 1 tsp garam masala

¼ tsp ground turmeric

¼ tsp red chili powder

¾ tsp salt

2 to 3 tbsp heavy cream

225 g paneer, cut into 2 cm cubes

½ tbsp kasuri methi, crushed

lemon juice, to taste

forklet.co/r/FxP4u4Zm · v1

Spinach Puree Bring a large pot of water to a boil and salt it lightly. Add 350 g spinach leaves and blanch for 2 min to 3 min. 100 °C
Lift the spinach out with a slotted spoon straight into ice water. Once cold, drain well. 1 min to 3 min
Blend the spinach with 1 tomato, 3 cloves large garlic cloves, 1 fresh ginger (2.5 cm piece), 1 green chili, or more to taste and 3 raw unsalted cashews to a smooth paste. 1 min to 2 min
Palak Paneer Heat a wide, heavy pan over medium heat, add 1 ½ tbsp neutral oil and then 2 cloves large garlic cloves. Fry for a couple of minutes. 2 min to 3 min
Add 1 onion and cook for 2 min to 3 min.
Stir in the spinach puree with ½ cup water, or as needed. Cover and cook over medium heat for 10 min, stirring regularly because it spatters and can stick.
Add ¾ to 1 tsp garam masala, ¼ tsp ground turmeric, ¼ tsp red chili powder and ¾ tsp salt. Mix and cook for 1 min.
Stir in 2 to 3 tbsp heavy cream, then 225 g paneer. Simmer on medium-low heat for 3 min.
Turn off the heat, stir in ½ tbsp kasuri methi and a squeeze of lemon juice. Serve hot with naan, roti or rice.

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Garlic Naan

8 naan · 4 × 6 in

Naan Dough

425 g all-purpose flour

1 tsp salt

1 cup lukewarm water

12 g granulated sugar

2 tsp active dry yeast

80 ml whole milk, lukewarm

2 tbsp plain whole milk yogurt

45 ml neutral oil

2 cloves large garlic cloves, finely grated

27 to 36 g extra all-purpose flour, as needed

Garlic Butter

3 tbsp unsalted butter

2 tsp garlic, minced

3 tbsp coriander leaves, chopped

Shaping and Cooking

1 tbsp oil, for shaping

nigella seeds (kalonji), to taste

forklet.co/r/pG8whfbu · v1

Naan Dough Whisk 425 g all-purpose flour with 1 tsp salt in a bowl and set aside.
In the bowl of a stand mixer, stir 12 g granulated sugar and 2 tsp active dry yeast into 1 cup lukewarm water. Leave for 5 min to 10 min. 38 °C
Add 80 ml whole milk, lukewarm, 2 tbsp plain whole milk yogurt and 45 ml neutral oil, then the flour mixture and 2 cloves large garlic cloves. Mix with the paddle until combined. 1 min to 2 min
Add 27 to 36 g extra all-purpose flour, as needed a spoonful at a time, only until the dough stops being very sticky. It should still feel a little tacky.
Knead with the dough hook or by hand for 1 min to 2 min, until smooth. Put it in an oiled bowl.
Cover with a kitchen towel and leave in a warm place to rise. 27 °C · 60 to 90 min
Punch the dough down gently. With oiled hands, divide it into 8 equal balls. Cover and rest for 10 min to 15 min.
Garlic Butter Melt 3 tbsp unsalted butter and stir in 2 tsp garlic and 3 tbsp coriander leaves. Keep it warm by the stove. 2 min
Shaping and Cooking Heat a cast iron skillet over medium-high heat until very hot. 5 min
Rub a ball and the rolling pin with a little 1 tbsp oil, for shaping. Stretch the dough lengthwise, then widthwise, into an oval about 27 cm (10 ⅔ in) long and 15 cm (6 in) wide. Do not roll it hard like a roti. Wet a fingertip and dot the top with nigella seeds (kalonji). 1 min
Lay the naan in the hot skillet and cook for 1 min to 2 min. Brush the top with garlic butter.
Lift the naan with tongs, flip it and hold it directly over a gas flame for about 15 s to 20 s, moving it around.
Brush with more garlic butter and keep wrapped in a towel while you cook the rest. Serve warm with dal makhani, butter chicken or paneer.

Safety: Charring over an open flame drips butter onto the burner. Use long tongs, keep loose sleeves away, and cover the burner surround with foil. (The author)

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