Mutter Paneer(Green Peas and cottage cheese curry)

PREPARATION My gene in me is totally a South Indian,but I prefer to be a true Indian first with all my heart, same thing is applicable for the foodie in me. I love all types of food, be it Indian or international. North Indian food especially the Punjabi cuisine and Mughlai cuisine is very close to my heart. Butter chicken, Dal Makhani, Naan, dal and Mutter Paneer are regular visitors on my…

My Uncle Asim use to cook this curry for the family every time we saw him. The family recipe from Calcutta is still one of the best curry's I have ever tasted and always goes down well with friends. Some, in-turn have cooked it for their pals and is now known as 'Gar's Curry' in certain circles :-)

I also think this recipe demonstrates well how to build a dish through layering simple flavours, so great for aspiring amateur cooks.

Serves 8

Ingredients

Whole Spices

6-8 cinnamon barks (med) / 6-8 whole clove / 6-8 Eli chi / 6-8 Bay Leafs    

2 chickens weighing about 4lb each (jointed & skinned)   

2 medium onions (finely chopped)

6 garlic cloves (finely chopped)       

1 ½ inch piece of ginger (finely chopped)

3 tomatoes (chopped)

1 tin of chopped tomatoes (in summer I use more fresh toms instead of tin)

1 heaped tsp of turmeric

1 heaped tsp of chilli powder

1 ½ level tsp of cayenne pepper

3-4 tsp of salt

1 Small cup of milk & 1 small cup of boiled water mixed

Bunch of coriander   

Method

Joint, skin & Wash chicken thoroughly in colander then add to bowl and work in tbsp of olive oil and a tsp of salt

In a large saucepan, Lightly heat enough oil to just cover the onion over a lowish flame

Add whole spices and fry for about 1 min to create nice sizzle effect

Add garlic and ginger, sizzle slowly then add onions & cook until light brown (nice smells)

Over a medium-low flame add fresh chopped toms and break down for 5 mins then add tin of chopped toms & cook uncovered till mixture looks sloppy and oil is bubbling on top

Over lowish flame, add chilli, turmeric, cayenne pepper & salt. Fry for 2-5 mins stirring occasionally. Colour will change slightly yellow/red

Add chicken mix in & cook for 5-7 mins

Mix 1 small cup of milk with 1 small cup of boiling water.  Add mixture so that chicken is just poking thru. Boil over medium flame for 5 mins

Turn down flame & simmer for 20/30 mins or until chicken is cooked and sauce reduced. chicken should be really succulent and falling from the bone.

Finley cut coriander stalks and roughly chop leaves. Stir in 5 mins before serving

If you like add smallish potatoes when starting to simmer, these can be mashed down slightly to add thickness to the sauce.