Nisha Katona is an Indian cookery author, teacher and a full-time barrister. She also has a YouTube channel and tweets extensively on cooking @nishakatona.
Here is her 'curry journey' and why she became a passionate advocate for this staple of Indian cooking. She also shares her recipe for Butter Chicken - it is the real deal - not low cal for sure! But it's good to splurge on the calorie count once in a (rare) while! Just remember to go to the gym the next day....
I was born in England to two Indian doctor immigrants who came to the UK in 1968 but spent most of my youth avoiding my mothers uncool curries-everything Indian was "uncool" then.
Once I began cooking for myself, I realised that curry was a great social lubricant. It was tasty, cheaper to create than many other cusines and it definitely was a great conversation starter.
It was then that I became a 'curry evangelist'.
My research showed that shockingly very few Indians of my generation can cook and over time, we lose the ability to cook Indian food simply, authentically and quickly. As a result, Indian food becomes synonomous with the heavy take-away dishes.
Historically first generation Indians who could afford to come to Britain were certainly rich enough to have cooks back home and hence very few of them were able to equip their kids with the ability to cook Indian food.
Many Indians who could cook, came here to work and were more interested in their children studying for the professions than cooking in the kitchen.
Our mothers in the 60's and 70's were often working and culinary enlightenment and kitchen liberation involved attractively packaged processed food.
What we lost in this was the healthier, cheaper, home cooked meals along with the artistry, enjoyment, sense of achievement and social focus that cooking brings.
But things are changing again. Cooking at home is back in fashion. Chicken tikka masala is now almost a British national dish. It may not be authentic, but it shows the cultural melting-pot the UK has become.
My fail-safe dinner party centrepiece is this Butter Chicken recipe. I love it because it takes so little time and is so spectacular in its many layers of flavours and in its stunning deep red glory
Nisha's Butter Chicken
Chicken breast pieces marinated in Tandoori masala, yoghurt, lemon juice, garlic puree
3 Onions
1 inch grated Ginger
4 cloves of Garlic
1 dessert spoon Garam masala
1/2 tsp Chili powder
1/2 dessert spoon Ground coriander
1/2 dessert spoon Ground Cumin
1 dessert spoon Fenugreek leaves
4 tablespoons Tomato puree
1 Tin of tomatoes
1 small tub single cream
2 dessertspoons of butter
1 dessert spoon of sugar
Salt to taste
Fry the chicken pieces until half cooked. Put aside.
Chop and fry the onions, ginger and garlic until they start to turn brown. Add the dried fenugreek leaves. These are going to give this dish the authentic aroma of curry and a pleasing depth of flavour.
Add the garam masala, chili powder, ground coriander and ground cumin if you have them. If not do not worry - Garam masala is the one you really need.
Add the tin of tomatoes and briskly simmer this spiced sauce for about 5 minutes. Now add the tomato puree, 2 cups of water, salt and sugar. You will now have the makings of a red masala sauce. Blend this mixture to a smooth sauce consistency.
At this stage add your chicken pieces to the sauce and return the pan to a low heat and allow it to simmer until the chicken is cooked through.
Now add the cream and butter and stir this in to give the masala a glossy finish. You may omit it if you like but it won't be authentic. The dish is called is 'Butter' chicken after all!
Garnish with freshly chopped coriander if you have it. Serve with rice or naan bread.
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