Anglo – Indian Tangy Garlic Chicken

Ingredients
Serves: 5 

• 3 tablespoons olive oil
• 5 skinless, boneless chicken breasts, cut into bite-size pieces
• 2 cloves garlic
• 1/2 lime, juiced
• handful chopped fresh coriander
• salt and pepper to taste
  

  Directions
  Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Heat the oil in a large frying pan over medium heat. Fry chicken pieces in the hot oil until browned on all sides. Add the garlic, and continue to cook until the chicken is no longer pink in the middle. Stir in the lime juice and coriander, and season with salt and pepper. Cook just until heated through. Remove garlic from pan. Serve chicken with rice and vegetables.

Anglo – Indian Chicken Kebab

Ingredients
Serves: 3 

• 1/2 kg ground chicken
• 2 inch ginger minced
• 1 onion finely chopped
• 2 tsp garam masala
• 2 tsp tandoori masala
• 1/2 tsp coriander powder
• 2 tsp vegetable oil
• 2 tsp yoghurt
• 2 cloves garlic minced
• 2 tsp besan
• 1 egg
• 1/2 tsp turmeric
• 4 tsp dry or fresh mint leaves
• 3 sprigs coriander
• 2 tsp red chili powder
• salt to taste
  

  Directions
  Prep:10min  ›  Cook:30min  ›  Extra time:40min preserving  ›  Ready in:1hr 20min 

  1. Combine all the above ingredients and mix thoroughlly.
  2. Spray a baking sheet with a few drops of oil and using your hands form elongated kebabs on the tray as shown in the picture.
  3. Preheat oven at 350 degrees and bake for 15 minutes. Turn kebabs over and bake for another 15 minutes.
  4. Cut into small pieces and serve with coriander chutney and onions.
     

     Serving suggestion: You can make it ahead for a party and freeze it and warm it in the microwave or oven before serving.

Anglo – Indian Chettinad Chicken

Ingredients
Serves: 6

• 1 kg boneless chicken
• 1kg skinless, boneless chicken breast, cut into bite-sized chunks
• 1 teaspoon turmeric (haldi) powder
• 1 teaspoon turmeric
• Salt to taste
• salt to taste
• ¼ cup oil
• 4 tablespoons vegetable oil
• 3 large onions, finely chopped
• 2 teaspoons poppy seeds
• 4 green chillies
• 2 teaspoons whole black peppercorns
• 2 sprigs curry leaves (kadipatta)
• 2 teaspoons fennel seed
• 1 tablespoon ginger paste
• 2 teaspoons coriander seed
• 1 teaspoon garlic paste
• 1 teaspoon cumin seed
• 1 teaspoon cumin (jeera) seeds
• 3 large onions, minced
• 3 tomatoes (about 1 cup chopped)
• 4 green chillies, chopped
• Dry Masala
• 2 sprigs fresh curry leaves
• 2 teaspoons poppy seeds (khus khus)
• 1 tablespoon ginger paste
• 2 teaspoons black peppercorns
• 1 teaspoon garlic paste
• 2 teaspoons fennel seeds (saunf)
• 250g chopped fresh tomatoes
• 2 teaspoons coriander (dhania) seeds
• 120ml water
  

  Directions
  Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Chop the chicken into bite-sized pieces. Rub with turmeric and salt.
  2. Rub the chicken pieces with the turmeric and salt. Set aside.
  3. Heat oil in a large frying pan or kadhai. Fry all the dry masala ingredients. Take them out, grind and keep aside.
  4. Heat the oil in a large frying pan or kadhai over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed and cumin seed in the hot oil until they just begin to change colour; remove from the frying pan, keeping the oil in the frying pan. Grind the spice mixture with a mortar and pestle and set aside.
  5. Fry onions, green chillis, curry leaves, ginger and garlic paste to the oil till onions turn golden brown. Now add tomatoes and ground dry masala. Cook till tomatoes are soft and the oil leaves the tomatoes. Add the chicken. Add salt to taste and fry the chicken for 5 minutes. Cover with a lid, add 1/2 cup water, and cook for 30 minutes till chicken is tender. Serve.
  6. Add the onion, green chillies, curry leaves, ginger paste and garlic paste to the remaining oil; cook until the onions are golden brown, 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture, cover and cook until the chicken is no longer pink in the middle and the juices run clear, about 30 minutes. Serve hot.

Anglo – Indian Beef Stew

Ingredients

Beef – 1 lb (1/2 kg)
Potato – 1 big / 2 small ones
Onion – 1 big (sliced)
Ginger – 2 tsp (minced)
Garlic – 2 tsp (minced)
Green Chillies – 10-15 (sliced)
Coconut Milk – 1 cup
Whole Garam Masala – 2″ piece cinnamon, 4 cloves, 2 cardamom, 1 bay leaf
Fennel seeds – 1/2 tsp
Black Pepper Powder – 1/2 tsp
Garam Masala Powder – 1/4 tsp
Curry Leaves – 2 springs
Salt – to taste
Coconut Oil – 2 tblsp

Method
1. Wash and cut the beef into small cubes. Cut the potatoes also in the same size.
2. Pressure cook the beef and potatoes together with some salt, water and 1/4 cup coconut milk till the beef becomes tender.
3. Heat 1 tblsp of oil in a pan. Add the whole garam masala and fennel seeds.
4. Add 1 spring of curry leaves, minced garlic, ginger, sliced green chillies and onions.
5. Saute for few minutes. Do not brown it.
6. Add the pressure cooked beef and potatoes along with the liquid.
7. Add the coconut milk, pepper powder and garam masala.
8. After the stew boils, reduce the heat and simmer for about 10 minutes.
9. Finally add 1 tblsp of oil and 1 spring of curry leaves and switch off.

Serving Suggestions
– This tastes best with appam, idiyappam or white sandwich bread.
– It also goes well with chappatti, parotta or dosa.
– Last but not the least, it can served as a stew by itself.

Variations
– Try with other meat to make chicken stew or mutton stew.
– You can also add some other vegetables like carrots, peas etc to the stew.

Anglo – Indian Crab Curry

Ingredients-1
Coconut (grated) – 3 tblsp
Pearl Onions – 3-4
Garlic Cloves – 3
Curry leaves – 4 leaves
Dry red Chillies – 2
Peppercorns – 1 tsp
Cumin seeds – 1 tsp

Ingredients-2
Crab – 1 lb
Tamrind juice – ¼ cup
Turmeric powder – ¼ tsp
Chilly powder – 1 tsp
Corriander powder- 2 tsp
Curry leaves – 4
Green chilly – 1
Mustard sseds- ¼ tsp
Oil – 2 Tblsp
Fenugreek Seeds – ¼ tsp
Asafoetida powder – ¼ tsp
Salt – to taste
Cilantro – for garnish

Method
1. Clean the crab, cut it into small pieces and keep aside.
2. Take a skillet and heat some oil in it. Now fry all the ingredients from batch-1.
3. Once the aroma starts coming, remove it from fire and let it cool. After it cools, grind everything together with some water to form a very fine paste and keep aside.
4. Now take a clay pot or deep vessel, heat some oil, splutter mustard, fenugreek seeds and curry leaves.
5. Now add the tamarind juice, chilly powder, corriander powder, turmeric powder, salt, asafoetida along with the ground masala and bring it to a boil. Add water if you want more gravy.
6. Add the crab pieces, cover and cook for 10 minutes on low-medium flame. The crab is done when it turns red in colour.
7. Garnish with fresh curry leaves, cilantro and split green chilly and serve hot.

Tips
– If you want a thick gravy, do not add extra water. Keep the flame on medium high and let the gravy cook till most of the water evaporates.

Anglo- Indian Fish Molee

Fish Molee is a famous kerala fish curry made with fried fish cooked in coconut milk. The word molee itself literally means “stew”. It is a mild stew suitable for those who like mildly spiced food. Those who like more spice can increase the number of green chillies. The fish curry can be had with white rice, puttu, pathiri, vellaiappam, aapam etc.

Ingredients 
For Marinade
Fish Fillets – 4
Salt – 1 tsp
Chilly powder – 1 tsp
Turmeric Powder – 1 tsp

For Gravy (Stew)
Green Chillies – 2
Onion (medium sized) – 1 (sliced diagonally)
Ginger – 1 ” (sliced)
Garlic – 2-3 pods (sliced)
Pepper powder – 1 tsp
Coconut Milk – 2 cups (Tastes best with fresh coconut milk)
Curry Leaves – 1 string
Oil – 3 tblsp
Lemon Juice (or vineger) – 1 tblsp
Salt – to taste

Method 
1. Wash the fish fillets thoroughly and then marinate with turmeric powder, chilly powder and salt. Keep it aside.
2. Heat oil in a frying pan and fry the fish fillets.
3. After a few minutes, or when fillets turn light golden brown in color, remove the pieces.
4. In the same oil, fry onions, curry leaves, garlic and ginger till they get cooked.
5. Add sliced green chilies and fry for a minute.
6. Add water, lemon juice, pepper powder and salt to the above.
7. Boil the mixture and then lower the flame.
8. Add coconut milk and simmer the gravy for 3 to 4 minutes until it becomes thick. Do not let it come to a full boil. Just let it simmer.
9. Now add the fried fish fillets to the above and cook for another 2-3 minutes.
10. Fish Molee is ready. Serve it with white rice, puttu, pathiri, vellaiappam, aapam, idiyappam etc.

Healthy Tips
– For health conscious people use half coconut milk and half fat free milk for the gravy.

Anglo – Indian Shahi Mutton

Ingredients
Mutton – 1 kg
Onions – 2 (chopped)
Brown Onion Paste – 1/2 cup
Tomato – 3 (pureed)
Yogurt – 1 1/2 cup
Potatoes – 2 (each cut into 4 pieces)
Ginger Paste – 2 tblsp
Garlic Paste – 2 tblsp
Corriander leaves & Mint leaves paste – 3 tblsp
Cashew nut Paste – 2 tblsp
Bay Leaf – 2
Turmeric – 1/2 tsp
Red Chilly Powder – 1 tblsp
Garam Masala Powder – 2 tblsp
White Salt & Black Salt – to taste

Method
1. Marinate the mutton with 1 tblsp. oil, yoghurt, white salt, 1 tblsp. garam masala powder, coriander/pudina paste, ginger/garlic paste, for atleast 2 hours. If overnight, cover with plastic foil & refrigerate.
2. Heat 6 tblsp oil. Add bay leaves (tejpatta) & chopped onion and fry well until onion turns pink.
3. Add mutton, fry it well. Add red chilli powder, turmeric powder, tomato puree and fry well until oil separates.
4. Now let mutton cook either using pressure cooker or in a vessel.
5. As the mutton is nearing to cook add the potatoes and let them cook along with mutton.
6. After mutton is cooked add brown onion paste, cashew (kaju) paste, 1 tblsp. garam masala powder and black salt.
7. Garnish with finely chopped green coriander. Serve with pav/naan/roti.

Anglo Indian – Malvani Chicken

Ingredients

• Chicken skinned and cut into 16 pieces on the bone
  800 grams
• Salt
  to taste
• Ginger-garlic paste
  1 tablespoon
• Onions cut into cubes
  2 medium
• Oil
  4 tablespoons
• Black cardamoms
  2
• Green cardamoms
  3-4
• Cloves
  2-3
• Cinnamon ½ inch stick
• Bay leaf
  1
• Garam masala powder
  1/2 teaspoon
• Coconut milk
  1/4 cup
• For hara masala
• Fresh coriander leaves
  1/2 small bunch
• Ginger piece, roughly chopped
  1/2 inch
• Green chillies
  4-5
• Scraped coconut
  3 1/2 tablespoons

Method

Step 1

---

Apply salt and ginger-garlic paste to the chicken pieces and leave aside for ½ hour.

Step 2

---

Finely chop onions in a chopper.

Step 3

---

Heat oil in a non-stick pan. Add black cardamoms, green cardamoms, cloves, cinnamon, bay leaf and onions and sauté till onion is golden.

Step 4

---

Chop coriander leaves and put in a mixer jar. Add ginger, green chillies and coconut and grind into a fine paste with a little water.

Step 5

---

Add marinated chicken to the pan and mix well. Cook for 3-4 minutes and add ground masala and mix again. Add ½ cup water and mix. Cover and cook till the chicken is soft.

Step 6

---

Uncover the pan, adjust salt and add garam masala powder. Mix well and add coconut milk. Mix well and cook for 2 minutes.

Step 7

---

Serve hot.

ANGLO-INDIAN MEAT VINDALOO

CATEGORY :

Non-Vegetarian

COURSE :

Side Dish

CUISINE :

Anglo-Indian

TECHNIQUE :

Boil

DIFFICULTY :

Medium

SERVINGS :

Serves 4

INGREDIENTS

1/2 kg – Beef or mutton, medium pieces

3 – Tomatoes pureed

2 – onions, chopped

3 – potatoes, cut into quarters

3 tbsp – oil

Salt to taste

1 tsp – mustard powder

3 tsp – chilli powder

2 tsp – cumin powder

1 tsp – pepper powder

3 tbsp – Garlic paste

1/2 cup – Vinegar

1/2 tsp – Turmeric powder

METHOD

1. Wash the meat and keep aside.
2. Heat oil in a vessel or pressure cooker and fry the onions till golden brown.
3. Add the garlic paste and fry well.
4. Add the chilli powder, turmeric powder, cumin powder, mustard powder, pepper powder and a little water and fry well till the oil separates from the mixture.
5. Add the tomato puree and salt and fry for some more time.
6. Now add the meat, potatoes and vinegar and mix well.
7. Add more water depending on how much gravy is required and cook till done.
8. Recipe Courtesy: Anglo-Indian Recipes

Cardamom Honey Chicken

Ingredients

Marinade

• 4 Tbsp honey
• 2 Tbsp sherry
• 1 teaspoon cardamom seeds, ground
• 1 teaspoon peppercorns, ground

Chicken

• 6 chicken breasts, or one whole chicken, cut into parts
• 2 Tbsp Olive oil
• 1 lemon, thinly sliced
• Salt and pepper

Method

If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds.

1 Preheat oven to 390°F. Warm the honey, stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes.

2 Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden.

3 Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks. Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.

Serve with rice, mashed potatoes, or couscous.