beef bhuna
This recipe for bhuna gorur mangsho produces a dish that is rich and intense. Beef bhuna cooks in its own juices, giving the dish a deep flavour.
meat and poultry
Meat and poultry dishes are common across India. Various cultural and religious prohibitions and influences from traders and invaders have shaped this part of the food heritage.
Many of the recipes come from those parts of India that were under the influence of the Mughals. Because of this influence, most are somewhat complex in their preparation.
The majority of these recipes need substantial preparation and cooking times. They usually need long marination and slow cooking. But, once you have tried one of these homestyle recipes you will find it hard to go back to curry-house fare.
beef shatkora
This beef curry features an unusual citrus fruit, shatkora, to provide a contrast to the richly spiced meat. It is a Bengali dish, called shatkora mangsho, from the Sylhet region of Bangladesh.
Sri Lankan beef curry
This Sri Lankan beef curry features beef slowly braised in a coconut milk gravy. Take your time to cook this, and allow the flavours to develop.
Goan steak and potato
This is the Goan version of "meat and three veg", and is a dish from their Portuguese heritage. In fact, it is most commonly called by its Portuguese name of Bife de Goa. It has everything that the Portuguese loved and inspired in Goan cuisine, namely chilli, garlic and vinegar.
beef curry with tamarind and ginger
Our favourite beef curry. It is a thick, rich and hot dish, with the sourness of the tamarind offset by the sweetness of the ginger.
butter chicken
This is the original Mughal butter chicken. Murgh makhani is not a curry, like restaurants serve, but is pieces of grilled or baked chicken coated in a sauce.
claypot chicken
Chicken, marinated overnight, then baked in a sealed pot. A favourite of the British, claypot chicken, or murgh dum pukht is a great entertaining dish because everything is done the night before.
green masala chicken
This green masala chicken is a light chicken dish from Pakistan with a lot of coriander. Known as hara masala murgh, it has a fresh taste, with the lemon and ginger complementing the coriander and spices.
chicken korma – awadhi style
This chicken korma, or murgh kurma is the definitive Mughal recipe - a mildly spiced, delicate and elegant dish.
chicken korma – andhra style
A hotter and spicier chicken korma than the northern style. Kozhi kurma is from the Andhra region of south India. It features coconut milk rather than dairy products.
Chettinad chicken
Chettinad chicken, or milagu kozhi varuval, gets its heat largely from black pepper. It has a different flavour to dishes that predominantly use chilli for the heat.
roast chicken
This whole roast chicken, murgh musallam, is very popular in the north and north-eastern parts of India. Another great example of Mughal cuisine, it is mildly spiced, with a thick and rich sauce based on yoghurt and tomato.