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The Advertiser
21-07-2025
- General
- The Advertiser
What exactly goes into making a stellar butter chicken?
For 10 years Sarina Kamini taught her Kashmiri Hindu family's kitchen secrets to people of all ages and cooking talents via her masala masterclasses. But the more she taught, the more she realised that masala spoke to everyone ... once they understood its language. Her latest cookbook, What We Call Masala is that code breaker. 1. To make the marinade, whisk the yoghurt with the water in a large bowl. This thins the yoghurt and draws forward its acidity, one of the power players in chicken. Add all of the marinade spices and the lime juice and stir them through. 2. Add the chicken pieces to the marinade and mix well. Marinate in the fridge overnight. If you forget to start the day before, marinate for as long as possible before cooking. 3. The best cooking vessel is a large cast-iron kadai or wok. You could also use a flat indoor grill plate or barbecue plate. It needs a cast-iron surface that will conduct high heat and char the chicken without oils or fats. I work in batches, spreading the chicken pieces in a single layer on the bottom and up the sides of the kadai and cooking them over high heat on the stovetop, without moving them, until they start to char. I then flip them and char the other side. This takes about five minutes per batch. When the chicken pieces are charred but not cooked through, I set them aside in a bowl. 4. Reduce the heat to medium, pour the leftover marinade into the kadai and cook for one to two minutes, scraping in any charred pieces from the bottom and side. Add the tomato passata and the butter chicken sauce spices to the kadai and stir through for two to three minutes, until the passata heats and the masala is no longer raw. It should bubble just a little. Return the charred chicken pieces to the kadai and stir through. Simmer for five minutes over medium- low heat. 5. Add the butter and stir it through, then increase the heat to medium. Once the sauce is bubbling evenly, reduce the heat to medium-low and simmer until the chicken is cooked through, about 10 minutes. 6. Add the dried kasoori methi and cream and stir through until hot. Serve immediately with naan or rice, garnished with diced red onion and with a wedge of lime on the side. Serves six to eight as part of a shared meal. 1. Heat the mustard oil, ghee and yoghurt with the white sea salt, cloves and bay leaves in a large cast-iron kadai or heavy-based saucepan over high heat, stirring constantly. You'll notice how rich and thick the fat base is, even before the fat from the chicken skin can add to it. This very dense bed will provide some of the camouflage for the ajwain seeds. Once the yoghurt starts to spatter and split, add the chicken thigh cutlets and begin browning. Keep over high heat and use the Kashmiri Hindu method of cooking (see below). Cook until the chicken is very well browned, about 20 minutes. 2. As the yoghurt evaporates, the base fats will become oil-like. At this point you need to pay attention, stirring almost constantly to prevent the chicken sticking too much. 3. Meanwhile, combine all the masala ingredients in a katori or small bowl and keep by the stovetop. While the chicken is browning, place the tomatoes in a pressure cooker and cover with water. Bring to pressure and cook for one to two minutes before turning the pressure cooker off and force-releasing the steam. Drain, skin and core the tomatoes, then purée them using a hand-held blender. Stir in the fenugreek powder. 4. When the chicken is browned, remove the pan from the heat briefly to prevent spatters and add the tomato purée. Add a little water to the purée vessel and swish it around to get as much of the tomato out as possible. Stir through, return to the heat and deglaze the cooking vessel, then immediately add the masala. The chicken will become rich and the oils will split the tomato. Cook together for two to three minutes. 5. Transfer the chicken and tomato to the pressure cooker, making sure you scrape out every last bit of sauce. Set the pressure cooker to high and cook until it emits one or two jets of steam. Lower to a medium putter, then continue to cook for eight to 10 minutes. Turn off the heat and let the pressure cooker depressurise on its own. If you don't have a pressure cooker, continue cooking in the saucepan. Reduce the heat to low and cook for 45 to 60 minutes, adding more water if necessary to stop the chicken cooking dry. 6. Open the pressure cooker. If yours is flameproof, place it over low heat. If not, transfer the chicken and sauce to a large heavy-based saucepan over low heat. Stir in the coconut milk and cook for 10 minutes for the masala to thicken. Just before serving, stir the fresh curry leaves through. The final sauce will be rich and creamy but also deep and strong, with a tail pungency courtesy of the ajwain seeds leading a marching band of charismatically pungent spices. Serves 3 to 4. Make sure the mustard oil is very hot but not quite smoking before adding the meat. I use a deep vessel and a significant amount of oil, as the browning process is protracted and a volume of oil is required so that it's not eaten up in the first instance. The meat added at this point will hit with a sizzle and instantly crust and brown, which is perfect. With large cuts, don't constantly turn the meat. With smaller pieces, refrain from constantly stirring. Browning is different from stir-frying. The meat is moved by folding it back into the oil, rather than constantly stirring it around the oil. This allows a complex tension to be built into the meat. We keep at this stage of the browning process until the oil begins to look "harder" and the meat is well browned. To get a feel for the flavour that's developing, you can taste the oil at this time - especially given many of the recipes will have added whole spices and salt, and maybe even chilli alongside the meat. 1. Start three hours before cooking by rinsing the rice a few times with cold water, then leaving it in a bowl of cold water to soak. Soaking allows the rice to release its flavour profile. 2. When ready to cook, heat the milk in a large heavy-based saucepan over medium- high heat, stirring constantly, until it begins to boil. Reduce the heat to medium and add the slivered almonds, cardamom pods and drained basmati rice. 3. Cook, stirring constantly with a wooden spoon, for about 20 minutes, until the rice has softened. 4. Spoon 2 tbsp of warmed milk from the pan into a small bowl. Crush the saffron threads just a little, then stir them through the warmed milk until they release their colour. 5. Stir the saffron milk into the kheer. Add the caster sugar, still stirring constantly. 6. Now replace the wooden spoon with a metal one - it keeps the sugar notes tighter - and continue cooking over medium heat, stirring constantly, until the rice has thickened and yellowed, 20 to 30 minutes. 7. Remove from the heat and spoon into small bowls. Decorate with silver leaf if you like. Refrigerate for two to three hours, then remove from the fridge about 30 minutes before serving. Serves 6. 1. Heat the ghee in a large frying pan over medium heat until melted. Add the initial masala spices, reduce the heat to medium- low and stir until aromatic, two to three minutes. 2. Reduce the heat to low, add the khoya and stir it through, using a wooden spoon to break it up. Cook until the khoya absorbs the ghee and spices, then softens and expels its own liquid, 10 to 15 minutes. 3. Once the ghee splits a little, add all the main masala ingredients and stir them through thoroughly, using the wooden spoon. (The mustard oil introduces fat through which the masala can be expressed, along with aromatic texture.) Continue cooking over low heat for a further 20 to 30 minutes, stirring constantly, or until the mustard oil has been absorbed and expelled by the khoya. 4. Serve with flaky paratha and Bhavna's mum's winter carrot pickles (see below) for a decadent lunch. Serves 4 to 6 as part of a shared meal. 1. Using a spice grinder or mortar and pestle, grind the mustard seeds to a coarse powder and set aside. 2. Bring a medium saucepan of water to a rolling boil over high heat. Add the carrots and cook for exactly two minutes. Drain immediately, then spread the carrot sticks on a clean tea towel (dish towel) and leave them to dry completely - moisture can decrease the shelf life of the pickles. 3. Meanwhile, heat the mustard oil in a large kadai, stable cast-iron wok or heavy-based saucepan over high heat until it smokes. Leave it to cool completely. 4. When ready to make the pickles, reheat the oil over medium heat and add the masala. Temper for about 30 seconds, then add the dried carrots and stir well. Cook for two to three minutes only, then remove from the heat. 5. Once the pickles are cool, spoon them into a sterilised jar. Leave to mature in the sun for two days before refrigerating. Always use a clean spoon to scoop out the pickles. Use within two to three weeks. Makes one 700ml jar. For 10 years Sarina Kamini taught her Kashmiri Hindu family's kitchen secrets to people of all ages and cooking talents via her masala masterclasses. But the more she taught, the more she realised that masala spoke to everyone ... once they understood its language. Her latest cookbook, What We Call Masala is that code breaker. 1. To make the marinade, whisk the yoghurt with the water in a large bowl. This thins the yoghurt and draws forward its acidity, one of the power players in chicken. Add all of the marinade spices and the lime juice and stir them through. 2. Add the chicken pieces to the marinade and mix well. Marinate in the fridge overnight. If you forget to start the day before, marinate for as long as possible before cooking. 3. The best cooking vessel is a large cast-iron kadai or wok. You could also use a flat indoor grill plate or barbecue plate. It needs a cast-iron surface that will conduct high heat and char the chicken without oils or fats. I work in batches, spreading the chicken pieces in a single layer on the bottom and up the sides of the kadai and cooking them over high heat on the stovetop, without moving them, until they start to char. I then flip them and char the other side. This takes about five minutes per batch. When the chicken pieces are charred but not cooked through, I set them aside in a bowl. 4. Reduce the heat to medium, pour the leftover marinade into the kadai and cook for one to two minutes, scraping in any charred pieces from the bottom and side. Add the tomato passata and the butter chicken sauce spices to the kadai and stir through for two to three minutes, until the passata heats and the masala is no longer raw. It should bubble just a little. Return the charred chicken pieces to the kadai and stir through. Simmer for five minutes over medium- low heat. 5. Add the butter and stir it through, then increase the heat to medium. Once the sauce is bubbling evenly, reduce the heat to medium-low and simmer until the chicken is cooked through, about 10 minutes. 6. Add the dried kasoori methi and cream and stir through until hot. Serve immediately with naan or rice, garnished with diced red onion and with a wedge of lime on the side. Serves six to eight as part of a shared meal. 1. Heat the mustard oil, ghee and yoghurt with the white sea salt, cloves and bay leaves in a large cast-iron kadai or heavy-based saucepan over high heat, stirring constantly. You'll notice how rich and thick the fat base is, even before the fat from the chicken skin can add to it. This very dense bed will provide some of the camouflage for the ajwain seeds. Once the yoghurt starts to spatter and split, add the chicken thigh cutlets and begin browning. Keep over high heat and use the Kashmiri Hindu method of cooking (see below). Cook until the chicken is very well browned, about 20 minutes. 2. As the yoghurt evaporates, the base fats will become oil-like. At this point you need to pay attention, stirring almost constantly to prevent the chicken sticking too much. 3. Meanwhile, combine all the masala ingredients in a katori or small bowl and keep by the stovetop. While the chicken is browning, place the tomatoes in a pressure cooker and cover with water. Bring to pressure and cook for one to two minutes before turning the pressure cooker off and force-releasing the steam. Drain, skin and core the tomatoes, then purée them using a hand-held blender. Stir in the fenugreek powder. 4. When the chicken is browned, remove the pan from the heat briefly to prevent spatters and add the tomato purée. Add a little water to the purée vessel and swish it around to get as much of the tomato out as possible. Stir through, return to the heat and deglaze the cooking vessel, then immediately add the masala. The chicken will become rich and the oils will split the tomato. Cook together for two to three minutes. 5. Transfer the chicken and tomato to the pressure cooker, making sure you scrape out every last bit of sauce. Set the pressure cooker to high and cook until it emits one or two jets of steam. Lower to a medium putter, then continue to cook for eight to 10 minutes. Turn off the heat and let the pressure cooker depressurise on its own. If you don't have a pressure cooker, continue cooking in the saucepan. Reduce the heat to low and cook for 45 to 60 minutes, adding more water if necessary to stop the chicken cooking dry. 6. Open the pressure cooker. If yours is flameproof, place it over low heat. If not, transfer the chicken and sauce to a large heavy-based saucepan over low heat. Stir in the coconut milk and cook for 10 minutes for the masala to thicken. Just before serving, stir the fresh curry leaves through. The final sauce will be rich and creamy but also deep and strong, with a tail pungency courtesy of the ajwain seeds leading a marching band of charismatically pungent spices. Serves 3 to 4. Make sure the mustard oil is very hot but not quite smoking before adding the meat. I use a deep vessel and a significant amount of oil, as the browning process is protracted and a volume of oil is required so that it's not eaten up in the first instance. The meat added at this point will hit with a sizzle and instantly crust and brown, which is perfect. With large cuts, don't constantly turn the meat. With smaller pieces, refrain from constantly stirring. Browning is different from stir-frying. The meat is moved by folding it back into the oil, rather than constantly stirring it around the oil. This allows a complex tension to be built into the meat. We keep at this stage of the browning process until the oil begins to look "harder" and the meat is well browned. To get a feel for the flavour that's developing, you can taste the oil at this time - especially given many of the recipes will have added whole spices and salt, and maybe even chilli alongside the meat. 1. Start three hours before cooking by rinsing the rice a few times with cold water, then leaving it in a bowl of cold water to soak. Soaking allows the rice to release its flavour profile. 2. When ready to cook, heat the milk in a large heavy-based saucepan over medium- high heat, stirring constantly, until it begins to boil. Reduce the heat to medium and add the slivered almonds, cardamom pods and drained basmati rice. 3. Cook, stirring constantly with a wooden spoon, for about 20 minutes, until the rice has softened. 4. Spoon 2 tbsp of warmed milk from the pan into a small bowl. Crush the saffron threads just a little, then stir them through the warmed milk until they release their colour. 5. Stir the saffron milk into the kheer. Add the caster sugar, still stirring constantly. 6. Now replace the wooden spoon with a metal one - it keeps the sugar notes tighter - and continue cooking over medium heat, stirring constantly, until the rice has thickened and yellowed, 20 to 30 minutes. 7. Remove from the heat and spoon into small bowls. Decorate with silver leaf if you like. Refrigerate for two to three hours, then remove from the fridge about 30 minutes before serving. Serves 6. 1. Heat the ghee in a large frying pan over medium heat until melted. Add the initial masala spices, reduce the heat to medium- low and stir until aromatic, two to three minutes. 2. Reduce the heat to low, add the khoya and stir it through, using a wooden spoon to break it up. Cook until the khoya absorbs the ghee and spices, then softens and expels its own liquid, 10 to 15 minutes. 3. Once the ghee splits a little, add all the main masala ingredients and stir them through thoroughly, using the wooden spoon. (The mustard oil introduces fat through which the masala can be expressed, along with aromatic texture.) Continue cooking over low heat for a further 20 to 30 minutes, stirring constantly, or until the mustard oil has been absorbed and expelled by the khoya. 4. Serve with flaky paratha and Bhavna's mum's winter carrot pickles (see below) for a decadent lunch. Serves 4 to 6 as part of a shared meal. 1. Using a spice grinder or mortar and pestle, grind the mustard seeds to a coarse powder and set aside. 2. Bring a medium saucepan of water to a rolling boil over high heat. Add the carrots and cook for exactly two minutes. Drain immediately, then spread the carrot sticks on a clean tea towel (dish towel) and leave them to dry completely - moisture can decrease the shelf life of the pickles. 3. Meanwhile, heat the mustard oil in a large kadai, stable cast-iron wok or heavy-based saucepan over high heat until it smokes. Leave it to cool completely. 4. When ready to make the pickles, reheat the oil over medium heat and add the masala. Temper for about 30 seconds, then add the dried carrots and stir well. Cook for two to three minutes only, then remove from the heat. 5. Once the pickles are cool, spoon them into a sterilised jar. Leave to mature in the sun for two days before refrigerating. Always use a clean spoon to scoop out the pickles. Use within two to three weeks. Makes one 700ml jar. For 10 years Sarina Kamini taught her Kashmiri Hindu family's kitchen secrets to people of all ages and cooking talents via her masala masterclasses. But the more she taught, the more she realised that masala spoke to everyone ... once they understood its language. Her latest cookbook, What We Call Masala is that code breaker. 1. To make the marinade, whisk the yoghurt with the water in a large bowl. This thins the yoghurt and draws forward its acidity, one of the power players in chicken. Add all of the marinade spices and the lime juice and stir them through. 2. Add the chicken pieces to the marinade and mix well. Marinate in the fridge overnight. If you forget to start the day before, marinate for as long as possible before cooking. 3. The best cooking vessel is a large cast-iron kadai or wok. You could also use a flat indoor grill plate or barbecue plate. It needs a cast-iron surface that will conduct high heat and char the chicken without oils or fats. I work in batches, spreading the chicken pieces in a single layer on the bottom and up the sides of the kadai and cooking them over high heat on the stovetop, without moving them, until they start to char. I then flip them and char the other side. This takes about five minutes per batch. When the chicken pieces are charred but not cooked through, I set them aside in a bowl. 4. Reduce the heat to medium, pour the leftover marinade into the kadai and cook for one to two minutes, scraping in any charred pieces from the bottom and side. Add the tomato passata and the butter chicken sauce spices to the kadai and stir through for two to three minutes, until the passata heats and the masala is no longer raw. It should bubble just a little. Return the charred chicken pieces to the kadai and stir through. Simmer for five minutes over medium- low heat. 5. Add the butter and stir it through, then increase the heat to medium. Once the sauce is bubbling evenly, reduce the heat to medium-low and simmer until the chicken is cooked through, about 10 minutes. 6. Add the dried kasoori methi and cream and stir through until hot. Serve immediately with naan or rice, garnished with diced red onion and with a wedge of lime on the side. Serves six to eight as part of a shared meal. 1. Heat the mustard oil, ghee and yoghurt with the white sea salt, cloves and bay leaves in a large cast-iron kadai or heavy-based saucepan over high heat, stirring constantly. You'll notice how rich and thick the fat base is, even before the fat from the chicken skin can add to it. This very dense bed will provide some of the camouflage for the ajwain seeds. Once the yoghurt starts to spatter and split, add the chicken thigh cutlets and begin browning. Keep over high heat and use the Kashmiri Hindu method of cooking (see below). Cook until the chicken is very well browned, about 20 minutes. 2. As the yoghurt evaporates, the base fats will become oil-like. At this point you need to pay attention, stirring almost constantly to prevent the chicken sticking too much. 3. Meanwhile, combine all the masala ingredients in a katori or small bowl and keep by the stovetop. While the chicken is browning, place the tomatoes in a pressure cooker and cover with water. Bring to pressure and cook for one to two minutes before turning the pressure cooker off and force-releasing the steam. Drain, skin and core the tomatoes, then purée them using a hand-held blender. Stir in the fenugreek powder. 4. When the chicken is browned, remove the pan from the heat briefly to prevent spatters and add the tomato purée. Add a little water to the purée vessel and swish it around to get as much of the tomato out as possible. Stir through, return to the heat and deglaze the cooking vessel, then immediately add the masala. The chicken will become rich and the oils will split the tomato. Cook together for two to three minutes. 5. Transfer the chicken and tomato to the pressure cooker, making sure you scrape out every last bit of sauce. Set the pressure cooker to high and cook until it emits one or two jets of steam. Lower to a medium putter, then continue to cook for eight to 10 minutes. Turn off the heat and let the pressure cooker depressurise on its own. If you don't have a pressure cooker, continue cooking in the saucepan. Reduce the heat to low and cook for 45 to 60 minutes, adding more water if necessary to stop the chicken cooking dry. 6. Open the pressure cooker. If yours is flameproof, place it over low heat. If not, transfer the chicken and sauce to a large heavy-based saucepan over low heat. Stir in the coconut milk and cook for 10 minutes for the masala to thicken. Just before serving, stir the fresh curry leaves through. The final sauce will be rich and creamy but also deep and strong, with a tail pungency courtesy of the ajwain seeds leading a marching band of charismatically pungent spices. Serves 3 to 4. Make sure the mustard oil is very hot but not quite smoking before adding the meat. I use a deep vessel and a significant amount of oil, as the browning process is protracted and a volume of oil is required so that it's not eaten up in the first instance. The meat added at this point will hit with a sizzle and instantly crust and brown, which is perfect. With large cuts, don't constantly turn the meat. With smaller pieces, refrain from constantly stirring. Browning is different from stir-frying. The meat is moved by folding it back into the oil, rather than constantly stirring it around the oil. This allows a complex tension to be built into the meat. We keep at this stage of the browning process until the oil begins to look "harder" and the meat is well browned. To get a feel for the flavour that's developing, you can taste the oil at this time - especially given many of the recipes will have added whole spices and salt, and maybe even chilli alongside the meat. 1. Start three hours before cooking by rinsing the rice a few times with cold water, then leaving it in a bowl of cold water to soak. Soaking allows the rice to release its flavour profile. 2. When ready to cook, heat the milk in a large heavy-based saucepan over medium- high heat, stirring constantly, until it begins to boil. Reduce the heat to medium and add the slivered almonds, cardamom pods and drained basmati rice. 3. Cook, stirring constantly with a wooden spoon, for about 20 minutes, until the rice has softened. 4. Spoon 2 tbsp of warmed milk from the pan into a small bowl. Crush the saffron threads just a little, then stir them through the warmed milk until they release their colour. 5. Stir the saffron milk into the kheer. Add the caster sugar, still stirring constantly. 6. Now replace the wooden spoon with a metal one - it keeps the sugar notes tighter - and continue cooking over medium heat, stirring constantly, until the rice has thickened and yellowed, 20 to 30 minutes. 7. Remove from the heat and spoon into small bowls. Decorate with silver leaf if you like. Refrigerate for two to three hours, then remove from the fridge about 30 minutes before serving. Serves 6. 1. Heat the ghee in a large frying pan over medium heat until melted. Add the initial masala spices, reduce the heat to medium- low and stir until aromatic, two to three minutes. 2. Reduce the heat to low, add the khoya and stir it through, using a wooden spoon to break it up. Cook until the khoya absorbs the ghee and spices, then softens and expels its own liquid, 10 to 15 minutes. 3. Once the ghee splits a little, add all the main masala ingredients and stir them through thoroughly, using the wooden spoon. (The mustard oil introduces fat through which the masala can be expressed, along with aromatic texture.) Continue cooking over low heat for a further 20 to 30 minutes, stirring constantly, or until the mustard oil has been absorbed and expelled by the khoya. 4. Serve with flaky paratha and Bhavna's mum's winter carrot pickles (see below) for a decadent lunch. Serves 4 to 6 as part of a shared meal. 1. Using a spice grinder or mortar and pestle, grind the mustard seeds to a coarse powder and set aside. 2. Bring a medium saucepan of water to a rolling boil over high heat. Add the carrots and cook for exactly two minutes. Drain immediately, then spread the carrot sticks on a clean tea towel (dish towel) and leave them to dry completely - moisture can decrease the shelf life of the pickles. 3. Meanwhile, heat the mustard oil in a large kadai, stable cast-iron wok or heavy-based saucepan over high heat until it smokes. Leave it to cool completely. 4. When ready to make the pickles, reheat the oil over medium heat and add the masala. Temper for about 30 seconds, then add the dried carrots and stir well. Cook for two to three minutes only, then remove from the heat. 5. Once the pickles are cool, spoon them into a sterilised jar. Leave to mature in the sun for two days before refrigerating. Always use a clean spoon to scoop out the pickles. Use within two to three weeks. Makes one 700ml jar. For 10 years Sarina Kamini taught her Kashmiri Hindu family's kitchen secrets to people of all ages and cooking talents via her masala masterclasses. But the more she taught, the more she realised that masala spoke to everyone ... once they understood its language. Her latest cookbook, What We Call Masala is that code breaker. 1. To make the marinade, whisk the yoghurt with the water in a large bowl. This thins the yoghurt and draws forward its acidity, one of the power players in chicken. Add all of the marinade spices and the lime juice and stir them through. 2. Add the chicken pieces to the marinade and mix well. Marinate in the fridge overnight. If you forget to start the day before, marinate for as long as possible before cooking. 3. The best cooking vessel is a large cast-iron kadai or wok. You could also use a flat indoor grill plate or barbecue plate. It needs a cast-iron surface that will conduct high heat and char the chicken without oils or fats. I work in batches, spreading the chicken pieces in a single layer on the bottom and up the sides of the kadai and cooking them over high heat on the stovetop, without moving them, until they start to char. I then flip them and char the other side. This takes about five minutes per batch. When the chicken pieces are charred but not cooked through, I set them aside in a bowl. 4. Reduce the heat to medium, pour the leftover marinade into the kadai and cook for one to two minutes, scraping in any charred pieces from the bottom and side. Add the tomato passata and the butter chicken sauce spices to the kadai and stir through for two to three minutes, until the passata heats and the masala is no longer raw. It should bubble just a little. Return the charred chicken pieces to the kadai and stir through. Simmer for five minutes over medium- low heat. 5. Add the butter and stir it through, then increase the heat to medium. Once the sauce is bubbling evenly, reduce the heat to medium-low and simmer until the chicken is cooked through, about 10 minutes. 6. Add the dried kasoori methi and cream and stir through until hot. Serve immediately with naan or rice, garnished with diced red onion and with a wedge of lime on the side. Serves six to eight as part of a shared meal. 1. Heat the mustard oil, ghee and yoghurt with the white sea salt, cloves and bay leaves in a large cast-iron kadai or heavy-based saucepan over high heat, stirring constantly. You'll notice how rich and thick the fat base is, even before the fat from the chicken skin can add to it. This very dense bed will provide some of the camouflage for the ajwain seeds. Once the yoghurt starts to spatter and split, add the chicken thigh cutlets and begin browning. Keep over high heat and use the Kashmiri Hindu method of cooking (see below). Cook until the chicken is very well browned, about 20 minutes. 2. As the yoghurt evaporates, the base fats will become oil-like. At this point you need to pay attention, stirring almost constantly to prevent the chicken sticking too much. 3. Meanwhile, combine all the masala ingredients in a katori or small bowl and keep by the stovetop. While the chicken is browning, place the tomatoes in a pressure cooker and cover with water. Bring to pressure and cook for one to two minutes before turning the pressure cooker off and force-releasing the steam. Drain, skin and core the tomatoes, then purée them using a hand-held blender. Stir in the fenugreek powder. 4. When the chicken is browned, remove the pan from the heat briefly to prevent spatters and add the tomato purée. Add a little water to the purée vessel and swish it around to get as much of the tomato out as possible. Stir through, return to the heat and deglaze the cooking vessel, then immediately add the masala. The chicken will become rich and the oils will split the tomato. Cook together for two to three minutes. 5. Transfer the chicken and tomato to the pressure cooker, making sure you scrape out every last bit of sauce. Set the pressure cooker to high and cook until it emits one or two jets of steam. Lower to a medium putter, then continue to cook for eight to 10 minutes. Turn off the heat and let the pressure cooker depressurise on its own. If you don't have a pressure cooker, continue cooking in the saucepan. Reduce the heat to low and cook for 45 to 60 minutes, adding more water if necessary to stop the chicken cooking dry. 6. Open the pressure cooker. If yours is flameproof, place it over low heat. If not, transfer the chicken and sauce to a large heavy-based saucepan over low heat. Stir in the coconut milk and cook for 10 minutes for the masala to thicken. Just before serving, stir the fresh curry leaves through. The final sauce will be rich and creamy but also deep and strong, with a tail pungency courtesy of the ajwain seeds leading a marching band of charismatically pungent spices. Serves 3 to 4. Make sure the mustard oil is very hot but not quite smoking before adding the meat. I use a deep vessel and a significant amount of oil, as the browning process is protracted and a volume of oil is required so that it's not eaten up in the first instance. The meat added at this point will hit with a sizzle and instantly crust and brown, which is perfect. With large cuts, don't constantly turn the meat. With smaller pieces, refrain from constantly stirring. Browning is different from stir-frying. The meat is moved by folding it back into the oil, rather than constantly stirring it around the oil. This allows a complex tension to be built into the meat. We keep at this stage of the browning process until the oil begins to look "harder" and the meat is well browned. To get a feel for the flavour that's developing, you can taste the oil at this time - especially given many of the recipes will have added whole spices and salt, and maybe even chilli alongside the meat. 1. Start three hours before cooking by rinsing the rice a few times with cold water, then leaving it in a bowl of cold water to soak. Soaking allows the rice to release its flavour profile. 2. When ready to cook, heat the milk in a large heavy-based saucepan over medium- high heat, stirring constantly, until it begins to boil. Reduce the heat to medium and add the slivered almonds, cardamom pods and drained basmati rice. 3. Cook, stirring constantly with a wooden spoon, for about 20 minutes, until the rice has softened. 4. Spoon 2 tbsp of warmed milk from the pan into a small bowl. Crush the saffron threads just a little, then stir them through the warmed milk until they release their colour. 5. Stir the saffron milk into the kheer. Add the caster sugar, still stirring constantly. 6. Now replace the wooden spoon with a metal one - it keeps the sugar notes tighter - and continue cooking over medium heat, stirring constantly, until the rice has thickened and yellowed, 20 to 30 minutes. 7. Remove from the heat and spoon into small bowls. Decorate with silver leaf if you like. Refrigerate for two to three hours, then remove from the fridge about 30 minutes before serving. Serves 6. 1. Heat the ghee in a large frying pan over medium heat until melted. Add the initial masala spices, reduce the heat to medium- low and stir until aromatic, two to three minutes. 2. Reduce the heat to low, add the khoya and stir it through, using a wooden spoon to break it up. Cook until the khoya absorbs the ghee and spices, then softens and expels its own liquid, 10 to 15 minutes. 3. Once the ghee splits a little, add all the main masala ingredients and stir them through thoroughly, using the wooden spoon. (The mustard oil introduces fat through which the masala can be expressed, along with aromatic texture.) Continue cooking over low heat for a further 20 to 30 minutes, stirring constantly, or until the mustard oil has been absorbed and expelled by the khoya. 4. Serve with flaky paratha and Bhavna's mum's winter carrot pickles (see below) for a decadent lunch. Serves 4 to 6 as part of a shared meal. 1. Using a spice grinder or mortar and pestle, grind the mustard seeds to a coarse powder and set aside. 2. Bring a medium saucepan of water to a rolling boil over high heat. Add the carrots and cook for exactly two minutes. Drain immediately, then spread the carrot sticks on a clean tea towel (dish towel) and leave them to dry completely - moisture can decrease the shelf life of the pickles. 3. Meanwhile, heat the mustard oil in a large kadai, stable cast-iron wok or heavy-based saucepan over high heat until it smokes. Leave it to cool completely. 4. When ready to make the pickles, reheat the oil over medium heat and add the masala. Temper for about 30 seconds, then add the dried carrots and stir well. Cook for two to three minutes only, then remove from the heat. 5. Once the pickles are cool, spoon them into a sterilised jar. Leave to mature in the sun for two days before refrigerating. Always use a clean spoon to scoop out the pickles. Use within two to three weeks. Makes one 700ml jar.
Hindustan Times
21-06-2025
- Politics
- Hindustan Times
Farooq Abdullah's Supreme Court warning to Centre over J&K statehood demand
National Conference president Farooq Abdullah on Saturday said that his party would approach the Supreme Court if there was any further delay in the restoration of statehood to Jammu and Kashmir. **EDS: SCREENSHOT VIA PTI VIDEOS** Anantnag: Jammu and Kashmir National Conference President Farooq Abdullah speaks to the media, at Pahalgam in Anantnag, J&K, Saturday, May 3, 2025. (PTI Photo)(PTI05_03_2025_000498A)(PTI) Abdullah told PTI after a meeting of party workers in the Kokernag area, 'After the elections, people wanted their issues to be resolved immediately, but statehood (not being restored) is stopping us. They have many demands, like they want him (National Conference MLA Altaf Kaloo) to become a minister, but how is this possible till statehood is restored?' Also Read: 'Where is he missing?': Farooq Abdullah rejects Cong's 'gayab' jibe at PM Modi "We are waiting, but if they (Centre) take a long time then we will have no option but to go to the Supreme Court," he added, stating that he was hopeful that after statehood was restored, all powers would be given back. Farooq Abdullah on Israel-Iran conflict Farooq Abdullah stated that he hoped all parties involved in the Israel-Iran conflict would see some sense and that peace would be achieved soon. "I pray that God gives both Israel as well as Iran some sense and gives (Donald) Trump some sense also so that he talks about peace and not war. The issues can only be resolved peacefully, and nothing will be achieved without peace," he said. Also Read: Farooq Abdullah's 'hua to hua' remark on Kashmiri Hindu killings sparks BJP backlash Abdullah also questioned the government regarding the Pahalgam terror attack, which occurred on April 22, when 26 people were killed. "They (Centre) said we ended militancy here, then where did they (Pahalgam attackers) come from? We have so many forces, so many drones, etc. Where did those four attackers come from?" asked Abdullah. "We have not been able to find them yet. We say that we are a powerful nation now and there is no match to us, but we cannot find those four," he said.
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Business Standard
12-05-2025
- Politics
- Business Standard
Meet Vikram Misri: From ad world to India's face during Pak border row
During recent tensions between India and Pakistan, Foreign Secretary Vikram Misri emerged as the central figure in the Indian government's communication strategy. As the face of India's press briefings since the launch of Operation Sindoor, Misri provided updates on military actions, ceasefire negotiations, and responses to provocations from across the border. Who is Vikram Misri? Vikram Misri was born on November 7, 1964, in Srinagar, Jammu and Kashmir, into a Kashmiri Hindu family. His schooling took him across the region, attending Burn Hall School and DAV School in Srinagar, Carmel Convent School in Udhampur, and later the Scindia School in Gwalior, Madhya Pradesh. For higher education, Misri pursued a degree in History from Hindu College, University of Delhi, before earning an MBA from XLRI – Xavier Labour Relations Institute in Jamshedpur, Jharkhand. Before joining government service, he worked for three years in advertising with Lintas India in Mumbai and Contract Advertising in Delhi. Vikram Misri's diplomatic career Vikram Misri joined the Indian Foreign Service (IFS) in 1989. Early in his diplomatic career, he served in Indian missions in Brussels and Tunis, and later at the Ministry of External Affairs' Pakistan desk. His expertise in South Asian affairs was further honed through a series of high-profile assignments: - Private Secretary to Prime Ministers: Misri served as private secretary to three Indian prime ministers: IK Gujral, Manmohan Singh, and Narendra Modi -Ambassadorial posts: He was India's ambassador to Spain (2014–2016), Myanmar (2016–2018), and China (2019–2021). Notably, as ambassador to China during the 2020–2021 border skirmishes, Misri played a key role in diplomatic negotiations at a time of heightened tensions. -Deputy National Security Advisor: From January 2022 to July 2024, Misri served as Deputy National Security Advisor, handling strategic affairs at the highest level. Helming press briefings amid India-Pakistan tensions Last week, as foreign secretary, Vikram Misri became the face of the Indian government's communications during a period of heightened military tensions with Pakistan, particularly during 'Operation Sindoor'. - Ceasefire announcement: On May 10, Misri announced a mutual ceasefire agreement between India and Pakistan, following four days of cross-border drone and missile strikes that brought the region to the brink of wider conflict. He explained that the agreement was reached after a call between the Director Generals of Military Operations (DGMOs) of both countries, with the ceasefire taking effect immediately. - Responding to violations: When reports emerged of ceasefire violations by Pakistan just hours after the agreement, Misri promptly addressed the media again, condemning the breaches and assuring that India's armed forces were responding appropriately. He called on Pakistan to take the agreement seriously and reiterated India's commitment to maintaining vigilance along the borders. Senior leaders such as Shashi Tharoor and Asaduddin Owaisi have publicly praised his conduct, emphasising that civil servants like Misri are responsible for implementing decisions made by the government, not for the decisions themselves. Vikram Misri is recognised for his fluency in English, Hindi, and Kashmiri, with a working knowledge of French. Misri is married to Dolly Misri and has two children.
News18
03-05-2025
- Politics
- News18
News18 Afternoon Digest: India Bans Imports From Pakistan, 6 Die In Shirgao Jatra Stampede & Other Top Stories
Last Updated: We are also covering: Channi questions surgical strike, Farooq Abdullah's remark on Kashmiri Hindu killings draws BJP ire, & other top stories. In today's afternoon digest, News 18 brings to you the latest on the Pahalgam terror attack, the Shirgao Jatra stampede, & other top stories. In a further significant move against Pakistan, India has banned the direct or indirect import of all Pakistani goods with immediate effect, according to a notification from the Ministry of Commerce. This step followed the Pahalgam terror attack on April 22. Read More Amid buzz over a possible military response to the Pahalgam terror attack, Congress MP Charanjit Singh Channi on Friday stoked controversy as he raised questions on the Surgical strike conducted by the Indian Army in PoK in retaliation for the Uri attack in 2016, drawing a sharp response from the Bharatiya Janata Party (BJP). Read More Shirgao Jatra Stampede: At least six people were killed and 30 injured after a stampede took place during the annual Devi Lairai Jatra in Shirgaon village in Goa. The incident occurred in the early hours of Saturday. Read More Bollywood singer Sonu Nigam has landed in controversy in Karnataka after pro-Kannada groups accused him of equating their language activism with terrorism. The Karnataka Rakshana Vedike (KRV), a prominent Kannada outfit, has filed a police complaint in Bengaluru and threatened to block Nigam's performances in the state until he issues a public apology. Read More Neymar At The 2026 World Cup? Santos Plan To Help Winger By Extending Contract Santos president Marcelo Teixeira said the club is working to extend Neymar's contract until next year's FIFA World Cup, despite the forward's ongoing injury concerns. First Published: May 03, 2025, 13:04 IST
Yahoo
25-04-2025
- Politics
- Yahoo
Kashmir attack: Local victims talk with FOX 26 about what happened
The Brief The remains of those killed remain unidentified after 26 tourists were killed in a terror attack in Kashmir. The attack happened on Tuesday. 40,000-45,000 members of the Kashmiri diaspora live in the United States and many in Houston. HOUSTON - Dozens of people, both students and community members, were at the University of Houston on Thursday afternoon holding a candlelight vigil in memory of 26 tourists killed Tuesday in a terror attack in Kashmir. Those killed haven't all been identified. Although this happened more than 8,000 miles away from us in Houston, 40,000-45,000 members of the Kashmiri diaspora live in the United States and many in Houston. "On 19th of January 1990, the whole population came onto the road. They used loud speakers to scare us. They use derogatory slogans," said Surinder Kaul, who moved from Kashmir and lives in Katy. Kaul is the co-founder of the Global Kashmiri Pandit Diaspora, which is a civil society movement with the goal to move the world's conscience about plight of their Kashmiri Hindu community. "What is very disturbing is that the terrorists, they identified the victims whether they are Hindus or Muslims. That is very painful," said Kaul. Dig deeper There's a tumultuous history for the last 700 years. In 1990, during civil unrest and genocide, Kashmiri Hindus were given the choice to convert, leave or be killed. Amit Raina who lives in Houston, like Kaul, was one of the hundreds of thousands Kashmiri Hindus that fled. "It's a grim reminder of the brutal past we had. It took me back to 1990 where I was a 8-9 year-old kid, and my experiences and what we had to go through back then. The pain, the anguish, the brutality. Our community had to go through that genocide," said Raina. We still don't have confirmation on who these suspects are, but Indian Prime Minister Narendra Modi will punish "every terrorist and their backers." The Source FOX 26 Anchor Rashi Vats spoke with Surinder Kaul, co-founder of the Global Kashmiri Pandit Diaspora, and Amit Raina, who lives in Katy.
