Chetna Makan presents a trio of easy Indian recipes that deliver big flavor without an overwhelming spice list. From crispy chicken tikka bites to a rich crab curry and a clever way to use leftover rice, these dishes are perfect for a feast.
Chicken Tikka Bites with Coriander Chutney
These chicken bites are ideal as a snack or paired with paratha, roti, or pulao. The recipe includes homemade chaat masala and a fresh coriander chutney.
Ingredients
- 60g gram flour
- 150g Greek yogurt
- 50g grated cheddar
- 1 tsp salt
- 1 tsp chili powder
- 8 skinless, boneless chicken thighs, cut into 2.5-5cm chunks
- Oil for frying
- 1 tsp chaat masala (recipe below)
For the Chaat Masala
- 20g cumin seeds
- 5g peppercorns
- 10g ground ginger
- 15g black salt (kala namak)
- 30g mango powder (amchoor)
For the Coriander Chutney (optional)
- 30g fresh coriander (leaves and stalks)
- 10g fresh mint leaves
- Juice of 1 lemon
- 2 tbsp natural yogurt
- 2 green chilies (stems removed; remove pith and seeds for less heat)
- ½ tsp salt
- ½ tsp sugar
Method
To make the chaat masala, dry-roast cumin seeds in a pan over low heat for 2-3 minutes until fragrant. Cool, then grind. Dry-roast peppercorns for 2 minutes, cool, then grind with ginger, salt, and mango powder. Store in an airtight jar.
For the chutney, blend coriander, mint, lemon juice, yogurt, chilies, salt, and sugar until smooth. Do not add water. Dry-roast gram flour in a pan for 2-3 minutes until golden. Mix with yogurt, cheese, salt, and chili powder. Coat chicken pieces. Fry in oil over medium heat for 8-10 minutes, turning, until golden and cooked. Sprinkle with chaat masala and serve with chutney.
Crab Curry
A personal favorite, this crab curry uses spinach for color and bite, and pairs wonderfully with plain white rice.
Ingredients
- Oil for frying
- 2 onions, peeled and finely chopped
- 1 tsp sabji masala (recipe below)
- 1 tsp garam masala (recipe below)
- ½ tsp salt
- ½ tsp chili powder
- 100g spinach, finely chopped
- 200g white crab meat
For the Sabji Masala
- 50g cumin seeds
- 50g coriander seeds
- 50g ground turmeric
- 5g asafoetida
- 30g mango powder (amchur)
For the Garam Masala
- 10g cinnamon stick
- 5g black cardamom pods
- 5g green cardamom pods
- 20g cumin seeds
- 5g cloves
Method
For sabji masala, dry-roast cumin and coriander seeds for 5 minutes, grind, then mix with turmeric, asafoetida, and mango powder. Store. For garam masala, crush cinnamon and cardamom, dry-roast all spices for 3-4 minutes, cool, grind finely, and store. Heat oil, cook onions for 8 minutes until golden. Add sabji masala, garam masala, salt, chili powder, spinach, crab, and 200ml boiling water. Cook for 4-5 minutes. Serve with rice.
Podi Cauliflower Rice
A must-try dish using leftover rice, combining cauliflower, podi masala, and peanuts for a delicious and fragrant meal.
Ingredients
- 200g basmati rice (or 600g cooked/leftover rice)
- Oil for frying
- 10-12 fresh curry leaves
- 1 small cauliflower, cut into small florets
- 3 tbsp podi masala (recipe below)
- 1 tsp ground turmeric
- 1 tsp salt
- 1 tsp chili powder
For the Podi Masala
- 200g peanuts (skin-on)
- 100g split yellow peas (chana dal)
- 1 tbsp cumin seeds
- 6 garlic cloves, peeled
- Oil for frying
- 6 dried red chilies
- 1 tsp salt
Method
Cook rice according to package instructions. For podi masala, dry-roast peanuts for 8-10 minutes until golden; set aside. Dry-roast chana dal and cumin seeds for 5-6 minutes; set aside. Dry-roast garlic for 5-6 minutes; set aside. Fry chilies in oil for 1 minute. Blend chilies and garlic with salt until smooth. Add remaining toasted spices and blend to a coarse powder (do not over-blend). Store in the fridge. Heat oil, add curry leaves and cauliflower with 2 tbsp water, cover, and cook for 10 minutes. Stir in podi masala, turmeric, salt, chili powder, and cooked rice. Cook on high heat for 2 minutes. Serve alone or with coconut chutney.
These recipes are edited extracts from 5 Ingredient Indian by Chetna Makan, published by Hamlyn at £26.
