Chetna Makan shares three easy Indian recipes that don't require an overwhelming list of spices: snackable chicken tikka bites with coriander chutney, a punchy crab curry, and a fragrant podi cauliflower rice dish perfect for using leftover rice.
Chicken Tikka Bites
These chicken bites are ideal as a snack with coriander chutney, or served with paratha, roti, or pulao. Preparation takes 10 minutes, cooking 25 minutes, serving 4.
Ingredients
- 60g gram flour
- 150g Greek yoghurt
- 50g cheddar, grated
- 1 tsp salt
- 1 tsp chilli powder
- 8 skinless, boneless chicken thighs, cut into 2.5-5cm chunks
- Oil for frying
- 1 tsp chaat masala
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 yoghurt
- 2 green chillies, stems removed (remove pith and seeds for less heat)
- ½ tsp salt
- ½ tsp sugar
Method
To make chaat masala, dry-roast cumin seeds in a frying pan on 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 to a smooth powder. Store in an airtight jar for up to 6 months.
For chutney, blitz coriander, mint, lemon juice, yoghurt, chillies, salt, and sugar in a food processor until smooth. Do not add water.
Dry-roast gram flour in a frying pan on low heat for 2-3 minutes until lightly golden. Mix with yoghurt, cheese, salt, and chilli powder. Coat chicken pieces in the mixture. Heat oil in a large deep frying pan over medium heat, cook chicken in batches for 8-10 minutes, turning frequently, until golden and cooked through. Alternatively, thread onto skewers and barbecue. Sprinkle with chaat masala and serve with chutney.
Crab Curry
This curry is a personal favourite, with spices complementing the intense crab flavour and spinach adding bite and colour. Preparation 5 minutes, cooking 25 minutes, serves 2.
Ingredients
- Oil for frying
- 2 onions, peeled and finely chopped
- 1 tsp sabji masala
- 1 tsp garam masala
- ½ tsp salt
- ½ tsp chilli 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 on low heat for 5 minutes until aromatic. Grind to powder, mix with turmeric, asafoetida, and mango powder. Store in airtight jar for up to 6 months.
For garam masala, crush cinnamon and cardamom pods. Dry-roast all spices for 3-4 minutes until smoky. Cool, grind to fine powder, store in airtight jar for up to 6 months.
Heat 2 tbsp oil in a large deep frying pan over low heat. Cook onions for 8 minutes until golden. Add sabji masala, garam masala, salt, chilli powder, spinach, crab meat, and 200ml boiling water. Cook for 4-5 minutes until hot. Serve with rice.
Podi Cauliflower Rice
This dish combines cauliflower, podi masala, and peanuts for a delicious way to jazz up leftover rice. Preparation 5 minutes, cooking 35 minutes, serves 4.
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
- 1 tsp ground turmeric
- 1 tsp salt
- 1 tsp chilli 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 chillies
- 1 tsp salt
Method
Cook rice according to packet instructions if using fresh.
For podi masala, dry-roast peanuts on low heat for 8-10 minutes until golden. Set aside. Dry-roast chana dal and cumin seeds for 5-6 minutes until golden. Set aside. Dry-roast garlic for 5-6 minutes until golden. Set aside. Heat 2 tbsp oil in the pan, roast chillies for 1 minute.
Blend roast chillies and garlic with salt until smooth. Add remaining toasted spices and blend to a coarse powder. Do not over-blend to avoid releasing peanut oils. Cool completely, store in fridge for up to 2 months.
Heat 2 tbsp oil in a saucepan over medium heat. Add curry leaves, cauliflower florets, and 2 tbsp water. Cover and cook for 10 minutes. Stir in podi masala, turmeric, salt, chilli powder, then add cooked rice and mix. 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.
