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Saud · Christine · Tim · Camille

4 recipes

Mains

Butter Chicken

Murgh Makhani

Saud Prep 20 min Cook 40 min Serves 4

Ingredients

  • · Chicken thighs, boneless skinless (700 g)
  • · Plain yogurt (120 g)
  • · Lemon juice (1 tbsp)
  • · Garlic (3 cloves, minced)
  • · Ginger (1 tbsp, grated)
  • · Garam masala (2 tsp)
  • · Ground cumin (1 tsp)
  • · Ground coriander (1 tsp)
  • · Kashmiri chili powder or mild paprika (1-2 tsp)
  • · Turmeric (half tsp)
  • · Salt (1-1.5 tsp)
  • · Butter (3 tbsp)
  • · Onion (1 medium, finely chopped)
  • · Tomato passata (300-400 g)
  • · Heavy cream (120-180 ml)
  • · Sugar or honey (1-2 tsp) optional
  • · Kasuri methi (1 tsp) optional
  • · Neutral oil (1 tbsp)
  • · Fresh cilantro to serve

Instructions

  1. 1.1
  2. 2.Marinate chicken in yogurt, lemon juice, garlic, ginger, and all spices. 30 min to overnight.
  3. 3.2
  4. 4.Sear chicken in batches over medium-high in oil + 1 tbsp butter until browned. Transfer to plate.
  5. 5.3
  6. 6.Lower heat to medium. Add 2 tbsp butter. Cook onion until soft and golden, 6-10 min.
  7. 7.4
  8. 8.Stir in passata. Simmer 10-15 min until sauce darkens.
  9. 9.5
  10. 10.Optional: blend sauce smooth and return to pan.
  11. 11.6
  12. 12.Add cream, sugar if using. Crush kasuri methi and stir in.
  13. 13.7
  14. 14.Add chicken back. Simmer on low 8-12 min until cooked through.
  15. 15.8
  16. 16.Taste and adjust. Top with cilantro. Serve with rice or naan.
For smoky flavor, char chicken under a broiler then simmer briefly in sauce.

Chicken Katsu Curry

Saud Prep 20 min Cook 30 min Serves 4

Ingredients

  • · 4 chicken breasts or thighs, boneless
  • · Salt + black pepper
  • · Plain flour (for coating)
  • · 2 eggs, beaten
  • · Panko breadcrumbs (for coating)
  • · Oil spray
  • · 1 large onion, sliced
  • · 1 carrot, chopped
  • · 1 medium potato, chopped
  • · 2 garlic cloves, minced
  • · 1 tsp fresh ginger, grated
  • · 2 tbsp curry powder
  • · 1 tbsp tomato paste
  • · 500ml chicken stock
  • · ½ apple, grated
  • · 1 tbsp soy sauce
  • · 1 tsp honey (optional)
  • · Cornstarch slurry to thicken if needed
  • · Steamed rice and shredded cabbage to serve

Instructions

  1. 1.Cook onion in oil until soft. Add carrot and potato, cook 3 min.
  2. 2.Add garlic and ginger, cook 30 sec. Add curry powder and tomato paste, cook 1 min.
  3. 3.Pour in stock. Simmer 10–15 min until potato is very soft.
  4. 4.Stir in grated apple for the last 3 min. Blend until smooth. Season with soy sauce. Adjust thickness with cornstarch slurry if needed.
  5. 5.Season chicken. Coat in flour, then egg, then panko.
  6. 6.Spray both sides with oil. Air fry at 200°C for 12 min flipping halfway. Rest 2–3 min then slice.
  7. 7.Plate rice and sliced katsu. Pour curry on the side to keep the crust crisp. Add shredded cabbage and a wedge of lemon.

Arabic Meatballs

Dawood Basha

Saud Prep 40 min Cook 60 min Serves 4

Ingredients

  • · 500g minced beef
  • · 1 small onion, grated
  • · 1 tsp allspice
  • · ½ tsp cinnamon
  • · ½ tsp black pepper
  • · Salt to taste
  • · 2 tbsp olive oil
  • · 1 large onion, sliced
  • · 400g crushed tomatoes or passata
  • · 200ml beef or chicken stock
  • · 1 tbsp tomato paste
  • · 1 tsp pomegranate molasses
  • · 2 medium potatoes, cubed
  • · Toasted pine nuts to garnish
  • · Fresh parsley to garnish

Instructions

  1. 1.Mix minced beef with grated onion, allspice, cinnamon, pepper and salt. Roll into small meatballs about the size of a walnut.
  2. 2.Sear meatballs in olive oil over medium-high heat until browned all over. Remove and set aside.
  3. 3.In the same pan, cook sliced onion until golden, 8–10 min.
  4. 4.Add tomato paste and cook 1 min. Add crushed tomatoes, stock, and pomegranate molasses. Stir to combine.
  5. 5.Add potatoes and nestle meatballs back in. Cover and simmer on low 25–30 min until potatoes are tender and sauce is rich.
  6. 6.Garnish with toasted pine nuts and parsley. Serve with vermicelli rice.
You can use passatta or frito for this dish. You can swap parsley for cilantro as well. Stock is optional, and so is pine nuts and potatoes.

Bolognese

Saud Prep 30 min Cook 90 min Serves 5

Ingredients

  • · 500g minced beef
  • · 1 large white onion, finely diced
  • · 1 large carrot, finely diced
  • · 2 celery stalks, finely diced
  • · 2–3 garlic cloves, minced
  • · 50–100g turkey salami, finely chopped
  • · 1–2 tbsp olive oil
  • · 1–2 tbsp butter
  • · 1–2 tbsp tomato paste
  • · 120–240ml red wine
  • · 120–240ml whole milk
  • · 400–700g crushed tomatoes or passata
  • · 1–2 bay leaves
  • · Pinch of freshly grated nutmeg
  • · Salt + black pepper
  • · Parmigiano-Reggiano to serve

Instructions

  1. 1.Finely dice onion, carrot, and celery. Mince garlic.
  2. 2.Sweat onion, carrot, and celery in olive oil and butter over medium heat with a pinch of salt until very soft and sweet, 8–12 min. Add garlic last 30 sec.
  3. 3.Add turkey salami and cook 2 min. Increase heat to medium-high, add beef and break it up. Cook until liquid evaporates and deep browning develops, 8–12 min.
  4. 4.Add tomato paste and stir into the meat. Cook 2 min.
  5. 5.Pour in red wine and scrape the bottom. Simmer until fully absorbed.
  6. 6.Pour in milk and simmer until fully absorbed.
  7. 7.Add crushed tomatoes, bay leaves, and nutmeg. Stir well. Reduce heat to lowest setting.
  8. 8.Simmer uncovered for at least 2 hours, stirring occasionally. Add a splash of water if it gets too dry. The longer it goes the better.
  9. 9.Remove bay leaves. Season to taste. Serve over pasta with plenty of Parmigiano.