Package A Recipe

Marinate chicken

Make 2–3 shallow slashes in each piece of chicken. In a large bowl combine thick yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, oil, salt and food color (if using). Mix to a smooth marinade. Add chicken pieces, coat thoroughly, cover and refrigerate for at least 4 hours or preferably overnight.

Cook chicken

Preheat oven to 220°C (430°F) or heat a grill. Place marinated chicken on a lined tray and bake for 25–30 minutes, turning once halfway. For charred edges, broil for 2–3 minutes at the end. Alternatively grill on medium-high heat for 20–25 minutes until internal temperature reaches 75°C (165°F). Baste once with a little oil during cooking. Rest 5 minutes before serving.

Transfer to a serving platter, garnish with lemon wedges and sliced onions.

Prepare cashew paste (if not ready)

Soak cashew nuts in warm water for 15 minutes and blend to a smooth paste with 2–3 tbs water. Set aside.

Sauté aromatics

Heat oil and 2 tbs butter in a heavy pan on medium heat. Add finely chopped onion and sauté until translucent and starting to brown, about 8–10 minutes. Add ginger-garlic paste and cook 1–2 minutes until raw smell dissipates.

Build the gravy

Add tomato puree, turmeric and red chili powder. Cook on medium heat, stirring occasionally, until oil begins to separate from the masala, about 10–12 minutes. Add the cashew paste, mix well and cook 3–4 minutes to thicken.

Finish the curry

Add water to reach a medium-thick consistency, then add salt and bring to a gentle simmer. Add paneer cubes, remaining 2 tbs butter, kasuri methi (crushed) and garam masala. Simmer 5 minutes so paneer absorbs flavors. Stir in fresh cream, adjust salt and heat for another 1–2 minutes without boiling. Garnish with chopped coriander and keep warm.

Cook rice

Drain soaked basmati rice. In a heavy pot heat ghee/oil on medium heat, add cumin seeds and bay leaf and sauté until aromatic (30 seconds). Add drained rice, gently stir for 1 minute to coat grains. Add measured water and salt. Bring to a boil, then reduce heat to low, cover tightly and cook 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered for 5 minutes. Fluff with a fork and discard bay leaf.

Assemble raita

Whisk yogurt until smooth. Fold in diced cucumber, tomato, red onion and chopped coriander. Season with roasted cumin powder and salt. If using, add finely chopped green chili. Chill until serving.

Arrange lemon wedges, sliced onion rings and coriander sprigs on a platter to serve alongside the tandoori chicken and curry.