Recipe: Chicken in white gravy

Method

•  Cook the oil, yogurt, onion, salt and ginger and garlic paste together in a heated pan for about five minutes.

•  Add the chicken and mix it into the gravy. Allow it to cook until the meat becomes tender.

•  Stir black and white pepper powder and fresh cream into the mix and cook for about two minutes.

•  Garnish the dish with green chilies or coriander leaves before serving.

•  Serve the chicken with warm naan or chapatti.

Coriander —  A spice or herb?

In general, the term ‘coriander’ is used throughout the world in reference to both cilantro leaves and seeds. In America, coriander pertains to dried cilantro seeds that are used as a spice both in whole and ground form. The seeds have a spicy, citrus flavour and can easily be found amongst the spice aisles at most supermarkets. In Pakistan, on the other hand, we see a lot of coriander leaves either used for garnishing or seasoning.

Coriander derives its name from the Greek word koris which means stinky bug, a reference to the strong aroma exuded by the leaves when they are bruised. Coriander is also one of the oldest herbs and spices known to man. In fact, it has even been mentioned in the Bible and its seeds have been found as archaeological ruins dating back to 5000 BC! To determine whether you need coriander in spice or herb form, you must pay special attention to the instructions given in the recipe and how the ingredient has been listed.

How to make butter naan at home

Add a new dimension to your gravy by serving it with some deliciously warm butter naan!



Ingredients:

•  Whole wheat flour 3 cups


•  Sugar 1 tbsp

•  Instant yeast 1/2 tsp

•  Water 1 cup (or as required)

•  Yogurt 3-4 tbsp

•  Softened butter (salted or unsalted) 2 tbsp

•  Salt 3/4 tsp (or as required)

•  Butter (as required)

Method

•  Mix the yeast, sugar and water together in a small bowl.

•  Add one cup of the whole wheat flour and whisk it into the yeast mixture. Cover the mixture and set it aside for about 45 minutes.

•  Add the remaining flour, salt, butter and yogurt to the mixture and knead it into soft and smooth dough. If the dough becomes sticky, add a few tablespoons of flour again and knead. If it is dry, pour in some water. Cover the dough and set it aside for 25 to 30 minutes before dividing it into medium-sized balls. Cover the balls and allow them to rest for another 15 to 20 minutes.

•  Lightly dust the dough balls with flour and roll it flat.

•  Use a rolling pin to make small or medium-sized naans and cook them on the griddle as per usual.

•  Place the hot naans in a basket and spread butter on them. Once the butter has melted, serve the naans with a mouth-watering, home-cooked meal.

Published in The Express Tribune, Ms T, March 1^st, 2015.