Balti Paste

Ingredients:

      5 -6 tb Coriander seed
      2 -3 tb Cumin seed
      2    3" pieces of cassia bark
           -(can substitute cinnamon;
           -but cassia is superior)
      2 -3    Habaneros or whatever you like
      2 ts Mustard seed
      2 ts Fennel seed
      3 ts Cardamom seed
      1 ts Fenugreek seed
      6    Bay leaves
      25    Curry leaves; or more
OTHER
      2 tb Ground turmeric
      1 tb Ginger powder
      1 tb Chilli powder
      1 pn Asafoetida
 
  Roast the spices and allow to cool, grind to a powder, then add additional ingredients.
  
  Mix spices and place in a bowl, add 6-8 fl oz (175-250 ml) of vinegar. 
 Mix the spice into the vinegar, adding water if needed to make a creamy paste.
  Let this stand for a while, 1/2 hour is best.
  
  Meanwhile heat 6-8 fl oz (175-250 ml) vegetable oil.
 Add paste to the oil, care is needed here as it will splatter very easily.
 Stir the paste for about 5 mins, do not let it stick. Remove from heat and stand for 5-10 mins,
 if the oil rises to the top the spices are cooked, if not add more oil and cook again for a while, don't forget to keep stiring.
  
  Bottle the paste, (sterile jars essential) and cap with hot oil. This is well worth the trouble to make and will store for a long time. It never
  lasts long in my house though= !!!

Butter Chicken - Turns out there is not Butter, just LOTS of cream

Ingredients required

• 2 medium onions finely chopped
• 5-6 garlic cloves crushed
• 2 inch ginger piece chopped
• 2 green chilies finely chopped
• 1 can crushed tomatoes
• 1 tsp red chili powder
• 1 tsp garam masala
• salt to taste
• 1 litre half & half cream
• 3 lbs boneless chicken thighs cut in one inch pieces
• 1 tsp dried fenugreek
• 3 tbls vegetable oil
• 1 tsp cumin seeds

• handful of fresh coriander chopped

Action Steps

• In a heavy bottom sauce pan, put 2 table spoons of vegetable oil.
• Add crushed cumin seeds and fry for 2 minutes.
  
• Add chopped onions and fry on medium heat for about 10 minutes.
• Add in garlic, ginger root and one of the cut up green chilies.
  
• After onions have turned golden brown, mix in the can of crushed tomatoes.
  
• Cook for about 10 minutes stirring often.
• Add chili powder, garam masala and salt.
• After about 5 minutes, add in half and half cream.
  
• Stir.
  
• Once mixture is close to boiling, turn stove really low and cook for ½ - ¾ hour.

• In a non-stick pan, put 1table spoon vegetable oil and add the chicken pieces.
• Cook on medium heat for about 15 minutes, stirring often.
• When chicken is done, add little salt, one green chili and driefenugreekek
  
• Cook for another 2 minutes while stirring.
• Add chicken to the above mixture.
  
• Cook for another 10 minutes.

• Before serving, add in the green coriander. Serve with rice or Nan.