Masala Chicken

1. Heat the oil in a saucepan, add the cumin seeds and sizzle in the oil for about a minute 2. Add the chopped onions to the saucepan and cook until the onions are golden brown, this should take about 4-5 minutes on a medium to high heat
2. When the onions are caramelized, add the ginger and garlic paste and green chilli followed by the tomatoes
3. Add turmeric, red chilli powder, cumin powder, coriander powder, salt and butter and cook the masala for 4-5 minutes (cover the saucepan whilst cooking as masala will spit. Keep mixing occasionally) 5. Once the masala is thick, fluffy and sizzling, add chicken pieces to the masala and mix well, cook chicken in the masala for 4-5 minutes until chicken is perfectly cooked (mix occasionally) 6. Add the crushed carom seeds, cook for a minute or so
4. Add the final touches of fresh coriander, garam masala and dried fenugreek leaves, cook for a final 2 minutes
5. Serve and enjoy

Peas Pilau Rice (serves 4)

1. Heat oil in a pan, on a medium to high heat, add the cumin seeds, mace and cumin powder, sizzle for 30 seconds or so
2. Add onions and cook for 2 minutes until they begin to soften
3. Add ginger and garlic paste followed by the peas, cook for 30 seconds
4. Add water and salt and bring to the boil
5. Once the water is boiling add the strained rice, lower the heat to medium and cook the rice until the water is almost fully been absorbed by the rice (this should take about 5-7 minutes. You can mix occasionally but gently as you don’t want to break the rice grains)
6. Once the water has reduced, level the rice with your mixing spoon, cover the rice with two pieces of foil (inside of the saucepan), lower the heat to the bare minimum and put the lid onto the saucepan (you must work quickly to do this)
7. Let the rice steam cook with the foil for 2 minutes at this very low heat
8. After 2 minutes, switch off the heat and leave the rice to cook without any heat (residual heat only) for 20 minutes without uncovering the saucepan
9. After 20 minutes, remove the lid and foil from the saucepan and using your mixing spoon, fluff and gently shake the rice from the sides of the saucepan to open it all up

Kachumber (Spiced Desi Salad) (serves 3-4)

1. To start with, chop the green chilli finely, put into a bowl, next finely shred the lettuce leaves and add to the bowl, dice the tomato, cucumber and onion as needed and add to the bowl, also add the fresh coriander to the bowl
2. Mix all the salad ingredients well in a bowl, drain out any excess water
3. Then add the lemon juice, salt, cumin powder, chaat masala and coarse black pepper to the mixing bowl and combine
4. Add the olive oil, give the salad a final mix together
5. Check seasoning, adjust accordingly
6. Serve/pack

To serve in drink glasses on side

Mango Lassi (serves 2-3) To serve in drink glasses on side

1. Place all the ingredients into a mixing bowl or jug provided
2. Transfer the mixture to a jug blender and blend into a Lassi (smoothie) consistency
3. Add more ice if needed
4. Serve chilled

Note: Serve food in small bowls or dishes on a platter, alongside naan of your choice, and also bhajis, samosas, raita, mango chutney, and a chana masala should you wish. You can build it as you like.