The document provides recipes for 5 dishes from Shavan's Indian Restaurant: 1) Chicken Curry with a list of ingredients and instructions, 2) Butter Chicken with ingredients and steps, 3) Fried Chili Prawns with ingredients and method, 4) Lamb Korma with ingredients and cooking process, and 5) Lamb Rogan Josh with a list of ingredients and directions for preparation.

1. Top 5 Recipes By Shavan’s
Indian Restaurant

2. 1. Chicken Curry

3. • Chicken 800 grams
• Onions 4-5 medium
• Ginger 1 tablespoon
• Garlic 1 tablespoon
• Tomatoes 4-5 medium
• Fresh coriander leaves,chopped 1 tablespoon
• Ghee 4 tablespoons
• Cinnamon stick 1
• Cloves 4-5
• Green cardamom 4-5
• Turmeric powder 1/2 teaspoon
• Coriander powder 2 tablespoons
• Cumin powder 2 tablespoons
• Red chilli powder 1 teaspoon
• Salt to taste
• Garam masala powder 1 teaspoon
Chicken Curry - Ingredients

4. • Heat ghee/oil in a thick-bottomed pan. Add cinnamon, cloves and green cardamoms and sauté
for half a minute. Add onions and sauté till golden brown.
• Add ginger paste and garlic paste and continue to sauté for two to three minutes, stirring
continuously. Add turmeric powder, coriander powder, cumin powder and red chilli powder.
Mix well.
• Add pureed tomato and stir. Cook till oil separates from the masala. Add the chicken pieces
and salt. Sauté on high heat for five minutes. Add two cups water, bring to a boil, cover and
cook till the chicken is fully done.
Chicken Curry - Method

5. S u b t i t l e S u b t i t l eS u b t i t l e
2. Butter Chicken

6. Butter Chicken - Ingredients
• 1 kg boneless chicken skin removed
• Juice of 1 lime
• Salt to taste
• 1 tsp red chilli powder (adjust to suit your taste)
• 6 cloves
• 8-10 peppercorns
• 1″ stick of cinnamon
• 2 bay leaves
• 8-10 almonds
• Seeds from 3-4 pods of cardamom
• 1 cup fresh yoghurt (must not be sour)
• 3 tbsps vegetable/canola/sunflower cooking oil
• 2 onions chopped
• 2 tsps garlic paste
• 1 tsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 400g/ 14 oz of chopped tomatoes, ground into a
smooth paste in a food processor
• 1/2 litre chicken stock
• 2 tbsps kasuri methi (dried fenugreek leaves)
• 3 tbsps unmelted, soft butter
• Salt to taste
• Coriander leaves to garnish

7. • Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and
allow to marinate for 1 hour.
• Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves,
peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the
cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
• Mix the yogurt above whole spice powder (from previous step), coriander, cumin and turmeric
powders together and add them to the chicken. Allow to marinate for another hour.
• Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden
brown in color and then add the ginger and garlic pastes. Fry for a minute.
Butter Chicken - Method

8. • Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn
opaque and the flesh will go from pink to whitish in color).
• Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-
spice mix to the chicken.
• Cook till the chicken is tender and the gravy is reduced to half its original volume.
• Melt the butter in another small pan and then pour it over the chicken.
• Garnish with coriander leaves.
Butter Chicken - Method

9. 3. Fried Chili Prawns

10. Fried Chili Prawns - Ingredients
• King Prawns 12
• Lemon juice 2 tablespoons
• Chilli sauce 1 tablespoon
• Salt to taste
• Cornflour 6 tablespoons
• Oil 4 tablespoons + to deep fry
• Ginger,finely chopped 1 Table spoon
• Garlic,finely chopped 6-8 cloves
• Green chillies,diagonally sliced 4-6
• Spring onions chopped 2
• Soy sauce 2 tablespoons
• White pepper powder 1/2 teaspoon
• Sugar 1 teaspoon
• Fish stock or chicken stock 1 cup
• Green capsicum,cut into thick strips 1 medium

11. • De-vein, wash and pat dry the prawns thoroughly with an absorbent paper. Add one
tablespoon lemon juice and chilli sauce, salt and mix well. Roll the prawns in four tablespoons
of cornflour. Heat sufficient oil in a wok and deep fry the prawns for a minute. Do not
overcook. Drain on absorbent paper. Reserve spring onion greens for garnish. Mix the
remaining cornflour in half a cup of water. Heat four tablespoons of oil in a wok or a pan, add
ginger, garlic and green chillies and stir fry for a minute.
• Add spring onions and continue to stir fry for a couple of minutes more. Add the soy sauce,
white pepper powder, sugar, salt and the stock. Add the fried prawns and capsicum strips and
cook for a couple of minutes, stirring continuously Stir in the cornflour mixture and cook for a
minute more or until the sauce coats the prawns. Stir in remaining lemon juice and serve hot,
garnished with the reserved spring onion greens. Yummy Chili Prawns!!!
Fried Chili Prawns - Method

12. 4. Lamb Korma

13. • Diced lamb 600 grams
• Onions medium 3
• Oil 3 tablespoons
• Green cardamoms 3
• Black cardamom 1
• Cloves 4-5
• Cinnamon 1 stick
• Black peppercorns 7-8
• Ginger paste 1 1/2 teaspoons
• Garlic paste 1 1/2 teaspoons
• Coriander powder 1 tablespoon
• Red chilli powder 1 1/2 teaspoons
• Salt to taste
• Yogurt,whisked 1/2 cup
• Cashew nut paste 1/4 cup
• Garam masala powder 1 teaspoon
• Fresh cream 1/2 cup
Lamb Korma - Ingredients

14. • Chop the onions. Heat oil in a thick-bottomed pan. Add green cardamoms, black cardamom,
cloves, cinnamon and black peppercorns and sauté till fragrant.
• Add onions and sauté until lightly browned.
• Add ginger paste, garlic paste and sauté for one minute stirring continuously to avoid the
paste from sticking to the bottom of the pan.
• Add lamb pieces and sauté on a high heat for three to four minutes stirring continuously. Add
coriander powder, red chilli powder and salt. Sauté for another two to three minutes.
• Add yogurt and one cup of water. Bring the mixture to a boil. Reduce heat, cover and cook till
the lamb pieces are tender. Add cashew nut paste and garam masala powder.
Lamb Korma - Method

15. 5. Lamb Rogan Josh

16. • 1 Kg Diced Lamb
• 5 tbsp oil
• 1 cup curd
• 2 oniond finely chopped
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1 1/2 tsp red chilly powder
• 1 tsp garam masala powder
• 1 tsp ginger powder
• 2 tbsp Coriender powder
• 1/2 tsp turmeric powder
• 1tsp cumin powder
• 1tsp black pepper corns
• 12 cloves
• 8 green cardamom
• 5 sticks of cinnamon
• 2 tbsp white cream
• Salt
• Chopped coriender to garnish
Lamb Rogan Josh - Ingredients

17. Lamb Rogan Josh - Method
• Heat oil in a pan and put whole garam masala, when they start to crackle, put chopped onions
and fry till golden brown.
• Add ginger-garlic paste and fry again for two minutes.
• Add all the masala powder and fry till oil comes up.
• Now add lamb with marinade and stir fry on a high flame for 2 minutes.
• Now add water and little salt and cook with closed lid till meat is tender and gravy is medium
thick in consistancy.

18. • Keep in mind that, we have already put salt while marinating the Lamb, so adjust the seasoning
accordingly.
• Now add cream and stir well and cook for another 3 minutes.
• Garnish with chopped coriender.
• Serve with Rice, naan or roti.
• Yummmy Curry!
Lamb Rogan Josh - Method

19. Thank You