Madhur jaffrey

Stirring the Pot: My Top Five Madhur Jaffrey Recipes

I love this spicy tomato rice and can sit in a corner and eat a bowl of it all by myself. It is a dish that originated in southern India. When I was a child it was barely known in the north. But today, with TV cooking shows and cookery books coming into every home, it has become a much-loved dish throughout India, with subtle additions and subtractions made by every regional cook

In this North Indian dish, the chicken is cooked twice: First, it’s roasted “tandoori-style,” only without the tandoor (a large vat-shaped clay oven that reaches extremely high temperatures). To simulate a tandoor, Madhur preheats the oven to its highest temperature—500 or 550 degrees Fahrenheit for most models—and cooks the meat in smaller pieces (legs, breasts, etc.). Once the chicken has been cooked in the oven, it is simmered in a rich sauce made of butter, cream, and tomato. If you…

This dish uses two varieties of dal: moong (mung bean) and masoor (red lentils). The dals bring incredible texture and flavor, while the onions bring something slightly unique. “I’m putting them in because I like the taste of browned onions very much,” says Madhur Jaffrey. “The classic [tadka] would be just the asafetida and the cumin and the red chilies.”

Butter Chicken. Quite easily the single most popular Indian dish of all. Imagine my surprise when I searched and scoured the internet looking for Madhur Jaffrey's Butter Chicken recipe and found only one, with directions that were about as vague as could be. Can someone please explain to me how in the world Madhur Jaffrey doesn't have an online recipe for Butter Chicken, the single most popular Indian dish? So, I messaged my fabulous friend, Deb of Kahakai Kitchen, hoping she had Madhur's…

A crisp, crackly flatbread loaded with creamy cheese and soft egg. The dough for this bread is incredibly sticky. Omani cooks often use paint chipper to spread and work with the dough on the griddle; you can also use a dough scraper.

This Chicken Biryani recipe by Madhur Jaffrey is a classic, layering rice with spiced yogurt and chicken before baking everything together for a dish worthy of special occasion.

Bhajias are a spicy Indian snack similar to pakora or potato fritters, and a popular snack food that can be found for sale in street-side stalls, especially in dhabas on highways. The basic recipes consist of chopped onions incorporated into a dough made from gram flour, a variety of spices and sometimes fresh herbs, then fried until crispy and golden brown. This recipe from Madhur Jaffrey is simple, delicious and makes a satisfying appetizer for any Indian-inspired meal. Madhur Jaffrey's…

These three vegetarian curry recipes from the queen of Indian cooking, Madhur Jaffrey, are wonderfully quick and easy to prepare.

This is a really quick cooking stir fry dish that is delicious and so easy to make. Tender chunks of chicken rubbed with a hearty dose of black pepper and then marinated in minced garlic, soy sauce, cilantro, a dash of sugar, and a pinch of chili powder. Cooking the chicken in a wok over high heat ensures lots of irresistible caramelized edges. This chicken is a flavor explosion and is excellent served over rice. Chicken with Garlic and Black Pepper Adapted from Step-by-Step Cooking by…

Madhur Jaffrey’s Cauliflower with Ginger and Coriander – What's in Season

Biryani is a lavish and celebratory meal of rice, meat, and aromatic spices. Madhur Jaffrey likes to highlight the dish even further by adding something special: saffron. “So what do you do with saffron? You just don’t plunk it in,” she says. “What I do—which I’ve learned to do from the Kashmiris—is roast it very slightly. Then put it in warm milk, and let it stay for three hours or so until the color comes out.” The result? Shining white rice adorned with gorgeous golden hues from the…

These incredibly addictive mouth-watering chicken bits are a celebration of spices. Coated in a blend of pepper, turmeric, cayenne pepper, cumin, dried thyme, garlic powder, paprika and salt they simply dance around on your taste buds. In fact, my non-chicken eating, non-spice eating daughter went crazy for them. I was pleasantly surprised. These chicken bits can be served on their own as an appetizer, but I chose to make a meal out of them and serve them over rice. We loved these chicken…

Madhur Jaffrey's A Taste of Indian cooking predicted the rise of regional Indian cuisine across the U.S.

The English did both good and bad during their occupation of India as a colony. It is unclear what their legacy is. Certainly Indians have acquired cricket as their own and, in short forms of the g…

Madhur Jaffrey says she never took cooking seriously, and it may be her secret to her success: "I love to eat and when you do, you think of all the possibilities."

Introduced to Kashmir by the Mughals whose cuisine was influenced by Persian cuisine, Rogan Josh consists of lamb or goat that has been slow-cooked in oil, yogurt and a mix of many different spices until it is fall apart tender. Dehli born cookbook author Madhur Jaffrey is regarded by many as a world authority on Indian food. Famed both for her bestselling Indian cookbooks and respected acting career, Madhur Jaffrey's recipes have inspired me for years — many of them so familiar to me that…

This Naan bread is incredible, you certainly won’t buy from off the shelf in the supermarket ever again and it’s right on on par with your local Indian take-away or restaurant!

This rich, creamy dal recipe from Madhur Jaffrey works perfectly as an Indian vegetarian main dish, served with rice, or as an accompaniment to a meat curry.