Judy's Kitchen

20/08/2026

Chicken Saag

A rich, comforting Indian chicken curry cooked with spinach, spices, and a little cream for a restaurant-style finish.

Ingredients
750 g chicken, bone-in or boneless
500 g fresh spinach (palak), washed
2 medium onions, finely chopped
2 tomatoes, chopped
1 tbsp ginger-garlic paste
2–3 green chilies
3 tbsp oil or ghee
½ tsp cumin seeds
1 tsp turmeric
1½ tsp coriander powder
1 tsp cumin powder
1 tsp Kashmiri chili powder
½ tsp garam masala
½ tsp kasuri methi
½ cup yogurt, whisked
2–3 tbsp cream, optional
Salt to taste
½ cup water

Method
Blanch the spinach: Boil spinach for 2 minutes, then transfer to cold water. Blend with the green chilies into a smooth or slightly coarse purée.
Heat oil or ghee in a heavy pan. Add cumin seeds and let them splutter.
Add onions and cook until golden brown.
Add ginger-garlic paste and sauté for 1 minute.
Add tomatoes, turmeric, coriander powder, cumin powder, chili powder, and salt. Cook until the tomatoes soften and the oil begins to separate.
Add the chicken and fry on medium-high heat for 6–8 minutes, coating it well with the masala.
Lower the heat and gradually stir in the yogurt. Cook for another 3–4 minutes.
Add the spinach purée and about ½ cup water. Cover and simmer until the chicken is completely cooked, about 15–20 minutes.
Stir in garam masala and kasuri methi. Simmer uncovered for 2–3 minutes.
Finish with cream for a richer, restaurant-style saag.

Tip: For a deeper dhaba-style flavor, finish with a spoonful of ghee and a pinch of roasted cumin powder. Serve hot with naan, roti, or jeera rice.

20/08/2026

Steam Chicken with Black Bean Sauce

Serves: 3–4
Prep: 15 minutes
Steam: 15–18 minutes

Ingredients
500 g boneless chicken thighs or breast, thinly sliced
2 tbsp fermented black beans, rinsed and lightly crushed
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp Shaoxing wine or dry sherry
1 tsp grated ginger
3 garlic cloves, finely chopped
1 tsp cornstarch
½ tsp sugar
¼ tsp white pepper
1–2 fresh red chillies, sliced
2 spring onions, chopped
1 tbsp cooking oil

Method
Marinate: Mix chicken with soy sauce, oyster sauce, sesame oil, Shaoxing wine, ginger, garlic, cornstarch, sugar and white pepper. Rest for 15–20 minutes.
Add black beans: Stir in the crushed fermented black beans and sliced chilli.
Arrange: Place the chicken in a heatproof shallow dish in a single, fairly even layer. Drizzle with the cooking oil.
Steam: Bring water in a steamer to a strong boil. Place the dish inside, cover and steam for 15–18 minutes, or until the chicken is completely cooked.
Finish: Sprinkle generously with spring onions. Spoon some of the flavorful juices from the dish over the chicken before serving.

Restaurant-style tip
For extra aroma, heat 1 tbsp oil until very hot and pour it over the finished chicken and spring onions just before serving.
Serve with steamed jasmine rice and stir-fried bok choy.

20/08/2026

🌶️ Chicken in Spicy Tomato Sauce

Ingredients
500 g chicken, boneless or with bone
3 tbsp oil
1 large onion, finely chopped
1 tbsp ginger-garlic paste
3 medium tomatoes, pureed
2 green chilies, slit
1 tsp red chili powder
½ tsp turmeric
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
1 tsp paprika or Kashmiri chili powder
1 tbsp tomato ketchup
½ cup water or chicken stock
Salt to taste
1 tsp sugar, optional
2 tbsp chopped coriander
1 tsp lemon juice

Method
Heat oil in a pan. Add chicken and sear over medium-high heat until lightly browned. Remove and keep aside.
In the same pan, sauté onion until golden.
Add ginger-garlic paste and green chilies. Cook for 1–2 minutes.
Add tomato puree, red chili powder, turmeric, coriander powder and cumin powder. Cook for 8–10 minutes until the tomatoes reduce and oil starts separating.
Add ketchup, salt and optional sugar. Mix well.
Return the chicken to the pan and add ½ cup water or stock. Cover and simmer for 15–20 minutes, until the chicken is cooked and tender.
Stir in garam masala and lemon juice. Simmer uncovered for another 2–3 minutes until the sauce becomes thick and glossy.
Garnish with fresh coriander.

🔥 Restaurant-style tip: Add 1 tbsp butter at the end and a pinch of crushed kasuri methi for a richer, smoky-spicy tomato sauce.
Serve hot with butter naan, roti, paratha, or steamed rice.

20/08/2026

Chicken Kaleji Masala

Ingredients
500 g chicken liver (kaleji), cleaned and cut into pieces
2 tbsp oil
1 large onion, finely sliced
2 tomatoes, finely chopped
1 tbsp ginger-garlic paste
2 green chilies, slit
½ tsp turmeric
1½ tsp Kashmiri red chili powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
½ tsp black pepper powder
Salt to taste
½ cup water
1 tbsp chopped coriander
1 tsp lemon juice

Method
Wash the kaleji quickly and drain very well. Pat dry.
Heat oil in a kadai. Add sliced onion and fry until golden.
Add ginger-garlic paste and green chilies. Fry for 1–2 minutes.
Add tomatoes, turmeric, chili powder, coriander powder, cumin powder and salt. Cook until the tomatoes soften and oil separates.
Add the kaleji and fry on medium-high heat for 5–7 minutes, stirring frequently.
Add about ½ cup water, cover and cook for another 8–10 minutes, until the liver is just cooked through.
Add garam masala and black pepper. Cook uncovered for 2–3 minutes until the masala becomes thick and coats the kaleji.

Finish with lemon juice and fresh coriander.
Tip: Don't overcook chicken liver—it becomes tough and grainy. For a delicious dhaba-style version, finish with 1 tsp ghee and a little extra freshly crushed black pepper.

20/08/2026

🍗 Glazed Chicken Thighs

Juicy, tender chicken thighs coated in a glossy, sweet-and-savory glaze—perfect with rice, noodles, or roasted vegetables.

Ingredients
6 bone-in or boneless chicken thighs
1 tbsp oil
1 tbsp butter
4 cloves garlic, minced
2 tbsp honey
2 tbsp soy sauce
1 tbsp tomato ketchup
1 tbsp lemon juice or vinegar
1 tsp grated ginger
½ tsp black pepper
½ tsp red chili flakes
Salt, to taste
2 tbsp water
1 tsp sesame seeds
2 tbsp chopped spring onions

Method
Season the chicken: Pat the thighs dry and season lightly with salt and black pepper.
Sear: Heat oil in a skillet over medium-high heat. Place chicken skin-side down if using skin-on thighs. Cook for 5–6 minutes until nicely browned. Flip and cook another 3–4 minutes.
Make the glaze: Reduce heat to medium. Add butter and garlic; sauté for 30 seconds. Add honey, soy sauce, ketchup, lemon juice, ginger, chili flakes, and water.
Glaze: Turn the chicken several times, spooning the sauce over it. Cook for another 6–10 minutes until the chicken is cooked through and the glaze becomes thick, sticky, and glossy.
Finish: Sprinkle with sesame seeds and spring onions.

Tip: For an extra-sticky restaurant-style glaze, let the sauce reduce until it coats the back of a spoon before removing the chicken from the pan.

20/08/2026

🍗 Desi Chicken Curry

A hearty, spicy homestyle Indian chicken curry with roasted spices, onions, tomatoes, and plenty of flavourful gravy.

Ingredients
1 kg chicken, curry-cut
3 tbsp oil or mustard oil
2 large onions, finely sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
2–3 green chillies, slit
½ cup yogurt, whisked
1 tsp turmeric powder
2 tsp Kashmiri chilli powder
1½ tsp coriander powder
1 tsp cumin powder
½ tsp garam masala
1 tsp salt, or to taste
1½–2 cups hot water
2 tbsp chopped coriander
Whole spices
1 bay leaf
1-inch cinnamon
3–4 cloves
3 cardamoms
1 tsp cumin seeds

Method
Heat oil in a heavy pot. Add the whole spices and cumin seeds; let them sizzle.
Add onions and fry until deep golden brown. This gives the curry its authentic desi flavour.
Add ginger-garlic paste and green chillies. Fry for 1–2 minutes.
Add tomatoes, turmeric, chilli powder, coriander powder, cumin powder and salt. Cook until the tomatoes soften and the oil begins to separate.
Add the chicken and sauté on medium-high heat for 8–10 minutes, coating it well with the masala.
Lower the heat and gradually add the yogurt, stirring continuously so it doesn't split. Cook for 4–5 minutes.
Add hot water, cover and simmer for 20–25 minutes, or until the chicken is tender and the gravy is rich.
Finish with garam masala and fresh coriander. Rest for 5 minutes before serving.
Serve with: steamed rice, jeera rice, roti, naan, or paratha.

Desi tip: For an especially rustic flavour, use mustard oil and cook the onion masala until properly browned rather than pale.

20/08/2026

19/08/2026

Bengali-Style Small Fish Curry (Macher Jhol)

A light, homestyle Bengali curry made with small fish such as mourola, punti, tengra, or bata.

Ingredients
500 g small fish, cleaned
2 tbsp mustard oil
1 medium potato, cut into wedges
1 tomato, chopped
1 tsp turmeric powder
1 tsp cumin powder
½ tsp coriander powder
½ tsp red chilli powder
3–4 green chillies, slit
1 tsp nigella seeds (kalonji/kalo jeera)
1 bay leaf
½ tsp cumin seeds
Salt to taste
2–2½ cups hot water
2 tbsp chopped coriander leaves

Method
Rub the fish with ½ tsp turmeric and salt. Heat mustard oil and lightly fry the fish until golden. Remove and keep aside.
In the same oil, fry the potato wedges until lightly golden. Remove.
Add bay leaf, cumin seeds and nigella seeds. Let them splutter.
Add chopped tomato and cook until soft.
Mix cumin, coriander, chilli powder and remaining turmeric with 2 tbsp water. Add to the pan and cook for 2–3 minutes.
Add the potatoes, green chillies and hot water. Cover and simmer for 8–10 minutes, until the potatoes are tender.
Gently add the fried fish and simmer for another 4–5 minutes. Don't stir vigorously, or the small fish may break.
Finish with fresh coriander and a drizzle of mustard oil.

Serve hot with steamed rice. For a more traditional Bengali flavour, keep the gravy thin and aromatic rather than thick and creamy.

19/08/2026

Mutton Yakhni Pulao

A fragrant, mildly spiced Kashmiri-style mutton pulao made with tender mutton cooked in a flavorful yakhni (stock), then steamed with basmati rice.

Ingredients
For the mutton yakhni
750 g mutton, preferably bone-in
2 large onions, sliced
1 whole garlic bulb, halved
1-inch ginger, sliced
2 bay leaves
1 black cardamom
4 green cardamoms
5 cloves
1-inch cinnamon
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
8–10 black peppercorns
Salt
5 cups water

For the pulao
2½ cups aged basmati rice, washed and soaked 30 minutes
3 tbsp ghee
1 large onion, thinly sliced
2–3 green cardamoms
1 black cardamom
1-inch cinnamon
4 cloves
1 bay leaf
1 tsp cumin seeds
½ tsp fennel seeds
½ tsp black peppercorns
3½–4 cups strained yakhni
Cooked mutton pieces
Salt to taste
1–2 green chillies, slit
1 tbsp chopped coriander, optional
1 tbsp rose water or kewra water, optional

Method
Make the yakhni: Put mutton, onions, garlic, ginger, whole spices, salt and water in a heavy pot. Bring to a boil, skim the foam, then cover and cook for 45–60 minutes until the mutton is tender.
Remove the mutton and strain the stock. Measure about 3½–4 cups of yakhni for the rice.
Heat ghee in a heavy-bottomed pot. Add whole spices and cumin. Fry for 30 seconds.
Add sliced onion and cook until light golden, not dark brown.
Add the drained soaked rice and gently sauté for 2 minutes.
Pour in the hot yakhni. Add salt, green chillies and the cooked mutton.
Bring to a boil. Cook uncovered until most of the liquid has evaporated and small holes appear on the surface.
Cover tightly, reduce the heat to very low, and dum-cook for 15–18 minutes.
Turn off the heat and let it rest, covered, for 10 minutes.
Fluff gently with a fork. Add a few drops of kewra or rose water if desired.

Tip: The secret to excellent yakhni pulao is a clear, intensely flavoured stock and gentle seasoning—it should taste aromatic rather than heavily spiced.