Classic Recipes from Thali

Chicken Tikka Masala Thali's Signature Lamb Chops
Tawa Crab Gajar Halwa (Carrot Pudding)
Angare Roast Duck Saag Paneer
Chicken Vindaloo Prawn Balchao
Seekh Kabab Goa Shrimp Curry
Lamb Rogan Josh Jinga Manchurian
Lasuni Gobi Bagare Jinga


Chicken Tikka Masala
Chicken

  • 1 two-inch piece fresh ginger, peeled

  • 8 medium cloves garlic

  • 4 teaspoons water

  • 1 cup plain yogurt

  • 2 tablespoons vegetable oil plus as needed for basting juice of one lemon

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon ground mace

  • 1/4 teaspoon grated nutmeg

  • 1/4 teaspoon ground cardamom

  • 1/2 teaspoon red cayenne pepper Salt to taste

  • 5 4-ounce boneless, skinless chicken breast halves, trimmed of fat and cut into four equal-sized pieces

  • 1/2 teaspoon crumbled fenugreek leaves (available in Indian specialty markets)

  • 1 one-inch piece fresh ginger, peeled and cut into thin strips

Cut the two-inch piece of ginger into several smaller pieces and put in a blender. Add garlic cloves and four teaspoons, water, and puree. 

In a large bowl, combine the yogurt, vegetable oil, lemon juice, four teaspoons ginger-garlic paste with the cumin, mace, nutmeg, cardamom and cayenne pepper, salt to taste, and mix well. Rub the chicken pieces with this mixture, place in a glass or ceramic dish, cover and refrigerate for four hours. 

Preheat oven to 350 degrees. Remove chicken from marinade and discard remaining marinade. Skewer the chicken pieces and place in a barking pan. Roast for eight to ten minutes, basting with vegetable oil and pan dripping at least twice. When the chicken is tender and cooked through and its juices run clear, remove from the oven and keep warm. 

Just before serving, slice the cooked chicken and place it in the simmering masala sauce for a few minutes, until heated through. Garnish with fenugreek and ginger, and serve hot.
Masala Sauce

  • 2  pounds ripe tomatoes, seeded and finely chopped

  • 1/2  pound green bell peppers, stemmed, seeded and chopped

  • 1  half-inch piece fresh ginger, peeled

  • 4  medium cloves garlic

  • 2  teaspoons water

  • 1/4 teaspoons garam masala spice mixture (available in Indian or specialty markets)

  • Salt to taste

  • 1/2  cup unsalted butter

  • 1/2  cup heavy cream

  • 2   teaspoons honey


About half an hour before you finish marinating the chicken, start the masala sauce. Place tomatoes and green bell peppers in a heavy-bottomed saucepan, add two cups water and bring to a boil. Boil for twenty minutes, or until the tomatoes are thoroughly cooked. 

While the tomatoes and peppers are cooking, cut the half-inch piece of ginger into several smaller pieces and place in blender. Add garlic cloves and water, and puree.

 When tomatoes and peppers are neatly done, reduce heat to medium, add two teaspoons of the ginger-garlic paste and cook for about two minutes. Reduce heat to low, stir in the garam masala and salt, and cook five to six minutes, or until the liquid has the consistency of a thick puree. Remove pan from heat, strain and return sauce to the pot and bring to a boil. Reduce heat to low, stir in butter, cream and honey, and simmer gently.

Number of Servings =  4 to 6

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Thali's Signature Lamb Chops

  • 1  cup yogurt 

  • 2  tablespoons fresh lemon juice

  • 1/2  tablespoon cayenne pepper

  • 1/2  tablespoon ground cardamom

  • 1  tablespoon garam masala spice mixture

  • 1/4  tablespoon grated nutmeg

  • 1  two-inch piece fresh ginger, peeled

  • 8  medium cloves garlic

  • 4  teaspoons water

  • 1/4  papaya   

  • Salt to taste

  • 1/2  tablespoon ground black pepper

  • 8  (8-to 10-ounce) lamb chops, trimmed of fat and flattened with a meat mallet for thickness

  • Butter for basting

To make the marinade, spoon the yogurt into the center of a large square of cheesecloth, tie the ends together and squeeze until the yogurt has given off its liquid. Discard the liquid and transfer the remaining yogurt cheese to a large mixing bowl. Add the lemon juice, cayenne pepper, cardamom, garam masala, nutmeg and mace and mix well. Set aside. 

Cut ginger into several smaller pieces and put in a blender. Add the garlic cloves and water, and puree.

Peel and mash the papaya. Add four teaspoons of the ginger-garlic paste and salt and pepper. Rub this mixture into the chops. Pour the yogurt marinade into a shallow glass or ceramic dish big enough to hold the chops in a single layer. Add the chops, turn to coat, cover and refrigerate for four hours. 

Preheat oven to 350 degrees or heat a gas or charcoal grill to high heat. Remove lamb chops from the marinade and discard the marinade. Place in a baking pan in a single layer and transfer the pan into the oven or place the chops on grill. Roast for twelve minutes or grill for ten minutes, turning once. Baste with butter and roast or grill for three more minutes. Serve immediately. 

Number of Servings =  4

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Angare Roast Duck
Black pepper crusted duck breast roasted crisp with cabernet reduced tomato masala sauce.
Duck
  • 4 to 6 ounce boneless, skin on duck breast halves
  • 3 Cloves garlic (Finely chopped)
  • 2 Teaspoon roasted and pounded black pepper corns
  • 1  Medium Teaspoon roasted and pounded coriander seeds
  • 1  Teaspoon roasted and pounded cumin seeds
  • ½ Teaspoon nutmeg powder
  • 1 Tablespoon vegetable oil
  • ½  Medium sizes onion (Finely chopped)
  • 1  Tablespoon water
  • Salt 

Trim skin to the shape of the meat. Score skin ¼” intervals (do not cut into breast meat). Rotate breast and score again making a criss-cross pattern. Make a marinade with all the ingredients and hand rub and set aside for at least eight hours. 

Preheat griddle or a sauté pan to 325 degrees on medium low heat. Place breast skin side down for approximately 8-12 minutes or until fat is rendered (You may scoop of some of the fat) and skin is crisp and brown. Turn breast over and cook 1-2 minutes. Then place breasts in 400-degree oven for 3-4 minutes or internal temperature of 160 degrees. Always let it rest 2-3 minutes before you carve.
Tomato Masala Sauce

  • 2  pounds ripe tomatoes, seeded and finely chopped

  • 1/2  pound green bell peppers, stemmed, seeded and chopped

  • 1  half-inch piece fresh ginger, peeled

  • 3  medium cloves garlic

  • 2  teaspoons water

  • 1/4 teaspoons garam masala spice mixture (available in Indian or specialty markets)

  • 1/4  cup unsalted butter

  • 1   teaspoons honey

  • Ounces cabernet sauvignon


After you have started cooking duck, start the masala sauce. Cut ginger and garlic cloves to small pieces and blend to a puree by adding 2 tablespoons of water. Melt butter and place tomatoes and green peppers and ginger garlic puree in a heavy-bottomed saucepan and sauté for two minutes on high heat. Add 2 cups of hot water and bring it to boil until the tomatoes are thoroughly cooked. With a hand blender, blend the tomatoes to a puree consistency. Reduce heat and stir in garam masala, salt, cabernet sauvignon and honey and simmer gently.
Garlic Spinach and Tomatoes

  • 1 Pound pre-washed spinach (Chopped)

  • 2 Tablespoons of butter or rendered duck fat

  • 4 Medium cloves garlic (Sliced) 

  • 2 Medium sized tomatoes

  • Salt and pepper to taste

  • 1 Teaspoon lentils

  • 2 Red chilies

 Preheat saucepan to 350 degrees, add duck fat or butter and temper with lentils, red chilies and garlic. Trim the ends of tomatoes and sear in butter. Add the spinach and cook for 2 minutes and season.

By now the duck is cooked. Place the cooked tomato on center of a plate; pour one cup of tomato masala sauce over tomato. Slice two breast of duck to thin slices and fan around the tomato. Top off the tomato with cooked spinach.

Number of Servings = 4

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Tawa Crab

  • 2  tablespoons vegetable oil

  • 1  half-inch piece fresh ginger,peeled and finely chopped

  • 1/2  teaspoon black mustard seeds

  • 10   curry leaves, optional

  • 1/2  cup finely chopped Spanish onion

  • 1  teaspoon Madras curry powder

  • 1  pound lump crab meat

  • 4  tablespoons masala sauce (see chicken tikka masala recipe)

  •  Salt to taste

  •  1/4  lemon

  • 2  sprigs finely chopped fresh cilantro

 

In a sauce pan, heat oil over high heat until it ripples. Reduce heat to medium and add the ginger, mustard seeds and curry leaves. When the mustard seeds start to crackle, add the onion and increase heat to high. Sauté onions for about two minutes, or until golden brown, stirring occasionally. Reduce heat to medium high, add curry powder and stir for about one minute, so that the onion is coated with the curry. 

Add crab meat and cook for three minutes, or until lightly golden in color. Add masala sauce and salt, and cook for three more minutes, scraping the bottom and sides of the pan to keep the sauce from sticking. 

Garnish with a squeeze of lemon juice and chopped cilantro. Serve hot.

Number of Servings =  4

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Gajar Halwa (Carrot Pudding)

  • 4  cups whole milk

  • 2  pounds finely grated carrots

  • 1/4  teaspoon ground cardamom

  • 1  cup sugar

  • 1/2  cup sweet butter or ghee (available in Indian and specialty markets)

  • 1/2  cup raisins

  • 1/2  cup pistachio nuts

  • 12  whole almonds for garnish   

  •  Vanilla ice cream for serving

 

In a heavy pan, bring milk to a boil over medium heat, stirring with a wooden spoon. Reduce heat to low, add carrots and cardamom and cook, stirring frequently, for one hour or until the milk is almost evaporated.

Add sugar, stir and cook until it is completely dissolved. Add butter or ghee, stir and cook for about ten minutes, or until carrots are tender and thoroughly  coated. Add silvered almonds, raisins and pistachios, and cook for ten minutes. Remove from heat, transfer to individual serving dishes, and garnish with whole almonds and vanilla ice cream.

Number of Servings = 4 to 6

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Saag Paneer
  • 1 ½ Pounds spinach
  • 12 ounces Paneer or extra firm tofu (Optional)
  • 1 Medium Sized Onion
  • 2 Medium Sized Tomatoes
  • 6 Cloves Garlic
  • 1 Inch cube of fresh ginger
  • 2 Green Chilies
  • 2 Table spoons (Optional)
  • ½ T Spoon Fenugreek (Optional)
  • ½ T Spoon Cumin powder
  • ¼ Cayenne
  • ¼ Garam Masala Powder
  • 2 Table Spoon Vegetable oil or Butter

 
Preparation:

Spinach: Trim and wash the spinach very well. Heat water and blanch for two minutes. Strain in colander and run cold water. Chop the spinach very fine. 

Ginger, Garlic, Green Chilies and Tomato: In a small blender blend the ginger, garlic, chopped tomato and green chilies to a fine paste by adding two tablespoons of water.

Paneer: Cube to ½ inch pieces. In a sauté pan heat some oil and sear them on each side to light brown.

Cooking: 

In heavy bottomed saucepan heat oil, a minute later add finely chopped onions and cook until light brown and then add paste from the blender and cook, stirring occasionally, until the paste begins to color. Now stir in Garam Masala, cayenne, cumin powder and cook for two more minutes. 

Add spinach and cook for eight to minutes, while scraping and stirring the sides and the bottom. When most of the moisture evaporates add Paneer and cream and stir in gently and cook for two minutes. Adjust seasonings with black pepper, fenugreek powder and salt.

Garam Masala is available in most Indian or specialty stores. Paneer is a bit tedious to make at home though it is simple. 

I will be happy to provide you with some Garam Masala on your next visit.

Number of Servings = 4  

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Chicken Vindaloo

Ingredients:

  • Vegetable Oil 7 Table spoons
  • Onion 1/3 Cup
  • Potatoes 2 Medium sized
  • Salt To Taste

The Marination:

  • Malt Vinegar ½ Cup
  • Black Peppercorns 1 T Sp
  • Sugar 1 T Sp
  • Green Cardamom 8
  • Cloves 8
  • Green Chilies 4
  • Salt

The Paste:

  • Whole Red Chilies 8
  • Cinnamon Sticks 4
  • Cumin Seeds 1 T Sp
  • Coriander Seeds 1 T Sp
  • Turmeric ¼ T Sp
  • Garlic 6 Cloves
  • Ginger 1 Inch Cube
  • Malt Vinegar 7 Table Sp

 
Preparation:

The Chicken: Clean, remove the excess fat and cut into 2 inch size pieces. (Dark or white meat)

The Vegetables: Pell, wash and finely chop onions. Boil the potato, peel and cut potatoes to two-inch cubes. 
The Marination: Pound pepper with a pestle or use a pepper mill. Remove stems from green chilies, slit, mix these ingredients with the rest from the marination in a bowl and immerse the chicken pieces in the marinade for one hour.

The Paste: Peel and roughly chop garlic. Scrape, wash and roughly wash ginger. Put these and the remaining ingredients in a blender, add half a cup water and make a fine paste.

Cooking:

Heat Oil in a pan, add onions and sauté over medium heat until golden brown. Add the paste and cook stirring constantly and scraping the bottom and the sides. Then add the chicken along with the marinade, stir for two minutes on high flame and add half cup of water and bring to a boil. Reduce the heat to medium add the potatoes and simmer until the chicken is done and adjust the seasoning.

Number of Servings = 4  

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Prawn Balchao
Large shrimp in garlic butter served over tangy tomato chutney
Ingredients:
  • Prawns 8 Pieces (Approximate weight 1 Lb) 
  • Vegetable Oil 2 Table Spoons
  • Sweet Butter 2 Table Spoons