Indian Heritage Cuisine

I blanch  6 tomatoes in hot water to remove the skins first. In a non stick pan, a little vegetable oil is first added to heat it. Sprinkle 1 teaspoon of mustard seeds and as soon as they begin to splutter, add 1 onion, 3 cloves garlic, one inch ginger, all grounded together. Cook till fragrant and slightly brown. Add the tomatoes and stir well. I sweeten with jaggery rather than sugar or if u can get hold of palm sugar, nothing like it.
Simmer till tomato is thickish. Roast panch phoren( a Bengali five spice consisting of  a pinch of methi(asafoetida), cumin,white cumin, kalongi(nigella), mustard seeds. Sprinkle on top of chutney.

Indian Heritage Cuisine

Rub lemon juice and salt all over a (600gms) dressed chicken. Marinate for 20 minutes. Make small slits on the body of the chicken and rub spiced infused yogurt.( The spices  in the yogurt  are 4 tsp ginger-garlic paste, 1 tbsp coriander,1 tsp cumin,1/4tsp black pepper, 1/4tsp dry ginger,1/4 tsp turmeric, pinch of red edible colour, pinch nutmeg powder, 1 tsp of clove and cardamom powered together).Marinate again for at least 2 hrs.Apply 2 tsp of melted ghee( clarified butter) on the marinated chicken and roast till half done.
Chop the chicken in bite sized pieces. In hot ghee + oil, season with
1 tsp of red pepper( cayenne pepper powder), 2 tbsps tomato puree, 5 roughly chopped tomatoes, salt and sugar to taste. Add the roasted chicken, some shredded ginger and dried methi leaves( asafoetida, available in packets at supermarkets).Simmer for 10 minutes till the sauce coats the chicken. Before taking it off the fire, add 4 tbsp cream and a squeeze of lemon juice. Sprinkle roasted ground cumin seeds, garam masala( cinnamon, cardamom, cloves, pepper) and finely chopped corinader leaves. Dress it up with varak( silver) paper and grated Khoya.( dried fresh whole milk). Ready to serve.