Judy's Kitchen

22/09/2026

21/09/2026

🍗 Aloo Chicken Curry — Homestyle Indian

A comforting chicken curry with soft potatoes and a thick, flavorful onion-tomato gravy.

Ingredients
750 g chicken, bone-in
3 medium potatoes, peeled and halved
2 onions, finely sliced
2 tomatoes, chopped
2 tbsp ginger-garlic paste
2–3 green chillies, slit
½ cup yogurt, whisked
3 tbsp oil
1 tsp cumin seeds
1 bay leaf
½ tsp turmeric
1½ tsp Kashmiri chilli powder
1½ tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
1½ cups hot water
Salt to taste
Fresh coriander

Method
Heat oil in a heavy pan. Add cumin seeds and bay leaf.
Add onions and fry until deep golden brown.
Add ginger-garlic paste and green chillies. Fry for 1–2 minutes.
Add tomatoes, turmeric, chilli powder, coriander powder and cumin powder. Cook until the tomatoes soften and the oil begins to separate.
Add chicken and salt. Fry on medium-high heat for 7–8 minutes, coating the chicken well with the masala.
Lower the heat and add yogurt gradually, stirring continuously. Cook for another 4–5 minutes.
Add potatoes and hot water. Cover and simmer for 25–30 minutes, until the chicken and potatoes are tender.
Finish with garam masala and fresh coriander. Simmer uncovered for 3–5 minutes to thicken the gravy.
For a richer curry: Fry the potato pieces separately until lightly golden before adding them to the chicken.

Serve hot with basmati rice, jeera rice, roti or laccha paratha.

21/09/2026

🌶️ Malvani Mutton Curry

A fiery, aromatic Maharashtrian Malvani-style mutton curry with roasted coconut, whole spices and a deep red masala. Best with bhakri, chapati, steamed rice or sol kadhi.

Ingredients — serves 4–5
For the mutton
1 kg bone-in mutton
¾ cup thick yogurt
1½ tbsp ginger-garlic paste
1 tsp turmeric
1½ tsp salt
1 tbsp lemon juice
2 tbsp oil

For Malvani masala
1 cup fresh grated coconut
6–8 dried Kashmiri red chillies
3–5 dried spicy red chillies
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black peppercorns
1 tsp poppy seeds
4 cloves
1 small cinnamon stick
2 green cardamoms
1 star anise
1 bay leaf
1 tsp sesame seeds
For the curry
3 tbsp oil
2 large onions, finely chopped
1 medium tomato, chopped
½ tsp turmeric
1–2 tbsp Malvani masala, extra if desired
3–4 cups hot water
Salt to taste
Fresh coriander

Method
Marinate the mutton: Mix mutton with yogurt, ginger-garlic paste, turmeric, salt and lemon juice. Rest for 1–2 hours.
Make the masala: Dry-roast the coconut until golden. Separately roast all the whole spices and chillies until fragrant. Cool, then grind everything with a little water into a thick, smooth paste.
Brown the onions: Heat oil in a heavy pot. Add chopped onions and cook until deep golden brown.
Add the marinated mutton and fry on medium-high heat for 10–12 minutes, stirring until the meat is well coated and the oil begins separating.
Add tomato, turmeric and the Malvani masala paste. Cook for 8–10 minutes, stirring frequently.
Add 3–4 cups hot water, cover and simmer for 60–75 minutes, or until the mutton is tender. Add water as needed for your preferred gravy consistency.
Uncover and simmer another 10–15 minutes until the curry becomes thick, dark and glossy. Adjust salt.
Finish with fresh coriander.

🔥 Malvani-style finishing touch
For a deeper, restaurant-style curry, heat 1 tbsp oil, add a pinch of Malvani masala and a few curry leaves, fry for 20–30 seconds, and pour this over the finished curry.
Serve hot with: steamed rice + sol kadhi, or crisp bhakri.

21/09/2026

🐟 Mackerel Fish Curry — Coastal Indian Style

A tangy, spicy coconut-based curry that works beautifully with fresh mackerel and steamed rice.

Ingredients
4 fresh mackerels, cleaned and cut into halves
1 cup grated fresh coconut
6–8 dried red chillies
1 tsp coriander seeds
½ tsp cumin seeds
¼ tsp turmeric
5–6 garlic cloves
1 small piece ginger
1 small onion
1 tbsp tamarind pulp
½ tsp black peppercorns
Salt to taste
2 tbsp coconut oil
½ tsp mustard seeds
8–10 curry leaves
1 green chilli, slit
1 small tomato, chopped
1½–2 cups water

Method
Marinate the fish: Rub mackerel with salt and a little turmeric. Keep aside for 10–15 minutes.
Make the masala: Blend coconut, dried chillies, coriander, cumin, pepper, garlic, ginger, onion and turmeric with a little water into a smooth paste.
Cook the curry: Heat coconut oil in a wide pan. Add mustard seeds and let them splutter. Add curry leaves and green chilli.
Add the chopped tomato and cook until softened.
Add the ground masala and sauté for 4–5 minutes until aromatic and the raw smell disappears.
Add tamarind pulp, salt and 1½–2 cups water. Bring to a gentle boil and simmer for 8–10 minutes.
Carefully place the mackerel pieces into the curry. Cover and simmer on low heat for 8–10 minutes, gently shaking the pan occasionally. Avoid stirring with a spoon so the fish doesn't break.
Finish with a teaspoon of coconut oil and a few fresh curry leaves. Rest for 10 minutes before serving.
Best with: hot steamed rice, neer dosa, appam or simple chapati.

Tip: For a more traditional coastal flavour, let the curry rest for a few hours—or overnight in the refrigerator. The flavour becomes even better.

21/09/2026

Malvani Chicken Curry

A spicy, aromatic Maharashtrian coastal-style chicken curry with roasted coconut, whole spices and Malvani masala.

Ingredients
1 kg chicken, curry-cut
3 tbsp oil
2 onions, finely sliced
1 large tomato, chopped
1 tbsp ginger-garlic paste
½ tsp turmeric
Salt to taste
1½–2 cups hot water
Fresh coriander

Malvani masala
5–6 dried red chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
½ tsp black peppercorns
4 cloves
1-inch cinnamon
2 green cardamoms
1 bay leaf
1 star anise
2 tbsp grated fresh coconut

Method
Roast the masala: Dry-roast the whole spices and dried chillies on low heat until fragrant. Add coconut and roast until lightly golden. Cool and grind with a little water into a smooth paste.
Heat oil in a heavy pan. Add sliced onions and cook until deep golden.
Add ginger-garlic paste and sauté for 1–2 minutes.
Add the chicken, turmeric and salt. Fry on medium-high heat for 6–8 minutes, until the chicken changes colour and starts releasing oil.
Add the ground Malvani masala and cook for 5–7 minutes, stirring well.
Add chopped tomato and cook until soft and the oil separates.
Pour in 1½–2 cups hot water, cover and simmer for 20–25 minutes, until the chicken is tender and the gravy is thick and glossy.
Taste and adjust salt and chilli. Finish with fresh coriander.
For an authentic coastal touch: add 1–2 tbsp freshly grated coconut to the finished curry and simmer for another 2 minutes.

Serve hot with bhakri, chapati, steamed rice or Malvani-style rice.

19/09/2026

Peshawari Mutton Karahi

A rustic Pakistani-style karahi with tender mutton, tomatoes, green chilies, ginger and plenty of freshly ground black pepper—rich and intensely flavorful without a heavy gravy.

Ingredients
1 kg bone-in mutton, preferably shoulder/leg pieces
5–6 medium ripe tomatoes, finely chopped
4–5 tbsp ghee or oil
2 tbsp ginger-garlic paste
6–8 green chilies, slit
2 tbsp fresh ginger, julienned
1½ tsp salt, or to taste
1½ tsp freshly ground black pepper
1 tsp cumin seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
½ tsp Kashmiri chilli powder, optional
½ cup thick yogurt, whisked, optional
½ cup fresh coriander, chopped
1–1½ cups hot water as needed
1 tbsp lemon juice

Method
Brown the mutton: Heat ghee/oil in a heavy karahi. Add mutton and fry over medium-high heat for 8–10 minutes, stirring until nicely browned.
Add ginger-garlic paste and cook for 2 minutes until fragrant.
Add chopped tomatoes, salt, cumin, coriander and black pepper. Cook uncovered for 10–15 minutes, stirring frequently, until the tomatoes break down and the oil begins to separate.
Add 1–1½ cups hot water, cover and cook on low heat until the mutton is tender—about 45–60 minutes, depending on the cut. Add a little more water if necessary.
If using yogurt, lower the heat and gradually stir in the whisked yogurt. Cook for another 5–7 minutes until the oil separates again.
Increase the heat and bhuno the mutton for 5–8 minutes, stirring until the masala becomes thick and clings to the meat.
Add green chilies, half the julienned ginger and lemon juice. Cook for another 2–3 minutes.
Finish with fresh coriander, remaining ginger and a generous sprinkle of freshly ground black pepper.

Peshawari touch
For a more traditional rustic character, skip turmeric and garam masala. Let the flavor come mainly from tomatoes, green chilies, ginger, black pepper and slow bhunao.
Serve piping hot with naan, tandoori roti or chapati, plus sliced onions and lemon.

19/09/2026

Chicken with Curd & Black Pepper

A simple, creamy, peppery Indian-style chicken dish—great with rice, roti, or paratha.

Ingredients
750 g chicken, preferably bone-in
1 cup thick curd/yogurt
1½ tbsp freshly crushed black pepper
1 tbsp ginger-garlic paste
1 tsp cumin powder
½ tsp turmeric
1 tsp coriander powder
1–2 green chillies, slit
1 large onion, finely sliced
2 tbsp oil or ghee
1 tsp garam masala
½ tsp kasuri methi, optional
Salt to taste
½ cup water
Fresh coriander

Method
Mix chicken with curd, half the black pepper, ginger-garlic paste, turmeric, cumin, coriander powder and salt. Marinate for 30 minutes.
Heat oil/ghee in a heavy pan. Fry the sliced onion until golden.
Add the marinated chicken and cook on medium-high heat for 6–8 minutes, stirring regularly.
Lower the heat and cook until the curd thickens and the oil begins to separate.
Add water, cover and simmer for 20–25 minutes, until the chicken is tender.
Add the remaining crushed black pepper, green chillies, garam masala and kasuri methi.
Cook uncovered for another 3–5 minutes until you have a thick, creamy peppery gravy.
Finish with fresh coriander.

Tip: For a stronger restaurant-style pepper flavour, add 1 tsp freshly cracked black pepper right at the end rather than cooking all the pepper for a long time.

19/09/2026

Murg Malai Handi

A rich, creamy Mughlai-style chicken curry with yogurt, cream, cashews and gentle spices.

Ingredients
1 kg chicken, bone-in pieces
½ cup thick yogurt
½ cup fresh cream
3 tbsp cashews, soaked and ground
2 tbsp ginger-garlic paste
2–3 green chilies, finely chopped
1 large onion, finely sliced
2 tbsp butter
2 tbsp oil
1 tsp cumin seeds
1 tsp coriander powder
½ tsp cumin powder
½ tsp black pepper powder
½ tsp garam masala
½ tsp kasuri methi, crushed
¼ tsp turmeric
1 tsp salt, or to taste
½ cup water
1 tbsp chopped coriander

Method
Marinate the chicken: Mix chicken with yogurt, 1 tbsp ginger-garlic paste, salt, black pepper and ½ tsp garam masala. Rest for 30–60 minutes.
Heat oil and butter in a heavy handi. Add cumin seeds, followed by sliced onion. Cook until soft and lightly golden.
Add remaining ginger-garlic paste and green chilies. Fry for 1–2 minutes.
Add coriander powder, cumin powder and turmeric. Splash in a little water so the spices don't burn.
Add the marinated chicken. Cook on medium-high heat for 8–10 minutes, stirring until the chicken is well coated and lightly browned.
Add cashew paste and about ½ cup water. Cover and cook on low-medium heat for 20–25 minutes, until the chicken is tender.
Lower the heat completely and stir in the cream. Simmer gently for 3–5 minutes—don't boil vigorously after adding cream.

Finish with kasuri methi, black pepper and garam masala. Add butter for an extra-rich finish.
Garnish with coriander and a drizzle of cream.
Serve hot with naan, laccha paratha, tandoori roti or fragrant basmati rice.