When it comes to vibrant flavours and heady aromas, it’s tough to beat Indian food. From creamy butter chicken to spicy vindaloos, char-grilled tandoori chicken and comforting lentil dal, Indian food comes alive with spice.
At FUSION SPICES you’ll be spoiled for choice when it comes to authentic Indian spice blends. Whether you’re in the mood for chicken, beef, fish or vegetarian Fusion Spices stocks a world of delicious options designed to spice up your next family dinner. And as our two recipes show, it’s easier than you might think. Can’t decide? Try both.
2 400g cans chickpeas
2 brown onions, quartered
4 garlic cloves, peeled
5cm piece ginger, roughly chopped
1-2 green chillies, seeded and roughly chopped (optional)
2 tbsp chana masala spice mix (from Fusion Spices)
6-8 curry leaves
3 tbsp vegetable oil or ghee
1 400g can chopped tomatoes
1 lemon, juiced
Salt to season
½ bunch coriander, leaves picked, to garnish
Steamed basmati rice, to serve.
1) Place onion, garlic, ginger and chillies together in a food processor and grind into a paste.
2) Heat oil in a large fry pan over medium heat. Fry curry leaves until fragrant (about 30 seconds). Pour the paste into the pan and cook 2-3 minutes, until golden. Increase heat to high, add chana masala spice mix and ½ teaspoon of salt; stir and cook 2-3 minutes.
3) Add tomatoes and reduce heat back to medium then simmer 5 minutes until reduced slightly. Add chickpeas and cook until the chickpeas are heated through (5-6 minutes). Stir through lemon juice, garnish with coriander and serve with steamed basmati rice.
6 garlic cloves, minced
3cm piece fresh ginger, peeled and finely grated
3 tbsp chicken tikka masala spice mix (from Fusion Spices)
100g natural yoghurt (full fat)
1 kg chicken thigh fillets, cut into 3cm cubes
¼ cup vegetable oil or ghee
1 small onion, finely chopped
¼ cup tomato paste
400g can chopped tomatoes
2 cups heavy cream
1 tbsp lemon juice
2 tsp salt
½ cup coriander leaves, chopped, plus sprigs for garnish
Steamed basmati rice (to serve).
1) Combine garlic, ginger and half of the spice mix in a medium bowl. Add yoghurt and salt and whisk to combine. Add chicken and coat well with the yoghurt spice mix. Cover and place in the fridge 4-6 hours to marinate.
2) Heat 2 tablespoons oil in a large heavy saucepan over medium heat. Add onion and tomato paste, cook, stirring often, until onion is soft (about 5 minutes). Add remaining half of spice mix and cook until fragrant (around 2 minutes), stirring often.
3) Add tomatoes, bring to the boil then reduce heat and simmer, stirring often, until sauce thickens (8-10 minutes).
4) Add cream and chopped coriander. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
5) Heat remaining oil in a large frying pan over medium heat. Cook chicken in 2 batches, for 5 minutes or until lightly browned. Add chicken to the sauce. Simmer for 15 minutes or until cooked through. Stir in cream and lemon juice, continue to simmer 5 minutes. Garnish with coriander and serve with steamed basmati rice and naan bread.
Ready to get your spice on? For the best in authentic Indian ingredients, snacks, drinks and more head to FUSION SPICES.