Butter Chicken

Ingredients

2 1/4 lbs. (1 kg.) boneless chicken, skin removed

Juice of 1 lime or lemon

Salt to taste

1 tsp. red chilli powder (adjust to suit your taste)

6 cloves

8 to 10 peppercorns

1-inch stick of cinnamon

2 bay leaves

8 to 10 almonds

Seeds from 3 to 4 pods of cardamom

1 cup fresh, unsweetened yogurt (must not be sour)

2 tsp. coriander powder

1 tsp. cumin powder

1/4 tsp. turmeric powder

3 tbsp. vegetable, canola or sunflower cooking oil

2 onions, chopped finely

2 tsp. garlic paste

1 tsp. ginger paste

One 14 oz. can (400 g.) chopped tomatoes, ground into a smooth paste in a food processor

2 cups (1/2 liter) chicken stock

2 tbsp. kasuri methi (dried fenugreek leaves)

3 tbsp. butter

Coriander (cilantro) leaves for garnish

Pho Bo

Ingredients

• 10 star anise
• 12 cloves
• 2 tspn coriander seeds
• 70g ginger
• 2 onions
• 2 black cardamom
• 3 tbsp. salt
• 2 tbsp. fish sauce upon serve
• 3kg knuckle bone
• 800g gravy beef
• coriander roots

Version 2

1. BROTH
   • 5 pounds beef marrow or knuckle bones
   • 2 pounds beef chuck, cut into 2 pieces
   • 2 (3-inch) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred (see Note, below)
   • 2 yellow onions, peeled and charred (see Note, below)
   • 1/4 cup fish sauce
   • 3 ounces rock sugar, or 3 tablespoons sugar
   • 10 whole star anise, lightly toasted in a dry pan
   • 6 whole cloves, lightly toasted in a dry pan
   • 1 tablespoon sea salt
2. NOODLE ASSEMBLY
   • 1 pound dried 1/16-inch-wide rice sticks, soaked, cooked and drained (see Tips, below)
   • 1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain
3. GARNISHES
   • 1/2 yellow onion, sliced paper-thin
   • 3 scallions, cut into thin rings
   • 1/3 cup chopped cilantro
   • 1 pound bean sprouts
   • 10 sprigs Asian basil
   • 1 dozen saw-leaf herb leaves (optional)
   • 6 Thai bird chilies or 1 serrano chili, cut into thin rings
   • 1 lime, cut into 6 thin wedges
   • Freshly ground black pepper

Kimchi Chigae

Kimchi Chigae

Ingredients

Marinate pork for 15 mins

• 500g pork belly, cut into bite size pieces
• 2 Tbsp rice wine (mirin)
• Ground black pepper

KIMCHI & OTHERS

• 2 cup aged Kimchi
• 1-2 small brown onion, thinly sliced
• Spring onions
• Enoki Mushroom
• Tofu of choice
• 2 cup water

JJIGAE BASE (MIX THESE IN A BOWL)

• 2 Tbsp Korean chili flakes (gochugaru)
• 2 Tbsp soy sauce
• 2 tsp Korean chili paste (gochujang)
• 2 tsp minced garlic
• Ground black pepper

Steps

1. Lightly stir fry Kimchi 
2. Add Onions and Pork, and fry it for a while with Kimchi
3. Add the rest of the ingredients