Who doesn’t love Indian food? But if you find yourself reaching for the phone to call your nearest takeaway rather than smashing up a few spices in the kitchen, then Amandip Uppal’s upcoming supperclub is just for you. Amandip will be hosting an evening dinner at Platform on Saturday 22 October based around the stripped back vibe of her new book, Indian Made Easy, featuring sharing platters and quick and uncomplicated dishes from North and South India.
Amandip, a former fashion stylist and writer, has a lifelong love of cooking which inspired her to launch an events company and later, Chilli Hot Chocolate – her online emporium for all things cookery. “I find the idea of cooking a delicious feast and then presenting it on a beautiful table a creative collaboration that allows me to express my imagination and set the mood, so it was only natural to blend the two together and create a place where I can share my cooking techniques, recipes and my love of table settings.” Her relaxed approach to cooking and entertaining will show you how easily Indian cuisine can be incorporated into everyday life.
Tickets are priced at £35 per person and must be booked in advance. For booking information click here.
Now for an advance amuse-bouche; an exclusive recipe from Amandip’s book.
Created in a popular eating joint in the back streets of delhi over 40 years ago, butter chicken now has an iconic status in India as the favourite non-vegetarian choice. Indulge yourself in this rich and flavoursome treat that goes well with naan bread as well as aromatic rice.
Preparation time: 30 mins
Cooking time: 20 mins
418g Chicken Tikka Masala (see the additional recipe below)
2 onions, roughly chopped
4 garlic cloves, roughly chopped
5-cm piece ginger, peeled and roughly chopped
2 tablespoons double cream
1 teaspoon ground turmeric
1 teaspoon garam masala
½–1 teaspoon chilli powder
2 black cardamom pods, slightly cracked
4 green cardamom pods, slightly cracked
¼ teaspoon granulated sugar
1 teaspoon ghee
4 tablespoons oil
2 tablespoons coconut milk powder
1 tablespoon ground almonds
2 tablespoons passata
1 teaspoon salt, or to taste
- Heat 2 tablespoons of the oil in a pan over a medium heat. Add the onions, garlic and ginger and fry for 3–4 minutes until caramelised and rich golden brown. Remove from the heat, cool slightly, then blitz into a smooth paste in a blender.
- Add the remaining oil to the same pan and heat over a medium heat. Add the black and green cardamoms and gently fry for 30 seconds, then straight away add the onion paste.
- Turn the heat down and add the turmeric, chilli powder, garam masala and salt and stir-fry for 1 minute, then remove from the heat.
- Next, blitz together the passata, coconut milk powder, ground almonds, sugar and 4 tablespoons water in a blender. Pour into the pan and stir. Return the pan to a low heat and cook for 3–5 minutes. Add the cooked Chicken Tikka pieces and cook through gently for 3–4 minutes. Add the double cream and cook for a further 2 minutes.
- Finish off with a drizzle of ghee and serve with rice.
A rich and aromatic yet mellow marinade – here, we are using it with chicken but it also works well on fish, aubergine, potatoes and cauliflower.
Preparation time: 20 mins
¾ tub (340g) full-fat yoghurt, preferably Greek style
5-cm piece ginger, peeled
3 garlic cloves
1 green chilli
½ teaspoon ajwain seeds
2–3 saffron threads
½ teaspoon tandoori masala
½ teaspoon chilli powder
1 teaspoon garam masala
½ tablespoon white vinegar or lemon juice
½ teaspoon salt, or to taste
1 egg white
1 tablespoon oil
- Pour the yoghurt into a large bowl.
- In a blender, blitz the garlic, ginger and chilli together into a fine paste. Add to the yoghurt together with the rest of the ingredients, except the egg white and oil, as these need to be added just before cooking.
- Chop the chicken into bite-sized pieces. Place in a bowl, coat and mix well with the Tikka Masala Marinade. Cover with clingfilm and leave to marinate in the refrigerator for 1–2 hours, or overnight.
- Preheat your oven to 200 degrees. Add the egg whites and oil to the marinade and mix well. Cook the chicken until the meat is tender and the juices run clear, basting during cooking with ghee.