Top 5 Recipes By Shavan’s Indian Restaurant
                     Top 5 Recipes By 
Shavan’s Indian 
Restaurant
1. Chicken Curry
Chicken Curry - Ingredients
• Chicken 800 grams
• Onions 4-5 medium
• Ginger 1 tablespoon
• Garlic 1 tablespoon
• Tomatoes 4-5 medium
• Fresh coriander leaves,chopped 1 tablespoon
• Ghee 4 tablespoons
• Cinnamon  stick 1
• Cloves 4-5
• Green cardamom 4-5
• Turmeric powder 1/2 teaspoon
• Coriander powder 2 tablespoons
• Cumin powder 2 tablespoons
• Red chilli powder 1 teaspoon
• Salt to taste
• Garam masala powder 1 teaspoon
Chicken Curry - Method
• Heat ghee/oil in a thick-bottomed pan. Add cinnamon, cloves and green cardamoms 
and sauté for half a minute. Add onions and sauté till golden brown. 
• Add ginger paste and garlic paste and continue to sauté for two to three minutes, 
stirring continuously. Add turmeric powder, coriander powder, cumin powder and red 
chilli powder. Mix well. 
• Add pureed tomato and stir. Cook till oil separates from the masala. Add the chicken 
pieces and salt. Sauté on high heat for five minutes. Add two cups water, bring to a 
boil, cover and cook till the chicken is fully done.
2. Butter Chicken
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 Butter Chicken - Ingredients
• 1 kg boneless chicken skin removed
• Juice of 1 lime
• Salt to taste
• 1 tsp red chilli powder (adjust to suit your • 400g/ 14 oz of chopped tomatoes, ground 
taste) into a smooth paste in a food processor
• 6 cloves • 1/2 litre chicken stock
• 8-10 peppercorns • 2 tbsps kasuri methi (dried fenugreek 
• 1″ stick of cinnamon leaves)
• 2 bay leaves • 3 tbsps unmelted, soft butter
• 8-10 almonds • Salt to taste
•
• Coriander leaves to garnishSeeds from 3-4 pods of cardamom
• 1 cup fresh yoghurt (must not be sour)
• 3 tbsps vegetable/canola/sunflower cooking oil
• 2 onions chopped
• 2 tsps garlic paste
• 1 tsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
Butter Chicken - Method
• Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. 
Cover and allow to marinate for 1 hour.
• Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the 
cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool 
and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee 
grinder.
• Mix the yogurt  above whole spice powder (from previous step), coriander, cumin and 
turmeric powders together and add them to the chicken. Allow to marinate for another 
hour.
• Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale 
golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
Butter Chicken - Method
• Add only the chicken from the chicken-spice mix and fry till sealed (chicken will 
turn opaque and the flesh will go from pink to whitish in color).
• Now add the tomato paste, chicken stock, kasuri methi and remaining part of the 
yogurt-spice mix to the chicken.
• Cook till the chicken is tender and the gravy is reduced to half its original volume.
• Melt the butter in another small pan and then pour it over the chicken.
• Garnish with coriander leaves.
3. Fried Chili Prawns
 Fried Chili Prawns - Ingredients
• King Prawns 12
• Lemon juice 2 tablespoons
• Chilli sauce 1 tablespoon
• Salt to taste
• Cornflour 6 tablespoons
• Oil 4 tablespoons + to deep fry
• Ginger,finely chopped 1 Table spoon
• Garlic,finely chopped 6-8 cloves
• Green chillies,diagonally sliced 4-6
• Spring onions chopped 2
• Soy sauce 2 tablespoons
• White pepper powder 1/2 teaspoon
• Sugar 1 teaspoon
• Fish stock or chicken stock 1 cup
• Green capsicum,cut into thick strips 1 medium
Fried Chili Prawns - Method
• De-vein, wash and pat dry the prawns thoroughly with an absorbent paper. Add one 
tablespoon lemon juice and chilli sauce, salt and mix well. Roll the prawns in four 
tablespoons of cornflour. Heat sufficient oil in a wok and deep fry the prawns for a 
minute. Do not overcook. Drain on absorbent paper. Reserve spring onion greens for 
garnish. Mix the remaining cornflour in half a cup of water. Heat four tablespoons of oil 
in a wok or a pan, add ginger, garlic and green chillies and stir fry for a minute.
• Add spring onions and continue to stir fry for a couple of minutes more. Add the soy 
sauce, white pepper powder, sugar, salt and the stock. Add the fried prawns and 
capsicum strips and cook for a couple of minutes, stirring continuously Stir in the 
cornflour mixture and cook for a minute more or until the sauce coats the prawns. Stir 
in remaining lemon juice and serve hot, garnished with the reserved spring onion 
greens. Yummy Chili Prawns!!!
4. Lamb Korma
 Lamb Korma - Ingredients
• Diced lamb 600 grams
• Onions medium 3
• Oil 3 tablespoons
• Green cardamoms 3
• Black cardamom 1
• Cloves 4-5
• Cinnamon 1 stick
• Black peppercorns 7-8
• Ginger paste 1 1/2 teaspoons
• Garlic paste 1 1/2 teaspoons
• Coriander powder 1 tablespoon
• Red chilli powder 1 1/2 teaspoons
• Salt to taste
• Yogurt,whisked 1/2 cup
• Cashew nut paste 1/4 cup
• Garam masala powder 1 teaspoon
• Fresh cream 1/2 cup
Lamb Korma - Method
• Chop the onions. Heat oil in a thick-bottomed pan. Add green cardamoms, black 
cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant.
• Add onions and sauté until lightly browned.
• Add ginger paste, garlic paste and sauté for one minute stirring continuously to avoid 
the paste from sticking to the bottom of the pan.
• Add lamb pieces and sauté on a high heat for three to four minutes stirring 
continuously. Add coriander powder, red chilli powder and salt. Sauté for another two 
to three minutes.
• Add yogurt and one cup of water. Bring the mixture to a boil. Reduce heat, cover and 
cook till the lamb pieces are tender. Add cashew nut paste and garam masala powder.
5. Lamb Rogan Josh
Lamb Rogan Josh - Ingredients
• 1 Kg Diced Lamb • 5 sticks of cinnamon
• 5 tbsp oil • 2 tbsp white cream
• 1 cup curd • Salt
• 2 oniond finely chopped • Chopped coriender to garnish
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1 1/2 tsp  red chilly powder
• 1 tsp garam masala powder
• 1 tsp ginger powder
• 2 tbsp Coriender powder
• 1/2 tsp turmeric powder
• 1tsp cumin powder
• 1tsp black pepper corns
• 12 cloves
• 8 green cardamom
Lamb Rogan Josh - Method
• Heat oil in a pan and put whole garam masala, when they start to crackle, put 
chopped onions and fry till golden brown.
• Add ginger-garlic paste and fry again for two minutes.
• Add all the masala powder and fry till oil comes up.
• Now add lamb with marinade and stir fry on a high flame for 2 minutes.
• Now add water and  little salt and cook with closed lid till meat is tender and gravy is 
medium thick in consistancy.
Lamb Rogan Josh - Method
• Keep in mind that, we have already put salt while marinating the Lamb, so adjust the 
seasoning accordingly.
• Now add cream and stir well and cook for another 3 minutes.
• Garnish with chopped coriender.
• Serve with Rice, naan or roti.
• Yummmy Curry!
Thank You