Chicken Korma

Eternal Seasoning Chicken Korma mix simplifies the cooking process while delivering a delicious, creamy dish.

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 450g boneless, skinless chicken breasts, diced
• Eternal Seasoning Korma mix (as required)
• 1 teaspoon cracked black pepper
• 2 tablespoons fresh coriander, chopped (optional, for garnish)
• 1 tablespoon toasted flaked almonds (optional, for garnish)

Instructions:

1. Sauté the Onion: Heat vegetable oil in a pan over medium heat. Add onions and sauté for 2 minutes until translucent.
2. Cook the Chicken: Add diced chicken, cook for 3 minutes until browned. Stir in Eternal Seasoning Korma mix and some water.
3. Simmer: Season with black pepper, bring to a gentle boil, then simmer for 15-20 minutes until chicken is fully cooked.
4. Garnish and Serve: Garnish with fresh coriander and flaked almonds if desired. Serve hot with basmati rice or naan.

Butter Chicken

Creating a homemade Butter Chicken (Murgh Makhani) allows you to enjoy this rich, creamy Indian dish at your convenience.

Ingredients:

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons plain yogurt
• 1 tablespoon lemon juice
• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 can (14 oz) crushed tomatoes
• ½ cup heavy cream
• 2 tablespoons Eternal Seasoning Butter Chicken Spice Mix
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Marinate the Chicken:
   • In a bowl, combine the chicken pieces with yogurt, lemon juice, and 1 tablespoon of the Eternal Seasoning Butter Chicken Spice Mix.
   • Mix well, cover, and refrigerate for at least 1 hour, preferably overnight.
2. Prepare the Sauce:
   • In a large skillet, melt butter over medium heat.
   • Add chopped onions and sauté until translucent.
   • Stir in minced garlic and grated ginger; cook for another minute until fragrant.
   • Add 1 tablespoon of Eternal Seasoning Butter Chicken Spice Mix; cook for 1-2 minutes, stirring constantly.
   • Pour in crushed tomatoes, stir, and let the mixture simmer for 10 minutes, allowing the flavors to meld.
3. Cook the Chicken:
   • In a separate pan, cook the marinated chicken over medium heat until browned on all sides.
   • Once browned, add the chicken to the simmering tomato sauce.
   • Cover and cook on low heat for 15-20 minutes, or until the chicken is fully cooked.
4. Finish the Dish:
   • Stir in heavy cream, adjusting salt to taste.
   • Simmer for an additional 5 minutes, allowing the sauce to thicken.
   • Garnish with chopped cilantro before serving.
5. Serve:
   • Serve hot with basmati rice or naan bread.

Chicken Jalfrezi

Chicken Jalfrezi is a flavorful curry known for its spicy and tangy taste, featuring tender chicken pieces stir-fried with bell peppers, onions, and a rich tomato-based sauce. Using Eternal Seasoning’s Chicken Jalfrezi mix simplifies the preparation while ensuring an authentic flavor.

Ingredients:

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tablespoon Eternal Seasoning Chicken Jalfrezi mix
• 1 tablespoon vegetable oil or ghee
• 1 large onion, finely chopped
• 1 bell pepper (red, green, or yellow), sliced
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 teaspoon chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Marinate the Chicken:
   • In a bowl, combine the chicken pieces with 1 tablespoon of the Eternal Seasoning Chicken Jalfrezi mix.
   • Add a pinch of salt and mix well to ensure all pieces are coated.
   • Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Prepare the Base:
   • Heat oil or ghee in a large skillet or wok over medium heat.
   • Add the chopped onions and sauté until they become translucent.
   • Stir in the minced garlic and grated ginger; cook for another minute until fragrant.
3. Cook the Chicken:
   • Add the marinated chicken pieces to the skillet.
   • Stir-fry over medium-high heat until the chicken is browned on all sides and nearly cooked through.
4. Add Vegetables and Spices:
   • Incorporate the sliced bell pepper and chopped tomatoes into the skillet.
   • Add 1 tablespoon of Eternal Seasoning Chicken Jalfrezi mix, chili powder, and salt to taste.
   • Stir everything together, ensuring the spices evenly coat the ingredients.
5. Simmer:
   • Reduce the heat to medium and cover the skillet.
   • Let the mixture simmer for about 10-15 minutes, or until the chicken is fully cooked and the vegetables are tender.
6. Serve:
   • Garnish with chopped fresh cilantro.
   • Serve hot with steamed basmati rice or warm naan bread.

Chicken Biryani

This recipe combines aromatic spices and tender chicken layered with basmati rice for a delightful meal.

Ingredients:

• For the Chicken Marinade: Chicken pieces, Eternal Seasoning Chicken Biryani Masala, yogurt, ginger-garlic paste, green chilies, mint leaves, and coriander leaves.
• For the Rice: Basmati rice, salt, water.
• For Cooking: Vegetable oil, onions, water, additional Chicken Biryani Masala, and optional garnishes (fried onions, cashews, raisins, coriander, mint).

Instructions:

1. Marinate the Chicken: Mix chicken with yogurt, spices, and herbs. Refrigerate for at least 1 hour.
2. Prepare the Rice: Rinse and soak basmati rice for 30 minutes.
3. Fry the Onions: Sauté onions in oil until golden brown. Reserve half for garnish.
4. Cook the Chicken: Cook marinated chicken in a pot with water and masala until tender.
5. Parboil the Rice: Boil rice with salt until 80% done. Drain and set aside.
6. Assemble the Biryani: Layer chicken with parboiled rice, fried onions, mint, and coriander.
7. Cook on Dum: Seal the pot and cook on low heat for 15-20 minutes.
8. Serve: Fluff gently and garnish before serving hot with raita.

Notes: Enhance flavors by marinating overnight and adding garnishes like cashews and raisins.

Masala Chai

Masala Chai, a traditional Indian spiced tea, is cherished for its aromatic blend of spices and robust flavors. Using Eternal Seasoning’s Masala Chai blend makes preparation easy while maintaining authentic taste.

Ingredients:

• 1 cup water
• 1 cup milk (whole, skim, or plant-based alternatives like almond or oat milk)
• 1 to 1.5 teaspoons Eternal Seasoning Masala Chai blend
• 1 to 2 teaspoons black tea leaves or 1 tea bag (preferably Assam or Darjeeling)
• Sweetener to taste (sugar, honey, or your preferred choice)

Instructions:

1. Boil the Spices and Water:
   • In a saucepan, combine the water and the Eternal Seasoning Masala Chai blend.
   • Bring the mixture to a boil over medium heat, allowing the spices to infuse the water for about 2-3 minutes.
2. Add Tea Leaves:
   • Add the black tea leaves or tea bag to the boiling mixture.
   • Let it simmer for an additional 2-3 minutes, depending on your desired strength.
3. Incorporate Milk:
   • Pour in the milk and increase the heat to bring the mixture back to a boil.
   • Watch carefully to prevent the milk from overflowing.
4. Simmer and Sweeten:
   • Once it boils, reduce the heat and let it simmer for another 2-3 minutes.
   • Add sweetener to taste, stirring until dissolved.
5. Strain and Serve:
   • Remove the saucepan from heat.
   • Using a fine mesh strainer, pour the chai into cups, ensuring the spices and tea leaves are filtered out.
   • Serve hot and enjoy your homemade Masala Chai!

Note: Adjust the quantity of Eternal Seasoning Masala Chai blend and sweetener according to your personal taste preferences.

Lamb Curry

Enjoy a rich and flavorful Lamb Curry using Eternal Seasoning’s Lamb Curry Mix for an authentic taste.

Ingredients:

• 500g lamb (shoulder or leg), cut into bite-sized pieces
• 2 tablespoons Eternal Seasoning Lamb Curry Mix
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 medium tomatoes, chopped
• 1 can (400ml) coconut milk
• 2 tablespoons vegetable oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Marinate the Lamb:
   • In a bowl, combine the lamb pieces with 1 tablespoon of the Eternal Seasoning Lamb Curry Mix.
   • Add a pinch of salt and mix well to coat the meat.
   • Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Prepare the Curry Base:
   • Heat the vegetable oil in a large pot over medium heat.
   • Add the chopped onions and sauté until golden brown, about 5-7 minutes.
   • Stir in the minced garlic and grated ginger; cook for another minute until fragrant.
3. Cook the Lamb:
   • Add the marinated lamb to the pot and cook, stirring occasionally, until browned on all sides.
   • Sprinkle in the remaining 1 tablespoon of Eternal Seasoning Lamb Curry Mix, turmeric, cumin, and coriander.
   • Mix well to ensure the spices evenly coat the meat.
4. Add Tomatoes and Simmer:
   • Add the chopped tomatoes to the pot and cook until they soften, about 5 minutes.
   • Pour in the coconut milk and stir to combine.
   • Bring the mixture to a gentle boil, then reduce the heat to low.
   • Cover and let the curry simmer for 45-60 minutes, or until the lamb is tender and the sauce has thickened.
5. Serve:
   • Adjust salt to taste.
   • Garnish with chopped fresh cilantro.
   • Serve hot with steamed basmati rice or naan bread.

Rogan Josh

Rogan Josh is a traditional curry known for its rich, aromatic flavors and vibrant red color.

Ingredients:

• 1 pound lamb shoulder or beef stew meat, cut into 1-inch cubes
• 2 tablespoons Eternal Seasoning Rogan Josh blend
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste (or 1 tablespoon grated fresh ginger and 2 cloves garlic, minced)
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 1 cup water or beef broth
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Marinate the Meat:
   • In a bowl, combine the lamb or beef cubes with 1 tablespoon of the Rogan Josh seasoning and a pinch of salt.
   • Mix well, cover, and refrigerate for at least 1 hour, preferably overnight.
2. Prepare the Curry:
   • Heat the vegetable oil in a heavy-bottomed pot over medium heat.
   • Add the chopped onions and sauté until they turn golden brown, about 8-10 minutes.
   • Add the ginger-garlic paste and sauté for another 1-2 minutes until fragrant.
   • Stir in the tomato paste and cook for 2 minutes.
   • Add the marinated meat to the pot and brown on all sides, about 5-7 minutes.
   • Sprinkle the remaining 1 tablespoon of Rogan Josh seasoning over the meat and mix well.
3. Simmer the Curry:
   • Pour in the water or beef broth, ensuring the meat is submerged.
   • Bring to a boil, then reduce the heat to low, cover, and let it simmer for 1-1.5 hours, or until the meat is tender.
   • Check occasionally and add more water if needed to maintain the desired consistency.
4. Finish the Dish:
   • Once the meat is tender, remove the pot from heat.
   • Allow the curry to cool slightly, then stir in the yogurt until well combined.
   • Adjust salt to taste.
5. Serve:
   • Garnish with chopped fresh cilantro.
   • Serve hot with basmati rice or naan bread.

Saag Paneer

Saag Paneer is a classic dish that combines tender cubes of paneer with a spiced spinach gravy. Using Eternal Seasoning’s Saag Paneer Masala simplifies the process by providing a balanced blend of spices tailored for this dish.

Ingredients:

• 500 grams fresh spinach leaves, washed and chopped
• 250 grams paneer, cut into cubes
• 2 tablespoons ghee or vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise (optional, adjust to taste)
• 2 tablespoons Eternal Seasoning Saag Paneer Masala
• 1/2 cup fresh cream or yogurt
• Salt, to taste
• Water, as needed

Instructions:

1. Blanch the Spinach:
   • Bring a pot of water to a boil. Add the chopped spinach and blanch for 2-3 minutes until wilted.
   • Drain and immediately transfer the spinach to a bowl of ice water to retain its vibrant green color.
   • Once cooled, drain the spinach and blend to a smooth puree. Set aside.
2. Prepare the Paneer:
   • Heat 1 tablespoon of ghee or oil in a pan over medium heat.
   • Lightly fry the paneer cubes until golden on all sides. Remove and set aside.
3. Cook the Masala:
   • In the same pan, add the remaining ghee or oil.
   • Sauté the chopped onions until translucent.
   • Add the minced garlic, grated ginger, and green chilies. Cook for another 2 minutes until fragrant.
   • Stir in the Eternal Seasoning Saag Paneer Masala and cook for 1-2 minutes to release its flavors.
4. Combine Spinach and Paneer:
   • Pour the spinach puree into the pan and mix well with the masala.
   • Add water to achieve your desired consistency.
   • Season with salt to taste.
   • Bring the mixture to a gentle simmer and let it cook for 5-7 minutes.
   • Stir in the fresh cream or yogurt to add richness to the gravy.
   • Add the fried paneer cubes and simmer for another 3-4 minutes, allowing the flavors to meld.
5. Serve:
   • Garnish with a drizzle of cream or a sprinkle of Eternal Seasoning Saag Paneer Masala.
   • Serve hot with naan, roti, or steamed basmati rice.

Tandoori Chicken

Tandoori Chicken is a classic Indian dish known for its vibrant color and smoky flavor. Using Eternal Seasoning’s Tandoori Chicken Masala enhances its authenticity and taste.

Ingredients:

• 1 kilogram chicken (preferably bone-in pieces like thighs and drumsticks)
• 1 cup plain yogurt
• 2 tablespoons Eternal Seasoning Tandoori Chicken Masala
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 tablespoon vegetable oil or mustard oil
• Salt, to taste
• Optional: A few drops of red food coloring for the traditional red hue

Instructions:

1. Prepare the Marinade:
   • In a large bowl, combine the yogurt, Eternal Seasoning Tandoori Chicken Masala, lemon juice, ginger-garlic paste, oil, and salt. Mix until smooth.
   • If desired, add a few drops of red food coloring to achieve the characteristic tandoori color.
2. Marinate the Chicken:
   • Make shallow cuts on the chicken pieces to allow the marinade to penetrate better.
   • Add the chicken to the marinade, ensuring each piece is thoroughly coated.
   • Cover the bowl and refrigerate for at least 6 hours, preferably overnight, to let the flavors meld.
3. Cooking Methods:
   • Oven Method:
     • Preheat your oven to 240°C (470°F).
     • Line a baking tray with foil and place a wire rack over it. Arrange the marinated chicken pieces on the rack.
     • Bake for 15 minutes, then remove from the oven, brush with melted butter, flip the pieces, and bake for another 10 minutes or until fully cooked.
     • For a charred effect, move the tray to the top rack or set the oven to broil for the last 5 minutes.
   • Grill Method:
     • Preheat your grill to medium-high heat.
     • Place the marinated chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F).
     • Brush with melted butter during grilling for added flavor and moisture.
4. Serve:
   • Once cooked, let the chicken rest for a few minutes.
   • Garnish with freshly chopped cilantro and serve with lemon wedges, naan bread, and a side of mint chutney.

Chole Bhature

Chole Bhature is a classic North Indian dish that combines spicy chickpea curry (Chole) with deep-fried leavened bread (Bhature). Using Eternal Seasoning’s Channa Masala enhances its authentic taste.

Ingredients:

For the Chole (Chickpea Curry):

• 2 cups dried chickpeas (chana), soaked overnight
• 2 tablespoons Eternal Seasoning Channa Masala
• 2 medium onions, finely chopped
• 2 medium tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1-inch cinnamon stick
• 2-3 cloves
• Salt, to taste
• 2 tablespoons oil
• Fresh coriander leaves, chopped (for garnish)

For the Bhature:

• 2 cups plain flour (maida)
• 2 tablespoons semolina (sooji)
• 1/2 cup plain yogurt
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Salt, to taste
• Water, as needed
• Oil, for deep frying

Instructions:

Preparing the Chole:

1. Cook the Chickpeas:
   • Drain and rinse the soaked chickpeas.
   • In a pressure cooker, add the chickpeas, bay leaf, cinnamon stick, cloves, and enough water to cover them.
   • Cook for 15-20 minutes or until tender.
   • Once done, drain and set aside, reserving some cooking liquid.
2. Prepare the Masala:
   • Heat oil in a pan over medium heat.
   • Add cumin seeds; let them splutter.
   • Add chopped onions; sauté until golden brown.
   • Stir in ginger-garlic paste; cook until the raw aroma dissipates.
   • Add chopped tomatoes; cook until they soften and oil separates.
3. Combine and Simmer:
   • Add Eternal Seasoning Channa Masala; mix well.
   • Introduce cooked chickpeas; mix to coat with the masala.
   • Pour in reserved cooking liquid to achieve desired consistency.
   • Add slit green chilies and salt to taste.
   • Simmer for 10-15 minutes, allowing flavors to meld.
   • Garnish with chopped coriander leaves.

Preparing the Bhature:

1. Make the Dough:
   • In a bowl, combine plain flour, semolina, sugar, baking powder, baking soda, and salt.
   • Add yogurt; mix to form a soft dough, adding water if necessary.
   • Knead for a few minutes until smooth.
   • Cover with a damp cloth; let it rest for 2 hours.
2. Shape and Fry:
   • Divide the dough into equal-sized balls.
   • Roll each ball into a circular disc, about 5-6 inches in diameter.
   • Heat oil in a deep frying pan over medium-high heat.
   • Fry each bhatura until puffed and golden brown on both sides.
   • Remove; drain excess oil on paper towels.

Serving:

• Serve hot chole with freshly fried bhature.
• Accompany with sliced onions, lemon wedges, and pickles.

Harissa-Spiced Slow-Roast Lamb

Harissa-Spiced Slow-Roast Lamb using Eternal Seasoning’s Harissa spice mix for a deeply flavorful and tender dish.

Ingredients:

• 1.5–2 kg lamb shoulder or leg, bone-in
• 3 tablespoons Eternal Seasoning Harissa spice mix
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• Salt and freshly ground black pepper, to taste
• 2 large red onions, quartered
• 2 whole heads of garlic, halved horizontally
• 500 ml lamb or vegetable stock
• Fresh coriander or parsley, chopped, for garnish

Instructions:

1. Prepare the Harissa Paste: Mix the Eternal Seasoning Harissa spice mix, olive oil, minced garlic, lemon juice and zest, cumin, coriander, salt, and pepper into a smooth paste.
2. Marinate the Lamb: Score the lamb’s fat, rub the harissa paste all over, cover, and refrigerate for at least 2 hours or overnight.
3. Prepare for Roasting: Let the lamb come to room temperature. Preheat oven to 150°C (130°C fan) or gas mark 2. Place onions and garlic in a roasting tin, then position the lamb on top.
4. Roast the Lamb: Pour stock around the lamb, cover tightly with foil, and roast for 4–5 hours until tender.
5. Finish and Serve: Remove foil, increase oven temperature to 220°C (200°C fan), and roast for 15–20 more minutes for a crispy crust. Let rest for 15 minutes before serving.

Garnish with fresh coriander or parsley and serve with roasted vegetables, couscous, or flatbreads.

Spicy Beef Stir-Fry

Creating a Spicy Beef Stir-Fry is straightforward, especially when using a pre-made stir-fry seasoning mix like the one from Eternal Seasoning.

Ingredients: Beef sirloin or flank steak, vegetable oil, bell pepper, broccoli, onion, garlic, Eternal Seasoning Stir-Fry Seasoning Mix, water or beef broth, chili paste or red pepper flakes (optional), and cooked rice.

Instructions:

1. Prepare the sauce by mixing the seasoning with water or broth. Add chili paste if desired.
2. Heat oil in a skillet, cook the beef until browned, then set aside.
3. Stir-fry onions, garlic, bell pepper, and broccoli until tender-crisp.
4. Return the beef, pour in the sauce, and cook until thickened.
5. Serve hot over cooked rice.

Notes: Adjust spice levels to taste and customize with additional vegetables.