Indian Summer

In old Delhi in the 1950s,the legendary Moti Mahal restaurant created the dish that for millions of people around the world (especially, of course, in Britain) defines Indian food. Butter Chicken', as Moti Mahal calls it, is the father and mother of Chicken Tikka Masala. In the West, this dish is much interpreted, but in fact it has been enjoyed by Punjabis for decades. This is exactly how it is prepared in Old Delhi. Ideally the chicken should be cooked in a tandoor on skewers, to give a smoky flavour, but an oven or barbecue are good enough. The chicken should be cooked two-thirds of the way through and then simmered in the sauce. Collect the juices from the cooking chicken, strain and add them to the sauce, too.

1 tsp ginger paste

1 tsp garlic paste

1 1/2 tsp salt

1 1/2 tsp chilli powder

juice of 1/2 lemon

800g (1 3/4lb) boned chicken thighs, skinned and cut in half

100g (3 1/2oz) plain Green-style yoghurt

1/4 tsp ground garam masala

Sauce

1.25kg (2 3/4lb) tomatoes, cut in half

2.5cm (1in) piece fresh root ginger, crushed

4 garlic cloves, peeled

4 green cardamom pods

2 cloves

1 cinnamon leaf or bay leaf

1 1/2 tbsp Kashmiri chilli powder

60g (2oz) butter, cut into small pieces

2.5cm (1in) piece fresh root ginger, finely chopped

2 green chillies, each slit into 4

75ml (2 1/2fl oz) single cream

1 tsp salt

1 tsp ground dried fenugreek leaves

1/4 tsp ground garam masala

2 tsp suger (optional)

Prepare the barbecue or preheat the oven to 220C (450F/Gas 8).

To make the marinade, mix together the ginger paste, garlic paste, salt, chilli powder and lemon juice in a large bowl. Add the chicken and, using your hands, coat the pieces with the mixture. Set aside for 20 minutes. Mix the yoghurt with the garam masala and apply to the marinated chicken. Set aside for another 10 minutes if you have the time.

Thread the chicken on to skewers. Cook on the barbecue or in the oven for 15-18 minutes, turning the skewers after 10 minutes or so, to cook evenly on both sides.

While the chicken is cooking make the sauce. Place the tomatoes in a pot with 125ml (4fl oz) water and add the crushed ginger, garlic, cardamom pods, cloves and cinnamon lead. Cook until the tomatoes are completely broken down and soft.

Remove the pan from the heat and puree the mixture using a blender or a food processor and then press through a sieve.

Return the puree to the pan and bring to the boil . Stir in the chilli powder. Cook until the puree starts to thicken, then slowly incorporate the butter, little by little, stirring constantly. The sauce will become glossy.

Add the chicken (off the skewers) and the strained juices from roasting. Simmer for 5-6 minutes. As the sauce begins to thicken add the chopped ginger, slit green chillis and cream.

Continue simmering until the sauce is thick enough to coat the chicken.

Remove from the heat before the fat separates out and comes to the surface of the dish. (If that does happen, stir in 1-2tbsp water and 1tbsp more cream and remove immediately from the heat.) Add the salt, ground fenugreek and garam masala and mix well. Check the seasoning and add the sugar if needed.

Serve the chicken curry with hot naan or pilau rice.

Bhapa lobster Steamed lobster with coconut, ginger and chilli - Serves 4-6

This would make a great party dish, one sure to impress your guests. In India it is reserved for special occasions and intimate gatherings, when important guests and relations arrive. The use of coconut, mustard, chilli and ginger creates an interesting play of flavours. The sweetness of lobster and coconut is balanced by the heat from chilli and ginger and the pungency of the mustard oil.

75g (2oz) yellow mustard seeds

scant 2 tbsp white vinegar

6 raw lobsters, about 450g (1lb) each

250ml (8fl oz) thick coconut milk (p213)

100g (3oz) plain Greek-style yoghurt

6 green chillies, slit lengthways

5cm (2in) piece fresh root ginger, cut into julienne strips

5 garlic cloves, blended to a paste with a 1cm (in) piece fresh root ginger

2 tsp salt

1 tsp caster sugar

75ml (2fl oz) mustard oil

1 tsp black mustard seeds

To finish

50g (1oz) coriander leaves, finely chopped

1 tsp ground garam masala

1 tbsp shredded fresh root ginger

Soak the yellow mustard seeds overnight in the white vinegar, then drain and blend to a paste.

Preheat the oven to 180C (350F/Gas 4). Slit each lobster lengthways in half, leaving the head and shell on. Clean the lobster halves and dry on kitchen paper. Arrange the lobsters, shell side down, side by side in a casserole or roasting tin.

Whisk together the coconut milk, yoghurt, chillies, ginger julienne, garlic and ginger paste, yellow mustard paste, salt and sugar.

Heat the mustard oil in a pan to smoking point, then remove from the heat and allow to cool. Reheat the oil and add the black mustard seeds. Once the seeds crackle, add the coconut-spice paste and bring to the boil over a low heat, whisking constantly. Take care not to let the mixture split. Simmer gently for 2-3 minutes, then remove from the heat.

Pour the sauce over the lobster and cover with foil. Cook in the oven for 15-18 minutes. Remove from the oven, sprinkle with the chopped coriander, garam masala and shredded ginger, and serve immediately, with steamed rice.

Chingri malai curry King prawns in coconut curry sauce - Serves 4

This is one of the all-time favourite Bengali dishes, reserved for very special guests, big celebratory buffets and weddings. I still have memories of the curry being served inside a green coconut.

5cm (2in) piece fresh root ginger, roughly chopped

10 garlic cloves, roughly chopped

6 onions, roughly chopped

225ml (7fl oz) vegetable oil

800g (1lb) freshwater prawns, the largest you can find, peeled and deveined

1 tbsp ground turmeric

1 tbsp salt

3 cinnamon leaves or bay leaves

2 tbsp ground cumin

4 green chillies, slit lengthways

200ml (7fl oz) thick coconut milk (p213)

1 tsp sugar (optional)

5 green cardamom pods, seeds removed and finely ground in a mortar

2 tbsp ghee

Blend the ginger and garlic together in a food processor to make a fine paste. Remove and set aside. Blend the onions to a fine paste with 100ml (3fl oz) of the oil.

Season the prawns with tsp each of turmeric and salt. Heat 2 tbsp of the oil in a non-stick frying pan and sear the prawns briefly, then remove and set aside.

Heat the remaining oil in a heavy frying pan and add the onion paste with the cinnamon leaves. Sautè over a moderate heat for 10 minutes or until light brown, stirring occasionally. Mix together the cumin, remaining turmeric, ginger-garlic paste and 150ml (5fl oz) water, then add to the onions. Reduce the heat to low and cook for a further 5-8 minutes, stirring regularly.

Stir in the remaining salt, the green chillies and prawns and cook for 2-3 minutes.

Mix in the coconut milk and simmer for 2-3 minutes or until the prawns are just cooked, adding a little more water if necessary. Correct the seasoning with salt and sugar, sprinkle over the cardamom powder and stir in the ghee. Serve immediately, with steamed rice.

Recipes from Curry by various chefs. Featured recipes by Vivek Singh.