What is the difference between rogan josh and korma

Some restaurants will give the tikka masala treatment to lamb or even beef, but chicken is the O. Butter chicken will often look very similar to chicken tikka masala; the difference is that tikka masala has more of a complex, layered flavor from the spices, while butter chicken tastes like, well, butter, with a milder, sweeter gravy.

Vindaloo is a south Indian dish with many variations. In India, the dish is known for its unmitigated spiciness. But at your neighborhood Indian joint, chances are the heat has been tamed. Unless you ask for it. Chana masala, which happens to be a very popular street food in northern India, consists of boiled chickpeas that have been cooked in a tomato-onion gravy. A special feature of chana masala is that the spices in it are often over-toasted—this is what gives the most flavorful versions of the dish its dark hue and deep roasted flavor.

The taste, oddly enough, is reminiscent of drinking chai—creamy with a slight kick, but very subdued. Tikka means pieces of meat or vegetable. Masala simply means a blend of spices. The result? Chunks of meat marinated in spices, pushed onto skewers, dry-roasted in a tandoor oven and then dressed in a flavoursome, vivid orange, creamy, tomato sauce. The origins of chicken tikka masala — a favourite food of the Brits — is widely disputed.

Try this next level tikka masala recipe. Sheila Dillon asks whey there aren't more women chefs in our South Asian restaurants. Pasanda is another curry derived from a dish served in the court of the Mughal emperors. The Urdu word pasande translates as favourite , which refers to the prime cut of meat that would have traditionally been used. In UK curry houses today, the pasanda is a pale yellow, mild and often sweet curry that contains cream or coconut milk, and ground almonds or cashews.

Cook this lamb pasanda. The word balti is found in Urdu, Hindi and Bengali, and means bucket , although it is more of a thin steel or iron wok.

Meat and vegetables — like onions, spinach, potato, and mushrooms — are cooked up quickly over a high heat, much like a stir-fry. The Brummies are claiming this one as their own, with the dish emerging out of Birmingham in the early s.

Here's a recipe for chicken and spinach balti. The name bhuna again refers to the style in which the curry meat is cooked. In Urdu, bhunna means to be fried. The dish, which originates from Bengal, is typically prepared by frying lots of spices at a high temperature. The meat is then added, and simmers away in its own juices. The result is a thick, intensely flavoured sauce.

The dish is often served with green pepper and sliced onions. Try this vegetable bhuna recipe. The name of this dish, which originated from Hyderabad, translates as double onion. A sour note is another key element of this curry, which normally comes in the form of a large squeeze of lemon.

Here's a prawn dopiaza recipe. A dhansak is made by cooking meat or prawns with a mixture of lentils and vegetables. And because the British seem to love all things sweet, the UK version often contains pineapple. Well, if it works on a pizza…. Try your hand at this lamb dhansak recipe. Andhra Gongura Mamsam Andhra cuisine is known for its love for spices, particularly chillies, but not all dishes are fiery hot. The Andhra-style mutton curry called mamsam is a delectable curry which is made with a range of local ingredients in the households of Andhra.

Gongura, belonging to the Hibiscus family, comes in two varieties - green and red stemmed. These leaves lend a distinctive flavour to the mutton curry, when it is slow-cooked in a spicy gravy. For the recipe, click here - Gongura Mamsam 7. Mutton Kuzhambu Tamil Nadu is more popularly known for its vegetarian fare, ranging from idli and curd rice to pongal and poriyal. But head to the Chettinad region and you will be surprised with the wide spread of non-vegetarian dishes which are said to have been introduced during the Maratha invasion.

One such popular Chetinnad mutton curry is Mutton Kuzhambu. This spicy meat curry is made with freshly ground spices that include fennel seeds, cardamom, cinnamon, peppercorns and star anise, as well as grated coconut.

It is served with idiyappams, parotta or rice. Mutton Korma A popular Mughlai dish, korma is known for its delicate flavour which is developed by slow cooking mutton in its own fat, yogurt or cream and a handful of spices.

The word 'korma' is derived from an Urdu word which means 'to braise'. There are of course variations to the recipe, but some of the most commonly used ingredients include almonds, cashew, mace, nutmeg, cloves, cardamoms, kewra water and grated coconut.

Here's a recipe for you to try - Mutton Korma. What makes this dish a delight to dig into is the pairing of crunchy potato straws with a tarty mutton curry.

Sali refers to the fried potato straws served atop the meat curry, which also features in various other Parsi dishes and is a popular side too.

The mutton curry is prepared in a tomato base, along with jaggery and vinegar to lend to its sweet and tangy flavour. Here's a recipe for you to try - Sali Boti Yakhni Unlike most other mutton curries, Yakhni doesn't have the rich red hue that develops from red chilli powder or the silky yellow colour from turmeric.

It looks like a creamy broth, which is prepared using yogurt and sans chillies and turmeric. Aromatic spices such as cloves, cardamoms and bay leaves are used to spruce up the flavour. Although a traditional Kashmiri dish now, it is said to have made its way from Persia. Here's a recipe for you to try - Kashmiri Yakhni.