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Recipes with mild red chilli powder

3 recipes that use mild red chilli powder, with photos, step-by-step instructions and cook times. The quickest, Muji chetin, takes 15 minutes. It is most often cooked with bay leaves, cinnamon stick and coriander.

Run out of mild red chilli powder? Cayenne, half the amount.

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Durus kura

In Chittagonian, durus means whole and kura means chicken, and at a traditional Chittagong wedding a whole bird cooked this way is sent to the groom's side as a mark of honour. The chicken is rubbed with spices, browned whole in hot oil and then braised slowly in a thick masala of onion, ginger, garlic, poppy seed and coconut, turned often until the gravy coats it like a lacquer. Hard-boiled eggs are sometimes nestled in alongside. It is carved at the table and served with polao or plain rice, and leftovers make an outstanding next-day lunch. Do not be tempted to skip the deep slashes; without them the spices sit on the skin and the inside tastes bland. Chef's tip: choose a small bird of about 1.2 kg, so it fits snugly in the pot and cooks through before the gravy burns.

100 minBangladeshiChickenGluten free
by KrazyBadal 0 views

Old Dhaka beef tehari

Tehari is the everyday cousin of kacchi, the rice that office workers queue for at lunchtime in the narrow lanes of Nazira Bazar and Bangshal, scooped from huge dented degs onto plates with a slice of cucumber and a green chilli. Instead of big pieces of mutton it carries small dice of beef, cooked down first in sharp mustard oil and then steamed with short-grain aromatic rice, so every mouthful has a bit of meat in it. The smell is the giveaway: mustard oil, bay leaf, a little kewra and plenty of slit green chillies that soften into the rice. Where cooks go wrong is adding the rice before the beef is truly tender, because the meat will not soften any further once the grains go in. Chef's tip: cut the beef no bigger than a sugar cube and use chinigura or kalijira rice if you can find it; basmati works but gives longer, drier grains.

90 minBangladeshiMeatGluten free
by KrazyBadal 0 views

Muji chetin

In the cold months, when long white radishes come up from the terraced fields around Muzaffarabad, Kashmiri households grate them into muji chetin, a peppery, cooling relish that turns up at almost every winter meal. The raw radish gives crunch and a gentle heat of its own, the yogurt softens it, crushed walnuts add richness and a pinch of red chilli brings colour. It is eaten with rice and a dish of yakhni or haak, and it is just as good with plain chapati. People often forget to squeeze the grated radish, so the chutney turns thin and watery within minutes. Chef's tip: salt the grated radish for 5 minutes, then wring it in a cloth before folding it into the yogurt.

15 minPakistaniChutneys & DipsGluten free
by KrazyBadal 0 views

Goes well with mild red chilli powder