turmeric

the sounds of immigrant

kitchens in the UK as
territories of resistance
Before listening to this album, the recommendation is to cook and/or

eat Tikka Masala or any Asian, Caribbean, or mixed curry preparation

that preferably includes turmeric in the recipe. It is favourable that

the aromas and flavours of these preparations act as initial contact

with these eight pieces, to create a radiant and affectionate context

where their sounds can fully act. Furthermore, the residual aromas of

these preparations will create the multisensorial conditions required

for a poetic and significant experience. In the following pages, you

will find Ruchi Singh’s recipes for Chicken Tikka Masala and Paneer

Tikka Masala. The first one, corresponds to the sounds which

recording inspired this album.

 Ruchi's version of
Paneer Tikka Masala
Ingredients
Chicken marinade (step 1)
• 1 cup plain yogurt
• ½ juice of lemon
• 3 cloves of garlic finely grated
• 1 tbsp ginger finely grated
• 2 tsp garam masala
• ½ tsp salt
• 6 boneless skinless chicken
thighs(600 gms aprox) cut
into bite size pieces
For the sauce (step 2)
• 2 tbsp vegetable oil
• 2 tbsp butter
• 2 medium onions finely diced
• 3 cloves of garlic, finely grated
• 1 tbsp ginger, finely grated
• 1/2 tsp, turmeric powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp ground red chili powder
• 2 cups strained tomato sauce
• 1 cup heavy cream
• 1 tbsp kasoori methi
• (dried fenugreek)
• Salt to taste
• Fresh coriander to garnish
Instructions
1 To marinade, in a bowl combine all
ingredients and leave in the fridge for
1 hour.
2 In a large pot, heat oil on medium-high.
When hot, add chicken pieces, ensuring
not to crowd the pan.
3 Cook for 2-3 minutes a side, until
browned. Set aside. (The chicken
doesn’t have to be cooked through at
this stage).
4 In the same pan, add butter and onions,
and cook until soft and translucent.
5 Add ginger and garlic, and sautee for
30-45 seconds. Then add turmeric,
coriander powder, cumin, garam masala.
Fry until fragrant (15-20 seconds).
6 Add tomato sauce, ground red chili and
season with salt to taste.
7 Simmer for 15-20 minutes on low heat,
stirring occasionally until tomato sauce
thickens, and takes on a deep reddish
brown colour.
8 Add chicken and heavy cream, and
cook for an additional 10 minutes until
mixture is bubbling, glossy, and thick.
9 Eat with basmati rice or naan.
 Ruchi's version of
Paneer Tikka Masala
Ingredients
Paneer Tikka marinade (step 1)
• 1 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp, ginger finely grated
• 1 tsp garlic finely grated
• 1 tsp garam masala
• 1/2 tsp red chili/paprika
• 1 tsp salt-to taste
• Paneer- 400 gms
(cut into bite sized pieces)
For the sauce (step 2)
• 3 cups strained tomato sauce
• 2 tsp crushed ginger
• 2 tsp crushed garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 tbsp sugar
• 1/2 cup water
• 1/3 heavy cream
• 1 tbsp kasoori methi
(dried fenugreek)
• 1 tbsp butter
• 1 tbsp vegetable oil
• Salt to taste
• Fresh coriander to garnish
Instructions
1 In a ziplock bag, marinade the paneer
along with all the ingredients and let it
sit in the fridge for 2 hrs.
2 Place the marinated paneer onto a foil
lined greased baking sheet and broil
until golden. Keep aside.
3 In a pan heat the butter and oil and add
the ginger and garlic.
4 Saute for 1-2 minutes until the raw smell
disappears.
5 Add the tomato sauce and all the spices,
salt and sugar. Cook on medium for
about 4-5 minutes.
6 Add the water and continue to cook for
about a minute.
7 Add the cream and kasoori methi. Check
the seasonings.
8 Add the broiled paneer into the sauce
and simmer for about 8-10 minutes until
well incorporated.
9 Eat with basmati rice or naan.