Kandahari Murg Tikka

Use the same weight; it is the same cut without the skin, so cook exactly as directed.

Use the same weight; cut to the same size and cook as directed. It may include mixed white and dark meat, so it stays juicier.

Use the same weight; it is juicier and needs 3–5 minutes longer simmering. Reduce oil slightly if the sauce looks fatty.

Use the same weight of seeds from fresh fruit; about one fruit gives 100 g seeds. Deseed carefully.

Use 20% of the weight, soak and crush; they add sourness, not fresh garnish.

Use the same weight, halved; good for garnish but less crunchy and less sour.

Use 3 to 4 times the weight, finely chopped. Stir in towards the very end of cooking; provides a fresher, brighter herbal lift rather than deep, concentrated menthol.

Use equal weight, crushed between your palms. Offers savoury, earthy bitterness rather than cooling mint, but works nicely in marinades and rich gravies.

Fry 1 bay leaf for every 5 curry leaves in hot oil; imparts a warm, woodsy background note, but misses the citrus-sulphury punch entirely.

Add a small squeeze (about 5 ml per sprig of curry leaves) right before serving; provides sharp citrus top notes without the toasty, herbal aroma.

Use equal weight finely chopped; this is the exact same fresh herb.

Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.

Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Use equal weight; peel and grate very finely on a microplane or pound to a fine paste in a mortar.

Use equal weight; mince finely and crush with the flat of a knife before frying.

Use 20% of the weight; add directly with the dry spice powders, though it yields an earthier, less pungent profile.

Use equal weight; crush or finely grate to a smooth pulp to replicate the same fresh, pungent moisture in your base gravy.

Use 20 to 25% of the weight; mix with a teaspoon of water before adding to oil so it does not burn, noting it lacks the fresh bite.

Use the same weight straight from the pot. It is thick and slightly tangier; stir well before use.

Use about 175% of the weight and strain through muslin for 3–4 hours to yield the same weight of thick yoghurt.

Use the same weight. It is essentially the same ingredient; adjust salt or sugar to taste.

Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Use equal weight. Sauté in hot fat until the raw allium smell disappears; slightly wetter, but provides identical warmth and pungency.

Use 20% to 25% of the weight (1 g for every 4 to 5 g fresh). Stir into the gravy; adds peppery heat and warmth, though it misses the crisp, zesty kick of raw root.

Grind deseeded dried pods to an equal weight of powder; gives identical vivid red colour and gentle warmth.

Use 25% of the weight mixed with sweet paprika for colour; straight red chilli powder is substantially hotter and will make the dish fiery.

Use one-third of the weight; the sauce will be less intensely red and notably sharper in heat.

Use the same weight and crush finely; it is virtually the same.

Use the same weight and crush finely; it is slightly stronger in aroma.

Use the same weight; this is the same herb.

Use equal volume or weight; delivers almost identical sharp acidity with a faintly more aromatic, bitter-edged profile.

Use 25% of the weight (about 1 g amchoor for 4 g juice); provides clean fruity tartness without thinning the sauce.

Use 75% of the volume; gives direct sourness without any citrus floral fragrance.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use the same weight; nuttier and keeps better. Reduce salt if the butter was salted.

Use 80% of the weight; no dairy flavour and less richness. Good for frying, less good for finishing.

Use the same weight; adjust salt in the dish if your butter was salted.