Malwani Chicken Masala

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 double the weight. Stir into hot oil just before adding wet ingredients; mimics the allium savoury background without the sulphurous edge.

Use 2 g for every 0.5 g of asafoetida. Sauté in oil until the raw smell clears; adds moisture and sweet allium depth.

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 about 60% of the weight; add ground coconut and a little dried red chilli to move it towards the coastal flavour.

Use about 75% of the weight; hotter and more peppery, so taste as you go.

Use about 75% of the weight; deeper and sweeter, good with lamb or fish.

Use 100% of the weight, cut into equivalent bone-in or boneless pieces. Simmer for an extra 5 to 10 minutes; flavour and texture are very similar.

Use 100% of the weight. Cut into bite-sized pieces and extend simmering time by 35 to 50 minutes, adding extra liquid to allow the meat to tenderise.

Use the same weight; cook a little longer. Milder and less sweet when raw.

Use the same weight; sweeter and softer, so reduce cooking time slightly.

Use only the white parts, weight for weight, for raw or quick-cooked dishes; green parts are too grassy for long cooking.

Use equal weight freshly grated or diced. Delivers the identical sweet, milky taste and juicy texture.

Use 60% of the weight and soak in hot water or milk for 15 minutes before using. The finished dish will be slightly sweeter and less fibrous.

Finely grate and use 50% of the weight, soaked in hot water for 20 minutes. Yields a firmer chew and a denser, oilier coconut aroma.

Use the same weight; heat and flavour are very close.

Use 1.5 to 2 times the weight; deseed for less heat. Larger chillies are more watery.

Use 1.5 to 2 times the weight; chop finely and adjust heat by tasting.

Use equal weight. Fry gently in oil or ghee with the ginger; incorporates smoothly into curries without visible minced bits.

Use 15% to 20% of the weight (about 1 g for every 5 to 6 g fresh cloves). Whisk into sauces; gives a savoury, toasted garlic flavour without raw pungency.

Use 1.5 times the weight, very finely minced. Sauté until golden; provides savoury allium sweetness, though it lacks garlic's pungent sulphur bite.

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.

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 the same weight, choosing the coriander element if available. If only basil is available, expect a sweeter, more aniseed flavour.

Use the same weight. Basil is sweeter and more aromatic in a different way; add near the end so it keeps its perfume.

Use 1.5 times the weight and reduce other liquid slightly; it is less fresh and more concentrated, so taste before adding more.