Culinary Hotline - Heritage Recipes

Our special guests, Tietie & Nanna join us for a Heritage Day themed hotline!

All recipes by Tietie & Nanna


  • For the chicken:
  • 6-8 Chicken breast fillets, cubed
  • 500g Plain Bulgarian yoghurt
  • 2 Tbsp Garam masala
  • 1 Tbsp Turmeric
  • 2 Tbsp Red chilli powder
  • ½ lemon.
  • Salt, to taste
  • For the curry:
  • Canola oil
  • 3 Tbsp Salted butter
  • 1 Tbsp cumin seeds
  • 1 large onion, sliced
  • 1 green pepper, sliced
  • 4-6 fresh garlic cloves, grated
  • 1 piece fresh ginger, grated
  • 2-3 whole cardamon pods
  • 2 whole star anise
  • 1-2 bay leaves
  • 250ml fresh cream
  • 2-3 fresh tomatoes, grated
  • 1 packet tomato paste
  • 2-3 fresh chillies, chopped
  • Fresh packet of coriander, finely chopped
  • 3 Tbsp Corn flour
  • Sugar, to taste
  • Salt , to taste

How To Make Butter Chicken

  1. Add the chilli powder, turmeric, garum masala, plain yoghurt and mix to combine, cover and allow to marinate in the fridge until ready to use.
  2. Bring a saucepan to medium heat, add the butter and cumin seeds and allow to sauté for 1 minutes.
  3. Add the onion, green pepper, cardamon, star anise and bay leaves.
  4. Allow to sauté for 2-3 minutes before adding the tomatoes, ginger and garlic and cook for another 2-3 minutes.
  5. Squeeze the lemon juice over the chicken, mix and then add the chicken to the tomato mixture and stir through.
  6. Add water to the marinade bowl to wash out the excess yoghurt from the bowl and add to the chicken.
  7. Allow the butter chicken to cook for 10-15 minutes until the chicken has cooked through.
  8. Add the fresh cream, tomato paste, sugar and salt, to taste.
  9. Then add the chopped coriander and chillies.
  10. Add some water to the corn flour to form and paste and then add the corn flour mixture to the curry to thicken the sauce.
  11. Once the curry is the perfect consistency, serve on a bed of basmati rice and atchar.



  • 2kg Tenderised steak, steamed
  • 2 onions, sliced
  • Green pepper, sliced
  • 3 fresh chillies, chopped
  • 4 Cloves
  • 2 Tomatoes, grated
  • Fresh ginger, grated
  • Garlic cloves, grated
  • 1 Tbsp Ground cumin
  • 1 Tbsp Mutton masala
  • 1 Tbsp Leaf masala
  • 1 Cup sugar
  • handful fresh coriander, finely chopped
  • Pepper, to taste
  • To serve:
  • Roti
  • Potato chips/fries
  • Lettuce, shredded
  • 1 tomato, chopped

How To Make Masala Steak

  1. In a saucepot, add some oil and the onions, peppers and cloves, cook for 4-6 minutes until to onions are soft.
  2. Add steak and allow to cook until browned.
  3. Add water if needed and allow to simmer.
  4. Add the tomato, ginger and garlic and the add the ground cumin, leaf masala, mutton masala and pepper to taste.
  5. Allow the steak to cook for a few more minutes until the sauce has thickened and the season with salt and sugar, before adding the freshly chopped coriander.
  6. To serve, top a roti with some chopped tomato and lettuce, mayonnaise sauce, chips and steak. Wrap up and serve.


  • 600ml Cake flour
  • 300ml Self-raising flour
  • 5ml Baking powder
  • 60ml fish oil
  • 5ml salt
  • 900ml warm water
  • Margarine

How To Make Roti

  1. Combine the cake flour, self-raising flour, baking powder, fish oil and salt.
  2. Add the water and mix until just combined.
  3. Turn the dough onto a work surface and knead the dough for 10-15 minutes and allow to rest for 20 minutes.
  4. Cut the dough in half and knead again.
  5. Roll the dough into a long cylinder shape.
  6. Cut the dough into individual portions, roll the dough out and spread some margarine over the dough, dust with flour and roll up and repeat.
  7. Brush the roti balls with some oil and place in the freezer.
  8. Roll the roti out on a floured surface and cook in a oiled preheated nonstick pan until golden brown on each side.
  9. Crush the roti up after cooked to add a flaky texture.

Watch Tietie & Nanna on the Culinary Hotline

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