We love to have #butterchicken/#murghmakhani with Yorkshire pudding. It’s yummy honest! Here’s my #recipe for the butter chicken.
First I marinate cubes of chicken breast (can use thigh) in fridge for at least three hours, overnight if possible.
Marinade for 1 kg chicken breast
Two tablespoons (any) vinegar/Or lemon juice first
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp mace
• 1 tsp red chilli powder/red chilli flakes
• 2 tsp salt
• 1 tsp turmeric
• ½ tsp white pepper (use ¼ black if you don’t have white) • ¼ tsp ground cardamom
• 1 tsp garam masala ( I am not very keep on this sometimes I omit completely) • 1 tsp mild curry powder (korma type thing mine is one I made myself this is optional)
Mix leave on to one side.
Blitz two medium onions, 1 tbsp tomato puree, four/six garlic cloves, one inch piece ginger with your hand blender add a little water.
Add two tbsp butter to wok and fry 2 star anise, then add the onion tomato mixture, one to two tsp sugar, fry on medium heat for about five to seven mins.
In separate pan fry chicken pieces again in butter or olive oil if you wish to be healthier, until sort of half cooked, then add the onion paste and half cup double cream, half cup greek yogurt, and two tbsp ground cashew nuts (I used almond I think that works fine too). To make it very rich I added two tbsp mascarpone cheese. This is optional. Taste, season as per your taste. I also add boiled eggs.If you think there is not enough gravy, one can add a little chicken stock or water.
Then I just cook for a few mins and then shove in the oven for twenty mins on gas mark 5, I have a big wok with tight lid, that I can put in oven. You can just leave on stove if you wish on low heat just until chicken cooked through.
Finish with chopped mint and coriander on top and drizzle of butter/cream. One can also add slivered almonds or whole cashews on top too.
Again one can adjust add less more cream/yogurt/butter omit use coconut milk instead. Add fresh red chillies to onion paste to give more heat. Or use fresh tomatoes, blitz, pass through a sieve first. #desifood #chickencurry #fushionfood #Indianfood
My friend had a crazy bottle gourd harvest in her backyard garden and
ended up with a large amount of super long bottle gourds. In order to consume
it all in a timely manner she has been sourcing bottle gourd recipes. The
moment she mentioned the need for recipes the first thing that came to mind was
this shrimp and gourd dish. Gourd doesn’t have a huge amount of natural flavour
and it soaks up all the flavours around it like a sponge which makes it a great
vegetable to cook along with shrimp. The yummy shrimp flavour paired with the
subtle gourd with a dash of chilli and tangy tomato makes this so delicious. It
is also super quick and easy to make (which is always a bonus). I messaged my
mum who is travelling in hopes of getting the recipe and to my surprise she replied (my mum is not the best at replying to whats app messages) but it turned out only my cousin makes this dish.
Apparently it is not something others in my family make (which is strange
because it is delicious). Messaged my cousin, sourced her
wonderful recipe and here it is all the way from India. Give it a quick try and enjoy the
deliciousness courtesy of my cousin! Happy Eating!
250g Bottle Gourd (Calabash), diced
150g Shrimp 1 medium onion, chopped 1 large tomato, chopped 4 medium cloves garlic, thinly sliced ½ - 1 tsp chilli powder* ¼ tsp turmeric Salt, as needed 1 tbsp oil Chopped coriander for garnishing
Heat oil in a skillet over medium heat
Add the onions and cook till translucent
Add the garlic and continue to cook for 2 minutes
Add the tomatoes and cook till the tomatoes are soft and mushy
Add the bottle gourd, salt, chilli powder and turmeric
Mix well and let it cook till the gourd is soft (If you notice it
getting too dry add a splash of water)
Add shrimp, mix well and cook for 2-3 minutes till the shrimp is cooked
Remove from heat and garnish with chopped coriander (this is usually
eaten along with rice)
*amount of chilli powder is dependent on desired spice level
500g mince (lamb,beef or mutton)
2tbsp pomegranate seeds
2tbsp coarsely crushed coriander seeds
1tsp turmeric powder
½ tsp pepper
½ tsp red chilli flakes
2 green chillies, chopped
1tbsp ginger/garlic paste
Half cup fried onions
Quarter cup finely chopped sundried tomato
Breadcrumbs to help bind
Mix above very well and shape into four patties, place in freezer to help firm. Shallow fry gently in ghee approx 2-3 mins each side. Serve with salad, naan or chappattis. I like to drizzle over more pomegranate syrup and honey. #chapplikebab #chapplikabab #kebab #pakistanifood #kabab #mincemeat #desifood #recipe #foodpic #foodie #foodgasm
#Phirni is also called as #Firni - a classic and delicious #dessert is often made for an auspicious or a pooja. The appearance is satisfying and flavors too are creamy, rich, and yummy. This is one of the popular dish from northern part of India.
Biryanistic Post by pgurugubelli at http://ift.tt/1ItsF2T When a Pakistani and a Hyderabadi say that the Biryani is good, it ought to be good! #desifood #indianfood #tajcafe #santiagodechile #santiagodiaries