Butter chicken, another North Indian delicacy, very famous and almost available in every Indian restaurant and take away but all of them does not taste good or authentic. With this recipe you can get the most authentic and great flavour of butter chicken because it has been mastered after 4 trials.
4 chicken thigh fillets (cut into big chunks/ 3 pcs. Per thigh fillet)
1 tspn roasted gram flour (besan)
Salt to taste
A generous pinch of chicken salt
1 tspn red chilli powder
1 tspn cumin powder
1 tspn special masala (a pinch of nigella seeds, a pinch of garam masala, a pinch of kasuri methi, a small pinch of ajwain, a pinch of black pepper corns and a pinch of cloves grind into a powder)
1 tbspn yogurt
1 tspn mustard oil
1 tson ginger garlic and green chilli paste
A pinch of meat tenderizer
3 tbspns oil
2 generous knobs of butter
1 bay leaf
1 big cardamom
3 small cardamoms
A stick of cinnamon
½ tspn cumin seeds
1 tbspn kasuri methi
3 tbspns cooking cream
1 large onion
2 large tomatoes (cut into chunks)
1 tbspn tomato paste
3 cloves of garlic
A small piece of ginger
3 tbspns cashew nuts
2 small green chillies
Some cream and chopped coriander for garnish
Wash, pat dry and cut chicken into chunks.
Apply all the dry spices and ginger garlic paste mixed with mustard oil and keep aside for 20 minutes.
Now add gram flour and yogurt and mix well. Keep aside for 30 minutes.
Heat the grill plan to high and grill the chicken chunks to 3 mins per side. (Do not flip over and over, just 2 flips are fine)
Keep aside until needed.
Heat oil and sweat the onions. Add ginger garlic paste, green chillies and all the whole spices along with cashews. Saute for around 2 minutes and add tomatoes and tomato paste. Cook on medium heat with the lid on until the tomatoes are mushy. Add water if needed.
Turn off the heat and let the mixture cool for a bit. Take out the bay leaf and cinnamon. Now add 1 cup warm water and blend it to puree.
Pass it through the sieve to get the silky smooth curry and discard the residue.
Heat the same pan and melt 2 knobs of butter. When the butter is melted and hot add the curry. Let it simmer for 2 minutes, then add fenugreek leaves by crushing between your palms to get the extra flavour and fragrance and add cream. Stir and add the grilled chicken and let it cook in the curry for 1 minute.
Take it out in the serving bowl, let it cool for 2 minutes and then garnish with cream and coriander.
Are you on diet? Looking for a substitute for Mayo? Craving for some snack? Wanna plan a tea party? Want some easy idea for Birthday party? A side for BBQ party?
Yes, This is the recipe you are looking for. Healthy and natural, without any heavy sauces or butter.
Most people dont like avocados because of its bland taste, but hey! its not a fruit. It is good for your health and rich in healthy fats and omega 3 and a perfect substitute for Mayo and butter, so why not switch to it?
1 chicken breast (boiled/ roasted/ grilled) (shredded)
1 ripe avocado
4 tbspns chopped red bell pepper
4 tbspns chopped tomato (without seeds)
4 tbspns chopped red onion
2 tbspns chopped jalapenos
1 tbspn chopped coriander
A splash of lemon juice
1 tbspn sour cream
Some salt and cracked black pepper
6 multigrain/ light rye or white sandwich bread slices
Mash avocado in a mixing bowl and add all the ingredients in it to make spread.
Lightly toast the bread pieces and spread 3 tbspns of chicken mixture in one sandwich. Be generous with your filling.
Cut the sandwich neatly with a sharp sandwich knife and serve.
My TOP favorite dinner…. it is so moist and juicy and the glaze is just awesome! ❤
2 kilos of ground beef
1 tbspn of Olive Oil
1 Onion, finely choppes
3 Cloves of Garlic, minced
2 bread slices
¼ cup of Milk
¼ cup of Chopped Parsley
1 cup of Parmesan cheese
Dash of Worcesteshire Sauce
Salt and Pepper, to taste
¾ cup of Ketchup
2 tbspns of Tomato Paste
¼ cup of Brown Sugar
1 tsp of Dried Mustard
1 tsp of Paprika
1 tsp of Granulated Garlic
1 tsp of Granulated Onion
Preheat the oven to 180 degrees C.
In a sauté pan over medium heat, cook the onion and garlic in the olive oil for about 6 to 8 minutes or until soft and translucent, allow to cool completely.
In a small bowl, put the slices of bread and pour the milk over them, let them sit for a few minutes or until the bread soaks up all the milk.
In a large bowl, combine the beef, the milk soaked bread, cooked onion and garlic, parsley, parmiggiano, worchesteshire sauce, eggs, salt and pepper. Mix until everything is well combined but don’t over mix and compact the mixture too much otherwise your meatloaf will be tough.
Place a cooling rack over a baking sheet (or use a broiler pan) and place the meat mixture onto it and form it into a loaf, set aside.
In a small bowl, mix together all the ingredients for the glaze. Smear half of it evenly over the top and reserve the rest.
Bake the meatloaf for 50 minutes, then smear the rest of the sauce on top and put it back in the oven to bake for another 15 minutes.