Chicken Makhani

Serves: 4 • Cooking time: 30 mins • Vegetarian alternative: Swap Chicken for Broccli. •

Chicken makhani

What you need:

  • 4 Chicken Thighs
  • 1 tin of Coconut Milk
  • 2 knobbs of butter
  • 1 onion
  • Olive Oil
  • 1 can of chopped tomatoes.

Seasoning:

  • 1 Tsp Ground Coriander
  • 1 Tsp Paprika
  • 1 Tsp Cumin
  • 1 Tsp Garlic Powder
  • 1 Tsp Chilli Powder
  • 1 Tsp Ground Ginger
  • 1 Tsp Ground Nutmeg
  • 1 Tsp Ground Garlic
  • 2 Tsp Fenugreek
  • 1 Tsp Turmeric
  • 1 Tsp Cardamom
  • 1 Tsp Cinnamon
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Method:

Preheat the oven to 140°C. Finely Chop the onion. Put the 4 chicken breasts on a tray. Mix in a bowl with Olive Oil, Coriander, Paprika, Cumin, Chilli Powder and Garlic Powder. Mix and spread over the chicken evenly, spreading on both sides. Put in the oven and cook for 30 mins.

While your chicken is cooking, fry your onions in a pan with a little oil. Once soft, add the 2 knobs of butter and can of tomatoes. Add Nutmeg, Turmeric, Cinnamon and Cardamon.

When the chicken is ready, add the chicken to the sauce and add Coconut Milk. Throw in the Fenugreek. Turn down the heat and simmer for 10 mins.

Meanwhile, if you’re having rice put it on to boil.

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To make this vegetarian friendly, swap the chicken for Broccli!



Palak Paneer

So I understand that the picture makes it look rather gross. However, this dish is so nice and tasty. The paneer when browned is just so sweet and squidgy. Soooo good!

Ingredients:

  • 220g Paneer
  • 2 Onions
  • 1/2 tsp Turmeric
  • 600g spinach
  • 4 garlic
  • 1 green chilli
  • 1 ginger
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 200g peas
  • 1 tsp mild chilli powder

Recipe:

Cut the paneer into chunks and place in a bag. Add the salt, chilli and turmeric then shake to coat. In a frying pan with some oil, fry the paneer until browned. Add more of the oil if you need to.

Once paneer is cooked, remove to the side and add the onions, garlic, chilli, ginger, cumin, coriander and then fry.

Add spinach then blend until it’s a smooth sauté. Add paneer back in, then peas and garam masala. Cook on a low heat for a further 10 mins and then serve with rice. Serve!

Indian cuisine!

(Photo from my Instagram)

When you investigate into the food of India, it’s plain to see that there is no stereotypical Indian food, as it varies from region to region. For example, the cuisine in Kerala is different to that of Gujarati. What is grown in the area has a big influence on cuisine, but religion also plays a big part in it also!

In Gujarati, food culture is dominated by the main religion: Jainism. Jainism is a religion that regards all life as so sacred that every dish is vegetarian, and is made without anything that grows below in the ground, such as garlic and onion. Staple foods in Gujarati consist of Rice, buttermilk and pickles. For the people in Gujarati, they get the majority of their carbohydrate, daily intake from rice, whereas those who live in Britain get theirs from bread, potatoes and the like.

Did you know that Kerala is the home of pepper, turmeric and cardamom? Due to large spice ports on the Arabian Sea, Arab,Jewish and oriental traders travel from all over India to Kerala, and have done for hundreds of years.

Chicken Jalfrezi

Did you know: ‘Jal’ means pungently spicy and ‘frezi’ means ‘stir fry’

Origin

Jalfrezi is a popular type of Indian cuisine that involves frying marinated chunks of meat, fish or vegetables in oil and spices to produce a dry, thick sauce.

In South Asia, chicken jalfrezi is considered an Indian Chinese, as it has a mix of Chinese and Indian cooking techniques used in its preparation.

Jalfrezi was created because people didn’t want to waste leftover food from the meal the previous day. It’s likely it was created by Muslims as this would have deeply displeased the Hindus.

Here’s what you’ll need it:

  • 1 large bottled red pepper
  • 2 onions, 1 chopped the other sliced
  • 30grams root ginger chopped
  • 230grams chopped tomatoes
  • 700grams diced chicken, {Or vegetables}
  • Fresh or dried coriander
  • 4 large Garlic cloves
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 2tablespoon Ga ram masala
  • 2 tbsp Tomato Puree.
  • 1 chicken stock cube

How to make it:

  1. Put bottled red pepper, chopped onion, garlic, and ginger in a food processor and blend until it’s smooth.
  2. Spray a large frying pan; add the sliced onions and peppers fry for 5 minutes.
  3. Add the pepper puree along with spices, spices, chopped tomatoes, stock cube and 350ml of water; simmer for 10 minutes.
  4. Add the chunks or meat or vegetables and simmer for a further 10 minutes.
  5. Stir through chopped coriander, fresh or dried, and taste to adjust the seasoning if needed.
  6. Plate up and enjoy!

I hope you enjoy giving this recipe a try as it’s super tasty and quick to make. Comment down below what yummy food you’d like to see on here and I’ll see what I can do!

(I try to make sure my information is correct but I might occasionally get something wrong so please forgive me!)