Butter Chicken - Step by Step

INDO CHINESE CHILLY CHICKEN

Chilli chicken is a popular Indo-Chinese dish of chicken. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also recommend to use boned chicken too – which I have used in my recipe.

The below is a simple easy way of making Chilly chicken, yummy in taste, my children just love this dish.  This recipe is given to me by my mom who is an amazing cook.

Ingredients:

800 gms Chicken cut into small pcs

For Marinade

2 tbsp Soya Sauce

1 tbsp vinegar

1 tbsp cooking wine

1 tbsp Garlic Paste

1tbsp Ginger Paste

1 tsp Black Pepper Powder

For frying

5-6 Chopped Green Chilies

1 tbsp finely chopped ginger/garlic

3-4 spring onions chopped (keep the green separate)

1 capsicum cut long

1 carrot cut round

Oil as required

Additional

1 tsp soya sauce

1 tsp green chilly sauce

Spring onion greens for garnish

Optional for Gravy

1 tbsp Corn Flour/Corn Starch

1 cube chicken stock (Magie)

1/2  tsp sugar

1/2 tsp pepper powder

Method (Dry)

1.   Cut the chicken into medium/small pieces .

2.   Marinade chicken in ingredients under marinade for about 10-15 minutes.

3.  Heat oil, fry the capsicum slightly (do not overcook) and keep aside.  In the same pan fry the carrots, not fully and keep aside.

4.   Heat more oil in the pan, add spring onion(white) green chillies, ginger, garlic and add the marinated chicken pieces to this, add some more soya sauce and green chilly sauce. Cook chicken till done.  Once chicken is done add the fried capsicum/carrots – mix well. Garnish with spring onion greens.  Toss to mix.

Serve hot with fried rice.

Method (Gravy)

From above, step 1 to 3 same.  For step 4 follow the below.

Heat more oil in the pan, add spring onion(white) green chillies, ginger, garlic, soya sauce and chilly sauce. Make 2 cups chicken stock, add to the pan, add some more pepper+ ½ tsp sugar.  Let it boil.  Add cornflour (mix 1 tbsp cornflour with 3 tbsp water to form a smooth batter and add to the boiling stock mixture.  Now add the marinated chicken pieces and cook till chicken is done.  Lastly add the fried capsicum and carrots to this and the spring onion greens.  Mix well and serve with fried rice.

Canned Tuna Fish Cutlets

Cutlet (derived from côtelette, côte, "rib") refers to  a thin slice of meat from the leg or ribs of veal, pork, or mutton (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)

a fried breaded cutlet.

Fish cutlet is a  kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak.

In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, beef, fish or chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. This is then dipped in an egg mix and then in breadcrumbs and fried in ghee or vegetable oil.

Tuna Cutlets

Ingredients

1 can tuna (185gm) 

2 medium potatoes, boiled and mashed

1 small onion, chopped finely

1 tsp. oil

3 tbsp. chopped coriander

1 tbsp. chopped mint (optional)

2 green chillies, chopped

1 tsp. ginger paste

1/2 tsp. garlic paste

1/2 tsp. salt

(or to taste) 1/2 tsp.

cumin powder 1/2 tsp.

red chilli powder 1/2 tsp.

red chilli flakes (for extra spice, optional)

1/2 tsp. black pepper powder

juice of half a lemon 1

egg, for coating / breadcrumbs, for coating

oil for frying

Method

Separate the tuna from the water or oil ( I used canned Tuna in water) in the can and set aside.  

Heat the oil in a pan and then fry the onions till slightly golden. 

Add ginger / garlic pastes - fry till raw smell disappears. Add green chillies.

Add the powder masalas, cumin, red chilli, red chilli flakes, black pepper powder.

Now add the drained tuna - mix and then  mashed potato and mix well again.

Add salt after tasting as sometimes the tuna has salt. Turn of the gas.

Add coriander, mint and lemon.  Mix well.

Allow the mixture to cool slightly. 

Dip each one in some beaten egg then in breadcrumbs. Shallow fry on both sides until golden and crispy.

Chocolate Cake with Ganache

On 6th of January 2017 my daughter turned 16 and I baked this simple chocolate cake topped with Ganache for her.  

Boneless Chicken and ITALIAN ROASTED GARLIC & PARMESAN POTATOES

Spicy Boneless Chicken Breast

For Marination:

Boneless chicken brest - 2

Chilli Flakes - 1 tsp

Kashmiri Chilli Powder - 2 tsp

Salt to taste

Sugar - 1.5 tsp

Pepper Powder - 1/2 tsp

Cumin Powder -  1 tsp

Ginger Garlic Paste - 1 tblspn

Lemon Juice - 1.5 tblspn

Oil - 2 tblspn

Yogurt / Curd - 3 tblspn

Method :  

Mix all the ingredients given for marination together. Coat the chicken in this marination.  Heat a grill pan on medium high heat.

Now put the chicken in the hot pan, leave on one side for 5 mins, this helps the chicken to get the lines of the grill pan and get a char grill look. Flip the chicken and cook on the other side for additional 5 minutes.  Flip again cooking for a few more minutes till chicken is done.  Remove chicken from grill pan and let it rest.  Serve on a bed of lettuce.

ITALIAN ROASTED GARLIC & PARMESAN POTATOES

Roasted potatoes smothered in olive oil, garlic, Italian seasonings and Parmesan cheese.

They make a great side for meatloaf, chicken or any kind of roast.

Ingredients

Butter, for greasing the pan

4 medium size potatoes

¼ cup olive oil (preferably extra-virgin but it doesn't have to be), divided

1 teaspoon Italian seasoning, crushed between fingertips

4 minced cloves garlic

salt and pepper

¼ cup grated Parmesan cheese, divided

red pepper flakes, optional

fresh chopped coriander leaves for garnish

Instructions

Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.

Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.

Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.

Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan (plus a few pinches of red pepper flakes if you like).

Pour into the casserole dish and scoop out any spices or garlic left in the bowl.

Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.

Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.

Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.

Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.