I never roast the bones but it can't hurt
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I never roast the bones but it can't hurt
hi girls, made my own butter chicken tonight, using spices, tinned tomatoes and cream. none of this Pataks/Sharwood stuff. I work with indians and they said that stuff is not real indian. so I found a few recipes. I must say the dont call it 'butter' for nothing - it called for 10 Tablespoons of butter!!!
opps didnt see this one. yeah my recipe was very similiar. so u can now say that u cooked it from scratch, not this patak stuff.:
I love Pataks:redface: but not for butter chicken.
oh, that reminds me, i have the most beautiful recipe for the best kashmiri garam masala spice mix that i was give by a pakistani friend. and a recipe for lamb palak (lamb saag) which uses that spice mix and is my all time favourite indian dish. i'll have to find them and post them...
Sasa
ooh! *stalking Sasa*
Mmmmm, stalking Sasa here too. Love the sound of the Kashmiri one :D
Lol, so here iit goesfor the Kashmiri Garam Masala:
2 Tbsp Cummin seeds
2 Tbsp Fennel seeds
1 Tbsp Cardamom seeds
1 Teasp Kalonji (Nigella) seeds
1 Teasp whole black peppercorns
2x5cm cinnamon sticks
1/2 Teasp whole cloves
1 nutmeg, grated
Roast Spices eexcept nutmeg separately in a small heavy based frying pan. As each batch begins to give out a fragrant aroma, remove from pan & leave to cool. Combine in blender/spicegrinder/mortar&pestle and grind to a fine powder. Then add grated nutmeg. Store in an airtight jar in a cool dry, dark place.
The smell in the kitchen when you do this is divine. it is a little work and you need to go and get all those spices, but it makes quite a bit, so will last you a while as you only need small amounts for cooking.
The Kalonji seeds were the only ones that were a little harder to find. But most Asian grocers would have them.
Sasa
Here goes the Palak Sauce:
2 Tbsp ghee
1 1/2 cups finely chopped onion
3 teasp finely chopped garlic
3 teasp finely grated ginger
1 Tbsp ground coriander
1 teasp ground cummin
1 teasp ground turmeric
1 teasp chilli powder
1 teasp salt to taste
1 1/2 teasp Garam Masala (I use the Kashmiri one)
1/2 cup finely chopped coriander
3 cups cooked, drained, finely chopped Spinach
Fry onion, garlic & ginger in ghee until just getting some colour (don't burn the garlic!). Add ground spices & stir for a minute, then add salt & 1 teasp Garam Masala. Add spinach. Cover and simmer for 10-15 minutes. When soft, blend to a puree, Sprinkle with Garam Masala & Coriander.
I love this with lamb. but you could also use chicken. Fry the meat or poultry in a pan to seal, then add to the sauce and simmer until tender.
And here is her version of murgh makhani (butter chicken):
Marinade:
1/4 teasp Saffron strands
2 teasp crushed garlic
1 Tbsp finely grated ginger
1 Tbsp lemon juice
1/2 teasp chilli powder
2 teasp paprika
1 teasp kashmiri garam masala
1 Tbsp ghee or butter
Sauce:
1 Tbsp ghee or butter
2 Tbsp finely chopped garlic
1 finely chopped onion
3 Tbsp tomato paste
1 1/2 Tbsp salt (or was it teasp??? just do it to taste)
1 Tbsp sugar
1 Tbsp fine shreds of ginger
1/2 cup of cream
1 teasp Kashmiri garam masala1/4 cup chopped fresh coriander
cut chicken into cubes. Toast saffron in dry pan for less than a minute. Turn onto a plate and crush with the back of a spoon. siddolve in a Tbsp of hot water. Combinewith remaining ingredients except ghee and rub over chicken. Set aside for a minimu of 1 hr. Scrapee off and reserve marinade. Fry chicken in 1 Tbsp of ghee until lightly browned. Remove from pan and set aside.
Sauce: In a heavy pan melt ghee or butter and cook garlic and onion until translucent. Add reserved marinade, tomato paste disolved in 1 cup of water, salt, sugar & ginger shreds. Cover. Simmer for 10 minutes. Stir in cream. Add chicken, cover and cook until tender. Serve sprinkled with coriander and Garam Masala.
Mmmm, I haven't made either of these in ages. will have to make at least one of them next week...
Sasa
:bump: for Liz :D
I seek out this thread often for the carbonara. The number of times I have made it you would think I would remember the ingredients :lol:
It's great to see this thread is still being useful....might have to think of a few new things to add...
Bear - you would not believe how often I check out this thread :) New additions would be great!!
:bump: :)
Haven't looked through all the pages to refresh myself with the contents, but anyone got some good stir-fry type sauces?
And I just noticed there are some Indian recipes in here, so if it's okay, I might copy them (with authors noted) into another thread I have started, requesting Indian recipes. :)
Sounds like a great idea :)
Just do quotes if you like...
Cool, I was going to do quotes. Thanks. :)
Why have I never seen this thread!!!????!!!!!