Butter Chicken & Steamed Garlic Rice

What a nice cooling weather to enjoy a comforting meal at home! 

This butter chicken is absolutely delicious!! Creamy, tangy with hint of spice. 100% kids friendly, at least for my kids. They polished off their plate of serving and my boy exclaimed : 'very nice!...very nice!...' ^0^

Butter Chicken
Ingredient

• 500gm boneless & skinless chicken thigh, cut into chunks
• 1 sprig coriander leaves
• 50gm butter
• 100ml cooking cream 
• 1 tsp tomato ketchup

Marinade

• 1 tsp ginger garlic paste
• 1/2 tsp chilli powder
• 1/2 tbsp coriander powder
• 1 tsp salt

Sauce

• 2 tbsp oil
• 1 medium onion, sliced
• 400gm tomato, sliced
• 1 green chilli, sliced
• 6 pcs cashew nuts
• 1 tsp ginger garlic paste
• 1/2 tsp chilli powder
• 1 tsp cumin seeds
• 1/2 tbsp coriander powder
• 2 tsp dried fenugreek leaves, Kasuri Methi
• 1/3 cup water
• 2 tsp sugar
• salt to taste

Method

1. Combine the chicken pieces with marinade for at least 30mins.
2. Heat oil in a pan. Add in chicken and pan fry for 10 mins until brown and fragrant. Remove chicken from pan and set aside.
3. Using the same pan, add in onion, ginger garlic paste and cumin seeds. Fry till fragrant.
4. Add in coriander powder, fenugreek leaves, green chilli and tomatoes. Stir well to combine. Add in some water and cover with a lid. Cook for 10mins till tomatoes are softened.
5. Turn off heat and cool down the mixture slightly. Blend the mixture till smooth.
6. In a clean pan, melt the butter and pour in tomato puree mixture. Bring the sauce to a simmer.
7. Add in salt and sugar to taste. Add in tomato ketchup and cream. Stir in chicken pieces and simmer for another 10 mins. 

Recipe ref : melspantrykitchen.blogspot.sg

Steamed Garlic Rice

Ingredient

• 2 cups Basmati rice
• 4 cups water
• 4 cloves garlic, finely chopped
• 1/4 grated carrots
• 1 tsp salt
• 1 tbsp butter
• 1/2 tsp turmeric powder

Method

1. Wash rice thoroughly.
2. Place all ingredients in a preheated steamer and steam for 30 mins.
3. Fluff up the rice before serving.

Recipe ref : wendyinkk

Mango Lassi

Mangoes season is here again?! Recently saw lots of cheap and nice mangoes everywhere so therefore it is  a good chance to grab some to make some sweet desserts :) 

Recipe source : Indian Khana
Ingredient

• 2 cups natural thick yogurt, chilled
• 2 cups chopped mango, chilled
• 2 tbsp sugar
• 1/2 tsp fresh grounded cardamon
• for garnishing : chopped pistachio, saffron & mint leaves

Method

1. Place mango and sugar in a blender and puree.
2. Add in yogurt and grounded cardamon and blended till smooth.
3. Pour in serving glass or chill.

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

Saffron Rice with Spiced Chicken Skewer

Adding saffron really gives a sweet flavour to this rice dish! On the 2nd attempt I omitted the saffron (hehehe the spice is too expensive to use it often) and replaced with a little turmeric powder. Though by adding turmeric powder will also gives a golden yellow hue to the rice, it just lack the unique flavour.

Small quantity of saffron I've on hand, approx 5gm which I am able to use it for 3-4 dishes?

I love cooking basmatic rice in Happy Call Pan! 

Recipe source : theshiksa.com
Ingredient (6 servings)

• 2 cups basmati rice
• 2 pinches saffron threads
• 1 tbsp olive oil
• 1 small onion, chopped
• 3.5 cups chicken stock
• 1 tsp salt

Method

1. Rinse basmati rice thoroughly and soak in water for 30 mins. Drain well.
2. Soak saffron in 1/4 cup hot water for 5 mins.
3. Heat olive oil in a pan, sauté onion for 10mins until slightly caramelized and fragrant.
4. Add drained rice and stir fry for one minute. Pour saffron liquid evenly over the grains and mix well.
5. Add stock and salt and bring to boil. Cover lid and simmer over low heat for 15-20 mins, or until all the stock is absorbed and the rice is tender.
6. Rest rice in pan for 10mins before fluffing it up and serve.

Spiced Chicken Skewers
Ingredient (20 skewers)

• 600gm boneless chicken thighs, cut into 3cm cubes
• 2 tbsp olive oil
• 1 tsp fennel seeds, crushed
• 1/2 tsp ground cumin
• 1 tsp paprika
• 1 garlic clove, crushed
• 2 tsp pomegranate molasses
• 1 tsp salt
• 3/4 tsp black pepper
• 20 wooden skewers, soaked in water prior to threading

Method

1. Combine chicken cubes, 1 tbsp oil, spices and seasoning and toss well. Marinate for at least 30mins or overnight.
2. Thread about 3 chicken pieces onto each skewers. Heat 1 tbsp oil in a frying pan. Sear the skewers 3-4 mins each (in batches) till golden brown and lightly crisp. 

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

Vegan Indian Pilaf

This is another pilaf dish we enjoyed a lot! Yes the kids loved this vegetarian rice dish too with their favourite broccoli and cauliflower inside the rice :) A lovely and light vegetarian Indian pilaf if you do not want anything too heavy on a particular day.

Recipe source : www.veggieful.com

Ingredient

• 1 tbsp olive oil
• 1 onion, finely dinced
• 1 clove garlic, minced
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 tbsp korma paste (I've used my balanced tikka masala paste)
• 1.5 cups basmati rice, rinsed and soaked
• 1/2 tsp chilli powder
• 300gm green peas
• 1/4 cup sultanas
• rind of one lime
• 3 cups vegetable stock
• 2 spring onions, finely sliced
• salt & pepper to taste
• chopped coriander leaves for garnishing

Method

1. In a hot pan, add the oil and sauté the onion for 5 mins until it is softened. Add garlic and sauté for another min until slightly brown.
2. Add cauliflower, broccoli, korma paste and rice. Stir the mixture until the korma paste has melted and coated with all the ingredients in the pan.
3. Add in chilli, peas, raisins, lime rind and the stock. Stir evenly and bring to boil.
4. Cover pan and simmer on low heat for 20mins until all the stock has been absorbed and the rice is tender.
5. Stir in spring onion and season with salt and pepper. Cover and cook for a another 1 min. Turn off heat. Rest pilaf for about 15 mins.
6. Fluff up the mixture and serve with lime wedges, coriander leaves and mango chutney if desired.

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

Peas Pilaf with Mango Chutney Chicken

I love cooking and eating basmati rice 'cos of its special nutty aroma. When cooking basmati rice  much more liquid is required compare to cooking jasmine rice, but it won't turn out sticky with broken grains unlike the latter. Sometimes I also substitute  normal jasmine rice with cooked plain basmati rice to make oriental fried rice for a taste of different texture. Pilaf is usually simmered in flavoured broth and some spices, but I've omit the spices altogether, adding only lots of onion and spring onion which attributes a delicate herby flavoured to the grains. I find it taste good on its own even without any sides :D But no harm adding a piece of tantalising baked mango chutney chicken at the side :D

Recipe source : daringgourmet.com

Ingredient

• 4 chicken drumstick, skinned
• juice of 1/2 lemon
• 3 tbsp mango chutney
• 1 tsp curry powder
• 1 tbsp dijon mustard
• 2 tbsp unsalted butter, softened
• 1 tbsp white wine
• 1/2 tsp salt
• 1/4 tsp dried thyme
• 1/4 tsp black pepper

Method

1. Score the chicken by cutting 3 diagonal lines into each piece of the chicken. 
2. Combine all seasoning together to form a paste.
3. Place the chicken drumstick in a ziplog bag. Pour in the marinade. Seal the bag and shake the bag to coat the chicken evenly with the marination. Chill overnight.
4. Next day, bring the chicken to room temperature. Preheat oven to 180 deg cel. Bake for 25-30mins until the chicken are cooked through and golden brown.
5. Serve immediately with basmati rice  and top with more mango chutney at the sides.

Simple Peas Pilaf by HCP
Ingredient

• 1 cup basmati rice, rinsed thoroughly and soak for 30mins
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup frozen green peas
• 1 3/4 cup hot water or stock
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped spring onions

Method

1. Heat olive oil in Happy Call Pan (HCP). Add in onion and garlic and stir fry till fragrant and onion is softened.
2. Add in basmati rice and stir fry for 1 min. Add in peas and water and seasoning. Bring to boil.
3. Cover HCP and lock the lid. Lower heat and simmer for 15-20mins until the water has almost evaporated.
4. Open lid and stir in chopped spring onions.
5. Lock lid and simmer for another 1 min. Turn off heat and rest the pilaf for a while. Fluff up before serving.

Green Mango Chutney

This is my first attempt on cooking a chutney! There are loads of ways to cook this mango chutney incorporating various spices and herbs. I just try out a simple straight forward recipe using the simplest ingredients hehehe....But the flavour of this green mango chutney is very flavourful despite simple spices are used :D 

Chopped up the mangoes and onions, add in all the spices, sugar and vinegar and cook till thick and pulpy

Recipe source : 'Homemade Jams & Preserves' by The Family Circles

Ingredient

• 1 kg firm green mangoes, wgt before peeling
• 1 medium onion, finely chopped
• 70ml distilled white vinegar
• 50gm soft brown sugar
• 75gm castor sugar
• 1 tsp ground ginger
• 1 tsp garam marsala

Method

1. Remove the peel from the mangoes. Cut the cheeks from the rounded side of each mango and the small amount of flesh around the sides of the seed. Chop the flesh into 1cm pieces and place in a heavy based pan.
2. Add the remaining ingredients and 1/2 tsp salt to the pan. Stir over medium heat for 5 mins until all the sugar has dissolved.
3. Bring to boil, then reduce the heat and simmer for 40mins or until the mixture is very thick and pulpy. Stir often during cooking to prevent the chutney from sticking and burning on the bottom, especially towards the end of the cooking time.
4. Spoon immediately into clean, warm jars and seal. Turn the jars upside down for 2 mins, then invert and leave to cool.  Leave for 1 month before opening to allow the flavours to develop. Refrigerate after opening.

Besides eating the chutney along with simple pilaf, it can be used as a marination for meat. Below is a dish I cooked with the chutney : Mango Chutney Baked Chicken with Peas Pilaf

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

I am linking this post to Cook-Your-Books #12 hosted by Joyce of Kitchen Flavours

Prawn Masala Curry

Pardon me for another curry dish post as I'm really into curry mood hehehe....This is another straight forward curry dish, less than 30mins an awesome flavourful prawn masala curry is ready to serve on the table!  If you do noticed that the recent Indian curry dishes I've attempted do not contained any coconut milk, so it is really easy on our waistline! 

Recipe source : Good Food Magazine Jun 2011
Ingredient

• 1 tbsp butter
• 1 large red onion, sliced
• 1 tsp ground turmeric
• 2 tbsp garam marsala
• 1 tsp chilli powder
• 2 large tomatoes, chopped
• 500gm fresh medium prawns, wgt before peeled and deveined
• 2 tsp lime juice
• salt to taste

Method

1. Heat butter and fry onions till soft and fragrant but not brown.
2. Mix turmeric, garam marsala and chilli powder with 3 tbsp water to form a paste.  Add to the onions and fry, stirring constantly, for 3mins, till fragrant.
3. Stir in tomatoes and cook till soft and thick. Add 250ml water and simmer, uncovered, for 10mins.
4. Add in prawns, lime juice and 1/2 tsp salt and simmer till prawns are cooked and tender. Serve immediately with rice.

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

I am linking this post to Cook-Your-Books #12 hosted by Joyce of Kitchen Flavours

Chicken Tikka Masala

Discover this recipe from a magazine so I'm not sure of its authenticity as I've actually never tasted chicken tikka masala before :D  Instead of using store bought malasa paste, Ive opted to homemade as I've all the spices readily on hand. Really easy and straight forward recipe and I can't help scooping more rice to go along the tangy and flavourful gravy :D Surprisingly both of my kiddos enjoyed this masala dish! Usually my boy will reject chicken breast meat, but this time round his the one whom finished most of the meat and gravy :D

Ingredients for homemade tikka masala paste : red chilli, cardamon, garlic, ginger, ground cumin, ground coriander, garam masala, turmeric powder, paprika

Recipe source : Good Food Magazine Oct 2010
Ingredient

• 2 tbsp corn oil
• 1 tbsp butter
• 2 onions, roughly chopped
• 3 tbsp tikka masala curry paste (recipe as per below)
• 1 red peppers, cut into chunks
• 4 boneless skinless chicken breasts, cut into 2 cm cubes
• 400gm chopped tomatoes, canned
• 2 tbsp tomato puree
• 2 tbsp mango chutney
• 80ml whipping cream
• 80ml natural yogurt
• coriander leaves, for garnish

Method

1. Heat oil and butter in a medium casserole, add onions and pinch of salt. Cook for 15 mins until soft and golden. 
2. Add masala paste and red pepper and fry for another 5 mins.
3. Add the chicken and stir well to coat in the paste. Cook for 2 mins, then add in tomatoes, puree and 100ml water. Cover with a lid and simmer for 15 mins, stirring occasionally until the chicken is cooked through.
4. Remove the lid, stir through the mango chutney, cream and yogurt. Cook for another 1 min. Remove from fire. Garnish with coriander and serve with basmati rice or naan bread.

Recipe for Tikka Masala Curry Paste

• 1 whole bulb garlic, peeled
• 1 large knob fresh ginger
• 2 red chilli, deseeded
• 4 tsp ground cumin
• 4 tsp ground coriander
• 2 tsp turmeric
• 2 tsp paprika
• 2 tsp garam masala
• seeds from 8 cardamom pods
• corn oil

Method : Blend all ingredients in a small food processor. Add in about 2 tbsp corn oil to bring the paste together. Use as required or store in fridge for up to 1 week.

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

I am linking this post to Cook-Your-Books #12 hosted by Joyce of Kitchen Flavours

Chicken Korma

The word 'Korma' basically means braising. It usually has a blend of spices like ground cumin and coriander and cook with yogurt instead of coconut milk. The curry is full of spice flavours with creamy and thick gravy, goes well with a plate of basmati rice but I love to serve it with some homemade Naan bread! 

Recipe source : rasamalaysia.com
Ingredient

• 1 medium chicken, cut into pieces
• 2.5 tbsp butter
• 1 tsp cumin seeds
• 2" cinnamon stick
• 2 cardamons
• 2 cloves
• 2 bay leaves
• 4 black peppercorns, lightly crushed
• 1/2 tbsp minced ginger
• 1/2 tbsp minced garlic

Marinade :

• 1 tsp salt
• 1.5 tsp garam marsala
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1.5 tbsp paprika
• 1.5 cup plain thick yogurt
• 2/3 cup fried shallots, lightly crushed

Method

1. Marinate chicken with marinade ingredients for at least 1 hour or overnight in fridge.
2. Heat up Happy Call Pan (or use a casserole with lid) with the butter, stir fry the all the spices, ginger and garlic until fragrant. Toss in marinated chicken and continue to stir-fry for 10mins.
3. Turn down heat to medium-low, lock the pan and cook for 30mins, or until the oil slightly separates.
4. Add salt to taste and add some water if the dish appears to be too dry. Dish out and serve with basmati rice or Naan bread.

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

Homemade Garlic Naan

Eversince the kids come into our lives, we never dine in an Indian restaurant. With them tagging along we always look for more kids friendly food for them whenever dining outside. The one which I used to patronise with my boyfriend, now then my hubby ^0^ was Muthu's Curry at Little India! That was many many years ago, gosh how I missed that place, especially their  Naan bread! Actually is me whom more keen in Indian cuisine, my hubby will always frown whenever I serve certain Indian inspired dish in front of him. Hahaha dislike or not he still have to eat/taste or else no other food will  be available ^0^"""

The making of the Naan bread is rather easy and fast, though is a little sticky to handle but overall is quite manageable. Only one step proofing is required and thereafter it can proceed to cooking.

Baking the rolled out Naan bread in Happy Call Pan! So happy to see the bubbles appearing on the surface of bread! Look wise it has passed, how about the taste? Though lack of charcoal flavour as they are cooked over the stove instead by charcoal grilling in a tandoor, the texture is soft and slightly chewy. It still taste very good especially when the bread is still warm, great for wiping up all the curry gravy on the plate :D

Recipe source : www.halfbakedharvest.com
Ingredient (4 naans)

• 125gm plain flour
• 125gm wholewheat flour
• 3/4 tsp baking powder
• 1/2 tbsp sugar
• 1 tbsp hot water
• 1/2 tsp instant yeast
• 90 ml warm milk
• 125 ml greek yogurt
• 3 cloves garlic, finely chopped
• melted butter
• salt, freshly chopped coriander and minced garlic for topping

Method

1. Dissolve sugar in hot water. Add in yeast and stir until yeast is well dissolved. Let it sit for 10mins until the mixture begins to froth and rise.
2. Add flour, baking powder into a mixing bowl. Make a well in the centre.
3. Add in yogurt, warm milk (do not add all) and yeast mixture. Mix the flour with the wet ingredients with a wooden spatula. When the dough is about to come together, use your hands to finish mixing. Knead about 8 mins the dough is soft and smooth. Slowly add in balanced milk if dough is too dry. Add in minced garlic and knead well to combine. Cover the bowl with a damp cloth and proof in a warm place for 1 hour until double in bulk.
4. Punch down dough and knead lightly. Divide into 4 equal portions. Roll out each dough into an long oval shape, about 6"-8". Repeat this method with the rest of the dough.
5. Warm Happy Call Pan (close the lid) or a cast iron skillet over medium high heat. Brush both sides of the naan with melted butter and lightly press chopped coriander and garlic on one side of the naan. Sprinkle some salt over.
6. Place the naan on the hot pan, cover the lid and bake for 1-2 min over medium high heat. DO NOT LOWER THE FLAME. Open lid slightly and you will see bubbles starting to form on the surface. 
7. Flip and cook for another 1-2 mins on the other side, until large toasted spots appear on the underside. Remove the cooked naan and place in a tea towel lined dish, cover lightly to keep warm. Repeat with the 3 remaining naan with step (6).
8. Serve warm naan immediately with Chicken Korma. 

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier