Salams all…hope all’s well and life is treating you well! I’ve had a few weeks of sickness (seriously this old age is killing me…although I still believe I’m #Forever21 😬) but insha’allah I’ll be ok and on the mend soon.  Seeing as I’ve had a weekend with having my feet up and being pampered (plus how many non stop episodes of Friends can one watch) I thought I’d quickly post this recipe for Kasuri Methi Chicken.  This is such a lovely quick dish, flavoursome and colorful! I like to make this on a Monday cos I usually have the Monday blues and cba doing anything! One of the main ingredients is Kasuri Methi (dried fenugreek leaves) which is readily available in most Asian grocery shops.

Here goes…Bismillah…

INGREDIENTS:

1 Chicken (cut into 8/12 pieces, cleaned and drained)

1 tsp ginger garlic paste

1/4 tsp turmeric

1 tsp Salt

1 and 1/2 tsp red chili powder

1 large or 2 small onions (sliced thinly)

1 tin of chopped tomatoes (fresh can also be used)

2 medium potatoes (peeled and large cubes)

3 TBS Tandoori Powder

2 TBS of Kasuri Methi (dry fenugreek)

2 tsp coriander/cumin powder

Chopped fresh coriander 

METHOD:

Marinate the chicken with the ginger garlic paste, red chilli powder, salt and turmeric..leave aside for around half and hour.

Meanwhile in a separate pot add some oil and cook onions until soft and slightly pink. Add the marinated chicken and cook on medium heat until the colour changes on the chicken.

Now add 3 tbs of Tandoori powder, 1 tin of chopped tomatoes (you can blend it if u want first) mix, cover with a lid and cook on medium heat, after a while stir again, check if oil has separated and add the cubed potatoes also add a bit of boiled kettle water to loosen the masala and so that the potatoes can cook…now add 2 tbsp of Kasuri Methi and 2 tsp of coriander/cumin powder and mix again and let this cook further. 

Check if potatoes are tender and also taste for salt and Chillies (add if needed) Garnish with fresh chopped coriander.

Serve with home made rotlis (chappatis) or tandoori naan.

Enjoy 😍

Marinate the chicken with the ginger garlic paste, red chilli powder, turmeric and salt

Mix the spices well and keep aside for around half an hour

In a separate add the oil and soften the onions (let them go slightly pink)

Add the marinated chicken 

Mix gently, cover with a lid and let the chicken cook until colour changes 

Now you can see the colour has changed 

Add the chopped tomatoes and the tandoori powder 

Mix well and cook further on low to medium heat until the oil starts to separate 

Add potatoes and let it cook further 

Now add the kasuri Methi and the coriander cumin powder, mix gently 

Cook further until the chicken and potatoes have cooked through 

Garnish with fresh chopped coriander 

Serve with fresh home made rotlis (rotis, chappatis)

Salams all my lovely fellow cooks…it’s been a while, I know I know…you will all have to be patient with me.  I have been cooking away but just finding time to actually blog has been difficult…I havent forgotten you all.  Today I’m posting a family fave, it may also be your fave 😬 Hubby dearest always mentions a butter chicken he had when he went India, he said he’s not had any like that any where. Mine may not be like Karims in Delhi but he does say it is one of the best he’s had so I guess I’m happy with that. Anyways here goes my dears….any questions pls feel free to ask.

INGREDIENTS:

1 chicken – cleaned and drained (cut into medium pieces-or if preferred u can use chicken fillet too)

2 small onions (chopped or sliced)

75g butter

2 tsp coriander & cumin powder

1 and half tsp chilli powder

2 tsp ginger and garlic paste

1 tsp garlic paste

1 and half tsp Salt (add more or less to taste)

3 tbs Natural yoghurt

2 tbs Tandoori Powder

3 tbs Tomato Puree/Paste

Half tin chopped tomatoes (blended)

1 small tub Double Cream (300ml)

Chopped fresh coriander

METHOD:

Marinate the chicken pieces in the coriander/cumin powder, red chilli powder, salt, ginger/garlic and garlic and the yoghurt and leave for about 20-30 minutes.

While Chicken is marinating  melt the butter in a medium pot and add the chopped/sliced onions and cook until the onion have softened.

Add the marinated chicken and cook covered on medium to low heat for around 10 minutes, then add the tinned tomatoes, tomato puree and tandoori powder and stir until well combined and cook on low heat for another 10 minutes

Pour in the fresh cream and stir and let this cook again for around 5 to 7 minutes, if the masala looks too thick add some boiled kettle water just to loosen the masala slightly.

Sprinkle some chopped coriander.

Enjoy 😘

 Place the chicken in a bowl and add the spices for the marinade

 Mix in the spice and ensure the chicken is well coated in all the spices and yoghurt
 While chicken is marinating soften the onions in butter
 Now add the marinated chicken to the pot with softened onions
 Mix well, cover and cook on medium heat

After around 10 minutes add the tandoori
powder, tomato puree and blended tinned tomatoes
 Mix well and cook again for around 10 minutes
 After cooking for around 10 minutes it’s ready to add the fresh cream
 Pour in the fresh cream and stir and cooks again for around 5 minutes on low heat
 Enjoy with some hot rotlis/rotis/chappatis and some spicy Mango pickle/achaar

Salams my fellow cooks, this includes my dear sisters and I’m hoping brothers too.  I pray you are all well 😊 I was planning on posting a recipe each week but you know that thing called Life? Well that was happening 😔 Anyways today’s recipe is definitely one of my faves. I’ve been using this recipe for over a decade and is one of my most popular ones which ive passed on to many friends and family who have always enjoyed feasting on it. It’s a fried chicken recipe but for a healthier version you can marinate the chicken overnight in the sauce ingredients and then either cook on the stove top or bake it in the oven.  Any questions please feel free to ask on here, Instagram or if you follow my personal account on Twitter.

INGREDIENTS:

Marinade

2 washed and clean chickens (cut into 8 pieces)

3 tspn Lemon juice

2 tspn malt vinegar

2 tspn coarse black pepper

1 and half tspn Salt

Sauce

6 tbsp oil

2 cups tomato ketchup

2 tspn coarse black pepper

1 and half tspn chilli powder 

1 and half tspn chilli flakes 

1 tspn Salt 

Batter

1 medium egg (whisked)

1 cup Cornflour

METHOD:

Marinating 

Place the chicken, lemon juice, vinegar, black pepper and salt into a medium sized bowl and mix well.  Cover with cling film and allow to marinate in the fridge for a minimum of 1 hour.

Sauce

Heat the oil in a saucepan, add the tomato ketchup, black pepper, chilli powder, chilli flakes and salt.  Bring to the boil and allow to simmer on low heat, occasionally stirring.

Batter

Add the egg and cornflour to the pre-marinated chicken and mix well.

Deep fry the Chicken until golden brown and Cooked on the inside.  Coat the chicken in the sauce.

Serve with chips and/or salad.

Enjoy 😊

  The Marinated chicken after adding the batter ingredients of egg and cornflour

  The chicken being deep fried until golden

The chicken is now fried until lovely and golden and the batter is crispy, drain on some kitchen towel

The beautiful gazebo sauce is ready, coat the chicken piece by piece generously in the sauce

 Grab a plate and go tuck in!!