Butter Chicken

 

Butter Chicken - from Cafe Delites

Butter Chicken is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!

Prep Time15minutes mins

Cook Time30minutes mins

Total Time45minutes mins

Course: Dinner

Cuisine: Indian

Keyword: butter chicken

 

Servings: 5 - 6 people

Calories: 580kcal

 

Author: Karina

Ingredients

For the chicken marinade:

• 28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon minced ginger (or finely grated)
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder
• 1 teaspoon of salt

For the sauce:

• 2 tablespoons olive oil
• 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
• 1 large onion, sliced or chopped
• 1 1/2 tablespoons garlic, minced
• 1 tablespoon ginger, minced or finely grated
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground coriander
• 14 oz (400 g) crushed tomatoes
• 1 teaspoon red chili powder (adjust to your taste preference)
• 1 1/4 teaspoons salt (or to taste)
• 1 cup of heavy or thickened cream (or evaporated milk to save calories)
• 1 tablespoon sugar
• 1/2 teaspoon kasoori methi (or dried fenugreek leaves)

Instructions

• In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
• Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
• Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
• Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
• Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
• Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
• Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
• Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

Notes

OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water.

Nutrition

Calories: 580kcal | Carbohydrates: 17g | Protein: 36g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 250mg | Sodium: 1601mg | Potassium: 973mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1895IU | Vitamin C: 19.5mg | Calcium: 171mg | Iron: 4.1mg

Chocolate chip muffins

 

Chocolate chip muffins - from BBC Good Food

Ingredients

• 250g self-raising flour
• 1 tsp bicarbonate of soda
• 150g chocolate chips, milk, white, dark or a mix of all three
• 100g golden caster sugar
• 2 eggs, lightly beaten
• 150ml natural yogurt
• 100g unsalted butter, melted

Method

• STEP 1

  Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Add the beaten eggs, yogurt and butter, and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough.
• STEP 2

  Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool – or eat slightly warm. Will keep for three days in an airtight container.

 

Brilliant breakfast waffles

by Jamie Oliver 

Ingredients

• 150 g self-raising flour 
• 1 teaspoon baking powder 
• 1 teaspoon sugar 
• 1 large free-range egg 
• 240 ml semi-skimmed milk 
• 1 orange , optional 
• vanilla extract , optional

Method

1. Mix all the dry ingredients together in a large bowl. Gradually beat in the egg, then add the milk slowly, whisking well to get as smooth a batter as possible. 
2. If you’re making sweet waffles, grate in the orange zest and add a few drops of vanilla extract. 
3. Get your waffle machine ready. Once it’s hot, ladle in the batter mixture and seal, following the machine instructions until your waffles are cooked.
4. Serve with whatever takes your fancy! Let the kids invent their own, or see some of our favourite ideas below for inspiration.

* Julie's note: We need to do at least a batch and a half, likely 2 batches. 

Homemade Buttermilk Scones

 

Homemade Buttermilk Scones

as seen on Tales From the Kitchen Shed

Equipment

• Mixing Bowl
• Pastry / Cookie Cutter
• Pastry brush
• Baking sheet

Ingredients

Scone Dough

• 450 grams self raising flour or plain flour / all purpose flour plus 2 tsp baking powder
• 1 tsp baking powder
• ½ tsp bicarbonate of soda / baking soda
• A pinch salt
• 175 grams butter diced and at room temperature
• 4 tbsp caster sugar
• 150 ml buttermilk – plus a little extra when mixing can be substituted with half milk and half yoghurt
• 1 large egg beaten
• milk or egg wash
• 100 grams sultanas (optional)

Instructions

• Preheat your oven to 425°F / 220°C / 200°C Fan / Gas Mark 7
• Sift the flour, bicarb and salt into a large mixing bowl.
• Using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs.
• Add sugar and stir with a spatula.
• Add sultanas if using and stir again.
• Form a well in the centre of the mix with your spatula.
• In a small bowl beat the egg and buttermilk (or yoghurt and milk) and pour into the centre of your scone mixture.
• Quickly pull the mix together – I tend to start mixing with the spatula and then go in with my hands to form the mixture into a ball.
• The scone dough should be slightly sticky and soft. Add a little extra buttermilk if you find the dough a little dry. 
• Keep mixing to the absolute minimum.
• Turn your dough onto a floured board.
• Pat out your dough gently, maintaining a thick dough of 3 cm (1 ⅓ inch)
• Cut out your scones using a circular pastry/cookie cutter. Push down your cutter quickly using the palm of your hand and don’t twist the cutter.
• For large scones use a 70 mm (2 ¾ ins) cutter or 58 mm (2 ¼ ins) for smaller scones.
• Bring the trimmings back together and cut the rest of your scones. Don’t over work or you will end up with tough scones.
• Place your scones onto a greased baking tray.
• Brush the tops of your scones with milk or egg wash.
• Bake in the oven for 15 minutes (large) or 12 minutes (standard) until golden brown.
• Cool on a wire rack.
• Serve with jam and cream or butter.