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*edit* it appears they may have been a problem with the facebook page but this should now be fixed

That’s right, Facebook. I finally got around to creating a page for you to ‘like‘ so its even easier to know when a new post is up. You’ll also see more photos and recipes exclusive to the Facebook page so be sure to check it out and like the page 🙂 As with the blog I will do my best to make sure its kept up to date and that there is plenty of entertaining posts to read! Likewise if you have any questions, or if you have a recipe you’d like me to try please feel free to share it.

Now I couldn’t do a post without sharing a recipe could I? that just wouldn’t be proper! for one there wouldn’t be any pretty pictures to look at and two well it is a food blog after all! So recently my girlfriend and I have had the unfortunate pleasure of moving house and normally it wouldn’t be too bad.. but when you add in 2 flights of stairs and a 50 minute drive between houses it becomes an experience you’d rather not repeat… But now when we finally settled in and my day off came I was excited about one thing.. making dinner! Indian food is my of my favourite cuisine’s to eat and the best Butter Chicken I have manage to find so far is from Bollywood in Inaloo. If you haven’t been there i suggest you give it a try.. and if you have and think there is better Butter Chicken in Perth then PLEASE let me know 🙂

There are so many different recipes out there for Butter Chicken and its always hard deciding which one to try. But here is how I made mine.

Butter Chicken

 What you will need.

2 nice ripe tomato’s
2 tbls oil or butter
1 tbls of ginger and garlic paste
50g cashew-nuts
kashmiri chilli powder.. depending how hot you want it
2 tbls chicken marsla
2 tbls cumin Powder
Salt to taste
50g thickened cream
1 tbls kasturi methi (dried fenugreek leaves)
2 tbls honey (or sugar)
roasted tandoori chicken cut into cubes (I used one breast marinated in tandoori paste (1tbls) and greek yoghurt (2 tbls) browned and roasted for about 20 minutes or until cooked (depends on the size of the breast)

Now What?

Boil the cashew’s for 20 minutes after 15 minutes add tomatoes. Drain and allow to cool slightly before blending to a puree, pass through a sieve into a bowl and set aside.
Heat oil/butter with the ginger garlic paste, let brown 2-3min
Add chili powder, cumin and chicken marsla and mix well.
Add puree and cook for 10 minutes. Add salt to taste.
Add cream, chicken, kastoori methi and honey. mix for 5-10 minutes until chicken is heated through.
Serve and enjoy

Until next time keep cooking and have some fun! 🙂

 

*edit* it appears they may have been a problem with the facebook page but this should now be fixed

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