How to Make Butter Chicken

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Sorry Weight Watchers…sometimes you just gotta indulge.

Butter chicken is often made in a two-step process. Step 1 involves marinating and cooking
the chicken, similar to the way you would make Tandoori chicken. That’s exactly how I do it, and
our recipe for Tandoori Chicken can be found by clicking here. Step 2, which is the recipe below, involves making a creamy curry sauce and adding the cooked chicken to it.


Directions

Serves 4-5 people

  1. Put cashews in a blender or food processor and grind to a powder. Add a few teaspoons of water and puree to a fine paste. Reserve.
  2. Heat vegetable oil in a heavy-bottomed pan over medium to medium-high heat. Add the chopped onions and fry until they are golden.
  3. Add Cinammon stick, turmeric, chili powder, ground coriander and Garam Masala. Fry for 30 seconds.
  4. Add the GOG paste and fry for 2 minutes.
  5. Add butter and fry until it has melted.
  6. Add crushed tomatoes and fry for 4 minutes.
  7. Add 1 – 2 tbsp of the cashew paste (depending on how thick you want your curry sauce to be). Fry for another 2 minutes.
  8. Turn heat to medium low and add cream. Let simmer for 2 minutes and add Tandoori Chicken pieces.
  9. Stir well and simmer for another minute or until the chicken is heated through. Garnish with dried fenugreek and cilantro and serve over basmati rice or with an Indian flatbread, such as roti or naan and enjoy! In moderation!!
  10. Note 1: If you are not using salted butter or salted cashews, you may want a little bit of salt, say a 1/2 tsp, to the sauce.
    Note 2: All complaints regarding “that’s not how my mother makes it” can be sent to ThenEatYourMothers@ButterChicken.com

Ingredients

  • 1/4 cup salted butter
  • 2 cups of boneless Tandoori Chicken
  • 1 tbsp vegetable oil
  • 1 medium onion, diced
  • 1 tbsp GOG (Garlic-Onion-Ginger paste)
  • 2 tsp ground coriander
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 1/2 cinnamon stick
  • 1 tsp Garam Masala (or you can buy)
  • 15-20 salted cashew nuts – blended into a paste with a few teaspoons of water
  • 3-5 tbsp crushed canned tomatoes (depending on how red you like your butter chicken)
  • 1 cup cream (10, 15 or 18%)
  • 1/2 tsp dried fenugreek leaves (Kasoori Methi)
  • 5 springs of fresh coriander (stems and leaves)


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The Best Keema Recipe

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My 5 year old’s teacher asked her what her favorite food was, she said “keema.” The teacher’s response was “oh, I’m not sure what that is.” That’s because you havent LIVED lady! Use this recipe for beef, lamb, chicken, turkey or even soy meat – and let those kindergarten teachers know whats UP! Try this amazing keema recipe today!

Directions

  1. In a large pot, fry onions and chilies over a medium-high heat.
  2. Add all the dried spices and continue to fry for another few minutes.
  3. Add GOG (Ginger, Onion, Garlic Paste), fry for a few more minutes until all spices and aromatics become a spicy paste.
  4. Add the ground beef (or ground chicken). Fry over medium heat, covered for about 5 minutes. Uncover and let liquid evaporate.
  5. Add fresh lime juice and kasoori methi and mix well.
  6. Spoon into a plate and add all other garnishes.
  7. Serve with roti, naan or steamed basmati rice.


Ingredients

  • 1 tsp canola oil, and more for frying
  • ½ lb lean ground beef (or ground chicken)
  • ½ onion, minced
  • 2 to 3 green chillies or ½ jalapeno (to taste)
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp red chili powder
  • ½ tsp salt
  • ½ tsp paprika, optional
  • 1 tbsp of freshly grated ginger
  • 1 tbsp GOG (pureed garlic & ginger)

Garnish

    • Juice of ½ lime
    • ½ tsp fenugreek leaves (Kasoor Methi)
    • ¼ cup fresh coriander, chopped
    • 10 leaves of fresh mint
    • 1 stalk of green onion, minced
    • 1” knob of ginger, julienned


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Best Chana Masala Recipe

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Healthy. Tasty. Life-altering. This dish stands out as one of the best things to ever come out of the Punjab (Besides semi-pro wrestler Tiger Jeet Singh, of course).

Directions

Serves 4 as a main meal, with steamed rice or roti.

  1. Heat vegetable oil in a medium sized pot over medium-high heat. Add onions
    and fry until they are semi-browned.
  2. Add all the dried spices including the brown sugar and continue to fry for 1
    minute.
  3. Add GOG, half of your fresh ginger, curry leaves, tamarind paste and tomato
    paste. Fry for 1 minute.
  4. Add fresh tomatoes, turn heat down to medium and fry for 4 minutes or until
    tomatoes start to break down.
  5. Add minced green chilies, if thats how you roll (and you should roll that
    way), and the chick peas. Stir well, cover and turn heat down to medium-low.
  6. After 7 minutes, add 1/2 cup of water. Cover and continue to cook for
    another 7-8 minutes. Add lime juice and stir. Serve garnished with fresh
    cilantro and the remaining fresh ginger. Prepare to have your mind blown.

Ingredients

  • 1 can Chick Peas (540ml)
  • 2 tbsp vegetable oil
  • 1/2 medium onion, diced finely
  • 2 tsp ground coriander
  • 1 tsp Garam masala
  • 1 tsp turmeric
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp of brown sugar
  • 2 tsp GOG (Garlic Onion Ginger puree)
  • 10-12 curry leaves – optional
  • 3 slices of ginger, julienned
  • 1/2 tsp of tamarind paste
  • 1 1/2 tbsp of tomato paste
  • 1 medium tomato, diced
  • 2 green chilies, minced (or to taste)
  • juice of 1/2 lime
    fresh cilantro


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Best Homemade Vegetarian Lasagna Recipe

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This is one of the simplest lasagnas you can make – but make no mistake about it, ITS DELICIOUS. The secret behind the great flavour is in the homemade Tomato Sauce. Make your own, or find out how to make a delicious B.I.B. sauce right here: Tomato Sauce Recipe
Once you’ve got a great sauce you can add any ingredients you like to your lasagna: Ricotta cheese, Parmesan, Sweet Peppers, Zucchini, Mushrooms, etc.

Directions

Serves 4-6 people

  1. Pre-heat oven to 375 F
  2. Pour the olive oil in the bottom of a square or rectangular baking tray and rub it along the bottom and sides (this is so that the bulk of your delicious lasagna doesnt stay stuck to the sides of the pan. Have you ever tried to chew on the sides of a baking pan? Not easy. Not impossible….but not easy)
  3. Pour a few tablespoons of sauce in the pan and spread around the bottom of the pan. Line 3 or 4 (depending on the size of your tray) lasagna noodles along the bottom and top again with sauce.
  4. Line eggplant slices on top of noodles, sprinkle with salt and pepper and some grated cheese. Sprinkle with some chili peppers.
  5. Cover the eggplant layer with more noodles, sauce, spinach, salt, pepper and cheese and more chili peppers.
  6. Repeat until you’ve reached to top of the pan – ideally ending with noodles, covered with sauce and a generous sprinkling of cheese. (SEE VIDEO for the best explanation of this)
  7. Loosely cover with foil (so the cheese doesn stick to it!) and put into the oven’s middle rack. After 30 minutes, remove foil and continue to bake for 15-20 minutes or until cheese just starts to brown.
  8. Remove and DO NOT DIG IN!! Find some sense of discipline, for the love of God, and wait at least 20 minutes for the lasagna to set. Cut yourself a piece, top with a few tbsp of leftover tomato sauce and enjoy tremendously. Find it in your heart to share with others.

Ingredients

  • 1 tbsp Olive Oil
  • 4 cups of homemade tomato sauce
  • Boiled Lasagna Noodles (or the no-boil kind, if you prefer) – enough for at least 4 layers
  • 3 cups of grated Mozzarella cheese
  • 2 cups of grated strong Cheddar cheese
  • 1 large eggplant, thinly sliced
  • 4 cups spinach leaves
  • 1/2 cup of chili peppers in oil
  • Salt, to taste
  • Freshly cracked Pepper, to taste


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The Best Baingan Bharta Recipe

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‘A Bangin’ Baingan!’
A spicy scramble of eggplant and tomato that’ll bring your meals, sandwiches or appetizers to life! Follow this baingan bharta recipe, and I promise you, it will be the best you ever try! This is how to make Baingan Bharta!

Directions

  1. Preheat oven to 400 F. Cut three slits into both sides of eggplant and wrap tightly in foil. Roast for 45 minutes or until eggplant collapses and is cooked through. Alternatively, you can reluctantly microwave it, covered, for 15 min.
  2. Heat a pot or wok over medium-high and add vegetable oil. Add onions and brown them slightly.
  3. Add dry spices, GOG and Chilies.
  4. Add crushed tomatoes and turn heat to medium low. Let fry for 10-15 minutes, until mixture starts to dry.
  5. Once your eggplant has roasted let it cool down for 5 to 10 min. Remove all the flesh with a spoon, and discard the skin. Chop the flesh or quickly purée in three short bursts in your food processor.
  6. Add eggplant to spicy tomato mixture, mix well and add lime juice. Garnish with coriander, mint and ginger and serve!
  7. Note: you can leave off the ginger, let the mixture cool and use as a sandwich spread, a dip or a topping for canapés!

Ingredients

  • 1 large eggplant
  • 2 tbsp vegetable oil
  • 5 tbsp of crushed tomatoes
  • 1 medium onion, chopped
  • 1/4 jalapeño, minced
  • 3/4 tsp turmeric
  • 1/2 tsp cumin seeds
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1 tbsp GOG (ginger-garlic purée)
  • 4 stems of fresh coriander, with leaves – chopped
  • 6 mint leaves, chopped finely
  • 1/2 lime, juiced
  • 3 slivers (slices) of ginger, julienned


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