Tuesday, 31 December 2013

CHAPMAN Drink

Toast into the New Year with homemade delicious CHAPMAN...It is super fast and don't require much...Happy New Year my wonderful readers...Love you all

Ingredients
  • grenadine
  • orange and pineapple juice
  • mirinda
  • 7up
  • bitter lemon
  • ice
  • cucumber to use as garnish (optional)
NOTE: If you want alcohol in it all you need to do is add rum when mixing it.

Sunday, 29 December 2013

Pork with Peas and Carrots Gravy

This is a Danish recipe called Karbonader med stuvede ærter og gulerødder. It is basically a dish made using minced pork and a gravy made out of canned carrots and peas, you would be using the liquid from the can so there is no alternative, it must be in a can.
This recipe is soooooooooo fast and easy to prepare. This would be great when you come back home from work and want to make something fast or just want a comfort food, i bet the children would love them too...Wink

Ingredients
  • pork minced
  • potato
  • carrot and peas in can
  • flour
  • butter
  • bread crumbs
  • eggs
  • salt
  • black pepper

Spaghetti Bolognese

This is one of my favorite Italian meals. I make it a lot and always modify it every time by trying out new ingredients if it will come out better or not. This was my best, it taste so deliciousssssssssss. You can make it in large quantity and put in the fridge with the spaghetti, it will taste even better when you warm it up because the spaghetti would have sucked in all the yummy sauce...Wink

Ingredients
  • minced meat
  • plum can tomatoes
  • tomatoes paste
  • fresh tomatoes diced
  • onions diced
  • mushroom chopped (optional)
  • paprika
  • salt
  • black pepper
  • cayenne pepper
  • Italian spices
  • garlic

Dal Makhani

We would be making one of Indian's greatest recipes. The first day i had it in an Indian restaurant i remember saying it tasted like rice and beans...lol...little did i know that indeed it is rice and beans because it is made with Black Lentil (tiny small beans) and kidney beans which makes the dish high in protein so it is very good for your body and highly nutritious apart from the cream and butter that may add some calories but you can control the amount you put in it or you may decide to spoil yourself...wink

Ingredients
  • urad daal (black lentils)
  • red kidney beans (rajma)
  • tomatoes blended
  • tomatoes puree
  • cream
  • butter
  • cumin seeds
  • fenugreek seeds
  • salt
  • chili pepper
  • green chill chopped

Bruschetta

Opened my fridge and saw left over of the bread i made few days ago and i felt bad it would be such a waste to throw it away and then came a recipe to save the day!!! Bruschetta is so perfect for left old breads. It is an Italian recipe and is usually a starter...well so they say but i ate it as a meal because after eating it i had no space in my tubby for any other meal. It is super fast, unbelievably easy and you don't even need a lot of ingredients to make this super easy yummy bread delicacy and i bet you will end up making it almost every day...Wink

Ingredients
  • bread/baguette cut diagonally
  • tomatoes diced
  • onions diced
  • Italian seasoning
  • salt
  • black pepper
  • garlic minced
  • parmesan cheese grated

Virgin Pina Colada

I remembered very well the first day i had a taste of virgin pina colada, i couldn't stop sipping until there was nothing left in the glass and i made sure any of my friend that went to that particular bar tried it and they always loved it like me.
Decided to make it myself at home, this recipe is for virgins like me...lol... but if you are not a virgin all you have to do is add rum or bacardi to the recipe and then it would become Pina Colada. It is very easy to make and doesn't need a lot.., the more cream the creamier it will get..Lets go make it...wink

Ingredients
  • pineapple juice
  • coconut milk
  • cream
  • brown sugar
  • ice cube
  • pineapple slice. wedge to garnish (optional)

Homemade Bread

It is super easy to make bread at home, guess most of you didn't know that, you can decide what to put in it and also control whatever goes into it, it is perfect to eat fresh out of the oven bread at home with just butter, coffee or tea although it is not advisable to start it when you are hungry because you may not be patience enough...Its cool to brag about the fact that you can make your own bread though...Wink

Ingredients
  • flour
  • yeast
  • salt
  • warm water
  • butter
  • eggs
  • little oil
  • honey or sugar (optional)

Shepherd's Pie

Shepherd's Pie is an American dish with meat base and mashed potato topping. It is a pretty straight forward meal and even if you mess it up which i bet you wouldn't it will still be very delicioussssssssssss...Wink

Ingredients
  • minced meat
  • potatoes
  • carrots chopped
  • beef stock
  • flour
  • tomatoes paste
  • onions chopped
  • butter
  • frozen peas
  • worcestershire sauce
  • black pepper

Creamy Tri-Colour Pasta

I always notice this beautiful pasta at the supermarket whenever i go shopping and i decided to but it and make something yummy other than salad out of it and that i sure did...Wink

Ingredients

  • tri-colour pasta
  • carrots diced
  • red bell pepper diced
  • yellow bell pepper diced
  • green pepper diced
  • onions diced
  • garlic
  • mushroom diced
  • cream
  • parmesan cheese
  • worcestershire sauce
  • cayenne pepper
  • meat stock
  • olive oil
  • butter
  • salt
  • italian spices
  • tomatoes paste


Lets Cook
1. Boil the pasta when cooked drain and set aside.
2. Heat a pan with olive oil and butter. When hot add the onion and garlic. Add the mushroom, carrots, yellow, green and red pepper. Stir for about 3 minutes.
3. Add the worcestershire sauce, cayenne pepper, tomatoes about 2 TBS and salt. Pour in the meat stock and italian spices. Stir for another 3 minutes, taste and adjust seasoning.
4. Pour in the cream and parmesan cheese. Add the pasta and stir until cheese has melted.
5. Serve immediately and enjoy...Cheers

Creamy Tri-Colour Pasta


Baked Potato and Egg Breakfast

We would be making a very delicious breakfast today, it is pretty simple and straight forward, not much ingredients and would sure be a delightful breakfast to whoever eats it...Wink

Ingredients
potatoes
eggs
cheddar cheese grated
salt
pepper
milk
worcestershire sauce
green pepper diced
tomatoes diced
onions diced
butter

Lets Cook
1. Dice the potatoes to bite sizes. Add salt and pepper.
2. Melt butter in a pan. Carefully add the potatoes when it is hot. Keep turing to the different sides and make sure it doesn't get burnt. Move to an ovenproof dish.
3. Preheat oven to 170c.
4. Break the eggs in a bowl, add milk, salt, pepper, worcestershire sauce, onions, green pepper, tomatoes and some of the cheese. Whisk well.
5. Pour over the potatoes. Spread the cheese on top and put in the oven uncovered.
6. Bake for 40 - 60 minutes or until a toothpick inserted comes out dry.
7. It is ready to eat. Serve with toast or eat just as it is...Enjoy

Baked Potato and Egg Breakfast
 Baked Potato and Egg Breakfast 

Breakfast Hash

I found this recipe while searching for a fast delicious breakfast, even though it still had eggs in it, without the eggs the hash is still a complete meal and the good thing about it is that you can put whatever you feel like, corned beef, sausages, minced meat, and also left over vegetables in your fridge...It felt like a perfect classic breakfast but i must warn you it is heavy...Wink

Ingredients

  • potatoes chopped into tiny cube 
  • minced meat
  • butter
  • onions chopped
  • garlic minced
  • tomatoes diced int small pieces
  • green pepper diced into small pieces
  • red pepper diced into small pieces
  • yellow pepper diced into small pieces
  • frozen vegetables
  • rosemary
  • thyme
  • sausages chopped
  • vegetable oil
  • cayenne pepper
  • salt
  • black pepper

Lets Cook
1. Boil the potatoes until there are fork tender but not too soft. Take out of heat. Drain and set aside.
2. Put a pan on heat. Add butter and little oil.
3. Stir in the onions and garlic. Stir for about a minute. Add the minced beef or any meat you are using and stir till it is cooked. Add all the vegetables and sausages. Add salt, black pepper, cayenne pepper, rosemary, thyme and all the herbs you are using.
4. Pour in the potatoes. Keep stirring for about 10 minutes and turn off the heat.
5. Fry your eggs and your breakfast is ready. You can serve with toast but i feel it is already heavy...it will stuff you up fast...Enjoy

Breakfast Hash


Vegetable Stir-Fry

Made an Asian inspired fried rice and wanted a sauce to go with it, had a lot of vegetables in the fridge and so decided to make a vegetable stir-fry.
You can use as many vegetables you want, peanut oil would be perfect for it but didn't have so i used sesame and soya oil. This is a really good, healthy and nutritious meal...You should try it out...Wink

Ingredients

  • cabbage cut into big pieces
  • carrots cut into big pieces
  • green pepper cut into big pieces
  • mushroom roughly chopped
  • cayenne pepper
  • runner beans chopped
  • spring onions chopped
  • onions chopped
  • soy sauce
  • cornstarch
  • sugar
  • ginger
  • chicken stock/vegetable stock
  • sesame oil
  • soya oil


Lets Cook
1. Put a pan on heat. Add a little sesame and soya oil. When hot pour in the onions and ginger. Stir.
2. Add the mushroom, carrots, cabbage, green pepper and stir. Add the spring onions, runner beans and peas.
3. In a small bowl mix the stock (if you don't have you can melt seasoning in warm water), soy sauce, cornstarch and a tbs of sugar. Mix and make sure it is well combined.
4. Pour the vegetables sauce, add cayenne pepper and keep stirring, make sure you dont over cook your vegetables. When it is thick, it is ready to be served with your rice.
Enjoy your nutritious meal...

Vegetable Stir-Fry

Fried Rice in Cabbage

Fried Rice and Cabbage

Saturday, 28 December 2013

Puff Puff

Puff Puff is a Nigerian snack that is always served along small chops at parties and event, it is one of the most popular snack you can get on the streets...It is really delicious especially when it is hot.
It doesn't require much and doesn't take long to prepare...Lets make it shall we...Wink

Ingredients

  • flour
  • yeast
  • nutmeg grated
  • sugar
  • salt a pinch
  • warm water for mixing
  • oil for frying


Lets Make It
1. Add the flour, yeast, sugar, salt and nutmeg in a bowl and mix well.
2. Add water little by little until all the ingredients are well mixed. Keep mixing until it is smooth and not too watery.
3. Cover the bowl with foil paper very tight so air would't escape. Leave to rise for about 45 minutes, the more time you give it the more it will rise depending on the yeast.
4. When you open it, it should have risen in quantity and there would be bubbles in it, that is how you know it is ready to fry.
5. Pour enough oil in a pan and put over high heat.
6. Use your hand to scoop the mixture and let it come out through your thumb to give it a spherical shape, make sure you don't put in too much at once.
7. Fry until golden brown, remove and put on a paper towel to soak out all the oil or on a sifter. You Puff puff is ready to be munched....Enjoy.

Puff Puff

Nigerian Chicken Pie

I love having chicken pie and love it when it is moist inside with enough chicken and not stuffed with potatoes like the ones we buy from most of these fast food joints, sometimes i wonder why they call it chicken or meat pie instead of potatoes pie...lol...I made a monster chicken pie today and would love to share it with you and it doesn't take long to prepare...Wink

Ingredients
  • minced chicken
  • potatoes cubed into tiny pieces
  • carrot diced into tiny pieces
  • onions diced into tiny pieces
  • flour
  • baking powder
  • magarine
  • salt
  • seasoning
  • thyme
  • curry
  • vegetable oil
  • egg
  • water

Lets Make It
1. Heat oil in a pan. Add the onion and stir for about 2 minutes. Stir in the minced chicken. Keep stirring until it is no longer pink. Add little salt, thyme, curry and seasoning. Pour a cup of water and cover.
2. When it starts to boil. Pour in the potatoes and carrots. Stir and allow to cook. Mix about 2 TBS of flour in half a cup of water and set aside. When the potatoes are cooked pour in the flour mixture. It will make the pie moist. Turn of the heat and set aside.
3.  Prepare the dough. Pour flour in a bowl, add baking powder and a pinch of salt. Mix the dry ingredients well with your hands.
4. Add margarine in little pieces and mix with the flour until it becomes sandy. Add water, you don't need too much just to make the mixture stiff.
5. Move to a flat floured surface and knead the dough very well. Put back in the bowl and let rest for about 10 minutes.
6. Rub some margarine in an ovenproof tray and set aside. Preheat the oven to 170c. Break an egg whisk and set aside.
7. Put the dough back on the flat surface and knead again. Roll the dough out, don't allow it to be too thick or too thin.
8. Use a cutter, improvise with something in your kitchen if you don't have a cutter like plate, cup, pot cover or whatever can give you your desired shape.
9. Put the chicken filling into the middle of the already cut dough. Not too much filling else it will not seal neatly. Use your kitchen brush or your finger tips to take from the egg and you set aside to rub on the edges of the dough (this will help seal it and make sure it doesn't open in the oven). Fold the dough and use a fork to press the two edges together. Rob the egg on the body of the pie, this would make it become golden brown when it is ready. Do the same for all the dough.
10. Line them up in your already greased ovenproof tray and put in the oven to bake at 170c for 35-40 minutes depending on the thickness of the pie but you can open the oven to check, when it starts browning it is ready to eat...
Munch away...

Yum yum yum Chicken Pie

NOTE: It is the same process for meatpie the only difference is that you will use minced meat instead of chicken. You can use chicken and beef leftovers too, you can also use mashed potatoes and carrots. 

Chocolate Ice Cream

We would be making Ice Creammmmmmmmmmmmmmm today...We would be making simple yummy creamy chocolate ice cream without an ice cream machine and all you need to do it isn't much at all...Feel free to make a lot that is if you have constant light to prevent it from crystallising...Wink

Ingredients
  • egg yolks
  • caster sugar
  • full cream milk
  • heavy/double cream
  • milk or dark chocolate bar grated
  • milk or dark chocolate bar melted
  • a pinch of salt
  • vanilla extract
  • cocoa powder

Lets Make It
1. Mix together the egg yolks and caster sugar in a bowl, stirring well, beat until smooth. 
2. Pour the milk into a saucepan and heat gently on medium heat until hot. DO NOT BOIL. Then stir the hot milk into the egg and sugar mix. Mix well.
3. Pour the mixture back to the saucepan and heat gently, stirring frequently. DO NOT BOIL. After several minutes it will start to thicken into a custard. At this point remove from heat.
4. Melt your chocolate bar in a microwave or put it in a pan and put on top a bigger pan of boiling water on heat and stir until it has melted or melt it inside the custard mixture.
5. Add the cocoa powder using a sift and mix well ensuring all the lumps have dissolved. Add vanilla, salt (a tiny pinch), and some of the grated chocolate. Leave the mixture to cool.
6. Pour the cream into a separate bowl and whip till fluffy. Stir the cream into your custard mix. Mix it very well and put in the freezer.
7. Every 30 minutes keep bringing it out of the freezer and stir vigorously with a spatula or whisker. Add all the grated chocolate. This will prevent it from crystallising and freezing properly. Put back in the freezer. Do this step until the starts getting frozen.
8. Leave in the freezer over night. It is advisable to do it when you are heading to bed so you dont get tempted to keep checking it.
9. Your yummy creamy chocolate ice cream is ready to be enjoyed. I usually serve mine with waffles and banana, try whatever you like with it, nuts and all...It is ice cream! everything goes i guess or maybe not everything on a second thought...hehehe...Enjoy

Yummy Delicious Creamy Chocolate Ice Cream

Store in the freezer in a container with tight cover

Chicken Briyani

The chicken briyani is by far the most popular Indian rice recipe, even if you are not a fan of Indian dishes you would love this one.
Don't get intimidated and scared with the long list of ingredients, there are all spices that will be used in very little quantity less than a tbs, and are all required for almost all indian meals so that way you would be able to play with more Indian recipes plus there are inexpensive, the most expensive ingredient is the Saffron.
We would also make a Raita, this is a yogurt based condiment that can help you douse the fire in a dish is too hot or spicy, it basically helps balance the food so your mouth don't burn, this will help you enjoy your briyani and almost all Indian delicacies...Wink

Ingredients

  • onions thinly sliced and fried until light brown
  • cashews fried in little desi ghee or butter
  • chicken breast cut into bite sizes
  • yogurt
  • garlic paste
  • ginger paste
  • salt
  • basmati rice washed and asked in salted water for at least 30 minutes before boiling
  • oil
  • cloves
  • cinnamon
  • cardamons
  • bay leaves
  • cardamon pods
  • cumin seeds
  • tomatoes chopped
  • chili powder
  • turmeric powder
  • green chilies
  • milk
  • garam masala powder
  • saffron
  • desi ghee or butter
  • coriander leaves chopped
  • mint leaves chopped
  • potatoes peeled and chopped (optional)
  • lime juice
  • cumin powder


For the Marinade

  • chilli powder
  • ginger 
  • garlic
  • garam masala
  • turmeric powder
  • yogurt
  • salt
  • lime juice


For the Raita

  • cucumber peeled, cut lengthways, seeded and grated 
  • yogurt
  • mint leaves chopped
  • cumin powder
  • paprika pinch
  • salt 
  • pepper
  •  sugar
  • onions diced
  • tomatoes diced


Lets make the Marinade
1. Put all the ingredients needed for the marinade in a bowl, yogurt, ginger, garlic, chilli powder, garam masala, turmeric powder, salt and lime juice.
2.Add the chicken and mix very well. Cover and put in the fridge for about an hour, if you have enough time.

Lets make the Raita
1. Place the grated cucumber in a sieve and press to squeeze out as much moisture as you can
2. Put the cucumber, diced tomatoes, diced onions, pinch of cumin and paprika, sugar, mint leave, little salt in a bowl. Pour in the yogurt. Mix very well and put in the fridge.

Lets prepare the chicken briyani
1. Heat up a little milk. Add few strands of Saffron. Set aside and allow to soak. The color is going to turn yellowish.
2. Heat little oil in a pan. Add the onions (separate the thinly sliced onions using your finger tips) . Reduce the heat to low. Do not rush this process, just allow it take its time on low heat, stir every once in a while. W hen it becomes golden brown and uniform colour. Take out and put on a kitchen paper. Set aside.
3. Pour the cashews in the same pan after taking out the onions and keep stirring for about 5 minutes. Take out and put on a kitchen paper and set aside.
4. Put a pan with water on heat. when the water starts boiling add about 3 green cardamon, 2 bay leaves, 1 cinnamon stick, 3 cloves, 3 cumin seeds, little oil and a lot of salt else your Briyani will be tasteless. Boil on very high heat for few minutes but make sure you don't cook the rice completely, you know the rice is ready to be taken off if you take a grain and it breaks into 3 parts. Drain the rice and set aside to cool off at this point you can take out all the spices you put in, the choice is yours.
5. Heat oil in a deep pan. Add 2 bay leaves, 3 cloves, 1 cinnamon stick, 2 green cardamons. When they crackle, add ginger, garlic and chilli. Stir for about a minute and then add the marinaded chicken, pour it in with the marinade. Add the potatoes. Cook on medium heat till the water dries up.
6. Add the diced tomatoes, a little of the fried onions and cashew , all the powdered spices and cook till all the water from the tomatoes dries up. Taste and adjust seasoning.
7. put a deep heavy pot that can hold your rice on very low heat. Add desi ghee and butter. Add a layer of rice, followed by a layer of chicken. Sprinkle a generous amount of the fried onions and cashew. Use a spoon to sprinkle the milk and Saffron mixture, put another layer of rice and sprinkle more milke and saffron mixture, take some melted desi ghee or butter with a spoon and pour it around the pot and un top the rice. Cover the pot, if the lid is not tight enough, use foil paper or a clean kitchen towel to cover the pot and put the lid on it.
8. Allow to sit for about 10 minutes on very low heat. And it is ready to be served with your chilled raita and naan bread.
It is always an excellent treat every time it is made....Enjoy my friends

Chicken Briyani 
Chicken Briyani and Raita
Chicken Briyani Ingredients


Creamy Mushroom Sauce

This recipe is for people that find it boring to eat steak and fries without a sauce by the side, and would have to made do with ketchup and mayonnaise.
I searched for a simple recipe to compliment my steak and voila! i found this one, its a delicious mushroom sauce and am sure you would love it =, takes less than 10 minutes to prepare...Wink

Ingredients

  • mushroom sliced
  • butter
  • cream or milk
  • mustard
  • cumin powder or seeds (optional)
  • garlic minced
  • paprika
  • salt
  • black pepper
  • mixed herbs leaves (basil, parsley and coriander) chopped


Lets Cook
1. Melt butter in a pan on heat. Add garlic and paprika in a pan.
2. Add the mushroom and stir until well mixed.
3. Pour in the cream or milk (quantity depends on the number of people eating, you don't need too much), cumin, mustard, salt, black pepper and the mixed herbs (not so much).
4. Stir until it become thick.
5. Serve and eat with your steak and fries.

Yummy Creamy Mushroom Sauce with Steak and Fries

Osso Bucco

Osso Bucco is an Italian recipe made with veal shanks. Ossobuco means 'bone with a hole', it is the marrow hole at the center of the cross-cut veal shank.
All the ingredients needed for this delicious delicacy can be found in any store the tricky one would be the veal shank which happens to be the main ingredient but i believe you will find it in big supermarkets.

Ingredients

  • veal shanks
  • butter 
  • olive oil
  • onions diced
  • garlic minced
  • flour
  • tomatoes paste
  • carrots chopped
  • can plum tomatoes 
  • beef stock
  • dried thyme
  • bay leaves
  • celery sticks (optional, i don't usually put in mine)


Gremolata

  • lemon zest
  • garlic minced
  • parsley chopped


Lets Cook
1. Heat butter and oil in a frying pan, add onions, carrots, celery (optional), and garlic. Stir for about 4 to 5 minutes. Remove to an over proof dish.
2. Pour flour in a plastic bag or ziplock. Add salt and pepper, i usually add seasoning in mine. Add the veal shank and shake it well make sure the flour covers it up. Take the meat out and shake it, place it on a plate.
3. Preheat oven to 200c. Melt butter and oil in another pan over high heat. Put the veal shank and brown both sides. Take out and place on top the vegetables in the ovenproof dish. Set aside.
4. Bring back the first pan you used to steam the vegetables on heat. Add a little butter and oil. Add the diced tomatoes, can plum tomatoes, beef stock, thyme, bay leaves (2), salt and pepper.
5. Pour over the vegetables and veal shanks. Cover with lid or foil paper. Transfer to the oven for 1 hour or until veal is tender and falls off the bone, sometimes mine gets ready in 45 minutes, you can always open the oven to check.
To make the Gremolata mix the zest of lemon (grate the back of the lemon), garlic minced and parsley.
It is ready to be served with either mashed potatoes or boiled potatoes, sprinkle the gremolata on top and enjoy...

fresh out of my oven 
Osso Bucco with Boiled Potatoes
Osso Bucco with Mashed Potatoes


Indian Chicken Curry

Chicken curry is a very delicious Indian meal. The good thing about Indian recipes is that when you have bought all the ingredients for one dish, you automatically have ingredients for a lot of other Indian delicacy because they have basic spices that are used in all their meals. Which means all you need is chicken and the others will always be available in a sealed container...hehehe
Lets make our chicken curry shall we...wink

Ingredients

  • chicken breast
  • tomatoes chopped
  • onions chopped
  • grama masala
  • ginger paste
  • garlic paste
  • ginger powder
  • garlic powder
  • tomato paste
  • paprika
  • cumin powder
  • turmeric powder
  • chili powder
  • green chilli chopped
  • yogurt
  • coconut milk
  • curry powder
  • coriander powder
  • a pinch of sugar
  • potatoes diced
  • coriander leaves chopped
  • salt
  • bay leave


Lets Cook
1. Heat oil in a pot. Saute onion until lightly browned. Stir in the diced tomatoes, tomatoes paste, ginger and garlic paste. Stir for about a minute and cover the pot.
2. Stir in all the powdered ingredients, the ginger, garlic, paprika, cumin, turmeric, chilli, coriander, curry, salt, sugar (pinch), bay leaves and green chilli.
3. Add the chicken and potatoes. Stir everything together (Do not add water). Cover the pot and let sit on heat for about 3 minutes. Stir constantly so it doesn't burn.
4. Pour in the yogurt and coconut milk. Stir, taste and adjust seasoning if need be. Add the coriander leaves. Cover the pot. Allow it come to a boil and your chicken curry is ready.
5. Have your Basmati rice waiting and pour the chicken curry sauce on top of it.
Enjoy your meal...

Indian Chicken Curry


Friday, 27 December 2013

CupCakes

Cupcakes are very cute and yummy treat we all love to have them every now and then i guess...Just a perfect size to stuff in your face, it is super fast to prepare and doesn't stay long in the oven. You can quickly make it when you have unexpected visitors, it is also easy to use when experimenting various mixtures, you can use your favorite fruits in it. If you love decorations you can play with colours for your frosting and othe cake decorations, such as sprinkles, berries and nuts which are very common on cupcakes.
I have never had the patience to decorate, i just grab them and dupm in my mouth whenever it is ready but if you are patience enough, make yours beautiful...Wink

Ingredients

  • flour
  • sugar
  • baking powder
  • pinch of salt
  • water
  • eggs
  • milk
  • vanilla
  • butter
  • chocolate
  • cocoa powder
  • vegetable oil
  • browning


Lets Make It
1. Preheat oven to 350f/175c. Line your muffin cups on a muffin pan.
2. Sift together the flour, baking power, cocoa and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla, chocolate essence, browning and vegetable oil. Add the flour mixture alternate with the milk and beat well.
4. Fill the cupcake cups in the muffin pan.
5. Put in the oven and back for about 15 minutes or until a toothpick inserted comes out clean.
Bring out and let stand and chill...Enjoy

Yummy fluffy Chocolate Cupcakes

Cupcakes in a muffin pan
You will notice that the middle once are not dark that is because they are vanilla and not chocolate. its the same mixture except you don't add browning and cocoa powder in the vanilla one, you can do same thing for any flavor you want be it banana, strawberry, coconut, pineapple, e.t.c



Ogbono Soup

Gives me so much joy to talk about my best soup, i can live with eating just Ogbono Soup with fufu and amala all my life...lol...but seriously that is how much i love it, it is the only soup you can catch me cook and eat to the last drop no matter how much i prepared in less than 4 days. I would be making it my own way...I am from Edo state and there is a saying that a an Edo/Bini lady that can't make Ogbono soup very well, chances are that she wouldn't be able to do anything well in the kitchen...not sure how true that is though but this is sure one of , if not the most common and favorite delicacy of people from that region.
There is a lot of ways to prepare this wonderful 'draw soup' as many calls it, some people like adding vegetables in theirs like pumpkin leaves (ugwu), bitterleaf, mint leave (efinrin) or oziza leave. While others like it bare without vegetables, some even add Egusi to it. Some people add Okra to make it draw/slime more while some don't. Anyway you choose to make yours it will always come out tasting yummy unless the Ogbono seeds are bad or the palm oil used isn't good...We will be making it in the two major ways and give you the easy steps...Wink

Ingredients
beef or assorted meat (shaki, abordi, roundabout, e.t.c...these are different parts of a cow i.e intestines)
chicken turkey
stock fish (socked inside hot water with salt)
ogbono (grounded with crayfish and pepper)
palm oil
smoked fish (clean well and remove bones)
pumpkin leave (ugwu) chopped
pepper
salt
onions chopped
seasoning
kpomo cleaned and cut into cubes
perewinkle without shells, leave in warm water with salt
prawns cleaned
okro grated
ginger minced
garlic minced

Lets Cook
First Way
1. Wash all your meats thoroughly. Put in a large put enough to hold the soup. Add all the ingredients, onions, pepper, salt, ginger, garlic and seasoning. Boil the meat according to thickness some assorted meat take longer time than others, so boil those once first like the shaki and after some minutes add the other meats. When they are almost cooked, stir in the chicken and turkey they should be the last. Add the stock fish, kpomo and perewinkle.
2. Pour in palm oil like 10 minutes after you add the chicken and tie the ogbono in a tight proof nylon and put in the boiling meat. Add the smoked fish. Cover you pot and allow to boil.
3. When the meat is perfectly cooked to your taste and the palm oil has boiled enough. Cut the ogbono nylon, throw away the nylon. Stir the Ogbono until it has completely absorbed the meat stock, it will begin to draw and bring out bubbles. Add the prawns. Keep stirring and add water if it is too thick.
4. Stir in the Okra and mix well. Taste and adjust seasoning. Stir in the vegetables like a minute before you turn off the heat.
5. Your soup is ready to be served with any of the following: Fufu, Eba, Pounded Yam, Amala, Semovita//Semolina or Wheat.

Second Way
1. Do exactly same as step 1 in the first method.
2. Put a small pan on fire and melt the palm oil (do not burn or you would end up with black soup), when it is hot you may add onions if you want it is optional (some people have an idea it makes the ogbono not to draw or dissolve properly, i do not agree with that but if it is your first time, you may leave the onions out.).
3. Stir in the Ogbono. Turn off the heat. Keep stirring until smooth with no lumps.
4. Add it to the meat stock and keep stirring until it has finally dissolved and add water if it is too thick until it has gotten to the consistency you like or Instead of add the the fried ogbono directly into the meat stock you can add the stock little by little into the ogbono until it has a good consistency and put back on heat to cook well.
5. Pour in the Okra if you are using it and stir for about 2 minutes. Add the vegetables if you are using it when you are ready to take it off and it is ready to be served.
Enjoyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy....

Ogbono Soup
Ogbono and Fufu

Crispy Baked Potatoes

Potatoes as we know can be made in over a million ways, so there is always something new to play with when it comes to potatoes.
We would be making crispy baked potatoes. You would love it...wink

Ingredients

  • potatoes, peeled & halved
  • olive oil
  • butter, melted
  • salt
  • pepper
  • nutmeg grated
  • ginger
  • rosemary 


Lets Make It
1. Place the potatoes in a large saucepan of salted water. Bring to a boil over high heat. Boil for about 10 minutes don't allow it over cook and drain.
2.Return the drained potatoes back to the dry saucepan over low heat until the remaining water evaporates. Shake the saucepan vigorously to rough up the surface of the potatoes.
3.Turn your oven on to 350f/180c. Brush your baking trays with olive oil. Mix together the butter, salt, pepper, ginger, rosemary and olive oil in a small bowl.
4. Use a fork to scrape the curved side of the potato lengthwise. Place potatoes in a single layer, flat side down on the baking trays.
5. Brush the potatoes with the butter mixture. Bake in the oven for about 50 minutes or until golden brown.
Serve with steak. Crunch/Munch away my friends...

Crispy Baked Potatoes
Served with T-bone and Mushroom sauce

Chin Chin

Chin Chin is a really nice crunchy Nigerian snack, that you should always have at home, so you can grab a handful whenever you feel like chewing something, to entertain guest while you prepare something else and you can store them in an airtight container for weeks plus its extremely easy to make and you don't need a lot of ingredients...lets make it shall we? wink

Ingredients

  • flour
  • sugar
  • eggs
  • nutmeg grated
  • margarine
  • pinch of salt
  • milk oil for deep frying


Lets Make It
1. Mix the flour, margarine, salt and nutmeg together. Mix well until it has a sandy texture and no lumps.
2. Mix the milk and sugar together (If you are using powdered sugar, dissolve in warm water and then add the sugar). Break the eggs and add to the liquid mixture and whisk well.
3. Add the liquid mixture to the flour mixture and mix by hand till a smooth dough is achieved. Add more flour until it is not sticky anymore and smooth.
4. Place the dough on a flat surface or on a chopping board and start kneading gently with a dough roller.
5.When the dough is flat, cut into desired sizes. Transfer the cut dough into a bowl and sprinkle flour on it.
6. Put a pan on high heat and deep fry. Don't overcrowd the pan. Continuously stir the chin chin till you get a golden brown colour. Remove and put in a shifter, when it has cooled down, store in an airtight container.
Munch Away my friends...

Chin Chin

This should last me for some weeks

Chicken Tikka Masala

We would be making a very delicious Indian delicacy today. This delicacy is so special that both the Indians and the British call it their national dish...while some claim it is the most popular Indian dish in the world others say it is a British national dish...who truly owns Chicken Tikka Masala?...don't ask me because the argument is still on and has been on for ages. Lets make it and find out why it is so special...Wink

Ingredients
  • chicken 
  • yogurt
  • coriander chopped
  • ginger paste
  • garlic paste
  • garam masala
  • lime or lemon juice
  • onions chopped
  • cardamom 
  • tomatoes chopped
  • brown sugar
  • cream
  • almond or cashew
  • cumin seeds
  • cumin powder
  • ground cinnamon
  • green cardamon
  • black cardamon
  • bay leaves
  • turmeric powder
  • cloves
  • vegetable oil
  • salt
  • 4 long skewers
  • paprika
  • green pepper diced
  • fenugreek seed
  • chili powder
  • cinnamon stick
  • tomato paste

Lets Cook
1. Make the marinade for the chicken. In a large bowl combine yogurt, lemon or lime juice, cumin powder, cinnamon powder, turmeric powder, chili powder, ginger paste, oil and salt. Stir in chicken. Cover and refrigerate for about an hour if you have time.
2. Bring out the chicken and thread onto the skewers (i didn't have skewers so i used broom to improvise...hehe). Set the marinade aside.
3. Carefully dice some fresh tomatoes (remove the plums), green pepper and onions (take your time and separate the scales). Rub some of the marinade on them and place onto the chicken 10 minutes before it is ready.
4. Preheat your oven or grill to 200c. Place the skewers on the grill racks or use a foll wrapped oiled oven proof tray if your are doing it in the oven. keep turning and brushing with remaining marinade until chicken is browned on all sides and tender. This is called CHICKEN TIKKA and you can eat it alone. Add lime and just eat it with bread. Delicious!!!
5. Lets make the Masala. Pour your fresh tomatoes (dice like 3), almond or cashew whichever you are using, in a blender and blend until smooth.
6. Heat up butter or oil in a deep pan. Add cumin seeds, green cardamon, black cardamon, bay leaves, cloves, cinnamon stick and onion. Cook slowly until soft. Add ginger, garlic, cumin powder, turmeric powder, chili powder, coriander powder, paprika, and salt. Add a little water so they don't get burnt else it will taste bitter.
7. Add your blended tomatoes and almond/cashews, tomatoes paste, brown sugar and a little water.
8. Add the Chicken Tikka and stir. Add fenugreek seeds by using your palm to crush them as you add them on the sauce.
9. Finish your masala gravy by adding cream, grama masala powder, coriander leaves and the remaining half of the lemon or lime juice. Cook for about 10 minutes and it is ready to be serbed on Basmati rice or Naan bread.

Chicken Tikka Masala
Chicken Tikka Masala with Basmati Rice
The Chicken in my broom skewer...lol



Creamy Chicken Spaghetti

We would be making another delicious Spaghetti meal, this time without the tomatoes and creamier. I bet you will enjoy this...Wink

Ingredients
  • chicken breast cut into bite sizes
  • spaghetti/pasta, cooked and drained
  • onions chopped
  • garlic minced
  • chicken stock
  • parsley chopped
  • basil chopped
  • cream
  • Parmesan cheese grated
  • salt
  • pepper
  • milk
  • butter
  • carrots chopped
  • green pepper chopped
  • red bell pepper chopped
  • yellow bell pepper chopped
  • cornflour
  • mushroom chopped (optional)


Lets Cook
1. Melt butter in a pan large enough to hold your spaghetti/pasta. Saute onions and garlic until soft.
2. Stir in the chicken and saute until cooked.
3. Add the mushroom, carrots, green,yellow and red pepper. Add salt and pepper.
4. Pour in the chicken stock. Add basil and parsley.
5. Add cream. Mix cornflour with enough milk to make a thick paste. Pour mixture into the sauce and stir until it becomes thick. If it is too thick add more milk.
6. Add the grated Parmesan cheese. Taste and adjust seasoning.
7. When it is cooked stir in the parsley and basil.
8. Let it sit on low heat for about 5 minutes.
9. Pour in the spaghetti/pasta, stir and it is ready to be served with grated cheese and munch away with your baguette.
Buon Appetito!!!
Creamy Yummy Chicken Spaghetti
Always add Parmesan cheese on it

Creamy Spaghetti in Tomato Sauce

Spaghetti and Pasta are one of the fastest meals to prepare when you return home tired and just want to prepare something less stressful. delicious and fast. There are over a thousand ways to make them differently so you can't get bored of eating the same meal, guess it is the same for every meal...lol
This is very fast to prepare and am so sure you would enjoy it and make it over and over again trying out different new ways to make it taste even better.

Ingredients

  • chicken breast
  • spaghetti/pasta cooked and drained
  • onions chopped
  • olive oil
  • garlic minced
  • chicken stock
  • parsley chopped
  • cream
  • Parmesan cheese grated
  • tomato paste
  • basil chopped
  • salt
  • pepper
  • cornflour
  • tomatoes diced
  • can plum tomatoes
  • flour
  • milk
  • butter
  • Worcestershire sauce
  • carrots cubed
  • green pepper cubed
  • onion powder


Lets Cook
1. Cut the chicken in long thin strips. In a bowl mix Worcestershire sauce, salt, pepper, onion powder, oil and flour. Add the chicken and mix well.
2. Heat up oil and butter in a pan. Stir in the chicken and saute until browned. Add a cup of chicken stock. Keep stirring until it is almost dry, turn off the heat and set aside.
3. In a pan, large enough to hold your spaghetti/pasta. Melt butter and oil. Saute onion and garlic until soft.
4. Add the remaining chicken stock, basil, parsley, tomato paste, diced tomatoes, can plum tomatoes, carrot, salt and pepper. Add cream and Parmesan cheese.
5. Mix cornstarch with enough milk to make a thick paste. Pour it into the sauce and mix well until the sauce thickens. if it is too thick add a little milk.
6. Let it sit on the heat for about 6 more minutes.
7. Pour in the strained spaghetti/pasta, stir and it is ready to be served with grated Parmesan cheese on top.
Buon Appetito!!!

Spaghetti in Chicken Tomato Sauce

Always remember to add the cheese to give it that unique taste


Creamy Mashed Potatoes with Stir-Fry Shredded Beef Sauce

Who doesn't love mashed potatoes...We are going to be making a creamy yummy mashed potatoes with stir-fry shredded beef sauce. This would be a delicious meal for you and your entire family and they would beg you for more...Wink

Ingredients

  • Potatoes peeled 
  • shredded beef
  • butter
  • cream
  • onions chopped
  • garlic minced
  • parsley chopped
  • salt
  • black pepper
  • nutmeg
  • red bell pepper cut into thin long strips
  • yellow bell pepper cut into thin long strips
  • green pepper cut into thin long strips
  • carrot cut into thin long strips
  • cornstarch
  • hoisin sauce
  • soy sauce
  • chicken or beef stock
  • ginger
  • vegetable oil
  • sesame oil
  • cumin powder
  • cayenne pepper
  • sweet & sour stir-fry sauce


Lets Cook
1. Heat up a pan. Add the vegetable and sesame oil. Add onions and garlic. Stir for a few minutes and add the shredded beef. Stir for about 5-7 minutes.
2. Add the green, red and yellow pepper.
3. Combine the stock with the hoisin sauce, soy sauce, ginger and cornstarch. Stir in cumin powder, cayenne pepper and sweet & sour stir-fry sauce.
4. Bring to a boil and simmer for 5 minutes or until the sauce thickens. Turn off the heat.
5. Boil the potatoes. When cooked drain out the water.
6. Mash with potato masher. Grate in nutmeg, add black pepper, parsley, butter and cream. Mash until smooth.
7. Serve your mashed potatoes and enjoy with your shredded beef stir-fry sauce.
Delicioussssssssssssssssssssssssss....

Creamy Mashed Potato with Stir-Fry Shredded Beef Sauce

Wednesday, 25 December 2013

Pork Ribs and Mashed Potatoes

Merry Christmas wonderful people. While everyone was busy eating the regular rich and chicken, I want to believe you made something different and delicious like us...we made delicious Pork Ribs and Mashed potatoes...Would be sharing the recipe for the Pork Ribs...Wink

Ingredients
  • pork ribs
  • garlic minced
  • ginger minced 
  • barbecue sauce
  • soy sauce
  • honey


Lets Cook
1. Turn the oven on to 350c/175f.
2. Mix in a bowl, honey, barbecue sauce, soy sauce, ginger and garlic. Mix very well.
3. Pat the pork rib dry. Rub the marinade on it. Put foil paper in an ovenproof dish. Put the pork inside and brush more marinade on it.
4. Put it in the oven for an hour or an hour and half.
5. Bring it out. Take the foil off. Brush more marinade on the ribs and put it back in the oven for another 3o minutes, Keep turning it and brushing it with more marinade.
6. It is ready to be served with either boiled or mashed potatoes.
Enjoy my friends and happy holidays...Cheers

Delicious Pork Ribs

Pork Ribs, Mashed Potatoes, Peas, with Chapman  and mixed fruits smoothie...Wink


Danish Brown Potatoes and Chicken

Merry Christmas my awesome readers...Bet your tummy is having a wonderful day as well considering the fact that today the option of what to eat will be numerous and they will all equally be a delicious treat...My hubby spoke about a danish Christmas recipe that is only prepared on the 24th of December every year, oh yes!!! they wait till 24th of December every year to eat this delicious potato delicacy i asked so many questions as to why i cant prepare it any day but he said it is their custom and has been like that for generations so i have to wait till 24th next year to prepare it..A very simple but respected recipe.
God help me i don't think i will be able to hold my hunger for it...wink

Ingredient
  • potato
  • sugar
  • butter (optional)
  • salt


Lets Cook
1. Peel the potatoes and boil it with salt. Drain when it is ready and set aside.
2. Put a pan on heat. Add butter and about a cup of sugar. Keep stirring until it is brown.
3. Add the cooked potatoes and stir into the delicious yummy mixture on heat. Stir for about 7 minutes.
4. It is ready to be served. It is traditionally served with roasted duck or pork. We made oven grilled chicken with ours.
It was just a yummylicious 24th dinner...Cheers

Brown Potatoes and Chicken



Tuesday, 24 December 2013

Jollof Rice

It is Christmas special and Jollof rice is almost a most in most Nigerian homes on Christmas day. Jollof rice and fried rice is always top of the list for celebrations, today we would be sharing recipe on how to make simple jollof rice and make your family and visitors happy.
You can also make both of them and serve together. As it is for a lot of recipes there are several ways to prepare this but i will be sharing how i make mine, pretty straight forward and easy...Wink

Ingredients

  • rice
  • chicken stock
  • butter
  • tomatoes blended
  • tomatoes paste
  • seasoning
  • salt
  • pepper
  • curry
  • thyme
  • rosemary
  • onions
  • vegetables (Optional, you can make your jollof rice without vegetables but they make it look colourful and gives it a nice taste) - carrots diced, green pepper diced, runner beans cut in small circles, green peas, sweet corn.


Lets Cook
1a. There are two ways i usually make it depending on my mood...lol. If you usually parboil your rice at this point you must have already parboiled the rice and have it in a sifter. Put a pot big enough to hold the rice on heat. Pour a little oil and butter, when it is hot add the onions and then the blended tomatoes, tomatoes paste and stir for a while. Pour in the chicken stock, add salt, pepper, curry, thyme, rosemary, seasoning and water. Allow to boil very well so the raw tomatoes taste will no longer be there. Pour in your rice and cover. Allow to cook.
1b. This is the second method. Put a pot big enough for the rice on heat. Add the meat stock, blended tomatoes, tomatoes paste, water, salt, curry, thyme, rosemary, seasoning, pepper, and butter. Allow to boil very very well. Add your washed raw rice or your parboiled rice. Cover and allow to cook.
2. Open the pot and check if the rice is cooked if it requires more water add, taste and adjust seasoning. When you want to turn or stir the rice make sure you use only wooden spatula what we call Eba stick...hehehe...do not use iron spoon. Make sure the heat is circulating well if your are cooking a large quantity to avoid some parts getting cooked more than the others, sometimes what you can do is cover the top with a thick nylon bag or the rice bag itself and then put the lid on. That does the trick of making the heat not escape the pot and thereby allowing it cook evenly
3. Taste and make sure all your ingredients are working well together. When it is cooked remove from heat and don't overcook it because the heat in the cooler will heat it up more.
4. If you are using vegetables. Put a pan on fire to steam it. Add a little oil and butter. Add the onions stir for about a minute and pour in all the vegetables. Add very little salt and seasoning.
5. Pour in the vegetables into the rice and turn gently avoid mashing. Start putting it into the cooler and pour vegetables on top without turning it.
Your jollof rice is ready to be served with your salad, moi moi, plantain with chicken or turkey...Enjoy

Jollof Rice and Turkey

Jollof Rice and Fried Rice with Turkey


Nigerian Fried Rice

In Nigeria, Fried Rice is always prepared for any celebration accompanied with moi moi, salad or plantain with chicken or turkey. Fried Rice and Jollof Rice are two very important dishes in Nigeria during celebration, it is Christmas tomorrow, so want to share the recipe for you so you can make something delicious for your guests. Make sure you use a lot of vegetable to make it very colorful, i couldn't find liver so i used sausage but try and get liver because it is an important ingredient in Fried Rice...You can also learn how to make Fried Rice Differently here https://mykingcook.com/how-to-make-fried-rice/ ... Wink.

Ingredients
  • rice
  • chicken stock
  • curry
  • fried rice spices
  • thyme
  • butter
  • salt
  • white pepper
  • white onions diced
  • carrots diced
  • green pepper diced
  • yellow bell pepper diced
  • red bell pepper diced
  • runner beans cut into round pieces
  • green peas
  • sweet corn
  • seasoning
  • liver meat, cooked and diced


Lets Cook
1. Put a pot on heat with the chicken stock, water, salt, seasoning, white pepper, thyme, plenty curry and fried rice spice. (Note: the two last ingredients will have great influence on the colour so if you want a white fried rice put very little curry and little or no fried rice spice, little chicken stock which means more seasoning, i love using butter but some people prefer vegetable oil). Add butter. Cover and allow to boil.
2. Pour in the rice. (NOTE: if you are parboiling the rice, at this point you should have already parboiled it with ordinary water before pouring it into the chicken stock for the final cooking stage,don't put too much water and make sure you don't overcook it).
3.Put a pan on heat. Add butter and little oil. When it is hot, pour in onions. Stir for a minute and add all the vegetables including the liver. Add little salt and seasoning. Stir for a while, don't cook the vegetables. Remove from heat and set aside.
4. Check your rice. taste and adjust seasoning. When the water is totally dried up. Pour in the vegetables and stir with a wooden spatula until it is mixed but do not mash or turn too hard so you dont press the rice.
5. Your fried rice is ready. Serve with moi moi, salad or plantain with your chicken or turkey.
Enjoy your holidays my friends...

Fried Rice with Turkey

Fried Rice and Jollof Rice with Turkey

Potato Salad

This is a very simple comfort food that i believe everyone would love. You can eat it anytime with any dish as a main dish. It is always a delicious salad...Wink

Ingredients

  • potatoes cut into bite sizes
  • mayonnaise
  • parsley chopped
  • eggs diced
  • onions diced (optional)
  • mustard
  • black pepper
  • paprika
  • salt


Lets Make It
1. Boil the potatoes. Don't allow it over cook. When it is ready drain and set aside.
2. Boil the eggs hard. Dice it.
3. Mix in a bowl, the mayonnaise, eggs, onions, mustard, black pepper, parsley, paprika and salt.
4. Add the potatoes and mix with a spatula.
5. Put in the fridge and serve chilled.

Potato Salad

Monday, 23 December 2013

Chocolate Cookies

I love chocolate cookies and have always wanted to make me some but haven't been able to find chocolate chips until yesterday and i said to myself there is no way i wouldn't try it out...It is not time consuming at all, not much ingredients and before you know it is ready to be munched away...Wink

Ingredients

  • butter
  • brown sugar
  • white sugar
  • baking soda
  • chocolate chips
  • salt
  • eggs
  • vanilla extract


Lets Make It
1. Preheat oven to 350f/175c.
2. Beat butter, brown sugar and white sugar together until smooth.
3. Add the eggs one at a time. Pour in the baking soda, vanilla and salt.
4. Add the flour and mix well. Pour in the chocolate chips and mis until well blended.
5. Scoop, drop by large spoonfuls or roll onto ungressed pan/ Dont crowd the pan because they will spread out to gibe them enough space to expand.
6. Bake for 10 to 15 minutes or until edges are golden brown. Bring out and let cool down on the rack for like 10miut=.

Chocolate Chips

getting ready put it in the oven
Chocolate Cookies served with Milk for dipping


Indian Butter Chicken

We would be making one of Indian's most popular delicacy the Indian Butter Chicken. While searching for the best recipe for it i realized that there are several ways to make it everyone seem to make their butter chicken differently so as usual i tried to put the best one together and prayed for a perfect finish (lol) and i got two thumbs up when i finished and i felt like a good chef because it tasted really gooooooooooooooood...Wink

Ingredients

  • chicken breast cut into bite sizes
  • tomatoes blended
  • tomatoes paste
  • onions diced
  • grama masala
  • chili powder
  • turmeric powder
  • cumin powder
  • butter
  • cloves
  • bay leaves
  • cumin seeds
  • ginger/garlic paste
  • green cardamon sticks
  • black cardamon sticks
  • cinnamon sticks
  • yogurt
  • cream
  • lime or lemon juice
  • fenugreek seeds or powder
  • sugar
  • salt
  • chicken stock
  • cayenne pepper
  • vegetable oil
  • ketchup (optional)


Lets Cook
1. Put the chicken in a bowl. Add the lime or lemon juice, chili powder and salt. Cover and put in the fridge.
2. Mix yogurt, turmeric powder, garam masala, cumin powder, chili powder, ginger/garlic paste, and coriander powder. Mix well. Bring the chicken out from the fridge and pour into the mixture. Put it back in the fridge for about an hour.
3. Heat up oil and butter in a pan. Stir in onions and giger/garlic paste for about 3 minutes. Bring the chicken out and pour in the pan (make sure you don't pour in the liquid from the mixture just carefully take out the chicken because you will need the liquid later)
4. Stir the chicken until it is cooked and the liquid is almost dry.
5. Add the blended tomatoes, tomatoes paste, the liquid from the chicken marinade, chicken stock, fenugreek seeds or powder, 2 TBS ketchup, cayenne pepper, salt for taste and sugar to balance the acidity of the tomatoes. Taste and adjust seasoning.
6. Melt Butter in another pan. Add whole garam masala; gloves, bay leaves, cinnamon sticks, green and black cardamon seeds. When they crackle pour it into the chicken sauce. Add cream and stir for like 5 minutes and it is ready to be served.
NOTE: The amount of ingredients required depends on how many people you are preparing this dish for and how spicy you like your food, i don't like too much spices so i used 1tbs of all the ingredients, the seeds about 2 each and remember to take them out before you serve the food, a good amount of butter, a cup of yogurt and half a cup of cream.

Indian Butter Chicken