Chicken Tikka Masala

Ingredients:
*Chicken Marinade
*4 garlic cloves, crushed into paste
*2 Tbsp ginger juice or 1 Tbsp minced fresh ginger
*1 teaspoon ground cumin
*1/2 teaspoon ground coriander
*1/4 teaspoon cayenne pepper
*1 teaspoon salt
*4 boneless, skinless chicken breasts cut into chunks
*1 cup plain yogurt

Place chicken breast chunks in a medium bowl. In another bowl, mix together crushed garlic, ginger and spices. Add yogurt and stir to combine. Pour yogurt spice mixture over chicken and stir to coat. Cover and refrigerate for 4-6 hours, stirring twice during marinade.

Masala Sauce
*3 tablespoons canola oil
*1 medium onion , finely diced
*2 medium garlic cloves , minced
*2 teaspoons grated fresh ginger
*1 tablespoon tomato paste
*2 teaspoons ground coriander
*1/4 teaspoon ground cardamom
*1/4 teaspoon ground cinnamon
*1/2 teaspoon ground black pepper
*1/4 teaspoon cayenne pepper
*1 can tomato sauce or 1 28oz can diced tomatos
*2 teaspoons sugar
*1/2 teaspoon salt
*1 cup milk

Methods:
01.When chicken has completed marinating, remove chunks, allowing as much of the marinade to drip off as possible.

02.Heat oil in large Dutch oven over medium heat until shimmering. Add chicken and allow to cook until golden brown. Remove chicken from the pot.

03.Add another tablespoon of canola oil to pot and allow to come to heat. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, tomato paste, and spices; cook, stirring frequently for about 2 minutes. Add tomato sauce, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. Stir in milk and return to boil, allowing sauce to reduce in volume, about 15 min. Reduce heat to a simmer.

04.Add chicken back into warm sauce. Adjust seasoning with salt and pepper. Allow to braise in sauce for 15-20 minutes until chicken is tender. Serve over Nan bread or basmati rice.

Comments

Gui Ling Gao(Chinese Herbal Black Jelly)

[caption id="attachment_890" align="alignnone" width="300" caption="Homemade Guilingao"] [/caption] Ingredients 5 packs of gui ling gao powder 4 1/2 cups water 150gm HoneyComb sugar(黄蜂糖) 3/4 cup water Method 01. Put 3 cups of water in a pot with the HoneyComb sugar. Boil until rock sugar dissolve. 02. While boiling sugar water, mix the 5 packs of jelly powder with 1 cup water. Mix well with a whisk. 03. After the sugar water is ready, slowly pour in the jelly powder mixture. Whisk at the same time when pouring in the sugar water. Risk the bowl with rest of the 1/2 cup of water and pour in the pot. Whisk fast to prevent lumps and for a smooth texture. The jelly thicken up really quick so prepare the molds a head of time. 04. Pour the thick jelly into the molds and let it cool and set. It will set once it cooled. Put all the jelly in the refrigerator. 05. In another pot, mix the sugar slap and 3/4 cup water to make syrup. Boil the sugar until it di

汤圆 Plain Glutinous Rice Balls

Ingredients (glutinous rice balls): *300g glutinous rice flour *½ cup of boiling water *1 cup of water (room temperature) *Food coloring (optional) Ingredients (syrup): *Rock sugar to taste *3-4 slices fresh ginger (optional) *4 pcs screwpine leaves /pandan leaves (optional) Methods: 01. Take ⅓ of the flour and put in a big bowl. Add in ½ cup of boiling water. 02. Using a wooden spoon, mix the dough till smooth. Slowly add the ⅔ of the flour and keep adding some water (room temperature) till you get a dough that doesn’t stick to your hands. Add flour or water to get the right consistency. 03. Once the dough is pliable, divide the dough into half. Add half portion with a few drops of red food coloring. Knead until the color is well balanced. 04. Pinch a piece of dough off and shape into a tiny balls. Do the rest the same way until you finished all the dough (both white and pink). 05. To prepare the syrup: Add in the amount of water you want to make the syrup. When boiling, add in the g

Stir Fried Rice cake with Gochujang Sauce (Ddeokbokki in Korean)

Ingredients: *Fresh rice cake 300g *1/2 an onion *1 stalk of spring onion *2 leaves of cabbage *Water 1/3 cup *Seasoning sauce (mix these in a bowl well) : Gochujang 2 tbsp, Sugar 2 tbsp (I used dark brown sugar), Chili *powder 1/2 tsp , Squashed garlic 1 tsp (If you are afraid of spice, you can reduce the chili powder) Preparation: 1.Thin slice the onion. 2.Cut the cabbage and spring onion into medium size pieces. 3.Cut the fish cake sheets into medium size pieces. 4.Separate the rice cakes with your hands. Methods: 1.Pre heat the wok for about 10 seconds. 2.Add some oil and the onion. Stir it. 3.Add the cabbage and stir it. 4.Add the rice cakes, fish cakes, sauce and water. Stir it. 5.Add the spring onion. Stir it 6.Once all the vegetables are cooked, serve the meal on the plate.

ES Cook Recipes

Search This Blog