CLASSIC BUTTER CHICKEN RECIPE | BBC GOOD FOOD
Swap your usual takeaway for homemade butter chicken. The dish is made in two parts, combining tandoori chicken with a rich, buttery sauce
Provided by Nikita Gulhane
Categories Dinner, Supper
Total Time 1 hours 35 minutes
Prep Time 45 minutes
Cook Time 50 minutes
Yield 6
Number Of Ingredients 28
Steps:
- Rub the lemon juice and chilli powder or paprika into the chicken with a pinch of salt, then chill for 1 hr. Mix all the marinade ingredients together in a bowl, taste for seasoning, then add the chilled chicken. Mix well and chill for another 2 hrs.
- Thread the marinated chicken pieces onto metal skewers, reserving any leftover marinade. Grill over a hot barbecue for 5 mins, turning occasionally and basting with the melted butter or ghee. Alternatively, cook under a hot grill for 8-10 mins, turning occasionally. Don't worry if the chicken is a little under cooked, as it will finish cooking in the sauce. Remove the skewers to a board.
- To make the sauce, heat 2 tbsp vegetable oil in a wok or large frying pan and drop in a few cumin seeds. When they start sizzling, tip in the rest of the seeds. Swirl the pan, reduce the heat and add the green chillies. Stir once or twice until the skins of the chillies have blistered, then add the butter or ghee. Turn the heat up to high and continue to cook until all the butter or ghee has melted. Tip in the onions and fry for 10 mins until the onions are light brown and soft. If you prefer a smooth sauce, tip the mixture into a blender and blitz until smooth. Alternatively, scrape into a bowl and set aside.
- Wipe the pan clean with kitchen paper and heat the remaining oil. Drop in the crushed cardamom pods. When they have swelled and lightened in colour, reduce the heat, add the garlic and ginger and fry for 30 seconds, stirring continuously until you can no longer smell raw garlic and ginger. Return the cooked onion mixture to the pan and mix well. Add the turmeric and half the fenugreek leaves. Season with salt. Taste and adjust the seasoning if needed – if you like, you can add some chilli powder. Pour in the diluted passata, mix well and bring to the boil. Reduce the heat to a simmer and cook, covered and stirring occasionally, for around 20 mins. Oil will eventually rise to the surface when the sauce is cooked.
- Remove the chicken pieces from the skewers and chop into bite-sized pieces. Add these to the sauce along with any resting juices. Tip about 125ml warm water into the bowl with the reserved marinade, swirl to loosen, then stir into the sauce. Bring the sauce to the boil and reduce the heat to a simmer. Sprinkle over with garam masala and continue to cook for 3-4 minutes, or until chicken is cooked through. If you like, add a splash of boiling water to loosen the sauce, then taste for seasoning. Pour in half the cream and mix well.
- Transfer the butter chicken to a serving bowl, drizzle over the remaining cream, sprinkle with the remaining fenugreek leaves and garnish with the fresh coriander leaves.
Nutrition Facts : Calories 522 calories, FatContent 37 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 5 grams fiber, ProteinContent 32 grams protein, SodiumContent 1.4 milligram of sodium
JOANNA LUMLEY'S AUBERGINE CURRY RECIPE | JAMIE OLIVER RECI…
Joanna has very fond memories of her childhood, much of which was spent travelling, as her father served in the 6th Gurkha Rifles. Designed to rekindle memories of Malaysia – a place she felt she belonged – this curry is something truly special. Serve with Roti jala and Sambal nenas.
Total Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 20
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Trim the aubergines, quartering any larger ones lengthways and halving any small, then toss in a roasting tray with sea salt, black pepper and a drizzle of olive oil. Roast for 40 minutes, or until softened and golden (now’s a good time to make your Roti jala batter).
- For the paste, peel the shallots and garlic, then place in a food processor with the rest of the paste ingredients and blitz.
- Peel the ginger and finely slice into matchsticks, then peel and finely slice the shallots and garlic.
- Place in a large frying pan over a medium heat with 1 tablespoon of coconut oil and fry 10 minutes, or until softened and golden.
- Stir in the paste and fry for 3 to 5 minutes, or until smelling fantastic.
- Pour in 500ml of water, add the sugar, crumble in the stock cube, and bring to the boil, stirring gently. Add the cooked aubergine, reduce to a low heat and simmer for 20 minutes, or until the sauce has thickened.
- Remove the pan from the heat and stir through the yoghurt.
- Toast the sultanas, then the almonds, in a dry frying pan until golden, while you deseed and finely slice the chillies. Scatter it all over the kuzi, and serve with Roti jala (lace crêpes) and Sambal nenas (pineapple relish) – delicious!
Nutrition Facts : Calories 313 calories, FatContent 20.7 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 11 g protein, CarbohydrateContent 25.4 g carbohydrate, SugarContent 21.9 g sugar, SodiumContent 1.2 g salt, FiberContent 2.6 g fibre
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Total Time 4 hours
Category Dinner, Main course
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Calories 446 calories per serving
- Cook for between 5-10 mins depending on your oven temp, until the base is crisp and the cheese melted. Scatter with basil.
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From jamieoliver.com
Total Time 25 minutes
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Calories 528 calories per serving
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- Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
- Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
- Put a large non-stick frying pan or wok on a medium-high heat.
- Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
- Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
- Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
- Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
- Add the soy, then toss in the egg ribbons.
- Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!
ROASTED ALOO GOBI RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Main course, Supper
Calories 322 calories per serving
- Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with rice, warm naan and yogurt.
LAMB KEBABS RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
Cuisine Indian
- Brush each kebab with a little oil and grill under a medium heat or barbecue for 4-5 minutes on each side, or until cooked through.
CLASSIC BUTTER CHICKEN RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Dinner, Supper
Cuisine Indian
Calories 522 calories per serving
- Transfer the butter chicken to a serving bowl, drizzle over the remaining cream, sprinkle with the remaining fenugreek leaves and garnish with the fresh coriander leaves.
JOANNA LUMLEY'S AUBERGINE CURRY RECIPE | JAMIE OLIVER RECI…
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 313 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Trim the aubergines, quartering any larger ones lengthways and halving any small, then toss in a roasting tray with sea salt, black pepper and a drizzle of olive oil. Roast for 40 minutes, or until softened and golden (now’s a good time to make your Roti jala batter).
- For the paste, peel the shallots and garlic, then place in a food processor with the rest of the paste ingredients and blitz.
- Peel the ginger and finely slice into matchsticks, then peel and finely slice the shallots and garlic.
- Place in a large frying pan over a medium heat with 1 tablespoon of coconut oil and fry 10 minutes, or until softened and golden.
- Stir in the paste and fry for 3 to 5 minutes, or until smelling fantastic.
- Pour in 500ml of water, add the sugar, crumble in the stock cube, and bring to the boil, stirring gently. Add the cooked aubergine, reduce to a low heat and simmer for 20 minutes, or until the sauce has thickened.
- Remove the pan from the heat and stir through the yoghurt.
- Toast the sultanas, then the almonds, in a dry frying pan until golden, while you deseed and finely slice the chillies. Scatter it all over the kuzi, and serve with Roti jala (lace crêpes) and Sambal nenas (pineapple relish) – delicious!
HOW TO MAKE PIZZA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 4 hours
Category Dinner, Main course
Cuisine Italian
Calories 446 calories per serving
- Cook for between 5-10 mins depending on your oven temp, until the base is crisp and the cheese melted. Scatter with basil.
MY SINGAPORE-STYLE FRIED RICE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 528 calories per serving
- Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
- Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
- Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
- Put a large non-stick frying pan or wok on a medium-high heat.
- Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
- Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
- Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
- Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
- Add the soy, then toss in the egg ribbons.
- Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!
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