Yumm-e

11/30/2020

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Indian Butter Chicken is a delicious treat. Butter chicken can be made easily and quickly. See how it's made.

Indian Butter Chicken is a delicious treat. Butter chicken can be made easily and quickly. See how it's made.

Here's the recipe:

1 cup (200g) boneless skinless chicken breast cut into bite-sized pieces

2 teaspoon fresh ginger and garlic, ground together

2 teaspoons hung curd

Juice of 1/2 lemon

1 teaspoon Kashmiri chili powder or any chili powder you choose

1 1/2 teaspoon garam masala

1/2 teaspoon salt

1 teaspoon oil

3 tablespoon butter, divided (2 tablespoons and 1 tablespoon)

1 tablespoon oil

1/2 cup red onion, diced

1 teaspoon fresh ground ginger and garlic

3 plum tomatoes, chopped

3 whole Kashmiri red chili's, dried

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon ground coriander powder

2 tablespoons water

10 cashews

1/4 - 1/2 cup heavy cream

Dried Kasuri methi leaves to taste

Fresh cilantro, chopped as a garnish

Use a mortar and pestle to grind up garlic and ginger to form a paste.

To the chicken breast add 1 teaspoon of garlic ginger paste, 2 teaspoons hung curd, juice of 1/2 lemon, 1 tsp of Kashmiri chili powder, or any chili powder of your choice, 1/2 teaspoon of garam masala, 1/2 teaspoon of salt. Mix the ingredients together. Cover, refrigerate and allow the chicken to marinade for 30 minutes.

Make the sauce.

Melt 1 tablespoon of butter in a saucepan, add 1 tablespoon of oil to the saucepan. Add the diced red onion. Sautee the onions until they are caramelized (brown and soft), add the remaining 1 teaspoon of ground ginger and garlic, the chopped tomatoes, red chilis, 1 teaspoon of salt, 1 teaspoon of cumin, 1/2 teaspoon of coriander, 1 teaspoon of garam masala, 2 tablespoons of water, and 10 cashews. Sautee the entire mixture for 5 minutes. Allow it to cool. Use a blender or food processor to grind the sauce to a smooth paste.

Fry the chicken in a saucepan until it is done, cooked through.

In a saucepan melt 2 tablespoons of butter, add 1 teaspoon of chili powder, and all of the masala paste. Add the fried chicken and 1/4 cup of fresh cream to the sauce. Simmer for 10 minutes.

Sprinkle some dried Kasuri methi and chopped fresh cilantro and stir.

Serve butter chicken in a bowl drizzled with heavy cream. Enjoy butter chicken with your favorite hot naan.

11/29/2020

Like our page, like this video, leave us your questions and comments, and share this video with your friends.

Indian Butter Chicken is a delicious treat. Butter chicken can be made easily and quickly. See how it's made.

Indian Butter Chicken is a delicious treat. Butter chicken can be made easily and quickly. See how it's made.

Here's the recipe:

1 cup (200g) boneless skinless chicken breast cut into bite-sized pieces

2 teaspoon fresh ginger and garlic, ground together

2 teaspoons hung curd

Juice of 1/2 lemon

1 teaspoon Kashmiri chili powder or any chili powder you choose

1 1/2 teaspoon garam masala

1/2 teaspoon salt

1 teaspoon oil

3 tablespoon butter, divided (2 tablespoons and 1 tablespoon)

1 tablespoon oil

1/2 cup red onion, diced

1 teaspoon fresh ground ginger and garlic

3 plum tomatoes, chopped

3 whole Kashmiri red chili's, dried

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon ground coriander powder

2 tablespoons water

10 cashews

1/4 - 1/2 cup heavy cream

Dried Kasuri methi leaves to taste

Fresh cilantro, chopped as a garnish

Use a mortar and pestle to grind up garlic and ginger to form a paste.

To the chicken breast add 1 teaspoon of garlic ginger paste, 2 teaspoons hung curd, juice of 1/2 lemon, 1 tsp of Kashmiri chili powder, or any chili powder of your choice, 1/2 teaspoon of garam masala, 1/2 teaspoon of salt. Mix the ingredients together. Cover, refrigerate and allow the chicken to marinade for 30 minutes.

Make the sauce.

Melt 1 tablespoon of butter in a saucepan, add 1 tablespoon of oil to the saucepan. Add the diced red onion. Sautee the onions until they are caramelized (brown and soft), add the remaining 1 teaspoon of ground ginger and garlic, the chopped tomatoes, red chilis, 1 teaspoon of salt, 1 teaspoon of cumin, 1/2 teaspoon of coriander, 1 teaspoon of garam masala, 2 tablespoons of water, and 10 cashews. Sautee the entire mixture for 5 minutes. Allow it to cool. Use a blender or food processor to grind the sauce to a smooth paste.

Fry the chicken in a saucepan until it is done, cooked through.

In a saucepan melt 2 tablespoons of butter, add 1 teaspoon of chili powder, and all of the masala paste. Add the fried chicken and 1/4 cup of fresh cream to the sauce. Simmer for 10 minutes.

Sprinkle some dried Kasuri methi and chopped fresh cilantro and stir.

Serve butter chicken in a bowl drizzled with heavy cream. Enjoy butter chicken with your favorite hot naan.

09/28/2020

08/12/2020

Chicken Vegetable Soup Recipe

Makes 16 one-cup servings or 8 two-cup servings

8 oz boneless, skinless organic chicken breast, cubed small
1 tsp extra virgin olive oil
96 oz organic chicken stock
12 oz frozen organic carrots
12 oz frozen organic broccoli
12 oz frozen organic cauliflower
Substitute all of the frozen vegetables for three 12-ounce packages of California blend frozen vegetables (carrots, broccoli, cauliflower)
1 roasted turkey bone, no meat (optional, it adds flavor and hopefully calcium)

Place a stockpot over medium heat. Add extra virgin olive oil.

Sautee the cubed chicken in the olive oil over medium heat. Cook the chicken until it is done.

When the chicken is cooked through, add the chicken stock then add the roast turkey bone to the cooked chicken. Bring to a boil.

Add the California blend vegetables to the pot. Reduce the heat to a simmer. Allow it to cook for 5 minutes.

Leave the bone in or take the bone out, that is your choice.

Serve it in a cup, bowl, or eat it from the pot if you want.

Bon appetit.

Voila, chicken vegetable soup.

This recipe can be modified to eliminate the oil.

Here's how.

Add the chicken stock and the roast turkey bone to the pot first.

Place raw, cubed chicken in the boiling hot stock with the bone and cook until it is done. That might take 5 minutes.

Then, add the frozen vegetables, use fresh if fresh is preferred, and simmer until the vegetables are heated through.

Leave the bone in the broth and allow it to leach out calcium into the broth. Or, remove the bone, your choice.

Serve in a cup or bowl.

11/11/2018

Butter chicken said he doesn't want to be eaten! 😏

11/11/2018

Get that extra spinach in with some palak paneer, add a side of naan and that makes a meal 😮

11/11/2018

Moroccan chicken stew 😁

11/11/2018

Broccoli sprouts add spicy flavor to a variety of foods, add them to soups, salads, casseroles, meat dishes, eggs, tofu, smoothies, and anything you like