FB: Butter Chicken, PIP rice, Carrot Halva and Garam Masala
Recipes in this Video
Butter chicken, or Murgh Makhani, originated in Delhi, India, in the 1950s. It was created by the chefs at the Moti Mahal restaurant, who used leftover chicken in a rich, buttery tomato sauce. This dish has since become a staple in Indian cuisine, celebrated for its creamy texture and aromatic spices. It's often served with naan or rice and is popular in Indian restaurants worldwide.
Ingredients
- ●chicken
- ●butter
- ●cream
- ●tomatoes
- ●onions
- ●garlic
- ●ginger
- ●spices
Instructions
- 1Marinate chicken in yogurt and spices for at least an hour.
- 2Heat butter in a pan and sauté onions until golden.
- 3Add garlic and ginger, cooking until fragrant.
- 4Stir in tomatoes and simmer until soft.
- 5Blend the mixture into a smooth sauce.
- 6Return the sauce to the pan, add cream, and simmer.
- 7Add marinated chicken and cook until done.
Ingredient Alternatives
butter
Healthier: ghee
Cheaper: margarine
Ghee is a healthier fat option, while margarine is often more affordable.
cream
Healthier: coconut milk
Cheaper: evaporated milk
Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.
Techniques
Equipment
Also Known As
Garam Masala, originating from the Indian subcontinent, is a fragrant spice blend integral to Indian cooking. Traditionally used to enhance the flavor of curries and stews, it reflects the diverse spices available in the region. Today, variations exist globally, with each region adapting the blend to local tastes, making it a staple in kitchens worldwide.
Ingredients
- ●coriander seeds
- ●cumin seeds
- ●black peppercorns
- ●cardamom pods
- ●cloves
- ●cinnamon stick
- ●nutmeg
- ●bay leaves
Instructions
- 1Toast coriander seeds in a dry skillet over medium heat until fragrant, about 3-4 minutes.
- 2Add cumin seeds to the skillet and toast until golden, about 2-3 minutes.
- 3Stir in black peppercorns and toast for another minute.
- 4Add cardamom pods, cloves, and cinnamon stick, toasting for 1-2 minutes until aromatic.
- 5Remove the skillet from heat and let the spices cool completely.
- 6Grate nutmeg and add to the cooled spice mixture.
- 7Crush bay leaves and add to the spice blend.
- 8Transfer the toasted spices to a spice grinder or mortar and pestle.
- 9Grind the mixture to a fine powder.
- 10Store the garam masala in an airtight container away from light.
Ingredient Alternatives
coriander seeds
cumin seeds
black peppercorns
cardamom pods
Techniques
Equipment
Also Known As
Carrot Halva, also known as Gajar ka Halwa, is a popular Indian dessert made during festivals and special occasions.
Ingredients
- ●4 cups grated carrots
- ●1 cup sugar
- ●1 cup milk
- ●1/2 cup ghee
- ●1/2 cup khoya (dried milk)
- ●1/4 cup chopped nuts (cashews, almonds)
- ●1/2 tsp cardamom powder
- ●1/4 cup raisins
Instructions
- 1Heat ghee in a heavy-bottomed pan over medium heat.
- 2Add the grated carrots and sauté for about 10-15 minutes until they soften.
- 3Pour in the milk and bring to a boil, then reduce the heat and simmer until the milk is absorbed.
- 4Stir in the sugar and continue to cook, stirring frequently, until the mixture thickens.
- 5Add the khoya and mix well until fully incorporated.
- 6Stir in the cardamom powder, chopped nuts, and raisins.
- 7Cook for an additional 5 minutes, stirring continuously.
- 8Remove from heat and let it cool slightly before serving.
Equipment
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