It doesn’t mean I haven’t been doing my homework however, as I bookmarked a few recipes to cook for the next few weeks including dishes for the Asian Food Fest’s Indian Subcontinent month and the next month which I am hosting
Kelly Siew Cooks | Where I share my recipes, and sometimes dining experiences.
ButterChicken served with flat bread and tikka potatoes. 1 Onion1 inch of ginger4 cloves of garlic1 red chilli20g oil80-100g tandoori paste 200g yoghurt (non fat greek)170g tomato paste1 tab of ground almonds or cashews750g-1kg chicken thigh dicedAdd onion, ginger, garlic, chilli to the bowl and chop for 5sec on Speed 7Add oil and sauté for 3 min 100degrees, speed 1Add ground nuts, tandoori paste, tomato paste, yoghurt and mix for 10 sec speed 7Add chicken and cook for 20 min, 100 degrees, reverse, speed soft 1 Onion. 1kg chicken thigh
mix tandoori paste and yoghurt and mix chicken through well. cook chicken on BBQ grill. 2 chicken breasts, cut into 1cm slices. serve with the sauce drizzled over and sprinkled with coriander 2 chicken breasts, cut into 1cm slices