), mychicken was marinated and I just had to heat some butter, lightly fry the chicken and again heated some more butter and fried ginger and garlic paste
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You may or may not know (my last name might give you some indication), but my husband is British. Recipes with sauces are a good compromise for him to try new foods withouthaving to chew
) My girls loved this curry and especially enjoyed mopping up the sauce with flat bread. After hearing her husband raving about how delicious it was I knew I had to have it
Add the garam masala, sweet paprika, coriander, ginger, chilli powder, cinnamon stick and cardamom pods and stir fry until the fragrance fills the kitchen (about one minute)
Set remaining garlic butter aside. coarsely mincedchicken. Dip balls first in flour, then egg, then breadcrumb mixture, shaking off excess in between, then place on a tray linedwithbaking paper, cover and refrigerate until required
I use my smoothie maker that gives me a smooth liquid with very little tomato skin and pulp. Workingwith smaller cuts will also help to get your chicken meat softer faster since we won’t be cooking it all that long
I know how to substitute most things but just didn't feel addingsomething like tomato sauce in place of paste would've done the butterchicken any justice
All opinions expressed in this post were my own and not influencedin any way based on my friendship with Nikalene and/or that A Little Taste of India came my way “as a courtesy” from Nik
What's On The List? | The never-ending food list… goes from "on the list" to now DONE! WHOO HOO!
I then formed the butterinto two balls, and refrigerated them until the steak was done. Our group is cooking it's way through David Lebovitz' new cookbook, "My Paris Kitchen"
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