Butter Chicken Recipe

* 2 to 3 tablespoons of butter
* 1 onion
* ¼ teaspoon of cinnamon
* 2 teaspoons of crushed garlic
* 2 teaspoons of crushed ginger
* ½ teaspoon of ground turmeric
* 1 to 2 teaspoons of chilli powder
* 1 tablespoon of coriander
* 400 grams / 14 oz of skinless, boneless chicken thighs or breasts
* ¼ to ½ cup ground almonds
* 225 gram / 8 oz can of whole peeled tomatoes with juice
* 1 tablespoon of tomato paste
* ½ cup of unsweetened yoghurt

With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and sauté over a medium heat. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.

Bhindi ki bhaji

Bhindi bhaji

Ingredients
2 tbsp sunflower or vegetable oil
1 onion, chopped
½ tsp ground cumin
½ tsp ground coriander
½ tsp chilli powder
¼ tsp ground turmeric
150g/5¼ oz tomatoes, choppedBhindi ki bhaji
450g/16oz Bhindi, cut into 1in/3cm pieces

Method
1. Heat the oil in a Kadai and add the onions and spices and fry for 3-5 minutes until the onions get brown. Tip in the tomatoes and cook for a minute or two.
2. Throw in the okra and simmer for 8-10 minutes or until the Bhindi is cooked through.
3. Season well and serve.

Indian Food Recipe

Indian food, we can not imaging Indian food with ought the masala. Bland and boring! Getting the right balance and making a masala (Hindi for spice mixes and pastes) that enhances the main ingredients of a dish, is an art that Indian cooks have perfected over centuries. It's an art you can learn! Making your masala ahead of time means you will save time when you want to put together a dish quickly. In India we will find different kind of masalas from all four corner. I am talking about East,west,north and south India, Each part has its won way of cooking and you will love when you cook this food at your kitchen.