Creamy Butter chicken

Butter chicken or fondly known as Chicken Tikka masala, is a royal Indian dish, prepared by cooking chicken and cooking it in a creamy tomato based curry sauce, that is medium spicy and full of aromatic flavors that an Indian spices offer. It is a favorite and served in almost all Indian restaurants  in India and abroad.

My version is to prepare a  not too heavy curry, for that I want to stay away from using heavy cream  and onions. It won't compromise on flavor,  its lighter so you can enjoy more of the curry guilt free :))
For bringing out the flavors, try using fresh ingredients and spices that will enhance the taste of the dish.
This recipe was looooooooong due, so happy I could modify and come out with a more healthier  option, of enjoying this dish.



Ingredients 

2 pounds boneless , skinless chicken cut into approx 1 inch cubes

2 Roma tomatoes, pureed

1 tbsp canned tomato

1 inch ginger freshly grated

3 to 4 cloves garlic freshly grated

1/4 cup cashews ( soak in water, 10 mins and grind to make a smooth paste)

salt to taste

2 tsp garam masala

Spices 
2 big cardamoms

1 inch cinnamon stick

2 bay leaves

2 to 3 cloves

3 to 4 black peppercorns

2 to 3 small cardamons

2 to 3 dried red chilies

2 tbsp butter

1 tsp honey


Marinade  for chicken
Ingredients
1 tbsp sour cream or can use 1 tsbp plain yogurt
1 tsp each ginger, garlic paste
salt to taste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tbsp lemon juice
1 tbsp olive oil

                                                                            

Chicken marinade

Cook marinated chicken in a skillet 

Prepare the  sauce 

Cook chicken in the prepared sauce on low to medium heat covered

Butter chicken

Method:
In a bowl, add ginger , garlic paste 1 tsp each. Add salt to taste, 1 tsp red chilies powder, 1 tsp freshly squeezed lemon juice, 1 tsp coriander powder.  Add chicken and marinate it for about 20 to 30 mins.


Method for preparing the sauce for butter chicken.
1. Heat 2 tbsp oil in a skillet, and cook the marinated chicken, on medium heat for about 15 minutes, till the chicken appears cooked. The real test to know if chicken is cooked from inside, is to make sure its white and not pinkish  in color on the inside.
Once the chicken is done, cover and keep aside.

Method for preparing the curry sauce 
1.In the mean while, heat another skillet, add  2 tbsp butter , add in freshly grated ginger, garlic. Allow that to sizzle, few mins. next add in all the whole spices, all of them. Stir few minutes.
Next, add red chilly powder, and cashew paste, continue cooking about  5 minutes or as the cashew paste comes together. Add in tomato puree, stir another 8 to 10 minutes, adding salt and garam masala.
Taste the curry and add more salt if required. add 1 tsp honey for that sweet tangy taste, and then add the  cooked chicken, into the prepared curry. Add 1/2 cup water and continue cooking, another 10 to 12 minutes till the chicken and curry appear thickened and done.
Add freshly chopped coriander leaves, or thinly sliced colorful peppers as garnish,

Misal Pav

Misal, means  a mixture, of 2 or 3 beans that are soaked, overnight and later cooked in a spicy curry and enjoyed with pav ( bread). It is a very popular dish  in the Western region of India in the State of Maharashtra. Also  prepared for breakfast.

For making Misal, first wash and soak overnight , moong, moth and matki (beans) in 2 cups water. Next day strain the water and allow the beans to sprout , by placing them in a cloth and tieing  the cloth  loosely, sprinkle some water over the cloth to keep it moist. Next day it starts to sprout , these sprouted beans are considered very nutritious and wholesome full of fibre. Indian cooking not only tastes good, but most of the dishes prepared have nutritional quality and the spices we all know offer medicinal values too. Do try making these as they are good for you:)

Ingredients
1 cup Moth sprouted (ready sprouted beans are available in store)
1 cup Matki sprouted (beans or legumes)
1/2 cup Whole green Moong sprouted
1 tspn salt to taste
2 to 3 green chillies finely diced
2 to 3 cloves garlic chopped finely
1 inch ginger grated or chopped finely
1 medium onion finely chopped
1/4 cup dried grated coconut
2 to 3 cloves
1 inch cinnamon stick
1/4 cup freshly chopped coriander leaves for garnish
1 cup spicy ready mix chevda available in Indian stores
1 packet ready pav ( bread)

Misal Pav

Method
1 Wash and soak all three legumes (beans), and next day drain the excess water if any , and tie them loosely in a cloth and sprinkle few drops of water. If you want them to sprout more , than leave them another day and use the next day to prepare the dish. Or else, you can pressure cook the soaked legumes in a pressure cooker by adding 1 cup water and 1/2 tspn salt. After 2 whistles, close the pressure cooker.
2.In a pan, heat 2 tbsp vegetable oil. Add cloves and cinnamon,add the chopped onions ,stir for 5 to 6 minutes,add ginger ,garlic,green chillies, add the grated coconut and  continue stirring.Add in the chopped tomatoes, and cook till they appear softened. Now add in the seasoning's,salt,red chilli powder, cumin powder,turmeric  and 1 tspn freshly squeezed lemon juice. Drain the cooked beans, and add to the  pan and carefully mix together. Cover with a lid and cook another few minutes,close burner and garnish cooked Misal.
Serve with pav, and garnish with ready mix and chopped coriander.

Quinoa salad

Quinoa is a seed, that has grown in popularity because of its high protein and nutritional value. It comes in different colours like white, black and red, though the white variety is more liked and easier to cook. Also the white quinoa has a nutty flavour and fluffs well after it is cooked. Quinoa can be prepared easily and takes only about 20 minutes of cooking time, you can have quinoa as salad , or have it like rice, you can use quinoa to prepare sweet dishes.

1 cup cooked quinoa has 8 gm protein and 5 gm fibre,also quinoa is good for lowering cholesterol and it is gluten free food. 

Ingredients 

1 cup quinoa uncooked

2 cups water

1/4 cup olive oil

1 tspn salt

1 tspn black pepper
2 tspn lemon juice freshly squeezed 

1 tsp sunflower seeds

1/4 cup chopped cucumber

1/4 cup chopped tomatoes

1/4 cup chopped red onions

1 tsp

freshly chopped coriander leaves
1/4 cup yellow or white corn
1/4 cup chopped bell pepper 

Quinoa Salad 

 Method

1.Wash the Quinoa grains , to remove any little bitterness. Boil in a sauce pan with 2 cups water over low heat, with 1/2 tspn salt for about 20 minutes , till all water is soaked and quinoa is cooked. Cover for 5 minutes , and then using a fork lightly fluff the cooked quinoa. Keep aside.

2. In a separate bowl, prepare a dressing by mixing together, olive  oil, salt, pepper, lemon juice and you can use secret ingredient, I like to use fat free  Italian vinaigrette, as it has vinegar and garlic that adds flavour , but if for some reason you don't use it its fine , just use some garlic powder instead and balsamic vinegar , 1 tspn , whisk together to make a dressing to pour over cooked quinoa.

3.In a serving bowl, add in quinoa, add all chopped vegetables and nuts, fruits, and pour the prepared dressing and mix together , garnish with cilantro leaves and serve as a refreshing salad. Its perfect for a family or for a having with friends at a get together. 

Sprouted Protein Bhel

All the goodness of a power packed vitamin bhel is there in this dish :) healthy snacking and guilt free too:))

Protein Packed Bhel

Ingredients:
200 gm sprouted Moong
1/4 cup corn cooked or frozen
1/4 cup small diced capsicum
1/4 cup red onions diced
1/4 cup roasted peanuts
1 small tomato diced small
1 tsp chaat powder
2 tbsp green coriander chutney
2 tsp sweet tamarind chutney
100 gm bhel sev


Method
1. Cook the sprouted moong for about 10 to 15 minutes in 200 ml of water by adding 1 tsp salt to the water,strain and cool.
Also microwave frozen corn for about 2 to 3 minutes.Keep aside.
2.In a medium bowl, take sprouted moong, add in corn,capsicum,onions,tomato, green chilies, stir together ,add chaat powder and both the chutney's, stir together. Just before serving add the peanuts,sprinkle little sev on top and garnish with finely chopped coriander.


Sending this to Spicy Treats Show me your hits event

http://sangeethaskitchen.blogspot.ca/2012/03/show-me-your-hits-series-2-fiber-rich.html 

From Julie's Kitchen