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We are a pair of smarties who choose to follow an unconventional path on almost everything. Born out of a sheer dream to showcase our quirks through content and concepts, we would like to highlight that food is more than just a necessity for survival.
Come on guys! It is soo much more than that! Food is the art of life and we all can be artists. No no literally! Making food and relishing its essence, that itself is such a rewarding moment!
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Chicken
Here's one of our FAQs!
Question: Ghar pe restaurant-style possible hain kya?
Answer: Haan bilkul!
RECIPES
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Restaurant-style Chicken Tikka Masala
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An exquisite culinary treat to your palate. Rich, creamy texture with bites and chunks of roasted chicken. Get ready chicken lovers! You are up for a crazy ride to Curry Town!
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Ingredients:
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For the chicken marinade:
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28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
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1 cup plain yogurt
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1 1/2 tbsps minced garlic
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1 tbsps ginger
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2 tsps garam masala
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1tsp turmeric
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1 tsp ground cumin
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1 tsp Kashmiri chili (or 1/2 teaspoon ground red chili powder)
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1 tsp of salt
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For the sauce:
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2 tbsps of vegetable/canola oil
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2 tbsps butter
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2 small onions (or 1 large onion) finely diced
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1 1/2 tbsps garlic finely grated
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1 tbsp ginger finely grated
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1 1/2 tsps garam masala
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1 1/2 tsps ground cumin
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1 tsp turmeric powder
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1 tsp ground coriander
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14 oz (400g) tomato puree (tomato sauce/Passata)
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1 tsp Kashmiri chili (optional for colour and flavour)
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1 tsp ground red chili powder (adjust to your taste preference)
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1 tsp salt
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1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
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1 tsp brown sugar
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1/4 cup water if needed
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4 tbsps Fresh dhaniya to garnish
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Preparation:
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In a bowl, combine chicken with all of the ingredients for the chicken marinade; let it marinate for 10 minutes to an hour (or overnight if time allows).
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Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
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Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
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Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
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Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
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Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
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Garnish with dhaniya (coriander) and serve with hot garlic butter rice and fresh homemade Naan! Voila! Aur kya hi chahiye :)
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Absolutely!
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MONSOON SPECIAL
Tip tip barsa paani... Paani ne aag lagayi... Aag lagi pet mein jo...
Dilko teri yaad aayi
Enjoy the rains and relish on some yummy monsoon snacks!
Click here for more Chicken Recipes >>
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Chicken Tikka Masala
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