Recipes

Ingredients:

For the chicken marinade:
500g chicken breasts, cut into small pieces
1/2 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon ground coriander

For the butter chicken sauce:

2 tablespoons vegetable oil
2 tablespoons butter
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 can (400g) crushed tomatoes
1 cup heavy cream
1/4 cup chopped fresh cilantro


Instructions:

1. In a bowl, combine the chicken, yogurt, lemon juice, cumin, paprika, salt, cinnamon, cayenne pepper, and coriander. Mix well, making sure that the chicken is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.


2. Place 1 tablespoon of vegetable oil in a large saucepan and wait for it to heat. Afterwards, put your chicken but only cook it halfway through. Make sure to slightly char it.


3. After removing the chicken, heat 1 more tablespoon of vegetable oil and butter over medium heat. Add the onion and cook, stirring occasionally, for 5-7 minutes, or until softened and lightly browned.


4. Add the garlic and ginger to the saucepan and cook, stirring constantly, for 1-2 minutes, or until fragrant.


5. Add the garam masala, cumin, paprika, salt, cayenne pepper, and turmeric to the saucepan. Cook, stirring constantly, for 1-2 minutes, or until the spices are fragrant and toasted.


6. Add the crushed tomatoes to the saucepan and stir to combine. Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce has thickened and reduced slightly.


7. Remove the saucepan from the heat and use an immersion blender to puree the sauce until smooth.


8. Return the saucepan to the heat and add the heavy cream. Stir to combine and bring the mixture to a simmer.


9. Add the cooked chicken to the saucepan and stir to coat the chicken in the sauce. Simmer for 5-10 minutes, or until the chicken is heated through and the sauce has thickened.


10. Garnish with chopped cilantro and serve hot with naan bread or rice.

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Ingredients:

2 cups all-purpose flour
1/2 cup warm milk
1/4 cup granulated sugar
2 egg yolks
2 tablespoons unsalted butter, softened
1/2 teaspoon salt
1 packet active dry yeast
1/4 teaspoon vanilla extract
Vegetable oil, for frying
Powdered sugar, for dusting
Your favorite jelly or jam, for filling

Instructions:

1. In a small bowl, combine the warm milk, sugar, and yeast. Stir until the yeast is dissolved and let it sit for about 10 minutes until foamy.

2. In a large mixing bowl, whisk together the flour and salt.

3. Add the egg yolks, softened butter, and vanilla extract to the flour mixture. Mix until well combined.

4. Pour the yeast mixture into the flour mixture and stir until a sticky dough forms.

5. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.

6. Once the dough has risen, turn it out onto a floured surface and roll it out to about 1/2 inch thickness.

7. Use a biscuit cutter or a glass to cut out circles of dough.

8. Place a small spoonful of jelly or jam in the center of each circle of dough.

9. Fold the dough over the jelly and pinch the edges to seal.

10. Place the filled doughnuts on a floured surface and cover them with a clean kitchen towel. Let them rise for another 30 minutes.

11. Heat the vegetable oil in a deep frying pan over medium heat until it reaches 350°F.

12. Carefully drop the doughnuts into the hot oil, a few at a time, and fry for about 2-3 minutes on each side, or until golden brown.

13. Use a slotted spoon to remove the doughnuts from the oil and place them on a paper towel-lined plate to drain.

14. Dust the warm doughnuts with powdered sugar and serve immediately.