Kip Indian Cooking Day 2

• 
• Servings
  2+
• Prep
  120 m
• Cook
  120 m

Recipe By: Dylan Vicker

Kip Indian Cooking Day 2 Paneer Makhani + Rice(V) | Butter Chicken + Rice | Coconut Ladoo

🐔🍛 Murgh Makhani - Butter Chicken 

Butter chicken is a curry house favourite, and it’s quick and easy to prepare. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 30 minutes

INGREDIENTS

• 300g chicken thigh, cubed

• ½ red onion, diced

• 100g canned whole tomato, pureed

• 30ml yoghurt

• 100ml cream

• 1 tsp garlic paste

• 1 tsp ginger paste 

• 1 tbsp vegetable oil

Dried Spices:

• 1 tsp kasuri menthi

• ¼ tsp garam marsala

• ¼ tsp cumin

• ¼ tsp kashmiri chilli 

• ¼ tsp coriander

• ¼ tsp sugar

• ¼ tsp salt

METHOD

1. Mix the diced chicken, 2 tbsp of yogurt, and ground spices together and marinate for 4 hours or overnight.

2. Heat a pan over medium-low heat, add the vegetable oil and onions and brown slowly, over 5 minutes, stirring constantly. 

3. Add in the ginger, garlic and chili paste and cook for an additional 1 minute.

4. Add in the pureed tomato, and cook for another 2 minutes.

5. Add in the chicken and cream, and simmer on low heat for 10 minutes, or until the sauce has reduced to the consistency of gravy, and the chicken is cooked. Season to taste with salt. Garnish with chopped coriander.

🐔🍛Paneer Makhani - Butter Chicken 

Try this vegetarian variation of butter chicken for an equally delicious and healthy alternative. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 30 minutes

INGREDIENTS

• 300g paneer, cubed

• ½ red onion, diced

• 100g canned whole tomato, pureed

• 30ml yoghurt

• 100ml cream

• 1 tsp garlic paste

• 1 tsp ginger paste 

• 1 tbsp vegetable oil

• 20g frozen peas 

• 1 sprig of coriander, chopped 

Dried Spices:

• 1 tsp kasuri menthi

• ¼ tsp garam marsala

• ¼ tsp cumin

• ¼ tsp kashmiri chilli 

• ¼ tsp coriander

• ¼ tsp sugar

• ¼ tsp salt

METHOD

1. Mix the diced paneer, 2 tbsp of yogurt, and ground spices together and marinate for 4 hours or overnight.

2. Heat a pan over medium-low heat, add the vegetable oil and onions and brown slowly, over 5 minutes, stirring constantly. 

3. Add in the ginger, garlic and chili paste and cook for an additional 1 minute.

4. Add in the pureed tomato, and cook for another 2 minutes.

5. Add in the paneer and cream, and simmer on low heat for 10 minutes, or until the sauce has reduced to the consistency of gravy. Add in the frozen peas at the last minute of cooking. Season to taste with salt. Garnish with chopped coriander.

🥥🍙Coconut Ladoo 

This quick and easy to prepare dessert is festive and can be made ahead of time. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 30 minutes

INGREDIENTS

• 250g desiccated coconut, toasted 

• ¼ can (100g) sweetened condensed milk 

• ⅛ tsp ground cardamom

• 1 tsp melted ghee 

• 1 tsp cocoa powder (optional) 

METHOD

1. To toast the coconut, heat a pan over medium- low heat. Place the desiccated coconut in the pan and cook for 5-6 minutes, stirring constantly until the mixture is golden brown. Remove the coconut from the pan, and place it into a mixing bowl. 

2. Add the sweetened condensed milk, ground cardamom, and melted ghee to the toasted coconut, reserving a little bit for rolling the ladoo in.

3. Scoop some of the coconut mixture and divide it into 6 balls. Roll each ball in the reserved coconut and cocoa powder.

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Printed From otaokitchen.com.au 11/21/2024