BUTTER CHICKEN
Tip: When cooking meat dishes if your final product is too watery, thicken the obtained gravy in a pan on stove top by cooking it on high heat for about 5 min.
Ingredients:
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½ kg skinless chicken pieces
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2 tbsps. Himalaya Gourmet Butter Masala
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¼ cup each, almonds and cashews
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Blend to a paste in water; ¼ cup sour cream
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½ cup chicken stock
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1 tea spoon salt
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¼ cup coriander leaves for garnish
Method:
Apply Himalaya Gourmet Butter Masala & salt to chicken. Marinate for half an hour or more. Place in a baking dish and grill in an oven until well browned onall sides, on high heat and almost baked 15 mins. Mix sour cream, stock and nuts paste. Pour over chicken. Bake until meat is tender (10min) on medium heat. Add water if required during the last part of cooking to regulate the gravy. Garnish with coriander leaves & serve.
Serves 4
Ingredients:
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1 kg fish slices
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2 tbsps. Himalaya Gourmet Butter Masala
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2 tbsps. cooking oil
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¼ cup each, almonds and cashews. Blend to a paste in water
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¼ cup sour cream or coconut milk
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1 cup stock
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1 tea spoon salt
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¼ cup coriander leaves for garnish
Method:
Apply Himalaya Gourmet Butter Masala, cooking oil & salt to fish. Marinate for half an hour. Place in a baking dish and grill in an oven until well browned on all sides, on high heat and almost baked 15 mins. Mix sour cream or coconut milk, stock and nuts paste. Pour over fish. Bake until tender (10min) on medium heat. Add water if required during the last part of cooking to regulate the gravy. Garnish with coriander leaves & serve.
Serves 4
BUTTER FISH
KEEMA
Ingredients:
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1 cup ground turkey, chicken or veal
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2 tbsps. Himalaya Gourmet Butter Masala
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¼ cup coconut milk or nut milk
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1 cup stock
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1 tea spoon salt
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¼ cup coriander leaves for garnish
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1 onion diced fine
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1 cup green peas
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1 tbsp. vegetable oil
Method:
In a deep pan brown ground meat in vegetable oil. Add onions and continue to brown. Mix in nut milk and stock. Cook until tender (10min) on medium heat. Add water if required during the last part of cooking to regulate the gravy. Add peas. Garnish with coriander leaves & serve.
Serves 4