Combine garam masala, ground ginger and cayenne in a small bowl; set aside.
Over medium low heat, saute onion in butter for about 10 minutes. Add fresh ginger and garlic. Cook for an additional 5 minutes or until tender.
Add spice blend, stirring frequently for 30-60 seconds, being careful to not burn the spices.
Add tomato sauce, whole peeled tomatoes, and paste. Let simmer for about 15-20 minutes.
Transfer sauce to blender and process until smooth.
Pour butter chicken sauce back into pan. Add salt and sugar to taste.
- 2 tablespoon Browned Butter Lime Sauce and sprinkle with lime zest
In the microwave, add double the water to the rice and cook it for 18 minutes uncovered.
Melt butter and fry crushed garlic in the pan.
Add the chopped chicken breast and brown for about 3 minutes, occasionally stir.
Add the packet of butter chicken spices and the tomato puree, then lastly add the reduced fat cream and stir all together.
Heat for about 10 minutes, while the rice cooks then serve atop the rice with sprigs of coriander.
Combine chicken, curry paste, yogurt, garam masala
Cut chicken into large cubes. Heat a large, deep frypan over high. Add oil, then chicken and salt. Cook 2 to 4 minutes or until chicken is partially cooked and slightly golden.
Reduce heat to medium-low and pour in sauce. Cook covered for 5 to 8 minutes or until chicken is fully cooked. Stir in peas and chick peas and cook another 3 to 5 minutes or until heated through. Stir in cilantro. Serve over rice.
Heat oil in large Dutch oven or large saucepan over medium-high heat.
Add onion and red pepper and saute until onions are translucent.
Add chickpeas, garlic, and ginger and saute for 2 minutes. Add water and cook, stirring for 3 to 5 minutes.
Stir in Patak's Butter Chicken Cooking Sauce, salt, and pepper, and bring to a simmer. Cook covered, stirring occasionally, for 5 to 8 minutes.
Garnish with cilantro and red chilli peppers (optional).
inutes.
Combine the melted butter and 1 T oil. Put
add rice and Patak's Butter Chicken for Two.
Saute for
Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Donut Bread Pudding.
For the pudding, cube donuts and place in large casserole dishes coated with cooking spray.
Combine all other pudding ingredients and pour over donuts. Let sit for 10 - 15 minutes so that the donuts soak up the custard/fruit mixture.
Bake pudding at 350 degrees for about an hour.
For the butter rum sauce, melt butter and slowly add confectioners sugar and rum. Heat until bubbly and serve over pudding.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
CHICKEN RECIPE: In a large bowl, combine
Heat 1 tbsp of the oil in a large, heavy-bottomed saucepan on high heat. Cook chicken in batches, until lightly browned. Set aside.
Add remaining 1 tbsp oil to pan. Saute onion for 3 mins. Add mushrooms and saute for 2 mins, until soft.
Return chicken to pan. Add simmer sauce and butternut squash. Bring to a boil. Reduce heat to low; simmer, covered, for 20 mins. Serve with warm naan bread.
STEP ONE: Butter Pecan Sauce-- Combine all ingredients except the salmon, butter, and pecans
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Heat butter in sauce pan to medium.
Add ginger, onion and garlic to pan.
Cook until golden brown.
Add chicken, turn occasionally.
Cook 2 minutes.
Add salt, pepper, tumeric and garam masala.
Cook 5 minutes.
Add chili peppers and cashews.
Cook 5 minutes.
Add coconut cream, stir well.
Cook 2-3 minutes.
Finish with cilantro, serve with rice.
or both the pepper and chicken sauce, mince the 8 onions, 8
Combine chicken, lemon juice, yogurt, ginger and
b>chicken. Set aside to marinate.
Melt 1 1/2 tbsp butter
melt 2 tablespoons of the butter in a 6-quart or