Smoked Butter Chicken

This smoked butter chicken is really yum and an quick and easy recipe to prepare, its not at all time consuming.  

1/2 kg Chicken boneless
4 Tablespoons Butter
2 Medium Onions  - grated
2 Large Tomatoes - blanched, skinned and pureed
Tablespoon + 1 Tablespoon Ginger Garlic paste
Teaspoon  + 1 Teaspoon  Red chilly powder
Salt to taste
1 Teaspoon Garam masala powder
Tablespoon Cashewnut powder
Tablespoon Fresh Cream 
2  Tablespoon Yogurt - beaten
Tablespoon Kasoori Methi 

Chop the boneless chicken into very small pieces, marinate it with a tablespoon of ginger garlic paste,  salt to taste, one teaspoon red chilly powder mix it well and keep it a side for 30 minutes.

Heat a tablespoon of butter, saute the chicken on full flame till the water in the  chicken evaporates and the chicken changes color from pink to white. Keep this aside.

In another kadai/ pan, heat the remaining butter, add the grated onions, saute it till light golden, add the remaining one 
tablespoon ginger garlic paste, tomato puree,  salt to taste , one teaspoon  red chilly powder, garam masala powder and yogurt and cook till oil  separates.
Add the cooked chicken and cashewnut powder and cook it for 10 minutes on low flame, keep stirring after every 2 minutes or else it will burn at the bottom of the pan.

Add the cream and kasoori methi, mix. 
Light a coal well and place it in a small katori or foil piece on top of the  chicken, pour a teaspoon of ghee or oil on the live coal, close the lid for 5 minutes. This will give a beautiful smokey fragrance to it and smokey taste too.
Serve it with a drizzle of fresh cream. Enjoy it  with parathas, chapati , dal and steamed rice.

Labels :  Chicken, Smoked Butter Chicken, Mughlai Cuisine

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Roasted Chicken & Corn Chowder#Soupswappers

Made the is chowder using potatoes as a thickening agent and absolutely no tomatoes, yet this soup is so delicious. Used this Homemade Cream Style Corn to make this chowder.  Have big bowl of this during a rainy day its filling and perfect for the day!

2 Slices Bacon -  chopped
1 Small  onion - finely chopped
1 Stalk Celery -  diced
1 Tablespoon Diced Carrot
2 Cloves Garlic -  minced
1 Teaspoon Italian seasoning
Cups Roasted Chicken broth
1 Tin (14 oz)  Cream-Style Corn - Homemade
1 Cup Roasted Shredded  Chicken
1⁄4 Teaspoon fresh ground black pepper
1⁄4 Teaspoon Dried Rosemary
1 Small Raw Potato -grated


Boiled one carcass of roasted chicken in 1.5 liters of water and reduced it to 2 cups (500 ml).  Strain it in a cheese cloth and used this broth to make the chowder.
In a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, carrot  and garlic. Cook and stir until tey begin to soften, about 5 minutes.
Add Italian seasoning, rosemary, black pepper powder and grated potato. Mix well. Stir in broth and bring it to a gentle boil and stir continuously until soup thickens slightly.
Reduce heat to medium-low. Stir in cream style corn, chicken and seasonings,  let simmer for 10 minutes, stirring occasionally. Serve hot.

This is filling and warm comfort food and makes such a comforting meal.

Labels : Soup,  Roasted Chicken, Corn, Chowder, Gluten free, Potato, Italian seasoning, Chicken, Soupswappers

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Composed Panzanella Salad With Shrimp And Zucchini #Fishfriday

Panzanella is a Tuscan salad of bread and tomatoes that is  mostly made in the summer. It has chunks of stale bread and tomatoes, with different add in like onions and basil, dressed with olive oil and vinegar.
I have been watching food channels and where they toss a  Panzanella salad, was tempted to try it immediately.  But as the saying "Man proposes and God Disposes" was always the mantra that came my way.   

When  our Host Hosted by Sidsel McOmie choose the theme "Salad Using Seafood" for Fish Friday's event.  This was on my to do list, has seen the light of day.   Incidentally,  somehow,  all ingredients  including the cooked shrimp was there in my refrigerator.  Bought the crusty Brun bread (see the pic here).  
I was ready to make the Composed  Panzanella Salad !

I wanted to serve this as a composed salad,  hence,  nicely arranged my panzanella salad on a large  square glass tray  or if you have  wood cheese board then that's best for this salad

This humble panzanella salad was our  meal in itself!  

Serves : 3 as a meal  
For the Sun-dried Tomato Dressing 

3 Tablespoons  Homemade Sun-dried Tomatoes
2 Garlic cloves - chopped
1 Big Ripe Tomato - chopped
3 Tablespoons  Parmesan cheese  - grated
A Juice of  Large Lemon
Tablespoons White Wine
1 to 1.1/4 Cup Extra Virgin Olive Oil
A pinch of Salt 

1/2 Teaspoon Black pepper powder
1/2 Teaspoon Paprika powder
Veggies for the  salad
2 Medium size zucchini, cut into large cubes or pieces 

4 -5 Button Mushrooms - halved
Extra Virgin Olive Oil  as required
Salt and Pepper  to taste
3 Large Tomatoes - cut into wedges
2 Scallions / Spring onions - chopped
2 Loaf Crusty Bread -  cut into small cubes -
200 Grams  Large Cooked Shrimp
3  - 4 Slices of Chicken Salami
Feta cheese as required  - I used 150 Grams
Handful of Fresh Mint or Basil leaves  - I used Basil


Preheat the oven to 200 degrees.

First Step  

Toss the zucchini  cubes and mushrooms in some extra virgin olive oil, and spread on a lightly oiled baking sheet. Season lightly with salt and pepper. Bake at 200 degrees  for 10 minutes, tossing  it and again for another 10 minutes. 
After 20 minutes remove the zucchini from the oven and reduce the oven heat to 180 degrees.  
Now toss the bread cubes with a generous amount of olive oil. Spread on a large lightly oiled baking sheet, season with black pepper only, and bake in the 180 degrees  in the oven for 15 minutes or until the bread cubes are crisp and golden.

As these are getting baked let's prepare the 
Sun-dried Tomato Dressing.
Second Step
In a blender, add all the dressing ingredients except the extra virgin olive oil. Blend. While the mixer is running, slowly pour the extra virgin olive oil through the tube. Let the mixer run until the dressing is well-blended and smooth. Taste and adjust the seasoning to your taste. Pour into a serving bowl. Cling wrap it and refrigerate until you are ready to serve the salad.  
If anything is remaining use it as  dip or a sandwich spread! 

Let's arrange the Composed Panzanella  Salad

Place a small bowl of the Sun-dried Tomato Dressing in  the center of the tray or wood cheese board. Then begin to arrange the ingredients on the tray beginning with the wedges of  tomatoes. Add the roasted zucchini, green onions, the cooked shrimp,  chicken salami, , cheese, and fresh herbs around the tomatoes, scatter the crumbled feta cheese across the salad .Keep  the bread on one side . 
Take a plate and fork in hand -  help yourself with a little of everything and drizzle the Sun-dried Tomato Dressing on top and Enjoy!  ... yum ..yum !!
Labels : Salads, Panzanella Salad, Zucchini, Mushroom, Brun Bread, Homemade Sun-dried Tomatoes, Sun-dried Tomato Dressing, Chutneys & Dips, French Cuisine, Fish Friday

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Firecracker Strawberries#Improv

For this month's Event for Improv Cooking Challenge, Hosted by Nichole Little, the theme is Red, White and Blue, made these patriotic Firecracker Strawberries for the event.

2 Cups Strawberries
1 Cup Melted White Chocolate
1/2 Cup Blue Sugar - Homemade


Dip strawberries in  melted white chocolate  and immediately in blue sugar. Keep them until they are set.  Serve.
My Notes:
To make the Blue Sugar , take 1/2 a cup of sugar in a small zip lock bag, add  2 -3 drops of blue color and mix it well by rubbing the sugar into the color.  Keep it to dry and  Blue Sugar is ready to use whenever needed.

Labels: Strawberry, White Chocolate,  Blue Sugar, Improv Cooking Challenge, Sweets & Desserts

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Tangzhong Method Spinach Bread #BreadBakers

This month our host Mireille Roc chose the wonderful theme of Naturally Colorful Breads to get all bread bakers to bake with puree from any fruit or veggie. 
Made this Tangzhong Method Spinach Bread in a Pullman Loaf Pan measuring 23 cm (9") long and height 10 cms ( 4") , which made a perfect sandwich loaf.. The bread was so soft and delicious, more on a sweeter side, you can reduce the sugar quantity if you want. But we loved the this sweet spinach sandwich bread. Made a delicious breakfast sandwiches with it.

Remember when you are using the Pullman pan do not let the bread proof to the full height of the tin. It should be proofed only 3/4th leave space for it to rise while baking. The quantity of flour used to make this bread was perfect for the pan.

270 Grams All Purpose Flour
1 Tablespoons Cornflour
1 Teaspoon Salt
2 Tablespoon Butter
1/3 Cup Warm water
1/2 Cup Spinach Puree
3 Tablespoons Milk Powder
3 Tablespoons Sugar
7 Grams Instant Yeast
For the Tangzhong/ Roux
20 Grams
1 Cup Water

The Tangzhong (Flour-Water Roux)

Whisk together lightly the flour and water in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so that no lumps form and the roux is smooth. The roux will turn pale and thicken, do not thicken it too much since when it cool is will thicken more. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least.
The Bread DoughI made this dough in the food processor. This dough can be made by hand but the dough is a bit sticky and can take some time and effort to knead by hand. Do not add more flour to make it less sticky either!
Mix the flour, cornflour, salt, sugar, milk powder and yeast in the processor bowl and pulse a couple of times to mix. Remove it and keep side.  In the same processor add the tangzhong / roux and spinach pure, run it till smooth , add the flour and water run on slow speed until the dough comes together. Add the butter and process till you have a smooth and elastic dough which is just short of sticky dough.
Take this dough on to oiled work surface, oil your hands too. Sprinkle little four and start to knead the sticky dough using your bench scraper lift the dough and give it about 20 to 30 turns or till it's smooth.
Form the dough into a ball and place it in a floured bowl turning it so it is well coated. Cover with a towel and let the dough rise for about 45 minutes or till almost double in volume. 
Once double in volume, place the dough on your work surface dusted with flour.
Divide the dough into four  equal parts
then roll each into a ball
Flatten each ball  into a rectangular sheet. 
Fold both the opposite edges towards center. 
Now start rolling this sheet as shown in the picture.
Similarly, shape all the dough portions and arrange all these in a greased loaf pan.  Let the shaped dough rest until it doubles in volume.
 Once shaped dough doubles, remove the towel and brush with water and  sprinkle the seeds,
push the lid to close bake it in a preheated oven at 200 °C for 30 minutes then take the lid off and keep it again in the oven for 5 minutes.  This bread took exactly 35 minutes to bake.
A perfect flat top Sandwich Bread
Once baked, take the loaf pan out from the oven and demould the bread. 
Place it on a wired rack and let it cool completely.
This is one of the extremely soft, light and fluffy bread
another beautiful bread baked by this method. 
Have it butter or jam
I made a Wholsome  Brunch Sandwich with Chicken Salami, Salad leaves, butter and Fried Egg  seasoned with dash of Cajun Seasoning.

Labels :Seeds Bread, Eggless, Spinach Bread, Bread Bakers, Breads, Tangzhong Method, Sandwich bread, Pullman Loaf Pan,Naturally Colorful Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the#BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

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