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Indian Food Recipe: Butter Chicken With its rich, velvety sauce and succulent tandoori chicken, this butter chicken recipe promises to satisfy your cravings for authentic flavours. Recreating the traditional smokiness of tandoor-cooked chicken, we opt for roasting followed by a quick broil in the oven. Serve this aromatic dish alongside salad, rice, or naan for a complete culinary experience. Yield: 4 to 6 servings Ingredients: For the Marinade: 2.25 lb/1 kg chicken thighs, skinless, bone-in, or 2 lb/910 g chicken thighs, skinless and boneless, cut into 1 in/2.5 cm cubes ½ cup/120 g plain unsweetened Greek yogurt 2 Tbsp fresh lemon or lime juice 1 Tbsp grated garlic 1 Tbsp grated ginger 1 Tbsp garam masala (homemade or store-bought) 1 tsp ground Kashmiri chilli powder 1 tsp kasoori methi (optional) ½ tsp ground turmeric ½ tsp fine sea salt For the Butter Chicken Sauce: ½ stick/55 g unsalted butter 1 Tbsp vegetable oil 1 Tbsp Kashmiri chilli powder 2 tsp ground toasted cumin 1 Tbsp grated garlic 1 Tbsp grated ginger 1 tsp garam masala (homemade or store-bought) 1 green chilli (such as jalapeno, serrano, or Bird’s eye) ¾ cup/180 g tomato paste 1 cup/240 ml heavy cream 1 Tbsp fresh lemon or lime juice Fine sea salt, to taste 2 Tbsp chopped cilantro, tender stems and leaves 1 Tbsp salted butter for garnish (optional) Instructions: If using bone-in chicken thighs, make 2 to 3 deep gashes in the chicken. Skip this step if using boneless pieces. In a medium bowl or ziptop bag, combine all marinade ingredients until smooth. Add chicken and ensure it is thoroughly coated. Refrigerate covered for at least 1 hour, preferably overnight. Preheat the oven to 400F/200C. Arrange marinated chicken pieces on a baking dish or roasting pan. Roast until internal temperature reaches 164F/74C, approximately 30 to 45 minutes (20 minutes for boneless chicken), rotating the dish halfway through cooking. Transfer to the upper rack of the oven and broil on high for 2 to 4 minutes until charred in spots. Remove from oven. Meanwhile, in a medium Dutch oven or saucepan over low heat, melt butter. Once foamy, stir in oil. Add Kashmiri chilli powder, toasted cumin, garlic, ginger, garam masala, and green chilli. Sauté until fragrant, about 30 to 45 seconds. Add tomato paste and cook until lightly browned, around 5 to 6 minutes. Pour in heavy cream and add chicken along with any liquids from the baking dish. Coat well. Stir in lemon juice, taste, and season with salt. Bring to a boil over medium-high heat until fat separates from the sauce. Remove from heat. Garnish with cilantro and optional salted butter. Serve hot with rice or naan. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

India Food Tour: Social Media Posts, Aug 2022 Indian Cooking ClassesCooking classes in India are a fun and authentic way to learn Indian cooking as it’s really meant to be. India Food Tour’s cooking classes teach how to cook Indian dishes in a shortest possible amount of time with easily available ingredients without compromising on taste and quality. Depending upon their expertise, guests can choose to learn different dishes in each class. Even people familiar to Indian cooking can learn the finer details about what makes Indian food so special. Travel Packages Of India For FoodiesThese trips are the best combination of culinary exploration, sightseeing and all round best travel experience. We’ve designed these tours for tourists who wish to enjoy exploring food, culture, sights and do some fun activities without any compromise . These are all private tours and best suited for couples, solo travelers and small groups of friends and family who wish to enjoy their vacation on their own terms.#culinarytravel #culinarytours #loveoffood#IndiaFoodTour #foodlover #foodexplorer#cookingclass #cooking #chef #culinary India is the land where numerous cultures took birth thousands of years ago and enriched the land with their philosophy, thoughts, architecture art, literature and cuisines. Unlike most other civilisations, these didn’t fade away with time. India was and still a place where ancient and modern co-exist in all their diversity.#IndiaFoodTour  #foodlover #foodexplorer#cookingclass  #cooking #chef #culinary  #phototours  #photowalks  #travelpics #travelphotos Food Tours In IndiaIndia Food Tour offers exciting food tours in a number of cities across India. As each province in India boasts of a unique culture and cuisine, these food tours are an excellent way of experiencing the all the aspects in one exciting day out. These are enjoyable way to make your trip to India memorable, delicious and can be grouped alongside most sightseeing tours.#IndiaFoodTour #foodlover #foodexplorer#cookingclass #cooking #chef #culinary The Real India ExperienceIndia Food Tour provides custom made India culinary tour packages with Indian food tours, cooking classes, tea tasting, wine tasting, photo tours, bar crawls and many other fun things to do in India. These activities can be included in almost any general travel itinerary as addons. For more serious food lovers and discerning travelers, we offer custom designed culinary travel itineraries which offer the best of culinary activities as well as many other interesting activities for the authentic India experience.#foodtour  #foodwalk  #indianfood #foodwalks #foodtours  #travel #tours  #culinary  #culinarytravel  #culinarytours #loveoffood Happy Independence Day#freedom  #India  #independenceday #Bharat

India Food Tour: Social Media Posts, Aug 2022

India Food Tour: Social Media Posts, Aug 2022 Palak Corn with chapati Ingredients Spinach puree – ¾ cup Blanched and chopped spinach – ½ cup Boiled sweet corn kernels – 1 cup Ghee – ½ tbsp. Cumin seeds – ½ tsp. Ginger garlic paste – 2tsp. Chopped green chillies – 1 tsp. Fresh cream – 2 tbsp. Garam Masala – 1/4tsp. Chilli powder – 1/2tsp. Salt  – to taste Serves: 3 Procedure In a kadhai heat ghee over medium flame, add cumin seeds. When it starts crackling then add ginger garlic paste and green chillies. Now add spinach puree, spinach, corn, salt, ¼ cup water, cream, garam masala, and chilli powder. Stir well and cook for 3 minutes. Serve hot with chapati or paratha. Photo Credit: https://cookpad.com/uk/recipes/4607449-corn-palak-sabji

Indian Food Recipe: Tava Paneer Ingredients Paneer – ½ cups Sliced mushrooms – ½ cup Boiled green peas ½ cup Boiled potato cubes – ½ cup Chat masala – 2tsp. Dried fenugreek leaves – 2tsp. Oil – 2 tbsp. Chopped onions – ½ cup Chilli powder – ½ tsp. Chopped green chillies – ½ tsp. Turmeric powder – ¼ tsp. Finely chopped coriander – 1tbsp. Salt – to taste Serves: 3 Procedure In a mixing bowl combine potatoes, paneer, peas, mushroom, chat masala, fenugreek leaves and salt, mix well and keep aside. On a medium flame heat a non-stick tava, add the oil and saute onions for 1 minute. Add chilli powder, turmeric powder and green chillies and saute. Now add the prepared veggie mix and coriander as well, saute for 2 more minutes. Garnish with coriander and serve. Image credit: https://hebbarskitchen.com/tawa-paneer-recipe-paneer-tawa-masala

Indian Food Recipe: Badam Ka Sheera Ingredients Blanched Almonds – ½ cup Milk – 9 tbsp. Ghee – 3 tbsp. Cardamom Powder – 1/4tsp. Saffron – few strands Almond slivers – for garnish Serves : 2 Procedure Mix saffron and 1 tbsp. Milk and keep aside. Blend almond and 3 tbsp. Of milk to a smooth paste. In a non-stick pan heat ghee over medium flame, add the almond paste, cook for 4 minutes. Keep stirring Add 5 tbsp of milk with 2tbsp. Of water and cook for another 2 minutes. Now, add sugar, cardamom powder, saffron milk mixture and mix well. Cook for 2 minutes or until it turns golden brown. Garnish with almond slivers and serve hot. Image credit: https://www.tarladalal.com/Almond-Sheera-30848r