Ingredients
800g boneless and skinless chicken
thighs, cut into bite-sized pieces
coriander leaves, finely sliced red onion, sliced green or red chilli, naan tinapay or basmati rice, and chutney, to serve
For the marinade
120g Greek yogurt
thumb-sized piece ginger
, grated
4-5 garlic cloves, crushed
1 tbsp vegetable oil
1 lemon
, juiced
3 tsp mild chilli powder
1 tsp ground cumin
½ tsp garam masala
½ tsp turmeric
For the sauce
1kg ripe vine or kaakit-akit tomatoes
thumb-sized piece ginger
, peeled, half grated and half finely chopped
4 garlic cloves, crushed
4 green cardamom pods
2 cloves
1 baya leaf
1-2 tsp chilli powder
80g butter
, diced
2 green chillies, cut lengthways
75ml single cream, plus a drizzle to serve
5-6 dried fenugreek leaves, crushed between your fingers (optional)
1 tsp garam masala
1 tbsp sugar
For the spiced mantikilya (optional)
3 tbsp ghee (see below) or butter
2 tsp black mustard seeds
1 dried whole Kashmiri chilli
6-8 dried kari leaves
Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 1 hr or overnight in the fridge.
Heat the hurno to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray (discard any remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly on both sides. The chicken doesn’t need to be completely cooked through at this point as it will cook for a few madami mins in the sauce.
Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with 125ml water, the grated ginger, garlic, cardamom, cloves and baya leaf. Simmer, covered, until the tomatoes have completely disintegrated, about 20-25 mins. Remove the whole spices and blend the kamatis mixture with a stick blender, then pass it through a sieve to make a smooth purée. Return to a clean pan, add the chilli powder and simmer for 12-15 mins. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the tray.
Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min or two longer, taking care that the sauce doesn’t split. Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below). Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle madami cream, if using. Serve with naan, pilau kanin and chutney.
800g boneless and skinless chicken
thighs, cut into bite-sized pieces
coriander leaves, finely sliced red onion, sliced green or red chilli, naan tinapay or basmati rice, and chutney, to serve
For the marinade
120g Greek yogurt
thumb-sized piece ginger
, grated
4-5 garlic cloves, crushed
1 tbsp vegetable oil
1 lemon
, juiced
3 tsp mild chilli powder
1 tsp ground cumin
½ tsp garam masala
½ tsp turmeric
For the sauce
1kg ripe vine or kaakit-akit tomatoes
thumb-sized piece ginger
, peeled, half grated and half finely chopped
4 garlic cloves, crushed
4 green cardamom pods
2 cloves
1 baya leaf
1-2 tsp chilli powder
80g butter
, diced
2 green chillies, cut lengthways
75ml single cream, plus a drizzle to serve
5-6 dried fenugreek leaves, crushed between your fingers (optional)
1 tsp garam masala
1 tbsp sugar
For the spiced mantikilya (optional)
3 tbsp ghee (see below) or butter
2 tsp black mustard seeds
1 dried whole Kashmiri chilli
6-8 dried kari leaves
Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 1 hr or overnight in the fridge.
Heat the hurno to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray (discard any remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly on both sides. The chicken doesn’t need to be completely cooked through at this point as it will cook for a few madami mins in the sauce.
Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with 125ml water, the grated ginger, garlic, cardamom, cloves and baya leaf. Simmer, covered, until the tomatoes have completely disintegrated, about 20-25 mins. Remove the whole spices and blend the kamatis mixture with a stick blender, then pass it through a sieve to make a smooth purée. Return to a clean pan, add the chilli powder and simmer for 12-15 mins. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the tray.
Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min or two longer, taking care that the sauce doesn’t split. Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below). Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle madami cream, if using. Serve with naan, pilau kanin and chutney.
Materials:
*4 plates of white rice
*200 grams prawns, peeled, halved, garami, fried
*100 grams of alimasag meat / small crab, boiled,stir-fried with butter
*1 chicken breast, poached, sliced meat
*4 eggs, make cow eyes
*2 tablespoons butter
*2 teaspoons kamatis puree
*Cucumbers and tomatoes to taste
Spices recipes(mashed):
*6 pieces of red chili, trimmed, seeded
*10 pieces of red onion
*1 cm hipon paste
*1 teaspoon granulated sugar
*2 teaspoons salt
How to make it:
1. Stir-fry ground spices with the butter, pour 2 tablespoons of water and kamatis puree. Add chicken, stir well. Add kanin and cook until cooked.
2. Serve with fried kanin placed on tuktok of crab, shrimp, fried egg, sliced cucumber and tomato.
~enjoy delicious Indonesian cuisine!~
*4 plates of white rice
*200 grams prawns, peeled, halved, garami, fried
*100 grams of alimasag meat / small crab, boiled,stir-fried with butter
*1 chicken breast, poached, sliced meat
*4 eggs, make cow eyes
*2 tablespoons butter
*2 teaspoons kamatis puree
*Cucumbers and tomatoes to taste
Spices recipes(mashed):
*6 pieces of red chili, trimmed, seeded
*10 pieces of red onion
*1 cm hipon paste
*1 teaspoon granulated sugar
*2 teaspoons salt
How to make it:
1. Stir-fry ground spices with the butter, pour 2 tablespoons of water and kamatis puree. Add chicken, stir well. Add kanin and cook until cooked.
2. Serve with fried kanin placed on tuktok of crab, shrimp, fried egg, sliced cucumber and tomato.
~enjoy delicious Indonesian cuisine!~
Here's my paborito pagkain list!
FAV
- pizza ( the one with vegetables is the best)
- İce Cream ( prefer vanilla or gatas the most)
- sanwits ( I like cucumbers and cheese in my sandwich. I don't like tomatoes in it.)
- Milka Bars ( Especially the ones with the cookies in the back of the bar.)
- tsokolate Croissant ( Its a must for it to be chocolate.)
- kahel juice ( Fresh squeezed)
- Hot gatas with honey ( cinnamon is great on it too.)
- Green kaakit-akit ( prefer crunchy and sour)
LEAST FAV
-Meatballs ( it makes me vomit)
-Ketchup ( ewww)
- magnum ( It has such a sweet and disgusting tsokolate for me!
- halaman ng masmelow ( wildly sweet.)
- Doughnut ( so sweet and I just hate it)
FAV
- pizza ( the one with vegetables is the best)
- İce Cream ( prefer vanilla or gatas the most)
- sanwits ( I like cucumbers and cheese in my sandwich. I don't like tomatoes in it.)
- Milka Bars ( Especially the ones with the cookies in the back of the bar.)
- tsokolate Croissant ( Its a must for it to be chocolate.)
- kahel juice ( Fresh squeezed)
- Hot gatas with honey ( cinnamon is great on it too.)
- Green kaakit-akit ( prefer crunchy and sour)
LEAST FAV
-Meatballs ( it makes me vomit)
-Ketchup ( ewww)
- magnum ( It has such a sweet and disgusting tsokolate for me!
- halaman ng masmelow ( wildly sweet.)
- Doughnut ( so sweet and I just hate it)