Recipes

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Preparation:

Preparation time: 8 hrs 5 mins

Cooking time: 15 mins

Serving: 4

Ingredients:

4 (6 ounce) boneless skinless chicken breasts
1/2 cup balsamic vinaigrette
8 ounce fresh mozzarella ball, sliced
1 ripe field tomato, sliced
1/4 cup basil, sliced
1/4 cup balsamic reduction
Instructions:

Marinate the chicken in the balsamic vinaigrette overnight.
Grill the chicken in medium-high heat until cooked and slightly charred, about 2-4 minutes per side before topping with the mozzarella and tomato and letting it heat until it just starts to melt.
Serve topped with the basil and balsamic reduction.

How to prepare Cardamom Butter Chicken ?

Preparation:

Preparation time: 15 mins

Cooking time: 1 hr. 10 mins

Serving: 4

Ingredients:

2 garlic cloves, roughly chopped
thumb-sized piece ginger, chopped
2 green chillies, chopped (leave seeds in if you like it hot)
small bunch coriander leaves picked, stalks roughly ...
... chopped
3 tbsp. ghee, or vegetable oil
2 onions, sliced
2 tsp. each turmeric, garam masala and ground cumin
1 tsp. ground fenugreek
4 chicken breasts, cut into 2½ cm cubes
4 cloves
12 cardamom pods, seeds removed
1 cinnamon stick
400g can tomato
150ml pot yoghurt
50ml double cream
Chapatis and rice, to serve
Instructions:

Place the garlic, ginger, chillies and coriander stalks in the small bowl of a food processor with a good pinch of salt, and blend to a fine paste – or grind to a paste using a pestle and mortar.
Heat 2 tbsp. of the ghee or oil in a large pan, add the onions and cook slowly for 15-20 mins until golden and caramelised. Tip in the garlic-ginger paste, turn up the heat and cook for a further 5 mins. Add the ground spices and cook for 2 mins more until fragrant. Scoop the spicy onion mixture out of the pan into a bowl.
Add the remaining ghee or oil to the pan and cook the chicken over medium-high heat until browned all over. Tip into a bowl, cover and set aside.
Return the onion mixture to the pan along with the whole spices, tomatoes and a can full of water (400ml). Bring to the boil, then cover and simmer gently for 40 mins.
Return the chicken to the pan and cook, uncovered, for a further 10 mins until the sauce has thickened and the chicken is cooked through. Stir in the yoghurt and cream, season well and scatter with coriander leaves. Serve with chapatis and rice.

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