Woodwould
23rd July 2009, 04:11 PM
I'm an excellent cook (so I've been told http://www.woodworkforums.com/picture.php?albumid=286&pictureid=2704) and I really used to enjoy cooking and entertaining. These days I can't stand for too long, so I have devised several cheater's recipes which, while not remotely authentic, are passable counterfeits of some well known (and some not so well known) dishes.
Nothing beats the aroma of roasting herbs and spices in preparation for making bona fide Murgh Makhani, but adaptation and modification are crucial to my existence which is how I came up with this quick and simple version.
Serves two.
Ingredients:
500g boneless, skin-off chicken.
Juice of 1 lime.
430g can of Campbells Rich Tomato Condensed Soup (or 350g of tomato puree and 100ml of cream).
200ml pot of plain yoghurt.
1/2 tsp red chilli powder (adjust to taste).
2 tsps garam masala.
1 tsp coriander powder.
1 tsp cumin powder.
8 peppercorns.
4 cloves.
1 stick of cinnamon.
4 cardamom pods.
2 bay leaves.
1 onion, chopped.
2 tsps garlic paste.
50g butter.
Salt to taste.
Fresh coriander.
Preparation:
Cube the chicken.
Put everything into a slow cooker for eight or nine hours.
Serving:
Serve on Basmati rice and garnish with fresh coriander.
http://www.woodworkforums.com/picture.php?albumid=286&pictureid=2674
Nothing beats the aroma of roasting herbs and spices in preparation for making bona fide Murgh Makhani, but adaptation and modification are crucial to my existence which is how I came up with this quick and simple version.
Serves two.
Ingredients:
500g boneless, skin-off chicken.
Juice of 1 lime.
430g can of Campbells Rich Tomato Condensed Soup (or 350g of tomato puree and 100ml of cream).
200ml pot of plain yoghurt.
1/2 tsp red chilli powder (adjust to taste).
2 tsps garam masala.
1 tsp coriander powder.
1 tsp cumin powder.
8 peppercorns.
4 cloves.
1 stick of cinnamon.
4 cardamom pods.
2 bay leaves.
1 onion, chopped.
2 tsps garlic paste.
50g butter.
Salt to taste.
Fresh coriander.
Preparation:
Cube the chicken.
Put everything into a slow cooker for eight or nine hours.
Serving:
Serve on Basmati rice and garnish with fresh coriander.
http://www.woodworkforums.com/picture.php?albumid=286&pictureid=2674