Chicken Tikka Masala: The Ultimate British Curry Experience

 

Here's a Chicken Tikka Masala recipe inspired by the popular version served in the UK.

It's a rich, creamy and flavorful dish that combines tender chicken with a spicy tomato-based sauce, a dish that has become a favourite in British cuisine.

Serves: 4.

Prep Time: 20 min.

Cook Time: 40-50 min.

Total Time: ~1 hour 10 minutes.

Ingredients:

For the chicken marinade:

·         500 gram (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces

·         3 tablespoons plain yogurt

·         1 tablespoon lemon juice

·         2 tablespoons ginger-garlic paste (or finely grated fresh ginger and garlic)

·         1 tablespoon ground cumin

·         1 teaspoon ground coriander

·         1 teaspoon ground turmeric

·         1 teaspoon ground paprika

·         1/2 teaspoon ground cinnamon

·         1/2 teaspoon chilli powder (adjust to your heat preference)

·         Salt to taste

For the sauce:

·         2 tablespoons oil vegetable oil or ghee

·         1 large onion, finely chopped

·         2 tablespoons ginger-garlic paste

·         1 tablespoon ground cumin

·         1 teaspoon ground coriander

·         1 teaspoon ground paprika

·         1 tablespoon gram Masala

·         1/2 teaspoon turmeric powder

·         1/2 teaspoon ground cinnamon

·         1/2 teaspoon chilli powder (optional, adjust to taste)

·         1 can (400 g) chopped tomatoes (or 2 fresh tomatoes, finely chopped)

·         1/2 cup water or chicken stock

·         1/2 cup double cream (heavy cream) or coconut cream

·         Fresh cilantro, chopped, for garnish

·         1 tablespoon honey or sugar (optional, to balance acidity)

Instructions:

Marinate the chicken:

In a large bowl, combine the yogurt, juice lemon juice, ginger-garlic paste, cumin, coriander, turmeric, paprika, cinnamon, chilli powder, and salt.

Add chicken pieces to bowl and coat well with marinade.

Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow flavors to infuse.

Cook chicken:

Preheat grill or oven to medium-high heat.

Thread marinated chicken onto skewers (if using a grill) or place chicken on a baking sheet.

Grill or broil for about 12-15 minutes, turning halfway through, until chicken is cooked through and lightly charred.

Alternatively, you can cook chicken in a hot skillet with a little oil for a similar effect.

Prepare the sauce:

While the chicken is cooking, heat the oil or ghee in a large skillet over medium heat.

Add the chopped onions and sauté until golden and soft (about 5-7 minutes).

Stir in the ginger-garlic paste and cook for another minute until fragrant.

Add the ground cumin, coriander, paprika, gram Masala, turmeric, cinnamon, and chilli powder.

Mix well and cook for 2 minutes to toast the spices.

Build the sauce:

Add the chopped tomatoes (or canned tomatoes) to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.

Pour in the water or chicken stock, and then bring to a boil.

Let simmer for 10-15 minutes until the sauce thickens.

Combine chicken and sauce:

Add cooked chicken to sauce, along with juices from baking sheet or skewers.

Stir well to coat chicken in sauce.

Simmer for 10 minutes to combine flavors.

Stir in double cream (or coconut cream) and honey.

Simmer for another 5 minutes until sauce is creamy and smooth.

Serve:

Garnish with chopped cilantro and serve hot with basmati rice, naan bread, or even paratha.

This British style Chicken Tikka Masala is sure to become a favourite in your kitchen, rich, creamy, and full of flavor.

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Barbajuan: Monaco's Signature Fried Pastries with Swiss Chard and Ricotta

Barbajuan (Barbagiuan) Recipe

A crispy, fried pastry filled with chard and ricotta, Barbajuan is a popular snack in Monaco and the Ligurian region of Italy.

Ingredients.

For the dough:

·         2 cups (250 gram) all-purpose flour

·         2 tablespoons olive oil

·         1 egg

·         ½ teaspoon salt

·         ½ cup (120 ml) water (adjust as needed)

For the filling:

·         1 cup (200 gram) ricotta

·         ¼ cup (30 gram) grated Parmesan cheese

·         1 small onion, finely chopped

·         1 clove garlic, minced

·         1 egg yolk

·         1 tablespoon olive oil

·         Salt and pepper to taste

·         1 cup (150 gram) chard (or spinach), finely chopped

For frying:

·         Vegetable oil (for frying)

Instructions.

Make the dough:

In a large bowl, whisk together flour and salt.

Gradually add the egg, olive oil and water, kneading until a smooth dough forms.

Cover with a kitchen towel and let rest for at least 30 minutes.

Make the filling:

Heat 1 tablespoon of the olive oil in a skillet and sauté the chopped onion and garlic until softened.

Add the chard and cook until wilted, then remove from the heat and let cool.

In a bowl, mix together the ricotta, Parmesan, egg yolk and cooked chard mixture.

Season with salt and pepper to taste.

Assemble the Barbajuan:

Roll out the dough thinly on a floured surface.

Cut into small squares or circles (about 3 inches in diameter).

Place a teaspoon of the filling in the center of each piece.

Fold the dough over the filling to form a half-moon or rectangular shape.

Press the edges firmly with a fork to seal.

Fry the barbajuan:

Heat the vegetable oil in a deep skillet to 350°F.

Fry the barbajuan in batches until golden and crispy, about 2 to 3 minutes per side.

Remove with a slotted spoon and drain on paper towels.

Baked Barbajuan (Healthier Option)

Preheat the oven to 375°F (190°C).

Place the filled and sealed Barbajuan on a parchment-lined baking sheet.

Brush with olive oil or egg wash for a golden finish.

Bake for 20-25 minutes or until golden brown.

Serve:

Enjoy warm as an appetizer or snack.

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Ukrainian Borscht: The Heart of Eastern European Cuisine

 

Here is a traditional recipe of Ukrainian borscht, a beloved national dish made with beets, cabbage, potatoes, and sometimes meat.

Ukrainian borscht is known for its rich flavor, rich colour, and hearty ingredients.

It is often served with sour cream and fresh dill, and is best enjoyed with brown bread or garlic pampushki (Ukrainian garlic buns).

Serves: 6–8.

Preparation time: 25 min.

Cooking time: 1 hour.

Total time: ~1 hour 25 min.

Ingredients:

Base:

·         2 tbsp sunflower oil or butter

·         1 medium onion, finely chopped

·         2 carrots, grated or finely chopped

·         1-2 cloves garlic, minced

·         1-2 tbsp tomato paste or 2 grated tomatoes

·         1 bay leaf

·         1 teaspoon sugar (optional – balances acidity)

·         Salt and black pepper to taste

Vegetables:

·         3 medium beets, peeled and grated or julienned

·         2 medium potatoes, peeled and diced

·         1/4 small green cabbage, shredded

·         1 bell pepper, diced (for optional, but usually)

·         7-8 cups beef or vegetable broth

·         1 tablespoon vinegar or lemon juice (helps keep the beets red)

 

Optional add-ins:

·         300-400 gram (10-14 oz) beef ribs, soup bones, or pork (for meaty versions)

·         1 cup cooked kidney beans or white beans (common in Western Ukrainian versions)

·         Fresh parsley or dill, chopped, for garnish

 

Serve:

·         Sour cream

·         Fresh dill or parsley

·         Rye bread or pampushki (garlic rolls)

Instructions:

Prepare the meat broth:

If using meat, place beef or pork in a large pot, cover with water, bring to a boil, skim off the foam, and cook 45–60 minutes.

Remove meat, cut into pieces, and return to pot.

Cook beets:

Heat 1 tablespoon of oil in a frying pan.

Add grated beets and simmer for 5–7 minutes.

Add tomato paste and a little water or stock.

Add vinegar and sugar, stir well, and simmer over low heat for 10–15 minutes.

This helps to retain colour and bring out the sweetness.

 

Sauté vegetables:

Heat another tablespoon of oil in a large soup pot.

Sauté onion and carrots until tender.

Add garlic and cook for another minute.

Add bell pepper, if using.

Stir and cook.

Add potatoes, sautéed beet mixture, and stock to pot.

Bring to a boil, reduce heat, and simmer for 10–15 minutes.

Add the shredded cabbage and bay leaf and simmer for another 15-20 minutes, until all the vegetables are tender.

Final seasoning:

Salt and pepper to taste.

Stir in the chopped dill or parsley.

If using beans, add them in the last 10 minutes of cooking.

Let it sit for at least 30 minutes off the heat or better yet, refrigerate and enjoy the next day for a deeper flavor.

Serve:

Serve hot in bowls, topped with a generous dollop of sour cream and sprinkled with fresh dill.

Add the meat pieces, if using.

Pair with rye bread or bagels for a real treat.

Vegetarian version:

Skip the meat and use vegetable broth + beans for protein.

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