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Monday, June 28, 2010

We can cook!

Thank you all for coming and totally making my day. I love doing this and meeting all the great people just adds to the whole experience! I hope everyone had a great time and learned a few things about Indian/Pakistani cooking and all spices we use. Special thanks to Pat and Ginny.. you guys rock!

The missing instructions are right here:

1. Heat some oil in a pan and brown the onions until dark brown.
2. Add the chilies, garlic and ginger and cook for 2 mins.
3. Add yogurt. (Blend)
4. Add tomato sauce.
5. Heat some oil in a separate frying pan sear the chicken on high heat for 2-3 mins.
6. To the chicken, add all the spices and roast them for about 30 sec.
7. Add the chicken to the sauce. Season with salt.
8. Lower the heat and simmer until chicken is cooked. About 10 min.
9. Add the cream cook for another 2 mins.
10. Add the almond powder to thicken the sauce.
11. Turn the heat off. Mix in the butter.
12. Sprinkle some extra Garam Masala on top (optional).


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