This Chinese Ginger Chicken stir fry goes great alongside a warm bowl of Jasmine rice and can be made in less than 20 minutes. You can use just about any type of vegetable also, today I choose celery!
This recipe calls for a fair amount of celery, and is gluten free. However you can add other fresh vegetables if you prefer.
Such as diced carrots, snow peas, broccoli etc.
I have tried many different vegetable varieties and really am fond of using just celery for this dish. While my partner much prefers it with red and green peppers, to each their own.
Also it’s very important to use fresh ginger, the fresher the better. If you do not have that on hand you can use powdered however it’s just not as good.
Also it’s best to use a wok or frying pan to make this, besides that there really is no special technique to this dish.
You are just simply making the sauce, prepare the vegetables and chicken and you’re good to go.
Healthy and easy chinese food can be made at home any night of the week.
So get out your chopsticks prepare some rice on the side and enjoy fresh homemade chinese at home 🙂
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Today I’m so very happy to show you this recipe for a Simple Butter Chicken Recipe that your sure to make time and time again.
Awww the infamous Butter Chicken, also known as (Murgh Makhani). Almost everyone that has tried this dish has loved this dish and if you have not tried it before at home your in for a treat!
To make this Curry easy to make, try purchasing a pre-made Butter Chicken curry powder package like the one below.
WHAT SPICES ARE USED IN BUTTER CHICKEN
Salt, Red Chilli, Turmeric, Cumin, Black Pepper, Large Cardamom, Cinnamon, Green Cardamom, Clove, Ginger, Garlic, Star Aniseed, White Pepper
I always use a BUTTER CHICKEN SPICE blend as seen below as it has all of this in it already. Otherwise if your wanting to add in your own spices I highly recommend adding 1 tsp of chili powder, cumin, turmeric and fresh crushed garlic and onions.
Below you will see the pre-marinaded and cooked chicken being added to the sauce for the final step in cooking this delicious dish.
The part where your simmering the sauce, you can switch from 1/2 tsp of chili powder to 1 tsp for that extra heat. I love to do that, personally. I will add 1 tsp every time for this recipe.
WHO INVENTED BUTTER CHICKEN
It’s origins came from three Punjabi restaurateurs, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass, who founded the world-renowned Moti Mahal restaurant in Delhi.
WHATS BUTTER CHICKEN SAUCE MADE OF
Fresh Cream
Ghee or Butter
Oil
Cashews or Almonds if you do not have you can always use sugar for added sweetness
Plain Yogurt
Tomatoes
Garlic and Onions
WHAT’S BUTTER CHICKEN
It is one of the most popular Indian curries Worldwide today.
It’s become so popular that the supermarkets are now selling various versions of it in pre- packaged bottles in hopes to win your business.
But that stuff just won’t cut if for those of us who are familiar with traditional Butter Chicken. Because real butter chicken uses ghee butter you can use regular butter if desired. Then of course there is cream and some stronger curry flavors than most of those pre-made bottled types entail.
Plus those bottles are expensive costing near 4x the price that it takes to make it from scratch, not to mention not nearly as tasty.
IS BUTTER CHICKEN SPICY
This popular dish hails from the Indian subcontinent and is noted for its creamy and smooth butter taste, you can make it more spicy by adding an extra 1 tsp of red chili powder if desired.
Otherwise this is a mild curry compared to other traditional Indian dishes.
In comparison we would rate the spice level of this dish to other Indian dish, a 4 out of 10.
Such as Grama masla and Indian curry powder. All which can be found in almost any grocery store spice section.
I think the reason people by those pre-made bottles is because they think making it from scratch is hard, but I assure you it’s not.
It’s all about having the right ingredients and nothing in this ingredients list is is foreign besides possibly the fenugreek leaves also known as kasuri methi. Also that can be found in almost all grocery stores today.
HOW LONG WILL BUTTER CHICKEN LAST IN THE FRIDGE
In a sealable container up to 3 days and if you want to freeze it for meal – preps you can do that and store in the freezer up to 3 months.
We hope you enjoy this tasty dish as much as we do! Serve it alongside some naan bread and enjoy!
We don’t add as much cream to this Butter Chicken as most do, which will give it a more orange color.
If your wanting a more cream heavy type of Butter Chicken just add 1/2 cup of cream opposed to the 1/4 cup that my recipe calls for.
If your a CURRY lover like me. Then you will want to try these dishes below!
Note: If you want a more creamy butter chicken add 1/2 cup of cream instead of the 1/4 cup that I used in this recipe.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Did you like this curry?
Then you’re sure to like my “Creamy Coconut Chicken Curry” which uses coconut milk as is by far my most popular recipe on this blog.
These Quick Carnitas Recipe is an inexpensive weeknight meal that can feed a crowd!
I love making this recipe, you can either simmer it all day in your slow cooker or prepare it in less than 20 minutes in your pressure cooker.
What kind of meat is use for Carnitas?
Carnitas is the Mexican version of pulled pork. It’s traditionally made with pork shoulder or pork butt. This piece of meat contains more fat and helps it to stay juicy!
How to make Pork Carnitas in pressure cooker?
You will start by searing the pork until it’s browned on all sides, then you will add all the ingredients listed here directly into the slow cooker.
Allowing it to cook throughout the day or you can cook it in under 20 minutes in the pressure cooker.
Can’t get simpler than this, once it’s cooked you will take two forks and shred the pork on a cutting board before serving over rice or in a taco.
Then you will be ready to have a feast fit for a Mexican Queen or King.
I love the ingredients in this recipe, because everything tastes so fresh. Adding fresh lime juice along with a fresh orange juice really makes the flavors pop, so be sure not to skip them.
Also the addition of the the raw onions surprisingly work so well here too, trust me or I should say the Mexicans!
So be sure not to skip on those very important ingredients. Serve this up with some avocados and you will have one great meal tonight. I hope you enjoy, ARRIBA MEXICO!
Looking for an awesome recipe for Mexican Salsa?
Check out my recipe for Pico De Gallo this goes great with these Carnitas also.
Notes: Make sure to broil the pork once it’s been shredded, this ensures the meat is crispy just like they serve in mexico. This shredded pork can be served in burritos, tacos, quesadillas, enchiladas and or over rice.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
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Craving curry tonight? Well skip the take out and impress your family tonight with this easy to make and authentic tasting curry.
This is my take on a healthier version of Chicken Tikka Masala.
What makes it healthier that we are omitting the cream and replacing it with 2% milk and then adding plain yogurt as well.
What makes it easier is that we are not blending the onions after cooking them rather just allowing them to simmer in the pressure cooker.
Also if you can get your hands on “green cardamom pods” which you can find in your ethnic spice isle, do add a few of those. This really adds a unique taste and is soooo good in here.
Packed with so much flavor this recipe will definitely remind you of some of the best Chicken Tikka Masala dishes that you have tried at your favorite restaurant.
In addition I like to add some mini potatoes to this recipe, however those are not typically used in Tikka Masala.
I think they go so well with this dish, so I will leave that ingredient option up to you. You can also serve this with rice OR naan bread.
If you end up giving it a try, do let me know in the comments below. I would love to know what you think 🙂
Notes: For a spicier curry add 1 tbsp of red chili powder. Also feel free to omit the mini potatoes if you would rather serve this with rice or naan bread.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
Today I’m sharing with you one of my newest fusion dishes. What makes this a fusion dish is the combination of the “Thai Green Curry Paste” and “Indian spices”.
I ALWAYS have Indian and Thai ingredients on hand so this dish will be really easy to make if you do to.
This recipe is definitely one of those top vegan/vegetarian recipes that we like to enjoy in our home often.
Made with coconut milk, chickpeas, roma tomatoes, canned tomatoes, onions and an array of spices.
You are sure to enjoy the amazing flavors in this dish!
Actually it’s my partners favorite curry dish right now and he is more of a meat eater, so trust me when I say, it’s that good.
In our home we eat vegetarian at least 3x per week and that is if I am cooking. “Which 95% of the time I am. So I hold all the power in deciding what goes in our meals. Thank God!
Otherwise we probably would be eating takeout every night. Which is fine and dandy when your in your 20’s but we are now in our 30’s and try to watch what we eat.
So what are you waiting for? You can have this absolutely delicious and healthy curry on the table tonight in under 30 minutes.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
These Pulled Pork Carnitas (Mexican Tacos) are so darn delicious, we make them at least once per month.
The nice thing about mexican food is that you can make a lot of it in a short period of time and feed a crowd easily.
Or store any leftovers in an airtight container up to 3 days in the fridge and enjoy fresh tacos all throughout the week.
How to make pork carnitas in pressure cooker?
You will start by searing the pork until it’s browned on all sides.
And then add all the ingredients listed here directly into the slow cooker to allow it to cook throughout the day.
Then you simply will be coming home to just shred the pork and placing it under the broiler for a few minutes to crisp it up.
Now your ready to have a feast fit for a Mexican Queen & King.
I love the ingredients in this recipe, because everything tastes so fresh. Adding fresh lime juice along with a fresh orange juice really makes the flavors pop, so be sure not to skip them.
Also the addition of the the raw onions surprisingly work so well here too, trust me or I should say the Mexicans!
So be sure not to skip on those very important ingredients. Serve this up with some avocados and you will have one great meal tonight. I hope you enjoy, ARRIBA MEXICO!
Looking for more awesome Mexican Recipes?
Check out my recipe for Pico De Gallo this goes great with these Carnitas also.
Notes: Make sure to broil the pork once it’s been shredded, this ensures the meat is crispy just like they serve in mexico. This shredded pork can be served in burritos, tacos, quesadillas, enchiladas and or over rice.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Comforting Chili Con Carne has hamburger, tomatoes, kidney and pinto beans along with onions, garlic, jalapeno peppers, red yellow and green peppers. And many different seasonings that make it true Con Carne that we have all come to know and love. So if your looking for a great chili recipe, you have found it!
It always amazes me how quickly fall comes and turns into winter. One minute it’s t-shirt weather and the next we are pulling out our sweaters, toques and scarves. When the weather starts to change like this, I immediately start to think of heart slow cooker meals. Don’t you? If you like chill then you are sure to like this recipe, colder like this, it makes a BIG pot and will last you for a few days. Good hearty meals that bring warmth to the body and soul make these colder months much better, nothing beats going coming home to a hot bowl of good old chilli con carne.
You can prepare this chili in crock pot or on the stove top, depending on the time you have at hand. Today I am using my crock-pot, because I have errands to run this morning. So this will take me roughly 20 minutes to prep then I will set it in the slow cooker for 6 hours, and return to a meal fit for a queen or king. I hope you enjoy it as much as we do.
How to make the Comforting Chili Con Carne:
Start by chopping up your onion, garlic, jalapeno pepper, red, yellow and green peppers.
In a large pot saute your onions in 1 tbsp of oil till translucent, add in your peppers, then garlic and saute another 5 minutes till slightly tender.
Remove from pot and set aside.
Next add your ground hamburger to the same pot and saute till lightly browned.
Then add in your onions, garlic and peppers.
Pour in a can of kidney beans, pinto beans and tomatoes and simmer on medium low.
Once everything is hot, add in 1/2 a can of your refried pinto beans.
Add in all your spices and season with salt and pepper
Pour in 1/2 cup of water, a splash of red wine vinegar along with 1 chicken stock cube.
Simmer on medium – low stirring often for one hour.
Or in your Crock Pot – on low 6-7 hours
Serve with fresh bread or cornbread, enjoy!
Note: You can always use ground turkey or a vegan meat supplement if you like instead of beef.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
Craving curry but looking for an alternative to the typical “meat curry” options? Why not try the vegetarian alternative to Chicken Tikka Masala with this Cheese Butter Masala aka (Paneer Makhani). Indie’s favorite curry by the way, she just can’t get enough of the creamy, cheesy flavors!
From the research Bubba gathered on this dish, he concluded that this Cheese Butter Masala (Paneer Makhani) is a very popular dish in North India.
And is eaten often by the Hindu communities, who are mostly vegetarians. Bubba, Hunter and Indie wish they could be vegetarians like the Hindus, but insist they’re just not ready yet. But with dishes like this they sure could try to be more often.
This cheese can be found in pretty much any major grocer and is a nice change to meat. We hope you like it as much as we do!
So creamy and cheesy!
Note: You can add 1 tbsp of fried onions to the butter mixture of desired. And top with dried fenugreek leaves or parsley.
Indie says, when Panner is in the air everyone is sure to want some.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review/picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox so you don’t miss a thing!
