Category:  Chicken recipes

The spicy taste of these baked chicken wings from Chef Bobby Flay will really kick off the action at a New Year’s Eve or Super Bowl gathering.

Adobo-Seasoned Baked Chicken Wings

by: Bobby Flay

Ingredients:
1/2 cup mango nectar
1/4 cup honey
1 to 2 Tbsp red hot sauce
Salt and freshly ground black pepper
2 tsp granulated garlic powder
2 tsp granulated onion powder
2 tsp ground turmeric
40 chicken wings, rinsed well and patted dry
2 Tbsp canola oil
2 Tbsp finely chopped fresh oregano (or 2 tsp good dried oregano)

Directions:
1. Preheat oven to 425°F.

2. Stir together the mango nectar, honey, and hot sauce in a bowl; season with salt and pepper. Set aside.

3. Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add 1 Tbsp of salt and 1 tsp of black pepper. Toss with wings in a bowl with the oil.

4. Transfer wings to a large baking sheet (or 2 small ones, if needed) in a single layer. Bake for 20 minutes. Turn wings over; continue baking for 20 minutes. Remove wings from the oven, generously brush with the glaze, then continue baking 10 minutes more until cooked through. Remove to a platter and sprinkle with the oregano. Serves 8.

Make curried chicken salad:
1) Cook onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes.

2) Add tomatoes and cook over medium-high heat, stirring, until sauce is thickened, about 5 minutes. Transfer to a bowl and stir in yogurt, cilantro, and chicken. Cool to room temperature.

Make chickpeas:
1) Heat oil in cleaned skillet over medium-high heat until it shimmers, then cook chickpeas, stirring, 1 minute. Add cumin, turmeric, cayenne, and 1/4 teaspoon salt and cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature.

Make raita:
1) Stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.

Assemble jars:
1) Divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.

General Ingredients

For curried chicken salad:

• 1 medium onion, chopped (1 cup)
• 1 tablespoon of  minced garlic
• 1 tablespoon of minced peeled ginger
• 2 tablespoons of vegetable oil
• 1 tablespoon of curry powder
• 1 teaspoon of ground cumin
• 2 medium tomatoes, chopped (1 cup)
• 1 cup of plain yogurt
• 2 tablespoons of cilantro
• 1 rotisserie chicken, meat coarsely shredded (3 to 4 cups)
• 1 cup of red grapes, halved

For chickpeas:

• 1 tablespoon of vegetable oil
• 1 (19-ounce) can chickpeas, rinsed, drained, and patted dry (2 cups)
• 1 teaspoon of ground cumin
• 1/2 teaspoon of turmeric
• 1/4 teaspoon of cayenne

For raita and topping:

• 1 cup of plain yogurt
• 1 seedless cucumber, peeled, cored, and chopped (2 cups)
• 2 tablespoons of chopped mint
• 1/2 cup of sliced almonds, toasted

Equipment:

• 4 (16-ounce) wide jars or containers with lids

Cooks’ notes:

• Curried chicken salad and spiced chickpeas can be made 1 day ahead and chilled separately.
• Assembled jars can be chilled up to 6 hours. Serve at room temperature.

Degree of Difficulty: Medium

For fried chicken:
1) Put the chicken in a glass baking dish and pour the brine over the chicken. Cover with plastic wrap and refrigerate for 12-24 hours.

2) Remove the chicken from the brine, remove any peppercorns stuck to the skin, and let the chicken dry slightly on a wire rack while preparing the buttermilk and flour.

3) In a large bowl, stir together the buttermilk with 1 tablespoon of the salt. In another large bowl, stir together the flour with the remaining salt and spices.

4) Dredge the chicken 4 pieces at a time in the flour. Transfer to the buttermilk, gently shaking the bowl to coat the chicken. Transfer the chicken back to the flour, being careful not to scrape off the batter. Gently shake the bowl to coat the chicken with flour, then transfer the pieces to a wire rack, again being careful not to scrape off the batter. Repeat with the remaining pieces of chicken and let dry on the wire rack for 30 minutes.

5) Pour the oil into a 5-quart pot and heat it to a temperature of 350°F. Cook the white and dark meat separately over medium heat. The oil will cool to about 300°F after adding the chicken; this is the correct heat for cooking the chicken. Cook for 5 minutes, then turn the chicken over and cook for an additional 10 minutes for white meat and 12 minutes for dark meat. If the chicken gets too dark, lower the heat. Drain on a wire rack and repeat with remaining chicken. Serve hot or cold.

For brine:
1) Pour 4 cups cold water into a pot and bring to a boil over high heat. Remove from the heat and add the sugar, salt, bay leaf, peppercorns, and coriander seeds. Allow to cool completely.

General Ingredients

Fried chicken:

• 2 chickens, 3 pounds each, cut into 8 pieces each
• Brine (recipe follows)
• 3 cups of buttermilk
• 2 tablespoons of plus 1 1/2 teaspoons kosher salt
• 3 cups of of flour
• 1 tablespoon of plus 1 1/2 teaspoons paprika
• 1 tablespoon of plus 1 1/2 teaspoons cayenne pepper
• 3 teaspoons of freshly ground black pepper
• Oil for frying (I cook 4 pieces of chicken at a time in 8 cups of oil in a 5-quart pot.)

Brine:

• 1/2 cup of sugar
• 1/4 cup of salt
• 1 bay leaf
• 1 teaspoon of black peppercorns
• 1 teaspoon of coriander seeds

Cooks’ note: Chicken skin should be clean with no drying and no odor. It shouldn’t look of feel slimy. Do not use a wooden cutting board for chicken; I have a plastic board at home that I use only for meat and poultry, and I recommend that you do the same. Be sure to wash your cutting board thoroughly after cutting chicken.

Degree of Difficulty: Medium

1) Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.

2) Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.

To cook chicken using a charcoal grill:
1) Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).

2) When charcoal turns grayish white (15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken legs in 3 batches on lightly oiled grill rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to a tray.

3) Put all browned legs on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (flesh will no longer be pink when cut near joint), 15 to 25 minutes more. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.

4) Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes. (They will not be grayish white yet but will give off enough heat with other briquettes to maintain correct cooking temperature.)

5) Sear chicken breasts, starting with skin sides down, in 2 batches on rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to tray.

6) Put all browned chicken breasts on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), 12 to 15 minutes more. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.

7) Grill lemon slices on rack over coals, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.

To cook chicken using a gas grill:
1) Preheat all burners on high, then adjust heat to moderately high. Turn off 1 burner and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid, turning legs once, until cooked through, about 40 minutes total. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.

2) Cook chicken breasts on rack above unlit burner, covered with lid, turning once, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), about 30 minutes total. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.

3) Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.

General Ingredients

• 1/4 cup of fresh lemon juice
• 1/4 cup of finely chopped fresh oregano
• 2 tablespoons of minced garlic
• 2 tablespoons of kosher salt
• 2 teaspoons of black pepper
• 1/3 cup of olive oil
• 12 whole chicken legs (7 lb)
• 8 chicken breast halves with skin and bones (8 lb)
• 5 lemons, cut crosswise into 1/3-inch-thick slices

Cooks’ note: If you aren’t able to grill, chicken can be roasted, skin sides up, in 2 shallow baking pans in upper and lower thirds of a 500°F oven, switching position of pans halfway through baking, until skin is crisp and chicken is cooked through, about 40 minutes total. Lemon slices can be grilled in a well-seasoned ridged grill pan.

Degree of Difficulty: Medium

Make chicken:
1) Rinse chicken inside and out, then bend legs to tuck feet (if still attached) inside cavity. Stuff cavity with scallions, ham, and ginger.

2) Bring water with salt to a boil in a deep 7- to 8-quart stockpot or pasta pot. Add chicken, breast side down (chicken may not be completely covered with liquid), then reduce heat and simmer, covered, 20 minutes.

3) Remove from heat and let stand, covered, 30 minutes. Turn chicken over and let stand, covered, 15 minutes more (chicken will be cooked through).

4) While chicken stands, fill a large bowl three-fourths full with ice and cold water. Carefully remove chicken from pot with a large slotted spoon and plunge into ice water to stop cooking. Let stand, gently turning over once (be careful not to tear skin), until cool, about 10 minutes total. Carefully transfer to a cutting board and discard scallions, ham, and ginger from cavity. Pat dry. Rub skin with sesame oil.

Make dipping sauce:
1) Stir together scallions and soy sauce in a small heatproof bowl.

2) Heat wok over high heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating sides. When oil just begins to smoke, carefully add ginger (oil will spatter) and stir-fry 30 seconds. Immediately remove from heat and pour over scallion mixture, stirring to combine (scallions will wilt).

3) To cut and serve chicken on a platter (Chinese restaurant–style), cut off the head and neck (if attached) with a cleaver and put at one end of a large platter. (These parts, along with the back and feet, aren’t always eaten.) Cut off the feet. Cut off the drumsticks and thighs, then cut crosswise through the boneinto 1-inch pieces. Place the feet and leg meat at the other end of the platter. Cut off the wings, separating them at the joints, and put on the sides of the platter. Cut through the ribs, separating breast from back, then cut the backbone crosswise into 3 pieces and put them in the center of the platter. (Striking the cleaver with a rubber mallet makes the cuts clean.) Cut the breast crosswise through the bone into 1-inch pieces and arrange on the back. Alternatively, cut chicken according to procedure and mound pieces in a bowl.

4) Drizzle 2 tablespoons dipping sauce over chicken and sprinkle with cilantro leaves. Serve warm or at room temperature, with remaining dipping sauce on the side.

General Ingredients

For chicken

• 1 (3- to 3 1/2-lb) whole chicken (with head and feet if desired), neck (if without head) and giblets reserved for another use if desired
• 1 bunch scallions, halved crosswise
• 2 oz Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating
• 6 (1/4-inch-thick) round slices peeled fresh ginger
• 14 cups of water
• 1 teaspoon of salt
• 1 teaspoon of Asian sesame oil
• 1/2 cup of fresh cilantro leaves

For dipping sauce

• 1 bunch scallions (white and pale green parts only), cut into very thin 2-inch strips
• 3 tablespoons of light soy sauce (preferably Pearl River Bridge brand)
• 3 tablespoons of peanut or vegetable oil
• 1 tablespoon of finely grated (with a rasp) peeled fresh ginger
• Special equipment: a rasp grater; a well-seasoned 14-inch flat-bottomed wok; a heavy cleaver

Cooks’ notes: Chicken can be cooked and rubbed with sesame oil (but not cut) 1 day ahead and chilled, covered. · Chicken can be cut up and arranged on platter 4 hours ahead and chilled, covered. Bring to room temperature 1 hour before serving. Drizzle with dipping sauce just before serving. · Dipping sauce can be made 4 hours ahead and kept, covered, at room temperature.

Degree of Difficulty: Medium

1) Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.

2) Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.

3) Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

General Ingredients

• 1 large garlic clove
• 3/4 teaspoon of salt
• 2 tablespoons of soy sauce
• 2 tablespoons of hoisin sauce
• 2 tablespoons of mild honey
• 1 teaspoon of Asian sesame oil
• Pinch of cayenne
• 3 lb chicken wingettes or chicken wings (see cooks’ note, below)
• 1 1/2 tablespoons of sesame seeds, lightly toasted
• 1 scallion (green part only), finely chopped

Cooks’ note: If using chicken wings instead of wingettes, cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint.

Degree of Difficulty: Medium

1) Preheat oven to 500°F with rack in middle.

2) Pat chicken dry, then roast, skin side up, in 1 layer in a 17- by 12-inch shallow baking pan until skin is golden brown, 35 to 40 minutes.

3) While chicken roasts, soak wood ear mushrooms in 4 cups water until softened, about 15 minutes. Drain in a sieve, then rinse well and discard any hard pieces. Drain well, squeezing out excess water.

4) Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a 1-quart glass measure. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. Add enough stock to bring total to 4 cups liquid.

5) Reduce oven to 300°F and move rack to lower third.

6) Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add vinegar and 2 cups water.

7) Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it shimmers, then sauté onions until softened and beginning to brown. Add shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5 minutes.

8 ) Add mirin and boil, stirring and scraping up any brown bits, 1 minute. Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms, burdock (drained), stock mixture, and remaining 4 cups water. Bring to a boil, skimming off any froth.

9) Cover pot and braise in oven until chicken is tender, about 1 hour.

10) Stir in mustard greens and continue to braise, covered, 5 minutes.
General Ingredients

• 16 chicken thighs with skin and bone (5 pounds)
• 1/2 cup of dried wood ear mushrooms
• 10 cups of water, divided
• About 4 cups of chicken stock or reduced-sodium chicken broth (32 fluid ounces)
• 2 (c) stalks burdock root (sometimes called gobo) or salsify (optional)
• 1 teaspoon of distilled white vinegar or fresh lemon juice
• 3 tablespoons of canola oil
• 2 large onions, coarsely chopped
• 1 lb fresh shiitake mushrooms, stems discarded, large caps quartered
• 3 tablespoons of finely chopped peeled ginger
• 3 tablespoons of finely chopped garlic
• 1 cup of mirin (Japanese sweet rice wine)
• 1 cup of white miso (also called shiro miso)
• 1/2 cup of soy sauce
• 1 lb mustard greens, tough stems and ribs discarded and leaves coarsely chopped (16 cups)

• Accompaniment: steamed Asian white rice
• Garnish: chopped scallions

Serving Suggestions: Serve in shallow bowls.

Degree of Difficulty: Medium

1) Combine 3 tablespoons oil and next 7 ingredients in large bowl. Cover; refrigerate overnight, stirring occasionally. Using tongs, remove chicken from marinade. Place chicken on paper towels and pat dry; sprinkle with salt. Reserve marinade.

2) Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add chicken breasts, skin side down, and cook until brown, about 3 minutes per side; transfer to plate. Add thighs to same pot, skin side down; cook until first side is brown, about 3 minutes. Sprinkle with flour. Turn over and cook until second side is brown, about 3 minutes. Add reserved marinade, 1 cup chicken stock and beef stock; bring to boil. Reduce heat to medium-low, cover and simmer until chicken thighs are almost tender, about 20 minutes. Add chicken breasts. Cover and simmer until all chicken is tender and cooked through, about 12 minutes.

3) Transfer chicken to large skillet. Boil sauce in pot until thick enough to coat spoon, about 15 minutes. Season sauce with salt and pepper; strain sauce over chicken. (Can be made 1 day ahead. Cool chicken slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.)

4) Melt butter in heavy medium skillet over medium-high heat. Add carrots and parsnips and sauté 3 minutes, tossing to coat with butter. Add remaining 1/3 cup chicken stock; bring to boil. Reduce heat to medium-low, cover and simmer until vegetables are just tender, about 10 minutes. Uncover; simmer until juices thicken to glaze, about 3 minutes.

General Ingredients

• 6 tablespoons of olive oil
• 4 boneless chicken breast halves with skin
• 4 chicken thighs with skin and bone
• 2 cups of dry red wine
• 1 1/4 cups of chopped onions
• 6 large fresh thyme sprigs
• 3 garlic cloves, minced
• 2 teaspoons of whole black peppercorns

• 1 tablespoon of all purpose flour
• 1 1/3 cups of chicken stock or canned low-salt chicken broth
• 1 cup of beef stock or canned beef broth

• 2 tablespoons of (1/4 stick) butter
• 12 baby carrots, peeled
• 2 medium parsnips (about 8 ounces), peeled, cut into 3×1/2×1/2-inch sticks

Serving Suggestions: Top each with 1 chicken thigh, 1 chicken breast and red wine sauce, then carrots and parsnips, and serve.

Degree of Difficulty: Medium

1) Toss chicken with 2 teaspoons salt.

2) Bring water and broth to a boil in a large saucepan, then add chicken and cook at a bare simmer, uncovered, stirring occasionally, until just cooked through, about 5 minutes. Drain and cool, then tear into 1-inch chunks.

3) Meanwhile, stir together yogurt, mayonnaise, and mustard.

4) Stir chicken and remaining ingredients into dressing with salt and pepper to taste.

General Ingredient

• 1 1/2 pounds of chicken tenders
• 5 cups of water
• 1 3/4 cups re of duced-sodium chicken broth
• 1/3 cup of plain yogurt
• 1/3 cup of mayonnaise
• 1 tablespoon of Dijon mustard
• 1 cup of seedless grapes, halved crosswise
• 1 cup of coarsely chopped walnuts (3 ounces)
• 3 tablespoons of drained capers, chopped

Serving Suggestions: Sliced tomatoes; green beans with lemon
Degree of Difficulty: Medium

Description: Minced lamb patty shallow fried on pan & served with mint sauce.

1) Take a Heavy bottom pan, heat oil, and add whole garam masala, pounded ginger – garlic – green chilli, half of green coriander (with washed roots) & whole coriander.

2) Make small balls of chicken 6 pcs. each portion.

3) Add chicken stock & Chicken Balls boil it for 15 to 20 minutes, and add jeera Pd. & lemon juice (as required).

4) Chop half of green coriander leaves drop in soup bowl, strain boiled shorba in soup bowl.

5) Take out the chicken balls & add into strained shorba.

General Ingredient

• 800 ml of Chicken Stock
• 120 g. of Chicken mince
• 200 g. of Green coriander
• 10 g. of Whole G. masala
• 10 g. of Jeera Pd.
• 20 g. of Ginger
• 20 g. of Garlic
• 10 g. of Green chili
• 50 g. of Lemon
• 20 g. of Salt
• 20 ml of Oil
• 1 Lemon

Garnishes: Green Coriander
Colour: Tomato Red
Flavour : Tomato & Coriander
Taste: Tangy & SOUR
Cooking method: BOILING

Serving Suggestions: Serve hot.

Degree of Difficulty:: Medium

Having seen this recipe being prepared by Gordon Ramsay on the F Word, I decided to try make a slighter lighter version for the summer that leaves out the cheese and goes nicely with salads. I never tried making breadcrumb coated meat before, so I was very surprised at how easy it is and how crispy it can be! You definitely should try it at home!!

1. Preheat your oven to 200 degrees C.
2. Prepare your seasoned breadcrumbs by mixing the breadcrumbs, lemon zest, fresh thyme, and the piri piri seasoning together. ( You can pick and choose any herb combination you prefer, but if you want to use soft herbs like basil it’s best to use dried. In this recipe the piri piri seasoning gave the chicken a really nice spicy kick.)
3. Skin and pound the chicken breasts till thin.
4. Lightly season the chicken breasts on both sides with salt and pepper, and then dust them with flour.
5. Dip the floured chicken breasts in the beaten egg and finish by coating them in the seasoned breadcrumbs.
6. A good glug of olive oil in a hot frying pan and saute the escalopes till golden brown – this takes aprox 2min on each side.
7. Leave the cooked chicken breasts on some fresh kitchen towel for few minutes to drain, then move them to a baking tray.
8. Put them in the oven to cook for further 5 min.
9. Slice the chicken into strips and serve with a nice salad.

Enjoy.
( I served the chicken with a tomato, rocket n basil salad.. n some new potatoes seasoned with salt n pepper, lemon juice and red onion.)

Ingredients

Makes 2

• 2 Chicken breasts

• 100g Dry Breadcrumbs

• 1 Egg / beaten

• 30g Plain Flour

• Lemon zest from 1 lemon

• Fresh thyme herb

• Piri Piri seasoning

• Salt n Pepper

Olive oil

1) Whisk together all of the ingredients (not the sauce ingredients) in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.

2) While doing this, make the sauce. Deseed and chopped green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.
General Ingredient

• 2 pounds of Boneless Chicken Breasts
• ¼ cup of Plain Yogurt
• 3 tsp. of Ginger (Adrak) (minced)
• 3 tsp. of Garlic (Lehsan) (crushed)
• ¼ tsp. of White Pepper
• ¼ tsp. of Cumin Powder (Pisa Zeera)
• ¼ tsp. of Mace
• ¼ tsp. of Nutmeg
• ¼ tsp. of Green Cardamom Powder (Ilaichi Powder)
• ¼ tsp. of Red Chilli Powder (Pisi Lal Mirchain)
• ¼ tsp. of Turmeric Powder (Pisi Haldi)
• 3 tbsp. of Lemon Juice (Nimbu Ka Arakh)

Ingredient for sauce

• 2 pounds of Tomatoes (chopped)
• 2 tsp. of Green Chillies (Hari Mirch) (finely chopped)
• 2 tsp. of Cloves (Loung)
• 8 Green Cardamoms (Choti Ilaichi)
• 2 tsp. of Ginger (Adrak) (julienned)
• 1 tsp. of Fenugreek
• 5 ounces of Tomato Paste
• 10 ounces of Tomato Puree
• 2 tsp. of Ginger Paste (Pisi Adrak)
• 2 tsp. of Garlic Paste (Pisa Lehsan)
• 1 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
• Salt (to taste)
• 3 tbsp. of Butter
• 2/3 cup of Cream
• Honey (Shehed) (to taste)

Serving Suggestions: Serve Hot With Plain Rice

Degree of Difficulty:: Medium