4 ea Steaks, filet, 1-inch
thick Pepper, white, cracked 1 ea Lemon grass, stalk,
:
chopped OR 1 bn Lemon thyme OR
2 ea Peel, lemon, chopped
1 ea Ginger, 1-inch piece
thinly sliced 20 ea Peppercorns, black,
:
crushed CURRY BUTTER:
1/4 lb Butter, unsalted
2 ea Ginger, thin slices,
chopped 1 lg Shallot, chopped
1 sm Garlic, clove, chopped
1 sm Chili, green, seeded and
:
chopped 1 tb Garam Masala (see any
Indian cookbook) 1 tb Curry, powder (If Garam
:
Masala is not available, use 2 tb of :
Curry powder) 1 tb Juice, lemon
1 pn Turmeric, ground
Salt (to taste) Pepper (to taste) GARNISHES:
Onions, pickled Cucumbers in yogurt and -- creme fraiche Mint chutney Papaya, sliced Banana, sliced Other garnishes of choice Steaks: ======= Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.) Press a generous amount of white pepper into the surfaces of the steaks. Cover. To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns. Boil 1-2 minutes to release the oils and flavors of the aromatics. When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY. Curry Butter: ============= Blend all of the ingredients in a food processor until smooth. Accompaniments and Garnishes: ============================= For the pickled onions, use sweet onions if possible. Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained onions. Reserve. For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1.4 cup plain yogurt and 1./2 cup creme fraiche. Add a dash of chili powder and mix with the cucumbers. Chill. For the mint chutney, see any Indian cookbook. Other garnish should balance Western color and freshness with the Indian flavors. Possibilities include blanched carrots, green beans, zucchini, and okra. To Assemble: ============ To serve, arrange accompaniments around the outside of a heated plate, place a filet in the center, and top with a dab of curry butter. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay
How To make Bombay Madness's Videos
Just don’t call it a chai tea latte.
Mumbai’s Sardar Pavbhaji - Butter Madness!! #streetfood
TASTY AROMATIC KASHMIRI CHICKEN MASALA RECIPE (STEP BY STEP GUIDE IN ENGLISH)
How To Make Kashmiri Chicken Masala - Chicken Masala Recipe - Aromatic Chicken Curry Recipe
This chicken curry is bit different from the usual chicken curry with the addition of milk and slow cooking the chicken in the milk makes it extra flavorful. I like making the spice powder fresh to get that maximum burst of flavors which you will never get using any store bought spice powders. Usually bone in chicken is marinated with salt and turmeric powder, fried in oil for a brief period of time, taken out, then the gravy is made and the fried chicken is added but I think making in this way is just as equally good and more simpler without any change in taste.
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Ingredients required for making kashmiri chicken masala recipe - Serves 10 to 12 (if using boneless chicken)
* 1.5 kg/ 3.3 lb boneless skinless chicken thighs (can even use bone chicken)
* 400 gm/ 14 oz / 2 very large onions finely chopped
* 35 gm / 1.2 oz ginger
* 45 gm/ 1.6 oz/ 6 large garlic cloves
* 150 gm / 5.3 oz / 1 large or 2 medium tomatoes
* 1/2 cup (standard measuring cup) plain unflavored yogurt. Take out the yogurt from the refrigerator half an hour before you start cooking or before starting any of your prep work.
* 1 dry bay leaf
* 1 teaspoon fennel seeds (saunf)
* 10 green cardamoms (elaichii)
* 10 cloves
* 12 black peppercorns
* 1 & 1/2 inch long cinnamon stick
* 1 tablespoon kashmiri red chilli powder
* 1 teaspoon paprika
* 1 tablespoon heaped ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 teaspoon turmeric powder
* 2 to 3 teaspoons salt. Add less to start with and add later if required after doing a taste test at the end.
* 1 tablespoon oil (by mistake I told in the video as 1 teaspoon)
* 2 tablespoons heaped ghee. How to make ghee -
* 1/4 th teaspoon kasoori methi (dried fenugreek leaves)(optional)
* 1/4 th teaspoon ground mace (keep this proportion unchanged even if are reducing the recipe to half the quantity)
* 1/4 th teaspoon ground nutmeg (keep this proportion unchanged even if you are reducing the recipe to half the quantity)
* 1 cup whole milk. Can even use low fat milk
* 1/2 cup water. Add more water if you see gravy becoming too thick. The gravy is bit on the thicker side for this recipe.
* 2 tablespoons water for mixing with spices in yogurt + 4 tablespoons water added to pan before adding yogurt spice mix.
* chopped coriander leaves
* 2 teaspoon fresh lemon/lime juice
** Point to note - Curries specially any kind of meat curries tastes best the next day it is made so if you can hold your patience then please make this the day before you plan to serve. It stays good in the refrigerator for about 4 days and the more it sits the better it gets in terms of flavor .
Serve with naan/paratha/roti/sweet yellow pulao/pea pulao/plain basmati rice
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Zesty Ranchero Sauce - Chili Pepper Madness
This is the best ranchero sauce recipe I have ever tasted, with a base of diced tomato, jalapeno and onion, seasoned with a mixture of chili powders and seasonings. Perfect on huevos rancheros or any Mexican or Tex Mex dish.
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Zesty Ranchero Sauce Recipe - How to Make Ranchero Sauce
Ingredients
1 tablespoon olive oil
1 medium yellow onion chopped
2 jalapeno peppers chopped
4 cloves garlic chopped
16 ounce can diced tomatoes
1 cup chicken broth
¼ cup chopped cilantro or more as desired
1 tablespoon ancho powder
1 tablespoon guajillo powder
1 tablespoon chipotle powder
1 teaspoon cayenne
1 teaspoon Mexican oregano
1 teaspoon cumin
Salt and pepper to taste
Juice from 1 lime optional
Cooking Directions
Heat a large pan to medium-high heat and add the olive oil.
Cook the onions and peppers down about 5 minutes to soften.
Add the garlic and cook another minute, stirring a bit.
Add the tomato and chicken broth. Stir.
Stir in the cilantro and seasonings.
Bring to a quick boil then reduce the heat and simmer for 20-25 minutes to let the flavors develop. The sauce will thicken up for you.
Transfer the mixture to a blender or food processor and pour in the lime juice. I used my stick blender.
Process until nice and smooth.
Use immediately or store in the refrigerator in a covered glass container.
Recipe Notes
Makes about 3.5 cups.
Get the full printable recipe with discussion, details and notes at
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Mother-daughter duo Selling Bread Pakora in Surat | Indian Street Food
Hardworking Mother-daughter duo from Surat is running small cart name Bro Pav. They serve Vadapav in a unique way, they call it Ulta Vadapav and it's super delicious. #streetfood #indianstreetfood #mumbaistreetfood
Location : Address: Bro Pav, Near Rajhans Multiplex, Pal RTO Rd, Surat
Michelin Star Indian take-out is the best thing
Indian takeout is the most common delivery food in the UK. And this is, as far as I know, the only one with a Michelin star! Get your Jolly merch here:
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