kungfury

Hey hey heeeeey, wasa wasa what's Fury Family!! 😎🤘

Hope your all doing alright and welcome to my kitchen. This a food recipe blog series which I share my version of my favourite dishes to cook and hopefully you awesome enjoy it when yous make it yourself.

This is my third one. So it's a new blog series. Still figuring it out and learning by doing as I usually do. I always wing it and learn & improve. But so far yous all enjoying it so far. Especially since my last one was Front Page. Which was my Chicken Ramen. Hope yous enjoyed it if yous made it as well as my Penne Alla Vodka dish. If your new or miss out. The links to those blogs/recipes are down below.....

=========================================================================================Past Fury's Kitchen Blogs/Recipes

FURY’S KITCHEN #1: PENNE ALLA VODKA

Fury's Kitchen #2: Chicken Ramen

=========================================================================================

Intro

So this recipe was heavily demanded by @julha & @fla especially @julha haha. I'm always sharing my food pics with my online mates. Especially on my personal/IRL Instagram, which I only give out to online mates I've known for a while and can rely on. Especially since my family follows me on there like my nephews and I do my best to keep my online life separate from my personal life. Like the models & photographers. Unless we build a circle of trust like @julha @fla @joymermaid @olgakulaga @romous117 @kaptaine @chroi @rubyalexia @ivygehenna @tripodski @sophiestonem @blaizee @infernum @chinaski @marlene @ronnie @victoriaboness @akiramai @niallpatterson @gnomi @brizelll @sammiii @mimo @kaegune @diddy_dave_uk @amortentia @flareon @cherrylowe @laikaa @mailinya @nolajean @samihain @nerwen @lucki @elaena and so forth have. Even ones I haven't add on my personal Instagram I have build a circle of trust and can rely on too with my IRL like a lot of yous here in this SG Community. Again yous are best!!

I know some of yous are vegans so this is a disclaimer. This recipe is not for you lol. I will write up vegan recipes soon, never fear. Got yous covered, just give me time lol.

This recipe is for omnivore people like myself. So I know yous will enjoy it if yous cook it (Yous should cause it's delicious).

I'm always a fan of Indian food and curries in general. Definitely my favourite thing to cook and order in restaurants. Love going to an authentic Indian Restaurants. Luckily we have plenty of that here in Scotland. We love our curry. Especiallly.....

So this edition of Fury's Kitchen. I'm sharing my version of my Butter Chicken. It's close to the authentic recipe. Only I don't have a tandoori oven. But it is as authentic as I can get. But the main thing is that it is so delicious and yous, my omnivore dudes & dudettes will love it.

So here's the recipe......

=========================================================================================

Fury's Butter Chicken Recipe

My Homemade Garam Masala (optional but worth the effort)

· 4 tablespoons coriander seeds

· 4 teaspoons cumin seeds

· 1 teaspoon fennel seeds

· 1 teaspoon black peppercorns

· 1 teaspoon green cardamom seeds

· 1/2 teaspoon black cardamom seeds

· 1 stick cinnamon , about 3 inches

· 2 star anise

· 8 whole cloves

· 1/2 teaspoon freshly ground nutmeg

· 1/4 teaspoon ground mace or 2 whole mace (optional)

· 2 dried curry leaves (can substitute one large bay leaf)

Instructions For Making Your Own Garam Masala

First you may see other homemade Garam Masala recipes that says toast the spices before grinding them into a powder but don’t since they’ll be toasted anyway with whatever recipe you’ll use for it, trust me on that one.

Instead put all the ingredients in a spice/coffee grinder or a bender. Except for the nutmeg, grate it separately. If using ground mace. Add it after the other spices are grinded. And past it thru a very fine sieve to catch any shells from the whole spices into a bowl and put it your homemade in a airtight container/jar & it’ll keep for several months. Worth making it peeps. You’ll thank me! 😉👍🏻

Chicken Marinade

1/2 teaspoon ground turmeric

1 ½ teaspoons ground cumin

1 ½ teaspoons ground coriander

2 teaspoon garam masala (homemade or store bought)

1 tablespoon kashmiri chilli powder

1 teaspoon cayenne pepper (optional, use more if you like the heat)

1 teaspoon kosher salt

1 lemon

1 thumb size piece of fresh ginger, grated

6 garlic cloves, grated

120ml (3 tablespoons) of greek yogurt

8 chicken thighs, or 2 each

(please don’t use chicken breast, it’s too lean & hard to cook it well. Gets dry easy. Easier to use chicken thighs or chicken legs since it’s got fat and flavour. Please trust me on that. Remember this dish should be a treat and on special occasions)

For the sauce

1 or 2 tablespoons of ghee (for the chicken searing only)

1 tablespoon vegetable oil

50g unsalted butter

3 green cardamom pods

1 black cardamom pods

2 dried bay leaf

4 whole cloves

1 green chilli (optional)

½ teaspoon ground turmeric

1 large brown onion

1 ½ teaspoons ground cumin

1 tablespoon garam masala

1 teaspoon Kashmiri chilli powder

1 ½ teaspoons ground coriander

500g crushed tomato/passata (or 6 large fresh ripe tomatoes)

60g cashews

kosher salt, to taste

1 - 2 tablespoons sugar (taste before you put it all in if it needs sweetness. You can replace sugar with honey if you wish)

100ml double cream

1 tablespoon of dried fenugreek leaves

1 tablespoon of fresh coriander/cilantro

Cooking Instructions

1. Marinate the chicken: In a large bowl, whisk together the ginger, garlic ,garam masala, turmeric, ground cumin, ground coriander, salt, lemon juice, Kashmiri red chile powder, and Greek yogurt until well combined. Chopped up the chicken into bite size pieces or strips and add it into the marinade & toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 3 hours, but ideally overnight.

2. When ready to cook the chicken, yous got options on how to sear the chicken. First you can put it on skewers for the bbq and sear them til seared/charred. Keep checking it. Usually it’ll take 2-3 minutes each side but check it & play it by ear. Depends how hot your BBQ is. Or place the chicken bits on a flying pan or cast iron pan/skillet (the best option) same as the bbq grill option but put it on medium to medium high heat. Before putting it in add either vegetable oil or any flavourless oil (no olive oil please, absolutely forbidden). If you got it, add ghee or clarified butter. Cook the chicken bits in batches so it doesn’t overcrowd the pan. You won’t sear it well if you do. Once seared, set aside while you work on the sauce and the side stuff to go with it.

3. Now make the gravy: In a large, high-walled pan, melt together the 50g of unsalted butter and oil over medium heat. Add the cardamom pods, bay leafs, cloves & green chiles if using and sauté for 1 minute, until fragrant. Add the onion and cook for about 5 minutes, until lightly browned. Add ginger & garlic and cook for another minute, until fragrant. Add the ground cumin, Kashmiri chilli powder, ground coriander, and garam masala and stir for 20 seconds, until well combined.

4. Add the passata or tomatoes, cashews, and a pinch of salt and cook, stirring often, for 10–15 minutes, until the tomatoes are a deeper, dark red color and the cashews are soft.

5. Transfer the tomato mixture to a high-powered blender or hand blender. If using a hand blender, transfer it to a large bowl instead and blend there. Add ½ cup water and blend until completely smooth, add more water if needed. If either your blender isn’t high-powered, strain the gravy through a fine-mesh sieve after blending for a smoother texture. Tbh do that anyway. You want this sauce smooth.

6. Return the sauce to the pan. Put it on medium low to low heat. Add a bit more butter. So add 2 or 3 tablespoons of unsalted butter, the sugar, and the cooked chicken. Cover and cook over low heat for 10 minutes, until the chicken is warmed through. Stir in the heavy cream and fenugreek and season with more salt to taste.

7. Then sprinkle the butter chicken with cilantro or crispy onions or both, drizzle a bit of cream or a mixture of yoghurt & cream (season it with salt) and serve with your choice of basmati rice, onion kulcha, naan bread, roti, or paratha. And hope yous enjoy it!! =========================================================================================

The Conclusion

Well thank you. You know...he's sort of a home cook himself. True Story! 😂😉 Only joking lol.

So that is my Butter Chicken recipe. It is a common dish I cook at my home a lot. My folks are crazy for it. Always a top favourite from my Mum & Dad and it's just an awesome dish to make.

Hope yous peeps give it a go and please let me know if yous do make it. Love to know if yous do make it. So far no one has said they made any of my recipes yet so I'm in the dark. Don't worry I don't bite. Be as honest as you can to me. Do yous actually like Chicken Breast. If so, we can't be friends haha jk. But please let me know. I know @julha is desperate to make it so I know she is haha. Seriously she's obsessed lol. 😂😉

So that is my Fury's Kitchen blog done and dusted. Thank you for taking up your time in reading this blog peeps. Means a lot as always. And again yous are the best. Do let me know if you do cook and how it turned out. I can't know til yous tell me. DM me or leave a comment in this blog or the past blogs if yous cook those instead. You have my permission.....

So that's me done, go cook it Fury Family. Thank you for checking this blog out once again. So til the next Fury's Kitchen this is Kevin aka KungFury saying take care, much love and if yous do cook this dish, please....

😂😉

@missy @penny @eirenne @lust @kiley @sean