So literally this recipe has so many new ingredients I would never have expected and in all honesty I did not even know off. My aunty made this the other day, and said it was a mash up of 2 recipes. Now I will probably never make butter chicken any other way but I will swear the smell of this dish and the taste will blow your mind!
Now after saying this I do know some of the ingredients are not commonly known to most and won't be found just about everywhere. But I will mention places you can check, and remember there is always online shopping when it comes to such things.

For the paratha if you live close to Indian takeout places you can simply order it, for us who live no where close to Indian restaurants we gotta make it, I think the best is to make a naan recipe, and for more of an authentic feel you want to give to the meal shape it weirdly lol.

• Marinate the chicken pieces over night, usually chicken fillet cut into cubes are used. 
• Braise some sliced onions till golden brown, than add your marinated chicken to the pot, you may add some water so it does not burn out while cooking. 
• When half way cooked add tomato puree (how much will depend on the quantity being made - be careful you don't add so much because the taste may over power the spices).
• When almost done add 2 Tb Kasoor methi, 2 Tb brown sugar and 3 Tb crushed cashews and give a boil. 
• Lastly, add your fresh cream, stir and give another boil so all the flavours and spices can blend well together.
• Garnish with fresh coriander, paratha and yoghurt chutney (yoghurt and ground green chillies mixed together).

• When it comes to the Tandoori Masala depending on how much you are looking, do not only add a few teaspoons. Tablespoons will do, and the main taste in the dish is tandoori, so be very generous. 
• Mace is not the same as nutmeg so please don't get it confused. I am not sure if its sold in supermarkets in a spice bottle. I do know its available at spice shops. A pinch is more than enough. 
• Kasoor Methi sold in boxes at supermarkets and spice shops, if you cannot find in your area you can buy online. The box does go a long way because you don't use that much or in every dish. Its green and looks like dry parsley.

Nothing beats a good old fashioned British lunch; fish fingers, chips, baked beans, mushy peas and mayo. Can be served with a sunny side egg. My dad literally lives for this meal, reminds him of home I would think, this is my plate but he literally has a platter of the whole meal.

It is quite simple to make, frying up the fish and chips, heating up the baked beans.
The mushy means what I did was blitz up some green peas with a bit of salt.

Like I said this meal is super straight forward, and easy to make, you can switch up the fish if you want and instead of cooking up fish fingers you make hake or salmon. But this is a great meal, fish is good for you and it makes those Saturday lunches a bit more easier to make.

I will say if you have any other fish and chips recipe or tips please feel free to comment down below or on my facebook group, all social sites for spicy fusion kitchen are linked on the home page. Like, comment, follow and share (:

SERVED BEST WITH RICE DISHES!

Indians know it does not get any better than burfee and sojee so put together its like angels dancing on your palette. 

For those that don't know what burfee or sojee is:
Burfee -  is a sweet confectionery from the region of the region of the Indian Subcontinent, made with condensed milk and sugar cooked until it soildifies. 
Sojee - is a semolina (is a coarse, purified wheat middling of derum wheat used in making pasta) pudding.

I will try to explain every not so common ingredient for anyone who may want to try this and their either from Southern African or Indian. If you have a question or don't understand please comment or send me a message so I can help or update the post for others. 

INGREDIENTS:

100g butter
3/4 sojee (semolina flour)
1 egg
1 cup sugar 
1/2 cup fresh cream
2 cups milk
Fine cardamom (elachi)
1 tsp vanilla essence 
4 Tb klim (is a brand of powdered milk sold by Nestle)
little saffron (optional)

• Melt the butter in a pot, than add the sojee and braise for around 10 minutes, mixing every now and than (often) so that the mixture does not curdle up.
• While that mix is braising, make another mixture of the; egg, fresh cream, milk cardamom and vanilla essence.
• Add the 2nd mixture to the sojee in the pot and simmer on low, again keep stirring.
• Just before you see its starting to thicken up, make a paste with the klim and a little milk and add it to the pot with the saffron.
• Stir in with a wooden soon and leave on low heat for around 10 minutes. 
• Now steam in the oven for 15-20 minutes, this step is entirely optionally, my mum did it with the steam once and without steam another time and they both tasted perfectly the same [so this step can be skipped].
• Once that step is done or skipped you can serve, as you can see from my slideshow we served them in scoops. Take an ice-cream scooper and just scoop them out; top up with fine almonds and fine pistachios and serve hot.