- PLEASE NOTE -

- INGREDIENTS - 

- METHOD -

MASS PRODUCTION

- PIN IT -

1/2 cup oil
5 onions, thinly sliced

1. Combine all the spice mix ingredients together and set aside. 
2. Heat in a pan, oil and braise the onions till golden.
3. Remove and drain the fried onions, reserve half of them and crush the other half.
4. In the same pan, with the oil still hot, add the chicken, ginger paste, garlic paste and 1/2 tsp salt, and fry the chicken on high heat on both sides until the meat changes color (so for about 5 minutes).
5. Add the crushed onions and the rest of the spice mix ingredients.
6. Give everything a stir and then add around 1 cup of water.
7. Lower the heat and let the chicken simmer gently, place the cover on the pot, put the heat on low and leave to cook till the chicken is tender.
8. It should take around 15-20 minutes depending on the size of the chicken pieces.
9. Keep checking on the meat, keep the heat on low and watch you do not over cook the chicken as it will cook more during the steaming of the pilau. 
10. In the meantime, prepare the rice, soak for 30 minutes.
11. In a big pan of water, add some salt, vinegar and the green chilli.
12. Once the water comes to a boil, drain the pre-soaked rice and cook it in the boiling water until it is about 3/4 done.
13. Drain the water from the rice.
14. When the chicken is done turn off the heat. 
15. In a big pot, layer half of the rice first.
16. Next, a layer of the chicken with its masala over the rice, sprinkle the reserved fried onions on top.
17. Then, add the last layer of the rice, cover the pot tightly  and place on a low heat and steam for about 15 minutes or bake in a preheated oven at 180 Degrees Celsius for the same amount of time. 
18. Whilst the pilau is steaming, prepare the garnish by heating butter then lightly fry the raisins and grated carrots for about a minute. 
19. When the pilau is ready, dish out into a platter, top with the garnish, and serve with rita, kachoobar (grated onions mixed with vinegar) and dhay (sour milk mixed with green chutney).

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 (: