Wake Up and Smell the Cake

 This is a mix and match of recipes, partly to use whatever I have in the pantry. Butter chicken recipe is loosely adapted from here , and cheese naan is from here .  Was an okay first attempt, but could do better. I marinated the chicken the night before using whatever spices there was, especially the chicken spice mix from Istanbul and since that smelt somewhat like tandoori, just adding lemon juice, chili powder, salt and yoghurt did the trick. Pan fried them until the sauce was dry, and then make the butter chicken sauce before adding the chicken in. For the butter chicken, I used the following: 2 tbsp butter 1 cinnamon stick 4 cloves 4 cardamoms 1 tbsp garlic paste 1 tbsp ginger paste 1 tbsp garam masala 1 tsp coriander powder 1 tsp cumin powder 1 tbsp chili powder Blended ingredients: 1 tomato, 1 cup tomato pesto, 24 cashews 1/2 cup heavy cream Was supposed to use tomato puree or real tomatoes and cook it down, or tomato paste, but I had tomato pesto to finish and only 1...

Got this off Instagram and I've made it before but didn't post here. Recording the recipe for future reference! Chicken 1kg boneless thigh skinless  (I increased to 1.5kg it's fine) 1/2 cup yoghurt 1/4 cup olive oil 4 cloves garlic minced Juice of 1 lemon 1 tsp cumin powder 1 tsp coriander powder 1 tsp onion powder 1 tsp smoked paprika 1 tsp chili powder (I added) 1 tbsp salt (Recipe calls for 1 tsp cinnamon, 1 tsp cardamom, 1 ground tumeric and 1 tsp all spices but I didn't have those so I omitted. Still sedap) Garlic Sauce 1/2 cup yoghurt 1/4 cup mayonnaise 2 cloves garlic pounded 1 tbsp lemon juice Pinch of smoked paprika Salt and pepper to taste Yellow Rice 3 cups jasmine rice 3 cups chicken stock (i.e. 2 cubes chicken stock?) 2 tbsp oil 2 tbsp butter 1 tsp tumeric 1/2 tsp black pepper 1/2 tsp coriander powder 1 tsp cumin Marinate chicken for at least 3 hours. Bake the chicken at 220 deg Celsius for 20 to 30 min depending on chicken size. Serve with salad greens and...