butter chicken
I remember vividly when and how I fell in love with Butter Chicken. The month was May, the year 2011 the place a small, ramshackle restaurant in New Delhi, India. I had been in Delhi studying since early March of that year and had months to go before heading back home to Cape Town to finish off my degree. Most of the food I had been exposed to in the city until then had not been to my liking, mainly because I did not at the time have much of a palette for hot and spicy food. One day when my friend and I went out as we often did to get out of the campus, I decided to try out Butter Chicken, which I was assured was the dish with the least heat on the menu. I was immediately hooked. For me it was the creamy texture and how the spices were tempered with yoghurt and tomatoes that made this meal a winner. Fast-forward to 2021, I’ve been enjoying this meal for a decade. The recipe below is my take on this delicious meal and I hope you can use it to switch up your chicken meals once in a while.
Scones, Scones, Scones
This is my recipe for yumminess produced in under an hour. These scones are perfect for a weekend or weekday morning. All you need to do is set your alarm an hour early to make sure that you stay in your family’s good books for an entire week! My scones are light, fluffy and golden. The sugar content ensures that they are sweet enough to enjoy on their own and not too sweet that you can’t add jam and cream. I really like adding ½ a teaspoon of cinnamon for that added bit flavour. You can also add a teaspoon of nutmeg for that additional flavour pop. Go on, give this recipe a try and let me know how popular you become in your home.
Mustard and Sesame Seed Roast Chicken
Sunday lunch can’t always be the result of spending hours in the kitchen. No sir. Even Home Cooks deserve a laid back Sunday morning sipping mimosas on the patio. When this need arises, I have the perfect Roast Chicken recipe for you which will guarantee a perfect result in about a third of the time that you might usually spend slogging away in the kitchen on a Sunday. I made this roast just with potatoes but you can definitely add other veggies in the same roasting pan to make your life easy. What you’ll have at the end is a perfectly roasted chicken that you can almost slice through with a butter knife. The flavour from the two types of mustard, thyme and the sesame seeds is simply delicious. Don’t forget to tie the legs together because this locks in the flavour, helps for more even roasting and will ensure that the chicken stays tender rather than becoming dry. This process is called Trussing – now there’s a useless bit of trivia for your next 30 Seconds game!
