BUTTER CHICKEN CHILI recipe! Murgh Makhani Chili
This gorgeously rich BUTTER CHICKEN CHILI is best enjoyed on a bed of steamed basmati rice along with a drizzle of cumin-scented raita. It truly is a taste sensation.
Here's our story & complete recipe!
Carol and I first tried this superb recipe last year when we were visiting Jasper, Alberta. Having just arrived at the Fairmont Jasper Park Lodge, we plopped ourselves down in the Emerald Lounge, ordered cocktails and thankfully took our server’s suggestion to try their BUTTER CHICKEN CHILI.
Of course, whenever Carol and I are together, you can barely get a word in edgewise; we’re always yammering on about food and drinks and Weekend at the Cottage. We had barely noticed that the server had placed our chili in front of us and then we took that all-important first bite.
You could have heard a pin drop clear across the Rockies.
As time stood still, we stared at each other for a good 10 seconds before lunging into exclamations – “Oh! My! Gosh! This is incredible! This is crazy delicious! I’ve never tasted anything so perfect!”
Lucky for us - and now for you - we have friends at Jasper Park Lodge. Our thanks to Executive Chef Christopher Chafe, Executive Sous Chef Cliff Crawford and the talented gentleman who shared his expert wisdom with us, Sous Chef Amal Bahuleyan - hopefully, this post does your recipe proud.
BUTTER CHICKEN is a relatively new culinary sensation from the Indian subcontinent where it is called “murgh makhani”. The dish gained popularity in the 1950s when Indian restaurateur Kundan Lal Gujral first served it at his famous restaurant Moti Mahal Delux in Delhi, India. I wonder what Mr. Gujral would think of the marriage of his authentic butter chicken recipe with the more common chili?
Here’s what we learned when making the Jasper Park Lodge version of this one-of-a-kind, easy butter chicken dish:
INGREDIENTS
Traditional butter chicken uses large pieces of chicken cooked either in a tandoor or deep skillet. Since this recipe is for a chili, we use ground chicken instead. Stir constantly as the meat cooks, to break it up into tiny morsels. Note: we drained the cooked chicken on a paper towel-lined plate to remove unnecessary fat from the recipe.
Using a large sweet white onion and finely chopped garlic and ginger is the only prep for the recipe. The simplicity of it all makes this recipe a keeper. I used homemade tomato purée for this recipe made by my friends Angela and Mike Calamita. Look for organic tomato purée at your local grocer.
SPICE ROAD
Five of the ground spices used in this recipe – cumin, coriander, cardamom, turmeric and chili powder – are readily available at both health and bulk food stores. The three that may be slightly more difficult to track down are garam masala, chaat masala, and Kasoori methi.
Have a look at the photo of these spices in the video and slider. I usually find them at East Indian grocery stores but I’ve also listed them below in our AMAZON links in case you’d like to purchase them online.
SERVICE
While this luxurious sauce simmers to perfection, and I mean PERFECTION, steam up some basmati rice and prepare our RAITA recipe. Serve the steamed rice in small bowls, add the BUTTER CHICKEN CHILI and then top it off with a dollop of the creamy yogurt-cucumber sauce and perhaps some finely chopped cilantro. Guests will certainly ask for a second helping, so plan accordingly!
The marriage of two great recipes spawns a savoury treat perfect for casual get-togethers.
Make this BUTTER CHICKEN CHILI and enjoy some authentic Indian soul food. Namaste!
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MEDITERRANEAN PASTA SALAD - Two ways!
An assortment of flavourful ingredients come together to create a memorable salad that’s perfect on its own or as a side dish. MEDITERRANEAN PASTA SALAD is delicious!
This recipe for MEDITERRANEAN PASTA SALAD had me seeking out a variety of ingredients associated with some of the countries that border the Mediterranean - we wanted to offer something rustic in appearance that delivered on both the flavour and presentation fronts. I certainly think we accomplished both, plus an interesting last-minute recipe enhancement that works too.
Last thing before I review the highlights of this recipe is to point how versatile it is. We originally set out to add something to our ever-growing list of vegetarian options - we know that a number of you appreciate this - but to keep everyone happy, we’re also presenting the salad with an option to enhance it with tuna. The idea came to me while I was shooting the story, and you know me – never one to miss an opportunity.
Here are some key things to keep in mind:
PASTA – Although this salad is billed with pasta being the key ingredient, don’t go overboard. We think two cups of pasta is the quantity perfect. We also used squat TUBETTI noodles, the smaller bites blending well with everything else. As with all pasta recipes, cook your dry pasta in salted water to the directions on the package.
MARINATED VEGETABLES – We assembled an assortment of stellar marinated veggies for this salad and love the rich flavours they provide. We included sundried tomatoes, artichoke hearts, two types of olives, grilled garlic and capers. When prepping them, don’t stress about how to chop and dice them - a rough chop adds a rustic look to the completed dish.
FRESH VEGETABLES – Adding some fresh vegetables to your salad contributes yet another interesting layer of taste. We went with colourful vine-ripened tomatoes, zucchini, scallions and red onion, but additional fresh vegetables might include sweet peppers, mushrooms, asparagus, and peas – the more the merrier.
FRESH HERBS – Our addition of basil offers a welcome burst of fresh flavour but other herbs will work just as well. Feel free to add some chopped oregano, thyme, and flat-leaf parsley.
CHEESE – We wanted to include cheese in the salad and think Greek feta to be perfect. Crumbling this slightly salty cheese into the salad is quite heavenly. We also like mixing the ingredients for this salad together when the cooked pasta is still warm. The heat from the pasta melts the cheese a bit – yum!
DRESSING – We purposely did not whip up a custom dressing for this recipe, instead of turning to one of our tried and true favorites, ITALIAN DRESSING. Not a bad idea to double the recipe so you can use it for this pasta salad and reserve the rest for another time.
TWO WAYS TO ENJOY – Carol and I spend a lot of time thinking about how you might best enjoy our recipes, tips, and ideas. For this post, we ended up adding a second way to enjoy it, especially for those looking to add a bit of carnivorous protein into the mix, by simply adding some canned tuna.
Whether you serve our MEDITERRANEAN PASTA SALAD on its own or with tuna, prepare to be amazed – both versions are fabulous. If you’d like to serve it as a side dish, prepare smaller portions with our GRILLED VEGETABLE MEDLEY, ROAST CHICKEN or MIXED GRILL.
MEDITERRANEAN PASTA SALAD – your next adventure in salad should be this amazing!
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Yogurt Biscuits with Siggi Hilmarsson | Food52
There are normal biscuits, and then there are biscuits that will turn you into a biscuit person. We partnered with siggi's to share our go-to recipe. SUBSCRIBE TO FOOD52 ►►
ARTICLE HERE ►►
Siggi Hilmarsson is “not really a biscuit guy,” nor much of a baker—or so he said, having already signed on to make biscuits in the Food52 test kitchen. Luckily, he had editor Sarah Jampel to coach him, not to mention an ace recipe from contributor Posie Harwood. MORE FROM SIGGIS ►►
INGREDIENT LIST (Makes 5 extra-large biscuits, 10 small biscuits)
2 cups flour (all-purpose)
1 tablespoon baking powder
1 teaspoon salt
1/2 cup plain yogurt (non-fat, full-fat all work nicely)
1/2 cup milk (any type)
FULL RECIPE HERE ►►
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As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Brandy Mixed Drinks: Part 2 : How to Make the City Slicker Mixed Drink
The City Slicker is a mixed drink with brandy that's easy to make at home. Our professional bartender shows you how in this free video on mixed drinks.
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We Cook Marilyn Monroe's Famous Recipe
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STILLS
Theatre Debate
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VIDEO
February 4, 1954 MS Joe DiMaggio escorts Marilyn Monroe away from a press conference while photographers take their picture
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Marilyn Monroe and Joe DiMaggio Marry
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Joe DiMaggio and Marilyn Monroe in San Francisco in 1954
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Marilyn Monroe and Arthur Miller as Newlyweds
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Marilyn Monroe and husband Arthur Miller arrive in London in 1956
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