naan bread - Travels for Taste

As the nights close in, Indian comfort food tops my list of things I crave. And nothing spells comfort food louder than a warming curry and some rice with some spicy kebabs on the side. The problem is when these craving hit mid-week and I am simply too exhausted to make elaborate meals. That’s when I turn to my store cupboard for some help.

Loyd Grossman has come up with a new Limited Edition Mint Masala gravy sauce which I was sent to review along with some delicious naan , a bottle of Chicken Tikka Masala and boil in the bag Basmati rice all packaged in this beautiful box !

I wanted to create something easy to make using the Mint Masala Gravy sauce and came up a recipe for Minty Chicken Masala Kadhai – best served with some buttery warm naan!

Kadhai Chicken Masala

Manjiri Chitnis

Minty Kadhai Chicken in a delicious masala

5 from 13 votes

Print Recipe

Prep Time 2

Cook Time 15

Course Main Course

Cuisine Fusion Indian

Servings 2 people

Equipment

Pan
Knife and chopping board

Ingredients

450 grams Diced chicken breast
Loyd Grossman Limited Edition Mint Masala
1 medium-sized red onion
2 tsp Umami paste
2 Bay leaves
2 Dried Kashmiri red chillies
Salt to taste
1 tbsp Butter for the naans
1 tbsp Oil
2 Sprays Oil for greasing the griddle pan
1 Boiled egg
1/2 Red onion sliced lengthwise to serve with the naan

Instructions

Wash and cut the chicken breasts into cubes
Coat the chicken with 300 gm of the Lloyd Grossman Limited Edition Mint Masala for about 30 minutes
The yoghurt in the Mint Masala speeds up the way the spices are absorbed into the chicken
Chop the red onion fine
Heat the oil in a saucepan and when it is hot add the bay leaves and red chillies and sauté till the bay leaf begins to change colour, then add the onions.
Sauté the onions till they turn pink and reduce
Then add some of the umami paste and 2 large tbsp of the Lloyd Grossman Limited Edition Mint Masala gravy sauce and sauté for 2 minutes on a low flame
Keep stirring to ensure the onion does not burn. Season with salt
Take off the flame and set aside
After 30 minutes heat the griddle pan till it’s very hot and place on medium heat.
Spray some oil onto the griddle pan, it will sizzle and smoke
Drop the marinated chicken cubes on the pan
‘Bruise’ the chicken cubes on the pan till they are grilled, flip and grill on the other side.
Repeat until chicken cooks through
Ensure chicken pieces are not too large as they will remain raw in the middle
Once cooked add them into the sautéed onion thick gravy sauce
Mix well and sauté on a very low flame for half a minute
To serve heat some butter on a large pan and heat the naan till they are soft and buttery
Transfer the Minty chicken kadhai into the shiny balti serving dish and place the halved boiled egg on top

Keyword Kadhai Chicken

The fresh flavours of the minty gravy sauce are enhanced by the delicious umami onion gravy. Lap up the thick gravy and juicy ,tasty grilled chicken cubes with the soft warm naan, scooping up some of the soft boiled yolk as well… ummmmm

Vegetarians needn’t feel disappointed . Try the same recipes using Paneer or Indian cottage cheese, only thing is while ‘bruising’ the paneer on the griddle pan it has to be handled gently so as not to break the cubes and also while mixing it into the thick onion gravy it should be mixed with care.

GIVEAWAY for 2 LUCKY WINNERS !

WIN ONE OF TWO Loyd Grossman GIFT HAMPERS!

Each Gift Hamper contains LIMITED EDITION Loyd Grossman Mint Masala – 1 bottle , Loyd Grossman Chicken Tikka Masala 1 bottle, Pack of 4 naans from Loyd Grossman , one packet with 4 boil in the bag basmati rice pouches and a SHINY new BALTI serving dish – dishwasher proof.

How to enter the giveaway:

You too could WIN ONE of TWO of these beautiful hampers from Loyd Grossman , all you have to do is :

Follow me on twitter – @manjirichitnis
Tweet out the following – WIN 1 of 2 LIMITED EDITION @loydfood Mint Masala Hampers with @manjirichitnis, Minty Chicken Masala Kadhai recipe bit.ly/1wrEdSD
Leave a comment below telling me what is your favourite Indian food

Please have a read through the Terms and Conditions below:

Winners will be picked using Random Number.
Deadline for entering this contest is 8th November ‘2014 midnight GMT.
Entry is open only to residents of the U.K except Scotland and Ireland.
All entrants must be 18 years old and above.
Two lucky winners will be chosen using random number generator.
The giveaway prize is as mentioned in the post. Neither Lloyd Grossman or I am liable for any damage of hamper and / or contents in transit.
Please allow a minimum of 15 days for delivery of the prize, which may reach earlier or later.
The prize is as stated: no cash alternatives are available.
I retain the right to DISQUALIFY any entrant who do not complete all the 3 steps mentioned above.
The winner will be notified on 9th Nov’14 on Twitter by me and here on my blog post. I shall tag the 2 winners on Twitter via their twitter id’s . If you are declared as the winner you agree to allow me and Lloyd Grossman to contact you via email id to arrange for the gift hamper to be sent out to you.
If the TWO winners fail to respond BY 12th Nov’14 then other winners will be chosen.

CONGRATULATIONS to the 2 LUCKY winners of this fabulous GIVEAWAY of LIMITED EDITION Loyd Grossman Mint Masala Gift Hampers!!!

AND The lucky winners are: *DRUMROLLS* …….

Claire Wilkinson – Twitter id @claire_wilko83

Michelle – Twitter id @mshell1231

*With thanks to Loyd Grossman for sending me a complimentary Loyd Grossman LIMITED EDITION Mint Masala Hamper . No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.

Egg curry and soft paav or square buns are the most common hostel food that one can make with a saucepan, some eggs and a few basic ingredients. It is hugely popular as a filling, tasty curry and there are as many variations as the imagination, one’s budget and availability of ingredients on a particular day will allow 🙂

This version is what I always make and is sort of derivative of what would be made in the North of India. I sometimes like to make it into a coastal flavoured one by adding freshly grated coconut but that’s only if I want to make it posh but that’s very, very rare. After all, this is a quick, save the evening sort of curry!

It’s National Curry Week and it’s wonderful to see how Britain has embraced an Indian food habit and made it, its own over the years, spinning off British Indian versions of popular Indian home-cooked curries.

I wanted to start off my posts for National Curry Week, with this one because of how easy it is to make and a great recipe for students everywhere 🙂

Serves:2

Total Preparation Time:20 Minutes

Ingredients:

4 eggs and use the same proportion of 2 eggs per person to scale up (for very hungry fells the more the merrier 😉
2 medium-sized red onion finely chopped
2 medium-sized tomatoes
2 tsp red chilli powder
2 tsp turmeric
1 heaped tsp garam masala
1 heaped tsp cumin powder
1 heaped tsp coriander powder
2 green chillies
1 tsp ginger paste
fresh coriander to garnish
1 clove of garlic finely chopped
a pinch of asafoetida
salt to taste
2 tbsp olive oil – it’s easier on my conscience , use any oil or butter or ghee in dire straits!

Method:

Boil the eggs in an open saucepan and leave aside to cool
Roast the chopped red onion on a saucepan and spritz it in the mixer with the chopped tomatoes and green chillies. (If you want a coastal touch add 2 tbsp of freshly grated coconut in this mixture and puree it together, ensure to use at least 3 finely chopped garlic in the pan as they set off the taste of fresh coconut beautifully)
In a saucepan heat the oil and add a pinch of asafoetida, then add the chopped garlic and roast till it’s a light brown, then add the ginger paste, turmeric, red chilli powder,garam masala, coriander and cumin powders.
Stir in the onion and tomato puree.
Cook on a low flame for 2 minutes.
Then add some water to make a gravy-like consistency and ad the boiled, peeled eggs after cutting them in half, add salt and cook for a further 5 – 6 minutes.
Serve with hot chapatis/naan bread,paav, soft fresh wholemeal bread or with steaming hot boiled white rice – to make the rice taste heavenly drop a blob of butter, the steam trapped in the grains of rice will melt the butter into a golden pool of gooey goodness – pour the egg curry into this and enjoy the best and simple pleasures of curry!