Butter Chicken Golgappas Recipe

I was inspired to recreate this butter chicken golgappa recipe after viewing many Instagram, Facebook and YouTube posts. Cafe named dalal street located at Delhi serves this dish as a starter for cocktails and beer. 

I have slightly changed the serving style as per my choice and served the chicken golgappas with a spicy garlic pani which enhances the flavor and taste. Also use a papdi poori which is easily available at all stores for this recipe and not the sooji poori.

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Ingredients for Butter Gravy:
2 Tbsp Ghee or Butter and 1 Tbsp Oil
1/2 Tsp Cumin
1 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder
1 Tbsp Kitchen King Masala
1/2 Tsp Turmeric Powder
1 Large Onion
2 Tomatoes
2 Chillies
1 Inch Ginger,
6 Pods Garlic
8 Cashews
1 Tbsp Salt
1 1/2 Cups Water
2 Tbsp Tomato Soup Powder
2 Tbsp Heavy Cream

1. Heat a wok on medium flame with ghee or butter along with 1 tbsp oil.

2. Add the spices to the hot oil cumin, chilly powder, coriander powder, kitchen king masala and turmeric powder fry for a minute.

3. Add roughly chopped onion, tomato, ginger, garlic and chillies fry for a minute.

4. Add cashews, salt as per taste and 1 1/2 cups water boil all the ingredients until onion and tomato is mushy.

5. Allow excess moisture to evaporate from the masala remove from flame allow to cool.

6. Transfer the masala paste to a mixerjar and grind to form a smooth paste.

7. Transfer the ground paste back to the wok along with 1 cup water and 2 tbsp tomato soup powder bring to a rapid boil.

8. Add cream to the gravy reduce a bit and remove from flame.
we can prepare this gravy ahead of time and store it in a air tight container refrigerated until use...stores upto a weeks time.

Ingredients for Chicken Tikka:
500 Grams Boneless Chicken
1 Tbsp Kasoori Methi,
1 Tbsp Ginger and Garlic Paste
1/4 Cup Yoghurt
1/2 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1/2 Tbsp Coriander Powder
1/2 Tbsp Kitchen King Masala
1 Tbsp Kasoori Methi
1 Tbsp Ginger and Garlic Paste
1 Tbsp Ghee

Garnish: 1 Large Finely Chopped Onion, 1/2 Lime Juice, 3 Sprigs Coriander Finely Chopped. Sprinkle: Chaat Masala. Pepper Powder and Cumin Powder.

9. Wash the chicken pieces twice. Remove excess fat and fiber.

10. Get the boneless chicken cut into tiny pieces from the super market or pulse chicken pieces roughly using a mixer grinder.

11. Make sure excess moisture from chicken has drianed using a colander. Start to Marinate the chicken in yogurt, chilly powder,
turmeric powder, coriander powder, kitchen king masala, kasoori methi, 1 tbsp ghee, salt as per taste, ginger and garlic paste.

12. Mix all the ingredients get it well incroporated in the chicken meat allow to marinate for 30 minutes.

13. After 30 minutes, place a wok on medium flame add the chicken to the wok fry for a minute.

14. Add 1 cup water to the chicken cover and cook until the chicken is tender once the meat is tender place on high stir and fry until moisture has evaporated.

15. Remove the chicken from flame. Garnish only if your serving right away...add 1 large finely chopped onion, 1/2 lime juice, 3 sprigs coriander finely chopped. Sprinkle: chaat masala. pepper powder and cumin powder. Reserve the chicken filling in a serving bowl.

we can prepare this chicken filling ahead of time and store it in a air tight container refrigerated until use just before serving we need to reheat and garnish...stores upto a weeks time.

Ingredients for Lasooni Pani:
1 Tbsp Chilly Powder
1/4 Tsp Chaat masala,
1/2 Tbsp Cumin Powder
5 Pods Garlic
1/4 Tsp Citric Acid
1/4 tsp black salt
Salt as per taste
3 Cups Warm Water
Garnish: Boondi

16. In a mixerjar add chilly powder, chaat masala, cumin powder, garlic, citric acid, black salt and salt as per taste.

17. Add a splash of water and grind all the ingredients to form a smooth paste.

18. Dilute the masala paste in warm water and adjust the salt as per taste.

19. Serve the garlic pani in a serving glass garnish with boondi.

Serve The Butter Chicken Golgappas:
Heat the gravy and chicken before serving. Garnish the gravy with cream and chicken with onion and spices. Using papdi pooris create a cavity in the poori. Fill the poori with chicken top with gravy and serve as hot as possible.

Every bite of poori and garlic pani enhances the taste and flavor...Enjoy 😊


Malaysian Food Festival @Sheraton Grand Bangalore Hotel, Brigade Gateway

Feast at Sheraton Grand Bangalore Hotel, Brigade Gateway is featuring Malaysian Food Festival till Feb 25th 2018. I was hosted by Sheraton for this event. All I knew about malaysian food is nasi lemak, fried chicken, laksa and chicken curry. I've never really explored much in the cuisine until I meet Chef Kuan from Malaysia he spoke to us all about Nyonya cuisine which was very new to me.

About Sheraton Grand Bangalore Hotel at Brigade Gateway:
The Sheraton group of hotels has their outlet called the Sheraton Grand Bangalore hotel at Brigade Gateway. It aims at providing fine hospitality services to the city’s residents. Located at 26/1, Dr.Rajkumar Road, Malleswaram, Rajijinagar it stands beside the biggest shopping mall, Metro Cash and Carry of the city and is connected to it through the sky walks. Also placed near the IT center of the city it is easily reachable for all the techy geeks of the city.

Feast, the buffet restaurant at Sheraton, serves various buffets one after the other.  The extraordinary interiors show you richness in the atmosphere and the environment. 

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Chef Kaun says, This trip beside being traditional Malay, Chinese and Indian food , I particularly focused on the unique Peranakan Nyonya Cuisine from Malaysia , the intermingling of the cultures has given birth to new cuisines.  which evolved over hundreds of years as migrant Chinese settled in Penang, Malacca, Singapore and Indonesia inter-marrying with local Malays and combines Chinese, Malay and other influences.  

Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.

Examples of Nonya specialities include otak-otak, a popular blend of fish, coconut milk, chilli paste, galangal, and herbs wrapped in a banana leaf, Ayam Buah Keluak, a distinctive dish combining chicken pieces with nuts from the Pangium edule or kepayang tree to produce a rich sauce; and Itek Tim, a classic soup containing duck, tomatoes, green peppers, salted vegetables, and preserved sour plums simmered gently together. Nonya desserts include colourful cakes (kuih) and sweet, sticky delicacies.

For detailed info visit wikipedia.
I started my food tasting with Malaysia Laksa my favorite coconut and curry flavored soup with choice of noodles served with seafood or vegetarian is optional.

I chose egg noodles, egg, shrimp, lime, chilly and herbs in my laksa...Yumm.

Coriander King Cocktail to pair with all the dishes...
Gin and tonic slightly tangy with subtle flavors of coriander and galangal...

From Live Grill Station: paneer, chicken and lamb satay marinated and ready for grilling as per order.

Lamb satay with peanut sauce, rice cakes, cucumber and onion...I liked the flavors of lemongrass, lime and chilly grilled with lamb literally melted in my mouth.

Chicken Satay served with rice cakes, onion, cucumber and peanut sauce. Chicken tenders were perfectly marinated with ginger and chillies the meat was very juicy perfect combo with rice cakes.
Ladies Finger Kerabu- Okra Salad with Dried Shrimp Sambal. Very healthy salad raw okra with spicy shrimp, onion and chillies something very different and new I tasted.

Meehoon Kerabu- Rice Vermercili Salad with Roasted Coconut & Culantro.
I have never tasted a cold  rice vermicelli salad with eggs this was new to me, spicy with perfect blend of herbs and seasoning.

Shrimp Crackers 

Achar: Pickled vegetables and pineapple. Perfect condiment for rice or grilled chicken.

Malay Samosa: I liked the sauce with the samosa which had good amount of lemon grass and cumin.
Ikan Asam Pedas- Nyonya Style Fish Curry cooked with Okra flavoured with tamarind & Daun Kesum.

Chinese New Year Dish- Soya Braised Pork Leg 

Nasi Goreng Kampung - Malay Style Fried Rice with Shrimp Paste and Caramel Chicken.

Salt Pepper Crispy Shrimp

Roasted Chicken - Hainanese Chicken Rice, which is steamed Jasmine Rice cooked with Chicken Stock, served with Chef Kuans recommended condiments and sauces.

Sesame roasted Chicken

Hainanese Chicken Rice, which is steamed Jasmine Rice cooked with Chicken Stock.

Vegetarian Koiy Toew Noodles

Mixed Vegetables Garlic Stir Fry

White Pumpkin with Snow Fungus

Jasmine Rice

No words the food was stunning simple yet rustic flavors and taste was very different a never seen blend of ingredients chef Kaun and team have truly shared a slice of malay cuisine we are not familiar too. The buffet spread had perfect balance of veg and nonveg dishes. 
Almond Mud Pudding 
Coconut Tarts 
Kiwi Cakes

Espresso Mousse with Hazelnut.

Kiwi cake and mud pudding perfect end to my malay food experience, must visit food festival if your in Bengaluru.


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