I CAN U CAN COOK

Butter Chicken

Print Recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Dinner

Cuisine Asian, Indian

Ingredients

MARINADE

800 g Boneless, Skinless Chicken Thighs Cut into bit sized pieces
150 ml Plain Yoghurt
1½ tbsn Minced Garlic
1 tbsn Minced Ginger
2 tbsn Garam Masala
1 tspn Turmeric
1 tspn Ground Cumin
1 tspn Red Chilli Powder
1 tspn Salt

SAUCE

2 tbsn Ghee Butter Butter+oil mixed if you don't have Ghee
1 Onion Sliced
1½ tbsn Minced Garlic
1 tbsn Minced Ginger
1½ tspn Ground Cumin
1½ tspn Garam Masala
1 tspn Ground Coriander
400 g Crushed Tomatoes
1 tspn Red Chilli Powder
1-2 tspn Salt Add more or less if needed
300 ml Double Cream
1 tbsn Sugar
½ tspn Dried fenugreek Leaves Ground will do

Instructions

Combine the chicken with all of the ingredients for the marinade in a bowl, and let marinate for 30 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet, wok or pot over medium-high heat. When sizzling, add chicken pieces in two or three batches, making sure not to crowd the pan. Fry until browned for only around 3 minutes on each side.
Place in a bowl off to the side
Heat the ghee in the same pan. Fry the onions until they start to soften (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add crushed tomatoes, chilli powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until the sauce thickens and becomes a deep brown-red colour.
Remove from heat, transfer the mixture into a food mixer/blender and blitz until smooth. You may need to add a couple of tablespoons of water to help it blend. You could also use a hand blender for this in the pan.
Pour the sauce back into the pan. Stir in the cream, sugar and fenugreek leaves. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling.
Garnish with chopped coriander and serve with fresh basmati rice and naan bread.

Keyword Butter, butter chicken, Chicken, Creamy, curry, indian, one pot

Asian, Chicken Dishes, Fake Away, Indian

by ICUCC Steve

October 14, 2022

Tomato Soup

This super simple recipe, is so budget friendly and a firm favourite for all the family, you’ll be making this all winter!

Healthy Dishes, Sides, Vegetarian

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October 12, 2022

Mongolian chicken. Crispy chicken tossed in a sticky ginger and Hoisin sauce. A scrumptious meal to make for dinner that’s easy and not too time consuming, ideal midweek dinner. EASY TO MAKE! This recipe is incredibly easy to make and you will likely have most …

Asian, Chicken Dishes, Fake Away

by ICUCC Steve

August 28, 2022

BRUSCHETTA

Bruschetta with tomato, red onion and basil! Roasted garlic spread on toasted slices of Italian bread.

This is a great starter, snack, brunch or even breakfast!

As well as this recipe there are many more recipe videos on the YouTube channel, please head over and check them out… CLICK HERE

Also if you liked this recipe you should check out our other meat free recipe’s here … CLICK HERE

Bruschetta

This Italian light meal will take you by surprise by how tasty it is.

Print Recipe

Course Appetizer, Breakfast, Brunch, Snack

Cuisine Italian

Ingredients

200 g Baby Plum Tomatoes
1 Red Onion
1 Bulb Garlic
1 Bunch Fresh Basil
1 Pinch Dried Thyme
Toasting bread of choice
Ricotta
Olive Oil

Instructions

Cut the top off the bulb of garlic, place on foil, season well with Salt and Pepper and the Thyme, and generously coat in Olive Oil.
Wrap loosely and place on an oven tray in the oven at 200c for 15 minutes.
Whilst the garlic is cooking, slice your tomatoes in half and dice your onion.
Add to the oven tray, coat in oil, season and put back in the oven for a further 10-15 minutes.
Oil your bread and toast on a grill pan or skillet.
Push one clove of softened garlic onto each slice of bread and spread with a knife.
Top with the tomato and onions, add ricotta and chopped basil.
Season with pepper and serve.

Keyword bruschetta

Uncategorized, Vegetarian

by ICUCC Steve

August 26, 2022

CHICKEN SATAY WITH PEANUT SAUCE

Marinated and seasoned tender chicken pieces. Served with the ultimate Peanut Satay Sauce! Let’s be honest, the sauce makes or breaks chicken satay, but the collaboration of well marinated tender chicken and an irresistible peanut sauce makes this a recipe you’ll keep returning to.

Chicken Dishes, Fake Away

by ICUCC Steve

July 11, 2022

Exciting News!

This week I’m able to talk about something thats been in the pipeline for a few weeks, I’m on the RADIO!!!! Hi everyone! Am super excited to announce I’ve been asked to host a fortnightly slot on the afternoon show hosted by Rod Maxwell over …

BLOG POSTS

by ICUCC Steve

July 2, 2022

Friday Night Fish n Chips (Alty Radio)

Now Fish n Chips is a regular in my house, and I already have a recipe that I love on here, but I wanted a simpler less time and effort consuming version that still ticked all the boxes, here it is…

Fish n Chips (Simpler version)

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Course Main Course

Cuisine British

Ingredients

1 Cod Fillet
120 g Self Raising Flour (for Batter)
100 g Self Raising Flour (for dredge)
2 Egg Whites
1 Bottle Beer
1 tsp Baking Powder
1 tbsp Curry Powder
2 Medium Baking Potatoes
1 cup Frozen Peas
1 Shallot Finely Chopped
1 Sprig Mint Leaves Chopped
1 Lemon Optional
1 tbsp Tartare Sauce Optional

Instructions

Your first step starts 90 mins before you even think about the fish, pierce your potatoes all around with a fork, rub in oil and season with salt and pepper.
Place in a pre heated oven at 180c for 90 minutes
Remove after 90 mins and let cool, once cooled with a serated knife, slice into wedges carefully.
Add the Baking powder, curry powder and flour to a bowl.
Add beer and whisk, start with half the bottle and add more if needed, you want a creamy texture. (Non alcoholic version use fizzy water)
In a separate bowl whisk the egg whites to a froth, add to the batter and mix again. ( Can do this early and store in the fridge.)
In a small pan boil your peas in salted water on a med heat.
When the water comes to the boil turn down low and add the diced shallot.
Pre heat oil in a deep pan for chips to 170c or use a deep fat fryer, add chips and fry for around 6-8 minutes or until chips are golden and crispy.
Remove onto a paper towel and salt straight away.
Pre heat oil in a shallow pan for fish to 150c Med/Low heat.
Pat your fish dry and salt to remove any moisture.
Season your dredge flour with salt pepper, a pinch of curry powder and paprika.
Add your fish to the flour and coat fully, tap off excess and add to the batter, the fish needs to be fully coated in the batter mix.
Remove from batter, let any excess batter drip off and gently lower into the hot oil.
Cook the fish for around 2 minutes then turn the fish in the pan. Carry on cooking the other side after 1-2 minutes your cod should be lovely, crispy and golden. baste the fish if needed.
Remove from oil and place on a wire rack to remove excess oil.
With the peas, once cooked, drain the water, add a knob of butter and roughly mash everything together, add the sliced Mint leaves and mix together.
To serve, add the fish to your plate, a handful of your chips and a spoonful or two of your mushy peas. garnish with Vinegar, a spoonful of Tartare Sauce and a slice of Lemon.

Keyword baked potato, Chips, cod, Fish, fish chips, fish nad chips, fries

Fake Away, Fish

by ICUCC Steve

July 1, 2022

Copycat Krispy Kreme Doughnuts

This recipe is as close as I can get to my favourite Krispy Kreme Doughnuts. These light and fluffy doughnuts drizzled with original sweet glaze really hit the spot when you need that doughnut fix.

Dessert

by ICUCC Steve

May 28, 2022

Pulled Pork Tacos is the Most Amazing BBQ sauce

These Slow Cooker Pulled Pork Tacos have juicy pulled pork piled in a soft tortilla, Or even a crispy Taco, whichever you’d prefer, I’ll do both! These are the perfect idea for feeding a crowd, and everything can be made ahead of time!

Pork, Uncategorized

by ICUCC Steve

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How to Cook Steak Perfect every time!

I think cooking steak correctly is one of those things that once you master it, it feels like a huge achievement as a budding home cook, I know it was for me. Trust me, I ruined many steaks when I first started to cook.

And once it clicks, you realise, cooking the perfect steak is pretty simple.

Simple herbs, butter and a littler care is all you need, my favourite ingredients are Rosemary, garlic and good quality butter, thats it, but you can use what ever you like for yours.

Perfect Steak Recipe

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Course Main Course

Cuisine American, British

Ingredients

Steak of Choice I used T Bone here
4 Cloves of Garlic
2 Sprigs of Rosemary
75 g Unsalted Butter
2 tbsp Vegetable Oil
Salt and Pepper To Season

Instructions

Bring to room temp: Take the steak out of the fridge 30 minutes prior to bring to room temperature.
Dry steaks: Pat dry with paper towels and salt the steaks to draw out as much moisture as possible
Heat skillet: Heat oil in a heavy based skillet/frying pan over high heat until it is very hot, smoking.
Season your steaks now.
Add a knob of butter, this will bubble at first, and then start to calm down and slightly brown
Gently add steak to the pan: lay the steak away from you so as to not splash hot oil on yourself.
Do not move or touch the steak and cook for 2-3 minutes depending on your preferred pinkness, I like medium rare, so 3 minutes for me.
Turn and Baste: Now turn the steak and whilst cooking this side, add your herbs, garlic and rest of butter, tilt the pan, and baste for 2-3 minutes.
Remove and Rest: Take the Steak from the hot pan, and set aside to rest, loosely cover with foil.
You want to rest the steak for at leat 5 minutes, preferably 10.
Plate Up: Serve your steak and enjoy!

Video

Keyword Beef Taco, Rib Eye, Sirloin, Steak, T Bone

Beef

by ICUCC Steve

April 26, 2022

BEIJING CRISPY BEEF

Beijing Beef is a recipe from the American Chinese fast food chain called “Panda Express”, I seen “Josh Weissman” cover this recipe and just had to try it!See video below…

Uncategorized

by ICUCC Steve

February 7, 2022

2022! How’d that happen?

Happy belated new year to you all! The back end of 2021 was an odd one for me, with COVID amongst some real life stresses, I was very glad to see the back of it, and welcomed 2022 with open arms. And all of a …

BLOG POSTS

by ICUCC Steve

February 5, 2022

The Ultimate Bangers And Mash Recipe

Bangers and Mash is a classic British pub dish. Although sausages and mashed potatoes alone are amazing comfort foods, Ive added a couple of ingredients to make it a bit more special, and perfect for a special meal.

The Ultimate Bangers and Mash

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Prep Time 10 mins

Cook Time 40 mins

Course Main Course

Cuisine British

Servings 4

Calories 700 kcal

Ingredients

8 Good quality Pork Sausages
2 Red Onions Thinly Sliced
4 Slices Black Pudding thickness of a pound Coin (5mm)
8 Maris piper Potatoes
250 g Chorizo Sliced into disks
450 ml Chicken Stock
2 tbsp Plain Flour
2-3 glugs Balsamic Vinegar
2 tbsp honey
1 tbsp Brown Sugar
100 g Unsalted Butter
100 ml Double Cream
Olive Oil
1 tbsp Garlic Salt
4 cloves Garlic
1 sprig Rosemary

Instructions

Peel your Potatoes, cut into small even chunks and wash in cold water until the water runs clear, do the same with the peel.
Add the potatoes to salted water and boil for 20-25 minutes, until fork tender.
Wrap skins in a tea towel and squeeze out any moisture, add to a dish with olive oil and season with salt, pepper and smoked paprika. Add these to a pre heated oven at 180c for 20 mins.
In a frying pan on a low heat, add the onions to a tbsn of oil.
The aim here is the caramelise the onions not fry them, this will take around 20 minutes and a little colour to the edges is fine.
Add the sausages to another frying pan with Olive Oil, Garlic and Rosemary on a med heat until browned and caramelised.
TIP – Prick the sausage skins with a cocktail stick to stop the sausages bursting.
Whilst the sausages are cooking, add the flour to the onions and cook for 2 minutes, add the balsamic and stir in well, cook the vinegar out for 3-4 minutes, then add the sugar and the honey, cook for a further 3 minutes and add the stock, turn down the heat, add a knob of butter and simmer to thicken the sauce.
Add the sausages to the pan of onion gravy and leave on a very low heat.
Remove potatoes from the heat, drain and add back to the pan with the garlic salt, butter and Pepper.
Mash everything together and add cream to make a smooth consistency (a potato ricer really helps here), add salt to taste.
In the pan with the sausage oil and garlic, add the chorizo and black pudding, cook for 3 minutes, flip to the second side and continue to cook until ready.
Remove from pan slice the Black pudding into quarters and place both pudding and chorizo on a paper towel.
Now its time to serve, add mashed potato to a plate, using the serving spoon make a well in the centre to hold the other ingredients.
Add a spoonful of the onion gravy to the well then two sausages. Top this with the black pudding and chorizo, then another ladle of the gravy.
Finish off with the crispy potato skins and some chopped chives.
Enjoy!

Keyword Mashed potato, Mashed Potatoes, Sausages

Pork

by ICUCC Steve

January 29, 2022

Korean BBQ Chicken Sandwich with Kimchi Slaw

A sweet and spicy Chicken Sandwich with a tangy Kimchi slaw and Pickles.

Burgers, Chicken Dishes, Fake Away

by ICUCC Steve

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Korean BBQ Sticky Chicken Wings

Chicken Dishes, Fake Away

by ICUCC Steve

September 30, 2022

Mediterranean Chicken

This chicken dish takes 30 minutes to make, and is my new favourite midweek dinner.

Serve with pasta or even creamy mashed potatoes, this will not disappoint.

Mediterranean Chicken

A creamy shallot and garlic based sauce makes this a chicken dish you'll keep coming back to

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Course Main Course

Cuisine Italian

Servings 4

Ingredients

600 kg Boneless, skinless chicken thighs
30 g Plain Flour
60 g Shallot Finely diced
Dried Basil, Oregano, Rosemary, Thyme OR Italian/mediterranean seasoning of choice
4 Garlic cloves Finely diced or crushed
1 tsp Fresh thyme leaves
¼ tsp Chilli Flakes
300 ml Chicken Stock
180 ml Double Cream
100 g Sun Dried Tomatoes Chopped
80 g Grated Parmigiano Cheese (Parmesan)
2 tbsp Basil Chopped
Pasta or Mashed Potato to serve

Instructions

Pat your room temp Chicken thighs dry, and season well both sides with salt, pepper and your seasoning of choice.
Dredge in the flour and shake off any excess flour.
Heat a medium skillet/large pan over medium-high heat. Melt together the some oil and butter, then add the chicken in a single layer and cook for 3-4 minutes on each side, or until golden and crispy. Remove the chicken and set aside.
Add the shallot and garlic to the pant and cook for 3 minutes, being careful to not let them brown. Add the fresh thyme and red pepper flakes and stir for 1 minute, until fragrant.
Add the chicken broth, heavy cream, and sun-dried tomatoes and cook through for 3–5 minutes.
Add the Parmesan cheese and stir until the sauce thickens slightly. Season the sauce with salt and black pepper to taste.
Return the chicken to the skillet and cook for 2 minutes, or until warmed through.
Serve with pasta or mash.
If Im serving with pasta I remove the chicken once more, stir in my pasta to the sauce then re add the chicken once on the plate.
Garnish with the basil.

Keyword Chicken, Creamy, sun dried

Chicken Dishes

by ICUCC Steve

September 28, 2022

Braised Short Rib – Buttery Mash and baked Courgettes/Zucchini

As we head into the colder months, this easy Short rib slow cooker recipe will sooth every gripe a long week has thrown at you! Super flavourful Beef Short rib, creamy mashed Potato, and charred Courgettes along with a rich punchy jus, make this one …

Beef

by ICUCC Steve

September 26, 2022

Post ID: 587

http://www.instagram.com/reel/Ci9tYBqjy3C/ When you need breakfast made for you! We’re spoilt for choice here in Altrincham. Check out my visit to “Common Ground” a cafe/restaurant near the food market. Great little place, highly recommend!

Uncategorized

by ICUCC Steve

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