To Grind:

For the Sauce:

Other Ingredients:

To read & learn about the Exotic Herbs of Southeast Asia's Cuisine, click here...

Method:

Marination and Steaming:

• Clean the fish and marinate it with salt, sugar, lemon juice, and vinegar. Leave it aside for 15–20 minutes.
• Steam the fish for 8 minutes over medium heat with ginger, coriander leaves, and spring onions. Once cooked, remove the fish and discard the water.

Preparing the Paste:

• Dry roast the shrimp paste for a few minutes.
• Soak dried chillies in hot water for 15 minutes, then grind all the ingredients listed under 'To Grind' into a smooth paste.

Cooking the Sauce:

Notes:

• Alternatively, you can deep-fry the fish by adding 2 tablespoons of corn starch to the marinating ingredients.
• Adjust the spiciness according to your preference.
• Steaming the fish and discarding the water helps eliminate any fishy smell.

Variations and Serving Suggestions:

• Seafood Medley: Replace sea bass with prawns or squid to create a seafood extravaganza.
• Vegetarian Option: Substitute fish with firm tofu or egg tofu for a delightful vegetarian alternative.
• Occasion-Specific: Serve elegantly on banana leaves for a traditional touch at festive gatherings. Pair with Jasmine Rice or Fried Rice for a complete meal.
• Garnish with Perfection: Serve garnished with sliced cucumbers or pineapples for added texture and flavour.

    Discover the essence of Nyonya culinary heritage with this culinary wonder - Nyonya Tiga Rasa Steamed Fish recipe. Whether it's a family dinner or a festive occasion, this dish blends the vibrant flavours of Malaysia—spicy chillies, tangy sauces, and fragrant herbs—into a harmonious symphony on your plate. Loved for its simplicity and authentic taste, it continues to be a cherished favourite & a popular recipe in Essence of Life-Food. Embrace tradition, elevate your dining experience, and create lasting memories with this delightful Nyonya classic!

GAJAR HALWA / CARROT HALWA

INGREDIENTS :

For Gajar Halwa :

Method :

• Clean, Peel and Grate the Carrots.
• Grind the Cardamom seeds with 2 tablespoons of Sugar, into a fine powder.
• Heat Ghee and saute the grated Carrots in it until they turn transparent.
• Pour the Milk to sauteed Carrots and cook on a low flame until the milk dries up and carrots turn soft, stirring occasionally.
• When Carrots are cooked, add condensed milk and cardamom powder.
• Add a pinch of salt and mix well(Optional).
• Cook on a low flame until you get the desired consistency, stirring continuously.
• Garnish with roasted Nuts and Raisins to the Gajar Halwa and mix well.

Notes :

• Adjust the sugar or the amount of condensed milk to increase or decrease the sweetness. 
• Grinding cardamoms with sugar will yield a fine powder.
• Can fry the nuts and raisins in ghee, or even can dry roast them.
• Can add more ghee if preferred. 
• Adding a pinch of Salt is to balance the taste in Gajar Halwa.

BUTTER CHICKEN CURRY - MURG MAKHANI

HOW TO COOK BUTTER CHICKEN CURRY - MURG MAKHANI

INGREDIENTS :

To Marinate & Fry:

For Spice Powder :

For the Gravy :

Soak and Grind :

To Garnish :

METHOD :

• Dry roast the ingredients for the Spice Powder on a low flame until aromatic, except Cardamoms (add it while grinding). 
• Grind it into a fine powder.
• Soak Almonds/Cashew nuts in Warm Water for about 20-30 Minutes and grind it into a fine paste along with Fresh Cream.
• Marinate the Chicken with the ingredients mentioned under 'To Marinate' for an hour or leave it in the refrigerator overnight.
• Heat oil in a pan and deep fry the marinated chicken pieces until they are 3/4 done.
• Grind Onions to a paste and puree the tomatoes.
• Heat Oil and half of the Butter in a pan and saute the ground Onions & Ginger-Garlic paste until fragrant on a low flame.
• Add Tomato puree, Kasuri Methi, Yoghurt/Curd and mix well. 
• Leave this on a low flame for few minutes until the raw flavour goes.
• Can add the leftover marinade from the chicken at this stage.
• Add Red Chilli Powder, freshly ground Spice Powder, Coriander Powder and saute until oil separates from the gravy.
• Add the fried Chicken pieces to the Butter Chicken Curry and leave it on a low flame until the chicken is cooked well.
• Pour in the  Almond/Cashew & Fresh Cream Paste to the Butter Chicken Curry and mix well.
• Leave this on a low flame for about 5-7 minutes.
• Adjust the consistency of the Curry to your preference.
• Melt the remaining Butter in another pan and pour it over the gravy.
• Garnish with finely chopped Coriander Leaves and few strands of Kasoori Methi.
• Can add some chopped Bell Peppers/Capsicums to the Butter Chicken Curry if preferred.
• Serve Butter Chicken Curry hot with a dollop of fresh Cream drizzled over it. 
• Goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Butter Chicken Curry pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

NOTES :

• Can use Boneless Chicken Pieces for the recipe.
• Marinating the chicken pieces for a longer time yields juicy and succulent meat in the Curry.
• I have not used any food colouring. 
• If preferred can use few drops of reddish-orange food colouring to the Butter Chicken Curry.
• Can adjust the amount of Red Chilli powder to suit your Spice Level.
• I have used Kashmiri Chilli Powder in the Gravy, which is less spicy and gives a bright red colour to the Butter Chicken Curry.
• Can grind some Raisins/Dates along with onions for a sweeter taste.If doing so avoid adding sugar.
• If you prefer tanginess in the Curry, add few drops of lemon juice just before serving.
• If you don't have kasuri methi, can substitute it with 1/4 tspn of dry roasted and powdered fenugreek seeds. 

A QUICK TIP :

FOR A SMOKY TANDOOR FLAVOUR :

Oven Roasted Tandoori Chicken Recipe

Authentic Tandoori Chicken Recipe in Oven

Tandoori Chicken

    Tandoori Chicken is undoubtedly one of the most famous and sought-after dishes in Indian cuisine, beloved worldwide. Originating from the Mughal era, this iconic dish has been a staple in Indian culinary traditions. Here, I share an authentic way to prepare Tandoori Chicken using an oven, bringing the classic flavours to your home kitchen.

Historical Background of Tandoori Chicken

    Tandoori Chicken originated in Punjab before the independence of India and Pakistan. Although tandoor-cooked chicken dates back to the Mughal era, it is believed to have been perfected by Kundan Lal & Gujral, who ran the famous Moti Mahal restaurant in Peshawar. Their move to Delhi introduced this dish to a broader audience, including Indian Prime Minister Jawaharlal Nehru. Over time, Tandoori Chicken became a delicacy enjoyed worldwide.

Traditional Tandoori Cooking

    In India, tandoori cooking is traditionally associated with Punjab. Tandoor ovens, made of clay and heated with coal or wood, reach temperatures around 900 degrees Fahrenheit. This intense heat cooks the chicken to perfection, making it crispy on the outside and tender inside, with a distinct smoky flavour. Tandoori Chicken is often used as a base for various Indian and Middle Eastern curries. While commonly served as an appetizer, it is also enjoyed as a main course with Naan, Kulchas, Roti, Parathas, or Chapatis.

My Oven-Baked Tandoori Chicken Recipe

    After extensive research and experimentation, I have perfected a Tandoori Chicken Recipe for the oven. This method ensures a genuine Indian restaurant-style Tandoori Chicken with the convenience of an electric oven. This recipe is an easy and healthy way to enjoy authentic Tandoori Chicken at home. I’ve also included a simple technique to infuse a smoky charcoal flavour into the chicken.

For a wide range of Starters/Appetizers, click here...

"Step-by-Step Guide to Making Homemade Restaurant-Style Tandoori Chicken in Oven"

Ingredients for Tandoori Chicken Recipe in Oven

Chicken Marinade:

For Smoky Flavour:

Method: How to Make Tandoori Chicken in Oven

Prepare the Chicken:

• Clean and pat dry the chicken drumsticks, making slits for better marinade absorption.

Marinate the Chicken:

• Mix all marinade ingredients in a large bowl until well combined. Coat the chicken drumsticks thoroughly, adding oil gently. Marinate in the refrigerator for 3–4 hours or overnight.

Pre-heat the Oven:

• Preheat your oven to 450°F (230°C).

Method 1 - Oven Roasting in the Tray

• Prepare the Tray: Sprinkle oil on a cooking tray and arrange chicken pieces evenly.
• Oven Roasting: Place on the top rack. Adjust to middle rack if browning too quickly. Roast for 15–20 minutes.

Method 2 - Oven Roasting in a Rotisserie:

• Prepare the Rotisserie: Follow manufacturer instructions to set up and preheat to 400°F / 200°C.
• Cooking in the Rotisserie: Secure chicken on skewer, start rotisserie motor, and cook evenly, rotating slowly.

Oven Roasting the Tandoori Chicken:

• Basting and Roasting: Baste with butter, flip and roast 10–15 minutes until fully cooked.
• Check Doneness: Ensure thorough cooking. Adjust time as needed.

Adding Smoky Flavour (Optional)

• Smoky Infusion: After cooking the tandoori chicken, place a small ramekin with vegetable oil in the middle of the tray. Burn the charcoal briquette until red-hot, then place it in the oil-filled ramekin. Cover the tray with aluminium foil and let it sit for a while to infuse the chicken with a smoky flavour similar to traditional tandoor cooking.

Serving Suggestions:

• Serve: Hot with onion rings, thin slices of capsicum, coriander, lemon juice, and chaat masala. Serve with green chutney.
  

Green Chutney Recipe

• Grind mint leaves, coriander leaves, and 1-2 green chillies with lemon juice. Add black salt to taste, adjusting salt levels as needed. A pinch of sugar can help retain the green colour.

Notes and Tips for Making the Best Oven-roasted Tandoori Chicken

• Use chicken pieces or a whole chicken for this recipe.
• Adjust tandoori masala and oven temperature accordingly if grilling a whole chicken.
• Deep-frying is an alternative cooking method.
• For authentic smoky flavour, use a barbecue grill or tandoor oven.
• Kashmiri chilli powder provides less heat and vibrant red colour without food colouring.
• If kasoori methi is unavailable, dry roast fenugreek seeds and powder finely.
• Adjust cooking time and temperature based on your oven's settings.
• Smoky flavour infusion is optional but enhances authenticity.

Experience Authentic Tandoori Chicken at Home

    Enjoy this delicious, authentic Tandoori Chicken Recipe, which hails from traditional Punjabi Tandoori Cooking, now conveniently prepared in your oven. Experience the rich history and flavours of Indian cuisine with this easy-to-follow guide. This Indian Restaurant-Style Tandoori Chicken is perfect for appetizers or as a main course, and this dish will surely impress your family and friends. Whether you are hosting a dinner party or simply craving a taste of Indian culinary heritage, this Tandoori Chicken Recipe in Oven is guaranteed to be a hit.