Archive for the ‘Recipes’ Category

Pakora Recipe – Draft

Tuesday, August 24th, 2010

I’m visiting the family this week in British Columbia. I learned how to make butter chicken from my mom during one of my previous visits. This time, I’m determined to learn at least two more recipes. I require detailed instructions and quantities, whereas my mom works without a written recipe or measuring cups. I’m more like a scientist in a lab, measuring liquids as precisely as possible, and she’s more like a magician.

Here are some notes I took while helping her make some Pakoras. She was making a huge quantity, so I’ll have to work on the numbers later.

  • Potatoes, thinly sliced
  • Cut up spinach
  • Onion, long and thin
  • Little bit of ginger
  • Cumin seeds
  • Salt and pepper.
  • Chickpea flour – called “Channah”
  • Little bit of baking soda
  • When the wet stuff is ready, add some yogurt and ketchup.
  • When making the potato balls, try to make them with two potatoes and whatever other goodies you can get into them (spinach, onion, etc).
  • Big pot of vegetable oil
  • Add one potato ball to the oil, wait for it to rise, then start adding more

Butter Chicken Recipe 1.0

Sunday, January 11th, 2009

I’m trying to learn how to cook meals beyond quesadillas, wraps, burgers, nachos, etc. I want to be able to make an awesome sweet butter chicken. I can make a spicy/mild one without too much difficulty using this recipe.

Today I made a pretty good sweet butter chicken. One of the spices I put in was a little too strong, but it was pretty good. Next time I’ll reduce the amount of the spices from ~ 1 teaspoon to 1/2 teaspoon, and use some tomatoes. 

2.0 Modifications, which I have tried and make the butter chicken even more awesome. I didn’t reduce the spices to 1/2 teaspoon, but instead used lightly less than 1 teaspoon for each of the spices.

  • No ginger.
  • No package of spices. I just use my own spices and the curry pastes.
  • Add some sliced tomatoes. I add the tomatoes during the 5 minute cooking of chicken after adding the brown sugar. Maybe a couple of minutes after the brown sugar. I’m not really sure when the best time is, but it turned out fine this way.


  • 300g boneless chicken, cut up into small pieces.
  • 1/2 teaspoon grated ginger.
  • Small clove of garlic, crushed.
  • 1 teaspoon coriander.
  • 1 teaspoon cumin.
  • 1 teaspoon turmeric.
  • 1 teaspoon chili powder.
  • Pinch of cinnamon.
  • 1 tablespoon brown sugar.
  • Some heavy cream (I used Thick Cooking Cream)
  • 1/2 onion, chopped.
  • Some cooking oil.
  • Curry paste. I used almost one tablespoon of Vindaloo and another tablespoon of tomato & paprika. The ones I have are “Patak’s Original”. You can probably find these curry pastes at Metro Plus or Extra Foods.
  • 1/4 package “Indian Butter Chicken Spice Paste”. Again, you can pick this up from Metro Plus or Extra Foods. 


I used medium-high heat for frying the onions and cooking the chicken. I then put on a very low heat after adding the cream and curry paste.

  • Put some oil in a pan, and fry up the chopped onion until it gets brown. I usually add the garlic with the onion.
  • Once brown, add the chicken pieces.
  • Add the spices and brown sugar.
  • Mix around and cook for about 5 minutes.
  • Add some heavy cream. I didn’t measure, I just added as much as I wanted to have a good amount of sauce. 
  • Add the curry pastes and the spice paste.
  • Mix well.
  • Turn stove to a low heat, and cook for about 10 minutes. 
You can serve it with rice and/or nan or roti. I prefer roti.
Butter Chicken