DIY Tandoori Masala blend

View my step-by-step video

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It’s easy to just go out and but store bought marinade, but you can’t compare it to this spectacular blend of spices. Try it for yourself!

DIY Tandoori Masala blend

Ingredients

  • 1.5 cups plain yoghurt
  • 1 tbsp chilli powder
  • 1/2 tsp each cumin, coriander, chaat masala, garam masala, pepper, fenugreek leaves & turmeric
  • 1 tsp black salt
  • 2 tbsps each ginger and garlic paste
  • 2 tbsps oil
  • 1 tsp red food color
  • 2 - 3 tbsps cup chopped coriander

Instructions

  1. To make the marinade, just mix all the ingredients together
  2. Marinate overnight
  3. Works great with Chicken breasts, dark meat, wings, fish, shrimp and even paneer!
https://kravingsfoodadventures.com/diy-tandoori-masala-blend/

Low Calorie Deviled Eggs with Turkey Bacon & Sour Cream

Check out my step-by-step video (coming soon)LowFatDeviledEggs_H

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It’s been a while since I’ve eaten healthy – ok, I’ve never eaten healthy 🙂 I’m now 46 and the last couple of years of careless eating and drinking have caught me by surprise. Two months ago, I met an old acquaintance from my kid’s Boy Scouts Club. I couldn’t believe how amazing she looked and decided that it was time for me to kick all the old habits to the curb. This wonderful woman who I always thought was warm and friendly would be the perfect weapon to kick my butt back into gear. She lost all this weight by replenishing her body with Herbalife shakes, eating right and working out(bad word). These are all things I don’t do, drink shakes, eat right or work out … but you have to start somewhere! I started drinking a shake a day, ate reasonably healthy and attended her Fit camp aka torture camp! I’ve lost 10 lbs already and I can’t wait to shed the rest!

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Since I started this journey, I read labels and log everything I put into my mouth on myfitnesspal.com. This has been a fascinating adventure, I now know how many calories are in most things and make wiser choices. I think my friends hate me though especially that I tell them that 1 oz bag of Cheetos they’re inhaling with are 150 calories.

 

At my Fit camp, we’re celebrating the end of summer with a potluck. I decided to take my regular Deviled egg recipe and use calorie friendly ingredients like Sour cream and Turkey bacon to deliver top notch flavour that won’t settle around your waist. Try these, they’re yummy!

With my rough calculation, these are under 50 calories each and packed with protein.

Update: Jan 17, 2017 – I’ve now lost 30 lbs, balancing my healthy eating with the delicious food I have to prepare for my channel – moderation is key. I’m also working out and in much better health.

Low fat Deviled Eggs with Turkey Bacon & Sour Cream

Ingredients

  • 10 Large boiled eggs
  • 4 rashers Turkey Bacon
  • 4 tbsps Sour Cream
  • Salt
  • Pepper
  • Dash of Franks Red Hot sauce
  • Garnish - Sliver of Cherry Tomato, Parsley and sprinkle of Paprika

Instructions

  1. Slice the Turkey in thin julienne strips and then cut into small confetti like pieces
  2. In a hot pan with very little oil saute these and keep aside to cool
  3. Peel and slice the eggs in half
  4. Remove and reserve all the yolks and mash this to a paste
  5. Add the sour cream, salt and pepper to taste and mix well to remove all lumps
  6. Add the Turkey and a dash of Franks Red Hot sauce or any other hot sauce and mix well
  7. Using a piping bag with a large nosil, pipe this into the egg halves. You can use two teaspoons as well
  8. Garnish - Sliver of Cherry Tomato, Parsley and sprinkle of Paprika
https://kravingsfoodadventures.com/low-fat-deviled-eggs-turkey-bacon-sour-cream/
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Chinese style Crab Noodle Salad

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A cold Chinese Style Noodle Salad is really going to hit the spot today. Gluten free rice noodles are going to be tossed together with imitation crab, tinned button mushrooms, spring onions and dressed in a delicious and nutty Salad dressing. Topped with some bean sprouts for crunch! Hi everyone I’m KA and today is all about rice noodles that are easy to prepare and gluten free. I just prepared a Thai Inspired Crab noodle Salad and my take on the Kani Salad which is a Japanese Crab salad. Both of those recipes will be at the end of this video and in the description. Because this recipe is so easy and there’s 0 cooking involved, I’m hoping that my 18 year old son will take a break from eating fast food to prepare this for himself at his residence in University.
I’m going to prepare my noodles by immersing them in hot water, draining them, running cold water on them and draining them again. In a smaller bowl, let’s mix 3 tbsps of light soya with 3 tsps of Vinegar with 3 tbsps of Sesame oil. Sesame oil gives a wonderful nutty flavour to the dressing. If this isn’t enough, add 1 tsp of sesame seeds, 1 tsps while pepper and 1/2 tbsp of chilli flakes. Slice the imitation crab in discs and the mushrooms in halves or quarters – however you prefer. Also slice 2 spring onions, bulbs and leaves. Add everything to the rice noodles and toss well to coat. Enjoy this salad cold and leftovers make a great lunch. This is also a great pot luck addition! Make sure to check out the other noodle recipes I prepared today – my Thai inspired Crab Noodle Salad and my Kani, Japanese Crab Salad.
Chinese style Crab Noodle Salad

Ingredients

  • 3 tbsps Light Soya
  • 3 tbsps Vinegar
  • 3 tbsps Sesame Oil
  • 1 tsp white Sesame seeds
  • 1 tsp white pepper powder
  • 1/2 tsp Chilli flakes
  • 2 Spring Onions
  • 150 gms imitation Crab sticks
  • 1/2 cup canned button mushrooms

Instructions

  1. Mix the light Soya, Vinegar, Sesame Oil, white Sesame seeds, white Pepper and Chilli flakes together to make a dressing.
  2. Add that to the noodles together with all the other ingredients
https://kravingsfoodadventures.com/chinese-style-crab-noodle-salad/

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Jerk Shrimp with Mango Salsa

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People often ask me where I get my ideas and inspirations for recipes. Some literally come out of nowhere and I have to quickly capture the idea on my phone or it’s lost forever, other inspirations come from anywhere, a cooking video, a picture, a TV show or en event. I don’t even have to have a recipe, I will try it different ways till I’m happy with it. The inspiration for this particular recipe came from an event I attended hosted by my YouTube Channel network Kin Community. They literally had the best catering I have seen in a long time and the app that caught my eye was something similar to what I am preparing today. They didn’t use jerk, that was just my preference as I thought it made a stellar compliment to the Mango salsa. It also helps that I could use my killer Jerk marinade again!

If you’re looking for a perfect app for your next summer soiree this Jerk Shrimp Skewer with Mango Salsa is going to spice up your party. I love anything Jerk, and here is one quick appetizer that you can throw together with minimum effort. Larger Shrimp work better in this recipe and I love to use beautiful Tiger Shrimp. These Shrimp are going to be dunked in some sweet, salty, tangy and salty Jerk marinade. You can find Jerk marinade at pretty much any grocery store these days but if you want something spectacular, try making it yourself. It may seem like a daunting task because there are so many ingredients, but the taste is so superior that once you try a homemade recipe, you would never want the store bought kind.

Follow the simple recipe below to make a stunning appetizer and also watch my step-by-step video.

Jerk Shrimp with Mango Salsa

Ingredients

  • 1 lb Tiger Shrimp
  • 3 tbsps Jerk sauce - https://www.youtube.com/watch?v=Y1j_YyjI7IU&feature=youtu.be
  • 1 cup diced Mango
  • 3 tbsp red Onion
  • 1 - 2 tbsps chopped Coriander
  • Juice of 1/2 Lime
  • Salt to taste
  • Thyme leaves to garnish

Instructions

  1. Marinate the Shrimp for 1/2 hr
  2. BBQ the Shrimp
  3. Combine the Mango, Onion, Coriander,Lime juice & salt
  4. Skewer each Shrimp individually
  5. Top with Mango Salsa
https://kravingsfoodadventures.com/jerk-shrimp-with-mango-salsa/

Boneless Chicken Biriyani

Watch my step-by-step video

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Biriyani is a legendary recipe from India, Pakistan and the neighboring countries. Half cooked Basmati rice is cooked with the steam from a Chicken or meat gravy and the results are delicious.

Although there are many ways and techniques to make a Biriyani today I’m going to show you my potluck version – Boneless Chicken Biriyani. Biriyani is typically made by cooking a Chicken or Meat base gravy and layering it with half cooked rice. It is then steamed and cooked.

There are so many different types of Biriyani Hyderabadi Kacchi Biriyani, Lucknowi & Bangalore Biriyani in the south and Sindhi, Pakistani, Lahori and Delhi Biriyani in the North. Each place has a unique recipe to call their own. I myself make several types of Biriyani but I invented this type of Biriyani that is perfect to take to a potluck, picnic or to serve a larger crowd. Most Biriyani starts with bone in Chicken or Meat. The bone really contributes to the gravy and makes a rich tasting Biriyani. I am using boneless chunks of chicken in this recipe for two reasons, 1. It cooks really fast and 2. The pieces of chicken are consistent in the biriyani and you don’t have to fight for the best pieces.

The first thing I’m going to do is marinate my chicken and soak my rice. I’m going to use 2 lbs of Chicken Thigh. Chicken thigh is more succulent and will compensate for the fact that I’m not using bone in meat. I’m going to marinate this with 1 tsp each of ginger and garlic paste, Masala, Salt and 2 tbsps of yogurt2 tsps of Biriyani . You can find Biriyani Masala at most Indian stores. I like to make my own Biriyani Masala, I find that the taste is consistent and I know that the spice blend is fresh and gluten free. I will leave a link for my Biriyani Masala blend at the end of this video and in the description. I prefer to leave my Chicken overnight in the fridge, but if you don’t have enough time, marinate it for at least one hour. I’m using 3 cups of the finest Basmati I could find. These grains are long and proud and I’m going to do my best to not break them by soaking, washing and rinsing the grain very carefully. Soak the rice at least for one hour.

I’m also going to slice and fry some potatoes, boil and slice some eggs in half and add a pinch of saffron to a cup of warm milk. Saffron is used in Indian cooking but actually comes from Spain. This is very expensive as stamens from the crocus flower have to be harvested by hand and they always have a small crop. I’m also going to slice my onions, chillies and dice some fresh and ripe tomatoes.

Please note that I will always use a cooking pot I cook the gravy in to assemble the biriyani so make sure that this is oven proof. Add about 1/2 cup oil to the pot and start to sauté the onions – I’ve got about 4 cups here and I’m going to take half out when they’re golden brown and keep them aside. I’m going to brown the other half a bit more as these will top the Biriyani later. I like to throw in some nuts as well – Cashew nuts and almonds but be weary of nut alleges if you’re taking this to a potluck or gathering where you’re not sure about dietary restrictions. Once the onions are a dark brown, take them out and keep them aside. Return the lighter onions back into the pot, add 2 tbsps sliced green chillies and the marinated chicken. Let the chicken caramelize just a little bit by allowing it to sit it the heat without stirring too often. Once the chicken has some colour, mix and add two more tsps of biriyani masala, 1 tsp each ginger and garlic paste followed by 2 cups of finely diced tomatoes. Add salt to taste cover and cook. Cook this stirring at intervals till the tomatoes are mushy and squish them down with the back of your spoon. Add one tsp of Chilli powder, this is optional if you don’t want this too spicy. You can also add 1 – 2 tbsps of Ghee. Add the cooked sliced potatoes. You want your chicken to have a nice thick and well balanced gravy.

It’s now time to cook the rice, add 2 – 3 tbsps of Ghee or clarified butter into another cooking pot and throw in some whole spices, Bay leaves, Cinnamon, Star anise, Cardamoms, and some cloves. Once they are bubbling in the ghee add water. Usually the measure is 2 cups of water for every cup of rice. I like to add more water and drain it out later, this way the grains have enough liquid to move around in. Add salt to taste. Cook the rice for X minutes till the rice is half cooked it should be firm but you should not taste a raw grain if you bite it. Drain this rice well.

Tip: It’s murphy’s law that you pot of rice will boil over the minute to take your eyes off it, so watch this like a hawk.

Take half the chicken gravy in another bowl and keep aside. Spread out the gravy, add a bit more than half the rice, add the saffron infused milk, add the other half of the gravy followed by the remainder of the rice. I like to top with the reserved fried onions and nuts, halved boiled eggs and I will add some powdered colour to the top. I usually use a nice bight yellow but some people like to use Orange and red colour as well. These colours are natural powder based colors available in Indian grocery stores. Cover with foil this is important to keep the steam in and close with a heavy lid. Cook in a 350 degree oven for 45 mins. In the olden days and even today, some people prefer to used a flour dough as a seal and cook this over a low coal fire.

I like to toss my grains together with a fork to mix to avoid breaking the grains and fold in fresh coriander and mint leaves before serving. This Biriyani may not be 100% traditional but it’s 100% delicious and will be the hit of any gathering.

This episode is dedicated to my Mom Mary Coutinho who passed away a few weeks ago after succumbing to her illness. She inspired and taught me to make this recipe and many others. I pray that she is humming away in God’s kitchen doing what she loves to do. Miss you mommy.

Boneless Chicken Biriyani

Ingredients

  • 2 lbs boneless Chicken thigh cut into bite size pieces
  • 1 tsp each Ginger & Garlic paste
  • 2 tbsps Yogurt
  • 2 tsps Biriyani Masala https://www.youtube.com/watch?v=D4ItBOu6Qq4
  • Salt
  • 1/2 cup Oil
  • 4 cups sliced red Onions
  • 1/4 cup nuts
  • 2 tbsps green chillies slices
  • 1 tsp each Ginger and Garlic paste
  • 2 cups diced tomatoes
  • 2 tsps Biriyani Masala https://www.youtube.com/watch?v=D4ItBOu6Qq4
  • 1 tsp red Chilli powder(Optional)
  • 1 sliced potato fried
  • 6 - 8 boiled eggs sliced in half
  • 1/2 cup warm milk
  • Pinch saffron
  • 3 cups Basmati rice soaked for 1/2 hr washed and drained
  • Whole spices - Bay leaves, Cinnamon, Cardamom, Star anise, cloves
  • Ghee - 4-76 tbsps
  • Powder food color(yellow)
  • Coriander and Mint leaves

Instructions

  1. Marinate the Chicken in ginger and garlic paste, yogurt, Biriyani masala and salt for at least a 1/2 hr
  2. In a large oven proof pot(this can be used to assemble the Biriyani later), heat 1/2 cup Oil and saute the Onions
  3. When the Onions are golden brown, remove half and keep aside
  4. Add the nuts to the other half and let it get a bit more brown, take this out and keep aside as well
  5. Add the first half of the onions back into the pot and add the green chillies followed by the Chicken
  6. Sear the Chicken all the way through and add 2 tsps of Biriyani Masala
  7. Add the Tomatoes and some salt to taste, cover and cook till tomatoes are mushy
  8. Add 1 tsp Chilly powder(optional) and 1 tbsp Ghee
  9. Add the potatoes, cook a bit more and keep aside
  10. Remove half the gravy and keep it aside
  11. In a seperate pot, add 2 tbsps of Ghee and saute the whole spices
  12. Add water, a bit more than 6 cups of water
  13. Add salt to taste
  14. Add the Basmati and cook till half done, about 10 mins, drain and keep aside
  15. In warm milk, soak the saffron strands
  16. In the pot with 1/2 the gravy at the bottom, add half the cooked rice, followed by half the Saffron milk
  17. Add the other half of the gravy followed by the rest of the rice and the last half of the Saffron Milk
  18. Add the reserved fried Onions with nuts
  19. Arrange the boiled eggs on top and fill in the spaces with some food color
  20. Tightly seal the pot with foil and a heavy lid and cook in a 350 degree oven for about 1/2 hr
  21. To serve, remove the eggs, mix the rice with a fork to avoid breaking the grains and fold in some fresh Coriander and Mint leaves
https://kravingsfoodadventures.com/boneless-chicken-biriyani/

 

Biriyani Masala

View my step-by-step video

BiriyaniMasala_HMake your own Biriyani spice blend for consistent and gluten free results. This is made by grinding together black cardamoms, cinnamon, cloves, mace, peppercorns, dried fenugreek, dried pomegranate, coriander seeds, star anise and black cumin seeds. Chilli powder, Turmeric and sliced dried prunes are folded in. This is also a great spice blend for earthy meat dishes.

I started making my own Biriyani Masala blend when my sister-in-law, who LOVES Biriyani got sick. She has Celiac disease and some store bought brands do contain amounts of flour even if it’s not on the label. I wanted her to have her Biriyani and eat it too and I’ve never used store bought since!

Biriyani Masala

Ingredients

  • 16 Black cardamoms
  • 4 tsp shahi or black cumin seeds
  • 20 cinnamon sticks (small inch)
  • 32 cloves
  • 8 pieces mace or Javatri (this is the outer covering of mace)
  • 8 star anise
  • 8 tsps coriander seeds
  • 4 tsp peppercorns
  • 4 tsp fenugreek leaves or kasuri methi
  • 4 tsp dried pomegranate seeds or anardhana
  • 4 tsp turmeric or haldi
  • 4 tsp red chili powder
  • 16 prunes - slice these

Instructions

  1. Grind this all except the prunes, turmeric and chilli powder together to a fine powder.
  2. Add the prunes, turmeric and chilli powder and store in an air tight bottle.
https://kravingsfoodadventures.com/biriyani-masala-2/

Pakoras – Gluten free Onion & Potato crispy fritters

View my step-by-step video

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Who doesn’t love Pakoras? This is a popular snack in India at tea time, snack time or anytime. Pakoras are also known as Pakodas, Pakode and Bhajiyas in some parts of India and Bhajis if you’re from England. A typical and traditional Pakora that we’re going to make today is made very simply with a gram flour batter that I’m going to dip onion and potato slices in, but you can get fancier with chillies, spinach, cauliflower, bread and chutney, chicken and seafood – the varieties are endless! There’s a belief in India that when it pours, you should be cocooned indoors with a cup of hot tea and some crispy Pakoras or Bhajijas.

Because the ingredients are so basic, I always have these in my kitchen and whipping up a batch of Pakoras is one of the easiest things to do. I’m going to start with 1 cup Besan  or Chana ka atta, also known as gram flour. This is used a lot in Indian cuisine and is gluten free. Bonus!

Pakoras – Gluten free Onion & Potato crispy fritters

Ingredients

  • 1 cup Besan or chana ka atta, also known as gram flour
  • 1/2 - 3/4 cup water
  • Splash of Oil
  • 1 tsp each black salt, chaat masala, red chilli powder, cracked black pepper and cumin seeds
  • 1 tsp chopped green chilli
  • 1 – 2 tbsps of chopped coriander
  • 1 Onion sliced
  • 1 Potato sliced

Instructions

  1. Add water to the Gram flour a little at a time and stir to remove lumps
  2. Add Oil and all the spices, chilli and coriander
  3. Dip the onion and potato in the batter and deep fry
  4. Remove on a paper towel to drain
https://kravingsfoodadventures.com/pakoras-gluten-free-onion-potato-crispy-fritters/

 

Chicken Chettinad

View my step-by- step video

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The name Chettinad Chicken conjures up a vision of intense flavours of spices and coconut. This recipe for this Chicken dish that hails from Tamil Nadu in India. Chicken is enrobed in a wonderful combination of dried chillies and spices, curry leaves and grated coconut and is shallow fried in coconut oil. This version will yield a thicker gravy more suitable to eat with rotis or appams but you can easily make this a more gravy type consistency by adding more water to the ground spice paste.

My preference for Chicken is always to use bone in Chicken thigh as it’s a lot more flavourful and juicy. I’ve purchased Chicken thighs and drumsticks and cut the chicken thighs into 2 pieces, I’ve also scored the drumsticks to allow the masala to go right into the meat.

I love recipes that use coconut oil, it’s not only very trend these days and it’s really good for you. It’s also cool that these traditional recipes from the coast have always been prepared using this oil.

Chicken Chettinad

Ingredients

  • 8 Kashmiri Chillies
  • 1 tbsp Cumin seeds
  • 1 tbsp Coriander seeds
  • 2 tbsps Black peppercorns
  • 1 tbsp Fennel Seeds
  • 3 inch sticks Cinnamon
  • 2 star anise
  • ½ cup grated coconut
  • 2 lbs Bone in Chicken thigh marinated in lemon juice, salt and 1 tso of Turmeric
  • 1 1/2cup diced red onion
  • 1 tsp each garlic and ginger paste
  • 1 cup of curry leaves
  • Water
  • 4 tbsps Coconut Oil
  • Salt to taste

Instructions

  1. Roast and grind the Kashmiri Chillies, Cumin & Coriander seeds, Black peppercorns, Fennel seeds, Cinnamon and star anise.
  2. Add the coconut and some water and grind to a smooth paste
  3. Heat the Coconut oil and saute the onion
  4. Add the mustard seeds and curry leaves
  5. Add the masala paste
  6. Add the marinated Chicken and coat with the spice paste
  7. Add some salt to taste and water
  8. Cook covered for 15 - 20 mins stirring at intervals
  9. Cook uncovered for another 10 mins ... add more water if you desire a thinner gravy
https://kravingsfoodadventures.com/chicken-chettinad/

 

Rechead Masala

View my step-by-step video

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RechadIngredients

The name Rechado is derived from”recheio” is a Portuguese word  referring to a stuffing and typically this recipe is made by stuffing a fish with this luscious spice paste. This can also be used to marinate fish steaks and makes a wonderful shrimp or seafood chilly fry.

This spice blend is made from dried chillies, spices, fried onions and vinegar. As you may know, I am an admin and member of the Traditional Goan Foodies and before I settled on a recipe I could share with you I took a lot of suggestions and tips from our members that share their authentic recipes from their kitchens. In my opinion, these are the experts of authentic Goan cuisine. My mom does not have a documented Rechad recipe, or not one that I could find anyway, so I had to build this based on member suggestions and my memory of it’s taste.

I can’t remember if my mom used friend onions in the mix, but it seems to make a lot of sense as it provides depth of flavour for the stuffing. Typically Goan vinegar is used in this recipe, it’s not easy to find, and I like to use a 50% 50% blend of Coconut Vinegar and Red Wine Vinegar as a good substitute. Typically the paste is made with a combination of Kashmiri chillies that aren’t very spicy and something that is spicier like Byadgi  chillies, but I’m just going to use 30 Kashmiri chillies. I also like to clean the chillies and take the seeds out, some members advised against this as Kashmiri chillies aren’t very spicy and they rely on the seeds for the heat, but I do believe that keeping the seeds in reduce the impact of the red colour, so out they come!

In the recipe printed below, start with the dry ingredients, and then add the wet ingredients and grind to a smooth paste.

Rechead Masala

Ingredients

  • 30 Kashmiri Chillies - I like to deseed them
  • 2 tsps Cumin seeds
  • 2 tsps Peppercorns
  • 20 Cloves
  • 3 inch stick Cinnamon
  • 1 tsp Turmeric powder
  • 3 tbsps Jaggery
  • 1 tsp coarsecsalt
  • 1 tsp Tamarind soaked in 2 tsps of hot water
  • 16 cloves Garlic
  • 3 inch piece of Ginger
  • 1/2 cup Fried Onions
  • 1 cup Vinegar(I use 1/2 coconut and 1/2 Red Wine Vinegar)

Instructions

  1. Make the paste by first grinding the dry ingredients, followed by the wet ingredients
https://kravingsfoodadventures.com/rechead-masala/

Butter Chicken Popcorn

Watch by step-by-step video

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BChickPopcornH4Butter Chicken needs no introduction and in this recipe all the delicious flavours are captured and harnessed and used to flavour some crunchy popcorn. Perfect snack for any occasion and a guaranteed crowd pleaser. This episode is all about women empowerment and is dedicated to Lily Singh aka IISuperwomanII Lily Singh is well admired for her work on YouTube. She’s an inspiration to many people who now have the courage to take the bull by the horns and follow their dreams. I’ve heard through the grapevine that her favorite thing to eat is popcorn and I can’t imagine that she doesn’t love Butter Chicken. Both those things together are a powerhouse of flavour.

This month we’re celebrating wordy women and women empowerment and I don’t need to look further than my Markham neighbourhood, home to Lily Singh aka Superwoman, before she moved to LA. I admire Lily for her strength, determination and just for being so god damn funny. I hear through the grapevine, that her favourite snack is popcorn and today we’re going to create Butter Chicken Popcorn. Now who doesn’t love butter chicken right? This recipe isn’t about just throwing some spices on popcorn and calling it a day, I’m gonna infuse all the flavours of a traditional butter Chicken into a melted butter to pour over freshly popped corn.

Butter Chicken Popcorn

Ingredients

  • 1/2 cup butter(unsalted)
  • 1 tsp onion granules
  • 1 tsp Garlic powder
  • 1/4 Turmeric
  • 1 tsp Chilli powder
  • 1 tsp cumin powder
  • 1 tsp black sesame seeds
  • Pinch dried fenugreek or kasuri methi
  • 2 tsps chicken stock powder
  • 1 tsp thick tomato puree
  • 1 tsp milk powder (or creamer)
  • 1 cup popcorn kernels or 1 bag microwave popcorn

Instructions

  1. On low heat, melt the butter and add the onion granules, garlic powder, Turmeric, chilli & cumin powder, sesame seeds, dried fenugreek, chicken powder, tomato paste and milk powder. Bring these gently to a warm temperature(not to scorch the ingredients) and leave aside
  2. Pop the kernels and pour the Butter Chicken butter all over and toss to coat
https://kravingsfoodadventures.com/butter-chicken-popcorn/