Month: May 2023

Butter Chicken (Murgh Makhani)

Simmered to perfection, this delicious sauce and tender chicken is a very good selection and is good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Serve with fresh Jasmine rice for a well balanced and delightful meal. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have this luscious Butter Chicken ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Filling, tasty and comforting, this dish will be an instant hit at the table. Thanks for visiting and see you again soon.

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Trim off fat from the chicken. Then, cut into cubes. Place chicken in a bowl. 

Add yogurt, turmeric, garam masala, red chili powder, cumin, ginger, garlic, and salt.

Mix everything together until all the chicken is well coated. Cover with saran wrap or plastic and refrigerate for at least 1 hour but preferably overnight (the longer you marinate the tender the chicken will be). 

Cook

Heat the pan to medium-high. Add ghee/butter and wait until fully melted.

Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken. 

Sauce In the same pan: add heavy whipping cream (or evaporated milk for less calories), tomato puree, cumin, salt, sugar, garam masala and mix everything together. Return the seared chicken to the pan.

Turn down the heat to medium.

Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened.

Season with salt if needed. 

Garnish with chopped cilantro.

Serve with white rice or naan bread.

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Butter Chicken (murgh makhani)

Authentic Indian Butter Chicken in creamy sauce and easy to make at home.
No ratings yet
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories

Ingredients
  

Marinate

  • 1 ½ lbs chicken thighs boneless & skinless
  • ½ cup whole milk plain yogurt
  • 1 tbsp grated garlic
  • 1 tbsp grated ginger
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp red chili powder  Indian spice
  • 1 tsp ground cumin
  • 1 tsp salt

Sauce

  • 1 cup heavy whipping cream
  • 1 cup tomato puree
  • 2 tbsp ghee or butter
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp garam masala

Instructions
 

Marinate

  • Trim off fat from the chicken. Then, cut into cubes. Place chicken in a bowl.
  • Add yogurt, turmeric, garam masala, red chili powder, cumin, ginger, garlic, and salt. Mix everything together until all the chicken is well coated. Cover with saran wrap or plastic and refrigerate for at least 1 hour but preferably overnight (the longer you marinate the tender the chicken will be).

Cook

  • Heat the pan to medium-high. Add ghee/butter and wait until fully melted.
  • Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
  • Sauce In the same pan: add heavy whipping cream (or evaporated milk for less calories), tomato puree, cumin, salt, sugar, garam masala and mix everything together. Return the seared chicken to the pan. Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened. Season with salt if needed. 

Garnish with chopped cilantro. Serve with white rice or naan bread.

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    Bakery Style Chocolate Chip Muffins

    Fluffy warm Bakery Style Chocolate Chip muffins made from scratch are a treat everyone will love. Delicious tasty and good to the last bite. Simple to follow instructions with an easy to make recipe that is full of rich mouthwatering flavors.   Soft rich and moist muffins that crumble with sweet satisfaction at every nibble. I hope you decide to give them a try. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have a batch of warm delicious muffins ready to serve today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Muffins are a wonderful treat and these are perfect in every way imaginable. Thanks for visiting and see you again soon.

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    In a large bowl: beat the sugar and butter until mixed thoroughly.

    Add eggs, buttermilk, vanilla extract, and sour cream.

    Mix until well combined.

    Once the mixture is uniform: add in the flour, baking powder, baking soda, salt and mix. 

    Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don’t skip this tip). 

    Add chocolate chips.

    Use a spatula to fold the batter.

    Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Optional: sprinkle 2 tbsp sugar or ¼ cup of chocolate chips on top of the batter. 

    Bake for 5 minutes at 425°F. Then, turn down the oven temperature to 375°F and bake for 12- 14 minutes (it took me 13 minutes). Do not over bake the muffins or it will be dry. 

    Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

    Can be kept up to a week.

    Serve & Enjoy!

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    Bakery Style Chocolate Chip Muffins

    Fluffy warm Bakery Style Chocolate Chip muffins made from scratch are a treat everyone will love.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 18 minutes
    Total Time 28 minutes
    Course Baked Goods, Breakfast, Brunch
    Cuisine American
    Servings 12
    Calories

    Ingredients
      

    • 2 ½ cups all-purpose flour
    • 1 ½ cups semi-sweet chocolate chips good quality
    • 1 cup granulated sugar
    • ¾ cup buttermilk room temperature
    • ½ cup unsalted butter softened
    • ¼ cup sour cream room temperature
    • 2 ½ tsp baking powder
    • 1 tsp vanilla extract
    • ½ tsp salt
    • ½ tsp baking soda
    • 2 large eggs room temperature

    Instructions
     

    • Preheat the oven to 425°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
    • In a large bowl: beat the sugar and butter until mixed thoroughly. Add eggs, buttermilk, vanilla extract, sour cream and mix until well combined.
    • Once the mixture is uniform: add in the flour, baking powder, baking soda, salt and mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don't skip this tip).
    • Add chocolate chips and use a spatula to fold the batter.
    • Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Optional: sprinkle 2 tbsp sugar or ¼ cup of chocolate chips on top of the batter. 
    • Bake for 5 minutes at 425°F. Then, turn down the oven temperature to 375°F and bake for 12- 14 minutes (it took me 13 minutes). Do not over bake the muffins or it will be dry.
    • Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

    Can be kept up to a week. Serve & Enjoy!

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      Teriyaki Chicken

      Delicious caramelized Teriyaki Chicken is so tender and mouthwateringly satisfying that every bite is a comforting and filling reward. Easy to prep and even easier to plate, this recipe cuts right through the waste and gets to the center of where taste meets satisfaction. Savory and filling, this authentic styled dish is perfect on any occasion. Teriyaki Chicken is a staple at local restaurants but once you have tried this recipe the natural flavors will stand on their own as the best selection for the lowest price. This is very good when served fresh and can be as fancy in the presentation as you want. This also keeps wonderfully refrigerated and makes for a very easy reheat and enjoy time saver for a busy week.

      Watch the video then follow the instructions below to have this beautifully aromatic entree ready to go today. Don’t forget to hit the subscribe button to stay up to date on my latest meal tutorials and presentation suggestions. Like and share this or any of the videos you find interesting from my growing catalog of menu selections. A warm serving of jasmine rice and a nice helping of this delicious recipe make a wonderfully meal the entire family will enjoy. Thanks and come back again real soon!

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      Trim off fat from the chicken thighs. Place the chicken, soy sauce, mirin, sake and the sugar in a ziplock bag or an airtight container. Shake and mix everything together. Marinate for at least 1 hour or overnight (preferably).

      Heat the pan up to medium and add oil. Wait for 2 minutes. Remove chickens (reserve marinate sauce for glaze) from the bag/container and place in the hot pan.

      Sear for 2-3 minutes per-side. 

      Add the marinade/sauce to the pan. Add 2 tbsp water, garlic, ginger and mix everything together. Cook for 6-8 minutes.

      Once, the glaze has nearly evaporated, add another 2 tbsp of water to the pan and cook for another 4-5 minutes. Flip the chicken frequently to coat both sides with the glaze. Remove from heat source.

      Serve chicken with rice.

      Drizzle extra teriyaki sauce on top of the chicken. Enjoy!

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      Teriyaki Chicken

      Smooth Teriyaki Chicken that is tender and delicious.
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      Prep Time 5 minutes
      Cook Time 20 minutes
      Total Time 25 minutes
      Course Main Course
      Cuisine Asian, Japanese
      Servings 4
      Calories

      Ingredients
        

      Marinate

      • 4 chicken thighs boneless & skinless
      • 2 tbsp sake
      • 2 tbsp mirin
      • 2 tbsp soy sauce
      • 2 tbsp granulated sugar

      Cook

      • 2 tbsp cooking oil
      • 1 tsp grated garlic
      • 1 tsp grated ginger
      • 4 tbsp (divided) water

      Instructions
       

      Marinate

      • Trim off fat from the chicken thighs. Place the chicken, soy sauce, mirin, sake and the sugar in a ziplock bag or an airtight container. Shake and mix everything together. Marinate for at least 1 hour or overnight (preferably).

      Cook

      • Heat the pan up to medium and add oil. Wait for 2 minutes.
      • Remove chickens (reserve marinate sauce for glaze) from the bag/container and place in the hot pan. Sear for 2-3 minutes per-side. 
      • Add the marinade/sauce to the pan. Add 2 tbsp water, garlic, ginger and mix everything together. Cook for 6-8 minutes. Once, the glaze has nearly evaporated, add another 2 tbsp of water to the pan and cook for another 4-5 minutes. Flip the chicken frequently to coat both sides with the glaze. Remove from heat source.
      • Optional: Extra Teriyaki Sauce
        In a sauce pan: add 2 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp granulated sugar, 2 tbsp water and whisk everything together. Cook on medium heat for 3-5 minutes or until the sauce thickens. Set aside until ready to use. 

      Serve chicken with rice, vegetables or salad. Drizzle extra teriyaki sauce on top of the chicken. Enjoy!

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        No Bake Lotus Biscoff Cheesecake

        Decorate your table with a delicious Lotus Biscoff Cheesecake and watch it quickly disappear a slice at a time. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this sweet rich and decadent dessert treat. The cream is smooth with a layer of cookie flaovered excellence that create a combination of sweet satisfaction, that will send a pulse of excitement throughout your body, as you take the first cheesecake biscoff cookie flavored bite. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyones will drool anticipation as this dish makes it way to the center of the table.

        Watch the video and follow the easy instructions below to add this sophisticated dessert to your home menu selections. Like and share this video if you have a cheese cake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with the lovely flavor of a biscoff that everyone will enjoy. Thanks for stopping by and see you again real soon!

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        Place the Lotus Biscoff cookies in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the biscoff crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the freezer for at least 30 minutes. 

        Cheesecake

        In bowl: beat/mix cream cheese until smooth. Add powdered sugar, vanilla extract and Lotus biscoff butter spread. Beat until smooth and set aside.

        In a separate bowl: add heavy whipping cream. Whisk until the cream has thickened and stiff peaks form. 

        Add half of the whipped heavy cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined. Add the rest of the heavy cream to the cheesecake batter and mix well.

        Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at 8 hours. 

        Melt Biscoff Butter Cookie Spread in the microwave (30 seconds interments). 

        Assemble 

        Remove cheesecake from the refrigerator. Pour melted biscoff spread over the top of the cheesecake layer. Use a spoon to spread or gently tilt the pan to even out the cookie butter.

        Sprinkle the cookie crumbs around the edges. Refrigerate for another 30 minutes. 

        Serve

        Enjoy!

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        Lotus Biscoff Cheesecake

        Decadent Lotus Biscoff Cheesecake is smooth rich and absolutely delicious.
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        Prep Time 30 minutes
        Refrigerate 8 hours 30 minutes
        Total Time 9 hours
        Course Dessert
        Cuisine American
        Servings 10
        Calories

        Equipment

        • 8" springform pan

        Ingredients
          

        Crust

        • 8.8 oz Lotus Biscoff Cookies about 32 cookies
        • 6 tbsp melted unsalted butter

        Cheesecake

        • 16 oz cream cheese room temperature & softened
        • 1 ¼ cup heavy whipping cream
        • 1 cup biscoff butter spread
        • â…“ cup confectioner sugar/ powdered sugar
        • ½ tsp vanilla extract

        Topping

        • â…” cup biscoff butter spread
        • ½ cup Lotus Biscoff Cookies Crumbs Optional

        Instructions
         

        Crust

        • Use transparent cake roll or coat the sides of the 8" springform pan with a cooking spray and line the bottom with parchment paper.
        • Place the Lotus Biscoff cookies in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist.
        • Place the biscoff crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer). Place the springform pan in the freezer for at least 30 minutes.

        Cheesecake

        • In bowl: beat/mix cream cheese until smooth. Add powdered sugar, vanilla extract and Lotus biscoff butter spread. Beat until smooth and set aside.
        • In a separate bowl: add heavy whipping cream. Whisk until the cream has thickened and stiff peaks form.
        • Add half of the whipped heavy cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined. Add the rest of the heavy cream to the cheesecake batter and mix well.
        • Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at 8 hours.

        Toppings

        • Place the Lotus Biscoff cookies in a food processor/blender and pulse until crumble. Set aside until ready to use.
        • Melt Biscoff Butter Cookie Spread in the microwave (30 seconds interments).

        Assemble

        • Remove cheesecake from the refrigerator. Pour melted biscoff spread over the top of the cheesecake layer. Use a spoon to spread or gently tilt the pan to even out the cookie butter. Sprinkle the cookie crumbs around the edges. Refrigerate for another 30 minutes.

        Serve and enjoy!

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          Italian Chopped Salad

          Italian Chopped salad is growing to become a personal favorite. Full of natural fresh ingredients covered in mouthwatering homemade dressing makes this lovely salad perfect on any occasion. This is a crunchy salad that is full of flavor that I believe you could proudly enjoy standalone or with a main entree. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have this delicious salad ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Perfect choice for conversational dinning for any special occasions where a touch of style and flavor can enhance your eatfoodlicious experience. Thanks for visiting and see you again soon.

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          Lettuce

          Onions

          Cucumbers

          Tomatoes

          Salami

          Pepperoncini & Kalamata olives 

          Parmesan Cheese

          Pour the dressing over the top of the salad.

          Serve & Enjoy!

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          Italian Chopped Salad

          Refreshing Italian Chopped Salad is crunchy, light and delicious.
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          Prep Time 10 minutes
          Total Time 10 minutes
          Course Appetizer, Salad
          Cuisine American, Italian
          Servings 6
          Calories

          Ingredients
            

          Salad

          • 1 romaine heart chopped
          • 1 Iceberg lettuce chopped
          • 4 mini cucumbers sliced
          • 1 pint cherry tomatoes slic in half
          • 1 small purple onion thinly sliced
          • ½ lb salami chopped
          • ½ cup pepperoncini whole or sliced
          • ½ cup kalamata olives whole or sliced
          • ½ cup freshly grated Parmesan cheese

          Italian Dressing

          • ½ cup extra virgin olive oil
          • 3 tbsp red wine vinegar
          • 1 tbsp Dijon mustard
          • 1 tbsp dried oregano
          • 1 tbsp lemon juice
          • 1 tsp salt
          • ½ tsp black pepper
          • ½ tsp onion powder
          • ½ tsp dried basil
          • 2 garlic cloves grated

          Instructions
           

          Italian Dressing

          • In a bowl or jar: combine all the dressing ingredients together and mix well.

          Salad

          • Layer all the salad ingredients in the bowl or on a serving platter.
          • Pour the dressing over the top of the salad.
          • Mix (toss) and serve.

          Garnish with more Parmesan cheese. Enjoy!

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            Pineapple Spiral Ham

            Sweet Pineapple Spiral Ham has is glazed to perfection with a sweet, freshness that lightly caramelizes for a near perfectly glazed crust that will not last long. Spiral Ham is perfect for large feasts, sandwiches or remade lunches on the go. One of my favorite things is a table full of delicious food and my family absolutely loves this meal. We hope you decide to try it at-least once to see for your self just how simply delicious Spiral Ham can be.

            Watch the video and follow the instructions below to have a gorgeous Pineapple Spiral Ham on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This glaze went over well with my local ham snobs. The natural juices of the ham and the sweet natural flavors of the pineapple combine for a sweet and delicious glaze that will be an instant hit. Thanks for visiting and see you again soon.

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            Preheat the oven to 325°F. Place the roasting rack down in the roasting pan. Remove the ham from the bag and discard the seasoning packet. Pat the ham with a paper towel to dry. Wrap the ham in aluminum foil.

            Place ham on the roasting rack. Pour 2 cups of water in the bottom of the roasting pan. Bake for 12-13 minutes per-pound. (I cooked mine at 12 minutes per-pound).

            Glaze ingredients

            In the last hour: combine all the glaze ingredients together in a bowl.

            Transfer the glaze to a sauce pan and bring to a simmer.

            Turn down the heat to low-medium and simmer for 15-18 minutes or until the glaze has thickened and reduced the liquid to about half. Set side until ready to use.

            In the last 30 minutes: remove ham from the oven. Unfold the aluminum foil to vent the ham.

            Coat the hot ham with the glaze (make sure to let it drizzle down between the ham slices). 

            Bake for 30 minutes uncovered. Optional: broil on low for 5-8 minutes for a crust.

            Remove and tent the ham for 10 minutes. 

            Serve & enjoy!

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            Pineapple Spiral Ham

            Succulent Pineapple Spiral Ham is sweet, juicy and delicious.
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            Prep Time 10 minutes
            Cook Time 1 hour 36 minutes
            Total Time 1 hour 46 minutes
            Course Brunch, Holiday Ham, Main Course
            Cuisine American
            Servings 12
            Calories

            Ingredients
              

            • 8 – 10 lbs bone-in spiral ham

            Glaze

            • 20 oz crushed pineapple
            • 1 cup dark brown sugar
            • 2 tbsp apple cider vinegar
            • 2 tbsp Dijon mustard
            • 2 tbsp wholegrain mustard
            • 1 tsp ground ginger
            • ½ tsp salt
            • ½ tsp ground cinnamon

            Instructions
             

            • Preheat the oven to 325°F. Place the roasting rack down in the roasting pan.
            • Remove the ham from the bag and discard the seasoning packet. Pat the ham with a paper towel to dry. Wrap the ham in aluminum foil. Place ham on the roasting rack. Pour 2 cups of water in the bottom of the roasting pan.
            • Bake for 12-13 minutes per-pound. (I cooked mine at 12 minutes per-pound).
            • In the last hour: combine all the glaze ingredients together in a bowl. Transfer the glaze to a sauce pan and bring to a simmer. Turn down the heat to low-medium and simmer for 15-18 minutes or until the glaze has thickened and reduced the liquid to about half. Set side until ready to use.
            • In the last 30 minutes: remove ham from the oven. Unfold the aluminum foil to vent the ham. Coat the hot ham with the glaze (make sure to let it drizzle down between the ham slices). Bake for 30 minutes uncovered. Optional: broil on low for 5-8 minutes for a crust.
            • Remove and tent the ham for 10 minutes.

            Serve & enjoy!

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