Deci cu ce sa incep :))) probabil multi dintre voi asteapta niste motive serioase pentru pauza de pe blog, cert e ca nu am nici un motiv serios inafara de faptul ca am fost ocupata cu viata in general; mi-a fost teribil de dor sa bloggaresc, mi-a fost dor sa raspund frecvent la mesajele voastre, sa editez poze, sa fotografiez ce gatesc, etc...am vazut cum numarul de vizitatori devine impresionant in fiecare luna si nu am putut sa abandonez blogul, voi mi-ati dat energia necesara sa reiau activitatea, so I'm back! :)
Pentru ca am vrut sa incep in forta am ales sa explorez putin si am ajuns la Butter Chicken sau Murgh Makhani, faimoasa reteta de curry indian cu pui si smantana care face ravagii peste tot in lume, inclusiv in Romania din cate am vazut. Noi am mancat prin Toronto acest preparat la diverse localuri cu specific indian, dar nu pot spune ca am ramas foarte impresionata de el, poate pentru ca e mereu super picant, iar eu nu obisnuiesc sa gatesc picant, chiar deloc :) insa pentru ca e un preparat extraordinar de aromat am zis ca merita sa-l incerc acasa intr-o varianta mai putin spicy si bine am facut, pentru ca e delicios, combinatia de arome e superba iar reteta e foarte simpla.
Pentru ce a iesit mai jos m-am inspirat de la Gurmandine.ro, la care am facut cateva modificari. Stiti ca eu mentionez mereu sursa de inspiratie, am vazut ca lumea se plange mult de faptul ca se copiaza fotografiile, si asta chiar e trist, stim cu totii cata munca e necesara sa intretii un blog. Am schimbat camera cu care fac pozele, deci imi va lua ceva timp pana voi face poze mai bune :) Asadar, sa ne apucam de treaba!
Particip cu reteta aceasta si la Spicie Foodie YBR pentru luna iunie :)
So, how should I start :))) many of you are probably waiting for some good reasons for my time off here, all I can say is that I really don't have a good reason for this besides life in general; I terribly missed blogging, I missed answering your comments and editing photos, not to mention taking photos when I'm cooking, etc...I kept seeing how the number of visitors gets bigger every month and I couldn't just stop blogging, you gave me the energy to come back, so here I am :)
Since I wanted to start with something good, I chose to explore a bit and I got to Butter Chicken or Murgh Makhani, the famous Indian curry recipe with chicken and cream that's getting very popular around the world, even in Romania as I could see. We had Butter Chicken in Toronto at some Indian places, but I can't say I was too impressed with it, probably because it's pretty spicy and I never cook too spicy at home. But since it's a very flavorful dish, I wanted to try it out at home using less spices, for a milder version and I wanna say that it's delicious, the flavor combination is brilliant and the recipe is very easy to follow.
For my first try I used Gurmandine.ro's recipe to which I've made some changes. You know I always mention what's the source for my recipes, I've seen people complaining about the fact that their photos are being stolen, and it's really sad, we all know how much work it's necessary to have a blog. I'm using a different camera for my photos now, and it's gonna take me some time until I get to take really good ones :) So, let's start cooking!
I'm participating with this recipe at June's YBR organised by Spicie Foodie :)
500 g piept de pui/500 g chicken breast
2 cepe/2 onions
4 catei usturoi/4 garlic cloves
1 ardei iute/1 jalapeno pepper
1 lingurita ghimbir ras/1 teaspoon with grated ginger
300 ml rosii pasate/300 ml mashed tomatoes
100 ml smantana pt gatit/100 ml half & half cream
100 g iaurt simplu/100 g plain yogurt
100 g unt/100 g butter
1/2 lingurita zahar brun/1/2 teaspoon w brown sugar
1 lingurita coriandru macinat/1 teaspoon with ground coriander
1/2 lingurita chilli pudra/1/2 teaspoon with chili powder
1/2 lingurita chimion macinat/1/2 teaspoon ground cumin
1,5 lingurite garam masala/1,5 teaspoons with garam masala
piper cayenne/cayenne pepper
sare/salt
Cum se face/How it's made:
Taiem puiul cubulete si-l amestecam bine cu 2 catei de usturoi zdrobiti, jumatate de lingurita ghimbir razuit, un sfert de lingurita chili pudra (daca va place mai picant, puneti 1 /2 de lingurita), jumatate lingurita de coriandru, jumatate de lingurita garam masala, sare si piper dupa gust. Il prajim in 2 linguri de ulei, timp de cateva minute pana se rumeneste si il scoatem pe o farfurie.
We cut the chicken into bite-size pieces and we toss to coat with 2 garlic cloves crushed, half teaspoon with grated ginger, a quarter of a teaspoon with chili powder (if you like it spicy, you can put half teaspoon), half teaspoon ground coriander, half teaspoon garam masala, salt and pepper to taste. We cook the chicken in a large skillet until lightly browned and we take it out on a plate.
In aceeasi tigaie prajim ceapa tocata, adaugam chimionul, 2 catei de usturoi zdrobiti si cealalta jumatate de lingurita de ghimbir si amestecam pana ceapa se inmoaie putin. Adaugam apoi jumatate de lingurita coriandru, un sfert de lingurita de chili pudra, ardeiul iute tocat si rosiile pasate. Lasam sa fiarba 2-3 minute.
In the same skillet we fry the chopped onion, we add the cumin, 2 garlic cloves crushed and the other half of teaspoon with ginger. We stir until the onion has softened a bit. We add half teaspoon with coriander, the rest of chili powder, the chopped jalapeno pepper and the mashed tomatoes. We let it cook for 2-3 minutes.
Cu un blender transformam totul intr-un sos fin. Intr-o tigaie incingem untul, adaugam sosul obtinut, zaharul brun, smantana pt gatit si iaurtul. Amestecam bine, punem puiul si lasam sa mai fiarba pt 2 minute, adaugam 1 lingurita de garam masala si sare dupa gust.
Using a blender we turn everything into a smooth sauce. In a skillet we heat the butter, we add the sauce, the brown sugar, half & half cream and the yogurt. We stir very well, we add the chicken and we let it cook for another 2 minutes, we add one teaspoon with garam masala and salt to taste.
Nu e foarte rosiatic sosul pentru ca am pus iaurt si mai putin chili dar e grozav de bun. Noi am servit cu orez basmati fiert in apa sarata. Bon appetit si sper sa-l incercati curand!
It's not very reddish since I used yogurt and less chili powder but it's terrific. We served the Butter Chicken with basmati rice cooked in salted water. Bon appetit and I hope you'll try it soon!
Mai de aproape/Closer...Yummylicious :)
