Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! RSS Feed for Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! 2018-07-21T09:57:27+01:00 text/html 2007-06-28T18:16:28+01:00 Passionfruit and Mango Smoothie 1. Place all the ingredients in a blender and blend them up until nice a smooth. If you don't like it too icy/crunchy, just add less ice, and if you like it sweeter, just add a bit of sugar.<div><img src="" alt="" /></div> text/html 2007-06-26T03:16:30+01:00 Channa Masala 1. In a food processor, blend the onion, chilis, garlic, and ginger 2. Puree the tomatoes separately and set aside 3. Heat oil in pan and add the cumin seeds - when they start to pop, quickly add the onion puree and cook until slightly brown 4. Add the tomatoes&#8230;<div><img src="" alt="" /></div> text/html 2007-06-26T02:57:20+01:00 Coriander and Almond Chicken 1. In a food processor, puree tomatoes, onion, green chilis, garlic paste and ginger paste - set aside 2. Heat oil in a pan and add this pureed mix, along with the bay leaves, and saute until golden brown 3. Add the chicken and cook thoroughly 4. Add the coriander,&#8230;<div><img src="" alt="" /></div> text/html 2007-06-26T02:29:03+01:00 Mutton Curry This recipe is very hot and spicy, even for Indians, so if you cannot tolerate hot hot hot or lots of spices in your tummy, then cook with caution! 1. Heat oil in pan and saute the onions, ginger, and garlic 2. Add black pepper, cinammon stick, cardamon seeds, bay&#8230;<div><img src="" alt="" /></div> text/html 2007-06-26T02:13:16+01:00 Butter Chicken This recipe is more traditional and not as generic, so the fat content is alot less. If you do want a richer dish, add 1/2 cup of cream in the end. Make sure to add hot to cold not vice versa, so that the cream does not curdle. 1. In&#8230;<div><img src="" alt="" /></div> text/html 2007-06-26T01:51:30+01:00 Garam Masala (Indian Spice Mix) I'm not too fond of the generic store bought garam masala, as freshly ground masala tastes much better! Here is my recipe for it: 1. Simply put all the ingredients into a spice grinder or coffee grinder or use a mortar and pestle until the you get a fine powder&#8230;<div><img src="" alt="" /></div> text/html 2007-06-26T01:11:56+01:00 Coconut Shrimp Curry This is one of my favorite Indian recipes. You can make it as spicy as you like (I like mine hot so I usually add more chilis). The coconut milk really brings the flavors through, and the tomatoe adds a tinge of sourness that finishes the dish off nicely. 1.&#8230;<div><img src="" alt="" /></div> text/html 2007-06-26T00:58:08+01:00 Rajma Masala 1. Saute the onions until golden brown 2. Blend tomatoes and green chilis in a food processor and add to the onions - saute until the tomatoes are cooked (about 5 minutes on medium heat) 3. Add chili powder, garam masala, and butter or ghee 4. Add the beans, along&#8230;<div><img src="" alt="" /></div> text/html 2007-06-26T00:42:17+01:00 Mustard Paneer This is a typical bengali dish with a strong, musky, mustardy taste. Goes best with plain basmati rice. 1. Mix ground black and white mustard seeds and sesame seeds, adding mixture to the water - place this mixture on the side in a container 2. Heat oil in separate pan&#8230;<div><img src="" alt="" /></div> text/html 2007-06-26T00:04:09+01:00 Chicken Curry 1. Heat oil amd saute the onions, garlic, and ginger 2. Add chicken and saute until cooked through 3. Add turmeric, chili powder, coriander, cumin, and garam masala 4. Add the tomatoe puree, water, sugar, and butter 5. Add salt according to taste 6. Cook on medium heat for 15-20&#8230;<div><img src="" alt="" /></div>