10e9a051f17ea2f5422a4382270d9df8997f674a — Alex Sayers 8 years ago 56f47e9
Elderflower cordial and some chicken curry dishes
4 files changed, 134 insertions(+), 230 deletions(-)

A drinks/elderflower_cordial.md
A food/murgh_makhani.md
D food/p ginger
A food/tandoori_chicken.md
A drinks/elderflower_cordial.md => drinks/elderflower_cordial.md +16 -0
@@ 0,0 1,16 @@
Elderflower Cordial

- 4 pints water
- 4 pounds white sugar
- 30 elderflower flower-heads
- 3 oz citric acid
- 3 lemons


1. Boil the water and add the sugar and citric acid. Stir until dissolved.
2. Peel the lemons and add the zest to the syrup. Remove the pith and slice the lemons into it as well.
3. Add the flower-heads (bunches of flowers).
4. Leave for 3 days.

A food/murgh_makhani.md => food/murgh_makhani.md +34 -0
@@ 0,0 1,34 @@
Murgh Makhani


- Chicken breasts
- Butter
- Yoghurt
- Cream
- Onions
- Tomatos
- Garlic
- Ginger
- Green chillis
- Basmati rice
- Naan breads
- Cardamom, cloves, cumin, cinnamon, corriander seeds, turmeric, chilli powder, garlic powder
- Salt, pepper, sugar
- Red/yellow food colourings
- Lemon juice


1. Add cardamom, cloves, cinnamon, cumin, salt, and red/yellow colourings to the plain yoghurt. Add the whole chicken breasts and leave in the fridge for at least 1 hour.
2. Heat some oil and butter in the pan, and add some corriander seeds.
3. Add in the chopped onion, green chilli, garlic, and ginger, along with some cardamom, cloves, turmeric, cumin, cinnamon, ceyenne chilli, garlic, salt, pepper, lemon juice, and sugar (to taste).
4. After 5 mins, add in the chopped tomato and tomato puree. Add more butter if necessary. Fry until soft.
5. Take off the heat. When cool, blend to a paste. Add a little cream to aide the blender if necessary.
6. Remove the chicken from the marinade and cut into chunks. [Cook chicken in oven?]
7. Add the chicken, sauce, and remaining marinade to the pan and place on high heat. If necessary, add cream and spices to bulk out the sauce.
8. Destarch the rice and add it with salt and pepper to a pan of boiling water. Place naan breads in oven.
9. Make sure the chicken is cooked through. Decorate with a swirl of cream and corriander leaves.

D food/p ginger => food/p ginger +0 -230
@@ 1,230 0,0 @@


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A food/tandoori_chicken.md => food/tandoori_chicken.md +84 -0
@@ 0,0 1,84 @@
Tandoori Chicken

Tandoori chicken with dal and rice. Serves 8.

Makkhani Murghi


- 2.25kg chicken breasts
- 2 tsp salt
- 2 lemons
- 850 ml plain yoghurt
- 1 medium onion
- 2 garlic cloves
- 16 cm^3 ginger
- 1 hot green chilli
- 4 tsp garam masala
- 6 tbsp yellow, 2 tbsp red food colouring


- 8 tbsp tomato puree
- water
- 31 cm^3 ginger
- 550 ml single cream
- 2 tsp garam masala
- 1.5 tsp salt
- 0.5 tsp sugar
- 2 hot green chillis
- 0.5 tsp ground cayenne pepper
- 2 tbsp chopped corriander
- 8 tsp lemon juice
- 2 tsp ground cumin
- 220g plain butter

- 430g basmati rice

Garam Masala:

- 1 tbsp cardamom
- 5cm cinnamon stick
- 1 tsp cumin
- 1 tsp cloves
- 1 tsp pepper
- 1/2 a nutmeg

Required spices

- 2.25kg chicken breasts
- 850 ml plain yoghurt
- 550 ml single cream
- 220g plain butter
- 6 tbsp + 8 tsp lemon juice

- 1 medium onion
- 1 garlic

- 47 cm^3 ginger
- 6 tbsp yellow, 2 tbsp red food colouring
- 8 tbsp tomato puree
- 3 hot green chillis
- 3 tsp ground cumin
- 1 tbsp cardamom
- 1 tsp cloves

Masoor Dal

- 400g red split lentils
- 2L water
- 4 thin slices ginger
- 2 tsp ground turmeric
- 2 tsp salt
- 6 tbsp ghee/vegetable oil
- 2 tsp ground cumin
- 2 tsp ground corriander
- 1/2 tsp ground cayenne pepper
- 4 tbsp chopped corriander
\ No newline at end of file