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The Full Story

RECIPES

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A vibrant display of Indian simmer sauces, chutneys, and pickles. The collection includes: 1. Butter Chicken Sauce – A creamy, orange-hued sauce with a smooth texture, garnished with fresh cilantro. 2. Tikka Masala Sauce – A rich, spiced tomato-based sauce, deep red in color, with visible flecks of spices. 3. Rajma Masala – A hearty, reddish-brown sauce, dotted with kidney beans and aromatic spices. 4. Schezwan Chutney – A fiery red chutney, thick in consistency, with a glossy finish and visible chili flakes. 5. Sweet & Tangy Lemon Chutney (Khatta Meetha Nimbu Chutney) – A golden-yellow chutney, featuring chunks of lemon, with a syrupy texture. 6. Mixed Mango and Chilli Pickle (Chili) – A vibrant, chunky pickle with a mix of yellow mango pieces and red chili peppers, coated in a rich, spicy oil. 7. Tamarind and Date Chutney – A dark brown, thick chutney with a smooth, glossy surface, evoking sweet and tangy flavors. The array of jars and containers showcases the diversity and richness

BUTTER CHICKEN

Description:

Butter Chicken, also known as Murgh Makhani, is a creamy and mildly spiced curry dish originating from India. This dish features tender chicken pieces simmered in a rich, velvety tomato-based sauce, infused with aromatic spices. Perfect for family dinners or special occasions, it pairs wonderfully with naan or rice.

With WICKED GOURMET - BUTTER CHICKEN SIMMER SAUCE: Servings: 4, Prep Time: 5 minutes, Cooking Time: 15 minutes Ingredients: For Butter Chicken / Marinade: 500g chicken breast or thighs, cut into bite-sized pieces. For the Sauce: WICKED GOURMET KITCHEN by MIRAI - Butter Chicken Simmer Sauce - 13.22 Oz x 2/ 750 g. Instructions: Marinate the Chicken (Optional): In a large bowl, Add the chicken pieces, mixing well to coat it with the sauce. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for best results. Cook the Chicken: Heat oil in a large skillet over medium heat. Add the marinated chicken pieces and cook until they are browned and cooked through. Remove from the pan and set aside. Finish the Dish: Take the sauce in the skillet and bring it to a boil. Add the cooked chicken back into the skillet, simmering for another 10 minutes until the chicken is heated through and the flavors meld together. Season with salt to taste. Serve: Garnish with fresh cilantro and serve hot with naan or basmati rice. Enjoy your delicious Butter Chicken!

From Scratch: Servings: 4, Prep Time: 15 minutes, Cooking Time: 60 minutes Ingredients: For the Chicken Marinade: 500g chicken breast or thighs, cut into bite-sized pieces 1/2 cup plain yogurt 1 tbsp lemon juice 1 tsp turmeric powder 1 tsp garam masala 1 tsp ground cumin 1 tsp ground coriander 1 tsp chili powder Salt to taste For the Sauce: 2 tbsp butter 1 tbsp oil 1 large onion, finely chopped 3 cloves garlic, minced 1 tbsp ginger, minced 1 tsp ground cumin 1 tsp garam masala 1 tsp chili powder 1/2 tsp turmeric powder 400g tomato puree 1/2 cup heavy cream 1/4 cup yogurt 1 tbsp sugar Salt to taste Fresh cilantro, chopped (for garnish) Instructions: Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, turmeric, garam masala, cumin, coriander, chili powder, and salt. Add the chicken pieces, mixing well to coat. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for best results. Cook the Chicken: Heat oil in a large skillet over medium heat. Add the marinated chicken pieces and cook until they are browned and cooked through. Remove from the pan and set aside. Prepare the Sauce: In the same skillet, melt the butter. Add the chopped onion and sauté until golden brown. Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant. Add cumin, garam masala, chili powder, and turmeric, stirring to combine. Pour in the tomato puree and cook for about 10 minutes, stirring occasionally, until the sauce thickens. Finish the Dish: Stir in the cream, yogurt, and sugar. Add the cooked chicken back into the skillet, simmering for another 10 minutes until the chicken is heated through and the flavors meld together. Season with salt to taste. Serve: Garnish with fresh cilantro and serve hot with naan or basmati rice. Enjoy your delicious Butter Chicken!

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RAJMA MASALA

Description:

Rajma Masala is a comforting North Indian curry made with red kidney beans simmered in a flavorful tomato-based gravy. This hearty and protein-rich dish is a staple in many Indian households and is best enjoyed with steamed basmati rice or warm roti.

With WICKED GOURMET - RAJMA MASALA SIMMER SAUCE: Servings: 4, Prep Time: 5 minutes (plus 6 to 8 hours of soaking time / pre-soaked canned kidney bean), Cooking Time: 10 minutes. Ingredients: For the Rajma: 1 cup dried red kidney beans (rajma), soaked overnight 3 cups water Salt to taste OR 400 g of pre-soaked canned Red Kidney Beans For the Masala / Sauce: WICKED GOURMET KITCHEN by MIRAI - Rajma Masala Simmer Sauce - 13.22 Oz / 375g Instructions: 1.Cook the Rajma: Drain the soaked kidney beans and rinse them well. Add the beans to a pressure cooker with 3 cups of water and a pinch of salt. Cook for 15-20 minutes on medium heat until the beans are tender. (If using a pot, cook until the beans are soft but not mushy, which may take about 45-60 minutes.) Once cooked, set the beans aside along with the cooking liquid. OR Directly use pre-soaked Red Kidney Beans. 2. Combine Rajma and Masala: a. Add the cooked rajma along with its cooking liquid to the pan. b. Stir well to combine, then simmer on low heat for 5 minutes, allowing the flavors to meld together. If the gravy is too thick, add a little water to reach your desired consistency. c. Taste and adjust the salt as needed. 3.Serve: Garnish with fresh cilantro and serve hot with steamed basmati rice or roti. Enjoy your flavorful Rajma Masala!

From Scratch: Servings: 4, Prep Time: 15 (plus 6 to 8 hours of soaking time) minutes, Cooking Time: 45 minutes Ingredients: For the Rajma: 1 cup dried red kidney beans (rajma), soaked overnight 3 cups water Salt to taste For the Masala: 2 tbsp oil or ghee 1 large onion, finely chopped 2 green chilies, slit 1 tbsp ginger-garlic paste 2 large tomatoes, pureed 1 tsp cumin seeds 1/2 tsp turmeric powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp garam masala 1 tsp red chili powder (adjust to taste) 1 tsp kasuri methi (dried fenugreek leaves) Salt to taste Fresh cilantro, chopped (for garnish) Instructions: 1.Cook the Rajma: Drain the soaked kidney beans and rinse them well. Add the beans to a pressure cooker with 3 cups of water and a pinch of salt. Cook for 15-20 minutes on medium heat until the beans are tender. (If using a pot, cook until the beans are soft but not mushy, which may take about 45-60 minutes.) Once cooked, set the beans aside along with the cooking liquid. 2.Prepare the Masala: In a large pan, heat oil or ghee over medium heat. Add cumin seeds and let them sizzle. Add the chopped onions and green chilies, sautéing until the onions turn golden brown. Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears. 3.Make the Gravy: Add the tomato puree to the pan and cook until the oil starts to separate from the mixture. Mix in turmeric, coriander, cumin, garam masala, and red chili powder. Cook the spices for 2-3 minutes, stirring continuously. Crush the kasuri methi between your palms and add it to the gravy, mixing well. 4.Combine Rajma and Masala: Add the cooked rajma along with its cooking liquid to the pan. Stir well to combine, then simmer on low heat for 20-25 minutes, allowing the flavors to meld together. If the gravy is too thick, add a little water to reach your desired consistency. Taste and adjust the salt and spices as needed. 5.Serve: Garnish with fresh cilantro and serve hot with steamed basmati rice or roti. Enjoy your flavorful Rajma Masala!

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