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Makhani SauceIndian Spices


Make healthy, gourmet meals within minutes...
Try our exciting range of Thali® simmer sauces today!

Try one of these mouth watering recipes that are quick and easy to prepare:

Chicken Makhni (Butter Chicken)
Barbequed Chicken Tikka Masala
Malabari Fish

Chicken Makhni

Succulent pieces of chicken simmered in a delicious Thali® Makhni sauce

Description

Often referred to as Butter Chicken in restaurants, this aromatic dish originates from North India. It is mildly spiced and has a rich, creamy, butter like taste. With every spoonful, you will feel the flavours of cardomom and cream eplode! While it is ideal for chicken, you may also use lamb or beef. As a vegetarian option, you can use vegetables of your choice orPaneer (a soft Indian cottage cheese). Best served hot with steaming aromatic Basmati Rice or warm Indian bread.

Ingredients

1 Tbsp vegetable oil
1 Onion - finely chopped
500g chicken breasts - cubed
1 jar (460gms) Thali® Makhani Sauce
1/2 tsp salt
1 Tbsp fresh coriander - chopped to garnish

Preparation

1. Heat the oil in a pan
2. Add the finely chopped onion and stir-fry till golden brown.
3. Add the cubed chicken and stir-fry for 5 minutes
4. Stir in the Thali® Makhani sauce, add salt to taste and then cover the pan and simmer for about 10 minutes, or until the chicken is cooked
5. Serve immediately garnished with chopped coriander

Serves: 3 - 4

Duration: 20 - 25 Min

Spice Level: Mild

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Barbequed Chicken Tikka Kebabs with a cooling Mint and Cucumber Raita

Tender pieces of chicken coated in a Thali® Tikka Masala marinade and barbequed

Description

Tikka Masala is a medium spicy preparation which is aromatic and flavoursome. The combination of cloves, coriander, onions and tomatoes makes it a thick sauce which is ideal for use with all meats. Best served hot on its own, with warm Indian bread or as a wrap with any flat bread of your choice.

Ingredients

1 jar (460 gms) Thali® Tikka Masala
2 Tbsp of plain yoghurt
1 tsp salt
650g chicken breast fillet - diced
1 green pepper, deseeded and cut into chunks
1 red onion, cut into chunks
Oil spray
Bamboo skewers, pre-soaked in water to prevent the ends from burning.
Lemon wedges

For the Mint and Cucumber Raita

350gms of plain yoghurt
1 small red onion, finely chopped
2 Lebanese cucumber, deseeded and finely chopped
3 Tbsp fresh mint leaves, finely chopped
½ tsp cumin powder (optional)
Salt and black pepper to taste

Preparation

1. Mix together one jar Thali® Tikka Masala, salt and yoghurt. Add the diced pieces of chicken, coat well in the mixture and leave to marinate for 30 minutes. (You could also cover and place the marinated chicken in the fridge for 3 to 4 hours)
2. Skewer the chicken alternating with the green pepper and red onion chunks.
3. Cook on the barbeque or on a pre-heated ridged griddle pan (low to medium heat) and spray with the oil. Turning occasionally, sear the chicken for about 20 minutes or until cooked.

Meanwhile, in a mixing bowl, beat the yoghurt to get a smooth consistency, then combine all of the other raita ingredients, season to taste and spoon into a dish.

Serve the kebabs hot on a platter, along with the cool mint and cucumber raita on the side.

Serves: 4 - 5

Duration: 30 Min + marinating time (min 30 Min)

Spice Level: Medium

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Whole roasted Malabari Barramundi served with a Tangy Tomato and Cucumber Salsa

Roasted Barramundi in a Thali® Malabari sauce served with a tangy tomato and cucumber salsa

Description

Malabari simmer sauce is a preparation that originates from coastal regions of South India. Dry roasted spices are ground and cooked in a unique blend of coconut cream, cashews and tomato paste. Ideal preparation for fish, prawns and seafood in general. Best served hot with steaming aromatic Basmati rice.

Ingredients

1 whole Barramundi (appx. 500 gms), cleaned, gutted, scaled
1 tablespoon extra virgin olive oil
2 Tbsp lemon juice
1 teaspoon fresh ground sea salt
½ teaspoon fresh ground black pepper
1 tablespoon butter

1/2 jar (230 gms) Thali® Malabari sauce
2 Tbsp fresh coriander - chopped to garnish

For the Tangy Tomato and Cucumber Salsa

1 small red onion, finely chopped
1 Lebanese cucumber, deseeded and finely chopped
2 tomatoes, deseeded and finely chopped
3 tbsp fresh coriander leaves, chopped
3 tbsp lime juice
½ - 1 red chilli, deseeded and finely chopped (optional)
Sea salt and black pepper to taste

Preparation

1. Preheat oven to 200 °C.
2. Make three incisions in each side of fish.
3. Season with one tablespoon of olive oil and lemon juice. Season with salt and pepper.
4. Place fish in a shallow baking dish, dab with butter and roast for 20 minutes or until cooked.
5. Meanwhile, place a deep sauce pan on the cooktop on low to medium heat. Add a teaspoon of oil.
6. Add half the jar of Thali® Malabari sauce in the pan, cover and gently heat for 10 min, stirring occasionally.
7. For the Salsa, combine all of the salsa ingredients, season to taste and spoon into a dish.
8. Remove the roasted fish from the oven, pour the warm Malabari sauce over it and garnish with chopped coriander.

Serve the Malabari Fish hot on a bed of steamed aromatic Basmati rice, along with the tangy tomato and cucumber salsa.

(For a slightly different flavour try steamed fish instead of roasted with the Malabari sauce)

Serves: 2 - 3

Duration: 30 Min

Spice Level: Mild

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