Butter Chicken

I love eating Indian food - going out for it or getting it to go.

Heck - even the frozen Indian food from Trader Joe's is tasty.

So when I saw this Buzzfeed and how simple it looked,

I knew I needed to try to make it myself!

And that is exactly what I did and I'm here to show you.

Sorry - no "The Goods" picture this time

 because I decided to blog about this at the last minute.

Marinate 2 pounds of bite sized pieces of chicken breasts in 

1 teaspoon chili powder, 1/2 teaspoon turmeric, salt and pepper to your liking.

Let sit at least 15 minutes.

Melt two tablespoons of butter in saute pan and brown chicken.

Remove chicken and set aside.

Melt two more tablespoons of butter over medium heat,

then saute 1 1/2 cups diced onions, 3 cloves minced garlic,

3 teaspoons garam masala, 1 tablespoon grated fresh ginger,

1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon cayenne,

3 inch cinnamon stick, pinch salt and pepper.

Cook until fragrant - about 8 minutes.

Add (1) 14 ounce can of tomato sauce and simmer.

Add one cup cream...

And one cup water.

Bring back to a simmer

Return the chicken to the pan and simmer covered for 10 to 15 minutes.

Stir in 2 more tablespoons butter and adjust salt and pepper to your liking.

Garnish with cilantro.

And finally serve over a bed of rice.

1. Marinate 2 pounds of bite sized pieces of chicken breasts in 1 teaspoon chili powder, 1/2 teaspoon turmeric, salt and pepper to your liking. Let sit at least 15 minutes.
2. Melt 2 tablespoons of butter in saute pan and brown chicken. Remove chicken and set aside.
3. Melt 2 more tablespoons of butter over medium heat, then saute 1 1/2 cups diced onions, 3 cloves minced garlic, 3 teaspoons garam masala, 1 tablespoon grated fresh ginger, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon cayenne, 3 inch cinnamon stick, pinch salt and pepper. Cook until fragrant - about 8 minutes.
4. Add (1) 14 ounce can of tomato sauce and bring to a simmer.
5. Add one cup cream and one cup milk, then return to a simmer.
6. Return the chicken to the pan and simmer covered for 10 to 15 minutes.\
7. Stir in 2 more tablespoons butter and adjust salt and pepper to your liking.
8. Garnish with cilantro and serve over a bed of rice. 

Elina's Chocolate Mousse

I used to cook with one of my best friend's all the time!

Her and her husband used to live down the hall from my apartment,

and she and I were known to throw down in the kitchen quite often.

Sadly, they moved out of my complex a few years ago,

and while we do cook together from time to time still,

it's not as easy and doesn't happen very often.

I haven't posted any "Elina and Robyn Make..." posts in a long time

(a few past posts can be found here, here, here and here!),

but she's here today, as a guest blogger, to share a yummy dessert she made!

Hi guys! I'm backkkkkkkkk! (sorta)

I've really missed being a part of Robyn's blog,

so today I'm sharing how to make some Chocolate Mousse!

I've made it many times and always follow this recipe.

It's pretty easy, but just takes a little patience.

Let me show you how it's made!

The Goods:

Bittersweet Chocolate Chips

Heavy Cream

Egg Whites

Sugar

Sweetened Whipped Cream

Start by getting your ingredients prepped.

Weigh out your chocolate, measure out your cream and sugar,

and finally separate your egg whites. 

Put chocolate in a large metal (or glass) bowl over a pan with low simmering water.

You're creating a double boiler to melt the chocolate.

Stir the chocolate until melted, then turn off the heat and let stand.

In another large bowl, beat the cream over a bowl of ice until soft peaks form.

Set aside and keep at room temperature.

Whip egg white until soft peaks form...

Gradually add in the sugar...

And continue to whip until firm.

Fold the firm egg whites into the melted chocolate and mix with a whisk.

When almost completely incorporated....

Add the whipped cream and fold in. 

Cover and refrigerated for about an hour - until mousse is set.

Portion out the chocolate mousse into ramekins...

And finally top with more whipped cream!

Elina's Chocolate Mousse

Inspired by Bobby Flay

5 1/4 Ounces Bittersweet Chocolate Chips

14 Ounces Cold Heavy Cream

3 Egg Whites

1 Ounce Sugar

Additional Whipped Cream for topping.

1. Weigh out the chocolate, measure out the cream and sugar,and separate your egg whites. 
2. Put chocolate in a large metal (or glass) bowl over a pan with low simmering water.
3. Stir the chocolate until melted, then turn off the heat and let stand. 
4. In another large bowl, beat the cream over a bowl of ice until soft peaks form. Set aside and keep at room temperature. 
5. Whip egg white until soft peaks form, gradually add the sugar and continue to whip until firm.
6. Fold the firm egg whites into the melted chocolate and mix with a whisk. When almost completely incorporated, add the whipped cream and fold that in too.
7. Cover and refrigerated for about an hour - until mousse is set.
8. Portion out the chocolate mousse into ramekins and top with more whipped cream.