Leigh

Butter chicken on rice recipe

Posted on by Leigh

Butter chicken on rice

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 47 minutes
Total Time: 57 minutes
Servings: 4 people
Calories: 768kcal

Ingredients

For the Chicken Marinade

  • 500 g boneless chicken cut into bite-sized pieces
  • 150 g plain yogurt
  • 2 tbsp lemon juice
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chili powder (optional)
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • salt to taste
  • ground pepper to taste

For the Butter Chicken Sauce

  • 50 g butter
  • 1 onion finely chopped
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp paprika (adjust to taste)
  • 400 g tomato puree
  • 100 ml heavy cream
  • salt to taste
  • ground pepper to taste
  • Sugar to taste (optional)
  • 250 g rice

Instructions

  • In a mixing bowl, combine all the marinade ingredients: yogurt, lemon juice, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well.
  • Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or longer for best results.
  • While the chicken is marinating, you can start preparing the sauce. In a large skillet or pan, melt the butter over medium heat.
  • Add the chopped onions and sauté until they become translucent and slightly browned.
  • Add the ginger and garlic paste to the onions and sauté for another 2-3 minutes until the raw smell disappears.
  • Stir in the cumin powder, coriander powder, and paprika or Kashmiri red chili powder. Cook for a minute or two until the spices are fragrant.
  • Pour in the tomato puree and cook for about 5-7 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate from it.
  • Reduce the heat to low and add the marinated chicken along with its marinade to the sauce. Cook for about 10-15 minutes, stirring occasionally, until the chicken is fully cooked and tender.
  • Pour in the heavy cream, and stir well to combine. If you prefer a slightly sweeter taste, you can add a pinch of sugar at this stage. Adjust salt and spice levels according to your taste.
  • Simmer the butter chicken for an additional 5-7 minutes on low heat, allowing the flavors to meld together.
  • Once the butter chicken is ready, serve it hot over cooked rice.
  • Garnish with fresh coriander leaves before serving.
    Enjoy your homemade butter chicken with rice!
Nutrition Facts
Butter chicken on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
768
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
14
g
Cholesterol
 
183
mg
61
%
Sodium
 
245
mg
11
%
Potassium
 
959
mg
27
%
Carbohydrates
 
68
g
23
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
30
g
60
%
Vitamin A
 
1735
IU
35
%
Vitamin C
 
17
mg
21
%
Calcium
 
136
mg
14
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Baked potatoes

Posted on by Leigh

Baked potatoes

Print Pin Rate
Course: Side Dish
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 357kcal

Ingredients

  • 4 large russet potatoes
  • 150 g cheddar cheese grated
  • 30 g butter
  • 60 ml milk
  • salt
  • pepper

Instructions

  • Preheat your oven to 200°C (392°F).
  • Wash the potatoes thoroughly to remove any dirt. You can choose to peel them or leave the skins on, depending on your preference.
  • Use a fork to prick several holes in each potato. This helps steam escape while baking.
  • Rub the potatoes with a little olive oil and sprinkle them with a pinch of salt. This will give the skins a nice texture and flavor.
  • Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 55 minutes, or until the potatoes are tender when pierced with a fork.
  • While the potatoes are baking, prepare the cheese topping. In a small saucepan, melt the butter over low heat. Add the milk and half of the grated cheddar cheese. Stir until the cheese is fully melted and the mixture is smooth. Season with salt and pepper to taste.
  • Once the potatoes are done, remove them from the oven. Carefully cut a slit down the center of each potato, and then gently squeeze the sides to open them up.
  • Pour the cheese sauce over the baked potatoes, making sure it seeps into the cuts.
  • Sprinkle the remaining grated cheddar cheese on top of each potato.
  • Place the potatoes back in the oven for another 5 minutes, or until the cheese on top is melted and bubbling.
  • Remove the potatoes from the oven and let them cool for a minute or two before serving.
  • Garnish with your choice of toppings, such as sour cream, chopped chives, or bacon bits.
    Enjoy your delicious whole baked potatoes with cheese on top!
Nutrition Facts
Baked potatoes
Serving Size
 
1 Serving
Amount per Serving
Calories
357
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
609
mg
26
%
Potassium
 
1553
mg
44
%
Carbohydrates
 
67
g
22
%
Fiber
 
5
g
21
%
Sugar
 
2
g
2
%
Protein
 
8
g
16
%
Vitamin A
 
130
IU
3
%
Vitamin C
 
21
mg
25
%
Calcium
 
51
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

French toast with a banana and hazelnuts

Posted on by Leigh

French toast with a banana and hazelnuts

Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 664kcal

Ingredients

  • 8 slices bread whole wheat brown
  • 8 tbsp butter salted
  • 60 ml milk
  • 4 large eggs
  • 3 tsp sugar
  • 1 tsp salt
  • 2 medium bananas sliced
  • 100 g hazelnuts chopped
  • 5 ml vanilla extract
  • 1 tsp ground cinnamon

Instructions

  • Whisk together egg, milk, & salt.
  • Place a pan on a medium heat and melt some butter in i
  • Dip each thick slice of bread in the eggy mixture, soak it on both sides, and then transfer it to the warm pan.
  • Place the bread slices in the pan. Cook each side for 3 minutes on medium heat, until it gets golden and crispy.
  • In another pan, melt butter and add sugar. Keep the heat on low so the sugar melts and caramelises gradually, a high heat will cause it to burn
  • Once the sugar melts and turns light golden brown, add the bananas and vanilla extract and allow the bananas to cook until the sugar is syrupy and the bananas have caramelised.
  • Place the french toasts on a plate, top with caramelized bananas and syrup and chopped hazelnuts
Nutrition Facts
French toast with a banana and hazelnuts
Serving Size
 
1 Serving
Amount per Serving
Calories
664
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
20
g
Cholesterol
 
249
mg
83
%
Sodium
 
1115
mg
48
%
Potassium
 
563
mg
16
%
Carbohydrates
 
49
g
16
%
Fiber
 
6
g
25
%
Sugar
 
16
g
18
%
Protein
 
17
g
34
%
Vitamin A
 
1050
IU
21
%
Vitamin C
 
7
mg
8
%
Calcium
 
161
mg
16
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Croque-Monsieur

Posted on by Leigh

Croque-Monsieur

Print Pin Rate
Course: Breakfast
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 623kcal

Ingredients

Béchamel Sauce

  • 40 g butter
  • 40 g all-purpose flour
  • 400 ml milk
  • salt to taste
  • pepper to taste
  • a pinch of nutmeg

Sandwich

  • 8 slices of bread
  • 200 g ham sliced
  • 200 g Gruyère or Emmental cheese grated
  • butter for spreading on the bread slices

Instructions

  • In a saucepan, melt the butter over medium heat.
  • Add the flour and whisk continuously for about 2-3 minutes until the mixture becomes pale and frothy, but not browned.
  • Gradually add the milk while whisking constantly to avoid lumps.
  • Continue to cook and whisk until the sauce thickens, which should take about 5-7 minutes.
  • Season the sauce with salt, pepper, and a pinch of nutmeg (if using). Remove from heat and set aside.
  • Preheat your oven to 200°C (392°F).
  • Lay out 4 slices of bread and spread a thin layer of butter on one side of each slice.
  • Place a slice of ham on top of the buttered side of 4 slices of bread.
  • Sprinkle a generous amount of grated cheese over the ham.
  • Top each with another slice of bread, buttered side up.
  • Pour the béchamel sauce over the assembled sandwiches, making sure to cover them evenly.
  • Place the sandwiches on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until they are golden brown and the cheese is melted and bubbly.
  • Once done, remove the Croque-Monsieur sandwiches from the oven and let them cool for a minute or two before serving.
  • You can optionally garnish with a bit more grated cheese and a sprinkle of fresh parsley before serving.
    Enjoy your delicious homemade Croque-Monsieur sandwiches!
Nutrition Facts
Croque-Monsieur
Amount per Serving
Calories
623
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Cholesterol
 
111
mg
37
%
Sodium
 
1028
mg
45
%
Potassium
 
405
mg
12
%
Carbohydrates
 
38
g
13
%
Fiber
 
1
g
4
%
Sugar
 
8
g
9
%
Protein
 
34
g
68
%
Vitamin A
 
832
IU
17
%
Calcium
 
685
mg
69
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken Risotto

Posted on by Leigh

Chicken Risotto

This is an easy, healthy meal that is great for toddlers and kids. It is both gluten and dairy free and was one of my kid's favourite meals
Print Pin Rate
Course: Supper
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 735kcal

Ingredients

  • 4 chicken thighs boneless, diced
  • 1 onion chopped
  • 2 carrots grated/shredded
  • 2 cups risotto rice
  • 1 cup chicken stock
  • 2 cups water
  • salt to taste
  • 2 tbsp olive oil

Instructions

  • Fry onions in olive oil until soft, but not coloured
  • Add chicken and fry until just cooked
  • Add remaining ingredients, cover and cook for about 25 minutes on medium heat
  • Let is sit for 5 min before serving
Nutrition Facts
Chicken Risotto
Serving Size
 
1 Serving
Amount per Serving
Calories
735
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
14
g
Cholesterol
 
113
mg
38
%
Sodium
 
207
mg
9
%
Potassium
 
516
mg
15
%
Carbohydrates
 
92
g
31
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
27
g
54
%
Vitamin A
 
5186
IU
104
%
Vitamin C
 
4
mg
5
%
Calcium
 
34
mg
3
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Gluten-free chicken nuggets

Posted on by Leigh

Gluten-free chicken nuggets

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 16 nuggets
Calories: 81kcal

Ingredients

  • 500 g chicken breasts or chicken tenders boneless, skinless
  • 100 g breadcrumbs gluten-free (you can use store-bought or make your own using gluten-free bread)
  • 50 g Parmesan cheese grated (make sure it's gluten-free)
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper to taste
  • 2 eggs
  • cooking oil (such as vegetable oil or canola oil) for frying

Instructions

  • Prepare the Chicken: Cut the chicken breasts or tenders into bite-sized pieces. Season them with a pinch of salt and pepper.
  • Prepare the Coating Mixture: In a shallow bowl, combine the gluten-free breadcrumbs, grated Parmesan cheese, paprika, garlic powder, and onion powder. Mix well.
  • Whisk the Eggs: In another shallow bowl, beat the eggs until well combined.
  • Coat the Chicken: Dip each piece of chicken into the beaten eggs, allowing any excess to drip off. Then, roll it in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to adhere. Place the coated chicken nuggets on a plate or tray.
  • Heat the Oil: In a large skillet or frying pan, heat about 2-3 centimeters (1 inch) of cooking oil over medium-high heat until it reaches about 175°C (350°F). You can test the oil's readiness by dropping a small piece of breadcrumb into the oil. If it sizzles and floats to the top, the oil is hot enough.
  • Fry the Chicken Nuggets: Carefully add the coated chicken nuggets to the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes per side, or until they are golden brown and cooked through. You may need to adjust the cooking time depending on the size of your nuggets.
  • Drain and Serve: Once cooked, use a slotted spoon to remove the chicken nuggets from the oil and place them on a plate lined with paper towels to drain any excess oil.
  • Serve: Serve your homemade gluten-free chicken nuggets with your favorite dipping sauces, such as ketchup, barbecue sauce, or honey mustard.
    Enjoy your homemade gluten-free chicken nuggets!
Nutrition Facts
Gluten-free chicken nuggets
Serving Size
 
1 Serving
Amount per Serving
Calories
81
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1
g
Cholesterol
 
43
mg
14
%
Sodium
 
140
mg
6
%
Potassium
 
143
mg
4
%
Carbohydrates
 
5
g
2
%
Fiber
 
0.3
g
1
%
Sugar
 
0.5
g
1
%
Protein
 
9
g
18
%
Vitamin A
 
126
IU
3
%
Vitamin C
 
0.4
mg
0
%
Calcium
 
54
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon Herb Grilled Chicken

Posted on by Leigh

Lemon Herb Grilled Chicken

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 People
Calories: 215kcal

Ingredients

  • 4 chicken breast fillets
  • 2 lemons juiced and zested
  • 3 garlic cloves minced
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh thyme chopped
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions

  • In a bowl, combine the lemon zest, lemon juice, minced garlic, chopped parsley, chopped basil, chopped thyme, and olive oil. Mix well to create the marinade.
  • Season the chicken breasts with salt and pepper on both sides.
  • Place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the marinade over them.
  • Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 30 minutes to marinate. For best results, marinate for 2-4 hours or overnight.
  • Preheat your grill to medium-high heat, about 200-220°C.
  • Remove the chicken from the marinade and let any excess marinade drip off.
  • Grill the chicken breasts for about 6-8 minutes per side, or until they are cooked through. The internal temperature should reach 75°C, and the juices should run clear.
  • While grilling, baste the chicken with the leftover marinade to keep it moist and flavorful.
  • Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
  • Serve the lemon herb grilled chicken with your favorite side dishes and garnish with additional fresh herbs, lemon slices, or a drizzle of olive oil if desired.
    Enjoy your delicious Lemon Herb Grilled Chicken!
Nutrition Facts
Lemon Herb Grilled Chicken
Serving Size
 
1 Serving
Amount per Serving
Calories
215
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
72
mg
24
%
Sodium
 
134
mg
6
%
Potassium
 
538
mg
15
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
25
g
50
%
Vitamin A
 
439
IU
9
%
Vitamin C
 
39
mg
47
%
Calcium
 
43
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Leigh

Best Ever Chocolate Brownies

Posted on by Leigh

Best Ever Chocolate Brownies

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10
Calories: 451kcal

Ingredients

  • 200 g dark chocolate (70% cocoa)
  • 150 g unsalted butter
  • 250 g granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 100 g all-purpose flour
  • 25 g cocoa powder
  • 1/4 salt
  • 100 g chopped nuts (optional, such as walnuts or pecans)

Instructions

  • Preheat your oven to 180°C (350°F). Grease and line a 20cm x 20cm (8x8 inches) square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
  • Break the dark chocolate into small pieces and chop the unsalted butter into chunks. Place them in a heatproof bowl and melt them together. You can do this by either microwaving in 20-second intervals, stirring between each, or by using a double boiler on the stovetop. Once melted, let it cool for a few minutes.
  • In a separate mixing bowl, whisk the eggs, granulated sugar, and vanilla extract until well combined.
  • Pour the melted chocolate and butter mixture into the egg and sugar mixture, and whisk until smooth and glossy.
  • Sift in the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; you want the batter to be just combined.
  • If you're adding chopped nuts, fold them into the batter.
  • Pour the brownie batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. The exact baking time may vary depending on your oven, so keep an eye on them to avoid overbaking.
  • Once done, remove the brownies from the oven and let them cool completely in the pan on a wire rack. This helps them set properly and develop a fudgy texture.
  • Once the brownies are completely cool, use the parchment paper overhangs to lift them out of the pan. Place them on a cutting board and cut into squares or rectangles as desired.
    Enjoy your homemade chocolate brownies! You can dust them with powdered sugar or serve them with a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Best Ever Chocolate Brownies
Serving Size
 
1 Serving
Amount per Serving
Calories
451
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
7
g
Cholesterol
 
82
mg
27
%
Sodium
 
26
mg
1
%
Potassium
 
259
mg
7
%
Carbohydrates
 
45
g
15
%
Fiber
 
4
g
17
%
Sugar
 
30
g
33
%
Protein
 
6
g
12
%
Vitamin A
 
456
IU
9
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
40
mg
4
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.