Today the 23rd of May 2008 i perfected it. So with all that excitement. I got straight to the computer and blogged it. So that hopefully by tomorrow or even today, you will all be enjoying this recipe.

This recipe is a version of one of the most popular chicken dishes available in Indian restaurants, commonly referred to as Makahanwala Chicken or Butter Chicken. However it has been difficult to replicate the traditional style of cooking the prawns in the butter chicken sauce and so a little bit of marination needs to go on and more garlic needs to be added to balance the palate.

Serves:
4-6

Preparation Time:
25 minutes plus time to marinade.

Cooking Time:
20 minutes.
Ingredients:

10 Cloves Garlic (grounded fine to paste)
4 Thai Red Chilis2 tbsp-olive oil
1kg large prawns or 500g shelled shrimps
1 tablespoon vinegar
1 tablespoon tomato paste
Kosher Salt or sea salt to taste
1 tablespoon ‘Rajah’ Brand Tandoori Powder (if you dont have access to Rajah, then you can use any other brand however it might make a difference in taste)Half medium onion chopped very finely.
2 tablespoon turmeric powder2 teaspoon cumin powder
1 teaspoon cumin-coriander powder
1 teaspoon cayenne pepper
1/2 Cup chopped cilantro
4 tablespoons yoghurt
4 tablespoons heavy whipping cream
1 teaspoon sugar.

direcciones…

1. Shell and de-vein prawns. Wash and marinate with salt, vinegar, turmeric and half of the garlic paste.
2. Heat oil. Add remainder garlic paste, onions, and finely chopped chilis and cook till garlic smells cooked
3. Add tomato paste and simmer for 5 more minutes. I personally use a wok so that i have enough room
4. Now add the prawns, tandoori masala, cumin and coriander powder, cayenne pepper and cover for about 15 minutes so that prawns soak in all the spices and masala. Opening to stir every few minutes.
4. Once prawns look a bit done, you will know this because they have released a considerable amount of water and so you will need to put it on high heat to burn off some water.

5. Add the yogurt and stir some more on high and burn off most of the water to get a consistent paste. This will probably take 10 mins or more to burn
6. Once the all the liquid looks gone, and the bottom starts to stick, stir around a few times and add the heavy whipping cream and .Stir it in till you get a consistent creamy looking gravy. Add more cream if need be. The prawns should be medium dry, so it should have some gravy but not much.
7. Garnish with finely chopped cilantro and decorate with spring onion flowers.

Serving ideas: Serve with Garlic Naan bread or Garlic loaf (New York style). Some people have even eaten it with Jeera Rice.

There you go, you have just made the world premier of Garlic Butter Prawns (tandoori bbq style). I said it right here this is my recipe, and hopefully i’ll get Famous with it , not that i want to but hey its a bonus innit?

Ciao and happy foodin’

I present to you hightlights of some international barbecue information that i have gathered up. If you have some more important information to add please comment below and I shall add them in.

The oldest barbecue site that was ever found in the world is in South Africa where animal bones from a BBQ feast dating back over 1 million years was found. Article here.

The second oldest BBQ site found is in Israel. It is over 79, 000 years old.

If you from Europe then you know BBQ’ing is upper class high income activity. This is because, you need space to BBQ such as a back yard, and obviously this is RARE in europe. If you want more information check out captain bbq’s European Stat Page for more info and how entire industries are changing to mold to BBQ’ing

Talk about dangerous green house gas emmisions, the US always seems to be on one side of the polarity. Statistics show that last year alone 66,200,000 individuals had barbecued two and a half billion times. Yes 2.5 BILLION!!  USA BBQ Stats.

Out of all the europeans that BBQ, England tops the list. Here is a list of how britons start their fires

See something strange there? Lager to start a fire..geez ive never heard of that ever before.

Our Friends down under, in Australia {said with an Aussie accent} have decided to rename their favorite meat to something more touristy, ‘Australus’. Yes this is Kangaroo meat and they decided to rename it to make it more appealing to diners. Getting back BBQ’ing, they call it scorching.  Nice huh?

Now we all know this one, we usually call our friends or family when we have a BBQ, and stats show that a family of four is far more likely to own a BBQ grill than a single person, maiking it a social affair. Although some sad indviduals may want to BBQ by themselves. To Each his Own.

EXCERPT FROM WIKIPEDIA: In Southern Africa, (South Africa, Namibia, Zambia, Zimbabwe), A BBQ also known as A braai is a social occasion that has specific traditions and social norms. In black and white South African culture, women rarely braai (cook) meat at a social gathering, as this is normally the preserve of men. The men gather round the braai or braaistand (the fire or grill) outdoors and cook the food, while women prepare the pap, salads, desserts, and vegetables for the meal in the kitchen. The meal is subsequently eaten outside by the fire/braai, since the activity is normally engaged in during the long summer months. The braaing (cooking) of the meat is not the prerogative of all the men attending, as one person would normally be in charge. He will attend to the fire, check that the coals are ready, and braai (cook) the meat. Other men may assist but generally only partake in fireside conversation. The person in charge is known as the braaier (chef), and if his skills are recognised, could be called upon to attend to the braai (BBQ) at other occasions as well.

Top Reasons that people BBQ:

• Because it tastes so good (more than 80%)
• Requires little cleanup
• Easy, informal way to entertain family and friends
• Being outdoors
• Personal satisfaction

Some TRIVIA for y’all – Is barbecuing more dangerous then stapling paper?

The AARP July 2006 issue reported the frequency of injuries occurring in the USA as follows:

I dont see BBQ’ing on there…pretty safe huh??

Have any more interesting stats? Send it in!

Ciao and happy BBQ’ing

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I like the way he does it although what i do is add some mozzarella cheese or even cheddar to complete the equation and fold it in right before you take it off the stove.
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Heres one more for the road.

Fast Food Ramsey Style (15min)

This recipe reminds me of IFRs Maple Glazed Salmon with Black Pepper and Ginger, however when I made it, I had used butterfly chicken breasts instead of the salmon. Mmm mmm mmm good

Alrighty then merry breakfasting and happy fast foodin!

Ciao