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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Chicken Tikka Masala Recipe

 

Chicken Tikka Masala Recipe

A delicious Indian dish featuring grilled chicken in a rich, spiced, and creamy tomato-based sauce.

Ingredients

For the Chicken Tikka:

  • Chicken (boneless, preferably thighs): 500g
  • Yogurt: 1 cup
  • Ginger-garlic paste: 2 tbsp
  • Lemon juice: 2 tbsp
  • Red chili powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Garam masala: 1 tsp
  • Cumin powder: 1 tsp
  • Salt: To taste
  • Mustard oil or cooking oil: 2 tbsp

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For the Masala Sauce:

  • Butter: 2 tbsp
  • Onion (finely chopped): 2 medium
  • Garlic (minced): 4-5 cloves
  • Ginger (minced): 1 tbsp
  • Tomato puree: 2 cups
  • Cashew paste: 2 tbsp (optional, for extra creaminess)
  • Red chili powder: 1 tsp
  • Coriander powder: 1 tsp
  • Garam masala: 1 tsp
  • Fenugreek leaves (kasuri methi): 1 tsp
  • Cream: 1/4 cup
  • Salt: To taste
  • Fresh cilantro (chopped): For garnish


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Instructions

Step 1: Marinate the Chicken

  1. In a bowl, mix yogurt, ginger-garlic paste, lemon juice, chili powder, turmeric, garam masala, cumin powder, salt, and oil.
  2. Add the chicken pieces and coat them well.
  3. Cover and refrigerate for at least 2 hours (preferably overnight).

Step 2: Grill or Cook the Chicken

  1. Preheat a grill, oven, or skillet.
  2. Cook the marinated chicken until charred and fully cooked, turning occasionally.
  3. Set aside.

Step 3: Prepare the Masala Sauce

  1. Heat butter in a pan over medium heat.
  2. Add chopped onions and sauté until golden brown.
  3. Add minced garlic and ginger, cooking until fragrant.
  4. Stir in the tomato puree and cook until the oil separates (around 10 minutes).
  5. Add chili powder, coriander powder, garam masala, and cashew paste. Stir well.
  6. Add 1 cup of water (adjust for desired consistency) and bring to a simmer.

Step 4: Combine and Serve

  1. Add the grilled chicken pieces to the sauce.
  2. Simmer for 10 minutes, allowing the flavors to meld.
  3. Crush the fenugreek leaves between your palms and add them to the curry.
  4. Stir in cream and mix well. Adjust salt as needed.
  5. Garnish with fresh cilantro.

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