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Your Secret Recipe To The Perfect Silky Smooth Butter Chicken

 Have you ever planned a get together where you wondered what's that one recipe that will win hearts and found yourself perplexed because all you could think about is biryani which is again the same usual main course recipe that every other person makes. Unlike others, I'm not a die-hard fan of briyawni or whatever whitewashed tone you use to call it. Matter of fact I don't even understand the hype. anyways biryani isn't a big deal either if you are a Hyderabadi like me. So this is where the butter chicken comes into picture.  Butter chicken is one of the latest introductions to the Indian cuisine, must be some decades old and not more. The idea initially started when someone decided to add their leftover chicken tikka from last night to a simple yet freshly prepared gravy of onions and tomatoes. Its sweet as well as tangy taste of onions and tomatoes, the burnt aroma of grilled chicken and the richness of cashews and cream. A perfect blend of all the goodne...
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DIY Crème Caramel with Bread | Ramadan Special Recipe

Isn't it easy to go to a nearby market and buy a Creme Caramel mix or go to a restaurant and devour one there? But trust me, preparing it at home gives a whole different level of experience, fun and is worthwhile which is why I have brought you the simplest recipe for Crème Caramel, which you can prepare with obtainable ingredients that no doubt every kitchen holds.  

Ingredients:

  For Caramel:
1 cup granulated sugar
1/3 cup water

  For Creme:
Bread, 2 slices
Eggs, 2
Full cream milk, 1 cup
Sweetened Condensed Milk, 1/3 cup
Vanilla essence, 1 Tsp
Corn Starch, 1 tsp leveled

In a saucepan, add sugar and shake it so that the sugar spreads evenly at the bottom. Pour water so that the sugar gets soaked. Turn on the flame and once you see all the sugar melt and the color of the syrup starts changing, turn off the flame. Now in a baking tin, pour the caramel and spread it evenly.

In another saucepan, combine milk, condensed milk, eggs, and cornstarch and whisk it well. On medium flame cook it until it starts to boil. 

Take 2 slices of bread, cut the sides off and grind it to make fine bread crumbs. You will need only 2 tbsp of this freshly made bread crumbs. 

When the milk has cooled down, strain it through a strainer then add 2 tbsp of bread crumbs and vanilla essence. Just hand mix and pour the batter over the prepared caramel in the tin. But before that grease the tin with soft butter. Simmer this tin in a larger vessel or a deep skillet so that at least half of the tin is inside the water. Cover the vessel with a lid and let it steam for 35-40 minutes. Once you see the top of the Crème hardened, removed it from the water and refrigerate it for a couple of hours. Overturn the tin in a plate and serve it chilled. 



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