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Quick Biryani

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Guru Food’s Quick Biryani Recipe:

Biryani traces its origins to the Persian Muslims of the Indian subcontinent. It is speculated that its fore-runner, the simple Pulao dish, was an army field meal served in medieval India. Moving armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice together with the meat was readily available.

Over time, the dish what we now call a Biryani became distinct through refining the method of preparation. Although the line of distinction between a biryani and a pulao remains somewhat arbitrary, today biryanis are generally far more elaborate and delicate preparations made with careful layering of spices, rice, and meat.

Guru Food’s Quick Biryani Recipe is an easy way to make a chicken biryani. Its combines the layers favours of a more traditional Biryani with the convenience and speed of making a Pulao.

Quick Biryani
Quick Biryani
Ingredients
Instructions
  1. Rinse then boil the rice in 3 cups of water. Stir in the garam-masala, bay leaf, and turmeric and add salt to taste before the rice comes to a boil. When the rice reaches a boil, cover the rice with a tight lid and keep on low heat until all the water is absorbed. Once the water is absorbed, the rice is done. Fluff the rice with a fork and set a side
  2. Bring empty pot to medium-high temperature for 2 minutes
  3. Add the oil, and then if used, sauté optional dry ingredients. 1 minute
  4. Sauté chicken until slightly brown
  5. Add the Guru Food’s Indian Butter Chicken Sauce and Indian Curry Sauce, stir, and simmer for 8-10 minutes until chicken is done. Continue to stir occasionally
  6. Add the optional red or green peppers if used
  7. Stir in the yogurt and let simmer 2-3 minutes
  8. Add fresh coriander stems during last minute
  9. Remove from heat. Add fresh coriander leaves. Garnish to taste
  10. In a serving dish, layer the rice and chicken in alternative layers. Cover and let rest for 5-10 minutes. Serve while still warm
Recipe Notes

Alternative ingredients and ideas:

  • Vegan or vegetarian tofu may be used in place of chicken breasts
  • Stewing beef or veal may be used. Adjust cooking time until meat is cooked
  • Fish cubes, seafood chunks or shrimp may also be used successfully
  • Non-dairy products, soya, almond or coconut milk may be substituted for yogurt
  • For hotter version add dried chillies or chili sauce

Serving suggestions:

  • Serve with small side portion of Indian pickles or chutney

Butter Chicken

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Guru Food’s Butter Chicken Recipe:

Butter chicken is a creamy Indian dish of boneless chicken cooked in a mild spiced curry sauce. The dish is one of the most popular dished served in Indian restaurants outside India. The dish has its roots in Punjabi cuisine but was developed and popularized by restaurants in Delhi, India.

Guru Food’s Butter Chicken Sauce is bottled without added cream or dairy fillers. This allows fresh dairy products to be introduces during the final preparation process. The traditional cream may be used or a now more often low fat or dairy substitute may be introduced as required.

Butter Chicken
Butter Chicken
Ingredients
Instructions
  1. Bring empty pot to medium-high temperature for 2 minutes
  2. Add the oil, and then if used sauté optional dry ingredients. 2 minutes
  3. Add the chicken breast pieces slowly allow to brown slightly. Turn gently once or twice to brown all sides
  4. Add Guru Food’s Indian Butter Chicken Sauce. Bring up to heat. Stir occasional for 1 minute Then turn down. Simmer for 6-8 minutes. Stirring occasionally until chicken is cooked
  5. Add the cream. Stir in slowly. Heat on medium-low for 2-3 minutes
  6. Add fresh coriander stems during last minute
  7. Remove from heat. Add fresh coriander leaves. Garnish to taste
Recipe Notes

Alternative ingredients and ideas:

  • Vegan or vegetarian tofu may be used in place of chicken breasts
  • Low fat cream, yogurt or milk may be uses as substituted
  • Non-dairy products, soya, almond or coconut milk may also be used

Serving suggestions:

  • Serve with simple bread, toast, naan or chapatti
  • Serve on bed of basmati rice
  • Add a dollop of butter as a garnish

Chicken Tikka

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Chicken Tikka
Chicken Tikka is very famous entree in central India. Chicken marinate & cooked in yogurt make the taste very tangy & flavor full.
Chicken Tikka
Chicken Tikka is very famous entree in central India. Chicken marinate & cooked in yogurt make the taste very tangy & flavor full.
Servings Prep Time
4-6 People 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
4-6 People 20 Minutes
Cook Time
15 Minutes
Ingredients
Instructions
  1. Add yogurt, cumin, coriander, salt, 1 tbsp vegetable oil, vinegar, limejuice, 3 tbsp of Guru Butter Chicken Sauce, 1 tsp of paprika in medium bowl and mix
  2. Add chicken. Refrigerate for minimum 2 hrs or overnight
  3. In large saucepan heat the marinate chicken on stovetop. Cook at high heat until chicken is tender and yogurt is cooked
  4. In a wok or large saucepan, heat 2 tbsp of veggie oil. Sauté the onion, green pepper, yellow pepper, and red pepper for 1-2 minutes
  5. Add marinate cooked chicken (include the yogurt sauce) to the wok
  6. Add 1 tsp of dry fenugreek leaves & fresh coriander leaves
  7. Serve hot with Naan

Paneer Makhni

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Paneer Makhni
Paneer makhni is made from Guru Veggie Makhni Sauce, a unique sauce which is 100% pure vegetarian. Guru has created this sauce after 25 years of intense research and exploration
Paneer Makhni
Paneer makhni is made from Guru Veggie Makhni Sauce, a unique sauce which is 100% pure vegetarian. Guru has created this sauce after 25 years of intense research and exploration
Servings Prep Time
4-5 People 10 minutes
Cook Time
10 Minutes
Servings Prep Time
4-5 People 10 minutes
Cook Time
10 Minutes
Ingredients
Instructions
  1. Marinate 450g of diced paneer with 2 tbsp of vegetable oil, salt and one jar of Guru Vegie Makhni Sauce
  2. Refrigerate for 2 hours
  3. In a large saucepan heat the marinated paneer on a stove top.
  4. Add 2 tbsp of fresh coriander stems
  5. Simmer the sauce until paneer is cooked
  6. Add ¾ cup of heavy creme and simmer for an additional 3 - 4 minutes
  7. Plate and garnish with fresh coriander leaves
  8. Serve it hot with naan, or rice

Filed Under: Uncategorized

Chicken Vindaloo

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Guru Food’s Vindaloo Recipe:

Vindaloo originated from a Portuguese tangy dish of meat slowly marinated in wine-vinegar and garlic. In the 15th century the dish made its way to the east coast of India in the along with Portuguese explorers. The over the years the recipe was tweaked to local tastes. Ingredients like tamarind, black pepper, cinnamon, and cardamom and chillies were incorporated. The dish made it back to Europe as a favorite of the British. A much hotter version is now very popular.

Guru Food’s Vindaloo recipe is an easy way to make a chicken yogurt Vindaloo. The step of marinating adds layer of flavour and tenderized the meat in a delicate way. Additional and optional ingredients may be used to easily make dish tangy, spicy, or fiery hot to taste.

Chicken Vindaloo
Chicken Vindaloo
Servings Prep Time
6People 10Minutes
Cook Time
20Minutes
Servings Prep Time
6People 10Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. Mix the yogurt, 1/2 cup Guru Food’s Indian Butter Chicken Sauce, and marinate the chicken breasts. Refrigerate for 1-2 hours
  2. Bring empty pot to medium-high temperature for 2 minutes
  3. Add the oil, and then if used, sauté optional dry ingredients. 1 minute
  4. Carefully remove chicken from marinade using a slotted spoon, reserving the yogurt, and slowly sauté chicken until brown and the liquid has evaporated
  5. Add the vinegar and the chili powder. Sauté for 1 minute
  6. Add the jar of Guru Food’s Indian Curry Sauce and then the potatoes. Bring up to heat. Stir occasional for 1 minute. Then turn down, simmer for 8-10 minutes
  7. Add the reserved yogurt. Stirring occasionally until chicken and potatoes are cooked
  8. Add the reserved yogurt. Heat for 4-5 minutes
  9. Add fresh coriander stems during last minute
  10. Remove from heat. Add fresh coriander leaves. Garnish to taste
Recipe Notes

Alternative ingredients and ideas:

  • Vegan or vegetarian tofu may be used in place of chicken breasts
  • For a meaty dish stewing beef can be used
  • Non-dairy products, soya, almond or coconut milk may be substituted for yogurt
  • For tangier version use additional vinegar, apple vinegar or coconut vinegar
  • For hotter version add dried chillies or chili sauce
  • For sweeter version add 1-2 tablespoons of brown sugar

Serving suggestions:

  • Serve with simple bread, toast, naan or chapatti
  • Serve on bed of basmati rice
  • Add a dollop of butter as a garnish

Filed Under: Uncategorized

Chicken Tikka Masala

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Guru Food’s Tikka Masala Recipe:

Chicken tikka masala is a heartwarming dish of chunks of boneless chicken in a spicy, creamy, orange-coloured sauce. The sauce usually includes pureed tomatoes, cream or coconut cream and various spices. It is claimed that the dish originated in the Indian restaurants of Scotland. The dish is so popular in the UK that it was once nominated to be a British national dish. Other tikka masala variations replace chicken with tofu, paneer, lamb or fish.

Guru Food’s Tikka Masala Recipe helps up make this delicious, quick, and easy meal and perfect for your family and guests.

Chicken Tikka Masala
Chicken Tikka Masala
Servings Prep Time
4-6 People 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
4-6 People 20 Minutes
Cook Time
15 Minutes
Ingredients
Instructions
  1. Bring empty pot to medium-high temperature for 2 minutes
  2. Add the oil, and then if used, sauté optional dry ingredients. 1 minute
  3. Sauté chicken until slightly brown
  4. Add the Guru Food’s Indian Butter Chicken Sauce and Indian Curry Sauce, stir, and simmer for 6-8 minutes until chicken is done. Continue to stir occasionally
  5. Stir in the yogurt and let simmer 2-3 minutes
  6. Add fresh coriander stems
  7. Remove from heat. Add fresh coriander leaves. Garnish to taste
Recipe Notes

Alternative ingredients and ideas:

  • Vegan or vegetarian tofu may be used in place of chicken breasts
  • Non-dairy products, soya, almond or coconut milk may be substituted for yogurt
  • For hotter version add dried chillies or chili sauce
  • Serve on basmati rice

Filed Under: Uncategorized

Chicken Madras

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Chicken Madras
This dish is named for the city of Madras. The city is now called Chenni and is the capital of south Indian state of Tamil Nadu. Chicken Madras is a very spicy tangy & full of flavor.
Chicken Madras
This dish is named for the city of Madras. The city is now called Chenni and is the capital of south Indian state of Tamil Nadu. Chicken Madras is a very spicy tangy & full of flavor.
Servings Prep Time
4-6 People 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4-6 People 15 Minutes
Cook Time
15 Minutes
Ingredients
Instructions
  1. Marinate the chicken breast with 1 cup of yogurt, ½ tsp cumin, ½ tsp chili power, limejuice, 2 tbsp vegetable oil, ½ tsp cinnamon powder. Refrigerate for two hours
  2. Heat the marinated chicken in a large sauce pan until chicken is tender
  3. Add 1 bottle of Guru Curry sauce and 2 tbsp coriander stems Continue to cook until oil separate from gravy
  4. Plate & garnish with fresh coriander leaves
  5. Serve hot with Naan & Rice

Filed Under: Uncategorized

Chicken Korma

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Chicken Korma
Korma is one of the mildest curries that you get at an Indian restaurant. Guru will show you how to make Korma from Guru Curry Sauce base.
Chicken Korma
Korma is one of the mildest curries that you get at an Indian restaurant. Guru will show you how to make Korma from Guru Curry Sauce base.
Servings Prep Time
4-6 People 20 Minutes
Cook Time
20 Minutes
Servings Prep Time
4-6 People 20 Minutes
Cook Time
20 Minutes
Ingredients
Instructions
  1. Marinate 450g of boneless chicken with ¾ cup of yogurt, 2 tbsp of Guru Butter Chicken Sauce, ½ tsp cumin seeds, ½ coriander seeds, 1 tbsp of vegetable oil, salt , ½ tsp fresh lime juice. Refrigerate from 1-2 hours
  2. Heat 2 tbsp of vegetable oil in a large pan
  3. Add diced onion and fry until golden brown
  4. Add marinated chicken,1 jar of Guru Curry Sauce and coriander stems. Simmer until chicken and yogurt are cooked
  5. Take 50 ml of cream, 50 ml coconut milk, 50 g of unsalted cashew and blend in a blender
  6. Add the cream-cashew mixture to the chicken and cook for an additional 3 - 4 minutes
  7. Plate and garnish with fresh coriander leaves
  8. Serve hot with naan or rice

Filed Under: Uncategorized

Chicken Karahi

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Chicken Karachi
Chicken Karai has lot of fresh ginger finely chopped and green peppers. Guru will show how to make Karai Chicken the easy way using Guru's Curry Sauce. Our base base Curry Sauce is a versatile sauce. You can make any Indian entrees using this sauce.
Chicken Karachi
Chicken Karai has lot of fresh ginger finely chopped and green peppers. Guru will show how to make Karai Chicken the easy way using Guru's Curry Sauce. Our base base Curry Sauce is a versatile sauce. You can make any Indian entrees using this sauce.
Servings Prep Time
4-6 People 20 Minutes
Cook Time
20 Minutes
Servings Prep Time
4-6 People 20 Minutes
Cook Time
20 Minutes
Ingredients
Instructions
  1. Heat 2 tbsp of vegetable oil in large pan
  2. Add ½ tsp of cumin seeds and ½ tbsp of coriander seeds heat until cracked. Add diced onion and fry on high heat until golden brown
  3. Add tomatoes, green pepper, finely chopped ginger, salt. Cook for 5 minutes.
  4. Add one jar of Guru Curry Sauce, 2 tbsp fresh coriander stem and 2 tbsp of yogurt
  5. Add chicken and simmer gently until the chicken is tender
  6. Plate and garnished with fresh coriander leaves
  7. Serve it hot with naan, or rice
  8. Alternatively, use goat, lamb, beef or mixed vegetables
  9. Adjust simmer time accordingly
Recipe Notes

[recipe]

Filed Under: Uncategorized

Chickpea Curry (Channa Masala)

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Guru Food’s Chickpea Curry or Channa Masala:

Chickpeas are also known as garbanzo beans and channa in India. Chickpeas are a flavourful legume that is used widely in dishes across the world. Chickpeas have high fiber content, and they’re a source of protein, manganese and folate. Their nutty flavor, texture and shape hold up well in Indian Curries.

Chickpeas are found dried, frozen or canned. Canned chickpeas are readily available and easy to store. They provide a convenient way to quickly make a delicious main course or side dish.

Chickpea Curry (Channa Masala)
Chickpea Curry (Channa Masala)
Servings Prep Time
6 People 20Minutes
Cook Time
20Minutes
Servings Prep Time
6 People 20Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. Drain and rinse the chickpeas. Boil in water for 5 minutes to remove extra preserving salt
  2. Bring empty pot to medium-high temperature for 1 minute
  3. Add the oil, and then sauté onions until translucent. 2 minutes
  4. Add optional dry ingredients and sauté for 1 minute
  5. If optional tomato is used, add and cook for 2 minutes. Stir
  6. Add Guru Food’s Indian Curry Sauce. Bring up to heat. Stir occasional for 1 minute
  7. Add chickpeas. Bring up to heat. Stir. Then turn down. Simmer for 6-8 minutes. Stirring occasionally
  8. Add fresh coriander stems during last minute
  9. Remove from heat. Add fresh coriander leaves. Garnish to taste
  10. Serve
Recipe Notes

Alternative ingredients and ideas:

  • Dried chickpeas. Rinse and boil as per directions to prepare
  • Frozen chickpeas. Rinse and bring to room temperature
  • 1 smaller can. 540 ml (19 oz) of chickpeas. If smaller can is used adjust recipe to taste
  • Black, kidney, or six bean blend make a delicious substitute

Serving suggestions:

  • Serve with simple bread, toast, naan or chapatti
  • Serve over fork broken warmed samosas
  • Serve on basmati rice
  • Serve smaller portion as a side dish, or as hot salad
  • Add or stir in spoon full of yogurt if too hot

Filed Under: Uncategorized