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Great Tasting Indian Sauces
Low Fat, Gluten Free, Dairy Free
Spices ground using an advanced Cryogenic Process

Quick Biryani

January 13, 2017 by GuruSauces

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
  • 1/4Cup, about 150 ml Guru Food’s Indian Butter Chicken Sauce
  • 1Jar Guru Food’s Indian Curry Sauce
  • 3Pieces, about 18 oz or 0.5 kg chicken breast Cut into cubes
  • 1/4Cup About 75 ml of yogurt
  • 3Teaspoons Cooking oil
  • Fresh coriander. Separate leaves from stems. Chopped
  • Salt, black pepper, smoked paprika for taste if required
  • 11/2 Cups Basmati rice
  • 1/2Teaspoons Garam-masala
  • 1/8Teaspoon Turmeric
  • 1Teaspoon Combination of cumin, coriander, fennel, onion seedsOptional
  • 1Teaspoon Fresh ginger. ChoppedOptional
  • 1Teaspoon Fresh garlic. ChoppedOptional
  • 1Tomato Chopped into eights. Seeds and majority of liquid removedOptional
  • 1Green Red capsicum or bell pepper. Slice thinlyOptional
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

Filed Under: Guru Sauces

Butter Chicken

January 13, 2017 by GuruSauces

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
  • 1Jar Guru Food’s Indian Butter Chicken Sauce
  • 3Pieces, about 18 oz or 0.5 kg chicken breast Cut into small strips or cubes
  • 1Cup About 250 ml of 35% fat cooking or whipping cream
  • 3Teaspoons Cooking oil
  • Fresh coriander. Separate leaves from stems. Chopped
  • Salt, black pepper, smoked paprika for taste if required
  • 1Teaspoons Combination of cumin, coriander, fennel, onion seedsOptional
  • 1Teaspoon Fresh ginger. ChoppedOptional
  • 1Teaspoon Fresh garlic. ChoppedOptional
  • 1Tomatoe Chopped into quarters. Seeds and majority of liquid removed, add during simmerOptional
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

Filed Under: Guru Sauces

Chicken Vindaloo

December 3, 2016 by GuruSauces

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
  • 1/2Cup, about 250 ml Guru Food’s Indian Butter Chicken Sauce
  • 3Pieces, about 18 oz or 0.5 kg Chicken breast. Cut into cubes
  • 2Potatoes Steamed or boiled. Cubed
  • 3Tablespoons Vinegar
  • 2Teaspoons Chili Powder
  • 1Cup About 250 ml, of yogurt
  • 3Teaspoons Cooking oil
  • Fresh coriander. Separate leaves from stems. Chopped
  • Salt, black pepper, smoked paprika for taste if required
  • 1Teaspoon Combination of cumin, coriander, fennel, onion seedsOptional
  • 1Teaspoon Fresh ginger. ChoppedOptional
  • 1Teaspoon Fresh garlic. ChoppedOptional
  • 1Tomato Chopped into quarters. Seeds and majority of liquid removedOptional
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

December 3, 2016 by GuruSauces

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
  • 3Tablespoons Guru Food’s Indian Butter Chicken Sauce
  • 1Jar Guru Food’s Indian Curry Sauce
  • 3Pieces, about 18 oz or 0.5 kg Chicken breast. Cut into cubes
  • 1Cup, about 300 ml Yogurt
  • 3Teaspoons Cooking oil
  • Fresh coriander. Separate leaves from stems. Chopped
  • Salt, black pepper, smoked paprika for taste if required
  • 1Teaspoon Combination of cumin, coriander, fennel, onion seeds
  • 1Teaspoon Fresh ginger. Chopped
  • 1Teaspoon Fresh garlic. Chopped
  • 1-2Tomato Pureed or quartered. Add during simmering process
  • 3Tablespoons of tomato ketchup Use if sweetness is desired. Add during simmering process
  • 1Tablespoons of chili sauce Use additional spiciness is desired. Add at any time
  • 1Red capsicum or bell pepper Slice thinly. Add during simmering process
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

Recent Posts

  • Quick Biryani
  • Butter Chicken
  • Chicken Tikka
  • Paneer Makhni
  • Chicken Vindaloo

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