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Butter Chicken (Murgh Makhani)

11/17/2024

A Creamy, Flavorful Indian ClassicButter Chicken, or Murgh Makhani, is one of the most beloved Indian dishes worldwide. This rich and creamy dish features tender chicken marinated in aromatic spices, cooked in a luscious tomato-based sauce infused with butter, cream, and the warmth of traditional Indian flavors. Perfect for pairing with fluffy naan, roti, or steamed basmati rice, it’s a comforting dish that satisfies every craving.

Ingredients
For the Chicken Marinade:

1 to 2 lb boneless chicken (cut into bite-sized pieces)
½ cup plain yogurt
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1/2 tsp chili powder
1 tsp garam masala
Salt to taste (1 tsps)
1 tbsp lemon juice

For the Butter Chicken Sauce:

3 tbsp butter
1 tbsp oil
1 large onion (finely chopped)
3 large tomatoes (pureed or finely chopped)
1 tbsp ginger-garlic paste
15 cashews
2 tsp garam masala
1/2 tsp chili powder (adjust to taste)
1 tsp turmeric powder
1 tsp coriander powder
2 tsp cumin powder
1 tbsp kasuri methi (dried fenugreek leaves)
Salt to taste (2 tsp)
½ cup heavy cream
Fresh cilantro (for garnish)
Water (as needed)

Instructions
1. Marinate the Chicken:

In a large bowl, mix yogurt, ginger-garlic paste, turmeric powder, chili powder, garam masala, salt, and lemon juice.
Add the chicken pieces and coat them evenly. Cover and let it marinate for at least 30 minutes or overnight in the refrigerator for the best flavor.

2. Cook the Chicken:

Heat 1 tbsp of butter and 1 tbsp of oil in a pan over medium heat.
Add the marinated chicken and cook until fully cooked. Remove and set aside.

3. Prepare the Sauce:

In the same pan on medium heat, add 2 tbsp of butter and 1 tbsp oil, sauté the chopped onions until golden brown.
Stir in the ginger-garlic paste and sauté until fragrant.
Add the tomato puree and cook until the oil begins to separate from the mixture.
Mix in turmeric, garam masala, chili powder, coriander powder, and cumin powder, and cook for 5 minutes.
Add 4 tablespoons of water, then the cashews, and cook for another 4 to 5 minutes. Remove from heat and let the mixture cool slightly.

4. Blend the Sauce:

Transfer the cooled mixture to a blender. Add ½ cup of water and blend until smooth and creamy.

5. Combine and Cook:

Add 1 tbsp butter and reheat over medium heat. Return the sauce to the pan.
Stir in the blended sauce, adding ¼ cup of water to adjust consistency. Cook for 2 minutes.
Add the cooked chicken to the sauce and stir to coat. Reduce the heat, stir in the heavy cream, and let it simmer for 10 minutes.
Sprinkle kasuri methi over the top and stir. Simmer for an additional 3 -5 minutes for the flavors to meld together.

6. Serve:

Garnish with fresh cilantro and serve hot with naan, roti, or steamed rice.

Pro Tips for Perfect Butter Chicken:

Marination is key: Allowing the chicken to marinate overnight enhances the flavor and tenderness.
Balance the spice: Adjust chili powder to your preference for a milder or spicier dish.
Blend for creaminess: Blending the sauce ensures a smooth and luxurious texture.
Kasuri methi magic: Dried fenugreek leaves add an authentic, aromatic depth to the dish.

Enjoy your homemade butter chicken—a dish that will bring the flavors of India right to your table!

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Homemade Sandwich Bread

11/11/2024

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Say Goodbye to Store-Bought Bread: Homemade Sandwich Bread There’s something truly special about making your own bread at home. The aroma filling your kitchen, the simplicity of wholesome ingredients, and the joy of slicing into a loaf you made yourself—it’s a game changer. This sandwich bread recipe has become one of my family’s favorites, and once you try it, you might never want to buy bread from the store again! It's a labor of love that's well worth it.
Soft, fluffy, and perfect for everything from sandwiches to toast, this is my go-to recipe for a versatile and delicious homemade bread.
So, roll up your sleeves and let’s bake some fresh bread!

Ingredients

3 cups all-purpose organic flour
1½ teaspoons salt
1½ teaspoons sugar
1½ teaspoons instant yeast
1½ cups lukewarm water
1 tablespoon olive oil

Directions

Mix the Dough
In a large mixing bowl, combine the flour and salt first. Add the sugar and instant yeast, then pour in the lukewarm water. Using the handle of a wooden spoon or a rubber spatula, mix until everything is well combined and forms a sticky dough.
First Rise
Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for at least 2 hours. It should double in size.
Prepare the Pan
While the dough is rising, butter your loaf pan to prevent sticking.
Shape the Dough
Once the dough has risen, drizzle 1 tablespoon of olive oil over it. Using your hands, gently fold the dough over itself 3 to 4 times to shape it into a rough loaf. Transfer the dough to the prepared loaf pan and cover it with the kitchen towel again. Let it rise for another hour, or until it reaches the rim of the pan.
Bake
Preheat your oven to 375°F (190°C). Once the dough has risen, place the loaf pan in the oven and bake for 45 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Cool & Slice
Remove the bread from the oven and carefully turn it out onto a wire rack. Let it cool completely before slicing—it’s worth the wait for those perfectly neat slices!

Pro Tips for Perfect Bread:

Make sure your water is lukewarm, not hot (around 100–110°F) —this helps activate the yeast without killing it.
For a softer crust, brush the top of the loaf with a bit of melted butter while it’s still warm.
Store the bread in an airtight container or wrap it tightly in plastic wrap to keep it fresh for longer.
For an extra twist, add a sprinkle of sesame seeds or oats on top of the dough before baking.

This bread is perfect for sandwiches, toast, or just slathering with butter while it’s still slightly warm. Once you’ve tried it, you’ll see just how easy and rewarding baking your own bread can be.
For another bread recipe like this, visit Cooking with Dianne Morin. Let's bake something amazing together!

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Banana Bread

11/9/2024

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One of My Favorite Jamaican Childhood Memories: Banana Bread There’s something magical about the smell of freshly baked banana bread wafting through the house. Growing up in Jamaica, this simple yet flavorful treat was a staple in my family’s kitchen. Every time I bake it, I’m transported back to those carefree childhood days, watching my mother effortlessly whip up this beloved recipe. It also takes me back to the days when I lovingly baked this for my own children during their childhood. Now, I’m excited to share it with you! This banana bread is moist, rich, and perfectly spiced with a hint of nutmeg and cinnamon—classic Jamaican flavors. Add your favorite mix-ins like raisins, toasted walnuts, or dark chocolate for an extra special twist.

Ingredients

3 very ripe bananas (the riper, the sweeter!)
1 stick of butter (½ cup), melted
½ cup organic sugar or honey
2 large eggs
1 tablespoon sour cream
1½ cups all-purpose organic flour
1 teaspoon baking soda
½ teaspoon salt
Pinch of ground allspice
Pinch of cinnamon powder
Pinch of nutmeg
½ teaspoon vanilla extract
½ cup raisins
½ cup chopped toasted walnuts (optional)
¼ cup dark chocolate chunks (optional)

Directions

Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan and set aside.
Mix the Wet Ingredients
In a large mixing bowl, whisk together the sugar and melted butter. Add the bananas and mash them with a fork until you have a lumpy, chunky texture. Stir in the eggs, sour cream, and vanilla extract until well combined.
Combine the Dry Ingredients
In a separate bowl, mix together the flour, baking soda, salt, allspice, cinnamon, and nutmeg. Gradually add this dry mixture to the banana mixture, whisking until just combined.
Fold in the Goodies
Gently fold in the raisins, chocolate chunks, and walnuts (if using) for an added burst of flavor and texture.
Bake
Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool & Serve
Remove the pan from the oven and place it on a wire rack to cool for 10–15 minutes. Gently loosen the edges with a knife and transfer the banana bread to the rack to cool completely before slicing.

Pro Tip:

For a true Jamaican twist, enjoy your banana bread warm with a pat of butter or a drizzle of honey—it’s pure comfort in every bite.
Want a richer flavor? Swap out the organic sugar for brown sugar to add a hint of caramel sweetness.
While you can skip the sour cream, it plays a key role in keeping the bread moist and tender. If you do omit it, consider adding a splash of milk or yogurt as a substitute.

I hope this recipe becomes a favorite in your kitchen as much as it has been in mine. Let the flavors take you on a journey to Jamaica, one bite at a time!

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Authentic Jamaican Jerk Chicken with Homemade Wet Jerk Seasoning

11/7/2024

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Experience the bold, spicy flavors of Jamaica with this jerk chicken recipe, complete with a homemade wet jerk seasoning rub. This marinade combines the earthy heat of Scotch Bonnet peppers with fragrant herbs and spices, giving your chicken a taste that’s rich, smoky, and packed with island flavor.

Jerk Seasoning Rub
Ingredients:

1 bunch of thyme (about 1 oz.)
1 bunch of scallions (7 stalks)
1-2 Scotch Bonnet or habanero peppers
1/4 cup oil
4 garlic cloves
1 tbsp pimento seeds
1 tsp cinnamon
2 tsp coriander
1/2 tsp ginger powder
1/2 tsp nutmeg
2-3 tsp salt
Juice of 1 large lime
2-3 tsp browning or soy sauce

Directions for Wet Jerk Seasoning Rub:

Place all ingredients in a blender and blend until a thick paste forms.
Store in a glass jar in the refrigerator for up to 3 months.
Use 3-4 tbsp of this jerk seasoning to marinate 3-4 lbs of meat or vegetables. For best results, marinate chicken for at least 4 hours (or overnight) and marinate veggies or tofu for 30 minutes.

Jerk Chicken
Ingredients:

1 ½ lbs. chicken, cut into pieces
1/4 cup homemade jerk seasoning rub (from above)

Directions:

Marinate
Coat the chicken thoroughly with 1/4 cup of the jerk seasoning rub. Let the chicken marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
Grill
Preheat the grill to medium-high. Grill the chicken, turning every 15 minutes, until it reaches an internal temperature of 170°F for dark meat and 180°F for white meat. To achieve a deep brown color, sear the chicken on the hottest part of the grill for a few minutes toward the end.
Oven Option
If baking, preheat the oven to 375°F. Bake the chicken until cooked through, then broil for the last 3-5 minutes to develop a rich, brown color.

Serve this delicious jerk chicken with Jamaican rice and peas or your favorite sides for an authentic Caribbean meal that’s full of flavor and spice. Enjoy!

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Jamaican Rice and Peas

11/7/2024

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Ingredients:

1 can red kidney beans (or 1 1/2 cups cooked)
1/4 cup coconut cream
2 scallions, chopped
1-2 garlic cloves, finely chopped
3 sprigs of thyme
1 tablespoon coconut oil
1 whole habanero pepper
2-3 cups long-grain white rice
3 cups water
1-2 teaspoons salt
1 teaspoon black pepper

Directions:

Prepare the Base:
In a large saucepan, combine water, kidney beans (with their liquid), coconut cream, chopped garlic, scallions, salt, black pepper, thyme, and coconut oil. Bring the mixture to a boil, stirring frequently. Let it cook on high heat for about 5 minutes.
Adjust Seasoning:
Taste the mixture and adjust the seasoning as needed before adding the rice.
Add the Rice:
Rinse the rice under cold water to remove excess starch. Add the washed rice and the whole habanero pepper to the boiling pot. Be careful not to cut or break the pepper unless you prefer a spicier dish. Allow it to return to a boil for 2 minutes.
Simmer:
Reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed. Discard the thyme sprigs before serving.
Serve:
Enjoy your rice and peas with classic Jamaican jerk chicken or pork for an authentic Caribbean meal.

Tip:
This recipe can also be made in a rice cooker. Follow the first step in the rice cooker, then add the rice. Add at least 1 inch of water covering the rice and beans. Let the rice cooker handle the rest!
Enjoy a taste of Jamaica with my traditional rice and peas dish!

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Cooking with Dianne Morin

Butter Chicken (Murgh Makhani)

Homemade Sandwich Bread

Banana Bread

Authentic Jamaican Jerk Chicken with Homemade Wet Jerk Seasoning

Jamaican Rice and Peas

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