As we approach the holy month of Ramadan, I can’t help but get excited about all the delicious recipes that come with it. From savory to sweet, there’s something for everyone during this time. So, I’ve gathered a few of my favorite recipes to share with you.
First up, we have a classic butter chicken recipe that will have your taste buds dancing with joy. To start, you’ll need:
Ingredients:
– 1 1/2 lbs boneless, skinless chicken breasts
– 1 cup plain yogurt
– 2 tbsp lemon juice
– 1 tbsp ground cumin
– 2 tsp ground red pepper
– 1 tsp black pepper
– 1 tsp cinnamon
– 1 tsp salt
– 1 piece fresh ginger, peeled and minced
– 4 cloves garlic, minced
– 1 tbsp ghee or butter
– 2 cups tomato sauce
– 1 cup heavy cream
– 1/4 cup chopped fresh cilantro
Instructions:
1. Cut the chicken into bite-size pieces and set aside.
2. In a large bowl, whisk together the yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, ginger, and garlic.
3. Add the chicken to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 1 hour, or overnight if possible.
4. In a large skillet, heat the ghee or butter over medium heat. Add the chicken and cook for about 10 minutes, or until browned on all sides and almost cooked through.
5. Add the tomato sauce to the skillet and bring to a simmer. Cook for about 5 minutes, or until the chicken is fully cooked.
6. Lower the heat and stir in the heavy cream. Simmer for another 5 minutes, or until the sauce thickens.
7. Garnish with cilantro and serve with rice or naan bread.
Next, we have a special recipe from Chef Ali El Bourji, a must-try during the holy month. This recipe is for a delicious lamb tagine, which is perfect for breaking the fast. Here’s what you’ll need:
Ingredients:
– 2 lbs lamb shoulder, cut into 2-inch pieces
– 1 large onion, chopped
– 2 garlic cloves, minced
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground ginger
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1/4 tsp saffron threads
– 1 can (14 oz) diced tomatoes
– 1 1/2 cups chicken broth
– 1/2 cup dried apricots, halved
– 1/2 cup pitted prunes
– 1/4 cup honey
– Salt and pepper
– Chopped fresh parsley, for garnish
Instructions:
1. In a large pot or dutch oven, heat the olive oil over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 10 minutes. Remove from the pot and set aside.
3. In the same pot, add the onion and garlic and cook until softened, about 5 minutes.
4. Add the cinnamon, cumin, coriander, ginger, paprika, cayenne pepper, and saffron. Stir to combine.
5. Add the diced tomatoes, chicken broth, apricots, prunes, and honey. Bring to a simmer.
6. Return the lamb to the pot and season with salt and pepper. Cover and simmer for 1 1/2 to 2 hours, or until the lamb is tender.
7. Garnish with parsley and serve with couscous or rice.
Lastly, we have a delightful dessert recipe that’s sure to please. It’s a chocolate and pistachio tart that’s perfect for sharing with family and friends. Here’s what you’ll need:
Ingredients:
For the crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup powdered sugar
– 1/2 cup cold unsalted butter, cut into small cubes
– 1 large egg yolk
For the filling:
– 1 1/4 cups heavy cream
– 8 oz bittersweet chocolate, chopped
– 1/3 cup unsalted shelled pistachios, coarsely chopped
Instructions:
1. Preheat the oven to 350°F.
2. In a food processor, combine the flour and powdered sugar. Add the butter and pulse until the mixture resembles coarse meal.
3. Add the egg yolk and pulse until the dough comes together.
4. Roll out the dough on a floured surface to 1/8-inch thickness.
5. Transfer the dough to a 9-inch tart pan and trim the edges.
6. Prick the bottom of the crust with a fork and freeze for about 15 minutes.
7. Bake the crust for 15 to 20 minutes, or until lightly golden. Set aside to cool.
8. In a small saucepan, heat the heavy cream over medium heat until simmering.
9. Place the chopped chocolate in a medium bowl and pour the hot cream over it. Let sit for 1 minute, then stir until smooth.
10. Pour the chocolate filling into the cooled tart shell.
11. Sprinkle the chopped pistachios over the top of the chocolate filling.
12. Let the tart cool completely at room temperature, then refrigerate until set.
13. Cut into slices and serve.
I hope you enjoy these recipes, and may your Ramadan be filled with joy and blessings.As we approach the holy month of Ramadan, I can’t help but get excited about all the delicious recipes that come with it. From savory to sweet, there’s something for everyone during this time. So, I’ve gathered a few of my favorite recipes to share with you.
First up, we have a classic butter chicken recipe that will have your taste buds dancing with joy. To start, you’ll need:
Ingredients:
– 1 1/2 lbs boneless, skinless chicken breasts
– 1 cup plain yogurt
– 2 tbsp lemon juice
– 1 tbsp ground cumin
– 2 tsp ground red pepper
– 1 tsp black pepper
– 1 tsp cinnamon
– 1 tsp salt
– 1 piece fresh ginger, peeled and minced
– 4 cloves garlic, minced
– 1 tbsp ghee or butter
– 2 cups tomato sauce
– 1 cup heavy cream
– 1/4 cup chopped fresh cilantro
Instructions:
1. Cut the chicken into bite-size pieces and set aside.
2. In a large bowl, whisk together the yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, ginger, and garlic.
3. Add the chicken to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 1 hour, or overnight if possible.
4. In a large skillet, heat the ghee or butter over medium heat. Add the chicken and cook for about 10 minutes, or until browned on all sides and almost cooked through.
5. Add the tomato sauce to the skillet and bring to a simmer. Cook for about 5 minutes, or until the chicken is fully cooked.
6. Lower the heat and stir in the heavy cream. Simmer for another 5 minutes, or until the sauce thickens.
7. Garnish with cilantro and serve with rice or naan bread.
Next, we have a special recipe from Chef Ali El Bourji, a must-try during the holy month. This recipe is for a delicious lamb tagine, which is perfect for breaking the fast. Here’s what you’ll need:
Ingredients:
– 2 lbs lamb shoulder, cut into 2-inch pieces
– 1 large onion, chopped
– 2 garlic cloves, minced
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground ginger
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1/4 tsp saffron threads
– 1 can (14 oz) diced tomatoes
– 1 1/2 cups chicken broth
– 1/2 cup dried apricots, halved
– 1/2 cup pitted prunes
– 1/4 cup honey
– Salt and pepper
– Chopped fresh parsley, for garnish
Instructions:
1. In a large pot or dutch oven, heat the olive oil over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 10 minutes. Remove from the pot and set aside.
3. In the same pot, add the onion and garlic and cook until softened, about 5 minutes.
4. Add the cinnamon, cumin, coriander, ginger, paprika, cayenne pepper, and saffron. Stir to combine.
5. Add the diced tomatoes, chicken broth, apricots, prunes, and honey. Bring to a simmer.
6. Return the lamb to the pot and season with salt and pepper. Cover and simmer for 1 1/2 to 2 hours, or until the lamb is tender.
7. Garnish with parsley and serve with couscous or rice.
Lastly, we have a delightful dessert recipe that’s sure to please. It’s a chocolate and pistachio tart that’s perfect for sharing with family and friends. Here’s what you’ll need:
Ingredients:
For the crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup powdered sugar
– 1/2 cup cold unsalted butter, cut into small cubes
– 1 large egg yolk
For the filling:
– 1 1/4 cups heavy cream
– 8 oz bittersweet chocolate, chopped
– 1/3 cup unsalted shelled pistachios, coarsely chopped
Instructions:
1. Preheat the oven to 350°F.
2. In a food processor, combine the flour and powdered sugar. Add the butter and pulse until the mixture resembles coarse meal.
3. Add the egg yolk and pulse until the dough comes together.
4. Roll out the dough on a floured surface to 1/8-inch thickness.
5. Transfer the dough to a 9-inch tart pan and trim the edges.
6. Prick the bottom of the crust with a fork and freeze for about 15 minutes.
7. Bake the crust for 15 to 20 minutes, or until lightly golden. Set aside to cool.
8. In a small saucepan, heat the heavy cream over medium heat until simmering.
9. Place the chopped chocolate in a medium bowl and pour the hot cream over it. Let sit for 1 minute, then stir until smooth.
10. Pour the chocolate filling into the cooled tart shell.
11. Sprinkle the chopped pistachios over the top of the chocolate filling.
12. Let the tart cool completely at room temperature, then refrigerate until set.
13. Cut into slices and serve.
I hope you enjoy these recipes, and may your Ramadan be filled with joy and blessings.
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Ramadan Recipe – BUTTER CHICKEN – British Muslim Magazine
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Ramadan recipe latest eat cake too actually there. Ramadan recipe. Chef ali el bourji shares a special recipe for ramadan
