KITCHEN TABLE
MAKE A GOOD START
Fitness influencer and content creator Zehra Allibhai shares a new way to think about family food with a healthy spin on traditional dishes. Bismillah Let’s Eat! (Hachette Books, $45) includes a healthy Ramadan guide.
BUTTER CHICKEN
Bismillah Let’s Eat by Zehra Allibhai.
Chicken and marinade:
½ cup plain yogurt
1½ tbsp minced garlic
1 tbsp minced ginger
2 tsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground red chile
1 tsp salt
2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Sauce:
2 tbsp canola oil
2 tbsp ghee or butter
1 large onion, sliced or chopped
1 tbsp minced or finely grated ginger
1½ tsp ground cumin
1½ tsp garam masala
1 tsp ground coriander
1 (14-ounce) can crushed tomatoes or 3 medium tomatoes, finely chopped
1 tsp ground red chile or Kashmiri chile
1½ tsp salt
1½ tsp sugar
1 cup heavy cream or evaporated milk, plus more for garnish
1½ tsp fenugreek leaves (methi)
2 tbsp cilantro
In a large bowl, combine the ingredients for the chicken marinade. Add the chicken and stir until it is coated completely. Cover the bowl and refrigerate for at least 30 minutes up to overnight
When you’re ready to cook, warm the oil in a large heavy bottomed skillet over medium heat. Working in batches so as not to crowd the pan, cook the chicken until browned all over, for 5 to 6 minutes per side. Remove the cooked chicken to a plate and set aside.
In the same pan, place the ghee and scrape up any brown bits from the bottom of the pan. Add the onion and ginger and cook until lightly browned and fragrant, for 2 to 3 minutes. Add the dry spices and toast for 1 to 2 minutes. Add the tomatoes, ground red chile, and salt. Mix everything well and continue to cook, using the back of a spoon to break up the tomatoes until the sauce starts to darken in colour. Add ¼ cup of water and the sugar and mix into the sauce.
Remove the sauce from the heat and blend until smooth, either with an immersion blender in the pan or working in batches with a regular blender.
Return the sauce in the pan to medium heat. Add the cooked chicken and its juices and stir well. Add the cream and mix to combine.
Top with the fenugreek, cilantro, and a little extra cream for presentation.
BUTTER CHICKEN PIZZA
Bismillah Let’s Eat by Zehra Allibhai.
2 cups butter chicken (cut the chicken into very small pieces)
¼ cup pizza sauce
4 large naan or 12 mini naan
2 cups shredded mozzarella cheese
1½ medium red onion, thinly sliced
1-2 small green chiles, thinly sliced (optional)
¼ cup chopped cilantro Handful of microgreens, for topping (optional)
Preheat the oven to 375°F. Line a large, rimmed baking sheet with parchment paper.
Combine the butter chicken and pizza sauce in a medium saucepan and bring to a simmer over medium heat.
Arrange the naan on the prepared baking sheet. Top each with some of the butter chicken sauce and then mozzarella, onion, and green chiles, if using.
Bake for 8 to 10 minutes until the cheese melts. Optionally, you can broil them for 1 minute at the end of cooking time until the cheese turns golden brown.
Top with the cilantro and microgreens, if using. Cut into slices and serve hot.
STUFFED DATES WITH NUT BUTTER AND CHOCOLATE
Image credit: Bismillah Let’s Eat by Zehra Allibhai.
14 ounces dark chocolate, melted (70 per cent dark chocolate)
24 medjool dates, pitted
¼ cup natural chunky peanut butter, hazelnut butter, or almond butter
Sea salt, for garnish
Crushed pistachios, for garnish
Break the chocolate into small pieces and place in a microwave safe bowl. Melt the chocolate in the microwave in 30-second increments, stirring in between, so it doesn’t burn. Or you could melt the chocolate in a double boiler or a large glass bowl set over a small pot of simmering water. Once the chocolate is completely melted, set the bowl aside.
Cut a slit in each date end to end. Pull each date apart slightly at the slit to make a little pocket. With a small spoon, scoop a bit of nut butter into each date.
Dip each date into the melted chocolate to lightly coat (you can do this with a fork or stick a toothpick into the date and dip it fondue-style). Place the chocolate-coated dates on a lined baking sheet.
Sprinkle sea salt and pistachios on top of each date while the chocolate is still runny.
Place the dates in the fridge for 30 minutes or until the chocolate is set.
Serve cold or allow the dates to come to room temperature.
They can be stored in the fridge in an airtight container for up to 5 days.
Bismillah Let’s Eat by Zehra Allibhai is published by Hachette, $45.