Sr. Aalia Muzaffar has been passionate about cooking wholesome, tasty food since she was a child.
She shares her passion virtually this holy month by demonstrating Iftar meals that are nutritious and delicious, but also quick so you can spend less time in the kitchen and more time on your spiritual development this Ramadan.
1 p.m. | Mondays in Ramadan | Watch at http://mcceastbay.org/live
– April 27: White almond chicken & white badami chicken
– May 4: Chicken pakora & chicken fritters
– May 11: Chicken pulao
– May 18: Potato cheese balls
Full recipes at http://mcceastbay.org/recipes
Watch Ramadan 2020 online reflections at http://mcceastbay.org/reflections
Watch more ’20 Ramadan lectures & sermons: http://mcceastbay.org/ramadan-reminders
Sr. Aalia Muzaffar has been passionate about cooking wholesome, tasty food since a child. She video blogs about her favorite recipes on her YouTube channel Aalia’s Kitchen. She loves to teach simple recipes and techniques to community members who are reticent about trying their hand in the kitchen. Subscribe to Sr. Aalia’s YouTube channel at https://www.youtube.com/channel/UC1r1fqB2eBuUvnz2sU4HqEA
This session was delivered via the Muslim Community Center – East Bay (MCC East Bay) in Pleasanton, California on April 26, 2020.
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White Badami chicken
Ingredients
Chicken. Half kg cut into small cubes
Oil half cup
Onion. One small sliced
Yoghurt. One cup
Almonds. 18 (soaked in half cup of water for 15 mins
then boil for one minute in a microwave and peel it)
Water half cup
Heavy whipping cream. Half cup
Ginger paste. 1 tbsp
Garlic paste. 1 tbsp
Curry leaves. 8
Chili flakes. 1 tbsp(according to your own taste)
Salt. 1 tbsp( according to your own taste)
White cumin seeds. 1 tbsp
Green chili. One cut into lengthwise for garnishing
Method:
– Take oil in a nonstick pot and add sliced onions.Fry till it’s light brown and take out the onions and save the oil.
– Blend yoghurt,fried onions and soaked and peeled almonds altogether.
– Add green cardamom and white cumin seeds in the same oil and let it crackle.
– Add ginger garlic paste and sauté it.
– Add chicken and salt and fry for 5 to 7 minutes.
– Add blended paste and half cup water at this stage and let it cook for 5-7 minutes on medium flame.
– Add chili flakes and curry leaves and cook for 10 more mins .
– Add cream and cook it on low flame till chicken get tender.
– Enjoy in Dinner.
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