Latest news with #butterchicken
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WIRED
26-07-2025
- General
- WIRED
CookUnity Cracked the Code on Meal Delivery By Using … Gasp … Chefs
It shouldn't be surprising if a plate of chicken lababdar tastes delicious. The dish is among my favorite North Indian gravies, a slightly edgier cousin of butter chicken that's a bit spicier and tangier but just as creamy. What was surprising was that this particular chicken had arrived in the mail. Specifically, it came in a microwaveable tray from CookUnity meal delivery service that looked a little like a white-label TV dinner—packed up earlier that morning in Seattle, then driven down to me in Portland, Oregon. The world of prepared meal delivery is erupting in popularity as of late, and pretty much every major meal kit service is getting in on the game. I have nonetheless learned to temper my expectations when testing ready-to-eat meals. It's not easy to make pre-assembled meals taste good, even if they were good when they started. The problem is moisture. And the problem is the microwave. In many cases, the results have been OK to subpar. Photograph: Matthew Korfhage But so far, CookUnity looks to be a big exception. CookUnity is a somewhat new model of prepared meal delivery service, something like a cross between a meal service and Doordash. Rather than make recipes in a top-down corporate kitchen, CookUnity is regional. The service enlists local and national chefs, and promises to bring restaurant-quality meals to the home—prepared according to recipes from occasionally quite big names. (Hello, Jose Garces.) My chicken lababdar in particular was a lovely success. The saffron-tinged basmati rice maintained its moisture. My bits of thigh were plump and still juicy. The sauce was lightly tangy, a little fiery, with most of its sweetness coming from the natural sugars of tomato and puree. Quite frankly, it tasted a lot better than the chicken dishes I could get from the (admittedly not great) Punjabi restaurant down the street from my house. And yet prep was just a matter of popping my tray in the toaster oven for 12 minutes, or in the microwave for three. Not every dish from CookUnity was as good as the lababdar from Seattle chef Gaurav Raj. More on that later. But in its ambition, its pool of culinary talent, and its diversity of dishes—Haitian! Indonesian! Filipino!—CookUnity is the best ready-to-eat meal delivery service I've yet tested or tasted. Here's the rundown, and the important caveats. How CookUnity Works Courtesy of CookUnity So first, the bad news: CookUnity isn't available everywhere. The meal service is run out of eight regional commissary hubs around the United States and Canada: Seattle, LA, Austin, Chicago, New York, Atlanta, Miami, and Toronto. This leaves out West Virginia, and a good swath of the Plains states.
Khaleej Times
23-06-2025
- Khaleej Times
Food Review: This Punjabi eatery's iconic 'Butter Chicken' dates back to 1962
There's butter chicken, and then there's Baba's butter chicken—the kind that doesn't just feed your cravings but stirs something ancestral in your soul. Tucked along Dubai's ever-busy Sheikh Zayed Road, Baba's Chicken may be a new entrant in the city's dining scene, but its roots run deep. Established in 1962 in Ludhiana, India, by the late S. Himmat Singh—affectionately known as Baba Ji—this iconic Punjabi kitchen has been lovingly nurtured across generations. Today, his grandson Avneet Singh leads the legacy, expanding its delicious footprint from India and Canada to the Middle East. So how does a storied North Indian eatery translate its magic in a city as diverse and discerning as Dubai? Flawlessly, almost. I heard about Baba's from a Punjabi friend who swears by it—someone who grew up on the stuff, and when he called it 'the best butter chicken this side of Amritsar,' I knew my healthy-diet wagon could withstand a cheat day. Or two. The vibe From the moment you walk in, there's a sense of bustle and warmth. It's not trying to be fine-dine fancy, nor is it a grimy takeaway joint—it hits the sweet spot: a vibrant, nostalgic space (with descriptive interiors) that smells like tandoor smoke, simmered spices, and hospitality. The feast Let's start with the starters. I skipped salads—because cheating on a cheat meal felt like treason—and eased in with papad, raw onions, and that zippy green chutney that slaps you awake. The Mutton Seekh Roll outshined its chicken counterpart with flavourful tenderness that held its own without being too heavy. The Dahi Ke Kebab—recommended by the server—were a surprise winner. Crisp outside, creamy and tangy inside, they're a vegetarian flex that even carnivores won't mind. For mains, I veered off the expected path and ordered Tawa Mutton Tikka. This dish deserves more PR. Rich, deeply spiced gravy and mutton that melted like it had somewhere better to be. I mopped it all up with piping hot butter naan, of course. We also tried the Baba's Fried Fish (BFF)—a golden, crunchy, moist marvel with the right hit of spice. But the star, naturally, was the Baba Special Butter Chicken. The gravy was luscious and balanced—creamy, tomatoey, not overly sweet. While the chicken itself could've used just a bit more tenderness, the overall dish still hit all the comforting, addictive notes you'd expect from a recipe that's been fine-tuned for over six decades. Dessert was where they sealed the deal. The Ras Malai was soft and delicately spiced, the Gulab Jamun warm and syrupy, and both together had me wondering why I ever gave up sugar. And yes, they serve lassi—because what's a Punjabi feast without one? To sum it up: Baba's Chicken isn't really trying to reinvent North Indian cuisine; instead, it celebrates it and presents it with unpretentious flair. It's a place for comfort, for nostalgia, for unfiltered indulgence. Whether you're Punjabi or not, this is the kind of food that speaks your language. Verdict? Come for the butter chicken. Return for almost everything the place offers.
Daily Mail
03-06-2025
- Business
- Daily Mail
Naan-paying customers! Hunt for dine-and-dashers who feasted on curry and butter chicken without settling their £58 bill
A hunt has been launched for a couple of alleged 'dine and dashers' accused of feasting on curry and butter chicken before failing to pay a £58 bill. The pair enjoyed a meal at Cafe Spice in Darlington, County Durham, before apparently leaving to take money from a cash machine - only to fail to return, restaurant owners say. The suspected dine-and-dashers ordered an array of food which included a chicken curry and tandoori butter chicken, priced at £11.95 and £12.95 respectively. The diners also sought special rice at £4.95, £5.25 onion bhajis, a pickle tray priced at £2.95, £3.25 chips, three poppadoms costing £2.70 and vegetable samosas at £5. The meal was washed down with a large Cobra beer, billed at £5.50, as well as a £4 pint of Pepsi. Now the restaurant traders have shared images and called for help tracking down the 'dash and diners' who allegedly left without paying. Ishy Miah, 22, whose father owns the restaurant, said: 'It's disgusting, it's theft. You wouldn't go into Sainsburys and steal your shopping so why are you coming into the restaurant and stealing the food? 'This isn't the first time it has happened, we had a couple of women run off without paying last year. We work really hard and shouldn't have to deal with this. They have appealed for information about a couple alleged to have left without paying their bill 'They were acting weird and said his card had been eaten by a cash machine and asked to pay via bank transfer. 'But then he said that wasn't working and he would have to get cash. We have received messages since the incident from him saying he will pay but he hasn't. 'We posted it on Facebook to gather more information about them before contacting the police. 'When we reported a dine and dash to the police before they said to put it online to get more information so that's what we're doing.' Cafe Spice has also released a statement appealing for help, saying: 'Imagine adding a bit of spice to your criminal record over a £58 bill. 'These two lovely folks said they were off to get cash after their card declined—never saw them again. Any info would be greatly appreciated.' Durham Police has been approached for comment. This latest alleged 'dine and dash' comes after a series of similar sprees - and the revelation this week by TV personality Katie Piper of her experience on a first date. She told how a man once left her with a £740 restaurant tab after running off due to her facial disfigurement. The British author and TV presenter, 41, was the victim of a horrific acid attack set up by her ex-boyfriend when she was 24 - leaving her with severe scarring to her face, neck, chest, arms and hands. Speaking at the Hay Festival, Piper recalled the shocking moment a man she had met in a bar invited her to the Japanese restaurant Nobu in central London, before doing a runner. She said: 'We'd met on a night out. I'd had pioneering treatment with incredible results, so when I would go out somewhere with dark lighting, where people were very drunk, often they weren't able to see what I fully looked like. 'So I met this guy and we messaged for quite a long time. He suggested we go out for dinner. 'I hated going out for dinner because I had a lot of oesophageal damage and often I'd choke when I ate, so the whole idea of eating in front of someone on a first date was nerve-wracking, but I agreed.' The date took place in summer so it was daylight, the star said, and she realised straight away the man had not realised she had a facial disfigurement when first meeting her in the bar. The date had chosen the dinner location and ordered a three-course meal,she added - telling the podcast: 'He said, "I've seen some people I know over there, I'm going to go and say hi to them and I'll be back". He didn't come back.' Author and TV presenter Katie Piper (pictured at the BAFTA Television Awards in London last month) told this week of her experience of being a 'dine and dash' victim on a first date Piper, now a married mother of two, said she ran through 'ridiculous excuses' as she sat at the table, considering if the man might have suddenly become ill. She did not have a lot of money at the time, living on disability benefit after the acid attack, but ended up paying the £740 restaurant bill on her own. Piper said the man got back in touch with her years later after seeing her on Strictly Come Dancing, not to offer an apology but to joke: 'We must catch up!'
BreakingNews.ie
31-05-2025
- Entertainment
- BreakingNews.ie
Mehak Kansal's chicken or paneer makhani recipe
'This is the recipe that put Bindas on the map. It is our best-selling and most sought-after curry: butter chicken,' says food writer and cookery book author, Mehak Kansal. 'A truly decadent, creamy, herby, slightly spicy, slightly sweet curry made with cream and tomatoes. I am sure there will be a permanent fold or bookmark kept on this page. You can use chicken or paneer for this recipe.' Ingredients: (Serves 4-6) 700g boneless, skinless chicken thighs, cut into bite-sized pieces, or 600g paneer, cut into cubes Handful of coriander, chopped, to serve (optional) Advertisement For the marinade: 2tbsp Greek-style yoghurt 2tbsp ghee, melted 1tbsp garlic purée 1tbsp ginger purée 1tsp tomato paste (concentrated purée) 1½tsp ground cumin 1tsp ground turmeric 1tsp garam masala 1tbsp chilli powder 1tsp salt For the makhani sauce: 3–4tbsp ghee 1 onion, finely chopped 2 green bird's-eye chillies, finely chopped 2tbsp garlic purée 2tbsp ginger purée 1½tsp ground cumin 1tsp ground coriander 1½tsp ground turmeric 1tsp chilli powder 1tsp ground green cardamom 1½tsp garam masala 1–2tsp salt, according to taste 200g canned plum tomatoes, puréed 1½tsp caster sugar 300ml double (heavy) cream, plus extra to serve 3tsp kasoori methi (dried fenugreek leaves) Mehak Kansal's chicken or paneer makhani (Sam Folan 2025/PA) Method: 1. Combine all the marinade ingredients in a large bowl. Add the chicken or paneer to the marinade and stir to coat. Leave to marinate in the refrigerator for at least two hours, preferably overnight. 2. Preheat the oven to 175°C (330°F/gas mark 3–5). Line a baking tray with foil. 3. Transfer the marinated chicken or paneer to the prepared tray and roast for 25–30 minutes until tender – do not overcook. 4. Meanwhile, prepare the makhani sauce. Heat the ghee in a large, heavy-based saucepan over a medium–high heat. Add the onion, chillies, and garlic and ginger purées, and cook for five to seven minutes, stirring occasionally, until the onion is brown and caramelised. Advertisement 5. Add the ground spices and salt, along with the puréed tomatoes, and reduce the heat to medium–low. Cover and cook for 10 minutes, then stir in the sugar and reduce the heat to low. Allow the sauce to gently bubble for two minutes, then take the pan off the heat. 6. Use a hand blender to purée the sauce until nice and smooth, then return it to a medium heat. Cover and cook for five minutes, stirring every minute or so. Once the ghee starts rising to the surface, add in the cream, then crush the kasoori methi in your hands and sprinkle those in too. 7. Once the chicken or paneer is ready, add it to the sauce, along with six to seven tablespoons of the juices from the tray. Cook over a low heat for two minutes to combine, then transfer to a serving dish. Swirl in another tablespoon of cream, sprinkle over the coriander and enjoy. (Sam Folan 2025/PA) Bindas: Comfort Food with an Indian Soul by Mehak Kansal is published in hardback by Murdoch Books. Photography by Sam Folan. Available now.
Daily Mail
19-05-2025
- Business
- Daily Mail
Aldi Australia finally brings back fan favourite snack: 'This is the most excited I've ever been'
Discount supermarket chain Aldi has relaunched their fan-favourite butter chicken 'naanwich' - sending foodies into a frenzy on social media. The tasty treat first hit shelves in 2019 and was an instant hit among shoppers who snapped up boxes until sold out. A play on words, the 'naanwich' is a unique sandwich featuring lashings of creamy butter chicken served between pieces of naan bread. The snack, which has been described by Aldi as being 'like a taco but better', is priced $4.99 and comes in a two-pack serving. After discovering that these cult snacks are now back on shelves, one Tiktok 's video has gone viral, amassing a staggering 346 thousand views in two days. Labelling herself an 'Aldi enthusiast' on her social media account, Gemma couldn't contain her excitement at getting her hands on a pack – which comes with two servings. 'This is possibly the most excited I've ever been for an Aldi product,' she announced. 'I was worried this wasn't going to be a good butter chicken, but this is a big slay. I need to go stock up on these.' Labelling herself an 'Aldi enthusiast' on her social media account, Gemma's TikTok video about the snack has amassed a staggering 346 thousand views in just two days Discount supermarket Aldi Australia is selling the delectable treat for $4.99 for a two-pack serving After a quick 45 seconds in the microwave, the naanwich is ready to eat -with your fingers or with cutlery like Gemma if it's a bit too hot. When Aldi first ever posted a photo of the 'naanwich' to its Facebook page it was flooded with thousands of comments from customers instantly wanting to know more. The post accumulated more than 6,000 likes and as many 30,000 comments with many saying they'd tried the 'naanwich' and found it 'delicious'. 'I bought these and they're actually really good. Easiest and quickest dinner or lunch solution' wrote one person. 'This is basically how I already ate my butter chicken but God damn now it's made easier,' said another. 'I have tried these,' a third said. 'They are absolutely delicious.' Now, thanks to popular demand, shoppers can head back in to stock back up on the popular snack while stocks last as Aldi has not confirmed if these will be available permanently in future. The ultimate comfort food whilst battling against that winter chill, this product does exactly what is says on the packet. 'Don't walk, run to Aldi because this naanwich I think has changed my life,' said Gemma.
