#dehli

SUPREME GOD KABIR DESCENDS TO EARTH ACROSS ALL FOUR ERAS.

Supreme God Kabir manifested as Sage

'Karunamay' in Dvapara Yuga. To help the Pandavas, whose Yagya was not succeeding, He came as the devotee Supach Sudarshan and made the sacrifice successful. Sant Garibdas Ji's Vani provides the proof of this:

Supach roop dhar aaiya, Satguru Purush Kabir. Teen lok ki medni, sur nar muni jan bheer.

~ Saint Rampal Ji Maharaj

India is buzzing with the success of the ANNAPURNA MISSION.

Credit: Akira Kujo/@timmentime (Instagram & YouTube) | I highly recommend checking out his channel 😄

Butter Chicken - Shahjahanabad: Old Delhi

Ingredients:

- 1kg Chicken Breast (diced)

- Red Onion

- Garlic

- Ginger

- Tomatoes

Spice List:

- 1 tbsp Garam Masala

- 1 tbsp Cumin Powder

- ½ tbsp Red Chilli Powder

- 1 tbsp Black Pepper

- 1 tbsp Coriander Powder

- 2 tbsp Full Fat Yoghurt

- 1 tbsp Vegetable Oil

Cheesy Naan:

- 2 Cups Plain Flour

- 1 Yeast Sachet

- 1 Cup Warm Water

- 1/2 tsp Salt

- ½ tsp White Sugar

- 2 tbsp Unsalted Butter

- ½ Block of Hard Mozzarella (Grated)

Instructions:

1. Roughly chop the onions, ginger, garlic and tomato then set aside.

2. Following this, season your chicken with the ingredients listed above and set aside to marinate for 30 minutes to 1 hour.

3. To a pan add some oil, and set to a medium heat. Add your chicken once the oil has heated and cook until it is golden brown. Remove chicken once done.

4. In the same pan, add some butter then stir around before adding the onions. Sautee for a few minutes before adding the tomatoes.

5. Once both are sauteed, add the same spices again and cook until it becomes a paste. At this point, add a handful of cashew nuts.

5. Once both are sauteed, add the same spices again and cook until it becomes a paste. At this point, add a handful of cashew nuts.

6. Cover with water and let this cook on a simmer until everything has thoroughly softened.

7. Once this has completed, blend it all up then add your chicken in and let cook for a few more minutes. Add double cream at the end and then cook for a few more minutes.

1. Prepare your dough with the listed ingredients (the yeast sachet is mixed with the sugar, and water), knead for 10-15 minutes until smooth and rounded then cover and let rest for 1 hour or until the dough has doubled in size.

2. Grab the dough, place it onto the table and separate into 4 equal pieces. As an optional step, you can let them rest for another 30 minutes.

3. Roll out each piece and add cheese into the centre before placing each corner over each other to cover the cheese. Gently roll it out to flatten it again.

4. Add some oil to the bottom of a pan and place the bread on top. Cook until both sides are golden brown, then lather with a butter, garlic and coriander mix.