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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Chicken Kuzi

  • 1 kg chicken, cut into 12 pieces
  • 6 saffron strands
  • 125 ml cooking oil
  • 4 tbsp QBB ghee
  • 1 onion​​​
  • 5 cloves garlic​​ peeled and sliced
  • 3 cm knob
  • 2 tbsp kuzi spice powder
  • 250 gm tomato sauce
  • 3 tbsp condensed milk
  • 125 ml evaporated milk
  • 125 ml water
  • Salt to taste
  • 15 almonds, fried and drained
  • 50 gm yellow raisins, fried and drained

    Finely Ground
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • ¼ tsp black peppercorns
  • 4 cloves
  • 3 cardamoms
  • 1 piece mace*

  1. Rub chicken with salt and saffron strands. Set aside to marinate for a few minutes
  2. Heat cooking oil in a pot and fry chicken until cooked. Remove and set aside
  3. Heat ghee in a pan and fry onion, garlic and ginger until soft. Add kuzi spices and stir-fry until fragrant
  4. Stir in tomato sauce, condenced milk, evaporated milk and water, Stir and leave to boil
  5. Add fried chicken and cook until gravy thickens. Season with salt
  6. Sprinkle with fried almond, raisins and mix well
  7. Serve with briyani rice

    Chef’s Note: *Mace is the vivid scarlet membrane (aril) that forms a lacy web over the seed of the nutmeg fruit

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