Indian – Chicken – Recipes for the regular homecook

Tomato Chicken Curry | Dinner Recipes

There are certain kinds of recipes that stay your favorite all life. They evoke memories, take you back to happier times and definitely make your meal special. This simple chicken curry holds that kind of significance for me.

It is one of the most comforting recipes that I love whipping up every now and then in my kitchen. This recipe is easy, takes a little bit of patience, and comes together as a gorgeous combination with rice and parathas. Just like everyone has their own version of homemade chicken curry, this one is mine. And it never disappoints!

The main difference in this chicken curry comes from everything being used in its paste form. This mainly means that you have to cook the onion and tomato paste for a tad longer than usual, making sure it is cooked through to make way for a rich gravy. And it tastes best that way. The highlight, of course, is the fresh tomatoes which add lots of flavor, texture, and color to the chicken gravy.

The curd or yogurt is also a common man’s addition to make any gravy taste and look royal. I have used curd here as well, the thickest kind you can find around you. Please do not opt for “slim” or “toned” versions of dairy, because full fat is what we need!

Preparation time – 20 minutes

Cook time – 40 minutes

Serves – 3-4 people

[ingredients title=”Ingredients”]

1 kg of chicken
4 tbsp mustard oil
3 medium onions, ground to a paste
4 medium tomatoes, ground to a paste
1 tbsp fresh ginger garlic paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp black pepper powder
100 g thick curd
1 tsp garam masala
500 ml hot water
2 green chilies
Chopped coriander for garnish
Salt to taste [/ingredients]

[directions title=”Directions”]

Wash and pat dry the chicken pieces with a kitchen towel. Set aside.
Heat mustard oil in a pan. Once it starts smoking and turns into a pale yellow color add the onion paste. Saute for about eight minutes on medium flame till the raw aroma of the onion disappears and the water from it evaporates.
Add the fresh ginger garlic paste to the onions and saute for two to three minutes.
Once the onions and ginger garlic cooks, add the fresh tomato paste. Saute this till all the water from the tomato reduces and a thick paste gets formed. This step is absolutely crucial otherwise you will have a curry with raw tomato smell.
Season with salt, cumin powder (jeera), black pepper powder, turmeric powder, and coriander powder. Mix well till the spices completely assimilate with the rest of the ingredients in the masala.
Once the tomato forms a thick paste and is completely cooked, add the chicken pieces. Saute the chicken pieces gently mixing it into the tomato and onion masala. Make sure every part of the chicken gets assimilated well with the masala. Stir for five to seven minutes till chicken starts to cook.
Pour in hot water into the masala and stir well. Cover and cook this on a medium flame for twenty minutes.
Take the lid off and check if the consistency of the gravy is at your desired level. Based on the consistency you want, you can let the curry simmer for more or less time.
Add garam masala and fresh coriander leaves for garnish. Serve hot with rice, pulao or flaky parathas! [/directions]

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Chicken Dak Bungalow

As a true Assamese, my favorite thing to have in any curry is potatoes! Fellow Assamese people will understand what I mean. And Bengali food also uses potato in all its glory, which is why it is one of my favorite cuisines as well. But chicken dak bungalow is all the more special because it has chicken, potatoes and eggs, all in one curry! Sounds like an Eastern dream to me.

Do not get intimidated by the name here. Chicken Dak Bungalow is a heritage recipe from the British era. Dak bungalows refer to the rest houses in the British era that were used to host government officials and other travelers. During these visits, the khansama or the steward would make delicious food using local ingredients for the guests using meat and other vegetables.

As for my story, I was used to having it at some of my favorite restaurants serving Bengali food. That helped me explore more about this dish and make it for myself at home. It is a simple chicken curry at the end of the day to be very honest. But the key to a delicious chicken dak bungalow lies in its marination. And before I go ahead and share it. I would clearly like to state that this is my own version that I have come to develop from my own understanding of this recipe and my own limited knowledge of food. All I can be sure of is that it is one tasty curry!

Here’s a look at the ingredients and procedure.

Preparation time – 20 minutes

Cook time – 30-40 minutes

Serves – 4 people

[ingredients title=”Ingredients”]

For the marination:

Chicken, 1 kg
Thick curd, 150 g
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp ginger paste
2 tsp garlic paste
1 tbsp mustard oil

For the curry:

1 tbsp mustard oil
1 tsp sugar
1 tsp salt
3 hard-boiled eggs
2 potatoes, cut in four cubes each
4 medium onions, thinly sliced
1 tsp turmeric powder
1 tsp black pepper powder
1 cup hot water
2 tsp garam masala
Salt to taste [/ingredients]

[directions title=”Directions”]

Wash and pat dry the chicken pieces. Make sure they are dry before you marinate.
In a bowl, add curd, cumin powder, coriander powder, ginger paste, garlic paste and mustard oil with the chicken pieces. Use your hands to mix it all well, ensuring each chicken piece is thoroughly layered with the curd mix.
Cover with a plastic sheet and marinate for at least three hours. Overnight marination works best, but do not marinate for more than ten to twelve hours, otherwise, the chicken might get too soft.
Heat mustard oil in a wok. Add salt and sugar to the oil and give it a light stir. Fry the boiled eggs and potatoes on medium heat till they turn golden. Set aside for later.
In the same kadhai, add some more mustard oil. Once it gets hot and starts to smoke add the onions. Saute for five to eight minutes on medium heat till onions get translucent and brown.
Once the onions are fried well, add the marinated chicken to the kadhai. Gently stir everything together. Continue this till everything comes together really well.
Let the chicken start cooking in its own juices for about ten minutes. Keep the flame on medium and keep stirring from time to time. Ensure the chicken does not stick to the kadhai. Add a little hot water if required.
Once the chicken is cooked halfway, add the fried potatoes to it. Add hot water, cover and cook on medium heat for ten more minutes till the potatoes and chicken are done.
Reach your desired consistency and add the boiled eggs. Serve hot with rice or pulao. [/directions]

I hope you do try this simple, mouth-watering chicken dak bungalow recipe. It is a perfect option for guests coming over, or if you want to whip up a feast for your family on a special occasion (or just a Sunday).

If you have any questions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.

Happy cooking!

Palak Chicken

I absolutely adore seasonal produce in my meals. The freshness of seasonal and fresh ingredients remains unmatched. And winter brings with it a variety of colorful produce. And spinach has to top that list.

This palak chicken recipe uses spinach in all its glory, highlighting its creamy texture, wonderful taste, bright green colour and a dollop of good health. Its combination with juicy, succulent pieces of chicken is a match made in heaven. I urge you to try this recipe as it is a regular in my kitchen at this time of the year. It is full proof and tastes absolutely delicious.

This recipe is a little on the techniques side. Don’t get nervous already. It is just a few steps which might not be very familiar to you, but it still very easy to execute. I cook the spinach leaves in some oil before blending it to a paste. This gives it a beautiful taste and texture and also gets rid of the rawness. The spices that I have used here are also very simple and basic. Most of the things will probably be there in your kitchen pantry!

Note it down and try it before this wonderful season ends.

Preparation time – 20 minutes

Cook time – 40-50 minutes

Serves – 3-4 people

[ingredients title=”Ingredients”]

500 g chicken
1 tbsp vegetable oil
20 g ginger
5 garlic cloves
150 g spinach, washed and cut
2 tbsp desi ghee
2 bay leaves
4 medium onions, finely chopped
1 tsp sugar
2 green chilies, slit in half
Salt to taste
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp Kashmiri red chili powder
1 tsp black pepper powder
1 tsp garam masala
2 tsp fresh cream
1 cup warm water [/ingredients]

[directions title=”Directions”]

For the spinach puree:

Heat oil in a pan. Add the ginger cubes, garlic cloves and stir for five seconds. Add the chopped up spinach and let it cook for five minutes.
Transfer the spinach to a mixer. Add some water and form a thick paste. Save it for later.

For the recipe:

Heat ghee in a kadhai. Add the bay leaves and give it a light stir.

2. Add the finely sliced onion and cook for five minutes till the onions turn translucent and start releasing its aroma.

3. Add the sugar and slit green chilies to the onion. Fry till onions are cooked.

4. Season with salt, turmeric powder, cumin powder, black pepper powder, coriander powder, and Kashmiri red chili powder. Stir well till all the spices come together with the onions.

5. Add the chicken pieces and mix well with all the spices. Cook for seven minutes till the oil starts to separate from the mixture.

6. Add the spinach puree and mix it well with the chicken pieces till every piece is coated with the green glaze. Stir well for five minutes.

7. Pour in a cup of warm water and give it a gentle stir. Cover and let it cook in medium flame for twenty minutes.

8. Open the lid, check the consistency, the softness of the chicken pieces and seasoning. Add more salt if needed.

9. Once you are happy with the consistency and the chicken pieces soften, add the fresh garam masala. Stir gently.

10. Finally, garnish with two teaspoons of fresh cream. One last stir and the gorgeous palak murgh is ready to be served.

11. Serve hot with parathas, jeera rice or plain rice. [/directions]

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Chicken With Poppy Seeds and Cashew | Chicken Recipes

Poppy seeds or khus khus is an oilseed obtained from poppy. It is used extensively in Bengali and Assamese cuisine, and I have been quite familiar with it since my childhood. It is what we also call posto in Bengali cuisine.

While I love alu posto and potol posto, I also like the usage of poppy seed paste in chicken curry. This chicken curry recipe with poppy seeds and nigella seeds is creamy, luxuriously thick and extremely delicious.

It goes very well with parathas, roti or rice. I like mine in a semi gravy but you can get the consistency as per your preference.

chicken recipes — Chicken with poppy seeds and cashew

Before you make this recipe, make sure you soak the poppy seeds in lukewarm water for at least 3-4 hours. This step is essential to get a thick paste when you grind the seeds.

You also need to soak 6-7 cashews in water for about the same time before grinding it into a fine paste with some water.

Preparation time – 20 minutes

Cook time – 50-60 minutes

Serves – 4

[ingredients title=”Ingredients”]

1 kg chicken
1 bay leaf
50 g poppy seeds
2 medium onions, ground to a paste
2 medium tomatoes, finely chopped
6-7 cashews, ground to a paste
2 green chilies
20 g ginger garlic paste
1 tbsp sugar
1 tsp nigella seeds (kalonji)
3 tbsp mustard oil
1 tsp cumin powder
1 tsp meat masala
1 tsp turmeric powder
1 tsp black pepper powder
500 ml water
1 tsp garam masala
Salt to taste [/ingredients]

[directions title=”Directions”]

Soak the poppy seeds in lukewarm water for three to four hours. Drain them and put it in a grinder. Add the green chilies to it with one tablespoon of water. Grind it to a thick paste.
Heat mustard oil in a kadhai. Allow it to come to a smoking point. Add a bay leaf and nigella seeds at this time.
Make a fine paste with the onions and add it to the mustard oil at this time. Stir for two to three minutes till onions start to get translucent.
Time to add the ginger garlic paste. Stir all the ingredients together in the kadhai till the raw aroma of it dissipates.
Once the onions are cooked, add the tomatoes and stir till tomato starts releasing its own water to form a thick gravy. This would take about ten more minutes.
If the mixture gets stuck to the kadhai, add just a dash of water to prevent it from happening.
Season with salt, pepper, cumin, turmeric powder, and meat masala. Mix well for another minute.
Once the tomatoes are cooked, add the chicken pieces. Fry the chicken in the tomato and onion paste for about fifteen minutes till they start to brown and all the water gets released. Make sure the chicken pieces are clean and dry, otherwise there will be too much water.
Once the chicken is semi-cooked, add the poppy seeds paste and cashew paste, and mix well. Make sure every piece of the chicken gets coated in this thick masala. Be gentle with the stirring so that you do not break any meat.
Keep stirring at regular intervals for another five minutes. Add water, cover and cook for another 15 minutes on medium heat. This is an essential step to ensure the chicken gets super soft.
Take the lid off and check the chicken. It will be done by this time. As the last step, sprinkle some garam masala on top and give it one last stir.
Garnish with some freshly chopped coriander leaves and green chili.
Serve hot with parathas or roti. [/directions]

Related recipe – Kasturi Chicken

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Assamese Style Chicken Curry With Chunky Potatoes

How many times do you take a bite of a dish that immediately transports you to a beautiful memory of times gone by? I love food that reminds me of my childhood or makes me nostalgic about events. This Assamese style chicken curry does this the best!

An Assamese chicken curry is simple, earthy and full of flavor. Having grown up in an Assamese household myself, I have never seen any spice being bought from the market. Everything is ground or pounded fresh at home, mostly just before making any dish.

How to make perfect chicken curry – A few tips

Making chicken curry is not a herculean task. Just a few factors learned and remembered right, and you can have a delicious bowl of it every now and then. No matter what kind of chicken curry you are making, just keep the following points in mind.

Always pat the chicken pieces dry before making them. You can do this with a paper towel. If your raw chicken has water dripping from it, the curry will not be its best version.

Always fry onions well before adding ginger-garlic paste and the rest of the spices. Onions should be fried till they turn golden brown and start to melt before adding spices and chicken.
Add a little sugar to the onions while cooking them. This not only helps onions caramelize faster but also lends a wonderful brown color to the gravy.
Add the tomato after the chicken pieces. This helps them cook faster.
Fry (bhuno) the chicken into the masala for at least ten to twelve minutes before adding water.
For best results, always use chicken with bones. Half the flavour lies in the bones.

Why do we use potatoes?

Assamese people love their potatoes and we put them in almost every dish. We couple potatoes with vegetables, meat, egg curries and varied kinds of fish. This chicken curry also has potatoes in it which is cooked along with the chicken. Adding potatoes actually gives them a whole new flavor, making them sweet as you bite into them once done.

The benefit of adding potatoes to chicken is that you know if the potato is cooked, the chicken is cooked too. My father taught me this technique. Quite a handy kitchen tip, right?

Why this chicken curry?

Delicious and super easy!
Healthy and quick
Simplest of ingredients which are probably already lying in your pantry.
A one pot meal, where you need to throw everything in a singular vessel.
Filling and a beautifully comforting meal with rice or roti.

Most people would have different versions of this Assamese chicken curry. Mine is a simple one, using less oil and water as a base of the gravy. I also believe Indian curries taste best when cooked with mustard oil, which is what I always use. So here’s the quick recipe for my favorite Assamese chicken curry. I hope you try it 🙂

Preparation time – 20 minutes

Cook time – 30-40 minutes

Serves – 2-3

[ingredients title=”Ingredients”]

500 g chicken
4 tbsp mustard oil
2 bay leaves
3 large onions, finely chopped
2 green chilies, slit in half
1 tbsp ginger garlic paste, fresh
2 medium potatoes, cut in 4 large cubes each
1 tbsp cumin powder
1 tsp black pepper powder
1 tsp turmeric powder
2 tomatoes, chopped
1 tsp fresh garam masala
500 ml of water
Chopped coriander leaves for garnish
Salt to taste [/ingredients]

[directions title=”Directions”]

Heat mustard oil in a kadhai till it comes to its smoking point.
Add the bay leaves, followed by the chopped onions.
Saute the onions for about two minutes till they turn translucent. Add the slit green chilies to it.
Once the onions turn brown, add the fresh ginger garlic paste to it. Saute it till the raw aroma of the ginger and garlic disappears.
Since we have cut the potatoes in big chunks, they will take some time to cook through. Add the to the kadhai at this point. I also fry the potatoes a bit so that it has its own taste in the final gravy.
Season the onion mix with salt, turmeric, cumin powder and black pepper powder. For best taste, make sure all these spices have been freshly ground.
Let the spices assimilate with the onions, add the chicken pieces. Fry everything together in medium flame for about another minute till it all comes together. If the masala gets stuck to the bottom of the kadhai, add a dash of water so that it does not burn.
While the chicken is cooking along with the rest of the spices and potatoes, add the chopped tomatoes. The reason why I am adding tomatoes at this stage is so that the there is more water from the tomato that the chicken can use to cook in.
Check when the tomato melts and completely harmonizes with the rest of the curry. It is at this time when you need to add the water, and cover and cook for about 15-20 minutes till the chicken becomes perfectly soft.
Take off the lid, check the salt and if the chicken and potatoes are cooked through. Get your desired consistency. I like mine in a semi gravy.
Garnish with freshly chopped coriander leaves and serve hot with plain rice, roti or pulao. [/directions]

I hope you try out this delicious and easy chicken curry. Let me know what you think! And stay connected 🙂 Here’s the video for this recipe:

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Happy cooking!

Related recipe – Simple Chicken Curry

Pepper Chicken

This pepper chicken recipe is extremely quick and perfect for those days when you just do not have the time or energy to make an elaborate meal. I have made this with boneless chicken breast, which reduces its cook time by almost 30 minutes. Feel free to use chicken with bones if you enjoy that more, but that will take longer to cook.

Going by its name, the hero ingredient of this recipe is lots of pepper. Now, the main thing to consider here is to use fresh peppercorns, as opposed to the black pepper powder directly from the store. Using fresh pepper will give you a much sharper taste, packed with flavor and the health benefits that pepper offers. This recipe also works wonders if you have a cold or are feeling under the weather.

Like all my other recipes, this recipe is packed with flavor and taste but does not take too much time or effort. The number of ingredients is also very limited.

Here’s a look at the ingredients and procedure.

Preparation time – 20 minutes

Cook time – 30 minutes

Serves – 3-4 people

[ingredients title=”Ingredients”]

500 g boneless chicken
2 tbsp ghee
2 tbsp oil
15 g black peppercorns
10 g ginger
10 g garlic
2 green chilies
1 onion
2 tomatoes
1 tsp mustard seeds
A handful of fresh green curry leaves
1 tsp cumin powder
1 tsp turmeric powder
1 tsp fennel powder
250 ml water
Salt to taste
Fresh coriander leaves for garnish [/ingredients]

[directions title=”Directions”]

This recipe is a dry version. It is made in two steps. The first step is making the masala for the curry with a few basic vegetables and spices. The second step is mixing the chicken with this curry paste to make the final dish.

For the paste:

Heat oil in a pan.
Add the peppercorns, chopped ginger, garlic, onion, chilies, and tomato.
Cook this for about five minutes.
Transfer the mixture to a grinder and grind it all to form a fine paste. This is the paste we will use in the next step to cook the chicken.

For the curry:

In a kadhai, heat ghee. Add the mustard seeds and let them splutter. Do not burn the seeds, keep the flame on medium heat.
Add the fresh curry leaves to the ghee and give it a stir with the already spluttered mustard seeds.
Add the boneless chicken pieces and cook for about ten minutes. Keep stirring so that the chicken does not stick.
Once the chicken releases all its water, add the pepper and tomato paste. Cook this till the raw aroma disappears and the chicken cooks in the paste completely.
Season with salt, cumin powder, fennel powder, and turmeric powder.
Cover and cook for another ten minutes. Add water as per the consistency that you want.
Remove cover and garnish the chicken with freshly chopped coriander leaves.
Serve hot with plain rice, pulao or parathas. [/directions]

The total time taken for this recipe is 30 minutes. It is a burst of flavors in the mouth, be it the fieriness of the fresh pepper, the creaminess of the tomato, the unique scent of the curry leaves or the heat of the green chilies.

Want the recipe on the go? Download the image below and save it for later use! 😀

Do try it and I am sure you will not be disappointed. And for more such delightful food, follow me on Facebook, Instagram, Twitter, and YouTube.

Luxurious & Creamy Kasturi Chicken Recipe | Slurrp

For those who love Indian food, this recipe is a must-have on the list. This Kasturi chicken recipe is a luxurious mix of spices and ingredients that will make you drool. An easy and perfect dish for all those guests you have invited over for a meal.

This recipe is quite heavy as it involves the usage of cashew cream as well as desiccated coconut. I have not used excessive oil or too much cream here, so this a light version. You can make this a little heavier or spicier if you wish. This recipe does not use any garam masala as contrary to popular practice, and the star of the recipe is the Kasuri methi or the crushed and dried fenugreek leaves. These dried leaves give this recipe the taste, aroma, and texture that essentially makes it what it is.

I am a big fan of Kasuri methi and I really believe it has the power to change the taste in a big way. I always add some to my paneer recipe (and even normal chicken curry). But this recipe demands a handful of it, as opposed to a pinch or two.

All you need is a little patience as the preparation and cooking might take some more time than other cuisines. But trust me, the effort is worth it.

Here is the step by step guide to the procedure for preparing Kasturi chicken:

Related Recipe – Goan Prawn Xacuti Curry

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One-Pan Indian Cream Chicken Curry

As an Indian, my love for Indian cuisine knows no bounds. The choice is hard to make since each state has so much variety to offer!

Over the years, North Indian flavors have started becoming an absolute favorite, be it a plate of hot rajma chawal or some piping butter chicken with butter naan. Even during travels, Indian food is something I end up craving for. The result is hunting down an Indian restaurant and gorging on the food.

Cuisines from India are loved and adored all across the globe. This is why I have an entire section dedicated to Indian cuisine on the blog. You guys also seem to respond the most to Indian posts 🙂

But what is also a thought that most of my friends and family have is that Indian food takes too much time to cook, and the effort required is high. While I do agree to this, I also know that at times, the same value can be added to a recipe with some key ingredients of the parent recipe to create a close enough replica of the main dish.

This cream chicken recipe is one such dish and it is quick, easy and delicious! This recipe is meant for those people who want to whip up a quick meal, without compromising even a bit on the taste element.

I have used boneless chicken and very minimal and basic ingredients. It is also not as heavy as you might wonder. The best partner to go with this is rice, and the combination is mouth-watering!

Preparation time – 10 minutes

Cook time – 20-30 minutes

Serves – 2

[ingredients title=”Ingredients”]

250 g boneless chicken breast, shredded
4 tbsp vegetable oil
1 dry red chili
1 large onion, ground to a paste
20 g ginger garlic paste
1 medium tomato, finely chopped
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp black pepper powder
1/2 tsp garam masala
1 tsp meat masala
80 g fresh cream
Dried fenugreek leaves for garnish (kasuri methi)
Chopped coriander leaves for garnish
Salt to taste [/ingredients]

[directions title=”Directions”]

Heat oil in a kadhai. Add a dry red chili followed by the onion paste.
Fry for about a minute and add the ginger garlic paste. Saute this till the raw aroma of the onions, ginger, and garlic disappears.
Add the finely chopped tomatoes, and saute till it all comes together as the tomato releases its own water. Add some water if required.
Season the gravy with salt, turmeric, cumin and black pepper.
Once the onions and tomatoes are cooked, add the boneless chicken breast shreds. Saute this for five minutes.
For the gravy, add 250 ml water. Cover the kadhai with a lid and cook the chicken for 15 minutes in medium flame.
Take the lid off, give it a gentle stir and add some dried kasuri methi leaves to the gravy.
Sprinkle some fresh garam masala on the gravy. Give it one last stir.
Garnish with coriander leaves and serve hot with rice.
Add the bay leaves, followed by the chopped onions. [/directions]

Here is a print version of this recipe you can save on your phone 🙂

Related recipe – Dahi Chicken

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Dahi Chicken – The Perfect Home Made Comfort Food Recipe

Here is a delicious Indian dahi chicken recipe. It is prepared in a simple curd marinade.

I have been making this recipe for as long as I can remember and it never fails to amaze me with its creamy texture and taste. You have to try this super simple chicken recipe as it is highly probable that you already have all the ingredients at home right now.

Here it goes:

INGREDIENTS

250 grams chicken

100 gms curd

2 medium onions, ground into a paste

1 tomato, finely chopped

1 tsp sugar

1/2 tsp cinnamon powder

1/2 tsp cardamom powder

1 bay leaf

1 tbsp meat masala

1 tbsp ginger-garlic paste

1 dry red chili

1/2 tsp cumin powder

1/2 tsp black pepper powder

3 tbsp refined oil

1 tsp turmeric powder

Salt to taste

PROCEDURE

For the marinade:

Marinate the chicken in curd and freeze it overnight.

Steps:

Heat oil in a pan and add bay leaf and chili to it.
Add the onions and fry till brown.
Sprinkle some sugar and add the ginger-garlic paste.
Put in the chopped tomatoes and the rest of the spices, including salt, turmeric, and cumin.
Cook till the onions and the tomatoes melt.
Add the marinated chicken and fry it in the gravy.
cover and cook the chicken for 20 minutes until tender.
Time to add the garam masala, i.e., the cinnamon, cloves, and cardamom paste in the end and let it simmer.
Serve hot with plain rice, jeera rice or pulao.

This is a dry chicken recipe, you can make a curry version by adding some water to this.

https://www.youtube.com/watch?v=zTPublACIwQ

Do let us know how it turned out for you guys.

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Slurrp it up fellas!