Butter chicken recipe

Ingredients( serves 8)

• 50 ml Oil
• 100 grams butter
• 1 tsp cumin seeds
• 5 onions, finely chopped
• 4 onions, chopped
• 50g cashews, roasted
• 3 tsp garlic ginger paste
• 2 tsp coriander powder
• 3 tsp red chilli powder
• 2 tbsp kastoori methi
• 2 green chilli(optional)
• salt to taste
• 60 g unsalted butter
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp garam masala
• 1.5 kg chicken breast fillet

Recipe

1. Cut the chicken into big chunks (about 2" cubes should be good). Mix the chicken pieces, 1 tsp garlic ginger paste, 1/2 tsp red chilli, 1 tsp coriander powder and salt in a large bowl. Cover and allow to marinate for 1 hour.
2. Cook the chicken 
1. Option 1: Heat the oil in a flat pan on medium heat and gently fry the chicken pieces. Remove and set aside.
2. Option 2: Bake in preheated oven at 220 degree Celsius for 20 mins and then 200 degree Celsius for another 15-20 (or till the chicken is cooked from inside).

Gravy:

1. Heat the oil in a deep pan on medium heat, then add cumin seeds.
2. When cumin seeds turns darkish brown, add the chopped onions. Fry till a pale golden brown in color and then add 2tsp garlic ginger paste. Fry for 2 minutes.
3. Add 1 tsp coriander powder, cashews, 2 tsp red chilli, green chilli (optional) and kastoori methi. fry for a minute.
4. Finely, add chopped tomatoes then add some water and cook for 10 to 15 minutes.
5. Remove and set aside for 10 minutes.
6. Put them in a blender and blend till it's a smooth paste.
7. Heat butter in a deep pan. Add cinnamon stick and bay leaves.
8. Add blended puree, salt and 2 cup of water. bring to a boil.
9. Reduce heat and simmer for 10 minutes. add fried chicken pieces. simmer for 5 minutes.
10. Add cream and garam masala powder.
11. Simmer for 10 minutes.

Serve hot with parathas/rice :-p

mutton biryani (new recipe better, faster, tastier :p)

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Hi all,


I had an old recipe for mutton biryani on this blog but I am accepting room for improvement and here's the newer, better, nicer, tastier, and easier version.

ingredients (to serve 4 like me)

2 kgs mutton with bone
1 tablespoon meat masala
1 teaspoon turmeric
250 gram yoghurt
50 ml mint sauce

100 ml oil
1 tablespoon cumin
1 teaspoon black cumin


whole spices
   6 bay leaves
  10 whole cardamom
  3 black cardamom
  4 cinnamon sticks
  3 star aniseed
 

3 large onions
10 cloves garlic
50 grams ginger

2 tablespoon coriander powder
1 teaspoon chilli powder
salt to taste

300 grams long basmati rice (don't be stingy, get the best one!)
a pinch of saffron (so that it's covers a teaspoon - sorry can't explain it better)
sultanas 50 grams
cashews 100 grams
coriander and mint leaves 50 grams each
eggs - 4

first mix the meat, yoghurt, meat masala turmeric and mint sauce and leave overnight at least (24 hours is even better)

blend onions, garlic and ginger.

heat oil, add cumin and black cumin and the whole spices and then the onin paste.

after cooking on low-medium for 30 minutes, turn the heat to high and add the coriander powder, chilli powder, and the marinaded meat. cook on high for 10 mins stirring frequently, add 1 level teaspoon salt and then cook on low for 2 hours 40 minutes

when the meat is done for a total of 2 hours 50 minutes, start boiling the rice in 2-3 ltrs already boiled water with 4 teaspoons of salt in it (don't worry, we drain the salty water once ride is done). Mix saffron in 1/4 cup of hot milk and stir gently. When the rice is about 3/4th way through (this should take 10-15 minutes, and you can check my squeezing the rice grain so that it doesn't squish completely. the meat would be done for 3 hours by now), drain the water out completely. Add the saffron mix to the rice. chop the coriander and mint and mix with rice, along with cashew, sultanas, 1/2 to 1 level teaspoon salt (1/2 is enough for most).

now spray a deep oven dish with oil and add a layer of 2 cm deep layer of rice, and then add a layer of mutton pieces. drizzle with some of the curry from mutton. another layer of rice, then mutton, then a drizzle of curry. you WILL have extra curry left over. don't dump it into the rice or else it wouldn't be biryani, it'd be khichdi :D

into the oven at 165 degree Celsius for 30 minutes. meanwhile boil the eggs for putting on top. done :)

On the side, you can serve, kachummar, and als whipped yoghurt with a pinch of chilli powder, a teaspoon of mint sauce and salt.

lauki ke kofte

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holy moly, i was writing the title of this post and as usual, i was about to write its english translation when i realized it is "balls of long gaurd". LMAO! But I hope that it doesn't put you off your appetite since this is a healthy version of one truly delicious dish. "Healthy" because instead of frying the balls (ahm...), you can steam them followed by pan frying to hold the shape when put in the gravy.

Ingredients:

For the Koftas:
Long Guard/ Lauki - 1.5 kgs
Ajwain - 1/2 teaspoon
Salt - 1/2 teaspoon
Finely Chopped Chilli - 6-10
Finely Chopped Garlic - 3-4 cloves
Finely Chopped Ginger - Finger-size
Lemon Juice - 2 tablespoon
(Besan 4 tablespoon and 1/2 tablespoon Baking Powder)
OR
(4 tablespoon self raising flour)
Jeera (Cumin) powder - 1 teaspoon

alu matar (gunjan's fav) recipe

hey,

here's the alu matar recipe (potatoes with green peas).

ingredients:
potatoes - 3, diced
peas - 300-400 grams (really depends on how much you like them)
onion - 2 medium - chopped fine
tomatoes - 2, big, ripe, diced
bay leaves - 3
chilli powder - 1 teaspoon
turmeric power - 1/2 teaspoon
coriander powder - 2 heaped teaspoon
garam masala powder - 1/2 teaspoon
mustard seeds - 1/2 teaspoon
cumin seeds - 1/2 teaspoon
ginger paste 1 heaped teaspoon
garlic paste 1 heaped teaspoon
oil - 50ml
salt to taste

heat oil and when it's hot enough, add the mustard, cumin seeds and bay leaves. after 10 seconds or so (or before the cumin and mustard seeds start burning), add the onion and cook for 5 mins on high heat, stirring occasionally. add the ginger garlic paste and cook for 3 more minutes stirring occasionally.

put the four powders in a bowl, add 100 ml of water and mix thoroughly, add this to the onions cooking at high heat. keep stirring so that it doesn't stick to the base (if it sticks, add some water slowly). after about 30 seconds, add the diced potato, stir and cook for 2 mins. add the diced tomatoes and cook for another minute. add a litre of water and turn up the heat. when the boil comes, add salt, reduce heat to 4 o'clock position and cook for 20 minutes. add peas, cook for 3 more minutes. garnish with coriander leaves and ta-da!