BUTTER CHICKEN

This one is for all chicken curry lovers. The recipe is quite different from what the name suggests, its one of the most popular north indian chicken dish. This is the traditional recipe therefore requires a little extra effort but its definitely worth the time spent. 

Serves : 2

Cooking time : 1 hour

INGREDIENTS:

250 gms Chicken (Boneless Or With Bone)

For the Marinade:

5 tsp yoghurt
1 tsp oil (can use any type of cooking oil)
1 tsp grated ginger
2 -3 cloves of chopped garlic
1 whole red chilly
4 black peppercorns
1 stick of cinnamon
2-3 green cardamom
1 black cardamom
1 tsp cumin seeds
2 cloves 

Salt to taste

For Curry:

2 tbsp Butter
1 tsp fresh ginger paste
1 tsp fresh garlic paste
1 green chilly sliced
1/2 tsp Red chilly powder

1/2 tsp coriander powder
1/4 tsp green cardamom powder
6 large tomato
2 tbsp tomato puree
3 tbsp cream
1/4 tsp garam masala
1 tsp dry fenugreek leaves

Sugar a pinch
Salt to taste
Cashewnut paste 1 tbsp (Optional)

Method for making Butter Chicken:

• In a pan dry roast red chilly, peppercorn, cinnamon, cumin, cloves, black & green cardamom. Now grind this to a powder. (You can use coffee grinder else use the powder form of all these spices, dry roast it for 1 min)
• In a bowl put rest of the ingredients under the marinade section and mix well. Now add chicken & mix again. Cover with cling film & leave it overnight or atleast for 3 hours in the fridge.
• Put the chicken in a preheated oven of 200 degrees and let it cook for 20 mins at 180 degrees. Make sure you turn the chicken after 10 mins so that its cooked from both sides.
• Blanch, peel and puree the tomatoes. Keep aside.
• For the curry heat the pan and add butter and immediately add the ginger & garlic paste.
• Now add the sliced green chilly. Also add red chilly powder & coriander powder and cardamom powder saute for 30 seconds.
• Add the pureed tomato and cook on high flame for 10 mins or till the gravy leaves the side.
• Now add the tomato puree, a pinch of sugar & salt and cook for 5 minutes.
• Add the roasted chicken pieces and mix well. Cover the pan and cook on a slow flame for 10 mins.
• Add the cashewnut paste, cook for further 2 mins on slow flame & then add cream and stir well. Cook for another 2 minutes.
• Now add the garam masala and crushed fenugreek leaves. Mix well.
• Transfer the chicken to a serving bowl and garnish with chopped coriander leaves and swirls of cream.
• Authentic North Indian punjabi butter chicken is ready to be served with roti, naan or rice.

Tip :

For the classic smoky effect in your chicken curry, transfer the chicken in a bowl, cover with aluminium foil and pierce it a few times. Using a tong burn a small piece of coal on gas and place it on the foil. Cover immediately with a lid. Place it in the oven for 30 mins at 120 degrees. Remove the foil and be careful when you dispose the coal.  Garnish & Serve Hot.

For a healthier version you can substitute cream with 1 cup of milk (room temperature).

KADAHI PANEER

This is a quick recipe of Indian cottage cheese, full of flavours and is a healthy alternative to the traditional paneer recipes.

 

Preparation Time 20 mins

Serves 2 to 3

INGREDIENTS

Paneer (cottage cheese) 200gms
Onion 1 medium
Green Chilly 1slit

Dry Red Chilly 1
Tomatoes 2 medium sized

Tomato Puree 2 tbsp

Ginger 2 inch Piece

Garlic Clove 2

Salt to taste

Red Chilly Powder 1/2 teaspoon

Coriander Powder 1/2 teaspoon

Coriander Seeds 1/2 teaspoon

Karahi Paneer Masala 1 tsp

Garam Masala 1/4 teaspoon.

Cream or Milk 3 tablespoons

Kastoori Methi (Optional)

Chopped fresh coriander for garnish.

METHOD

Cut The Onion in 4 parts and take out each layer. In a pan Heat Oil, Add Coriander Seeds, Cumin Seeds, 1 Dry Red Chilly & Saute. Now Add Chopped Ginger, Garlic, Green Chill, Onion & Sauté for a minute.

Add Bell Pepper & Chopped Tomato Cook for 2 mins. Now Add the Cottage Cheese, Salt, Red Chilly Powder, Corriander Powder, Karahi Paneer Masala & Tomato Puree & Mix Well.

After 5 minutes add 2 tablespoons of Cream or Milk and simmer and cook for another 5 minutes. Your curry is ready now.

Add Kastoori Methi & Garam Masala. Mix Well. Serve hot with Roti, Naan or Lachha Paratha.

TIP - If using frozen Paneer, after defrosting, put paneer in boiling water for about 10 mins.This will make it soft.

DAL MAKHNI

Preparation Time: 1 hour

Serves 4

INGREDIENTS

Whole Black Gram (Sabut Urad)1 cup
Red kidney beans 2 tbsp
Tomato 2 medium
Tomato purée 5 tbsp
Ginger 1.5 inch
Garlic 2 cloves
Green chilly 1

DAL MAKHNI

Black Cardamom 1
Bay leaf 2
Cinnamon 1 stick of about 1.5 inch
Clove 1

Cumin seeds 1 tbsp
Asafoetida (hing) a pinch
Red chilly powder 1 tsp
Garam Masala 1tsp
Clarified butter (Ghee) 1 tsp
Milk 1 cup
Cream 1 tbsp (optional)
Butter 1tbsp
Whole red chilly 1
Chopped Coriander for garnish

METHOD

In a bowl mix the lentils and red kidney beans, wash thoroughly and then soak this mixture with enough water overnight. 

Wash the lentils once agin and drain the excess water. In a pressure cooker  add the lentils mixture and 4 cups of water. (It should roughly be double the level of lentils).

Add 1 tsp salt, bay leaf and black cardamom. Bring it to boil and pressure cook for 10 mins on full flame and  about 15 mins on slow flame.

In a pan put the clarified butter, cumin seeds let it crackle add the cinnamon, clove, garlic, chilly, ginger and asafoetida. Put this Mixture in a liquidiser along with the tomatoes and blend to a smooth paste.

Put this mixture back in a pan and add red chilly powder let it cook on a slow flame till the oil separates. Open the cooker and check if the lentil is properly cooked. Take out the bay leaf and black cardamom and throw it.

Add the tomato mix to the lentils and then add the tomato purée. Let it cook for 10 minutes on slow flame then add milk cook for another 10 mins. Put the cream and add the garam masala and stir.

Just before serving heat the butter add the whole red chilly, heat for about 30 secs and put it on the dal. Garnish with green coriander and serve hot.

PALAK PANEER

This is a popular North Indian  dish

INGREDIENTS

A bunch of spinach
Green chilly 2
Ginger garlic paste 2-3 tsp
Cottage Cheese (paneer) 200gms  cut in cubes
Tomatoes 4 finely chopped or pureed
Chilly powder 1/2 tsp
Oil 1 tbsp
Bay leaf 1
Garam masala 1/2tsp
Salt to taste

METHOD

Steam the spinach for 5 minutes along with green chilly  & using a blender puree it.
Put the oil in a pan, add bay leaf & ginger garlic paste,saute for 2 mins &  add chopped tomatoes ,red chilly powder ,garam masala ,fry for another 5 mins or until oil separates.
Now add spinach & paneer cubes . Heat it for another 3-4 mins
Your palak paneer is ready.Serve  hot with naan or roti

Chef's Tip - It is a very healthy dish, as spinach is full of vitamins, minerals & phytonutrients

MATAR ALOO CURRY

INGREDIENTS

Preparation Time 25 mins 

Serves 2

MATAR ALOO CURRY

Potatoes 2(medium size)
Peas 100 gms
Tomato 1 (Grind it to a paste)
Onion 1 (Grind it to a paste)
Green Chilly 1 Chopped
Cumin Seeds 1 tsp
Ginger Grated 1 tsp
Garlic Chopped 1 tsp
Coriander Powder 1/2 tsp
Turmeric Powder 1/2 tsp
Red Chilly Powder 1/2 tsp
Garam Masala 1/2 tsp
Oil / Ghee 1 tsp
Water 1 Cup
Salt to taste
Fresh Corriander For Garnish

METHOD

Peel the skin of the potatoes and dice them. In a pan add the oil, when it is heated add Cumin, let it crackle. Then add the paste of 1 onion, ginger, garlic and green chilly, saute it for 3 mins.

Now add the tomato paste and saute for another 3 to 4 mins.Turn the heat to the minimum and add red chilly turmeric and coriander powder saute it and add the potatoes and peas.

After a minute add the water, salt and garam masala, increase the heat to full flame and  close the pressure cooker.

Allow 1 whistle and then simmer for 5 minutes. Close the heat and allow the steam to release.  Garnish and Serve it hot with Chapati, Poori or  Boiled Rice.

CHICKPEAS CURRY - CHOLEY

INGREDIENTS:

200gms Chickpeas

2 Bay leaves (Tej Patta)

1 Black Cardamom (Moti Elaichi)

1 small stick of Cinnamon (dalchini)

1 medium sized onion

2 medium sized tomatoes

2 green chillies slit

2 cloves of garlic

1 inch of ginger

1 tbsp Cumin Seeds (Jeera)

1 tsp Red Chilly powder

1 tsp Choley Masala

1 tsp Corriander powder

1 tsp Roasted Cumin (Jeera)Powder

½tsp Garam Masala

1tsp Dry Mango powder (Amchoor)

2 tsp Dried Fenugreek leaves (Kastoori Methi)

2 tbsp freshly chopped coriander

Salt to taste

METHOD:

1.    Soak White Chickpeas overnight. Wash thoroughly and drain the water.
2.      Take a pressure cooker add the chickpeas, salt, bay leaves, black cardamom and 6 to 8 cups of water.
3.      Leave it on full flame for 10 mins and then slower the flame and cook for another 20 mins.
4.      Do not open the cooker right away leave it for sometime to let off the steam.
5.      After 15 mins open the cooker and check if the chickpeas are properly boiled. You should be able to crush it placing between your fingers.
6.      Prepare the tadka as given in the recipe below and mix it with the boiled chickpeas, add dried mango powder and garam masala and simmer for 20 minutes for the flavours to get mixed properly.
7.      Take out the cinnamon stick, bay leaves and Black cardamom and garnish with freshly chopped coriander.
8.      Serve hot with Indian Flat bread (Kulche), Bhatoore or boiled rice.

For the TADKA

1.      Make a paste of onion, ginger and garlic.
2.      Take a small pan add 2 tbsp of cooking oil, add cinnamon stick and cumin seeds let it crackle then add the onion paste.
3.      Let the onion change its color to golden brown then add the slit green chillies.
4.      Make a paste of the tomatoes and add it to this mixture.
5.      Let it cook for 2 mins, then add red chilly powder, coriander powder, choley masala, cumin powder and dried fenugreek leaves  and mix till the oil separates from this mixture. Make sure the mixture doesnt stick to the pan add a little water if needed.