BUTTER CHICKEN-THIS RICH, BUTTERY, CREAMY CURRY NEEDS NO INTRODUCTION

I have really high standards when it comes to my favourites. And Butter Chicken tops the list. So it annoys me when butter chicken is too sweet or too oily or just doesn’t have a punch of flavour that makes you want to dive into the sauce. For a lot of people, making butter chicken at home might translate into long hours spent in the kitchen. That’s not true at all. This recipe takes a little under an hour from start to finish, and we are not using a ton of butter or cream to give it that luxurious, creamy taste either. How? I’m going to show you.I recommend using either skinless bone-in chicken or boneless, skinless chicken thighs for this recipe. The chicken is first marinated, then pan fried and then cooked in the gravy to get maximum flavour. And boneless chicken breasts will not retain their juiciness through this process. I love using boneless, skinless chicken thighs because you can cut the meat into bite sized pieces and they stay juicy right to the end. A quick yogurt marination for this butter chicken ensures that the flavour seeps in, and adds to the juiciness. You don’t need a long marination here, just 15-20 minutes is enough.

TIMES FOODRECIPESBUTTER CHICKEN
Butter Chicken Recipe
by TNNUpdated : May 4, 2020, 15:05 IST
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Butter Chicken
Total Time45mPrep Time15 mCalories786
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Chicken is delectable white meat and is one of the most common types of poultry in the world. Chicken meat is most preferred throughout different cuisines around the world. It provides essential vitamins mainly from the B complex including Niacin or vitamin B3, which is essential for the metabolism of fats in the body. It is lean meat with rich nutritional value, it is a great supply of protein which is important for sustaining our muscles. Chicken meat is largely used across most continents and is used to make a variety of dishes. One such dish is Butter Chicken or Murgh Makhani, which has become an inseparable part of Indian cuisine. It is one of the popular chicken curries that you can easily find around the world. Its popularity can also be understood by the fact that today several variations of this dish have come into existence. This is a mouth-watering delicacy that has a long history. Originating in Delhi, this is by far one of the most popular chicken dishes eaten in restaurants and is the first dish that comes to your mind when eating out. With a little sweet and mildly spicy flavour, this non-vegetarian recipe was traditionally made with leftover tandoori chicken which was marinated with yoghurt and a melange of spices and then cooked in a gravy of tomatoes and, cream and loads of butter. It is one of those dishes which were discovered by accident, however, it has remained at the top of its game since all these years. Now, you might be wondering what it takes to make this unique variety of chicken? You will be surprised to know that Butter Chicken is prepared using all the authentic Indian spices such as coriander seeds, cumin seeds, ginger-garlic paste, and last but not the least garam masala, which has become an epitome of Punjabi cuisine. The spices that go into this famous dish may vary from place to place, and which might result into more dense flavours. First, the chicken is cooked in tandoor using these spices and afterwards, it is simmered in a creamy and buttery tomato gravy, which provides this dish with a very distinctive flavour. If you are not getting the true flavour of Butter Chicken, this might be because of the buttery-tomato sauce or gravy in which you are cooking the tandoori chicken. The trick to preparing a mouth-watering gravy is to saute to cook the tomato paste for 15-20 minutes, before adding tandoori chicken to it. This mouth-watering delicacy goes well with naan or kulcha, and you can also pair it with basmati rice as well. You can enjoy this lip-smacking chicken recipe on occasions such as kitty party, potluck, and even buffet. So, don’t wait any longer and try this delicious delight at home and enjoy with your loved ones!
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Ingredients of Butter Chicken

8 Servings
1 kilograms chicken
2 tablespoon refined oil
1 teaspoon red chilli powder
1 1/2 cup tomato puree
2 teaspoon coriander seeds
2 crushed cinnamon
5 green chilli
4 clove
500 gm butter
4 red chilli
1 teaspoon coriander powder
1 1/2 teaspoon kasoori methi powder
2 bay leaf
2 teaspoon salt
2 medium onion
4 handful crushed dried fenugreek leaves
For Marination
2 teaspoon onion paste
1 teaspoon garlic paste
1/2 cup yoghurt (curd)
3 green cardamom
1 teaspoon ginger paste
1 teaspoon mace powder
2 black cardamom
1/2 teaspoon sugar
For Garnishing
3 tablespoon fresh cream
1 handful coriander leaves

FISH CULETS-FISH IS THE RICH SOURCE OF OMEGA-3 FATTY ACID

Crisp on the outside, spicy and juicy inside, these Indian style fish cutlets are a snap to make. These salmon croquettes make for a great evening snack or party appetizer.

Just when I thought that we were in for a warm spring and even hotter summer, there came a slew of storms one after the other. I am a summer gal. Give me summer any day, it’s winter that is my nemesis. But I do love spring rains. I love the brief respite from the hot weather, the sound of raindrops on the window pane, and the smell of rain-drenched earth.And when rains hit, I crave something absolutely sinful, spicy and delicious. Watching the rains and munching on snacks, is there any better way to spend a lazy evening with your loved ones?

This time, the only thing I had on hand were a couple of salmon filets. It had been a while since I made fish cutlets and the idea seemed just perfect for my cravings. Indian style fish cutlets are best made spicy, slightly tangy and enjoyed right away when hot.

*Prepare the fish:

  • In a pan, steam the fish in a strainer with boiled water, ginger, green chilly, garlic and cover the pan.
  • Prepare the base:
  • 1.In a blender, mix bread crumbs, egg, garlic, ginger, green chillies, fresh mint leaves, salt, turmeric powder, red chili powder, slice of bread, refined oil and juice of half lime.
  • 2.In a mortar and pestle smash fennel and black pepper, add them into blender.
  • 3.Add a little water and blend them together.
  • 4.Add the steamed fish into the blender and grind them well.
  • 5.Transfer them into a bowl and add one boil potato for starch. Mix them well. Make cutlets out of it and coat in some flour.
  • 6.Keep it in the fridge for 10 minutes.
  • 7.Add little refined oil in the pan and fry the cutlets both sides.
  • 8.Garnish with mint leaves. Serve hot.
  • Key Ingredients: ginger, Green chillies, Garlic cloves, Rawa fillets, bread crumbs, Egg, Garlic cloves, ginger, Chilli, salt, turmeric, red chilli powder, saunf, Peppercorns, Bread slice, oil, Water, Lemon (juiced), potato (mashed), flour (to coat), Oil (to pan fry), mint leaves

 

Mutton Handi-North Indian Favorite Dish

A royal mutton curry which is very popular in the north india.This is traditionally made in a special clay pot which is called mutton Handi,That’s why the name.But this can be made in our usual pan too.

The whole cooking for this dish is done in one pot or Handi.For this preparation I would highly recommend you to slow cook in the usual pan instead of pressure cooking.Although this method takes a long time to cook the meat,the resultant flavor and texture of the meat will turn out to be amazing.And if you cook this in a clay pot,it will taste even better.

Actually you don’t have to feel intimidated by seeing the total time it requires to cook mutton this way .The majority of the preparation work will be over within half an hour.Then all you have to do it simmer the mutton on very low heat for an hour or so till the gravy reduces,pouring in more stock or water as needed till the mutton turns almost “falling off the bones”tender.

*INGREDIENTS:

. 500 gm

# For marination

. 3tbsp yoghurt 

.2 tsp spicy red chilli flakes or chilli powder 

.1/4 tsp turmeric powder 

.2 tsp coriander 

.Salt to taste

# For the masala

. 1 large onion chopped

. 6 garlic cloves,minced or paste 

. 1 inch ginger,minced or paste 

.1 tsp garam masala powder 

. 1tsp coriander powder

. 2 cardmom pods

. 2 cloves

. 1 tbsp tomato paste

. 2 tomatoes pureed

. 2 cups chicken stock/mutton stock / water

. salt to taste

. a pinch of sugar

. coriander leaves chopped

. 2-3 tbsp vegetable oil or ghee.

NOTE:-

. You can reduce the cooking time by marinating the mutton overnight.

. This dish would taste its best when cooked on low heat in a pan rather than pressure cooking it.

 

 

MURGH TIKKA-SUPERB DISH OF MARINATED CHICKEN

We love our Murgh Tikkas, truly with our heart and soul. This is few of those quick  recipes which result in the most delicious aromatic chicken, and which may be eaten in a myriad of creative ways. All it needs is a check in the pantry that you have the ingredients and spices for the marinade. The cooking barely takes a few minutes and this is one of those convenient party or backyard barbeque recipes.

Murgh is Chicken and Tikkas are the little morsels or bites; having originated in the northern regions of  India these are immensely popular as an appetizer and are relatively easy to make. The kebabs and grilled meat in India have strong influences of the Persians and the Mughals, and the Murgh/Chicken Tikka is no exception. The little bites are tender and beautifully flavored.  The succulent bites of chicken are usually served on a bed of sliced onions, with wedges of lemon juice and a sprinkle of Chaat Masala.

Preparation:

If you are using bamboo skewers, you will need to soak them in water for about 20-30 minutes.

Use chicken without bones and skin. Cube the chicken breasts into 1 inch cubes. Wash and pat dry. Place chicken cubes in a large non reactive bowl.

Add all the ingredients of the first marinade and rub them well into the chicken pieces; let it sit for about half an hour.

Heat the 1 tablespoon milk and add the saffron to it. Stir and let it sit. The saffron will release the color and aroma in the warm milk.

Heat the half tablespoon of oil in a pan, but not smoking hot. Crush 1 teaspoon ajwain/carom seeds gently by rubbing them with finger in the palm of your hands and tip them in the oil. Add the chickpea flour, and constantly stir it with a wooden spoon at low heat, until it turns a shade darker and you smell that nutty flavor. It might look like the flour is lumping up, but it is okay and keep stirring. I love the nutty taste and flavor of this toasted flour.

In a mixing bowl, whisk the yogurt. Add the ginger paste, garlic paste, garam masala, 1 teaspoon crushed ajwain/carom seeds, kasuri methi, turmeric, black pepper,  red chili powder, salt and the food color you are using. Add the saffron milk. Removed the toasted chickpea flour from the pan and add to this mixing bowl. Whisk everything together until you get a smooth lump free mix. This is your final marinade.

Spoon this out in to the bowl with chicken and toss really well so every cube of chicken is coated with the marinade. Let it sit for at least 4 hours; overnight is great.

Ingredients:

  1. 2.5 lbs  skinless boneless chicken breasts – about 4 small -medium breast pieces or tenderloins in same weight



Marination:

first marinade:

  1. 1.5 tablespoons lime juice
  2. salt
  3. 1/2 tablespoon red chili powder (use Kashmiri Red Chili powder or paprika for less heat)
  4. 1/2 tablespoon ginger paste
  5. 1 tablespoon grated onion
  6. 1/4 tablespoon garlic paste

second marinade:

  1. 1 teaspoon ajwain/carom seeds + 1 teaspoon ajwain/carom seeds, crushed with a rolling pin/mortar pestle
  2. 1/2 tablespoon oil
  3. 1/4 scant cup chickpea flour/besan
  4. 5 tablespoon thick, drained plain yogurt
  5. 1.5 tablespoon ginger paste
  6. 1 .5 tablespoon garlic paste
  7. salt
  8. 1/2 teaspoon turmeric powder
  9. 2 teaspoons red chili powder (or to taste)
  10. 1 teaspoon freshly ground black pepper
  11. a pinch of saffron + 1 tablespoon milk
  12. 2 tablespoons virgin pure mustard oil
  13. 1 teaspoon garam masala (homemade or store bought)
  14. 1 teaspoon kasuri methi/dried fenugreek leaves