Category Archives: chicken

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chicken-makhani

Butter Chicken Recipe

Category : chicken

Butter chicken is slightly sweet and sour. Restaurant style Indian butter chicken has tomato and cashewnut based gravy garnished with butter and cream. Authentic butter chicken is a very high calorie dish yet very very tasty.

Serves : 2
Cooking time : 50 mins

butter chicken recipe

butter chicken recipe


Ingredients:

300 gms Chicken breast boneless
Marinate:
1 -2 tsp hung thick curd
1 tsp salt
1/2 tsp red chilli powder
1 tsp tandoori masala
1/4 tsp tandoori color
Curry
2 tblsp Butter
2 tsp garlic paste
1 green chilly sliced
1/2 tsp Cumin powder
1/2 tsp Red chilly powder
1 tsp Salt
6 or 1/2 kg Tomato
10 Cashewnuts
1 Big tblsp Tomato Ketchup
1/2 tsp Sugar
1/4 cup Water
1/2 cup milk
2 tblsp Cream
1/4 tsp garam masala
1 tsp fenugreek crushed
Finely chopped coriander leaves

How to make authentic butter chicken :

In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1″ inch in size. Mix well and keep aside for atleast 2 – 3 hrs
Blanch, peel and puree the tomatoes. Keep aside.
Soak the cashewnuts for 2 – 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste.
For the curry heat the pan and add butter and immediately add the garlic paste.
Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.
Add the tomato puree and cook till the gravy leaves the side.
Lower the flame and add the cashewnut paste and stir constantly.
Now add the tomato ketchup, sugar and 1/4 cup water.
Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 – 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
Now add the garam masala and crushed fenugreek leaves. Mix well.
Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.
Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in
Note:
1. Milk should be at room temperature before adding to the gravy.
2. Add milk and cream at low flame only.
3. Add the garam masala only at the end.


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Achari-Murgh

achari murgh

Category : chicken

Here is a very unique achari murgh recipe. Achari means pickling. So this chicken masala has all the Punjabi pickle masalas. This jazz up the dish. Learn how to make achari murgh restaurant style. It is easy and simple. 

Ingredients:

 

1/2 Kg Chicken
2 small Onions grinded
2 tomatoes grinded
70 gms Ginger Garlic Paste
1/2 tblsp Red Chilly Powder
1 tsp Jeera Powder
2 tsp Coriander Powder
1 Cup Beaten Dahi (Yogurt)
2 Green Chilly Slit
2 Dry Red Chilly
1 tsp Kalonji (Nigella Seeds)
1 1/2 tsp Cumin Seeds (Jeera)
1 1/2 tsp Mustard Seeds (Rai)
1 1/2 tsp Fennel Seeds (Saunf)
1 tsp Fenugreek Seeds (Methi Dana)
4 tblsp Mustard Oil
Salt to Taste
Few Curry Leaves

 

How to make Achari Murgh :

 

  • Take a bowl and mix together curd, ginger garlic paste, red chilly powder, jeera powder, coriander powder, green chillies and salt. Mix well.
  • Then add chicken pieces. Mix well so that all the chicken pieces are well coated with the marinade. Cover and keep aside for 3 – 4 hours.
  • Later heat mustard oil in a kadai and add dry red chillies and then all the whole spices – Nigella Seeds, Cumin Seeds, Mustard Seeds, Fennel Seeds and Fenugreek Seeds.
  • When the seeds begin to sputter add the curry leaves and then add the onions. Saute till the onion paste becomes brown. Keep scraping it frequently.
  • Now add the tomato paste. Cook it till all the raw smell disappears. Now add the marinated chicken pieces.
  • On a high flame cook the chicken pieces till half done. Time may vary from 10 – 15 minutes. Keep stirring continuously so that all the chicken pieces get nicely cooked. The color will change to brown. Make sure the marinade does not get burnt.
  • When you get the desired brown color add water to get your desired consistency and cover it and cook on low flame.
  • Occassionally stir it and once the chicken is cooked well and the oil separates, dish it out and serve with preferred roti or naan.
  • Tip:To make it sourer you can add little tamarind pulp in the end too.