BUTTER CHICKEN

-

INGREDIENTS:
1) 1 kg Chicken, skinless and cut into 8 - 12 pieces
2) 2 Onions
3) 2 Tomatoes
4) 2 Tablespoon ginger Garlic paste
5) 1 Piece Star Anise
6) 2 Bay Leaves
7) 3-4 Elaichi/Cardomom
8) 3-4 Long/Cloves
9) 2 Tablespoon Oil
10) 1 Teaspoon Sugar
11) 1/2 Teaspoon Turmeric Powder
12) 1 Teaspoon Coriander Powder
13) 1/2 Teaspoon Garam Masala
14) 1/2 Teaspoon Red Chilli powder
15) 2 Teaspoon Chicken Masala
16) 1 cup Curd/Yogurt beaten
17) 4 Cups of water
18) Salt to taste
19) 2 Tablespoon Malai/Cream
20) 1/2 Cup Milk

PREPARATION TIME: 45 mins

HOW TO PREPARE:
* Wash and clean the chicken and keep aside
* Make a paste of onions and puree tomatoes and keep aside seperately
* In a wok, heat oil, add cloves, bay leaves, elaichi and star anise
* After they crackle add onion paste and ginger garlic paste
* Saute till the paste drieds up and changes color to brown
* Add Tomato puree and sugar, saute till it sticks to bottom and leaves oil
* Add Curd and saute till curd gets absorbed and masala turns brown in color or leaves oil
* Add all dry spices(Red chilli, coriander, garam masala, turmeric, salt, chicken masala), mix well
* When done, add chicken pieces and cook covered till chicken starts loosing water
* Add Water and let it cook for next 20 mins or till chicken gets soft
* Keep the gravy consistency thick. If too much water is there cook uncovered for 5 mins
* Finally add malai or cream to it and mix well, cook for 2-3 minutes uncovered
* Add milk and mix well, take off gas and its ready to be served!
* Serve hot with Nan, or chapatis or roomali rotis!


Comments

Post a Comment

Popular posts from this blog

Bharwa Lal Mirch ka Achchar/ Stuffed Red Chilli Pickle

-
Image
Bharwa Lal Mirch is one of my favourite pickle. Since i've moved to US i had been craving this achchar. My Nani used to make this pickle in a very authentic Punjabi style. It was one of the staple side dishes in the breakfast with plain parathas. My mouth is watering just by writing about it, i can feel the taste ... yum This Lal Mirch or Red chilli comes in the market typically from November to March. Try this pickle, its super easy and super tasty. INGREDIENTS:  1lb Big Red Chillis  1/2 Cup Coriander seeds  1/2 Cup Mustard Seeds  1/2 Cup Fennel Seeds  1/2 Cup Cumin Seeds  1/3 cup Fenugreek seeds  1/3 Cup Onion Seeds  1/3 Cup Carom seeds  1/2 Cup Dried Mango Powder  3 Tablespoon Turmeric  Black Salt to taste  Salt to taste  Mustard Oil to cover the Chillies PREPARATION TIME: 45 Minutes HOW TO PREPARE: Wash and dry the red chillies well Cut the stalk and empty out all seeds to make it a hollow cylinder Dry roast the seeds - Coriander, Mustard, Fennel, Cumin, and Fenugreek, until sl
Read more

RARE MUSHROOM - RUGDA

-
Image
RUGDA ABOUT RUGDA (A RARE MUSHROOM) Rugda is a form of root and mushroom, is found in abundance in Jharkhand. Rugda is found in the forests of Bundu, Tamar, Pithoria and some other areas in jharkhand. Tribal women go to these forests early in the morning and collect these mushrooms which is found primarily under the sal trees. Its a seasonal(Monsoon) favourite, which mainly the tribal men and women sell in baskets on the roadsides. Before making a vegetable, its needs to be cleaned and washed properly. In Ranchi( Jharkhand's Capital), during monsoon you find rugda everywhere in markets, especially kutchery road When cooked dry it takes a long time but has tastes much better than other mushroom dishes When cooked in a pressure cooker for gravy dish, it beats all non-veg dishes! RECIPE INGREDIENTS : 1) 500gms Rugda Cleaned and washed 2) 2 Tablespoon oil 3) 2 Onions Chopped 4) 1 Tablespoon garlic and ginger paste 5) Salt to taste 6) 2 Teaspoon Red Chilli Powder 7) 1/2 Teaspoon
Read more

Chana Veg Pulyani (Fusion of Pulao and Biryani)

-
Image
  Biryani and Pulao are both rice dishes and cooked with vegetables or meat in aromatic spices.  Here i have created Chana Veg Pulyani, which is a fusion of Pulao and Biryani. Pulyani is cooked with soaked rice with vegetables and white chana or chickpeas in rich biryani masala and aromatic biryani essence. The cooking method is just the same as pulao is cooked so tried a new name for this dish - Pulyani! Biryani vs Pulao Biryani is cooked with par boiled rice , whereas pulao is cooked with raw rice in fragnant water until rice is cooked. Biryani is cooked with an assortment of whole and grounded spices and pulao is cooked with not much spices. VIDEO  RECIPE -  https://youtu.be/dGeiWQSP740 INGREDIENTS: 2 Cup Basmati Rice 1 Onion 1 1/2 Cup White Chana / Chickpeas 1/2 Cup Corn 1/2 Cup Peas 1/4 Cup Carrot 1 Cup Beaten / Whipped Curd 2 Teaspoon Ginger Garlic paste 1 Teaspoon Cumin / Jeera Seeds 6-8 Black Peppercorns / Kali mirch 3-4 Cardamom / Elaichi 1 Star Anise / fool 2 Bay Leaves / Te
Read more