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Main Course

20 Minute – Butter Chicken

INGREDIENTS:

MARINADE

  • 2 Chicken Breasts
  • 1 tsp Salt (or as per taste)
  • 1 tbsp. Ginger Garlic Paste
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Coriander/ Dhania Powder
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Cumin/ Jeera Powder
  • 1/4 tsp Garam Masala
  • 1 tbsp. Oil
  • 1 tsp Besan / Gram Flour
  • 1 tbsp. Vinegar/lemon

 GRAVY /BASE SAUCE

  • 2 Onions
  • 10 Cashews
  • 5 Almonds
  • 2 Dried Red Chilies
  • 1 tsp Salt (or as per taste)
  • 1/2 tsp Sugar
  • 200- 150 gms Tomato Puree
  • 1 Tbsp. Tomato Ketchup
  • 30 Gms or 4 Tbsp. Butter (for cooking)
  • 10 Gms cream (garnishing)
  • 1 Tbsp. Kasturi Methi
  • ¼ tsp turmeric powder
  • Whole spices
  • Ground spices

WHOLE SPICES

  • 4 Black Peppercorns
  • 4 Laung/ Cloves
  • 3 Green Cardamom/ Choti Elachi
  • 1 Black Cardamom/ Badi Elachi
  • 1 Cinnamon Stick / Dal Chini

GROUND SPICES

  • 1 tsp Coriander Powder
  • 3 tsp Kashmiri Red Chili Powder
  • 1/2 tsp Roasted Cumin / Jeera Powder

METHOD: 

  • Slice your chicken breast in thin strips, mix all the marinade ingredients and coat the chicken slices well. Cover and leave in refrigerator for 10 min.
  • In a pan heated on med-heat add butter dried red chili, cashews and almonds stir for 1 minute
  • Add roughly chopped onions stir for 2 minutes and add water to boil.
  • Boil till onions become translucent.
  • Strain and put all boiled ingredients in a blender with a little room temperature water to balance the hot ingredients. Always make sure while blending hot ingredients to cover the blender lid with a towel and hold tight just to avoid accidents.
  • Grind to fine paste.
  • Take the marinated chicken out from the refrigerator.
  • On high flame add butter and line all the strips of the chicken touching bottom of the pan, as soon as chicken turns white stir turn the flame low cover and cook only for 2 minutes (with closed lid).
  • Take out the chicken from pan. (keep aside)
  • Add a little more butter in the same pan with the whole spices and ground spices stir for few seconds.
  • Add ginger-garlic paste then onion-cashew almond paste.
  • Cook covered on the medium flame as it may be bubbling.
  • Add tomato puree/paste, season with salt and a pinch of sugar add some water if reqd.
  • Cook covered again for 2 minutes
  • Open and add toasted Kasturi methi and some cream stir, add cooked chicken.
  • Add a tbsp. of tomato ketchup.
  • Stir and garnish with cilantro and cream
  • Serve hot with butter naan or phulka/roti
Rice and Breads

Egg Dum Biryani

 INGREDIENTS 

  • 6 Eggs
  • 2 cups of Basmati rice
  • 2 Onion
  • 50 gms Fresh Cilantro
  • 1/2 cup yogurt
  • 1/2 Cup Milk
  • Kesar Strands
  • 5 Tbsp Ginger Garlic Paste
  • oil For Cooking
  • 1 .5 tsp Salt or as per taste
  • 2 tsp Keora Water(optional)
  • 2 Green Chillies
  • 1 Tbsp Coriander Powder
  • 5 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder

Whole Spice Mix

  • 1/2 Cinnamon
  • 1/2 tsp Shahi Jeera
  • 1 bay leaf
  • 5 Black Pepper
  • 4 Green Cardamom
  • 5 Cloves
  • 1 tsp dried fenugreek leaves

TO BOIL RICE

  • 1 Litre Water
  • 1 Tbsp Salt

METHOD

  • Wash rice thoroughly, dip in normal water and keep aside.
  • Boil water in a pot add some salt and put your eggs in boiling water for 3-4 minutes turn off flame and keep it covered for 10 min.
  • Add kesar to milk and keep aside.
  • Boil water in another pot, add some salt to it as water gets hot add rice and cook till 80% done(when u break a grain it’s a little raw from inside) do not stir while cooking.strain and wash in cold water keep aside.
  • Take a handi or a wide pan add 3tbsp oil.
  • Poke your eggs and fry them lightly till light golden from all sides, keep aside.
  • Add Sliced onions fry them till dark brown, keep aside(as they start getting brown, start taking them out as they will still be cooking n will be perfectly brown in some time).
  • With little-browned onions in the pan, add whole spice mix(low flame)for 1 minute.
  • Add green chilies and ginger garlic paste stir.
  • Add turmeric powder, red chili powder, stir.
  • Add yogurt, keep stirring continuously.
  • Add dhaniya powder ,salt stir till oil seperates.
  • Add eggs, cilantro stir, turn off flame.
  • Take out few eggs and gravy in a separate bowl.
  • Let's start layering our biryani add some rice over the egg and gravy in the pan , add separated eggs and gravy over rice add some chopped mint leaves, cilantro fried onions sprinkle some clarified butter.
  • Add leftover rice spreading to cover all the ingredients again add cilantro mint leaves fried onions, milk and kesar, add a teaspoon of ghee missed with biryani masala drizzle it over.
  • cover and cook on dum (keep a flat griddle on gas heat it on medium heat keep your biryani pan over griddle).
  • Keep a wet towel over the lid to give weight on biryani pot).
  • Let it cook for 20 min on low flame.
  • Serve with raita.
Snacks

Afghani Chicken

Preparation time: 10 min
Cook time: 25 min
Serves: 4

INGREDIENTS

  • Full chicken cut (with bone/boneless)
  • Marination
  • Chat Masala for garnishing
  • 2 Tbsp Oil
  • 2 Tbsp Butter (to dab at the end)
  • Coal (optional)

INGREDIENTS FOR MARINATION

  • 2 Tbsp Ginger Garlic Paste
  • 1 tsp Salt (or as per your taste)
  • 1 Tbsp Vinegar
  • 1 Tbsp dry roasted Kasturi Methi
  • ½ Cup Thick Curd
  • ¼ Cup Fresh Cream
  • ½ – ¾ tsp White Pepper Powder or Black Pepper Powder
  • 3 Choti Elachi Powder
  • ½ tsp Garam Masala
  • 1 Tbsp Corn Starch or roasted Besan (gram flour)

OPTIONAL:

  • 8 – 10 Cashews
  • 2 Green Chilies

METHOD

  1. Wash chicken thoroughly, pat dry with kitchen towel.
  2. Put slice cuts on chicken (with bone).
  3. Marinate in above mixture of marinating ingredients.
  4. Soak cashew n green chilies in hot water(2tbsp) for 4-5 min n grind to thick paste to add to marinate.
  5. Activate a piece of charcoal.
  6. Put charcoal in a small bowl over marinated chicken, add a spoon of ghee on activated charcoal cover n let it rest for about half n hour.
  7. Leave the marinated chicken for a minimum of 2 hrs n max overnight
  8. Add a tsp of oil in any pan, heat it to high and when oil is hot add marinated chicken cook uncovered till chicken turns white from pink.
  9. Turn your flame to medium-low n cover n cook chicken for about 9-10 minutes maximum.
  10. Take out your chicken pieces align them in skewers n let them dry for some time
  11. There is marinate left in your pan cook it till marinate turns light brown, then coat your chicken with this cooked marinate cook over the flame or broil it for 3 -4 min.
  12. Garnish with little butter chat masala and cilantro on top.
  13. Serve hot with onion cilantro dip

 

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