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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
Main Course

Punjabi Chana Masala

INGREDIENTS 

  • 2 Cup Soaked Garbanzo Beans or Kabuli Chana (10 HRS)
  • 1 Cinnamon Stick
  • 1 Black Cardamom
  • 2 Tea Bags/tea
  • 2-3 Dried Gooseberry
  • 2 tsp Salt
  • ¾ tsp Baking Soda
  • 2tbsp ghee/clarified butter 

TEMPERING

  • 4 – 6 Tbsp Vegetable Oil
  • 1/8 tsp Asafoetida / Hing
  • 1 Mid – Size Onion (Finely Chopped)
  • 1 Inch Ginger juliennes/shredded
  • 2 Green Chilies
  • ¼ Cup Beaten and Strained Curd / Dahi
  • 1 Tbsp Tomato Puree
  • 1 tsp Ginger Garlic Paste
  • ½ tsp Dried Fenugreek Leaves / Kasuri Methi 

INGREDIENTS TO MAKE CHANA MASALA MIX

  • 3 ½ tsp Coriander / Dhaniya Powder
  • ¾ tsp Ginger Powder
  • ¾ tsp Red Chili Powder
  • ½ tsp Garam Masala
  • 2 tsp Pomegranate Seed/ Anaar Dana Powder
  • ¼ tsp Turmeric Powder
  • ½ tsp Cumin Jeera Powder
  • 1tsp chole masala(optional)

METHOD

  • Make a small potli/packet by tying the cardamom, cinnamon, gooseberry and tea powder in a 2″ x 2″ piece of muslin cloth.
  • Combine the Kabuli chana,potli/packet, baking soda, salt and water(just a little above the chana) in a pressure cooker, mix well and pressure cook for 4-5 whistles.
  • Allow the steam to escape before opening the lid.
  • Discard the potli and keep aside.
  • Heat the oil in a deep non-stick pan, add asafoetida then ginger and green chilies and sauté on a medium flame for 30 seconds.
  • Add the onions and garlic paste and sauté on a medium flame for 5 minutes till onions turn dark brown in color.
  • Add strained yogurt/dahi cook till well done for about 4-5 min stirring regularly.
  • Add the tomato puree, mix well and cook on a medium flame for 3 minutes, while stirring occasionally till oil separates.
  • Add the Kabuli chana along with the water and salt, mix well and cook on a medium flame for 10 minutes or till the water dries out while stirring occasionally.
  • Add the chana masala(ingredients in the list) mix well and cook on a medium flame for 1 minute, while stirring lightly.
  • In a separate pan heat clarified butter/ghee add fenugreek leaves, a pinch of garam masala, pour it hot on chana (it helps all the chana masalas cook perfectly).
  • Garnish with coriander onions tomatoes ginger juliennes
  • Serve hot with bhaturas,puri
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