Butter Chicken

Butter Chicken:
Butter Chicken is a popular Indian Dish and it is also called as Murgh Makhani or Chicken Makhani. This delicious dish contains smooth and silky sause with tender chicken .It can be made as mild or spicy(hot) as you wish.

Ingredients:

Bone less and skin less chicken -----------------250 gm
Onion------------1
Green chillies---------2
Tomato puree--------3 Tbsp
Cashew nuts--------10
Butter----------2 Tbsp
Oil--------------3 Tbsp
Ginger garlic paste------1 Tbsp
Red chilli powder---------1 tsp
Coriander Powder-------1 tsp
Cumin Powder---------1 tsp
Garam masala--------1 tsp
kasoori methi(dry fenugreek leaves)-----1 Tbsp
Salt to taste
Milk ----------1 cup

For chicken marination:

Red chilli powder ------1/4 tsp
Salt to taste
Ginger-garlic paste--------1 tsp
Cumin powder-----1/4 tsp
Coriander powder----------1/4 tsp
Pepper powder------pinch(optional)

Preparation:

Cut the chicken into small pieces.

In a bowl mix red chilli powder,salt ,pepper powder, ginger and galric paste along with chicken and then keep it aside.

Then sprinkle little oil and then bake this chicken in oven at 450F for 15-20 minutes.

Generally for butter chicken we use Tandoori chicken pieces. If you don’t have the oven ,You could shallow fry the chicken pieces in oil.

Method:

Put the pan on medium heat and then add oil.

Add cumin seeds, once the cumin seeds are splutter then add finely chopped onions and green chillies.

Once the onions are transparent then add tomato puree, cashew nuts, coriander powder, cumin powder, red chilli powder, kasoori methi and water.

Now cover the pan with lid, then cook it in a slow flame around 10 to 15 minutes and then let it cool this mixture.

Put this mixture in blender to make fine paste.

In a hot pan add butter, onion-tomato puree, and sugar, salt and then add some milk to get the nice consistency.

Usually for butter chicken we have to add cream to give mild taste. In this recipe I used whole milk instead of cream. If you want to use cream instead of milk you can adjust the gravy consistency with water.

This gravy should be medium consistency.

Now add the chicken pieces to this gravy then adjust the seasoning ,and cook this gravy in slow flame around 10-15 minutes.

Then finally add garam masala and then switch off the flame.

Serve hot this Butter Chicken with Butter-naan or chapathi or paratha or Roti or rice.

Variation:

Repalce the chicken with paneer ,and then make the exact same recipe that is called Paneer Butter Masala.This is also one of the famous North Indian dish.

Channa Masala

Channa Masala is a popular vegetable dish in Indian cuisine. It is popular mainly in the Punjab region of northern-India, It is also known as Chole, Punjabi Chole, Khatte Channe ..etc . This Chana masala recipe is already stolen my heart. you can try this recipe,deffinetly your family will just love it.


Chick peas/Chana/ Thella Senagalu, kabuli chana, Garbanzo beans - 1 cup
Tea bag 1(optional)
Baking soda ¼ tsp (optional)
Onions 3 medium size
Tomatoes 3 medium size
Green chilli 2
Bay leaf 1
Green cardamom 2
Cinnamon stick 1
Cloves 4
Red chilli powder 1 tsp
Salt to taste
Jeera/cumin powder 1 tsp
Coriander powder 1 tsp
Coriander seeds 1tsp
Oil 3 Tsp
Ginger garlic paste 1 tsp
Garam masala ½ tsp
Turmeric ½ tsp
Chana masala powder 1 Tsp

Note:
Channa masala powder contains coriander ,salt, pomegranate seeds, dry mango,chilli,cumin,musk melon, black pepper, black salt, fenugreek leaves ,cloves,mint,nutmeg,dry ginger,cinnamon,bay leaf,cardamom,caraway,mace.

For Garnish

Onion slices
Cilantro/coriander leaves
Lime/Lemon

Preparations

Soak the Chick peas in water overnight.
Pressure cook chick peas up to 3 whistles, along with tea bag and Baking soda.
Note:

Cooking chick peas along with tea bag will give nice color to chick peas/channa masala
Baking soda will helps to puff up chick peas.
Drain the chick peas, do not discard the water.
Chop the Onions, tomatoes and coriander leaves.
Slice the green chillies.
Cut the lime/lemon in to 4 parts

Method

Put the pan on medium heat add oil.

Once oil is hot, add Bay leaf, cinnamon stick, cloves, and cardamom and coriander seeds.

When the coriander seeds color changes add chopped onions and fry it till they are brown.
Add the turmeric, Ginger-garlic paste to it and saute for couple of minutes.
Add chopped Tomatoes,green chilli, coriander powder, cumin powder, chana masala powder, red chilli powder and salt.
Saute the tomatoes till they are soft and mashed up
Add the chick peas to the mixture and mix gently so that chick peas are properly coated in the mixture
Add the reserved water depending on the gravy you need, check and adjust the seasoning
Cover it with lid and cook it for 6-7 minutes or The mixture will start leaving the oil ,on slow flame depending on the gravy you need.
Add garam masala, then close the flame.
Garnish with Onions and coriander leaves and lemon/lime.
Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan.