Butter Chicken

Recipe Servings	:	8
Recipe Cook Time	:	30 Minutes + Marination time (overnight)
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Straight from a Punjabi kitchen, butter chicken has been an instant hit through the years. Marinated overnight, the chicken is roasted and cooked in tomato puree, cream and masalas. Enjoy the classic creaminess of the dish with this butter chicken recipe.

Ingredients

• 700 gms raw chicken
  
  
  Marinade:
  
  1 tsp red chilli powder
  
  1 tsp ginger and garlic paste
  
  Salt to taste
  
  1/2 kg curd
  
  
  Gravy:
  
  175 gm white butter
  
  1/2 tsp black cumin seeds
  
  1/2 kg tomato - pureed
  
  1/2 tsp sugar
  
  1 tsp red chilli powder
  
  Salt to taste
  
  100 gm fresh cream
  
  4 sliced green chillies
  
  1/2 tsp crushed fenugreek leaves  

Method:

For marinating the chicken:

Mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.

Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.

Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three-fourth done.


For the chicken gravy:

Heat white butter in pan.

Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.

Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.

Cook till chicken is done.

Butter Chicken is ready to eat. Serve hot with rice or naan.

BABY CORN FRY-BABY CORN GOLDEN FRY RECIPE-BABY CORN RECIPES

Cuisine: Indian

Category: Starter

Serves: Serves 4

Prep time: 30 Minutes

Cook time: 10 Minutes

Total time: 40 Minutes

 

INGREDIENTS :

 

To pressure cook

• Baby corn - 6 nos
• Salt & water - as needed

For the batter

• All purpose flour - 2 tbsp
• Corn flour - 2 tbsp
• Rice flour - 1 tbsp
• Red chilli powder - 1/2-1 tsp
• Garam masala powder - 1/2 tsp
• Fennel seeds powder – 1/4 tsp(optional)
• Ginger-Garlic paste - 1 tsp
• Kasuri methi - a pinch
• Fresh Curd – 1 tbsp
• Salt - as needed

To coat

• Bread crumbs - 1/2 cup

Preparations:

1. In a bowl,take the chopped baby corn and add all the powders given above.Lastly add a tablespoon of curd.Mix well.
2. Add little water to coat the baby corn with masala like bajji batter.Make sure the coating is not too thin or thick. Let it marinate for 45 minutes.
3. After one hour,take the baby corn pieces,dip in bread crumbs well and deep fry in hot oil.
4. While deep frying,do in medium flame and make sure u do not flip the baby corn as soon as u put in oil.Let it be in oil for a minute.
5. Then flip the other side and cook for one more minute.After it turns golden brown,remove and drain in a tissue.

 

Kerala Chicken Fry (Kozhi Porichathu)

Ingredients

1. Chicken Drumsticks or Legs – 4 to 6 large ones (1 kg/2.2 lbs approx)
2. Lemon Juice – 1 tbsp
3. Oil – for shallow frying

Marinade

1. Kashmiri Chilly Powder – 1.5 to 2 tbsp (Alter according to your spice tolerance)
2. Turmeric Powder – 1/2 tsp
3. Coriander Powder – 1 tbsp
4. Black Pepper Powder – 1 tsp
5. Ginger Garlic Paste – 2 tbsp
6. Garam Masala Powder – 1/2 to 1 tsp
7. Chicken Masala Powder – 1 tbsp (optional) [I use store bought Eastern or Nirapara brands]
8. Lemon Juice – 1 tbsp
9. Salt – to taste

Directions:

1. Remove the skin from the chicken drumsticks and wash it thoroughly. Soak the pieces in water along with 1 tbsp lemon juice for around 5 minutes. Wash and drain the pieces and keep aside.
2. Make 2 or 3 slits on each drumstick so that masala gets inside.
3. Prepare a marinade using all the above ingredients and rub on the chicken pieces. Keep aside for atleast 1 hour. For best results, you can marinate the chicken drumsticks for 24 hours in the refrigerator.
4. Heat oil in a non stick frying pan and add the chicken drumsticks. Do not over crowd the pan.
5. Fry the pieces on medium heat, changing sides occasionally, until the pieces are browned thoroughly. Drain onto paper towels.
6. Repeat for left over pieces.

 

Chicken Kola

Ingredients

• For the spice blend:
  
  5 g whole red chilli
  
  ½ inch cinnamon
  
  2 bay leaves
  
  1 tsp cumin seed
  
  ½ tsp fennel seed
  
  ½ tsp black peppercorns, crushed
  
  2 pods green cardamom
  
  
  2 Tbsp canola oil
  
  15 g curry leaves
  
  50 g onion
  
  1 tsp ginger and garlic paste
  
  180 g chicken
  
  250 mL water
  
  30 g tomato
  
  20 g desiccated coconut
  
  2 tsp poppy seed

Method

Combine all ingredients for the spice blend. In heavy bottom pan, dry roast all spices and cool to room temperature.

In grinder, paste spices until almost smooth (a bit coarse is okay).

In thick bottom pan, heat canola oil and then temper curry leaves, onion and ginger-garlic paste. Add chicken and cook until almost golden brown.

Add ground masala paste (all ingredients except curry leaves, onion and ginger garlic paste) and further cook for 20-25 minutes over slim flame with water and reduce until chicken cooks through well.

Check seasoning before serving dish with rice or bread (optional).

 

Recipe Cook Time

:

45 Minutes