Good Ol' Butter Chicken

This is a great butter chicken recipe for you to try.. Butter Chicken always reminds me of going out with family to a Punjabi restaurant whenever I visited India. Actually it was always a MUST ORDER at any Indian restaurant. Slightly sweet, very very rich, buttery and creamy, with just a hint of tang from the tomatoes. Yum Yum..
The way that I like to make it, is by first maranating the chicken, grilling it in the oven/bbq & then putting it in the gravy. Makes for one tasty dish. Let me know how it was..

Ingrediants (serves 5)

Marinade
1 lb boneless skinless chicken thigh
1/2 cup yoghurt
3 cloves garlic minced
1/2 inch ginger minced
1/2 tsp tumeric
2 tsp corriander pwd
1 whole green chilli, minced
1/2 tsp red chilli
1/2 tsp garam masala pwd
salt to taste

Gravy
1 tbs oil
1/2 tsp cumin seeds
1 bay leaf
1 green chilli, minced
1 small onion, chopped
10 cashew nuts
1/4 tsp white poppy seeds
1 15oz can of tomato sauce, no salt
salt to taste
1/4 tsp tumeric
2 tsp corriander pwd
1/2 tsp red chilli pwd
1 tbs ketchup
1 tbs sugar
2 tbs butter
1/4 cup heavy cream
2 tbs kasturi methi

Method
Cut the chicken in bite sized pieces. Marinate the chicken in all of the marinate ingrediants and let it sit in the fridge for a hour. Grill it on a baking sheet at 375F for 30mins.



For the gravy. In the oil, add the green chilli, onions, saute till onions are pink. Add the cashew and poppy seeds. Now add the tomato sauce, sugar, salt, tumeric, corriander pwd, ketchup. Let it simmer over low heat for a few minutes. Blend in a food processer till it form a fine paste.
Heat the butter in the pan, add the cumin, bay leaf, the tomato mixture. Simmer for minute, now finally add the grilled tandoori chicken, the heavy cream and kasturi methi. Mix, Let it sit for a few minutes and let the chicken absorb the gravy.

Serve with naan / roti

Bukhara Dal Makhani

Are you looking for simple yet the most tastiest recipe for Dal Makhani? This recipe is perfect for you. Although this recipe takes some time to cook, but there is nothing like it. My husband who has lived most of his life in Mumbai, says this is the best dal makhani he has ever tasted and is even better than the famous Punjabi dhaba. This is a traditional recipe from Punjabi Cuisine. Dal Makhani is the most delicious Indian dish. It is included as a main dish in Indian lunch and dinner menu. Dal Makhani goes well with pulao, but it can also be eaten with plain rice or nan. You should definatly try this Dal Makhani recipe.


Ingrediants
1 cup Black moong dal + 4 tbs Rajma (Kidney Beans)
1/2 tbsp oil
1 tsp cumin
1 tsp garam masala whole or pdr
2 tbsp Ginger garlic paste
Salt to taste
8oz tomato pureed
1/2 tsp tumeric
2 tbsp coriander pdr
1 tbs Red chilli powder
2 tbs grams butter
1/4 cup cream
2 tbs Kasturi Methi

Directions
1. Thoroughly wash black grams (Black moong dal) and kidney beans. Then soak it in water (2 glasses) for about few hours. Pressure cook till dal is cooked to mash able consistency.

2. Heat oil in a heavy bottom pan.

3. Add cumin ,garam masala(optional) ,you can skip garam masala and add little garam masala pdr at last .

4. Add ginger-garlic paste ,turmeric and add tomato puree and cook well for 10 min in medium flame covered

5. Add chilli powder, and salt. Cook on medium heat until the mixture thickens into pulpy sauce (about 3 mins).

6. Then add cooked grams and kidney beans to the mixture. Cook on low heat for 4-5 minutes. You can add a little water if you find it too thick.

7. Add the butter and cream and cook for 30 minutes.

8. The longer this Dal cooks the better it is, keep mixing every 10 mins as the dal settles at the bottom. Add the Kasturi Methi. Dal Makhani is ready to serve.

Tandoori Chicken / Paneer

Just made some Chicken Tikka, thought I would share the recipe

Now this marinade you can use to make Tandoori Chicken, Chicken Tikka, or Paneer Tikka.

I am just listing the ingredients you can adjust quantity according to your taste.










- Paneer / Chicken
- Salt
- Ginger & garlic paste
- Tumeric
- Corriander Pwd (Dhaniya)
- Garam Masala
- Chilli Pwd
- Yoghurt
- Fresh Coriander
- Lemon Juice
- To this mixture you can add any of your fav chili sauces eg: nandos peri peri sauce ;)

Let it marinade for at least 1 hour - 6hours
If you are making Chicken / paneer tikka, you can put the Chicken/Paneer on skewers with onion, green peppers & tomatoes in between.
Cook in the oven at 350 Fahrenheit for 45mins. Let it get a little brown around the edges.
Sprinkle Chaat Masala and eat.. Yumm yumm