Butter Chicken Recipe,Punjabi Murgh Makhani Hotel style recipe

Butter chicken or murgh makhani is an Indian dish from the Punjab region. 

The origins of butter chicken can be traced back to Delhi, during the period of Mughal Empire. . Also commonly known as Murg Makhani, Butter Chicken tastes great with other Punjabi dishes like Naans(Indian tandoor made flatbread) ,basmati rice and a green salad.

 

This is one of the chicken dishes which I like though I am not a chicken fan.I have tasted this in many restaurants & this recipe was on my to do list since many days .You can find this in every restaurant in India and in Indian restaurants in other countries.



Last sunday I prepared this recipe and  it was so delicious, I could not believe I actually had prepared it. Kasoori methi imparts a distinct flavor to butter chicken. 



I followed the recipe with few changes from my end from vah re vah chef sanjay thuma & believe me the recipe was simply awesome .

Ingredients

MARINADE
Hang curd/yogurt : 1 cup
Salt to taste
Oil to fry chicken : 3 tblsp.
Ginger Paste : 1 tsp.
Garlic paste : 1 tsp.
Coriander powder: 1 tsp
Red chilli powder : 2 tsp
Garam Masala Powder : 1/2 tsp.
Turmeric powder : 1 tsp.
Kasuri Methi (dry fenugreek leaves) : 1 tsp

BUTTER CHICKEN
1 tbsp coriander powder
1 tsp. cumin seeds
2 tsp. ginger paste
2 tsp. garlic paste
1/4 cup. fresh cream
2 tbsp oil
1med. onions, chopped
300 gms boneless chicken (cut in vertical stripes)
Water as required
4 tsp. Red chili powder
1 tsp garam masala
Salt to taste
1 tsp Sugar
2 big. tomato, chopped
1-2 tsp  tomato ketchup (optional)
2 tbsp. butter, melted
2 drops of orange food colour(optional)
7-8 cashew nuts, chopped
1/4 cup. cilantro leaves + a few sprigs for garnish
1 -2 green chillies

Method:
1. In a medium size bowl add 1 tsp. ginger paste, 1 tsp. garlic paste, salt, 2 tsp. red chili powder,1tsp coriander powder,1 tsp lime juice,1tsp kasuri methi,1 cup hung curd. Cut chicken into small vertical stripes (longitudinal)  and thoroughly coat in the mixture.Keep this mixture to marinate atleast 2 hrs in a refrigerator (Overnight would be best).

2. In a  wide pan , add 3 tbsp. oil and fry the coated chicken in the oil until the pieces are about 3/4 of the way done. Remove from pan and set aside. (Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done. Baste with the butter and cook for another two minutes. Remove and set aside.).

3. To the leftover oil add cumin seeds, 1 tsp ginger garlic paste ,cashews, coriander powder, 2 tsp. red chili powder. Roast mixture, stirring constantly for about 2 minutes. Add onion to the mixture and saute to soften (2-3 minutes).
Add  chopped jalapeño, and chopped tomato, cilantro leaves & 1/4 c up water to the mixture and cook on medium heat for 10 minutes with lid covered (or until tomatoes have broken down), stirring occasionally. let the mixture cool down

4. Now add the mixture to a blender or food processor and blend until a smooth consistency. Now taste the sauce for the right amount of spice & salt. If it’s not spicy/salty enough add red chilli powder and/or salt, to taste, and blend some more.
5.  Heat 2 tbsp butter in the same pan & add the above tomato paste & keep on stirring continuously .Check the consitency of sauce & add little water if the sauce is bit thick.
6.  Next add 1/4 cup cream &  sugar to sauce & mix well.
7. If you want restaurant colour to butter chicken add 2 drops of orange food colour.(I didnt add as my husband doesnt like food colours).
8.  Add chicken (and any liquid that has settled from the chicken) and a few squirts of tomato ketchup.Sprinkle 1 tsp garam masala over sauce
9. Stirring occasionally, cook for another 10 minutes over medium-low heat (or until the sauce is thick to your liking).
10. Garnish  butter chicken with  cream & cilantro and roasted cashew nuts  and Serve with basmati rice & Tandoori Roti

MALVANI MASALA POWDER RECIPE|HOW TO MAKE MALVANI CHICKEN CURRY MASALA POWDER

Malvani Cuisine originates from the Sindhudurg district in the Western Coast of India.. Although Malvani
cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Although it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine.
Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger, garlic, etc. Some dishes also use kokum, dried kokam (amsul), tamarind, and raw mango (kairi).
However not all of the cuisine is hot and spicy. The 'Konkanastha Brahmin' style of food is quite bland yet very tasty and vegetarian too.
Fish dishes dominate the Malvani cuisine. The fiery seafood curries may be a bit too spicy for some people, but are quite tasty. The Malvani cuisine is very similar to Goan or coastal South Indian cuisine.

Malvani masala

Ingredients:

 

 • Whole dry red chillies , bedgi 50

• Coriander seeds  1/4 cup

• Cloves  12

• Black peppercorns  1 teaspoon

• Fennel seeds (saunf)  2 teaspoons

• Cumin seeds  1/2 teaspoon

• Caraway seeds (shahi jeera)  3/4 teaspoon

• Black cardamoms  2

• Cinnamon  5 two inch stick

• Stone flower (dagad phool)  1 1/2 tablespoons

• Nagkeshar  1/2 teaspoon

• Mustard seeds  1/2 teaspoon

• Asafoetida  1/2 teaspoon

• Nutmeg  1

• Star anise  1/2

 Method :

Dry roast all ingredients one by one. Cool and grind to a fine powder.

DUDHI KHEER / LAUKI KI KHEER / BOTTLEGOURD PUDDING

Lauki ki kheer recipe is an healthy Indian kheer recipe. It has a sweet taste of Lauki in it. I had prepared this last thursday during my husbands fast.Normally i rarely buy bottlegourd as I am not a lauki fan personally especially the sabji.The only dish which i willingly tried was lauki muthia.Kheer is the second lauki dish prepared by me on husbands request.

Dudhi is considered to have medicinal value in the treatment of urinary tract infections, constipation, insomnia, fatigue,blood pressure and weight loss
Eating the raw vegetable is not recommended there being some concern that it may be harmful to the stomach and intestine, but the juice is considered an ideal weight loss aid, since 100 g of this vegetable has only 12 calories.

Ingredients :
1 medium size bottle gourd (lauki / dudhi)
1 tablespoon ghee
5 cups milk
2 cup sugar
2 tbsp skimmed milk powder
1/2  teaspoon coarsely ground cardamom powder
4-5 each almonds & pista sliced
8-10  safron strands (optional)

Method:
1. Peel the bottle gourd  with a peeler leaving shades of light green.
2. Cut it half  length wise and remove seeds from centre of the bottle gourd.
3. Grate the bottle gourd and squeeze-out the water. After squeezing the water,  bottle gourd would be 3 cups.
4. Heat ghee in frying pan on medium high heat as it melts add the grated bottle gourd and stir-fry for about 4 minutes.
5. Boil the milk in wide frying pan on medium high heat. Cook until the milk is reduced to about four cups. Stir often to ensure the milk does not burn in the bottom of the pan.
7. Add the  to the milk  to stir-fry bottle gourd and cook for another 10 minutes until the milk is creamy again make sure you stir the kheer often to ensure the milk does not burn in the bottom of the pan.add milk powder & stir often for 2-3 minutes
8. Next reduce the heat to medium and add the sugar and cardamom powder. Cook for another about 2 minutes and turn off the heat.
9. Garnish with saffron, almonds and pistachios
10. Kheer is ready this can be served warm, at room temperature or cold.
11.You can also refrigerate Lauki kheer for 1 hour and serve it cool.

BHEL PURI RECIPE | MUMBAI BHEL POORI CHAAT

BhelPuri is a very famous and tasty chaat that one can find anywhere in India.Bhelpuri is a sweet and spicy combination of puffed rice, onions, tomatoes, puri, sev, coriander, chillies and chutneys. Everyone has a different style of making bhel. Any version of this dish is delicious and lip smacking.Bhel puri is my all time favorite chaat.

I too love to make it at home, generally everyone has their own recipe to prepare this snack
This is very popular with street vendors in Mumbai (India), Bhel puri. Every street vendor has his own twist but it doesn’t matter how you make it, two main ingredients remain the same . . . puffed rice (murmura) and fine sev.

Ingredients

Puffed rice (kurmura/murmura)  2 cups
 Sev  1/2 cup
 Roasted masala chana dal  1/4 cup
 Roasted peanuts  1/4 cup
Loosely packed papri (papdi) 1 cup
Puris crisp 8
 Onion  1 medium
Tomato 1 medium
 Potatoes  2 medium  (boiled & diced)
 Green chillies  2-3
 Salt  to taste
 Green chutney  1/4 cup
 Tamarind chutney  1/2 cup
 Garlic and red chilli chutney  2 tablespoons
 Lemon juice  1 teaspoon
 Fresh coriander leaves bunch 1/4
chat masala - pinch

Fresh Green Chutney
1 cup coriander leaves
1 cup mint leaves
1 small onion, chopped
Juice of half a lemon
1 – 2 green chillies
 water  as required
salt, as per taste
 sugar as per taste

Method:
Place all the ingredients in a blender and blend to a paste.

Sweet and Sour Date – Tamarind Chutney
20 – 25 dates (remove seeds)
¼ cup water
1 tablespoon tamarind paste
1 tsp red chili powder
1 tsp cumin coriander powder
1 tablespoon sugar / jaggery
½ teaspoon salt

Method:
Place  above ingredients in mixie & Blend to a fine paste.

Spicy Chilli – Garlic Chutney
10 – 12 cloves of garlic, peeled
3 long mild red Kashmiri chillies (or more to taste)
1 tablespoon lemon juice
1 teaspoon salt, or to taste
½ cup boiling water

Method:
Soak chillies in  half cup boiling water for about 5 minutes.
Place the chillies and the soaking water in a blender, along with the garlic cloves and lemon juice.ASSEMBLE  BHELPURI

1.Place the puffed rice, sev, papri,groundnuts & chanadal and salt in a large bowl.
2.Peel onion and chop finely.chop tomatoes in fine pieces.
3. Clean coriander leaves, wash well and then chop finely. Boil potatoes, peel and cut into bite sized pieces.
4. Wash, remove stem and finely chop green chillies.
5.Combine puffed rice, onion, roasted chana dal, peanuts, potatoes, green chillies, tomato,half of the sev and toss well.
6.Add four crushed puris ,papris and mix. Add salt to taste. Add the three chutneys as per your taste and mix well. Add lemon juice,chat masala and mix.
7.Garnish with chopped coriander leaves and the remaining sev. Serve immediately with remaining puris to eat with.

VARIATIONS:

•You can even add dry roasted  or both.
•You can even add fried corn flakes.
•You can add boiled sweet corn
•You can even add chopped raw mango pieces, when they are in season.
Blend to a fine paste. Add the salt and adjust the seasoning to your taste.

RAJASTHANI MOONG DAL BHAJIA -PAKODA| CRISPY MIXED LENTIL VADA -BHAJJI

Bhajia  .............Vow anyones mouth will start watering as this is a dish liked by all age group sfrom chidren to elder people....One can just stop eating them .They are so tasty that u cant resist them & "ek bar khaoge to khate hi rah jaoge " is true in their case.

Normally in my house I make potato , onion/palak , maharashtrian style yellow moong dal bhajias as they  are the most liked ones .

 I make this as an appetizer or a side dish. It is a great tea-time snack. Kids like it too.

Recently we have discovered a new channel TRAVEL XP which is basically a travel channel & you can visit ( actually catch a glimpse of) several beautiful places in INDIA & WORLD just sitting in your sofa . I happened to see this RAJASTHANI MOONG DAL BHAJIA dish in a show named STRICTLY STREET which is hosted by rohan patole in which he highlights on the famous cuisines,street food & hotels of the specific location.
they were so appealing that I decided to try them & got this recipe from one of my rajasthani friend.

It is a mixture of  five lentils/pulses and spicy crispy plus healthy & packed with lots of proteins .


INGREDIENTS

Yellow Moong Dal  - 1/4 cup
Green Whole Moong Bean - 1/4 cup
 Urad Dal /Split Black Gram) - 1/4 cup
Chawli Dal (Adzuki Beans) - 1/4 cup
Chana Dal (Split Bengal Gram) - 1/4 cup
Green Chilies - 3-4 coarsely ground
Ginger - 1 tbsp coarsely ground
Garlic - 1 tbsp coarsely ground
Red chilli powder - 1 tsp
Turmeric-1 tsp
Saunf (Fennel Seeds) - 2 tbsp coarsely crushed
Dhaniya (Coriander) Seeds - 2 tbsp, dry roasted  coarsely crushed
Cilantro - 1/4 cup
Heeng (Asafoetida) - 2 pinches
Salt - as per taste
Oil - for deep frying

METHOD:

1.Rinse and soak all dals together for 4-6 hours.
2.Grind the soaked dal coarsely.
3. If you are grounding green chili, garlic and ginger, you can grind them with dal.
4.Mix the rest of the ingredients to the ground dal mix.
5.Heat oil in a kadhai/ wok.
6.Take a marble sized  batter and slowly slide it in the hot oil to make the pakoras.  you can use your hand or a  spoon for this 
7.Deep fry them well till they are golden brown.
8.Drain them on tissue paper before serving.
9.Serve it with spicy cilantro and pudina chutney.

PALAK PURI RECIPE |SPINACH POORI |GREEN SPINACH BREAD

Vow doesnt that sound intersting....Ya it does taste yummy .These puris are soothing to the eyes & are healthy too.Even those who do not like spinach, will find this poori attractive and tempting.

I had read about that puris long back. & tasted these few months before at my friends place but had never attempted it. .The idea of preparing palak puris struck to me when I saw the spinch leaves lying in my tupperware storage container since last 2 weeks .

THE RESULT WAS AMAZING & INTERESTING.

INGREDIENTS

Palak/Spinach  -1 cup
wheat flour - 1 1/2 cups
Green chilies - 1
Ginger garlic paste - 1 tsp
Red chilli powder - 1 tsp
Coriander- cumin powder - 1 tsp
sugar - pinch
Rava (semolina) - 1 tsp
Mohan ( hot oil ) - 1 tsp
cumin seeds/sesame seeds -1 tsp (optional)
Salt - As per taste
water- As needed
Oil  for frying

METHOD :

1.Clean spinach bunch & wash thoroughly & drain water.
2. Grind spinach with green chilli  in mixie to form a smooth puree.
3. Mix all above ingredients in puree & then add flour  & mohan & knead it to form a hard dough.

4.Divide the dough in to 10-12 balls.

5. Roll the balls in the form of small puris .

4. Deep fry in hot oil till golden brown. (keep heat medium)

5. Serve with all time favorite potato subji ,pickle ,chutney or raita or simply dahi (yoghurt)