Butter Chicken - Recipe

Butter Chicken

 Ingredients\

• 1 kg boneless chicken skin removed

• Juice of 1 lime/ lemon

• Salt to taste

• 1 tsp red chilli powder (adjust to suit your taste)

• 6 cloves

• 8-10 peppercorns

• 1" stick of cinnamon

• 2 bay leaves

• 8-10 almonds

• Seeds from 3-4 pods of cardamom

• 1 cup fresh, unsweetened yogurt (must not be sour)

• 3 tbsps vegetable/ canola/ sunflower cooking oil

• 2 onions chopped finely

• 2 tsps garlic paste

• 1 tsp ginger paste

• 2 tsps coriander powder

• 1 tsp cumin powder

• 1/4 tsp turmeric powder

• 400g/ 14 oz of chopped tomatoes, ground into a smooth paste in a food processor

• 1/2 liter chicken stock

• 2 tbsps kasuri methi (dried fenugreek leaves)

• 3 tbsps unmelted, soft butter

• Salt to taste

• Coriander leaves to garnish

  Preparation

  Mix the chicken, lime juice , salt and red  chilly powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.Heat a flat pan

  

  or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powder together and add them to the chicken. Allow to marinate for another hour 

  Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic paste. Fry for a minute.

        Add only the chicken from the chicken-spice mix and fry till sealed (chicken  will turn opaque and the flesh will go from pink to whitish in color).  

Then your butter chicken is ready... Enjoy it your family friends and relative .

 

Vegetable Biryani

Vegetable Biryani

 

 Ingredients

• Basmati rice soaked 1 1/2 cups

• Onions diced 2 medium

• Carrots 1/2 inch pieces 2 medium

• French beans 1/2 inch pieces 15

• Cauliflower 10-12 florets

• Green peas shelled 1 cup

• Salt to taste

• Green cardamons 8

• Black cardamom 1

• Cloves 15

• Cinnamon 1/2 inch stick

• Bay leaf 1

• Caraway seeds (shahi jeera) 1/2 teaspoon

• Ginger-garlic paste 1 1/2 tablespoons

• Turmeric powder 1 teaspoon

• Red chilli powder 1 tablespoon

• Coriander powder 1 tablespoon

• Yogurt 1/2 cup

• Rose water 1/2 teaspoon

• Saffron (kesar) a few strands

• Fresh tomato puree 1 cup

• Garam masala powder 1 teaspoon

• Fresh coriander leaves chopped 2 tablespoons

• Fresh mint leaves chopped 2 tablespoons

  Method

  Step 1

  Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a Wonderchef Granite Wokm with Lid. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas.

  Step 2

  Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook.Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl.

  Step 3

  Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes. Serve hot.

   

   

Chicken Biryani

Chicken Biryani

Ingredients

Basmati Rice - 1 cupChicken - 300 gmsOnion - 1 big chopped lengthwiseTomato 1 small sized chopped roughly
 Ginger garlic paste- 2 tsp  

garam masala powder - 1.5 tspRed Chilli powder - 1/2 tspTurmeric powder - 1/2 tspCoriander powder - 2 tspCurd - 1 tbsp 

 Thin coconut milk -1/2 cup

Water - 1 cup

Oil - 2 tbsp

Ghee - 1 tbsp

Salt - to taste

To grind to a paste:

Coriander leaves - 1/4 cup

Mint leaves - 1/4 cup loosely packed

Green Chilies - 1

Tomato - 1 big sized

To temper:

Cloves - 3Cardamom -1Cinnamon - 1/4 inch piece
  Bay leaf-1 

Method:

Soak basmati rice in water for at-least 20mins, set aside.Grind the ingredients under 'to grind' with little water to a fine paste. Set aside. Clean chicken and rinse it thrice , add turmeric powder and set aside.

Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add ginger garlic paste and saute for a minute.Then add onion and saute till its golden brown. Then add tomato, saute till raw smell leaves

Then add coriander mint paste and saute for 2mins. Then add curd, chicken along with turmeric, red chilli,coriander,garam masala powders and required salt.

Saute till it forms a thick gravy and chicken changes color.Add 1 cups of water and pressure cook for 4 whistles.Once pressure releases, open and give a quick stir.

Drain water from rice and add it to the gravy, stir once. Then add coconut milk.

Pressure cook for 3 whistles(After first whistle simmer it). Once pressure releases fluff it with a fork carefully without breaking the rice. Serve hot with onion raita.

Thalicha and onion raita are the best combination for non veg biriyani.

#Popcorn #With #Chicken

Chicken Popcorn

If u are waiting for something newtry this this is an awesome recipe try it u will love it

Ingredients 

• ► 2 boneless and skinless chicken breast

  For marinade:

• ► 1 Tsp salt 

• ► 1 Tsp  black pepper

• ► ½ Tsp mustard powder 

• ► ½ Tsp sugar powder

• ► 2 Tbs oyster sauce

• For batter:

• ► 1 Tsp salt

• ► 6Tbs  flour (Maida)

• ► 1 Tbs cornflour

• ► 1 Tsp baking soda

• ► 6Tbs milk

• For coating:

• ► ½ cup flour  (Maida)

• ► 1 cup breadcrumbs

  How It Make. 

   

---

• Place the chicken piece on a cutting board and pound it with the

• smooth side of the meat hammer to a uniform thickness of about quarter of an inch. Cut it into 24 to 25 even sized pieces.

• Marinate the chicken pieces with: oyster sauce ,salt, black pepper and mustard . Let it marinate for 1/2 hour and set it aside.

• Now dip the chicken piece into the prepared batter and then coat it completely by turning it on both sides in the flour + bread crumbs mixture.

• After you are done with all of the chicken pieces dip a second time into the batter mixture and followed by the bread crumbs plus flour mix and then deep fry until cooked.

How to serve.....

Serve it with green chilly sauce or it will serve by green coriender sauce. It is awesome in taste.. 

Pepper Chicken.....

Black Pepper Chicken

A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves.

Ingredients:

• 1 kg chicken, cleaned and cut into pieces

• 6 gms black pepper corns (kali mirch sabut)

• 2 tsp garlic

• 2 tsp ginger passte

• 1 tsp turmeric powder(haldi)

• Salt to taste

• 5 cloves (Laung)

• 1 stem large curry leaves

• 1/2 c tomatoes, chopped

• 1 medium onion, sliced

• 1 tsp coriander powder

How to make.....

• Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour.

• Now heat oil in a wok and throw in the cloves first.

• After that put in the garlic and then the onion.

• Once the onions are pink in color add the tomatoes.

• Once the tomatoes start getting a little roasted, add the coriander powder.

• Sauté till oil gets separated from the paste

• Now add a cup of water and the curry leaves.

• Once it starts boling add the marinated chicken.

• Cook covered till the chicken is tender and serve hot with rotis.

  YUMMY READY TO EAT ,EASY TO COOK AND EASY TO SERVE