BUTTER CHICKEN (MURGH MAKHANI)

I don’t think I’ve met a single non vegetarian on the face of the Earth who doesn’t love butter chicken. This recipe is inspired by Camellia Panjabi, one of my favorite chefs. Here is my version.

INGREDIENTS

Chicken- 900gms (2lb)

5 tbsp. oil

For marinade

Yoghurt- 200ml

1.5 tbsp. ginger paste

1.5 tbsp. garlic paste

2 tsp. Kashmiri chilli powder (you can use 3 tsp if you’re using Everest Kashmirilal)

3 tsp. coriander powder

1.5 tsp. cumin powder

½ or 1 tsp. garam masala

2 tsp. Lime Juice

Salt

For Makhani Gravy

3 Medium sized tomatoes, blended, but not to a fine paste, should be slightly lumpy and thick

1 tbsp. dried fenugreek (kasuri methi)

75 gms butter (you can reduce this if you like)

1/2 tsp. paprika/Kashmiri chilli powder

½ tsp. garam masala

40 gms cream

1 stick of cinnamon

5 small cardamoms

1-2 tbsp. sugar

Clean the chicken and make slits in the pieces. Mix all the ingredients for marinade and marinate the chicken in it for atleast 2 hours. For best results, leave it overnight in the fridge.

Heat oil in a vessel. Pour marinated chicken into it, cover and cook on low medium heat until it is done. Make sure to turn the chicken in between.

Heat oil in another big vessel. Put cinnamon and cardamoms and wait for it to splatter. Add the pureed tomatoes and let it cook for 5 minutes till the oil separates from the pulp and the water slightly evaporates.  Add butter and paprika. After the butter fully melts let it cook for another minute. Add kasuri methi, garam masala and salt (I used maggi cubes instead). After a minute, add the cream and stir well till the cream is well blended. Add sugar and adjust taste. Then add the cooked chicken pieces, cover and let it simmer for about 5 minutes.

Butter chicken is ready. It goes best with naan or rice and tastes just like the ones you get in restaurants. 

Just perfect for Friday Afternoon!! Happy weekend everyone!

MIXED VEGETABLE KORMA

I wasn’t a huge fan of green peas until this recipe. It’s delicious and really easy to make.

INGREDIENTS

1 carrot (finely chopped)

1 potato (finely chopped)

Few baby corns (I used about 3 which was left over from my stir fry)

A cup of peas (I used frozen ones)

2 onions (finely chopped)

1 large tomato (finely chopped)

3-4 tsp. Ginger garlic paste

1 small stick of cinnamon

3 cloves

½ tsp. garam masala powder

½ tsp. turmeric/haldi powder

1 Maggi Cube (I use this as a substitute for salt and it gives a wonderful flavor. If you don’t have this, use salt according to taste)

1 ½ cup water

Olive oil

To grind:

3-4 green chilies (I used 4 and it became quite spicy)

1 tsp. coriander seeds

1 tsp. jeera

6 cashews

6 tsp. freshly scraped coconut

2 tsp. coriander leaves, finely chopped

Grind the above masala and set aside. I suggest you may boil the carrots and potatoes for about 5-10 minutes prior. Alternatively, you can cook it for a longer time after adding the masala.

Heat olive oil in a pan. Add the cloves and cinnamon. Add the onions and sauté. Add ginger garlic paste and mix well. Now add the tomatoes and cook until soft. Add the remaining vegetables, turmeric and garam masala powders. Stir well and let it cook for some time. Now add the ground masala and mix. Add a cup and a half of water and let it cook on medium flame for five minutes. Now crumble the cube into the vessel and mix well. Cover the lid and let it simmer until vegetables are cooked. (It took me about 30 minutes for the vegetables to completely cook on medium flame)

So tasty!

Serves 3-4 really hungry people.

PS. You can use other vegetables too like French beans, cauliflower, paneer or anything you like. Alternatively you can use frozen cut vegetables as well.