Butter Chicken Recipe

   Butter Chicken is one of the most popular curries at any Indian restaurant around the world. This Butter Chicken recipe is one of the best you will try, you will love it! The curry sauce is out of this world. Butter Chicken is also know as chicken makhani is one of the most popular and delicious dishes. It is best served with Jeera Rice, Naan, Plain basmati rice, Roti or Paratha.

Prep time : 15 mins
Cook time : 30 mins
Total time : 45 mins
Yield : 3 Servings

Ingredients :
• Chicken – 500 gm,
• Salt – As required,
• Lemon Juice – 1,
• Ginger Garlic paste – 1 ½ tsp,
• Oil – 1 tsp,
• Kashmiri Red Chilli powder – 2 tsp,
• Hung Curd – 1 cup,
• Water – 1 cup,
• Tomatoes – 500 gm, roughly chopped,
• Onions – 50 gm, roughly chopped,
• Bay leaf – 1,
• Cinnamon stick – 1,
• Black Cardamom – 1,
• Green Cardamom – 2,
• Cloves – 2,
• Garlic cloves – 6,
• Ginger – 1 small piece,
• Butter – 3 to 4 tsp,
• Cashews – 12,
• Green Chilli – 1 ½ slitted,
• Turmeric powder – ¼ tsp,
• Coriander powder – 1 tsp,
• Fenugreek leaves – 1 tsp,
• Sugar – ½ tsp,
• Cream – 4 tsp,
• Coriander leaves – Few chopped.

Methods :

For First Marinated :
 
   Take a bowl add chicken, salt, half lemon juice, ginger garlic paste, and mix well. Keep it aside for 20 mints.

For Second Marinated :

    After 20 mints take another bowl, add oil and 1 tsp kashmiri red chilli powder and whisk well. Then add hung curd, salt, half lemon juice and whisk well. Afterwards add first marinated into second marinated. Mix well. Keep it aside for overnight.

For Grilling Chicken :
 
   After marinated time complete, take a grill pan, add marinated chicken and cook the first side very well. And then turn on another side. Cook until the chicken are cooked.

For Making a Butter Chicken :
 
   Take a kadai, add water, tomatoes, onions, bay leaf, cinnamon stick, black cardamom, green cardamom, cloves, garlic cloves, half ginger, 1 tsp kashmiri red chilli powder, 1 tsp butter and cashews. Cover the kadai and cook on a medium flame until the tomatoes are soft.
 
   After tomatoes mixture are cooked, switch off the flame add keep it aside for cool down. Then take a jar and add cooked tomatoes mixture and make a fine puree. After make a fine puree strains the puree.

    Now heat kadai again add, remaining butter, remaining ginger, remaining kashmiri red chilli powder and saute lightly. Then immediately add puree, little water, coriander powder, salt, fenugreek leaves, sugar and add chicken. Mix well. Then cover the kadai and cook the chicken on low flame for 5 mins.
 
   Now for garnishing add cream and some coriander leaves. Mix it and serve hot.
 
   I hope u like my recipes u should try this delicious recipe n don’t forget to like n share my recipes. And one thing plz subscribe my blogger channel from via email.... Thnk  you all my friends. Goodnight

Perfect Palak Paneer Recipe

   

   The Indian dish combines fresh spinach and paneer in a creamy curry. Palak paneer is one of the most popular paneer dishes. It is absolutely wonderful with cooked basmati rice, jeera rice, naan or paratha.

Prep time : 15 mins

Cook time : 25 mins 

Total time : 40 mins 

Yield : 4 Servings 

Ingredients :

• Spinach - 350 gm,
• Tomato - 1, big chopped,
• Green Chilli Ginger Garlic paste - 2 tsp,
• Oil - 3 tsp,
• Onions - 2, finely chopped,
• Water - 1/2 cup,
• Garam Masala - 1 tsp,
• Turmeric powder - 1/4 tsp,
• Red Chilli powder - 1/4 tsp,
• Salt - To taste,
• Cream - 2 to 3 tsp,
• Paneer - 225 gm, cut into cubes,
• Fenugreek leaves - 1/2 tsp,
• Lemon juice - To taste,
• Cumin powder - 1 tsp,
• Coriander leaves - 4 bunch, chopped.

Methods :

   To a pot of boiling water and little salt and then spinach leaves to it. Blanch the spinach leaves for 2-3 mins until wilted.

   Take them out and put them in ice cold water. This helps the leaves in retaining their green color.

   Take a jar, add spinach and tomato. And make a fine puree.

   Take a pan, heat the oil on a medium flame, once oil was hot, add green chilli ginger garlic paste. Saute for few mins. Then add onion and cook it until they soft and transculent.

   Afterwards add spinach puree and mix. Also add water at that point. Cover the pan and let it simmer for 10 mins on medium flame. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.

   Once the spinach is cooked add garam masala, turmeric powder, red chilli powder, salt and cumin powder. Mix well and cook for a minute.

   Youcan also add 1/2 tsp sugar if you like. Then add cream and mix it properly. Stir in the paneer and mix. Let the curry simmer for 3-4 mins. Then switch off the flame add lemon juice, kasuri methi and coriander leaves and mix.

   Serve Palak Paneer hot with naan or rice.

   I think u should try this recipe u n ur family will be like. If u like my recipe don't forget to like n share. N plz subscribe my blogger channel from via email. Thank you have a good Friday....

Vegetable Korma Recipe

   This is an easy and exotic Indian dish. It's rich, creamy, mildy spiced and extremely flavorful.

Prep time : 15 mins 

Cook time : 25 mins 

Total time : 40 mins 

Yield : 3 to 4 Servings 

Ingredients :

   For the Sauce :

• Onion - 1, peeled and halved,
• Cashews - 1/4 cup.

   For the Korma :

• Vegetable Oil - 1 1/2 tsp,
• Potatoes - 2, cubed,
• Carrots - 4, cubed,
• Tomato - 2, diced,
• Salt - 1 1/2 tsp,
• Curry Powder - 2 tsp,
• Green Peas - 1 cup,
• Capsicum - 1, chopped,
• Cream - 1 cup,
• Coriander leaves - 1 bunch, chopped,
• Turmeric powder - 1 tsp,
• Cinnamon - 1/2 tsp,
• Coriander - 1/2 tsp,
• Cardamom powder - 1/8 tsp,
• Black Pepper powder - 1/2 tsp,
• Yogurt - 3/4 cup,
• Sugar - 1 1/2 tsp,
• Green Chilli Ginger Garlic paste - 2 tsp.

Methods :

   Place the onion and cashews in the blender jar along with 1/2 cup of water. Make a fine puree.

  

   Take a pan, heat oil over medium flame. While the oil heats add puree mixture, mix until to avoid splatters. Then add green chilli ginger garlic paste, curry powder, turmeric powder, cinnamon, coriander seeds, cardamom powder, black pepper powder and salt and cook for 2-3 mins, until fragrant.

   Add the carrots, tomato, green peas, capsicum, cream, yogurt, sugar and potatoes. Stir well, cover the pan and allow to simmer on medium heat for 10 mins.

   Uncover and cook a further 5-10 mins, until the potatoes are tender. Then garnish with coriander leaves. Serve with cooked basmati rice and naan bread.

Oriented Chicken Salad Recipe

   Toasted Sesame Seeds and almonds give this Oriental Chicken Salad a nutty crunch. An easy, light dinner salad that makes a complete meal.

Prep time : 15 mins 

Cook time : 15 mins 

Total time : 30 mins 

Yield : 6 Servings 

Ingredients :

   For the Toasted Seeds and Almonds :

• Olive oil - 1 tsp,
• Sesame seeds toasted - 1/4 cup,
• Sliced Almonds toasted - 1/3 cup.

   For the Salad :

• Chicken - 2 cups, cooked cubed or shredded,
• Cashews - 1 cup,
• Water Chestnuts - 8,
• Green Peas - 1 cup,
• Noodles Chowmein - 1 pckt, boiled,
• Green Onions - 3, chopped,
• Poppy Seeds - 1 tsp,
• Lettuce - 1 head, cut into small pieces.

   Dressing :

• Sugar - 4 tsp,
• Vinegar - 4 tsp,
• Salt - 1 tsp,
• Black Pepper powder - 1/2 tsp,
• Oil - 1/2 cup,
• Cornstarch - 1 tsp,
• Water - 1/4 cup,
• Ketchup - 1/4 cup,
• Soy sauce - 1 tsp. 

Methods :

   

   Take a small skillet, heat a oil on medium flame. Add almonds and sesame oil. Stirring continuously until they likely cook & brown. Once they are golden brown, scoop them into a small bowl to cool.

   Take a bowl add chicken, almonds, sesame seeds, poppy seeds, green onions, green peas, water chestnuts and cashews. Keep it aside.

   For the dressing take a sauce pan, add sugar, vinegar, salt, black pepper powder, oil, cornstarch, water, ketchup and soy sauce. Mix well and bring to a boil, cook and stir for 2 mins.

   Pour the dressing over the chicken mixture and refrigerate until serving.

   Before serving, mix the chicken in with the chopped lettuce and top with Chowmein noodles.

   I hope u like this recipe n u should try this amazing salad. Don't forget to like n share my recipes. N plz subscribe my blogger channel from via email. Thnk u good night frndz......

 

Dhaba Style Punjabi Chicken in Thick Gravy

   It is a classic Indian dish, vibrant with rich flavorful gravy. It is a popular Dhaba Style dish with a Succulent chicken pieces cooled in a heartwarming spice mix.

   This is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot. You may adjust the heat by adding more Serrano peppers. Serve with Chappati or rice.

Prep time : 25 min

Cook time : 1hrs 5 min

Serving : 8

Ingredients :

• Oil - 2 tsp,
• Ghee - 2 tsp,
• Chicken - 1kg, skin removed,
• Cumin seeds - 11/2 tsp,
• Onion - 3, finely chopped,
• Green chilli ginger garlic paste - 2 tsp,
• Tomato - 1, chopped,
• Tomato paste - 1tsp,
• Garam Masala - 2 tsp,
• Turmeric powder - 2 tsp,
• Salt - 1tsp,
• Water -11/2 cup,
• Coriander leaves - 1/4 cup chopped,
• Sugar -1tsp,
• Green Cardamom - 2,
• Black Cardamom - 1,
• Cinnamon - 1,
• Cloves - 2,
• Whole pepper corns - 4,
• Bay leaf -1,
• Kashmiri Red chilli powder - 2 tsp,
• Coriander powder - 2 tsp,
• Curd - 1cup,
• Cashew Nuts - 10 to 15,
• Coconut grated - 2 tsp,

Method :

   Wash the chicken & cut into medium pieces & drain. Marinate with 1tsp salt & 1turmeric powder for 1hour.

   Heat the oil & ghee in a wide pan or pot over medium flame. Add cumin seeds in the oil until the seeds begin to change color. Add sugar to the oil. Let it melt & form a brown layer in the oil.

   Now Add bay leaf & whole spices : peppercorns, cardamom, cinnamon, cloves & let it sizzle. This is to infuse the flavors of the spices in the oil. Immediately add onions, cook & stir until has softened & turned translucent.

   Now Add green chilli garlic ginger paste, garam masla, remaining turmeric, little salt, kashmiri chilli powder, coriander powder & fry it for 2 mints. Then add chopped tomatoes & tomato paste and stir it until the oil comes out to tomatoes.

   Now grind the grated coconut & cashew nuts with little water to make a fine paste. Add it on the gravy  & stir fry for another minute. Then add marinated chicken & combine well with the gravy. Pour a warm water & mix well to coat the chivken pieces with gravy. Let it simmer for 2 min & cover the pan & cook the chicken on low flame for 15-20 mins.

After 15-20 mins check the chicken is cooked properly & the gravy is thick enough. Then before serving garnish with chopped coriander leaves.

  I hope u will try this delicious recipe n i suggest u that whenever u made this recipe try to serve this recipe with jeera rice. It will be yummy taste i promised u thankz to all of u have a nice day .......

Veg Chilli Cheese Toast

   It is a quick dish that you can prepare in any time & serve as breakfast or evening snacks. This is an Indian version of Veg Chilli Cheese toast. The cheesy taste will attract kids & make them eat. Thus cheese toast with pleasure.

Prep time : 10 mins

Cook time : 10 mins

Serves : 4

Ingredients :

• Bread - 4 slices,
• Capsicum - 1cup, chopped,
• Processed cheese - 1cup,
• Mozrella cheese - 1cup,
• Butter - 2 tsp,
• Green chilli -3, chopped,
• Oil - 1tsp,
• Black pepper - 1tsp,
• Garlic - 1tsp, finely chopped,
• Chilli flakes - 1tsp, (optional),
• Salt - to taste,
• Coriander leaves - 2 tsp, chopped.

Method :

   Toast the bread, slighlty to make it crispier. Preheat oven at 220°C in grill mode for 5 mins.

   In a bowl take grated processed cheese, mozrella cheese, capsicum, green chilli, black pepper & salt. Mix all the ingredients well.

   Add oil & mix well all ingredients to make cheese mixture. Take the toasted bread & apply butter on top. Take the toasted bread & apply butter on top. Now evenly spread the cheese mixture on top of the bread. Also sprinkle some chilli flakes.

Place over baking tray lined with butter paper. Grease the butter paper. Bake for 4-5 mins at 180°C or until the cheese is melt & turns golden here & there.

Before serving garnish with coriander leaves & enjoy the Veg Chilli Cheese Toast with ketchup.....

    I hope u like my recipe n if u have any queries u can ask me on comments n don't forget to like n share n plz subscribe my blog via from email so when i ever update any recipe u get a first notification by tc have a nice day.........

Chessy Cauliflower Fritters

Prep time : 10 mins

Cook time : 20 mins

Servings : 20 dumplings.

Chessy Cauliflower fritters which are also keto, low carb, wheat flour free & gluten free. These makes a delicious side dish. 

   These chessy cauliflower fritters really hit the spot. They are soft & flavorful on the inside & crispy the edges. Crispy on the outside, chessy on the inside. These cheesy cauliflower fritters are packed full of vitamins & are delicious.

Ingredients :

• Cauliflower - 3 cups, 
• Potatoes -  3 cups,
• Mozrella Cheese - 1/2 cup,
• Egg - 1,
• Rice Flour - 1/2 cup,
• Green Onion - 1/4 cup, chopped,
• Garlic - 1tsp, minced,
• Salt - 1/2 tsp,
• Oil - 1 cup,
• Green Chilli - 1, finely chopped,
• Coriander leaves - 1tsp, chopped,
• Garam Masala - 1/4 tsp,
• Red chilli powder - 1/2 tsp,
• Lemon juice - 1tsp,
• Onion - 1, finely chopped.

Method :

   Boil the Cauliflower & Potatoes & mash the veggies completely with help of a masher. After mash, add mozrella cheese, egg, rice flour, green onion, salt, green chillies, onion, coriander leaves, garlic, red chilli powder, garam masla & lemon juice.

   Mix well & make a  dough like mixture. Divide them to equal balls. Grease palms with 1tsp oil & shhape the balls as per your wish.

   Heat oil in a pan & deep fry the balls or fritters till its golden brown & equally cooked from all sides. Remove from a pan & place on paper towel to absorb excess oil. Serve with tomato ketchup & serve in tea time or kids tiffin box.

    So enjoy by made this recipe at home n if u like my recipe don't forget to like n share n m waiting for ur comments... 

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