Butter Chicken or Murg Makhani

Literally translated, Murg means Chicken, and Makhani means Buttery. No other chicken dish compares to this silken smooth gravy. Butter chicken brings happy childhood memories...that's the chicken we ate every time we went out - no question about it! This dish is no good without any butter and cream. Try and be guilt free when you eat it :)

Now, there are a lot of Butter Chicken recipes out there - I personally like this one...

Ingredients

   

800 grams Chicken

1 Tbsp Lemon juice

1 Tsp Kashmiri red chilli powder

Salt to taste

2 Tbsp Butter

FOR MARINADE

1 Cup Yogurt

Salt to taste

1/2 tsp Garlic paste

1/2 tsp Garam masala powder

1 tsp Kashmiri red chilli powder

2 Tbsp Ginger paste

2 Tbsp Lemon juice

2 Tbsp Mustard oil

FOR MAKHANI GRAVY

50 grams Butter

1 Tbsp Ginger paste

4-5 Green chillies, chopped

1 Tbsp Red chilli powder

Salt to taste

1/2 tsp Dry fenugreek leaves (kasuri methi)

1 Tbsp Whole garam masala

1 Tbsp Garlic paste

400 grams Tomato puree

1/2 tsp Garam masala powder

2 Tbsp Honey

1 Cup Cream

 

Method

 

1. Make incisions with a sharp knife on breast and leg pieces of the chicken.
   
2. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. 
   
3. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. 
   
4. Apply this marinade to the chicken pieces and refrigerate for three to four hours. 
   
5. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Cook on grill if Tandoor is not available. 
   
6. Baste it with butter and cook for another two minutes. Remove and set aside. 
   
7. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes.
   
8. Add ginger-garlic paste and chopped green chillies. Cook for two minutes. 
   
9. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. 
   
10. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. 
    
11. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. 
    
12. Serve hot with naan or parantha and basmati rice.
    

Bon Appetit!

Cashew-Coconut-Vegetable curry

What can I say - I'm using rich ingredients for this recipe... and items I normally have in my pantry. This puts me just a vegetable or two away from a flavorful pot of richly-colored curry. This recipe features a home made curry powder, roasted cashew nuts, a handful of green beans, 

two handfuls of tiny cauliflower florets, and a bit of paneer for good measure. I should mention that while I like this particular curry blend, other nights I might take the spices in a different 

direction entirely - for example, by using a Thai-inspired curry paste instead. One can decide what to include in a curry by thinking about a few things: a hearty, substantial curry when the weather is cold; a lighter, brothy one in warmer times. Root vegetables, potatoes, cabbage, chickpeas and the like when it is stormy. Fresh peas, asparagus and other farmers' market finds as spring comes around. Play around with what you've got locally, seasonally. It's hard to go wrong.

There are few things as satisfying as cooking with your own freshly ground curry powder. I've included a recipe for one of the curry powders I like to make at home from scratch. I love the warming spices accented with plenty of kick from the dried red chilies, and sometimes if I'm in the mood for more heat I'll add extra. The turmeric gives everything it touches a stunning golden hue while playing along with toasted cumin to deliver an earthy finish. That being said, feel free to experiment with or substitute your favorite curry powder here.

Serves 2-3

Ingredients:

1 cup whole coconut milk

1 - 2 tablespoons curry powder*

scant 1/2 teaspoon salt

1/2 large red onion, chopped

1 medium garlic clove, chopped

1/3 cup water

4 ounces firm Paneer, cut into small cubes (optional)

1 cup green beans, cut into 1-inch segments

1 1/2 cups cauliflower, cut into tiny florets

1/3 cup cashews, roasted in 1 tbsp oil

a handful of cilantro, loosely chopped

1. Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. 
   
2. Whisk in the curry powder and salt, working out any clumps. 
   
3. Now stir in the chopped red onion and garlic and cook for a minute. 
   
4. Stir in the remaining coconut milk and the water, and then the paneer. 
   
5. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. 
   
6. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit. 
   
7. Remove the pot from heat and stir in the cashews. 
   
8. Taste and adjust the seasoning (salt / curry powder) if needed. 
   
9. Serve with a bit of cilantro topping each bowl.
   

Curry powder, makes a scant 1/3 cup

Ingredients:

4 dried red chillies

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 tablespoon fennel seeds

1/2 teaspoon cardamom seeds

1/2 teaspoon whole cloves

Scant Tbsp turmeric

1/2 tsp Cinnamon

Directions:

1. In a dry skillet over medium heat toast all the ingredients (other than turmeric and Cinnamon) for just a minute or two or until they are deeply fragrant. 
   
2. Now use a spice grinder to grind the chillies into a powder first, remove them, then grind the spices - it usually takes a couple minutes in the grinder for each. 
   
3. Place in a small bowl and stir in a scant tablespoon of ground turmeric, and 1/2 teaspoon of cinnamon. 
   
4. Sift through a medium-fine sieve to weed out any clumps and your curry powder is ready to use. 
   

Bon Appetit!

Tandoori Mushrooms

Mushrooms is one of those veggies, you either love it, or you hate it....well, after trying the Tandoori Mushroom, and the Kadai Mushroom (probably my next entry), you will fall into the former group!

Mushrooms are low in calories and are a valuable source of protein. The aroma of these velvety textured mushrooms is simply irresistible. Serve these tandoori mushrooms as starters to a main meal. If you're not brave enough to try this recipe with mushrooms, try using low fat paneer, or baby corn pieces instead. 

Preparation Time : 10 mins.

Cooking Time : 10 mins.

Serves 4.

Ingredients

300 grams mushrooms, cut into half

½ cup low fat milk

½ teaspoon cornflour

½ teaspoon kasuri methi (dried fenugreek leaves)

1 teaspoon oil

salt to taste

To be ground into a paste

4 whole red chillies

4 large cloves garlic

25 mm. (1") piece ginger

2 teaspoons coriander-cumin seed (dhania-jeera) powder

Directions:

1. Wash the mushrooms thoroughly. Drain and keep aside.
   
2. Dissolve the cornflour in the milk and keep aside.
   
3. Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and kasuri methi and sauté for one minute.
   
4. Add the mushrooms, cornflour-milk mixture and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms.
   
5. Serve hot.
   

ENJOY! Bon Appetit!

Hyderabadi Vegetable Biryani

You know the form of analysis where the analyst says a word and you have to say what comes to mind immediately? Well, Hyderabad brings to my mind, the word 'Biryani' - andnot just the word, the aroma and the visual as well...mmmm...mmm. And now you know I'm a real foodie :)

From the Royal Kitchen of Hyderabad comes the biryani - normally made with mutton or chicken, here's the vegetable version. I like Basmati rice for everyday use, but especially for Pulav's and Biryani's please use Basmati rice:

Ingredients:

Basmati rice 350 gms.

Potatoes 200 gms.

Carrots 200 gms.

Cashew nuts 50 gms.

Almonds 50 gms.

Raisins 25 gms.

Glazed Cherries 25 gms.

Onions 100 gms.

Green chilies 4 nos.

Ginger 30 gms.

Garlic 20 gms.

Turmeric powder ½ tsp.

Red chili powder 1 tsp.

Curd 1 cup

Saffron 1 tsp.

Milk 2 tbsp.

Mint leaves 1/3 cup

Coriander leaves 1/3 cup

Rose water As required

Ghee 120 gms.

Salt To taste

Whole Garam Masala

Green cardamoms 6 nos.

Black cardamoms 2 nos.

Cloves 6 nos.

Cinnamon 2" piece

Bay leaves 2 nos.

Mace A pinch

Directions:

1. Pick, wash and soak the rice for 30 minutes. Drain and pass fresh water and
   
2. add half the whole garam masala and salt.
   
3. Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
   
4. Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions
   
5. and green chilies.
   
6. Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and
   
7. chop the coriander and mint leaves.
   
8. Soak the almonds in water, peel and keep aside.
   
9. Beat the curd in a bowl and divide into two equal portions.
   
10. Dissolve saffron in warm milk and add it to one portion of the curd mixture.
    
11. Heat ghee in a handi, add the remaining garam masala and saute over medium
    
12. heat until it begins to crackle.
    
13. Add onions, saute until golden brown, add green chilies, ginger,garlic and saute
    
14. for a minute.
    
15. Then add turmeric and chili powder, stir, add the chopped vegetables and stir
    
16. for a minute.
    
17. Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then
    
18. simmer until the vegetables are cooked.
    
19. Once the vegetables are done add the dry fruits and nuts.
    
20. In the handi with the cooked vegetables, sprinkle little saffron curd, mint and
    
21. coriander.
    
22. Then spread half the rice and again sprinkle the remaining saffron-curd, mint
    
23. and coriander and top it with the remaining rice.
    
24. Place a moist cloth on top, cover the lid and seal with atta or dough.
    
25. Put the sealed handi on dum in a pre-heated oven for 15-20 minutes.
    
26. Serve hot with raita or even just plain yogurt....ENJOY!

Note: The Handi is a deep cooking vessel; yogurt and curd are used interchangeably in these recipes.

P.S. I'd like to remind the readers that these recipes are not my own creations - I have picked them up from elsewhere, could be books, websites etc. These may have been improvised based on my own experience - but in now way do I claim them as mine - i have just put them all together in one place

Chicken Manchurian

As promised, here I am with another Manchurian - this time for the chicken eating folks. Yeah, cluck cluck to you too :) 

I have to admit, I have tried this dish with a short cut. I LOVE short cuts, and use them quite often.  As long as the 'semi-home made' method cuts work and time for you, while maintaining the flavor, texture and essence of what you're cooking, absolutely go for it! Just be smart while picking a short cut. 

So for this entree, I looked for a frozen (but cooked) variety of any oriental style chicken (orange chicken, for example). They have the chicken already marinated, cooked/fried with the oriental flavors. The sauce of course is packed separately. Just bake up the chicken pieces as per the directions on the box. And you can skip the entire process of marinating and frying the chicken. 

For those who'd like to prepare this from scratch, here it is:

Chicken Manchurian

Ingredients

2 chicken breasts, cut into cubes

MARINADE FOR CHICKEN

1 teaspoon cornflour

1 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon ground black pepper

SAUCE

3 tablespoons oil

1 teaspoon ginger root, chopped

1 teaspoon garlic, chopped

1 cup chicken stock

1/4 cup ketchup or chilli ketchup

1/4 teaspoon Tabasco sauce

1 teaspoon chili-garlic sauce

1 green chilies, finely chopped

1 teaspoon sugar

1/2 teaspoon msg (optional)

1/2 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons cornflour

2 tablespoons water

Directions

1. Marinate the chicken cubes with the ingredients for the marinade.
   
2. Heat the oil in a wok.
   
3. Add ginger & garlic and sweat it for a minute.
   
4. Add chicken & stir fry it for 5-8 minutes.
   
5. Take it off the flame & then put in the stock, ketchup, sugar, tobasco, green chilli, MSG, salt, black pepper.
   
6. In a small cup mix together the corn flour & water.
   
7. Put the wok back on the heat & cook for 5 minutes.
   
8. Add the corn flour paste n cook for 2 more minutes.
   
9. You can add a little red food color to brighten it up.
   
10. Serve it up with chopped scallions and coriander leaves, over rice or noodles.  

To serve as a snack (dry), skip the cornflour and water at the end. And reduce the amount of the stock based on how dry you'd like the dish to be. 

Just make sure your chicken is cooked thoroughly! ENJOY!!

Potato Manchurian

Manchurian seems to be the show stopper and I do get questions about what else can be used to make manchurian other than Gobi (Cauliflower) - so my next few recipes are going to be different manchurian's - here's one for the potato lovers....

Just a warning...This turned out quite spicy...so for those with a sensitive palate, cut out the heat a bit :)

Potato Manchurian

SERVES 6 

Ingredients

FOR POTATO BALLS

3 big potatoes, peeled (approx. 1/2 kg)

1 piece ginger, grated

1 clove garlic, grated

1 green chilies, chopped

2 teaspoons cornflour

3-5 coriander leaves, chopped

salt

oil (for frying)

FOR MANCHURIAN GRAVY

1/2 cup soy sauce (approx. 8-10tsp)

2 teaspoons tomato ketchup

2 teaspoons chili-garlic sauce

2 teaspoons hot chili sauce

3-4 spring onions, chopped

1 teaspoon cornflour

1 clove garlic, grated

1 piece ginger, grated

Directions

1. Boil and mash the potatoes.
   
2. Add the ginger, garlic, green chilli, chopped coriander leaves and salt. Mix well, using your hand.
3. Out of this mixture, prepare 20-22 balls. Keep aside.
4. Heat oil in a wok.
   
5. While the oil is being heated, put cornflour in a plate. Roll the balls in the cornflour. Dust the balls.
6. Once the oil is hot, drop the potato balls gently into the hot oil. Fry till they turn golden brown. Keep aside.
7. To prepare the manchurian gravy, heat oil in a pan.
8. Add soy sauce, ginger, garlic, hot chilli sauce, tomato ketchup, spring onions and chilli and garlic sauce to the pan. Stir for 2 minutes.
9. Put half a cup of cold water in a bowl. Add cornflour to it and pour it into the pan.
10. Continuously stir for some time. 
11. Add a cup of water to the pan.
12. If the gravy is very thick, you can add a little more water.
    
13. To serve, arrange the fried potato balls in a dish. Add gravy to the balls just before serving.
    
14. Garnish with chopped spring onions.
    
15. Serve with hot fried rice or noodles.
    

ENJOY!!

Note: Depending on your taste, you may add more sweet or hot sauce in the manchurian.

Grilled chicken with coriander and chili

Eating healthy is fast becoming a priority - and what better way to eat chicken than to have it grilled? The herbs and spices used in this recipe are more Thai than Indian...the idea is to provide delicious recipes and variety in our bill of fare...agreed? So here goes.

Important note for my vegetarian friends: Try this recipe by replacing the chicken with Paneer or Tofu...you're sure to enjoy it equally :)

Ingredients:

8 boneless skinless chicken thighs (1.6 kg or 3.5 lbs)

Grind the following to a paste

2 teaspoons coriander seeds (or cilantro seeds)

4 small fresh red Thai chile, chopped coarsely

1 teaspoon ground cumin

2 whole cloves

2 whole cardamom pods, bruised

1/4 teaspoon ground turmeric

1 stick lemongrass (3.94 inches or 20 g or .7 oz. wt.) (10 cm)

2 medium brown onions or yellow onions (300 g or 10 oz. wt., chopped coarsely)

4 cloves garlic

1/3 cup lime juice (80 ml)

2 teaspoons coarse salt

2 tablespoons peanut oil

Directions

1. Blend or process all ingredients except chicken and oil until mixture forms a smooth paste.
   
2. Pierce chicken all over with a sharp knife. 
   
3. Combine chicken and paste in a large bowl. Rub paste into cuts.
   
4. Cover. Refrigerate overnight.
   
5. Cook chicken, covered in heated, oiled grill pan, 5 minutes.
   
6. Uncover, cook, stirring occasionally, about 20 minutes or until cooked (when a meat thermometer in the thickest part of the chicken registers 170 degrees Fahrenheit or 76.67 degrees Centigrade).
   
7. Serve chicken, if desired, with thin rice noodles and lime wedges.
   

Bon Appetit!