Mains, Side dish

Butter Chicken Masala 

Butter Chicken is a very famous Punjabi dish which is believed to have been first created in the 1950s by Kundan Lal Jaggi at his restaurant Modi Mahal Delux in Delhi. Its popularity has grown leaps and bounds to all corners of the world and is one of the favourite dishes to many.It is mildly flavoured and gets a bright orange colour naturally from the tomatoes and the Kashmiri chilli powder used in the recipe. Though traditionally the chicken is cooked in a tandoor, here we cook it in a pan or grill. 
Enjoy this much sought after dish liked from kids to adults. Truly a mouth watering restaurant style Butter chicken recipe.
 Ingredients: serves 2-3
For marinade:
1. Chicken breast or with bone( your choice )- 500 gms

2. Kashmiri chilli powder- 1 tbsp

3. Ginger garlic paste- 2 tsp

4. Yogurt- 2-3 tbsp

5. Salt as needed 

6. Lemon juice- few drops 

7. Garam masala- 1 tsp

8. Oil- 3 tbsp
For base gravy:

1. Onion- 1

2. Tomatoes- 3 (used roma)

3. Butter- 60 gms

4. Oil- 2 tbsp

5. Cardamom pods- 3-4

6. Garlic- 4 cloves

7. Ginger- 1 /2 inch size into juliennes 

8. Green chilli deseeded- 3-4

9. Kashmiri chilli powder- 1 tbsp

10. Garam masala- 1/2 tsp

11. Kasthuri methi 1 tsp crushed. I used dried coriander leaves instead.

12. Cashews – 10 or double cream 1/4 cup
Please watch video for recipe.

Also please subscribe to my Youtube channel and enable the bell icon for all future uploads.

Feel free to like and share too!!

Mains

Hyderabadi Dum Chicken Biryani

No Sunday passes without making a biryani at our home. This time it is the Hyderabadi Dum Chicken Biryani. It is an out of the world experience to have this dish which is full of flavours and tastes absolutely yum.

Hyderabadi Dum Chicken Biryani

  • Servings: 6-7
  • Difficulty: Skilled
  • Print

Ingredients

    For cooking rice:

  1. Basmati rice – 3 cups
  2. Cardamom – 2-3
  3. Cloves-2
  4. Ghee – 2 tbsp
  5. Anise seed -1
  6. Salt as required
  7. For layering:

  8. Onions – 4
  9. Orange/yellow food colouring – 2-3 drops
  10. Milk – 4 tsp
  11. Ghee – 2 tbsp
  12. Chilli flakes as required
  13. Coriander leaves- a little
  14. Butter or ghee a little as required for topping (optional)
  15. Ingredients for Chicken marination:
  16. Chicken – 1.5 kgs
  17. Chilli powder – 2 tsp
  18. Coriander powder – 4 tbsp
  19. Biryani masala- 3 tbsp
  20. Turmeric powder – 1 tbsp
  21. Green chilli- 1
  22. Cardamom- 5
  23. Cloves- 5-6
  24. Ginger garlic paste – 4 tbsp
  25. Coriander leaves – 1/2 cup
  26. Yogurt – 4 tbsp
  27. Mint leaves – 1 cup
  28. Anise seed- 1
  29. Salt as required

Directions


  • Start by deep frying the onions required for layering (listed as layering ingredient). Once it turns golden brown, set it aside.
  • Soak Basmati rice for minimum of 30 mins.
  • Marinate the chicken: Mix all the ingredients required for chicken marination listed above. Allow to marinate for minimum of 30 mins.
  • Cooking the rice: In a large pan, take water (enough to cover the rice) and bring to boil. Add salt and the spices listed for cooking rice. Add the soaked rice to the boiling water. Once the rice gets half cooked, remove the spices and drain the water. Transfer the rice to a wide plate or vessel to avoid any further cooking.
  • Next take a large pan and place it on flame.  Add little oil and transfer the marinated chicken to it. Cook for around 6 mins and set aside.
  • Now we have come to the final sequence of layering the chicken and rice. Take a big vessel again and place it on flame. Add a first layer of the chicken from the previous step. Then add the second layer of half cooked rice (half the quantity). Spread some of the fried onions from the first step on top of the rice. Repeat the layer of remaining chicken and rice.
  • Mix the colouring to few drops of milk and sprinkle around on top of the rice.
  • Drizzle 2 spoons of ghee around it.
  • Cover with an aluminium foil and place a tight lid over it.
  • Cook on low flame for 45 mins.
  • Remove the lid. The chicken and rice will be nicely cooked through with excellent flavours.
  • Yummy dum biryani is ready and can be served with raita and egg. Enjoy!


Please find the video recipe below:

Mains, Side dish

Pepper chicken masala – restaurant style

My first chicken recipe to share with all of you. It is the hot Pepper Chicken Masala. I am addicted to spicy food and I am sure you will love this too.
A great restaurant style recipe, you don’t have to go to any Anjappar or chettinad restaurant hereafter to have this. Make it at home and enjoy!

Pepper chicken masala

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  1. Chicken – 750 gms
  2. Red Onions – 4-5
  3. Toamtoes – 2
  4. Green chilli- 1
  5. Curry leaves – few
  6. Cinnamon stick – 1
  7. Coriander leaves – to garnish
  8. Oil – 1/2 cup. Add more if required
  9. Salt to taste
  10. Turmeric powder – 1 tsbp
  11. Ginger garlic paste – 4 tbsp

Ingredients to grind into Pepper masala powder:

  1. Peppercorns – 2 tbsp
  2. Coriander seeds- 3tbsp
  3. Fennel seeds – 1 tsbp
  4. Dry red chillies – 2
  5. Cloves – 2
  6. Cardamom – 4

Please watch video for the method: