Butter Chicken (Chicken Makhanwala)

Butter Chicken (Chicken Makhanwala)

Ingredients

Boneless chicken - 500 gms (preferably leg piece alternatively, breast piece)

For Marination

Curd (thick) - 1/4 cup

Corriander powder - 1/2 tbsp

Turmeric powder - 1/2 tsp

Kashmiri red chili powder - 1 tbsp

Ginger garlic paste - 1 tsp

Garam masala - 1 tsp

Salt - 1tsp

For Gravy

Butter - 1/4 cup

Oil - 1 tbsp

Cumin - 1 tsp

Cloves - 4 nos.

Green cardamom - 1 no

Cinnamon - 1/2 inch stick

Red Chilies (whole) - 8-10 nos. (beydagi chillies which are not very spicy.)

Garlic cloves - 5-6 nos

Onion - 2 medium (sliced lengthwise)

Tomato - 5 medium (sliced lengthwise)

Cashew nuts - 20 nos.

Kasuri Methi - 1 tbsp

Salt to taste

Method

1. Clean and cut chicken pieces lengthwise. If using breast pieces then try to flatten it before cutting by placing it between plastic sheets and hitting it with wooden mallet. This prevents it from being chewy after cooking. 
2. Add salt, turmeric powder, kashmiri red chili powder, corriander powder, ginger garlic paste, garam masala & curd. Mix well and keep aside for 30 minutes in fridge
3. In a pan, add oil and butter. When it becomes hot, add cumin, cinnamon, cloves, cardamom, red chilies and garlic. Saute until fragrant. Take care not to burn red chillies.
4. Add sliced onion and saute further on high heat until onion starts turning brown.
5. Add tomatoes and cashew nuts. Continue sauteing further until tomatoes are well cooked and turn mushy. If necessary, cook it covered for 5 minutes
6. Remove from flame and allow it to cool. Remove cinnamon pieces and discard
7. Once cooled, blend this mixture with little water until smooth
8. In the same pan, taken 1 tsbsp oil. Add marinated chicken pieces and saute on high flame for 3-4 minutes until chicken changes color. Keep it aside.
9. In the same pan, take one tbsp oil and one tbsp butter. Add blended mixture and saute for 4-5 minutes. 
10. Add sauted chicken pieces, mix well and continue cooking for 2-3 minutes. Add hald cup water and adjust consistency. Add salt to taste
11. Cook covered for 8-10 minutes
12. Take small pan, add kasuri methi and heat it slightly on low heat. Saute for 2-3 minutes till it turns crispy. Once cooled, crumple it slightly and add to chicken and stir
13. Serve hot with tandoori roti / naan

Chicken Chettinad

Ingredients

Chicken - 750 gms (with bones, cut into medium pieces)

For Marination

Ginger Garlic Paste - 1 1/2 tsp

Kashmiri Red Chilli Powder - 3 tsp

Turmeric Powder - 1/2 tsp

Salt - 2 1/2 tsp

Lemon - 1 medium size

For Chettinad Masala

Corriander Seeds - 1 Tbsp

Cumin Seeds - 1 Tsp

Fennel Seeds - 1 Tbsp

Cinnamon - 1"

Green Cardamom - 2 nos

Black Peppercorns - 10-12 nos

Cloves - 5-6 nos

Red Chillies - 4 nos

Ginger - 1Tbsp (roughly chopped)

Garlic - 1 Tbsp (roughly chopped)

Poppy Seeds - 2 Tsp

Grated Coconut - 1 cup (freshly grated coconut)

For Curry

Onions - 3 medium (finely chopped)

Tomato - 4 medium (boiled and skin removed)

Oil - 5 Tbsp

Curry leaves - 2 sprigs

Instructions

1. Clean and wash chicken thoroughly. Place it in a bowl
2. Add juice of 1/2 lemon, 1 tsp kashmiri red chilli powder, ginger-garlic paste, turmeric powder and salt.
3. Mix well and keep in refrigrator for 30 minutes
4. In a small pan and put it on medium heat. Take 1 tbsp of oil. Saute corriander seeds, cumin seeds, fennel seeds, cardamoms, cloves, cinnamon stick, black peppercorns for 5 minutes or until fragrant
5. Add chopped ginger and garlic and saute for another 2-3 minutes
6. Add poppy seeds and grated coconut. Saute well for 4-5 minutes
7. Add 1/4 cup of water and continue to saute till water almost evaporated
8. Allow the masala to cool
9. Make light slits on the tomato lengthwise. Boil these for 10 minutes. Once cooled, remove skin and chop these roughly, keep it aside
10. Finely chop onion and keep aside
11. Grind cooled masala finely in the blender with little water. Adjust water so that masala is finely ground
12. In a pan, take 4 tbsp of oil
13. Once oil is heated, added finely chopped onion. Saute until onion turns brown. Add 10-12 curry leaves and saute for a minute
14. Add ground masala and fry it well unless it starts releasing oil. Add little water while frying so that masala does not turn dry
15. Add boiled and chopped tomato and saute well until tomato gets well blended with masala
16. Add chicken. Mix well and saute for 2-3 minutes
17. Add very little water, 1 1/2 tsp salt and cook covered for 5 minutes
18. Adjust water if the curry is too dry and cook for another 2-3 minutes
19. Add 1/2 lemon juice, mix well
20. Serve with curry leaves

 

Chicken Ghee Roast

Being weekend, we have to have non-veg food; at least that is the expectation of both my sons. Today, I decided to try chicken ghee roast. It is one of the most popular dishes from Mangalore. This dish is supposed to be spicy and usually served with Neer Dosa or Ghee Rice. Large amount of ghee goes into making of this dish but that is what brings the flavor to this tasty Chicken Ghee Roast.......

Ingredients:

Chicken - 1 Kg (cut into smaller pieces)

Ghee - 4 tbsp
Sugar - 11/2 tsp
Curry leaves - 5 to 6 for garnishing

For Marination:

Curd - 1 cup

Lemon juice - 1 tsp

Kashmiri Red Chilli Powder - 2 tsp

Salt - To taste

For Spice Paste:

Corriander Seeds (dhania) - 2 tbsp

Cumin Seeds (jeera)- 1 tsp

Black Peppercorns (kali mirch) - 6-7
Fenugreek Seeda (methi) - 1/2 tsp

Garlic - 10-12 flakes

Tamarind - small lemon sized ball

Dry Red Chillies - 6-7 (if using "byadagi" chillies, then use 10-12)

Water - 2 tbsp or as required

Method:

1. Wash chicken pieces well. Marinate it with curd, lemon juice, red chilli powder and little salt. Refrigerate for 2-3 hours (I did it for one hour).
2. In a flat pan, dry roast red chillies on medium flame for 4-5 minutes. Keep aside to cool.
3. In the same pan, take 1 tsp ghee and roast corriander seeds, cumin seeds, black peppercorns on low flame for 4-5 minutes (make sure not to burn these spices). Keep aside and allow to cool.
4. Grind the roasted spices, red chillies, garlic flakes and tamarind together with 2 tbsp water to form a fine paste. Add little more water if paste is still too dry and difficult to grind.
5. In a non-stick pan, heat 2 tbsp ghee, add chicken pieces and cook covered on medium to high flame until chicken is almost cooked (it took around 8-10 minutes). Transfer the chicken pieces to another vessel and released juices / liquid to a separate bowl.
6. In the same pan, add remaining ghee, add ground spices and saute on medium flame for 5 minutes until ghee leaves the sides of the pan.
7. Add to it cooked chicken and reserved juice / liquid from the bowl. Add salt to taste. Saute well for 3-4 minutes. Make sure that all the chicken pieces mix well with spices.
8. Add sugar and mix.
9. Cook for 10 minutes on low to medium flame until chicken is cooked, juices are almost dried up and all chicken pieces are coated well with masala.
10. Remove in a bowl. Garnish with curry leaves.
11. Serve with white rice, ghee rice or Neer Dosa

Chicken Ghassi

Ingredients:

Chicken 1 kg curry cut

Coconut grated
Onion - 2 medium cut in 4 pieces
Onion - 1 medium finely chopped
Coriander Seeds - 3-4 tbsp
Cumin Seeds - 2 tb sp
Black Peppercorn - 8-10
Clove - 3
Fennel seeds - 2 tsp
Dry Red Chilli - 10-12
Tamarind - lemon sized ball
Oil - 2 tsp
Ghee - 2 tsp
Coconut Milk

Method:

1. Marinate chicken with salt, lemon, salt and little red chilli powder. Keep in freeze for at least 30 minutes.
2. In a hot pan, put 1 tsp oil, dry roast coriander seeds, cumin seeds, cloves, peppercorn and fennel seeds. Roast until fragrant....keep it aside and allow to cool....
3. Roast coconut in the same oil until fragrant.....Grind coconut, roasted spices, tamarind and 2 medium sized onion into a smooth paste
4. In a pan, put 2 tsp oil and 2 tsp ghee....add finely chopped onion....saute till golden brown.
5. Add above ground paste and saute till it starts releasing oil.
6. Add marinated chicken.. Saute well and cook covered for 10 minutes so that chicken pieces as coated well with masala and it is now cooked.
7. Add coconut milk, salt to taste and sufficient water so that it has little thick consistency....Boil for 5 minutes.

Chicken Kolhapuri - Tambada Rassa

Ingredients

Chicken - 1 kg
Onion - 5-6
Tomato - 2
Kolhapuri Kanda Lasoon Masala - 3 tsp
Garam Masala - 2 tsp
Lemon - 1
Kashmiri Red Chilli powder - 3 tsp
Cumin powder - 1 tsp
Salt to taste
Oil for frying onion and for tadka

Method

1. Cut 4 1/2 onions length wise...deep fry them until brown...allow to cool.
2. Marinate chicken with salt, lemon, red chilli paste, 1/4th of deep fried onion and 1 tsp kanda-lasoon masala....keep it in freeze for 30 minutes
3. Finley chop remaining 1 onion and tomato....grind deep fried onion to smooth paste.
4. In a pan, heat oil, add chopped onion and saute till golden brown.....add tomatoes and fry until soft and mushy. 
5. Add garam masala, cumin powder, kanda lasson masala...saute for 2-3 minutes.
6. Add marinated chicken and make sure that it gets well covered in onion, tomato gravy....cook covered on low flame until chicken is cooked and it releases oil. 
7. Add sufficient water, little more garam masala, salt and boil it for 5-10 minutes....

Chicken Patiala

Ingredients

Chicken - 1 kilo
Curd for marination
Red chilli powder
Ginger garlic paste
Onion - 4-5 medium (paste form / grated)
Tomato - 2 (pureed)
Green chillies - 2

For Masala:
Corriander seeds - 2 tbsp
Cumin seeds - 1 tbsp
Cloves - 5-6
Black peppercorn - 10-12
Badi Ilaichi - 1
Tamalpatra - 1 leaf
Cinnamon - 1 inch stick
Saunf - 1tbsp
Dry red chiillies - 10-12

Method

1. Marinate chicken with ginger, garlic paste, red chilli powder and sufficient curd. Curd should be sufficient enough so that it soaks all chicken pieces very well. Keep it aside for 30 minutes
2. Dry roast all items for Masala and allow it to cool. Grind very coarsely and keep it aside.
3. Heat little oil in pan. Add green chillies. Add onion paste and saute till well cooked. 
4. Add tomato puree. Saute for 1-2 minutes. 
5. Add marinated chicken with all the curd in it. 
6. Add half of the ground masala. Mix well, allow to cook chicken by covering it. 
7. Once cooked, add remaining masala, cook for 2 minutes more and serve.