BUTTER CHICKEN

Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants. Preparation Time : 4 hours Cooking Time : 30-40 minutes Servings : 4

INGREDIENTS Chicken 800 grams Lemon juice 1 tablespoon Kashmiri red chilli powder 1 teaspoon Salt to taste Butter 2 tablespoons FOR MARINADE Yogurt 1 cup Salt to taste Garlic paste 1/2 teaspoon Garam masala powder 1/2 teaspoon Kashmiri red chilli powder 1 teaspoon Ginger paste 2 tablespoons Lemon juice 2 tablespoons Mustard oil 2 tablespoons FOR MAKHNI GRAVY Butter 50 grams Ginger paste 1 tablespoon Green chillies, chopped 4-5 Red chilli powder 1 tablespoon Salt to taste Dry fenugreek leaves (kasuri methi) 1/2 teaspoon Whole garam masala 1 tablespoon Garlic paste 1 tablespoon Tomato puree 400 grams Garam masala powder 1/2 teaspoon Honey 2 tablespoons Cream 1 cup

METHOD Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. 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. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Saut for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.

CHILLY GOBI

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Cauliflower florets 2 cups For Marination Plain flour (maida) 3 tbsp Cornflour 2tbsp Pepper powder 1/2 tsp Salt Oil 1 tsp Water

2.

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Sesame seeds 1 tsp (optional) Onion 1 big, chopped Ginger 1 tbsp, chopped Garlic 1 1/2 tbsp, sliced Green chilly 1-2

4.

Soya sauce 1 1/2 tbsp Tomato sauce 2 tbsp Red chilly sauce 1 1/2 tbsp

5.

Pepper powder 1 tsp Vinegar 1tsp Sugar 1 tsp

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Salt Oil

Boil cauliflower florets in salted water for 3-5 minutes and drain the water completely. Make a thick batter with the marination ingredients. Dip the cauliflower florets in the batter & shallow fry it till the florets become golden brown. Keep it aside.

In the same oil, add sesame seeds, ginger &garlic, green chilly & onion. Cook till the onion becomes soft. Add all the sauces, pepper powder, vinegar, sugar and salt. Mix well. Add the fried cauliflower & combine well. Make sure that the florets are well coated with the sauces. Garnish with spring onion, coriander leaves etc; Serve hot.

Notes: You can use red chilly paste instead of red chilly sauce. To make red chilly paste, add 1 tsp of vinegar to 2 tsp Kashmiri chilly powder. Please note that if you are using red chilly paste, dont add vinegar separately.

Read more: http://www.mariasmenu.com/spicy/chilli-gobi-cauliflower#ixzz1AUYhoomZ

PANEER KOFTA RECIPE

Ingredients:

For Koftas: 200 gms Cottage Cheese (Paneer) How to make paneer 2 Potato (Aloo) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Garam Masala 2 tblsp Cornflour Oil for frying For Gravy 4 Onion (Pyaj) 4 Tomato (Tamatar) Coriander Leaves (Dhania Patta) 1/2 cup Curd (Dahi) 1/2 cup Cashewnut (Kaju) Powder 1/2 tsp Cumin Seed (Jeera) 1/2 tsp Salt 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1/4 tsp Garam Masala 1 Bay Leaf (Tej Patta) 2 tblsp Clarified Butter (Ghee)

How to make paneer kofta:

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Boil potatoes and peel them. Grate paneer and potatoes.

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Add salt, red chili powder, garam masala, cornflour and mix well. Make round balls of this mixture. Now heat oil in a pan. Fry balls in the oil till brown in color. Grind onion and tomatoes together. Chop coriander leaves very finely. Heat oil in a pan. Add cumin seed and bay leaf. Add onion, tomato paste and brown it, stirring continously. When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala. Stir it continously for a minute. Then add 2 cup of water. Put on the lid and simmer for 5 minutes. While serving reheat the gravy and then add koftas to it. Garnish it with chopped coriander leaves.