Authentic Indian Butter Chicken (Mild Version)

butterchicken

Indian Butter Chicken


Prep Time: 30 mins         Cook Time: 30 mins         Total Time: 4 Hours            Serves: 4 to 5


Butter chicken isn’t the most ancient Indian export—it was invented in a restaurant in Delhi in the 1950’s—but it is certainly one of the most delicious. According to legend, butter chicken was created by a chef at the Moti Mahal restaurant when he mixed leftover tandoori juice with tomato and butter, tossed it with tandoori cooked chicken, and was met with wild enthusiasm.

Today, butter chicken is one of the most popular Indian dishes in the world.

Its mild spice makes it a hit with kids, and its creamy, luxurious sauce wins over everybody else. Traditionally, butter chicken is served over steamed Basmati rice with naan bread.

Ingredients

For the gravy:

  1. 1 Tbsp Peanut Oil
  2. 1 shallot, finely chopped
  3. 1/2 onion, finely chopped
  4. 1 t fresh ginger
  5. 2 t minced garlic
  6. 4 Tbsp ghee (clarified Indian butter)
  7. 2 Tbsp lemon juice
  8. 1 Tbsp garam masala
  9. 1 Tbsp chili powder
  10. 1 Tbsp ground cumin
  11. 1 bay leaf
  12. 1/4 cup plain yogurt
  13. 1 cup cream
  14. 1 cup pureed tomato
  15. 1 pinch salt, pepper, and cayenne
  16. 1 Tbsp ground cashews
  17. 1/4 cup water

For the Chicken:

  1. 1 Tbsp peanut oil
  2. 1/2 cup lemon juice
  3. 1 cup plain yogurt
  4. 1 lb boneless, skinless chicken breast, cut into pieces
  5. 1 Tbsp garam masala
Prep
  1. Marinate chicken pieces in yogurt and lemon, anywhere from 2-3 hours, overnight for best results.
Butter Chicken
  1. Heat 1 Tbsp oil in a large saucepan over medium-high heat.
  2. Sautee shallots, onion, ginger, and garlic until onions are translucent.
  3. Stir in ghee, lemon juice, spices, and bay leaf. Cook for one minute, stirring continuously.
  4. Add tomato sauce, yogurt, and cream. Cook on high for about two minutes, stirring frequently.
  5. Reduce heat to low and simmer for ten minutes. Add salt and pepper, remove from heat and set aside.
  6. Heat 1 T oil in a heavy skillet over medium heat. Cook chicken until lightly browned; usually about 10 minutes.
  7. Season chicken with 1 Tbsp garam masala and 1/2 Tbsp cayenne.
  8. Add a generous spoonful of sauce to the chicken; simmer until the liquid has reduced and chicken is cooked all the way through.
  9. Add the rest of the sauce to the chicken.
  10. Mix ground cashews and water, and stir into sauce. Cook 10 minutes, or until sauce has thickened.

 

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Mushroom Pulao (Mushroom Rice)

mushrooms

Mushroom Pulao (Mushroom Rice)


Prep Time: 30 mins         Cook Time: 20 mins         Total Time: 50 mins            Serves: 4 to 5


Ingredients
  1. 200 grams white button mushrooms
  2. 2 tablespoons oil
  3. 1 cup heaped Basmati rice or 200 grams Basmati rice, soaked in enough water for 30 minutes
  4. 1 large onion, thinly sliced or 80 grams onion
  5. 3 to 4 garlic cloves + 1 inch ginger + 1 green chili, crushed coarsely in mortar ­pestle
  6. 1.5 to 1.75 cups water, for aldente texture add 1.5 cups water
  7. 1 teaspoon lemon juice
  8. Salt as required
  9. 2 tablespoons coriander leaves
  10. Chopped Coriander (dhania patta)

Whole spices:

  1. ½ teaspoon cumin seeds (Jeera)
  2. 1 inch cinnamon (Dalchini)
  3. 2 green cardamoms (Choti Elaichi)
  4. 1 black cardamom, optional (Badi Elaichi)
  5. 2 to 3 cloves (Lavang)
  6. 1 small to medium tej patta (Indian bay leaf)
Prep
  1. Rinse 1 heaped cup Basmati rice very well in water till the water runs clear of starch.
  2. Then soak the rice in enough water for 30 minutes.
  3. After 30 minutes, drain all the water from the rice and keep aside.
  4. Slice the onions into thin slices
  5. In a mortar ­pestle, crush 3 to 4 garlic cloves + 1 inch ginger + 1 green chili and keep aside.
  6. Rinse, wipe dry and chop/slice the mushrooms.

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Chole Masala (Spicy chickpeas)

chana-masala

Chole Masala (Spicy Chickpeas)


Prep Time: 20 mins          Cook Time: 35 mins             Idle Time: 8 hrs              Serves: 4 to 5


Ingredients

For cooking chickpeas:

  1. ¾ cup white chickpeas (chole or safed chana) ­
  2. Soak the chick peas overnight in enough water
  3. 2 cups water for pressure cooking
  4. 2 to 3 pieces of dried Phyllanthus emblica (Amla) OR 1 black tea bag, 1 inch cinnamon (dalchini)
  5. 2 to 3 cloves (Lavang)
  6. 1 black cardamom (Badi Elaichi)
  7. 1 small to medium tej patta (Indian bay leaf) – Optional

Other ingredients: Continue reading

Rajma Masala (Authentic Red Kidney Bean Curry)

beans

Red Kidney Beans


Prep Time: 20 mins          Cook Time: 45 mins             Idle Time: 8 hrs              Serves: 4 to 5


Ingredients
  1. 1 cup rajma Or Red Kidney beans (any variety)
  2. 1 large onion OR 150 grams onions OR about ¾ to 1 cup finely chopped onions
  3. 3 medium or 2 large tomatoes OR 250 grams tomatoes OR 1 cup finely chopped tomatoes
  4. 3 to 4 medium garlic + 1 inch ginger + 1 to 2 green chilies ­ crushed to a paste in a mortar­pestle OR about 1 tablespoon ginger + garlic + green chili paste.
  5. 1 teaspoon coriander powder (ask for Dhania powder in Indian Store)
  6. ¼ to ½ teaspoon red chili powder (ask for Lal Mirch powder)
  7. ¼ teaspoon turmeric powder (Haldi powder)
  8. 1 pinch Asafoetida (Hing) ­
  9. Optional ¼ to ½ teaspoon Hot Mixed Species (Garam Masala) powder
  10. ½ teaspoon cumin seeds (Jeera)
  11. 1 teaspoon crushed Dry Fenugreek leaves (Kasuri Methi)
  12. 2 tablespoon butter + 1 tablespoon oil OR 3 tablespoon butter
  13. 2 to 3 tablespoon cream
  14. 3.5 to 4 cups water for pressure cooking
  15. 1.5 to 2 cups of rajma stock (the water which is used to cook the rajma) OR plain water for the gravy or curry
  16. Salt as required

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Mango Lassi (Smoothie)

mango

Mango Lassi


Prep Time: 5 mins           Cook Time: 5 mins          Total Time: 10 mins              Serves: 2


Ingredients
  1. 1 1/2 cups chilled and roughly chopped mangoes
  2. 1 1/2 cups fresh yogurt
  3. 1/2 cup cold milk
  4. 2 tbsp powdered sugar
  5. Mango Pieces for garnish
Mango Lassi
  1. Combine all the ingredients and blend in a mixer till it is smooth and frothy
  2. Pour into 2 individual glasses and serve immediately garnished with mangoes

Garlic Naan (Indian Flat Bread)


Prep Time: 10 mins        Cook Time: 30 mins        Idle Time: 1 hr 10 mins         Serves: 4 to 5


Ingredients
  1. 2 tbsp active dry yeast
  2. 2 cups all purpose flour
  3. 1 & 1/3 cup whole wheat flour
  4. 3 tbsp olive oil or any other oil
  5. 1 cup lukewarm water
  6. 1/2 cup milk
  7. 1/2 tbsp sugar
  8. 1 tbsp salt
  9. 1 tbsp garlic paste
  10. 4-5 garlic cloves
  11. 2 tbsp Nigella seeds
  12. Butter as per taste
  13. 4 to 5 tbsp cilantro
Prep
  1. Take the lukewarm water in large bowl
  2. Add sugar & yeast and let it sit until foamy (about 10-12 mins)
  3. To the yeast add lukewarm milk, wheat flour, garlic paste, all purpose flour (All but 1/4 cup), oil, salt
  4. Knead the dough, in case the dough feels too sticky add 1/2 tbsp flour. Dough should not be very dry.
  5. Coat the bowl with 1 tbsp oil , coat the dough with oil, wrap it with plastic wrap.
  6. Cover the bowl with clean kitchen towel.
  7. Leave the dough in a warm place for about 90 mins

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Whole Wheat Roti – Indian Flat Bread

naan

Indian Flat Bread – Roti


Prep Time – 15 mins       Cook Time – 20 mins       Total Time – 35 mins       Serves 3 to 4

 


Ingredients 
  1. 2 cups wholewheat flour
  2. Water as per requirement
  3. 1 Tablespoon Olive Oil or any other oil
  4. Optional – Salt as per taste
Prep 
  1. Sieve the flour in a large bowl
  2. Add salt (Optional)
  3. Keep adding small quantity of water while you knead the dough. Continue this process till you achieve consistent soft dough
  4. If the dough becomes sticky, add a few tablespoons of dough and kneed it gain
  5. You know the dough is ready when you press your finger on the dough and it does not get sticky.
  6. Add oil to the dough and knead it for a minute to get a softer roti
Roti
  1. Divide the dough into medium balls
  2. Place a griddle on medium head
  3. Lightly dust the dough balls with some dry flour
  4. Roll into small medium sized round roti’s of medium thickness
  5. Place the roti on to the hot griddle
  6. As the roti starts to cook you would see it puff
  7. Flip the roti using a tong
  8. When both sides are cooked remove it on to a roti basket or casserole
  9. Its best to have the roti’s while they are still hot