Butter Chicken (Punjabi Style)

Hi All,
    Butter chicken is a popular dish of Punjabi Cuisine made in tomato gravy. Rich gravy includes cashew-nuts, tomatoes and cream as main ingredients

Restaurant style Indian butter chicken was tried at home yesterday, which came out very well. 

Ingredients:

Grilled/Tandoori boneless chicken 

For Gravy:

• 2 tbsp butter
• 2 tbsp oil
• 1 big cardamom 
• 2-3 cloves
• 1 tej patta
• 1" ginger (roughly chopped)
• 4-5 cloves of garlic (roughly chopped)
• 1 onion (sliced)
• 6-7 tomatoes (roughly chopped)
• 3-4 tbsp cashews (soaked in hot water)
• 1/4 tsp deggi mirch
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1 cup milk and 1 cup water
• 1 small pack of cream
• 2-3 tbsp of ketchup sauce

Method:

• Prepare grill chicken with the help of sandwich maker.

• To make makhani gravy, heat butter and oil together in a kadhai. Add big cardamom, cloves and tej patta. Now add ginger and garlic . Saute till they become golden pink in colour.
• Add sliced onion. Cook till it becomes golden pink in colour. 

• Add chopped tomatoes, mix well and cook covered till they become pulpy.
• Remove from fire. Allow it to cool.

• Blend the mixture in the blender and sieve.
• Add all the dry masalas and cashew paste.Stir for few seconds on medium heat.

• Add milk and water mixture to get the desired gravy.Bring it to boil. Stirring constantly.
• Add grilled/tandoori chicken and tomato ketchup. Cover and cook for 5-7 mins.
• Before serving add cream. Mix well.
• Garnish with fresh cream and fresh coriander leaves.
• Enjoy.

Fish Fry (Kerala Style)

Hi Friends,
  Blogging after so many days, it seems like its been ages since I wrote my last post. Busy bee now a days ..
As I started my new blog, so many orders are coming which always keep me occupied.
But now I thought of giving time to my family, on their demand I made Fish Fry  in Kerala Style today for the dinner....
Sharing recipe with you all, hope you will like it :)

INGREDIENTS

500 gm surmai or salmon fish (sliced)
2 tbsp ginger-garlic paste 
3 tsp of fish masala (It contains everything, chilly powder, salt, garam         masala) You can add more of chilly powder and salt according to your taste.

1/2 tsp turmeric powder
5 tbsp Lemon juice
2 tbsp semolina or roasted gram-flour or fine rice powder 
Oil for shallow frying
Chaat masala
For Serving : Lemon wedges and onion rings

METHOD

• Clean and wash the fish nicely under the running water. Keep it aside.
• Pat dry gently with the kitchen towel. 
• In a bowl put fish slices, ginger-garlic paste, fish masala, turmeric, lemon juice, salt, semolina/gram-flour/rice powder. Mix well to make a paste. (Extra amount of red chilly powder can be added to make little more spicy)
• Coat the marination evenly on both the sides of the fish and marinate for 30 minutes or 1 hour in the fridge.
• Heat oil in a non-stick pan. Put the fish pieces slowly in the pan. 
• Fry till the fish slices become golden brown from both the sides. 
• Remove on an absorbent paper and sprinkle chaat masala on the top.
• Serve with lemon wedges and onion rings.
• Enjoy...........