Friday, 25 October 2013

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. 


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


  • 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.

Thursday, 3 October 2013

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 :)


500 gm surmai or salmon fish (sliced)
2 tbsp ginger-g
arlic 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

  • 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...........