Categories
Non Veg Dishes

Restaurant style Butter chicken (At home)

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I don’t think there will be any one in this country who has never tasted Butter chicken. You end up in a restaurant where the dishes have peculiar names and you are sweating to understand, Your friend says, “chordo yaar, Butter chicken order kar le”. 😉 Your friend is pretty sure that nothing can ever go wrong with this delicious dish and he even knows that it is a 100% value for money decision.Every foodie who is reading this please look back to your initial food expeditions, and come back to me if you can’t remember those days where you ended up ordering for Butter chicken after reading the confusing menu card.

Needless to say, even I’m a big fan of “Butter chicken”. My favourite Butter chicken hails from Moti mahal chain of restaurants. There is something heavenly about the taste of their Butter chicken. But as you all know, every one has secrets. 😉 and I don’t think Moti mahal is gonna share it’s secret with me. So, I had been experimenting on quite a few recipes to get a closest taste of their butter chicken in my kitchen. And yeahh…Finally! Thanks to Vahchef.
Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

Cuisine         Indian

Serves           3

Preparation time    40 minutes
Ingredients
Chicken pieces – 500 gms
curd- 1 cup
kasuri methi/dried fenu greek leaves- 2 pinches
lemon juice – of half lemon
Kashmiri red chilly pdr – 1 tbsp
Normal red chilly pdr – 1/2 tbsp
garam masala – 1 tsp
sugar – 1 tbsp
Butter – 4 to 5 tbsp
fresh cream – 3 tbsp
tomatoes – 3 medium sized
maida/all purpose flour – 1 tbsp
Cashew nuts – 10 nos
Onion – 1 big ( slice and fry till golden brown and crush using hands)

3 Main steps
1. Marinating and then cooking chicken pieces.
2. Preparing the sauce /gravy.
3. Mixing chicken and gravy together

How to marinate chicken?
In a big bowl, add chicken pieces along with yogurt,salt,red chilli powder and lemon juice.Mix very well with your hands and leave it for marination for atleast 2 hours.Grill the chicken or deep fry in butter and keep aside.

How to make gravy?
1.Take a large bowl and mix all the ingredients like ginger garlic paste, cumin powder,coriander powder,dried fenu greek leaves,fried onions crushed in hands,sugar,salt and some water to make a paste.Keep aside.
2. Leave whole tomatoes in hot water for 10 minutes. Deseed and take out the skin. Make a puree of this using mixie.Grind cashewnuts using some milk and keep aside.
3.Heat some butter in a pan and add one table spoon maida into it. Saute to get a golden brown. Immediately add the masala from the bowl into the kadai. Saute on medium flame for about 6 minutes. Now add the tomato puree and mix very well. Cover with a lid and cook for 15 to 20 minutes with occasional stirring.Once the butter seperates in the gravy, add sugar and salt to balance the taste as per your taste.Mix very well.Now it’s time to add the chicken pieces which are already grilled or deep fried . Mix well and cook again for 5 minutes.
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4. Now add the fresh cream and stir gently. Switch off the flame. The more sinful , the more tastier. So add a little more extra butter now if u like.
Serve hot with Naan or Kulcha.

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You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Categories
Non Veg Dishes

Creamy Baked chicken breast -Only 3 steps

savourexotic
Even though I’m a complete Tea totaler, I have learned that meat looks best with Champagne in Food photography. 😉 jokes apart, I am gonna bake chicken breast in fresh cream and some assorted spices here. Enjoy!
savourexotic1

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Ingredients
Chicken breast – 1
lemon juice – few drops
fresh cream – 3 to 4 tbsp (Be generous for good results baby)
cinnamon powder – 2 pinch
Black pepper powder – 1 tsp
Kasuri methi/Dried fenu greek leaves – 3 pinches
salt – to taste
oil – 1 tbsp
1. Marinate the chicken in all the above mentioned ingredients for 4 hours.
2. Cover the marinated chicken in aluminium foil and bake in the Oven for 35 minutes or till the chicken is cooked well at 250 degree Celsius.
3. Open the foil and broil the cooked chicken for 5 minutes to get brown colour on the outer portion.

enjoy!
You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Categories
Non Veg Dishes

Baked chicken breast in green spices

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What else can be the “most satisfying dish” than tender and juicy chicken breasts cooked in aromatic spices for any carnivorous human being??? 😉 It’s so easy to cook that any body can give it a go. Just marinate and forget about it. Once marinated bake it at right temperatures. Nothing more , nothing less!

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Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
For marination
Chicken breast – 1 piece
mint leaves – 1 hand full
coriander leaves – 1 hand full
green chillies -2
cinnamon powder – 1 tsp
fresh cream – 2 tbsp
lemon juice – of half small lime
ginger garlic paste – 1 tbsp
salt – to taste
oil – 1 tbsp
Method

  1. Grind mint and coriander leaves along with green chillies into a smooth paste using mixie .Mix all the other ingredients to this paste and rub this mixture into the chicken breast using your fingers.Once the chicken is coated very well , leave it in the refrigerator overnight .
  2. Take out the chicken from fridge and let it come to normal temperature . Cover the chicken in aluminium foil and bake at 250 degrees for 35 to 40 minutes or till the chicken is cooked very well.
  3. To get a brown outer colour, Open the foil and broil for another 6 minutes.
    Tips
    1.Bruise the chicken breast without any change in the shape using knife for faster cooking.
Categories
Non Veg Dishes

Murgh Hirwa Masala ,Konkan recipe, (Chicken cooked in green masala)

DSCN5670 Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Although it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra. Malvan being a coastal area in Konkan, it has its own distinct way of cooking food. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.Murgh Hirwa Masala is a speciality of Malvani cuisine. It’s flavourful and delicious! DSCN5687
Cuisine Indian/Konkan
Prepration time 30 minutes
serves 4

Ingredients
Chicken (medium-sized pieces)- 800 gms
ginger garlic paste – 2 tbsp
green chillies – 4 to 5 ( depends on how spicy you want the dish to be )
freshly scraped coconut – 1/2 cup
coriander leaves – 1 cup
ginger – 1/2 inch piece
green cardamom – 3 nos
Black cardamom – 3 nos
Bay leaves – 2
Cinnamon stick – 1
cumin seeds – 1 tsp
Onions finely chopped – 1 big
water – 3/4 cup
thick coconut milk – 1 cup
garam masala – 1 tbsp
salt – to taste
oil – 1/2 cup

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Method
1. Marinate the chicken pieces in some salt and ginger garlic paste.Keep aside for 15 to 20 minutes.
2. Grind coriander leaves,coconut,ginger and green chillies to a smooth paste in a mixie. This is the green masala.
3. Heat some oil in a wok/Kadai . Add finely chopped onions and saute till the onions are pink and sweating. Now add green masala into it and saute for 2 to 3 minutes on medium flame. Add chicken pieces and continue to saute. Add water and salt now.Mix very well and saute for couple of minutes more.Cover and cook till the chicken pieces are nicely cooked.
4. Now add coconut milk and garam masala into the kadai.Mix and saute for few seconds and switch off the flame. Avoid boiling after coconut milk is added into the gravy.
4. Garnish with fresh cream and coriander leaves. Serve hot with rice ,roti or any bread.Enjoy!

Thank you for visiting. Please drop in your thoughts about this dish ! 🙂

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Categories
Kerala Breakfast delicasies Non Veg Dishes

Authentic Christian Kerala Chicken Stew

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This subtle and aromatic dish hails from God’s own country. Chicken stew is cooked in Kerala Christian families for any special occasion. This dish goes along very well with Appam or Idiyappam. But, to be frank, I relish the experience of it’s beautiful taste even with rotis , dosas and parattas too. Mild spices are used to give that heavenly aroma to this dish.Here comes the recipe. 🙂

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Serves- 4
Preparation time – 20 minutes
Ingredients
Chicken – medium sized pieces – 350 gm
Potato – 200 gm
Green chillies – 4 to 5
Onion – 1 big sliced
ginger minced – 2 tbsp
black pepper corns – 6 nos
Green cardamom – 3
cinnamon – 1 inch stick
Star anise – 1
Bay leaves – 2
Coconut milk thin – 1 cup
Coconut milk thick – 1/2 cup
Curry leaves – 2 strands
water – 1 cup
oil – 2 tbsp
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Click here for Creamy baked chicken and Pan fried stuffed chicken.

Method for cooking chicken stew
1. Heat 2 tbsp oil in a cooker. Add cardamom,cinnamon & star anise into the hot oil in low flame and saute for few seconds. Now add the finely sliced onions and ginger into the cooker. Saute till the onions starts sweating.Now add chicken and potato pieces ,green cillies and pepper corn along with salt to taste. Sauté for a minute.Add bay leaves and one cup water now. Close the lid and wait for 3 whistles.
2. Open the lid and check the consistency. Add thin coconut milk and boil for 2 to 3 minutes. Add curry leaves now.Switch off the flame and add thick milk now. Mix gently.Do not boil after adding the thick milk as it may lead to separation or curdling off milk.
3. Serve hot with Appams or anything u like.
ENJOY

Thank you for visiting! Please leave your likes and comments here!

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Categories
Non Veg Dishes Sea on my table

Ginger prawns

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Friday night and party on! Try out partying with these extremely spicy yet mildly sweet ginger flavoured prawns. Party with Prawns!! Sounds so gud! 😉 By the way, it’s an easy to cook quick starter which can be cooked beautifully even by the “Not so good at cooking” types . Dedicated to my “party hard on terrace” friend. Hope u like it.

Ingredients
1.Onion – 1 medium-sized ( Grind to a fine paste in mixie)
Ginger juliens – 1 tbsp
ginger garlic paste – 1 tsp
Dewained washed prawns – 350 gm
sugar – 1 pinch(Optional)
Oil- 2 to 3 tbsp

*2. Red chillie paste – 1 tsp ( Boil and grind red chillies. Make sure they r not very spicy.)
Kashmiri red chilli pdr – 1 tsp
Black pepper pdr – 1/4 tsp
Tomato puree – 1 tbsp
tomato sauce/ ketch up – 1 tbsp
salt – to taste
Soya sauce – 1 tbsp

Method
1. Mix all the ingredients mentioned in number 2 *. Check the salt as soya sauce also cotains some amount of salt.
2. Heat some oil in a wok/kadai . Add the onion paste and saute for 2 minutes. Add ginger garlic paste and saute till the raw smell goes away.Add prawns to it and mix well for 2 minutes.Add some salt now.Now add the number 2 mix of ingredients which you have already prepared into the Wok.Mix very well.Add ginger juliens now.Cook on high heat for about 2 to 3 minutes until all the water content evaporates from the dish.Add a pinch of sugar now and mix well.Roast the dish on slow flame till the time it is completely dry and the prawns look roasted and fried.
3. Enjoy the spicy ginger prawns with your friends .  🙂
And let me know your feed back by your likes and comments here.
🙂

Categories
Hyderabadi flavours Veg Dishes

Dum ka Tamatar ( Tomato curry )

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Aristocratic Nizams always contributed to the development of the culinary art. Their dishes are richly endowed with nuts and assorted spices and cooked in pure ghee. Hyderabadi food has to be enjoyed to be believed. The slow cooking and Dum method helps in producing rich aroma and flavours.The simplest Vegetable like tomato also can be turned out to be an exotic dish in Hyderabadi style of cooking. Let’s see here how it’s done.
Ingredients
Peanuts                                                                1 1/2 tb
Sesame seeds                                                    1 1/2 tb
Grated fresh Coconut                                     1 1/2 tb
Ghee 4 tb                                                           ( Or any oil you prefer)
Salt
Mustard seeds                                                ¼ ts
Cumin seeds                                                    ¼ ts
Methi seeds                                                     1/8 ts
Red chilly                                                         3 n
Ginger garlic paste                                       1 ts
Curry leaves                                                   2 sp
Cumin powder                                             ½ ts
Coriander powder                                          1 ts
Chilly powder                                               1 tb
Onions                                                            1 big
Turmeric                                                       pinch
Green chilly                                                  2 n
Coriander chopped                                     ½ tb
Mint chopped                                              ½ tb
Tomatoes                                                       4 small
Tamarind juice                                           ¼ cup
Jaggery                                                          1 small piece

ts -teaspoon , tb -table spoon , n -number

Click here for recipe of Baby onion ka salan from Hyderabad cuisine.

Method
1.Dry roast peanuts, sesame seeds and coconut in a heated pan till the colour of the coconut turns light brown.Grind this into a paste in a mixie. Use some water for grinding.
2.Heat the oil in a thick bottomed vessel and add mustard seeds, cumin seeds, methi seeds ,red chilly and curry leaves to it. Let the seeds crackle.
3. Add chopped onion to the pan and saute till it turns slight brown.
4. Once the onions turn brown, add Ginger garlic paste and saute well. Add turmeric pdr, red chilly pdr & coriander powder . Saute in low flame for 3 minutes.
5.Now add the ground pste to the pan and mix well on high flame for 2 minutes.
6.Add sliced green chillie, chopped coriader and mint leaves to the pan and mix well.
7.Add tamarind juice followed by jaggery and mix well.
8. Add salt & 2 cups of water and let it come to boil once followed by 30 minutes on slow fire.Cover the lid and let it cook slowly.Mix well in between .
9. Cut the bae of the tomato slightly and place it in the middle of the gravy . Cook for another 10 minutes until the tomatoes are nice and soft. Mke ure the shape of the tomatoes is intact.
10.Your Dum ka tamatar is ready. Enjoy it hot with your Pulao, plain rice or even rotis.

Wanna learn how to make Hyderabadi Baingan ka salan , Mirch ka salan?

Categories
Hyderabadi flavours Veg Dishes

Baby onion ka salan

Baby onion ka salan is prepared using the same method as Dum ka tamatar. Instead of tomato , here we are using baby onions.Aristocratic Nizams always contributed to the development of the culinary art.Wanna learn how to make Hyderabadi Baingan ka salan , Mirch ka salan? Their dishes are richly endowed with nuts and assorted spices and cooked in pure ghee. Hyderabadi food has to be enjoyed to be believed. The slow cooking and Dum method helps in producing rich aroma and flavours.
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Prep time 1 hr
serves 6
Ingredients
Peanuts 1 1/2 tb
Sesame seeds 1 1/2 tb
Grated fresh Coconut 1 1/2 tb
Ghee 4 tb ( Or any oil you prefer)
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 big
Turmeric pinch
Green chilly 2 n
Coriander chopped ½ b
Mint chopped ½ b
Baby onions 100 gm
Tamarind juice ¼ cup
Jaggery 1 small piece

1.Dry roast peanuts, sesame seeds and coconut in a heated pan till the colour of the coconut turns light brown.Grind this into a paste in a mixie. Use some water for grinding.
2.Heat the oil in a thick bottomed vessel and add mustard seeds, cumin seeds, methi seeds ,red chilly and curry leaves to it. Let the seeds crackle.
3. Add chopped onion to the pan and saute till it turns slight brown.
4. Once the onions turn brown, add Ginger garlic paste and saute well. Add turmeric pdr, red chilly pdr & coriander powder . Saute in low flame for 3 minutes.
5.Now add the ground pste to the pan and mix well on high flame for 2 minutes.
6.Add sliced green chillie, chopped coriader and mint leaves to the pan and mix well.
7.Add tamarind juice followed by jaggery and mix well.
8. Add salt & 2 cups of water and let it come to boil once followed by 30 minutes on slow fire.Cover the lid and let it cook slowly.Mix well in between .
9. Saute the peeled baby onions in 1 tsp oil till it turns ink. Add this onion into the gravy and cook covered for 10 minutes.
10. Serve hot with Pulao or Biriyanis.

Categories
Hyderabadi flavours Veg Dishes

Hyderabadi Baingan ka salan ( Eggplant curry)

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Hyderabadis would never serve Biriyani to their guests without this great side dish. It is not even allowed to dream of biriyanis without baingan ka salan in Hyderabad. 🙂 This creamy, tangy slightly sweet and spicy gravy enhances the Biriyani experience.Recipe is given below.

Wanna learn how to make Hyderabadi Baingan ka salan , Mirch ka salan? click on the links for more recipes.

Hyderabadi Baingan ka salan

Prep time 1 hr
serves 6
Ingredients
Peanuts 1 1/2 tb
Sesame seeds 1 1/2 tb
Grated fresh Coconut 1 1/2 tb
Ghee 4 tb ( Or any oil you prefer)
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 big
Turmeric pinch
Green chilly 2 n
Coriander chopped ½ tb
Mint chopped ½ tb
Baby brinjals/egg plants 6 nos
Tamarind juice ¼ cup
Jaggery 1 small piece

ts -teaspoon , tb -table spoon , n -number

1.Dry roast peanuts, sesame seeds and coconut in a heated pan till the colour of the coconut turns light brown.Grind this into a paste in a mixie. Use some water for grinding.
2.Heat the oil in a thick bottomed vessel and add mustard seeds, cumin seeds, methi seeds ,red chilly and curry leaves to it. Let the seeds crackle.
3. Add chopped onion to the pan and saute till it turns slight brown.
4. Once the onions turn brown, add Ginger garlic paste and saute well. Add turmeric pdr, red chilly pdr & coriander powder . Saute in low flame for 3 minutes.
5.Now add the ground pste to the pan and mix well on high flame for 2 minutes.
6.Add sliced green chillie, chopped coriader and mint leaves to the pan and mix well.
7.Add tamarind juice followed by jaggery and mix well.
8. Add salt & 2 cups of water and let it come to boil once followed by 30 minutes on slow fire.Cover the lid and let it cook slowly.Mix well in between .
9. cut the nod of the bringals frm it’s end and the rest of the nod should remain intact.Slit the brinjal into 4 without seperating it from the nod.Deep fry them. Add these fried brinjals into the gravy and cook covered for 10 minutes.
10. Serve hot with Pulao or Biriyanis.

Click here for more Hyderabadi cuisine recipes.

Categories
Non Veg Dishes

Grilled chicken in Indian spices (OTG)

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Superbly simple! Lipsmacking !!!
Cuisine Indian
Serves 2
Ingredients
For marination
(Marinate over night for best results.)
Chicken pieces – 300 g ( Chicken breast preferred)
Red chilli powder – 1 tbsp
turmeric pdr – 1 tsp
Cumin pdr – 1/2 tsp
Lime juice – Of one big lime
Ginger garlic paste – 1 1/2 tsp
Oil – 2 tbsp
Curd/ Yoyhurt – 3 tbsp
Garam masala/ Tandoori masala Pdr – 1 tbsp
Salt – to taste

Click here for Creamy baked chicken and Pan fried stuffed chicken.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

Method

  1. Mix the chicken pieces with all the above ingredients in a bowl. Rub the masalas into the meat very well with your fingers.Leave the chicken in the refrigerator overnight for marination.
    2.Take a grill pan and cover it with silver foil. Place the marinated chicken on top of the foiled pan and pour 3 tbsp oil on the meat.
  2. Pre heat the oven between 425 f  to 450 f and bake the chicken for 25 to 30 minutes on both sides until the chicken is nicely done.(Once one side of the chicken is baked for 25 minutes , you need to turn the sides of the meat and cook again for 25 minutes .)
    4.Once the chicken is cooked on both sides and it is nice, juicy and tender you need to broil the chicken for 10 minutes on each side to get a crunchy finish.
  3. Serve hot with cut lemon and onions.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.