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- 6 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 (200°C) 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. Sauté 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.

Recipe Tip :
Heat kasoori methi in the oven for sometime or broil kasoori methi on a tawa/griddle plate to make it crisp. It can easily be crushed to a powder with your hand.

TANDOORI CHICKEN
Chicken marinated in yoghurt and spices and slow cooked in a hot clay oven or an electric oven.



Preparation Time : 4-6 hours
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Chicken , whole 800 grams
Kashmiri red chilli powder 2 teaspoons
Lemon juice 3 tablespoons
Salt to taste
Yogurt 1 cup
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Garam masala powder 1/2 teaspoon
Mustard oil 2 tablespoons
Butter to taste
Chaat masala 1/2 teaspoon
Onion , cut into rings as required
Lemon, cut into wedges as required

METHOD
Make incisions with a sharp knife on the chicken breast, legs and thighs. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into another bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and mustard oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Skew the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. Baste chicken with a little butter and cook for another four minutes. Remove and set aside. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.

Mutton Pulao



Ingredients:
mutton 1 lb
ginger paste 1 tsp.
garlic paste 1 tsp.
turmeric powder 1 tsp.
onions chopped fine 2
large tomato chopped fine 1uncooked rice 1 1/4 cup
turmeric powder 2 tsp.
chilli powder 2 tsp.
salt to taste
Cilantro/coriander leaves
oil 2 tbsp.

Directions:

Heat oil in a pressure cooker and fry the chopped onions and tomato, together with ginger and garlic, for five minutes.

Add mutton, cilantro/coriander leaves, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on high heat with the lid shut tightly for ten minutes. Wait for half an hour before removing the lid.

Stir in the rice, turmeric and chilli powders and salt together with two cups of lukewarm water, cover tightly with the lid and cook on high heat for fifteen minutes.

Garnish with cilantro/coriander leaves.

Main region wise popular dishes post kr rhi aa, te chandigarh da tandoori chicken bot popular aa tahio chd special likheya.... :smile:

Tenu mod banna dena appa kal parso nu :D:

Fer Ki Hoju ? :wait:

Fer ju nu pehla bnva dinne aa.... :hehe:

yaar bas karo bahut jayda bukh laggan laggi mainu hun  :D:

bukh laggan laggi yaar photo dekhke mainu  :D:

lol kha lao fer... :he: