murgh makhni [butter chicken]

                             

Murgh makhni or popularly known as Butter chicken...

the most famous chicken dish world wide.

learn to cook in tasty restaurant style,lets begin...

step1

marinade 1kg of chicken with salt,1 tsp ginger garlic paste,1tsp turmeric,red chilli pdr,and black pepper for 30 mins

 

step2 

In a pan add 75 gms pur butter and add whole garam masala 

step 3

cut 2 tomatoes,2 onions,4 garlic pods,1 inch ginger,1/2 cup cashews

 add in the pan 

 and cook for 10 mins

grind this masala into fine paste in a mixer

step 4

in a pan add 75gms of butter  add in marinated chicken and saute for 20 min on low flame

step 5

• pour in grinded masala paste,
• 1sp red chilli pdr,garam masala pdr,dhania pdr,few kasoori methi,1 tbsp fresh cream
• give a stir and cook for 5 more mins,garnish with chopped coriander

your tasty murgh makhni is ready to be served ,enjoy

mutton masala

mutton masala

mutton masala is a famous and delicious dish in which mutton is cooked with various spices into a rich gravy which is a perfect combination with all kind of rotis and steamed rice and now learn to make it in the most easy and delicious way.

Ingredients

500 gms mutton pieces
1 cup sliced onion
1 cup sliced tomato
1 tbl spn ginger garlic pst
1 cup yoghurt/dahi
coriander few
4 nos green chillies
1 tsp red chilli,1 tsp turmeric.2 tsp coriander powder,1 tsp garam masala pdr

Method

• marinate mutton pieces with curd for atleast 30 mins
• in a pan add in 3 tblspn cooking oil
• add onion fry till golded then add tomatoes and close the lid and cook till they are soft
• add ginger garlic pst and give a stir
• add marinated mutton pieces and mix well
• add all the spices and salt to taste
• add 1 glass of water and cook on low flame till meat is tender approximately 20 min
• sprinkle chopped coriander and your mutton masala is ready

Mutton shahi khorma

Mutton shahi khorma is a special recipe made with mutton and nutty paste and is full of rich and creamy ingredients. This mutton korma is a perfect combination with naan,roti,pulao recipes or even with plain cooked rice.

lets learn how to make this delicious recipe............

ingredients

mutton pieces 500gms

thinly sliced onion 3 medium sized

whole green chillies 4 nos

ginger garlic paste

turmeric pdr 1 tsp

1 cup yogurt

1 cup grated coconut

10 nos cashews

1 tsp poppy seeds- khus khus [optional]

saunf-fennel seeds 1/2 tsp

whole garam masala

salt

oil

coriander and mint leaves

preparation

1.marinate mutton pieces with 1/2 tsp salt and yogurt for 30 mins,keep aside

2.make a thick paste of coconut,cashews,poppy seeds,fennel seeds,green chillies,few coriander and mint leaves in a blender adding little water

method

1.In a pan add 3 tblspn of oil add 2 nos each of cardomom,cloves,cinnamon let crackle

2.Add onion and saute till golden brown 

3.Add ginger garlic paste and also add marinated mutton pieces 

4.Add 1 glass of water and cook for 20 mins with closed lid on medium flame/and for 2 whistles if using a cooker

5.Now addd nuts paste,salt to taste and give a gentle stir and cook for 2 more mins

                         Garnish with chopped coriander...serve hot

paneer butter masala

Paneer Butter Masala recipe made in restaurant style, it will tastes exactly and much better than the ones you get in restaurant .This is one of the most popular dish across India and also in the menu of all hotels.

Recipe: 
Take paneer cubes 250 gms deep fried and soaked in hot water with pinch turmeric for 10 mins
[tip:this makes paneer soft]

Method

• Take a cooking pan  

1. add 3 tbl spoons of cooking butter or pure ghee,..
2. add 1 cup grinded onion paste,saute for a while
3. 1tsp ginger garlic paste,
4. 1 cup tomato puree,
5. 2 green chillies whole and 1 cup water and cook on low flame for 2 min 
6. add dry spices- 2tsp red chilli pdr,1/2 tsp turmeric,2 tsp coriander pdr,1 tsp garam masala,1 tsp jeera powder...
7. sprinkle 1 tsp of kasoori methi and add salt to taste 

• Now add paneer cubes,
• finally pour 1/2 cup cream and 1/2 cup cashew nut paste [5-6 cashews grind into fine paste with some milk]..
• close the lid and cook for 2 min on low flame 
• garnish with chopped coriander 

Enjoy delicious paneer butter masala,The gravy goes well with butter naan, roti, toasted bread and also jeera rice. 

prawn masala

RECIPE:

5OO gms washed and cleaned Prawns marinade with salt,1 lime juice and keep aside for atleast 30 min

*in a pan add 3 tbl spoons of cooking oil..add few curry leaves and 2 green chillies chopped

*add 3 medium sized finely sliced onion and fry till golden..

*add prawns, 2 tsp of ginger garlic pst,1 tsp turmeric pdr and salt to taste fry well for about 2 min on medium flame..

*add 2 medium sized sliced tomato,1 tsp lime juice,1 tsp red chilli pdr,1 tsp coriander pdr,1 tsp garam masala pdr,and mix all well…

*add 1/2 cup water

*cook on low flame till prawns cooks well for about 5 mins and oil separates from gravy..it should be thick consistency

garnish with fresh coriander

serves with steam rice or roti..

Garam masala

Garam Masala is a blend of ground spices used extensively in Indian cuisine.

The spices for garam masala are usually roasted to bring out more flavor and then ground.

Here's my version of a perfect aromatic garam masala powder for you...Step by step

INGREDIENTS
• coriander seeds 1 cup
• cumin seeds 1/2 cup
• cardomom 1/2 cup
• cloves 1/2 cup
• fennel seeds 2 table spoons
• dry red chilli 4 to 5 nos
• cinnamon sticks 3 to 4nos
• bay leaves 6 to 7 nos
• maize 1 table spoon

kalpasi/dagad phool-blackstone flower -1 tablespoon[optional]

   step 1: Dry roast all the spices in a pa5n on medium flame for 10 mins

• step 2: let cool and grind them in  a grinder till fine..{take care while grinding the mixer jar might become warm}

123..........and your fresh aromatic garam masala powder is ready...just use a spoonful for that awesome taste in all your veg and non veg curries and gravies

Store in a airtight container and it has a shelf life of 2 to 3 months

Garam masala from asmas kitchen

Matar paneer

Recipe

• paneer cubes [cottage cheese] 250 gms deep fried and soaked in hot water with pinch turmeric for 10 mins [tip;this makes paneer soft]
• in a pan add 2 tablespoon cooking butter,..add 1 nos grinded onion paste,1tsp ginger garlic paste,1 cup tomato puree,1 cup water and cook closed on low flame for 2 min 
• add 1tsp red chilli pdr,1/2 tsp turmeric,1 tsp coriander pdr,1 tsp garam masala,1 tsp jeera powder...and salt to taste 
• add 1 cup boiled matar [peas] and  paneer cubes,1 tsp of kasoori methi,2 whole green chillies,1 cup cream and 1 cup cashew nut paste [5-6 cashews grind into fine paste with some milk]..and cook for 2 min on low flame 
• garnish with coriander.

                                     enjoy with any roti or rice of your choice

Pepper chicken

PEPPER CHICKEN MASALA

METHOD:

1.marinate 500gms medium sized chicken pieces  with a pinch of salt,pepper and 1ts lime juice for 30 min

2.in an open pan add 2 tblspn oil...add finely sliced 1 medium sized onion..fry till translucent...add 2 whole green chillies and saute

3.add marinated chicken,1 tsp ginger garlic paste,1/2 tsp turmeric and saute in oil

4.grind 2 tomatoes with 2 cloves ,2 cardamom,1 piece of cinnamon,1/2 cup chopped coriander,1 tsp crushed pepper into fine paste

5.add in the grinded paste,1 tsp garam masala,1tsp coriander powder ,1/2 cup water and salt to taste

6.cook on low flame till gravy thickens and chicken is tender for about 15 mins

garnish with coriander and sprinkle crushed pepper..

enjoy with roti,any bread or steam rice

Egg butter masala

method: 

Boil 4 eggs and cut into two halves and keep aside

in a pan heat 50 gms of butter

in the same pan add puree of 2 onion grinded to a paste

add 3 tomatoes puree[blanched,peeled and grinded to paste] or you can use ready made tomato paste 3 tblspns and saute well,add 2 nos whole green chilli

add 1 tsp each of garam masala,red chilli,coriander pdr,kasoori methi crushed ,salt,and cook for 5min on low flame..add in cup fresh cream and mix well

serve with boiled eggs over the gravy... garnish with chopped coriander

 eat with naan, or rice............enjoy

Paneer manchurian

Paneer Manchurian is simply made with Indian Cottage Cheese, cooked in delicious vegetables and Chinese sauces, which really make this recipe worth to eat. Paneer Manchurian is the typical Indo-Chinese recipe.

Recipe:

Cut the paneer into square pieces.
In a bowl add 2 tsp cornflour,1 tsp all purpose flour... a pinch of salt and pepper. Mix well. Make a thick batter.
Take the paneer pieces, dip in a batter and deep fry one by one in sufficient oil.
Fry until paneer turns golden in color and place the fried paneer on tissue paper.
Heat up a wok, add 2 tsp oil, as the oil heats, add chopped ginger garlic each 1 spoon and 3 green chillies chopped... Saute for a minute.
Add slices of diced onion.
Add salt, ajinomoto, white pepper powder, soy sauce, red chilli sauce. Toss and mix immediately.
Add 1 tsp cornflour diluted in 1/2 cup of water and mix well. Cook till the sauce thickens.
Now add fried paneer pieces and mix well.
Add 1 tsp vinegar and spring onions (green part).
Cook for 2 minutes on low flame.serve hot...
Paneer Manchurian is ready to serve with fried rice

[fried rice recipe:http://asmas-kitchen.blogspot.ae/2014/04/chicken-fried-rice.html]

garlic curry

  

garlic curry- poondu kuzhambu

METHOD
Soak tamarind in little warm water & grind it along with a tomato. Make it a puree. To this puree , add salt , 2 cups of water , red chilli powder & turmeric powder.

In a kadai , heat oil and temper :

• Gingely oil/cooking oil – 2 -3 tbsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/2 tsp
• Urad dal – 1 tsp
• Green chillies – 1 no
• Red chillies – 2 nos
• Curry leaves – few
• Garlic cloves – 1/8 cup ( 20 cloves)
• Small onion – 10 nos Or 1 big onion ( cube cut)

add one by one in the same order. Then saute onions and garlic cloves till they change golden brown and emits a nice smell.

Now add the tamarind puree mixture , stir well and allow it to boil in medium flame till the gravy reduces to half & thickens.

[ Lastly before switching off the flame optional for extra taste:add the grated jaggery, add little more salt if necessary..]
Switch off the flame, transfer to a serving bowl and close it with a lid.
Serve after 30 minutes..Tastes great with plain rice and papad !

Dal Ghosht

Dal Ghosht lamb and lenthil curry

RECIPE

Soak 100 gms of chana daal [split bengal gram] for 1-2 hours

In a pressure cooker add soaked daal,1/2 kilo mutton medium pieces,1 tsp ginger garlic paste,1/2 tsp salt,1 bay leaf,2 cups water and cook on low flame for 3 whistles or until 75% done

In a pan add 2 tbl spn oil or ghee[butter] add 1 cinnamon piece .2 cardomom,2 cloves…saute

Add 1 cup finely sliced onion..and cook till changes translucent

Add 1 cup chopped tomatoes,2 green chillies whole1 lime juice,1/2 cup chopped coriander and a few mint leaves and sauté..

Add 1 tsp turmeric,1 tsp red chilli pdr,1 tsp garam masala pdr,2 tsp coriander pdr…and adjust salt to taste..

Add the cooked meat with any excess water and cook on medium flame till the gravy thickens..

garnish with fresh coriander or mint

Serve with rice or chappati

Butter Chicken [boneless]

 Butter chicken or murgh makhni is a world famous dish,rich and aromatic gravy with boneless chicken...

STEP BY STEP FOR YOUR EASY LEARNING

 1.marinade 500 gms of boneless chicken cubes with a pinch salt & pepper 1 tsp ginger garlic paste,1 tsp red chilli pdr,ans 1/2 tsp lime for 30 min.

in a pan heat 75 gms of butter

add chicken pieces and saute for 5 to 10 min..remove keep aside

in the same pan add puree of 2 onion and 4 pods of garlic

add 3 tomatoes puree[blanched,peeled and grinded to paste]

 add 1 tsp each of garam masala,red chilli,coriander pdr,kasoori methi ,salt,and cook for 5minon low flame..add in cup fresh cream

mix well garnish with chopped coriander

serve with naan, or rice............enjoy

Daal Tadka

Dal Tadka is one of the most popular dal recipes served in India. Tadka is the hindi word for tempering. in this technique the spices are fried in oil, thereby the spices release essential oils. Thus it changes the flavor, aroma and taste of the dish.

Recipe:

soak 200 gms of toor daal(split red gram) for 30 mins

into a pressure cooker add:

soaked daal

1 medium size sliced onion

2 medium size sliced tomatoes

5 cloves of garlic

1 tsp whole cumin seeds

2 green chillies

1 tsp salt

3 cups of water and cook on medium flame for 10 mins..till daal is soft and well cooked...

add 1 tsp tamarind paste,1 tsp red chilli pdr,1 tsp turmeric pdr and mix well...

cool and with a hand blender or kitchen tool mash to a smooth consistency

In a pan add 2 tbl spns of cooking oil into it add- 1/2 tsp mustard seeds,a generous pinch of asetofotida[hing],few curry leaves,1 dried red chill broken into two let all splutter and now pour in the cooked daal

garnish with chopped coriander

serve with steam rice...enjoy

chicken manchurian

recipe

500 gms chicken boneless small pieces marinated with 1 tsp ginger garlic paste,1 tsp soy sauce,1 tb spn of corn flour and 1 egg…deep fry in oil and set aside .

for gravy: 

in a pan add 2 tblspn of oil add finely chopped ginger and garlic 1/2 a cup finely chopped 3 green chillies
1 big diced onion
1 diced capsicum pieces
fried chicken pieces[already prepared ones]
2 tbspn of soya sauce 1tsp vinegar
1 tsp of red chilli sauce…saute for a min
add 1 cup of water mixed with 1 tblspn of corn flour
cook for a min….its ready
enjoy…. 

garnish with cut spring onions

Achari chicken

RECIPE

• Take 500 gms of boneles chicken cubes,marinade with 1 lime juice,salt,1 tsp ginger garlc paste for 30 mins
• in a pan add 2 tblspn cooking oil add 1/2 tsp mustard seeds and few curry  leaves....add 1 cup finely sliced onion,2 chopped green chillies and fry till golden..
• Add marinated chicken cubes and fry in the same
• Add 1 cup tomato puree,1 tsp lime juice,1 tsp red chilli pdr,2 tsp coriander ,1 tsp garam masala pdr and saute..
• Add 1 cup water and cook on low flame till oil separates the gravy
• ENJOY WITH RICE OR BREAD OF YOUR CHOICE

chicken kadai

Recipe:
1.In a pan put 2 tsp oil add 500 gms of chicken pieces,1 tsp ginger garlic paste,pinch of salt,1 tsp turmeric...saute for about 5 mins on medium flame...remove and keep aside
2.in the same pan add 2 tbl spoon 2 cloves,2 cardomom,1 stick of cinnamon...let cracle
3.add 1 cup thinly sliced onion and fry till golden.....add 2 chopped tomato and saute till soft...
4.add 2 tsp red chilli pdr,2tsp corianderpdr,1 tsp garam masala pdr....add 1 cup thick yoghurt(curd] and mix well
5.add chicken pieces and 1 cup water,close lid and let cook for 15 mins on low flame
garnish with chopped coriander

prawn curry

RECIPE:

5OO gms washed and cleaned Prawns marinade with salt,1 lime juice and keep aside for atleast 10 min
*in a pan add 3 tbl spoons of cooking oil..
*add 3 medium sized finely sliced onion and fry till light golden..
*add prawns, 2 tsp of ginger garlic pst,1 tsp turmeric pdr and fry well for about 2 min on medium flame..
*add 1 cup sliced tomato,1 tsp red chilli,2 tsp coriander pdr,1 tsp garam masala pdr,2 green chillies,and 1 cup curd .....mix all well…

*add 1 cup water

*cook on low flame till prawns cooks well for about 5 mins and oil separates from gravy..till desired consistency

garnish with fresh coriander

serve with steam rice or roti..

chettinad chicken curry

recipe:

1/2 kilo chicken pieces skin removed marinade them with salt,1/2 tsp pepper pdr,1 lime juice and keep aside for atleast 30 min
*in a pan add 3 tbl spoons of cooking oil..add few curry leaves
*add 3 medium sized finely sliced onion and fry till light golden..
*add chicken pieces and 2 tsp of ginger garlic pst,1 tsp turmeric pdr and fry well for about 2 min on medium flame..
*add 1 sliced tomato,1 tsp red chilli,1 tsp coriander pdr,1 tsp garam masala pdr,2 green chillies,1 tsp thin juliens of ginger and mix all well...
*add 1 cup thick curd and 1 cup coconut milk..
*cook on low flame till chicken cooks well for about 10 mins and oil separates from gravy..
garnish with fresh coriander
serves with steam rice or roti...


[one of my favourites.........]

mutton kali mirch

Recipe:

1.In a pressure cooker cook 500 gms of mutton with

1 tsp of ginger garlic paste,

1/2 tsp turmeric,

1 tsp of black pepper pdr,

1 tsp coriander pdr,
1 tsp garam masala pdr,

1 tsp of salt, 

1 glass water…till 75% cooked……do not throw any excess water 

2.In a pan put 2 tblspn of oil…

add 1 tsp chopped ginger,few curry leaves,1 medium size onion coarsely cut,1 chopped green chillies and now add the mutton…cook on medium flame for about 10 min..sprinkle coarsely grinded pepper 1 tsp ..garnish with coriander…  

enjoy with chappati or steam rice………..