Butter Chicken

Now this one has been lying in my drafts for over four months now.., And it would have still been there for another year if I hadn't taken pity on it.., :D Seriously.., I hardly get the time to blog nowadays., I'm always preoccupied with so many things that blogging has taken a backseat.., Hmm.., about the recipe., this is one of my husband's favorite recipes.. He is a hardcore non vegetarian and it is a challenge for me to whip up different NV dishes for him.., But Butter chicken as I told you.., is a favorite of his and I've made it sooo many times that its almost a childs play for me.., Happy reading..,

Butter Chicken:

Serves: 6

Preparation Time: 45 minutes

Ingredients:

• Chicken - 1 kg, skinned, boned and diced
• Curd - 150 ml
• Almonds - 50 gms, crushed
• Cinnamon - 1/4 tsp, crushed
• Cloves - 1/4 tsp, crushed
• Bay leaves - 1/4 tsp, crushed
• Green cardamom - 4
• Ginger pulp - 1 tsp
• Garlic pulp - 1 tsp
• Tomato - 400 gms, chopped
• Onion - 2, chopped
• Fresh coriander - 2 tbsp, chopped
• Fresh cream - 4 tbsp
• Chilli powder - 2 1/2 tsp
• Garam masala powder - 1 tsp
• Food color- A pinch
• Olive oil - 1 tbsp
• Butter - 75 gms
• Salt as per taste

Method:

To the curds, add all the dry spices, tomatoes, ginger, garlic, ground almonds, food color and salt and half of the chilly powder. Blend well.., Marinate the chicken pieces properly with this curd mixture and let it it stand for 10 minutes. In a pan, heat butter and olive oil. Add chopped onions and fry till pink. Add the chicken mixture and saute for about 10-12 minutes. Add the remaining chilly powder and stir properly. Add half the coriander leaves and blend well.., Add in the cream and simmer. Give it a proper stir and let it cook on low heat till the chicken is done.. Check for salt. Garnish with coriander leaves and serve hot with paranthas., or chapathis.. :D :D :D

Chole/ Chickpea in Gravy

Fun weekend!! Yeah couldn't have been better. And two consecutive wins for India.. All the more reason to smile. So getting back to food..., todays recipe is of the very yummy Chole.., Ideally, it is served with Batura or Puri. But I didn't have so much patience so I just made some good old Chapathis. This one has been in my drafts for a long time now., So I quickly want to get

done with this.., Here goes ..,

Chole/ Chickpeas in Gravy:

Serves: 2

Preparation Time: Half an Hour

Ingredients:

• 250 gms Kabuli Chana , Soaked overnight and boiled
• 1 onion, finely chopped
• 2 tsp Tea powder Optional
• 3-4 Cloves
• A 1/2 inch Cinnamon Stick
• 1/2 tsp Black pepper
• 2-3 Green chillies (or according to taste)
• A 1 /2 inch piece of Ginger, finely chopped
• 3 tsp Annardana powder / Pomegranate seeds powder
• 1/4 tsp Dry Mango powder / Amchur
• 1 tsp Garam Masala powder
• 1 Potato , boiled and mashed
• 1 Tomato, Finely chopped
• 2 tsp Ghee/ Oil
• Salt to taste
• 1/4 tsp each of Cumin, Mustard and Fenugreek Seeds

Method:

In a pan, heat the oil. Add the cumin, mustard, fenugreek, cinnamon and cloves. Let them splutter. Add the onions, ginger and the green chillies and fry them till the onions turn pink. Now add the chopped tomatoes and the mashed potato and fry for about 5 minutes. Add the Kabuli Chana and add a cup of water. Take the tea powder in a clean cloth and tie up the ends to form a pouch. Drop this pouch into the mixture. This is an optional step. The tea powder just enhances the color of the dish. Cover and cook for 5 minutes. Discard the tea pouch. Now, add in the garam masala, anaardana powder, amchur powder and salt as per your taste. Cook for a few more minutes. Serve hot with a squeeze of lime :)