About Butter Chicken
Butter chicken is an authentic Mughlai dish which can be relished with a range of bread or rice. People love to eat it with tandoori roti, butter naan, laccha parantha, white rice or jeera rice besides Tawa roti or even Biriyani. The specialty of Butter Chicken is that it doesn’t need much ingredients for finger licking taste. It is one of the simplest recipes to start with Mughlai cuisine. Moreover, its red gravy has a mouth-watering taste even without being spicy. That is one of the major reason that throughout the world people love to eat Butter Chicken.
READY IN: 1 hrs 30mins
1 Full marinated roasted chicken in medium pieces
Ingredients to make Gravy
1 tablespoons garam masala
1 tablespoons black cumin seeds (Shahi Jeera)
150 ml Ghee/ Refine oil/ Vegetable oil
2 tablespoon ginger and garlic paste
3 to 4 green chili (Chopped)
400 gm tomato puree
1 tablespoon Kashmiri chili powder
Salt as per your taste
1⁄2 tablespoon sugar
2 tablespoon fenugreek leaves
1/2 cup thick cream
100gm Yellow butter
Handful cashews and Almonds for paste
Ingredients for Garnishing:
Fine chopped Green Coriander
Fine Chopped ginger
To make gravy:
Pour Ghee/Oil in a large frying pan over medium heat.
Add cumin seeds.
When Jeera begins to puff and bubble, add ginger, garlic paste and heat till it gets light brown.
Now mix tomato puree and keep on stirring till puree leaves oil.
Stir at least for 5 minutes then mix cashew and almond paste along with chopped green chillies keep on stirring till puree leaves oil.
Step- 6 :
Mix garam masala, red Kashmiri chilli and fenugreek along with half of yellow butter
Mix garam masala, red Kashmiri chilli and fenugreek.
Now add pieces of chicken in masala.
Bring to boil; reduce heat to low and add salt to taste. Now mix sugar as well as 2/3 of cream and keep stirring at least 15 minutes on simmer heat while mixing milk to make puree thin. Gradually the gravy starts leaving oil. Once the oil starts appearing on the sides its ready to be served.
Garnish with rest of the cream, butter, chopped coriander and ginger.
Makka Ki Roti
Preparation time: 30 to 40 minutes
Serving: Four medium size Rotis
250gm corn flour
100 gm curd or 50-70 gm white butter (Use white butter or thick curd to prepare Dough)
100 ml hot water
Directions to prepare Makki Ki Roti
First, start preparing dough. Add curd or butter to the corn flour and mix it properly. Start kneading dough while mixing hot water in it. Knead dough properly till it gets smooth.
Make four portions of dough and cover with wet cotton cloth.
Preheat an iron Tawa and grease it with Ghee. Now wet the palms of your hands and place a dough portion on the wet palm and pat the makki dough with your fingers to make a flat round roti while using warm water to dampen your hands. Once Roti gets ready then put it slowly on pre-heated, greased hot tawa.
Bake the roti on medium heat, flipping over to bakes on both sides. Bake until you see that roti starts getting brown.
As soon as roti starts getting brown, apply a teaspoon of ghee and bake for few more minutes.
Your Makki ki Roti is ready to be served with Sarson ka Saag along with buttermilk and Jiggery.
About, “Sarson Ka Saag”
Sarson Ka Saag, with Makki Ki Roti, is the famous traditional food of Punjab and Haryana region. During the winter season, people relish Sarson Ka Saag, Makki Ki Roti with buttermilk (Chach/lassi) and Gur (Jiggery). Being the native of Haryana and married in Punjab helped me to learn the authentic way of cooking saag from my great grandma. Although it is rich food but there are lots of health benefits of Sarson ka Saag
Most of the people love to have it but usually miss the recipe and generally ask “ Sarson ka saag Kaise Banta hai” Here we are sharing most authentic and simple recipe of “Sarson ka Saag”.
Serves 6 to 8 persons
Preparation time: 2-3 hours
500 gm washed and cleaned mustard leaves (Sarson)
350 gm washed and cleaned spinach leaves (Palak)
200 gm washed and cleaned fenugreek leaves (Methi)
100 gm washed and cleaned Chenopodium (Bathua)
300 gm red tomatoes
20 to 30 gm ginger finely chopped
5-6 garlic cloves
8 green chilies chopped (according to taste)
1 Large cup corn flour or Gram Dal or Gram flour
For tempering (Tadka)
Use handful ghee or (As your health allow)
1 teaspoon salt
1/2 teaspoon cumin seeds
1 pinch asafetida (Hing)
Process of making
I would like to suggest that all the leaves should be properly washed and cleaned as I have specifically mentioned in ingredients.
Second Step: First, finely chop mustard (Sarson), spinach (Palak), fenugreek (Methi), Chenopodium (Bathua) and red tomatoesPut them in a cooker along with finely chopped ginger, whole green chilies, and garlic cloves. Give four to five whistles on sim flame.
Third Step:Put pressure cooker down from stove and let it get cool down. Once it gets cool down, open the lid and take it out in boil.
Fourth Step: Then make the thick paste of this boiled mixture in a blender.
Fifth Step:or preparing tempering (Tadka), put a frying pan on medium flame. Pour two service spoon ghee into the frying pan and let it heat up, add Hing and Jeera in hot ghee.
Sixth Step: Once the Jeera changes to golden brown, add blended boiled paste in the frying pan and stir well at least for twenty minutes.
Sixth Step: Now add corn flour/Gram flour and stir well to avoid lumps of flour.
Seven Step: Sprinkle salt to taste Cook till puree gets thick and you can add more ghee in it or as your health allows.
Your authentic traditional Saag is ready to serve along with Makka Ki Roti or Tandoori Roti.
1. Leaves should be washed and cleaned properly.
2. Nature wise mustard and fenugreek leaves are sour and dry so use good quantity tomatoes and handful ghee while cooking it.
3. Corn/Gram flour can be mixed well in half cup hot water to avoid lumps.
4. Green chilies help to kill sourness of mustard and fenugreek leaves.
hari chutney recipe | green chutney
There are various methods to make hari (Green) chutney at home, depending on your taste. Its recipe is quite easy and simple. You don’t have to do many efforts to make hari (Green) chutney. Moreover, it gives add value to your food.
Quick easy green chutney recipe | hari chutney | green chutney for snacks
Serves: 2 bowls or 250 gm
Coriander leaves (50 gm)
Mint leaves / pudina (10 to 15 gm)
4 clove garlic (medium size)
8 green chili (as per your taste)
¼ cup of curd (use of curd is not must, depends upon taste)
½ tsp black salt (as per your taste)
½ tsp salt
1 Pinch of hing / asafetida
½ cup water
1/2 tbsp lemon juice
½ spoon mango powder
Instructions (1 cup =150 ml)
You have to start with blending coriander and mint leaves along with garlic cloves, ginger and green chilies. Blend it to make a fine paste.
Now add black and plain salt along with asafetida and grid for another 10 seconds.
Add half of the water, lemon juice and mango powder and once again grind it for 10 seconds.
Check the consistency, and add half of the curd, curd changes the color as well as taste of the chutney.
Once again blend the paste while adding rest of the water.
Your Hari chutney is ready to serve with any snacks or enjoy the way you want to.
For more information about this recipe click: Sanjeev Kapoor’s Green Chutney Recipe