White chicken

Hello everyone!!!!


The recipe which i am sharing today is one which my mother used to make. Its basically chicken in white gravy, i like to call it white chicken. It can be made with boneless or bone chicken, either ways its yum. Its got a very rich gravy made of onions , curd, poppy seeds, cashewnuts and to top it, cream. Its kind of a luxury dish for people like me , forever battling with weight issues..

White chicken

Ingredients

1/2 kg boneless chicken ( from the thighs)
2 onions sliced
4 tbsp curd
3 green chillies
2 tbsp ginger garlic paste
Salt
2 tbsp Cream
2 tbsp cashews
1 tsp poppy seeds
Whole garam masala ( bay leaf,1 big cardamom, 2 small cardamom, 2 laung, 2 black pepper, 1 tsp jeera, 1/2 inch dalchini)
Oil

Method:

1) Marinate chicken in curd, ginger garlic paste, salt and keep aside for 1/2 hour.
2) Meanwhile, saute onions in 2 tbsp oil, with all the garam masala and green chillies.
3) Cool down the onions and grind it in a fine paste with some water.
4) Cook the marinated chicken with 2 tbsp oil on high heat till chicken becomes soft for 10 mins.
5) Add the ground onion paste and cook more.
6) Make a paste of the cashew and poppy seeds and add to the cooked chicken and simmer for 10 mins.
7) Top it off with some cream.

Serve it with parathas and enjoy..: )

Butter chicken

Hello everyone!!!,

So long since i last posted a recipe...the recipe i will be posting today is something i just made on my own as usual on irfaan's demands. The butter chicken i used to make before or rather chicken makhani was not appreciated by irfaan, so he took me once to food inn, lokhandwala.
Then i decided to make it as he likes it, as a roll. Butter chicken rolled in a roomali roti. So, here is the recipe.

Butter chicken

Ingredients:

1/2 kg chicken boneless
Butter 4 tbsp
Onions 2 (grated)
tomatoes 2 (boiled and pureed)
Ginger garlic paste 2 tbsp
Red chilli powder 2 tsp
Salt to taste
Garam masala powder 1 tsp
Kaju paste 1 tbsp
Cream 1 tbsp
Dahi/curd 2 tbsp
Kasoori methi 1 tbsp

Method:

1) Chop the boneless chicken into very small pieces, marinate it with 1 tbsp ginger garlic paste, 1 tsp salt, red chilli powder for 10 mins.

2) Heat 1 tbsp butter, saute the chicken on full flame for 10 mins till the liquid dries.

3) In another kadhai/ pan, heat the remaining butter, add the grated onions, saute it till light brown, add the ginger garlic paste 1 tbsp, add the tomato puree, 1 tsp salt, 1 tsp red chilli powder, garam masala powder, and dahi and cook till masala leaves oil on the sides.

4) add the cooked chicken and kaju paste and cook it for 10 mins on simmer.

5) add the cream and kasoori methi, mix and serve it with a dollop of butter.

6) before serving, heat a coal well, and place it in a small katori on top of the butter chicken, pour a tsp of ghee/ oil on the live coal and close the lid. This will give a beautiful fragrance to it and taste too.

6) eat it as a roll like irfaan does, or with parathas or simply with roti, dal, rice.

Enjoy!!!