Butter chicken with style

 BUTTER CHICKEN. Yes all you Chicken  fans  Butter Chicken is really the tops on all chicken recipes.
Since I love this particular dish so much, I tend to order this in almost every restaurant I have ever visited just to enjoy the various flavours. It's different in almost every restaurant, probably one of the few dishes with such a variety.
Learn how to make the best butter chicken here! With some easy steps.

                                

Ingredients-

500 gm boneless chicken,  cut into 1’’ pieces

To  Marinate  the chicken 

 Grind together

1’’pc Ginger 

6 cloves Garlic

1 Onion

2 tsp Lemon juice

1\2tsp Salt

1tspCoriander powder

1tbspOil       

3\4tspChilli powder      

For  the sauce

1\2kg Tomato     

50gm Butter

1tsp Red chilli powder

2tsp Salt

3-4tsp Sugar

50gm Thick cream

1tsp Greated ginger

Method-

Mix all the marinade ingredients in a large bowl.

Add chicken, mix well, keep 5-6  hrs

To make sauce puree the tomatoes.

Put butter in a pan.

Add red chili powder , tomato puree, salt, sugar ,Cook till the puree thickens.

Add marinated chicken and cook till the chicken softens.

Then add the thick cream and cook in low flame

Take off the fire.

Garnish with greated ginger and fresh cream.

Serve hot with rumali roti and enjoy.

 

Stylish kadai paneer

How many times we want to create restaurant style food at homes and wish we could do that. , i have also wanted to create the restaurant style paneer dishes and the dal frys and dal tadkas at home and i have been fairly successful in it.
one such recipe is the recipe of kadai paneer. usually when we go to any restaurant, one paneer dish is unfailingly always ordered. so some times i create these recipes at home.
 

Ingredients:

250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)

4 garlic (lahsun)
1 " long piece Ginger (Adrak)
1 tsp coriander powder(dhaniya)

1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Dalchini)

1\2 cup curd

1 cup fresh cream

2 tsp tomato ketchup
4 tblsp refined oil

Preparation:

• Make a paste by grinding together half the onions, the garlic and ginger. 
• Heat the oil in a frying pan,  add the bay leaves, cloves, cinnamon and onion paste ,fry until the onion is golden brown.
• Add the coriander powder, red chili powder .
• Add tomato puree and fry until the oil starts to separate.
• Add the paneer and capsicum pieces. cook on low flame.
• Add tomato ketchup ,curd and salt.
• And last but not least the restaurant secret fresh cream.
• Take off the fire .
• Garnish with fresh coriander leaf round cut onion and cream.

Serve hot with naan or missi roti.