How To make Butter Chicken | Murgh Makhni at Home | Butter Chicken recipe

Butter chicken also known as Murgh Makhni is a dish originated from Indian sub continent. Butter chicken is popularly served in every non veg restaurant especially in Northern part of India. Meaning of name of dish is chicken in butter. Its gravy is mild spices and mostly creamy. One the favorite dish in Punjab .try this amazing recipe today and share your experience.

Ingredients

For first marination

• Chicken 500g
• Lemon juice 1to 2 table spoon
• Salt
• Black pepper 1teaspon
• Red chilly powder 1/2 teaspoon

Second marination

• Hung curd 1small bowl
• Ginger garlic paste
• Turmeric
• Salt 
• Oil

Gravy

• 2 Diced onion 
• 4 Diced tomatoes 
• 3 Green chillies
• 2 teaspoon  Ginger garlic paste 
• 4 tablespoon Butter 
• 5 tablespoon Cream 
• 2 Cinnamon stick  
• 4 Cloves
• 2 Cardamom
• Salt as per taste 
• Sugar

METHOD

1. Take chicken in a bowl and add all the ingredients of first marination.
2. Keep it at rest for 30 minutes in refrigerator.
3. Take out the marinated chicken and add all the ingredients of second marination.
4. Let it rest for 1.5 hrs in refrigerator.
5. Take out the chicken. 
6. Heat butter in a pan and add the marinated chicken to it and fry till all the water evaporates. Take other pan heat butter add fennel seeds, cardamom, cinnamon and cloves.
7. Add ginger garlic paste, green chilli, and diced onion to it.
8. Saute for 5 min and add turmeric powder ,chilli powder ,garam masala and little sugar(1/2 teaspoon) .
9. Add tomatoes to it. 
10. Let the masala get cooked till it starts leaving oil.
11. Switch off the gas and make a smooth paste of the masala. 
12. Again heat the pan with little butter and add the paste of masala to it adjust the consistency by adding water and add pan fried chicken and let it get cooked with masala. 
13. Add fresh cream and garnish with coriander leaves.

SERVING SUGGESTIONS:-SERVE IT ROTI, PRANTHA, NAAN OR RICE

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Also try Homemade Dalmakni Recipe , Easy to make Curd rice and Veg Pizzawithout Oven Recipe.

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How To Make Punjabi Chole | Chana | Chickpea Masala at Home in Easy steps

Chole/ Chana or Chickpea masala is a famous Indian subcontinent dish particularly popular in the Northern India.No wedding or party is complete without this amazing recipe this recipe is generally served with Indian  bread like Roti/Parantha/Bhatoora or Rice.So lets try this amazing mouth watering recipe at home and win the hearts of our loved ones.Feel free to share your experience and feedback with us.

Ingredients

• 2 cup chole/kabuli chana (chickpea)
• 1 cup tomato paste
• 1 teaspoon ginger paste
• 2 silted green chilli
• 1 teaspoon jeera(cumin)
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 2 teaspoon chole masala
• Pinch of hing
• 1 teaspoon garam masala
• 1-2 cloves
• 2-3 black pepper
• ½ inch cinnamon stick
• 1 badi elachi (black cardamom)
• 2-3 tablespoon oil
• Salt as per taste
• Coriander leaves

Method

1. Heat the oil. Add cloves, black pepper, cinnamon stick, badi elachi. Saute. 
2. Add jeera ,hing, ginger paste ,tomato paste and green chilli. Sautee. Till masala start releasing oil. 
3. Add turmeric powder,red chilli powder ,coriander powder. Saute. 
4. Add chole masala, chole, 1 cup water and add salt. Make it boil. Turn the flame off. 
5. Add coriander leaves and garam masala. 
6. Garnish it with fresh coriander leaves. 

Serving suggestion:-Serve it with Roti, Prantha , Rice and Bhature .

Also Try Veg pulao recipe,Poha breakfast or Homemade Dal Makni recipe.

Share your experience with us comment, follow and share

How to Make Restaurant Style Kala Chana | Black Chickpea at home

Kala chana masala is a delicious, spicy, flavourful and very popular dish and forms essential part of the North Indian .Kala chana is a variety of darker colored chickpeas, sometimes called black chickpeas in the UK. Kala chana is very high in nutrition value. It's bursting with flavor and healthy .In today lifestyle we are missing out in nutrition due to various reasons. Its  a great way to restore your nutrition. You can serve it a lunch and dinner . Try this Kala Chana recipe today and SHARE your experience with us.

Ingredients

• 250g kale chane/black chickpea (soaked over night)
• 2 tablespoon oil, butter or ghee
• 1 cup onion paste
• 1 cup tomato paste
• 1 teaspoon garlic paste
• 2-3 chopped green chilli
• 1 inch chopped ginger
• 1 teaspoon turmeric
• 1 teaspoon red chilli powder
• 1½ teaspoon coriander powder
• 1 teaspoon jeera (cumin)
• 1 teaspoon garam masala
• Pinch of hing (asafoetida)
• Chopped coriander leaves
• Salt as per taste
• Coriander leaves, green chilli for garnish

Method

1. Boil chana and add ½ teaspoon salt in it.
2. Heat the oil and add green chilli and ginger. Sautee.
3. Add onion and garlic paste. Fry onion & garlic paste till its pink in color.
4. Add jeera and hing. Sautee.
5. Add tomato paste, turmeric, red chilli powder, coriander powder and salt .Mix masala till it release oil.
6. Add chana. Mix well and turn the flame off. 
7. Add garam masala and coriander leaves.  
8. Garnish it with coriander leaves and silted green chilli.

*For gravy add 1½ cup of water .

Serving suggestions:- Serve it with Roti ,Parantha or Plain Rice.

Share your experience with us and don’t forget to comment share and follow.

You can also try our Curd rice recipe ,Sooji | Rava | Semolina upma recipe and Sambar recipe.

How to make rajma at home in simple 3 steps

Rajma rice one of favourite and finest combination one can eat. A famous dish from Punjab. Popularly served in North India. Delhi heights most loved food. With one bite you all comes to your mind is your mother. Try this homemade rajma recipe to treat your belly with something close to your heart.

     Ingredients

• 2 cup  boiled rajma (kidney beans)
• 2 chopped onion
• 4 tomato/1 ½  cup tomato puree/paste
• 1 tablespoon  ginger paste
• 2 green chilli
• 2-3 garlic cloves
• 100g oil/butter/ghee
• 1 tablespoon coriander powder
• ½  tablespoon red chilli
• ½ tablespoon  turmeric
• ½  tablespoon jeera
• Pinch of hing(Asafetida)
• ½ tablespoon garam powder
• Salt as per taste
• Fresh coriander

Steps

Step 1 - Heat oil add garlic sauté it  then add onion sauté it till its golden brown then  add ginger, green chillies ,jeera, hing  and sauté it.

Step 2 - Add tomato puree mix it then add turmeric,red pepper and  coriander powder sauté it.

Step 3 - Add rajma  mix it and add 2 ½ cup water. Make it boil boil it turn the flame off and add garam masala add salt garnish it with with some fresh coriander leaves.

Serving suggestions- Serve it with plain or jeera rice for sides  some onion for salad .

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Also try how make restaurant style dal makhni at home in 5 easy steps

How to make resturant style dal makhni at home in 5 easy and simple steps

Dal makhni is a popular dish of north India. One of the favourite ordered dishes of all time . Every restaurant serve it .the best part is you can make restaurant like dal makhni in just 5 simple and easy steps.Enjoy your lunch and dinner with this special restaurant like tatse at home  with any hassle and minimum efforts

Ingredients

• 3/4 cup of urad dal (black gram) 
• 1/4 cup of kashmiri rajma (red kidney bean) 
• 1 teaspoons of jeera (cumin seeds)
• ½  turmeric powder
• 2 green chilli
• 8 garlic cloves finely chopped 
• 1 full size chopped onion 
• 1  teaspoon ginger syrup/finely chopped ginger 1 inch 
• 1 cup tomato puree/2 finely diced tomato
• 1 teaspoon garam masala powder
• 1/2  teaspoon of red chilli powder 
• 100g butter 
• 1  cup fresh cream
• Salt as per taste

         Steps 

1.   Wash urad dal and rajma with water 
2.   Add approx 1.5 litre water in pressure cooker let it pressure cook 10 to 12 whistle . let it rest      till pressure comes out.
3.   For heat oil/butter/ghee in a pan once oil is hot enough add cumin seeds when you hear             cracking sound add ginger paste then garlic let it cook.  Then add green chilli after that add       onion. Wait till its golden then add tomato puree or diced tomato.
4.  Time to add the spices add turmeric powder ,red chilli powder and garam masala .Once the masala is ready it will release water that the when you need to add the dal. Mix and add fresh cream .
5.  Let it simmer for 5 minutes and for garnish you can use fresh coriander and cream.

Serving suggestion: you can serve it with plain or jeera rice or laccha parantha , naan goes best with this dish

Please make sure you comment and share your valuable feedback . if you like the reciepe share it with your loved ones,friends  and family .

Make sure you also check 5 easy steps to make aloo parantha in 5 easy steps and treat your loved one bellies with tasty and healthy food .

How to make Punjabi Aloo paratha at Home

Aloo prantha is a famous north Indian dish popular among every age group easy to prepare best in taste . Can eat as breakfast ,lunch ,dinner depends on priority. Its nutritional value is high .Can give you energy for all day long . My personal suggestion will be serve it homemade white butter but you can have your own twist you can try it with ketchup,green chutney,curd,pickle etc 

 Ingredients of Aloo Paratha

1. 7 mashed,boiled,peeled potato 
2. · chopped coriander leaves 
3. · melted butter/ghee/refined oil
4.  Salt as per taste 
5. · chaat masala 
6. · finely chopped green chilli 
7. · black pepper powder 
8. · red chilli powder 
9. · garam masala powder 
10. · Finely chopped ginger/ginger syrup*

 For Dough

•        2 cup wheat flour
•        1/2 cup water

How to make Aloo Paratha in 5 easy steps

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Step 1

To make this paratha recipe, boil the potatoes and mash them in a large bowl. In the potatoes, add chopped green chillies, coriander leaves, salt, garam masala powder, chaat masala and mix well so that no lumps remain. Ensure that you have finely chopped the ingredients or the filling will come out.

·         

Step 2

Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4 inch circles. Add a spoonful of potato filling in the centre. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to insure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas.

·         

Step 3

Seal the dough and round it with the your fingers. Now roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides.

·         

Step 4

Press very lightly so that the mixture does not come out. Heat a girdle and roast the parathas, cooking them on both the sides with a spoonful of butter. If you want to use less butter on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply butter with brush on both the sides.

·         

Step 5

Serve piping hot with chilled yoghurt or pickle. You can also serve the aloo parathas with green chutney or coconut chutney or a light gravy. You can also make a quick onion-tomato-green chilli raita that tastes amazing with this paratha.