Tandoori Chicken Recipe – Oven Roasted

Tandoori chicken is arguably the most popular chicken recipes in Indian cuisine not only in India but also all over the world. Tender pieces of chicken (mostly drumsticks and leg pieces) are marinated in yogurt and spice mixture and roasted in a Tandoor. Hence the name Tandoori Chicken.

A 'Tandoor' is a giant cylindrical oven made out of clay, set into the earth and fired using wood or charcoal. They were originally used to make naan bread until Tandoori chicken came into the picture. I have used a conventional oven with broiler to replace the tandoor which obviously is not available at homes. Even with the oven I have managed to get the same taste as restaurant style Tandoori Chicken.

The secret to making juicy succulent tandoori chicken lies in the marinade and also the type of the chicken. Try to use a chicken that is small, young in age and that is not more than 1 Kilogram (2.2 lb) in total weight to get the best results.

Ingredients for Tandoori Chicken Recipe

• Chicken drumsticks – 6 medium sized pieces
  or
  Chicken Thighs or other pieces of your choice with skin removed – 1 kg (2.2lb)
  NOTE: If you have whole leg cut it into 2 at the joint to get a drumstick piece and a thigh piece.
  
• Thick Yogurt/ Curd – 6 tbsp
  TIP: If the curd or yogurt that you have is watery the marinade will become too thin and will not stick on to the chicken very well. So to remove the water take a muslin cloth sieve or use any finely netted sieve and put it on a container. Then pour the watery curd on to the sieve so that the excess water strains down into the container leaving the thick curd on the sieve. After straining you need to have 6 tbsp of this thick curd to be used for the marinade.
  
• Ginger Garlic paste – 1 tbsp
• Garam masala – 1 tsp
• Cumin powder – 1 tsp
• Coriander powder –1 tsp
• Red Chilly powder – 1 tbsp (Preferably use Kashmiri Red Chilly powder if you can get it)
• Turmeric powder – 1/4 tsp
• Chat masala – 1 tsp
• Pepper powder – 1 tsp
• Black salt (optional) – 1/2 tsp
• Lemon juice – 1 tbsp
• Red food color (optional) – 1/4 tsp
• Kasoori Methi – 1 tsp (crushed dry leaves)
• Oil – 1 tbsp
• Salt to taste

Prep time: 10 minutes

Marination time: 4 hours

Cook time: 30 minutes

 

 

Tandoori Chicken Marinade:

1. Remove the skin on the chicken, rinse them gently under water and pat dry them.
2. Using a knife make slightly 3 or 4 deep diagonal slits on the chicken pieces. If you are using large pieces like the whole chicken leg you need to make more slits that are deeper.
3. In a large bowl, mix lemon juice ,salt, chilly powder and just apply the paste on the chicken pieces. Set the chicken pieces aside for for 20-30 minutes.
4. In another large bowl, mix yogurt, ginger-garlic paste, cumin powder, coriander powder, black salt, chat masala, turmeric powder, black pepper powder, food color and salt.
5. Now taste this mixture and adjust the salt or other spices to your taste needs.
6. Add the chicken pieces into the bowl and mix well such that all the chicken pieces are evenly coated with the yogurt marinade. Ensure to rub in the marinade well into the slits that you made on the chicken pieces.
7. Now add oil and mix gently.
8. Store the marinated chicken in a refrigerator for 3 to 4 hours.

Tandoori Chicken Cooking method:

1. Since the chicken needs to be cooked in a high temperature make sure the oven is first preheated to 450 degrees Fahrenheit (~230 degrees Celsius) or just set the oven to 'Broiler' mode. In Broiler mode wait for around 5 minutes before putting in the chicken.
2. While the oven is heating up lineup the marinated chicken pieces into the broiler pan/rack.
3. Once the oven is preheated put the pan in the oven preferably at the top, close to the heating coil/element.
4. After around 5 minutes check to see how the chicken is cooking in the oven. If it cooking very quickly or if it is turning brown too quickly then you will need to move the pan to the middle of the oven so that it is not too close to the heating element. Please be extremely careful when taking out or putting in items into the oven that is very hot at this point.
5. Allow the Chicken to roast for another 10 minutes. Then flip the chicken pieces and put it back into the oven.
6. Roast for another 15 minutes. At this stage you need to check if the chicken is fully cooked.
   You can do it 2 ways:
   - The first and the easiest method is to use a instant meat thermometer. Insert the thermometer up to an inch or so into the thickest meatier part of the chicken piece and wait for a few seconds. If the final temperature is around 165 to 170 degree Fahrenheit then the chicken if fully cooked. If not allow the chicken to roast for a few more minutes.
   - The 2nd method is to just insert a fork into the chicken. It should go in with ease all the way to the bone and if you move the fork sideways the meat on the chicken piece should start easily separating.
7. Take the chicken out of the oven and allow it to settle for a few minutes. Garnish with sliced onions, lemon wedges and serve hot.

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Aloo Matar Recipe with Methi

Aloo Matar (Mutter) is a popular recipe with two key ingredients potatoes and green peas. After Aloo Gobi this is my favorite potato recipe. Here Aloo and Mattar are cooked together with spices, onions, ginger garlic paste and tomatoes. There are other versions of this recipe which have curry or gravy. This is the stir fry version.

I have added in Methi (Fenugreek) leaves for added nutritional benefit. Methi is rich in Iron, Potassium, Vitamin C and K and is also known to lower blood sugar. Only half bunch of Methi leaves are used so that the bitter taste does not overpower the other flavors. Aloo Mattar sabzi goes very well with all Indian breads including chapathi and poori or you can enjoy it along with rice dishes.

Aloo Matar Recipe Ingredients

• Aloo (Potato) - 4 medium sized
• Matar (Green Peas) - 1/2 cup
• Onion - 1/2 medium) sized
• Methi (Fenugreek) leaves - 1/2 bunch [may sound a lot but they wilt during cooking & reduce by more than half]
• Tomato - 2 medium sized
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Red Chilly powder - 1 tsp
• Cinnamon Clove powder - 1/4 tsp
• Mustard seed - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Few Curry leaves
• Coriander (Cilantro) leaves - 1 tbsp
• Oil - 2 tbsp
• Water - 1 cup
• Salt to taste

Prep time: 15 minutes
Cook time: 30 minutes

Preparation:

• Cook the aloo (Potatoes) in a pressure cooker for 2 whistles. Let the aloo cool down a little and then while they are still warm peel the skin and cut them into small cubes and set aside.
• Peel and chop the onion finely.
• Wash and chop the tomatoes finely as well.
• Wash both Methi (Fenugreek) and Coriander leaves under water to remove any dirt. Chop them fine. Note that with fenugreek, you need to pluck and use the leaves and discard the stem.
• If you don't have the Cinnamon Clove powder you can make it fresh by grinding 1/2 inch cinnamon and 4 cloves in a mixer grinder
• If you don't have the ginger garlic paste, you can use a blender to grind a medium piece of ginger and a few cloves of garlic into a paste.

Aloo Matar Cooking method

1. Take a pan on medium heat and add the oil.
2. When it is hot add mustard seeds.
3. Once they start popping add onion and curry leaves.
4. Sauté the onions until they are translucent.
5. Put ginger garlic paste and fry till the raw smell goes.
6. Put methi leaves and mattar (green peas) and mix well. Keep stirring the mixture for 3 minutes.
7. Now add the chopped tomatoes and turmeric. Cook till tomatoes turn mushy.
8. Now add salt, chilly powder and 1 cup water and bring it to boil.
9. At this stage you can do a taste test and if required add salt, chilly powder and cinnamon-clove powder accordingly. Note that since you are cooking with potatoes, you will need to use more salt than you're accustomed to in order to bring out the flavors in this recipe. Potatoes tend to absorb salt more than other foods. But don't overdo it.
10. Now add the aloo and mix well  Close the lid and cook for 10 minutes. In between you need to stir the mixture a couple of times.
11. After 10 minutes the water should have evaporated completely. If not cook for additional 2 minutes if required.
12. Turn off the heat and garnish the Aloo Matar with coriander leaves.

Aloo Mattar recipe with Methi is now ready to serve!

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Pav Bhaji Recipe

Pav Bhaji is a recipe native to Maharastra and is a very popular Indian street food in Mumbai and Pune regions. Pav Bhaji is a combination of “Pav” which means bread in Marathi and “Bhaji” meaning mixed vegetables.

The origins of the Pav Bhaji goes back to the glory days of the textile mills in Mumbai when the mill workers used to have lunch breaks too short for a full meal, and so a light lunch was preferred. That is when food vendors replaced the roti and rice with bread/bun called as Pav and all the veggies were amalgamated into one spicy concoction called the 'bhaji' or mixed vegetables.

Pav Bhaji Recipe Ingredients

• Potato - 4
• Cauliflower – 1 cup (grated)
• Carrots – 2 (chopped into circles)
• Beans – 1/2 cup
• Cabbage – 1 cup (chopped)
• Green Peas – 1/2 cup
• Onions – 4 (finely chopped-3 for the bhaji and 1 for garnish)
• Tomatoes – 3 (finely chopped)
• Ginger garlic paste – 2tbsp
• Capsicum – 2 (finely chopped)
• Green chilies – 4
• Cloves – 3
• Red chili powder – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Coriander powder – 2 tsp
• Garam masala – 1 tsp
• Bhaji Pav masala – 3 tbsp (available in most indian grocery stores)
• Cumin seeds – 1/2 tsp
• Lemons  – 2 medium sized
• Butter – 5 tbsp
• Asafetida or Hing – 2 pinch
• Salt – 2 tsp
• Sugar – 1 tsp
• Chopped Coriander Leaves for garnish
• Pav or bun – as required (you can use the hot dog buns if you are abroad like in the USA)

Pav Bhaji Cooking method

1. In a vessel boil the potatoes, mash it and keep it aside.
2. In another vessel containing some water add carrots, cauliflower, cabbage, beans and peas. Bring the contents to a boil.
3. Take the vessel of the heat and transfer the contents into a blender. Grind the vegetables coarsely with little water and set it aside.
4. In a pan add 5 tbsp butter, asafetida, chopped onions, ginger-garlic paste and chopped capsicum. Keep stirring the contents gently until the onions turn translucent pink.
5. Now add chopped tomatoes, green chilies, pav bhaji masala, red chili powder, coriander powder, turmeric powder, garam masala, cumin seeds, cloves and asafetida. Mix all the contents and simmer for 10 mins.
6. Add the coarsely grinded mixed vegetables from step 3, salt, sugar and mix well. Simmer for another 6-8 minutes.
7. At this stage add the mashed potatoes and mix well. Cook for another 8 minutes. While it cooks, use the back of a slotted spoon to mash the ingredients. Mash to a course texture. If required you can add another tablespoon of butter into it.
8. Now add juice of 2 lemons and mix well. Take the pan off the heat and now the bhaji is done.
9. In another pan or tava, melt a big dollop of butter. Since the pav or bread or bun in the center and put then on the tava facing inwards.
10. Turn them around after a minutes and let the outside turn golden brown.
11. Now take the pav or bun on a serving plate, add the Bhaji and garnish it with copped coriander leaves. Put some chopped onion, a piece of lemon and serve hot.

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Shahi Paneer Recipe

Shahi Paneer recipe is my fourth recipe in the Paneer recipes series. In this recipe soft paneer cubes are cooked in a creamy, buttery gravy prepared with ghee (clarified butter), cashewnuts, onions, tomatoes and spices.

The other paneer recipes are: Paneer Butter masala, Palak Paneer and Mutter Paneer recipe

Ingredients for Shahi Paneer Recipe:

• Paneer (Indian cottage cheese) - 250 gms
• Ghee - 4 tbsp.
• Onion – 1 (chopped into strips)
• Ginger - 1/2 inch piece (chopped finely)
• Green chillies – 2 (chopped finely)
• Curd -  1/4 cup
• Red chilli powder - 1/2 tsp.
• Garam masala - 1/2 tsp.
• Milk - 1/2 cup
• Tomato sauce - 2 tbsp.
• Tomatoes – 4 (chopped finely)
• Cardamom – 2 (crushed)
• Cashew nuts – 10 (made into a paste)
• Salt to taste

Prep time: 10 minutes
Cooking time: 45 minutes
Serving: 4-6 people

Shahi Paneer Recipe Cooking Method:

1. Cut the Paneer into medium sized cubes. Take a pan on medium heat. Add 1 tbsp ghee and fry the paneer cubes for around 3 minutes and keep it aside.
2. Heat 2 tbsp. ghee in  a pan. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
3. Add tomatoes and cook for 7-8 minutes with the lid covered on the pan.
4. Add curd and cook for 5 more minutes.
5. Add 1/2 cup water and allow the contents to cool.
6. Blend in a blender till smooth.
7. Heat remaining ghee and add gravy.
8. To this add tomato sauce, chilli powder and garam masala.
9. Boil to get a very thick gravy.
10. Now add milk, cashew nut paste and paneer. Mix well and boil for 3-4 minutes.
11. Garnish with chopped coriander and serve the Shahi Paneer hot.

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Mutter (Matar) Paneer Recipe (Peas & Indian Cheese Recipe)

This paneer recipe needs no introduction. It is a very popular north indian recipe made with peas (mutter/mattar) and indian Cottage Cheese (Paneer) into a rich creamy gravy.

This is among my 3 most favorite paneer recipes. The other 2 being Palak Paneer recipe and Paneer Butter Masala recipe. If this is not your favorite yet then try this recipe and it will become one.

Ingredients for Mutter Paneer Recipe:

• Paneer – 250gms
• Mutter (Peas) – 1 1/4 cup
• Green chilly – 2 no
• Onion – 1 (medium)
• Tomato – 2 (medium)
• Ghee – 2 tbsp
• Butter – 1 tbsp
• Oil – 1 tbsp
• Jeera (cumin) – 1tsp
• Chilly powder – 1tsp
• Poppy seeds (Khas Khas) – 1 tbsp
• Garam Masala powder – 2 tsp
• Ginger Garlic paste – 1 tbsp
• Cashew nuts – 5 no
• Kasuri methi (fenugreek leaves) – 1 tsp
• Sugar – 1 tsp
• Turmeric powder – 1/4 tsp
• Food color (a pinch)
• Salt to taste
• Coriander leaves for garnish

Cooking Method for Mutter Paneer Recipe:

1. Take oil in a pan. Add onion and fry lightly.
2. Then put green chilly, ginger garlic paste, jeera, poppy seeds, kasuri methi, cashew and fry till you get aroma of poppy seeds.
3. Remove the pan from heat and add 1/2 cup of water and set aside for 30 minutes. Now grind the contents in to a paste.
4. Blanch the tomatoes in hot water, remove the skin and make puree out of it .
5. Cut the paneer into cubes and roast them with little ghee in a pan. When the paneer cubes turn light golden brown remove them from heat and set them aside in little warm water so that they stay soft and tender.
6. In the same pan in which you fried the paneer, add the paste from step 3 and sauté for 3 minutes.
7. Then add tomato puree, mix well and cook for 3 more minutes.
8. Now put chilly powder, turmeric powder, garam masala  powder, food color and butter. Mix the contents well.
9. At this stage add mutter. If you are using fresh mutter from the shell, boil them for a few minutes in water and then add them. If you are using frozen mutter, you can add them without cooking. Cook the contents till the oil begins to separate.
10. Then add 1 cup of water, sugar, salt and bring it to boil.
11. Now add paneer and cook for five more minutes and the recipe is done

Garnish with coriander leaves and serve hot with paratha, naan, chapati, poori and any other kind of indian bread. You can also serve it as a gravy item for jeera rice and ghee rice.

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Gajar halwa Recipe (Carrot halva)

Gajar ka halwa (Carrot pudding) recipe is a delicious Indian dessert recipe made with grated carrot, milk, khoya and loaded with nuts and dried fruits. It is one of the most popular recipes in most Indian wedding ceremonies and family occasions served as dessert with scoops of vanilla ice cream. This recipe also forms an integral part of many Indian festivals.

Ingredients for Gajar halwa Recipe:

• Carrot - 1 kg
• Milk - 1 1/2 cup
• Khoya or mawa (Use Ricotta cheese to make Khoya. See below.) - 1/2 cup 
  
• Sugar - 1 1/2 cup (as per taste)
• Ghee - 1/2 cup
• Cardamom - 35 no
• Arrowroot powder – 2 tbsp
• Cashew nut - 1/2 cup
• Raisin - 1/2 cup
• Food color as required

Preparation:

• Grate the carrot and set aside.
• Peel the skin of 25 cardamoms. Take the peeled cardamom with the unpeeled ones in a blender. Add 2 tsp of sugar to the the blender and made powder.
• Cooking Tip: Home made Khoya/Mawa from Ricotta cheese
  In a heavy bottom pan cook the ricotta cheese on medium heat. Stir frequently until all the liquid evaporates. Now you are left with crumbled Khoya or Mawa which you can use for this recipe.

Cooking Method for Gajar halwa Recipe

1. Take a non stick pan or kadai. Put grated carrot and fry for around 8 minutes on low heat.
2. Then add milk and cook on medium heat till it is fully absorbed while stirring frequently.
3. Add khoya (Ricotta cheese) and cook till the khoya blends fully into the carrot. This usually takes about 15 minutes.
4. Now add sugar and mix well until the sugar melts.
5. Add ghee and mix well and cook for another 5 minutes.
6. Add the arrowroot powder and mix well. As you mix you will observe that the contents are now become a little sticky which is when you know the recipe is almost ready.
7. Meanwhile in another pan fry the cashew nuts and raisin for a couple of minutes in a little ghee and add it to the carrot mixture.
8. At this stage add the cardamom & sugar powder and mix well.

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Palak Paneer Recipe (Spinach Cheese Curry)

Palak Paneer Recipe is a traditional North Indian recipe made from cooked spinach (Palak) and soft  Indian cottage cheese (Paneer). Being an integral part of the Punjabi cuisine, this Paneer recipe consists of small soft Paneer cubes cooked in a Palak based creamy gravy or curry with onion, tomatoes and cumin.

As for the health benefits of Palak, we all know that it is considered a rich source of iron and calcium. In fact researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents especially against Prostate and Ovarian cancers. There are many more health benefits of spinach but that's for another time. For now lets get started with the recipe.

Palak Paneer Recipe Ingredients:

• Palak (spinach) – 2 big bunches
• Paneer – 250gms
• Onion – 2 nos (medium sized; 1 whole used for puree and the other finely chopped)
• Tomatoes – 2 nos
• Coriander leaves – 1 handful
• Ginger garlic paste – 1tsp
• Green chilli – 3 nos
• Oil – 3 tbsp
• Ghee (clarified butter) – 1 tbsp
• Cumin seeds (jeera) –1tsp
• Garam masala (cinnamon and clove powder) – 1/2 tsp
• Bay leaf – 1 no
• Cardamom – 1 no
• Fresh cream (Doodh malai) – 2 tbsp
• Sugar – 1 tsp
• Kasuri methi (Fenugreek) leaves – 1 tsp
• Dhaniya powder (coriander powder) –1 tsp
• Chilly powder – 1 tsp
• Salt to taste

Preparation Time: 15 minutes
Cooking Time: 45 minutes

Cooking Method for Palak Paneer recipe:

1. Blanch Tomato: Take a  vessel, add a liter of water bring it to boil. Put tomato and cook for 8 minutes. Take out the tomato and allow it to cool. Then remove the skin and grind it to a paste and set aside.
2. Blanch Spinach: In the same water, cook palak and coriander leaves. Add a pinch of salt so that the color of Spinach remains intact. Let it cook for 3 minutes. Remove the palak and coriander into a separate container. Set the water aside for later use.
3. Make a puree of the cooked spinach with coriander leaves in a blender.
4. Also make a puree of one medium sized onion with 3 green chillies.
5. Take another vessel or kadai on medium heat. Add oil and then when it is hot add paneer cubes. Fry for 4 minutes. Take the paneer cubes out of the vessel and soak in warm water. This ensures that the paneer stays soft and tender.
6. In the same vessel or kadai in which you fried paneer with the same oil, add jeera seeds. When it starts to crackle add one finely chopped onion. Sauté till golden brown.
7. Add onion and chilly paste and fry for 4 minutes on medium heat.
8. Then add chilly powder and coriander powder. Mix well for a minute. Add tomato puree and cook for 5 more minutes on low heat.
9. Then add palak and coriander paste and cook for 6 additional minutes.
10. Add fried paneer, salt to taste and add little water that was used for cooking the palak. Cook for 10 minutes until gravy like consistency. Add more water if needed.
11. Now add cream, kasuri methi leaves, garam masala and ghee. Mix well and cook for 3 more minutes.

Serve hot with rotis, naan or rice.

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Indian Sweets: Besan Ladoo (Laddu) recipe

Ladoos or laddus are the most common indian sweet recipes prepared and enjoyed on festivals and households occasions such as weddings. Among them the Besan ladoo or laddu is most delicious and easiest to prepare with very few ingredients. It is made from besan (Gram flour which is cereal flour made from ground chickpeas), sugar and ghee (clarified butter).

Besan Ladoo Recipe Ingredients:

• Besan (Chickpea flour or Gram flour) – 2 cups
• Ghee (Clarified Butter) – 1 cup
• Sugar – 2 cups
• Roasted Cashew nuts – 15 - 20 nos (chopped into small pieces)
• Raisins – 10-15 nos (optional)
• Pista (Pistachios) – 15 –20 nos (chopped into smaller pieces)

Cooking Time: 60 minutes

 

Besan Ladoo Recipe Cooking Method:

 

1. Take a heavy bottomed pan. Add besan.
2. Stir the besan on low heat for 3 minutes.
3. In a separate pan, heat the ghee until it melts.
4. Then add the melted ghee into the pan containing the besan.
5. On low heat, stir the mixture continuously until you get the typical aroma. This should take about 10-12 minutes.
6. Take the pan off the heat and allow the besan and ghee mixture to cool to room temperature.
7. Take the sugar in a blender and make it into powder. Then add the powdered sugar, chopped cashew nuts, pista and mix well.
8. Now you can take small lumps of the mixture and shape them into ladoos as shown in the pictures.

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Paneer Butter Masala Recipe

Paneer Butter Masala or Paneer Makhani is a very popular Punjabi recipe made from Indian Cottage cheese with gravy that is thickened by using butter, onions, tomatoes and cashew paste.

This recipe goes very well with all types of indian breads like rotis, naan, poori, chapathis, etc

Ingredients for Paneer Butter Masala Recipe:

• Paneer: 250 gms
• Onion Paste: 1/2 cup
• Tomato Puree: 1 cup (Boil 4 tomatoes, peel the skin and then make the puree)
• Curd: 1/2 cup
• Butter: 5 tbsp
• Ghee: 2 tbsp
• Ginger Garlic Paste: 1 tbsp
• Kasoori Methi: 2 tbsp
• Cashewnut paste: 4 tbsp
• Dhania (Coriander) Powder: 1 tbsp
• Garam Masala: 1tbsp
• Cumin Powder: 1/2 tbsp
• Turmeric Powder: 1/4 tsp
• Chili Powder: 1-2 tbsp
• Food Color: 1 pinch
• Green Chili: 4 nos
• Sugar: 1/2 tbsp
• Cream/Malai: 2 tbsp (Optional)
• Salt to taste

Preparation time: 30 minutes

Cooking time: 60 minutes

Serving: 4-6 people

Cooking Method for Paneer Butter Masala Recipe:

1. Cut the Paneer into medium sized cubes. Take a pan on medium heat. Add 2 tbsp butter and fry the paneer cubes for around 4 minutes.
2. Now take out the paneer and soak it in a container with 3 tbsp of curd. This is to make the paneer soft. Keep the paneer aside for 15 minutes.
3. In the same pan in which the paneer was fried, add the onion paste and saute for 5 minutes.
4. Add green chili, ginger garlic paste and stir for another 3 minutes.
5. Add dhania powder, turmeric, garam masala, cumin powder and chili powder. Mix well.
6. Add the tomato puree. Cook for an additional 6 minutes. Occasionally stir the mixture and if the gravy in the pan becomes too thick add some water in between.
7. Add the remaining curd and keep stirring the mixture for a couple of minutes.
8. Then add the remaining butter, kasoori methi, ghee, cashew nut paste, sugar, salt to taste and food color.
9. Now add the fried and soaked paneer cubes into the pan and mix the contents. Simmer it for 3-4 minutes.
10. Finally add the cream to the gravy. Remove the pan from the heat and keep it aside for around 15 minutes before serving.

You can serve the Paneer Butter Masala with naan, rotis, chapathis or poori. Try this recipe and let me know how it comes out.

Also don’t miss the other Paneer Recipes: Shahi Paneer Recipe, Palak Paneer Recipe and Mutter Paneer Recipe.

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Butter Chicken Curry Recipe

Butter Chicken Recipe (Murg Makhani) is my Mother's favorite recipe and is also among the best known Indian foods all over the world. Butter chicken is usually served with naan, roti, parathas, ghee rice, jeera rice or plain steamed rice and its gravy can be made as mild or hot as you like so it suits most palates.

There are many stories surrounding the origin of Butter Chicken. According to a documentary by the Discovery Channel, the butter chicken recipe was invented by a person working in the kitchen staff of a famous restaurant called Moti Mahal located in Daryaganj, the central region of Delhi.

Butter Chicken Recipe Ingredients:

• Chicken: 1 kg or 2.2 lb
• Onion paste: 1 cup
• Tomato puree: 2 cups
• Ginger Garlic paste: 2 tbsp
• Green Chili: 2 nos
• Meat Masala powder: 2 tbsp
• Red Chili powder: 1 tbsp
• Food Color: 1/4 tsp
• Garam Masala: 1 1/2 tbsp
• Dhania powder: 1 1/2 tbsp
• Kasoori Methi: 2 tbsp
• Butter: 100 gms
• Coconut paste (Optional) : 1/2 cup (Add more if you need more gravy)
• Turmeric Powder: 1/4 tsp
• Cinnamon (Dalchini), Cloves (Lavang) and Cardamom (Elaichi) powder: Make 1/4 tsp of powder with 2 sticks of cinnamon, 4 cloves and 2 cardamom
• Salt to taste
• Coriander for garnish

Butter Chicken Recipe Cooking Method:

Chicken Marination

1. In a bowl add chicken, 1/2 cup onion paste, 1 tbsp ginger garlic paste, 1 tsp salt, food color and mix well. Keep aside for 1 hour.

 

Butter Chicken Curry or Gravy

1. In a pan on medium heat add butter. When the butter melts add the remaining onion paste and saute for around 5 minutes till the raw smell of onion no longer exists.
2. Add the green chili cut into long slices and ginger garlic paste to the mix and stir for 3 minutes.
3. Add tomato puree and cook for another 6 minutes
4. Then add 1/4 cup water.
5. Add dhani powder, meat masala powder, garam masala powder, turmeric powder, chili powder and mix well.
6. Now add the marinated chicken and cook for 15 minutes with a lid covering the pan on low heat.
7. At this stage add cinnamon, cloves and cardamom powder, kasoori methi and coconut paste. If you want more gravy you can add more water and salt.
8. Cook for another 10 minutes or so until the chicken is well cooked.

Garnish with coriander and serve hot. This delicious Butter Chicken goes very well with all types of Rotis and flavored rice like Ghee Rice and Jeera Rice.

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