Butter Tangri Chicken / Butter Drumsticks

My husband and my brother love butter chicken, so I had to learn this. I went through all the recipes and combined few and came up with my version. It came out so yummy that even the bowls were licked…hope you will like it too.

Ingredients

For Marinating

1. ½ kg (500 gms) skinless Chicken(you can use boneless if you want, I used the Chicken thigh and drumsticks only)

2. 1 lemon (juice)

3. ½ tsp of red chili powder / cayenne pepper

4. Salt to taste

5. 1 ½ cup of fresh hung curd

6. 2 tbsp of heavy cream

7. 1 tbsp of ginger minced

8. 1tbsp of garlic minced

9. 1 tbsp of kasuri methi/dried fenugreek leaves

10. Pinch of red –orange food color

11. 1 tsp of garam masala

For Gravy Paste

1. 4 medium fresh red tomatoes

2. 1 cup tomato ketchup

3. 2 big red onions puree

4. 2 tbsp ginger paste

5. 2 tbsp of garlic paste

6. 3 tbsp white / unsalted butter

7. 1 tbsp fresh cream

8. Salt to taste

9. 1 tsp red chili powder

10. 3 tbsp fresh cashew nut paste

11. ½ tsp turmeric powder

12. 1 tsp dhania / coriander powder

13. 1 tbsp kasuri methi / dried fenugreek leaves

14. 2 tsp garam masala powder

15. 1 bay leaf dry or fresh

16. 2 cloves

17. ½ tsp of sugar

Directions

1. Wash the chicken pieces well; poke them with fork for marinating well.

2. Take a zip lock bag and add marinating wet and dry items and shake it well.

3. Now add the chicken to it and toss, keep this in fridge aside(minimum 6-8 hrs or overnight)

4. Grill the chicken pieces for 40 minutes, 20 minutes each side by rubbing oil on each side.

5. For gravy paste now take 2 cups of water and boil now add fresh tomatoes (halved).

6. When they turn little soft remove from flame and throw the water in another bowl.

7. Cool the tomatoes and peel them and puree them. Keep it aside.

8. Now dip the cashews in warm water for 15 minutes and then make the paste of it.

9. Puree the blanched onions.

10. In a non stick pan heat the butter on low heat. (Let it melt slowly)

11. Add the bay leaf and cloves.

12. When they change little color add ginger and garlic paste. Let the garlic cook for two minutes.

13. Add Onion paste and sauté till light brown.

14. Now add fresh tomato puree.

15. Stir it well and then add tomato ketchup.

16. Let it cook for 10 minutes so that it reduces down.

17. Add red color and chili powder.

18. Add crushed kasuri methi, coriander powder, turmeric powder, garam masala.

19. Now sugar and add the cashew paste and stir for two minutes.

20. Add salt to taste and a ½ cup of water (which was left for tomatoes to blanch) and let it cook on medium heat till you get the desired curry consistency.

21. Add the chicken pieces and simmer for 10 minutes on low heat with closed lid.

22. Garnish with fresh cream.

23. Serve the Butter Tangri Chicken with Naan (Indian flat bread) or plain steamed rice.

TIP :- To puree the onions for curry, skin the onions and blanch them in hot water for 3 - 4 minutes then puree them to form a paste. It will give good paste rather dry oinions.

-Chitra

Asian Style Fish Sticks / Pakoras

Ingredients

· Two wheat bread
· 2 tsp of Olive Oil or olive oil spray
· One Lemon
· One tsp of fresh cilantro/dhaniya

For Marinating

· 1/2 cup soy sauce (preferred-low Sodium)
· 2 cups of fresh orange juice
· 2 tsp. of sugar
· 2 tsp. of fresh chopped cilantro
· 1 tsp. of fresh chopped ginger
· 2 cloves of minced garlic
· 2 fresh fillets of Salmon (preferred – Atlantic)
· 1 teaspoon of hot sauce
· 1 teaspoon of hot chili flakes or red chili powder

 

Marinated Fish in Sauce

Directions:-

• Cut two fillets into bite size pieces (approx. 6-7 pieces)
  
• Marinate them into zip lock bag or plastic container from 4-24 hrs and keep it aside in fridge (preferred overnight)
  
• Take out the fish 20 minutes before cooking to allow them to come in room temperature.
  
• In the mean time grate the bread slices into fresh bread crumbs and take them out in separate bowl or tray.
  
• Heat oil in a non stick pan/skillet.
  
• Take out the fish and roll it over bread crumbs until they are all coated with it.
  
• When the pan has turned hot turn down the heat to medium and put the fish piece one by one. Turning heat to medium will not smoke into your kitchen.
  
• Do not flip the fish until it has been cooked to 5 mins. Or the breaded fish has turned golden brown each side.
  
• Take another small pan and pour the marinating sauce into it and reduce it till it turns thick.

When the fish is cooked sprinkle fresh cilantro/dhaniya and lemon juice over it and place it over the marinating sauce. Serve hot.

-Chitra

Grilled Chicken with Rice Pulao

This is amazingly healthy dish for our chicken lovers. It is fusion of tandoori and grilled version with low fat and high protein. I hope you will enjoy eating in same way my family and I enjoyed it.



Ingredients

For Rice:-

1. 2 cups of Boiled Rice
2. 1 tsp of cumin seeds
3. Salt Pepper to taste
4. 2 cups of Peas

Directions

1. In a non stick skillet/pan add 2 tbs. of olive oil and add cumin seeds.
2. As soon Cumin seeds splutter add salt and pepper and peas.
3. When the peas turn little brown add boiled Rice to it. Make sure there is no water left in boiled rice before you add this to the pan.
4. Your pulao is ready.

Ingredients

For Marinating Chicken:-

1. ¼ cup of olive oil
2. 1 Jalapeno/green chili sliced thinly
3. Salt to taste
4. 1 tea spoon red chili flakes or powder
5. ¼ cup of Yoghurt/Curd
6. 3 tsp. of Lime Juice
7. 2 tsp of fresh chopped cilantro/dhaniya
8. 2 Chicken Breasts (boneless and skinless)

Directions

1. In a zip lock bag or plastic container marinate the chicken breasts with all the ingredients from 4-24 hrs. and keep them aside in fridge.
2. For cooking, take out marinated chicken from fridge 20 minutes before cooking, so that it comes down to room temperature.
3. Spray some olive oil in non stick skillet or two tsp. of oil and turn the heat onto medium high.
4. When the pan turn hot add your chicken breasts without marinating liquid.
5. Let the chicken cook each side to 5-8 minutes each or till it turns golden brown without flipping in between.
6. In the mean time, on low heat add leftover marinating sauce and reduce it till it is thick. this marinating sauce will be our gravy for our chicken and rice.
7. Take one lime or lemon zest and add to your reducing sauce.

Serve hot and crispy Chicken breasts with Rice Pulao and garnish chicken breasts with the marinating sauce turned gravy with any kind of roasted vegetables on sides.

-Chitra

Tandoori Gobhi Fry

An easy sidedish with your hot parantha's.Quick and easy to learn and not at all difficult as the fancy name sounds.One of my favt.Make it one time and you will make again and again.
 
Ingredients

• 1 cauliflower / phul gobhi
• 1 tsp. zeera / cumin seeds
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1½ cup plain curd/ yoghurt
• Salt per taste
• 2 teaspoon coriander/dhaniya powder
• 1 teaspoon garam masala powder
• 1 teaspoon anardana
• 1 tsp.chopped cilantro/ dhaniya and green chilies

Directions

• Marinate Cauliflower in mixture of curd and all dry spices and chopped cilantro and green chilies for 4-5 hrs.
• Heat 2 tsp. Canola / Veg oil in a non stick pan and add cumin seeds.
• Drop marinated cauliflower one by one and mix it slowly.
• Let it cook for ten minutes and after that shift the pan in oven for 10-15 minutes (400 degrees)
If you don’t have oven, you cook in pan for 30 minutes and change the sides after 10 minutes.
• Garnish the fried cauliflower / gobhi with anardana and chopped cilantro and green chilies.
• Serve with hot parantha’s.

-Chitra