Butter chicken

Butter chicken

(A flavorful dish of boneless chicken cooked in a tomato-based creamy gravy.)
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PrepTime : Serves : Cook Time
30Min 4 30Min

Ingredients :

750 gms boneless chicken cubes
2 cups tomato paste
1 cup cooking cream
1/4 tsp haldi
1 tsp chili pwd
1 tsp cardamom pwd
1/4 tsp papper pwd
2 tsp dry mango (amchur) pwd
3 tbsp cashew paste
1 tbsp sugar
100 gms butter
1 chopped onion
juice of 1 lime
salt to taste
cooking oil

For the masala:
1 pod garlic
1 inch ginger
2 inch cinnamon stick
2-3 cloves
4 cardamoms
1 tbsp vinegar
1.5 tsp salt
3-4 tsp chilip pwd
a pinch on red color or few drops
1/2 cup full-cream curd

Cooking Instructions :

Grind the 'masala' ingredients to a smooth paste. Rub lime & salt on the chicken & add to the marinade - leave for 20-30 mins (few hours is better). In a pressure pan, fry onions till pink & add the chicken to it along with the masala. Fry well, tossing gently for 2 mins. Add 1/4 cup water, pressure cook for 1 whistle & simmer for 2 mins. In a pan, melt butter & fry the tomato paste, cashew paste, pepper pwd, cardamom pwd, amchur pwd, haldi & chili pwd till the oil separates. Then stir in only the chicken gravy from the pressure pan & cook for a minute. Add beaten cream 2 tbsp at a time, stirring constantly. Last, add the chicken & simmer for 2 mins. Drizzle some cream or butter on it, garnish with fresh chopped coriander & serve hot with (garlic) naan or rotis.

Kadhi Pakora

Kadhi Pakora

(A spicy yoghurt-based gravy which contains fried chickpea-flour-dumplings called 'pakoras', eaten with rice/ roti.)
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PrepTime : Serves : Cook Time
5Min 2 20 Min


Ingredients :
6 cups curd
5 tsp Gram flour
1 tsp Mustard seed
1/2 tsp Turmeric powder
2 Green chillies chopped
1" piece: Ginger (finely chopped)
1/2 tsp Asafoetida powder
6 tsp Oil
3 cups Water
1 tbsp sugar
Salt to taste


For Pakoras
1 cup Gram flour
2 Onions (medium sized)
2 Green chillies
1 tsp Red chilli powder
4 tsp Oil
Oil for frying
Salt to taste
Sufficient water for the batter

1/2 cup chopped fresh coriander


Cooking Instructions:

For the curry: Churn the curd along with gram flour and water. Heat oil and fry the mustard seeds, asafoetida, chillies and ginger for five minutes Add the churned curd, turmeric powder and salt. Boil on a high flame and then simmer for 15 minutes. Set aside.

For Pakoras: Finely chop onions and green chillies. Make a thick batter by mixing gram flour with onions, green chillies, salt, oil and water. Deep fry in small portions.

Add these pakoras in kadhi. After adding pakoras boil kadhi for five minutes, add sugar & simmer for a minute. Garnish with fresh chopped coriander & serve with hot rice.