Indian Butter Chicken Recipe

NDIAN BUTTER CHICKEN RECIPE
1/4 pint/150ml natural yogurt 2 ounces/50g ground almonds 1 1/2 tsp chili powder 1/4 tsp crushed bay leaves 1/4 tsp ground cloves 1/4 tsp ground cinnamon 1 tsp garam masala 4 green cardamom pods 1 tsp ginger pulp 1 tsp garlic pulp 14 ounce/400g can tomatoes 1 1/4 tsp salt 2 pounds/1kg chicken, skinned, boned and cubed 3 ounces/75g butter 1 tbsp corn oil 2 medium onions, sliced 2 tbsp fresh coriander, chopped 4 tbsp cream How to make butter chicken :
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
MURGH AFGHANI RECIPE (Chicken With Melon Seed)
1 Small whole Chicken 1 tbsp Magaz (Melon Seed) paste 1 1/2 tbsp Cashewnut paste 1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream 2 tbsp Butter 2 tsp White pepper Salt To Taste How to make chicken afgani:
Clean the chicken and keep aside. Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours. Grill in a tandoor (charcoal grill) till golden. Serve the murgh afgani hot with onion rings.
CHICKEN BIRYANI
2 cups Basmati Rice 3/4 kg Chicken Pieces 1/2 cup Milk 1 cup Yogurt (curd) 3 sliced onion 1 tsp Ginger Paste 1/2 tsp Garlic Paste 1 tsp Green Chilli Paste 1/2 cup Tomato Puree 2 tsp Red Chilli Powder 1 tsp Turmeric Powder 1 tsp Roasted cumin powder 2 tsp Garam Masala Powder 1/2 tsp Green Cardamom Powder Saffron a pinch 1 tsp Coriander Powder 2 tbsp Green Coriander Leaves Salt to taste 7 tbsp Oil Preparation:
Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Marinate the chicken with this mixture and keep aside for 3-4 hours. Heat oil in a pan. Fry the onions until golden brown. Add the marinated chicken and cook for 10 minutes. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice. Mix gently. Garnish with green coriander leaves and serve hot.
NDIAN CHICKEN CURRY RECIPE
1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic, minced 1/2 cup chopped onion 2 tbsp cornstarch 2 to 3 tsp curry powder 3/4 cup cold chicken stock 2 cups milk 2 cups cooked chicken, diced 1 (3 ounce) can mushrooms, drained Salt To Taste Rice Ring 1/4 cup butter 1/2 cup chopped onion 1/4 cup slivered almonds 1/2 cup light raisins 6 cups hot cooked rice 6 1/2 cup ring mold How to make curry chicken :
Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.
MURGH MUSALLAM RECIPE
10 flakes garlic (crushed) 2 tbsp grated ginger Salt To Taste 1 cup curd or plain yogurt 1 tbsp lemon juice 1 chicken 1 cup long grain rice 3/4th cup shelled peas 6 bay leaves 1 cup ghee 2 large onions (finely chopped) 225gms/1/2 lb tomatoes (peeled & sliced) 2 cups hot water 3 tbsp chopped coriander leaves
Spices
2 tsp garam masala powder 1 tbsp turmeric powder 8 cloves 6 black peppercorns 1 brown cardamom 1 tsp red chili powder 1 tbsp roasted coriander powder 1 tsp cumin seeds 1/2 tsp saffron strands
How to make chicken murgh musallam :
Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours. Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.
MURGH DO PYAAZA RECIPE
1 chicken 1/2 -1 tsp salt 2 tbsp lemon juice 3/4th cup ghee 4 large onions (chopped) 2 flakes garlic (crushed) 2 cups /142ml curd / plain yogurt 11/4th cups water
Spices
6 cloves 1 brown cardamom
12 black peppercorns 2 pieces cinnamon stick 1/2 tsp ground ginger 1 tsp turmeric powder 1 tsp red chili powder
Garnish
1 tsp garam masala powder 225gms tomatoes (peeled & halved) 1 medium onion (chopped and fried)
How to make murg do pyaaz:
Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub all over the chicken. Set aside for 30 minutes.
Heat the ghee in a deep pan and add the first four spices. Stir well then add the chicken, onion ,garlic and remaining spices.
Cook gently for 15 minutes, stirring continuously. Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, cover and simmer for 40-50 minutes, or until the chicken is tender.
Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion. Cook murgh do pyaaza over moderate oven (180 degree C, 350 degree F, gas mark 4) for 10 minutes before serving.

Indian Butter Chicken Recipe

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Indian Butter Chicken Recipe

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NDIAN BUTTER CHICKEN RECIPE

MURGH AFGHANI RECIPE (Chicken With Melon Seed)

NDIAN CHICKEN CURRY RECIPE

MURGH MUSALLAM RECIPE

How to make chicken murgh musallam :

MURGH DO PYAAZA RECIPE

How to make murg do pyaaz:

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