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I think my ambition of posting 25 recipes with Bread will be accomplished soon the way I have been baking different kinds of breads and hogging them. Last week only I had posted recipe of my White sandwich bread with Tangzhong Method. But the hunger to try out new things keeps pushing me. It was a weekend and friends were coming over for drinks… I had some salami on hand so I decided to use this in a bread. I had initially imagined this recipe to be in a different manner but this turned out much more easier and tastier.  You just have to make a dough and rest mix a couple of ingredients and place them in a bundt pan.

I used a bundt pan because it looks very interesting and the dip bowl can be placed in the centre. If you do not have a bundt pan you can use any other baking pan. The shape of the pan does not alter the taste of the bread. Therefore, you have no excuse to bake this beautiful and delicious bread. I have mentioned a tip for my vegetarian followers, you can replace salami for veggies. Check out notes of the printable recipe card below.


You can choose any dip you like. I posted recipe of a cheesy easy dip when I posted recipe of Soft Pretzels, you cam try that or even  good old ketchup will work just fine! If you try this please send me a picture on facebook I would love to share on my page and dont forget to leave am honest feedback here under the recipe. It will help me grow and improve myself.

Directions:

1. In a container take some lukewarm water. It should neither be hot nor cold, just hot enough to comfortably put your finger into it . The right temperature of the water is very important for yeast to activate. Put yeast into it.

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2. Along with yeast add some sugar.

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3. Give it a gentle stir with a fork and let the mixture sit and activate for 10 minutes or until you see some bubbles on top and mixture has become frothy and milky.

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4. Take all purpose flour in a bowl and add salt and olive oil.


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5. Add the proofed yeast to the flour little by little and mix till it comes together.

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6. Bring the dough to a flat counter or your kitchen platform and knead for good 10 minutes till it becomes soft and supple. Read more about Bread baking techniques in “Basic Steps to Bake a Perfect Bread

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7. Transfer the dough to a greased bowl. And cover with a kitchen towel or cling wrap. Let it sit for an hour or so to double up in size.


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8. Punch it down and deflate the dough. Knead for another 5-7 minutes.

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9. Divide the dough into tiny golf size balls. Place these dough balls in a bowl. Preheat you oven for 10 minutes on 180 degree C.




10. Chop Salami into bite size pieces and grate some cheese. In the same bowl add chopped salami pieces, garlic powder and cheese.





10. Add red Chilli Flakes, Salt and ground black pepper.





11. Also add chopped parsley, some oil and Italian seasoning or any other herb mix like Oregano Seasoning Domino’s style. Mix everything well with your hands.





12.Grease a bundt pan with oil or melted butter. I am using a silicone bundt pan.


13. Transfer the dough ball mixture into the bundt pan and level it evenly.


14. Bake in a preheated oven for 30 minutes on 180 degree C (Learn more about Oven temperatures and Conversion) or till the top of the bread becomes golden brown and bubbly. Take it out of the oven and let it sit on the counter to set for 10 minutes.


15. Take the serving plate and place it inverted on the bundt pan and now flip the bundt pan carefully.




16. Place a dip bowl in the centre of the bundt pan and serve warm. Your guests will be utterly delighted.

Other Breads you can try are:Apple Cinnamon Swirl BreadBubliki,Cherry Rosemary & Sea Salt Focaccia Bread Chinese Steamed Black Sesame Custard BunsCinnamon Raisins BreadGarlic Rosemary Focaccia BreadHoney Oats Bread , Peter Reinhart’s Potato Rosemary BreadPumpkin BunsStuffed Mushroom Cheesy Crack BreadStuffed Buns with Spicy PaneerItalian Focaccia Bread with StrawberriesWhite Sandwich BreadWhite Sandwich Bread with Tangzhong MethodWhole Wheat Sandwich Bread 

[whohit]SalamiHerbedPullapartBread[/whohit]

[yumprint-recipe id=’294′] 

So I have this constant itch to play with pizza dough or bread dough. Its like playing with clay and moulding it into different shapes to create something mesmerizing. Last time when I was getting adventurous I ended up making Soft Pretzels. My son and husband both loved them. This time I had some friends coming over for drinks and I wanted to make something quick and yet something they will remember for a long time. I had some cocktail sausages in my freezer which came in handy. I made the dough and simply rolled it over all those thawed sausages. This is actually not even a recipe… I’ll call it a no brainer! But yes it gives you ideas the possible ways we can use  this forgiving pizza dough.


This is a healthier twist over traditional Pigs in a Blanket recipe which uses pastry dough which is laden with lots and lots of butter. Once you have your dough ready you can roll them on your sausages and sprinkle the top with sesame seeds and bake in oven till they get that golden sheen.

Directions:

1. In a container take some lukewarm water. It should neither be hot nor cold, just hot enough to comfortably put your finger into it . The right temperature of the water is very important for yeast to activate. Put yeast into it.

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2. Along with yeast add some sugar.

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3. Give it a gentle stir with a fork and let the mixture sit and activate for 10 minutes or until you see some bubbles on top and mixture has become frothy and milky.

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4. Take all purpose flour in a bowl and add salt and olive oil.


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5. Add the proofed yeast to the flour little by little and mix till it comes together.

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6. Bring the dough to a flat counter or your kitchen platform and knead for good 10 minutes till it becomes soft and supple. Read more about Bread baking techniques in “Basic Steps to Bake a Perfect Bread

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7. Transfer the dough to a greased bowl. And cover with a kitchen towel or cling wrap. Let it sit for an hour or so to double up in size.


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8. Punch it down and deflate the dough. Knead for another 5-7 minutes.


9. Divide the dough into 6 or 12 equal parts using a scraper. I have used half of this dough to make my regular White Sandwich Bread and the other half for these pigs in the blanket. Preheat the oven to 180 degree Celsius (Learn more about Oven Temperatures and Conversions


10. Roll each dough bite into a rope. 

11. Roll this role around the sausage like a serpent.


12. Repeat the same with rest of the sausages and place them on a baking tray lined with parchment paper or Silicon mat. You can buy both of them at our online store, The Gourmet Shop


13. Brush them with an egg wash. You can use egg whites with little water and whisk them together . sprinkle with Sesame seeds




14. Bake it in the preheated oven for 10-12 minutes of until it gets golden brown in colour. Serve hot with some Schezuan Sauce or even sweet Red Chilli Sauce.

[whohit]PiginBlanket[/whohit]

 

[yumprint-recipe id=’276′] 

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If you are a North Indian its likely you will miss using a few ingredients which are fundamental to South Indian Cooking. For example use of Coconut Milk, Coconut Oil (in food not for head massage), Yam, Plantain and many others. When I started blogging I broke the stereotype and gave them all a try. I must say the Coconut Milk has become an essential ingredient in my kitchen. I have been making a lot of Thai dishes using Coconut Milk. Apart from this I also tried Plantain or unripe bananas. When I saw plantains in my farmers market I grabbed them readily and decided to play with them. These Plantain and Potato Kebabs were a result of my trials and they were a delight. I air fried them for guilt free indulgence and served them with Harissa and Sweet Chilli Sauce.

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Since I have been gifted with an Air Fryer I am leaving no stones unturned to try out snacks in this mean machine. It not only makes us try delicious things but at the same time without feeling guilty about it. Our weights are under control and we are having a ball eating new kebabs πŸ˜› Why dont you try these out.

Directions:

1. Take some plantains or raw green bananas and cut them into pieces without peeling off their skin. 


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2. Place them in a pressure pan along with potatoes and water. Boil them till they have softened. You can boil them in a normal saucepan oil. Peel the skin on potatoes and plantains  and set aside in a bowl.


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3. Mash the potatoes and plantain with a masher and add ginger garlic paste and combine.


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4. Add chopped onions, chickpea flour or besan and garam masala.


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5. Add salt and Red Chili powder.


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6. I like to add Tandoori masala to the kebabs for the extra zing. But its totally optional. Aldo add some chopped coriander leaves.


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7. Mix everything together to form a dough .

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8. Preheat your Air fryer to 180 degree C for ten minutes and if you are using oven you can preheat the same on 180 degree C. Also brush the wire gauze basket of Air fryer with some oil so that the kebabs do not stick. In case of Oven line a baking sheet with parchment paper and set aside.

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9. Shape the dough into tikkis or kebabs or into patties and place them in airfryer and brush the top with little oil.


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10. Air fry them for 18 minutes and halfway flip the kebabs and brush with oil on the top side and continue to bake until it’s got some golden hue. Enjoy with Ketchup, Mint Chutney, Spinach Coriander Chutney, Pesto or any dip of your choice. 

Other kebabs and croquettes you can try are: Tapioca CroquetteBaked Paneer Corn KababsVeg Shami KababAirfried Yogurt & Cottage Cheese Kebabs for Fasting , Baked Broccoli Cheese Patties.

plantainkebabs_featured4[whohit]PlantainKebabs[/whohit]

[yumprint-recipe id=’246′]

BabyCornSatay_Featured1

Last week when I had plenty of Baby corns lying in my refrigerator I wanted to use them differently. Not just adding them to any Thai or Chinese dishes. I looked all over the web, unfortunately there were not  many recipes which excited me. They were the usual Baby Corn Manchurian in hot chili sauce. But then I found this recipe by Lubna Karim, a fellow blogger from Yummy Food. The recipe instantly pleased me. It stood top in all three parameters. It was easy, quick and fairly healthy. These were Baby Corn Satays in Indianised avatars to suit our palettes  

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Satays are Southeast Asian Dishes with pieces of Grilled Meat on skewers. They are some what close kin of Seekh Kebabs famous all over the world. However, this vegetarian version was totally terrific and perfect for parties.

Directions:

1.  Wash and clean Baby Corns and place them to steam in a steamer filled with water. Close the lid while the baby corns cook through for about 10-15 minutes depending on the thickness of corns. You can also microwave them for 3 minutes till they are blanched. You should be looking at baby corns which are ready to eat but still hold their crunch. 


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2. In a bowl add plain Yogurt or curd, corn flour and turmeric powder.


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3. Also add red chilli powder, carom seeds or ajwain and garam masala.


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4. Also add salt and minced garlic and marinate the blanched baby corn in this. Let the baby corns sit in the marinade for 20 minutes or so.


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5. After 20 minutes, pour some oil in a non stick pan.

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6. Add the marinated baby corns to the pan along with the marinade. Toss them in the oil till the baby corns have absorbed the marinade and have attained a slight golden colour.


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7. Insert the skewers in each piece and serve hot with Mint Chutney or simply ketchup.

Other Party Menu ideas you can try are: Baked Paneer Corn KababsHealthy Kachalu Aloo ChatTangy Mint Potatoes and Veg Shami Kabab.

BabyCornSatay_Featured3[whohit]BabyCornSatay[/whohit]

[yumprint-recipe id=’220′]

 

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I had a Turkish employer in Mexico, the Studio me and my husband worked for. He introduced us to this Purslane Dip when he invited us for dinner at his place. I looked at the leaves and exclaimed “Kulfa!” It was native to my motherland. You dont know the feeling when you find something or someone from your country. I am glad my mother had made me try this vegetable so I instantly recognised it. But unlike Indians they dont make a saag with this. Instead they eat it like a dip with breads or crackers. The idea was new for me and all I can say it was a delicious idea.  

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Last time when I visited INA Market I found Kulfa. I instantly bought it. When I reached home I decided to make this dip. Oh it was healthy and so refreshing. If yo can lay your hands on kulfa do spare a little bunch for this different yet tasty dip. You can pull this together in minutes and doesn’t require any cooking.

Directions:

1. Separate the leaves of purslane from the stems.

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2. Run it thorughly under water and check for any grit.Coarsely chop them. Set aside.

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3. Whisk thick creamy Yogurt in a bowl. You can use Greek yogurt or hung curd. Grate garlic into the yogurt.

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4. Add Olive Oil.

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5. Season it with Salt and Pepper.


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6. Add washed leaves of purslane to the yogurt and combine well.

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7. Chill it in the refrigerator and serve with Crackers or Bread of your choice.

Other Raita or yogurt based dishes you can try are : Bathua ka Raita, Aloo Anaar ka Raita, Baigan ka Raita.

PurslaneDip_Featured2[whohit]PurslaneDip[/whohit]

[yumprint-recipe id=’209′]

MintPotatoes_Featured3

Its the third day of Navratras, the holy week of fasting for Hindus. Already I am tired of eating Sama Ke chawal ki Khichdi, Halwa, Phirni, Sabudana Khichdi, Sabudana Tikki and even the new Tapioca Pudding with Coconut Milk I tried a day back. The problem with me is I have to find something new to eat, whether fasting or not fasting. Its the kick which I get after trying new type of food. Of Course there are times I wanna stick to the traditional food which is where the comfort lies.

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Potato is one versatile vegetable which can be modified in any way you like. It makes great appetizers for parties, a fabulous main course option and even for desserts you can use it. And when you are fasting that’s one vegetable which saves the day πŸ˜‰ I tried to make a minty tangy Potatoes which we can enjoy as a snack in the evening. They are without Garlic and Onion which makes it suitable for fasting as well. It has a very tangy flavour which will be simply fabulous for parties as a finger food.

Directions:
1. Wash and Boil some potatoes in water until al dente. Peel off their skin and cut them into cubes, set aside. You can also use baby potatoes for this.

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2. In a blender add some washed coriander and mint leaves separated from their stems and also green chilies. Blitz them and make a smooth puree. Set aside.


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3. In a pan or wok add some ghee or clarified butter. The vegans can substitute it with cooking oil.

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4. Add Cumin seeds and wait for them to sputter.

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5. Add the mint coriander puree and cook for a minute until the rawness fades away.

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6. Season it with Salt, Red Chilli Powder.


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7. Also add turmeric Powder and Amchur Powder. Combine them in the mint puree for another minute.


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8. Add cubed boiled potatoes and toss them in the masala.


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9. Add a little water and keep it on simmer till the potatoes absorb all the spice and the liquid evaporates.

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10. Serve hot and enjoy the tangy minty Potatoes.

You said you love Mint? try this Mint Pulav or Mint Chutney you will thank me later.

Other Potato recipes you can try here are: Punjabi Style Dum Aloo, Rosemary Garlic Roasted PotatoesPomegranate Potato in Spiced YogurtYam Potato ChatPotato SmileysTapioca Potato in Indian Spices

MintPotatoes_Featured4[whohit]MintPotatoes[/whohit]

 

[yumprint-recipe id=’206′]

 

I always thought I can handle spices and chillies very well. I also thought Punjabis make the most fiery curries and other recipes. But this chettinad Pepper Chicken won hands down and proved me wrong. I was surprised how amazingly hot can be those red dried chillies be if you put one extra than called for in the recipe. Nevertheless it was an awesome recipe. You can limit the chilies as per your taste buds.


The way the Curry leaves, mustard and other spices marry with the chicken creates an unforgettable harmony of flavours. This is a welcome change to your regular way of making chicken. I am sure this will leave a lasting impact on your mind and on your tongue πŸ˜›

Directions:
1. Take boneless chicken and cut it into cubes or bite size pieces.

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2. For the dry spice mix add cumin seeds, whole coriander seeds and green cardamoms in a small pan for toasting.


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3. Also add whole pepper corns, Cinnamon Stick and dry Red Chillies. You can remove the seeds from the red chilies to make it less fiery.


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4. Toss these spices on a medium low flame until they become fragrant and on cooling down ground them in a coffee grinder or spice grinder. Set aside.


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5. In a wok or kadhai add ghee. Add mustard seeds and let them crackle for 10 seconds or so. You could even add fennel seeds, I did not add as I am allergic to it.


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6. Once the seeds begin to sputter add the dry spice mix. Saute everything on low flame for a couple of seconds.

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7. Add Sliced onions, Ginger Garlic paste* and Kaddhi Patta. Saute the onions till they become soft.


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8. Add chopped onions and continue to cook them till they become soft and gooey.

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9. Add chicken pieces to the wok and combine together.

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10. Add turmeric powder and season with salt.


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11. Mix together and let it saute for a minute or so.

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12. Add water, bring it to a boil and put the lid on, simmer on low flame till the chicken is well cooked. It should take 15 minutes or so. 


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13. Dont forget to open the lid in between and stir and see if anything is sticking to bottom. The spice should have coated well with the chicken.

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14. Serve hot as an appetizer or even as a main course with a roti or tawa naan.

You can try other Chicken Recipes here: Butter Chicken, Grilled Chicken Salad. Mexican Chicken Soup with Rice.

 [whohit]ChettinadPepperChicken[/whohit]

[yumprint-recipe id=’164′]

Braided Bread
Ever since I have perfected the art of baking a simple sandwich bread I like to experiment with my bread dough. I love to braid it, stuff it and do all sorts of crazy things with it. It is not just fun but the experience is both pleasing and delicious . I had been eyeing this braided bread – Stromboli for a long time but the last time I had mushroom and spinach on hand I simply went ahead and baked this beauty.


As I said you can do anything with your bread so you can choose any stuffing of your choice. You can braid it or shape it like a Bread Loaf with inside layering, just as I did it with Cinnamon Raisins Bread. Its your Bread you are the master. Simply give it a pinch of love and loads of patience and you will have a beautiful bread making experience.


For this recipe I have used the bread dough for White Sandwich Bread. Its extremely light and has a beautiful texture. If you like you can substitute Half all purpose flour with whole wheat flour to make it more healthy.

Directions:

1. For the dough,  take some lukewarm water in a vessel. It should neither be hot nor cold, just hot enough to comfortably put your finger into it . The right temperature of the water is very important for yeast to activate. Put yeast into it.

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2. Along with yeast add some sugar.

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3. Give it a gentle stir with a fork and let the mixture sit and activate for 10 minutes or until you see some bubbles on top and mixture has become frothy and milky.

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4. Take all purpose flour in a bowl and add salt and olive oil.


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5. Add the proofed yeast to the flour little by little and mix till it comes together.

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6. Bring the dough to a flat counter or your kitchen platform and knead for good 10 minutes till it becomes soft and supple. Read more about Bread baking techniques in “Basic Steps to Bake a Perfect Bread

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7. Transfer the dough to a greased bowl. And cover with a kitchen towel or cling wrap. Let it sit for an hour or so to double up in size.


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8. Punch it down and deflate the dough. Knead for another 5-7 minutes.

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9. Chop some spring onions along with their greens and Garlic and set aside.

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10. In a pan heat some butter and olive oil.


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11. Add garlic and onions and saute them till they are soft and translucent.


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12. Add Red chili Flakes and saute.

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13. Add sliced Mushrooms and chopped spinach. Saute the mushrooms till it releases its water and cooks.


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14. Season it will salt, freshly ground black pepper and dried oregano.


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15. Add whisked cream cheese to the mushroom spinach mixture and combine. Turn the flame off and let the mixture come on room temperature.


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16. Divide the dough into two equal parts. Work on each dough one by one.

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17. Roll the dough with a roller pin into a rectangular circle. Place the rolled dough in a baking tray lined with aluminium paper or parchment paper. I did it after braiding and it was difficult to transfer at that stage. Don’t commit the mistake I did πŸ™‚

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18. Place half of the mushroom cheese filling in the centre. Leave out place to braid the bread. Take a sharp knife and make inclined cuts about 1 inch wide on either sides of the filling. Ensure there are equal number of cuts on both sides.


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19. In order to braid the bread, take one strip and cross it over the filling and press it on the other side. Alternatively take the adjacent  strip and cross it over the previous one and press on the other side.  Keep doing this until your full bread is braided. Cover the bread with a lint free towel and let it rest for 20 minutes or so on room temperature. It will rise the bread.


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20. Brush the braided bread with Egg wash or Milk. Sprinkle the top with poppy seeds or sesame seeds or you can completely leave it out.


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21. Bake it in a preheated oven on 180 degree Celcius for 25 minutes or until the crust is golden. Let the bread cool down completely on a wire rack and then slice and serve. 

Other Bread recipe you can try on The Secret Ingredient: White Sandwich BreadRussian BubliciWhole Wheat Sandwich BreadChinese Black Sesame Steamed BunsCherry Focaccia Bread with Rosemary and Sea SaltRosemary Garlic Focaccia Bread, Cinnamon Raisin BreadBeetroot Bread with Garlic and ThymeHoney Oats BreadDomino’s Garlic Breadsticks, No Knead Light Wheat Bread.

[yumprint-recipe id=’163′]Sending this Bread to YeastSpotting

BakedPaneerKababs_Featured2
I
ts raining cats and dogs as Monsoon is here in full swing. One tends to get carried away with the pleasant weather and feel like indulging in fried pakodas or tikkis or something sinful accompanied with a hot cup of tea. I am one of you , guilty of indulgence. The other day I came across this baked kebab recipe. It was worth every effort as it seemed promising, keeping all those extra calories at bay πŸ™‚

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The Kebabs were not only easy to put together but also delicious and barely brushed with oil. Finally I found a guilt free monsoon friendly snack. Try it..you will thank me πŸ˜›

Directions:
1. In a bowl add crumbled paneer and boiled sweet corn kernels. *


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2. Add bread crumbs** and freshly chopped coriander leaves.


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3. Add to this grated carrots and chopped green chilies. 


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4. Mix this with a spoon and add turmeric powder and salt.


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5. Also add amchur and red chili powder.


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6. Also add some Kasuri Methi  and some raisins.


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7. Combine everything well. 

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8. Take small portion in your palms and make patties with the mixture.

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9. Place half cashew on top and press a little.

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10. Place them on a baking sheet lined with parchment paper or aluminium foil. Cling wrap them and refrigerate for 25-30 mins. In the mean while preheat the oven on 180 degree for 10 minutes and brush the top of kababs with oil.

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11. Bake them in centre rack for 25-30 minutes until the crust is golden brown. Serve hot with Pudina Chutney or Palak Dhaniya Chutney.

Try other Monsoon Special Snack: Arbi Ke Patton Ke Patode, Sabudana Tikki, Healthy Kachalu Chaat.

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[yumprint-recipe id=’155′]

 


Butter Chicken or Murg Makhani Needs no introduction. It is one of the most popular dishes world over. When I was in Mexico and I was introduced to someone as an Indian, they would say Oh I love India! Taj Mahal, Butter Chicken and Mahatma Gandhi are the three key things they know about India πŸ™‚ Whenever I would invite my Mexican friends home for dinner, they insisted I would cook for them butter chicken.


That time I was naive to non veg cooking so never tried cooking it. After coming to India I gathered the courage and decided to choose a no fail recipe of Mr. Narula, a renowned and respected member of Chef at Large on FB. The Chicken was out of the world. Even the restaurants would fail in front of this. I know I should be modest but I am not because it was truly sinful and finger licking and I am proud of it πŸ™‚

As the name suggests its laden with butter so if you are looking for a low calorie chicken recipe you need to make Pan Grilled Chicken Salad. This butter chicken recipe is intricate but totally worth it! The results will amaze you.

Directions:

1. Take boneless chicken*(See Notes) and wash it thoroughly and remove if any skin on top. Cut it into cubes or bite size pieces.

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2. Place the chicken in a bowl and marinate by adding ginger garlic paste. Also add Salt and fresh lemon juice.


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3. Mix everything thoroughly and let it sit for fifteen minutes. In the meanwhile soak some dry red chilies in some hot water for ten minutes. I deseeded the dry chilies as they were very hot. Grind the chilies into a paste. Set aside.

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4. After first marination, add curd to the marinade along with Coriander powder, Cumin powder.


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5. Also add red chili powder or degi mirch for amazing colour. Add Chicken Masala and Vegetable oil.


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6. Lastly add red chili paste we made before. Mix thoroughly and let it marinate well in refrigerator for minimum 4 hours. I marinated it for almost 24 hours because I wanted to make it the next day for some guests. 


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7. After marination transfer the marinated chicken to a broad baking dish. Spread it evenly without overlapping chicken pieces. Baste it with vegetable oil so that the chicken roasts well and remains moist. 


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8.Bake it in a preheated oven on 200 degree C for 30 minutes or until partially cooked. (Learn more about Oven temperatures and Conversions). In the meanwhile Soak some cashews in water for a few hours and grind them to paste.


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9. While the chicken is roasting, chop some tomatoes and make a smooth puree.


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10. Add half of the butter in a wok or kadhai. Add Ginger Garlic Paste.


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11. Saute the ginger garlic paste for a minute or until the raw smell fades away. Add tomato puree and combine.

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12. Add Red Chili powder, salt and sugar to balance the sourness of tomatoes.


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13. Let it cook on medium high flame for 15 minutes or until the butter starts floating on top. Keep aside in a separate bowl till further use. 

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14. In the same emptied kadhai add remaining butter.

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15. Add chopped green chilies. Saute them for a minute.

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16. Add roasted chicken. Leave out the juices for now to be used later. Mix them with butter on high heat for 3-4 minutes.

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 17. Add tomato puree base and mix well.DSC01349

 18. Add Cumin Powder and little Red Chili Powder.


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19. Add the juices from the roasted chicken along with 1/4 cup water.

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20. Add cashew paste and combine. Bring it to a boil and then simmer with lid on till chicken is cooked. It should take 5-7 minutes.

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21. Turn the flame off and add cream and garnish with Garam Masala and Kasuri Methi. Cover and let it sit for 4-5 minutes.


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22. Serve hot with Tawa Naan or Roti or Laccha Parantha.

You can try other Popular dishes from India : Dal Makhni, Palak Paneer, Shahi Paneer, Mushroom dou Pyaaza, Pindi Cholley.

[whohit]ButterChicken[/whohit]

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