Butter Chicken

Butter chhicken masala
Legend has it that Butter Chicken was hastily prepared by a Delhi Eatery chef post dinner time for a harried VIP customer who wanted "some" Chicken dish.
 The chef had only half of a Tandoori Chicken which he tossed with liberal amounts of butter, tomato and garam masalas to come up with the earliest version of "Butter Chicken".
He later improvised to make this a regular feature of the menu.
We are preparing for 750gm chicken.

Marinade 1:

1. 3 eggs
2. 4-5 tsp corn flour
3. 1and 1/2 tsp salt
4. 1/2 tsp oil
5. litte bit of bakking soda

Marinade 2:


1. 2 tsp Dhania powder
2. 1 and 1/2 tsp jeera powder
3. 2-3 tsp ginger garlic paste
4. 3-4 tsp curd
5. Cashew nuts paste(the only secreat that can make you chicken smell like butterly)
6. 2 tsp Chilli powder
7. little bit of salt

Put the chicken pieces(preffered boneless) in marinade 1 and  mix it well and keep it aside.
In an pan add butter to fry onions round shaped and capsicum with salt drain it and keep it aside.
Add 2 bay leaves eith jeera seeds (black) in little butter in a pan in high flame after that add the marinade 2 steer it well and more curd and if you wish you can add 
malai basically we find Amul malai at the market.
take the cury in a dish and cover it.
Take butter in the pan to fry chicken so the quantity of butter must not be less.
Fry single pieces of chicken in the butter and then drain it don't waste the mixture left behind of marinade 1.
In a low flame add the cury prepared by you earlier and add the chicken pieces with it steer it well and add little butter on the lyning of the pan every 5 to 8 seconds, it will make your butter chicken more milky.
Don't add excess butter, at the end add the fried onions and capsicum and cover it for 2-3 minutes.
Add some coriandeer leaves.
Represent it with roti or paratha.
Enjoy............

Chicken Tandoori

Chicken Tandoori

Before starting preparing the tandoor i want to tell its history.
The story of its origins lies with Kundan Lal Gujral,
a Hindu Punjabi, who ran a restaurant called Moti Mahal in Peshawar in the 1920s.
Following the partition in 1947, Gujral found himself one of many Hindu refugees fleeing to India to escape the rioting and upheaval.
He moved his restaurant to Delhi in a place called Daryaganj.
Using new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors which were until then only used to cook naan.
Chicken tandoori is basically cooked in tandoor tubs in restuarant but at home we will cook it in microoven or in simple oven.
Chicken pieces selection must be done correctly only leg pieces are preffered and the cutting style is the real secreat of preparing chicken tandoori.
Chicken pieces are washed properly then then on the muscular part of the chicken cut deep but thin two to three layers. And from the bony lower part cut the white ligament by cutting the fleashy part of it.

Marinade 1:

1. 1 tsp oi
2. 1 and 1/2 tsp salt
3. 2-4 lemon juice

Marinade 2:

1. 4-5tsp yogurt/curd
2. 2tsp oil
3. 1tsp salt
4. garm massala powder
5. Kashmiri chilli powder/simple chilli powder
6. ginger garlic paste
7. 2 lemon juice
8. 2 tsp tandoori masala(found in a market)

Mix the chicken pieces with marinade 1.And keep it for 2 to 3 hours in a friezer.
Than add the chicken pieces in marinade 2.And keep it for 4 to 5 hours.
For Micro oven:
 Preheat the oven for 1 or 2 minutes and then set the upper grill stand(if available else use simple grill stand),
 place the chicken pieces in that stand with oil and mint and coriander leaves on it and start the oven set the mode to grill and convention(becareful don't use micro mode as the iron stand will then give electric spark)
 set the time for 12-13 minutes.
For simple oven:
Do the above steps simple in open pan in high flame.
Then reverse the pieces and add some oil on it set for again 12-13 minutes.
Serve it hot with pudina chutney and sauce.
enjoy............

Chicken Biryani

Chicken Biryani :
First of all let me tell you that there are two types of biryani cooking technique, Pakki biryani and kachi biryani.
Pakki biryani is the one where the chiken and rice are cooked seperatly.
The kachhi biryani is one where the chicken and rice are cooked at the same pot using dum techinque.
I am going to make pakki biryani eith kachi style and.
And my biryani is in hydrabani style.
For preparing the rice (basically Basmati Rice) you need.
1. Cloves
2. Cardamom
3. Cinnamom
4. 1tsp ghee
5. 2-3 bay leafs
5. 1 and 1/2 tsp salt to taste

This mixture is known to be potli masala but you can add it to the to the boiling water before preparing the rice.
These spieces will add extra flavour in your rice.


For preparing the Chicken you need
1. Cloves
2. Cinamom
3. Cardamom
4. Mint leaves
5. Dhaia leaves
6. Dhania powder
7. Jerra powder
8. Black pepper salt
9. Salt to taste
10. 4-5 tsp curd
11. 3-5 tsp ghee
12 .1tsp of kashmiri chilly powder

You can add biryani masala which are available in the market mix it well so that the chicken pieces can get all the spices all over it.
Cover the mixture so that it won't loose its flavour.
Preparation 1:
1.2 onions sliced very thinly.

Fry the onions on the pan with ghee until it turns into brownish colour.


Preparation 2:
1. 1 cup milk
2. Little bit of saffron
3. 1/2 tsp rose water
4. Little Khus Khus

Mix them well, this will add color to your biryani.


Preparation 3:
1. 3 potatoes

Boil it with water and little bit of salt and then cook it well in a pan with ghee.


As my biryani will be prepared in pakki style so we cook my chicken first.
Take a pan add Little ghee fry the chicken and the incredients, not completely but 3/4th of it.
take the pepared curry in a covering dish and add boiled eggs and boiled potatoes in the dish and cover it.
In the pan add little bit of ghee and fry onions thinly sliced and green chillies untill the onion turns brownish.
Selection of a dish for final cooking of biryani is very important, Take a dish that can be covered well, have a thick aluminium surface bellow.


Put thin layer of ghee in the dish and add the 2/4th of cooked chicken then add the 1/4th of cooked rice make the same layer above it.Then add brownish onions from on it another layer of rice then add cooked potatoes from preparation 3.Another layer of rice. At the top add the mixer from preparation 2.
Cover the dish with a cover and add corn flour(or any flour) thick and hard paste on between the lid covering and dish for not allowing the smell to loose.put the dish on low flame. And after 10 to 15 minutes remove it from it but not remove the lid from the dish.Remove the cover during serving.
Enjoy ........................................