WORLD WIDE FAMOUS BUTTER CHICKEN/Restaurant Creamy Butter Chicken

Butter Chicken Recipe By Jaleelakamal

Silky and Creamy Butter Chicken, also know as Murgh Makani rich curry that is very comforting and flavorful side dish. Vegetarian butter chicken you can prepare with same method with paneer or cauliflower. WORLD WIDE FAMOUS BUTTER CHICKEN. 

Creamy Butter Chicken

✅ For Marination & Fry

• Chicken: 1 kg (bone-in or boneless)

• Ginger-Garlic Paste: 2 tsp

• Kashmiri Red Chili Powder: 1 tbsp

• Salt: 1 tsp (or to taste)

• Chicken 65 Masala (optional): 1 tsp

• Lemon Juice: from 1 medium lemon

• Butter + Oil: 2 tbsp (1 tbsp each)

• Kasuri Methi (crushed): 1 tsp

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🧈 To Temper & Grind

• Butter + Oil: 2 tsp (1 tsp each)

• Cashew Nuts: 10

• Tomatoes (medium): 5 (about 600 g), chopped

• Onions: 300 g, sliced

• Bay Leaf: 1

• Black Cardamom: 1

• Cinnamon Stick: 1-inch piece

• Green Cardamom: 2

• Cloves: 3

• Chopped Ginger: 1 tsp

• Chopped Garlic: 2 tsp

• Sugar: ½ tsp

• Salt: ½ tsp

• Kashmiri Red Chili Powder: 1 tsp

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📝  Method

🍗 1. Marinate & Fry the Chicken:

1. Mix chicken with ginger-garlic paste, Kashmiri chili powder, salt, chicken 65 masala (if using), lemon juice, and kasuri methi.

2. Let it marinate for 30 minutes to 2 hours.

3. Heat 2 tbsp butter + oil in a pan.

4. Fry the marinated chicken on medium heat until fully cooked and lightly browned. Remove and set aside.

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🍅 2. Prepare Gravy Base:

1. In the same pan, add 2 tsp butter + oil.

2. Add bay leaf, black cardamom, cinnamon, green cardamom, cloves. Sauté for a few seconds.

3. Add sliced onions. Sauté until golden.

4. Add chopped ginger, garlic. Cook till the raw smell goes.

5. Add tomatoes and cashews. Cook for 10–12 minutes until tomatoes are soft.

6. Add sugar, ½ tsp salt, and 1 tsp Kashmiri chili powder.

7. Cool the mixture, remove whole spices if you prefer, and blend into a smooth paste.

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🍛 3. Combine & Finish:

1. Sieve the ground paste and return it to the pan.

2. Cook on low heat for 5–7 minutes until thick and shiny.

3. Add the fried chicken and mix well.

4. Simmer for another 5 minutes. Add a splash of water to adjust the consistency if needed.

5. Finish with a small cube of butter and 1–2 tbsp fresh cream (optional). Sprinkle crushed kasuri methi on top.

🥗 Serve With:

Hot naan, chapati, or fried rice.

Crispy Onion Rava Dosa/மொரு மொரு ரவா தோசை - Jaleelakamal

Onion Rava Dosa ஆனியன் ரவா தோசை

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Very Crispy Restaurant Style Rava Dosa

Ingredients

Soji   - 1 cup

Maida – one tbaspn

Rice flour or dosa batter  ¼ cup

Carrot – two tbspn

Onion – chopped two nos

Green chilli  - chopped 1 no

Coriander  - few

Pepper – ½ tspn

Cumin – 1/2tspn

Roasted Cashew - few

Curd -1tsbpsn

Grated coconut -1 tbspn

Steamed Dori Fish with jaggery and chilli Sauce

Restaurant Style Steamed Dori Fish with jaggery and chilli

Fishes are good for health.  Instead of frying   we can steam and prepare with  red chilli flakce with jaggery sauce or  tamarind sauce or  schezwan it is good for our diet. Very easy to prepare this recipe.

Please see recipe in Video - Steamed Dori Fish with Red chilli flakes and jaggery Sauce - pls click the link and watch 

Ingredients

Dori Fish – Flat fish big – 200 gram

Salt

 For the sauce

Gingely oil – 2 tbspn

Chopped onion – ½ cup

Chopped garlic – 1 tbspn

Soy sauce – 3 tbspn

Jaggery –syrub – 1 tbspn

Salt

Red chilli lakes  - 1 tspn

Green chilli – 1 no chopped

Oyster sauce – 1 tspn

Method

Chopped green onion – 2 tables (chop separately green and white part) green part for garnishin

Lettuce leaves – 2 nos

Wash and pat dry the fish, apply salt and each side of the  fish and  steam each side 5 minutes

For preparing sauce

Heat oil in pan and add chopped onion, Garlic , green chilli and green onion white part and sauté well,

Add soy sauce, oyster sauce and jaggery syrub mix well and cook for 5 miniutes

For serving suggestion

Arrange the lettuce leaf on a plate pour half of the sauce and place the  steamed fish   And pour rest of the sauce over it.

Linking to Platter share -Restaurant Style
Tags:Steamed food for diet, Steamed food for Healthy life, Dori Boneless fish.

Restaurant Style Minty Chicken Tikka

Chicken Tikka is world wide delicious party , starter food and all occasions. here i am easily prepared in Electric grill Perfect party Dish with Electric Grill Boneless Minty Chicken Tikka. Minty Flavour gives very good taste to this tikka.

Key Iron Ingredients : Chicken,Mint

Preparation time: 10 mintes

cooking time: 25 minutes

serves: 3

Ingredients

1st marination :

 Boneless chicken - 1/2 kg

ginger garlic paste - 1 tbspn

 salt - 1/2 tspn

for 2nd marination:

coarsely ground whole black pepper - 1tbspn

salt - 1/4 tspn

Green chilli - 1tspn

Mint  paste - 3 tbspbn

thick curd (hung curd) (yogurt)- 200 gram,

 oil + butter - 2 tbspn

to sprinkle and garnish: Lettuce leaves, Coriander leaves and mint leaves, grated carrot lemon juice chat masala butter

How to make Boneless Minty Chicken Tikka

1. Wash the chicken and drain the water well. Cut into cubes. Add salt, ginger garlic paste and marinate for 30 minutes. To the curd, add coarsely ground pepper , green chilli paste, mint paste,salt ,oil and mix well with a fork. Once again,

1. Soak skewers in a water for 10 minutes. Arrange the marinated chicken cubes in a Skewers with little gap. Grill both sides on electric grill. Each side 10 to 15 minutes.
2. Arrange them on a serving plate. Sprinkle the chat masala, lemon juice and melted butter over the tikkas Garnishing with Grated Carrot, mint and coriander leaves.

My Tip:

Alternatively, you can roast on a Tawa in low flame. Preparation time 10 + Marinating time

           Linking to   #livogenironchef the Iron Chef contest on IndiBlogger. 

Tag: Iron Recipes for anemia, ,evening snacks for kids, Party Recipes,Starter food,Chicken Boneless

Butter Chicken - 1

Butter Chicken

Serves –  3

Preparation Time: 15 minutes

Cooking time : 20 minutes

Ingredients

For marinate

Boneless Chicken  - 250 grams

Kashmir Red Chili Powder - 1/2 tspn

Salt - 1/2 tspn

Ginger Garlic paste - 1/2 tspn

Egg white - 1

Maida - 1 tbspn

cornflour powder - 1 tbspn

oil - for frying

For Tempering - 1

Butter + Oil - 1 tbspn

Chopped Spring Onion - 3 tbspn

Kashmir Red Chili Powder - 1 tspn

Del Monte Tomato Paste  - 2 tbspn 

Ripe Tomato medium  - 2 nos

Roasted Cashew nut - 50 gram

Roasted Cumin powder - 1 tspn

Dry kasuri methi (methi leaves) – 1 tbspn

salt - 1/2 tspn

sugar - 1 pinch

Nestle Cream - 1/2 tin

For Tempering - 2

Butter - 50 gram

chopped green chili -2 nos

chopped coriander leaves - hand full

For Garnishing

Capsicum 

Method

1. Marinate the chicken with the above masalas keep aside for 10 minutes and fry it

2. Grind Tomato along with cashew nut in a mixie

3. In a wide pan heat butter +oil and add Spring onion fry for 2 minutes. Add ground tomato+cashew nut, Del Monte tomato paste,salt,kashmiri red chili powder,cumin powder,sugar, methi leaves, nestle cream Boil for 5 minutes, and keep the flame medium heat and add enough water, boil for 10 minutes.

5. After 10 min boiling, the raw smell goes away then add the fried chicken pieces.

6. Finally temper the above said Tempering - 2 and add it to chicken. 

It is a rich gravy ,  suitable for Naan , parotta, Fried rice.

Linking to Del Monte and worldfoody.