Friday, January 28, 2011

Butter Chicken with Missi Roti and Spinach Salad

I had this last when my sis prepared
two year back had prepared this way
with time recipe has evolved too
prepared this again in a very simple way
paired the curry with missi roti and salad

Recipe name Butter Chicken /Murgh Makhni
Recipe source kitchen experiment
Preparation 3 to 4 hrs
Cooking time one hr
Boneless chicken 300gm
paste of one onion
paste of one tomato
ginger garlic and green chili paste one tbsp
kasori methi one tsp
salt as per taste
oil to cook one tbsp
ghee one stp
red chili powder half tsp
turmeric powder pinch
red food colour pinch
curd three tbsp
to dry roast
cumin seeds half tsp
coriander seed half tsp
black cardamom two
black pepper four
clove three
cinnamon stick one inch
kabab chini three
powder the dry roasted whole seeds,keep aside
in a bowl mix chicken pieces with ginger garlic and green chili paste
followed by powdered whole seeds,curd and red colour
cover and keep in fridge for three to four hours
heat ghee in non stick wok
add cumin seeds and let it splutter
add onion paste and keep frying till it starts turning brown
add oil ,followed by tomato paste and salt and keep stirring
till the mixture becomes mushy and oil is seen along the sides
add marinated chicken pieces and keep stiiring for two minutes
add kasori methi ,mix and cover and cook on low flame
if needed add half cup of water
when done add one tbsp of cream ,let it simmer for two to three mins
serve warm with missi roti and salad .

missi roti 
ingredient needed
one cup gram flour
one cup whole wheat flour
two tbsp oil or ghee
one tbsp kasoori methi
pinch of asafoetida
pinch of turmeric powder
half tsp cumin seeds,salt and red chili powder
mix all the ingredients
add enough water to make a dough of rolling consistency
cover and keep aside for half an hour
make equal sized balls
roll each ball into chapati ,but thicker than usual chapati
cook on a hot tava from both sides
For the salad
Spinach with Blue Cheese
blue cheese one cube
spinach leaves half cup
purple cabbage one fourth cup
salt as per taste
pinch of pepper
mix blue cheese,spinach leaves and purple cabbage add dash of salt and pepper.
linking this post to  My legume love affair 31 hosted by Briciole event started by Susan of
the well seasoned cook
Wish you all happy weekend friends,
see you all soon,...:-0