Butter Chicken

Ingredients:

Tandoori Chicken 1 whole

Butter 50 gms

Cream 1 cup

Tomato puree 3 cups

Garam Masala Powder 2 tsp.

Red chilli powder 1 tsp.

Coriander powder 1/2 tsp.

Ginger paste 1 tsp.

Garlic paste 1 tsp.

Green chilli paste 1 tsp.

Salt to taste

Chopped green coriander leaves for garnishing

Method:

Take 1 whole tandoori chicken and cut it into pieces.
Heat half of the butter in a frying pan. Add ginger garlic and green chilli paste and saute for 1 minute. Add chicken pieces and fry until brown from all the sides. Remove and keep aside. Add the remaining butter and reheat. Add tomato puree, red chilli powder, garam masala powder, coriander powder and salt. Stir well.
Add little water just enough to make a thick gravy and bring it to boil on high. Reduce the heat and add chicken pieces.
Stir gently to coat all the chicken pieces with tomato gravy.

Add 1/2 cup cream and simmer for 10 minutes.

Garnish with coriander leaves and rest of the cream and serve hot.

Tandoori Chicken

Ingredients

8 no: Large Chicken pieces

11/4 cup: Yogurt

2 tbs: Lime Juice

½ quantity: Chopped Onion

3-4: Dried Red Chillies

2 tsp: Coriander Seeds

2 cloves: Crushed Garlic

1" piece: Grated Ginger

1-2: Clove

2 tsp: Garam Masala

2 tsp: Chilli powder

Salt to taste

Method

1. Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
2. Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
3. Heat a pan and saute the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
4. Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
5. Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
6. Keep pouring oil and masala over the chicken pieces in between.

RAJMA Chawal

Ingredients:

1 1/2 cup kidney beans (rajma)

1 teaspoon salt (adjust to taste)

2 large tomatoes

1 tablespoon ginger

1 green chili

3 tablespoon oil

Generous pinch of asafetida (hing)

1 teaspoon cumin seeds (jeera)

2 tablespoon coriander powder (dhania)

1/2 teaspoon turmeric (haldi)

1/2 teaspoon red chili powder (adjust to taste)

1/2 teaspoon black pepper

1 teaspoon paprika

1 medium chopped tomato for garnishing

Method

1. Wash and soak the kidney beans in about six cups of water for at least 6 hours (kidney beans will be double in volume after soaking).
2. Cut the tomatoes in small pieces, green chili slice lengthwise and take out the seeds (if you prefer mild). Next blend tomatoes, green chili, and ginger and make a paste.
3. Heat the oil in pressure cooker. Test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, black pepper, and paprika.
4. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture.
5. Add kidney beans, salt, and three cups of water close the cooker. Cook on medium high heat.
6. As pressure cooker starts steaming turn the heat down to medium and cook for about 12 minutes.
7. Close the heat and wait until steam has stopped before opening the pressure cooker.
8. Kidney beans should be soft and tender. Lightly mash the kidney beans while mixing. Adjust salt, and pepper to your taste.
9. Garnish with chopped tomatoes.


Ingredients:

1 cup Basmati rice or long grain rice

2 cups water

1/2 teaspoon salt

1 teaspoon oil

Method:

1. Wash rice gently changing water several times until the water appears clear.
2. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3. Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
4. Drain the rice and put into the saucepan. Add the water, oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
5. Cook rice for about 15 minutes, or until the rice is tender and the water has evaporated.
6. Turn off the heat and fluff the rice with a fork.