Butter Paneer Masala/ Paneer Butter Masala/ Paneer Makkan Wala/ Buttery Cottage Cheese Curry/ Ricotta Cubes Curry

Sometimes you should step out of the calorie war zone to enjoy rich buttery foods! This dish is made of butter, cream, cashews. Too much eh? Fitfully to enjoy such fat is okay. After all, these are meant to eat, but in a disciplined way! Butter Paneer Masala is salient for vegetarians. I've seen from a child to a golden ager going crazy over it! Mainly this recipe is relished merrily due to its silky, velvety creamy, mild spice essence. Balancing the flavors is the key to this recipe. Gravy is buttery, creamy, slightly hits the sweet notes. So adjust the spices accordingly to your taste buds. One can add roasted chicken to this gravy and make Butter Chicken as well.

To Make This Recipe, You'll Need : 

Paneer	200 Grams
Tomatoes	4 Medium Sized
Onions	2 Medium Sized
Cashew nuts/ Kaju	15 – 20 Grams
Butter	3 Tablespoons + To Serve
Oil	2 Tablespoons
Kasuri  Methi/ Dried Fenugreek  Leaves Powder	1 Teaspoon
Ginger – Garlic Paste	1 Teaspoon
Cream	1/3rd Cup + To Serve
Garam masala Powder	½ Teaspoon
Green  Cardamom Powder/ Elaichi Powder	Less than ½ Teaspoon
Red Chilli Powder	1 ½ Teaspoon (or) To Taste
Salt	To taste
Red Food Color (Optional)	As required (No Pict)
Sugar (or) Sugar Substitute for Diabetics	1/4th Teaspoon (No Pict)

                                            
Method : 

1. To a pan add 1 Tablespoon of oil, followed by onions, tomatoes, and cashew nuts, and cook until done. 

2. Puree the cooked onion- tomato cashew mixture by adding enough water and straining the gravy.

3. Now, add butter to a hot pan, followed by oil, ginger garlic paste. Cook until its rawness is gone and add the Red chili powder, stir well.

4. To this add the strained gravy and cook for a minute.

5. Add the cream, salt, garam masala powder, cardamom powder, kasuri methi, sugar (you could also use ketchup), food color, and cook for a further minute or so. Check the gravy, adjust the seasonings if necessary.

6. Finally add the Paneer cubes, cook for a minute and you're done! 

7. Top the curry with extra cream and butter and serve with any Indian flatbreads.

* I have missed a click of adding the sugar. Make sure you add while you cook.

Enjoy!

   Notes: To make kasuri methi powder with kasuri methi leaves, simply dry roast them in a pan until it leaves a nice aroma. Rub these roasted leaves between your palms to make a fine powder.  

                                                                          Finally, 

                                              Eat well, Exercise well.                                                                  

                                 Thank you For Visiting Blessy's Kitchen :)

Murgh Malai Curry/ Smoked Murg Malai Curry/ Mughlai Murg Malai

This luscious creamy curry is perfect for mild spice lovers. When I first tried my hands on this curry, my pals showered thumbs up on this curry. I have also shared my joy on Instagram, Twitter, and Facebook. If you are not following BlessysKitchen, join me there, we shall share, learn some good stuff from each other, it will help us grow. Also, you could comment below here.

"If you have an apple and I have an apple and we exchange these apples then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas"! 
                                   - George Bernard Shaw

Coming back to the recipe, this is my second time, making this pleasurable curry and I'm happy to share this recipe with you all. Feel free to adjust the seasonings according to your taste. One could also add saffron to the curry. Give it a try and enjoy it with your pals. 

To Make This Recipe, You'll Need : 

Chicken	1 Kg
Curds/ Yogurt (Whipped/Beaten)	1 Cup
Fresh Cream (Amul Fresh Cream)/ Malai	3/4th Cup/ 200 ML
Cashew nut  Paste	30 Grams Cashew nuts + Enough milk
Lemon Juice	2 to 3 Tablespoons
Ginger- Garlic  Paste	1 Tablespoon
Green Chillies	4 Nos
Sliced Onions	1 No (Big)
Garam  Masala	1 Teaspoon
Black Pepper Powder	½ Teaspoon
Red Chilli Powder	2 Teaspoons
Salt	2 Teaspoons (or) To Taste
Butter	2 Tablespoons
Oil	2 Tablespoons

Method : 

1. To the cleaned and washed chicken, add all the ingredients except butter, oil, and onions. 
2. Mix everything well and marinate it for 1 hour. 
3. Add the butter and oil to the pot and fry the onions till golden brown.
4. Add the marinated chicken and cook until done, 
5. Smoke the chicken curry. ( burn the coal, add a few drops of oil on the hot coal, place the coal in a steel bowl and place it in the curry and close the lid for 10 minutes)

After Marination, 

Cover the lid for 10 minutes. Serve with any Indian bread. 

Enjoy! ;)

                          Thank You For Visiting Blessy's Kitchen :)

Gongura Chicken/ Ambada Chicken/Ambadi Chicken/ Sorrel Leaves Chicken/ Kenaf Leaves Chicken

When you hear the word "Gongura", it's essentially a Telugu Cuisine. People love eating Gongura in many forms. Chutneys, dals, pickles, and non-veg varieties. It is widely consumed all over Andhra Pradesh and Telangana. Gongura is even more popular these days at restaurants and food joints. I personally love Gongura because of its sour taste. All my relatives from Rayalseema love Gongura. Although we cook Chicken curry and Biryani, this Gongura Chicken is a must during the Festive times in our families. One could replace the chicken with mutton and prawns. Vegetarians can skip the meat and have the Saag alone. Some people cook Gongura Chicken only with the Gongura Leaves. I made my Gongura Chicken by adding other leaves as well. Gongura comes in two varieties. Green stemmed and the red-stemmed. Red stemmed Gongura is sourer than the green stemmed Gongura, Today, I have used the red ones. I have added the spices accordingly to the sourness of the Gongura leaves. You might need to adjust the seasonings accordingly.

To Make This Recipe, You'll Need : 

Chicken	300 Grams (Cut into small pieces)
Gongura leaves/Ambadi	250 Grams (3 large bunches from the greens  vendor)
Spinach/ Palak Leaves	150 Grams (3 bunches)
Fenugreek/Methi Leaves	30 Grams (1 small bunch)
Mint Leaves/Pudina Leaves	10 Grams (1 small bunch (or) Half of the big bunch)
Cilantro/Coriander Leaves	1 Bunch
Green Brinjal	4 Nos
Onion	2 Nos
Ginger- Garlic Paste	2 Tablespoons
Green Chilli Paste	1 ½ Tablespoon
Red Chilli Powder	1 Tablespoon (I used Masala chili powder)
Salt	To Taste (For the Leaves and the chicken)
Turmeric Powder	¼ th Teaspoon
Oil	2 Tablespoons

Method : 

Soak all the greens in the water for about 10 minutes. Clean the leaves by rubbing them in your palms and putting them in the colander. Do not drain the water like how we do it for the rice grains. For the greens, lift them from the water and place them in the Colander. This way, any heavy particles, that is any kind of mud that has settled in the bottom will not get into your greens again.

Now, to a pressure cooker add the chopped green brinjal, the greens, green chili paste, and the salt.

Pressure cook for 3 whistles. (I didn't add water as the greens themselves release some!)

After cooking the greens, whip the greens (now also called saag) with the dal masher, and transfer them into another container. To the same cooker, add the oil, followed by the chopped onions, ginger - garlic paste. Saute until the rawness disappears. Now, add the chicken, red chili powder, turmeric, salt, and saag. (we are adding the saag again so that the chicken gets the flavor from the Gongura Leaves) If you cook the chicken and the leaves directly, all the greens don't get cooked properly.

Now, cover the lid of the cooker and pressure cook for further 3 whistles again. After the pressure settles down, open the lid, check the taste, add or adjust the seasonings if needed.

Serve with the Spiced rice/ Color rice/ Bagara rice (or) Tomato bath. My family enjoys this with the biryanis also. Also, check my biryani recipes :

1. Chicken Biryani (Kacchi Biryani Style)
2. Mutton Biryani (Kacchi Biryani Style)
3. Vegetable Biryani


Enjoy!

                                                       

For you to remember, to make the Gongura Chicken: To the whole weight of the Gongura Leaves, Spinach should be half of the Gongura's weight, rest Fenugreek(methi) and Mint (pudina) should be lesser than Spinach because it will bring out the bitter taste. For coriander no restrictions. 

Comment below, what you think about this recipe. Share this recipe with your family and friends. Make sure you follow by email to never miss a post. Do try it out and let me know! 

Thank You For Visiting Blessy's Kitchen :)

Dahi Wala Chicken

Dahi Wala Chicken is a North - Indian delicacy. Compared to South Indian Chicken curries it tastes milder. One can also add fresh cream for an even richer taste. When you add fresh cream make sure you serve with Indian Flat Bread. That's my opinion but, it's completely your choice. Cooking food at home is beneficial because you cook the way you like to pamper your taste buds and tummy :)!! As always, feel free to adjust the seasonings according to your taste.

To Make This Recipe, You'll Need :

Chicken	800 Grams
Yogurt / Curds	¾  Cup
Coriander Powder	½ Tablespoon
Cumin Powder / Jeera Powder	1 Tablespoon
Turmeric Powder	¼ Teaspoon
Ginger – Garlic Paste	2 Tablespoons
Green chillies	3 – 4
Salt	2 ½ Teaspoons (or) to taste
Red Chilli Powder	1 ½ Tablespoon ( or ) to taste
Ghee	3 Tablespoons
Nutmeg Powder	A pinch
Garam masala Powder	1 ½ Teaspoon
Cinnamon	1
Green Cardamom	3 - 4
Black Cardamom	2
Cloves	4
Tomato Puree	¼ Cup
Brown onion Paste / Fried onion paste	½  Cup
Cashew nut  Paste	30grams
Kasuri  methi  powder	½ Teaspoon

Also called Dahi.

Deep fry the sliced onions and blend them into a paste.

Add enough water to the nuts and blend it into a paste or add enough water to the Cashew nut powder to make a paste.

Grate the nutmeg for the nutmeg powder and to make the kasuri methi powder, slightly dry roast the leaves and crush between your palms.

Method : 

Begin by adding curd to the cleaned chicken followed by Red chili powder, coriander powder, cumin powder, green chilies, turmeric powder, and salt. Mix well and marinate the chicken for about 30 minutes.

After 3o minutes of the marination, start with the second part, i.e, cooking the chicken. Take a kadai, add ghee to it. To the hot ghee add the cinnamon stick, green cardamom, black cardamom, and cloves. Saute it until the spices get swollen. 

Next, add tomato puree followed by ginger garlic paste. Saute until the rawness is gone. 

Now, add the Dahi / Yogurt marinated chicken to the cooked tomato puree. Cover the lid and cook until the chicken is done. Add cashew nut paste,  brown onion paste, garam masala powder, nutmeg powder (grate the nutmeg-like I did if you don't have the ready-made powder), and Kasuri methi powder.

Enjoy :)

Notes : 

The gravy tends to turn thick when you don't serve hot. So you might adjust the gravy by heating the curry, adding water and seasonings if needed. 

You Might Also Like : 

1. Chicken Biryani (Kacchi Biryani Style)
2.  Chaat Bowls
3. Fried Chicken

             Thank You For Visiting Blessy's  Kitchen :)