Butter Chicken


butter-chicken-noors-recipes

 

When you think about Indian food, Butter Chicken comes to mind! With dollops of butter, tenderly cooked chicken, topped with cream, it sure is a guilty pleasure of many.😊

Here’s our version of Butter Chicken recipe. Get cooking!

Ingredients

For the chicken

  • Boneless chicken cut into cubes – 500 gms
  • Ginger garlic paste – 1 tsp
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Butter – 2 tbsp
  • Oil – 2 tsp
  • Salt – as required

For the gravy

  • Finely chopped onions – 1 small
  • Diced tomatoes – 6 medium sized
  • Ginger garlic paste – 1/2 tsp
  • Finely chopped ginger – 1/2 inch
  • Slit green chilies – 2
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Kasoori methi – 1/2 tsp
  • Fresh cream – 2 tbsp
  • Butter – 2 tbsp
  • Oil – 1 tsp
  • Salt – as required

Method

  • In the first margination, add 1/2 tsp of ginger-garlic paste, 1 tsp of lemon juice and a little salt to the chicken and keep aside for 15 minutes.
  • For the second margination, make a paste with 1/2 tsp of ginger garlic paste, Kashmiri red chili powder, coriander powder, cumin powder, 1 tsp of lemon juice, hung curd, oil and salt as required. Apply this to the chicken and refrigerate for at least 2 hours or marinate over night.
  • Cook the chicken in pan. Grease the pan with some butter. Place the chicken cubes, cook for 10 minutes on one side, flip them and cook for another 10 mins or the till the chicken is done.
  • For the gravy, add 1 tbsp of butter and a little oil in the same pan.
  • Fry onions until translucent.
  • Add ginger-garlic paste and fry until raw smell goes.
  • Now add the diced tomatoes and cook till soft.
  • Cool this mixture and transfer it into a blender and blend until smooth.
  • Now sieve this into a bowl to give you a smooth velvety gravy.
  • Add another dollop of butter into the same pan.
  • Add ginger and green chilies and fry for few seconds.
  • Add the gravy and chicken. To this, add Kashmiri red chili powder, cumin powder, coriander powder and cook for 2 mins.
  • Crush the kasoori methi before adding. The add fresh cream and mix. Cook for another 2 mins.
  • You can add some sugar or honey in case you feel the gravy is a little tangy.
  • Garnish with some more cream and a little kasoori methi
  • Serve with naan or any Indian bread and rice.

Kadai Paneer


If Paneer dry is what you are looking for, try the below recipe 🙂

Kadai Paneer Dry Image Credit: Mujahid Khaleel

Kadai Paneer
Image Credit: Mujahid Khaleel

Ingredients

  • Paneer cut into cubes – 1 cup
  • Finely chopped onions – 2 tbsp
  • Finely chopped tomato – 1 large
  • Chilli powder – 1/2 tsp
  • Dhania powder – 1/2 tsp
  • Jeera powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper powder – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Coriander seeds – 1/4 tsp
  • Dry red chillies – 2
  • Onions cut into cubes – 1 small
  • Capsicum cut into cubes – 1 small
  • Julienned Ginger – 1 tsp
  • coriander leaves – 2tbsp
  • Oil
  • Salt – as required

Method

  • Heat oil in a Kadai. Add cumin seeds and allow to splutter.
  • Add coriander seeds and broken dry red chillies.
  • Add finely chopped onions and fry till slightly brown.
  • Add finely chopped tomatoes and cook till soft. Add all the powders and salt and fry well.
  • Add the cubed onions and capsicum and fry. Do not over cook.
  • Add the paneer pieces, ginger Juliennes and chopped coriander leaves.
  • Cook for a few minutes.
  • Serve hot with rotis.

Aloo Gobi Dry


Aloo Gobi – a lethal combination!
Aloo-gobi by Mum is one of our favorites. We are sure you will love this one.

Aloo Gobi Dry  Image Credit: Mujahid Khaleel

Aloo Gobi Dry
Image Credit: Mujahid Khaleel

Ingredients

  • Potato – 1 large
  • Cauliflower florets – 1 cup
  • Green chillies – 2-3
  • Garlic finely chopped – 4-5 small cloves
  • Cumin seeds – 3/4 tsp
  • Red chilli  powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Pepper powder – a pinch
  • Coriander powder – 1/2 tsp
  • Dry mango powder – 1/2 tsp
  • Salt – as required

Method

  • Boil and peel the potato. Cut into cubes
  • Cut the cauliflower into florets and wash them thoroughly  with hot water adding a little salt and  turmeric powder. Then boil  them with some water. Do not over cook. It should be crisp. ( you can microwave them too)
  • Heat oil in a Kadai. Add cumin seeds and wait until it splutters
  • Add finely chopped garlic and fry for a few seconds
  • Add the cauliflower florets and roast for sometime. Then add the potatoes
  • Add the green chillies and all the powders including salt
  • Toss it well and make  sure the potatoes and cauliflower are coated well with all the masalas
  • Roast for few more minutes. The cauliflower should still be nice and crisp
  • Serve hot with roti / rice and dal

Chatpata Aloo Chaat!


Craving for something chatpata?

Here’s Mum’s Aloo Chaat! Mum would try a variety of mouth-watering chaats for us on weekends. From Bhel, to sev, Dahi Puri and Aloo Chaat!

Do try it out!

Chatpata Aloo Chat Image Credit: Mujahid Khaleel

Chatpata Aloo Chat
Image Credit: Mujahid Khaleel

Ingredients
  • Baby Potatoes – 12 -15
  • Red Chili Powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam Masala powder – 1/4 tsp
  • Dry Mango Powder – 1/2 tsp
  • Chaat Masala – 1/2 tsp
  • Oil – 1 tbsp.
  • Yogurt  – 1 cup
  • Sev – 1/2 cup
  • Onion finely chopped – 1 medium
  • Green Chutney
  • Date and Tamarind (sweet) chutney
  • Salt – as required
Method
Frying the Baby Potatoes:
  • Boil the potatoes in a pressure cooker, peel and cut each of the baby potatoes into half
  • Heat 1 tbsp oil in a kadai and add the potatoes and fry for 2 minutes. Then add salt as required and all the powders and fry  till the potatoes are well coated with the masala and  are slightly roasted
  • Remove from heat and allow to cool
Green Chutney
Ingredients
  • Mint leaves – 1 cup
  • Coriander leaves – 1 cup
  • Green chillies – 5-6
  • Lemon juice – 2 tbsp.
  • Cumin seeds – 1/2 tsp
  • Ginger – a small piece
  • Black salt – 1/4 tsp (optional)
  • Salt as required
Method:
  • Grind all the ingredients with minimum water
  • Adding lemon juice gives the green colour to the chutney
  • You can add a small onion too if you like, it increases the quantity of the chutney
  • You can refrigerate this for a week without adding onions
  • Best to prepare fresh and serve it with chaat or any snack
Date and Tamarind (sweet) chutney
Ingredients 
  • Dates – 20
  • Tamarind pulp – 1 cup
  • Cumin seeds – 2 tsp
  • Jaggery –  1/2 cup
  • Red Chili powder – 2 tsp
  • Black salt – 1 tsp
  • Salt – as required
Method
  • Wash the dates , remove the seeds  and chop them
  •  Dry roast cumin seeds , cool slightly and crush with a rolling pin to make a coarse powder.
  •  Mix together dates, jaggery, tamarind pulp, cumin powder, red chilli powder, black salt, salt  and 3-4 cups of water
  • Cook on medium heat till it comes to a boil, reduce heat and continue to cook for sometime till it becomes thick
  • Remove from heat , cool and serve
  • Refrigerate it in an air tight container and use it whenever you like
  • Make sure to use a clean and dry spoon whenever you want to serve
Chatpata Aloo Chat Image Credit: Mujahid Khaleel

Chatpata Aloo Chat
Image Credit: Mujahid Khaleel

To Serve:
  • Place some baby potatoes on a plate
  • Add some yogurt to it
  • Then add the green chutney and Date and Tamarind chutney
  • Add some finely chopped onions and some coriander leaves if you like
  • Then sprinkle some chat masala
  • Top it with Sev and Enjoy

Crispy Cabbage Pakoda


Simple evening snack, these Cabbage Pakodas leave you wanting for more!

Try it out 🙂

Cabbage Pakoda ©Mujahid Khaleel

Cabbage Pakoda
©Mujahid Khaleel

Ingredients:

  • Cabbage shredded – 1 cup
  • Onion thinly sliced – 1/2 cup
  • Methi leaves finely chopped –  handful ( optional)
  • Coriander leaves – 2 tbsp
  • Gram flour / Besan – 3/4 cup
  • Rice flour – 2 tbsp
  • Green chillies – 4-5
  • Cumin seeds – 1 tsp
  • Turmeric powder -1/4 tsp
  • Coriander powder – 1/2 tsp
  • Cooking soda – a pinch
  • Hot oil – 1 tbsp
  • Salt – as required

Method:

  • Add all the ingredients in a bowl and mix well.
  • Meanwhile heat oil in a Kadai. Once the oil is hot add it to the bowl. By then the cabbage would have released some water.
  • Add a little water now and make a thick batter. Make sure not to add too much water as the cabbage mixture would leave some water.
  • Drop small portions of the batter with your hands into the Kadai  to make pakodas.
  • Fry them on medium flame until they are crisp. (The rice flour and hot oil helps in making a crispy pakoda).
  • Serve them with tomato ketchup or green chutney.

Butter sweet and salt biscuits


Everybody’s favorite, sweet and salt biscuits melts in your mouth and you can’t just get enough of it! Mum would bake biscuits for us and we loved sharing it with our friends.

Try them out 🙂

Sweet and salt biscuit  Courtesy: Mujahid Khaleel

Sweet and salt biscuit
Courtesy: Mujahid Khaleel

Ingredients

  • Maida/All purpose flour – 1 cup
  • Powdered sugar – 1/2 cup
  • Butter – 1/2 cup
  • Rice flour – 2 tbsp
  • Baking powder – 1/4 tsp
  • Salt – 1/4 tsp
  • Cardamom powder – a pinch

Method

  •  Melt the butter and allow it to cool. Sieve the maida, baking powder, rice flour, salt and cardamom powder together to be evenly distributed
  •  Pour this mixture into a bowl and mix well the powdered sugar
  •  Add the melted butter little by little to make a dough. It will be a little crumpled. Do not add more butter, milk or water to make a soft dough.
  • Leave the dough for about 15 – 20 mins covered in a cloth, kept in a closed vessel. This will make it easier to make a small ball and flatten it a bit .
  • You can give the biscuits any shape you like. Arrange them on a biscuit tray
  • Meanwhile, preheat the oven to 180 degree Celsius. Bake in the middle rack for about 15 – 20 minutes.
  • Broil it for a minute. It gives a nice texture on the top. Remove it from oven and store it in air tight containers once it cools.