Butter Chicken - Recipe

Butter chicken (or murgh makhani) is an Indian cuisine from Punjab, popular in countries all over the world. The dish became a common name across the world by the Sikh diaspora from Punjab. The origins of butter chicken can be traced back to a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal Delux in Peshawar before the partition of British India. With the partition of British India, Moti Mahal moved to New Delhi. Butter Chicken is regarded to have been first introduced by Moti Mahal in New Delhi. Butter chicken is usually served with naan, roti, parathas or steamed rice.

 

Ingredients:

  Chicken- 1 kg, skinned, boned and diced
Curd – 150 ml
Almonds – 50 gms, crushed
Cinnamon – 1/4 tsp, crushed
Cloves – 1/4 tsp, crushed
Bay leaves – 1/4 tsp, crushed
Green cardamom – 4
Ginger pulp – 1 tsp
Garlic pulp – 1 tsp
Tomato – 400 gms, chopped
Onion – 2, chopped
Fresh coriander – 2 tbsp, chopped
Fresh cream – 4 tbsp
Chilli powder – 1 1/2 tsp
Garam masala powder – 1 tsp
Corn oil – 1 tbsp
Butter – 75 gms
Salt as per taste

Method: 

1. Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt.
2. Blend well.
3. Put the chicken pieces in a large bowl. Pour over the curd mixture.
4. Heat butter and oil together in a pan.
5. Put onions and fry for 3 minutes.
6. Add the chicken mixture.
7. Saute for about 7 to 10 minutes.
8. Add half of the coriander leaves. Blend well.
9. Add cream. Stir for sometime. Simmer.
10. When the chicken is done, garnish with the remaining coriander leaves before serving.
11. Tastes best with parathas or chappathis.

Chicken 65 - Recipe

Chicken 65 is a very popular starter in most restaurants that serve non-veg in Tamilnadu. I am sure most would agree with me on this. Chicken deep fried in oil with the extra seasoning makes it tasty and lip smacking. There’s various stories on how the Chicken 65 name evolved. Chicken of 65 days older suites well to cook this recipe or there are 65 ingredients to cook this recipes etc. I’m not exactly sure of the origins of the name, but this is indeed a true mouth watering dry chicken dish. It’s not a tough job to get restaurant quality, this is a very easy method to cook at home with a restaurant style taste.

Serves 2

Ingredients :
To Marinate:
Boneless Chicken	1 lb
Ginger Garlic Paste	1 tsp
Pepper Powder	1/2 tsp
Coriander Powder	2 tsp
Cumin Powder	1/4 tsp
Turmeric	1/4 tsp
Corn Flour	2 tsp
Salt	to taste
Red Food Color	1 pinch or 1 drop
Lemon Juice	2 tbsp
Egg	1 no
Oil	2-3 cups for deep frying
For Seasoning :
Oil	1 tsp
Cumin Seeds	1/4 tsp
Ginger	1 inch
Garlic	3 nos
Curry Leaves	1 strand
Green Chili	2 nos
Onion	1/2 no
Pepper Powder	1 tsp
Salt	1/8 tsp or to taste
Coriander Leaves	2 tbsp

Directions:

1. Step 1
   Cut the chicken into small 1 inch bite size pieces. Wash them and keep it ready. Marinate chicken with the items given in “To Marinate” Section except the oil for about 2 + hrs. Chop the ginger garlic, onion given in the “For seasoning” section. Split open green chili.
2. Step 2
   In a non stick pan, heat the oil to deep fry the marinated chicken. When hot, add the chicken in batches and deep fry each batches atleast for 10-15 min maximum or till when the chicken is cooked in medium flame. Stir often and cook till chicken turns crispy. Filter the excess oil by spreading it on the kitchen tissue.
3. Step 3
   In an another pan heat oil given the section “For seasoning” and when hot, add cumin seeds. After the cumin seed splutter add the chopped ginger garlic, curry leaves and green chili. Fry for 30 sec. Add the chopped onion and fry till they are golden brown. Add the pepper powder, salt. Add the fried chicken to it. Toss them well and add the coriander leaves at the end.

Chicken Tikka Masala - Recipe

Serves 4-5

Ingredients

Amount	Ingredients
Part I
2 lbs.	Boneless chicken breast
1/4 cup	Curd
3 tsp	Minced Ginger
3 tsp	Crushed Garlic
1/4 tsp	White Pepper
1/4 tsp	Cumin Powder
1/4 tsp	Mace
1/4 tsp	Nutmeg
1/4 tsp	Cardamom Powder
1/4 tsp	Chili Powder
1/4 tsp	Turmeric
3 tbsp	Lemon Juice
4 tbsp	Vegetable Oil
	Butter
Part II
5 oz.	Tomato Paste
10 oz.	Tomato Puree
2 lbs.	Chopped Tomatoes
2 tsp	Ginger Paste
2 tsp	Garlic Paste
2 tsp	Green Chilies
1 tbsp	Red Chili Powder
2 tsp	Cloves
8	Cardamom
1 tsp	Salt
3 tbsp	Butter
2/3 cup	Cream
1 tsp	Fenugreek
2 tsp	Ginger Julienned
2 tsp	Honey

Preparation

• Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
• While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.

Chicken Kadai - Recipe

Serves 4-5

Ingredients

Amount	Ingredients
1 lb	Skinned & cutup chicken
1	Medium Chopped Onion
3	Peeled and chopped tomatoes
2	Finely Chopped Cloves
1 1/2 tsp	Minced Ginger
2 tbsp	Oil
1 tsp	Turmeric
2 tsp	Garam Masala
1 tsp	Chili Powder
1 tbsp	Grated Coconut
1 tbsp	Lemon Juice
1 tsp	Salt
2 tsp	Chopped Cilantro (for garnish)

Preparation

• Dry the chiken with paper towels. Fry the onion with the garlic & ginger in the oil until it becomes translucent and brown.
• Add everything into the mix including the chicken. Keep aside the cilantro for garnish.
• Fry for a few minutes until the chicken is coated with spices.
• Cover tightly & cook over very low heat for about 40/45 minutes
• Garnish with cilantro for added taste

Party @ YUVA

People (mostly students) come over and celebrate their birthdays, anniversaries and all other special days in YUVA. We create a perfect atmosphere for all kinds of party's with our variety dishes.

A birthday party by a group of friends from
Sri Lanka.