Butter Chicken

Chicken - 1 lb., boneless

Curd - 1/2 cup

Turmeric - 1 tsp + 1 tsp

Chilli Powder - 1 tsp + 1 tsp

Salt

Butter - 8 tbsp.

Onion - 1, pureed

Ginger Garlic Paste - 2 tbsp.

Tomato - 1, pureed

Garam Masala - 1 tsp

Kasoori Methi - 1 tbsp.

Sugar - 1 tsp

Cream - 1/2 cup

Cilantro Marinate Chicken with Curd, Turmeric, Chilli Powder and required Salt for at least 3 hours in the refrigerator.

Heat Butter in a medium pan and sauté Chicken until cooked through and golden. Remove from heat and keep aside.

To the same Butter add Onion paste and cook until golden.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add Tomatoes and cook closed, until Oil oozes from the masala.

Add Turmeric, Chilli, Garam Masala, Kasoori Methi along with Sugar and required Salt. Once the raw smell goes away add 1 cup Water and cook closed for 10 min.

Add the Chicken pieces and cook closed for another 10 min.

Garnish with Cream and Cilantro.

Chicken Tikka Masala

For the Marinade:

Yogurt - 1 cup, whisked until smooth

Ginger Garlic paste - 3 tbsp.

Salt & Pepper

Chicken Thighs - 1 lb., boneless and cut into cubes

For the Sauce:

Oil - 2 tsp

Butter - 3 tbsp.

Ginger Garlic paste - 2 tbsp.

Green Chilli - 2, minced

Tomato - 2, pureed

Garam Masala - 1 tsp

Chilli powder - 1 tsp

Kasuri Methi - 1 tbsp.

Heavy Cream - 1/2 cup

Salt

Oil

Cilantro

In a large bowl, mix together the marinade ingredients. Add the Chicken and toss to coat. Marinate at least 30 minutes, or overnight in the refrigerator.

Heat Olive oil and Butter in a large skillet over medium heat.

Add Ginger-Garlic Paste and Green Chilli saute until the raw smell goes away.

Add the Tomato puree and cook closed for about 5 min.

Season the mixture with Garam masala and Chilli powder.

Once the raw smell of the masala go away add Salt and 1 cup Water. Bring the gravy to a rolling boil, and cook until thickened, about 20 minutes. Puree using a hand blender until smooth.

Place the chicken on hot grill and cook until it's charred, about 2 minutes on each side.

Add the grilled Chicken and Fenugreek leaves to the gravy. Simmer and cook the gravy for about 10 minutes.

Add the Cream and stir through. Turn off heat and garnish with minced fresh cilantro.

Serve over Rice, Naan, or a crusty piece of bread!

Kesari

Ghee - 4 tbsp.

Cashew & Raisins - few

Rawa - 1 cup

Milk - 1/4 cup

Sugar - 1 1/2 cup

Cardamom Powder - 1 tsp

Kesari Color - a pinch

Heat 1 tbsp. Ghee in a medium pan. Temper Cashew and Raisins in Ghee; keep aside.

Roast Rawa in the same pan until you get a good aroma.

Add Milk and 1 3/4 cups Water to the Rawa and bring to boil. Stir continuously making sure there are no lumps.

Now add Sugar, Kesari Color and Cardamom Powder to the cooked Rawa; keep on stirring and cooking.

Add the remaining Ghee and keep stirring until Ghee is well incorporated into the Kesari and starts oozing out.

Remove from heat and transfer to the serving dish.

Garnish with fried Cashew and Raisins.