Ingredients

1 3lb chicken
4 cloves garlic
1 medium fresh green chili
1 2 inch piece ginger
2 c. onion, finely chopped
8 cardamom pods
9 cloves
Total butter: 1 stick

Method

CUT one 3-lb chicken, skin removed, into 10 pieces.

COMBINE and process for 15 seconds: 4 garlic cloves, halved 1 medium fresh hot green chili, seeded, one 2-inch piece fresh ginger, peeled, coarsely chopped

ADD and process 15 seconds: 2 cups finely chopped onions

ADD and process 15 seconds: 8 cardamom pods, cracked 9 cloves

SET ASIDE.

HEAT in large saucepan/ skillet: 3 Tablespoons butter (heat until foam is going down)

BROWN on medium heat: 1/2 the chicken pieces (“lightly browned on all sides) Transfer to plate, repeat with 3 more tablespoons butter and remaining chicken.

ADD TO PAN and cook, stirring constantly: The rest the butter The garlic/onion/spice mixture Cook it for 10 minutes or until liquid has evaporated.

ADD and cook 2 minutes, stirring constantly: 2 teaspoons cumin seeds 1 teaspoon chili powder (unspiced ground chili peppers) One 1 1/2 inch piece cinnamon stick

ADD and cook, stirring often, 10 minutes: One 16 ounce can whole tomatoes, chopped, with juice 1/2 teaspoon salt (sounds silly, with that in butter and tomatoes)

ADD: The chicken and its juices

REDUCE HEAT to low, cook covered 30 minutes, until chicken is tender and sauce is thickened.

GARNISH WITH: 1/4 cup fresh coriander (for 6)

Paneer Cubes 1/2 cup
Onion Paste 2 tbsp
Ginger-garlic paste 1tsp
Red chilli powder 1/2 tsp
Tomato puree 1/4 cup
Turmeric Powder a pinch
Fenugreek Leaves (Kassori Methi) 1 tsp
Milk 3/4 cup
Sugar 1 tsp
Butter 1/2 tsp
Vegetable Oil 1/2 tsp

Method:

1. Heat the butter and oil in a pan.
2. Add the onion paste, ginger-garlic paste and stir for some time.
3. Then add haldi, chilli powder and tomato puree and cook till the oil seperates.
4. Add dry fenugreek leaves at the end. No gravy should be left at the end.
5. Finally add the kasoori methi, milk, sugar, salt and paneer cubes and simmer for 2-3 minutes.

Serve hot.

500 grams (about 20 oz.) white unsalted butter
a pinch of salt

Put the butter along with the salt into a heavy bottomed vessel and keep on a medium flame.
Reduce the heat when the melted butter starts bubbling. Keep on very low heat, stirring frequently, for about 15 minutes till the residue is brown in color and it gives out a good aroma.
Let it stand for 10 minutes. Strain and bottle the ghee. Discard the residue. Refrigerate the bottled Ghee.

TIPS:

The secret to making good aromatic ghee lies in careful browning on a slow flame stirring continuously towards the end. The darker / browner the residue gets, the more aromatic the ghee will be.
Ghee may be readily available off the shelf in Indian stores. However, it is important that it be fresh stock.
A suitable amount of this Ghee can be used as and when required for many recipes such as
Creamy Black Gram Dal (Kali Dal Makhni),
Yellow Gram Rice (Mag ni Dal ni Khichidi), and
Carrot Pudding (Gajar Halwa).

1 cup(s) whole black gram (sabat udad / kali dal) soaked overnight
2 tablespoon(s) red kidney beans (rajma) soaked overnight along with the black gram
6 cups water
½ teaspoon(s) each of turmeric powder, red chilli powder and asafoetida
6 flakes garlic chopped
2″ piece ginger chopped
2 medium onion(s) chopped
2 green chilli(es) chopped
2 whole red chilli(es)
2 tomato(es) soaked in warm water
1 teaspoon(s) cumin seeds
2 tablespoon(s) cream beaten lightly
2 tablespoon(s) yoghurt beaten lightly
2 tablespoon(s) ghee (clarified butter) / butter
salt to taste

Wash the soaked gram and kidney beans and discard the water in which they were soaked. Put them into a pressure cooker along with the water, turmeric powder, red chilli powder, salt and half the quantity of the following items: chopped onion(s), garlic, ginger, and whole red chilli(es). Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat. Cook on low heat for 25 minutes or till the gram is slightly mashed and well blended.
Open the cooker only after all the steam has escaped. Add the yoghurt, cream and half the quantity of chopped green chilli(es). Cover and keep on low heat for 15 minute(s).
For the tempering, heat the butter / ghee (clarified butter) in a pan till very hot. Add the cumin seeds and let them splutter. Now, add the asafoetida, the remaining chopped onions, green and red chilli(es), garlic, ginger and fry till the onion(s) are slightly browned. Add the chopped tomato(es) and fry again till the fat separates from the sides of the pan. Add this to the cooked gram mixture and mix well. Cover and simmer on very low heat for 15 minutes.
NOTE: Traditionally in Punjab, this recipe is cooked all through on a slow fire in a heavy bottomed vessel called a ‘dekchi’ for many hours till the desired consistency is reached. In this recipe, the ‘dekchi’ has been replaced by a pressure cooker to speed up the cooking process.

Serve hot with: Cumin Rice (Jeera Chawal), white rice, or Indian bread (Roti).

For seasoning:
1 small onion, chopped
A pinch of hing
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste

Method
Boil the dal and tomatoes with a pinch of turmeric powder
and 1 cup water till the dal is soft.
Add salt to taste.
Set aside.
In a saucepan, prepare the seasoning by heating the butter.
Add the cumin and mustard.
When the cumin is slightly fried, add all the other seasoning
ingredients except the red chilli, turmeric and dhania.
Fry till the onion starts turning color.
Now add the powders and fry for a minute.
Remove from heat and add the boiled dal/tomato to this.
Add the chopped coriander leaves.
Mix well.
Adjust the salt if necessary.
Add 1 cup of water.
Bring it to a boil and remove.
Serve hot with rotis or plain rice.

Preparation : 10 minutes
Cooking: 20 minutes (exc. the time for pressure cooking dal)

2 medium tomatoes , blended to a smooth paste
2 medium onions chopped,
1 tbsp ginger-garlic paste,
3 tablespoon cashewnuts, powdered
2 tsp red chili powder,
1 tablespoon curd(yoghurt)
1 stick butter for frying
1 tablespoon CoolWhip

Method
Marinate the chicken in the marinade for 1 whole hour.
Heat some butter and fry the chicken till well done.
Remove the chicken, drain and set aside.
In the remaining butter fry the chopped onions till golden,
then add the ginger-garlic paste and fry sprinkling
little water now and then till oil separates.
Add the cashew paste, chilli pd, tomato paste and cook for 10 mins.
Add the curd,whipped cream and the chicken.
Mix well and cook till done .
Garnish with finely chopped coriander leaves.

Preparation : 15 minutes (exc. marinating time)
Cooking: 40 minutes

Ingredients
Chicken – 300 grams, cleaned and cut into small pieces
Cinnamon- 2″ pcs
Salt – to taste
Cashew & almond paste – a handful ground smoothly
Ginger & garlic paste – 2 tspns
Turmeric powder- 1/4 tsp
Chilly powder – 2 tsp
Coriander powder- 1 tspn
Onion – one chopped
Orange colour – 1 1/2 tsp
Butter – 3 tspn
Oil – 2 tspn
Tomato puree – 2 tomatoes blended smoothly

Directions

Fry onions in oil till transparent.
Add cinnamon and let it fry.
Then add ginger & garlic paste along with a little water.
Stir continuously.
Add turmeric, chilly, coriander powder with salt and mix well.
Pour in tomato puree, cashew & almond paste – mix well with water.
When it starts to boil add the chicken which should be mixed with a little colour.
Then add sufficient water for the chicken to boil.
The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.

150 ml plain yoghurt
50 g ground almonds
1 1/2 t chilli powder
1/4 t crushed bay leaves
1/4 t ground cloves
1/4 t ground cinnamon
1 t garam masala
4 green cardamom pod
1 t ginger pulp
1 t garlic pulp
400 g canned tomatoes
1 1/4 t Tsp salt
1 kg chicken, skinned, boned and cubed
6 T butter
1 T corn oil
2 md onions-sliced
2 T chopped fresh coriander
4 T light cream
coriander sprigs

Put the yoghurt, ground almonds, all the dry spices, ginger, garlic,
tomatoes and salt into a mixing bowl and blend together thoroughly.

Put the chicken into a large mixing bowl and pour over the yoghurt
mixture. Set aside.

Melt together the butter and oil in a medium karahi (wok) or deep
round-bottomed frying pan (skillet). Add the onions and fry for
about 3 minutes.

Add the chicken mixture and stir-fry for 7-10 minutes.

Stir in about half the coriander and mix well.

Pour over the cream and stir in well. Bring to the boil. Seve
garnished with the remaining chopped coriander and coriander springs.