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Punjabi Cooking - Punjabi food is wholesome and full of rustic flavor. |
Murg Makhanwala - Butter Chicken
Perhaps the most popular and sought after Punjabi dish. It is relished by almost
everyone who tries it |
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Ingredients:
Marinade
· 1 whole chicken cut up,
· 1 tbsp tandoori masala,
· 1/2 tbsp garam masala (cloves, cinnamon and cardamom powdered)
· 2 tbsp lime juice,
· 1/2 tsp cumin powder (jeera),
· 5 tbsp of yogurt,
· salt
For the Curry 2 tomatoes pureed, 2 onions chopped, 1 tbsp ginger-garlic paste, 15 cashew
nuts paste, 1 1/2 tbsp butter, 3 tbsp cream, 1 tsp chili powder, oil |
Method:
1. Marinate the chicken in the marinade for 1 whole hour.
2. Heat oil in a non-stick pan and fry the chicken for 10 minutes. Remove the
chicken and keep aside.
3. In the remaining oil fry the chopped onions till golden and add the
ginger-garlic paste and fry sprinkling little water now and then till oil separates.
4. Add the cashew paste, chili powder, tomato paste and cook for 10 minutes.
5. Add the butter and the cream and the chicken. Mix well and cook till done.
6. Garnish with cilantro and serve hot.
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Potato Lasan Kari - Potato Garlic Curry (Tamil Nadu)
Serves: 4 |
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Ingredients:
12 oz small potaoes
5 oz whole garlic cloves peeled
8-10 small onions, preferably red onions peeled
8 large fresh mild chillies with seeds removed
2 tablespoons vegetable oil
1 teaspoon fenugreek seeds
1 teaspoon chilli powder
1/2 teaspoon ground turmeric
1.5 cups coconut milk
salt to taste
2 teaspoons tamarind pulp or 1/2 teaspoon instant tamarind
'/4 cup hot water |
Method:
Heat oil in a heavy saucepan and fry the garlic, onions and chillies over gentle heat, not
letting them brown too much. Remove from pan. Add fenugreek seeds to the oil in pan and
stir over low heat just until they are golden. Add the chilli powder and turmeric and
potato, fry for a few seconds, then add the coconut milk, salt and stir while bringing
slowly to simmering point. Return the garlic, onions and chillies and allow to simmer,
uncovered, until garlic cloves and potato are soft, about 30 minutes depending on size.
Meanwhile dissolve tamarind in hot water, strain into curry for last 10 minutes of
cooking. Serve with hot white rice. |
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