Recipes from Punjab - Punjabi recipes from India

Murg Makhanwala Recipe- Butter Chicken Perhaps the most popular and sought after Punjabi dish. It is relished by almost everyone who tries it
	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.

Potato Lasan Kari Recipe - Potato Garlic Curry (Tamil Nadu) Serves: 4
	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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