Red dot Punjabi: Recipes of popular non-vegetarian dishes from the state
I think by now the whole world knows about Butter Chicken. It has become the national dish of the UK. That’s how popular it is. Basically, the chicken is first cooked in a tandoor and then slow-cooked in a creamy tomato sauce.
Chicken Butter Masala
Ingredients
– Boneless chicken pieces (you can even make it with bone on): 900g
– Oil: 3tbsp #For the marinade Yoghurt: 400ml
– Garlic: 6 big cloves
– Ginger: 1-inch piece
– Kashmiri red chilli powder (this powder gives more colour than heat): 2tsp
Chicken Butter Masala
– Coriander powder: ½tsp
– Cumin powder: ½tsp
– Garam masala powder: ½tsp
– Red colour: A pinch
– Oil: 2tbsp
– Salt: ½tsp
Chicken Butter Masala
– Lemon juice: 2tsp #For the makhani sauce
– Tomatoes blanched and pureed: 700g
– Kasoori methi (dry fenugreek leaves): ½ tsp crushed
– Butter: 75g chilled
– Paprika: ½tsp, or according to taste
Chicken Butter Masala
– Vinegar: A few drops
– Garam masala powder: ¼tsp
– Salt: To taste
– Cream: 40g
Chicken Butter Masala
Method
– Hang yoghurt to remove excess water.
– To it add minced garlic and ginger, chilli powder, coriander powder, cumin powder, garam masala powder, red colour, salt and lemon juice. Mix well.
Chicken Butter Masala
– Make gashes in the chicken if making with big pieces with bone. Add the chicken to the yoghurt mix and coat it well. Marinate it for a minimum one hour. Overnight is the best.
– Heat oil and put chicken with its marinade in it. Cover and cook on low heat till the chicken is tender.
Chicken Butter Masala
– In a pan, cook tomato puree for 5 minutes till the water evaporates. Then add chilled butter. Add paprika after the butter has melted. Cook for a few seconds.
Chicken Butter Masala
– Add the chicken at this point. Mix well. Add garam masala powder and crushed fenugreek leaves. Cook the chicken in the sauce for about 2-3 minutes. Let the chicken absorb the sauce.
Chicken Butter Masala
The legacy of Saag Mutton can be traced right back and straight into the kitchens of the Diwans of Multan and areas close by. Khyber was developed by the Saraiki, the oldest ethnic groups of Pakistan, and their food sees a lot of culinary influences from Persia and the Arabs.
Saag Mutton
Ingredients
– Mutton: 700g ÞSpinach leaves: 1kg, washed and chopped
– Mustard oil: 4-5tbsp
– Onions: 2, chopped fine
– Black cardamoms: 3
– Cinnamon: 2 medium sticks
– Tomato: 1 large, chopped fine
– Curd: 4tbsp
– Garam masala powder: ¼tsp
Saag Mutton
Method
– Cook the spinach in boiling water for 3 minutes. Drain and refresh in cold water to retain the green colour. Squeeze out water. Then in blender add 2 green chopped chillies, 2tbsp chopped coriander leaves and the spinach. Blend to a coarse paste. Remove and keep aside.
Saag Mutton
– In a pressure cooker heat the mustard oil. Add cardamoms, cinnamon and cloves.
– Once it splutters, add the onions and sauté till golden brown. Add the ginger and garlic paste and sauté for a few seconds till the raw smell goes.
Saag Mutton
– Now add the mutton and sauté till the colour of the mutton changes.
– Now add cumin powder, coriander powder, red chilli powder, garam masala powder, turmeric powder and salt. Saute for a few seconds.
– Now add the tomatoes. Saute for few seconds till the tomatoes go mushy.
Saag Mutton
– Now add 150ml or 200ml water. Mix well and put the lid on. Pressure cook on high for 1 whistle and then put flame on medium and cook for about 20 minutes. Check if the meat is tender. Bhunno the meat till you see the gravy is reduced and specks of oil appearing.
Saag Mutton
– Now add the curd and bhunno again.
– Now add the palak and roast till 7-8 minutes.
– Check for seasoning.
Saag Mutton
– Then open the lid and serve hot with piping hot rotis or naans.
Saag Mutton
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