Homemade Butter Naan.

I was so exited last night after finished my first successful batch of BUTTER NAN’S. Wow they were so good and soft also. Most of the time we preferred to have NAAN in restaurants, but never tried at home before. I always thought it will never be like restaurants. But believe me this one is too good. And the recipe is also not that tough. I just added few chopped coriander leaves which I saw long time back in a cookery show.

After having our dinner my husband asked me when you are going to make this again and I think that’s the best complement for your food. I am not a professional I love food and love to cook for others that’s why when someone else says few good words about my cooking I just feel top of the world.

Preparation time: 8 to 10 mints.
Cooking time: 5 to 8 mints.

Ingredients:
1.All-purpose flour: one cup.
2.Two table spoon curd.
3.Half cup milk.
4.A pinch of salt.
5.A pinch of sugar.
6.Half tea spoon of baking powder.
7.A pinch of baking soda.
8.Chopped coriander leaves: A handful.
9.One table spoon butter.

Process:

Take one big bowl and put the all-purpose flour on that.

Now add the baking powder, baking soda, salt and sugar. Mix well.

Now add the curd and mix well.

Now add the milk (slowly) and the chopped coriander leaves and make a nice dough (if you need more milk to make the dough then add but don’t add water.

Now leave the dough for 30 mints in an air tight box.

Pre heat your oven in maximum temperature.

After 30 mints make some small round balls, now deep the balls into some flour and with a help of a roller make some oval shape NAAN'S.

Now take one oven proof pan and cover it with a aluminum foil and place the NAAN’S in single layer and grill it for 6 to 8 mints. But every 2 mints just flip the NAAN’s or cook till both the side turn into little brown color. 

After take it out from the oven just brush some butter on top your NAAN’S. Serve hot with any Curry I prepared some Chicken Chap with this. 

Dhaba Style Chicken Tikka Butter Masala

Nonstop snow fall from last night. We are just stuck at home. Started watching movies and we finished two already. To give ourselves a treat I prepared some DHABA style dinner for us, The DHABA STYLE CHICKEN TIKKA BUTTER MASALA. That was just too good and really beyond my imagination. 

My husband was so happy after having this. He really wanted to go out for dinner but because of this weather we can’t go anywhere so better to make my dinner table like restaurant, and served this yummy DHABA STYLE CHICKEN TIKKA BUTTER MASALA. A very easy and quick recipe to make happy your friends and family.

Preparation time: 20 mints.
Cooking time: 40 mints.

Ingredients:

For Marinating:
1.Boneless chicken: 400 gm (cut into small cube size).
2.One tea spoon ginger paste.
3.One table spoon curd.
4.Half tea spoon red chili powder.
5.Half tea spoon black pepper powder.
6.A pinch of cinnamon powder.
7.One table spoon lime juice.
8.One table spoon olive oil.
9.Half tea spoon salt.

For sauce or gravy:
1.One large chopped tomato.
2.One small canned tomato. (if you don’t have canned tomato then use one medium chopped tomato).
3.Half tea spoon grated ginger.
4.Half tea spoon red chili powder.
5.Half tea spoon garam msala powder.
6.Half tea spoon turmeric powder.
7.Half tea spoon cumin powder.
8.A pinch of kasoori methi.
9.Two to Three table spoon of fresh cream.
10.Salt and sugar AS per taste.
11.Butter for cooking.

Process:
Wash and clean the chicken pieces and now marinate them with the mentioned ingredients and keep it aside for 30 mints.

Now preheat your oven in maximum temperature. 
Skewer the chicken pieces and Place the skewers in an oven proof tray. Grill it for 10 to 15 mints. (Between brush butter and flip the skewers).

The tikka’s are ready now remove the tikka’s form the skewers and keep it aside.

Now add some butter in a pan and add the chopped onions and grated ginger and fry till the onions are transparent.

Now add the canned tomato and all the spices powder with some salt and sugar. Cook for another 3 to 4 mints. After it’s completely cool down make a smooth paste with this.

Now add some butter in a vessel and add the mixture into the vessel and cook for 2 mints. Now add the fresh cream and stir for some time, your gravy is ready.

Finally add the tikka’s and cook with a lid for 5 mints. Before switch of the heat add the kasoori methi and mix well.

The DHABA STYLE CHICKEN TIKKA BUTTER MASALA is ready serve hot with Naan or Roti.

Restaurant style Butter Chicken

Finally my search is over,” Oh god after coming from restaurant every time I feel like to cook Butter Chicken exactly like them”. But any how I didn’t able to cook like them. Last weekend we went for a buffet lunch in an Indian Restaurant and met with one new comer Bengali chef from Kolkata. When I told him that I love cooking and have a blog also he was showing so much of interest towards my blog. And with lots of hesitation I asked him the butter chicken recipe of that restaurant, and shockingly he told me the recipe so nicely. Wow I am really glad. Thanks to you Mr Dutta for sharing the recipe with me. But I made few changes regarding my convenience.

It’s a request to my entire food lovers friend please try this one at home, after that you don’t feel like to go restaurant especially for butter chicken. With naan or paratha it’s just awesome. This is the best part to meet with new people, but the moral of the story is don’t be shy because from every person we can learn something.

 

Preparation time: 20 mints.
Cooking time: 30 mints.
Serve for 4 people.

Ingredients:

For Marination:
1.Chicken: 600 gm (boneless or with bone).
2.Turmeric Powder, Red chili Powder, Cumin Powder, Coriander Powder (half tea spoon of each item).
3.Three tea spoon of curd.
4.Few drops of lemon juice.
5.Pinch of salt.

For cooking:
1.One large chopped red onion.
2.One large chopped tomato.
3.One tea spoon grated ginger.
4.One tea spoon grated garlic.
5.One tea spoon Kashmiri red chili powder, Half tea spoon of Garam Masala.
6.One table spoon fresh cream.
7.A pinch of kasoori meethi, Half tea spoon of Black pepper powder.
8.Two bay leaves, 2 cloves, 2 cardamom.
9.Salt & sugar as per taste.
10.Half cup butter or Sunflower oil. (if you don’t want to use butter that much then just add half tea spoon of butter after cooking).

Process:

Marinate the chicken pieces with all the mentioned ingredients for 30 mints.

Now add some butter or oil in a vessel and fry the onions with grated ginger, garlic and tomatoes till the onions are transparent. Let it cool; now make a fine paste with them.

Now add some butter or oil in a vessel and add the bay leaves, clove and cardamom fry them for few seconds, now add the chicken pieces and fry them into high heat.

When the chickens are become white add the onion and tomato paste and Kashmiri red chili powder mix them well. Cook in medium heat for 10 mints.

 
Now add the fresh cream and mix well. Add some salt and sugar also.
Now finally add the garam masala powder, black pepper powder and kasoori meethi. Mix well cook for few seconds. (If you don’t use butter before, now add half tea spoon of butter).

Your restaurant style butter chicken is ready quite an easy recipe perfect with Naan or Paratha.

Murg Tikka Butter Masala

Last weekend we had some guest for dinner. Most of them are vegetarian, so I just made one non veg item. One more favorite dish of our’s 'Murg Tikka Butter Masala' its perfect with Naan or Veg plao. Difference form this dish to other is you need to grill the marinated chicken before cooking.

 

Prep time: 30 mints.

Cooking time: 20 mints.

Serve for 4 people.

Ingredients:

For Marinating:

1.Boneless chicken 750 gm.

2.One tea spoon Ginger & Garlic paste.

3.One table spoon Curd.

4.One tea spoon red chili powder.

5.One tea spoon Garam Masala Powder.

6.A pinch of Kasori Meethi.

7.One tea spoon Lime juice.

8.Salt as per taste.

9.One tea spoon olive oil.

For Gravy:

1.One medium size sliced onion.

2.One tea spoon grated Ginger & Garlic.

3.Two table spoon cashew nuts paste.

4.One table spoon tomato puree.

5.Half tea spoon Kashmiri red chili powder.

6.A pinch of garam masala powder.

7.A pinch of kasoori meethi.

8.One table spoon fresh cream.
 
9.Two table spoon butter.

10.Salt & Sugar as per taste.

Process:

Marinate the chicken pieces with all above mentioned items for 30 mints and grill it on high heat for 20 mints. After the chickens are done keep it aside.



Now put the butter in a heavy bottomed vessel and add the sliced onion and grated ginger and garlic. Cook till the onions are turning brown.

Now add the Kashmiri chili powder and some salt & sugar. After 2 mints add the tomato puree and cook for some time.

Now add the Kasoori meethi and garam masala after two mints add the grilled chicken pieces, mix the chicken pieces with all the mixture and cook for 3 to 4 mints.

Now add the cashew nuts paste and the fresh cream, mix well with everything and cook for another 2 mints.



Your ‘Murg Tikka Butter Masala is ready serve hot with Veg Polao or Naan.