Easy Restaurant Style Butter Chicken Recipe | Murg Makhni Restaurant Style

Butter Chicken is a dish, originating in the Indian subcontinent, of chicken in a mildly spiced tomato sauce. This creamy curry Indian butter chicken recipe combines ethnic spices with simple ingredients like onion, butter, and tomato sauce for a tasty dish.

This rich ,buttery ,creamy chicken is an awesome delicious chicken recipe that needs no introduction.This Delicious north Indian dish has made its place in every corner of the world.It goes well with pulaos ,parathas especially Naan.

1 tsp chilli powder

4 Chicken breast boneless 1/2 tsp ginger powder 1/2 tsp red chilli powder 1/2 tsp garlic powder Salt to taste Oil to pan fry For the gravy 1 small can of tomato paste 1 small chopped onion 1 tbsp garlic & ginger paste 1/2 tsp garam masala 5 tbsp butter

- In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.

1 cup of heavy cream Salt to taste Method - Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes

- Add butter and chicken and let it simmer for 5-7 minutes.

- In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add garlic powder and tomato paste. - Add some Cream, salt, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes - Garnish it with cilantro.

Butter Chicken is ready to be served!

Restaurant Style Saag Paneer

Saag, sag or saga is a leaf vegetable dish eaten in the Indian subcontinent with bread such as roti or naan, or rice. Saag can be made from mustard greens, collard greens, basella, finely chopped broccoli or other greens, along with added spices and sometimes other ingredients such as paneer. Saag has a fresh Spring like feeling. The combination of mustard greens, fenugreek leaves and spinach combined with hot Thai chilies is a rich and complex symphony of flavors. I could eat this dish every meal as it is so delicious. Prep time is 20 minutes and cooking time is another 30 minutes.

Oven Baked Tandoori Chicken I Restaurant Style Easy And Moist Tandoori Chicken Recipe

his is an easy baked Tandoori Chicken and is infused with flavour from a yogurt tandoori chicken marinade then baked until golden with little charred bits.

Spinach Curry Chicken I Super Delicious Palak Chicken Recipe

Palak Murgh is a healthy Indian chicken curry recipe. It is an excellent and tastiest way to include spinach in the diet. Palak Murgh is a chicken curry made with spinach, fresh ginger, garlic and spices. It's rich yet not heavy and takes some preparation time for the best results.

Healthy Baked Chili Chicken

Baked Chili Chicken is a very juicy and tasty restaurant style chicken recipe made using Chicken which is baked and then cooked in a special sauce. Healthy baked chili chicken is a delightful combination of chicken and spices, and it's super simple to make. Ingredients Boneless chicken – 350 grams Corn flour – 2 tbsp Maida – 1 tbsp Chilli powder – ½ tsp Ginger garlic paste – ½ tsp Egg – 1 Oil Onion – 1 Capsicum – 2 Tomato sauce – 2 tbsp Soya sauce – 2 tbsp Pepper – ¼ tsp Salt

How To Make Restaurant Style Butter Chicken At Home | Easy Butter Chicken Recipe

Butter Chicken is a dish, originating in the Indian subcontinent, of chicken in a mildly spiced tomato sauce. This creamy curry Indian butter chicken recipe combines ethnic spices with simple ingredients like onion, butter, and tomato sauce for a tasty dish. This rich ,buttery ,creamy chicken is an awesome delicious chicken recipe that needs no introduction.This Delicious north Indian dish has made its place in every corner of the world.It goes well with pulaos ,parathas especially Naan. 4 Chicken breast boneless 1/2 tsp Ginger powder 1/2 tsp Red chilli powder 1/2 tsp garlic powder Salt to taste Oil to pan fry For the gravy 1 small can of tomato paste 1 small chopped onion 1 tbsp garlic powder 1/2 tsp garam masala 1 tsp chilli powder 5 tbsp butter 1 cup of heavy cream Salt to taste Directions:
Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes
In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.
In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add garlic powder and tomato paste.

Add some Cream, salt, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes. Add butter and chicken and let it simmer for 5-7 minutes. Garnish it with cilantro.

Butter Chicken is ready to be served!

Restaurant Style Jeera Rice

Jeera rice or Zeera rice is an Indian and Pakistani dish consisting of rice and cumin seeds.[1] It is a popular dish in North India and Pakistan as an everyday rice dish.[2] It is easy to prepare, unlike biryani. "Zeera" is the Hindustani word for cumin seeds, often pronounced Jeera. The ingredients used are rice, cumin seeds, vegetable oil, onions and coriander leaves.

Instructions: 

• Rinse basmati rice till the water runs clear of starch. Soak the rice for 30 mins and then drain all the water. Keep aside.
• Heat 4 cups water till it comes to a boil. Add all the whole spices. Add rice and salt. Simmer the rice on a low flame uncovered.
• The rice grains should be cooked till tender and yet separate. Drain the water and keep the cooked rice aside.
• If you want you can rinse also the rice with water at room temperature. This stops the cooking of the rice and keeps the grains separate.
• Heat oil in a small pan. Add cumin/jeera.
• Let them crackle. They have to be fried well otherwise you will taste uncooked cumin in the rice.
• Add the spices. Stir for a few seconds. 
• Add the tempering to the hot or warm rice.
• With a fork, gently mix the tempering with the rice grains. Even if some rice grains break, its alright. Do gently taking care so as not to break the rice grains.
• Add coriander and gently mix or garnish the rice with coriander at the time of serving.
• Serve jeera rice hot or warm with a dal or vegetable/paneer curry of your choice.

Aloo Jeera (Potatoes with Cumin)

A quick, easy and light potato dish. Potatoes boiled and sautéed golden with turmeric and jeera. Aloo Jeera is an easy and quick recipe which is just perfect for a lunch menu.

Jeera Aloo is a typical vegetarian Indian dish which is often served as a side dish and normally goes well with hot puris, chapatti, roti or dal. Its main ingredients are potatoes, cumin seeds and Indian spices. Other ingredients are red chili powder, ginger, coriander powder, curry leaves, vegetable oil and salt.

you just need to boil some potatoes first and then saute them with spices. If you already have boiled potatoes, then making jeera aloo becomes very quick.

Boil or steam potatoes along with ½ teaspoon salt, till they are cooked well. When the potatoes cool down or become warm, then peel them and chop in small cubes.

In a pan, heat 3 tablespoons oil. Let the oil become hot. You can heat oil on medium flame. Add 2.5 teaspoons cumin seeds (jeera) and let them crackle in oil. Stir quickly as the cumin seeds will begin to crackle in oil quickly.

Once the cumin seeds crackle and change color, then add 2 to 3 finely chopped ginger. Add all the spices and mix very well. Then add the boiled potato cubes.

Saute the potatoes for 2 to 3 minutes on low to medium flame stirring often. Next add some chopped coriander leaves.

How To Make Besan Barfi I Diwali Sweets I Easy & Tasty Besan ki Barfi Recipe

Besan ki barfi is made with besan (gram flour) and sugar. The sugar blends into a creamy texture that comes from the basic mixture, khoya (optional), a traditional Pakistani and Indian dairy confection made from thickened whole milk. The mix is generally heated until the milk solidifies and is then placed in molds of different shapes—diamond, square or sometimes round. Besan Burfi is a popular Indian sweet made with gram flour, ghee and flavored with cardamom, especially during winter.It is usually garnished with sliced or chopped almonds or pistachios. Ingredients: Gram flour(besan)- 2 cup Ghee -1 cup Sugar -1 cup Cardamom powder-1/2 tsp Dry nuts -2 tbsp

How To Make Fresh Orange Juice In Vitamix

Drinking orange juice daily can help increase the concentration of vitamin C or ascorbic acid, a key disease-fighting nutrient, in your body. Vitamin C is not produced in the human body and it has to come from plant sources like oranges

The best way to enjoy the amazing taste and health benefits in 100% orange juice is by drinking it in the recommended daily amounts. Experts recommend 8 ounces of 100% fruit juice per day for adults and older children, and 4-6 ounces for younger kids each day.

Oranges contain Vitamin B9 and folate. These promote blood circulation and purification by assisting in the production of red blood cells. Two cups of 100% orange juice a day for a month can lower blood pressure and improve the inner lining of blood vessels.

Your Vitamix machine can blend as well as perform whole-food juicing easily, but if you're really in a time crunch, blending is an easier and cleaner option.

How To Make Fresh Orange Juice In Vitamix:

Place sliced oranges into the Vitamix container in the order listed and secure lid.

Turn machine on and slowly increase speed to Variable 10, then to High.

Blend for 45 seconds or until desired consistency is reached. Enjoy!

The Best Avocado Flat Bread Recipe/How to make Avocado Roti (Vegetarian)

Once you will try this, you’ll fall in love with this soft nutritious avocado flatbread. Flatbread is best for you when it's made with whole grains and has little added fat or sugar. Whole grain breads have high amounts of fiber an essential nutrient that can help prevent obesity,

The creamy flesh of the avocado is a great fiber source; a two-tablespoon serving of avocado has about 2 grams of fiber and an entire fruit contains around 10 grams. Avocados are also an excellent source of mono- and polyunsaturated fats—the "good" kind that can help lower cholesterol and reduce heart-disease risk.

This avocado flat bread is so easy to make and very healthy. Homemade flatbread in particular is a great option so that you can control everything that goes into your flatbread, and use whole grains, and low fat options.

Ingredients:

1 cup ripe mashed avocados
1/4 cup finely chopped cilantro or parsley
Salt, red chilli peppers and Garam masala to taste
2 cups whole wheat flour or flour of your choice
Olive Oil or Butter (to brush on the flat breads)

Instructions: 

Mash avocado and add mashed Avocado, red chilli peppers, garam masala and salt. Mix well and knead for 2 - 3 minutes. Cover and let it rest for 10 mins.

After resting the dough, cut it into equal size pieces. Roll each piece into little balls.

Then roll the dough ball with a rolling pin. To make a round shape.
Heat a non-stick pan or cast iron pan on medium high heat. Lay the flatbread on the heated pan very gently.

Cook for 1 -2 minutes on one side and then flip it gently and cook for another 1 – 2 minutes. Remove from the pan and serve. Enjoy!

Curried Chickpeas with Spinach

Ingredients:

• 2 Tbsp. olive oil
• 1 medium onion
• 2 cloves garlic
• 1 inch fresh ginger
• 1½ Tbsp curry powder
• 8 oz spinach (fresh or frozen) I used the fresh spinach
• 1 (15 oz.) can tomato sauce
• 1 (29 oz.) can chickpeas

Directions:

• Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté all in a large skillet with the olive oil over medium heat until the onions have softened. Add the curry powder and continue to sauté with the onion mixture for one minute more.
• Add about ¼ cup of water and to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted. Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice or with Naan bread. Enjoy!

Homemade Caffeine-Free Chai Latte

Chai lattes can vary in ingredients enormously, this recipe is fairly spicy and caffeine-free.  You can add black tea to the mixture for flavour and the kick of caffeine!  In India, the further north you travel, the spicier the chai!

 

Consider substituting honey for the sugar, and soy or almond milk for the whole milk. 

 

Ingredients:

• 2 tsps. sugar, depending on your tastes
• 2 cardamoms
• 1/4 tbsp. ground ginger
• Pinch of black pepper
• 1/3 tbsp. ground cinnamon
• Pinch of white pepper
• Pinch or two of grated nutmeg
• Small pitcher of whole milk

Directions:

• Mix the dry ingredients together, a mortar and pestle works well to break open the various flavours.
• Add these ingredients to your cup.
• For frothy milk use an espresso machine's steamer, or boil the milk instead.
• When ready pour milk into the cup.
• Add a sprinkling of cinnamon to garnish the cup

Enjoy!  

Spinach Paneer

 

Spinach paneer is a popular north Indian dish cooked using spinach and fresh cottage cheese. Soft paneer cubes are simmered in smooth, vibrant green, medium spicy spinach gravy.

Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or yogurt, to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance.

Ingredients:

1 1/2 cups pureed spinach
500 gm paneer cubed and lightly fried
1/4 cup coconut oil
1 tsp cumin seeds
1 bay leaf
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 cup onions-grated
1 cup tomatoes-chopped fine
2 tsp salt
1/4 tsp garam masala
1/2 tsp red pepper
1 tsp powdered coriander seeds

Directions:

Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown. Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat.

Add the salt, garam masala, powdered coriander seeds and the red pepper and stir till well mixed. Add spinach and saute for 2-3 minutes and add paneer. Turn around a few times and serve hot. Enjoy!

Coconut Butter Chicken

 

Butter Chicken is without a doubt one of the most well known Indian dishes around the world. This recipe combines ethnic spices with simple ingredients like onion, butter, and tomato sauce for a tasty dish. This is my favourite Indian recipe- the sauce is so flavourful you'll want to lick your plate. And it's so easy to make!

Ingredients:

• 1/2 cup of butter
• 1 onion, minced
• 1 tablespoon minced garlic
• 1 (15 ounce) can tomato paste
• 3 cups Coconut milk
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala  
• 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 2 tablespoons coconut oil  
• 2 tablespoons tandoori masala

 

Directions:

• Preheat oven to 375 degrees F (190 degrees C). Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly it's dark brown, about 15 minutes.
• Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato paste, coconut milk, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in onions and garlic mixture.
• Toss cubed chicken breast with coconut oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and cook for 5-7 minutes before serving. Serve over hot steamed basmati rice or with Naan bread. Enjoy!
• Note: This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. You can make large quantity of sauce and freezes it for next time.

Curried Chicken

Photo Credit: Health is Wealth Photos.

Ingredients:

• 3 tbsps. olive oil
• 1 small onion
• 2 cloves garlic
• 3 tbsps. curry powder
• 1 tsp. ground cinnamon
• 1 tsp. paprika
• 1 bay leaf
• 1/2 tsp. grated fresh ginger root
• 1/2 tsp. white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves
• 1 tbsp. tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 tsp. cayenne pepper

 

 

 

Photo Credit: Health is Wealth Photos.

Photo Credit: Health is Wealth Photos.

Directions:

• Chop the onion, and mince the garlic cloves. 
• Heat a skillet over medium heat and add olive oil. Sautee the onion until it is lightly browned.
• Add the garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt and stir them in.
• Continue to stir for 2 minutes.
• Cut the chicken breasts into bite-sized pieces.
• Add  in the chicken pieces, tomato paste, yogurt, and coconut milk.
• Bring to a boil then reduce the heat, and simmer for 20 to 25 minutes.
• Remove the bay leaf, and stir in lemon juice and cayenne pepper.
• Simmer for 5 more minutes.

Photo Credit: Health is Wealth Photos.

Mutter Paneer -- Indian Cheese Curry

 

Mutter Paneer is a classic vegetarian dish from northern India. Mutter refers to peas and paneer is a farmer's cheese. These ingredients are combined in a tomato-based sauce and seasoned with garam masala.

 

Serve with basmati rice and any Indian-type bread such as naan, paratha, poori or roti.

 

Ingredients:

• Paneer cheese (about 250 grams)
• 1 medium onion
• 3 tomatoes
• 1 cup frozen peas
• 2 garlic cloves
• 1/2 tsp. ground ginger
• 1 tsp. ground coriander
• 1 1/2 tsps. garam masala
• 1 tsp. turmeric
• 1 tsp. ground cumin
• 1 tsp. ground black pepper
• 1 tsp. salt
• oil, for frying
• cilantro, chopped (to garnish) 

Directions:

• Cut the paneer cheese into bite-sized cubes.
• Chop up the onions and tomatoes and mince the garlic cloves finely. Reserve.
• Heat a deep-walled frying pan and add a bit of cooking oil to it, brown the paneer taking care to turn the cubes over frequently.
• Reserve the paneer once they are nicely browned. 
• Add the chopped onions to the pan once the paneer has been removed.
• Cook the onions until golden then add the garlic and spices.
• Cook for a few more minutes then add the tomatoes and 1/2 a cup of water.
• Simmer for 5 minutes, return the paneer to the pan and also the peas, cover the pan, reduce heat and simmer for 20 minutes.
• Reduce the liquid in the pan until it is a desired thickness (if too watery simmer a bit longer and check frequently).

 

Bon appétit!



Peanut and Poppy Seeds Stuffed Baby Eggplants

Photo Credit: Health is Wealth Photos.

Ingredients

• 10-12 small eggplants
• 3 tbsp. groundnuts
• 1 tbsp. poppy seeds
• 2 tomatoes
• 2 onions
• 3-4 garlic cloves
• 2 tbsp. oil
• Salt as desired

Spices

• 1 tbsp. coriander seed powder
• 1 tsp. red chilly powder
• 1 tsp. Garam masala powder
• 1 tsp. mustard and cumin seeds
• 1/2 tsp. cumin seeds powder
• 1/2 tsp. turmeric powder

 Directions

• Wash and wipe all the eggplants. Make two slits at the bottom of each brinjal. Dry roast groundnuts in a pan for 10 minutes on medium heat and remove it. Similarly dry roast poppy seeds if using for 5 minutes and take off the flame.
• Grind groundnuts and poppy seeds into fine powder. Peel and slice onion, dice tomatoes, grind them into a paste with ginger and garlic cloves.
• Take a small bowl and add groundnut and poppy seed powder, red chilly powder, cumin seed powder, coriander powder, garam masala powder, salt, turmeric and mix well. Add a little water in the dry powder and mix to make a paste.Fill a tbsp. or more of this paste in each brinjal.
• Heat oil in a flat pan and crackle mustard and cumin seeds. Add tomato-onion-ginger-garlic paste in it and saute for 5-6 minutes on medium heat.
• Place all the stuffed eggplants or Brinjals carefully in the pan. Coat the sauteed masala gently over the eggplant with a ladle.
• Cover the pan and cook for 10 minutes on low heat. Open the lid and turn the eggplant to other side cover with lid and cook again for 10 more minutes. Garnish the dish with chopped fresh coriander leaves. Serve with naan bread, roti or rice. Bon appétit!