Shahi Reshmi Murg

Shahi Reshmi Murg or chicken in creamy milky white gravy .It is a mildly taste  yet flavourful gravy..This chicken made with  cashew,magaz,Poppy seeds ,  milk and cream which makes it creamy and delectable.

-----------------------------------------------------------
Cook Time - 40 mins
Serve - 4
------------------------------------------------------------
 Ingredients : ----

Chicken  - 700 gms

Onion - 1 , thinly sliced

Ginger + garlic paste - 1 tbsp

Milk - 1 cup

Milk powder- 3-4  tbsp

Coriander powder- 1 tsp

Black pepper  -1 tsp

Shahi garam masala- 1 tsp

Fresh cream - 3-4 tbsp

Ghee - 1 tbsp

Cashew nuts - 1 tbsp

Magaz - 1 tbsp

Kewra water  - 1 tsp

Rose water - 2 tsp

Salt as required

Ingredients for shahi Garam Masala:---

Mace / javitri - 1/4 tsp

Nutmeg / jaifal - 1/3 tsp

Shahjeera / black cumin- 1/2 tsp

Black cardamom- 1

Green cardamom- 3-4

Cloves - 4-5

Cinnamon- 1/2 inch stick

Black pepper- 1/2 tsp

Star anise - 1/4 tsp

Dry roast everything till fragrant then make powder..keep it in a air tight container.

Method  :--
--------------

Wash chicken properly..

Soak cashew nuts,magaz and poppy seeds in warm Water for 20 mins. Then put in blender and blende till smooth.

Dry roast all whole spices under shahi garam masala and grinde to a powder.

Take 1 cup milk. Make it warm then add milk powder and stir well to dissolve milk powder...keep aside.

Now heat a kadai with 1 and 1/2 tbsp ghee and 1tbsp oil.

Then add bay leaf , 1/2 stick cinnamon, 2 green cardamom, 3 Cloves.

Once you get a nice aroma,add sliced onion .fry till translucent .

Then add ginger garlic paste and stir it for a minute..

Now Add chicken,Salt to taste 1/2Tsp black pepper , coriander powder and cashew magaz poppy seeds paste..sprinkle some water..stir it for 3-4 mins or till oil leaves.

Then add a cup of milk and milk powder mixture ....give a nice stir..once the gravy starts to bubbling. Turn down flame and simmering it for 20 - 25 mins or till chicken cooked well.

When chicken become tender, add shahi garam masala , cream,rose water , kewra water and kasuri methi .give nice stir to mix well

Check seasoning..keep gravy as per your desire consistency..

Serve shahi Malai murg with Roti/paratha / naan etc.

Restaurant style butter chicken at home

Butter chicken/murg makhni is a very popular and famous non vegetarian delicacy from Punjab/north India.

RESTAURANT STYLE BUTTER CHICKEN AT HOME..

INGREDIENTS:-----

FOR chicken Marination

Chicken- 500 gms
Yogurt - 3 tbsp
Ginger n garlic paste  - 2tsp
Kashmiri chili powder  - 1 tsp
Turmeric powder  - 1/4 tsp
Garam masala  - 1tsp
Mustard oil  - 1 tsp
Salt as required

For makhni gravy

Onion  - 2 ,roughly chopped
Tomatoes  - 2 ,roughly chopped
Ginger paste  - 1 tsp
Garlic chopped  - 5-6
Cashew nuts- 5-6
Magaz or melon seeds - 1 tbsp
Whole kashimiri red chili  - 4-5
Cinnamon  - 1/2 inch stick
Cloves  - 3-4
Green cardamom  - 2-3
Salt and sugar

ME:---

Marinate chicken with marinate Ingredients for 6- 7 hrs

Then stick chicken in skewers..heat a tawa with 1 tsp oil..place all chicken skewers in tawa..cook chicken both sides till soft and brown spots apper...then turn off gas..let it cool little. Then torn the tikkas with your hand.

Now heat a pan with 1 tsp oil .add all makhni gravy ingredients one by one..mix everything and stir it for 2-3 mins..then add 1/2 cup water..bring  bubble..simmer gas and cover it for 4-5 mins or till soft everything ..
 When everything get soft..let it cool little. Then put in a blender and blend till smooth.

Now heat a pan with with 1 tbsp oil and 1 tbsp butter..add bay leaf...then add 1 tsp kashimiri chili powder ,1/2 tsp turmeric and 1tsp coriander powder...mix well everything
  Then add makhni gravy. Mix well everything..cover it for  4-5 minutes.then add mawa. Mix well into the gravy..add 1/2 cup water ..give a good stir...again cover it for 3-4 mins..Then add cooked chicken tikka s..give a good mix..then add 2 tbsp  cream and 1 tsp crush kasuri methi...mix well..
Check seasoning..if required,adjust seasoning.....Ready restaurant style Butter chicken OR Murg Makhni.

For full video👇 recipe

https://youtu.be/-dJfX6Fg9Ew

Don't forget to subscribe my channel for new recipes n video 👇
https://www.youtube.com/channel/UClKduznItn2mGsgi3iIo48w

Follow me on facebook 👇
https://www.facebook.com/Panchabyanjan-858704877584861/

Mushroom and Sausage Burnt garlic Herb Rice

Mushroom and Sausage Burnt garlic herb rice is exotic rice preparation that can easily touched anyone s heart..
      Mushroom and chicken both are good source of protein and Iron so yummy mushroom and chicken Sausage mix with long grain rice and flavour with burnt garlic and herb reaches you in a exotic sence of taste.

----------------------------------------------------------
Cook time -- 25 mins
Serve - 2
-----------------------------------------------------------

Ingredients  :---

Cooked Basmati Rice- 2 cups

Mushroom- 1 cup cut into quaters

Chicken Sausage- 1/2 cup , cui into rounds

Carrot - 1 , chopped

French Bean- 2/4 cup, chopped

Salt as required

Sugar - 1/2 tsp

Soya sauce- 1 tsp

Viniger- 1 tsp

Black pepper- 1 tsp

Dry oregano- 1/2 tsp

Dry rosemary- 1/2 tsp

----------------------------------------------------------- Method  :----

Heat a pan with with 2 tsp oil..

Fry sausage till light brown..

Then saute mashrooms for 2 - 3 minutes

Then add chopped garlic .stir it till brown n fragrant

Then add chopped spring onion and stir for a minute.

Now add chopped carrots and beans .add salt to taste and black pepper. Dry Oregano and dry rosemary Stir it for a 1-2 minutes

Then add fried mashrooms and sausage. Stir to mix well.

Now add cooked rice , soya sauce, viniger , sugar and again sprinkle some oregano and rosemary . Toss well to mix well everything..check seasoning.

Ready for serve Mushroom and Sausage Burnt garlic herb Rice.

Mutton Biriyani

Biriyani  - Name is enough for its introduction..Actually biryani is celebratory dish .In any special occasion we try to make Biriyani....whatever it is Awadhi , Lakhnow or Hyderabadi Biriyani.....slowly cooked rice , flavoured substantially with spices specific to each region...Biriyani is always been a lip smacking heartthrob of every Non veg lover.If it is Mutton Biriyani so nothing better than that..A Mutton Biriyani is a complete one pot meal that can easily steal your guest heart.

Cook time -- 1 hr
Serve --
-------------------------------------------------------------

Ingredients  :---

Rice - 500gms
Mutton-- 700 gms
Potatoes - 2 , cut into two pieces 
Onion - 3 large
Ginger paste - 1 tbsp 
Garlic paste- 1 tbsp
Curd - 1/2 cup
Turmeric- 1/2 tsp 
Chili powder- 1/2 tsp 
Coriander powder- 1tsp 
Cumin powder- 1tsp 
Biryani masla - 1-2 tbsp
Salt to taste 
Bay leaves- 2
Cinnamon- 1/2 inch stick 
Green cardamom- 2
Cloves- 3-4
Rose Water- 3-4 tsp 
Kewra water- 2 tsp
Milk - 1 cup
Saffron - 1 tsp

Homemade Biryani masala:-
--------------------------------------------
Coriander seeds - 2tsp
Cumin seeds- 1tsp 
Cinnamon- 1/2 inch stick 
Cloves - 5-6
Green cardamom- 4-5
Black cardamom- 1
Caraway seeds / shahjeera - 1/2 tsp
Jaifol or nutmeg- 1/2 tsp 
Jaitri or mace - 1/2 tsp 
Black pepper- 1/2 tsp 
Bay leaves- 2
Kabab chini - 2/4 tsp 
Star anise- 1/4 tsp
 Dry roast everything till gets nice aroma .then grind to a fine powder. 

Method  :---

Soak rice for 1 hr

Heat a handi with enough water for cook rice. Add one bay leaf , 1/2 stick cinnamon,2 green cardamom,2 tbsp Salt and 1tbsp oil.

Once water starts boiling add soaked rice...cook till 80% done..then drain water properly..then spread rice on a broad plate or on a paper...let it cool

Marinate mutton with raw papaya paste , curd ,salt to taste ,1/2 tbsp ginger garlic paste, 1tsp black pepper 1/2tsp turmeric 1/2 tsp Chili powder,1/2 tsp sugar for 6-7 hrs or overnight..

Now soak saffron in a warm milk...keep aside..

Now boil potatoes in pressure cooker with turmeric and salt till cooked well. Then fry potatoes. Keep it aside.

Now heat a kadai .add 2 tbsp oil .add sliced onion .fry till well brown..then take out from kadai .place it on a paper towel..


Then add 1/2 tbsp ginger garlic paste in a same kadai ,stir it then and marinated mutton...stir it for 3-4 mins or till oil leaves the side of the pan.then add 1tbsp biryani masala and brown onion..stir well to coat the mutton with masala and onion then add 1/2 cup water .give nice stir ..then turn down flame .simmer it for 35 -40 mins or till mutton cooked well.

When mutton became tender and gravy reduced. Add 1 tsp rose water and 1/2 kewra water.stir nicely...check seasoning..turn off Gas

Now heat a heavy bottom pan. Add 1tbsp ghee .now add 1/3 of mutton with gravy.then layering with rice .sprnkle 1tsp biryani masala ,boiled potatoes. Spread 1tsp rose water and 1/2 tsp kewra water..

Then layer with rice again. Sprnkle biryani masala ,1 tsp ghee.spread half of the saffron milk or flavour milk..then spread 2/3 of the mutton. Then final layer of rice .spread ghee .rest of the saffron milk

Now cover pan with lid and seal it with flour daugh..heat a tawa then place the biryani pan over it..slow down flame for 25-30 mins..

NOTE :---- If you don't have saffron then heat a pan with 1 cup milk ,add 1/2tsp turmeric 1tsp rose 1/2kewra water and 2 green cardamom. Boil for 2-3 mins.turn off Gas. Use this flavour milk instead of saffron milk..

Macher Matha Diye Bhaja Muger Dal | Bengali style yellow lentil with fish head

Yellow lentil or split green gram or mug dal is a regular lunch item for bengalis..this lentil is use to make plain dal,veg dal ,khichuri etc..But this scrumptious macher matha diye bhaja muger dal is a celebratory lentil dish which made with fish head.In any wedding party or special occasion this will definitely serve with steam rice,kurkure alu bhaja ..

-------------------------------------------------
Cook time - 30mins
Serve- 5
--------------------------------------------------
Ingredients 

Yellow Mung dal / split green gram - 1 cup or 100 has

Fish head - 1  , cut into 4 pieces  ( ruhu/ katla/vetki)

Onion- 1  , thinly sliced

Ginger paste- 1 tsp

Coconut - 2 tbsp, chopped

Bayleaves - 2

Cinnamon- 1/2 inch stick

Green cardamom- 3

Cloves - 4-5

Cumin seeds - 1/2 tsp

Dry red chili - 2

Turmeric powder- 1/2 tsp

Chili powder- 1/2 tsp

Coriander powder- 1 tsp

Garam masala - 1 tsp

Ghee- 2 tsp

Method 

Wash fish head properly...marinate with 1/2tsp turmeric and

Then heat pan with 2 tbsp mustard oil .add the fish head and fry both sides till light brown. Take out from pan and keep aside.

Now dry roast mung dal till gets a nice aroma and turns into little brown in colour.

Cook mung dal in pressure cooker with little salt , turmeric and 1/2 cup of water...cooked till 2-3 whistle...

Now heat a kadai with 1 1/2 tbsp mustard oil.then add bay leaves,whole spices,dry red chili and 1/2 tsp cumin seeds

Once you get a nice aroma ,add chopped coconut .fry it for a minute . Then add slice onion .fry till light brown then add ginger and green chili paste.stir it for a minute.

Add turmeric,chili,cumin and coriander powder. Sprinkle some water ..stir well for a minute.

Then add fried fish head ..mix well with spices..again sprinkle some water and stir it for 1-2 mins..

Then add boiled dal...give a good stir to mix dal with fish head and masala.

If the dal is too thick ,pour some water to dal consistency..

Once it starts bubbling. Simmer the gas for 3-4 mins.

.add garam masala and 1 tbsp Ghee.. give a nice stir..check seasoning..

Ready macher matha diye bhaja muger dal..serve it with hot rice...

Bangladeshi chicken Tehari

Tehari/tehri is a yellow coloured rice cook with chicken/mutton.its a very flavourful and delicious dish of Awadhi cuisine..Tehri is also very populour in our nebouring country Bangladesh.There tehari cook with rice, chicken /mutton and potato .Here I have made the Bangladeshi version of chicken Tehari..

-------------------------------------------------
Cook Time- 45 mins
Serve  - 4
--------------------------------------------------
Ingredients s

Govindabhog rice- 400gms

Chicken- 500gms

Curd - 3tbsp

Onion- 2 ,sliced

Gi nger paste - 1tsp

Garlic paste-1tsp

Salt as required

Turmeric powder- 1tsp

Chili powder- 1tsp

Coriander powder- 1tsp

Cumin powder-1tsp

Garam masala- 1tsp

Milk powder- 5tbsp

Rose Water- 2tsp

Kewra water- 1tsp

Method 

Soak rice for 30 mins

Now heat a kadai .add 2tbsp oil .add sliced onion .saute till light brown.then add ginger and garlic paste.stir well for 1min

Beat curd with 1/2tsp besan or Maida and all dry powder ingredients except garam masala powder.

Now add chicken and potatoes .fry it for a minute. Then add beaten curd mixture.Salt to taste and sugar. Stir chicken to coated well with spice and curd mixture..

Stir in low to medium heat till oil leaves of the side

Then add a cup of water .give a nice stir.bring to bubble.turn down flame, cover kadai and simmer it for 20-25 mins or till chicken and potatoes cooked well.

When meat and potatoes become tender and gravy reduced upto 80 % .add garama masala .Stir nicely.check seasonings ..turn off gas.cover kadai.

Now heat a heavy bottom pan / handi. Add 2tbsp ghee ,add 1bay leaf ,2-3 green cardamom,1/2inch stick cinnamon and 3-4 cloves. 1/4 tsp each jaifal (nutmeg) and javitri (mace)

Now add soaked rice .stirring continuously for a minute. Add salt to taste and 1tsp sugar..mix well.

Now take 7 1/2 cups water add 4tbsp milk powder.Stir well

Add this water into the rice pan..give a nice stir..then add chicken , potatoes with gravy.add rose and kwera water , 2 slit green chili ..again give a good stir .

Bring to boil..cover pan .turn down flame and simmer it for 20minutes or until rice /tehri cooked well and rice soaked all water..

Turn off gas..do not touch or stir rice for 20 -30 mins..

After enough warm to touch rice place it on serving plate..

Note---1.) 4cups rice = 8cups water But I always take 1/2cup less than as it gives better result. 2.) You might not be get govindbhog rice out of west bengal so you can use any kind of aromatic rice..

Kolhapuri Kombadi Tambda Rassa/ kolhapuri chicken curry

Kombadi Tambda Rassa is spicy fiery hot chicken curry from kolhapur in Maharashtra. Kombadi =chicken,Tambda = Red colour,Rassa - medium thick gravy.. its a lip smacking chicken curry cooked in a coconut based spicy red  gravy.
Kolhapuri cuisine is famous for its spiciness and fiery hot red gravy, they used loads of spices and chillies in their dishes.

Cook Time- 30 mins
Serve- 3
------------------------------

------------------------------


Ingredients:--

For Marinating 

Chicken  - 1 kg
Turmeric  powder  - 1tsp
Coriander powder  - 1tsp
Salt as required

First spice paste  :--

Onion  - 1 thinly sliced
Ginger- 1/2 inch
Garlic - 8
Cumin seeds- 2tsp
Seasame seeds  - 1tbsp
Green  chili  - 1-2
Coriander leaves- one handful

Kolhapuri  Masala Ingredients  :--


Onion  - 2 , large, sliced
Ginger - 1 inch
Garlic  - 12 - 15
Coriander seeds- 4 tbsp
Cumin seeds- 2tbsp
Fennel seeds  - 2tsp
Star anise  1
Green cardamom  -5
Black cardamom  -2
Cinnamon  - 1 inch stick
Cloves- 6-7
Shahjeera or caraway seeds- 1tsp
Black pepper corns- 1tsp
Dry coconut- 3/4 cup
Poppy seeds- 2tbsp
White seasame seeds - 2tbsp
Stone flower or dagad ful- 1tsp
Nagkesar  or cobra s saffron- 1/2 tsp
Dry red chili- 8
 Dry bedgi or kashmiri red chili  - 12



Method:--

Wash chicken properly and dry it.then marinate with  coriander, turmeric and salt for 1 hr or so.

First spice paste:---

Then heat a pan with 1tsp oil. Add sliced onion fry till light brown..take out from pan.

Then add cumin seeds. Roast till fragrant. Then add sesame seeds .roast till light brown.then add chopped coconut or desiccated coconut,roast till light brown...Take out from pan.

In a blender put brown onion,ginger , garlic,green chili and coriander leaves , blend till smooth.

Then add roasted cumin seeds ,sesame seeds and coconut .add little water and blend till smooth. Keep aside.

Kolhapuri Masala:--

Heat a pan with 2tbsp oil. Add sliced onion fry till brown. Then add ginger and garlic .fry it for a minute..take out from the pan.

In the same pan add all Ingredients under kolhapuri masala. Roast all Ingredients till light brown and fragrant.

Now in a grinder put fried onion ginger and garlic. Grind till smooth. Then add all roasted spices ,grind to powder then add all roasted chillies and grind everything till powder.

Ready kolhapuri masala..you can store it for 15 days.

Chicken Rassa :---

Now heat a pan with 2-3 tbsp oil ..add sliced onion.fry till light brown.

Then add marinated chicken. Stir it for 2-3 mins.then add first made spice paste..stirrng to coat chicken with masala

Then add 2 tbsp kolhapuri masala powder..stir well to mix masala with chicken..stir till oil leaves.

Then add a cup of water.give a nice stir..once the gravy starts to bubbling. Turn down flame and simmering it for 20 -25 mins or till chicken cooked well.

Check seasoning..keep gravy as per your desire consistency..but remember chicken rassa should be in medium thick runny gravy.

Ready kolhapuri kombadi Tambda Rassa. Serve it with steam rice/ Roti/ bhakri or whatever you like..

Note :--- If you won't get stone flower and Nagkesar in your area then omit these spices and make your kolhapuri masala.