Skip to main content

Butter Chicken On Saffron Rice

Butter Chicken On Saffron Rice


Despite being in India for about 7 days and back to Dallas again really took my sprite out- completely draining out my energy level. Oh Boy!!!! this can be very irritating at times as the time zone is out of way. 23 hours struck in between two big frame persons and not able to move the my arms and legs really wants me scream out. Im glad to be back home...home sweet home and back to my kitchen.  

My kind of blissful time in the safely of my kitchen has given me the confidence to head out into my cooking sphere .It helps me relax and  keep my mind active as I love to try new items and cook things that I never would have even attempted before in addition, my family members are definitely enjoying it. 

Normally I scour the internet and have a ton of cookbooks where I pick out interesting and fun recipes and try them out. It is always fun and usually I end up changing the recipe to suit my family taste bud or just change it enough to make it uniquely mine.

My first Sunday back to my cozy and comforting kitchen after my trip and we are having a big hearty discussion on what to cook. Shouts from my family -" Chicken Curry, Fish Fry, Prawn Sambal and the list never end. Finally giving ways to my son demand I have decided to prepare-" Punjabi Murgh Makhani known as Indian Butter Chicken".

Delicious restaurant-style butter chicken made right at home with simple ingredients. This recipe is exactly how they make butter chicken in restaurants — and I've had people tell me it’s actually better! Trust me when I say it’s finger licking’ good!This rich, buttery, creamy chicken needs no  introduction. Most probably the best known of all Indian dishes, it has already claimed the fame that it deserves. A heartwarming favorite at home, a staple at most Indian restaurants, this north Indian dish has made its place in every corner of the world.

Normally butter chicken and Naan need each other and both are incredibly awesome but Im going to pair mine with Saffron Rice as requested by dearest hubby. Finger licking plate with Butter Chicken On Saffron Rice from my kitchen to your. Sit back enjoy as I will be back another !!!




Ingredients
Serving Size: About 5 persons

Marination for the chicken:
2lb of boneless chicken cubes
2 tbsp. lemon juice
1 tbsp chillie powder
1 tbsp coriander power 
? tsp. ground turmeric
½ to ¾ tsp. garam masala powder
1 tbsp butter masala powder- store brought for more flavors
¾ tsp. kasuri methi crushed 
1 tbsp. ginger garlic paste
1 cup fresh curd
salt to taste

Wash chicken under running water and pat dry. Marinate with lemon juice, chili powder and salt for 20 minutes.Then marinate the chicken cubes with the remaining ingredients.Refrigerate for at least 3 to 4 hours, overnight works best.

For the Gravy:
4 tablespoons butter
1 tsp. ginger garlic paste
1 large red onion finely chopped
1 tsp methi powder
4 tomatoes pureed 
1 tsp red chili powder 
1 tsp coriander powder 
1 tbsp butter masala powder
10 cashew nuts soaked with 3tbsp of hot milk and pureed
½ cup of hot milk
½ to ¾ tsp. garam masala powder
½ tbsp. kasuri methi crushed or powdered dried fenugreek leaves
salt to taste 
1 tsp sugar
chopped coriander leaves

For the Saffron Rice:
2 cups of rice soaked for 30 mins
1 red onion thinly sliced
1 2 inch cinnamon stick
2 green cardamoms
2 cloves
¾ tsp mustard seeds
¾ tsp cumin seeds
4 green chilies slit
few bay leaves and curry leaves
¾ cup frozen green peas
¾ tsp garam masala powder
salt to taste
3 cups of watwr
few saffron soak in 1 cup of hot milk
3 tbsp butter

Preparation Methods:
For the  Butter Chicken Gravy:
Grill the chicken on stove top. For stove top method: Add one tsp. butter and add the marinade. Fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till it is cooked. Transfer this to a plate and set aside.

Heat a pan with butter,add the chopped onions and  ginger garlic paste, fry till it turns fragrant.To the pan, add the tomato puree, all the masala powders (except methi and garam masala), sugar and salt. Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan.

Pour 1 cup water and add methi powder, cashew paste . Adjust the water to suit your desired consistency.Bring the mix to a boil and simmer for 3 to 5 minutes. Add kasuri methi and garam masala now, or add at a later step for the best aromaAdd chicken and simmer for about 5 to 7 minutes till it becomes soft and tender.Add garam masala, kasuri methi. Stir and simmer for about 2 to 3 minutes. Pour over the hot milk and switch off the stove.Garnish with chopped coriander leaves and few tbsp of melted butter.

For the Saffron Rice:
Heat a pan with butter. Add all the whole spices allowing it brown a bit and add onions and chilles. Drain the soaked rice and add to the pan.saute for few minutes and then add the garam masala. Finally transfer the mixer to the rice cooker and then add the water and the saffron milk.Once the rice is fully cooked transfer to serving plate.

                                    

Comments

Popular posts from this blog

Spicy Tofu Sambal in South Indian Style

Spicy Tofu Sambal in South Indian Style Many have known that we recently celebrated my son's 6th b'day few days ago and I had quite a number of vegetarian guests for the party. Well I'm not very creative in preparing veg dish like others but I wanted them to taste a very popular taste bud of my hometown prepared in the essence of South Indian flavor.Since we had chicken briyani and Kashmir Pulao I wanted make a dish that can blend well with both. Finally I decide to prepare a Malaysian delicacy know as sambal-very spicy chilli paste which can be added to any type of dishes. The taste was really good and all my guests really loved it and I would like to share the recipe with all..... Ingredients For The Paste: Serving Size: about 10 20 dried red chillies-soaked in hot water for 30 minutes 1/2 cup chopped shallots 2tbsp ginger garlic paste 1/2 cup chopped tomatoes 2tbsp tomato paste 1tsp sugar 1tbsp lime juice salt to taste 2tbsp chili oil Saute all the ingr

Spicy Sambal Fried Mee Hoon

Spicy Sambal Mee Hoon "COOKING FROM HEART" is born from unleashed creativity triggered by boredom and ideas turning the once dreaded chore into timeless pleasures past-times. As many would have know that I'm basically from the South East region and I tend to love Asian Cuisine using sambal paste most of the time preparing noodles. Sambal paste are commonly used as foundation for so many Asian Cuisine and a condiments to e served at the table. Back at my home theres used to be batches of Sample paste bottled up for Future usage. Here I prepare fresh ones whenever I crave for my hometown badly missed food like - " NASI LEMAK, BEE HOON< FISH BALL NOODLES , CURRY NOODLES !!! " Well I tend to go head over heels for noodles. What's Sambal- a common question asked by many a whenever I mention them. Sambal are basically dried chilies either pounded, pureed or finely chopped with shallots garlic and incorporate with wide range of ingredients lik

Cauliflower and Broccoli Stir Fry South-Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Vegetable stir fry is healthy as you retain all the goodness of the vegetables by cooking them for a short time.For this stir fry recipe, you can use a mixture of your favorite vegetables such as onions, beans, carrots, peas, capsicum, cabbage, cauliflower, broccoli, zucchini, bel peppers of different colors, egg plant etc.Cut all the vegetables in bite size pieces. Cut them of the same size too. Here I'm just using cauliflower and broccoli only as it's my daughter's all time fav and a perfect way for me to make her clean up a plate without as any" Mom not again or I hate it". Just keep this in mind when preparing any kinda of veg- The secret to good stir frying is not to put too much in the wok at the one time, if you do, t