Wednesday 29 February 2012

„Grann-Ma’s & Mommy’s Handy Household Tips “ part 1

We all are living in a time where many prefer to use hard chemicals for a fast result but what did our forefathers do?? They didn’t have those Anti so and so liquids and tablets and sharpeners and the perfumed sprays but they ran a perfect house hold too…

I myself have always enjoyed listening and getting Granny’s and Mummy’s tips for this and that since I was a teenager. These useful tips nearly always helped; apart from this I could always rely on them knowing that it was a No Fail Tip.

I would love to share them here for all who come across my blog and may find it practical: )

I have gathered many more of them over the time, listening to my German aged Neighbor Mrs. Skuballa too , she’s a Gem indeed and I enjoy each time talking to her and getting more and more useful tips from her, so Thank you my dear Mrs. Skuballa!!!!!

I have translated a lot of them from German to English so they might seem a bit tricky or puzzling : ) so do ask me if any confusion…..

Did you know?

1.   If your scissors are blunt, just cut sandpaper with it twice thrice and there you have your brand-new blade back.

2.   Your gold chains which turn gray can shine again if you rub a half cut onion on it and later wipe it with a clean cotton cloth…

3.   The vase which get black strains on the bottom or the lovely delicate juice bottle or jugs which are difficult to wash due to thin long necks…no problem… next time when u boil eggs, keep the peeled shell pieces and throw them in the vase.. Pour some washing soap and shake strongly, the egg shells with clean those stains…

4.   This happens too often and annoys us a lot… glasses piled in one another and then ooops all stuck… well never wrestle with it as if they break you can hurt yourself… Fill the bottom glass with warm water and the upper with cold and see wonders….

5.   The big round salad tomatoes have lost their freshness and are too soft to cut???… no problem, just soak them in a chilled water bowl for 10 minuites, and there you have a fresh one to cut in slices…

6.   You tasty pudding or custard never gets that thick skin on it after cooling if you sprinkle some sugar on the top as soon as you dish out in a glass bowl…

7.   How to avoid milk from burning??? Wash the pot with cold water before setting it on the stove

8.   The fridge has an unpleasant smell… hmmm pour some coffee powder in a plate and place it in the upper rack, it will absorb all sorts of smells..

9.   The store room has lots of things and has different smells, take fresh Mandarin/clementine and prick cloves all around it will be like 10-15, and place it in the store room in the middle shelf. Your store room will never stink!

10. The sliding drawers irritate while closing and opening as they stick at each end…grrrrr calm down… take a piece of wax or a thick candle, rub the slides on the both sides..and there you go.. your draws will slide like silk.. : )

So I will update more again after I have translated them too : )

Tuesday 28 February 2012

Ras-Malaai Spongy Soft

Ras Malaii is a very delicate and sensitive dish, it turns out best if handled with love and extra care;  and shows really bad moods if we just try to ignore it :) I remember i used to make these with closed eyes and had the best results, till one day they started getting moody... no matter what i did they just din't turn out good.. so i striked!!! A whole year... i thought okayyyyyyyy fine now i'll just leave it...

So after a years pause i set my hands on it again and Alhamdolillah i had them the way i wanted them :) May be they were tired of being served over all :)

So heres how i made them:

2 cups Nido milk powder
2 tbs oil
1 ½ egg (don’t beat, put as is and use only the yolk of the second egg)
1 ½ tsp baking powder
¼ tsp plain flour
1-2 tbs milk if needed

1 L milk
200ml whip cream pack (it's in liquid form)
200ml carnation tin (liquid)
1tsp cardamom powder
8-10 tbs sugar or more or less to taste!!!
Nuts of ur choice
(I just used crushed Almonds)

*pour all three milks plus sugar in a heavy pot and give one boil, then turn down flame and just let cook
*I cooked nearly 1 1/2 hours till it became thicker, not very but you can feel it changes a bit creamy in color too
*First of all mix the oil well in the powder, sieve baking powder and flour together and mix in
*Break the eggs in a separate bowl and add to the powder
*break the yolks with hands and mix in the dough well
*if u feel its dry just drop in few drops of milk to make the dough soft and silky
*shouldn’t be too soft neither hard just soft!
*make tiny balls similar to hazel nuts, as they increase when put in milk.
*carefully add them to the simmering milk and let cook
*Don’t use spoon to turn them, just let them turn and twist themselves
*cover the lid leaving just a slit open so the milk does not over boil
*took nearly 20 minutes till the Ras-malaai reached its actual size(nearly like walnuts)
*keep them covered for a while and then turn into any glass bowl and let cool
*Tastes best when chilled so keep it over night before you serve
Enjoy the Rasilli Malaaii : )

Some tips to take care of:
*dont rub the dough too hard
*dont move them once added to the pot coz moving up and down can make them either hard or break them
*dont use too much baking powder, the balls will open up and break
*make balls with a light hand , dont press the dough too much between the palms
*never use any extra egg if the dough is dry always use drops of milk to make it smooth, as many use another egg and that makes the dough so sticky that u cant form balls

PS: On my dear friend's pointing out i will clear that flour HAS to be this less coz its meant to give the balls a bit of firmness1 PLZ don't add any more as it can stiffen the balls and make them hard, this much is exactly okay to make them a bit firm yet soft!!!!

Monday 27 February 2012

Spicy and Teekha Bhunna Gosht (Spicy Stir-Fry Meat)

The most delicious way to make this incredible dish!Another recipe of my ever dearest Mom...
The divine fragrance of those tiny round red whole chilies is irrisistible :)
Best is to serve with chappatis but no hamr if you plan to make parathas too, its either way yummmy :) Here's what you need for it:

500 gram mutton
200 gram yoghurt
3 large onions (sliced fine and thin)
1tbs fresh grated GG paste (ginger/garlic)
¾ tsp black pepper from the mill
½ tsp red crushed chili
1 tsp salt
½ tsp paprika powder (sweet one)
7-8 whole red chilies
Whole spices: 4 cloves.5-6 black pepper corn-2 black big cardamom
½ cup of oil (makes nearly 125 ml)
½ cup water

-heat half the oil in a pot
-wash and put in the meat and water and cover to cook
-when the water has nearly evaporated add in the GG paste and the whole garam masala and stir

(plz note here that many use the readymade GG paste it does not have the exact aroma coz it has preservation stuffs in it too, so best is the fresh grated garlic that’s out of this world in aroma!!!)

-now take a another pot, heat the rest oil and fry the onions till light gold brown
-turn the meat in it and stir, add in half the whole red chilies, keep stirring
-now add all the rest spices in the yoghurt and pour all on the meat, mix well and leave it to cook
-as the meat was already half done so keep any eye as when the yoghurt dries up it should not burn
-add in the rest red whole chilies and stir well, you will smell the aroma of the chilies as the oil starts showing up, and the gravy forms a thick texture, its ready!!

  No tomatoes or any greenery in it, eat as is with chapatti its ultra  delicious!!

Spicy and Masalay daar Chicken Biryani

An Authentic recipe of my Mom, being from Hyderabad Dakkan she had her unique recipes and also made changes accroding to her style.She was a GEM one could have....
I remember that big pot set on the tawa for dum each time we had guests and the home full of aroma  and we all eagerly waiting for it to be dished out...
For Biryani we should take more quantity of spices because it has to be layered with rice.

To get that masaladaar look and taste we need a good amount of yoghurt, onion and tomatoes too.
It may seem that it’s too much but you can always do changes according to your taste, this here is what I actually did. I served 8 ppl with this amount and Masha’Allah had some left over for me to gobble next day :

1 whole chicken cut in 16 pieces
Juice of 1 lemon
1 ½ tsp ginger/garlic paste
Rub in the lemon juice and GG paste evenly and thoroughly all over the chicken, with lemon it stays firm and does not break while stirring and also gets that yummy sour taste.

4 cups rice (ca; 750 grams)
Boil till ¾ (2 kanni) drain, keep aside
To make the Biryani Masalay daar we need thick yummy gravy so I used a lot of the following:

Prepare for layers:
1 bunch Fine chopped coriander
½ bunch peppermint
10-14 whole cherry tomatoes
4-6 whole green chilies
6-8 boiled sliced egg
1 tsp zarda rang (yellow food color)
2-3 strands of saffron diluted in 3 tbs milk
2 tsp kewra essence

7 onions (sliced thin and fried)
1 cup oil ( it only fries well in a good amount of oil, no worries we drain it after wards : ) )
6 tomatoes (thin sliced)
10-12 plums (not the total dry but the ones for dry fruit a bit wet)
3 big black cardamoms
1tsp =half black peppercorn/clovers (together)
500 gram plain yoghurt


I roasted all these in the frying pan:

1 ½ tsp salt
2 tsp red chili powder
1 ½ tsp white cumin (sofaid zeera)
1 ½ tsp crushed coriander
½ tsp turmeric (haldi)
1tbl grinded almonds
1tsp grinded sesame (till)
½ Indian curry powder

Let them cool down before adding them all to the yoghurt!
Mix all well into a nice paste


take a heavy bottom vessel or a broad wok
heat oil, add in the black cardamom, black pepper/cloves let fry a bit
add in the sliced onion and fry on a medium high heat, as it starts to turn pink add in the plums and stir till onion nice gold brown and plums all soft and fluffy

I do it this way as the plum give a very intensive (khatta) taste yummz : )
now add chicken just stir once or twice and add the spices mixed yoghurt, tomatoes to it
now don’t cover the lid and keep mixing and stirring, it’s a long work coz we actually cook the chicken with this process by only constantly stirring it
try not to hit the meat with ur spoon and just keep turning and twisting from sides only this way your meat will stay in blocks and firm and that’s the beauty of the biryani!
the yoghurt will leave lots of water so will the tomatoes, and it will start getting thick and it might also start getting to stick on the bottom of the pot because of almonds and till, coz they make a thick gravy ..
No worries if you have a heavy bottom pot all stays well : )
you will see that all the waters are drying up and only a thick gravy is staying behind and the oil is showing up clearly, so then its times to take it off the stove
place the pot on 3-4 wooden coasters taper so that all the oil slides up in one side
drain out that oil after an hour and keep aside

now take another broad pot spread some drained oil on the bottom
Spread one layer of rice---chicken masala---cover with eggs---tomatoes---coriander—peppermint—green chilies

I made three layers repeating the same process the top most must be with rice and only some rest gravy of the chicken!
now drill 5-6 holes in different places in the pot from above till the bottom with a back of any long wooden spoon
drizzle the saffron and with the help of the point of a butte knife just press in the zarda rang

If u mix it in water  it won’t give u this red, orange and yellow color combination which makes it s rich : ) cover the holes by patting the knife on it
drizzle the kewra essence on 3 different sides
cover the pot with a big piece of Alum-foil and place it on the stove with high heat but plz stand by and don’t leave it
in about 8-10 minutes u will see and feel  steam coming out; turn the stove to the lowest grade and don’t lift the cover coz in that steam the rice will be done Insha’Allah
give it a time of 20 minutes and then lift the cover , you will know if it’s done when the pot is full of steam and the rice has fluffed up a bit, take off the alum-foil

Your Biryani is ready …..

I don’t use fried onion in layers or the top as it turns out very soggy and at times give a bitter taste but according to your own taste you can add if you like ..

Crispy and Nutty Baklava

Till long I believed that this delicate sweet dish belongs to the Lebanese and I thought wow what an invention, but lately I happened to talk to many friends and to my surprise it has a Turkish back ground.. Here is what I found while surfing in the Net for some more info :

The history of Baklava is as diverse as the number of ways it is prepared and the number of countries that claim its origins. Is it generally accepted that Baklava came to us from the Assyrians at around 8th century B.C. Layering nuts with a simple unleavened flat bread and drenched with honey. As only the wealthy of the time can afford this simple luxury, baklava was held as a special dessert for those in high positions of society such as monarchs and kings. In Turkey, to this day, one can hear a common expression: "I am not rich enough to eat Baklava every day".

Anyway who ever made it it’s DIVINE and a must try for all : )

1 pack of phyllo pastry (400x300)
2 cups of crushed nuts
½ cup honey
1 cup sugar
1 cup water
Juice of ½ lemon
250 grm melted butter

-First of all make thick syrup of honey /sugar/water and lemon juice
-cook till you can smell honey over all in the kitchen
Now start with the pastry:
-Take a wooden cutting board to work on it
- lay one sheet of the pastry brush with butter
-lay another over it brush butter again
-now sprinkle with nuts all over
-cover with a sheet, brush butter
-another sheet and again brush butter
-take a wooden spoon with a long tail
-place it on the sheet and roll it tightly into a roll
-now gently pull the roll off the spoon so that it gets some crinkles
-place the first roll into the greased casserole
-you need a casserole of size 10”x8” brush the bottom of the casserole with butter
-Repeat the same process till your casserole is full with rolls
-now cut small pieces with a sharp knife gently
-bake in a preheated oven on160° for around 20 minutes or till u see they have turned golden brown
-take them out, cover tight with a foil and push it back in the oven again for another 10 minutes
-now take it out uncover and pour the syrup with a deep spoon on each line of roll
Slowly and evenly. You will notice that there is too much syrup but its okay coz the pieces have to absorb the syrup to become crunchy and yummy :)
-after pouring all the syrup let the casserole rest for at least 2 hour so all pieces absorb the syrup and then all sets down and the top dries up into a crunch!
Sprinkle some left over nuts all over, it’s ready to serve!
Divine out- and- out!!!!

Pan Fried Minced Meat with Paprika ( bell pepper)

 An all time fav dish, gets ready in no time; specially made in the pan gives it an extra ordinary touch coz the peppers stay so crunchy and thats the real taste of it... You can eat it with a hot buttery chappati too but rice over beats every thing :) Since i am a die hard Rice lover i would advise to serve with RICE :)

500gram Minced meat
2 large onions (thin sliced in halves)
1tbs crushed fresh garlic
1tsb julienne cut ginger
1 tsp red chili flakes
1 tsp salt
1tsp roasted cumin powder
1/2 tsp dry chives for garnishing (optional)
3-4 tbs yoghurt
2 tomatoes (diced)
¼ cup oil (around75ml)
2 red Paprika
(Bell pepper cut in thick slices)

-heat oil; fry half the onions till gold brown
-add in the minced meat and stir till it changes color
-sprinkle the crushed garlic and keep stirring
-add in the tomatoes and stir well so they get mixed in well
-as the tomatoes dry, sprinkle all the spices on it and mix…
-now add the yoghurt and mix and turn the flame to a lower grade
-the meat will get tender slowly you need no water in it!!!!
-now fry the sliced paprika on a low heat till they get a shiny texture
Not dark nor soft, and add them to the minced meat along with the ginger and
turn off the flame
The will get a bit softer in the rest steam. I like it crunchy so I never over
cook them…apart from it, it looks very eatable this way : )
Serve with Khushka,(white rice)it tastes heavenly: )

Sunday 26 February 2012

Spicy Haleem

When I think of Haleem a film starts in front of my eyes… A big huge Family…all cousins together… a big pot on the stove… girls singing around and boys fighting over the spoon to stir the Haleem….That was the last time I had Haleem with all my cousins and family back home…

I love to eat Haleem any time; if only i din't have to give away my last energy stirring it, i would have really made it every day :) A fave spicy dish in our country and the most cooked dish on gatherings and parties ....

750 gr lamb meat with bones
½ cup daal channa (Gram lentil)
½ cup daal urdh
½ cup rice
½ cup wheat (dallia)
4 big onion
6-8 black pepper corn
½ tsp salt ( to boil the daal)
1 tsp roasted white cumin powder
2 tbsp coriander powder
1 tsp haldi (kurkuma)
1 1/2 tsp red chilli flakes
1 1/4 tsp salt
½ tsp chaat masala
1 piece fresh ginger in stripes

*-Soak all lintel over night.
*-First of all cook the dal channa and wheat in 2 glass of water.
*-Mix in haldi(turmeric) and salt.
*-When they are half way cooked add in the rice and daal Urdh.
*-Pour in some more water, so that they are fully cooked in it.
*-In a second pot heat oil fry in dry spices and brown fry thin sliced onion.
*-Take half of onion aside and now fry the meat in it.
*-Add in the spices along with fresh crushed garlic and stir well.
*Put enough water that the meat gets tender.( about 2 glasses)
*-When the meat is done try to separate all bones from it shredding the meat
with fingers
*-On the other hand, when all the lentil and rice seem to be totally done mash
it well with a wooden spoon and keep mixing it thoroughly till it makes a thick
*- shouldn’t burn as it will
turn real thick keep adding drops of water to protecting it to burn.
*-Now turn the meat into the
lentil pot and start mixing with a heavy wooden spoon crushing it in the pot, I
used the hand mixer shortly to crush the wheat, but I like it a bit coarse so
did not make a paste of it: )

*- sprinkle the chaat masala, I like it very spicy so add the chaat masala too
: )
*- heat ½ cup of oil, fry the
ginger stripes in it and pour on the Haleem
*-Sprinkle fresh lemon juice and garam masala
*-Garnish with green chilies, fresh coriander lemon pieces and the rest left
over fried onion.

My Delicious Khageena (pan fried chunky eggs)

Khageena is a luxury Hyderabad breakfast item. I have been eating this
since my childhood. It was always on Fridays we had parathay with mango, and
Khageena with acchaar….Those good old days….
Now I also make it when I am short of any curry so it’s a lunch item for
me too: )

It is important to make it this way that the fresh color of the eggs
stays as is and the khageena stays soft and not crumbly!!!
We use no dark spices in it means: garam masala, coriander powder and
cumin powder are NOT used in it. Heard na the eyes eat with you, so make it beautiful

I don’t use too much red chili as green chilies give them the
“theekha”(hot) taste!

2 large onions (very fine sliced)
2 medium tomatoes (diced)
4-5 green chilies (chopped)
Hand full of chopped fresh coriander
6 eggs (beat well)
4-5 tbs oil
5-6 black peppercorn
½ tsp salt
½ tsp red chili flakes
2 pinch of turmeric (haldi)

*heat oil in a non stick pan or wok
*fry the sliced onions on a medium heat so they get light pinkish and
don’t burn or turn brown
*now add in the cubed tomato and chopped green chili and sauté till the
water is dried up. Keep stirring to avoid from sticking
* beat the eggs with the 3 spices well and now pour all into the pan
*add the black peppercorn to it and just fold with gentle hands
*don’t mix very strongly, as it will turn into a crumbly paste…
* just keep the heat on medium and keep folding it gently till you see
the oil showing up from sides
*turn off the heat and NOW sprinkle the fresh coriander and leave the
half lid open so all does not become mushy
*Its ultra soft moist and very tasty!!!!
Serve with paratha, or chapatti or with a toasted bread:

Tuesday 14 February 2012

Cannelloni stuffed with Minced meat

A friend asked how ot fill the large Cannellonis so I have taken a picture while they were uncooked to show how they should look like and then as they were ready out of the oven : )
Here you go what you need for it:

500gr ( ½ Kilo)minced meat
1 large onion
3 fresh tomato
1 tsp fresh crushed garlic
2 tblsp tomato paste
3 packs crème fraich(light sour cream)
salt and red chilli to taste
½ tsp oregano
½ tsp kräuter der province (it's a very good Italian herb)
250gr grated cheese
3 tblsp oil

-Cut onion in cubes, fry transparent,
-Crush in fresh garlic and stir a bit so the garlic does not burn brown it gives a very nice smell, add in the minced meat and fry (bhoon) till it changes its colour a bit whiteness ok.
-Now add in the tomatoes cut in fine cubes and mix all, let the water dry,
-Mix the spices and the tomato paste in ¼ cup of water and add to the minced meat,
-Mix well and let it cook No water just let it cook in the tomato juice and that ¼ cup water or it will smell raw ok.
-It should be a bit watery or it won’t bind well.
-Once its ready sprinkle the oregano and the k.d..province and let it cool
-Whisk all the crème fraiche in a bowl so that it‘s handy
-Now take a baking dish, spread one pack of crème fraiche in the tray,
-Fill in the cannelloni only till half with a small spoon and place the cannelloni side to side
cover it with more minced meat and crème fraiche, another shift in the same manner and on the last one the rest minced meat and crème fracihe.
-Take care that all the cannellonis should be covered with cream or it will stay uncooked as we are not boiling the cannelloni and are using it as it is ok.
-Spread a good amount of cheese on the top and bake it in the preheated oven on 180° for at least 50 mints as it has to cook slowly.
-If u feel the cheese is turning brown soon just cover it with a piece of Alou-foil.
-Prick in a knife to see if the cannelloni are done.
Don't keep them too long before serving as they can turn a bit hard then :)

Saturday 11 February 2012

Aloo Ki Tahri (Potato Rice)

I am a "die hard fan" of Rice yummmz.. i can have in my breakfast-lunch-tea time-dinner and the story goes on and on :)

Tahri is such a unique dish with so much flavour in it that you need nothing else with it.
 A complete meal a delight for your eyes and yur tummy:)
The combination of yogurt dip and green chutney makes it no lesser than any Grand Polau!!

6-7 Medium potatoes
2 Medium onion
1 tsp white whole cumin
4tblsp yoghurt
1tsp GG paste
2 tsp salt
½ tsp haldi (turmeric powder)
¼ tsp red chili
¼ tsp coriander powder
3-6 thick green chilies
½ tsp garam masala (All spices powder)
2 mugs rice2 glasses water
2tsp salt




              Wash and soak the rice in Luke warm water.This measurement is always perfect:

               If u have 2 “cups” of rice you put in 2 “glass” water and 2 tsp salt

Cut potatoes in fours, try to take small potatoes, soak them in water,so they won’t turn brown till your curry is done.
-So heat the oil first, sprinkle the cumin seeds and let them splutter.
-Now add the thin sliced onion and fry till golden brown not black :)
-Add GG paste and fry a bit so that its not too brown
-Mix all the spices in the yoghurt and add to the onions.
-Add ½ cup of water so that it does not dry up soon.
-Put the potatoes immediately, mix all and let the potatoes cook with the yoghurt on a medium heat add no more water, as the yoghurt will leave some.
-Your feeling is required as if u feel the potatoes are still not done and there is less water so add a bit again but never too much as it has to be like a gravy
-Once they are done then add in the green chillies with a tiny slit, bhoon( stir) a bit..
-The aroma is divine, as in Tahri two things count haldi colour(the pale yellow color) and the green chili’ aroma!!!
-Now u will see that it seems nearly like a normal, but a bit dry curry, add in the water and bring it to boil once, sprinkle the garam masala and then add ur soaked and drained rice.
-Cook it on a high flame first and as soon as the water starts to evaporate turn it to the lowest no. and set it on “dum”(steam) as the potatoes are already cooked we only need the time for the rice to be done in the steam.
-Some sprinkle fresh coriander on the top but originally there are no tomatoes and no fresh coriander in the Tahri, it’s only a classy potato taste so I prefer it that way always!!!

-This has a pale yellow color what we call “kappasi rang” (pale yellow)Usually have it with only “hari chutney” (green Chutney) and garlic yoghurt as to enjoy the Tahri taste to its full.

And here how i make the garlic yoghurt:
-1cup yoghurt
-2 pods grated fresh garlic
-3-4 pinches fresh crushed black pepper.
Beat the yoghurt and grate fresh garlic direct into it, salt to taste and sprinkle the crushed pepper. Its soooooo very tasty i tell you, just try it that way.

Clementine/Cherry Muffin

These muffins are very soft and very delicious!!!! You can actually feel and smell the juicy taste once they are out of the oven Ummmm i can still feel them :)
It is os easy to make and in no time they are ready to serve and eat ......
 so lets prepare them:

· 1 egg
· 180gr butter (soft)
. 180gr flour
· 180gr sugar
· 135gr yoghurt
· 1tsp vanilla sugar
· 1tsp baking powder
· 2 Clementine
. 50gr glazed cherries

-beat butter and sugar fluffy
-add in egg and yoghurt and beat slightly
-fold in the flour just mix with a spoon first
-mix in the baking powder and beat on speed 2 till all mixed well
-divide the batter in two bowls
-add small cubed Clementine in one and the halved cherries in the other

-place the paper cups in the muffin tray and fill each to ¾
-tuck some cherries and Clementine on every other on the top
-bake in a preheated oven on 190°C for 25 mints
-take out and let cool down, you can sprinkle some castor sugar mixed with vanilla sugar
Gives a nice aroma….

Have fun baking them :)

Friday 10 February 2012

Chicken Makhanni


I lately visited the Indian Restaurant MAHAL here and they severd this dish with home made Red chilli chutney.Nice combo coz the chicken is mild in itself.There are many many ways to make butter chicken and every one does its own variations in it too , but basically all use the same ingredients more or less :) We actually don’t use too many spice as the real taste is of the butter n cream in it.I asked the chef if he wud just give me hints how he made his, so here’s round about what he did, actually just 1-2 main difference : )

So for marinating I took:
500grams chicken fillet (in stripes)
1 tsp GG paste (ginger/garlic)
3-4 tsp lemon juice
2 tbs hot sauce
¼ turmeric (haldi)
½ tsp salt (rest in gravy)
½ tsp rd chili powder a dash of hing powder.
Marinate the chick stripes and keep it for around 20-30 minutes

For the gravy:
4 tomatoes (cubed) (first frying is Chef’s tip*)
250gram cream (1 small packet)
3tbs yoghurt
4-5 tbs peanut butter (for the rich taste (Chef’s tip*)
1 medium onion (cubed)
¾ tsp salt (or to taste but be careful butter also has salt!!)
½ tsp turmeric (haldi)½ tsp red paprika powder

2-3 drop of red food color mixed in 1tbs of milk
80gram butter (your choice salted or not, I used salted)Made around 3 ½ tbs.

Heat the peanut butter in a heavy vessel and fry the chicken stripes till half done and a bit brown in color
Take out in a bowl and let aside

Now fry the onion in the same butter till light punk, don’t fry them brown coz the color of the gravy will also turn brown later

Next add the tomatoes to fry in it and keep mashing them(chef’s tip)
(usually many make a purée of the tomatoes and then add but, here I added them as is to fry first and then blend them)
Fry fast so the color of the tomatoes does not fade yet they become soft.
Pour the cream and yoghurt slowly while it is frying and keep mixing

Sprinkle all the dry spices and mix all well

Not take this creamy gravy out and let it cool down
Blend all this at least 3 times into a really fine creamy and silky mixture
Now return this all into the vessel , add the fried chick stripes to it so it cooks with it
Drop the butter in different places so it melts slowly and mix all gently

You will see it getting thick so don’t leave it unattended
Now mix in the food color to give it a fresh orange color coz the gravy turns a bit reddish with so many tomatoes :-)

Let it cook a bit till you see butter showing up slightly

Just drop in a tsp of butter as you dish out to serve, gives a rich look : -)



I found the taste much better after frying the tomatoes as it was like good fried gravy and in fact the peanut butter does give it another taste sort of like roasted. Till now I used plain butter but this tip was really good, and coz Butter chicken is a typical Indian dish so these are the secrets tips not all know :)

Have fun making it, I had it with khushka( plain white rice) as with simple Roti you cant really taste the cream and its so divine I tell you :)

Enjoy buttering youself :)