MURG MAKHANI

The rich, buttery, creamy chicken curry needs no introduction. Actually it is a most loved North Indian dish or you may say a dish of Punjab. The name itself yummilicious as this dish is really. Murg Makhani made with pureed juicy tomatoes and spices cooked in butter / makhan, and with ended off with fresh cream. Here is the recipe of delightful 'Murg Makhani'.................just enjoy it.

INGREDIENTS:
20 OZ / 600 gm Boneless Skinless Chicken Thighs, cut in small cubes
2-3 Cloves
1" long Cinnamon
3 pods Cardamoms
6 Peppercorns
1 Bay leaf
1/2 cup thick Yogurt
1 tbsp Lime juice
1 tsp Red Chilli powder
1 tbsp Ginger paste
1 tbsp Garlic paste
1 tsp Coriander powder
1 tsp Cumin powder
3 Tomatoes
2 Green Chillies
2 tbsps low fat Sour Cream
2 tbsps finely chopped Cilantro
1 tsp Dry Fenugreek Leaves (kasuri methi)
1 cup Chicken stock / water
3 tbsps Butter
Salt to taste

METHOD:
Chop tomatoes. Grind tomato and green chillies into a smooth puree. Set aside.

In a pan, dry roast bay leaf, clove, cinnamon, cardamom and black peppercorns on medium heat. Remove from heat when a nice aroma comes from these spices. Pound coarsely and keep aside.

Wash chicken, make chicken pieces pat dry.

Mix chicken with yogurt, whole spice powder (from the previous step), lime juice, 1/2 tbsp ginger paste, 1/2 tbsps garlic paste, red chilli powder and salt. Fold nicely. Cover and keep marinated chicken in refrigerator for atleast 1 hour.

Heat 1 tbsp butter in a pan. Add marinated chicken in it. Fold nicely.

Fry till chicken turns into golden colour and spices seperate from butter. Remove from heat and keep aside.

Heat remaining butter in a seperate pan. Add remaining ginger-garlic paste in it.

Fry for a minute or two till raw smell disappears. Add tomato-green chilli paste and salt in it. Mix nicely.

Stir till oil leaves from the sides of the pan. Add cumin powder, coriander powder and fenugreek leaves in it. Keep stirring for another 2 minutes.

Add Chicken pieces now, fold nicely for 2-3 minutes.

At this time, add 1 cup chicken stock or water in it. Mix nicely. Cover and cook for another 5 minutes on medium low heat.

Add sour cream and chopped cilantro in it. Fold nicely for 1-2 minutes. Switch off the heat.

Garnish with little butter on the top. Serve hot with any scurmptious rice dish or roti or paratha or naan.

Hope you enjoy this delectable dish too!!!

 

Divya Pramil of You Too Can Cook - Indian Food Recipes has tagged me. She is my very close friend and an excellent Indian Chef, outstanding performance in food decoration and amazing style of photography. I consider her as my 'GURU' in this blogging world. Thanks a lot Divya for tagging me. Though we both are food blogger, her actual concept is to see my anjara petti or masala dabba or spice box and the things what I kept in my spice box. Divya, here is an authentic spice box of fennel seeds, I shown in the above picture :) Lovely game dear, we enjoyed a lot........

 

You might like:

Chettinad Pepper Chicken

Murg Saagwala / Spinach Chicken Curry

Ginger Chicken

Creamy Fenugreek Chicken

RULANG DATE ALUWA

MAY LORD GANESHA SHOWER YOU WITH SUCCESS IN ALL YOUR ENDEAVOURS

HAPPY GANESH CHATURTHI...

 "Vakratunda Mahaakaaya Surjyakotee Sama Prabha Nirvighnam kuru mey Deva, Sarva Kaaryeshu Sarvadaa" 

O Lord Ganesha of Large body, curved trunk, with the brilliance of a million suns, please make all my work free of obstacles, always.

Ruland Date Aluwa is a scrumptious sweets or dessert item of Sri Lanka, very simple and easy to make but loved by all. Adding date makes this dish more flavorful and a nice blend of dry fruit gives it a delightful touch. This is my offering to Lord Ganesha on this auspicious Ganesh Chaturthi.

INGREDIENTS:
1 cup + 1/4 tsp Semolina (rava/sooji)
2 tsps + 1/3 tsp Butter
1/2 cup Dates
1 1/2 tbsps Black Raisins
2 tbsps chopped Cashew Nuts
1/3 tsp Vanilla Extract
1 cup warm Milk
3/4 cup Dark Brown Sugar
2-3 pods of Green Cardamoms (crushed)

METHOD:
Soak dates in 1 cup warm milk for half an hour. Take out dates from the milk and chop roughly. Keep the milk aside.

Prepare a tray or plate by greasing with 1/3 tsp butter. Sprinkle little semolina on the greased tray. Set aside.

Dry roast semolina in a non-stick pan.

Roast till semolina turns golden in colour. Add butter and stir for a minute. Now add cashew nut, raisins, chopped daltes, vanilla and dark brown sugar in it.

Mix well and stir for 2 minutes. Now lower the heat and add milk in it. Keep stirring continuously.

Remove from heat before the mixture thickens and transfer to the greased tray. Flatten with a spatula and form a block. Let it cool. Cut into squares. Serve cold.

Offer this scrumptious sweet to Lord Ganesha and enjoy!

 

Linking to:

Festive Food Ganesh Chaturthi

Spotlight : Festive Food hosted by Chandrani

Vinayagar Chathurthi Festival Event

Lets Party - Festive Special Event

Paricash event - Show Me Your Dessert

Reshmi's Around the world - Sri Lanka, event hosted by Pragyan - Sorisha

 



 

 

OKRA IN YOGURT / TAKATLI BHENDYACHI BHAJI

This is a traditional Maharashtrian dish or Konkani dish. Here, okra cooked in spicy buttermilk. Very nice flavored, simple and easy to cook. The cuisines of Maharashtra is highly influenced by the crops grown in its different regions or landscapes. Peanut oil, peanuts and cashewnuts have wide usage in various dishes. A lot of variety in dishes from mild to highly spicy dishes of Maharashtrian cuisine, now-a-days popular in everywhere. Not only for food, they are famous for their hospitalities too. Here okra cooks with very less spices and takes a very less time to cook, but tastes delicious.

INGREDIENTS:
1 lb Okra
1/2 tsp Asafoetida (hing)
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds (Methidana)
10-12 Curry Leaves
3-4 Green Chilli (chopped)
1 & 1/2 tbsps Chickpea Flour (besan)
1 cup Plain Yogurt
1 cup water
2 tbsps Grated Coconut
2 tbsps Roasted Peanuts (coarsely pounded)
2 tbsps finely chopped Cilantro (coriander leaves)
1 & 1/2 tbsps Clarified Butter (ghee)
Salt to taste

METHOD:
Wash okra, make it pat dry.

Cut okra in 1/4" round pieces. Keep aside.

In a medium bowl, beat yogurt with chickpea flour. Mix well. Add 1 cup water in it. Mix nicely. Set aside.

Heat clarified butter in a pan. Add cumin seeds, fenugreek seeds, asafoetida, curry leaves and green chilli. Saute for 40-50 seconds.

Add okra and salt in it. Fold nicely.

Let it cover and cook for 5 minutes on medium heat till it tenders.

Now add yogurt mixture in it. Mix thoroughly. Keep stirring for 1-2 minutes. Add grated coconut and pounded peanuts in it. Fold nicely. Saute for another 2 minutes.

Switch off the heat and add chopped cilantro in it. Again mix nicely.

Serve hot with chapati, Bhakri or paratha.

CREAMY CHOCOLATE CUPCAKES

This is a wonderful dark chocolate cupcakes, that you do not have to share. It has a mild chocolate flavor with moist texture. No need frosting, just dusting with liberal coloured sprinkles. I like this plain chocolate cupcake with chocolated chips inside. I made cookies similar with this dough, got addicted on it, so this time just try for cupcakes with little changes in ingredients and it turns out amazing!

Servings : 14

INGREDIENTS:
1 Cup + 1 tbsp All Purpose Flour
1 1/2 tbsps unsweetened Cocoa powder
1 tsp Baking Soda
A pinch of salt
1/2 cup unsalted Butter
2 OZ / 55 gm Cream Cheese at room temperature
1/2 Cup Granulated Sugar
1/4 Cup Dark Brown Sugar
1 Egg
1 tbsp Heavy Cream
1/2 tsp Vanilla Extract
1.5 OZ Chocolate cubes, melted and cooled
4 OZ Chocolate Chips

METHOD:

In a bowl shift flour, cocoa powder, baking soda and salt.

In a medium bowl combine butter, cream cheese, granulated sugar and brown sugar. Beat about 3 minutes with electric hand mixer till fluffy.

Beat egg, vanilla and heavy cream in it, till blended.

At the low speed, beat all the dry ingredients and melted chocolated. Add chocolate chips.

Fold it just until incorporated.

Preheat oven to 350 F / 175 C. Line a pan with paper or foil liners. Fill the cupcake mould 1/2 full with the batter.

Bake for 20-25 minutes in the preheated oven or until a toothpick inserted into the center of the cake and comes out clean.

Let cupcakes cool for 5 minutes, then transfer them to a rack to cool completely.

You might like:

REINE DE SABA AVEC GLACAGE AU CHOCOLAT (CHOCOLATE ALMOND CAKE)

CARROT PINEAPPLE CAKE

Sending to: Cooking made easy with chocolates / Cocoa @ Spice n Sugar Tales