December in the city, and with holidays again, how can you not indulge in good food? Are you organizing a house party this weekend? But worried about what to serve your guests? In this cold weather, cooking some hearty Punjabi-style chicken will definitely be a hit. Here are two such recipes…
Chicken Changezi
Ingredients
Chicken
Onions (finely chopped)
Tomatoes
Yogurt
Ginger-garlic paste
Red chili powder
Coriander powder
Turmeric
Garam masala
Cashew paste
Butter
Oil
Salt
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Method
Heat oil and butter together in a pan. Add chopped onions. Fry on low heat until golden. Now add ginger-garlic paste. Stir a little.
When the raw smell disappears, add the chicken. Fry well, turning frequently, until the meat is 70 percent cooked.
Now add turmeric, chili powder, coriander powder and salt, mixing well so that the spices coat all parts of the chicken evenly.
Lower the heat and add pre-beaten yogurt. Keep stirring, otherwise the yogurt may stick to the bottom. Once well mixed, add tomato puree. Keep stirring until the gravy thickens. When oil starts separating, add cashew paste. You can add a little water if needed.
Now cover and cook for at least 15 minutes. Open the lid occasionally and stir, otherwise it may stick to the bottom. Taste to check if the salt and sweetness are right. Check if the meat is cooked after 15 minutes. Once the meat is cooked, sprinkle some butter and garam masala and turn off the gas. After five minutes, open the lid and sprinkle some chopped coriander leaves on top – your Chicken Changezi is ready. Sprinkling coriander leaves is optional; you can skip it if you don't want.
Butter Murgh Makhani
Ingredients
Chicken (boneless thigh meat is better)
Butter
Fresh cream
Local tomatoes
Ginger-garlic paste
Red chili powder
Kashmiri chili powder
Garam masala
Kasoori methi
Salt
Sugar (a little for taste balance)
Oil
Method
First, wash the chicken well and drain the water. Now marinate with ginger-garlic paste, red chili powder, salt and a little oil. Keep marinated for at least 30 minutes.
After 30 minutes, grill or stir-fry the chicken in a pan. When the meat is 80 percent cooked, remove and set aside.
In a pan, add a little oil and butter. When the butter melts, add ginger-garlic paste. Cook until the raw smell disappears.
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Now pour in tomato puree and let it cook slowly. When the tomatoes thicken and start releasing oil, add Kashmiri chili powder for color. Keep the heat low at this time. The longer you cook, the better the taste will be.
When the gravy is almost ready, add the pre-cooked chicken and a little water and let it boil. Once the meat is fully cooked, add fresh cream, kasoori methi, garam masala, salt and a pinch of sugar if needed, and stir. Taste to check if the salt and sweetness are right. Finally, add a piece of butter, mix, cover and keep for 5 minutes. Your Butter Murgh Makhani is ready. Serve hot with rumali roti or tandoori roti.
