Butter Paneer Masala

Butter paneer is one rich creamy dish you can prepare as a treat to yourself. This is definitely not the time to go low fat or no butter. This is a fool-proof recipe and tastes just like the one they serve at the restaurant. You can wow your spouse or your friends with this super rich and quite easy dish. Great for parties too. So go ahead and try it today. Here goes the recipe,

Ingredients:

14 oz Paneer (bite-size pieces)

4 tbsp Butter

2 tsp Oil

1/2 cup Heavy Whipping Cream

1 cup ground Tomatoes

1 1/2 tsp Garlic paste

1 1/2 tsp Ginger paste

1 tsp Coriander powder

1 tsp Chili powder

1/2 tsp Paprika

1/2 tsp Garam masala

1 cup Water

Salt

 How to:

• Heat oil in a deep pan at medium heat and then add butter. (This prevents butter from browning. Btw, i used only half the butter.)

• Now add the ginger and garlic paste and saute for a couple of mins.

• Once the raw smell disappears, add the tomatoes and cook until the oil separates for 4-5 mins.

• Then add the coriander powder, chili powder, paprika and garam masala along with salt and cook for a min.

• Now add the paneer pieces and mix well to coat completely.

• Then pour the water, mix well and cook for 5 mins with lid closed.

• Check salt for taste, lower the flame and add the cream.

• Let come to a boil and switch off.

• Garnish with cilantro and serve hot with naan or rotis.

Chettinad Chicken Kuzhambu

Chettinad cuisine is famous for using various spices and one of the most aromatic food in India. This is one such spicy chicken dish that wakes up all your senses. You can adjust the water to make it a thick curry or more of a kuzhambu. If you have red pearl onions (small onions) substitute that for more authentic taste. I have used chicken thighs as it has much flavor and meat is tender, you can use bone-in or boneless chicken breast. And here goes the hot recipe,

Ingredients:

2 lbs Bone-in Chicken thighs (bite size pieces)

2 medium Red onions (finely chopped)

2 small Tomatoes (chopped)

2 tsp minced Ginger

2 tsp minced Garlic

1 tsp Red Chili powder (or to taste)

1/2 tsp Turmeric powder

6-8 Dry Red Chili

2 tsp Coriander seeds

3 Cloves

1 inch Cinnamon stick

1 tsp Fennel seeds

1 tsp Cumin seeds

1 tbsp Poppy seeds

1/2 cup grated Coconut

15-20 Curry leaves

2 tbsp Sesame oil

Salt

How to:

• Heat a small skillet and dry roast together the dry red chili, coriander seeds, cloves, cinnamon stick, fennel seeds, cumin seeds, poppy seeds and coconut. 
• Once the coconut is dehydrated and turned slightly brown, switch off and let the mixture cool.

• Grind the cooled mixture along with 1/2 a cup water to a smooth paste and keep aside.

• Heat sesame oil in a deep pan, add the onions with a sprinkle of salt and cook until it releases oil.

• Now add the ginger and garlic and cook until raw smell disappears.

• Add the ground paste along with 1/2 cup water and cook for a min.

• Now add the turmeric powder and red chili powder and cook for another min.

• Add the tomatoes and cook until completely mashed up or until the oil is released with the lid open.

• Add the chicken pieces along with curry leaves and more salt and mix well to coat the chicken completely.

• Adding more curry leaves :)

• Cook for 4-5 mins or until the chicken turns white and gets lightly seared.

• Now pour 1-2 cups water depending on the consistency you need and let come to a boil.
• Transfer the curry to a pressure cooker and cook for a whistle. Alternatively, you can cook the chicken in the same pan with lid closed for 15-20 mins. (I prefer pressure cooking the bone-in chicken.)

• Switch off and serve hot with rice, dosa or paratha.