North Indian Cooking by..Geeta Seth

  • North Indian Cooking....By Geeta Seth
  • Recipes - Index
  • Reference to Spices and Herbs
  • Dals / Lentils
    • DAl / Lentils - Index >
      • About Dal/ Lentil's - Indian Dal Preparations
      • Tadka
      • Maa Ki Kali Dal
      • Dal Makhani
      • Masoor Dal
      • Moong dal with spinach (Palak with moong dal)
      • Chana Dal
      • Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
      • Moong Dal (Split and skinned yellow Moong Dal)
      • Maharni Dal (Black urad, chana Dal & kidney beans mixed)
      • Red split Masoor Dal (Malka Masoor dal)
      • Split Black Urad Dal
      • Sprouted Moong Dal
      • Split Green moong Dal
      • Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
      • Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
      • Masala Tadka Dal (Arhar dal or Toor Dal)
      • Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
      • Toor Dal (Arhar Dal)
      • Urad Dal (white urad dal)
      • White Urad and chana Dal mix
      • Whole Green Moong Dal
  • Beans
    • Bean- Index
    • Bean- Index
    • About Beans
    • Black Beans
    • Chole (chick pea curry)
    • Lima beans
    • Lima beans curry
    • Rajma (Red kidney Beans)
  • Rice and Pulao's - Index
    • About rice and pulao >
      • Rice and pulao's >
        • Rice and Pulao's - Index
        • Chicken Biryani
        • Shrimp Biryani
        • Rice with caramelized browned onions
        • Vegetables and paneer Biryani
        • Boiled white rice
        • Boiled white rice
        • Toor Dal with rice khichdi (Arhar dal khichdi)
        • Black urad dal with rice khichdi (Maa ki dal ki khichdi)
        • Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
        • Moong Dal and rice khichdi
        • Moong dal and dalia khichdi
        • Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
        • Maa ki dal ki khichdi (whole urad dal khichdi)
        • Sabudana Khichdi (Tapioca pearls)
        • Muttar paneer pulao (Rice with green peas and cheese)
        • Muttar pulao (Rice with green peas)
        • Pulao with cauliflower, green peas and potatoes
        • Vegetabale Pulao
        • Tamarind Rice (Imly rice)
        • Arhar dal with rice khichdi
  • Meat Dishes - Index
    • Meat Dishes >
      • Meat Dishes - Index
      • About the Indian meat dishes
      • Beef Kebabs
      • Beef Keema with Spinach
      • Ground Beef shammi kebabs
      • Beef Seekah Kebabs (Minced meat roasted on skewers)
      • Beef Frankie (wrap)
      • Beef with Spinach Curry
      • Butter Chicken (Murg makhani)
      • Chicken Curry
      • Chicken Kebabs
      • Chicken Keema with spinach
      • Chicken Seekh Kebabs (Minced meat roasted on skewers)
      • Chicken kebabs Stir fry
      • Chicken shammi kebabs
      • Chicken korma
      • Chicken Frankie (wrap)
      • Chicken tikka Masala
      • Chicken with spinach curry (chicken saag)
      • Palak Gosht (Beef with Spinach Curry)
      • Chicken Saag (Chicken with spinach curry)
      • Tandoori chicken
  • Kati Roll
    • Kati Roll - Index
    • Beef kati roll
    • Chicken kati roll
    • Paneer kati roll
  • Paneer dishes - Index
    • Paneer dishes >
      • About paneer
      • Paneer dishes - Index
      • How to make the paneer at home
      • Butter Paneer (Paneer makhani)
      • Crumbled paneer curry with green peas
      • Kadhai paneer
      • Muttar paneer (paneer with green peas)
      • Paneer curry (paneer ke sabzi)
      • Paneer tikka (Barbecued Paneer Kebabs)
      • Paneer Bhurji (Scrambled Paneer)
      • Palak paneer (spinach with paneer)
      • Paneer Frankie (wrap)
      • Paneer tikka masala
      • Shahi paneer
      • Tandoori Paneer Tikka Kebab
  • Kofta - Index
    • Koftas >
      • Kofta - Index
      • About Koftas
      • Cabbage Koftas (Bandh gobi kofta)
      • Lauki Kofta (Bottle gourd or Dudhi, Ghiya kofta)
      • Masoor Dal Kofta
      • Paneer Koftas
      • Palak Kofta (Spinach kofta)
  • Vegetable dishes - Index
    • Vegetable dishes with gravy >
      • Vegetable dishes - Index
      • About the Vegetables dishes
      • Arbi with gravy (Taro roots)
      • Aloo tamater ke sabzi (Potatoes with toamtoes curry)
      • Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
      • Aloo wadiyan (Potatoes with urad dal wadiyan)
      • Besan Kadhi
      • Bharwa aloo (Stuffed potatoes)
      • Dum Aloo (Potato curry)
      • Egg curry (Ande Ki curry)
      • Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
      • Sarson Ka Saag
      • Spinach with mushrooms
      • Stuffed cabbage rolls curry (Bandh gobi ki rolls)
      • Palak Mushroom curry (Spinach with Mushroom curry)
      • Punjabi Kadhi (Besan pakoda kadhi)
      • Pyaz ki Aloo (Potatoes with onion curry)
  • Vegetables side dishes - Index
    • Vegetables Side dishes (sukhi sabzi) >
      • Vegetables side dishes - Index
      • About the vegetables
      • Aloo baingan (Eggplant with potatoes)
      • Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
      • Aloo Gobi masala (Cauliflower)
      • Aloo methi ki sabzi (Potatoes with fenugreek leaves)
      • Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
      • Aloo Muttar masala
      • Aloo palak ke sabzi (Potatoes with spinach)
      • Arbi - Masala arbi (Taro roots)
      • Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
      • Bell peppers with onion and potatoes (Capsicums)
      • Bharwa Baingan (Stuffed Eggplants)
      • Baingan Ka Bharta (Eggplant Bharta)
      • Bharwa Bhindi (Okra Stuffed with onion masala)
      • Bharwa banana peppers - Banana peppers stuffed with potatoes
      • Bhindi ke Sabzi (Okra)
      • Cabbage Curry (Bandh gobi, patta gobi)
      • Gajar methi ki sabzi (Carrots with Fenugreek leaves)
      • Capsicum masala (Bell peppers)
      • Gawar Ke Phalli (Cluster Beans)
      • Gawar Ke Phalli (Cluster Beans)- 2
      • Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
      • Gobi ki bhurji (Grated cauliflower with Green Peas)
      • Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
      • Gobi Musallam (Cauliflower)
      • Green Beans (French beans)
      • Karela Bharwa with masala (stuffed Bitter Melon)
      • Lobia ki phalli (Green long beans)
      • Kaddu Ki Sabzi (Yellow pumpkin curry)
      • Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
      • Jera Aloo (Potatoes with Cumin Seeds)
      • Jeera Aloo (Potatoes with Cumin Seeds)
      • Mooli ki bhurji (White daikon radish bhurji)
      • Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
      • Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
      • Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
      • Sem aloo ki sabzi (Flat beans with potatoes)
      • Sem aloo ki sabzi (Green fava beans with potatoes)
      • Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
      • Masala Turaii (Zucchini with Masala)
      • Turai ki sabzi (zucchini)
  • Salad - Indian salads
    • Salad - Indian salads Index
    • Kala Chana Salad - Indian Black Chickpea salad
    • Cabbage salad - (Indian spicy Cabbage salad)
    • Fruit salad - Indian spicy fruit salad
    • Chickpea Salad - Indian spicy chickpea salad
    • Corn Salad - Spicy Indian Corn Salad
    • Kachumber Salad - Indian Cucumber, Onion & Tomato salad
    • Mixed Bean Salad - Indian Mixed Bean Salad
    • Sprouted Green Moong Salad - (Indian recipe)
    • Quinoa Salad with Strawberries, Blueberries and Grapes
  • Popular Indian desserts - Index
    • Desserts .. Popular North Indian sweets >
      • About Indian desserts
      • Indian desserts - Index
      • Almond burfi (Badam Ki Burfi)
      • Besan ka Halwa (Gram flour Halwa)
      • Besan ka ladoo (Gram flour ladoo)
      • Boondi (Sweet Boondi)
      • Boondi Ladoo
      • Carrot Burfi (Gajar ki burfi)
      • Carrot Halwa (Gajar ka halwa)
      • Boondi or Boondi Ladoo
      • Cashew burfi (Kaju burfi, Kaju katli)
      • Coconut Burfi (Nariyal Ki Burfi)
      • Gujia
      • Gulab jamun
      • Kheer (Rice pudding)
      • Kala Jamun
      • Lauki Ka Halwa (Bottle gourd Halwa)
      • Makhanna Kheer (Puffed lotus seeds pudding)
      • Rasugalla
      • Rasgulla
      • Ras Mali
      • Sabudana Kheer (Tapioca Pudding)
      • Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
      • Shrikhand (Sweet Yogurt)
      • Sooji Ka Halwa (Cream of wheat, Rava)
      • Pista burfi (Pistachio Burfi)
      • Phirni (Rice pudding)
      • Petha
      • Pumpkin burfi (kaddu ki burfi)
      • Til ke Burfi (Seasme Seed Burfi)
  • Snacks and chaats - Index
    • Snacks and Chaats >
      • Snacks & chaats - Index
      • About snacks and chaats
      • Aloo Bonda (potato balls dipped in Besan Batter)
      • Aloo Tikki (Potato patties)
      • Besan sev (Gram flour noodles)
      • Besan spicy french toast (Toast dipped in besan batter and cooked)
      • Besan cheela (Gram flour pancake)
      • Besan and sooji ka cheela (Gram flour & cream wheat pancake)
      • Bread rolls stuffed with spicy potatoes
      • Chola Aloo Tikki (Potatoes and chick peas patties)
      • Chole Chaat - Indian spicy Chickpea Chaat
      • Corn Chaat
      • Fruit Chaat - Indian spicy Fruit chaat
      • Kala chana chaat- Indian Black chickpea chaat
      • Dahi Vada ( urad dal pakoras with yogurt)
      • Dokhla Tips
      • Besan Ka Dokhla (Gram flour dokhla)
      • Moong Dal Dokhla
      • Sooji ka Dokhla (Cream of Wheat Dokhla)
      • Urad Dal and Rice Dokhla
      • Gol Gappa (Pani Puri)
      • Dosa
      • Dosa aloo masala for dosa stuffing (Potato Dosa masala)
      • Rava Dosa
      • Sambher
      • Idli
      • Rava Idli (Sooji or Cream of wheat idli)
      • Rava Masala idli (Masala idli)
      • Hariyalli tikki or Hara bhara kebab
      • Mathri (Crispy salty crackers)
      • Medu Vada
      • Vegetable Cutlets (Mixed vegetable cutlets)
      • Moong Dal Cheela (Moong dal pancake)
      • Namkeen paras (Cispy salted crackers)
      • Aloo pakoras (Potato fritters)
      • Cauliflower pakora (Gobi ka pakora)
      • Pakora with Green Moong Dal and potatoes (Fritter)
      • Pyaz ka pakoras (Onion pakoras fritter)
      • Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
      • Potatoes and vegetables mix pakoras (Fritter)
      • Palak pakora (Spinach pakoras)
      • Paneer pakoras (Fritter)
      • Chicken pakoras (Fritters)
      • Papari / papadi Chaat
      • Bharwa mirchi ka pakora (Stuffed green chilie fritters)
      • Poha with green peas
      • Potato Cutlet
      • Potato paneer tots
      • Roasted cauliflower
      • Tandoori Gobi (Tandoori Cauliflower)
      • Sabudana, Aloo Vada (Tapioca cutlet with potato)
      • Samosa (Muttar aloo samosa)
      • Shakkar paras (Sweet crackers)
      • Sprouted Green moong chat
      • Upma
      • Uthappam (Rice & Dal uthappam) (pancake)
      • Uthappam (Rava Uthappam) (Pancake)
  • Chutneys
    • Chutney - Index
    • About Chutney
    • Coconut chutney
    • Hari chutney (Green chutney, coriander leaves or clintro chutney)
    • Pudina Ki chutney (Mint chutney)
    • Tamarind chutney (Imli ki chutney)
    • Tomato Chutney
  • Raita (Yogurt)
    • Raita (Yogurt) - Index
    • About raita and Yogurt
    • Aloo, Dhai ka raita (yogurt with potatoes)
    • Boondi ka raita (yogurt with boondi)
    • Gajar ka raita (Yogurt with carrots)
    • Kheera ka raita (Yogurt with cucumber)
    • Lauki ka raita (Yogurt with lauki)
    • Pudina ka raita (Yogurt with mint leaves)
    • Palak ka raita (Yogurt with spinach)
    • Yogurt with green onion, cucumber and tomatoes
  • Indian Breads (Roti, Paratha, poori)
    • Indian Breads - Index
    • About Indian Breads
    • ROTI:
    • Roti - Index
    • Chapattis (Pulkha or Roti)
    • Bajra ki Roti (Millet flour)
    • Besan ki roti with onions (Gram flour roti)
    • Lachha roti (Spiral Layered roti)
    • Makai ki roti (Corn flour roti)
    • Methi ki roti (Roti with Fenugreek leaves)
    • Roti with Layers (Paratdar Roti)
    • Roomali roti
    • PARATHAS:
    • Paratha - Index
    • Aloo paratha (Potato stuffed paratha)
    • Bajra (millet) ka paratha
    • Besan ka paratha (Gram flour paratha)
    • Gobi ka paratha (Cauliflower stuffed paratha)
    • Lachha paratha (Spiral layered paratha)
    • Layered Paratha (Paratdar Paratha)
    • Makai ka paratha (corn flour paratha)
    • Methi Ka Paratha (Paratha with Fenugreek leaves)
    • Mooli ka paratha (Daikon stuffed paratha)
    • Mughlai paratha
    • Muttar Ka paratha (Paratha with green peas)
    • Palak paratha (spinach paratha)
    • Paneer paratha
    • Urad Dal stuffed paratha
    • Puri - Index
    • Poori (Puri) :
    • Poori (Puri)
    • Methi ki poori (Poori with Fenugreek leaves)
    • Muttar Poori (Poori with green peas)
    • Palak poori (Poori with spinach)
    • Poori stuffed with urad dal (kochari)
    • Bhature
  • Breakfast dishes - Index
    • Breakfast dishes - Index
    • Anda Bhurji (Egg Bhurji)
    • Spicy scrambled eggs
    • Muttar Chaat (Green peas)
    • Kala Chana (Black chana)
    • Moong dal chaat or sukhi moong dal
    • Sweet Dalia
  • How to...........
  • How to make Garam masala
  • How to make Ghee from Butter (Clarified Butter)
  • How to make basic onion masala
  • How to make & freeze onion masala in large quantity
  • How to make the paneer at home
  • How to sprout mung beans (Moong Dal)
  • How to sprout Black grams (Urad Dal)
  • How to make yogurt at home
  • How to marinate chicken
  • How to make roasted Jerra powder (Cumin Seeds)
  • Restraunt style curry gravy
  • Cooking measurement conversion
  • Measurement Converter

Butter Chicken
                                             Butter Chicken
 Butter Chicken is one of the Punjab’s favorite most delicious dish popular not only in India but around the world. It is also known as Murg makhani. It’s wonderful flavor liked by everyone and every age group. 

Butter chicken is reddish orange in color and has nice thick sweet creamy smooth sauce made with cashews, tomatoes and butter and to enhance the flavor grilled chicken and dry kasoori methi (feneugreek leaves) added to the sauce.

Traditionally chicken is first cooked in tandoor then add to the gravy, but it can also be grilled, roasted or pan fried. Butter chicken can be prepared in variety of ways it could be hot or mild to suit your taste. Serve this dish with chapatti or naan and rice.
PictureBoneless Chicken thighs
Ingredients for marinade:


2     Pounds of boneless Chicken thighs
1     Tablespoon of lemon juice
1     Teaspoon red chili powder
1     Tablespoon of fresh grated ginger
1     Tablespoon minced garlic
½    Teaspoon of salt or to your taste
1     Cup plain thick yogurt
        (Greek yogurt or hung yogurt preferred)
 2   Teaspoon dry Kasoori Methi -
​        (dry Fenugreek leaves)
 ½  Teaspoon turmeric powder
1     Teaspoon butter or ghee
Few drops of Red color-optional

Cooking measurement conversion
Measurement converter



Ingredients for gravy

3    Medium onions – Chopped
1    Tablespoon minced garlic
2    Medium ripe tomatoes  
1   Tablespoon fresh chopped ginger
2    Medium green chili – chopped  or to your taste     
2    Teaspoon Coriander powder
½   Teaspoon Turmeric powder
1    Teaspoon Red chili powder
½   Teaspoon Garam masala or to your taste
2    Teaspoon dry kasoori Methi (dry Fenugreek leaves)
12   Raw  unsalted Cashews  
2     Tablespoons chopped coriander leave  
1     Teaspoon ketchup (optional)
½    Cup plain yogurt
3      Drops red food color (optional)
1      Teaspoon salt or to your taste
2      Tablespoon of vegetable oil
4      Tablespoons butter
 ½     Cup of whipping cream (Optional)
   

Onions, Tomatoes, Ginger, Garlic, Green chilies, & Coriander leaves
Onions, Tomatoes, Ginger, Garlic, Green chiles & Coriander leaves
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Cashews, Yogurt, Kasoori Methi, Red color, Ketchup & spices
 Directions to marinate:

 1.  Wash the chicken well and keep in strainer so that all the water drains out. (If
       you do not want to wash chicken then skip this step)

2. With a paper towel pat dry the Chicken pieces.

    
 3. Trim the fat of the chicken and cut into one inch pieces and place it in a bowl.
       ( I find it  easier to cut chicken with scissor then knife)    
​   
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Wash the Chicken
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Keep the Chicken in strainer
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Pat dry chicken thighs
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Cut the chicken in 1” pieces
​4.   In a large bowl add yogurt, grated ginger, minced garlic,  ½ teaspoon salt,
      Red chili powder, Turmeric powder, kasoori methi, lemon, juice, red color
      (optional) and  melted butter or ghee and mix them 
together and make a
​      smooth paste.
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Chicken pieces
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Add yogurt & marinade ingredients
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Add lemon juice
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Add melted butter
5.  Make sure chicken pieces had no water other wise marinade gets watery. Add
     chicken in the bowl and mix it with the paste  well so that they have a good
      coating of marinade, cover the bowl and place it in the refrigerator to marinate
      overnight. (If you do not have  time then marinate as long  as you can)
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Mix all the ingredients with yogurt
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Add chicken pieces in marinade
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Mix chicken in marinade
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Cover the bowel
 Baking chicken in the frying pan:

   Chicken could be baked in the oven or baked on the charcoal or gas barbecue
   grill. If oven or grill is not available then chicken pieces could be cooked on
   the stove in a frying pan.
  No matter which way you choose to grill chicken, cook on high heat because
  you want to get the outside lightly charred, but you don't want to cook the
  chicken all the way through as it will finish cooking in the sauce. If you cook it
  completely now, it will get overcooked in the sauce.

1. Heat a frying pan and grease it. 

2.Spread the marinated Chicken pieces in the frying pan. 

3. Fry chicken on high flame till all the moisture evaporates. Keep turning chicken
   pieces to prevent burning. Don’t need to over cook chicken because it will also
​   cook in the gravy
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Heat and grease the pan
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Spread the chicken pieces in hot frying pan & bake
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Chicken is baked
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Baked chicken
Direction for Butter Chicken:
1.    In a bowl add chili powder and turmeric powder and dilute them in 3
       tablespoons of water and keep it aside.(Dilute the spices in the water gives
       nice even color)

2.  Heat 2 tablespoon of oil in a frying pan on medium heat. Add chopped garlic, 
     chopped green chilies and chopped ginger and cashew nut and sauté for 6 to 7
​     minutes or until onions is translucent but not brown.  
       
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Dilute chili powder and turmeric powder
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In a pan add oil, onions, Garlic and Green chilies
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Add Cashews and sauté
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Onion become translucent
3.  Add Coriander powder and fry for few second.  Turn the stove off and allow
​    onions to cool for 10 minutes. 
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Add coriander powder & mix
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Fry the coriander powder
4.  Transfer the sauteed onion mix in to blender and grind it to a paste. Add little
     water at a time to lubricate the onions for grinding.

5.  In the same blender add chopped tomatoes and puree. Keep it aside.
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Grind Sautéed onion with other ingredients
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Puree Tomatoes
6.  In the same pan onions were fried heat 4 tablespoons of butter. Transfer the
     onion paste in the pan and mix with butter and let it cook.
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Heat butter in the pan
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Transfer onion paste in the pan
7.   Transfer the grinded tomato puree in the same  pan with the onion paste.      

8.  Add Red food color and yogurt and mix . (If you are going to add red color)

9. Add soaked chili powder and turmeric powder  and mix it well.
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Add tomato puree, food color, yogurt and mix
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Add soaked Red chili & Turmeric powder & mix
10.With the yogurt and tomato sauce onion masala become watery, turn the heat
     to medium high so that water dry up quickly while frequently stirring so that
     onion masala does not burn. The onion masala might splatter while cooking,
     cover the pan and let it cook.

11.  In about 10 to 15 minutes all the water will evaporate and you will start
       seeing the oil that means onion masala is done.
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Stir all the ingredients well
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Let the onion masala cook
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Cover the pan and cook
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Onion masala is cooked
12. Add 3 cups of water and salt and mix and let it cook for 10 to 15 minutes.
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Add salt and mix
​ 13  Once gravy become thick add Garam masala and ketchup and mix. 
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Gravy becomes thicker
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Add Ketchup & Garam masala & mix
14. Take the dry kasoori methi (Fenutreek leaves) and crush in between your
       both  palms
 and add to gravy and mix and cook for few minutes. 
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Take some Methi and crush it
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Sprinkle crushed Methi
15   Add baked chicken in the gravy and cover the pan and cook for another 5 to 7
       minutes or until you  have the  desired consistency of  gravy. Turn the stove
​       off.
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Gravy is cooked
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Add baked chicken in the gravy
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Mix the Chicken in the gravy & cook
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Cover the pan and cook
16​. Just before serving add ½ cup of whipping cream mix and bring to boil and
      turn the stove off. Transfer the chicken to the serving bowl and garnish with
     chopped coriander leaves.
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Butter Chicken is cooked
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Add cream and mix
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Butter Chicken is ready
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Garnish it with chopped coriander leaves
Butter Chicken
Butter Chicken / Murg Makhani
Tips:

1.   When ready to serve heat the chicken and in the end add cream, heat for about
      2 minutes, turn the heat off, make sure that you do not over heat the cream,
      overheating spoil the cream and the cream change to ghee, this is the reason
      why the cream is added at the end when is ready to be served. Remove from
      the stove and transfer into serving dish.

2.    If you are watching your calories then substitute cream with ½ cup of milk.

3.  Hung yogurt is thick yogurt which is good for marinating. If you do not have
    thick yogurt, take plain yogurt, line a strainer with a cloth or a kitchen towel,
    put the strainer inside a mixing bowl. The bottom of the strainer must be 
    suspended at least 1 inch above the bottom of the mixing bowl. Pour the yogurt 
    in the strainer and place it in the refrigerator and leave it for 3 to 4 hours 
    or until all the liquid drips out of the cloth and into the bowl. Scoop out the
    yogurt and it is ready to be used. Strained yogurt should be thick and less than
    half the original volume.
You can bake chicken in the oven:
 
Preheat the oven on 450 degree. Grease a broiler dish with oil and layer the chicken in a single layer and place it in the oven, turn the oven to broil on high and cook the chicken for 8 to 10 minutes on each side. Every oven varies cooking 
​ Time.
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Layer the chicken in the pan and place it in the oven
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Chicken is baked
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you    

Geeta Seth
Other recipes:

Chicken curry                                                           Chicken kebabs stir fry

Chicken frankie (Chicken wraps)                              Chicken kebabs

Chicken tikka masala                                                Chicken korma

How to marinate chicken                                          Boiled white rice



    Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.. Thank you.. Geeta Seth
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