Malai kofta

Malai Kofta

This is one of the most popular dish for vegetarians  in North Indian cuisine  . It has a dumplig made of paneer and spices which is furthered simmered in a rich cashew based onion yoghurt sauce .Chefs other than Northern part of India  make it yellow in colour which is not authentic. It tastes good if prepared in white colour.

This dish can be prepared by using the basic gravy White sauce/ gravy . The complete process can be studied in  Basic Indian gravy  category. 

Paneer 50 gm / corn flour 10 gm / ginger chopped 5 gm/ g chilies 3 gm/ fresh coriander chopped 10 gm/ raisin 5 gm, cashew 5 gm/ salt 3 gm /cardamom powder 3 gm

grate the paneer and mix with ginger , green chilies , fresh coriander , salt and corn flour . Make balls . Make a stuffing of chopped nuts. Stuff the paneer balls with this nut mixture and cardamom powder . Deep fry these balls and keep aside.

White gravy 100 gm/oil  20 ml/cream 10 ml/ cardamom powder 3 gm

Heat  gravy in a sauce pan . when the boils , add koftas  and simmer till juicy . Add cardamom powder and cream.

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White gravy-

Onion250 gm/ cashew 100 gm /200 ml water

simmer cashewnuts in boiling water for 5 minutes and drain. It washes away the impurities . Mix it with onion chunks and  water and simmer till the onions are soft. Drain and purée it.

Oil100 ml/green cardamom, bay leaf 2 no each/ green chilies 2 no/ ginger garlic paste 30 gm/

yoghurt200 ml/ cream 50 ml

Heat oil, crackle whole garam masala and slit chilies. Add ginger garlic paste. Saute well till it start s browning .

Pour beaten yogurt with some water and put on slow flame till it starts boiling. Care should be taken at this stage for temperature . If raised , it may result in curdled yoghurt. We may add 20 ml of cream also while beating yoghurt. It helps in stabilization.

Once it boils, add cashew onion paste and stir it on simmering heat till oil appears on the surface .

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Paneer pasanda

Paneer pasanda

paneer pasanda is a rich paneer dish meant for royals originaly. it is prepared by pansearing stuffed paneer or cottage cheese triangles and then simmering it in cashew rich gravy of onion and tomatoes.

Cottage cheese 400gm/raisins 50 gm/cashew30 gm/cornflour 50 gm/ginger 10 gm/green chilies 5 gm

Cut 300 gm of paneer in triangles and slit in between. Grate rest of paneer and mix with raisins, broken cashew and ginger,green coriander  green chili chopped. Stuff the paneer with this mixture and keep aside. Make a batter of cornflour and water and adjust the thinness of this batter. Dip the paneer pieces in this batter and shallow fry in hot oil. Keep aside.

Onions chopped 300 gm/Cashew nut 10 gm/coconut dessicated 15 gm/ chiroli seeds 30 gm/poppy seeds 10 gm/ oil 50 ml

Heat oil and add onion and then rest of the ingredients . Saute for 3-4 minutes and make a paste.

Oil 100 ml/ cinnamon 1 inch stick, cumin seeds 5 gm, clove 2 no/ginger garlic paste 20 gm/red chili powder 10 gm/coriander powder 15 gm/ salt 10 gm/turmeric powder 5 gm/Tomato paste 20 gm/ cream 50 ml/cumin powder 5 gm/ garam masala powder 3 gm/

Heat oil, splatter garam masala whole till it crackle. Add ginger garlic paste , saute till it sticks . Add spices and tomato paste . Cook till it leaves oil from sides. Add onion and nut mixture with some water . Cook on slow flame while stirring . Simmer and cook till it leaves oil . Add paneer pieces in this and simmer further , when the boil comes , add cream , garam masala powder and cumin powder . Further cook on slow flame for 5 min and serve hot with cream and fresh coriander garnish.

Chicken curry or chicken tariwala

Chicken curry or chicken tariwala

Chicken curry reminds us a no of curries made with curry powder and onions-tomatoes in different colours and tastes. In fact any chicken cooked with Asian ingredients is called chicken curry which is not always right . As per the Indian cuisine , chicken curry is a basic chicken dish made with specifically onion and tomatoes . We may enhance the flavour by different ingredients like as cream or coconut milk or cashew nuts or we can change the colours by adding spinach or red chilli paste or yoghurt but all these variations are called with specific different names like as with   coconut , it becomes malabar chicken curry and with spinach and coconut, it becomes Nilgiri chicken curry.

A basic chicken curry is prepared by sautéing chicken and stewing in brown gravy.

Chicken dices 100 gm/ ginger garlic paste 5 gm/ oil 20 ml

red chili powder 3 gm/turmeric powder 2 gm/ coriander powder 5 gm/cumin powder 3 gm/ garam masala powder 2 gm

Bay leaf 1 no/ big cardamom 1 no/ cinnamon 1 small stick

Brown gravy 100 gm/ Fresh coriander 20 gm

               Heat oil . Crackle whole spices and saute the chicken dices well . Add ginger garlic paste and powdered spices. cover and cook chicken till done. It will take hardly 10 minutes. add brown sauce and simmer the chicken in this sauce till oil floats on top . Finish with fresh coriander . 

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Brown gravy

Onion 1 kg/ tomato 1.2 kg/ oil 100 ml/ ginger garlic paste 30 gm
red chili powder 10 gm/ turmeric powder 5 gm/coriander powder15 gm / salt 15 gm/ garam masala powder 10 gm

Onions is sauteed in oil till it starts browning and then ginger garlic paste is added. once it satrts sticking to the base , add tomatoes with powdered spices and salt . saute well till oil appears on top and the tomatoes are cooked .
now blitze the sauce and bring it back to the sauce pan and simmer further.
We may add water if required to avoid sticking or over thick gravy .
Now the colour of pureed gravy will satrt changing from orangish colour to brownish . Simmer for 5 more minutes till a red oil start oozing from the gravy and it gives a granular appearance to the gravy.
Keep aside.

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Chicken kadhai

Chicken kadhai

Chicken kadhai is another very famous chicken dish of indian cuisine . Here the chicken is tossed with pounded spices and tomatoes . We will use the basic sauce-kadhai gravy to make this dish.

Chicken slices 100 gm/ ginger garlic paste 5 gm/ oil 20 ml

red chili powder 3 gm/turmeric powder 2 gm/ coriander powder 5 gm/kasoori methi powder 3 gm/ crushed kadhai powder 2 gm(fennel, black pepper, cumin,red chili whole,coriander)

Kadhai gravy 100 gm/Capsicum julienne  20 gm / fresh coriander 10 gm

Heat oil , add ginger garlic paste and powdered spices . When the masala sticks to the pan , add chicken slices and saute well. cover and cook  till done .

Now add kadhai gravy and toss well . once the fat comes from sides , add 20 ml of water and simmer. saute capsicum slices separately and mix in the chicken sauce . Finish with fresh coriander, kadhai spices and cream and serve hot.

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Kadhai sauce

Tomatoes 1 kg / Cream 100 ml / oil 100 ml

Ginger 20 gm/ garlic 20 gm/ g chilies 10 gm / g coriander 50 gm/ capsicum 100 gm
ginger garlic paste 20 gm / kadhai spices ,crushed (corriander seeds, fennel seeds, cumin seeds , black pepper whole, red chili whole) 10 gm
red chili powder 5 gm/ turmeric powder 2 gm/ coriander powder 10 gm / salt 20 gm / kasoori methi powder 5 gm/ sugar 5 gm

Heat oil, crackle the crushed spices , add garlic chopped and sauté till golden brown. Add half of ginger chopped and green chilies , sauté and then add capsicum purée. Cook continuously till the oil separates . Add ginger garlic paste and sauté till oil comes up.Add chopped tomatoes and sauté till soft . now Add half of ginger , green chilies , a pinch of sugar,Kasoori methi powder and cream . Stir well and simmer . Finish with  crushed spices  and chopped coriander.

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Chicken jalfarezi

Chicken jalfarezi

Chicken jalfarezi is a medium spiced dish with loads of vegetables along with chicken . The vegetables give a crunchy taste to the dish.

As I mentioned in my previous Basic Indian gravy Blog  that This dish can be prepared in a restaurant way only if we use the basic sauces , it is derived from . Although to equip my readers in all possible way , I am  gonna provide a shorter way as well which can be handy in emergency , though it will always miss the origina charm , but not too much , I bet.

            So, as we are ready to use the basic sauce/ gravy – Masala and Makhni , I will use a measured quantity of the basic sauce required in the recipe .

Chicken strips 100 gm/ ginger garlic paste 5 gm/ oil 20 ml

red chili powder 6 gm/turmeric powder 2 gm/ coriander powder 5 gm/cumin powder 3 gm/ garam masala powder 2 gm

Masala sauce 60 gm/ makhni sauce 20 gm/ ketchup 10 gm/ white vinegar 5 ml

onion slice 10 gm /green chili julienne 2 no/tomato slice 10 gm / peppers 20 gm/ fresh coriander 10 gm

Heat oil , add ginger garlic paste and powdered spices . When the masala sticks to the pan , add chicken strips and saute well. cover and cook  till done . Add onion ,chilies , tomatoes and peppers. Saute well.

Now add makhni and masala gravies and toss well . once the fat comes from sides , add tomato ketchup and vinegar and simmer.  Finish with fresh coriander and serve hot.

The specific thing about this dish is that it’s semi dry and quite tantalizing because of the tomato ketchup and vinegar which gives a sweet and sour taste to the dish.

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Masala  gravy

This is the most versatile Indian gravy as it incorporate onion and tomato and thus can be used in preparing most of the recipes as the dishes in India mostly require these two ingredients in one way or the other. This is also called ‘Kanda masala’ in Maharashtra as the word ‘Kanda’ means onion in Marathi language.

Oil 100ml/ ginger garlic paste-30 gm /Onion 1 kg/ tomatoes 800 gm/ tomato paste 50 gm

Red chili powder 5 gm, turmeric powder 3 gm/ coriander powder 10 gm/ salt 15 gm

Heat oil and saute onions till it becomes evenly golden brown and crisp, but not dark brown.Now  add ginger garlic paste dissolved in water . It instantly cools it off and while the water is reduced now the onions are cooked as well to give the gravy a smooth taste.

Once the ginger garlic paste start sticking on pan and showing brown colour , add turmeric  and tomatoes , add salt, and spices. Saute well , till the tomatoes are cooked and the oil appears on surface . Now add the tomato paste to the sauce and simmered .The gravy must look shiny and chunky yet no clear signs of  onion and tomatoes which must be semi dissolved during cooking.

Makhni gravy

Tomatoes 1 kg/Green  chillies  1 no/Green coriander root 20 gm/garlic 4 pods/Ginger 1/2 ” piece

green cardamom, bayleaf , cinnamon stick  5 gm altogether

red chilli powder 5 gm/ salt 10 gm/ oil30 ml/water 50 ml/kasoori methi leaves 5 gm

Boil the tomatoes with all of the above and simmer till tomatoes are cooked . Grind and strain in a pot, leaving aside the residue.

Oil-30 ml/ ginger garlic paste-30 gm/ tomato paste-30 ml

Red chili powder-5 gm / salt 5 gm/kasoori methi powder(Fenugreek)-2 gm 

butter 100 gm / double cream-100 ml/ sugar 30 gm

Heat oil and sauté ginger garlic paste followed by tomato paste and spices.

Pour the strained tomato sauce and simmer with butter and sugar till the oil floats on top. finish with cream and keep aside for further use.

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Shorter version of Chicken Jalfarezi

Chicken strips 100 gm/ ginger garlic paste 5 gm/ oil 20 ml

red chili powder 6 gm/turmeric powder 2 gm/ coriander powder 5 gm/cumin powder 3 gm/ garam masala powder 2 gm/ salt to taste

Onion chopped 80 gm/tomato chopped 100 gm/ tomato paste1 tbs/ ketchup 10 gm/ white vinegar 5 ml

onion slice 10 gm /green chili julienne 2 no/tomato slice 10 gm / peppers 20 gm/ fresh coriander 10 gm

Heat oil , add ginger garlic paste and powdered spices . When the masala sticks to the pan , add chicken strips and saute well. cover and cook  till done . Add onion ,chilies , tomatoes and peppers. Saute well.

Meanwhile heat oil in separate pan and saute onion till it becomes evenly golden brown and crisp, but not dark brown.Now  add 5 gm ginger garlic paste dissolved in water . It instantly cools it off and while the water is reduced now the onions are cooked as well to give the gravy a smooth taste.

Once the ginger garlic paste start sticking on pan and showing brown colour , and tomatoes , add salt, and spices. Saute well , till the tomatoes are cooked and the oil appears on surface . Now add the tomato paste to the sauce and simmered . The gravy must look shiny and chunky yet no clear signs of  onion and tomatoes which must be semi dissolved during cooking.

Now add makhni and masala gravies and toss well . once the fat comes from sides , add tomato ketchup and vinegar and simmer.  Finish with fresh coriander and serve hot.

The specific thing about this dish is that it’s semi dry and quite tantalizing because of the tomato ketchup and vinegar which gives a sweet and sour taste to the dish.

Chicken Do Pyaza

Chicken Do Pyaza

Chicken do pyaza refers to a dish where the onions are added twice. Here the chicken is cooked with onion tomato masala and then finished with sautéed onion dices to give a crunchy taste and hence the name comes. Moreover the chicken used here is not tikka but a curried chicken , i.e. chicken pieces were seared and stewed in ginger garlic paste and curry powder till done . We can use the red chili powder, coriander powder  and turmeric powder instead of curry powder.

As I mentioned in my previous Basic Indian gravy Blog  that This dish can be prepared in a restaurant way only if we use the basic sauces , it is derived from . Although to equip my readers in all possible way , I am  gonna provide a shorter way as well which can be handy in emergency , though it will always miss the origina charm , but not too much , I bet.

So, as we are ready to use the basic gravies – White , masala and makhni , I will use a measured quantity of the basic sauce required in the recipe .

Chicken dices 100 gm/ ginger garlic paste 5 gm/ oil 20 ml

red chili powder 3 gm/turmeric powder 2 gm/ coriander powder 5 gm/cumin powder 3 gm/ garam masala powder 2 gm

Bay leaf 1 no/ big cardamom 1 no/ cinnamon 1 small stick

Masala sauce 60 gm/ makhni sauce 20 gm/ white sauce 20 gm

Onion dice 1 no / tomato dice 1 no / fresh coriander 10 gm

Heat oil , add ginger garlic paste, whole garam masala and powdered spices . When the masala sticks to the pan , add chicken cubes and saute well. cover and cook  till done .

Now add makhni , masala and white gravies and toss well . once the fat comes from sides , add 20 ml of water and simmer. saute onion and tomato dices separatelyand mix in the chicken sauce . Finish with fresh coriander and serve hot.

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Makhni gravy 

Tomatoes 1 kg/Green  chillies  1 no/Green coriander root 20 gm/garlic 4 pods/Ginger 1/2 ” piece

green cardamom, bayleaf , cinnamon stick  5 gm altogether

red chilli powder 5 gm/ salt 10 gm/ oil30 ml/water 50 ml/kasoori methi leaves 5 gm

Boil the tomatoes with all of the above and simmer till tomatoes are cooked . Grind and strain in a pot, leaving aside the residue.

Oil-30 ml/ ginger garlic paste-30 gm/ tomato paste-30 ml

Red chili powder-5 gm / salt 5 gm/kasoori methi powder(Fenugreek)-2 gm 

butter 100 gm / double cream-100 ml/ sugar 30 gm

Heat oil and sauté ginger garlic paste followed by tomato paste and spices.

Pour the strained tomato sauce and simmer with butter and sugar till the oil floats on top. finish with cream and keep aside for further use.

Masala  gravy

This is the most versatile Indian gravy as it incorporate onion and tomato and thus can be used in preparing most of the recipes as the dishes in India mostly require these two ingredients in one way or the other. This is also called ‘Kanda masala’ in Maharashtra as the word ‘Kanda’ means onion in Marathi language.

Oil 100ml/ ginger garlic paste-30 gm /Onion 1 kg/ tomatoes 800 gm/ tomato paste 50 gm

Red chili powder 5 gm, turmeric powder 3 gm/ coriander powder 10 gm/ salt 15 gm

Heat oil and saute onions till it becomes evenly golden brown and crisp, but not dark brown.Now  add ginger garlic paste dissolved in water . It instantly cools it off and while the water is reduced now the onions are cooked as well to give the gravy a smooth taste.

Once the ginger garlic paste start sticking on pan and showing brown colour , add turmeric  and tomatoes , add salt, and spices. Saute well , till the tomatoes are cooked and the oil appears on surface . Now add the tomato paste to the sauce and simmered .The gravy must look shiny and chunky yet no clear signs of  onion and tomatoes which must be semi dissolved during cooking.

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Chicken Do pyaza shorter version

Chicken dices 100 gm/ ginger garlic paste 8 gm/ oil 20 ml

red chili powder 3 gm/turmeric powder 2 gm/ coriander powder 5 gm/cumin powder 3 gm/ garam masala powder 2 gm

Bay leaf 1 no/ big cardamom 1 no/ cinnamon 1 small stick

Onion chopped 80 gm/ tomatoes 100 gm/tomato paste 1 tbs/ cashew paste 51 tsp

Onion dice 1 no / tomato dice 1 no / fresh coriander 10 gm

Heat oil , add 3 gm ginger garlic paste, whole garam masala and powdered spices . When the masala sticks to the pan , add chicken cubes and saute well. cover and cook  till done .

Meanwhile heat oil in separate pan and saute onion till it becomes evenly golden brown and crisp, but not dark brown.Now  add 5 gm ginger garlic paste dissolved in water . It instantly cools it off and while the water is reduced now the onions are cooked as well to give the gravy a smooth taste.

Once the ginger garlic paste start sticking on pan and showing brown colour , add turmeric  and tomatoes , add salt, and spices. Saute well , till the tomatoes are cooked and the oil appears on surface . Now add the tomato paste to the sauce and simmered .The gravy must look shiny and chunky yet no clear signs of  onion and tomatoes which must be semi dissolved during cooking. Add tomato paste and cashew paste and simmer till fat leaves sides.

Now add this gravy to  the cooked chicken and toss well . once the fat comes from sides , add 20 ml of water and simmer. saute onion and tomato dices separatelyand mix in the chicken sauce . Finish with fresh coriander and serve hot.

Chicken Bhuna

Chicken Bhuna

Chicken bhuna is another  famous curry  menu favourite. Ideally in this preparation chicken is tossed till the gravy coats the dish and is darker brown in colour . And this  makes the name as Bhuna or stewed. The beauty of the dish lies in its taste where the meat is tossed so well that it gets an aromatic rustic flavour which goes very well with  warm naan bread .

As I mentioned in my previous Basic Indian gravy Blog  that This dish can be prepared in a restaurant way only if we use the basic sauces , it is derived from . Although to equip my readers in all possible way , I am  gonna provide a shorter way as well which can be handy in emergency , though it will always miss the origina charm , but not too much , I bet.

So, as we are ready to use the basic sauces/ gravies – Makhni and Masala, I will use a measured quantity of the basic sauce required in the recipe .

Chicken dices 100 gm/ ginger garlic paste 5 gm/ oil 20 ml

red chili powder 3 gm/ coriander powder 5 gm/cumin powder 3 gm/ garam masala powder 2 gm

Masala sauce 60 gm/ makhni sauce 20 gm/ white sauce 10 gm

 Cumin seeds crushed 3 gm/ red chili pounded 2 gmfresh coriander 10 gm/ ginger julienne 5 gm

Chicken is sautéed in hot oil . Add ginger garlic paste and spices . cover and simmer till done . We may add 20 ml of water if required to avoid burning.

Now , we pour the makhni and masala sauce on chicken pieces and toss it well till the sauce is dry and starts becoming darker in colour. The hint of white sauce is added to give the dish a shine and a richness at this stage .

Once the oil start oozing from the sides , we sprinkle crushed cumin and crushed red chili and finish with coriander chopped and ginger juliennes .

The notable point in this recipe is the inclusion of crushed spice mix  which gives it a rustic touch and it should not be roasted , just crushed and mixed with the dish .

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Masala  gravy

Oil 100ml/ ginger garlic paste-30 gm /Onion 1 kg/ tomatoes 800 gm/ tomato paste 50 gm

Red chili powder 5 gm, turmeric powder 3 gm/ coriander powder 10 gm/ salt 15 gm

Heat oil and saute onions till it becomes evenly golden brown and crisp, but not dark brown.Now  add ginger garlic paste dissolved in water . It instantly cools it off and while the water is reduced now the onions are cooked as well to give the gravy a smooth taste.

Once the ginger garlic paste start sticking on pan and showing brown colour , add turmeric  and tomatoes , add salt, and spices. Saute well , till the tomatoes are cooked and the oil appears on surface . Now add the tomato paste to the sauce and simmered .The gravy must look shiny and chunky yet no clear signs of  onion and tomatoes which must be semi dissolved during cooking.

Makhni gravy/sauce 

Tomatoes 1 kg

Green  chillies  1 no/Green coriander root 20 gm/garlic 4 pods/Ginger 1/2 ” piece

green cardamom, bayleaf , cinnamon stick  5 gm altogether

red chilli powder 5 gm/ salt 10 gm/ oil30 ml/water 50 ml/kasoori methi leaves 5 gm

Boil the tomatoes with all of the above and simmer till tomatoes are cooked . Grind and strain in a pot, leaving aside the residue.

Oil-30 ml/ ginger garlic paste-30 gm/ tomato paste-30 ml

Red chili powder-5 gm / salt 5 gm/kasoori methi powder(Fenugreek)-2 gm 

butter 100 gm / double cream-100 ml/ sugar 30 gm

Heat oil and sauté ginger garlic paste followed by tomato paste and spices.

Pour the strained tomato sauce and simmer with butter and sugar till the oil floats on top. finish with cream and keep aside for further use.

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Chicken Bhuna , shorter version

Chicken dices 100 gm/ ginger garlic paste 8 gm/ oil 20 ml

red chili powder 3 gm/ coriander powder 5 gm/cumin powder 3 gm/ garam masala powder 2 gm

Onion 80 gm/ tomatoes chopped 100 gm/ tomato paste 1 tbs/ cashew paste 1 tsp

 Cumin seeds crushed 3 gm/ red chili pounded 3 gmfresh coriander 10 gm/ ginger julienne 5 gm/ fresh mint 5 gm

Chicken is sautéed in hot oil . Add 2 gm ginger garlic paste and spices . cover and simmer till done . We may add 20 ml of water if required to avoid burning.

Meanwhile heat oil in separate pan and saute onion till it becomes evenly golden brown and crisp, but not dark brown.Now  add 5 gm ginger garlic paste dissolved in water . It instantly cools it off and while the water is reduced now the onions are cooked as well to give the gravy a smooth taste.

Once the ginger garlic paste start sticking on pan and showing brown colour , add turmeric  and tomatoes , add salt, and spices. Saute well , till the tomatoes are cooked and the oil appears on surface . Now add the tomato paste to the sauce and simmered .The gravy must look shiny and chunky yet no clear signs of  onion and tomatoes which must be semi dissolved during cooking.

Now , we pour this tomato onion sauce and tomato paste on chicken pieces and toss it well till the sauce is dry and starts becoming darker in colour. The cashew paste is added to give the dish a shine and a richness at this stage .

Once the oil start oozing from the sides , we sprinkle crushed cumin and crushed red chili and finish with coriander chopped and ginger juliennes .

The notable point in this recipe is the inclusion of crushed spice mix  which gives it a rustic touch and it should not be roasted , just crushed and mixed with the dish .

Chicken Tikka butter Masala

Chicken Tikka butter Masala

Chicken tikka butter masala or CTBM is a nation’s favourite chicken dish which the curry house sell the most. The characteristic flavour of the dish comes from kasoori methi powder and its richness comes from cream and butter , though sparingly used. its prepared semi dry meaning the chicken tikka is tossed with the sauce and simmered till the gravy is like nape consistency.

As I mentioned in my previous Basic Indian gravy Blog  that This dish can be prepared in a restaurant way only if we use the basic sauces , it is derived from . Hence, the satndard version of the dish is as following .Although to equip my readers in all possible way , I am  gonna provide a shorter way as well which can be handy in emergency , though it will always miss the original charm , but not too much , I bet.

So, as we are ready to use the basic sauces/ gravies – Makhni and Masala  , I will use a measured quantity of the basic sauces required in the recipe .

Makhni sauce 30 ml, masala sauce 70 gm /chicken tikka 5 no , 20 gm each

butter 20 ml/ cream 30 ml/ ginger chop 5 gm green chili 2 gm/ fried garlic 2 gm/ fresh coriander 20 gm

red chili powder 2 gm/ salt 5 gm/ garam masala powder 1 gm/ cumin powder 1 gm/ kasoori methi powder 2 gm

Heat butter and saute the two sauces. Add powdered spices, and chopped ginger, garlic and green chilies. saute till the sauce is semi dry .Add chicken pieces and 30 ml of water to warm the chicken pieces and maintain the consistency of the sauce . else the masala will burn  .

Now add cream and finish with fresh coriander. serve hot with a garnish of ginger juliennes.

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Masala sauce –

Oil 100ml/ ginger garlic paste-30 gm /Onion 1 kg/ tomatoes 800 gm/ tomato paste 50 gm

Red chili powder 5 gm, turmeric powder 3 gm/ coriander powder 10 gm/ salt 15 gm

Heat oil and saute onions till it becomes evenly golden brown and crisp, but not dark brown.Now  add ginger garlic paste dissolved in water . It instantly cools it off and while the water is reduced now the onions are cooked as well to give the gravy a smooth taste.

Once the ginger garlic paste start sticking on pan and showing brown colour , add turmeric  and tomatoes , add salt, and spices. Saute well , till the tomatoes are cooked and the oil appears on surface . Now add the tomato paste to the sauce and simmered .The gravy must look shiny and chunky yet no clear signs of  onion and tomatoes which must be semi dissolved during cooking.

Makhni gravy/sauce 

Tomatoes 1 kg/Green  chillies  1 no/Green coriander root 20 gm/garlic 4 pods/Ginger 1/2 ” piece

green cardamom, bayleaf , cinnamon stick  5 gm altogether

red chilli powder 5 gm/ salt 10 gm/ oil30 ml/water 50 ml/kasoori methi leaves 5 gm

Boil the tomatoes with all of the above and simmer till tomatoes are cooked . Grind and strain in a pot, leaving aside the residue.

Oil-30 ml/ ginger garlic paste-30 gm/ tomato paste-30 ml

Red chili powder-5 gm / salt 5 gm/kasoori methi powder(Fenugreek)-2 gm 

butter 100 gm / double cream-100 ml/ sugar 30 gm

Heat oil and sauté ginger garlic paste followed by tomato paste and spices.

Pour the strained tomato sauce and simmer with butter and sugar till the oil floats on top. finish with cream and keep aside for further use.

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Chicken tikka butter masala (Shorter version)

Onion 80 gm chopped/ tomato 100 gm chopped/ tomato paste 1 tbs / ginger garlic paste 5 gm

butter 20 ml/ cream 50 ml/ ginger chop 5 gm green chili 2 gm/ fried garlic 2 gm/ fresh coriander 20 gm

red chili powder 2 gm/ salt 5 gm/ garam masala powder 1 gm/ cumin powder 1 gm/ kasoori methi powder 2 gm

Heat oil ,  saute onions till brown .but not dark brown.Now  add ginger garlic paste dissolved in water . It instantly cools it off and while the water is reduced now the onions are cooked as well to give the gravy a smooth taste.

Once the ginger garlic paste start sticking on pan and showing brown colour , add turmeric  and tomatoes , add salt, and spices. Saute well , till the tomatoes are cooked and the oil appears on surface . Now add the tomato paste to the sauce and simmered .The gravy must look shiny and chunky yet no clear signs of  onion and tomatoes which must be semi dissolved during cooking.

Add powdered spices,tomato paste  and chopped ginger, garlic and green chilies. saute till the sauce is semi dry .Add chicken pieces and 30 ml of water to warm the chicken pieces and maintain the consistency of the sauce . else the masala will burn  .

Now add cream , butter and finish with fresh coriander. serve hot with a garnish of ginger juliennes.

Chicken Makhni / Makhanwala

Chicken Makhni or makhanwala

As I mentioned in my previous Basic Indian gravy Blog  that This dish can be prepared in a restaurant way only if we use the basic sauces , it is derived from . Although to equip my readers in all possible way , I am  gonna provide a shorter way as well which can be handy in emergency , though it will always miss the origina charm , but not too much , I bet.

So, as we are ready to use the basic sauce/ gravy – Makhni , I will use a measured quantity of the basic sauce required in the recipe .

Makhni sauce 100 ml / oil 20 ml/ cream 10 ml/chicken tikka 5 pieces, 30 gm each

kasoori methi powder 2 gm/ garam masala powder 3 gm

Heat oil in a pan, add chicken tikka , saute a bit add a little water if the chicken tikka pieces are a bit chilled. Warm the pieces , add makhni sauce, spices and simmer . Adjust the seasoning , finish with cream if required and serve hot.

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Makhni gravy/sauce 

Prepared primarily with tomatoes and no onion .

Tomatoes 1 kg/Green  chillies  1 no/Green coriander root 20 gm/garlic 4 pods/Ginger 1/2 ” piece

green cardamom, bayleaf , cinnamon stick  5 gm altogether

red chilli powder 5 gm/ salt 10 gm/ oil30 ml/water 50 ml/kasoori methi leaves 5 gm

Boil the tomatoes with all of the above and simmer till tomatoes are cooked . Grind and strain in a pot, leaving aside the residue.

Oil-30 ml/ ginger garlic paste-30 gm/ tomato paste-30 ml

Red chili powder-5 gm / salt 5 gm/kasoori methi powder(Fenugreek)-2 gm 

butter 100 gm / double cream-100 ml/ sugar 30 gm

Heat oil and sauté ginger garlic paste followed by tomato paste and spices.

Pour the strained tomato sauce and simmer with butter and sugar till the oil floats on top. finish with cream and keep aside for further use.

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Kadhai gravy

Kadhai gravy/ sauce

This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz kadhai or chicken kadhai .
The characteristic flavours of this gravy are sweet , sour , bitter , astringent, salt, spicy . All six flavours must be felt in this gravy to make it a complete dish.

Tomatoes 1 kg / Cream 100 ml / oil 100 ml
Ginger 20 gm/ garlic 20 gm/ g chilies 10 gm / g coriander 50 gm/ capsicum 100 gm
ginger garlic paste 20 gm / kadhai spices ,crushed (corriander seeds3 gm, fennel seeds2 gm, cumin seed2 gm,  black pepper whole2 gm, red chili whole2 no) 10 gm
red chili powder 5 gm/ turmeric powder 2 gm/ coriander powder 10 gm / salt 20 gm / kasoori methi powder 5 gm/ sugar 5 gm

Heat oil, crackle the crushed spices , add garlic chopped and sauté till golden brown. Add half of ginger chopped and green chilies , sauté and then add capsicum purée. Cook continuously till the oil separates . Add ginger garlic paste and sauté till oil comes up.Add chopped tomatoes and sauté till soft . now Add half of ginger , green chilies , a pinch of sugar,Kasoori methi powder and cream . Stir well and simmer . Finish with  crushed spices  and chopped coriander.

Although the last two ingredients are used when you are making a particular dish like kadhai paneer , and these are put in the end and served otherwise the gravy alone need not require to add these ingredients . I added here just to clarify when to put these ingredients .

Usage

this is the only gravy which is used alone and not in combination of other ingredients. The six flovours mentioned above are obtained by sugar, tomatoes, crushed coriander ,ginger , salt and spices.