From Raghavendra’s Dhaba – Paneer Butter Masala

You thought Paneer Butter Masala it too difficult to make? Think again!

Ingredients:

Paneer – 300 Gms

Onions and Tomato – 2 medium each

Red chilies – 5 Long

Cashews – 5 whole

Heavy Cream – 1 cup

Fennel Seeds – 1 Tsp

Kasuri Methi – 1 Tsp

Salt and Sugar – 1.5 Tsps

Garam Masala – 1 Tsp

Ghee – 3 TbleSp

Preparation:

Make sure Paneer is kept out of freezer for atleast 30 minutes. Prick it with a toothpick, and it should go in and come out easily, without breaking either of them 🙂 Then the Paneer is ready.

Get the pan heated with 1 spoon of Ghee. Sputter the fennel seeds, red chilies, cashews and then goes in the Onions. Season it with a pinch of salt and fry for 2 minutes (high flame).

Add tomatoes and again a pinch of salt. You can close the lid and cook for 3 minutes (high flame). Let the contents cool down. Once cool, grind it to a fine paste.

Heat 2 spoons of ghee. Add the ground masala and cook it till the raw smells goes away. Add the garam masala and mix well. Add Paneer and cook for 3-4 minutes with lid closed. Add cream and cook for one last minute. Add the sugar. Check for salt and add extra if needed. Sprinkle Kasurti Methi on top. Give it a stir and close the lid. Switch of the stove and leave the vessel on the cooking top for next 5 minutes.

Best with Chapati, but who am I to stop you to have it with rice!

From Raghavendra’s Dhaba – Chicken Joshila

Ingredients:

For Marination:

Chicken – 300 Gms

Curd – 3 Tablespoons

Salt – 5g

Turmeric Powder – 5g

Ginger garlic paste – 2 Tsp

For Main Dish:

Onion – 1  Medium sized (Finely chopped)

Tomato – 1 Medium sized (Diced)

Garlic – 5 buds

Ginger – 2 inch

Cumin powder, Coriander Powder, Garam Masala, , Turmeric – 1 Teaspoon each

Red Chili Powder – 1 1/2 Tablespoon

Red wine – 60 ml

Salt – As per your taste

Oil/Ghee – 2 Tablespoon

Coriander and Grated Coconut – 1 fistful

Preparation:

Marinate the Chicken in curd, Ginger garlic paste, a pinch each of salt, turmeric and chili powder. Longer the marination the better. Minimum marination of 2 hours is required.

In a pan, heat 2 tablespoon of ghee and fry the chopped onion. Once the onions are brown, add crushed garlic buds and chopped ginger. After 2 minutes add tomatoes and salt. Cook in medium flame for 5-10 minutes. Let tomatoes be reduced and a thick gravy starts forming. Add Cumin powder, Coriander powder, Garam masala and the red chilli powder. Add 2-3 spoons of water.

Add the red wine, and let it sizzle it for a minute.

Add the chicken, mix well. Close the lid and let it cook for 12-15 minutes. Add freshly chopped coriander leaves and grated coconut.

If you want it as a gravy/semi gravy item, your dish is ready. If you want a dry item, cook on medium flame for 5 more minutes without the lid.

*Viola* that is your Chicken Joshila.

From Raghavendra’s Dhaba – Chicken Gravy

Tired of sitting at home and in mood to cook something new? Here is a quick recipe for something that can go both with Roti or Rice.

Ingredients:

Chicken – 300 Gms

Curd – 3 Tablespoons

Cashews – 6 to 8

Onion – 1 (medium sized)

Tomato – 1 (medium sized)

Garlic – 5 buds

Ginger – 2 inch

Cumin powder, Coriander Powder, Garam Masala, , Turmeric – 1 Teaspoon each

Milk – 1/4 cup

1 Bay leaf, 5 cloves and 2 inch cinnamon stick

Red Chili Powder and Salt – As per your taste

Oil/Ghee – 2 Tablespoon

Preparation:

Marinate the Chicken in curd, a pinch each of salt, turmeric and chili powder. Longer the marination the better. Also soak the cashews in milk.

In a pan, heat 1 tablespoon of ghee and fry the chopped onion and tomato, crushed garlic buds and chopped ginger. Let it cool down. Once it is cooler, grind it with soaked cashews. Instead of using water for grinding, make use of the cashew soaked milk. Make a fine paste.

Once again, heat a spoon of oil. Activate a couple of bay-leaf, cloves and cinnamon. Add the finely ground the masala, a teaspoon each of cumin powder and coriander powder and half teaspoon of garam masala powder. Depending on your taste add 1/2 to 1 tablespoon of red chili powder. Mix well and cook until the raw smell is gone. When the masala starts to leave the edges, add the marinated chicken. Mix well. Cook on medium-low flame for 20 minutes, or until done.

Enjoy the thick gravy with Chapati, Roti or Rice, with a wedge of lemon by the side.

P.S: You can use the same recipe for a veg preparation. Replace chicken with baby potatoes/cube cut potatoes, paneer and green-peas (Yes, I would still recommend marination)