chicken makhani, butter chicken recipe

 

Recipe in Urdu:

 

Another Method: :) 

Ingredients:

• (چکن بوٹی آدھا کلو ﴿بون لیس

• (پیاز دو عدد ﴿کچی، پسی ہوئی

• (ہری مرچ چھ عدد ﴿کچلی ہوئی

• فریش کریم ایک پیکٹ

• تیل آدھی پیالی

• (گرم مصالحہ ایک چائے کا چمچ ﴿پسا ہوا

• ہلدی ایک چائے کا چمچ

• (لال مرچ ایک کھانے کا چمچ ﴿پسی ہوئی

• ادرک لہسن کا پیسٹ ایک کھانے کا چمچ

• مکھن دو کھانے کے چمچ

• نمک حسب ذائقہ

1. ایک ہانڈی میں تیل گرم کرکے کچی پسی ہوئی پیاز ہلکی گلابی کرلیں۔

2. اب اس میں ادرک لہسن کا پیسٹ ، نمک، ہلدی اور پسی لال مرچ ڈال کر ہلکا سا بھونیں اور چکن بوٹی میں ڈال دیں۔

3. جب چکن کا پانی خشک ہو جائے تو اس میں پسا گرم مصالحہ، کچلی ہوئی ہری مرچ، فریش کریم اور مکھن ڈال کر دس منٹ دَم پر رکھ دیں۔

4. مزے دار چکن مکھنی ہانڈی سادے چاولوں کے ساتھ سرو کریں۔

 

English Recipe:

  Murgh Makhani (Butter Chicken)


This chicken dish is among well known dishes of Pakistani and Indian cuisine. Chicken Makhani is a full flavored dish made with key ingredients of chicken, butter and cream adds for a rich taste. Serve with hot naan.


Ingredients

    Chicken ½ kg
    Ginger paste 1 tbsp
    Green chilies 6
    Onion 1
    Fresh cream ½ packet
    Soya sauce 2 tbsp
    Black pepper 1 tbsp (crushed)
    Salt to taste
    Butter 2 tbsp
    Oil 2 tbsp



Cooking Method:

    Put oil & butter in a pan and heat.

    Add chicken to fry till changes the color and take it out from the oil.

    Fry onion in the same oil.

    Add ginger paste & cook.

    Add fried chicken, black pepper, salt, soya sauce, green chilies & cook well.

    Now add cream & leave on steam for 2 to 3 minutes.

    Dish out and serve.

 

 

Ramzan Recipes, Recipes for Ramadan in Urdu

Ramzan Recipes, Recipes for Ramadan in Urdu

Chicken Shashlik Recipe

Ingredients

Chicken boneless (cubed) 1 kg
Chicken stock 1/2 cup
Capsicum (cubed) 1
Onion (cubed) 1
Vinegar 4 tbsp
Soya sauce 4 tbsp
Salt to taste
Worcestershire sauce 4 tbsp
Mustard paste 1, 1/2 tbsp
Black pepper and white pepper 1 tsp
Crushed red chili to taste
Cloves 2
Crushed garlic 1 tsp
Tomato puree 1/2 cup
Chili garlic sauce 1/2 cup
Ketchup 2 tbsp
Oil as required

Method:

Combine chicken, vinegar, 2 tbsp soya sauce, mustard paste, black pepper, white pepper, red chili, salt 1, 1/2 tsp amd 2 tbsp Worcestershire sauce, leave to marinate.

In a pan pour the whole marinated chicken and cook.

To give a BBQ flavor smoke it with a piece of coal.

In another pan heat some oil and add cloves and crushed garlic, saute’.

Add in tomato puree, chili garlic sauce, 1 tsp crushed red chili, 2 tbsp soya sauce, Worcestershire sauce and tomato ketchup.

Add chicken stock and cook for 10 min. Fry the onion and capsicum in a little oil.

Mix the vegetables, sauce and the chicken and cook for a minute or two. Serve with egg fried rice.

 

 

Anarkali Biryani Recipe

Ingredients

1/2 kg rice

375 gm boneless chicken
250 gm yogurt
5 green chilies, chopped
2 tomatoes, chopped
2 onion, thinly sliced
2 tbsp garlic ginger paste
1/2 tsp jailfel and jalwatrey powder
1/4 bunch fresh coriander, chopped
1/4 bunch mint leaves, chopped
8 whole black pepper
6 cloves
1 tbsp cumin seeds
4 green cardamoms
4 sticks cinnamon
20 cashew nuts
20 pistachios
20 chilghozas
1 tsp red food color
Few bay leaves
2 tbsp crushed pomegranate seeds (anardana)
50 gm dry plums
1 tsp cumin powder
2 tbsp red chili powder
1 tsp turmeric powder
2 tbsp kewra
Salt to taste
1 cup ghee

Method:

Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.

Add garlic and ginger paste and onions together. Let them cook till they change color in light brown, then add1 tsp cumin seeds.

 

 Now cook it till the onions change its color into golden brown.

Add tomatoes and green chilies and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chili powder, 1 tsp cumin powder, 1 tsp turmeric powder and salt.

 

 Mix it and then add yogurt.

In a bowl marinate chicken with 1/2 tsp garlic ginger paste, salt, 1 tsp red food color, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder and mix it well with your hands.

In a pan heat little oil and sauté the marinated chicken for 4-5 minutes. Remove it from heat.

In other pan heat 1 tbsp ghee and roast all the nuts in it till they change their color in light golden. Remove them from heat.

In a wok heat water for rice. Add bay leaves, 2 cinnamon sticks, 1/4 tsp cumin seeds and salt in water. When water starts boiling add rice.

In a gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds.

 

 When rice are half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice.

Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes.

Serve hot with raita  and salad.

 

 

Mutton White Karahi Recipe

 

Ingredients

Mutton 1/2 kg
Yogurt 250 grams
Onion 1
Ginger Garlic paste 2 Tbsp
Fresh coriander leaves 1/2 bunch
Green chillies 4
Coriander 1 Tbsp
Black Pepper as per taste
Salt to taste
Oil 1/2 cup

Method:

Heat some oil in a pan and add ginger garlic paste to it.

Then add one onion into it.Cook for two to three minutes and then add mutton until water of mutton dries up.

Then add yogurt in it and pour some water ,approx. quarter cup of water.

Place the lid on the pan and cook on low heat until the oil separates from gravy and meat get tenderized.

Garnish with fresh corainder leaves,green chillies and sliced ginger.

For better taste,use undercut mutton to prepare Mutton White Karahi.

Shish Kababs - (Sheesh Kabab) Recipe

Ingredients

Minced lamb 500 g
Coriander finely chopped 2 tbsp
Onion finely chopped 2
Turmeric 1 tsp
Salt and pepper 1 tsp
Onion and green coriander for garnishing chopped
Oil spray as reqd
Lemon juice 1tsp
Vinegar 1tbsp
 

Method:

Mix all the ingredients together, seasoning with salt and pepper to taste.

Roll the mixture in to thin sausage shapes on skewer or without it according to your convenience and cook under a preheated moderate grill for about 10 minutes,spray with oil and change sides frequently.

Serve garnished with green coriander and onion crushed.

Shredded Chicken Caesar Sandwiches Recipe

Ingredients

4-6 chicken breasts (depending on size)
1/2 to 1 cup favorite Caesar dressing (My favorite is Lite house Caesar. I don''t know why they spell it like that. When I see the word "lite" it makes me think "lite" in calories and this dressing it is most definitely not, but we can pretend.)
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh chopped parsley
Salt and pepper to taste
Romaine lettuce

Method:

Place chicken in a crock pot with 1 cup of water, cover and cook on low heat for 4-6 hours or until chicken is cooked and shreds easily.

Remove chicken from crock pot and shred with two forks (or fingers).

Place chicken in a large mixing bowl and add dressing, Parmesan cheese, parsley and salt and pepper to taste. Refrigerate until ready to serve.

Before serving, slice buns in half and spread the cut side of each bun with softened butter.

Place cut side of bun on a preheat skillet or griddle and cook until golden and toasty (Yum!).

Spoon shredded chicken onto the bottom half of each bun, followed by an extra sprinkling of Parmesan cheese and a piece of romaine lettuce. 

 

Cover with the top half of the bun and serve.

 

 

Chicken Pakora Recipe

 

Ingredients

Boneless chicken – ½ kg
Rice flour – 2 tbsp
Gram flour – 4 tbsp
Mustard paste – 1 tsp
Lemon juice – 2 tbsp
Red crushed chilli – 2 tsp
Ajwain(carom seeds) – ½ tsp
Cumin seeds – 1 tsp
Salt – 1 tsp
Chaat masala – ½ tsp

Method:

 

Marinate chicken with lemon juice, salt, ajwain(carom seeds), mustard paste, red crushed chilli and cumin seeds.

 

 Leave for half an hour.

Then add gram flour and rice flour and mix well.

 

If better is too thick add some water and deep fry chicken pieces until golden and crispy. 

 

Serve with chaat masala. 

 

(Mint sauce [Podina ki chatni]  and Ketchup are also best to serve with.

Chinese Spring Roll Recipe

Ingredients

For making roll you will need:
2 cups all-purpose flour (meyda in Urdu)
1/2 tsp salt
1 tbsp ghee/oil
1 egg
Water to knead
For the stuffing you will need:
1 cup cabbage shredded
1 cup carrot grated
1 cup mushrooms (rinsed and finely chopped)
1 cup leeks shredded
1 tsp ginger paste
1/2 tsp minced garlic
3 green chillies chopped
1/2 cup sprouted beans
1 tbsp dark soya sauce
1/2 tsp vinegar
1/2 tsp white pepper powder
Salt to taste
Oil for frying
1/2 cup cornstarch (Mix a tsp of cornflour in 1/2 cup of water)

Method:

Sift the flour and add salt, egg and water and make a smooth batter.

Heat 2 tbsp of oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.

Cook from both sides of the pancake until looks golden.

Repeat the same till whole batter is utilized.

For making the filling, heat 2-3 tbsp oil in a wok and add ginger, garlic and green chillies.

Saute over medium high flame for 2 minutes and add mushrooms.Stir fry for 10-15 seconds.

Add shredded leeks and stir fry for few more seconds.

Now add carrots, cabbage and season with salt and pepper powder.

Cook by tossing the vegetables until they are crisp and tender.Add the bean sprouts, soya sauce and vinegar.

Cook over medium flame by stirring for 2-3 minutes.

Set aside the prepared filling to cool.

For the final proceeding, place 2-3 tbsp. of the filling on the center of each pancake.

Fold from the sides and form a tight roll by sealing the edge with the help of cornstarch.

Deep fry in hot oil until turns to golden in color.

Serve delicious Chinese spring roll with hot sauce or Schezwan sauce. (can also be served with Mint sauce (Podina ki chatni).

Afghani Kabab With Tomato Gravy Recipe

Ingredients

Beef mince 1 kg
Tomatoes chopped 1 kg
Onion chopped 2
Bread slices 2
Ginger garlic paste 1 tbsp
Black pepper 1 tbsp
Oil as required
Salt to taste
For garnishing:
Fresh coriander chopped 1 bunch
Green chilies chopped 4
Lemon juice as required

Method:

 

Take beef mince, ginger garlic paste, salt and bread slices and put it in chopper and make batter.

Now take black pepper and chopped onions and mix it in batter and make kabab from batter and shallow fry it till it turns golden brown. Use green coriander for garnishing.

Take a wok and put tomato, oil, black pepper and salt and saute it and make a single batter.

 

 

 

Chicken Seekh Kabab Recipe

 

Ingredients

Chicken ( minced) 500 grams
Ginger paste ½ tbsp.
Garlic paste ½ tbsp.
Green chili paste 1 tsp. or red chili powder
Cashew nut paste 2 tbsp.
Finely chopped onion ½ cup
Coriander powder 1tsp.
Garam masala powder 1 tsp.
Pepper powder 1 tsp.
Roasted Bengal gram powder ( dalia ) 2 tbsp.
Fresh coriander leaves finely chopped 2 tbsp.
Fresh mint leaves finely chopped 2 tbsp.
Lemon juice 1 tbsp.
Egg 1 no.
Salt as per taste
Butter 2 tbsp or oil.
Satay sticks( bamboo sticks) or Skewers ( metal once)

Cooking Method:

Take minced chicken in a big bowl and add all the ingredients expect butter and mix well.

Taste the mixture, if anything is needed adjust accordingly.

In the meantime heat a tawa / griddle and drizzle some oil / butter on it.

Now wet your hands with water, take hand full of above mixed chicken mixture and spread it around a satay stick and press firmly.

Now place these seekh kababs on the heated tawa/ griddle and cook by turning from time to time so that they get cooked evenly on all the sides.

Baste with butter or oil at regular intervals. Serve hot with mint chutney, onion rings and lemon wedges.

Note: If satay sticks are used then soak them in water for 30 minutes before using them, by this we can prevent the sticks getting brunt.

 

 

French Toast With Herbs Recipe

Ingredients

Eggs 4
Bread 8 slices
Dried Mixed Herbs 1 tsp
Tomato sauce 1/2 tbsp
Salt & pepper to taste
Cheddar cheese(grated) 1 cup
Green Capsicum(cut into rings) 1
Oil 1 cup

Method:

Cut the bread slices into triangles.Mix the eggs with mixed herbs, tomato sauce, seasoning and the cheese.

Beat well into a paste.

Spread the mixture on the bread slices with a knife, place a ring of capsicum on each piece, fry in anon-stick pan or bake in a preheated oven for 10-12 minutes.

Serve hot at tea time with a sauce of your choice.

Hyderabadi Vegetable Pulao Recipe

INGREDIENTS

350 grams Basmati Rice
200 grams Potatoes
200 grams Carrots
100 grams Onions
4 Green Chilies
30 grams Ginger
20 grams Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina [mint] leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 grams Cashew-nuts
50 grams Almonds
25 grams Raisins
120 grams Ghee
Salt To taste

COOKING Method

Wash and soak the basmati rice for half an hour.

 

 Drain the water. 

 

Put the rice, some more water and add half the whole garam masala and salt in a pan.

Bring the rice to a boil and cook until the rice is done.

Drain and keep aside.

Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.

Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.

Soak the almonds in water for half an hour and keep aside.

Beat the curd in a bowl and divide into two equal portions.

Dissolve saffron in warm milk and add it to one portion of the curd mixture.

Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.

Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.

Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.

Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.

 

 

Broccoli salad Recipe

INGREDIENTS

900g/2lb fresh broccoli
225g/8oz fresh mushrooms, sliced
100g/4oz low-fat sour cream
100g/4oz low-fat mayonnaise
1 teaspoon granulated sugar
pinch of freshly ground black pepper
1 teaspoon grated onion
1 garlic clove, crushed
225g/8oz canned water chestnuts, drained and sliced

Method:

 
Cut off and discard the tough ends of the broccoli stalks.

Break the florets into small clusters, and steam for about 10 minutes until al dente.

Refresh in cold water.Drain.

Mix together the mushrooms, sour cream, mayonnaise, sugar, pepper, onion and garlic in a small bowl.

In a large salad bowl, combine the broccoli and water chestnuts.

Add the creamed mixture, and toss gently.

Now Cover with cling film, and refrigerate for at least 4 hours before serving.

 

 

Mixed Vegetable Pakoras Recipe

Ingredients

1 ½ cup besan (gram flour)
1 tspn baking powder
½ cup sliced aubergine/ eggplant
1 green chilli sliced
¼ cup chopped green coriander
4 button mushrooms sliced
1 potato thinly sliced
½ cup Paneer (small cubes)
Little spinach leaved chopped
¼ cup sliced capsicum
¼ cup chopped cauliflower
1 tbspn coriander mint chutney
Some salt
1 ½ tspn red chilli powder
½ tspn turmeric
1 tbspn dry coriander
1 tspn cumin seeds
1 tbspn Fenugreek leaves
1 onion sliced
Oil for deep frying
Some water for batter (around ½ – ¾ cup)

 

Cooking Method:

Sift besan and baking powder.

Slice all vegetables and put them in a mixing bowl.

Add all spices and sifted besan.

Add all spices and mix well all the dry ingredients with vegetables.

Gradually add water and mix with your hands.

Make a lump free mixture with vegetables.

Keep aside for 30 minutes.

Heat oil and add spoon full of batter in it. Keep them away from each other.

When they are brown, take them out on an absorbent paper and serve hot with tamarind sauce and mint coriander chutney.

Outcome: Tasty mixed vegetable pakoras are ready to serve (with delicious Podina (mint) chatni and/or ketchup.

 

Sun Melon Ice cream Recipe

Ingredients

200 grams sun melon
10 grams vanilla ice-cream
10 ml. grenadine syrup
10 ml. blue curacao syrup
50 grams chopped seasonal fruits (kiwi, strawberries, grapes, watermelons etc)

  Preparation Directions

Slash sun melon into middle. Now leave 2 inch thick corner scoop out the sun melon pulp

Now put 2-3 scoop of vanilla ice-cream into scooped out sun melon shell.

Put chopped fruits properly on it. Your sun melon ice-cream is ready. Serve after pouring syrups on it

 

 

Recipe of Baked Brownies

Ingredients

1-1/4 cups or 175 g all purpose flour
1 teaspoon salt
2 Tablespoons unsweetened dark cocoa powder
2 cups or 310 g quality dark chocolate (60-72% cocoa), chopped coarsely
1 cup or 200 g unsalted butter (2 sticks)
1 tsp instant coffee (Nescafe)
1-1/2 cup or 300 g cups white sugar
1/2 cup or 100 g light brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
Cooking Directions

Preheat oven to 180°C /350 °F /Gas mark 4.Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.

In a medium bowl, whisk your dry ingredients: flour, salt, and cocoa powder. Set aside.

In the bowl of a large double boiler place the chocolate, butter, and the instant coffee.

Make sure the water is not touching the bowl. Stir occasionally until they are melted and combined.

Turn off the heat, but keep the bowl over the water gradually add the sugars while whisking continuously.

Once the sugars are combined, remove the bowl and let it cool to room temperature.

Add the eggs one by one to the chocolate/butter mixture and whisk until just combined. Stir in the vanilla. Do not over beat the batter at this stage or your brownies will be cakey.

Fold in half the dry ingredients using a silicone spatula or metal spoon. Once mixed, fold in the second half, and mix only until combined. Do not over mix.

Pour the mixture into the pan and smooth the top with your spatula.

Bake for 30 minutes or until a tooth pick inserted to the center of the pan comes out with dew moist crumbs. Don not over bake or the brownies will turn out dry.

Cool the brownies completely before cutting and serving.

Cover with a cling wrap and store in an airtight container

 

 

Recipe of Dhaba Chilli Chicken

INGREDIENTS:

Chicken (boneless) 1/2 kg
Vinegar 1 tbsp
Soya sauce 1 tbsp
Greens Chillies (finely cut) 4
Fresh coriander (chopped) 2 tbsp
Curry leaves 20
Onions (finely cut ) 1 cup
Red chili powder 1/2 tsp
Honey 1 tbsp
Lemon juice 1 tbsp
Salt 1 tsp
Oil 1/4 cup

COOKING DIRECTIONS:

Coat chicken with cornflour, soya sauce and vinegar and marinate for 10 minutes.

Heat oil; add curry leaves and fry till it gives off smoke.

Add onion and fry till golden.

Add ginger, green chilies, salt and honey and cook.

Finally, add lemon juice and garnish with Coriander.

 Enjoy :)

Zinger Burger Recipe

Zinger Burger

 Ingredients

boneless and skinless chicken breasts 

cloves(finely chopped)
regular salt
Chinese salt
white pepper powder
1/2 Tb soy sauce
1 Tb white vinegar
1/2 ts mustard paste or powder
Cooking Directions

Mix all the ingredients of marination mentioned above.

Now marinate the chicken for half an hour. (you can continue without marinating it for a long time. it even tastes good) now cook the chicken in steam for about 10 min so that it get tender.

For crispy coating: mix all the ingredients except eggs mentioned for coating.

Now dip the cooked chicken pieces in the egg and then to the mixture and repeat it twice.

Now fry the chicken till it get golden brown color.(don''t fry it for more then 3 to 4 min because we already have cooked it)
 now spread the mayonnaise in the burgers and put the lettus pieces and chicken and enjoy.
 ketchup lovers may spread ketchup but actually this burger is available in restaurants with mayonnaise.