Indian tomato sauce/butter chicken gravy/ shahi paneer/ paneer makhni/ restaurant dishes/ how to do barbeque at home

makhni gravy - paneer makhni
Hey guys, 

Welcome come back, after the Navratra...

Post navratri weekend means - no fast, no restricted (veg) meals, no cravings........ infact it is the onset of pleasant winter. It means lots of north indian kebabs, tandoori chicken,makhni, kukkar- sukkar, tikkas - sikkas and many more..

In this post, I have hand picked some of the popular recipes, that you might like to try this weekend. Plz find some kebabs like - Tandoori chicken(grilled chicken/roasted chicken), Galouti kebabs, Murg malai tikka, Chcken tikka, Makhni gravy, Butter chicken, paneer makhni etc. 

These recipes are also supported with videos.So, plz do not forget to visit my you tube channel for these delicacies. I have also discussed the ways to enjoy barbeque at home. You will also find the easiest way to ignite charcoals how to ignite charcoal, without any smoke. So keep reading, and keep clicking the links given for you.....  

Indian tomato sauce/butter chicken gravy/ shahi paneer/ paneer makhni/ restaurant dishes

North Indian dishes
how to make kebab at home, how to do barbeque at home

https://www.youtube.com/watch?v=5wOSe1WnSpA



Makhni Gravy
Tomato based gravy, finished with butter, cream and kasoori methi.
Ingredients
Tomatoes                                 1 kg
Ginger (crushed)                     10 gm
Garlic (crushed)                      6 cloves
Coriander stems                      2 sprigs
Ginger Garlic paste                 50 gm
Cashew paste                          2 tbsp
Tomato puree (canned)           100 ml (optional)
Red chilli powder                   2 tsp
Turmeric powder                     ½ tsp
Kasoori methi powder            1 tsp
Garam Masala powder            1 tsp
Salt                                          tt
Oil                                           50 ml
Butter                                      150 gm
Cream                                      100 gm
Ginger juliennes                      10 gm
Green coriander (chopped)     1 tbsp
Honey (optional)                     as required

Whole Garam Masala:
Green cardamom                     6
Black cardamom                     4
Cloves                            `        6
Cinnamons stick                      2
Bay leaf                                   4
Black Peppercorn                    8

Video - how to make makhni gravy, click makhni gravy - paneer gravy


Misc-en-Place
Wash and roughly chop the tomatoes. Boil it with coriander steams, crushed ginger, crushed garlic, 2 bay leaf, 2 black cardamom, 2 green cardamom,  8 peppercorn, 4 clove, 2 cinnamon sticks.  When done, cool it for a while and pass it through a processor.
Cooking
Heat some oil and melt half the butter in a handi, crackle the remaining whole garam masalas, then add the ginger garlic paste, sauté until brown. Now add cashew paste and cook for a minute. Now add the canned puree tomatoes (if using) and cook. Now add salt, red chilli powder, turmeric powder and the fresh tomato puree. Cook until oil floats on the top. Now add the remaining butter, cream, kasoori methi and garam masala powder and cook for another 2 - 3 minutes. Strain the gravy for a smooth texture. Taste it, if sour, adjust the sourness with honey.

Learn - how to make tandoori chicken at home - 
Tandoori murg/ Roasted Chicken 

For video of how to make authentic tandoori chicken, click the link given below -


Tandoori Murg
Tandoor roasted marinated chicken

Tandoori Chicken - how to make Tandoori Chicken
Ingredients
Chicken (whole)                                  1
1st Marination
Lemon juice                                        1 tbsp
Ginger garlic paste                              2 tsp
Yellow chilli powder                          1 tsp
Salt                                                      tt
2nd Marination
Hung Curd                                          1 kg
Cream                                                  20 ml
Lemon juice                                        1 tbsp
Red chilli powder                               1 tsp
Yellow chilly powder                         1 tsp
Ginger garlic paste                              2 tbsp
Garam masala                                      1 tsp
Turmeric powder                                 ½ tsp
Malt vinegar                                        1 tbsp
Javitri powder                                      a pinch
Elachi powder                                     a pinch
                                                                   
                                                                          Salt                                                      to taste

Misc-en-place
Clean, wash and pat dry the chicken and with a sharp knife make deep insertions over it (breast, thigh, leg).
1st Marination
Make a paste of GG paste, lemon juice, salt and yellow chilli  powder  and apply over the chicken and leave it for ½ an hour.
2nd Marination
In a bowl, whisk hung curd now add all the ingredients listed under 2nd marination to make a smooth paste.
Apply it over the chicken let it rest in refrigerator for 4 hours. It can be rested overnight, if planned in advance.

Cooking/ for video click this - how to make tandoori chicken 
Skewer the marinated chicken and cook it in moderately hot tandoor. Take it out, hang it and allow to drip out the excess moister. Cut it into four pieces (2 legs and 2 breasts).
Skewer it again and cook till it is golden brown in colour or until cooked, with proper basting in-between.The tandoori chicken (Roasted Chicken) is ready.  Remove from the skewer and cut them into two. This will give us 8 pieces.

Defining Features
Colour – light brown
Spice – Medium (6/10)
Texture – Crisp from outside and juicy & succulent from inside.



Murg Malai tikka

murg malai tikka how to make chicken tikka at home
The succulent, creamy and flavourful chicken tikka can be easily prepared at home. Click the link to watch the video. ...



Chicken Tikka with Prem Prakash, Simple and easy way to do this kebab. Enjoy !!


Barbeque - Barbeque at home - How to start barbeque - How to star a sigri- how to lite coal for sigri at home. 

Most of the time, we want to enjoy tandoori kebabs at home. But igniting/ starting the sigri becomes difficult for most of us. Learn how to ignite the sigri eaisly at home. No smoke - no fan - no tears - just have fun and enoy the winter. 


Minimum equipments required to do barbeque at home, click the linkequipments to do barbeque


Minimum equipments required to do barbeque at home
  • Sigri/ Barbeque
  • Skewers
  • Charcoal
  • Couple of trays and/or plates
  • Duster
  • Fan
  • Basting Brush 
  • Net - Wire net
  • Tong - Twizzer
  • Click the link to know how to ignite the charcoal - how to ignite charcoal

Happy Kebab Cooking !! 




vegetable galouti kebab
galouti kebab - vegetable - how to make galouti kebab
Galouti kebab - vegetable 



Vegetable Galouti Kebab
Melt in mouth smoked vegetables kebab

Ingredients
Boiled Yam                                         150 gm
Boiled potatoes                                   30 gm

Paste A
Cashewnuts                                         25 gm
Sunflower seeds                                  20 gm
Poppy seeds                                        20 gm
Brown Onions                                     2 tbsp

Paste B
Ginger chopped                                  10 gm
Garlic chopped                                    10 cloves
Green chillies chopped                        6

Whole spices
Black cumin seeds                              1 tsp
Green cardamoms                               8
Black cardamoms                                3
Stone Flower                                       2 gm
Kebab Chini                                        5 gm
Cloves                                                 4
Cinnamon stick                                   2 inch

Saffron                                                a pinch
Kewra water                                       ½ tsp
Ghee                                                    25 gm 
White pepper powder                                     1 teaspoon
Salt                                                      to taste
Lemon juice                                        1 tablespoon
Roasted chana powder                       60 gm
Coal/charcoal –                                   1 piece
Clove                                                   2 for smoking
Ghee                                                    to shallow fry


Misc-en-place
Grate the boiled yam and boiled potatoes. Grind them finely.
Dry roast cashewnuts, sun flower seeds and poppy seeds and grind them with brown onions.
Make a smooth paste of ginger garlic and green chillies with some water.
Dry roast the whole spices and grind to a fine powder.
Soak saffron in warm water.

How to make the Kebab Mixture click here for video
Mix the grinded yam and potato, paste A (cashew,sunflower seeds, poppy seeds and brown onion) and Paste B (ginger, garlic and green chillies).

Smoke it with live charcoal and clove.

Sprinkle roasted chana powdered, powdered spices, soaked saffron, salt, white pepper powder and lemon juice and mix thoroughly.

Cooking
Divide mixture into equal balls and press them lightly. Heat ghee in a mahi tawa or frying pan and shallow fry them until light brown on both sides.

click here for video How to make vegetable galouti kebabs

Defining Features
Colour – Brown
Spice – balanced – medium (6/10)
Texture - mouth melting

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Indian tomato sauce/butter chicken gravy/ shahi paneer/ paneer makhni/ restaurant dishes/ how to do barbeque at home

makhni gravy - paneer makhni Hey guys,   Welcome come back, after the Navratra... Post navratri weekend means - no fast, no re...