Blog & Recipes

Marinate the chicken pieces with yogurt, half of the ginger-garlic paste, 1 tsp chilli powder, and salt. Leave for 30 minutes.
Heat some oil in a pan and lightly fry the marinated chicken until cooked through and slightly charred. Set aside.
In the same pan, melt the butter. Add the remaining ginger-garlic paste and sauté for a minute.
Add the tomato puree and cook until the oil starts separating from the masala.
Add the remaining chilli powder, garam masala, and salt. Mix well.
Stir in the fresh cream and bring the gravy to a gentle simmer.
Add the cooked chicken pieces and crushed kasuri methi. Simmer for another 5-7 minutes.
Serve hot with butter naan or steamed rice.

Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then let it cool slightly.
Add the whole spices and let them crackle.
Add sliced onions and fry until golden brown.
Add the mutton pieces and sear them well for 10-15 minutes until browned.
Lower the heat and add a splash of water, followed by Kashmiri chilli powder. Mix quickly to get the red color.
Add fennel powder, dry ginger powder, and salt. Stir well.
Slowly whisk in the yogurt, stirring continuously to prevent curdling.
Add enough water to cover the meat, cover the pan, and simmer on low heat for 60-70 minutes until the mutton is tender.
Serve hot with rice or naan.

Marinate chicken with yogurt, ginger-garlic paste, biryani masala, half of the fried onions, mint, coriander, and salt. Set aside for 1 hour.
Wash and soak the basmati rice for 30 minutes.
Boil the rice with whole spices and salt until it is 70% cooked. Drain the water.
In a heavy-bottomed pot, spread the marinated chicken evenly at the bottom.
Layer the partially cooked rice over the chicken.
Sprinkle the remaining fried onions, saffron milk, and ghee over the rice.
Seal the pot tightly with foil or dough (Dum cooking).
Cook on high heat for 5 minutes, then lower the heat and cook for 20-25 minutes.
Let it rest for 10 minutes before serving with raita.

Heat oil/ghee in a pan and sauté chopped onions until golden brown.
Add ginger-garlic paste and cook for a minute.
Add the pureed tomatoes, turmeric, cumin, coriander powder, and salt. Cook until oil separates.
Add the mutton keema and brown it well for 10-15 minutes, breaking up any lumps.
Add the green peas and half a cup of water.
Cover and simmer for 15 minutes until the keema is cooked and peas are tender.
Sprinkle garam masala and garnish with fresh coriander.
Serve hot with pav (bread) or parathas.

Make deep slits in the chicken pieces so the marinade can penetrate.
In a bowl, mix hung curd, ginger-garlic paste, tandoori masala, lemon juice, mustard oil, chilli powder, kasuri methi, and salt.
Coat the chicken thoroughly with the marinade, rubbing it into the slits.
Marinate in the refrigerator for at least 4 hours (overnight is best).
Preheat oven to 200°C (400°F). Place chicken on a baking tray.
Bake for 20-25 minutes, turning halfway and basting with butter or oil.
For a smoky flavor without an oven, pan-fry the chicken on high heat until charred, then cover and cook until done.
Serve with mint chutney and onion rings.

500g Mutton Chops or Curry Cut
2 Onions (chopped)
3 Tomatoes (chopped)
1 Capsicum/Bell Pepper (cubed)
2 tbsp Kadai Masala (coarsely ground coriander seeds, cumin, dry red chillies, black peppercorns)
1 tbsp Ginger-Garlic Paste
1/2 tsp Turmeric
3 tbsp Ghee or Oil
Fresh Coriander for garnish

In a pressure cooker, cook the mutton with 1 cup water, a pinch of turmeric, and salt for 3-4 whistles until 80% tender.
In a large wok (kadai), heat ghee and sauté chopped onions until translucent.
Add ginger-garlic paste and cook for 2 minutes.
Add tomatoes and cook until soft and mushy.
Add the boiled mutton pieces (keep the stock aside) and the freshly ground Kadai Masala.
Sauté on high heat for 5-7 minutes to roast the spices with the meat.
Add the cubed capsicum and a little mutton stock to create a thick gravy.
Cook for another 10 minutes until the oil separates and capsicum is slightly tender but retains a crunch.
Garnish generously with fresh coriander and serve with hot tandoori roti.

Authentic Delhi-Style Butter Chicken