Hema’s 4 North Indian Meal Combo | Butter Chicken | Lachha Paratha | Tandoori Chicken | Malai Kulfi
Chapters:
00:00 Intro
00:26 Butter Chicken
05:40 Lachha Paratha
11:02 Tandoori Chicken
16:28 Kesar Malai Kulfi
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Butter chicken
Ingredients
To marinate chicken
Boneless Chicken – 200 gms
Pound Ginger & Garlic – 1 tsp
Hung Curd – 2 tsp
Juice Of 1/2 Lemon
Kashmiri Chili Powder – 1 tsp
Garam Masala – 1/2 tsp
Salt – 1/2 tsp
Oil – 1 tbsp
To make masala paste
Butter – 1 tbsp
Oil – 1 tbsp
Onion – 2 nos. (chopped)
Pound Ginger & Garlic – 1 tsp
Tomato – 3 nos. (chopped)
Kashmiri Red Chili – 3 nos.
Salt – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1/2 tsp
Garam Masala – 1 tsp
Water – 2 tbsp
Cashew Nuts – 10 nos.
Water – 1/4 cup + 1/2 cup
To make butter chicken
Butter – 2 tbsp
Kashmiri Chili Powder – 1 tsp
Water
Fresh Cream – 1/4 cup
Kasuri Methi
Coriander Leaves
Method:
1. To a bowl, add the boneless chicken pieces, pound ginger garlic, hung curd, lemon juice, red chili powder, garam masala and salt
2. Mix everything well, and marinate the chicken for about 30 minutes
3. Heat a pan and add oil
4. Fry the marinated chicken pieces mixture till they are cooked and keep it aside
5. In a pan heat oil and butter, add onions and saute them till they are transparent
6. Add the pound ginger garlic and mix it well. Then add tomatoes saute them.
7. Add kashmiri red chilies and saute.
8. Add salt, cumin powder, coriander powder, garam masala powder. Add some water and cook till the tomatoes are mushy.
9. Then add cashewnuts and saute for 5 mins. Cool down the cooked masala and grind it to a fine paste by adding water.
10. Heat the same pan, add butter, red chili powder and keep the flame on low. Add the ground puree to the pan. Saute and add water.
11. Add the fried chicken pieces and mix it well. Add fresh cream mix it and simmer the gravy for about 10 minutes by closing the kadai.
12. Finally, add crushed kasuri methi and coriander leaves and mix well
13. Serve the Butter Chicken hot with naan, roti or pulao.
Lachha Paratha
Ingredients
Wheat Flour – 2 Cups
Salt – 1/4 Tsp
Oil – 1/2 Tsp
Warm Water
Ghee
To Make Filling
Ghee – 5 Tsp
Grated Garlic – 10 Nos
Chopped Coriander Leaves
A Pinch Of Salt
Chilli Powder – 1/4 Tsp
Tandoori Chicken
TO MAKE MARINADE
CHOPPED ONION – 1/2 NO.
CHOPPED GARLIC
CHOPPED GINGER – 1 NO.
CHOPPED GREEN CHILLI -2 NOS
CURD – 2 TSP
WHIPPED CURD – 300 GMS
TANDOORI MASALA – 2 TBSP
GROUND PASTE
SALT – 1/2 TSP
TO MAKE TANDOORI CHICKEN
MARINATED CHICKEN
SALT – 1 1/2 TSP
(Buy: https://amzn.to/2vg124l)
JUICE OF 1 LEMON
GHEE
METHOD:
Step 1:
1. To a mixer jar, add onion, garlic, ginger and green chillies.
2. Add curd and grind this into a paste.
Step 2:
3. Take whipped curd in a bowl, add the homemade tandoori masala powder, ground onion paste, and salt and mix well.
Step 3:
4. Make slits on the chicken pieces on both sides.
5. Rub it with salt and lemon juice first.
6. Then add the curd mixture and massage well.
7. Let the chicken sit for atleast 6 hours.
Step 4:
8. Before cooking the chicken, take charcoal and heat it over the flame.
9. Once it is hot enough, place it in a small bowl and then inside the bowl with marinated chicken.
10. Drizzle a little bit of ghee over the hot charcoal and cover the bowl. Let this sit for 15 minutes.
11. Now hear a pan, add ghee to it.
12. Place the chicken pieces in the pan and cover it. Let if cook over medium low flame for 20 minutes.
13. After 20 minutes, open the pan and flip the chicken. Spread the masala in the corner of the pan over the chicken pieces.
14. Cover and cook for another 20 minutes.
15. Now flip the chicken again and dab some ghee over it.
16. Let it roaste for another 5 minutes.
17. Tandoori Chicken with homemade tandoori masala is done.
Note: This recipe can be done in the oven as well. Just keep dabbing some ghee or oil over the chicken in between so that the chicken does not go dry.
Kesar Malai Kulfi
Ingredients
Full Cream Milk – 500 ML
Fresh Cream – 1/2 cup
Sugar – 1/2 Cup
Cardamom Powder
Saffron
Chopped Almonds
Chopped Pistachios
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