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Posts tagged ‘non-veg dish’

Butter Chicken -2

Butter chicken

Butter chicken

This is also my signature dish ,experimented and tasted…..I would say confidently that this dish will satisfy any pallette..be it Indian or Asian ..or any other part of the world..I have posted a Butter Chicken recipe before also in my blog so thats why now added 2 to the title….and this recipe is totally my combination of different ingredients than in the other recipe and it was so amazing….try and taste..


Boneless chicken – 300 gms.cut into fine cubes

Sa;t to taste

Chilli powder 1and 1/2 tsp

Orange red food colour – 1 pinch

Onions – 1 large finely chopped

Green chilli – 1-2 mince finely

Ginger garlic paste -1 tsp

Tomatoes – 3 med wash and dice

Fresh coriander/Cilantro – a hand ful chopped

Yoghurt/Curd – 4 tbsps

Biryani masala – 1/2 tsp (See recipe in my homemade spice powders – category)

Dry coconut – 1/2 cup grated

Garlic cloves – 2 small

Butter – 10-15 gms or 1 small cube

Oil – 3 tbsps


1-First take a bowl and combine chicken,salt ,1/2 tsp chilli powder and food colour,mix well and keep 10 mins.

2-Blend Tomatoes and fresh coriander into a puree and keep.

3-Powder dry coconut and garlic cloves.


Heat a large wok and add oil first and drop in the onions and fry 2 mins and add the ginger garlic paste and fry further.

Now add the minced green chillies,and marinated chicken and continue to stir  to avoid sticking to the pan for 2 more mins.

Add the remaining chilli powder and lower the heat and add yoghurt and stir continuosly to avoid curdling now add the tomato puree and fry till raw smell of tomatoes is vanished.

Lastly sprinke biryani masala and coconut powder continue stirring on med heat till chicken is tender…adjust salt and 1/2 cup of water and cook 3-4 mins finish the dish by dropping in the butter and fresh coriander a little chopped and combine well.

Turn off the heat and serve with Tandoori Rotis or any Indian Breads(Chapatis/Rumali Rotis/Nans/Parathas…)

This dish is finished injust 12-15 mins..but you need to stir continuosly to get the best result!!!!


Chicken 65

Chicken 65


Boneless Chicken – 400g cubed
Egg – 1
Corn flour – 5-6 tbsps
Salt and pepper – to season

Yoghurt – 1 cup
Orange-red food colour – 1 pinch
salt 2 pinches

Onion – 1 large roughly chopped
Green chilis (Less Spicy) – 5-6
Curry leaves – 2 sprigs
Garlic – 1 large pod minced
Red chili powder – 1/2 tsp
Pepper powder – 1/4 tsp freshly ground
Capsicum – 1 small cut into stripes
Oil – for deep frying

1.Wash and drain of water completely from chicken cubes and season it with salt and pepper mix well add egg and corn flour add 1 tsp of water if needed combine well and set apart for marination for 1/2 hr in a refrigerator.
2.Mix yoghurt salt and food colour in a mixing bowl with a whisk and keep covered.
3.Heat a kadai or deep fry pan add oil heat well but not to smoke then add the chicken cubes one by one.
4 If you cannot accomodate all pieces at a time fry in batches till golden brown.
5.Drain the fried pieces on a paper towel and transfer them to the prepared yoghurt bowl,mix well and keep covered.
6.Use another pan or remove oil from deep frying pan keeping 1 tbsp oil for further procedure.
7.Heat the pan with 1tbsp oil add garlic,onions greenchilis curry leaves and capsicum stir fry on high heat for 2-3 mins then add the chicken -yoghurt mix to the pan lower heat continue stiring 2ins then add red chili powder and pepper stir till the pieces are well done and liquid evaporated.

Can be served as starter or snack or in the sandwich or with rice and sambar or rasam.
kids like this when I make wraps with chappatis and salad with little mayo.

By Kezia Mary

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