Anshu's Food Odyssey

Butter Chicken  finds its roots in Punjabi cuisine and is known to have first originated in the menu of the renowned restaurant chain in North India with the name of  Moti Mahal Deluxe . The rich, creamy and tomatoey gravy with a right balance of spiciness, tanginess and sweetness, makes for a perfect delight for every non-veg food lover. This delectable chicken delicacy has gained quite a popularity over the years and now finds one of the top places on the menus of many international multi-cuisine restaurants too. While authentically, the chicken pieces in Butter Chicken are first roasted in a tandoor and then added to the gravy, I bring to you an alternate method to make and relish this wonderful dish in your very own home kitchens, and that too without a tandoor. So, let's get started and see how it can be made. The recipe is divided in two parts - the chicken and the gravy. For the latter part, I have used my make-ahead makhani gravy base , recipe for which you c

Kerala , besides being one of the most scenically blessed places in India, is also considered the land of culinary heritage . The never-ending coastline of this exotic state is bestowed with nature's culinary treasures that include but, are not limited to tall groves of coconut, palm and jackfruit....and that is one of the primary reasons coconut oil, coconut cream and coconut milk make for an indispensable part of the Malayali cuisine. Besides, an extensive network of this serene coastal region also produces fish and other seafood in abundance, which needless to say, contributes to the staple gastronomic scene of Kerala. When talking about Kerala, how can I forget mentioning about the state's opulence in spices and herbs: cardamom, black pepper, cinnamon, cumin, cloves and turmeric, have been some of the extensively grown spices here since ancient times. Therefore, the heat in food of Kerala is kind of self-explanatory. Having said that, I would also like to mention her

"Dahi ka Murgh" is one of the most simplest and easiest chicken recipes, loaded with luscious creaminess of the yogurt and a perfect balance of flavors that are sure to tickle your taste buds. In case you have some guests coming up at a short notice, this makes for a perfect dish to put in place just in a whiff of time. And the best part is, it does not even require any fancy ingredients, tasting simply awesome with some rice, plain chapati or naan. Dahi ka Murgh Ingredients Chicken (on bone) - 500 grams Whisked yogurt (preferably Greek yogurt) - 2 cups Slit green chilies - 2 to 3 Lemon juice - 1 tbsp Minced garlic - 2 tsp Minced ginger - 1 tsp Bay leaf - 1 Black cardamom - 2 Cloves - 4 to 5 Black pepper corns - 5 to 6 Cumin seeds - 1 tsp Cinnamon stick - 1 inch Dried whole red chili - 1 to 2 Salt - as per taste Red chili powder - 2 tsp Roasted cumin powder - 2 tsp Garam masala powder - 1 tsp Kasoori methi powder - 2 tsp Vegetable oil - 1/2 tbsp