Mutton Curry

Prep: 45 minutes

Cook: 45 minutes

Method: Easy

Mutton cooked in flavourful gravy

Take mutton cubes in a mixing bowl, add ginger-garlic paste for about ½ hour.
For onion paste, put onion, ginger, garlic, cloves, black peppercorns, cinnamon and cumin seeds in a mixer jar and grind to a fine paste. Transfer into a small bowl and set aside.
For tomato paste put tomatoes and red chillies in a mixer jar and grind to a fine paste. Transfer into another small bowl and set aside.
Heat oil in a deep non-stick pan, add onion paste and saute, stirring, till light golden.
Add marinated mutton, coriander powder and salt, mix well and saute till they are lightly browned.
Add tomato paste and mix well. Cover and cook for 3-4 minutes. Add 2 cups water, mix well, cover and cook till mutton is tender.
Remove the cover and cook till the gravy thickens. Switch off heat and add coriander leaves and mix well.
Transfer into a serving bowl, garnish with ginger, coriander leaves and green chillies and serve hot.

Butter Chicken

Prep: 56-60 minutes

Cook: 36-40 minutes

Method: Moderate

The popular butter chicken made healthier – try it out and you will never regret enjoying it

Take chicken in a bowl, add 1 tsp red chilli powder, coriander powder, turmeric powder, salt and hung yogurt and mix well. Keep it in the refrigerator for ½ hour to marinate.
For the gravy heat 1 tsp olive oil in a deep non-stick pan, add cinnamon, cardamoms, bay leaves, cloves, garlic, onions, tomatoes, salt, remaining red chilli powder, remaining coriander powder, cashewnuts, walnuts, 2 cups water and cook till tomatoes are completely cooked. Take the pan off the heat and set aside to cool.
Transfer the mixture into a mixer jar and blend to a puree. Strain the puree into to the same pan and cook.
Heat remaining olive oil in another non-stick pan, add the marinated chicken and cook till done.
Add the chicken to the gravy and mix. Add dried fenugreek leaves and mix.
Heat coal on direct flame till red hot. Place it in a stainless steel katori, place the katori in the middle of the chicken dish and put 1 tsp butter on it. Cover the pan immediately to trap the smoke. Let it remaining thus for 5 minutes.
Remove the cover, add the remaining butter and mix lightly. Serve hot with naan or paranthe or tandoori roti.