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Butter Chicken

Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon,
cloves, cardamoms, peppercorns and the oil.
Marinate the chicken in this for 4 hours.
Bake the chicken in a preheated oven for 10 minutes at 250 F (130 C). Put it aside.
Take a sauce pan, start heating the tomatoes, add the butter.
When the butter is melted, add the white pepper powder, salt, fenugreek leaves and cream. Mix the chicken pieces into this sauce.
Garnish with chopped cilantro.

2 pounds of skinless boneless chicken cubed
1 cup yogurt (dahi)
1" piece of ginger
8 cloves garlic
2 tbs lime juice
4" stick of cinnamon + 8 cloves + 4 green cardamoms crushed in a coffee grinder
10 black peppercorns
1 tbsp. oil
1 lb. crushed tomatoes
1 tsp. dried fenugreek leaves
1 tbs. white pepper powder
1 ounce cream
1 stick butter.
salt to taste
coriander (cilantro) for garnish

1 kilo mutton or chicken
2 tsp ginger paste
2 tsp garlic paste
salt according to taste
1 tsp freshly crushed black pepper
1/2 tsp red chili powder
5-6 tomatos (medium size)
3-4 whole green chilies
4 tbs oil

Chicken Dilruba   


Instructions :

Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce). Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown. Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne. Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer.  





2 medium onions

1 cup milk ,2 tbs. chopped fresh ginger root

2 TB  garam masala  ,6 tbs. butter or vegetable oil

1 tsp. ground turmeric  ,3-4 lb. chicken, skin removed, cut

2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute

1 cup fresh plain yogurt  

Salt and ground cayenne to taste

1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk

1/4 cup walnuts, ground  

Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground  

Karhai Gosht  


Instructions :

This dish is best cooked in a Wok (Karahi) but you can use

a regular pot if you don’t have a Wok.

Add the meat in a pot with garlic & ginger and leave on medium heat for the water to dry.

When that is done add 3 glasses of water, cover and leave to tenderise.

If you're using chicken you don’t have to add water and can move on the the next step.

When the meat has softened add everything, including the oil, except green chilies & tomatoes.

Increase the heat to dry water if any then add green chilies & tomatoes.

Lower the heat and cook covered for

5-10 minutes. Then when the tomatoes

have softened, increase the heat and

evaporate all the water. The end result

should be with very little gravy.

Serve with Naan.



Mutton Chili Fry


Instructions :

Cut the meat into small cubes. Slice the onions.

Grind together the green chilies, garlic, ginger, cumin seeds and the cilantro.

Heat some oil and fry the sliced onions till well browned.

Add the ground masala and saute over high fire.

When oil begins to separate, add the meat and salt to taste.

When the meat starts to become tender, add the chopped tomatoes

and some water. Simmer the curry for 10 minutes. Bring it to a boil. Eat when hot.



1 lb. Lamb or Mutton(Goat Meat)

4 medium sized tomatoes,chopped

4 onions

12 green chilies

4 flakes garlic

1" ginger

1 tsp cumin seeds

A small bunch of Cilantro(Corinader leaves)

Salt to taste

Cooking oil

Kadai Chicken


Instructions :

Grind coriander seeds and whole red chilies into a coarse powder.

Heat oil in a kadai.Add bay leaves.

After about 30 seconds, add onions and saute till they turn light golden brown.

Add ginger-garlic paste.

Saute for 2 minutes on medium flame.

Add the above coarse powder.Stir well.

Add tomatoes and cook till they are fully cooked.

Add chicken pieces, salt to taste and red chili powder.

Mix well.Cover the kadai.

Cook till the chicken becomes tender.

Sprinkle garam masala powder over the chicken.

Garnish with coriander leaves and onion rings.

Serve hot with rotis or paranthas.



1 whole chicken,cut into small pieces

4 tablespoons oil

1/2 cup onions, sliced

1 1/2 cups tomatoes, peeled and sliced

2 tablespoons fresh coriander leaves, chopped

1 tablespoon ginger paste

1 tablespoon garlic paste

4 teaspoons garam masala powder(See Ingredients in the last)

2 bay leaves

4 whole red chilies

2 teaspoons coriander seeds

1 teaspoon red chili powder

salt (optional)


Curry Chicken


Instructions :

Sprinkle the chicken breasts with 2 teaspoons salt.

Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.

Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.

Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.



2 pounds skinless, boneless chicken breast halves

2 teaspoons salt

1/2 cup cooking oil

1 1/2 cups chopped onion

1 tablespoon minced garlic

1 1/2 teaspoons minced fresh ginger root

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon cayenne pepper

1 tablespoon water

1 (15 ounce) can crushed tomatoes

1 cup plain yogurt

1 tablespoon chopped fresh cilantro

1 teaspoon salt

1/2 cup water

1 teaspoon garam masala(See Ingredients in the last)

1 tablespoon chopped fresh cilantro

1 tablespoon fresh lemon juice



Black & white peppercorns, cloves,cumin seeds, cinnamon,

Black and  green cardamom, nutmeg, and coriander seeds.