Seema

Zabardast Chapli kebabs hubby ke liye bnaye

Here's a delicious butter chicken recipe for you:

Ingredients:
- 1kg chicken, cut into cubes
- 1 cup plain yogurt
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 2 large onion, finely chopped
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust according to your spice preference)
- 1 teaspoon garam masala
- 2 tablespoons tomato paste
- 1 cup tomato puree
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro, for garnish

Instructions:

1. In a bowl, marinate the chicken pieces with yogurt, a teaspoon of ground cumin, a teaspoon of ground coriander, half a teaspoon of turmeric powder, and half a teaspoon of red chili powder. Let it sit for at least 30 minutes or refrigerate it overnight for the best flavor.

2. In a large pan or skillet, melt the butter and vegetable oil over medium heat. Add the chopped onions and cook until they be

Sure! Chicken Changezi is a popular and delicious dish from Old Delhi, also known as Purani Dilli. It is a rich and aromatic curry that is made using succulent pieces of chicken marinated in spices and cooked in a creamy tomato-based gravy. Here's a detailed recipe for Chicken Changezi:

Ingredients:
- 500 grams chicken, cut into pieces
- 2 tablespoons ghee or clarified butter
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 cup fresh cream
- Salt to taste
- Chopped coriander leaves for garnishing

For the marinade:
- 1/2 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- Salt to taste

Instructions:
1. In a bowl, combine all the ingredients for the marinade. Add the chicken pieces and mix well to coat evenly. Let it marinate for at least 2 hours in the refrigerator.
2. Heat ghee in a large pan or kadhai over medium heat. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
4. Add tomato puree and cook until the ghee separates from the masala (spice mix) and oil starts to appear on the surface.
5. Add turmeric powder, red chili powder, garam masala powder, coriander powder, cumin powder, and salt. Mix well and cook for a minute.
6. Add the marinated chicken pieces to the pan and cook on high heat for about 5 minutes, stirring occasionally.
7. Reduce the heat to low, cover the pan, and let the chicken cook for about 20-25 minutes or until it is tender and cooked through.
8. Stir occasionally and add a little water if needed to adjust the consistency of the gravy.
9. Once the chicken is cooked, add fresh cream and mix well. Cook for an additional 2-3 minutes.
10. Remove from heat and garnish with chopped coriander leaves.
11. Serve hot with naan, roti, or rice.

Enjoy the delicious and flavorsome Chicken Changezi, inspired by the culinary delights of Old Delhi!

Sure! Arbi ke patte, also known as colocasia leaves, are commonly used in Indian cuisine to make delicious and flavorful dishes. One popular recipe is Arbi ke Patte ki Sabzi. Here's how you can make it:

Ingredients:
- 8-10 colocasia leaves
- 2-3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnishing

Instructions:
1. Clean the colocasia leaves thoroughly, removing the stems and any thick veins. Blanch the leaves in boiling water for 3-4 minutes, then drain them and set them aside.

2. Heat oil in a pan and add cumin seeds. Once they start to crackle, add ginger-garlic paste and sauté for a minute.

3. Add chopped onions and cook until they turn golden brown. Then, add tomatoes and cook until they become soft and mushy.

4. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a minute to let the spices release their flavors.

5. Take each colocasia leaf, place a spoonful of the prepared masala filling in the center of each leaf, and roll it tightly, tucking in the sides. Repeat this process for all the leaves.

6. Arrange the rolled colocasia leaves in the pan, cover it with a lid, and let them cook on low heat for about 20-25 minutes, or until the leaves become tender.

7. Garnish with fresh coriander leaves and serve hot with roti or rice.

Enjoy your Arbi ke Patte ki Sabzi, a delectable dish that captures the earthy flavors of colocasia leaves!