India is a food lover’s paradise. Chicken and mutton both occupy special corners in every Indian’s hearts. Mutton and chicken preparations in India are such a hit that they have garnered a fan following across the globe. In this article, we are going to talk about two such famous recipes, namely butter chicken and mutton korma.
Butter chicken, also known as Murgh makhni, is one of the most popular dishes in any Indian restaurant across the globe. This simple recipe is a great accomplice to roti or naan.
- 250gms boneless chicken cut into medium size
- 1 onion, cut into 4 pieces
- 3 roughly chopped tomatoes
- ½ inch chopped ginger
- 6 cloves of garlic
- 2 teaspoons butter
- 1 tsp coriander powder
- ½ tsp red chili powder
- ½ tsp kasuri methi
- 1.5 cups of water
- 5 tbsps cream
- 1 tbsp ginger juliennes
- Salt to taste
- Chopped coriander leaves
- 2 slit green chilies
- MAGGI masala-ae-magic
- In a pressure cooker, cook together onion, tomatoes, ginger, and garlic in one and a half cups of water. Cool and blend them into a smooth paste.
- Heat butter in a pan. Add the chicken pieces and fry them until golden brown. Then add coriander powder, red chili powder, MAGGI masala-ae-magic, and kasuri methi. Sautè them for a few minutes.
- Now add the onion and tomato paste to the chicken, salt, and 1 cup of water and cook till the chicken turns tender. Once the chicken is cooked, add three tablespoons of cream to it and cook for 2-3 minutes.
- Garnish the dish with the remaining cream, ginger juliennes, coriander leaves, and green chilies and serve hot with naan and roti.
The red meat, when cooked carefully, results in a buttery, tender, and melt-in-your-mouth treat. This popular Mughlai dish is known for its delicate flavor, which is achieved by slow cooking mutton in its fat, yogurt, cream, and spices. The word ‘korma’, which is derived from an Urdu word, means ‘to braise’. It is the ultimate delight for all meat lovers.
- ½ bowl oil
- 1 sliced onion
- 700 gms mutton
- 3-4 tsp yogurt
- 1 bowl water
- 1 tbsp salt
- 2 tsps coriander powder
- 1 tsp red chili powder
- 1 tsp roughly chopped garlic
- 1 tsp roughly chopped ginger
- 3-4 cloves
- 3-4 whole green cardamoms
- 2-3 cinnamon sticks
- 2 tsps fried onions
- Heat oil in a deep bottom pan and fry the finely chopped onions in it.
- Add mutton to it along with salt, yogurt, water, coriander powder, red chili powder, and stir them together for some time.
- To this, add garlic, cloves, green cardamom, and cinnamon sticks and mix them well.
- Cover and cook them on slow heat for 30 minutes. Add the fried onions and stir them again.
- Now cook them again on slow heat for at least 1 hour.
- Garnish with deep-fried onion rings and coriander leaves, and serve hot with rice, naan, or roti of your choice.
Hope you find these two recipes helpful.