Chicken Pasanda, also known as Murgh Pasanda/Pasanday is a popular Chicken dish served from the Indian subcontinent, notably North Indian, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors.
It is said that ‘Hardeep Punjab’ is truly a Sion legend. The restaurant is very famous for its one special dish – Chicken Maska Chaska. Once you get here in this restaurant, you have to try their authentic and popular Chicken Chaska Maska — a chicken curry dish in white gravy served in a matka (earthen pot) covered with a roti. Its delicious creamy texture mouth licking scrumptious taste offers a wholesome, comfort food experience. This cheesy and creamy starter will melt in your mouth right away. The taste of the chicken is just perfect. Not too light not too heavy. It is just perfect.
In here, we are sharing the most authentic and delicious Murgh Makhani|Butter Chicken recipe today on our blog post. After a lot of experiments and trial and error method, we finally got our hands on the secret ingredient to make the most authentic and delicious recipe of Butter Chicken that you get in the restaurants so that even you can make the same recipe in your home by following few simple steps as mentioned below.
‘Murgi Mangshor Jhol’ also called as “Patla Murgir jhol” steeped in gentle earthly spices , it is truly a lightweight and flavorsome dish that heals your tummy , your heart and gives you a heavenly food contentment. This traditional chicken curry from Bengal is devoid of whole garam masalas and relies more on the trio of onions, ginger and garlic. The curry is characterized by its red color along with well cooked potatoes. You will find millions of recipe’s on this specific dish on google or any other food sites but I suggest always go for the simplest recipe because this is the peculiarity of this chicken dish : being very simple yet very delicious in taste. Here is my recipe on ‘Murgir Mangshor Jhol’ – Bengali Chicken Curry from a typical Bengali living in Mumbai.
Yakhni is basically the broth resulting from cooking meat with various spices. Yakhni Pulao is a famous slow-cooked Kashmiri cuisine introduced by the Mughuls. Succulent pieces of chicken are infused with fennel seeds, coriander seeds, cumin seeds, cardamom, cinnamon, bay leaves and a host of other spices and balanced out in a thick yogurt based gravy to give it a smooth silky texture and later covered and cooked with parboiled basmati rice in the broth along with the chicken pieces to prepare a delectable meal for weekend’s lunch that you are sure to never forget in your lifetime. You need to labour a little before being able to relish the slow-cooked dish but that’s the power this dish holds even with its subtle flavoring. In other regions of India, this recipe is also referred to as Yakhni Biryani and served commonly with a side of raita. This Kashmiri Yakhni Pulao is sure to impress you’all with its subtle but aromatic flavors.
A very popular and simple chicken recipe often cooked in every Indian households. ‘Spicy Chili Chicken’ is a very common dish cooked in India and enjoyed by most of the people especially children, chili chicken is one of the best food item. What makes this dish so popular and desirable is its easy and quick making process with minimal ingredients that are mostly always will be available in your kitchen at your finger tips. The chicken cooked in this spicy gravy are initially baked instead of frying which makes it so succulent and juicy, the bell peppers are moderately cooked at the end and the sauces are carefully balanced to give you that perfect and authentic Indo-Chinese flavor on your plate. This dish is just the the right option for something simple and yet delicious to start your weekends off on a delicious note.
Lababdar as a term is often attached to many dishes to signify complete surrender of one’s taste buds to that dish’.– google definition.The word ‘Lababdar’ is basically used for dishes which are extremely rich and desired by all. In simple words, a recipe that will make your mouth water and tummy growl in hunger.
Fried Rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood or meat. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. It is often eaten by itself or as an accompaniment to another dish. In here, we paired our Chicken Egg Fried Rice with Spicy Chili Chicken and salads.
Shahi Chicken Korma is a royal Mughlai cuisine made with chicken cooked in cashew nut and almond paste, some roasted coconut powder and a whole lot of Indian spices and garam masala powder in a creamy spicy curd-based gravy/sauce and later garnished with fried nuts that adds a very subtle sweetness to the Korma. This gravy is mildly spicy but rich in color and texture, sumptuous and eye tempting, and the chicken cooked in the gravy is deliciously tender and juicy in taste.
It is said that Hyderabadi Chicken Biryani is believed to have originated in the kitchens of the Nizam of Hyderabad (State), as a blend of Mughlai and Iranian cuisine. It is considered as a staple of of Indian cuisine.. Prepared from rice using the dum method of cooking. Hyderabadi Chicken Biryani is basially of two types : the kachchi (raw) biryani, and the pakki (cooked) biryani.