Mutton Makhani Curry Very Tasty indian Bengali Dish

Mutton Makhani Curry

Ingredients:

• Mutton
• Curd
• Cholar dal
• Onions
• Ginger
• Garlic
• Tomato
• Ghee
• cashewnuts
• Kishmish
• Rosewater
• Red chilli powder
• Jeera
• Dhania
•  Black pepper
• Whole garam masala

Method Of Cooking:

• Boil the mutton pieces in a pressure cooker and keep aside. 
• Dry roast the cashew nuts/ kaju, then crush them and keep aside.
• Boil the Cholar Dal in a pressure cooker and keep aside.
• Prepare the powder masala– Take gota/ whole garam masala, gota/ whole jeera, gota dhania, gota golmorich/ pepper.
• Dry roast them on a tawa and then powder them.
• In a pan heat refined oil.
• Add onion paste, ginger paste, garlic paste and tomato paste. 
• Stir and cook well. 
• Add the mutton pieces and cook well.
• Now add the red chilli powder, turmeric powder, and the prepared masala powder (dry roasted and then powdered) mix well. 
• Add the boiled Cholar Dal.
• Add beaten sour curd/ yoghurt stir and cook well.
• Now cover the pan and cook well for some time on low flame.
• After some time open the lid of the pan and add little salt, crushed kaju/ cashew, kishmish, and special ginger-onion-garlic paste (Fry the onion, ginger and garlic pieces in Ghee and then ground them into paste form in a mixie). 
• Stir well and add sufficient amount of ghee.
• Add some golap jal/ rosewater. Stir and cook well.

Serve with rice

Roast Chicken Very Tasty English Dish

Roast Chicken

Ingredients:

• Butter , for greasing
• Chicken  1.5kg 
• Roasting potatoes 1.0kg  halved or quartered if large
• Garlic  2 whole heads, halved through the middle
• White wine  100.0ml 
• Chicken stock  100.0ml 
• Stems rosemary 2  broken into sprigs
• bay leaves 5
• Lemon 1 cut into wedges

Method Of Cooking:

• Heat oven to 160C/fan 140C/gas 3.
• Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
• Place the chicken in the tin and arrange the potatoes around it. 
• Put the halved garlic heads in the tin.
• Pour over the white wine and stock.
• Then cover with foil and place in the oven. 
• Cook for 1 hr then remove the foil and give the potatoes a shake. 
• Add the herbs and lemon wedges, then cook uncovered for 50 mins.
• Turn the heat up to 220C/fan 200C/gas .
• Cook for 30 mins more, then remove the chicken and potatoes from the pan.
• Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins .
• Keep the potatoes warm.

Serve with any pan juices.

Butter Masala Chicken Favorite Indian Dish And Very Tasty To Eat

 Butter Chicken

Ingredient: 

• Butter 100 grams
• Cashewnuts 4  piece
• Coriander leaves 1 springs
• Coriander pdr. 1 tbsp
• Crushed fenugreek leaves 1/2 tsp
• Cumin seeds 1/2 tsp
• Fresh cream 100 ml
• Ginger garlic paste 1 tsp
• Green chillies 2 slice
• Oil 2 tbsp
• Onion 1 piece
• Raw chicken slices 500 grams
• Red chilli powder 1 tsp
• Red chilli powder 1 tsp
• Salt to taste
• Sugar 1/2 tsp
• Tomato 200 grams

Method Of Cooking:

• Cut chicken into thin slices and apply ginger garlic paste ,salt ,chillipdr and shallow fry in oil and set aside.
• To the leftover oil add ,cumin,onion,ginger garlic paste , onion ,tomatoes, cashewand other spices and cook covered with little water till everything is mashed up.
• Put it in a blender and add to hot melted butter and cook on a medium flame season ,color and add chicken and cook for few more minutes

Serve  With  Butter  Nan.