Recetas Indias

I first had butter chicken on a road trip from Mumbai to a hill station.   Late in the evening, my uncle pulled over at this restaurant in a cottage in the middle of a dark field.   Of course, it was the best dish I’ve ever had in that atmosphere.   Now I know that it’s a very popular dish in Northern India and can be found in Indian restaurants worldwide.

History of Butter Chicken

Butter chicken, also known as murgh makhani, is a popular dish in Indian cuisine that originated in the northern Indian city of Delhi. It is believed to have been created in the 1950s by Kundan Lal Gujral, the owner of a restaurant called Moti Mahal. According to the legend, Butter chicken was created as a way to use up leftover tandoori chicken.

Gujral came up with simmering the leftover chicken in a tomato-based sauce with butter and cream. The dish was instantly successful and quickly gained popularity among locals and travelers. The dish quickly spread throughout northern India and eventually to other parts of the country and the world.

What does butter chicken taste like?

Butter chicken is typically made with marinated chicken cooked in a clay oven (tandoor). It has a rich and creamy flavor with a slightly sweet and tangy taste. The tomato-based sauce is made with butter, cream, and a blend of ginger, garlic, cumin, cilantro, and garam masala. The tender, succulent chicken is then simmered in the flavorful sauce, creating a savory and sweet balance. The dish is typically served with rice or naan bread. General, it is a comforting and satisfying dish with a harmonious blend of flavors.

What is the difference between butter chicken and tikka masala?

Butter chicken and chicken tikka masala are sometimes confused. Butter chicken and chicken tikka masala are both popular Indian dishes, but they are prepared differently and have distinct flavors. Butter chicken is a dish that originated in northern India. On the other hand, chicken tikka masala is a dish believed to have originated in the UK and is heavily influenced by Indian cuisine. Butter chicken is known for its sweet, creamy, and mild taste, while Chicken Tikka Masala is known for its spicy, creamy, and tomato-based flavor.

Want to try making butter chicken at home?    One of the most popular recipes on Reddit and Youtube is from Chef Varun Inamdar.

Butter Chicken Recipe

Butter Chicken Ingredients

For the chicken:

• 1 lb boneless chicken breast
• 1 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• Salt to taste
• Oil for pan-frying

For the gravy:

• 1 lb roughly chopped tomatoes
• 1/2 lb roughly chopped onions
• 1 tbsp garlic paste
• 1/4 cup cashews
• 1 tsp dried fenugreek leaves (kasoori methi)
• 1/2 cucharadita de polvo Garam Masala
• 4 tbsp granulated sugar
• 2 tbsp Kashmiri chili powder
• 5 tbsp butter
• 3 tbsp heavy cream
• 2 tbsp malt vinegar or 1.5 tbsp white vinegar
• Salt to taste

Butter Chicken Instructions

1. Marinate the chicken with ginger-garlic paste, polvo de chile rojo, and salt. Let it sit for 15-20 minutes.
2. In a pan, heat some oil and pan-fry the marinated chicken pieces until cooked through. Remove from the pan and set aside.
3. In the same pan, add the onions and sauté with a spoonful of butter. Once the onions are cooked, add the tomatoes and cashews.
4. Add water, garlic paste, sal, malt vinegar or white vinegar, sugar, garam masala en polvo, and chili powder. Mix well and let it simmer for 15-20 minutes.
5. Use a blender to puree the mixture until smooth.
6. Strain the puree back into the same pan, pressing out as much liquid as possible.
7. Add butter, cream, chicken, and dried fenugreek leaves. Let it simmer for 5-7 minutes. Garnish with cream and dried fenugreek leaves before serving.

For your convenience, we have converted his recipe for butter chicken to one that uses measurements in the English system.

We also love Serious Eats Stovetop Butter Chicken Recipe. You can also make butter chicken in an Instant Pot or Pressure Cooker.

Coconut chutney is a condiment popular in South Indian cuisine that is made with grated coconut, green chilies, and a blend of spices. It is typically served with rice dishes, idlis, dosas, and other South Indian snacks.

Here is a basic recipe for Indian coconut chutney:

ingredientes:

• 1 cup grated coconut
• 2 green chilies, finely chopped
• 1 tablespoon chana dal (split chickpeas)
• 1 tablespoon urad dal (split black lentils)
• 2 tablespoons roasted peanuts
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 5-6 curry leaves
• 1 tablespoon oil
• Salt, to taste

Instrucciones:

1. In a pan, heat the oil over medium heat. Add the mustard, cumin, and curry leaves, and fry until the seeds start to splutter.
2. Add the chana dal and urad dal, and fry until golden brown.
3. Add the green chilies and fry for a minute.
4. Add the grated coconut and fry for 2-3 minutes until it is lightly browned.
5. Add the peanuts and fry for a minute.
6. Remove the pan from the heat and let the mixture cool.
7. Once the mixture is cooled, transfer it to a blender and blend until smooth, adding a little water if necessary.
8. Season with salt to taste.

This recipe yields about 1 cup of coconut chutney, which can be served as a condiment with rice dishes, idlis, dosas, and other South Indian snacks.

Here are a few variations on the basic recipe:

• To make a mint coconut chutney, add a handful of fresh mint leaves before blending.
• To make a coriander coconut chutney, add a handful of fresh coriander leaves before blending.
• To make spicy coconut chutney, add an extra green chili or a pinch of cayenne pepper before blending.

Coconut chutney can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to a month. To serve simply thaw the chutney to room temperature and serve as a condiment with your favorite South Indian dishes.

Are you ready for something truly unique and delicious? Then look no further than this recipe for Tandoori Pomfret! Our version uses a yogurt-based spice rub to infuse the fish with flavor using an oven or you could grill it The result? An unforgettable combination of tenderness, spiciness, and smokiness that will leave your taste buds wanting more.

Tandoori Pomfret Ingredients

1 pound pomfret fillets
1 cup plain yogurt
2 tablespoons tandoori masala
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon garam masala
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tablespoons lemon juice
Salt to taste

Tandoori Pomfret Instructions

• Combine the yogurt, tandoori masala, cumin, cilantro, paprika, garam masala, ginger paste, garlic paste, lemon juice, and salt in a large bowl.
• Add the pomfret fillets to the bowl and coat them evenly with the marinade. Cover the bowl and refrigerate for at least 2 hours or overnight.
• Preheat the oven to 400°F (200°C).
• Place the pomfret fillets on a baking sheet and bake for 15-20 minutes, until the fish is cooked and flakes easily with a fork.
• Serve the tandoori pomfret with rice or naan bread and your favorite vegetables. Enjoy!

Kheema Pav is a delicious and hearty meal that combines minced meat with aromatic spices and served with soft, pillowy buns. This recipe is a traditional dish from the Parsi community in India and is popular street food in Mumbai. It is perfect for a quick lunch or dinner and will satisfy your cravings for something savory and flavorful. Give this recipe a try and transport yourself to the bustling streets of Mumbai with every bite.

Kheema Pav Ingredients

• 1 pound ground lamb or beef
• 1 medium onion, finely chopped
• 1 tomato, finely chopped
• 2 cloves garlic, finely minced
• 1-inch ginger, finely minced
• 1 green chili, finely chopped (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (optional)
• 1/4 cup water
• Salt, to taste
• Oil for frying
• 4-6 pav buns
• Chopped onions and cilantro for serving (optional)

Kheema Pav Instructions

1. In a large saucepan, heat a small amount of oil over medium heat. Add the cumin seeds and coriander seeds and fry until fragrant.
2. Add the onions, garlic, ginger, and green chili (if using) and fry until the onions are translucent.
3. Add the ground meat and cook until it is browned, breaking it up into small pieces as it cooks.
4. Add the tomato, garam masala, polvo de chile rojo (if using), and salt. Stir to combine.
5. Add the water and bring the mixture to a boil. Reduce the heat to low and simmer for 20-30 minutes, until the meat is cooked through and the sauce thickens.
6. Heat a griddle or frying pan over medium heat. Split the pav buns in half and lightly toast them on both sides until they are golden brown.
7. To serve, place a portion of the kheema mixture onto the bottom half of each pav bun. Top with chopped onions and cilantro (if using), and cover with the top half of the bun. Serve hot.

This recipe should make enough kheema filling for 4-6 servings, depending on how much filling you put in each pav bun. You can easily adjust the recipe to make more or less by using a larger or smaller amount of ground meat and adjusting the other ingredients accordingly.

Patra Ni Machi is a classic Parsi dish with fish smeared with a generous amount of flavorful green chutney wrapped in banana leaves and steamed. Banana leaves not only look beautiful but also lend a subtle aroma and taste when foods are cooked inside them. It’s light, comforting, and satisfying, making it an excellent choice for those seeking a healthier option.

One of the standout features of this recipe is the green chutney, which is made with garlic, green chilies, mint, and coriander leaves. These ingredients combine to create a delicious and aromatic sauce that adds a ton of flavor to the dish. If you’re a fan of flavorful and healthy food, then you’ll want to give Patra Ni Machi a try.

Ingredients for Patra Ni Machi:

• 1-pound flaky white fish, like rock cod, lingcod, snapper or sea bass
• 1/2 cup coriander leaves
• 1/4 cup mint leaves
• 1/4 cup grated coconut
• 1 green chili
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 1/4 cup water
• Salt, to taste
• Banana leaves, for steaming

Instructions for Patra Ni Machi

1. Combine the coriander leaves, mint leaves, grated coconut, green chili, semillas de comino, semillas de mostaza, sesame seeds, water, and salt in a blender or food processor. Process until smooth, adding additional water to achieve a thick, spreadable consistency.
2. Cut the banana leaves into large rectangles, acerca de 10 inches by 12 inches.
3. Place a fish fillet in the center of each banana leaf rectangle. Spread a layer of the chutney mixture over the top of the fish.
4. Fold the banana leaves over the fish to enclose it, forming a parcel. Secure the parcels with toothpicks or kitchen twine.
5. Place a steamer basket in a large pot filled with water. Bring the water to a boil over high heat.
6. Arrange the banana leaf parcels in the steamer basket, ensuring they are not touching the water. Cover the pot and steam the fish for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Remove the pot from the heat and allow the fish to cool for a few minutes. Carefully remove the banana leaves and serve the fish hot.

This recipe should make 4 servings.

India has a deep and enduring love for mangos, with good reason. This juicy and succulent fruit is not only delicious but is also packed with vitamins and minerals that are essential for good health. In India, mangos are enjoyed in various dishes, from sweet desserts to savory curries. They are also used to make refreshing drinks like mango lassi and mango smoothies.

But India’s love for mangos goes beyond their taste and nutritional value. Mangos hold a special place in the hearts of Indians and are often associated with fond memories and cultural traditions. In many parts of India, the arrival of mango season is a cause for celebration, with festivals and markets dedicated to the fruit.

Whether you’re enjoying a ripe and juicy mango straight from the tree or savoring the flavors of a mango-based dish, it’s easy to see why India’s love for this delicious fruit runs deep.

Mango Lassi Recipe

Lassi is a traditional Indian drink made from yogurt, milk, and various flavorings. It is a refreshing and cooling beverage, especially during the hot summer. Lassi can be made in various flavors, including sweet and savory variations. Some common flavorings for lassi include mango, rose water, and spices such as cardamom and saffron. Lassi is typically served chilled and garnished with fresh herbs or fruit. It is often enjoyed as a refreshing drink alongside spicy Indian dishes.

Mango lassi is a delicious and refreshing Indian drink made from mangoes, yogurt, and milk. Here is a simple recipe for making mango lassi at home:

ingredientes:

• 1 cup plain yogurt
• 1 cup milk
• 1 cup diced ripe mango
• 2 tbsp sugar (or to taste)
• 1/2 cup ice (optional)

Instrucciones:

1. In a blender, combine the yogurt, milk, mango, sugar, and ice (if using).
2. Blend on high speed until the mixture is smooth and frothy.
3. Taste and adjust the sweetness to your liking by adding more sugar if desired.
4. Pour the lassi into glasses and serve immediately, garnished with a sprig of mint or a slice of mango if desired.

Note: You can use fresh or frozen mango for this recipe. If using frozen mango, you can omit the ice in the recipe. Additionally, you can use any type of yogurt you like, such as whole milk yogurt, Greek yogurt, or plant-based yogurt. Experiment with different flavors and textures to find your perfect lassi.

This recipe makes about 2 cups of mango lassi. However, the exact amount may vary depending on the size of your blender and the proportions of the ingredients you use. If you want to make a larger batch of lassi, simply adjust the proportions of the ingredients accordingly.

The aroma of chai has wafted through the streets of India for centuries, enchanting the senses and warming the soul. This beloved beverage has a rich history that stretches back to ancient times when it was first crafted from aromatic spices and black tea. Over the years, chai has evolved into the rich and complex drink that we know and love today, with each region of India adding its unique twist to the recipe. From the bustling markets of Delhi to the quiet tea stalls of the countryside, chai is an integral part of daily life in India, bringing people together and nourishing the body and spirit. Whether you’re sipping a steaming cup on a chilly morning or sharing a pot with friends, chai is a timeless treasure that has captured the hearts of people around the world.

Chai is the heartbeat of India. It’s the drink that wakes us up in the morning, helps us take a break from our busy lives, and brings us together with friends and family. It’s a symbol of hospitality, a source of comfort, and a daily ritual that connects us with our cultural roots.

Indian chai, also known as masala chai, is a delicious and aromatic spiced tea popular throughout India. Here is a simple recipe for making Indian chai at home:

Chai Ingredients

• 2 cups water
• 2 cups milk
• 2 tbsp black tea leaves
• 1 cinnamon stick
• 2 cardamom pods
• 1-inch piece of fresh ginger, sliced
• 2 tbsp sugar (or to taste)

Chai Instructions

1. In a saucepan, bring the water, milk, tea leaves, cinnamon stick, cardamom pods, and ginger to a boil over medium heat.
2. Reduce the heat to low and let the mixture simmer for 10 minutes or until the tea is brewed to your desired strength.
3. Stir in the sugar and adjust to taste.
4. Strain the tea into cups and serve hot.

Optional: You can add other spices to the chai, such as cloves, pimienta negra, or fennel seeds, to give it a more complex flavor. Experiment with different combinations to find your perfect chai blend.

Hace 4 cups of Chai.   If you want to make a larger batch of chai, simply adjust the proportions of the ingredients accordingly.

Calling it “chai tea” or “chai tea latte” is redundant because “chai” already means tea. It would be like calling it “tea tea” or “tea tea latte” – it just doesn’t make sense.