Punjabi Butter Chicken is to die for! This classic dish is a must-have in all the events especially in Punjabi households. Give this recipe a try and let us know how it was.
Watch this Masala TV video to learn how to make Punjabi Butter Chicken ,Carrot coconut cake and Satrangi handi Recipe. This show of Evening With Shireen with Chef Shireen Anwar aired on 18 December 2019.
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Punjabi butter chicken:
Ingredients to marinate
Tikka boti 1packet
Yogurt ½ cup
Sambal oleak 1 tbsp heaped
Chili garlic sauce 1 tbsp
Allspice 1 tsp
Ginger garlic 1 tsp
Salt ½ tsp
Oil ¼ cup
Ingredients for masala
Butter 3 ounce
Oil ¼ cup
Cumin seeds 1 tsp
Onion chopped 1 cup
Ginger garlic 1 tbsp
Tandoori color pinch
Crushed red pepper 1 tsp
Chili garlic sauce 1 tbsp
Allspice 1 tsp
Sweet chili sauce ¼ cup
Salt ½ tsp
Tomato puree ½ cup
Cream ½ cup
Milk ¼ cup
Corn flour 1 tsp
Dried fenugreek 1 tsp
Coriander leaves 2 tbsp
Green chilies 2 chopped
Method
Marinate chicken cubes with all the given ingredients, pan fry in ¼ cup oil until done.Method for masala
Heat oil and butter in a wok, add cumin seeds, let them sizzle, add chopped onion, fry for 5 mins, add ginger garlic paste with all the spices, sauces, color, tomato puree, fry well, add 1 cup water with cooked chicken, cream,milk, corn flour, lastly add allspice, kasuri methi, serve garnished with chopped greens.
Carrot coconut cake:
Ingredients
Grated carrots 2 cups
Coconut shredded 1 cup
Flour 2 cups
Sugar 2 cups
Cinnamon powder 1 tsp
Baking soda 1 tsp
Salt ½ tsp
Eggs 3
Oil 1 ½ cup
Vanilla 1 tsp
Pineapple Crushed 1 cup
Walnuts chopped 1 cup
Ingredients for cream cheese frosting
Cream cheese softened 6 ounce
Butter 6 ounces
Icing sugar 2 ½ cups
Vanilla 1 tsp
Walnuts chopped ½ cup for topping
Method
In a large bowl mix together flour, sugar, cinnamon, baking soda and salt, add the eggs, oil, carrots and vanilla, beat until combine, stir in pineapple, coconut and nuts, pour into a greased 13 x 9 inch baking pan, bake on 180 d for 15 mins, cool on a wire rack.
Method for frosting
Beat cream cheese, butter in a small bowl until fluffy, add icing sugar and vanilla, beat until smooth, frost cake, sprinkle with chopped walnuts, decorate with carrot, toothpicks and serve.
Satrangi handi:
Ingredients
Cauliflower 250 gm
Carrots 2 cubed
Potatoes 2 cubed
Tinda 2 peeled and cubed
Capsicum 1 cubed
Peas ½ cup boiled
French beans 1 cup
Oil ¾ cup
Ginger garlic 1 tbsp
Tomato puree 4 tbsp
Salt 1 tsp
Sambal oleak 1 tbsp
Crushed red pepper 1 tbsp
Cream 1 cup
Butter 1 tsp
Coriander leaves 4 tbsp
Green chilies 3 chopped
Makhani masala 1 tbsp
Method
Par boil cauliflower, carrot, potatoes, tinda and beans, heat oil, add ginger garlic with tomato puree, all the seasonings, cream, add makhani masala with all the veggies, ½ cup water, cover and cook until done, garnish with chopped greens.
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