Punugulu - Fritters from Andhra

Punugulu - Fritters from Andhra

The recipe originates from the Andhra region of India. Crisp from outside and soft within, Punugulu goes beautifully with spicy Sambar or with dry Garlic-Coconut chutney. It’s a delicious snack that can be quickly whipped up at breakfast or at tea-time. My friend, Sar, has posted a photograph and the recipe of these small golden fritters at a food forum at Facebook. They looked so delicious that I just had to recreate them in my kitchen. Making this snack is so easy, I promise, you will return to this recipe time and time again. Good recipes are always meant to be shared and so this one comes to you courtesy, my friend, Sar. These golden babies are an absolutely must-try!

Thank you, Sar, for being ever so patient with me while I plied you with query after query. Thank you for all the tips, suggestions and encouragement you shared so graciously. Heartfelt thanks to your mum and Grandma for their kind guidance. I truly appreciate it! _/\_

Ingredients:

2 cups Dosa batter (recipe here)
2 tablespoons rice flour
½ cup onions, finely chopped
9 green chilies, finely chopped
½ teaspoon cumin seeds
Salt to taste
Oil for deep frying

Method:

1. Mix the Dosa batter, rice flour, onion, green chilies, cumin seeds and salt. Mix well. 
2. Heat oil in a wok. Once the oil gets hot, reduce flame to medium. 
3. Place a tablespoon for batter into the hot oil to make just one Punugulu. Allow it to cook. Fry till the Punugulu turn golden brown. 
   
    
4. Remove when done and check for seasoning. Add extra seasoning if needed. Continue making Punugulu with the remaining batter. (Do not overcrowd the wok.) 
5. Remove onto absorbent paper and serve with Sambar or chutney of your choice. 
   
   

Chef Notes:

1. I used two tablespoons to shape the Punugulu into a round shape before frying it in hot oil, quite similar to how one would quenelle a spoon of ice cream; only shape it round instead of oblong. Shaping them using two tablespoons gave it a better shape than using just one. If you aren’t really concerned about the shape, then of course, just add blobs of batter to the hot oil; they’re still going to taste just as nice. ;-) 
2. The batter has to be thick, so please do not exceed the quantity of water specified or the Punugulu will not retain their shape when fried. 
3. A cheat’s way to making Punugulu, is to buy ready Dosa batter from a store. Once in a while when I have a busy schedule I do just that and rest assured the Punugulu turns out just as nice. 
4. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

Sambar – South Indian Lentil-Vegetable Stew

Sambar – South Indian Lentil-Vegetable Stew

Sambar is a perfect accompaniment to South Indian snacks like dosa, vada and punugulu. It is a staple dish in South Indian homes, also had with steamed rice. Different regions of India have their own tiny variation on this dish. The recipe I’m posting today is the one I savor when I visit a South Indian / Udipi restaurant in my city. Whenever I walk into such a restaurant, the aroma of Sambar permeates my senses. Give me a choice between chutney and Sambar and I will always reach for that piping hot bowl of Sambar. Lentil and vegetables flavored with aromatic spices and tamarind, the flavors blend so beautifully!

Ingredients:

125 grams tur dal/split red gram, wash and soak in water for 20 minutes

1 onion, cut into 8 pieces

75 grams bottle gourd / dodhi, cut into big 1½ inch pieces

50 grams red pumpkin / kaddu, cut into big 1½ inch pieces

1-2 drumsticks, peeled and cut into two inch pieces

2 tomatoes, chopped

15 curry leaves

½ teaspoon mustard seeds

1/8^th teaspoon hing / asafetida

3 whole Kashmiri red chilies

3 tablespoons Sambar Powder

¾ tablespoon red chili powder

½ teaspoon turmeric powder

Salt, to taste

2 tablespoons oil

Tamarind ball, the size of a lemon

2 sprigs of coriander leaves, chopped

Method:

1. In a pressure cooker add split red gram with turmeric powder, salt, onions and sufficient water.
2. Allow the cooker to whistle twice, lower heat and cook for 5 more minutes. Open the cooker when cool.
3. Soak tamarind in one cup hot water, cover and keep for 15 minutes. Strain the tamarind water in a sieve. Press the softened tamarind to extract thick pulp. Keep aside. (Add a wee bit of extra water, if needed, to extract the pulp)
4. Beat the tur dal with a hand beater to smoothen it a wee bit.
5. Heat oil in a vessel; splutter curry leaves, mustard seeds, asafetida and Kashmiri chilies.
6. Add Sambar Powder, red chili powder and sauté well for a few seconds.
7. Add the tomatoes and cook for 2 to 3 minutes, stirring intermittently.
8. Add the dal to this mixture and stir well.
9. Add the bottle gourd, red pumpkin, drumstick pieces and allow the dal to simmer on low fire till the vegetables are cooked. (add water to the dal if it thickens excessively while you cook the vegetables in it)
10. Check seasoning.
11. Gradually, little by little, add tamarind pulp to the dal. Do not add the pulp all at once. Keep tasting the Sambar as you add the tamarind pulp and adjust the tanginess to your liking.
12. Simmer the Sambar on very low heat for 5 more minutes and allow the flavors to blend.
13. Add coriander leaves, simmer for 30 seconds and take the Sambar off the hob. Serve with plain rice or South Indian snacks.
    
    

Chef Notes:

1. When you cook the vegetables in the dal cook them to the point where they are cooked but don’t go mushy.
2. I sometimes add 3-4 large pieces of aubergine / brinjal / baingan along with the other vegetables.
3. I used Suhana brand of Sambar powder but feel free to use any brand that's available to you.
4. When you strain out the tamarind pulp use a spoon to press the tamarind into the sieve, to extract all the pulp from it.
5. Please lessen the Sambar powder and the red chili powder if you want a milder flavor.
6. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

Dosa Batter

Dosa Batter

South Indian Dosa batter isn't just used to make Dosa and Uttapam. It's a versatile batter that also comes to use when you need to whip up quick snacks like Punugulu for breakfast, or evening tea. This batter keeps very nicely in the fridge for six to seven days. People these days lead a hectic life, that’s why a batter such as this becomes a major time saver in the kitchen. I always keep a batch of batter in the fridge as doing that helps me whip up South Indian cuisine at a moments notice. You could do the same for your loved ones. What are you waiting for? :-)

Ingredients:

½ cup black gram (split and skinned) / urad dal

1½ cup Boiled rice (Boiled rice is a variety of rice)

½ teaspoon fenugreek seeds

1½ tablespoon Bengal gram (split and skinned) / chana dal

4 tablespoons flattened rice / poha

1 teaspoon cumin seeds

Raw Boiled Rice

Method:

1. Wash and soak skinned black gram (split and skinned), boiled rice, Bengal gram (split and skinned) and fenugreek seeds in sufficient water for 8 hours.
2. After 8 hours, strain the soaked grains from the water. Retain the water.
   
   
3. Grind the soaked grains with flattened rice, adding the retained water as needed. (to grind the soaked grains you will require approximately 220-250 mils water) The batter should be thick and smooth in texture.
4. Remove the batter from the grinder in a large stainless steel vessel, add whole cumin seeds, give it a stir and cover with a lid.
   
   
5. Store the batter in a warm place until the batter ferments (about 6 to 8 hours). It may take a few extra hours to ferment during winter season. When the batter ferments it will have risen by about 2 to 3 inches and contain small bubbles.
6. Store the batter in the fridge for a further 24 to 36 hours before use.
7. When you need to use the batter, do not stir or disturb the batter. Carefully remove as much batter as you require and store the rest undisturbed in the fridge. This quantity makes 3½ - 4 cups batter.
   
   

Chef Notes: 

1. This recipe is courtesy my Facebook, foodie friend, Sar. Heartfelt thanks to him, not just for the recipe, but for patiently answering all my questions. 
2. Please allow the batter to rest and ferment as specified. When I post a recipe I keep trying it in different ways to ensure I can guarantee what works and what won’t. I tried this recipe with fresh batter, it absorbed lots of oil and that doesn’t feel too good in the mouth, in fact it tastes downright oily, so at the cost of sounding repetitive, please allow the batter to rest and ferment.
3. If you live in a cold place, please switch on your oven for 5 minutes at 170 degrees centigrade, then turn the oven OFF and put the batter (covered with a lid) in the warm oven. If you have a light in the oven, keep it switched on to ensure the oven retains it warmth longer and cover the batter vessel with a tea cozy cover or with layers of cloth to keep it warm, to allow it to ferment.
4. Do not rinse the grains after you drain them from the water.
5. We use the same retained water for grinding as that helps ferment the batter better.
6. Use as much batter as you require and keep the rest in the fridge. It keeps in the fridge for 6-7 days and in the freezer for approximately a month.
7. Add salt to the batter that you bring out to use. Leave the rest, stored in the fridge, unsalted until use.
8. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism. 

Puri

Puri

One of the most beautiful visions, gastronomically in Indian cuisine, is that of steam escaping from a fluffy hot puri when you poke a finger in it. Give me a choice between Chapatti & Puri, and I know exactly what I will pick. Be it Aamras or Potato Bhaji, these fluffy, piping hot babies go beautifully with both and, of course, with lots of others vegetables.

Ingredients:

1½ cup whole wheat flour
3¾ tablespoons oil
¾ teaspoon salt
Oil for deep-frying

Method:

1. Combine the whole wheat flour, 3 tablespoons oil and salt. Knead to stiff dough using enough water.
2. Add the remaining oil and knead again. Cover and keep aside for 15-20 minutes.
3. Divide the dough into 18 equal portions and roll out each portion into a 3” to 3½” diameter circle.
   
   
   
   
4. Heat the oil in a wok/kadhai. Deep-fry the puris, one or two at a time till they puff up and turn golden brown in color on both the sides.
   
   
   
   
5. Drain on absorbent kitchen paper and serve hot.
   
   

Chef Notes:

1. Depending on the size you choose to make, this quantity could even make 20-22 puris.
2. If you prefer crisp puris, press down on the puris when they puff up and keep them pressed. Turn once and again press the puri into the base of the wok and remove when crisp. Please remember the puri will get a wee bit crisper once you remove it from the oil, so once you realize the puri is turning crisp immediately remove it on the kitchen paper towel.
3. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

Crisp Batter Fried Fish

Crisp Batter Fried Fish

The base recipe is courtesy a chef I admire greatly for the changes he has brought about in the culinary world. He is extremely well known for many signature dishes. He changed the culinary scene with his work when he used chemistry in the kitchen. I won’t call it ‘molecular gastronomy’ because it’s a well known fact that he dislikes the term. He feels it makes the cooking process sound extremely complicated and elitist. Yes, I’m talking of none other than Heston Blumenthal. From all that I have read and seen, he’s a culinary genius. Here I am, a simple, self-taught home cook, and let me add, a deranged Bawi. Why deranged, you ask? Well, I was planning to attempt Heston's recipe but with substitute ingredients and techniques as certain ingredients and kitchen equipments were unavailable to me. That’s a good enough reason to call myself deranged. I mean who in their right mind trifles with Heston’s recipe. But, the substitution worked beautifully. I’d recommend this recipe with substitutions, to anyone and everyone, in a jiffy. As always, don't take my word for it. Give it a try and check it out for yourself.

Ingredients:

1 kilo fish fillet (I used King fish/Surmai)

1 cup refined flour/maida

1 + ½ cup rice flour, separated

Salt to taste

Black Pepper powder, to taste

1 teaspoon baking powder

450 - 500 mils fizzy water/soda water

Oil to deep fry

Method:

1. Cut the large fish fillets into one inch thick fillets.
   
   

   

   The new baby of my kitchen..The Robert Welch Signature Chef's Knife from Lakeland Store - Phoenix Mall - Pune
   
   

2. Season the fish fillets with salt and pepper and leave to marinate for an hour. If you wish to marinate it longer, store the fillets in the fridge and bring them out of the fridge 30 minutes before frying them.
   
   
   
   
3. Sieve ½ a cup of rice flour. Season with salt and pepper. Keep aside.
4. Sieve 1 cup rice flour, refined flour and mix it in a bowl. Add baking powder. Season with salt and pepper to taste and give the dry ingredients a mix.
5. Heat oil in a frying pan.
6. Add soda water to the mixed dry ingredients in the bowl. Quickly mix the flour and soda (half a cup, at a time) with a whisk to make a batter thick enough to coat the fish fillets. You will need a total of anywhere between 450 to 500 mils of fizzy water/soda water.
   
   
   
   
7. Dredge the fish fillets in dry seasoned rice flour. Shake off the excess.
8. Dip the fish fillets in the batter and deep fry them in oil. Fry them on medium high heat till the batter covering the fish turns crisp and golden brown.
   
   
   
   
9. Remove the fillets from the oil on to kitchen towels and allow them to rest for a minute.
10. Serve with Triple Cooked Chips, Mushy-Minty Peas and Tartar sauce.
    
    

Triple Cooked Chips… Recipe here

Mushy- Minty Peas… Recipe here

Tartar Sauce… Recipe here

Chef Notes: 

1. I do not own a siphon to aerate the batter or a deep fryer hence went the simple home cook route and made adjustments with the cooking process.
2. This recipe can be made with lager/beer instead of fizzy water/soda water but I could not do that as Grumpy (read: husband) is a strict, boring teetot. :P You can also use vodka and beer, half and half. Hic! ;-)
3. The, time and again, tested frying time for a batter-coated fish fillet, one inch in thickness, is a minute and a half (max two minutes) on each side, with one minute resting time. If you cut the fillets thicker or thinner than one inch, please increase or reduce the frying time accordingly.
4. You will require anywhere from 450 to 500 mils fizzy water depending on the quality and brand of flours used. Once the batter is of coating consistency, stop adding the fizzy water.
5. I definitely recommend the use of a whisk instead using a fork or a spoon to mix the batter. The mixture comes together quickly and without any lumps when a whisk is used, hence the recommendation.
6. When you put the fish fillets into the hot oil, do so very slowly and gently so that the temperature of the oil doesn’t undergo a sudden change. Also, the batter will remain intact on the fillets when they are slowly lowered into the hot oil.
7. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

Mushy-Minty Peas

Mushy-Minty Peas

The base recipe is courtesy a very sexy chef who wields a mean (mean: as in great) knife in the kitchen ~ Gordon Ramsey. I've adjusted the spice proportions to my liking and to suit the Indian palate. Actually, I have to shamelessly admit I'm so busy drooling over him that I always check out the recipes on the net after the show. This one goes beautifully with batter fried fish so I promise the next recipe on the blog will be batter fried fish. Now you don’t have an excuse to not make this. ;-)

Ingredients:

200 grams frozen peas

2 shallots, roughly chopped

2 red chili, finely chopped

2 cloves garlic, peeled and chopped

15 -20 mint leaves, adjust the mint flavor to your liking

½ teaspoon finely crushed black pepper

Salt to taste

1½ tablespoon butter

Method:

1. Blanch peas in rapidly boiling hot water for 3 minutes. Drain. Retain the cooking liquid.
2. Heat butter in a skillet over medium heat. Add shallots, red chili, garlic cloves and sauté till the shallot turn translucent.
3. Add the drained peas, mint leaves, sauté for a few seconds. Add salt and pepper to taste. Toss well for a minute.
4. Mash the peas with a masher or in a grinder using the pulse mode. Use the cooking liquid as required to attain desired mushy consistency. (The mushy peas should remain slightly coarse). Serve with batter fried fish.
   
   

Chef Notes: 

1. This recipe makes about one cup of mushy peas.
2. Feel free to use fresh peas instead of frozen ones if you so wish. Please increase the time for blanching by a minute or two if using fresh ones.
3. Adjust the proportion of chilies and mint to suit your taste.
4. I have not used any color to brighten the color of the peas. The trick is to not over-blanch the peas. Over-blanching darkens the peas and lends a murky grey-green color to the peas.
5. I used a grinder in pulse mode to mash the peas instead of a manual masher.
6. Mushy peas are always ground to thick consistency. When you pick it with a spoon and set it on a plate it has to be a semi-smooth blob.
7. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

Triple Cooked Chips

Triple Cooked Chips

I have, time and again, seen Heston cooking his signature dish ‘Triple Cooked Chips’ on his television shows. Every time I saw him cook it, I would tell myself, ‘Gosh! He sure goes through a lot of trouble for a dish as simple as chips.’ Little did I know what I was missing! You are going to need tons of patience to make these crisp, golden batons, but trust lazy ol’ me when I say, it was so worth the time and effort. I have amended the recipe a wee bit because not everyone has a food thermometer or a deep fryer at home, but if you follow the recipe I guarantee perfect chips. Also, as Heston says, and I quote, “Don’t be tempted to fry the chips only once, the key to a deliciously crispy and golden chip is in cooking them in three stages.” Go for it, guys!

Ingredients:

1 kilo Maris Piper potatoes, peeled and cut into thick chips

Oil for deep frying

Salt, to season

Pepper, to season

Method: 

1. Place the chips in a colander and wash them under running water for 5 minutes to wash off all the starch.
2. Place 2 liters of water to boil in a large vessel. Add the cut chips and allow the water to simmer over medium heat till the chips are almost falling apart. (Please note, ‘almost falling apart’ is NOT to be construed as ‘allow them to break'.)
   
   
3. Carefully remove the chips and place them on a rack to dry out.
4. Place them in the freezer for a minimum of one hour to further remove moisture from the chips.
5. Heat oil, for deep frying, in a large wok/kadhai (or a deep pan). Ensure that the wok/deep pan is half filled with oil.
6. When the oil is hot (but, not smoking hot), remove the chips from the freezer and add them to the hot oil. Do NOT crowd the wok/deep pan because the chips may break. If need be fry the chips in batches.
7. Fry the chips till a light crust forms on them. When the crust forms, remove the chips from the oil and drain on a thick kitchen paper.
   
   
   
   
8. Put the potatoes on a rack and again place them in the freezer for a minimum of one hour.
9. After an hour, reheat the oil in the wok/deep pan. (This time the oil should be a tad hotter than what it was the first time.)
10. Add the chips to the hot oil and fry till they are crisp and golden. (Again, please remember NOT to crowd the wok/deep pan and fry the chips in batches if need be.)
11. Remove the golden chips on a kitchen paper. Season with salt and pepper. (I'm not going to bother to write ‘Serve immediately’ because rest assured with the aroma emitting from the kitchen, the entire family will be going around you in circles, waiting for you to bring these golden babies to the table.) Enjoy!
    
    

Chef Notes: 

1. Maris Piper potatoes aren't available in India so I went with regular large sized potatoes and they worked just fine. I promise, unless you have Heston Blumenthal or Matt Preston coming for dinner, you need not fret.
2. In case you own a food thermometer, the first time the oil is heated to 130 degrees Centigrade. When you reheat oil the second time, bring it to 180 degrees Centigrade. I simply went by sight and instinct and that worked just fine.
3. Point number 2 of the recipe mentions the words, ‘almost falling apart’. Please note, ‘almost falling apart’ is NOT to be construed as ‘allow them to break’. That will be extremely disrespectful to these gorgeous babies. 
4. After frying the chips the first time, if you aren't planning to serve the chips immediately, you can leave them in the freezer for more than an hour and bring them out for the final frying process just before serving.
5. The base recipe belongs to Heston (the hottie) Blumenthal but the photographs at this blog-site and the tweaks mentioned are mine.
6. The approximate size of each chip was 1½ x 1½ x 6 centimeter. (Stop shaking your head as if to say, this is one crazy Bawi. :D )
7. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

Tartar Sauce

Tartar Sauce

Yes, this is yet another basic recipe for those of you who are newbie’s in the kitchen. Knowledge of basic recipes is quite essential which is why I intermittently post them. To people who cook regularly and are familiar with the basics, this is child’s play, but for people taking baby steps in the kitchen arena, such recipes can seem quite daunting. It is my agenda to address that fear by posting simple, basic recipes and assuring you they're extremely doable and easy. Once you have mastered the basics, cooking will feel like a walk in the park. This time I'm sharing the recipe for Tartar Sauce, a classic, that goes with lots of food but it goes best with crisp batter fried fish. Go on give the recipe a try and the next time you make batter fried fish serve it with a bowl of tartar sauce, made to perfection!

Ingredients:

1 cup mayonnaise (get the recipe here)

4 teaspoons baby gherkins, finely chopped

4 teaspoons red onions, finely chopped

2 teaspoons capers drained, and finely chopped

½ teaspoon black pepper powder
2 teaspoons parsley, finely chopped

Squeeze of lime juice, to taste

3 teaspoons cream, smoothened

Salt, to taste

 Method:

1. Mix together all of the ingredients in a small bowl except lime juice and cream.
2. Check for flavor balance and add lemon juice as required.
3. Add the smoothened cream, mix well.
4. Remove to a serving bowl and chill in the fridge for 6 hours before serving.
   
   

Chef Notes: 

1. If you don't have access to capers you can substitute them by adding chopped green olives.
2. If the capers you use are soaked in vinegar, lightly rinse them in water before use.
3. If you prefer to use a wee bit more onions, gherkins and capers, feel free to do that.
4. You may use the sauce immediately if you wish but the flavors of the added ingredients blend better when the sauce is allowed to rest in the fridge for a few hours.
5. I usually make mayonnaise with whole egg but if you have a tried and tested mayonnaise recipe or would prefer to make it only with egg yolks, feel free to go with the recipe preferred by you.
6. If red onions aren't available use regular onions available in the market.
7. This sauce keeps in the fridge for 3 days.
8. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   
   
   

Dahi Malai Murgh – Chicken in Yogurt and Cream Sauce

Dahi Malai Murgh – Chicken in Yogurt and Cream Sauce

This is a no chopping; no grinding recipe. For all those times when you need to whip up a quick yet delicious meal for your family, this recipe is the one you want to make. It’s creamy, delicious and super easy to make with absolutely no compromise on taste. What more can one ask for?

The first time I saw this recipe, it was at a food forum, at Facebook. It was posted by Mona Malik (the lady I fondly call ‘M’). The photograph looked so delicious that I wanted to dig into that chicken and the gravy then and there. I immediately told M, I was going to recreate the dish and now having kept my word to her, I take immense pleasure in sharing her recipe with all of you. Enjoy!

M, thank you, ever so much, for this lovely recipe. I can't wait to make this again, this time for mum and dad when they come down for the holiday season. I know they will love it!

Ingredients:

900 grams chicken, cut into desired pieces
1 cup fresh cream
1 tablespoon garlic paste
1 tablespoon ginger, paste
2 teaspoons black pepper powder
Salt, to taste
2 tablespoons dried fenugreek leaves
3 tablespoons oil
1 tablespoons butter

Marination:

1 cup thick curd/yogurt, smoothened (ensure the yogurt is not sour)
1 teaspoon black pepper powder
Salt, to taste

Method:

1. Wash and clean the chicken. Wipe dry. Make small cuts in the chicken. 
2. Mix thick curds, black pepper powder and salt in a bowl. Add in the chicken.
   
   
    
3. Rub the marinade on the chicken pieces. Cover and let it marinate for a couple of hours in the refrigerator. Bring the chicken back to room temperature before cooking.
   
   
4. Heat oil in a heavy bottomed pan. Add the ginger paste and garlic paste and on low flame fry till light golden brown.
   
   
5. Add in the chicken with the marinade to the pan, mix well and let it fry for 3-4 minutes. 
6. Add black pepper powder, stir and cook covered on low flame. Stir every 4 to 5 minutes so that the chicken doesn't stick to the bottom of the pan. (This is done on low flame. It takes about 30-40 minutes – you will first see a lot of water and oil floating on top, eventually the water will get absorbed; only oil will be left and the color will change to a nice beige light gold.
   
   
7. Roast the dry fenugreek leaves on a griddle. When it cools, crush roasted fenugreek leaves with your fingers.
8. Add crushed fenugreek leaves along with cream. Check seasoning and adjust if needed.
9. Add the butter, mix well and continue to cook on low heat for 5-10 minutes. Take off from heat and serve with roti, naan or paratha.
   
   

Chef Notes:

1. This recipe is courtesy Mona Malik (M). You can find the original recipe here.
2. Please whisk the yogurt lightly with a fork or a whisk to smoothen it as that prevents the yogurt from splitting when put on heat.
3. You can use less or more cream depending on how rich you want the dish to be. I have adjusted the proportions of a couple of ingredients to my liking. I also chose to roast the fenugreek leaves before crushing them. 
4. At the cost of sounding repetitive, please ensure that the yogurt you use isn’t sour as that will change the taste of the dish.
5. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.