Zero Butter/Oil Butter Chicken

Call it the ultimate contradiction, an oxymoron or even a paradox, the Zero Butter Butter Chicken is here to stay !! Yes, you read it right the first time. A butter chicken without the butter, oil or even the cream. Difficult to imagine. Yes, I grant that but not entirely inconceivable. The trick lies in replacing the bad fat with a small amount of good fat and replicating the creamy texture of the gravy minus the cream.

Of course I had my doubts about tinkering with this dish classic which is one of the most popular Chicken recipes. I made a mental list of all those who love Butter Chicken and imagined their reactions to a zero grease version. Thankfully I have a vivid imagination and I realized that it would not be an easy task to win their approval. It took me a few trial runs to perfect this recipe but I have now nailed the formula for a Zero butter butter chicken that has been embraced happily by my family.

The oil + butter + cream has been replaced with milk and some extra almonds ( I always put almonds in my gravy as they contain a generous amount of good fat ). Read on for the recipe -

Preparation Time - 40 mins

Ingredients -

For the marinade -

• 500 gm Boneless chicken pieces
• 1/2 cup thick yogurt
• 2 tsp ginger-garlic paste
• 10 almonds
• 2 nos green cardamon
• 3 nos cloves
• 1 inch cinnamon
• 1 no bay leaf
• 2 dry red chilli
• 2 medium sized tomatoes
• 1/4 tsp turmeric
• salt 

For the gravy  -

• 4-5 crushed garlic flakes
• 1 large onion (roughly chopped)
• 1/2 tsp chilli powder (adjust as per taste)
• 1 1/3 cup skimmed milk
• 2 tsp finely chopped coriander leaves
• 1/5 tsp garam masala
• 1 1/2 tsp honey 
• 1 tsp kasuri methi
• salt to taste

Preparation: Rub salt and turmeric on the chicken pieces and keep aside for 10 mins.

Grind the whole spices, almonds (blanched and peeled) and tomatoes into a smooth paste. Add yogurt, ginger-garlic paste and blend for 5 secs.

Transfer the chicken pieces to a large bowl. Pour the paste into the bowl and mix well. Keep aside for 1-2 hours.

Cooking: Heat a non-stick wok. Add the chopped onions and crushed garlic .Fry for a few minutes on a low to medium till the onions start turning brown. Remove and keep aside till it cools down.

Grind into a smooth paste along with 2-3 tsp of milk.

Transfer this paste back to the wok and cook for a few minutes on a low flame.

Add the contents of the marination bowl. Stir fry for 10-12 mins or till the chicken starts to acquire a glaze. Add the milk and simmer for 8-9 mins.

Rub the kasuri methi between the palms and add to the wok. Also stir in the honey. Simmer for 5 mins.

Sprinkle garam masala and coriander leaves, and remove from the stove. Serve hot with steamed rice or Laccha paratha .

Chicken Do Pyaza ( My Low Calorie Version )

Chicken do pyaza is one of those delicious sides that has been 'off radar' for quite sometime. Not because it lacks in flavor but because we had had an overdose of it. That coupled with the fact that food is turning increasingly exotic. [And may I add 'outright outlandish' ? After all I am gonna eat it and not frame it up in my living room . There are better ways to appreciate art rather than eating it.]

Coming back to me and my lazy ways with food. It was yet sluggish day (what else do you expect when the sun stubbornly refuses to put in an appearance ?) and I just wanted something light and tangy to go with my rotis. I was reminded of my carefree PG days when I rarely ventured into the kitchen. And most importantly, when 'takeaway' dinner was either Chicken do pyaza or Hyderabadi Chicken with chapattis. That feeling of nostalgia inspired me to try out a easier and lighter version of the 'do pyaza'. And I loved the results.

So, here is the simple and low calorie version of this restaurant favorite -

Preparation Time - 30 mins

Ingredients -

• 500 gm chicken ( with bones )
• 2 large onions
• 1 large tomato
• 1 1/2 tsp GG paste
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder
• 1 tsp chili powder
• 1/4 tsp turmeric
• 1/4 tsp garam masala
• 1/2 cup curd
• 3-4 green chilis
• whole spices ( 1 green cardamom, 3-4 cloves, 2 inch cinnamon, 1 bay leaf )
• 4 tsp oil
• salt to taste
• 1 tsp sugar
• cilantro for garnishing

Preparation - Grind 1 onion into a smooth paste.

Wash the chicken and marinate with onion paste, GG paste, powdered masalas (except garam masala), 1 tsp oil and salt.

Peel the tomato and chop into fine bits.

Peel and chop the remaining onion into big chunks. Put small slits into the green chilis.

Beat the curd with 3-4 tsp water, sugar and a little salt.

Cooking - Heat oil in a non-stick wok. Add the whole spices. 

Once they release fragrance, add the marinated chicken and toss on high flame.

Once the chicken starts to change color, reduce the flame and cover the wok. 

Remove cover after 3-4 mins and add the finely chopped tomato. Sprinkle a little salt.

Cook covered while stirring at regular intervals. Once the chicken is almost done, add the beaten yogurt and the onion chunks. Also, throw in the green chilis. 

Stir continuously till the yogurt forms a nice thick gravy and coats the chicken pieces. Sprinkle garam masala powder and mix.

Garnish with cilantro and remove from the flame.

Note - Check out more chicken recipes HERE .

Badami Paneer

Badami Paneer or cottage cheese cubes cooked in a rich nut based gravy is one dish that invokes sheer bliss. It has an silken texture that just seems to envelope one's entire mouth while the tangy taste of the tomatoes and the mild heat from those aromatic spices join hands to tingle each and every taste bud.

But surprisingly it is very simple and rather easy to prepare. Make this dish for friends and family and have them wondering about the kind of effort that you have put in. Read on for recipe -

Preparation Time - 30 mins

Ingredients -

• 250 gm Paneer cubes
• 1 medium sized onion
• 1 tsp Garlic paste
• 1/2 tsp Ginger paste
• 1/2 cup tomato puree
• 1/2 cup coriander powder
• 1/2 cup cumin powder
• 1/2 tsp chili powder
• 1/5 tsp turmeric
• 2 pinch garam masala
• 1 cup milk
• 4-5 tsp oil/butter ( 1 prefer 1 tsp oil + 3 tsp butter )
• salt to taste
• cilantro for garnishing
• 5-6 cashews
• 10 almonds
• 1 tsp poppy seeds

Preparation - Soak the cashews, almonds and poppy seeds in warm water for 1/2 hour . Then grind into a smooth paste. Keep aside.

Grind the onion separately into a smooth paste

Cooking - Heat the oil and butter in a wok.

Add the onion paste along with the ginger paste and garlic paste. Fry till translucent but no more.

Add the powdered masalas along with the tomato puree. Fry till oil starts to come out from this gravy.

Then add the nuts paste and fry for 2-3 mins. Finally add the warm milk and get it to a boil.

Once the gravy has reached the desired consistency, add the panner cubes. Let it simmer for 2 mins.

Garnish with cilantro before removing from the flame.

Serve hot with jeera rice, rotis or even some delicious butter naan. 

Dal Makhani

Everytime I visit a restaurant, there is a fifty percent chance that I would order Dal makhani. Without exception, it always comes down to a tie between Dal Tadka and Dal Makhani, except for those rare days when we opt for a Dal Bukhara.

A mix of black lentils and kidney beans cooked to a melt-in-the-mouth consistency and loaded with cream and butter, it is a dish that will send one running to the gym for the next few days. I personally feel quite motivated to work out after a having had a particularly sinful dinner. Coming back to the cooking process, it takes quite a bit of time to cook the lentils to that degree of desired softness. As an open pan method would necessitate hours, I without fail stick to my pressure cooker which makes it possible to wrap up the process in just under an hour.

Read on for the recipe -

Preparation Time - 1 hour

Ingredients -

• 2/3 cup black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 1 medium sized onion
• 1 1/2 tsp GG paste
• 1 medium sized tomatoes
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1/3 tsp turmeric
• 1/4 tsp Garam masala
• 1 tsp cumin seeds
• 1 tsp Kasuri Methi
• 1/3 cup thick yogurt 
• 2 tbsp cream ( use more for a creamier texture )
• 1 inch cube of butter
• 3 tsp oil
• salt to taste
• cilantro for garnishing

Preparation - Wash and soak the black lentils and kidney beans overnight.

Chop the onion into small pieces. Grind the tomato into a puree.

Cooking - Heat the oil in a pressure cooker. Add the cumin seeds an allow to splutter.

Add the chopped onions and fry till translucent.

Follow with the GG paste and fry for 2-3 mins.

Add the powdered spices and fry for 30 seconds before adding the fresh tomato puree. Cook till the oil starts to separate from the tomatoes.

Wash and drain the soaked lentils. Add them to the pressure cooker along with salt, 21/2 cups water and the Kasuri methi. Cook for 7-8 whistles. Remove from flame and allow steam to escape naturally.

Return it to the burner, this time with the lid open. Allow it to simmer for 10-12 mins( take a dal masher and lightly mash the lentils while it is still on the burner). Add the beaten curd. and simmer for 5 mins before stirring in the fresh cream. Let it simmer for a minute or two before.

Finally add the butter and the cilantro just before removing from the flame.

Serve hot with roti/Naan or white rice.

Note - One can also cook the dals separately and then add to the onion tomato gravy. This method is advisable when the lentils are old or the tomatoes are too acidic/sour, both of which will increase the cooking time.

Butter Paneer Masala

Another restaurant favorite decoded. This time it is the sumptuous Butter Panner Masala or Panner cubes simmered in a rich gravy of onion, ginger, garlic, tomatoes and cream. Though it is hard to believe, the simple preparation method belies the end results.

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -

• 200 gm Malai paneer 
• 1 large onion 
• 1 tsp GG paste
• 2 medium sized tomatoes
• 1 inch cinnamon stick
• 3 cloves
• 2 cardamom
• 1/2 tsp cumin powder
• 1 tsp chili powder ( or as per taste )
• 1/4 cup fresh cream
• 1 tbsp honey
• 1" inch cubes of butter ( 2-3 nos )
• 1 tsp oil
• 1 tbsp Kasuri methi / cilanatro leaves
• salt to taste

Preparation - Chop the onion roughly. Cut each tomato into 4 halves.

Cooking - Take one butter cube and the oil in a wok. Add the whole spices (cardamom, cinnamom and cloves ) and fry till fragrant.

Add the onions. Fry till onion becomes translucent.

Add the GG paste. Fry for 1 minute.

Add the chopped tomatoes and fry for 2 mins before removing from the flame. Keep aside till it cools down .

Transfer to a mixer/grinder jar. Buzz into a smooth puree.

Place the same wok on the flame ( there would be some oil/butter remaining in it ). Add the butter cube. Pour the paste into the wok and cook for 2 mins.

Add the cumin powder, chili powder and the Kasuri methi (remember to rub it between your fingers before adding) to the onion tomato gravy along with 1/2 cup hot water. Add salt.

Bring everything to a gentle boil. Simmer for 3-4 mins.

Finally add the Paneer cubes and simmer for a minute. Finally add the honey and the cream just before removing from the flame.

Serve hot with rotis/phulka/naan or even jeera rice/pulao .

Note - One can also use cashew paste instead of cream. But unlike the cream which is added just before removing the gravy from the flame, the cashew paste needs to be cooked for a few minutes.

Navratan Korma ( Without Onion and Garlic )

Navratan Korma derives it name from the nine jewels of Mughal emperor Akbar's court. The dish is supposed to consist of an equal number of vegetable simmered in a sweet and mildly spiced creamy gravy. While the regular version of this recipe makes use of an onion, ginger and garlic paste, I have prepared a no onion- no garlic verison that can be consumed on 'vrat' or auspicious day too.

The have used eight vegetables and paneer along with a paste of poppy seeds, almonds and cashews for the recipe. The vegetables have been boiled in milk instead of water to add richness and sweetness to the gravy. But since milk slows down the cooking process, it is best to have the vegetables half cooked by the time milk is added. Read on for the recipe -

Preparation Time - 1 hour

Ingredients -

• 1 cup cauliflower florets
• 1/2 cup carrot (small cubes)
• 1/2 cup capsicum (long strips)
• 1/2 cup beans ( inch long pieces)
• 1/2 cup potatoes ( peeled and cubed)
• 1/2 cup baby corn ( inch long pieces)
• 1/2 cup green peas
• 200 gm paneer/cottage cheese ( long pieces)
• 2 large tomatoes (freshly pureed)
• 1 1/2 cup milk
• 3 cardamom 
• 2 inch long cinnamom stick
• 2 cloves
• 1/2 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1 tbsp kasuri methi
• 2 tsp honey
• 1/3 cup raisins and broken cashews (mixed)
• salt to taste
• 3 tsp oil
• 1 tsp ghee

For the paste -

• 2 tsp poppy seeds
• 12 cashews
• 4-6 almonds

Preparation - Soak the poppy seeds, cashews and almonds in a cup of hot water for 1-2 hours. Drain the excess water and peel the almonds before grinding everything into a smooth paste.

Cooking - Heat the ghee and oil in a wok. Add the whole spices followed by the chili, turmeric, coriander and garam masala powders. Roast for 10 seconds before adding the tomato puree. Cook everything till oil separates from the tomato paste.

Then add all the chopped vegetables and stir fry them till half cooked. Alternately cover with a lid for faster cooking.

Add the poppy seeds and nuts paste to the wok along with a little milk. Mix in. Add the rest of the milk, cashews and raisins. Adjust salt and allow the curry to simmer till the vegetables are completely cooked.

Add the paneer cubes, kasuri methi ( rub it lightly between palms before adding ) and honey. Simmer for 2 minutes before removing from the flame.

Garnish with coriander leaves before serving hot. Goes best with all Indian flat breads and mildly spiced rice dishes.

Baby Corn Masala

With baby corn becoming popular in India sometime during the early twentieth century, another popular vegetarian dish captured the imagination of restaurant owners and their patrons alike. The Baby corn masala or Baby corn butter masala became part of the menu and has remained a popular choice ever since. The natural sweetness of the baby corn is accentuated and complimemted by a lightly sweet and rich gravy which has just the right amount of tang in it !!

Read on for the recipe -

Preparation Time - 40-45 mins

Ingredients -

• 1 1/2 cup baby corn ( chopped into centimeter long pieces )
• 1/2 cup capsicum (cut into strips)
• 1 small onion (finely chopped)
• 1 tsp Kashmiri chili powder ( I used the regular one so made it 1/2 tsp)
• 1/2 tsp coriander powder
• 1/5 tsp turmeric
• 1/5 tsp garam masala
• 1 1/2 cup milk
• 1 tbsp Kasuri methi
• 1 1/2 tsp honey 
• 1 tbsp butter
• salt to taste

For the gravy

• 1 medium onion ( chopped into chunks)
• 1 large tomato ( chopped into chunks )
• 5-6 garlic cloves
• 1 inch ginger (roughly chopped)
• 1 1/2 tsp oil
• a pinch of salt

Preparation - Heat a frying pan . Add the oil and thrown in the onions first and fry for 2 mins. Then add tomatoes, ginger and garlic. Fry for 4-5 mins and remove from the flame.

Allow to cool down a bit before making into a smooth paste.

Cooking - Heat the butter in a wok. Add the finely chopped onion and fry till translucent.

Add the chili powder, turmeric, coriander powder and garam masala. Roast for 10 seconds and then add the above paste. Fry for 2-3 mins before adding the baby corn. Sprinkle a little salt and cover with a lid. When the baby corn is half done, add the milk and bring it to a boil. Simmer till the baby corn is almost done.

Add the capsicum strips, kasuri methi and honey at this stage and allow to cook for 3-4 mins. Remove from the flame.

Garnish with a dollop of butter and chopped cilantro and serve hot. Goes best with Indian flat breads or a simple rice dish.

Dal Fry (Odisha Style)

Dal Fry is one of the most common dishes ordered at any Indian restaurant. While it tastes best with white rice, this rich aromatic lentil dish can go down well with any flavored rice or flat Indian bread. Usually it is prepared from toor (tuvar) dal but in Orissa channa dal is most commonly used in this recipe. I consider this as comfort food ( if m not making it for guests ) and i pair it with a simple white rice & fried papad. Blissfully easy and deliriously yummy.

Read on the recipe for my version:

Preparation Time - 15-20 mins (10 mins of idle/standby time)

Ingredients -
To be pressure cooked - 3 cups channa dal, 2 green chillis, 1/2 inch long ginger, salt to taste, 1/2 tsp turmeric.
For tempering - 2 medium sized onions, 1 large tomato, 3 green chillis, 1/2 tsp ginger garlic paste, 1/2 tsp mustard seeds, 1 tsp cumin seeds, 1/4 tsp asafoetida, 1/4 tsp chilli powder, 1/5 tsp garam masala, 3 tbs kasuri methi, 4 tsp oil, salt to taste.

Preparation - Chop the onion and tomato into small pieces. Make small slits in the green chillis.

Cooking - Wash and soak the channa dal for 2-3 hours.

Take the soaked channa dal in a pressure cooker. Add salt, turmeric, crushed ginger and green chilli. Add 4 cups of water and close the lid. Cook for 2-3 whistles.

Allow steam to release. Open the lid and slightly mash the dal with a heavy spoon.

Heat the oil in a wok. Add mustard and cumin seeds.

Once the seeds start spluttering add one chopped onions. Fry till they start turning translucent.

Add ginger garlic paste and fry for 1-2 minutes.

Add chilli powder, asafoetida and a pinch of turmeric. Stir fry masalas for 30-40 seconds.

Add the chopped tomatoes and sprinkle salt over it. Allow to cook till tomatoes soften and oil starts leaving the sides of the wok.

Add kasuri methi and garam masala at this stage. Cook for a minute.

Pour the contents of the pressure cooker into the wok. Mix well.

Garnish with freshly chopped coriander leaves (or grated coconut if you want that exclusive Odisha touch). Serve hot with rice/rotis.