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Tag: Restaurant style

  • Chicken Changezi

    Chicken changezi is a dish of Old Delhi's Mughlai eateries around Jama Masjid and Matia Mahal. The name nods to Changez Khan, but the dish is a modern restaurant creation, a cousin of butter chicken with a heavier hand of browned onions, cashews and cream. Places like Karim's and the smaller dhabas of the area made it a late-night favourite.

    The chicken is marinated and grilled or fried until charred, then finished in a thick, buttery gravy that is richer and spicier than makhani. Fried onions and cashews give body and sweetness, tomatoes add tang, and green chillies, garam masala and a whisper of kewra provide the Old Delhi character.

    It is eaten with rumali roti, khamiri roti or naan, usually as part of a meat-heavy feast. A small portion is plenty; this is not an everyday curry. It reheats well, and the flavours deepen overnight, so it can be made a day ahead for a party. The charred chicken is the key, so do not skip the searing step. A squeeze of lemon and a few rings of raw onion on the side cut through the richness.

    At a glance

    RegionDelhi
    CuisineMughlai
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time50 minutes
    Total time80 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / cashew / cream / onion / tomato

    Ingredients

    For the chicken

    • 800 g bone-in chicken, curry cut
    • 1/2 cup hung curd
    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri chilli powder
    • 1 tsp garam masala
    • 1 tbsp lemon juice
    • 1 tsp salt
    • 2 tbsp oil

    For the gravy

    • 3 tbsp oil
    • 2 tbsp butter
    • 2 large onions, sliced
    • 20 cashews
    • 1 tbsp ginger-garlic paste
    • 3 tomatoes, pureed
    • 1 tsp Kashmiri chilli powder
    • 1 tsp coriander powder
    • 1/2 tsp turmeric
    • 1 tsp garam masala
    • 3 green chillies, slit
    • 1/3 cup cream
    • 1/2 tsp kewra water
    • Salt to taste
    • Chopped coriander

    Method

    1. Marinate the chicken with curd, ginger-garlic paste, chilli powder, garam masala, lemon and salt for at least 2 hours.
    2. Heat 2 tbsp oil in a heavy pan or tawa on high. Sear the chicken in batches, 4 to 5 minutes per side, until charred in places. Set aside. (Or grill at 230 C for 20 minutes.)
    3. In a pan, heat 3 tbsp oil and fry the onions on medium for 12 minutes until golden. Add cashews for the last 2 minutes. Cool and grind to a smooth paste with a little water.
    4. Heat butter in a heavy pot on medium. Add ginger-garlic paste and cook 1 minute, then the tomato puree with chilli powder, coriander, turmeric and salt. Cook 8 minutes until thick.
    5. Add the onion-cashew paste and cook on low, stirring, for 6 to 8 minutes until the gravy turns glossy and fat separates.
    6. Add 1 cup hot water and the seared chicken. Cover and simmer on low for 15 to 20 minutes until the chicken is cooked through.
    7. Add green chillies, garam masala and cream, simmer 3 minutes, then sprinkle kewra and coriander.

    Tips

    • Charring the chicken first gives the dish its smoky Old Delhi flavour.
    • Stir the onion-cashew paste constantly; it catches easily.
    • For extra richness, finish with a tablespoon of butter just before serving.

    Serve with

    Rumali roti, khamiri roti or butter naan.

  • Malai Kofta

    Malai kofta is a vegetarian take on the meat koftas of Mughlai cooking, developed in the kitchens of Awadh and later popularised by North Indian restaurants. The name refers to cream, both in the gravy and, in many old recipes, in the kofta mixture itself, which makes the dumplings exceptionally soft.

    The koftas are made from grated paneer and boiled potato, bound with a little cornflour and stuffed with chopped cashews and raisins before being fried golden. They should be crisp outside and soft enough inside to break with a spoon. The gravy is a mild, silky blend of tomatoes, onions and cashews, finished with cream and a touch of sugar.

    It is a special-occasion dish for weddings, Diwali and dinner parties. To keep the koftas from turning soggy, the gravy is poured over them just before serving rather than simmered together. The koftas can be fried a day ahead and the gravy kept in the fridge, so the final assembly takes only minutes. Serve it with plain naan or a light peas pulao, since the dish itself is already very rich.

    At a glance

    RegionUttar Pradesh
    CuisineMughlai
    DietVegetarian
    CourseMain course
    Prep time30 minutes
    Cook time40 minutes
    Total time70 minutes
    Serves4
    Spice levelMild
    DifficultyHard
    Gluten-freeYes
    Key ingredientspaneer / potato / cashew / cream / tomato

    Ingredients

    For the koftas

    • 200 g paneer, finely grated
    • 2 medium potatoes, boiled, cooled and grated
    • 2 tbsp cornflour, plus extra for coating
    • 1 green chilli, finely chopped
    • 1/2 tsp salt
    • 1/4 tsp garam masala
    • 1 tbsp chopped cashews
    • 1 tbsp raisins
    • Oil for deep frying

    For the gravy

    • 2 tbsp butter
    • 1 tbsp oil
    • 1 bay leaf, 3 green cardamom, 3 cloves
    • 1 large onion, chopped
    • 1 tbsp ginger-garlic paste
    • 3 tomatoes, chopped
    • 15 cashews, soaked
    • 1 tsp Kashmiri chilli powder
    • 1 tsp coriander powder
    • 1/2 tsp garam masala
    • 1 tsp sugar
    • 1/2 tsp kasuri methi
    • 1/4 cup fresh cream
    • Salt to taste

    Method

    1. Mix paneer, potato, cornflour, green chilli, salt and garam masala and knead lightly into a smooth, crack-free dough. Divide into 12 portions.
    2. Flatten each portion, place a few pieces of cashew and a raisin in the centre, close and roll into a smooth ball or oval. Roll lightly in cornflour.
    3. Heat oil to medium-hot, about 170 C. Fry one test kofta first; if it breaks, add a little more cornflour to the mixture. Fry 3 to 4 at a time, turning gently, for 3 to 4 minutes until evenly golden. Drain on paper.
    4. For the gravy, heat butter and oil on medium, add the whole spices, then onion. Cook 4 minutes until soft and translucent.
    5. Add ginger-garlic paste for a minute, then tomatoes, cashews and a splash of water. Cover and cook 10 minutes until very soft. Cool and blend smooth, then strain.
    6. Return the puree to the pan with chilli powder, coriander powder, salt and 3/4 cup water. Simmer 10 minutes on low until creamy and glossy.
    7. Add sugar, garam masala and crushed kasuri methi, then stir in the cream and heat through.
    8. Arrange the koftas in a serving dish and pour the hot gravy over just before serving. Garnish with a swirl of cream.

    Tips

    • Squeeze excess moisture from the paneer and use potatoes boiled a few hours ahead; wet mixture causes koftas to split in oil.
    • Do not overcrowd the kadai – the oil temperature drops and koftas absorb oil.
    • Koftas can be fried up to a day ahead and reheated in a warm oven.

    Serve with

    Butter naan, kulcha or peas pulao.

  • Chicken Tikka Masala

    Chicken tikka masala is the dish of the Punjabi diaspora. Its origins are argued over between Glasgow, London and Delhi, but everyone agrees it grew out of Punjabi cooks pairing tandoor-grilled tikka with a curry sauce for customers who wanted gravy. It is now made in Indian homes as a richer, spicier alternative to butter chicken.

    The chicken pieces are marinated in yogurt and spices and grilled until charred. The masala starts with onions fried until deep brown, then tomatoes, ginger, garlic and ground spices, with only a little cream at the end. The result is orange-red, thick and savoury, with charred chicken edges and more heat than makhani gravy.

    It works for dinner parties and weekend meals, with naan, paratha or jeera rice. The tikka can be grilled a day ahead, which makes it practical for entertaining. Grilled tikka keeps in the fridge for two days, and the masala can be cooked while the chicken rests, so dinner comes together quickly. A cucumber raita and a green salad round out the plate without making the meal heavier.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time45 minutes
    Total time75 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / yogurt / onion / tomato / capsicum

    Ingredients

    For the tikka

    • 600 g boneless chicken, cut into 4 cm cubes
    • 1/2 cup hung curd
    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri chilli powder
    • 1 tsp coriander powder
    • 1/2 tsp turmeric
    • 1 tsp garam masala
    • 1 tbsp lemon juice
    • 1 tbsp oil
    • 1 tsp salt
    • 1 onion and 1 capsicum, cut into squares

    For the masala

    • 3 tbsp oil
    • 1 tbsp butter
    • 1 tsp cumin seeds
    • 2 large onions, finely chopped
    • 1 tbsp ginger-garlic paste
    • 2 green chillies, chopped
    • 4 tomatoes, pureed
    • 1 tsp Kashmiri chilli powder
    • 1 1/2 tsp coriander powder
    • 1/2 tsp turmeric
    • 1 tsp garam masala
    • 1 tsp kasuri methi
    • 1/4 cup cream
    • Salt to taste
    • Chopped coriander

    Method

    1. Combine all tikka marinade ingredients, add chicken, onion and capsicum, and refrigerate at least 2 hours.
    2. Thread onto skewers and grill at 230 C for 15 to 18 minutes, turning once, until charred in spots. Alternatively sear in batches on a smoking hot cast-iron pan, 3 to 4 minutes per side.
    3. For the masala, heat oil and butter on medium. Add cumin, then onions, and cook 12 to 15 minutes until deep brown.
    4. Add ginger-garlic paste and green chillies for 1 minute, then the tomato puree and all the powdered spices with salt.
    5. Cook on medium-low 10 minutes, stirring, until the masala darkens and oil floats on the surface.
    6. Add 3/4 cup hot water and simmer 5 minutes. Add the grilled chicken and vegetables and simmer another 5 to 7 minutes.
    7. Stir in garam masala, crushed kasuri methi and cream. Simmer 2 minutes and garnish with coriander.

    Tips

    • Patience with the onions builds the depth that separates this from butter chicken.
    • Do not skip the char on the tikka; it flavours the whole gravy.
    • Add a splash of water from rinsing the marinade bowl into the gravy for extra flavour.

    Serve with

    Garlic naan, laccha paratha or jeera rice.

  • Paneer Butter Masala

    Paneer butter masala is what Punjabi restaurants offered vegetarian guests when butter chicken became the dish everyone ordered. It borrows the same makhani gravy, swapping chicken for fresh paneer, and over the decades it has become the default party dish of vegetarian homes across North India. Many home cooks keep a batch of the gravy in the freezer for quick dinners.

    The gravy is smooth, orange-red and gently sweet, made from tomatoes and cashews cooked down with whole spices and blended fine. Butter gives it richness, Kashmiri chilli adds colour more than heat, and kasuri methi brings the slightly bitter, savoury aroma that marks it as Punjabi. The paneer should be soft and milky, never rubbery.

    It is served at birthday dinners, kitty parties and wedding buffets, usually with naan or laccha paratha. Children who find other curries too spicy tend to love it, so it is also a family weeknight favourite. It also reheats well, so it is a sensible choice when cooking ahead for a crowd. A plain cucumber raita and a bowl of sliced onions are all the sides it needs.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time15 minutes
    Cook time30 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspaneer / tomato / cashew / butter / cream

    Ingredients

    • 300 g fresh paneer, cut into 2.5 cm cubes
    • 3 tbsp butter
    • 1 tbsp oil
    • 1 bay leaf, 2 green cardamom, 3 cloves
    • 1 medium onion, roughly chopped
    • 1 tbsp ginger-garlic paste
    • 4 large ripe tomatoes, chopped
    • 12 cashews
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1 tsp coriander powder
    • 1/2 tsp garam masala
    • 1 tsp sugar
    • 1 tsp kasuri methi
    • 3 tbsp fresh cream
    • Salt to taste

    Method

    1. Soak the paneer cubes in hot salted water for 10 minutes while you make the gravy – this keeps them soft.
    2. Heat 1 tbsp butter and the oil in a pan on medium. Add onion and cook 3 to 4 minutes until translucent, not brown.
    3. Add ginger-garlic paste and saute 1 minute. Add tomatoes, cashews and a pinch of salt. Cover and cook 10 minutes on medium-low until the tomatoes are mushy.
    4. Cool for a few minutes and blend to a very smooth paste with 1/4 cup water.
    5. In the same pan, heat the remaining 2 tbsp butter on medium. Add bay leaf, cardamom and cloves, then pour in the puree carefully, as it splutters.
    6. Add chilli powder, coriander powder and salt. Simmer on low 8 to 10 minutes, stirring, until the gravy thickens and butter shines on top. Add up to 1/2 cup hot water for a pouring consistency.
    7. Stir in sugar, garam masala and crushed kasuri methi. Drain the paneer and fold it into the gravy. Simmer 2 minutes only.
    8. Switch off the heat, stir in the cream and serve with a little more cream drizzled over.

    Tips

    • Overcooking paneer in the gravy makes it chewy – add it at the very end.
    • Use a mix of ripe and slightly sour tomatoes for balance, and adjust sugar to taste.
    • Malai or homemade paneer gives the softest result.

    Serve with

    Butter naan, laccha paratha or jeera rice.

  • Butter Chicken

    Butter chicken, or murgh makhani, came out of the Moti Mahal kitchen in Daryaganj, Delhi, after Partition, when Punjabi cooks from Peshawar looked for a way to use up leftover tandoori chicken. They tossed the dried-out pieces into a sauce of tomatoes, butter and cream, and a dish was born that now sits on every North Indian menu from Amritsar to Toronto.

    Good butter chicken is mildly sweet, tangy and smoky all at once. The chicken should carry the char of a hot grill and the warmth of a yogurt-chilli marinade, while the gravy stays smooth and glossy, never pasty. Kashmiri chilli gives it colour without much heat, and a pinch of crushed kasuri methi at the end is the aroma people remember.

    At home it is a weekend or celebration dish, made when guests are coming over or when someone has asked for restaurant food without going out. It pairs naturally with butter naan, but plenty of Punjabi families eat it with plain jeera rice and a bowl of sliced onions dressed with lemon and chaat masala.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time45 minutes
    Total time75 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / tomato / butter / cream / cashew

    Ingredients

    For the marinade

    • 600 g boneless chicken thighs, cut into 4 cm pieces
    • 1/2 cup thick hung curd
    • 1 tbsp ginger-garlic paste
    • 2 tsp Kashmiri red chilli powder
    • 1 tsp garam masala
    • 1 tbsp lemon juice
    • 1 tbsp mustard oil
    • 3/4 tsp salt

    For the makhani gravy

    • 4 tbsp butter, divided
    • 1 tbsp oil
    • 2 green cardamom, 4 cloves, 1 small cinnamon stick
    • 1 tbsp ginger-garlic paste
    • 500 g ripe tomatoes, roughly chopped
    • 15 cashews, soaked 20 minutes
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1 tsp garam masala
    • 1 to 2 tsp sugar or honey
    • 1 tsp kasuri methi, crushed between palms
    • 1/3 cup fresh cream
    • Salt to taste

    Method

    1. Mix all the marinade ingredients, add the chicken and rub well. Cover and refrigerate for at least 2 hours, ideally overnight.
    2. Heat a heavy cast-iron tawa or grill pan on high until it smokes. Lay the chicken pieces in a single layer and cook 4 to 5 minutes per side, without moving them, until charred in spots and just cooked through. Set aside.
    3. For the gravy, heat 1 tbsp butter and the oil in a pan on medium. Add cardamom, cloves and cinnamon and let them sizzle for 30 seconds.
    4. Add ginger-garlic paste and saute for a minute until the raw smell goes. Add tomatoes, drained cashews and a splash of water. Cover and cook on medium-low for 12 to 15 minutes until the tomatoes are completely soft.
    5. Cool slightly, pick out the cinnamon stick and blend to a very smooth puree. For a restaurant finish, push it through a sieve back into the pan.
    6. Add 2 tbsp butter, the chilli powder and salt to the puree. Simmer on low for 8 to 10 minutes, stirring often, until it thickens and butter glistens on the surface.
    7. Stir in the grilled chicken, garam masala and sugar. Simmer 5 minutes so the chicken absorbs the gravy; add a few tablespoons of hot water if it gets too thick.
    8. Add the crushed kasuri methi and cream, stir gently and switch off the heat as soon as it comes back to a bare simmer. Finish with the last tablespoon of butter on top.

    Tips

    • Thighs stay juicy through the double cooking; breast works but take it off the tawa slightly underdone.
    • Adjust sugar only after tasting – tomatoes vary a lot in sourness across seasons.
    • For a smokier dish, place a hot coal in a small steel bowl over the finished gravy, pour a few drops of ghee on it and cover for 2 minutes (dhungar).

    Serve with

    Butter naan or laccha paratha, with jeera rice and lemon-dressed onion rings.