Ingredients: 250 gms Paneer 200 gms Fresh Cream (Malai) 200 gms Tomato Puree (Tamatar Ka Raas) 2-3 tblsp Butter 2 tblsp dried Methi Leaves 1/2 tsp Lal Mirchi Powder 1/2 tsp Garam Masala Powder 2-4 Hari Mirchi and A Little bit of Salt
Ingredients: Chicken Breasts – 750 gms, cut into bite sized pieces Green Chillies – 2 tsp, finely chopped Red Chilli Powder – 1/4 tsp Lemon Juice – 2 tblsp Salt as per taste Butter as required Chaat Masala Powder – 1/2 tsp Coriander Leaves – few, chopped For the Marinade: Plain Yogurt – 1 cup Garlic – 2 tsp, finely chopped or crushed Ginger – 2 tsp Oil – 2 tsp Lemon Juice – 2 to 3 tsp Garam Masala Powder – 1 tsp Method: 1. Mix the marinade ingredients in a large bowl. 2. Mix the green chillies, red chilli powder, lemon juice and salt. 3. Rub this all over the chicken and keep the chicken pieces in the fridge for 30 minutes. 4. Add the chicken pieces to the marinade bowl and mix until well coated with the marinade. 5. Keep aside for 6 to 8 hours. 6. Place the marinated chicken on a grill rack over a baking tray and baste with butter. 7. Place it in a preheated oven at 230C/450F and grill or roast for 15 minutes or until the chicken pieces are cooked and browned. 8. Remove and keep aside to cool. 9. Sprinkle the chaat masala powder and garnish with coriander leaves. 10. Serve with onion rings, lemon wedges, salad and mint coriander chutney.
Ingredients: 250 gms Paneer 200 gms Fresh Cream (Malai) 200 gms Tomato Puree (Tamatar Ka Raas) 2-3 tblsp Butter 2 tblsp dried Methi Leaves 1/2 tsp Lal Mirchi Powder 1/2 tsp Garam Masala Powder 2-4 Hari Mirchi and A Little bit of Salt How to make paneer makhanwala: Melt the butter in a pan, add green chillies, tomato puree, dried methi, salt, red chilli powder and simmer for five minutes. Add the cream, garam masala powder and cook further for three minutes. Then add the Paneer pieces and cook for a minute or so. The Paneer Makhanwala is ready to serve.
