Murgh Irani (Chicken Irani)


This is a very easy to make chicken dish ,made with munimum spices….and tastes yummy….can be served with rice,roti or paratha of your choice….

Ingredients : 

1/2 kg boneless chicken cut into pieces.

1 cup Onion evenly sliced.

1 cup Curds.

1 tsp Red Chilli Powder

1 tsp Ginger garlic paste

1/2 tsp Cardamom powder

2 tbsp Oil

A pinch of saffron diluted in milk.

Salt to taste.


Heat oil in a kadai, add onions and fry well,add ginger garlic paste,fry for a minute,add chicken,sauté well.

Add red chili powder,turmeric powder, Cardamom powder and salt.

Mix well,add well beaten Curds and saffron diluted in milk,mix well.

Cover and cook on low heat for 5 minutes or til the chicken is tender.

Remove in a serving dish and garnish with chopped coriander leaves.

Serve hot with rice,roti aur paratha of your choice.

Happy Cooking  ! ! !



Chicken Makhani/Makhanwala (Butter Chicken)


This is a mouth watering restaurant style secret recipe of  butter chicken or chicken makhani,dedicated to my food production sir from my catering college,Mr Prasad Phadke.He was basically from Pune staying in Mumbai as pg,he was more of a friend to few of us than a professor.He used to visit my home often as he used to love food cooked by my mom,one fine day he said today I will cook for everyone….and he made this awesome butter chicken…thats how I got this recipe which was not taught in college and thus I call it a secret recipe…which I am sharing with you all today…This dish requires a little well in advance planning,as you need to marinate the chicken for atleast 12 hours.Veges can add paneer  or mixed veg  to this dish.You can also make the gravy in advance and freeze it,defrost ,add chicken or veges and use as required.You can also add ready made left over  tikkas to this gravy….so here goes the secret…


1 kg Boneless Chicken(Ihave used chicken breasts here)

250 gms Curds

2 tsp Kashmiri Chilli powder

2 tbsp Ginger Garlic paste.

1 tbsp Lemon juice.

1 tbsp Jeera powder.

1 tsp Black salt.

1/4 tsp Garam Masala.

2  tbsp Mustard Oil.

Pinch of Tandoori Red Colour.

Salt to taste

For Makhani Sauce:

1 kg Tomatoes.

3 tbsp Cashew paste.

2 tbsp Kashmiri Chilli powder.

100 gms Butter

200 gms fresh cream.

1 tbsp crushed Kasuri methi.

2 tbsp Jeera powder.

1/2 tsp Garam Masala.

1 tbsp Sugar

Salt to taste.

Other Ingredients:

1 tbsp Oil & 1 tbsp Butter.

1 inch Ginger cut into juliennes

1 Capsicum cut into juliennes


A day prior,hung the curd in a muslin cloth for an hour,to drain excess water out.remove it in a bowl and beat iot till smooth,now add kashmiri chilli powder,ginger garlic paste,jeera powder,powdered black salt,garam masala,mustard oil,lemon juice and tandoori red colour,mix it well and keep aside.

Cut chicken into 2 inches even size pieces,wash clean drain and add to the prepared marinate.


freeze in deep fridger for 12 to 24 hours.

After 24 hours remove and defrost the chicken pieces till they come to room temperature.

Using a tandoor or grill ,cook them till soft using little oil.I have used griller here (One with sandwich maker)


Turn it on both the sides and grill till cooked properly,using little oil.


Finish all the pieces like this and keep them aside.Dont discard remaining marinate,keep it aside.


Now for sauce,blanch tomatoes(check the process in glossary)deskin and extract juice out of it.

Strain the juice and pour it in a big heavy bottom pan.keep the pan on gas on high flame,reduce the flame once the juice starts boiling,add kashmiri chilli powder,jeera powder,kasoori methi,garam masala,cashewnut paste,salt,sugar and butter,stirring in between cook till reduced to half.Now once again strain it to get a smooth gravy,again put it back on fire add cream and mix well.Kep it aside.


Now in a thick bottom pan heat oil and butter,add ginger and capsicum juliennes,stir fry for a minute or two,



add remaining marinate and cook till oil starts separating.


Now add ready gravy to this,mix well and cook till one boil comes.

Then add grilled chicken pieces to this gravy,mix well,cover and simmer for 5 minutes.



Remove in a serving bowl,decoreate with fresh cream,juliennes of garlic and coriander leaves.

Serve hot with roti,paratha or rice.

Happy Cooking!!!


Chicken Frankie


Frankie, is a popular and cheap version of the hi-fi wraps and rolls!

Frankie is a roti stuffed with fillings,vegetarian or non vegetarian.


 1 cup shredded Chicken pieces(boneless breast pieces)

½ cup sliced Onions.

½ cup chopped Tomatoes

2 tsp Ginger Garlic paste.

1 tsp Corriander powder.

½ tsp Haldi powder.

2 tsp Kashmiri chilli powder.

2 tbsp Corriander leaves chopped.

2 tsp Lime juice.

4 Eggs ( beaten).

½ cup Green Mint Chutney.

1 cup thinly sliced Onions(marinated with salt and chat masala).

2 cups Maida.

1 tsp Ajwain.


Mix maida,ajwain and salt, add sufficient water and knead into a soft dough.


Heat oil in a kadai. Add onion and sauté for two minutes. Add ginger & garlic paste and continue to sauté for another minute. Add chicken pieces and sauté for two to three minutes. Add salt, coriander powder, turmeric powder, red chilli power and mix. Add tomatoes and cook till the chicken is done. Add coriander leaves and mix and cook till dry. Add lemon juice, mix and keep aside.


Divide the dough into eight equal parts and roll out each into a roti.


Roast them one at a time on a hot tawa.

Whisk the eggs well. Pour some of the eggs over the roti and allow it to set.


Turn over and let the underside get cooked.


Place the roti egg side up on a serving plate. Place some of the chicken mixture on one end.


Sprinkle some onion over the chicken.


Drizzle green chutney.

Roll the frankie and serve hot immediately.

Happy Cooking!!!


Malvani Chicken




2 cups Boneless chicken pieces (Cleaned)

2 tbsp Oil.

1 cup Onion chiopped.

2 tbsp Malvani masala.

1/2 tsp Turmeric powder.

1 tbsp Ginger -Garlic paste.

Salt to taste.

1/2 cup Vatan.(Ref Glossary).

2 tbsp chopped Corriander leaves.


Wash chicken well in sufficient water,drain and keep aside.

Add salt,ginger garlic paste,turmeric powder & malvani masala to the cleaned chicken.


Let it marinate for half an hour.

Meanwhile heat oil in a thick bottom pan.

Add 3/4 th of  chopped onion and cook on low heat till onion turns light pinkish in colour.

Add remaining onion to marinated chicken.


Mix well.

Add marinated chicken to the cooked onion,add half cup water,mix well.

Cover and cook for 10 minutes or till the chicken is cooked.

Add vatan and mix well,cover and cook for another 2 minutes.

Remove in a serving bowl,sprinkle chopped corriander leaves.

Seve hot with Rice or Chappati.

Happy Cooking!!!