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Butter chicken is an Indian dish originating in Delhi. [ 1 ] [ 2 ] It is a type of curry made from chicken with a spiced tomato and butter ( makhan ) sauce. Its sauce is known for its rich texture.
Makhani (ਮੱਖਣੀ) is a Punjabi word meaning "butter" and may refer to several dishes in North Indian cuisine: Dal makhani, made from beans and pulses; Murgh makhani, also known as butter chicken or chicken makhani; Paneer makhani, made from the white cheese paneer, also known as paneer butter masala
Jeera Bhaat or Zeera Chawal is an Indian and Pakistani dish consisting of rice and cumin seeds. [1] It is a very popular dish in the Indian subcontinent and most commonly used as an everyday rice dish. [2] The Hindi term for cumin seeds is "jeera" or "zeera", with the latter also being used in Urdu, thus owing to the name
Dal makhani (pronounced [d aː l ˈmək.kʰə.ni]) is a dish originating in Punjab region. [2] A relatively modern variation of traditional lentil dishes, it is made with urad dal (black beans) and other pulses, and includes butter and cream ( makhani is a Punjabi word for butter).
Chicken Chettinad or Chettinad chicken is a classic Indian recipe, from the cuisine of Chettinad in Tamil Nadu, India.It consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and sesame oil.
Add the ground cumin, tomato sauce, Worcestershire sauce, salt and pepper. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
Cinnamon, cardamom, cloves, nutmeg, dried ginger, coriander seed and cumin seed, as well as a pinch of asafetida, are among the spices employed. Onion and garlic are browned to serve as the stew's base, and coriander leaves, green chilli and mint leaves are employed as garnish. While "dhansak masala" is sold as a ready-made mixture, the ...
Add the cumin, rice, chickpeas and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges.