Fusion Food Recipe | 19 Dec 2022 | Recipes: Butter Chicken & Masala Dosa | Chef Mahnoor Malik | Masala Tv

Recipes: Butter Chicken & Masala Dosa

Fusion Food – 19 Dec 2022 – Recipes: Butter Chicken & Masala Dosa – Chef Mahnoor Malik – Masala Tv

This show is hosted by Chef Mahnoor Malik who gives a personalized fusion twist to international cuisines. The chef also makes sure to provide a calorie count for each dish in the episode as well as to mention healthy substitutes for the ingredients to ensure a touch of healthiness in her dishes.

We bet you have never had as good as this one!

#butterchicken #masaladosa #masalatv #mahnoormalik #gulabjamun

Watch this Masala TV video to learn how to make Butter Chicken & Masala Dosa.

Ingredients For The Chicken And Marinade:

  • Chicken cut into roughly 1-inch 1 pound (1/2 kg)
  • Yogurt 1/4 cup
  • Olive oil 1 tbsp
  • Ginger garlic paste 1 tbsp
  • Ground coriander seed 1 tsp
  • Cayenne pepper 1 tsp
  • Cumin 1 tsp
  • Salt to taste
  • For The Sauce:
  • Almonds 8 to 10
  • Cashews 8 to 10
  • Unsalted butter, divided 2 tbsp
  • Ginger garlic paste 1 tbsp
  • Sugar 1 tsp
  • Diced tomatoes 1 can (15-ounce)
  • Dried coriander seed 2 tbsp
  • Ground garam masala 1 1/2 tsp
  • Cayenne pepper powder 1/2 tsp
  • Salt 1/2 tsp
  • Water 1 cup
  • Heavy cream 1/4 cup
  • Dried fenugreek leaves 1/2 tbsp

Method Marinate the chicken
Bring the chicken and the rest of the marinade ingredients together in a large bowl. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
Soak cashews and almonds:
Soak cashews and almonds in water for at least an hour to (or up to overnight).

Cook the chicken
Heat a skillet or grill pan over medium-high heat. Drizzle a teaspoon of oil to the pan.
Grill chicken for 3 to 5 minutes on each side, until the chicken is cooked through
Cover and set aside for later.

Start making the sauce
Melt 1 1/2 tablespoons of the butter. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.
Stir in the tomato and cook for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off. The sauce should be a loose, paste-like consistency.
Add coriander, all spice, Cayenne pepper, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat

Puree the sauce with the nuts
Transfer the paste to a blender or the bowl of a food processor. Add the soaked cashews and almonds. Blend into a smooth paste.

Finish the dish
Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce.
As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.

Rest the butter chicken
Turn off the heat. Stir in the remaining 1/2 tablespoon butter and the dried fenugreek leaves. Cover again, and let the dish rest for 5 to 10 minutes.

Ingredients For Dosa Batter

  • Short grain rice 2 cups
  • Black gram ½ cup
  • Split chickpeas ¼ cup
  • Fenugreek seeds 1tsp
  • Boiled rice 4 tbsp

For Potato Curry

  • Boiled potato ½ kg
  • Sliced onion 1 ½ cup
  • Chopped green chillies 2 medium
  • Refined oil 2 tbsp
  • Mustard seeds 1 tbsp
  • Curry leaves 10
  • Turmeric 1/4 tsp
  • Water 1/4 cup
  • Salt as required
  • For Red Chutney
  • Split chickpeas 2tbsp
  • Dried red chillies 6 to 8
  • Onion 1 large
  • Cumin seed 1 tsp
  • Tamarind ½ tsp
  • Garlic 2 cloves
  • Salt to taste
  • Water as required

For Coconut Chutney

  • Grated coconut ½ cup
  • Chana dal roasted 2tbsp
  • Green chillies ½ tsp
  • Ginger 1 tbsp
  • Garlic 2 cloves
  • Salt to taste water 3 to 4tbsp

To Temper

  • Mustard seeds ½ tbsp
  • Black gram ½ tsp
  • Cumin seeds ½ tsp
  • Curry leaves 9 to 10
  • Dry chilli 1
  • Oil ½ tbsp

Wash and soak grain and dals for 12 hours. Blend with minimum water. In the last portion if remaining batter add 4 tbsp. boiled rice. Whisk it all together and store for over night for fermentation.
Now prepare the filling
To prepare the filling of the dosa, heat 2 tbsp oil in a thick-bottomed pan and let the mustard seeds splutter. Then, add sliced onions, curry leaves, green chillies and sauté them till the onions turn pink. Then, add a pinch of salt, turmeric powder and mix them well. Now, take the cubed potatoes and add them to the sauteed onions and mix them together. Pour water gradually into the mixture and allow the potatoes to simmer for around 4 minutes. When the mixture is in semi-thick state, turn off the gas and let it rest for a few seconds.

Fusion Food – 19 Dec 2022 – Recipes: Butter Chicken & Masala Dosa – Chef Mahnoor Malik – Masala Tv in Urdu and English

At Masala TV you can check complete Fusion Food Recipe in Urdu and English. This is one of the best recipes by chef Mahnoor Malik at Masala TV show Fusion Food. Check out the other best recipes of chefs Mahnoor Malik.

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