Shaahi paneer

Ingredients: 2 cups paneer, 1 chopped onion, 1/2 cup curd, 5 cashew nuts, 2 tbsp ginger garlic paste, 2 green chillies, 1/2 tbsp cumin seeds, 1/2 tbsp red chilli paste, 1/4 tbsp turmeric powder, 1/2 tbsp cumin powder, 1/2 tbsp coriander powder, 1 tbsp salt, 1/4 cup water, 1/4 cup of milk, 1/4 cup cream

For garnishing: 3 tbsp coriander leaves.

Method: Add chopped onion, curd, cashew nuts, ginger garlic paste, green chillies to a grinder and make a smooth paste out of it. Heat 2-3 tbsp cooking oil in a pan. Add umin seeds, red chilli powder, turmeric powder, cumin powder, coriander powder, salt, water and the grinded paste and cook it for a while. Add paneer to the gravy and cook it for a while then add milk and cream to the pan. Garnish it with coriander leaves, serve it hot.

Butter chicken

Ingredients: 1 kg chicken, 2 tbsp salt, 2 tbsp red chilli powder, 3 tbsp ginger garlic paste, 1/4 tbsp turmeric powder, 1/2 tbsp mixed spices, 1 tbsp charoli powder (also called chironji), 1 tbsp cashew nut powder, 3 tbsp tomato sauce, 2 tbsp mustard sauce, 1/4 tbsp cardamom powder, 1 tbsp black pepper powder, 1 tbsp white pepper powder, 2 onions sliced, 4 tbsp cooking oil, 1/2 tbsp dried ginger powder, 1 and a half cup curd, pinch of cooking oil.

For garnishing: 3 tbsp grated buter, 3 tbsp coriander leaves.

Method: Mix chicken well with all the ingredients and let it rest for 2-3 hours. Place a pan on the stove, add some oil and then add sliced onions, fry them until golden brown. Now add marinated chicken to the pan and stir fry for sometime. Later add 1 cup of water and cover the lid, let it cook for 20-30 minutes. Take it off the stove and garnish grated butter and coriander leaves.Serve hot with tortillas.