Murg Makhani ( Butter Chicken ) A delicacy, murg makhani, could be the pride of any restaurant. Diligently marinated chicken is smeared in a few spices for about an hour and then given a tandoor treatment or skewed in the oven. Cooked chicken is then drowned in rich tomato gravy. Murg Makhani Ingredients For chicken marination: 500 gms boneless chicken pieces 4 tablespoon yoghurt 2 teaspoon ginger paste 2 teaspoon garlic paste 1 tablespoon lemon juice 1 teaspoon cumin powder 1 teaspoon red chilli powder (degi mirch) Salt to taste For the gravy: 1 kg tomatoes chopped 4 tbsp butter 1 tbsp fresh cream 1 tsp degi chilli powder 2 tsp chopped peeled garlic 2 tsp finely chopped ginger 2 tsp finely chopped green chilli Salt to taste 4 tsp honey Half a tsp kasoori methi For garnish: Butter cubes Fresh cream 1 coriander sprig Method Make small incisions on the chicken pieces. Mix the marinade ingredients together and add the chicken pieces. Mix well. Let the chicken marinate for at least an hour. Pre-heat the oven to 350 * F or 180* C ( moderate oven ). Skewer the chicken pieces and keep a tray underneath to collect the drippings or half cook on a tandoor. Now heat butter in a saucepan and add red chilli powder. Stir for a few seconds without burning the chilli, add the chopped tomatoes and salt. Cook on medium flame till tomatoes are soft. Then pass the tomato pulp through a soup strainer or a sieve. Bring it back on fire and then add chicken pieces to the gravy. Cover and simmer on low heat till the chicken is cooked. Then add cream and honey, sprinkle with kasoori methi. Check seasoning and consistency. Before serving, garnish with butter and fresh cream and place coriander sprig on top. Recipe & Photo Credit - Rakesh Sethi, Exective Chef at Ramada Plaza & The Hindu

Patra ni Maachi ( Parsi Cuisine ) Patra ni Maachi Ingredients Seer fish: 250gms Mint leaves: Half bunch Coriander leaves: Half bunch Cumin: 5 gms Garlic: 5 flakes Ginger: 10 gm Lemon: 2 nos. Coconut: Half Green chilli: 5 nos. Vinegar: 25ml Salt: to taste Method Clean and slice the fish. Grind the coconut, green chilli, garlic, cumin, coriander leaves, salt and sugar. Add lime juice. Wipe the fish slices with dry cloth and coat with the mix and wrap in banana leaves. Dip in the heated vinegar. Cover with a lid and place it in oven or steam in pressure cooker for 5 minutes or in a steamer for 15 minutes on a medium heat. Cook till the fish becomes tender and serve hot. Recipe Credit - Chef Victor Photo Credit - Glorious Indian Cuisine

Tandoori Pomfret Tandoori Pomfret Preparation Time: 30 minutes Marination Time: 30 minutes Time for cooking in charcoal tandoor: 6-7 minutes; in gas tandoor: 10-12 minutes Ingredients 1 medium size pomfret fish 1 tablespoon lemon juice 1 tablespoon ginger garlic paste 1 tablespoon malt vinegar 1 heaped teaspoon red chilly powder Half teaspoon ajwain seeds Salt to taste Quarter teaspoon green cardamom 1 teaspoon garam masala powder Half cup hung curd Method Clean the fish with the blunt side of the knife. Pat dry the fish with a clean kitchen towel. Cut the tail and cut from side the fins and gut. Mark the fish with deep cuts in criss-cross manner till bone on both sides. Apply half the lemon juice and ginger garlic paste on all sides and leave the fish in a wrap in a cold place. Take a bowl and mix in remaining ginger-garlic paste, red chilly powder, salt, malt vinegar, garam masala, ajwain seeds, hung curd and lemon juice. Rub this mix all over the fish, ensuring the paste is smeared inside of the cut marks too. Leave aside for 30 minutes at room temperature. Take a clean skewer and skewer the fish from the centre, following the mouth-first and tail-last technique running with the middle bone. Cook this skewered fish in a medium heated tandoor till half done and the cut fins are nearly browned. Remove from tandoor, de-skewer carefully without breaking. Place gently on the serving plate. Best served with mint chutney and cucumber salad. Recipe Credit - Chef Rakesh Kumar Photo Credit - Nirlep

Onion and Cheese Samosa Cheese and Onion Samosa Makes : 10 Samosas Ingredients For the dough: 1 cup refined flour 1 teaspoon Salt to taste Water as required For the filling: 1 small bundle green onions, finely chopped 1/2 cup cheese grated 2 green chillies, finely chopped 1 teaspoon oil Salt to taste Oil for frying Method For the dough: Mix all the ingredients for dough and make a soft dough. Cover and keep aside. For the filling: Heat oil in a pan. Add chopped onions and fry till brown colour. Add chopped chillies to it. Fry for 3 - 4 minutes. Let it cool for some time. Add grated cheese and salt to the mixture. Mix well and keep aside. For the Samosa; Divide the dough into five portions. Roll out thin rotis of diameter 6 - inches approximately. Warm the rotis for a few seconds on a tawa without oil. Divide each roti into two parts. Fill in the mixture and make triangles. Seal the triangles properly. Heat in a kadai / frying pan. Deep fry on a medium heat till golden color or bake at 210 * C for 8 - 10 minutes. Serve hot with green chutney or tomato sauce.