Butter Chicken with Cream Creamy Indian Butter Chicken Delight Ingredients: 1.5 lbs boneless chicken thighs, cut into chunks 1 cup plain yogurt 1 tablespoon lemon juice 1 tablespoon ginger paste 1 tablespoon garlic paste 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon chili powder Salt to taste 2 tablespoons butter 1 tablespoon oil 1 large onion, finely chopped 2 teaspoons garlic paste 1 teaspoon ginger paste 1 cup tomato purée 1 cup heavy cream 1 teaspoon sugar 1/2 teaspoon kasuri methi (dried fenugreek leaves), crushed Fresh cilantro, chopped, for garnish Directions: In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, garam masala, turmeric, chili powder, and salt. Add chicken and mix well. Marinate for at least 1 hour, preferably overnight. Heat butter and oil in a skillet over medium heat. Add onions and sauté until golden brown. Stir in ginger and garlic paste; cook for 1 minute. Add tomato purée and cook until oil separates from the sauce. Add marinated chicken with all its marinade. Cook until chicken is done and tender, about 15–20 minutes. Pour in the cream, stir well, and let it simmer for 5 minutes. Add sugar and crushed kasuri methi, stir again. Taste and adjust seasoning. Garnish with fresh cilantro and serve hot with naan or rice. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 420 kcal | Servings: 4 servings #butterchicken #creamychicken #indianfood #easyindianrecipes #butterchickencurry #restaurantstylechicken #indiancomfortfood #creamyindianchicken #authenticbutterchicken #chickenrecipes #northindianfood #spicedchicken #indiancreamsauce #naanandbutterchicken #homecookedindian #garammasalarecipes #traditionalindianfood #richchickenrecipes #indianfeast #comfortfoodideas Dinner dreams come true with this Creamy Indian Butter Chicken! A comforting classic that never fails to impress!

Goan Chicken Xacuti Spicy Coconut Chicken Xacuti – A Traditional Goan Delight Ingredients: 1.5 lbs (700g) bone-in chicken, cut into pieces 2 tablespoons oil 2 medium onions, finely chopped 1 cup grated fresh or desiccated coconut 4 dried Kashmiri red chilies 1 tablespoon poppy seeds 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1/2 teaspoon black peppercorns 1-inch cinnamon stick 3 cloves 3 green cardamom pods 1 star anise 1 tablespoon ginger-garlic paste 1/2 teaspoon turmeric powder 1/2 teaspoon paprika (optional for color) Salt to taste 1/2 cup water (or as needed) Fresh coriander leaves for garnish Directions: Dry roast the coconut in a skillet over medium heat until golden brown. Set aside. In the same skillet, dry roast the poppy seeds, coriander, cumin, fennel, peppercorns, cinnamon, cloves, cardamom, star anise, and red chilies until fragrant. Let all roasted ingredients cool slightly, then grind them with the toasted coconut into a smooth paste using a little water. Heat oil in a large pan. Add chopped onions and sauté until golden. Stir in the ginger-garlic paste and cook for 1 minute. Add the chicken and sauté for 5–7 minutes until lightly browned. Mix in turmeric, paprika, and salt. Then add the coconut-spice paste and stir well to coat the chicken. Pour in water, cover, and simmer on low for 30 minutes or until the chicken is tender and the gravy has thickened. Garnish with chopped coriander and serve hot with rice or Goan poee bread. Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour Kcal: 410 kcal per serving | Servings: 4 #goanchicken #xacuti #chickencurry #spicyindianfood #goanrecipes #indianchicken #coconutcurry #traditionalgoan #flavorfulindian #indiancomfortfood #southasianflavors #currylovers #homecookedmeals #indianheritage #indianfoodie Craving a bold, spicy curry? Goan Chicken Xacuti brings the heat with toasted coconut and aromatic spices. A must-try Indian classic!