• 500 gms Boneless Chicken, cubed
• 2 cloves of Garlic
• 1 small piece of Ginger
• 1 small Green Chilli 
• 2 tbsp Tomato paste
• 1 tbsp Cream
• 3 tsp Kashmiri Chilli powder
• 1/4 tsp Garam Masala powder
• Dried Fenugreek leaves, a pinch 
• 1/2 tsp Black pepper powder
• 1 tsp Honey
• 1 tsp Lemon juice
• Salt, as required 
• 1-2 tbsp Melted Butter
• Kashmiri Chicken powder, if required 
• Coriander leaves, chopped
• Wooden skewer, soaked in water for 15-20 minutes

1. In a small grinder, grind all the ingredients except for lemon juice, butter and coriander leaves.
2. In a bowl, add in the cubed boneless chicken and add in the masala paste and combine with some lemon juice, melted butter and chopped coriander leaves and marinate well for 4-6 hours or overnight.
   
   
   
   
   
   
3. Take the marinated piece of chicken and add it on to the skewer (you may add veggies of your choice in between too, like cubes of onion/ capsicum).
4. Airfry/ Bake/ Shallow fry for 15 minutes on 200 degrees Celsius.

• 500 gms mutton
• 1 large onion, sliced
• 1 1/2 tbsp garlic paste
• 1 tbsp ginger paste
• 2 - 3 green chillies, slit (depending on spice level, I prefer less chillies as this dish isn't on the spicy side) 
• 1 large tomato, chopped 
• 1/4 tsp Turmeric powder 
• 2 tsp Kashmiri Red chilli powder 
• 1 tsp Garam masala powder 
• 8-10 cashews 
• 1 tbsp butter
• 1 tsp Kashmiri Red Chilli powder
• 1/2 cup milk
• 1 tbsp Tomato ketchup
• 1/4 tsp Garam masala
• 1/4 tsp dried Fenugreek leaves 
• 2 tbsp cream 

1. In a pressure cooler, add in a tbsp of oil and Sautee your onions until translucent. 
2. Now add in your ginger-garlic paste and green chillies. Saute for around 30 seconds. 
3. Next add in your chopped tomatoes and cahsews, Sautee. 
4. Add your spice powders - Turmeric powder, Kashmiri Red Chilli powder, and Garam masala. Sautee for a minute on simmer. 
5. Add in your cleaned mutton pieces and add salt as required. (around a tsp and 1/4)
6. Pour 1/2 cup water or until the mutton pieces are almost covered in water. 
7. After around 5-7 whistles (depending on the maturity of the meat), switch off and allow the pressure to release on its own. 
8. Once the pressure has released and you open the lid, fish out your mutton pieces and set aside. 
9. After allowing your curry to cool a bit, add the contents to a mixer grinder and grind to paste. 
10. Now into a steel skillet or casserole add in a tbsp of butter, and add in a tsp of Kashmiri Red Chilli powder for that extra deep color on the lowest heat setting. 
11. Immediately strain the ground paste using a steel strainer into the skillet or casserole and mix well. 
12. Pour in your milk to make your gravy thin but without losing its richness. 
13. Finish off with your garam masala and dried Fenugreek leaves. 
14. Add in your tomato ketchup or sugar for balancing. Check and adjust seasoning as required. 
15. Garnish with cream and Coriander leaves. 
16. Enjoy with ghee rice, chappathi or any rotis of your choice! 😋

Butter Chicken Parcels

Like who doesn't love Butter chicken? My love for Butter Chicken made me make this filling and it is truly scrumptious! Butter Chicken is one among the most popular dishes or gravy of Indian Cuisine. The first thing that I order, be it any restaurant, is this utterly butterfly delicious butter chicken. If the butter chicken tastes great then I bet the restaurant/Eatery is top notch when it comes to cooking with flavors.

When Ramadan is here we stock up on our basic necessities and ingredients so that we can have more time to do Ibadah. Well, one such major item that every household buys and stocks up is the samosa sheets. We all stock up on samosa sheets! Don't we? And they are definitely a big savior when it comes to preparing something quick for iftar without the hassle of preparing dough and making sheets. 

I try and avoid preparing fried snacks during iftar as it definitely isn't good for the tummy. But a fried item once in a while won't hurt too!😁

Well, I am introducing you to my Creamy saucy butter chicken parcels on the occasion of reaching 3K+ followers, which is a huge deal to me! 😍 I had to share a recipe of fried snack during this Ramadan for my dear followers who are my constant supporters and motivation. ❤️

Coming back to the recipe, boneless chicken are cut into 1 - 2 cm strips and marinated in ginger garlic paste, chilli powder and salt. It is fried and set aside. The masala consists of butter, finely chopped onions, green chili, red chilli powder, ginger garlic paste, tomato paste, dried Fenugreek leaves (kasuri methi), a tablespoon of flour and milk. And garnished with chopped Coriander leaves! It's that easy.

Now if you ask me how is it creamy like I mentioned before. I wanted the ingredients to be easily accessible, hence you may use heavy cream instead of flour and milk for that creamy touch and when filling the samosa leaves into parcels I also like to add a dollop of cream for that extra creamy effect! (Cause I like anything and everything creamy) haha

Enough of the drooling session, let's get started!

Ingredients:

• 20 Samosa leaves
• 150 gms Boneless Chicken, cut into 1-2 cm strips
• 3 tsp Kashmiri Red chilli powder
• 1 tsp ginger garlic paste
• 2 tbsp butter
• 1 onion medium - small onion chopped finely
• 1 green chilli, slit
• 2 tbsp Tomato paste
• 1 tsp dried Fenugreek leaves (kasuri methi)
• 1 tbsp flour
• 1/4 cup milk /heavy cream *
• Chopped Coriander leaves
• 4-5 tbsp of thick cream/Nestle cream
• Salt as required

Instructions :

1. Marinate the chicken pieces with 1/2 tsp ginger garlic paste, 2 tsp Red Chilli powder, salt.
2. In a pan, pour some oil and fry the marinated chicken pieces for 5-6 minutes.
3. 
4. Transfer to a bowl and shred using hands or fork.
5. Next in the same pan add butter and add 1 tsp Chilli Powder and saute for about 30 seconds, add the finely chopped onions, and the green chilli, 1/2 tsp ginger garlic paste, and the tomato paste. Mix well.
6. Add your shredded chicken.
7. Next add the dried Fenugreek leaves and 1 tbsp flour and mix well.
8. Finally pour the milk and mix consistently to form a thick creamy filling, check for salt.
9. Finish off with a Sprinkle of chopped Coriander leaves.
10. 
11. 
12. 
    
13. 
    
14. Position the leaves horizontaly and vertically on one another and place the cooled filling in the middle. Now add a dollop of cream.
15. Fold the leaves from right to left and from bottom to upwards. (Check video on YouTube to see how it's done)
16. Spread flour paste on the remaining unfolded leaves and fold to form a box shape and trim off any excess leaves residual popping out.
17. 
18. In a kadai, pour oil and fry and until golden and serve hot! 

Notes*:

• You may use heavy cream instead of milk and flour for a creamier consistency.
• Increase quantity of green chillies if you like it hot.
• Remove the green chilli when filling the parcels.