North Indian Food Archives - RecipeWikki https://recipewikki.com/tag/north-indian-food/ Wikipedia of Awesome Taste Tue, 07 Jan 2025 04:59:32 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png North Indian Food Archives - RecipeWikki https://recipewikki.com/tag/north-indian-food/ 32 32 Cooker Butter Chicken https://recipewikki.com/cooker-butter-chicken/ Tue, 07 Jan 2025 04:59:32 +0000 https://recipewikki.com/?p=5636 This Cooker Butter Chicken is a rich, creamy, and flavorful dish made effortlessly in a pressure cooker. Tender chicken cooked in a velvety tomato-based sauce with aromatic spices makes this a restaurant-style delight at home. Origin Cooker Butter Chicken Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s at the famous Moti Mahal […]

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]]> This Cooker Butter Chicken is a rich, creamy, and flavorful dish made effortlessly in a pressure cooker. Tender chicken cooked in a velvety tomato-based sauce with aromatic spices makes this a restaurant-style delight at home.

Origin Cooker Butter Chicken

Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s at the famous Moti Mahal restaurant. Created by accident using leftover tandoori chicken in a buttery tomato gravy, it quickly became one of India’s most iconic dishes.

What I Love About This Recipe

This recipe delivers restaurant-quality Butter Chicken with minimal effort. The pressure cooker locks in flavors and ensures the chicken is melt-in-your-mouth tender. The creamy, spiced tomato sauce pairs perfectly with naan or rice, making it a crowd-pleaser every time.

Also Read : Chicken Pot Pie Pasta Bake

Cooker Butter Chicken
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Cooker Butter Chicken

Recipe by RecipeWikkiCourse: Indian Recipies
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

452

kcal

Ingredients

  • 500g boneless chicken (thighs or breast), cut into cubes

  • 2 tablespoons butter

  • 1 tablespoon oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1-inch ginger, minced

  • 2 large tomatoes, pureed

  • 1 teaspoon red chili powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon cumin powder

  • 1 teaspoon garam masala

  • ½ teaspoon salt (adjust to taste)

  • 1 tablespoon tomato paste (optional, for deeper flavor)

  • ½ cup heavy cream or fresh cream

  • ¼ cup yogurt (for marination)

  • 1 teaspoon kasuri methi (dried fenugreek leaves)

  • ½ teaspoon sugar (optional)

  • Fresh cilantro, for garnish

Directions

  • Marinate chicken with yogurt, turmeric, chili powder, and salt. Set aside for 15 minutes.
  • Turn on the pressure cooker (or Instant Pot) to sauté mode. Add butter and oil.
  • Sauté onions until golden brown, then add garlic and ginger. Cook for 1-2 minutes.
  • Add pureed tomatoes, tomato paste, cumin, garam masala, and sugar. Stir well.
  • Add the marinated chicken and mix until coated in the masala.
  • Pour in ½ cup water, close the lid, and pressure cook for 10 minutes (Instant Pot: Manual mode, 10 minutes).
  • Release pressure naturally, then open the lid and stir in heavy cream and kasuri methi. Simmer for 5 minutes.
  • Garnish with fresh cilantro and serve hot with naan or rice.

Notes

  • Use chicken thighs for juicier results.
  • Adjust spice levels by increasing or reducing red chili powder.
  • Adding a teaspoon of honey balances the acidity of tomatoes.

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]]> Indian Chole Aloo Tikki https://recipewikki.com/indian-chole-aloo-tikki/ Sat, 30 Nov 2024 08:13:34 +0000 https://recipewikki.com/?p=5122 Indian Chole Aloo Tikki is a popular North Indian street food that combines crispy potato patties Aloo tikki with a spicy and tangy chickpea curry (chole). This dish is loved for its crunchy texture, flavorful chole, and delicious toppings like yogurt, tamarind chutney, and sev. It’s a perfect blend of spice, crunch, and creaminess, making […]

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]]> Indian Chole Aloo Tikki is a popular North Indian street food that combines crispy potato patties Aloo tikki with a spicy and tangy chickpea curry (chole). This dish is loved for its crunchy texture, flavorful chole, and delicious toppings like yogurt, tamarind chutney, and sev. It’s a perfect blend of spice, crunch, and creaminess, making it a favorite at Indian chaat stalls. According to Times Food, this dish is not just tasty but also packed with protein and carbohydrates, making it a wholesome meal.

Origin Indian Chole Aloo Tikki

Chole Aloo Tikki has its roots in North India, particularly in Delhi and Punjab, where street vendors serve it as a popular evening snack. Aloo Tikki itself has been a part of Indian cuisine for centuries, with influences from Mughlai and Awadhi cooking. When combined with chole, the dish transforms into a hearty chaat, enjoyed by people of all ages. Over time, this dish has gained popularity across India and is now a staple at weddings, festivals, and street food stalls. For a deeper insight into Indian chaats,

What I Love About This Recipe

I love how Chole Aloo Tikki combines different textures and flavors in one dish. The crispiness of the aloo tikki pairs perfectly with the rich and spicy chole, while the chutneys add a tangy sweetness that enhances every bite. The addition of yogurt gives a creamy balance, and garnishes like pomegranate seeds or chopped onions bring freshness. It’s a dish that can be customized based on personal preferences—whether you like it extra spicy or mildly tangy. , it’s a satisfying meal that feels indulgent yet nutritious.

Also Read :Oven-Roasted Asparagus

Indian Chole Aloo Tikki
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Indian Chole Aloo Tikki

Recipe by RecipeWikkiCourse: Holi Recipie
Servings

4

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

289

kcal

Ingredients

  • 4 large potatoes (boiled and mashed)

  • 2 tablespoons cornstarch or rice flour

  • 1 teaspoon cumin powder

  • ½ teaspoon red chili powder

  • ½ teaspoon garam masala

  • ½ teaspoon salt (adjust to taste)

  • 1 tablespoon chopped coriander leaves

  • 1 tablespoon grated ginger

  • Oil for shallow frying

Directions

  • In a bowl, mix mashed potatoes, cornstarch, cumin powder, red chili powder, garam masala, salt, coriander leaves, and grated ginger.
  • Divide the mixture into equal portions and shape them into round patties.
  • Heat oil in a pan and shallow fry the tikkis until golden brown and crispy on both sides.
  • Remove and place on a paper towel to absorb excess oil.
  • Heat oil in a pan, add cumin seeds, and let them splutter.
  • Add chopped onions and sauté until golden brown.
  • Stir in tomato puree and cook until oil separates.
  • Add coriander powder, turmeric, red chili powder, chole masala, garam masala, and salt.
  • Mix well and add boiled chickpeas along with water.
  • Simmer for 10-15 minutes until the chole thickens.
  • Garnish with chopped coriander leaves.
  • Place two aloo tikkis on a plate.
  • Pour a generous amount of hot chole over them.
  • Sprinkle chopped onions, coriander leaves, sev, and pomegranate seeds.

Notes

  • Adjust the spice levels according to your preference.
  • You can bake or air-fry the tikkis for a healthier version.
  • If the potato mixture is too sticky, add more cornstarch or rice flour.

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