MALAI PANEER

Malai Paneer is a paneer curry prepared in a fresh milk cream based rich and spicy gravy where almond and cashew nut pieces brings in rich texture. Its a very easy recipes with paneer to have a delicious quick Indian dinner / lunch.

Ingredients: 

Paneer – 500g (cut into thick fingers)

Tomato puree – 2 tsp

Onion –  1 (sliced )

Onion paste – 1 cup

Cumin seeds – 1 tsp

Ginger-Garlic paste – 1 tbsp

Coriander powder – 1 tsp

Turmeric powder – ½ tsp

Kaju - 1 tsp

Kismis (Raisin) - 1 tsp

Almond - 1 tsp

Cardamom-Cinnamon - 1/2 tsp

Fresh cream – ½ cup

Fresh coriander leaves (for garnishing)

Salt to taste

Oil – 1 tbsp

Process:

1. Heat oil in a non-stick pan. Add cumin seeds and cardamom-cinnamon and let it    fry till it spreads nice aroma.

2. Add sliced almonds and onion in the pan and let it fry.

3. Add turmeric powder and salt.

4. Let all the spices get fried for 2-3 minutes and then add tomato puree and ginger garlic paste to the pan and saute well.

5. Add little water, mix well and cook for 5 minute, and add kaju and kismis.

6. Now add paneer into the gravy and cook for another 5 min covering with a lid.
Finally add cream and mix well. 

7. Add chopped coriander leaves to garnish once your Malai Paneer is ready.

CREAM CHICKEN

Cream Chicken is very rich in taste and you can serve it to your guests with chapati or steamed rice. This mouth watering chicken dish is really easy to cook with less effort and time.

Ingredients: (for 1 kg chicken)

1. Bayleaf (Tej Patta) : 1
2. Cardamom & Cinnamon (Elaichi and Dalchini) - crushed
3. Peanut (crushed) : ½ cup
4. Fresh Cream : ½ cup
5. Milk : 1 cup
6. Green Chilies: 3-4
7. Onion : 3-4 
8. Tomato : 3 
9. Ginger-Garlic Paste :  2 tsp
10. Chicken : 1 kg
11. Cashew nut & Raisin (Kaju-Kishmish) : ½ cup
12. Turmeric powder : 1 tsp
13. Coriander leaves : for garnishing (optional)

Process:

1. Marinate chicken for 15-20 min adding salt, turmeric powder, onion-tomato-ginger-garlic paste.
2. Heat oil in a wok/kadhai. Put Bay-leaf, crushed garam masala (Eliachi-Dalchini) and Green chilies. Add crushed peanuts and stir for 2 more mins. When it starts spreading good aroma, add the marinated chicken and stir continuously for some time.
3. Once the chicken is half cooked, add the milk, kaju-kishmish and cover it with a lid until the chicken is boiled completely. Add 3/4^th cup cream and stir properly to get a nice color.
4. Put the curry in a serving dish and add the 1 tbsp cream and coriander leaves.

   5. Serve hot with steamed rice or chapati.