Marinate chicken thighs in a mixture of yogurt, ginger-garlic paste, garam masala, and Kashmiri red chili powder. In a pan, melt butter and sauté the marinated chicken until browned. Add tomato puree and cook until the oil separates. Stir in heavy cream. Sprinkle kasuri methi, sugar, and salt. Simmer until the chicken is fully cooked. Serve this creamy butter chicken over rice or with naan for an authentic Pakistani/Indian experience.
Marinate chicken with yogurt, ginger-garlic paste, biryani masala, and salt. In a pot, sauté sliced onions until golden brown. Remove half for later use. Layer marinated chicken, chopped tomatoes, half of the fried onions, and rice in the pot. Top with ghee, green chilies, fresh coriander leaves, mint leaves, and the remaining fried onions. Cover and cook on low heat until the rice is fully cooked and aromatic. Serve hot, garnished with additional coriander and mint leaves.
In a wok (karahi), heat cooking oil and sauté minced garlic until golden brown. Add chicken pieces and cook until browned on all sides. Add chopped tomatoes, green chilies, ginger, and spices. Cook until tomatoes are soft. Cover and simmer until the chicken is tender and the oil separates from the masala. Garnish with fresh coriander leaves and serve hot with naan or rice.
In a pan, heat cooking oil and sauté chopped onions until golden brown. Add ginger-garlic paste and sauté until fragrant. Add ground beef and cook until browned. Drain excess oil if needed. Add diced potatoes, chopped tomatoes, and spices. Mix well. Cover and simmer until the potatoes are tender and the masala is well-cooked. Garnish with fresh coriander leaves and serve hot with naan or rice.
In a large bowl, mix ground beef, chopped onions, tomatoes, green chilies, coriander leaves, and pomegranate seeds. Add ginger-garlic paste, cumin powder, coriander powder, red chili powder, and salt. Mix well. Add an egg to bind the mixture and form into round flat kebabs. Heat cooking oil in a pan and shallow fry the kebabs until browned on both sides. Serve hot with naan or mint chutney.
Boil mustard greens and spinach until tender. Drain and blend into a coarse paste. In a pan, sauté chopped onions, green chilies, and grated ginger in ghee until golden brown. Add the greens paste and cook until it thickens. Meanwhile, knead cornmeal with water to make a dough. Roll into rotis (flatbreads). Cook the rotis on a griddle until golden brown. Serve hot saag with makki di roti and a dollop of ghee.