Dilli Ka Butter Chicken

1. Marinate a kg of chicken in about 200 gm curd, salt, red chilli pd,
garam masala and leave it overnight in the fridge.

2. Blanch 4-5 tomatoes and chop them roughly.

3. Chop 3-4 onions and saute in 2T butter. Add 1T ginger garlic paste
and continue to cook till the onions turn pink.

4. Add the tomatoes and cook till the tomatoes are tender and the oil
starts to float on top. This should take about 20 mins.

5. Cool this mixture and puree in a blender. Return to the flame and
cook again for about 5 mins.

6. Add the chicken with the marinade, salt, and seasoning (if required).

7. Cover and cook for about 15 mins or till the chicken is done. Add
kasoori methi and some fresh cream. Mix well.

8. Garnish with chopped coriander leaves and serve hot with naan, paratha or roti!

Caramel Custard

Last night, I made dessert after a long time. Sid and I not being dessert freaks, I'd almost given up trying to please the sweet tooth. The custard turned out delicious but a little less firm than what I wanted. I served the caramel custard after a meal of Salad and mushroom Spaghetti.

Here goes the recipe for caramel custard:

Serves 2

1. Boil water in a steamer or saucepan. The level of water should be 1 cm lower than the top of the steaming mould.

2. To prepare caramel, heat 2t sugar in a mould on a low flame till it melts and turns golden. Keep turning the mould so that the sides get coated as well. Keep aside and let cool.

3. In another bowl, whip one egg lightly. Add 1T sugar, 150 ml milk, and ¼th tsp vanilla essence and stir till the sugar dissolves.

4. Strain the mixture and pour it gently into the prepared moulds. Cover with foil or greaseproof paper and secure with a rubber band.

5. Place in the steamer, cover and steam for approximately 30 minutes or till done. Check: A toothpick inserted should come out clean.

6. Cool in a pan of cold water, remove from mould and serve either warm or chilled.