Kebabs To Butter Chicken- Special Festive Recipes By Chef G. Somasundaram 

India is known for its diverse culture and traditions, which also gives us an opportunity to celebrate a long list of festivals. These festivals not only bring people together, but also showcase the rich traditions and heritage of India. Starting from Makar Sankranti in January to Christmas in December, the festive celebrations continue throughout the year. Talking about this season, we are already celebrating harvest festival, which is known as Bihu, Baisakhi, Vishu and Poila Baishak in different regions and it is also the month of Ramadan. 

Each festival gives us an opportunity to unite with our loved ones and celebrate with lots of fun and enthusiasm. But the best thing about these festivals is the food; a plethora of delectable dishes is served on every festival. Though the traditional dishes served on every occasion are different, a few recipes go well for all kinds of celebrations, the best example is kebabs and butter chicken. 

Corn Sheek Kebab 

Ingredients

• 200 gm corn kernels  
• 15 gm ginger garlic chopped 
• 10 gm spring onion  
• 100 gm onions  
• 100 gm potatoes 
• 2 green chilli  
• 2 lemon   
• 10 gm coriander 
• 30 gm bread crumbs  
• 50 gm roasted channa powder  
• 1 tsp coriander powder  
• 1 tsp cumin powder  
• 5 gm yellow chili powder  
• 5 gm garam masala  
• Salt as per taste 
• 1 tsp ghee  

Method 

• Boil the corn, then grind it into a fine paste. 
• Add ghee onto the pan then add the blended corn, sauté the same with chopped garlic, ginger spring onions, green chili, bread crumbs, roasted channa powder, coriander powder, cumin powder, yellow chili powder, garam masala, boiled potatoes,  salt, and lemon  juice. 
• Put the mixture on the skewers, and cook it to medium perfection in a tandoor. 
• Garnish with coriander and chaat masala.

Classic Butter Chicken 

Ingredients

• 100 ml mustard oil  
• 1kg tomatoes  
• 50 gm cashews  
• 200 gm onions  
• 250 gm garlic  
• 100 gm ginger  
• 25 gm garam masala  
• 35 gm Kashmiri chili  
• 5 gm cinnamon 
• 5 gm cardamom  
• 3 gm clove  
• 15 gm degi mirch  
• 100 ml hung curd or Greek yogurt  
• 3 bay leaves  
• 250 gm butter  
• 50 ml heavy cream  
• Salt to taste  
• 15 gm kasturi methi  
• 25ml saffron cream

Method 

• Take a bowl and put the cut pieces of chicken, then add hung curd, ginger garlic paste, kasturi methi powder, garam masala, oil, and lemon. Cover the marinated chicken and keep it inside the fridge for 30-40mins.  
• Add some mustard oil to the pan then add onions, ginger, garlic, cashews, clove, cardamom, cinnamon, degi mirch, and tomatoes. Sautee for 5-10 mins and add half a cup of water and let it sit for 10mins. Blend the mixture after it has cooled down.  
• Take another pan and add half tsp of butter and half tsp of oil, a pinch of sugar, add the ginger garlic paste, which was prepared earlier, and add 3-4 bay leaves, once slightly brown add the blended mixture. Cook the gravy for about 7-9mins.  
• Add butter and heavy cream for a thick consistency and buttery flavor. Let the gravy cook for about 5-7 minutes and keep it aside.  
• Take a bowl and put the cut pieces of chicken, then add hung curd, ginger garlic paste, kasturi methi powder, garam masala, oil, and lemon. Cover the marinated chicken and keep it inside the fridge for 30-40mins.  
• Take out the marinated chicken and put it in skewers and put them in a tandoor or oven.  
• Take a heavy bottom pan, add the prepared makhani gravy, and butter, and cook for 3mins then add the cooked chicken. Add salt to taste.  
• Garnish with fresh coriander herb and fenugreek powder, saffron cream.