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CHANDIGARH

Popular Dishes Of Chandigarh

Tandoori Chicken

Embark on a sensory journey with the exquisite tandoori chicken, a masterpiece of Indian gastronomy. Bathed in a harmonious marinade of velvety yogurt and an orchestra of aromatic spices, each bite tells a tale of culinary artistry. Emerging from the traditional clay oven, the chicken bears a captivating hue of saffron, its surface adorned with tantalizing charred whispers. As you indulge, the tender, smoky notes dance upon your palate, inviting you to savor the rich heritage and flavors that define this timeless dish. Tandoori chicken: where taste meets poetry.

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Ingredients :

  • 4 chicken leg pieces (drumsticks and thighs)

  • 1 cup yogurt

  • 2 tablespoons ginger-garlic paste

  • 1 tablespoon red chili powder

  • 1 tablespoon cumin powder

  • 1 tablespoon coriander powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon garam masala

  • 1/4 cup lemon juice

  • Salt to taste

  • 2 tablespoons oil

  • Chopped coriander leaves for garnishing

Steps To Follow:

  1. Make deep cuts on the chicken pieces for the marinade to penetrate.

  2. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, lemon juice, salt, and oil to make the marinade.

  3. Coat the chicken pieces with the marinade and let them marinate for at least 4 hours, preferably overnight.

  4. Preheat the oven to 180°C (350°F).

  5. Place the marinated chicken pieces on a baking tray and bake in the preheated oven for about 30-40 minutes, or until cooked through.

  6. You can also cook the chicken on a grill or tandoor for the authentic smoky flavor.

  7. Garnish with chopped coriander leaves and serve hot.

Butter Chicken

 Prepare for a royal treat as you savor the velvety elegance of Butter Chicken. Tender pieces of chicken are bathed in a rich tomato-based gravy, generously enriched with butter and cream. The result is a dish that exudes luxury and comfort in every bite. The tomatoes lend a vibrant tanginess, perfectly complemented by the richness of the butter and cream. Enjoy it with naan or rice, and let the flavors transport you to the regal ambiance of North Indian kitchens.

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Ingredients :

  • 500 grams boneless chicken, cut into pieces

  • 1 cup yogurt

  • 2 onions, finely chopped

  • 2 tomatoes, pureed

  • 1 tablespoon ginger-garlic paste

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • 1 teaspoon garam masala

  • 1 teaspoon red chili powder

  • 1/2 teaspoon turmeric powder

  • 1/2 cup cream

  • 2 tablespoons butter

  • Salt to taste

  • Fresh coriander leaves for garnishing

Steps To Follow:

  1. Marinate the chicken pieces in yogurt, red chili powder, turmeric powder, and salt for at least 2 hours.

  2. Heat butter in a pan, add chopped onions, and sauté until golden brown.

  3. Add ginger-garlic paste and sauté until fragrant. Add cumin powder, coriander powder, garam masala, and cook for a minute.

  4. Add tomato puree and cook until the oil starts to separate.

  5. Add marinated chicken and cook until it's tender and cooked through.

  6. Add cream and mix well. Simmer for a few minutes until the gravy thickens.

  7. Garnish with fresh coriander leaves and serve with naan or rice.

Chole Bhature 

Get ready to indulge in a North Indian classic that's as bold as it is delicious. Spicy chickpea curry, lovingly known as Chole, is paired with golden-fried bread, Bhature. The chickpeas swim in a rich tomato-based gravy infused with a tantalizing blend of aromatic spices. As you tear into the fluffy Bhature, a symphony of flavors dances on your palate, leaving you with a sense of satisfaction that only comfort food can bring.

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Ingredients :

  • 2 cups chickpeas (chole), soaked overnight

  • 2 onions, finely chopped

  • 2 tomatoes, finely chopped

  • 1 teaspoon ginger paste

  • 1 teaspoon garlic paste

  • 1 teaspoon cumin seeds

  • 1 teaspoon turmeric powder

  • 1 tablespoon coriander powder

  • 1 teaspoon cumin powder

  • 1 teaspoon red chili powder

  • 1 teaspoon garam masala

  • Salt to taste

  • 2 tablespoons oil

  • Fresh coriander leaves for garnishing

For Bhature:

  • 2 cups all-purpose flour

  • 1/2 cup yogurt

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • Water (as required)

  • Oil (for deep frying)

Steps To Follow:

  1. Pressure cook the soaked chickpeas with water and a pinch of salt until they are soft and cooked through. Drain and keep aside.

  2. Heat oil in a pan, add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.

  3. Add ginger-garlic paste and sauté until fragrant. Add chopped tomatoes and cook until they become soft.

  4. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook the masala until the oil starts to separate.

  5. Add the cooked chickpeas and mix well. Add water if needed and let it simmer for a few minutes.

  6. Sprinkle garam masala and garnish with fresh coriander leaves.

  7. For Bhature, mix all-purpose flour, baking powder, salt, and yogurt. Add water gradually and knead into a soft dough. Let it rest for 2 hours.

  8. Divide the dough into small balls and roll them into flat discs.

  9. Heat oil in a pan and deep-fry the bhature until they puff up and turn golden brown.

  10. Serve hot chole with bhature, along with sliced onions, green chilies, and lemon wedges.

Dal Makhani 

Elevate your senses with the enchanting embrace of dal makhani, a symphony of flavors from the heart of Indian cuisine. Slow-cooked to perfection, black lentils and kidney beans harmonize in a velvety melange of buttery richness and subtle spices. Its ebony elegance glistens under a creamy topaz layer, inviting you to experience a culinary masterpiece. With every spoonful, the luscious texture and intricate tapestry of tastes weave a story of comfort and tradition, leaving an indelible mark on your palate. Dal makhani: a culinary ode to indulgence.

Dal-Makhani-Blog.jpg

Ingredients :

  • 1 cup whole black lentils (sabut urad dal)

  • 1/4 cup kidney beans (rajma)

  • 4 cups water (for soaking)

  • 4 cups water (for pressure cooking)

  • 2 tablespoons butter

  • 1 tablespoon oil

  • 1 large onion, finely chopped

  • 2 teaspoons ginger-garlic paste

  • 2 green chilies, slit

  • 2 large tomatoes, pureed

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 teaspoon garam masala

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • 1/2 cup fresh cream

  • Salt to taste

  • Chopped coriander leaves for garnishing

For Tempering:

  • 1 tablespoon butter

  • 1 teaspoon cumin seeds

  • 4-5 garlic cloves, minced

Steps To Follow:

  1. In a large pot, heat 2 tablespoons of butter and 1 tablespoon of oil over medium heat.

  2. Add the chopped onions and sauté until they turn translucent.

  3. Stir in the ginger-garlic paste and green chilies. Sauté for a minute until the raw aroma disappears.

  4. Add the tomato puree and cook until the oil starts to separate from the masala and the mixture thickens.

  5. Add the turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Mix well.

  6. Rinse the black lentils and kidney beans under cold water.

  7. Soak them in 4 cups of water overnight or for at least 6 hours.

  8. Drain the water and rinse again.

  9. In a pressure cooker, add the soaked lentils and kidney beans along with 4 cups of fresh water.

  10. Pressure cook for about 8-10 whistles or until the lentils are tender and cooked through.

  11. Add the cooked lentils and kidney beans to the masala. Mix everything together.

  12. Add salt to taste and adjust the consistency by adding water if needed.

  13. Simmer the dal on low heat for about 20-25 minutes, allowing the flavors to meld together.

  14. In a small pan, heat 1 tablespoon of butter for tempering.

  15. Add cumin seeds and minced garlic. Sauté until the garlic turns golden brown and releases a fragrant aroma.

  16. Pour the tempering over the cooked dal makhani and mix well.

  17. Stir in the fresh cream and mix until well combined. Allow the dal to simmer for an additional 5 minutes.

  18. Turn off the heat and garnish the dal makhani with chopped coriander leaves.

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