Chicken in Mint Sauce

You Need:

  • Two Drumsticks and Thighs of Chicken. Dry and slightly salted.
  • Mint Puree with a bunch of mint leaves, two green chillies, garlic cloves and a little olive oil.
  • 100 ml fresh cream.
  • A tablespoon of butter.

Heat a heavy bottom pan and melt butter. Add the chicken and cook till it’s about 80% done. You will know this as the color will have fully changed and it may leak out almost clear oils.

Add the mint puree and immediately after that the cream. Mix everything. Season with salt after checking. Cook covered on the lowest heat setting for about ten minutes. Sprinkle some chilly flakes for color.


Seer in Mushroom Butter Sauce


You Need:

  • Two slices of Seer Fish. You can also use Pink Perch, Sea Bass or Salmon. Preferably as a fillet. Skin on or off depends on the fish.
  • 1 heaped tablespoon of butter.
  • 200 gms of Button Mushrooms, finely chopped
  • One onion chopped.
  • One bell pepper, chopped. This is optional.
  • One tablespoon of flour (Maida).
  • One cup of milk.
  • The zest and juice of a lemon.
  • Some finely chopped coriander.
  • Salt and Pepper.

Melt butter and in it saute the onion and mushrooms. Cook on medium to high heat till they are soft. Add the bell pepper. When the onions have started to sweeten, take a deep breath from the pan. Remember this smell. Now sprinkle the flour. Cook on low heat. The smell would have changed to something completely different and raw.

Keep stirring and cook on low heat. Prevent the formation of any lumps. Soon the raw edge will go away and it will start smelling like how it was before the flour was added. At this point add a tablespoon of milk. Mix it in. Keep adding milk in small doses, while stirring. This will prevent the formation of lumps. When the sauce starts to get a a soft boil, season with salt and pepper. Taste and check. Its ok to be a little extra salty and peppery. Sprinkle the coriander. Carefully place the fish. Scoop some of the sauce on top of the fish. Cover and cook till the fish is done. This time depends on the fish being used. My seer slices took about 8-10 mins. Switch off the stove and leave it covered for at least 10 mins. This will allow the fish to get a stronger flavor profile.

Serve warm. This is a meal in itself. But if you have to share with more people, then some garlic bread will go very well with it.


Butter Chicken


Marinate chicken preferably boneless breast pieces in Kashmiri Red Chilly, Turmeric, Salt and lemon juice. You can let it sit for an hour over simply freeze it and let it thaw over an hour when you plan to cook it.

Heat ghee or butter in a heavy pan and add the chicken pieces. Cook covered on high heat for about 10 minutes. Remove the still partially raw chicken and keep aside. Its important that you don’t fully cook the chicken. If its cooked now, it will overcook later when you add it to the gravy. If chicken is overcooked there is only one thing you can do with it. You ask what….lets chew on that.

Now in the left over oil and masala add some more butter, some cardamom, cloves and a stick of cinnamon.  Fry 3 chopped onions till they are almost browned and are at perfect sweetness.

Now add 200 grams of tomato puree. NOT KETCHUP. Do not add any product containing sugar or honey like the restaurants do. That is simply cheating your senses and destroying the simple sweetness of well done onions. Cook covered for some 6-7 minutes on medium flame. Add the chicken and also add about 100 ml of either fresh cream or milk. Fresh cream is better but milk will do as well.


Combine and check for salt. You may need to add a little. Serve hot with rotis.