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Your Secret Recipe To The Perfect Silky Smooth Butter Chicken

 Have you ever planned a get together where you wondered what's that one recipe that will win hearts and found yourself perplexed because all you could think about is biryani which is again the same usual main course recipe that every other person makes. Unlike others, I'm not a die-hard fan of briyawni or whatever whitewashed tone you use to call it. Matter of fact I don't even understand the hype. anyways biryani isn't a big deal either if you are a Hyderabadi like me. So this is where the butter chicken comes into picture.  Butter chicken is one of the latest introductions to the Indian cuisine, must be some decades old and not more. The idea initially started when someone decided to add their leftover chicken tikka from last night to a simple yet freshly prepared gravy of onions and tomatoes. Its sweet as well as tangy taste of onions and tomatoes, the burnt aroma of grilled chicken and the richness of cashews and cream. A perfect blend of all the goodne...
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DIY Chicken Lo Mein

Chow Mein is a widely known cuisine while Lo Mein is a not-so-popular recipe, but many can't differentiate between the two. Primarily, both the recipes use egg noodles but the noodles are fried to crispiness in case of chow mein while the lo mein is kept boiled and soft. So, for this authentic Chinese cuisine you'll need:

 Ingredients 
Egg Noodles - 4 servings
Chicken boneless- 2 cups,diced
onion- 1/2 cup, sliced
carrots- 1/2 cup, sliced
garlic paste - 1 tbsp
ginger paste-1/2 tbsp
vegetable oil - 1 tbsp
cornstarch- 1 tbp
soy sauce- 1 tbsp
salt and pepper- 1 tbsp, each

 oil, for frying

 sesame seeds and spring onion for garnish

 1. Boil the egg noodles and simmer them for 5 mins, until they are soft, then set aside.

 2. In a bowl, marinate chicken pieces with salt and pepper and leave it to rest for at least half an hour.

 3.In a small bowl, incorporate vegetable oil, cornstarch, and soy sauce. Mix thoroughly.

 4. Heat oil in a large pan/skillet and add the marinated chicken. Cook for about 5 mins until all the pieces are soft and delicate. Remove it in a bowl and keep it aside.

 5. Add a lil more oil (if necessary) to the pan and add the ginger and garlic pastes. After a minute, add your vegetables, onions go first, followed by carrots. Cover with a lid and wait for the vegetables to become tender, on medium flame.

 6. When the vegetables look ready, add your egg noodles and cooked chicken pieces. Gently stir or toss the noodles (only if you are a pro) in the pan while simultaneously pouring the reserved sauce. You can add a lil more of soy sauce or keep some on the table. 

 7. Since I don't favor the smell of sesame oil, I've skipped adding it in my prepared sauce, but if you prefer it add sesame oil in the sauce instead of vegetable oil, or just garnish some sesame seeds and chopped spring onions and serve.


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