North Indian Non Vegetarian Lunch Recipes / Lunch Recipes / Butter Chicken / Peas Puluv / Pulao / Weekend Lunch Ideas / Lunch Dinner Menu 11 / Roti/ Chapati Recipes / Meal Planning
This weekend its North Indian style lunch at home, a simple mild rice dish & roti with creamy butter chicken. It has been sometime since we tried any thing North Indian, which we don’t cook that often at home because both GT & Sid are not that fond of these dishes. So I had to keep it simple but at the same time fancy and tasty. I’m a big fan of any pulao /ghee rice type of dishes and immediately thought of making this super delicious Peas pulao from Menaga’s space- turned out great… typical north indian don’t include coconut milk they usually cook the rice with water but I had go with it as it makes the pulao more tasty. Followed Swathi’s method of soft chapati’s which turned great too. Thanks to both of them for sharing these beautiful recipes. To pair with it my choice was Butter chicken and quickly put together all the ingredients to make this menu happen! There are few short cuts mentioned below if you don’t have time a elaborate cooking. Enjoy!
That morning marinate chicken with store bought tikka masala(this comes in handy for butte chicken/ tikka style gravy) and thick yogurt. If you don’t have those then follow the recipe link to proceed with homemade marinade. While that is soaking cut all the veggies for the gravy and rice. Knead chapati dough using a food processor or if you have ample time & energy knead by hands. Cover that with kitchen towel and let it rest. First for the add the peas pulao saute the onions with all the garam masala… while that is working, soak the rice. We need atleast 15 minutes for the rice to soak. Add that to cooked onion mixture along with coconut milk. Using pressure cooker cook upto 2 whistles or dump them in the rice cooker which will make the work easier- tension free 😉 Once done garnish with little cashews fried in ghee- make it fancy!
I’ve followed the original recipe this time- no short cuts this week 😕 Used boneless chicken strips for the recipe and arranged them in wooden skewers and used toaster oven to bake them. Start the gravy by sauteing the onion tomato mixture (canned tomatoes gives nice color and consistency) finish it by adding the cooked chicken and garnish with fresh cream and cilantro. This recipe is little tedious but will be worth a try and taste awesome with the Peas pulao. Finally you may either make the chapati when everyone is ready of lunch or make ahead and place them in a hot pack.
Here goes the menu… (click on the link for recipe)
1. Peas Pulao – tried from Menaga’s Sashiga Kitchen
2. Chapati/ Roti – tried from Swathi’s Zestysouthindian kitchen
Notes:
- Some shortcuts to make this menu work on a busy weekend…
- Buy lemon flavored rositterrie chicken or use leftover tandoori chicken or any baked chicken. Instead of baking the chicken just add then plain… they taste good too.
- Keep any store bought Tikka masala in your pantry spices- they come in handy for these north indian gravy dishes.
- Blanching tomatoes is one added work- so use canned tomato or tomato paste.
- Avoid using color instead use more Kashmiri chili powder and canned tomatoes.
- Store bought roti/ naan / parathas come in handy- keep them refrigerated.
- Make chapati ahead of time and reheat in microwave for few seconds- drizzle ghee :-
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