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Butter Chicken (Murgh Makhani) – The Ultimate Guide to India’s Most Loved Curry

Vaskar / January 3, 2026

If you’ve ever stepped into an Indian restaurant anywhere in the world, there’s a 99% chance “Butter Chicken” was sitting proudly at the top of the menu. Creamy, mildly spiced, tomato-rich, and packed with flavor, Butter Chicken (also known as Murgh Makhani) has become India’s global ambassador of comfort food. In this complete guide, we’ll cover everything you need to know: Let’s dive in! Credit by: AI Generated img What is Butter Chicken? Butter Chicken is a North Indian (Punjabi) curry made with tandoor-grilled chicken pieces swimming in a silky, buttery, tomato-cream gravy. The sauce is mildly spiced, slightly sweet, and has a beautiful orange-red color that makes it instantly recognizable. Fun fact: Despite the name, it doesn’t actually taste overwhelmingly of butter. The “butter” refers to the luxurious, velvety texture created by butter, cream, and slow cooking. The Real Story Behind Butter Chicken – Who Invented It? The most widely accepted origin story takes us to Moti Mahal restaurant in Daryaganj, Delhi, in the late 1940s–early 1950s. Legend has it that chefs Kundan Lal Gujral, Kundan Lal Jaggi, and Thakur Dass wanted to use leftover tandoori chicken before it dried out. They tossed the chicken pieces into a rich gravy made with tomatoes, butter, cream, and mild spices. The result? Pure magic. That improvised dish became Moti Mahal’s signature and eventually conquered the world. (Fun fact: Moti Mahal and its offshoot Daryaganj are still fighting a legal battle over who truly “owns” the invention of Butter Chicken!) Authentic Butter Chicken vs Restaurant-Style Butter Chicken Feature Authentic (Punjabi Home Style) Restaurant-Style (Worldwide) Chicken Tandoori chicken with smoky flavor Often just marinated & grilled/skillet Color Natural from tomatoes & Kashmiri chili Bright orange (food color or extra paprika) Sweetness Very mild Often noticeably sweet (sugar/honey) Cream & Butter Moderate Generous (sometimes excessive) Spiciness Mild to medium Almost always mild Most of us grew up eating (and loving) the restaurant version – and that’s exactly the recipe I’m sharing below! Credit by: AI Generated img Best Homemade Butter Chicken Recipe (Restaurant Style) Serves: 4–5 | Prep time: 15 mins + marination | Cook time: 45 mins Ingredients For Chicken Tikka Marination For the Gravy Instructions Pro tip: For that signature smoky flavor at home, do the dhungar method – place a lit charcoal in a small bowl inside the pot, drizzle ghee, cover for 2–3 mins. Butter Chicken Calories & Nutrition (per serving) Approx. 450–550 kcal (depending on cream/butter amount). High in protein, moderate carbs if paired with naan. Popular Variations Credit by: AI Generated img Frequently Asked Questions Q: Is Butter Chicken spicy? A: No! It’s one of the mildest Indian curries – perfect for beginners. Q: Can I make it in advance? A: Yes! It tastes even better the next day. Q: What’s the difference between Butter Chicken and Chicken Tikka Masala? A: Butter Chicken is creamier and milder. Chicken Tikka Masala is usually spicier and has more onions & capsicum in many restaurants. Read More Recipes: How to Make Chicken Roll at Home in 2025: A Step-by-Step Guide to This Delicious Street Food Favourite Final Thoughts Whether you’re cooking it for a weekend family dinner or ordering it on a rainy evening, Butter Chicken never fails to comfort the soul. Once you make it at home, you’ll realize how easy (and way tastier) it is compared to takeout! Tried this recipe? Drop a comment below and let me know how it turned out. And don’t forget to share your Butter Chicken pictures – I love seeing them! Happy cooking! ♡ Vaskar❤️

Non-Veg

How to Make Chicken Biryani at Home – Foolproof Recipe for Beginners & Pros

Vaskar / January 3, 2026

Chicken Biryani: If you’ve ever dreamed of making that fragrant, flavourful , restaurant-style in your own kitchen (the one with perfectly separate grains of basmati, juicy chicken pieces, and that irresistible aroma), you’re in the right place. I’ve made hundreds of biryanis over the years, failed spectacularly a few times, and finally cracked the code to a foolproof chicken biryani recipe that works every single time – whether you’re cooking for 4 people or 20. This is the ultimate step-by-step guide to homemade chicken biryani (Hyderabadi-style dum biryani), complete with tips, tricks, and all the little secrets nobody tells you. Credit By: Ai generated img Ingredients (Serves 5–6) For Chicken Marination For Rice For the Biryani Layers Credit By: Ai generated img Step-by-Step Chicken Biryani Recipe Step 1: Marinate the Chicken (Minimum 1 hour, overnight is best) Mix all the marination ingredients with the chicken and let it rest. The longer it sits, the more flavorful and tender the chicken becomes. Step 2: Make Golden Fried Onions (Birista) This is the soul of biryani. Heat oil + ghee in a heavy kadhai, fry thinly sliced onions on medium flame till deep golden brown (not burnt!). Drain on paper towel. Keep the leftover oil – it’s liquid gold. Credit By: Ai generated img Step 3: Parboil the Rice (70% cooked) Step 4: Cook the Chicken Masala In the same kadhai (with leftover fried onion oil): Step 5: Layering (The Dum Magic) Step 6: Dum (Slow Steam Cooking) Credit By: Ai generated img Pro Tips for the Perfect Chicken Biryani Every Time Serving Suggestions Serve hot with: Read More Recipes: Discovering Mutton Briyani 2025: The King of All Briyanis I’ve Ever Had. Good Info Final Thoughts Making chicken biryani at home is not difficult – it just needs patience and love. Once you master this recipe, you’ll never order biryani from outside again. Tried this recipe? Drop a comment below and tell me how your biryani turned out! Tag me on Instagram when you make it – I’d love to see your beautiful dum-steamed pot. Happy cooking! Vaskar ❤️

Non-Veg

How to Make Chicken Roll at Home in 2025: A Step-by-Step Guide to This Delicious Street Food Favorite

Vaskar / January 3, 2026

Chicken Roll: Hey there, food lovers! If you’re anything like me, “Chicken Roll at Home” you’ve probably wandered through bustling street markets or cozy diners and caught the irresistible aroma of sizzling chicken wrapped in soft, flaky flatbread. That’s the magic of a chicken roll – a handheld delight that’s crispy on the outside, juicy on the inside, and bursting with flavour. But what if I told you that you don’t need to step out to enjoy this treat? In this blog post, I’m going to walk you through right in your kitchen. Whether you’re a beginner cook or a seasoned pro, this easy chicken roll recipe is straightforward, customizable, and perfect for weeknight dinners, parties, or even meal prep. I’ve always been a fan of street food, and chicken rolls hold a special place in my heart. Growing up, I’d beg my mom to take me to the local vendor who made the best homemade chicken rolls with spicy marinated chicken, fresh veggies, and a tangy sauce all rolled up in paratha. Fast forward to today, and I’ve perfected my own version that’s healthier, uses simple ingredients, and saves me a ton of money. Plus, making it at home means I can tweak it to my liking – less spice for the kids or extra veggies for that guilt-free indulgence. In this comprehensive guide, we’ll cover everything from the basic chicken roll ingredients to advanced tips for making it restaurant-quality. Chicken Roll at Home By the end, you’ll be equipped to whip up this crowd-pleaser anytime. How to Make Chicken Roll at Home in 2025-image credit: Ai generate img What Exactly is a Chicken Roll? Before we get our hands dirty, let’s clarify what a chicken roll is. Often confused with chicken roulade (which is more of a fancy stuffed chicken breast), the chicken roll I’m talking about here is inspired by the popular Indian street food known as kathi roll or frankie. It’s essentially tender pieces of chicken cooked in spices, layered with onions, chutney, and sometimes eggs, then wrapped in a soft flatbread like roti or paratha. Think of it as a desi burrito – portable, flavorful, and endlessly adaptable. This dish originated in Kolkata, India, where it was invented as a quick meal for British officers (hence “kathi” from the bamboo skewers used). Today, it’s a global favorite, with variations popping up in fusion cuisines worldwide. Searching for “chicken roll recipe Indian style” online will give you hundreds of hits, but trust me, nothing beats making it fresh at home. Not only is it more hygienic, but you control the quality – no mystery oils or preservatives. Why make chicken roll? It’s versatile: great as an appetizer, main course, or snack. It’s also packed with protein from the chicken, fiber from veggies, and carbs from the wrap, making it a balanced meal. If you’re into healthy eating, you can opt for whole wheat wraps or grilled chicken to keep it light. And for SEO-savvy folks (wink), terms like “best chicken roll recipe” or “quick chicken roll” are gold for discovering new twists. Word count check: We’re just getting started, but aim for depth. I’ll share my personal recipe that serves 4-6 rolls, taking about 45-60 minutes total. image credit: Ai generated img Essential Chicken Roll Ingredients: What You’ll Need Gathering the right chicken roll ingredients is key to nailing the flavor. I like to keep it simple with pantry staples and fresh produce. Here’s a breakdown: For the Chicken Filling: For the Wrap and Assembly: These ingredients are easy to find at any grocery store, and substitutions are a breeze. For a vegetarian chicken roll alternative, swap chicken with paneer or mushrooms. Pro tip: Marinate the chicken for at least 30 minutes (or overnight) to let the flavors meld – this is crucial in any authentic chicken roll recipe. Step-by-Step: How to Make Chicken Roll Like a Pro Now, the fun part – the actual cooking! I’ll break it down into clear steps so even if you’re new to the kitchen, you can follow along. This is my go-to method for how to make chicken roll step by step. Step 1: Marinate the Chicken Start by cleaning the chicken and patting it dry. In a bowl, mix the yogurt, ginger-garlic paste, chili powder, garam masala, turmeric, salt, and lemon juice. Toss in the chicken pieces and coat them well. Cover and refrigerate for at least 30 minutes.This marination is what makes the chicken tender and flavorful – don’t rush it! While it marinates, prep your veggies and chutney. Step 2: Cook the Chicken Filling Heat oil in a pan over medium flame. Add the marinated chicken and stir-fry for 10-12 minutes until it’s cooked through and slightly charred. You want it juicy, not dry, so add a splash of water if needed. Taste and adjust seasoning. Set aside. This step infuses the spices deep into the meat, creating that addictive taste you crave in a street-style chicken roll. Step 3: Prepare the Wraps If using store-bought parathas, heat them on a tawa (griddle) until golden. For homemade: Knead the dough, roll into thin circles, and cook with a bit of oil for flakiness. For an extra layer, pour beaten egg onto the hot paratha, let it set like an omelet, then flip. Step 4: Assemble the Rolls Lay the warm paratha flat. Spread a generous layer of green chutney. Add the cooked chicken in a line down the center. Top with sliced onions, chilies, coriander, mint, and any other veggies. Squeeze some lemon for zing. Roll it up tightly, using foil or parchment at the bottom to hold it together (like a burrito). Repeat for all. Step 5: Serve Hot Cut in half if desired, and serve immediately with extra chutney or ketchup. Voilà! You’ve just mastered how to make chicken roll at home. This process is straightforward, but timing is everything – keep everything hot to avoid soggy rolls. image credit: Ai generated img Tips and Tricks for the Perfect Chicken Roll To elevate your game, here are

Fast-Foods, Non-Veg

Chicken Momos Magic: Why This Nepali Dumpling Has Taken Over the World (And My Heart)

Vaskar / January 3, 2026

Chicken Momos: If you’ve ever walked through the foggy streets of Kathmandu, stood in a chaotic Delhi lane, or queued up at a tiny stall in Queens, New York at 11 PM, you’ve probably smelled it before you saw it — that irresistible aroma of steamed dough, spiced chicken, and sizzling chili oil. That, my friend, is the smell of chicken momos declaring war on hunger… and winning. In the last decade, chicken momos have gone from a Himalayan secret to a global street-food superstar. Search “chicken momos near me” on Google and you’ll get millions of results. From fancy food trucks in London to home cooks in Toronto live-streaming their folding skills on TikTok, everyone is obsessed. And honestly? I get it. I’m one of those obsessed people. So today, let’s dive deep into everything chicken momo — the history, the perfect recipe, pro tips from street vendors, regional twists, and why this little pocket of joy deserves the crown of “best comfort food ever.” What Exactly Are Chicken Momos? Momos (pronounced mo-mo) are steamed (or fried, or pan-fried) dumplings that originated in Tibet and Nepal. The word “momos” comes from the Tibetan “mog mog.” They’re cousins to Chinese jiaozi, Japanese gyoza, and Korean mandu, but with their own bold personality. Chicken momo specifically uses a spiced minced-chicken filling wrapped in a thin dough skin. The classic shape is a round purse with pleated crimps on top — 18 to 24 pleats if you’re a pro (I’m still stuck at a very proud 12). They’re almost always served with a fiery red tomato-sesame-chili dipping sauce called “momo ko achar” in Nepal. One bite of the juicy chicken, one dip in the chutney, and you’ll understand why people queue for hours. A Quick History: From the Himalayas to Your Plate The story starts with Newar traders from Kathmandu traveling to Tibet in the 14th century, bringing back dumpling techniques. Tibetan refugees later carried the recipe into Nepal and India in the 1950s and 60s. Darjeeling, Sikkim, and the entire North-East of India embraced momos with open arms. Fast-forward to the 1990s: Delhi university students discovered cheap, delicious chicken momos sold by Nepali families in places like Delhi Haat and Lajpat Nagar. Suddenly every college canteen had a “Momo Point.” By the 2010s, momo stalls were everywhere — Mumbai, Bangalore, Pune, Hyderabad. Today, London has “Momos” restaurants, Sydney has momo festivals, and New York’s Jackson Heights is basically Little Himalayas. It’s one of the greatest street-food glow-ups in history. image credit: Ai generated img The Anatomy of a Perfect Chicken Momos A great chicken momos has four non-negotiable elements: My Battle-Tested Chicken Momos Recipe (Makes ~40 momos) For the dough: Knead for 8–10 minutes until smooth. Cover with a damp cloth and rest for 30 minutes. That rest is crucial — it makes rolling easier. For the chicken filling: Mix everything thoroughly with your hands for at least 3–4 minutes. The more you mix, the better the texture. image credit: Ai generated img For the legendary red chutney: Boil tomatoes and chilies for 5 minutes, peel tomatoes, blend everything together. Adjust seasoning. Done. Here’s a clean, SEO-friendly ingredient table you can directly copy-paste into your chicken momo blog post. OR Ingredients for Chicken Momos (Makes ~40 pieces) Section Ingredient Quantity Notes Dough All-purpose flour (maida) 2 cups (250–260 g) Salt ½ teaspoon Water ½ – ¾ cup (add gradually) Room temperature Chicken Filling Minced chicken (preferably thigh) 500 grams 20% fat for juiciness Onion (very finely chopped) 1 cup (~1 large) Squeeze out water after chopping Spring onion greens (finely chopped) ½ cup Garlic (finely minced) 2 tablespoons Ginger (finely minced) 1 tablespoon Green chilies (finely minced) 2–3 or to taste Fresh coriander leaves (chopped) 2 tablespoons Salt 1½ teaspoons or to taste Black pepper powder 1 teaspoon Cumin powder (optional) 1 teaspoon Highly recommended Melted butter or neutral oil 2 tablespoons Adds richness Red Momo Chutney Tomatoes (medium) 4 Dried red chilies 4–6 Kashmiri + spicy ones Garlic cloves 4 Ginger 1-inch piece Sesame seeds (toasted) 2 tablespoons Gives nutty flavor Sichuan peppercorns (timur) – optional ½–1 teaspoon Authentic Nepali touch Salt To taste Sugar A pinch Balances acidity Soy sauce 1 teaspoon Vinegar 1 teaspoon For steaming Oil or butter As needed To grease steamer plates Now your readers can easily screenshot or print the table and head straight to the kitchen! image credit: Ai generated img Shaping & Cooking Serve immediately with the chutney and a cold beer. Read More: Making Samosas at Home: The Recipe I Actually Use All the Time Regional Variations You Need to Try image credit: Ai generated img Pro Tips I Learned from Actual Momos-Walas Why Chicken Momos Are Taking Over the World

Non-Veg

Discovering Mutton Briyani 2025: The King of All Briyanis I’ve Ever Had. Good Info

Vaskar / January 3, 2026

Mutton Briyani: Let me get this straight right at the beginning: if you haven’t eaten Mutton Briyani (yes, that’s how the locals spell and pronounce “mutton biryani”), you haven’t truly lived the biryani life. I’m not being dramatic. I’m just recovering from a food coma that lasted a good three hours after demolishing a plate last Sunday. I first heard the name “Mutton Briyani” about eight years ago when a Tamil friend casually dropped it in a WhatsApp group while we were arguing about Hyderabad vs Lucknow vs Kolkata biryani (the usual suspects). He simply typed: “Idiots. Come to Tamil Nadu once and eat proper Mutton Briyani. Then we’ll talk.” Attached was a photo of glistening, dark-orange rice with chunks of mutton almost the size of my fist, a boiled egg half-buried like treasure, and a raitha that looked suspiciously green and dangerous. I laughed, screenshotted it, and forgot about it. Until last week. What even is Mutton Briyani? For the uninitiated (like I was until recently), Mutton Briyani is the pride of Tamil Muslim cuisine, especially in areas like Ambur, Vaniyambadi, Dindigul, Madurai, and Chennai’s Triplicane. It’s mutton biryani made with seeraga samba rice (that tiny, aromatic rice that smells like jeera even before you cook it), big chunks of mutton (preferably from a male goat, around 2-3 years old), and a spice mix that people guard like nuclear codes. The spelling “Mutton” is deliberate. In Tamil Nadu, especially in the Arcot Muslim belt, it’s written and pronounced that way (mat-ton, with stress on both syllables). You’ll see signboards screaming MUTTON BRIYANI in bright red and yellow, usually with a poorly photoshopped goat wearing a crown. I love the confidence. My first encounter: Rahman Biryani, Ambur I finally made the pilgrimage to Ambur (yes, the same Ambur that gave the world those famous leather slippers). Rahman Biryani is one of the old warhorses. The shop opens at 11:30 a.m. and by 11:45 there’s already a queue that looks like people waiting for iPhone launches. No fancy seating. Just plastic chairs, steel tables, and fans that move the hot air around like they’re doing you a favour. The menu has exactly three items: I ordered a full plate of Matton Briyani (₹280 as of Nov 2025) and waited. Credit by aI Generated img When the plate arrived… Imagine someone took a pot of pure joy, anger, love, and nostalgia, stirred it for three hours on dum, and then dumped it on a stainless-steel plate in front of you. Read More Recipes: How to Make Chicken Biryani at Home – Foolproof Recipe for Beginners & Pros The rice: seeraga samba cooked to the point where every grain is separate but still moist, stained deep sunset-orange in some places, almost red in others. The fragrance hits first (green cardamom, clove, star anise, and something smoky I still can’t place). The mutton: four massive pieces, dark brown on the outside, meltingly tender inside. When I pressed a piece with the spoon, it surrendered without any fight. The marrow from the bone had leaked into the rice in some places, creating little pockets of pure sin. The masala: this is where Mutton Briyani separates the boys from the men. It’s not screaming spicy like a Hyderabad biryani, nor is it overly sweet like some Kolkata versions. It’s sharp, tangy from tomatoes and curd, with a lingering heat that creeps up on you after five minutes and makes you reach for the onion raitha like your life depends on it. Sidekicks that matter: Why it’s different from “regular” mutton biryani Where to eat the best (my very biased list, 2025 edition) Credit by aI Generated img Pro tips from a newly converted fanatic I came home, lay down on the couch like a beached whale, and spent the next two hours scrolling through more Matton Briyani photos on Instagram. My Hyderabad biryani loyalties? Shattered. My Kolkata allegiance? Buried under a mountain of seeraga samba. If you’re anywhere in Tamil Nadu and someone offers you Mutton Briyani, cancel your plans. Drop everything. Sell your kidney if the wallet is light.