The Khaana Khazana

06/07/2026

🍗 Restaurant Style Butter Chicken | Creamy Dhaba-Style Recipe

🍗 Craving restaurant-style Butter Chicken at home? 😍

This creamy, buttery, and mildly spiced Butter Chicken is packed with smoky grilled chicken and a rich tomato-cashew gravy that's perfect with butter naan, garlic naan, or jeera rice.

👇 How do you enjoy Butter Chicken?
🥖 Butter Naan | 🧄 Garlic Naan | 🍚 Jeera Rice

👨‍🍳 Making Process
Step 1 – Marinate the Chicken

In a bowl, combine:

Yogurt
Ginger-garlic paste
Kashmiri red chilli powder
Turmeric
Coriander powder
Cumin powder
Garam masala
Lemon juice
Mustard oil
Salt

Add the chicken pieces and coat well.

Cover and refrigerate for at least 1 hour (overnight for best flavor).

Step 2 – Cook the Chicken

Heat a grill pan, tawa, or oven.

Cook the marinated chicken on high heat for 8–10 minutes until lightly charred and about 90% cooked.

Set aside.

Chef Tip: Slight charring gives the authentic restaurant-style smoky flavor.

Step 3 – Prepare the Gravy

Heat butter and oil.

Add bay leaf, cinnamon, cardamom, and cloves.

Sauté for 30 seconds.

Add onions, garlic, and ginger.

Cook until translucent.

Add tomatoes and cashews.

Cook until the tomatoes become soft.

Cool slightly and blend into a smooth puree.

Step 4 – Cook the Gravy

Heat a little butter.

Pour in the prepared puree.

Cook on medium heat for 8–10 minutes until the butter begins separating from the gravy.

Step 5 – Add Spices

Mix in:

Kashmiri red chilli powder
Red chilli powder
Coriander powder
Cumin powder
Salt

Cook for 2 minutes.

Step 6 – Add Chicken

Pour in ½ cup warm water.

Add the grilled chicken.

Cover and simmer for 8–10 minutes.

The chicken will absorb the rich flavors of the gravy.

Step 7 – Final Touch

Add:

Fresh cream
Butter
Crushed kasuri methi
Honey (optional)

Mix gently.

Simmer for 2 minutes.

Turn off the heat.

Garnish with cream swirl, coriander, and ginger juliennes.

Butter Chicken Recipe
Restaurant Style Butter Chicken
Murgh Makhani
Creamy Butter Chicken
Indian Chicken Curry
Dhaba Style Butter Chicken
Butter Chicken Gravy
Chicken Curry Recipe
Easy Butter Chicken
Punjabi Butter Chicken
Homemade Butter Chicken
Chicken Dinner Recipe
Indian Cuisine
North Indian Recipes
The Khaana Khazana

06/07/2026

🍕Cheesy Veg Bread Pizza | Crispy, Quick & Delicious

🛒 Ingredients (Serves 4)
Base
8 bread slices (white or brown)
2 tbsp butter
Pizza Sauce
6 tbsp pizza sauce
1 tsp oregano
½ tsp chili flakes

Toppings
1 small onion (finely chopped)
½ cup capsicum (mixed colors)
½ cup sweet corn
1 small tomato (deseeded & chopped)
¼ cup black olives (optional)
2 tbsp jalapeños (optional)

Cheese
2 cups mozzarella cheese (grated)
½ cup processed cheese (optional)

Seasoning
1 tsp oregano
1 tsp chili flakes
½ tsp black pepper
Fresh basil or coriander for garnish

Crispy buttery bread, colorful veggies, rich pizza sauce, and loads of gooey melted cheese make this the perfect evening snack for kids and adults alike.

❤️ Which topping is your favorite: Corn 🌽, Jalapeños 🌶️, or Extra Cheese 🧀? Tell us in the comments!

📌 Save this recipe for your next snack craving.
👍 Like • 💬 Comment • 📤 Share with your pizza-loving friends!

05/07/2026

🧀 Craving restaurant-style Paneer Lababdar? Now you can make it at home! 😍

A silky tomato-cashew gravy, soft paneer cubes, aromatic spices, and a touch of fresh cream come together to create a rich and satisfying North Indian classic. Pair it with butter naan, garlic naan, or jeera rice for a complete meal.

👇 What's your favorite side with Paneer Lababdar?
🥖 Butter Naan | 🧄 Garlic Naan | 🍚 Jeera Rice

🛒 Ingredients (Serves 4)
For the Gravy
250 g paneer (cubed)
2 tbsp butter
1 tbsp oil
2 medium onions (roughly chopped)
4 medium tomatoes (roughly chopped)
12 cashew nuts
6 garlic cloves
1-inch ginger
2 green chilies (optional)

Whole Spices
1 bay leaf
1-inch cinnamon stick
2 green cardamoms
3 cloves

Spice Powders
1 tsp Kashmiri red chili powder
½ tsp red chili powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp turmeric powder
1 tsp garam masala

Salt to taste
Finishing

¼ cup fresh cream
1 tsp kasuri methi (crushed)
1 tsp sugar (optional)
1 tbsp butter
Fresh coriander for garnish

05/07/2026

🧀 Crispy Cheese Burst Potato Balls

🛒 Ingredients
For the Potato Mixture
500 g potatoes (4 medium), boiled and peeled
1 tsp salt (adjust to taste)
½ tsp black pepper powder
1 tsp red chilli flakes
½ tsp paprika or Kashmiri red chilli powder
1 tsp garlic powder (or 4 garlic cloves, finely grated)
½ tsp onion powder (optional)
1 tsp mixed Italian herbs or oregano
2 tbsp fresh coriander, finely chopped
2 tbsp cornflour
3 tbsp breadcrumbs

Cheese Filling

200 g mozzarella cheese, cut into small cubes
50 g cheddar cheese (optional, for extra flavor)

Coating

½ cup all-purpose flour (maida)
½ cup cornflour
½ tsp salt
½ tsp black pepper
Water as needed (to make a smooth batter)

Outer Coating

2 cups panko breadcrumbs (or regular breadcrumbs)

For Frying

Vegetable oil

👨‍🍳 Method
Step 1 – Prepare the Potatoes

Boil the potatoes until just tender.

Allow them to cool completely.

Grate or mash them until smooth.

Avoid leaving large lumps.

Chef Tip: Cold potatoes make a firmer mixture and produce crispier potato balls.

Step 2 – Season the Mixture

Add:

Salt
Black pepper
Chilli flakes
Paprika
Garlic
Onion powder
Italian herbs
Coriander
Cornflour
Breadcrumbs

Mix until everything is evenly combined.

The mixture should be soft but not sticky.

Step 3 – Prepare the Cheese

Cut mozzarella into approximately 2 cm cubes.

If using cheddar, combine it with the mozzarella for a richer filling.

Keep the cheese chilled until needed.

Step 4 – Shape the Balls

Take about 2 tablespoons of the potato mixture.

Flatten it in your palm.

Place one cheese cube in the center.

Seal the edges carefully.

Roll into a smooth ball.

Repeat with the remaining mixture.

Step 5 – Prepare the Batter

Combine:

Maida
Cornflour
Salt
Pepper

Gradually add water while whisking until you get a smooth, medium-thick batter.

It should coat the back of a spoon without being too runny.

Step 6 – Coat

Dip each potato ball into the batter.

Roll it in panko breadcrumbs.

For an extra crispy coating, dip it back into the batter and coat with breadcrumbs again.

Chef Tip: Double coating creates a thicker crust and helps prevent cheese from leaking during frying.

Step 7 – Chill

Place the coated potato balls in the refrigerator for 20–30 minutes.

This helps them hold their shape while frying.

Step 8 – Fry

Heat oil to 170–175°C.

Fry 4–5 balls at a time.

Cook for 3–4 minutes, turning occasionally until evenly golden brown.

Drain on a wire rack or paper towel.

Chef Tip: If the oil is too hot, the outside will brown before the cheese melts. If it's too cool, the balls may absorb excess oil.

Step 9 – Serve

Serve immediately while hot with:

Spicy mayo
Mint chutney
Tomato ketchup

Garnish with:

Fresh parsley or coriander
Chilli flakes
Grated Parmesan (optional)

For the best visual effect in photos and videos, cut one potato ball open while it's still hot to reveal a long, gooey cheese pull.

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