chicken tikka masala

Make holes in the chicken by fork so that marinate gets inside the chicken well.

manchurian chicken

One In this section, we explore the Indian version or inspiration of many popular Chinese food served within borders of India. MORE INDIAN CHINESE RECIPESof the favorite Indian Chinese recipe.

butter chicken

One of the favorite Indian food of many westerners

tandoori chicken

Tandoori or Tandoor is an earthen oven used in India. It usually gets very hot, around 800 F, inside it. Tandoor barrel-shaped and run by using coal which burns at the bottom and heats clay interior.
The best substitute for Tandoor will be a closed charcoal grill. You can also use oven, but it should be your last resort

chicken kali mirch

Preethi from Delhi brings you this exquisite and rich recipe for Chicken Kali Mirch. It can served with Rotis or Rice or can be consumed as it is. Enjoy this weekend with the delicious curry and impress your guests.

Pakistani Potato Chicken

INGREDIENTS
1 (4 pound) chicken, cut into pieces
3 tablespoons vegetable oil
4 tablespoons plain yogurt
1/2 teaspoon ground cumin
1 red bell pepper, chopped
1 teaspoon minced fresh ginger root
2 teaspoons garlic paste
salt to taste
1 green bell pepper, chopped
4 potatoes
1 tablespoon fresh chopped cilantro, for garnish
DIRECTIONS
In a large pot put chicken, with oil and yoghurt, over medium heat. Stir together and add the cumin, red bell peppers, ginger, garlic paste, salt and green bell peppers. Stir all together, cover pot and simmer over low heat until the oil separates.
Meanwhile, dice the potatoes into large chunks. When the chicken looks cooked and is no longer pink inside (after 20 to 30 minutes), add the potatoes and cook on low heat until tender, adding a little water if necessary. When chicken and potatoes are done, turn off heat. Garnish with chopped cilantro and serve. Enjoy!

non veg foods from india

"This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste." (Biryani)