Indian Recipes: August 2009

Monday, August 31, 2009

Indian Chicken Curry

Indian Chicken Curry Ingredients:
Chicken- 2 Lbs. (wash & cut into pieces)
Fresh green peas or green and red bellpepper- 1/4 cup
Carrot- 1 (cut into thin strips)
Small baby potatoes- 7
boiled and peeledOnions- 2 (chopped)
Grated ginger- 1.5 inch piece
Garlic- 6 cloves (chopped)
Green chilies- 3
Coconut milk- 1 1/2 cups
- Spices -
Cinnamon- 1 piece
Bay leaves- 2
Cloves- 2
Black peppercorns- 1 tsp.
Turmeric powder- 1/2 tsp.
Garam masala powder- 1/4 tsp.
Mustard seeds- 1/2 tsp.
Ghee- 2 tablespoons
Oil- 2 tablespoons
A bunch of curry leaves (optional)
Salt to taste
Indian Chicken Curry Directions :
Method:1. Grind the ginger, peppercorns, turmeric powder, onions and green chilies to make a coarse paste. 2. Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves. 3. After a few seconds add the onion, ginger and chili paste. Fry for a couple of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, garam masala and salt. 4. Cover the pan and cook for 5 minutes. 5. Then pour the coconut milk and add the green peas. Cover and cook until the chicken is fully cooked.

Indian Chicken Curry Video:

Monday, August 24, 2009

Bhindi Bhaji ( Bhindi Masala)

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian Recipes
Categroy : Indian Recipes

Bhindi Bhaji Ingredients:
1 pound okra 2 medium onions, chopped 1/4 tsp garlic paste or powder 1/4 tsp coriander paste or powder 1/8 tsp cumin 3 large tomatoes 2 tsp oil 1/2 cup chopped cilantro
Bhindi Bhaji Directions:
Cut the tip and the very bottom from the okra just to clean it, but do not slice.
Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
Serve the bhindi bhaji with rice, naan or pita bread.

Bhindi Bhaji -(Bhindi Subzi)- Bhindi Masala Video :

Indian Vegetable Curry

Serves: 4
Cooking time (approx.): 20 minutes Style: Indian Vegetarian Recipes
Category : Indian Recipes

Indian Vegetable Curry Ingredients:
1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks100g/4oz/1 cup peas100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks50g/2oz/ 1/2 cup freshly grated coconut4 fresh hot green chillies2 tbsp white poppy seeds1 1/4 tsp salt3 medium-sized tomatoes, roughly chopped1 tbsp natural plain yogurt1 tsp garam masala2 tbsp chopped, fresh green coriander
Indian Vegetable Curry Directions :
Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

Indian Vegetable Curry Video :

Aloo Gobi Masala

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian Recipes
Category : Indian Recipes

Aloo Gobi Masala Ingredients :
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450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste
Aloo Gobi Masala Directions :
Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.
Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.

Aloo Gobi Masala Video :

Navrattan Korma

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian Recipes
Category : Indian Recipes

Navrattan Korma Ingredients:
3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)150gms - Grated paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic pasteSalt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration
Navrattan Korma Directions:
Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
Add paneer to the gravy and stir well.
Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

Navrattan Korma Video:

Aloo Methi

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian Recipes
Category : Indian Recipes
Aloo Methi -Ingredients:
1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped) 2-3 medium peeled and cut into small pieces aloo (potatoes) 1 medium tomato (chopped) 1-2 flakes of garlic (crushed)Salt To Taste 1/4th tsp turmeric powder Red chili powder to taste 1/2 tsp cumin seeds (jeera) 2-3 whole dry red chilies 2-3 tbsp vegetable oil
Aloo Methi -Directions :
Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies.
When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Sauté foe a moment.
Now add potatoes and mix well. Cook till potatoes are half done on a medium flame.
Add methi and cook on a medium flame till done and till water is fully absorbed.
Serve the aloo methi hot with chapati or paratha.

Aloo Methi -Video :

Palak Paneer

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian Recipes
Category: Indian Recipes

Palak Paneer Ingredients:
Spinach - 1, 16oz pkt chopped, frozen (about 1/2 kg)Paneer - 7 oz or 200 gOil - 3 tbspOnions - 2 med, mincedGinger - 1″ pc, mincedGarlic - 4 cloves, mincedWater - 1/2 cupTomatoes - 2 large or 1, 14oz can diced (pureed)Garam Masala - 2 tspCumin Powder - 1 tspCoriander Powder - 2 tspRed Chili Powder - to tasteSalt - to tasteTurmeric Powder - 1/4 tspHeavy Whipping Cream - 8 tbsp or to tasteMilk - to taste (optional)
Palak Paneer Directions:
Cook frozen Spinach with 1/2 cup Water in a microwave safe dish for 7-8 minutes stirring in between.
Blend cooked Spinach to desired texture (avoid over-blending).
Heat 2 tbsp Oil in a medium non-stick pan on high heat.
Once Oil is hot, add in the minced Onions, stir, cover and let it cook for about 5 minutes.
Add in the Ginger and Garlic and mix. Cook for another 4-5 minutes.
Add in the Tomates, cover and cook till the oil seperates from the mixture.
Keep stirring frequently as the Masala (Onion, Tomato, Ginger & Garlic mixture) tends to burn very fast.
While the Masala is cooking, cube the paneer to desired size…1/2″ cubes work well.
In a non-stick frying pan, heat the remaining 1 tbsp Oil.
Once Oil is hot, add in the paneer cubes and let them cook till they are golden brown on all sides.
Remove from the pan into a plate with paper towel to soak the excess oil.
In a couple of minutes, pour the Paneer into a bowl of cold water. Let it sit for 5 minutes.
Meanwhile, once the Masala is prepared, add in the mashed Spinach.
Mix and add the Garam Masala, Cumin Powder, Coriander Powder, Salt, Chili Powder & Turmeric Powder.
Mix well and cook for 3-5 minutes.
Add in the desired amount of Cream and /or Milk. Mix and cook for another few minutes.
Gently squeeze the water out of the Paneer and put the Paneer in the Spinach.
Mix gently and serve hot.
Serves 4 . Enjoy with Naan, Chapati, Paratha or Rice.
Health tip- some great substitutes for Heavy Whipping Cream are Milk, Soymilk, Lactaid, Half and Half or Evaporated Milk.

Palak Paneer Video:

Mattar Paneer

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian Recipes
Category : Indian Recipes
Mattar Paneer - Ingredients:
medium sized onion, peeled and chopped 1
inch cube of fresh ginger, peeled and chopped 1
paneer (plus 2 cups of the whey)
veg. oil 6 tsb.
whole dried red pepper 1
ground coriander seeds 1 tbsp.
ground turmeric 1/4 tsp
medium sized tomatoes, peeled and minced 3
salt 1 tsp
freshly ground black pepper 1/8 tsp
frozen peas 3 cups

Mattar Paneer - Directions:

chopped onion and ginger and put to a blender along with 1/3 cup water and blend until you have a smooth paste.
Heat oil in a heavy 10 inch wide pot over a medium flame.
When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. This happens pretty fast. Remove to a plate.
Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now put in the contents of the blender (keep your face averted as the paste might splatter).
Fry, stirring constantly, for about 10-12 minutes, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another minute.
Put in the minced tomatoes. Stir and fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade. Now pour in 2 cups of the whey.
Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes.
Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked.

Mattar Paneer - Video:

Mutton Khorma (kurma)

Serves: 4
Cooking time (approx.): 45 minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes
Mutton Khorma Ingredients :
Mutton - 1 1/2 lbs
Onion - 1 big chopped fine
Tomato - 2
Ginger - 1 inch piece
Garlic - 4 pieces
Clove - 3
Cinnamon - one peice
Fennel seeds - 1 tsp
Mint leaves - 5 or 6
Red chilli powder - 1 tsp
Dhaniya powder - 1 tsp
Cumin powder - 1/2 tsp
Garam Masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - few
Coconut - 1 cup grated
Salt as needed
Oil - 2 or 3 tbsp

Mutton Khorma - Directions :

Baby goat meat has been used in this curryClean and cut the mutton pieces into big pieces.Grind together:Coconut, ginger, garlic, mint leaves, clove, cinnamon, fennel seeds to a fine paste... keep asideHeat oil in a pressure cooker/pan and add mustard seeds, urad dhal, curry leaves... when they pop out add chopped onions and fry till golden brown... next add chopped tomatoes and fry till they are mashed and pulpy ... add the ground paste and all the powders( can subsitute with your home made curry powder)... reduce flame and fry till the raw smell leaves for about 5 minutes... next add the meat, salt ... 2 or 3 cups of water and fry again for another 5 minutes ... close the lid and cook for 2 - 3 whistles( check to see if the mutton is cooked or cook for one more whistle) ...

Mutton Khorma - Video :

Hederabadi Mutton Biryani (kacchi)

Serves: 4

Cooking time (approx.): 90 minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes

Hederabadi Mutton Biryani Ingredients:
500 gms Basmati rice washed and drained
1 kg mutton cut into 2” pieces
1 tbsp adrak-lasan paste
5 big onions, sliced fine and fried till crisp (Birista)
2 tbsp red chilli powder
1 tsp haldi
2” piece raw papaya made into paste
1 ½ cups beaten curd
2 pinches saffron, dissolved in warm milk
Powder the following masala:
4 pieces dalchini
2 masala elaichi
6 green elaichi
6 lawang
2 tej patta
1 tsp kalimiri
1 tsp shahijeera
Whole masala for the rice:
1 masala elaichi
2 pieces dalchini
2 green elaichi
3 lavang
5 tbsp ghee or refined oil
A handful of chopped pudina and kothmir
Salt to taste

Hederabadi Mutton Biryani Directions:

To the mutton add the beaten curd, adrak lasan paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
Heat water (2 ½ times more than the rice).
As soon as it boils, add the whole masala, rice and salt to taste.
Cook the rice till ¾ done and then drain in a colander.
Remove the whole masala. Melt the ghee and set aside.
To Assemble:
Take a heavy bottomed dekchi and add the marinated mutton and ½ of the melted ghee. Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this.
Sprinkle the remaining ghee, colouring or saffron milk and lemon juice.
Cover and seal the dekchi with atta paste. Place over high heat for 20 to 25 minutes.
Lower heat and cook for another 45 minutes. Allow to dum. Serve hot.

Hederabadi Mutton Biryani Video:

Chicken Chettinad

Serves: 4
Cooking time (approx.): 45minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian Chicken Recipes
Chicken Chettinad - Ingredients:
chicken, skinned-cut into medium size pieces 1 kg
onion finely sliced 1/4 kg
tomatoes cubed 2 big
oil 5 tbsp
cinnamon stick 1 inch
cloves 4
cardamoms 2
cumin 1 tsp
jeera 1 tsp
turmeric powder 1 tsp
Salt to taste
coriannder leaves chopped 4 tbsp
For Grinding
small onions 6
ginger 4 inch
garlic 6 - 8 pods
cumin 1 tsp
jeera 1 tsp
black pepper corns 1 tsp
dried red chillies 10
coconut chopped 1 cup
Chicken Chettinad - Directions:
Marinate the chicken pieces in ground ingredients for about 20 minutes.
In a non-stick pan, add 5 tbsp oil and heat it.
Add cloves, jeera,turmeric powder and fry for 30 seconds.
Add the sliced onions and fry till it becomes pink.
Add tomatoes and fry till oil separates.
Now add the marinated chicken and turmeric powder and mix it throughly. After 10 minutes add enough salt and cover and cook it till done.
If needed add 1/2 cup water while cooking.
Garnish with coriander leaves.

Chicken Chettinad - Video:

Butter Chicken (Murgh Makhani )

Serves: 4
Cooking time (approx.): 30 minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian Chicken Recipes
Butter Chicken(Murgh Makhani ) - Ingredients:
natural yogurt 150ml
ground almonds 2 50g
chili powder 1 1/2 tsp
crushed bay leaves 1/4 tsp
ground cloves 1/4 tsp
ground cinnamon 1/4 tsp
garam masala 1 tsp
green cardamom pods 4
ginger pulp 1 tsp
garlic pulp 1 tsp
can tomatoes 14 400g
salt 1 1/4 tsp
chicken, skinned, boned and cubed 2 1kg
butter 3 75g
corn oil 1 tbsp
medium onions, sliced 2
fresh coriander, chopped 2 tbsp
cream 4 tbsp
Butter Chicken (Murgh Makhani ) - Directions:
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Butter Chicken (Murgh Makhani ) - Video:

Kadai Chicken Recipe|Kadai Chicken Recipe Video -Best Rated Kadai Chicken Recipe

Kadai Chicken RecipeKadai Chicken Recipe Method :
Serves: 4
Cooking time (approx.): 45minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian Chicken Recipes
Kadai Chicken - Ingredients:
Chicken 1
Onion sliced 2
Medium Tomatoes 8-10 .
Medium onions 2 nos.
Garlic paste 2 tbsp.
Ginger, finely chopped 2 tbsp.
Chopped green chilies 8 nos.
Red chili powder 1 tsp.
Coriander (dhania) powder 1 tbsp.
Chicken masala powder 1 tsp.
Oil 2 tbsp.
Salt As per taste.
Coriander leaves a few .

Kadai Chicken - Directions:
Cut the chicken into pieces.
In a Kadhai take oil, add Chicken Masala,garlic, coriander , green chilies and red chilies mixture. Add onions. Saute till onions are golden brown.
Add tomatoes, ginger, dhania powder and red chili powder.
Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves.
Mix well, sprinkle the Chicken Masala Powder. Cover and cook for 8-10 mins on low flame.
Serve hot.

Kadai Chicken - Video:

Thandoori Chicken

Serves: 4
Cooking time (approx.): 45minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian Chicken Recipes
Prep. Time : 30 Minutes
Chicken Thandoori - Ingrediants :
Chicken 1 kg,
Cloves 12,
Onion 1,
Ginger 1 inch-piece,
Yoghurt 3 tb sp,
Vinegar 2 tb sp,
Chilly powder 2 tsp,
Coriander ½ tsp,
Cumin 1 tsp,
Salt [required],
Curry powder 1 tsp,
Lemon 1
Thandoori Chicken - Directions:

Grind onion, garlic, ginger to a paste. Squeeze out its juice and throw residue away. Clean the chicken thoroughly and make three or four shallow cuts on either side. In a large plate beat the yogurt. In to this add the coriander and cumin powder, the onion- garlic, Ginger juice, the vinegar and the juice of the Lemon, with the back of a spoon blend this mixture well to form a smooth, thin paste.
Apply into the chicken, rubbing carefully with a spoon. Allow the chicken to marinate for 4 hours in the refrigerator. Skewer the chicken, tie its legs to the skewer and place in oven. Allow it to cook for 20 minutes until it turns golden brown colour. Just before removing it pour one spoon hot fat over the Tandoori chicken. Set it alight and sprinkle with Indian curry powder. Garnish with raw onion rings and mint leaves. Serve immediately.

Thandoori Chicken - Video:

Sunday, August 23, 2009

Ginger Garlic Chicken

Serves: 4
Cooking time (approx.): 30 minutes Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian chicken Recipes

Ginger Garlic Chicken - Ingredients:
chicken (about a kg or less) cut into small pieces 1
corn flour 2 tbsp
oil 1/4 cup (60 g)
large onion-sliced finely 1
grated ginger 2 tbsp
garlic-finely chopped 10 cloves
Sauce ingredients to be mixed together
soya sauce 2 tbsp
water 1/2 cup
vinegar 1 tbsp
tomato puree 1/4 cup
salt to taste
powdered black pepper 1/4 tbsp
corn flour 1 tbsp
Ginger Garlic Chicken - Directions:
Wash chicken pieces and wipe dry. Put these and corn flour into a paper or plastic bag and shake well to coat chicken well. Remove the coated pieces, dust off the excess flour and keep aside.
Heat oil in a wok/kadahi. Add chicken pieces first over high heat then lower the heat and fry till golden and cooked through. Drain well and keep aside.
In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent.
Add chicken, turn around a few times, and then add the mixed sauce ingredients. Stir-fry till the sauce thickens a bit.
Transfer chicken to a serving dish, garnish with spring onions and serve.

Ginger Garlic Chicken - Video:

Chilly Chicken

Serves: 4
Cooking time (approx.): 90 Minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian chicken recipes
Chilly Chicken Ingredients :

chicken boiled and shredded - 500 grams
onion sliced - 2 nos
turmeric powder - a pinch
chilly powder - 1/2 tspn or to taste
coriander powder - a pinch
jeera powder - a pinch
fennel (sauf) powder - 1/4 tspn
garam masala powder - 1/4 tspn
green chillies - chopped as per ur taste
curry leaves - little
coriander leaves chopped a little
salt to taste
oil - 4 tspn
orange food colour - till the dish is orange.

Chilly Chicken -Directions:

Boil and shred chicken, along with little salt, pepper, ginger and garlic paste and whole spices a little keep aside.The heat oil in a heavy pan, and fry the onions till light brown in colour, then add curry leaves, sprinkle water to avoid burning, then add all the powder masala and fry for few minutes till u get a nice colour, add the shredded chicken, with salt to taste and food colour and coriander leaves, keep stirring . No need to add lots of water but just sprinkle water and cook on a low flame. Remove when its dry.U can eat this with parathas, or use it as a stuffing which will be featured soon.

Pepper Chicken (Murg Kali Mirch)

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian Chicken Recipes
Pepper Chicken - Ingredients :
Cleaned Chicken cut to small pieces 1 kg
onions chopped 3
tomatoes chopped 2
ginger-garlic paste 2 tbsp
mustard seeds 1 tsp
Chicken masala 1 tsp
red chili powder 3 tsp
cumin seeds 2 tsp
turmeric powder 1/2 tsp
freshly ground pepper powder 4-6 tsp
coriander powder 2 tsp
fresh coriander leaves, finely chopped a few
Salt to taste
Oil for frying

Pepper Chicken - Directions :
In a pan, heat the oil, add mustard seeds and fry until seeds splutter. Add ginger-garlic paste onions and Saute until they turn golden brown in color. Then add chicken pieces. Sprinkle chicken masala, red chili powder, turmeric powder and salt and allow them to cook.Add cumin seeds, coriander powder and pepper powder. After 10 minutes, add coriander leaves, tomatoes and mix well. Cover the pan and let the chicken cook well. Serve hot with chapathis,Rice or parathas.

Pepper Chicken - Video :

Non Vegiatarian Dishes

Ali's Indian Recipes

Welcome to Ali's Indian recipes ,home to veriety of north indian recipes and south Indian Recipes.You can find recipes for mouth watering Vegetarian Recipes and Non Veg Recipes.
The Non Vegetarian side of Indian cuisine comprises of many juicy, tender delicacies made with eggs, mutton, chicken, fish etc. Here we have made an effort to present most of the non-vegetarian dishes like Chilli Chicken, Indian Chicken Curry, tandoori tikkas, kababs, roshan goshts, butter chicken, biryani and much more.
We offer a number of tempting Indian veg recipes of dishes like Biangan bartha ,Indian Curry, Navratan Korma, Shahi Paneer etc. to the connoisseurs of taste.