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North Indian Recipes | North Indian Food



1large onion chopped5cloves garlic
1tsp. chili powder (or 2 dry chilies)1in. ginger chopped
1/2 tsp. turmeric (optional)1tsp. cumin
1/2 tsp. fennel1tsp salt
1lb. chicken2small tomatoes chopped
1/2 c. cream3Tbsp. oil
1/2 c. chopped coriander leaves 1/2 tsp. garam masala
1tsp. salt  

Grind the first eight ingredients (onion, ginger, garlic, fennel, chili, turmeric, cumin, salt) to a thick masala-paste in a blender of processor. Cut the chicken into small bite-size pieces and soak in half the masala-paste for a half-hour.

Heat oil in a pan over medium-heat, add garam-masala and stir twice, add remain-ing half of the masala-mix and fry for a few minutes. Add the soaked chicken pieces and toss for a few minutes until the chicken changes color. Cover, and simmer for 20 minutes until the chicken is done.

Add chopped tomatoes and cook for 5 minutes. Add chopped coriander, cream, bring to a boil and serve.


2lb. chicken, cut3Tbsp. oil
2onions chopped fine3tomatoes chopped
1bunchfresh cilantro1tsp. chili powder
5cloves1stick cinnamon
1Tbsp. ginger chopped1Tbsp. cumin (powdered)
1Tbsp. garam masala (optional)1/4 tsp. turmeric powder (optional)
1/2 cup watersalt to taste

Heat oil, add cinnamon, cloves and toss for a minute. Add onion and ginger and fry until onion becomes soft and translucent (5 minutes). Add cinnamon, and optional garam-masala and turmeric and toss for a minute.

Make a paste of cilantro and chili powder in a blender with water. Add the paste to the onion-mixture and cook for 3 or 4 minutes. Add chopped tomatoes and cook until tomatoes become soft (5 minutes). Add chicken, salt to taste and 1/2 a cup of water to mixture. Bring to a boil, cover and simmer until done (about 40 minutes). Serve hot.



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