International Recipes ~ Indian

Indian Recipes

Contributed by a correspondant in Bangalore, India.

Picture of chicken curry


  • 1 kg chicken, cut into pieces
  • ½ tsp freshly ground pepper
  • ½ tsp mustard powder
  • salt (namak) to taste
  • 250 gm button Mushrooms (Goochi)
  • 12 red chilli (lal mirch), soaked in 1/2 cup olive oil
  • 250 ml red wine
  • 200 gm fresh cream (malai)
  • 1 cup cooked rice (chawal)

Rub the chicken with the ground pepper, mustard powder and salt to taste. Put the chicken pieces, button mushrooms, red chillies soaked in olive oil, red wine, fresh cream and salt to taste in a large saucepan.

Saute over high heat for two minutes.

Cover the pan and cook for 15 minutes or until the chicken is done and the gravy is thick.

Serve hot on a bed of cooked rice.

MURGH AFGHANI RECIPE (Chicken With Melon Seed)

  • 1 Small whole Chicken
  • 1 tbsp Magaz (Melon Seed) paste
  • 1½ tbsp Cashewnut paste
  • 1 tbsp Khuskhus (Posto / Poppy seeds) paste
  • ½ cup Cream
  • 2 tbsp Butter
  • 2 tsp White pepper
  • Salt To Taste

Clean the chicken and keep aside.

Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.

Grill in a tandoor (charcoal grill) untill golden.

Serve the Murgh Afgani hot with onion rings.


  • 30 gms ghee
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1½ kg chicken pieces
  • 2½ cups (625ml) thin coconut milk
  • 2 tblsp fresh lemon juice
  • 1 tblsp ground coriander
  • 1 tsp ground mustard
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp ground ginger
  • ½ tsp chilli powder

Melt ghee in a frying pan. Saute onion and garlic until onion is tender. Combine all curry mixture ingredients. Add coconut milk and lemon juice. Simmer, uncovered, for about 45 minutes or until the sauce begins to thicken and the chicken is tender.


  • 3 dried chillies
  • 2 tblsp poppy seeds (khuskhus)
  • 2 tblsp coriander seeds
  • ½ tsp cumin seed (jeera)s
  • 1 tsp ground turmeric (haldi)
  • ½ tsp ground ginger (adrak)
  • 6 cashew nuts (kaju)
  • 2 cups (500ml) hot water
  • 90gms ghee
  • 4 small Onion (Pyaj), chopped
  • 4 cloves garlic (lasan), crushed
  • 6 chicken breast fillets, cut into 3 cm pieces
  • juice 1 lemon

Combine chillies, poppy seeds, coriander, cumin, turmeric, ginger, and cashew nuts in a blender or spice grinder. Blend to a smooth paste.

Combine coconut in a bowl with 2 /3 cup (150ml) hot water, stand for 3 minutes. Press coconut through sieve, reserve milk.

Pour 1 1/3 cups (350ml) hot water over the coconut, stand 10 minutes. Press through sieve, reserve milk. Melt ghee in a frying pan, stir in onions, garlic, and spice paste, for 3 minutes. Add chicken, fry on all sides until brown. Remove chicken and set aside. pour the 1 1/3 cups (350ml) coconut milk into the pan, simmer sauce until reduced and thickened. Return chicken to sauce. Add the 2/3 cup (150ml) coconut milk and lemon juice. Simmer 10 minutes.


  • 1 tblsp butter
  • 300g shaved salami, sliced
  • 1 large onion chopped
  • 1 small pckt mushrooms, chopped
  • 3 tblsp tomatoe puree
  • 5-6 cloves of garlic
  • Salt and pepper to taste

Heat butter in a large pan.

Add the chopped onions, mushrooms, garlic and sauté for two minutes

Now add the tomatoe puree and let it roast for a while

Add the salami pieces and mix well.

Add the salt and pepper

Serve hot topped with sour cream


  • Chicken Marination
  • 800 gms Chicken Pieces (boneless)
  • 1 tsp Coriander Powder
  • 1 tblsp sour Curd
  • 2 tsp Ginger Paste
  • 2 tsp Garlic Paste
  • 1 tblsp lemon juice
  • 1 tsp Cumin Powder
  • 1 Onion paste
  • 1 tsp Red Chilli Powder
  • Salt to taste
  • Few drops of orange color
  • Gravy
  • 4 large tomatoes chopped
  • 4 tblsp Butter
  • 1 tblsp Fresh Cream
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Black Pepper Powder
  • 2 tsp Ginger finely chopped
  • 2 tsp Green Chilly finely chopped
  • salt to taste
  • sugar to taste
  • Garnish
  • Melted Butter
  • Fresh Cream
  • Coriander Leaves finely chopped

Make small cuts in the chicken pieces.

Mix all the marinate ingredients. Mix the the chicken pieces and the marinate. Let the chicken marinate for a few hours.
Take half the butter in a heavy bottom wok and put in the chicken with the marinade. Cover it and cook till the chicken is fully cooked. Stir fry the chicken for some time.
Now heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders
. Fry for some time then add the chopped tomatoes, sugar, salt and cook on medium flame till the puree thickens and the fat separates.
Add the beaten cream and cook on low flame for few minutes.

Then add the chicken pieces along with chopped ginger and green chillies to the gravy. Cover and simmer on low heat till the curry is hot simmering hot.
While serving pour the melted butter and garnish with fresh cream and finely chopped coriander leaves.
Serve the Murgh Makhani hot with rice or naan.


  • 1 chicken
  • ½ - 1 tsp salt
  • 2 tbsp lemon juice
  • 3/4 cup ghee
  • 4 large onions (chopped)
  • 2 flakes garlic (crushed)
  • 2 cups /142ml curd / plain yogurt
  • 1 1/4 cups water
  • Spices
  • 6 cloves
  • 1 brown cardamom
  • 12 black peppercorns
  • 2 pieces cinnamon stick
  • ½ tsp ground ginger
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Garnish
  • 1 tsp garam masala powder
  • 225gms tomatoes (peeled & halved)
  • 1 medium onion (chopped and fried)

Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub all over the chicken. Set aside for 30 minutes.
Heat the ghee in a deep pan and add the first four spices. Stir well then add the chicken, onion ,garlic and remaining spices.
Cook gently for 15 minutes, stirring continuously.

Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, cover and simmer for 40-50 minutes, or until the chicken is tender.
Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion.
Cook murgh do pyaaza over moderate oven (180 degree C, 350 degree F, gas mark 4) for 10 minutes before serving.


  • 500-600gms. boneless chicken (cut into1-inch cubes)
  • 1 egg
  • 2 tbsp corn flour / corn starch
  • 5-6 green chilies (finely chopped)
  • 2 green onion tops (finely chopped), if available
  • 1 tsp garlic paste
  • Salt to taste
  • ½ tsp white pepper powder or to taste
  • 1 tsp sugar
  • A pinch of ajinomoto (optional)
  • 2 cups chicken broth / water
  • 1 tbsp oil
  • Oil to fry

Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
Heat oil and deep fry the marinated chicken pieces till golden brown.
Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
Add fried chicken pieces to it and cook for few minutes.

Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.


  • 2 cup cut into small pieces Chicken
  • 2 Green Chilli (Hari mirch)
  • 5 flakes Garlic (Lasun)
  • 1 tsp Red Chili Powder (Lal Mirchi)
  • 1 tblsp chopped Ginger (Adrak)
  • 2 meduim sized chopped Onion (Pyaj)
  • 1 tsp roasted Cumin Seed Powder (Jeera)
  • 10 Black Pepper Corns (Kali Mirch)
  • Salt to taste
  • 2 tblsp Oil
  • 1 tblsp Vinegar (Sirka)
  • 1 tblsp chopped Coriander Leaves (Dhania Patta)

Grind the green chillies, garlic,ginger, cumin seeds,pepper corns,red chilly powder, onions with the salt and the vinegar.
Apply over the chicken andmarinate for 1 hour.
Heat oil in a pan and add the chicken and fry for 2 minutes.
Add a little water and cook the chicken till it is done and the oil floats on top.
Serve hot garnished with the chopped corriander leaves.


  • 2 medium onions
  • 1 cup milk
  • 2 tbs chopped fresh ginger root
  • 2 tbsp Punjabi garam masala
  • 6 tbs butter or vegetable oil
  • 1 tsp ground turmeric
  • 3-4 lb. chicken, skin removed, cut
  • 2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute
  • 1 cup fresh plain yogurt
  • Salt and ground cayenne to taste
  • 1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
  • 1/4 cup walnuts, ground

Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground.
Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.

Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.


  • 10 flakes garlic (crushed)
  • 2 tbsp grated ginger
  • Salt To Taste
  • 1 cup curd or plain yogurt
  • 1 tbsp lemon juice
  • 1 chicken
  • 1 cup long grain rice
  • 3/4 cup shelled peas
  • 6 bay leaves
  • 1 cup ghee
  • 2 large onions (finely chopped)
  • 225gms/ 1/2 lb tomatoes (peeled & sliced)
  • 2 cups hot water
  • 3 tbsp chopped coriander leaves
  • Spices
  • 2 tsp garam masala powder
  • 1 tbsp turmeric powder
  • 8 cloves
  • 6 black peppercorns
  • 1 brown cardamom
  • 1 tsp red chili powder
  • 1 tbsp roasted coriander powder
  • 1 tsp cumin seeds
  • ½ tsp saffron strands

Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.

Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.


  • 2 large leg pieces of chicken
  • ½ cup curd
  • 1 tblsp lemon
  • 1 tsp garam masala powder
  • 1 tsp red chili powder
  • Salt to taste
  • 1 tblsp ginger garlic paste
  • A few drops of edible orange color

Clean and wash the chicken pieces and make random slits on them.
Mix all the ingredients except salt together.
Rub and wrap chicken pieces in it and keep aside for an hour
Now mix in the salt.

Grill the chicken pieces till they are cooked well on both the sides.
Sprinkle lemon juice and chat masala and serve with onion rings.