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Tandoori Chicken

Ingredients: Chicken (whole or drumsticks, skin removed), yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, smoked paprika (optional), kasuri methi (dried fenugreek leaves), salt, mustard oil or vegetable oil, food color (optional, for red hue), fresh coriander leaves (for garnish).

Recipe: Make deep cuts in the chicken to allow the marinade to penetrate. In a bowl, prepare the first marinade by mixing lemon juice, salt, and red chili powder. Rub this mixture all over the chicken and let it sit for 20 minutes. For the second marinade, mix yogurt, ginger-garlic paste, turmeric powder, garam masala, cumin powder, coriander powder, smoked paprika (if using), kasuri methi, mustard oil, and a pinch of food color (optional) in a large bowl. Coat the chicken pieces thoroughly with this mixture and let them marinate for at least 6-8 hours or overnight in the refrigerator. Preheat the oven to 200°C (400°F) or prepare a grill. Place the marinated chicken on a baking tray or skewer and cook for 25-30 minutes, flipping halfway through. Brush with a little oil or butter during cooking for extra moisture. For an authentic smoky flavor, heat a piece of charcoal until red-hot, place it in a small bowl inside the tray, and drizzle a little oil over it to create smoke. Cover the tray for 5 minutes to infuse the smoky aroma. Serve hot with lemon wedges, onion slices, and mint chutney. Garnish with fresh coriander leaves for a delicious tandoori chicken experience!

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Rogan Josh

Ingredients: Mutton (goat or lamb, cut into pieces), yogurt, onions (sliced), ginger-garlic paste, tomatoes (chopped), Kashmiri red chili powder, turmeric powder, garam masala, ground fennel seeds, ground coriander, ground cumin, cardamom pods, cloves, bay leaves, cinnamon stick, asafoetida (hing), ghee or oil, water, salt, fresh coriander leaves (for garnish).

Recipe: Heat ghee or oil in a heavy-bottomed pan and add whole spices like cardamom, cloves, bay leaves, and cinnamon. Sauté until fragrant, then add sliced onions and cook until golden brown. Add ginger-garlic paste and sauté for 1-2 minutes. Stir in mutton pieces and cook on high heat for 5-7 minutes until lightly browned. Lower the heat and mix in Kashmiri red chili powder, turmeric powder, ground coriander, ground cumin, and salt. Stir well to coat the mutton with the spices. Add chopped tomatoes and cook until they soften and blend into the mixture. Stir in yogurt, one spoon at a time, to avoid curdling. Add ground fennel seeds and asafoet

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Chicken Biryani

Ingredients: Basmati rice, chicken (cut into pieces), yogurt, onions (sliced), tomatoes (chopped), green chilies, ginger-garlic paste, fresh coriander leaves (chopped), fresh mint leaves (chopped), whole spices (bay leaves, cloves, cardamom, cinnamon stick), biryani masala, turmeric powder, red chili powder, garam masala, saffron strands (soaked in milk), ghee or oil, salt, water, fried onions (optional, for garnish).

Recipe: Wash and soak basmati rice for 30 minutes. In a large pot, boil water with salt and whole spices, then add the soaked rice and cook until 70-80% done. Drain and set aside. Marinate chicken with yogurt, turmeric powder, red chili powder, ginger-garlic paste, and salt for 30 minutes. Heat ghee or oil in a large pan, add whole spices, and sauté until fragrant. Add sliced onions and cook until golden brown, then add tomatoes and cook until soft. Stir in marinated chicken, green chilies, and biryani masala, cooking until the chicken is well coated and partially cooked. In a large pot or layered vessel, spread a layer of parboiled rice, followed by a layer of chicken. Sprinkle chopped coriander, mint leaves, garam masala, and a drizzle of saffron milk. Repeat the layers, finishing with rice on top. Cover the pot with a tight lid or seal with dough and cook on low heat (dum) for 25-30 minutes, allowing the flavors to blend. Garnish with fried onions, additional mint leaves, and serve hot with raita or a side salad. Enjoy your aromatic chicken biryani!

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Nihaari

Ingredients: Mutton (shank pieces or bone-in meat), ghee or oil, onions (thinly sliced), ginger-garlic paste, whole spices (bay leaves, cloves, cinnamon stick, green cardamom), wheat flour (roasted, for thickening), water, salt, fresh ginger (julienned, for garnish), fresh coriander leaves (chopped), green chilies (sliced, for garnish), lemon wedges (for serving). For the Nihari Spice Mix: Red chili powder, turmeric powder, coriander powder, cumin powder, fennel seeds (ground), garam masala, nutmeg (ground), mace (ground), and black pepper (ground).

Recipe: Heat ghee or oil in a heavy-bottomed pot. Add whole spices like bay leaves, cloves, cinnamon, and cardamom, and sauté until fragrant. Add thinly sliced onions and cook until golden brown. Stir in ginger-garlic paste and sauté for a minute. Add the meat and cook on high heat until it is browned evenly. Lower the heat and add the Nihari spice mix, stirring well to coat the meat. Pour in enough water to cover the meat completely, season with salt, and bring it to a boil. Reduce the heat to low, cover, and let it simmer for 4-6 hours for tender meat and rich flavors. In a small bowl, mix roasted wheat flour with water to make a smooth slurry. Gradually add this to the pot, stirring continuously, to thicken the gravy. Simmer for an additional 15-20 minutes until the gravy reaches a silky consistency. Serve hot, garnished with fresh ginger, coriander leaves, green chilies, and a squeeze of lemon juice. Nihari pairs beautifully with naan, paratha, or steamed rice for a traditional and hearty meal.

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South Indian Egg Curry

Ingredients: Boiled eggs (shelled and slit), onions (sliced), tomatoes (chopped), green chilies (slit), garlic (minced), ginger (grated), curry leaves, coconut milk, mustard seeds, turmeric powder, red chili powder, coriander powder, garam masala, fennel seeds (optional), tamarind pulp or juice, salt, oil (coconut oil preferred), fresh coriander leaves (for garnish).

Recipe: Heat coconut oil in a pan and add mustard seeds. Once they splutter, add curry leaves and sauté for a few seconds. Add sliced onions and sauté until golden brown. Stir in minced garlic, grated ginger, and green chilies, cooking for 1-2 minutes until aromatic. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well blended. Add coconut milk and a little water to adjust the consistency of the curry. Simmer for 5-7 minutes, then add tamarind pulp or juice for tanginess and mix well. Add the boiled eggs, ensuring they are coated with the curry. Simmer for another 3-4 minutes to allow the flavors to infuse into the eggs. Finish by sprinkling garam masala and optional fennel seeds for extra flavor. Garnish with fresh coriander leaves and serve hot. This South Indian Egg Curry is best enjoyed with steamed rice, appam, dosa, or paratha.

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Prawn Curry

Ingredients: Prawns (cleaned and deveined), coconut milk, onions (finely chopped), tomatoes (chopped), green chilies (slit), garlic (minced), ginger (grated), curry leaves, mustard seeds, turmeric powder, red chili powder, coriander powder, garam masala, tamarind pulp or lemon juice, oil (coconut oil preferred), salt, water, fresh coriander leaves (for garnish).

Recipe: Heat coconut oil in a pan and add mustard seeds. Once they splutter, add curry leaves and sauté for a few seconds. Add finely chopped onions and sauté until golden brown. Stir in minced garlic, grated ginger, and green chilies, cooking for 1-2 minutes until fragrant. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil starts to separate. Pour in coconut milk and a little water to achieve the desired curry consistency. Bring it to a gentle simmer, then add the prawns. Cook for 5-7 minutes on medium heat until the prawns are tender and cooked through. Add tamarind pulp or lemon juice to enhance the tanginess. Finish by sprinkling garam masala and garnish with fresh coriander leaves. Serve the prawn curry hot with steamed rice, appam, dosa, or naan for a delicious meal.

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Butter Chicken

Ingredients: Chicken (boneless, cut into pieces), yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, butter, onions (finely chopped), tomatoes (pureed), cashew paste or cream, kasuri methi (dried fenugreek leaves), honey or sugar, oil, salt, fresh coriander leaves (for garnish).

Recipe: Marinate the chicken with yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it rest for at least 1 hour or overnight in the refrigerator. Heat oil in a pan and cook the marinated chicken on medium heat until tender and lightly charred. Remove and set aside. In the same pan, melt butter and sauté finely chopped onions until golden brown. Add ginger-garlic paste and cook until aromatic. Stir in pureed tomatoes and cook until the oil starts to separate. Add red chili powder, cumin powder, coriander powder, garam masala, and kasuri methi. Mix well and cook for 2-3 minutes. Stir in cashew paste or cream for richness and a pinch of sugar or honey to balance the flavors. Add the cooked chicken and simmer for 5-7 minutes, ensuring the chicken is coated in the creamy gravy. Adjust seasoning and consistency as needed. Garnish with fresh coriander leaves and a drizzle of cream. Serve hot with naan, roti, or steamed rice for a classic and indulgent butter chicken experience.

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Lemon Pepper Fish

Ingredients: Fish fillets (boneless, skinless), lemon juice, black pepper (freshly ground), garlic (minced), ginger (grated), turmeric powder, salt, all-purpose flour or cornflour (for coating), oil (for frying), fresh parsley or coriander leaves (for garnish), lemon wedges (for serving).

Recipe: Marinate the fish fillets with lemon juice, freshly ground black pepper, minced garlic, grated ginger, turmeric powder, and salt. Let it rest for 15-20 minutes to absorb the flavors. Dust the marinated fish with all-purpose flour or cornflour to create a light coating. Heat oil in a frying pan and shallow-fry the fish fillets on medium heat until golden brown and cooked through, about 3-4 minutes per side. Remove the fish and drain on paper towels to remove excess oil. Garnish with freshly chopped parsley or coriander leaves and serve with lemon wedges for an extra burst of citrus. Enjoy your zesty and flavorful Lemon Pepper Fish as a starter or alongside rice or salad.

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