Indian Recipes

1.
Butter Chicken
Ingredients:
• 500g chicken breast, cut into cubes
• 2 tbsp butter
• 1 cup heavy cream
• 1 cup tomato puree
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp garam masala
• 1 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• Fresh coriander leaves for garnish
Instructions:
1. Marinate the Chicken: In a bowl, mix chicken with 1 tbsp garam masala, 1 tsp turmeric powder,
1 tsp red chili powder, and salt. Let it marinate for at least 30 minutes.
2. Cook the Chicken: In a large pan, melt 1 tbsp butter over medium heat. Add the marinated
chicken and cook until browned. Remove from pan and set aside.
3. Prepare the Sauce: In the same pan, add the remaining butter. Sauté onions until golden brown.
Add garlic and ginger and sauté for another 2 minutes.
4. Add Spices and Tomato Puree: Stir in the remaining garam masala, tomato puree, and salt. Cook
for 10 minutes until the sauce thickens.
5. Combine Chicken and Sauce: Return the chicken to the pan and pour in the heavy cream.
Simmer for 15 minutes.
6. Serve: Garnish with fresh coriander leaves and serve with naan or rice.
2. Paneer Tikka
Ingredients:
• 250g paneer, cut into cubes
• 1 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp garam masala
• Salt to taste
• 1 tbsp lemon juice
• 1 tbsp oil
• Onion, bell pepper, and tomatoes, cut into chunks
Instructions:
1. Prepare the Marinade: In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili
powder, cumin powder, garam masala, salt, lemon juice, and oil.
2. Marinate Paneer and Vegetables: Add paneer, onion, bell pepper, and tomatoes to the
marinade. Coat well and let it sit for at least 1 hour.
3. Skewer and Grill: Thread paneer and vegetables onto skewers. Grill or bake at 200°C for 15-20
minutes until golden brown.
4. Serve: Serve hot with mint chutney.

3. Masala Dosa
Ingredients:
• For Dosa Batter:
o 1 cup rice
o 1/2 cup urad dal (black gram)
o 1/4 tsp fenugreek seeds
o Salt to taste
• For Potato Filling:
o 4 potatoes, boiled and mashed
o 1 onion, finely chopped
o 2 green chilies, chopped
o 1 tsp mustard seeds
o 1 tsp turmeric powder
o 1 tsp chana dal (split chickpeas)
o Curry leaves
o Salt to taste
o Oil for cooking
Instructions:
1. Prepare the Batter: Soak rice, urad dal, and fenugreek seeds in water for 6 hours. Grind to a
smooth batter and ferment overnight. Add salt before use.
2. Make Potato Filling: Heat oil in a pan, add mustard seeds, curry leaves, and chana dal. Add
onions and green chilies, sauté until onions are golden brown. Add turmeric powder, salt, and
mashed potatoes. Mix well and cook for 5 minutes.
3. Cook Dosa: Heat a non-stick pan and spread a ladleful of batter in a circular motion. Drizzle oil
around the edges. Cook until the dosa turns golden brown.
4. Fill and Serve: Place the potato filling in the center, fold the dosa, and serve hot with coconut
chutney and sambar.
4. Chole (Chickpea Curry)
Ingredients:
• 2 cups chickpeas, soaked overnight
• 2 onions, finely chopped
• 3 tomatoes, pureed
• 2 green chilies, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 2 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• Fresh coriander leaves for garnish
Instructions:
1. Cook Chickpeas: Pressure cook the soaked chickpeas with salt until tender.
2. Prepare the Masala: Heat oil in a pan, add cumin seeds. When they splutter, add onions and
sauté until golden brown. Add ginger-garlic paste and green chilies, cook for 2 minutes.
3. Add Spices and Tomatoes: Add turmeric powder, coriander powder, red chili powder, and garam
masala. Stir well and add tomato puree. Cook until the oil separates from the masala.
4. Combine Chickpeas and Masala: Add the cooked chickpeas to the masala. Simmer for 15
minutes, adding water as needed to achieve the desired consistency.
5. Serve: Garnish with fresh coriander leaves and serve with rice or bhature.
5. Gulab Jamun
Ingredients:
• 1 cup khoya (dried milk solids)
• 1/4 cup all-purpose flour
• 1/4 tsp baking powder
• 2 cups sugar
• 2 cups water
• 4 green cardamom pods, crushed
• Oil or ghee for frying
• Chopped pistachios for garnish
Instructions:
1. Prepare the Dough: In a bowl, combine khoya, flour, and baking powder. Knead into a smooth
dough. Divide into small balls, ensuring there are no cracks.
2. Make Sugar Syrup: In a saucepan, dissolve sugar in water. Add crushed cardamom pods and
bring to a boil. Simmer for 10 minutes and keep warm.
3. Fry the Gulab Jamuns: Heat oil or ghee in a pan over medium heat. Fry the dough balls until
golden brown, stirring gently to ensure even cooking.
4. Soak in Syrup: Transfer the fried gulab jamuns to the warm sugar syrup. Let them soak for at
least 30 minutes.
5. Serve: Garnish with chopped pistachios and serve warm or at room temperature.

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1.

• 500g chicken breast, cut into cubes

• 1 cup heavy cream

• 1 cup tomato puree

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 tbsp ginger, grated

• 2 tbsp garam masala

• 1 tsp turmeric powder

• 1 tsp red chili powder

• Fresh coriander leaves for garnish

• 250g paneer, cut into cubes

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp cumin powder

• 1 tsp garam masala

• 1 tbsp lemon juice

• Onion, bell pepper, and tomatoes, cut into chunks

4. Serve: Serve hot with mint chutney.

• For Dosa Batter:

o 1/2 cup urad dal (black gram)

o 1/4 tsp fenugreek seeds

• For Potato Filling:

o 4 potatoes, boiled and mashed

o 1 onion, finely chopped

o 2 green chilies, chopped

o 1 tsp mustard seeds

o 1 tsp turmeric powder

o 1 tsp chana dal (split chickpeas)

o Oil for cooking

• 2 cups chickpeas, soaked overnight

• 2 onions, finely chopped

• 2 green chilies, chopped

• 1 tbsp ginger-garlic paste

• 1 tsp cumin seeds

• 1 tsp turmeric powder

• 2 tsp coriander powder

• 1 tsp garam masala

• 1 tsp red chili powder

• Fresh coriander leaves for garnish

• 1 cup khoya (dried milk solids)

• 1/4 cup all-purpose flour

• 1/4 tsp baking powder

• 4 green cardamom pods, crushed

• Oil or ghee for frying

• Chopped pistachios for garnish

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