Saag  Paneer  (Spinach with Cheese)

Bhindi  Dopiaza (Okra with 2 Onions)

Mushroom Matar  (Mushroom with Peas)

Vegetable  Curry

Mashli Gashi (Fish with Coconut)

Goan Lamb Curry

Aloo Gobi Masala  (Potato with Cauliflower)

Kashmiri Dum Aloo (Deep fried Potato)

Kheer (Rice Pudding)

Mattar Paneer (Green Pea with Cheese)

Palak Paneer (Spinach with Cheese)

Sambar Masala (Spicy Lentils with Vegetables)

Dal Makhani (Toor Dhal)

Doi Maach (Creamy Fish Curry)

Mysore Rasam (Spicy Dipping Soup)

Kerala Style Brinjals (Aubergine Curry)

Channa Dal Curry (Split Yellow Peas)

 Samosa

Rogan Josh (Lamb Curry)

Masala Kulcha (Stuffed Bread)

Kashmiri Pulao (Fruit Rice Dish)

NEW RECIPES FOR 2008

Chicken Biryani

Chicken Dopiaza

Chicken Makhani

Chicken Saag

Chicken Tikka Masala

Reference List

food-image.com

fabfoodpix.com

indianfoodforever.com

spicesofindia.co.uk

indianfood.about.com

indianchild.com

jezpybus.com

Chicken Makhani

Ingredients

Chicken Marinating

800 gms Chicken Pieces (boneless)
1 teaspoon Coriander Powder
1 tablespoon sour Curd
2 teaspoon Ginger Paste
2 teaspoon Garlic Paste
1 tablespoon lemon juice
1 teaspoon Cumin Powder
1 Onion paste
1 teaspoon Red Chilli Powder
Salt to taste
Few drops of orange colour

Gravy

4 large tomatoes chopped
4 tablespoon Butter
1 tablespoon Fresh Cream
1 teaspoon Coriander Powder
1 teaspoon Cumin Powder
1 teaspoon Red Chilli Powder
1 teaspoon Black Pepper Powder
2 teaspoon Ginger finely chopped
2 teaspoon Green Chilly finely chopped
salt to taste
sugar to taste

Garnish

Melted Butter, Fresh Cream Coriander,  Leaves finely chopped

Cooking Chicken Makhani

Make small cuts in the chicken pieces.

Mix all the marinate ingredients. Mix 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 Chicken Makhani hot with rice or naan.