📝 Ingredients:

• 1 kg chicken, cubed
• 1 cup yogurt
• 2 tbsp garam masala
• 1 tbsp turmeric
• 1 onion, diced
• 6 cloves garlic, minced
• 2 tbsp ginger, grated
• 1 can crushed tomatoes
• 1 cup heavy cream
• 100g butter
• Fresh cilantro
• Kashmiri chili powder

👨‍🍳 Instructions:

1. Marinate chicken in yogurt, spices for 2 hours
2. Grill or bake chicken until cooked
3. Melt butter, sauté onion, garlic, ginger
4. Add tomatoes, simmer 20 minutes
5. Blend sauce until smooth
6. Return to pan, add cream
7. Add chicken pieces
8. Simmer 15 minutes
9. Garnish with cilantro
10. Serve with naan or basmati rice

📝 Ingredients:

• 1 kg chicken pieces
• 3 cups basmati rice
• 2 onions, sliced and fried
• 1 cup yogurt
• Whole spices: cinnamon, cardamom, cloves
• Saffron soaked in milk
• Fresh mint and cilantro
• Ghee
• Garam masala
• Ginger-garlic paste

👨‍🍳 Instructions:

1. Marinate chicken with yogurt, spices
2. Parboil rice with whole spices
3. Cook chicken until half done
4. Layer rice and chicken in pot
5. Add fried onions, herbs, saffron milk
6. Seal pot with dough or foil
7. Cook on low heat (dum) 30 minutes
8. Let rest 10 minutes
9. Gently mix layers
10. Serve with raita

📝 Ingredients:

• 500g fresh spinach
• 400g paneer, cubed
• 2 onions, chopped
• 3 tomatoes, puréed
• Ginger-garlic paste
• 2 tsp garam masala
• 1 tsp cumin seeds
• 1/2 cup cream
• Ghee or oil
• Kashmiri chili powder

👨‍🍳 Instructions:

1. Blanch spinach, blend to purée
2. Fry paneer cubes until golden
3. Heat ghee, add cumin seeds
4. Sauté onions until golden
5. Add ginger-garlic paste
6. Add tomato purée, cook well
7. Add spinach purée
8. Stir in garam masala, cream
9. Add fried paneer
10. Simmer 10 minutes, serve hot

📝 Ingredients:

• For dough: 2 cups flour, oil, water
• 4 potatoes, boiled and mashed
• 1 cup peas
• 2 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• Fresh cilantro
• Green chilies, minced
• Oil for deep frying
• Tamarind chutney for serving

👨‍🍳 Instructions:

1. Make dough with flour, oil, water
2. Knead well, rest 30 minutes
3. Heat oil, temper cumin seeds
4. Add potatoes, peas, spices
5. Cook filling, cool completely
6. Roll dough into circles, cut in half
7. Form cones, fill with mixture
8. Seal edges with water
9. Deep fry until golden brown
10. Serve with tamarind and mint chutney

📝 Ingredients:

• 3 cups flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 1 cup warm milk
• 1/4 cup yogurt
• 2 tbsp oil
• For topping: butter, garlic, cilantro

👨‍🍳 Instructions:

1. Mix yeast, sugar, warm milk
2. Add flour, salt, yogurt, oil
3. Knead until smooth and elastic
4. Let rise 1 hour until doubled
5. Divide into 8 balls
6. Roll into oval shapes
7. Brush with water, sprinkle garlic
8. Cook on hot griddle or in oven
9. Brush with butter and cilantro
10. Serve warm with curry

📝 Ingredients:

• 1 kg chicken, cubed
• 1 cup yogurt
• Tandoori spice mix
• 3 tomatoes, puréed
• 1 cup cream
• Ginger-garlic paste
• Garam masala
• Kashmiri chili
• Fresh fenugreek leaves
• Butter

👨‍🍳 Instructions:

1. Marinate chicken in yogurt and tandoori spices
2. Grill chicken until charred
3. Sauté ginger-garlic paste in butter
4. Add tomato purée, cook well
5. Add spices and cream
6. Simmer until thick
7. Add grilled chicken
8. Add fenugreek leaves
9. Simmer 10 minutes
10. Garnish with cream swirl

📝 Ingredients:

• 1 cup milk powder
• 1/4 cup flour
• 1/4 tsp baking soda
• 2 tbsp ghee
• Milk to bind
• For syrup: 2 cups sugar
• 2 cups water
• Cardamom pods
• Rose water
• Saffron strands

👨‍🍳 Instructions:

1. Make sugar syrup with cardamom
2. Add rose water and saffron
3. Mix milk powder, flour, baking soda
4. Add ghee, milk to form soft dough
5. Roll into small smooth balls
6. Heat oil to medium temperature
7. Fry balls slowly until golden
8. Drain and add to warm syrup
9. Soak for at least 2 hours
10. Serve warm or chilled

📝 Ingredients:

• 1 whole chicken, cut into pieces
• 1 cup thick yogurt
• 3 tbsp tandoori masala
• 2 tbsp Kashmiri chili powder
• Ginger-garlic paste
• Lemon juice
• Garam masala
• Oil
• Chaat masala
• Fresh mint and lemon

👨‍🍳 Instructions:

1. Make deep slashes in chicken
2. Mix yogurt with all spices
3. Coat chicken thoroughly
4. Marinate 4 hours or overnight
5. Preheat oven to 450°F
6. Place chicken on rack
7. Roast 40 minutes, basting
8. Broil final 5 minutes for char
9. Sprinkle chaat masala
10. Serve with mint chutney and onions