What sets this particular curry apart from the cream-based curries you find in most Indian restaurants is the coconut-spice paste that forms the sauce’s base.
Tag: India
Varutharacha Kozhi Kari
Dahi
(Indian, Pakistani cultured milk)
See Yogurt recipe
Kofta
(Central and South Asian spiced meatballs)
See Kefta recipe
Nimbu Pani
(Indian lemonade)
See Lemonade recipe. Also known as limun paani or shikanjvi.
Puri, or Poori
(Indian, Pakistani deep-fried puff bread)
See Chapati recipe variations
Murgh Tikka Masala
(British-Indian chicken masala curry)
This favorite is an easy curry with ingredients found in most American and British kitchens. There’s a reason for that. It was probably invented in Scotland!
Murgh Tikka
(Indian, Pakistani yogurt-marinated chicken kebabs)
For chicken tikka, chunks of chicken are marinated in a spiced yogurt marinade, then skewered and broiled in a hot tandoori oven.
Murgh Dopiaza
(Indian chicken curry with onions)
Dopiaza is a type of Indian curry where meat is cooked with lots of onions. The word means “two onions” and indicates that onions are added at two different times during cooking.
Tandoori Murgh
(Indian, Pakistani yogurt-marinated and broiled chicken)
Chicken skewered and roasted in a hot tandoor oven turns out moist, tender and fully of smoky flavor.
Shahi Korma
(Indian lamb in a creamy nut curry sauce)
Korma is a mild, creamy curry thickened with ground nuts and with origins in the Mughlai cuisine of the 16th century. Shahi korma is typically made with mutton or lamb.