what is your best indian dish?

Answer 1

turkey kheema, tandoori, butter chicken, malai methi mattar, baingan bhartha, palak paneer.... at least my family thinks so!

Answer 2

Butter Chicken

Ingredients:
2lbs whole chicken cut into 2" slices
1tsp. ginger paste
1tsp. garlic paste
1tsp. chili powder
1tsp. haldi (turmeric)
1Tbsp. tandoori powder
3/4tsp. salt
6Tbsp. ghee or clarified butter
4Tbsp. crispy FRIED onions
1cup water
1/4cup almonds
4 1/2cups milk boiled to 1cup
1 1/2Tbsp Worcestershire sauce
2tsp sugar
1/2tsp cardamon powder
1/2tsp nutmeg
3/4 whipping cream
1) Marinate the chicken with: ginger & garlic paste, chili powder, turmeric, tandoori powder and salt (1 hour)
2) In a saucepan melt 2Tbsp. of the ghee to medium heat. Add the onions and chicken and fry until the chicken is golden brown. Add 1cup of warm water and cook for 15 min. or until chicken is tender.
3)Meanwhile in a frying pan heat the remaining 4Tbsp. ghee on medium/high heat. Fry the almonds for 1 min. then put aside.
4) Add the 1 cup thick milk to the chicken and cook uncovered on low until milk is absorbed.
5) Add worcestershire sauce, sugar, cardamon and nutmeg.
6)Add the whipping cream and almonds. Bring to a boil and then remove from heat.
Serve with rice or naan
This recipe is not for people on diets

Answer 3

Vegetable curry... That's the only Indian dish I can make.

Answer 4

I can make some ok cheese koftas in a spicy tomato cream sauce. Or chick pea curry on rice. But I'm not that good at making Indian food, really--I'm better at eating it! My favorite dish is malai kofta, mmm.

Answer 5

Tandoori chicken ,hot
butter nan,onion salad with a large glass of thick,creamy,very chill lassi,any flavour.Round off the meal with kulfi,local ice cream dish.

Answer 6

curry! i love curry! mmmmm! here's a recipe:

Chicken Curry With Cashew Coconut Sauce PDF

Ingredients
3-pound chicken
2 tablespoons ground coriander
2 teaspoons fennel
2 teaspoons cumin
0.5 teaspoon cayenne pepper
2.5 teaspoons salt
1 tablespoon raw rice
2 tablespoons desiccated, unsweetened coconut
2 whole cloves
3 cardamon pods
2 tablespoons raw cashews
4 tablespoons corn oil
0.5 teaspoon whole fenugreek seeds
1 stick of cinnamon
2 cloves garlic, splintered
5 tablespoons splintered shallots
2-inch fresh pandanus leaf
1 fresh green chili, chopped
1 cup peeled and chopped tomato
0.5 cup fresh coconut milk

Method
1) Skinned the chicken and cut into serving pieces. Put them in a large bowl. Add the cumin, fennel, cayenne pepper, coriander and 1 teaspoon of the salt. Rub those spices all over the chicken and leave them for about 20 minutes.

2) Put the rice in a cast-iron frying pan, set over medium-high heat and stir well until it turns golden. Add the coconut and stir it until it turns golden.

3) Withdraw it and let it cool. Take this mixture with the cardamon and grind them with the spices. Empty into a bowl, continue mixing and slowly pour 0.5 cup of water along the way. You have yourself a paste now. Put it aside for a while.

4) Put the corn oil into a lidded pan and set over medium-high heat.

5) When the oil is hot, add the pandanus leaf, chili, garlic, shallots, fenugreek seeds and cinnamon. Stir for about 3 minutes.

6) Add the chicken and brown lightly, don't stop stirring. Put in the the remaining 1.5 teaspoons of salt, 2.5 cup of water and the tomato. Stir in the spice and nut paste. Wait until it boils, cover it, reduce the heat to low and cook gently for about 30 minutes.

7) Stir in the coconut milk and heat through.

Serve it for 4.

Answer 7

I like the tandori chicken from a good indian restaurant!

Answer 8

Jerky

Answer 9

tarka dall and rice

Answer 10

i've been told i make bitchin' good gulab jamuns.