Most Famous Food of India

MURGH MAKHANI

MURGH MAKHANI (BUTTER CHICKEN) IS ONE OF THE TOP ORDERS AT ANY INDIAN RESTAURANT IN THE REASON-IT IS DELICIOUS. THIS SULTRY POULTRY DISH TASTES GREAT WITH KAALI DAAL (BLACK LENTILS), NAAN, AND A GREEN SALAD.

TANDOORI CHICKEN

IT'S HARD TO FIND ANYONE WHO DOESN'T FALL IN LOVE WITH TANDOORI CHICKEN, THAT FAMOUS INDIAN BARBECUE CHICKEN RECIPE. ALTHOUGH TRADITIONALLY COOKED IN A CLAY OVEN, YOU CAN PREPARE THE YOGURT-MARINATED CHICKEN IN A REGULAR OVEN. YOU DO NEED TO PLAN AHEAD, AS THE COATED CHICKEN SHOULD SIT IN THE REFRIGERATOR FOR AT LEAST 6 HOURS OR OVERNIGHT.

INSTANT POT BUTTER CHICKEN

INSTANT POT BUTTER CHICKEN IT HAS ALL THE DELICIOUS FLAVORS OF BUTTER, CREAM, TOMATOES, GARLIC, AND SPICES LIKE GARAM MASALA, CUMIN, GINGER, AND CORIANDER, BUT WITH LESS COOKING TIME.

CHICKEN VINDALOO CURRY

THIS IS A MILD AND SWEETLY SPICED RECIPE FOR CHICKEN VINDALOO CURRY. CONTRARY TO CURRENT BELIEF, CURRIES DO NOT HAVE TO BE HOT AND FIERY AND, IN FACT, NEVER STARTED OUT THAT WAY IN INDIA. CREATING THE CURRY PASTE IS THE MOST IMPORTANT PART OF THIS DISH, SO DON'T SKIMP ON THE INGREDIENTS.

CHICKEN TIKKA

CHICKEN TIKKA MASALA IS A DELICIOUS GRILLED CHICKEN DISH WITH A THICK, CREAMY GRAVY THAT IS UNFORGETTABLE AFTER THE FIRST BITE. A TOMATO-YOGURT SAUCE IS SPICED WITH CHILI, GARLIC, GINGER, AND GARAM MASALA, THE UBIQUITOUS INDIAN SPICE BLEND. THE CHICKEN IS MARINATED OVERNIGHT, GRILLED, AND THEN GENTLY COOKED IN A SLIGHTLY SMOKY GRAVY. YOU WILL WANT TO SERVE THIS DISH OVER BASMATI RICE WITH WARM NAAN BREAD FOR SOAKING UP THE SAUCE.