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Chicken Masala

Chicken Korma

Vindaloo Chicken/Lamb/Beef

Tandoori Chicken

Tandoori Chicken Fajitas

Tandoori Tikka

Tandoori Tikka Masala

Keema Masala

Fish Curry Gravy

Fish in Tandoori Masala

Shrimps in Tandoori Masala

Aloo Gobi

Red Potato Curry

Peas & Mushroom Curry

Saag Paneer

Baigan Bhartha

Tofu with Red/Green Pepper Curry


Chicken Korma

Ingredients needed:

1 lb of boneless Chicken thighs or chicken legs and thighs,
1-2 Tblspn of Kashmiri Meat Masala,
2-3 Tblspn of any edible oil,
1-2Tblspn of plain yogurt or sour cream
1-2 Tblspn of tomato paste.
1/2 cup ground fresh coconut or coconut milk. Chopped Cilantro,
1or 2 Serrano or jalapeno peppers with stem on.


Sauté 1-2Tblspn of Kashmiri Masala, sauté for 30 seconds to release flavors. Add tomato paste and plain yogurt. Cook for 1-2 minutes so everything is well incorporated. Add Chicken sauté for 1-2 minutes. Add ground fresh coconut. Sauté for 60 seconds. Adjust salt and cayenne pepper. Add Serrano/jalapeno peppers, Add 1/2 or 1 cup of water depending on how thin or thick gravy you want & chopped cilantro. After a boil, lower the heat and cook until tender and oil has separated. Garnish with cilantro and serve with Indian bread or plain Basmati Rice.

Use freshly coconut.
For great curry consistency grind coconut into fine paste with ginger and Serrano/jalapeno pepper. You can use coconut milk instead of ground coconut. Gravy will be thin as fresh ground coconut makes gravy very thick. Add ground fresh Serrano or jalapeno peppers to adjust the sweetness from the coconut.

If using any cream e.g. whipping or 1/2&1/2 or coconut milk then yogurt is optional


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