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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 Masala

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. 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. Adjust salt and cayenne pepper. Add Serrano/jalapeno peppers, Add 1/2 or 1 cup of water depending on how thin or thick sauce 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.


Add ground Ginger And/Or ground Jalapeño/Serrano Pepper to your taste for added taste.

Grind Jalapeño/Serrano Pepper in food processor and freeze in ice cube tray or in ziplock bag in thin layer to break and add to any dish any time. Do the same with ginger. You can grind both the ingredients (ginger and Jalapeño/Serrano Pepper)in desired portion.

Freeze Tomato Paste  in 1 TblSpn. measure in ice cube tray or in ziplock bag in thin layer to be able to break it and add to any dish any time.


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