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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

 

Vindaloo Chicken/Lamb/Beef

Ingredients needed:

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


Preperation:

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 & potatoes sauté for 1-2 minutes. Add vinegar. 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.

Tips:
i . Add ground fresh Serrano or jalapeno peppers to adjust the tartness from vinegar
ii. Potato pieces should big preferably halved or quartered to cook in the same time as chicken.

For lot of curry sauce, use more tomato paste and Kashmiri Masala.

::   Dil Khush P.O Box 4542, Foster City, CA 94404   :: (650) 799 2715   ::  info@dilkhush.com  ::