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Restaurant Style Indian Meal

Restaurant Style Indian Meal

🌶️ SIMPLE AND DELICIOUS RESTAURANT-STYLE INDIAN MEAL YOU WILL LOVE

🍛 CHICKEN KORMA

CHICKEN KORMA

Serves: 4

Ingredients:

For the marinade:

  • 300g skinless chicken breast or thighs
  • 2 tbsp thick yoghurt
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder

For the sauce:

  • 3–4 tbsp vegetable or coconut oil
  • 2 cinnamon sticks
  • 3 green cardamoms
  • 2 cloves
  • 2 bay leaves
  • 2 onions, pureed
  • 1 tsp ginger and garlic paste
  • 1 green chilli, deseeded
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 1 tsp turmeric powder
  • 1 1/2 cups coconut cream
  • 3 tsp granulated sugar
  • 1/2 tsp salt
  • Water as required

Method:

  1. Chop the chicken into chunks. Marinate it with yoghurt, salt, and turmeric. Let it sit for 30 minutes.
  2. In a pan, dry roast the whole spices. Add oil and marinated chicken. Simmer for 10 minutes.
  3. Stir in the coconut cream and sugar. Simmer for another 4 minutes. Serve hot.

🔥 BEEF VINDALOO

BEEF VINDALOO

Ingredients:

  • 3 medium onions, chopped
  • 1 clove garlic, grated
  • 1 small piece ginger, grated
  • 1 cinnamon stick
  • 2 cardamoms
  • 4 cloves
  • Whole black pepper (a few)
  • 1 tsp mustard seeds
  • 1 tsp coriander powder
  • 1 tsp salt
  • 1 tsp turmeric
  • 3 tbsp tomato paste
  • 2 tbsp Kashmiri chilli powder
  • 1/2 cup water

Method:

  1. Marinate the beef in the spice paste and refrigerate for at least 1 hour, or overnight for best results.
  2. Heat oil in a pan. Sauté the chopped onions until golden brown.
  3. Add grated ginger and garlic; fry for a few minutes.
  4. Stir in chopped tomatoes (skin removed) and cook until soft.
  5. Add the marinated meat and cook on low heat until the meat is tender.
  6. Alternatively, cook in a pressure cooker for 15–20 minutes to save time.
  7. Garnish with chillies and serve with rice or naan.

🧅 ONION BHAJI

Ingredients:

  • 2–3 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 tsp ginger paste
  • 1 tsp salt
  • 2 tsp garam masala
  • 2 tsp curry powder
  • A handful of chopped coriander (optional)
  • 1 tsp chilli powder
  • 1 tsp cumin seeds
  • 1 cup flour or gram/chickpea flour
  • 1 tsp baking soda
  • 1 tsp fennel seeds or fennel powder
  • A squeeze of lime (optional)
  • Water, as needed to make a thick batter

Method:

  1. Combine all ingredients in a bowl and mix well.
  2. Wet your hands and form small, loose balls — don’t press too tightly.
  3. Heat oil in a pan. Deep fry the bhajis for 4–6 minutes until golden brown.
  4. Drain on paper towels and serve hot.

NAAN BREAD

NAAN BREAD

Ingredients:

  • 325g self-raising flour
  • 2 tbsp full-fat yoghurt
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 tbsp oil
  • 150 ml warm water

Method:

  1. In a bowl, combine flour, salt, and baking powder. Make a well in the center.
  2. Add the oil and yoghurt, followed by warm water.
  3. Mix with your fingers to form a sticky dough. Knead for 8–10 minutes until smooth.
  4. Lightly oil the dough, place it in a bowl, cover with a tea towel, and let it rest for 30 minutes.
  5. Divide into 6 balls. Roll out each one.
  6. Cook in a hot pan for about 3 minutes on one side until lightly browned, then flip and cook the other side.
  7. Brush each naan with butter as it comes off the pan.
  8. Keep covered and warm until serving.

🍚 Indian-Style Basmati Rice

basmati rice

Ingredients:

  • 1 cup basmati rice
  • 2 cups water
  • 1 tbsp ghee or oil
  • 1 small onion, finely sliced (optional)
  • 1 bay leaf
  • 2-3 green cardamoms
  • 4-5 whole cloves
  • 1 small cinnamon stick
  • Salt to taste

Method:

  1. Rinse the Rice:
    Rinse basmati rice under cold water 2–3 times until the water runs clear. Soak it in water for 15–20 minutes, then drain.
  2. Sauté the Spices:
    In a saucepan, heat ghee or oil over medium heat. Add the whole spices (bay leaf, cardamom, cloves, and cinnamon). Let them sizzle for 30 seconds until aromatic.
  3. Optional – Add Onion:
    Add the sliced onion and sauté until lightly golden for an extra layer of flavor.
  4. Cook the Rice:
    Add the soaked, drained rice to the pan and gently stir to coat with the spices. Pour in 2 cups of water and add salt to taste.
  5. Simmer:
    Bring to a boil, then reduce heat to low. Cover and cook for 12–15 minutes or until the rice is tender and water is absorbed.
  6. Fluff and Serve:
    Remove from heat and let it sit, covered, for 5 minutes. Fluff gently with a fork. Discard the whole spices before serving (if you prefer).

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