The Indian Food is a blend of huge number of spices and herbs. Its well known to be world’s most finest cuisine.

Indian Kitchen varies from region to region or rather home to home. Indians are known to be big foodies.Their tastebud likes all variety from vegetarian to nonvegetarian food. The best food for us is from mother's kitchen.

Presenting you straight from home, easy and heartloving food recipes.

Chicken Tikka

Ingredients
1. Chicken 1 Kilo or 4 boneless chicken breasts
2. Garlic 3-4 Cloves (to marinate)
3. Ginger 10 Grams peeled (to marinate)
4. Onion 1 Small Piece peeled (to marinate)
5. Curd (Yoghurt) 150 ml (to marinate)
6. Chilly Powder 1 Teaspoon (to marinate)
7. Coriander Powder 2 Teaspoon (to marinate)
8. Garam Masala 1 Teaspoon (to marinate)
9. Lemon 1/2 Piece lemon Juice (to marinate)
10. Oil 1 Tablespoon (to marinate)
11.Salt To Taste (to marinate)
12.Onion 1 Piece peeled and thinly sliced (for garnish)
13. Lemon 1 Piece halved length wise and sliced thickly (for garnish)
14. Corriander Leaves 1 Fistfull washed and chopped (for garnish)

Steps
1.Grind onion, ginger and garlic in a food processor.
2.Add this to all other ingredients except chicken and mix well.
3.Add chicken and mix well.
4.Marinate overnight in a fridge. Keep in an airtight container otherwise everything else in the fridge will smell of garlic and spices!
5.Preheat oven to maximum, 240 C or 475 F.
6.Skewer the chicken pieces on thick skewers, not too tightly or they will not cook well on all sides.
7.Chicken is dangerous eaten half cooked. It may cause salmonella food poisoning.
8.Cook in an oven for 10 minutes or so, turning over once. It can also be cooked in a grill or on a barbecue.
9.Remove chicken from skewers and serve on a warm plate, garnished with thinly sliced onions, coriander leaves and slices of lemon or lime.

Chicken Kebabs

Ingredient
1. 1/4 Cup olive oil
2. 1/4 Cup vinegar
3. 1 1/2 Tablespoon mild paprika
4. 1 Tablespoon dried tarragon, crushed
5. 1 Tablespoon minced garlic
6. 1 Tablespoon salt
7. 1/8 t. ground red pepper
8. 1 pound skinless and boneless chicken breasts, cut in 1-inch pieces
9. 1 sweet red bell pepper, cut in 1-inch pieces
10. 1/2 C. plain yogurt
11. 2 Tablespoon lemon juice
12. 1 Tablespoon olive oil
13. 1 Tablespoon honey

Steps
1. Preheat broiler. In a large bowl, combine olive oil, vinegar, paprika, tarragon, garlic, salt and ground red pepper.
2. Add chicken pieces, stirring to coat well and marinate at least 30 minutes.
3. Soak 20 (12-inch) wooden skewers in water.
4. On each skewers arrange 1 piece chicken each and 1 piece bell pepper.
5. On a rack, in a broiler pan, place skewers in a single layer.
6. Broiler turning skewers once, until chicken is cooked, about 8 minutes.
7. Serve with Yogurt Dipping Sauce.
8. For Dipping Sauce take salt and pepper to taste.
9. Paprika for garnish
10. Mix all ingredients.
11. Sprinkle with paprika just before serving.

Tandoori Chicken

Ingredients
1. 6 lbs of Chicken, approx 30 pieces (skinless)
2. Lemone pieces for garnish
3. Oil(refined vegetable or canola)
4. 2 tablespoon Garam Masala/Spices
5. 1 tablespoon Tumeric
6. 1 tablespoon Ground Coriander
7. 4 tablespoon Paprika
8. 2 tablespoon Ground Dried Fenugreek Leaves
9. 2 tablespoon ground cumin
10 Half tablespoon red chili powder
11. 5-6 garlic cloves, finely minced
12 1 piece of ginger, peeled and finely minced (about 1½ inches in length)
13 3 cups of plain yogurt
14. 2 small green chilies, finely minced
15 1 Lemon Juice
16 3 tablespoon tandoori paste OR 4 tablespoon tandoori masala powder (given below)
17 Take Salt and Pepper to taste

Steps
Whisk together the marinade ingredients until smooth and add the chicken wings. Mix well to coat the chicken wings evenly, a plastic zip bag works well (and no messy clean up) and refrigerate. I highly recommend marinating the chicken overnight, the longer the better. I have marinated my tandoori chicken for up to 2 days and it is crazy delicious! But if time is an issue, than at least 5-6 hours of marinating will work in a pinch.

Remove the chicken wings and remove any excess marinade before cooking, discard the marinade. This recipe works best on a grill but can also be done in the oven. If you are grilling the chicken on a grill or barbeque, grill on medium high until fully cooked. The chicken should be browned on the outside but deliciously tender on the inside.

If you are using an oven, preheat the oven to 400 degrees F. On a foil lined baking sheet (sprayed lightly with cooking spray), place your chicken wings in a single even layer and drizzle very lightly with oil. Bake for 10-12 minutes, turn the wings over and cook for another 10 minutes. Check to make sure the chicken is fully cooked through; it should be evenly browned on the outside but juicy and tender on the inside. Squeeze fresh lemon juice on top and garnish with extra lemon wedges. This can be served with a cool and refreshing yogurt dip (yogurt with either finely chopped fresh cilantro leaves or finely chopped fresh mint leaves).

Paneer Tikka

Ingredients
1. 250 grams Fresh Paneer.
2. 2 capsicum/green pepper.
3. 100grams yoghurt
4. 2 spoons lemon juice
5. 3 tomatoes
6. 2 onions
7. Cumin powderSalt
8. Ginger - 1" grated
9. Garlic - 1/2 (crushed)
10. Red chilli powder

Steps
1. Cut the Paneer into 1/2 inch cubes.
2. Mix the yoghurt, lemon juice, ginger garlic paste, chilli ,cumin powder and salt to taste.
3. Put paneer into the mixture carefully to cover them with yoghurt nicely.
4. Keep for 30 minutes to merinate.
5. Cut capsicum/pepper into square pieces.
6. Cut tomatoes and onions into thick slices.
7. Arrange them into skewer one by one and grill for 10 minutes.
8. Serve with sauces.