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Spicy Indian Foods


spicy indian foods

Indian Grilled Chicken
Serves: 4 Cooking time (approx.): 15 minutes

800 grams of boneless 1"chicken chunks
1 cup(s) yogurt well beaten
1 teaspoon(s) each of hot spice mix, cumin and red chili powders
4 whole red chili’s made into a paste with a little water
1 tablespoon(s) each of ginger and garlic pastes
1 tablespoon(s) dried fenugreek leaves (optional)
2 tablespoon(s) lemon juice
2 tablespoon(s) oil
Butter for basting
Salt to taste
Finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing


Make cuts on the chicken chunks. Apply a mixture of red chili powder, half of the lemon juice and salt to them and keep aside for about an hour. Whisk the yogurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours. Skewer the chicken chunks and roast it in a preheated oven for about 12 minutes or till the chicken is almost done. Baste the chicken chunks with butter and roast for another 3 minutes. Garnish with onion rings, lemon wedges and finely chopped coriander leaves.


spicy indian foods

Indian Malvani Chicken Curry
Serves: 4 Cooking time: 30 minutes

8 medium sized pieces (about 800 grams) of chicken
1 coconut(s) grated
4 onions chopped
1 teaspoon(s) red chili powder
½ teaspoon(s) turmeric powder
2 teaspoon(s) hot spice mix (garam masala) powder
8 green chilies chopped
2 tablespoon(s) each of ginger and garlic pastes
2 tablespoon(s) oil
Salt to taste
Finely chopped coriander leaves for garnishing

Grind half of the green chilies to a paste and mix it well with the ginger and garlic pastes. Make cuts on the chicken pieces, rub this mixture on to them well and marinate for about an hour at least. Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste. Heat oil in a heavy-bottomed pan and sauté the onions on medium level for about 2 minute(s) or till they are light brown in color. Add the remaining chopped green chilies, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned. Add the paste, salt and mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minute’s or till the chicken pieces are tender and fully cooked. Garnish with finely chopped coriander leaves.


spicy indian foods

Spicy Prawns the Indian Way

3-4 tablespoons oil
1/2-teaspoon black mustard seeds
10-12 fresh curry leaves, washed and torn
1 pinch asafetida powder
1/2-teaspoon turmeric powder
2 teaspoons red chili powder
500g prawns, shelled and deveined
1-teaspoon fresh lemon juice or tamarind juice
Salt

Heat oil in a frying pan. Once it’s hot, toss in the mustard seeds. Allow spluttering. Once they stop spluttering, add the torn curry leaves. Lower flame, and then add asafetida and turmeric powders. Stir for a minute. Then add the red chili powder and stir-fry for 2 minutes. Now, increase flame, add the prawns and stir-fry until they are cooked on either side. Stir in the lemon or tamarind juice. Remove from flame. Serve hot with lentil curry and rice or curd {yogurt} rice.


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