Indian Cuisine
Butter chicken
Paratha and Puri
Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
Chaat and Snacks
Chutney and Raita



4 boneless chicken breasts,

skinned and cut into pieces

450 ml milk

6 garlic cloves,finely chopped

4 tsp ginger paste

4 tsp chilli powder

4 tsp dried methi

2 tsp salt

225 gm butter

4 tsp jeera(cumin seeds)

1 tbsp tomato puree

4 tbsp coconut milk

4 tbsp chopped fresh coriander leaves


Mix the milk,garlic,ginger,chilli powder,methi and salt

in a bowl or dish large enough to hold the chicken.

Add the chicken,turning the pieces in the marinade to

ensure they are all well coated.Cover and place in the

refrigerator overnight to marinate.

Drain the chicken and reserve the marinade.Melt the

butter in a pan.Add the jeera and chicken.Cook,stirring

continuously for 4 minutes.

Add the reserved marinade,stir well and simmer until the

chicken is cooked through and tender.

Stir in the tomato puree and coconut milk until throughly

combined.Remove from heat.

Sprinkle the chopped coriander leaves.

Non-Veg Curries

Vandana Dubey's Recipe Web Site.