Another recipe from ” Ammu” by Asma Khan. The gravy is quite thick so its very good served with rotis, but you can also serve it with rice. It can also be made with lamb or beef, but you need to extend the marinating and cooking times.
These Kababs can be cooked on a barbecue or grilled indoors. The chicken could also be cooked without skewers spread out on a foil covered baking tin under a preheated medium grill. The recipe is from ” Ammu” by Asma Khan and she recommends serving them with her Spinach with Spiced Yoghurt and her Special Potatoes.
This recipe from “Ammu” by Asma Khan can be served on its own or be accompanied by some Hakka Chow. It’s from Tangra, the Chinatown in Calcutta.
A simple , quick and delicious curry from the Andhra region of India. Its from ” Thali” by Maunika Gowardhan.
A Punjabi recipe which I found in ” Thali” by Maunika Gowardhan .Serve with paratha or rice.
A wonderful Keralan chicken curry from Das Sreedharan, owner of Rasa.
