Indian curries are undeniably delicious and exotic. They are famous for their strong spices, bright colours, seasonings and burst of flavours. Each part of India has been blessed with its own unique curry style. We have put together some of the famous exotic curries from all around India to please your tastebuds. Keep on reading to prepare these utterly delicious and flavourful curries at the comfort of your home.
1.ChickenKorma
Ingredients:
- 6 chicken thighs boneless and skinless
- 2 tbsp of tomato paste
- 1 tbsp of fresh ginger
- 2 cloves of garlic
- 1 tbsp of garam masala
- ½ tsp of crushed red pepper
- ½ tsp of paprika
- 1 tsp of ground cardamom
- ½ tsp of kosher salt
- ½ tsp of turmeric powder
- ½ cup of almonds
- ¾ cup of greek yoghurt
- 1 tsp of canola oil
- 3 tbsp of butter
- 1 diced onion
- ¼ cup heavy cream
Instructions:
- In a large bowl, add the cut chicken into thick chunks
- Now, add in the tomato paste, ginger garlic paste, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric and almonds
- Blend in all the ingredients in a blender and blend until a smooth paste
- Now, add in the paste into the chicken along with the yoghurt and marinate it well
- Allow it to set in the fridge for 1-2 hours. This will help the chicken to absorb all the flavours of the spices really well
- In a large skillet, add canola oil, butter and allow it to heat
- Now, add in the onions and cook for 5-7 minutes or just until they are caramelized
- Add in the chicken and cook for 20-5 minutes until tender
- Now, add in the heavy cream to the skillet and mix well
- Garnish with some coriander and serve with tandoori roti or steam rice!
2. Paneer Pasanda
Ingredients:
- 30 paneer pieces, cut into triangles
- 2 tbsp oil
- 1 tsp of chilli powder
- ½ tsp of garam masala
- 1 cup whisked curd
- Salt to taste
- Oil for frying
- 1 cup roughly chopped, onion
- 5 garlic cloves
- 1 small piece of ginger
- 2 tbsp of cashew paste
- ½ cup crumbled paneer (for stuffing)
- ½ cup shredded cheese
- 1 tbsp of chopped coriander leaves
- 1 tbsp of finely chopped mint leaves
- 1 tbsp of chopped raisins
- 2 tbsp ginger, garlic and green chilli paste
- 1 tbsp of cornflour
- 1 tbsp of water
Instructions:
- Grind raw cashew nuts in the small jar of a grinder until smooth powder and mix with 1½ tablespoons water to make cashew nut paste
- Crush ginger, garlic and green chilli in the same jar of the grinder to make a ginger-garlic-chilli paste
- Cut the onion into big pieces and cook in hot water for 4-5 minutes. Drain water and crush onion in a grinder to make onion puree.)
- Now, make the tomato puree by crushing tomatoes in the small jar of the grinder
- Cut paneer into 2-inch squares (1/4 inch thick) and cut each square diagonally into two triangles
- Now, heat 2½ tablespoons oil in a pan over medium flame
- Shallow fry the paneer cubes until its edges become light brown
- Drain them and place them on a paper napkin to absorb excess oil
- Heat the remaining 1-tablespoon oil in the same pan over medium flame
- Add in the ginger-garlic-chilli paste, bay leaf and cardamom in heated oil, sauté for few seconds
- Add the onion puree and sauté until it turns light brown and oil starts to separate, approx. 2-3 minutes
- Add tomato puree and sauté until oil starts to separate from sides for 1 to 2 minutes
- Now, stir in the cashew nut paste and sauté for 1 to 2 minutes
- Add turmeric powder, red chilli powder, garam masala, cumin-coriander powder and salt. Mix well and cook for a minute. Add 3/4 cup water
- Bring mixture to a boil. When it starts boiling, let it cook for 4 to 5 minutes
- Add in the Kasuri methi and shallow fried paneer cubes. Mix well and cook for 2 minutes. Add fresh cream, mix well and cook for 2 minutes
- Turn off the flame and let curry stand for 5 minutes
- Transfer prepared paneer pasanda in a serving bowl and garnish with green coriander leaves.
If you wanna try more such exotic Indian recipes checkout Best Biryani Recipes From All Over India