Marinating

For marination: 5.3 oz paneer (about 150 grams) • black pepper powder • salt • finely chopped cilantro • butter, ghee, or oil for sautéing the paneer • For the gravy: 4 tablespoons oil • whole black peppercorns • onions, chopped • -inch piece ginger • green chilies • cashews • cilantro •

chicken breast, sliced • soy sauce • black or white pepper • egg white • cornstarch • water • olive oil (for marinade) • olive oil (for vegetables) • carrots, sliced • -inch pieces broccoli florets • red bell pepper, cut into strips • red onion, cut into squares •

boneless chicken (500 grams) • ginger-garlic paste • black pepper powder • Kashmiri red chili powder • turmeric • –3 teaspoons plain yogurt • rice flour • cornstarch • all-purpose flour • Salt to taste • tomato ketchup • red chili sauce •

chicken breasts • buttermilk (240 ml) • salt • black pepper • garlic powder • red chili powder • all-purpose flour (about 95 grams) • cornstarch (about 30 grams) • salt • black pepper • eggs • crushed cornflakes (about 30 grams) •

For marination: • chicken (about 1 kg) • ginger-garlic paste • red chili powder • thick yogurt (about 60 ml) • lemon juice • salt • For onion-cashew paste: • medium onions, chopped • cashews • whole milk (about 30 ml) • oil, for frying onions and cashews •

paneer (about 350 grams) • cornstarch (about 32 grams) • red chili powder • Salt to taste • garlic cloves, finely chopped • ginger, grated • bell peppers, cut into cubes • onion, cut into cubes • soy sauce • white vinegar • chili sauce • Salt to taste •

paneer, cut into cubes (about 250 grams) • green bell pepper, cut into cubes • onion, cut into cubes • –3 tablespoons chopped green onions • garlic cloves, finely chopped • ginger, grated • vinegar • –4 tablespoons chili sauce • tomato ketchup • soy sauce • cornstarch • black pepper powder •

chicken (750 grams) • onions • finely chopped fenugreek leaves (methi) • garlic paste • ginger paste • green chili paste • Kashmiri red chili powder • red chili powder • turmeric • coriander powder • cumin powder • chicken masala •

paneer (Indian cottage cheese) • For marinating the paneer: • cornstarch (about 30 grams) • all-purpose flour (about 16 grams) • ginger-garlic paste • Kashmiri red chili powder • black pepper powder • water (about 60 ml) • Salt, to taste • Other ingredients: • oil (about 60 ml) • garlic, finely chopped •

chicken (about 1 kilogram) • ginger garlic paste • butter • black pepper powder • red food color • garam masala powder • cumin powder • chaat masala powder • yogurt (about 100 grams) • fried onion paste • salt • cilantro and green chili paste •

chicken • hung curd (strained yogurt) • ginger garlic paste • Juice of 1/2 lemon • roasted cumin powder • tandoori chicken masala • black pepper • Kashmiri chili powder • salt • onions, sliced • tomatoes • cashews •

paneer, cut into cubes (150 grams) • large onion, cut into squares • medium green bell pepper, cut into squares • large tomato, seeds removed and cut into squares • Greek yogurt (hung curd) (about 120 grams) • chickpea flour (besan) • finely chopped ginger • black pepper powder • chaat masala • roasted cumin powder • red chili powder • mustard oil •

For the marinade • paneer (cut into cubes) (200 grams) • green bell pepper (cut into cubes) • onion (cut into cubes) • turmeric powder • coriander powder • plain yogurt (120 ml) • cumin powder • chili powder • oil • chickpea flour (besan) • For the gravy •

paneer (about 7 ounces) • medium green bell pepper • medium onion • For the marinade: • thick plain yogurt (120 ml) • ginger-garlic paste • red chili powder • garam masala • turmeric powder • nutmeg powder • saffron (crushed) • chickpea flour (besan) •

paneer (500 grams) • bell peppers • onions, cut into large cubes • hung curd (yogurt strained overnight in a muslin cloth) • roasted chickpea flour (besan) • chaat masala • ginger-garlic paste (for marinade) • Kashmiri red chili powder • Salt to taste • warm oil (for marinating) • garam masala • oil (for tempering) •

chicken (600 grams) • plain yogurt (120 ml) • ginger-garlic paste • black pepper powder • salt • large onions, finely chopped • tomatoes • green chilies • cashews • turmeric powder • red chili powder • oil •

chicken (500 grams) • onions • tomatoes • green chilies • garlic cloves • -inch piece ginger • black peppercorns • cinnamon stick • black cardamom pod • dried red chilies • bay leaves • cumin seeds (1/2 tablespoon) •

For marinating the paneer: • paneer (200 grams) • thick plain yogurt (about 60 grams) • ginger-garlic paste • red chili powder • turmeric • garam masala • coriander powder • Salt to taste • For the puree: • tomatoes • cashews •

paneer (cut into 1-inch cubes) • green bell pepper (cut into 1-inch pieces) • onion (cut into 1-inch pieces) • thick plain yogurt (60 grams) • red chili powder • cornstarch • chickpea flour (besan) • garlic paste • ginger paste • ground coriander • ground cumin • garam masala •

chicken (about 500 grams) • Marinate the chicken for 1 hour with all the spices listed below • (2 teaspoons ginger-garlic paste, salt, chili powder, garam masala, 1 tablespoon chicken masala, 1 tablespoon plain yogurt) • large onion or 2 medium onions, sliced • green chilies • bell pepper, finely chopped • tomato, pureed • cashews • poppy seeds • melon seeds, 4 fox nuts (makhana) – soak in hot water for 30 minutes • coconut milk (about 240 ml) • oil or butter •

Chutney • plain boondi • fresh mint leaves • plain yogurt • green chilies • cilantro • lemon • cumin seeds • Salt to taste • paneer (about 200 grams) • onion • bell peppers (red, yellow, green) •

paneer (250 grams) • thick yogurt (drained) • red chili powder • turmeric • garam masala • coriander-cumin powder • dried fenugreek leaves (kasuri methi) • ginger-garlic paste • Roasted chickpea flour • Black salt to taste • tomatoes • onions •

medium tomatoes • garlic cloves • small piece of ginger • green chilies • cilantro stems • cloves • black cardamom pod • green cardamom pods • black peppercorns • cinnamon stick • bay leaves • medium onions •

boneless chicken (500 grams) • plain yogurt (100 grams) • all-purpose flour (for marinade) • breadcrumbs • all-purpose flour • Water • Kashmiri chili powder • Kitchen King masala (or use garam masala if unavailable) • ginger-garlic paste • cornstarch • oil • chicken masala •

fresh paneer (250 grams) • green bell pepper • onion • For the marinade: • plain yogurt (100 grams) • garlic paste • chili paste • ginger paste • garam masala • chaat masala • paprika powder • turmeric powder •

paneer (about 100 grams) • oil • salt • cumin seeds • garam masala • chickpea flour (besan) • plain yogurt • oil • red chili powder • turmeric powder • salt • melon seeds •

chicken (about 500 grams) • ginger-garlic paste • plain yogurt (120 ml) • red chili powder • Salt to taste • Kashmiri red chili powder • ground coriander • onions, sliced • black peppercorns • cloves • cumin seeds • mace blade •

all-purpose flour (about 120 grams) • shredded cabbage (about 150 grams) • grated carrot (about 60 grams) • grated paneer (about 120 grams) • paprika • mixed dried herbs • Salt, to taste • oil • black pepper • finely chopped ginger-garlic paste • onions, finely chopped • plain yogurt (about 240 grams) •

bay leaf • cloves • green cardamoms • cashew pieces (about 35 grams) • Kashmiri dried red chilies • Yellow, green, and red bell peppers • garam masala • red chili powder • coriander powder • dried fenugreek leaves (kasuri methi) • cumin seeds • asafoetida (hing) •

paneer (250 grams) • green bell pepper • onions • thick plain yogurt • black pepper powder • roasted cumin powder • Kashmiri red chili powder • chaat masala • black salt • Salt to taste • lemon juice • mustard oil