Looking for spicy Indian Food Recipe?!

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Go to youtube and you can find many great indian recipes by Vah Chef.
Here's one check it out and check out the rest of the suggested links on his channel. His food is good!

http://www.youtube.com/watch?v=7wDr-qZCV…

Karthik’s Spicy Chicken Curry Preparation Time : 1 hour Spice Level : 4 out of 5 No of servings : 3 -4

* Red onions : 3
* Tomatoes: 3
* Chicken : 2 lbs
* Tumeric powder (for marinating chicken) : 1 tsp
* Cinnamon sticks (each about 2 inches long) : 2
* Black pepper corns : 10
* vegetable or sunflower oil (don’t use canola) : ? cup
* Green hot finger Chile’s : 10
* Cumin seeds : 1 tsp
* Curry leaves : 2 springs
* Bay leaves : 2
* Whole cloves : 3
* Whole cardamom: 4
* Red chile powder : 2 tsp
* Chicken masala powder : 2 ? tsp
* Black pepper powder : 3 tsp
* Salt : 4 tsp
* Cilantro : 1 cup

1. Prep onions, tomatoes, and chicken first by dicing each separately, and stir tumeric into chicken.
2. Heat skillet and add cumin seeds, curry leaves, bay leaves, cloves, cardamom, cinnamon, and peppercorns.
3. Cook dry until you can smell the roasted spices, then add oil. Simmer spices and oil on medium for a few minutes then add halved chile’s. Simmer for a few minutes stirring occasionally.
4. Add diced onions and simmer covered, on medium low (between 2 – 3 on burner) for about 25 minutes stirring occasionally.
5. Once onions are very soft, add diced tomatoes, cover, and continue simmering for another 25 minutes.
6. Add chicken, then stir in spice mixture (red chile powder, chicken masala powder, black pepper powder, and salt) and simmer covered for about 15 minutes.
7. Add 3 cups water, cover, and continue simmering for another 40 minutes. Watch the gravy during this time to make sure it is the consistency you desire, if necessary, cook uncovered to thicken.
8. During this last 40 minutes you will also want to start your rice and any paratha’s you wish to serve.
9. Stir in cilantro and serve over basmati rice with paratha’s on the side.
======================================…
Chicken Curry of Vindaloo Servings 4-5

3 Diced Chicken Breasts
1 cup Curry Masala Gravy
1/4 Finely Chopped Onion
2 tsp Curry Powder
1 tsp Chilli Powder
8 Chopped Green Chilies
4 cloves Crushed Garlic
2 tbsp Grated Ginger
4 tbsp Chopped Coriander Leaves
1 tsp Garam Masala
5 tbsp Oil

* Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
* Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
* Add the Chicken pieces and seal well on all sides. Add half the masala gravy and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
* If needed add more masala gravy and water to prevent the curry becoming too thick or dry.
* Now add the finely chopped coriander leaves and cook for a further minute.

http://www.spicytasty.com/meat-and-seafo…
http://www.indiaforvisitors.com/food/chi…

:: Ingredients for Spicy Rice
Basmati Rice cooked- 2 cups
Tamarind - Marble size
Red chillies- 4-5
Fenugreek seeds- 1/4 tsp
Fresh grated coconut- 3/4 cup
salt to taste
Ghee
Asafoetida 2 tsp
3 tsp freshly chopped coriander
3 tsp of freshly roasted groundnuts (with coats removed)
1 tsp of grated jaggery.
Seasoning Ingredients:
3 Tsp of ghee, 1/2 tsp of asofotida, 1 tsp of urd dal, 1
tsp of channa
dal, 1 tsp of mustard seeds, 1 tsp of turmeric powder, 2-3
red
chillies, 6 curry leaves.

:: How to make Spicy Rice
Grind to fine paste the following:
grated coconut, tamarind, red chillies, fenugreek seeds,
mustard seeds, 2 tsp of
asofotida and jaggery. Heat the ghee in the kadai and add
the ingredients for
seasoning. When mustard seeds start to splutter, add the
groundnut and saute for
a minute or two. Then add the ground coconut-mustard paste
and fry till the raw
smell of tamarind disappears.
Then add the cooked Long grained rice and saute the
mixture well, so the rice is
well coated with the spicy mixture. Adjust the salt.
Garnish with freshly chopped coriander leaves.




Spicy Chicken Masala Recipe

Recipe source: From my recipe files

Prep & Cooking Time: 30-35 mts

Serves 4-5 persons

Cuisine: South Indian

.

Ingredients:

Marinate:

? kg chicken, washed and cut into medium sized pieces

3 tbsp curds

1 tsp red chilli powder (adjust to suit your spice level)

? tsp turmeric pwd

salt to taste

Make a paste:

6-7 cashewnuts

4-5 tbsps milk

Dry roast and make a fine powder:

1” cinnamon

10-12 curry leaves

3 cloves

Rest of the ingredients:

3-4 tbsps oil

2 big onions finely chopped

1 large tomato finely chopped

1 tsp ginger-garlic paste

1 tsp coriander powder

3/4 tsp black pepper powder (adjust to suit your spice level)

? tsp cumin powder

coriander leaves for garnish

1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
9 Garnish with fresh coriander leaves.


Note:

Adjust the spices according to your choice. Dont over fry the masala too much or burn it as its the masala paste which gives the chicken its flavor. If you dont have curry leaves on hand, don’t worry. Do add more water for a gravy consistency. One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor.

haaha you want to sweat and cry , when ever i make this dish i make sure my wife is with me , the only to subdue the spicy food is by kissing
try this recipe with chicken , lamb or potatoes all the best - watch the video of cooking Vindaloo
http://www.vahrehvah.com/Lamb+Vindaloo:6224

Chicken curry is an authentic Indian recipe full of flavor you can make it as spicy as you want by using hot curry paste or adding more cayenne pepper. Here is the link to the ingredients and video demonstrations: http://howtoexpo.com/recipes/chicken-cur…
Enjoy

If you could go to the Brick Lane Curry House on 306-308 East Sixth Street at New York City and order p'hall curry, then maybe you'll get the recipe.

http://www.bricklanecurryhouse.com/

Try chicken or biryani. u can find recipes of indian food at www.worldfamouscookingrecipes.com

http://www.spicytasty.com/