Talk:List of Indian dishes

Main Dishes page, Not "snacks" page

this page is titled 'List of Tasty Indian Dishes that everybody will Like!', yet there are many snacks in the list. And there is a seperate page on Indian snacks. Please move the info on snacks to that page.

the list of indian items is very small and can be misleading as it does not give a true picture of the divrsity of the indian cuisine. please update the list or remove it to avoid misunderstanding.

Kapil

can some one please update the list so that it becomes more informative. K

Unlinked, uncited

What is going on on this page? Many items are not even redlinked, they aren't linked at all. And worse, hardly any items are cited. We can do better than this on a serious topic. I propose to remove all unlinked items, and to start reverting uncited additions. Chiswick Chap (talk) 08:09, 18 September 2016 (UTC)

Punjabi Cream Chicken Recipe Malai Chicken Recipe

"Punjabi Cream Chicken"

Malai chicken Preparation time: 10 minutes Cooking time: 30 minutes Serves: 4 Course: Main course Cuisine: Indian

Ingredients 3 tbsp Ghee 2 black Cardamom 1 Green cardamom 1/2 tsp Cumin seeds 1 kg Chicken, curry cut Salt to taste 1 tbsp Ginger, chopped 1/2 tbsp Coriander powder 2 1/2 cup milk 3 tbsp almond paste 1 tbsp black pepper powder 1/4 tsp Kasuri methi 1/4 tsp Cardamom powder 1 tbsp Cream For tempering 1 tbsp Ghee 1 tsp Degi mirch

And the recipe is amazing and very very simple...

In 1960, "Late S. Attar Singh Chawla"

Visited Haldwani in Nainital

And was cooking chicken for himself so at that time he thought let's add

"Milk" in the chicken

Modified the recipe slightly

When he added milk into the chicken and reduced and cooked

So, basically what started off as a

Small kitchen experiment

Turned into a legacy

So, that's why I say, there's nothing "Right" or "Wrong"

But people may find the cooking chicken in milk strange

Keep experimenting it's good

So, put ghee

In ghee

Add all whole spices

In whole spices

Add chicken

After that

Simple...

Till now there's no rocket science

And there won't be any going further

There is only one small rocket science to be kept in mind

Don't color the chicken too much

Punjabi cream chicken should look like Malai chicken

In some places, it is also known as "Malai Chicken"

In our Ludhiana

Firozpur

You will find this dish there a lot

It is known as "Malai Chicken"

A motive is very simple

To dry the moisture of the chicken and don't roast (Bhun) or brown the chicken

Now add milk into it

Before adding milk

This is optional but I prefer to add this

The combination of Coriander and ginger

Will give the taste to the chicken

The game is all about little coriander

GInger

And milk

There you go

Now you understood why it is called as "Malai Chicken"

Don't worry about milk "Curdling", it will curdle

That is not our problem

Keep stirring the chicken

Don't let it break and also don't worry about curdling of milk

This is Pure... See how beautifully this is boiling

As soon as the milk gets to boil

Immediately add the Almond paste

Turn the flame low

Cover with the lid and let it cook...

Cook it on a slow flame as long as you can

Bringing the milk to a boil

After adding almond paste ensures the milk won't curdle

After bringing to a rolling boil with the almond paste

Let it cook on a low flame, till the

Chicken absorb all the flavor

By seeing the dish appears to be rich

Cook it on low flame

Otherwise, Malai will stick to the bottom

And it'll turn into Church

Then your malai chicken will turn into a chicken church

Keep on stirring

Keep on Stirring on regular intervals

Here malai Chicken is ready

No cutting of onions, no pealing of garlic and no opening spice box repeatedly was needed for this recipe

And it's ready

Beautiful

Have fun

Let's go...! — Preceding unsigned comment added by 103.39.130.149 (talk) 11:36, 1 April 2020 (UTC)