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Ordering Indian Food?

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tandori chicken

naan or garlic naan, onion kulcha (breads)

also - need to use the condiments - I like the onion with green stuff, and the tamarind sauce....

I worked for an Indian Restaurant in Tallahassee my senior year at FSU. We're going back this weekend. I think I will hit the buffet for lunch!

Oh yeah - raita is good on everything, for dipping bread or cooling the main meal.

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Our favorite vegetarian Indian meal is mattar (sometimes spelled mutter) paneer-- peas in a curry-like sauce with really juicy cubes of fresh Indian cheese. Yummy.


We also love the poofy "puri" or "poori" bread. When the batter is deep-fried, it produces a lovely hollow ball of delicious bread, but you'd have to order it in a restaurant, I think.

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Trader Joes, in Alabama?




(Sorry, my momentary Yankee-ness snobbery coming out!)


Good suggestion, though - everyone's been so helpful. Umm. . . and I've never had Indian food. (How could I go to school in Amherst, Mass. and not eat Indian food!?!?!?) And we just studied India and Gandhi last week! I really missed the boat!!!!

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the chicken tikka masala AND/or the chicken korma (preferably AND). I have also had kofta curry which is really good as well as lamb korma which is also good.


I would now have to get the saag paneer and LOTS of garlic naan! I could sneak the meats in if I really wanted to, but I have enjoyed the saag paneer, and I just LOVE the indian rice. It's so plain, but SO good!


The dipping sauces are great too. There are several that are really good. There are also a few appetizer-type things that are really good (street food is what it's called on our menu here). There are some little puff pastries with this delicious sauce in them - gosh I love those.


Anyway, I'm totally drooling now. I want some Indian food!

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Decided to go ahead and post the recipe. This is sooo good! My 9yo requested this as his birthday dinner...he requested it extra hot!

Chicken Tikka Masala




1 cup yogurt

1 Tb lemon juice

2 tsp ground cumin

1 tsp ground cinnamon

2 tsp cayenne pepper

2 tsp freshly ground black pepper

1 Tb minced ginger

3 boneless skinless chicken breasts,

cut into bite-size pieces


2 Tb butter

2 cloves garlic

2 jalapeno pepper, finely chopped (I just grab a handful or so out of the sliced jalapeno jar and chop them up instead of using fresh - tastes just as good IMHO)

4 tsp ground cumin

4 tsp paprika

2-8 oz cans of tomato sauce

2 cups half 'n half

1/2 cup fresh cilantro (optional)



1. In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, black pepper

and ginger. Stir in chicken, cover, and refrigerate for 1 hour.

2. Saute chicken in 1 Tb oil.

3. Remove chicken from skillet and discard marinade.

4. Melt butter in skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 4 tsp cumin and paprika. Stir in tomato sauce and half 'n half. Add chicken back into skillet. Simmer on low heat until sauce thickens, about 20-30 minutes.

5. Transfer to a serving platter, and garnish with fresh cilantro. Serve over brown rice or basmati rice.

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