Origin Indian Chicken Curry

Indian chicken curry has roots that stretch back centuries, with regional variations all over India. The combination of aromatic spices and slow-cooked chicken creates a dish that reflects India’s rich culinary heritage.

Why You’ll Love This Recipe

This recipe strikes the perfect balance between spicy, tangy, and savory flavors. It’s straightforward to prepare, uses simple ingredients, and delivers a hearty meal that pairs beautifully with rice or Indian breads like naan and roti.

Also Read : Carrot Bundt Cake

Indian Chicken Curry

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

450

kcal

Ingredients

• 1 lb (450g) chicken pieces (bone-in or boneless)

• 2 tbsp oil or ghee

• 2 large onions, finely sliced

• 2 tomatoes, pureed or chopped

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 2 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala

• 1 tsp red chili powder (adjust to taste)

• 1 cup water or chicken stock

• Fresh cilantro, chopped (for garnish)

• Salt to taste

Directions

• Heat oil or ghee in a large pan over medium heat. Add sliced onions and sauté until golden brown.
• Stir in ginger-garlic paste and cook until the raw smell disappears.
• Add pureed tomatoes and cook until oil starts to separate from the masala.
• Mix in turmeric, coriander, cumin, red chili powder, and salt. Cook spices for a minute.
• Add chicken pieces and sauté until they are coated well with the masala.
• Pour in water or stock, cover, and simmer on low heat for 25–30 minutes until the chicken is tender and cooked through.
• Stir in garam masala and cook for another 2 minutes.
• Garnish with fresh cilantro and serve hot with steamed rice or Indian breads.

Notes

• Use bone-in chicken for more flavor, but boneless works too.
• Adjust spice levels according to your taste.
• For a richer curry, add a splash of cream or coconut milk toward the end.
• Leftovers taste even better the next day!

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Origin Indian-Style Pumpkin and Corn Burger

Inspired by traditional Indian street food and homemade veggie cutlets, this burger brings the essence of Indian flavors into a modern dish. The use of mashed pumpkin and sweet corn adds a unique texture, while spices like garam masala and cumin provide warmth and depth. Variations of similar spiced patties can be found in Indian households, often served as snacks or in chaats.

What I Love About This Recipe

I love how this burger is a perfect blend of health and taste. The pumpkin and corn make the patty naturally sweet and moist, while the spices elevate the flavors. It’s also incredibly versatile—you can serve it in a bun, wrap it in a roti, or enjoy it as a standalone cutlet. The crispy texture and the kick from green chilies make it a favorite at home, and it’s a great way to sneak in veggies!

Also Read : Christmas Tree Cheese Ball: A Festive Holiday Delight

Indian-Style Pumpkin and Corn Burger

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

250

kcal

Ingredients

• 1 cup pumpkin, grated and squeezed to remove excess water

• ½ cup sweet corn, boiled and mashed

• 1 medium potato, boiled and mashed

• ½ cup breadcrumbs (plus extra for coating)

• 1 teaspoon ginger-garlic paste

• 1 green chili, finely chopped

• ½ teaspoon garam masala

• ½ teaspoon cumin powder

• ½ teaspoon red chili powder

• ½ teaspoon chaat masala

• Salt to taste

• 2 tablespoons fresh coriander, chopped

• 2 tablespoons gram flour (besan) or cornflour

• 2 tablespoons oil (for shallow frying)

Directions

• In a mixing bowl, combine grated pumpkin, mashed corn, mashed potato, ginger-garlic paste, and green chili.
• Add garam masala, cumin powder, red chili powder, chaat masala, salt, and chopped coriander. Mix well.
• Stir in gram flour and breadcrumbs to bind the mixture. Adjust consistency by adding more breadcrumbs if needed.
• Shape the mixture into round burger patties and coat lightly with extra breadcrumbs.
• Heat oil in a pan and shallow-fry the patties on medium heat until golden brown and crispy on both sides.
• Slice burger buns and toast them lightly.
• Spread green chutney or mayonnaise on the buns.
• Place a lettuce leaf, followed by the crispy pumpkin-corn patty.
• Add onion and tomato slices, and a cheese slice if desired.
• Cover with the top bun and press gently.
• Serve hot with extra chutney, ketchup, or yogurt dip.

Notes

• To make it spicier, add more green chilies or a pinch of black pepper.
• If the mixture feels too wet, increase the amount of breadcrumbs for better binding.

The post Indian-Style Pumpkin and Corn Burger appeared first on RecipeWikki.

Origin Indian Chopped Salad

Indian salads have been a staple in traditional meals for centuries, often consisting of raw or lightly dressed vegetables. This chopped version is inspired by the classic kachumber salad, which is popular across India. Variations of it can be found in different regions, using local ingredients like radish, beets, or peanuts for added texture and taste.

What I Love About This Recipe

I love how quick and easy this salad is to prepare, yet it’s packed with bold flavors. The combination of fresh cucumbers, tomatoes, and onions with a zingy lemon dressing makes it light and refreshing. The addition of chaat masala and cumin powder gives it a uniquely Indian touch. Plus, it’s incredibly versatile—enjoy it on its own or as a topping for wraps, sandwiches, and chaats!

Also Read : Gujiya Holi Sweet

Indian Chopped Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

60

kcal

Ingredients

• 1 cup cucumber, finely chopped

• 1 cup tomatoes, finely chopped

• ½ cup red onion, finely chopped

• ½ cup bell pepper (any color), finely chopped

• ¼ cup radish, grated (optional)

• 2 tablespoons fresh coriander leaves, chopped

• 1 green chili, finely chopped (adjust to taste)

• 1 teaspoon lemon juice

• ½ teaspoon chaat masala

• ½ teaspoon roasted cumin powder

• Salt to taste

• ½ teaspoon black salt (optional)

Directions

• In a large mixing bowl, combine the chopped cucumber, tomatoes, onion, bell pepper, and radish.
• Add finely chopped green chili and fresh coriander leaves.
• Sprinkle chaat masala, roasted cumin powder, salt, and black salt over the vegetables.
• Drizzle lemon juice and mix everything well to coat the vegetables with the spices.
• Let it sit for a few minutes to allow the flavors to blend.
• Serve immediately as a refreshing side dish or use it as a topping for wraps, chaats, or rice bowls.

Notes

• Adjust the spice levels by adding or reducing green chili.
• For extra crunch, add pomegranate seeds or roasted peanuts.

The post Indian Chopped Salad appeared first on RecipeWikki.

Origin Indian Roasted Pork Belly

Pork belly dishes are popular in northeastern and Goan cuisine, where they are often prepared with local spices and slow-cooked for maximum flavor. Goan “Pork Assado” is a Portuguese-influenced version, while Nagaland’s smoked pork belly highlights a rustic, earthy taste.

What I Love About This Recipe

The deep, smoky flavors from the spices combined with the crispy skin make this dish incredibly satisfying. The slow roasting process ensures tender meat that melts in your mouth, while the spice rub adds a beautifully rich and aromatic touch. It’s a fantastic dish for gatherings and pairs well with both Indian and fusion sides. Plus, once it’s in the oven, it requires minimal effort!

Also Read : Thandai Recipe ( Holi Drink)

Indian Roasted Pork Belly

Recipe by RecipeWikki

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

450

kcal

Ingredients

• 1 kg pork belly (with skin on)

• 1 tablespoon salt

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 tablespoon garam masala

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1 teaspoon black pepper powder

• 1 teaspoon smoked paprika (optional)

• 1 tablespoon ginger-garlic paste

• 1 tablespoon apple cider vinegar or lemon juice

• 2 tablespoons mustard oil (or regular oil)

• 1 onion, sliced

• 3-4 garlic cloves, whole

• 1 teaspoon fennel seeds

• ½ teaspoon cinnamon powder

• ½ cup water or chicken stock

Directions

• Pat the pork belly dry and score the skin with a sharp knife.
• Rub salt all over the skin and let it sit for 30 minutes to draw out moisture. Wipe off excess moisture with a paper towel.
• Mix turmeric, red chili powder, garam masala, cumin, coriander, black pepper, smoked paprika, ginger-garlic paste, vinegar, and mustard oil to form a thick marinade.
• Massage the marinade into the pork belly, ensuring it coats the meat evenly (avoid the skin). Cover and refrigerate for at least 6 hours, preferably overnight.
• Preheat the oven to 180°C (350°F).
• Place sliced onions, garlic cloves, fennel seeds, and cinnamon powder in a roasting pan. Add water or chicken stock to prevent burning.
• Place the pork belly on top, skin-side up. Roast for 1.5 to 2 hours, basting occasionally.
• Increase the temperature to 220°C (425°F) for the last 15-20 minutes to crisp up the skin.
• Remove from the oven and let it rest for 10 minutes before slicing.

Notes

• Scoring the skin helps achieve a crispy crackling texture.
• Marinating overnight enhances the depth of flavors.

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