1. Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight.
2. Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any.
3. In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bayleaf for 1 minute. Add sour cream and chicken liquid.
4. Add crushed saffron, and cream. Cover and simmer gently for 5-6 minutes.
5. Add chicken pieces and adjust seasoning; add ground almonds.
6. Dissolve cornstarch in water and add to the chicken.
7. Let it thicken. Cover and simmer for 3-4 minutes.

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1. Cut chicken, separate legs and thighs, back and split breast.
2. Heat oil over high heat. Add onions fry till golden brown. Take care not to burn them.
3. Add garlic, ginger and tomatoes. Fry till a smooth paste.
4. Add chicken, add water, bring to a boil, add salt. Cover pot and lower heat. Add chili to make it hot if desired.
5. Stir constantly to avoid burning and coat the chicken pieces evenly.
6. After the chicken is done, add vinegar and cook for another 5 minutes on very slow fire. Sprinkle Garam Masala and serve.

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1. Wash and dry chicken pieces. ( I prefer whole thighs and breast halved)
2. Heat oil in a large heavy saucepan, brown chicken on all sides; remove.
3. Add onions and cook until fragrant.
4. Add garlic, ginger, turmeric and saute for about 2 minutes.
5. Add water, cinnamon stick (broken in half), cardamom pods, salt and pepper to taste.
6. Simmer covered over low heat for 50 minutes.

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1. Trim the lamb chops and place them in a large saucepan with the cinnamon bark, bay leaf, fennel seeds, peppercorns, cardamoms, salt and milk. Bring to the boil over a high heat.
2. Lower the heat and cook for 12-15 minutes, or until the milk has reduced to about half its original volume. At this stage, add the evaporated milk and lower the heat further. Simmer until the chops are cooked through and the milk has evaporated.
3. While the chops are cooking, blend together the yoghurt, flour, chilli powder, ginger, garam masala, garlic and a pinch of salt in a mixing bowl.
4. Remove the chops from the saucepan and discard the whole spices. Add the chops to the spicy yoghurt mixture.
5. Heat the oil in a deep round-bottomed frying pan or wok. Lower the heat slightly and add the chops. Fry until they are golden brown, turning them once or twice as they cook.
6. Transfer to a serving dish, and garnish with mint sprigs and lime quarters.

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1. Heat oil, add red chilli, cloves, cardamom, cinnamon stick, bay leaf till the bay leaf turns golden brown.
2. Add the onion and fry for two minute.
3. Add the ginger garlic paste and fry for 4 - 6 minute.
4. Add chicken and fry for 5 minutes.
5. Sprinkle chilli, dhania powder, cumin powder and turmeric
6. Cover chicken + salt (add water if needed) and cook for around 15 minutes till 3/4 cooked
7. Add can of tomato paste and cook on low heat
8. Just before removing add the whipping cream and cook for a few minutes.
9. Add Garam Masala and corriander leaves, removing the corriander leaves before serving.

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1. Beat yogurt and milk till smooth
2. Chop onion and tomatoes and add to Yogurt.
3. Add salt and pepper and sprinkle the chat masala over, and serve.

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1. Chop the tomatoes into inch dice.
2. Chop the scallions diagonally including three inches of green.
3. Place the oil, ginger, and cumin in a small skillet.
4. Cook over low heat for one minute, stirring constantly.
5. Scrape mixture in to a mixing bowl with a rubber spatula, add tomatoes, cucumber, scallions, and garlic. Stir well to combine.
6. Add the remaining ingredients and fold gently to combine. Adjust the seasonings.
7. Cover and refrigerate for at least one hour but no longer than three. Stir well before serving.

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1. Saute the onion and chili in butter until just tender.
2. Add the shrimp and cook until pink.
3. Sprinkle with the cardammon and the cumin and saute over low heat for 3-4 minutes.
4. Squeeze in juice from the lime, add the sour cream and the yogurt and bring it to a boil.
5. Remove from heat and sprinkle with corriander.

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1. To make 3/4 cup clarified butter (usli ghee), place 1/2 pound (2 sticks) sweet, unsalted butter in a frying pan and put on a burner.
2. Keep the heat low until the butter melts completely, stirring often during the process.
3. Increase the heat to medium-low and let the butter simmer until it stops crackling, thus inidicating that all the moisture has evaporated and the milk residue is beginning to fry.
4. As soon as the solids turn brown (10-12 minutes), turn off the heat and take the pan off the stove.
5. Let the residue settle to the bottom of the pan, then strain the clear butter fat (usli ghee) into another container.
6. This usli ghee, when it is completely cool, will turn a cream color.

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