History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Chicken on Bone cut into medium sized pieces on bone 750 grams
Yogurt 6 tablespoons
Oil 2 tablespoons
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Salt to taste
A few thin strips of red capsicum for garnishing
A few thin strips of ginger for garnishing
Spinach blanched 1 medium bunch
Fresh mint leaves roughly chopped 1/2 bunch
Fresh coriander leaves roughly chopped 1/2 bunch
Green chillies roughly chopped 2
Fennel seeds (saunf) 1 teaspoon
Scraped fresh coconut 1 cup
For the paste, put spinach, mint leaves, coriander leaves, green chillies, fennel seeds and coconut with a little water in a mixer jar and grind to a fine paste.
Finely chop onions.
Heat oil in a deep non-stick pan, add cloves and onions and sauté for a minute. Add ginger-garlic paste, turmeric powder, coriander powder, chicken and salt and mix well. Cover and cook for 10-15 minutes.
Add the ground paste and mix well.
Add yogurt and mix well. Cover and cook on medium heat for 10 minutes.
Transfer into a serving bowl and serve hot garnished with red capsicum and ginger strips.
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