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Traditional Indian Recipes

Updated on June 15, 2016

The All Famous Tandoori Chicken (Authentic)

You may have heard or tried many variations of the famous Tandoori Chicken. Here is an authentic recipe that our family has been using for years.


4 chicken legs (or you can use boneless chicken breasts whole or cut into pieces)

2 heaped tbsps. Tandoori masala (available from any Indian store or buy online)

1 tsp crushed garlic

1 tsp crushed ginger

Green chillies, crushed (optiional)

Red chilli powder

Salt to taste

2 tbsp Lime juice

1 tsp cumin powder or crushed cumin

2 tbsp. oil

Mix all ingredients thoroughly except for chicken. Now add chicken, mix well and marinate overnight. Next day, either grill on the barbecue or in bake in the oven at 375 deg. Fah until done. Serve with naan and salad

Sweet Mango Chutney


  • 6 firm half-ripe mangoes, peeled and sliced thin
  • 1 cup cider vinegar
  • 1 cup packed light brown sugar
  • 10 cloves garlic, peeled and sliced
  • 1 - 1" piece fresh ginger, peeled and sliced thin
  • 1 tsp. ground dried red chillies (or you can use chilli flakes according to taste)
  • Salt to taste


Bring all ingredients to a boil in a medium-sized pot.  Reduce heat to low and simmer for 30 to 40 minutes, stirring occasionally to prevent the ingredients from sticking to the bottom of the pan.  Remove the pan from heat and let the chutney cool before serving.  Pack it in a bottle and refrigerate.  Chutney can stay in the fridge for more than 3 months. 

Garam Masala Recipe

Garam masala is a mixture of ground toasted spices that is added to dishes, often near the end of cooking, as an extra layer of flavouring.


  • 4 tbsps coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 1-1/2 tsp black cumin seeds (shahjeera) (optional)
  • 1-1/2 tsp dry ginger powder
  • 3/4 tsp black cardamoms (3 to 4 large pods)
  • 3/4 tsp cloves
  • 3/4 tsp cinnamon (2 x 1" sticks)
  • 3/4 tsp crushed bay leaves


You can roast all the above ingredients in a toaster oven at 180o F or toast them slightly in a skillet till you can smell the fragrance of the spices. Ensure you don't burn the spices. Cool slight when done.  Remove the skins from the black cardamoms and add them back to the spices.  Grind into a powder in a coffee grinder. Store in an airtight container in a cool dark place.  Will last for a whole year depending on frequency of usage.

Tamarind Chutney


  • 1 cup cleaned tamarind or you can buy ready-made paste from any Indian store - 3 tsp.
  • 1/2 cup dates deseeded
  • 2 cups water
  • 1/2 tsp red chilli powder
  • 1/2 tsp crused cumin seeds
  • 1 tsp salt
  • 1 cup brown sugar


Wash the tamarind (or if you are using paste, use 3 tsps.)  Place tamarind, brown sugar, dates and water in a deep pan or pot.  Put to boil for about 7 to 8 mins.  Cool to room temperature.  Blend in an electric blender till smooth (if you are using paste, no need to blend).  Strain and transfer to the pan again.  Boil till thick enough to coat the back of a spoon thinly.  Add the seasoning - chilli powder, crushed cumin and salt.    Store in airtight bottles and refrigerate.  Will last for six months refrigerated.


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    • ambee12 profile image

      ambee12 7 years ago from Canada

      I find that dried herbs have more flavour than fresh. Take for example, oregano. I use dried oregano to marinate chicken souvlaki. If I use fresh oregano, the flavour is missing.