The most popular festive dish of India.
Serves: 5~6 Persons

3 Cups Basmati Rice.
1 Kg Chicken (Cut into Medium Pieces)
1 Cup Milk.
1 Cup Yogurt (Curd).
4 Sliced Onion.
11/2 Tsp Ginger Paste.
1 Tsp Garlic Paste.
11/2 Tsp Green Chilli Paste.
1 Cup Tomato Puree.
2 Tsp Red Chilli Powder.
11/2 Tsp Turmeric Powder.
11/2 Tsp Roasted Cumin Powder.
3 Tsp Garam Masala Powder.
1 Tsp Green Cardamom Powder.
Saffron a Pinch.
11/2 Tsp Coriander Powder.
3 Tbsp Coriander Leaves.
Salt to Taste.
10 Tbsp Oil.

Caris’ Spice Club


1. Mix tomato puree, yogurt, ginger garlic paste, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat oil in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.
5. Add 4 cups of water to the rice. Mix saffron in milk and add to it.
6. Add cardamom powder. Add the chicken pieces.
6. Pressure cook the rice. Mix gently.
7. Garnish with green coriander leaves and serve hot.


Tandoori Chicken Lollypop is an Indian sub-continent popular dish.
Serves: 5~6 Persons

6 Chicken Lollipops Pieces.
4 Tablespoon Plain Yogurt (Curd).
1/2 Teaspoon Ginger Paste.
1/2 Teaspoon Garlic Paste.
1 Teaspoon Tandoori Masala.
1/2 Teaspoon of Jeera Powder (Cumin Powder).
1 Teaspoon Red Chili Powder.
1/2 Teaspoon Garam Masala.
2 Pinch’s of Red-Orange Food Color.
Salt to Taste.

Caris’ Spice Club Recipe


1. Take a bowl and mix 2 tbsp yogurt, 1 tsp tandoori masala, 1/2 tsp garam masala, 1/2 tsp jeera powder,1/2 tsp ginger paste, 1/2 tsp
garlic paste, 1 tsp red chili powder, 2 pinch’s of red-orange food color and salt to taste.
2. Mix all the ingredients very well and marinate the chicken pieces in this mixture.
3. Coat all the leg pieces very well and keep the mixture in refrigerator at least for 30 minutes.
4. Preheat the oven at 350 degrees F and take out the chicken mixture from the fridge.
5. Bake the chicken pieces in preheated oven for 40 minutes, till the chicken is well cooked.
6. Wrap each drumstick leg with a small piece of foil at the base of the drumstick so that it looks nice and can be hold at that end while



Spicy Chicken Drumstick is most fantastic dish of India
Serves: 5 Persons

4-5 Chicken Legs (Make Slits all Over).
1 Tbsp Ginger-Garlic Paste.
Green Chili Paste.
1/4 Tsp Red Chili Powder.
3/4 Tsp Black Pepper Powder.
Large Pinch Turmeric Powder.
3/4 Tbsp Coriander Powder.
Large Pinch Cumin Powder.
Pinch of Garam Masala Powder.
1 Tbsp Hot and Sweet Tomato Chilli Sauce.
2 1/2 Tbsps of Plain Yogurt (Curd).
1 Tbsp Lemon Juice.
Salt (Taste).
2 Tbsps Oil.

Caris’ Spice Club Recipe


1. Marinate chicken legs with all the above ingredients except oil. Refrigerate and allow marinating overnight or marinating for at least 3-4 hrs.
2. Heat oil in cooking vessel; add curry leaves and chicken pieces along with the left over marinade if any.
3. Cook on high for 3 mts, reduce flame to medium, place lid and cook for 10 mts.
Reduce flame to low and cook for another 10 mts.
4. Remove lid and cook till the water evaporates and roast on medium flame till well cooked.
5. Serve warm with onion slices and lemon wedges.



Chicken Drumstick is the variety dish of India.
Serves: 5 Persons

5 Chicken Legs.
2 Tbsp Curd.
1/2 Tbsp Fresh Cream.
2 Big Onion Thinly Chopped.
2 Big Tomato Thinly Thopped.
1 Tsp Ginger Paste.
1 Tbsp Garlic Paste.
2 Green Chilies Chopped.
1 Dried Kashmiri Red Chili.
1 Bay Leaf.
1/2 Tsp Cumin Seeds.
1/2 Tsp Red Chili Powder.
1/4 Tsp Turmeric Powder.
11/2 Tsp Coriander Powder.
1 Tsp Garam Masala Powder.
A Pinch of Black Pepper Powder.
Vegetable Oil.
Salt to Taste.

Caris’ Spice Club Recipe

chicken drumstick

1. Wash and clean the chicken legs in warm
water, combine the yogurt, salt, black pepper powder, fresh cream and turmeric powder, Coast the chicken legs evenly in the
marination, Keep aside at least for 30 mins.
2. Heat 2 tsp oil in a pan. Add Kashmiri red chili, bay leaf and cumin seeds, Saute for few seconds and add ginger-garlic paste and green chilies.
3. Fry for few seconds and immediately add chopped onion, Fry until onion turns into light golden brown in color.
4. Add thinly chopped tomatoes, salt and red chili powder, Mix well and cook until the nice of color of curry comes out.
5. Add 2 cups of water along with the chicken, Mix well, add coriander powder and garam masala powder.
6. Cover the pan and bring the curry to few boils, Leave to cook on low flame for 4-5 minutes.
7. Serve hot with roti or rice.



Spicy Chicken Breast is most favorite family friend Indian dish .
Serves: 6~7 Persons

2 Pounds Chicken Breast Halves.
2 Tsp Salt.
1/2 Cup Cooking Oil.
1 1/2 Cups Chopped Onion.
1 Tsp Minced Garlic.
1 1/2 Tsp Minced Ginger Root.
1 Tbsp Curry Powder.
1 Tsp Ground Cumin.
1 Tsp Ground Turmeric.
1 Tsp Ground Coriander.
1 Tsp Cayenne Pepper.
3 Crushed Tomatoes.
1 Cup Plain Yogurt (Curd).
1 Tbsp Chopped Cilantro.
1/2 Cup Water.
1 Tsp Garam Masala.
1 Tbsp Lemon Juice.

Caris’ Spice Club Recipe

spicy curry

1. Sprinkle the chicken breasts with 2 tsp salt.
2. Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil until completely browned. Transfer the browned chicken breasts to a plate and set aside.
3. Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, allow to heat together for about 1 minute while stirring.
4. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate.
5. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
6. Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. Sprinkle with lemon juice to serve.



Pepper Chicken Breast is most popular Indian Stylist dish.
Serves: 4~5 Persons

500gms of Boneless Chicken Breast.
11/2 Cup of Sliced Onions.
2 Tsp of Whole Black Pepper Corn.
1 Tsp of Fennel Seeds.
1 tsp of Coriander Powder.
11/2 Tsp of Chicken Masala.
3 Cloves of Garlic (Crushed).
1 Small Piece of Ginger (Crushed).
1 Tbsp of Oil (Preferably Coconut Oil).
1/4 Tsp of Mustard Seeds.
1 Strand of Curry Leaves.
1/2 Tsp of Lemon Juice.

Caris’ Spice Club Recipe


1. Heat oil and add the mustard seeds. When
they pop, add the sliced onions and sauté until they turn golden brown. I like the onions very nicely roasted so I let it stay longer.
Meanwhile, coarsely crush or grind the peppercorn and fennel seeds.
2. Once the onions are brown, add the pepper and fennel powder along with the coriander powder and chicken masala. Top off with the ginger and garlic. Fry for a minute.
3. Next, add the chicken pieces and curry leaves. Mix well and add 1/4 cup water. Let it come to boil and cook covered on low heat until the chicken pieces are soft and tender (about 15 mins). Make sure you give it a stir every now and then.
4. When the chicken is cooked, cook further leaving the pan open so that any extra moisture is absorbed. Remember this is a dry pepper chicken preparation. Finally add the vinegar or lemon juice along with salt, cook for another 2-3 mins, and remove from fire



Hot & Spicy Chicken Wings most popular dish in cuisines.
Serves: 6~7 Persons

1 Kg Chicken Wings.
3-4 Tbsp Cooking Oil.
2 Onions.
2 Pieces Garlic.
1 Small Piece Ginger.
3 Tbsp Sugar.
1 Tbsp Pepper Powder.
3 Tbsp Fish Sauce.

Caris’ Spice Club Recipe


1. Put some oil in a frying pan add chopped
onions garlic and ginger in it and fry it until
the onion turn’s in dark brownish color.
2. Now add chicken wings in it and fry them
until wings changes their color to golden.
3. Now add a cup of water and cover it and let them cooked.
4. Now add fish sauce and sugar in it and mix it well.
5. Cook it for 3 to 4 min’s.
6. Wings are now ready to serve.
7. Serve them with vegetable fried rice’s or separately.
8. Use finely chopped onions and cabbage for garnishing.



Chicken Liver Masala is the dish of North India Cuisine.
Serves: 6~7 Persons

2 lb Chicken Liver.
4 Tbsp Oil.
2 Onions Chopped.
1 Cinnamon.
2 Potatoes.
Salt to Taste.
90ml Warm Water.
6 Garlic (Crushed)
2 Small Tomatoes.
5 Green Chilies.
1 Tsp Garam Masala.
To Make Paste –
3 Tsp Water.
4 Tsp Coriander Powder.
2 Tsp Cumin Powder.
1 Tsp Turmeric Powder.
1 Tsp Chili Powder.

Caris’ Spice Club Recipe


1. Clean the liver, remove all the skin and cut into small pieces. Take a nonstick pan and
heat 2 tbsp oil over medium heat, Fry the onions and cinnamon, until the onions are soft. Add the potatoes, salt and stir-fry the potatoes for about 2 minutes.
2. Add some water, cover the pan and simmer until the potatoes are tender.
3. Add the garlic and stir-fry for 30 sec, Add the spice paste, lower the heat and stir fry for about 2 minutes.
4. Add half of the tomatoes, along with some of the juice, stir and cook for further 2-3 minutes, breaking the tomatoes with the spoon.
5. Add the liver and adjust heat to medium high. 6. Stir-fry the liver for 3-4 minutes, add the remaining tomatoes and the juice stir-fry for 5-6 minutes.
7. Add the potatoes, green chilies and the remaining salt and cook for a minute or two.Stir in the garam masala powder and remove from heat.



Butter Chicken is an Indian dish most popular in countries all over the world…
Serves: 4~5 Persons

500~600 gms boneless chicken
(Cut into 20 pcs)
2 pureed tomatoes
2 medium sized onions
(finely chopped )
1 tbsp ginger-garlic paste
15 cashew nut paste
1 ½ tbsp butter
3 tbsp cream
1 tsp chilli powder
3 tbsp oil
salt to taste

2 tbsp Ginger garlic paste
1 tsp Chilli powder
½ tbsp Garam Masala
(Cloves, cinnamon and cardamom
2 tbsp lime juice
1 tsp cumin powder
5 tbsp yoghurt

Caris’ Spice Club Recipe


1. Make a paste of the garlic, ginger and chilies in a food processor.
2. Sauté the onions in the butter or ghee until golden brown, about 5-7 minutes.
3. Remove the onions, and put them aside.
4. Put the ginger-garlic-chili paste into the same pan and sauté for 3-4 minutes.
5. Add the chicken and sauté for about 5 minutes.
6. The chicken should be about half cooked at the end of this step.
7. Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves and salt and sauté for 2 minutes.
8. Add a little water and cook until the chicken is almost cooked.
9. Now add the rice.
10. Add rest of the water and simmer covered, on a very low flame for 15-20 minutes, until the rice is cooked.
11. Serve hot, garnished with the fried onions



Indian Kebab and Persian/kebabs are totally different, but the name ‘kebab’ and the basic ingredients are the origin of Arabs.

500 Gms of boneless chicken meat (to be minced)
¾ of garam masala
2 pcs of finely chopped green chilly, ginger and coriander leaves
1 tbsp lemon juice,
3 tea spoon chilly powder
Salt to taste

You can serve with yogurt sauce and the mint sauce. This is a best bar snack too

Caris’ Spice Club Recipe


Wash the minced meat well, use the strainer
Gently press to squeeze out all the water
Mix all the ingredients together with the minced meat
Add salt and knead well keep aside for 15-20 mts
Knead well again and make the equal sized ball out of the minced meat mixture
Cover the meat on to the skewers, you can use little water or oil to cover it well
Place the skewers in the clay oven or barbecue oven or you can even grill it
Keep rotating the skewers all sides, so that the meat is cooked all sides equally
Remove the meat from the skewers and cut into desired size


The most popular Indian dish.
CHICKEN TIKKA RECEIPE (To make 15-20 pieces of tikkas)

500 Gms of boneless chicken breast meat cut into cubes
4 tbsp of ginger garlic paste
2 tbsp of white vinegar
Salt to taste
1 tbsp of chilli powder
1 tbsp of coriander powder
1 tbsp of garam masala
1 cup of fresh yogurt
Permitted red food color
1 tbsp of cooking oil
1 tbsp mustard oil

Caris’ Spice Club Recipe


Take the chicken cubes, and marinate with all the above ingredients and refrigerate for 2 ~3 hours.
After taking out from the refrigerator, you can coat the remaining marinade, and gently skew the chicken into the skewers.
Cook in the clay oven or the barbeque, or the grill, until the meat is well cooked
Serve with mint sauce and yogurt sauce