Indian Home Cooking


Indian Cuisine

Indian Recipes

Indian Cooking Classes

About Kiran




Contact Kiran



kiran's Indian Kitchen

                       Chicken Tikka Masala ( recipe below)


Use this delicious yogurt marinade for the two classic Chicken Tikka
recipes listed below! Also delicious as a salad dressing!

Goat milk yogurt marinade

    • 2 Lb. Boneless Chicken Breast (cut into 1 inch cubes)
    • 1 Cup Goat’s Milk Yogurt (or cows milk yogurt)
    • 3-4 Tbs. of olive oil
    • 1 Tbs. Ginger
    • 1 Tps. Garlic
    • 1/4 Tsp Turmeric
    • 1/2 Tsp Cumin (preferably freshly ground)
    • 1/4 -1/2 Tsp Chilies (optional)
    • 1/4 Tsp Kiran’s Garam Masala
    • 1 Tsp Kosher Salt
    • Juice of 1 Lime
    • 1/4 Cup Fresh Mint Leaves or Cilantro
      (or a combination of both)

1. Combine all ingredients (except chicken) in a food processor, blending well.

2. Place chicken cubes in a large bowl. Using a fork prick chicken all over--this allows the marinade to really soak in. Pour yogurt marinade all over chicken, using your hands or a spatula combine well. Refrigerate for several hours or, even better, over night.


Cubes of chicken

in a spicy cream sauce
Serves 4

    • 2 Lbs marinated chicken breast (see recipe above) cut into bite size cubes
    • 3-5 Tbs Vegetable Oil or Ghee
    • 1 Whole Garlic Bulb (minced)
      1 Tbs Coriander Seeds (preferably freshly ground)
    • 1 Tbs Cumin Seeds (preferably freshly ground)
    • 1/4 -1/2 Tsp Scotch Bonnet Chili (other varieties that are available- jalapeno, habanero, red or green chilies etc.)
    • 1 Medium Sized Fresh Tomato (chopped, or 1/2 cup canned tomatoes)
    • 2 Tbs Tomato Paste
    • 1/2 Tsp Turmeric
    • 2 Tsp Kiran’s Garam Masala
    • 1 Tsp Cayenne Pepper (optional)
    • 1-2 Tsp Salt
    • 1 Cup Fresh Cilantro (chopped)
    • Juice of 1 Lime
    • 1/2 Cup Cold Water or Chicken Stock (even better a 1/2 cup red wine)
    • 1/2 Cup Heavy Cream

1.  Place peeled garlic, tomato, chili and 1/2 of the cilantro & stems in the food processor and pulse until well blended and keep aside.

2.  In heavy frying pan on medium heat add oil to skillet. (I love using my Mum’s old cast iron skillet, everything I seem to make in it cooks beautifully...!) When the oil is hot. Work quickly add ground cumin and coriander and stir well. Be careful not to burn the spices!

3.  Lower temperature to low heat and add the pureed garlic and tomato mixture. Stir.

4. Now add the tomato paste and all the cream except for 2 tbs keep aside. Combine well and remove from heat.

5. Meanwhile, start frying the yogurt marinated chicken. In a five quart Dutch oven pot on medium heat add 2-3 tbs oil. When the oil is hot add marinated chicken and cover. Cook until almost fully cooked, the liquids should be reduced by half and the chicken should get lightly fried.

6. Add the garlic masala cream to the chicken and stir gently. Add water, stock or wine, cayenne pepper, turmeric and salt. Cook for 5-7 minutes on medium heat and remove from heat.

7. Just before serving, drizzle with remaining 2 tbs of cream, add garam masala, lime juice and fresh cilantro! Serve over fresh baby spinach leaves, or as tradition dictates hot steamy basmati rice... Delectable!

Cubed marinated
grilled chicken

serves 4

  • 2 Lbs marinated chicken breast (see recipe above) cut into 1 inch cubes.
    Before you marinate the chicken reseve half a cup of marinade for finish.
  • Wooden skewers, soak in water for at least 1 hour, metal skewers are fine too.

1. Thread marinated chicken cubes on the skewers and place in a large dish until all the chicken is prepared. Make sure to allow chicken to come to room temperature before grilling.

2. When grill is hot quickly wipe down with a wad of paper towel dipped in olive oil. Place kabobs on the grill and cook for 4-5 minutes on each side. Hint: for those great looking grill marks do not lift the or turn kabobs for at least 5 minutes.

3. Remove chicken kabobs from grill and plate. Serve with a dollop of reserved yogurt marinade, several sprigs of fresh mint and squeeze of fresh lime





  • 2 Cups Chickpea Flour
  • 1 Tbs. Olive Oil
  • 1-2 Tbs. Ginger (minced)
  • 3 Tbs. Fresh Herbs (coarsely chopped)
  • Salt to Taste
  • 1/2 Tsp Red Pepper Flakes
  • 1/4 Tsp Cayenne Pepper (optional)
  • Juice of one Lime
  • Approximately 2 Cups Cold Water
  • 1/2 Cup Feta cheese (crumbled or the cheese of your choice)


1.  Preheat grill or broiler.

2. Combine everything together except for the cheese and 2 tbs. of fresh herbs. Heat cast iron skillet on medium - high heat. When hot add oil and pour in a ladle size spoonful of chickpea batter. Spread out evenly (thinner the better.) When it looks set (like a pancake) sprinkle with cheese and remaining herbs.

3. Place under broiler for 3-5 minutes or when surface is golden brown and cheese bubbling! Serve as is or with salad or even better with your main course! (delicious with saag!)


scrambled egg omelet stuck to a parantha

Just saying eggy roti sends me back to my mother’s kitchen with a smile on my face! Whenever Mum asked who wants eggy roti we’d all scream

“Me Please!!”

Classically this dish is made with left over home made paranthas.

It was our job to crack an egg in a small bowl and with a fork scramble it up.

Mum would add salt & spices and then pour it into a lightly buttered pan.

Swirling the egg around like you would when making a crepe, then quickly place the cooked parantha on top of the egg. Gently with the palm of your hand press down on the parantha making sure they are stuck together. Using a spatula turn the eggy roti over and warm the parantha side up...Serve with salad or, even better, just ketchup--my brother Satnam adds a few dashes of tabasco sauce to his ketchup!

Of course nowadays who has the patience to make a stack of paranthas.

Well I have just the thing. Health food stores have ready-made tortillas--whole wheat, sprouted grain, spinach--these work great!

I usually keep a package in my freezer--whenever I want a quick snack or a nutritious lunch I create a little slice of home from my mum's kitchen!