This recipe was given to me by an Indian post-doc in my lab. It is absolutely
delicious.

Marinade

1/4 tsp Tumeric powder
Coriander to taste (1/2 tsp is starting point)
Cumin to taste (1/2 tsp; optional)
1-2 tsp plain yogurt
Salt
Chili powder to taste (can be cayenne, ground red pepper, etc.)
Salt to taste

1 Lb of fresh chicken (sliced, diced or shredded… your choice)

Mix the above ingredients making sure to thoroughly coat the chicken. You may
want to add a little bit of oil to facilitate coating the chicken. Allow to
marinate for approximately two hours.

two cloves of garlic, chopped
1/2 cup chopped onion

Add enough oil to a skillet to fry the garlic and onion. Add 1/2 tsp of sugar
and allow it to caramalize over medium heat. Add garlic and fry until golden
brown, then add onion and fry until tender.

Place the marinated chicken in the garlic/onion mixture and fry it over low
heat (do not add any more oil). Cover it and allow it to fry until done. Stir
occasionally.

When chicken is done, grate about a tsp of fresh cinnamon over it and serve
immediately over a bed of steamed rice. Enjoy!

500 gram(s) lobsters shelled and meat washed
1 big onion finely chopped
2 medium tomato(es) blanched and chopped
2 teaspoon(s) coriander powder
1 teaspoon(s) cumin powder
½ teaspoon(s) turmeric powder
1 teaspoon(s) red chilli powder
½ teaspoon(s) black pepper powder
½ teaspoon(s) garam masala (hot spice mix)
2 tablespoon(s) yoghurt
2 tablespoon(s) oil
4 tablespoon(s) water
salt to taste
finely chopped fresh coriander to garnish Grind to a fine paste:
1 cup(s) grated coconut
2 flakes of garlic
1 teaspoon(s) chopped ginger
2 green chilli(es)
1 teaspoon(s) poppy seeds

Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 3 minutes or till the onions are light brown in color. Add the ground paste and fry till it is golden-brown. Add the tomato pieces and fry till the oil leaves the sides. Add all the spice powders except for the garam masala (hot spice mix) and mix well.
Mix in the lobster meat, salt and the yoghurt. Stir-fry on high heat briefly. Stir in the water and bring to a boil. Cover and simmer on low heat for about 15 minutes or till the lobster meat is cooked and tender. Sprinkle the garam masala (hot spice mix) and garnish with finely chopped fresh coriander.
TIP:

It is important that the lobster is fresh because its meat is easily removable then.
Serve hot with: steamed rice and / or slices of bread, rotis

800 gram(s) pomfret fillets cleaned and washed
4 tablespoon(s) lemon juice
salt to taste
banana leaves to wrap each fillet Grind to a fine paste:
1 cup(s) grated coconut
1 cup(s) chopped coriander leaves
6 green chillies
1 tablespoon(s) coriander seeds
4 teaspoon(s) cumin seeds
2 tablespoon(s) chopped garlic
2 tablespoon(s) lemon juice
salt to taste
lemon slices to garnish

Make horizontal slits in the fish fillets to create pockets. Rub the fish fillets with some salt and lemon juice. Keep aside for at least 30 minutes.
Apply the green paste to the fish fillets and marinate them for at least 15 minutes. Place each marinated fish fillet on a banana leaf (or a portion of the leaf) along with a little of the marinade spread on both the sides. Wrap each piece separately. Arrange the fish packets in a steamer and steam for about 25 minutes.
At serving time, unwrap each fish fillet and arrange on a platter. Garnish with lemon slices.
TIPS:

The fish traditionally used in this recipe is pomfret.
Traditionally the fish is steamed in a banana leaf which gives it all the flavor. However, if the banana leaf is not available, aluminum foil can be used instead.
Serve hot with: steamed rice accompanied with a tall glass of chilled Appetizing Kokum in Yoghurt (Quick Sol Kadi)

8 medium pieces (about 800 grams) of chicken
2 cup(s) flavored rice(basmati)
4 cups water
1 cup(s) yoghurt
1 teaspoon(s) each of red chilli, turmeric and hot spice mix (garam masala) powders
1 tablespoon(s) each of ginger and garlic pastes
2 tablespoons clarified butter (ghee) / butter
salt to taste
2 medium sized onions cut into fine rings
browned onion rings and finely chopped coriander leaves for garnishing

Make cuts on the chicken pieces. In a bowl combine the yoghurt, red chilli powder, garam masala, half the ginger-garlic pastes and turmeric powder with the salt. Rub this paste onto the chicken pieces. Keep aside for about an hour. Brown the onion rings in a little hot clarified butter (ghee) / butter and keep aside.

Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Add the remaining ginger-garlic pastes, turmeric powder and saute for a few seconds. Drop in the chicken pieces and saute on a medium level for about 2 minute(s).
Cover and cook on low level for another 12 minutes or till the chicken pieces are half done.
Add the rice,water and salt to taste. Bring to a boil. Cover and cook on low level for another 15 minutes or till the rice is done and all water is evaporated.
Garnish with crunchy brown onions and finely chopped coriander leaves.

TIPS:

Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.
If one likes the rice grains to be firm but fully cooked, then the water content can be reduced a little.
To get crunchy brown onion rings, just add a little salt while frying. Salt takes away the moisture from the onion rings leaving them crunchy.
Traditionally this is a very lengthy recipe and is cooked in an earthen pot for many hours on very low fire. Comparatively the above version is short, quick and as tasty.
Serve hot with: Fried Okra in Yoghurt (Bhindi Dahi) or any other yoghurt dish of your choice.

100 grams shredded boneless chicken pieces
500 ml chicken stock
1 tablespoon(s) finely chopped garlic
1 teaspoon(s) cumin seeds
1 tablespoon(s) white flour
2 teaspoon(s) butter
1 tablespoon(s) oil
salt and white pepper to taste
1 tablespoon(s) fresh cream

Heat the butter in a pan and stir-fry the shredded chicken pieces till tender. Remove from the pan and keep aside. In the same pan heat the oil and splutter the cumin seeds. Add the chopped garlic and saute for a few seconds. Add the white flour and stir-fry for about 1 minute(s).
Add the chicken pieces, chicken stock, white pepper powder and salt. Cook on medium level while stirring for about 4 minutes.
Stir in the fresh cream just before serving.

TIP:

To make 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water, chopped onions and garlic till the stock is reduced to half the quantity.
Serve hot with: crispy cheese crackers

8 medium sized pieces (about 800 grams) of chicken
2 tablespoon(s) yoghurt
2 tablespoons clarified butter (ghee) / butter / oil
4 medium onions finely chopped
1 teaspoon(s) hot spice mix (garam masala) powder
2 bay leaves
salt to taste
finely chopped fresh coriander leaves to garnish

To be ground
½ teaspoon(s) turmeric powder
2 tablespoon(s) cashewnut bits soaked in some water
4 whole dry red chillies roasted
1 tablespoon(s) each of poppy and cumin seeds roasted
½ teaspoon(s) nutmeg grated
1 teaspoon(s) blade of mace
1 teaspoon(s) each of red chilli powder and black peppercorns
1″ piece cinnamon broken
2 cloves
2 green cardamom(s) pounded

Fry a small portion of the chopped onions in a little hot clarified butter (ghee)/ butter / oil till they are well browned. Let it cool and grind it along with the ingredients to be ground to a fine paste. Mix this paste with the yoghurt, rub it onto the chicken pieces and marinate for a few hours in the refrigerator.
Heat the clarified butter (ghee) / butter / oil in a heavy bottomed pan till hot. Add the bay leaves and fry for a few seconds. Add the remaining chopped onions and saute on medium level for about 3 minute(s) or till the onions are light brown in color.
Add the chicken pieces , hot spice mix and salt to taste. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked.
Garnish with finely chopped fresh coriander leaves.

TIP:

The cashewnut pieces can be replaced by the same measure of chickpea flour to thicken the gravy.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).
(from syvum.com)

8 chicken drumsticks with skin
1 teaspoon(s) garlic paste
½ teaspoon(s) ginger paste
1 tablespoon(s) blackpepper powder
salt to taste
2 teaspoon(s) lemon juice
2 egg whites
breadcumbs to roll

Wash the chicken drumsticks and pat dry. Rub all the ingredients except egg whites and breadcrumbs into the chicken and leave to marinate for about 2 hours.
Beat the egg whites well with some salt and pepper. Dip each chicken drumstick in the egg white, roll in bread crumbs and deep fry in hot oil three to four drumsticks at a time till they are cooked through, crisp and golden. Drain into a bowl lined with paper towel and keep warm till the remaining chicken drumsticks are fried.
TIPS:

The drumsticks can be skinned if desired.
The amount of blackpepper powder can be increased or decreased as desired.
Serve hot with: a mayonnaise based dip or salad like coleslaw.

800 grams of boneless 1″chicken chunks
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
4 whole red chillies made into a paste with a little water
1 tablespoon(s) each of ginger and garlic pastes
1 tablespoon(s) dried fenugreek leaves (optional)
2 tablespoon(s) lemon juice
2 tablespoon(s) oil
butter for basting
salt to taste
finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing

Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to them and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours.

Skewer the chicken chunks and roast it in a preheated oven for about 12 minutes or till the chicken is almost done.
Baste the chicken chunks with butter and roast for another 3 minutes.
Garnish with onion rings, lemon wedges and finely chopped coriander leaves.

TIPS:

If there is access to a traditional clay oven or a Tandoor, the chicken should be cooked in it. Alternatively the chicken chunks could be barbequed on an open grill.
Dried fenugreek leaves are called kasoori methi in India. They enhance the flavor of this dish.
Serve hot with: Green Chutney (Hari Chutney)
(from syvum.com)