Inspiration

Ingredients

For Marination:

250g Chicken (Leg or Boneless Breast, Cut into 1-2 inch pieces)
½ tsp Salt
½ tsp Red Chili Powder
1 tsp Lemon Juice
½ tsp Garlic Paste
½ tsp Ginger Paste

For Cooking:

1 tbsp Edible Oil
1 tsp Cumin Seeds (Zeera)
2 Cloves
1 Bay Leaf
1-inch Cinnamon Stick
1 Big Cardamom (Black Cardamom)
2 Small Cardamoms (Green Cardamom)

Spices & Flavor Enhancers:

3 tbsp Rojana Masala
1 pinch Turmeric Powder (Haldi)
1 pinch Red Chili Powder
1 pinch Kashmiri Red Chili Powder
½ tsp Dhania Powder (Coriander Powder)
1 tsp Chicken Masala

Final Touch:

1.5 cups Boiling Water (Adjust as needed for consistency)
1 tsp Garam Masala
1 tsp Kasuri Methi

Ingredients:

For the Base:

3 colored bell peppers (Green, Yellow, Red/Orange) – Chopped
1 large Onion – Cubed
2 tbsp Edible Oil
1 tsp Zeera (Cumin Seeds)

For the Main Ingredient:

300g Paneer (Cubed) or 300g Chicken (Boneless or with Bone, as desired)
½ tsp Haldi (Turmeric Powder)
1 tsp Dhania Powder (Coriander Powder)
1 tsp Red Chili Powder
Salt to taste
3 tbsp Indian Flavor Co’s Chop Masala
1 tbsp Rojana Masala (Optional, for extra gravy)
1 tbsp Kadhai Masala

Final Touch:

Ginger (Julienne Cut) – Small slices
1 tsp Kasuri Methi (Dried Fenugreek Leaves)
Fresh Coriander Leaves (Chopped)
3-4 tbsp Cream

Method:

1. Marinate & Sauté the Chicken (Skip

Ingredients

Main Ingredients:

200g Paneer (Cubed, Raw or Fried)
2 cups Fresh Palak (Spinach)
1 tsp Edible Oil
1 tsp Zeera (Cumin Seeds)

Spices & Seasoning:

1 tsp Dhania Powder (Coriander Powder)
1 tsp Kashmiri Red Chili Powder
½ tsp Kitchen King Masala
Salt as per taste
1 tbsp Indian Flavor Co’s Chop Masala
2 tbsp Indian Flavor Co’s Rojana Masala

Final Touch:

3-4 tbsp Fresh Cream
Water (as needed to adjust consistency)

Method

1. Prepare the Spinach Purée:

Wash the palak (spinach) thoroughly.
Boil the spinach for 2 minutes, then transfer it immediately into cold water to preserve its vibrant green color.
Once cooled, blend the spinach into a

Heat a pan over medium heat and add 1 tablespoon of butter. Let it melt and coat the pan evenly…

Ingredients

450g Tandoori Chicken or Paneer
2 tbsp Butter
1 tsp Kashmiri Red Chili Powder
1 packet of IFC Makhani Masala
1/2 tsp Kasuri Methi (Fenugreek Leaves Powder)
1 pinch of Elaichi Powder (Green Cardamom Powder)
1 tbsp Honey or 1 tsp Sugar
100g Heavy Whipped Cream
Salt to Taste

Method

Preparing the Base: Heat a pan over medium heat and add 1 tablespoon of butter. Let it melt and coat the pan evenly.

Infusing the Flavors: Add Kashmiri Red Chili Powder to