Indian Lunch Prep | How To Make Indian Lunch Prep | Chicken Thali | Indian Meal | Lunch Thali | Indian Thali | Meal Prep For Lunch | Thali Meal Prep | Channa Madra Recipe | Chicken Pepper Fry | Pepper Chicken Recipe | Spicy Pepper Chicken | White Chicken Curry | Curd Based Curry | Chickpea And Yogurt Curry | Himachali Recipe | Himachali Cuisine | Indian Cuisine | Chicken Pepper Fry | Salad Recipe | Authentic Recipe By Smita Deo | Get Curried<br /><br />Learn how to make Indian Lunch Prep with our Chef Smita Deo.<br /><br />Introduction <br />The core of a typical Indian dinner (or lunch) is rice, and a lentil stew (dal). There will also be a vegetarian or non-vegetarian stew, a meat, chicken, or seafood curry. In this episode, let us learn how to make the Indian Lunch Prep. With all its exotic ingredients, unfamiliar dishes, and tongue-tingling flavors, Indian cuisine can be both exciting and intimidating. An Indian meal uses the whole palette of flavors - spicy, sour, sweet, and hot all at the same time. This Indian Lunch Prep consists of delicacies like the Channa Madra, Pepper Fried Chicken or kali mirch murgh & a simple salad. Chana Madra is a yogurt-based curry that originates from the Northern state of Himachal Pradesh. It is prepared by slowly cooking chickpeas in yogurt gravy. The Pepper Fried Chicken gravy is also a delicious peppery curry of marinated chicken cooked in black pepper yogurt gravy. Do try out these mouth-watering recipes at your homes this weekend & let us know how you like them.<br /><br />Indian Lunch Prep Ingredients :<br /><br />For the Channa Madra<br />2 tbsp Mustard Oil<br />2 Bay Leaves<br />5 Green Cardamoms<br />5-6 Cloves<br />10 Black Peppercorns<br />5 Dry Red Chillies<br />1 tsp Coriander Seeds<br />1 tsp Cumin Seeds<br />1 tsp Ginger Paste<br />1 tsp Garlic Paste<br />1/4 cup Onion (chopped)<br />5 Green Chillies (slit)<br />1/4 tsp Turmeric Powder<br />2 cup Chickpeas (cooked)<br />8-10 Almonds (soaked & peeled)<br />10 Raisins<br />Salt (as required)<br />1 tbsp Coriander Leaves (chopped)<br />1-inch Ginger (juliennes)<br /><br />Mixing the Yogurt<br />1 cup Yogurt<br />1 tbsp Chickpea Flour<br /><br />Marinating the Chicken<br />1 kg Chicken (curry cut)<br />1 tbsp Garlic Paste<br />1 tbsp Ginger Paste<br />1 tbsp Coriander Seeds<br />1 & 1/2 cup Yogurt<br />Salt (as required)<br /><br />Cooking the Chicken<br />2 tbsp Ghee<br />1/4 cup Onion (chopped)<br />1 tbsp Ginger Paste<br />1 tbsp Garlic Paste<br />7-8 Green Chillies (slit)<br />1 tsp Black Pepper (coarsely ground)<br />1 cup Water<br />8-10 Almonds (soaked & peeled)<br />Saffron Strands<br />1-inch Ginger (juliennes)<br />1/2 tsp Garam Masala Powder<br />1/4 cup Fresh Cream<br />1 tsp Black Pepper (coarsely ground)<br /><br />For the Salad<br />1/2 cup Onion Rings<br />1 Tomato (chopped)<br />Salt (as required)<br />1 tsp Lemon Juice<br />1 tbsp Coriander Leaves (chopped)<br />
