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For the Cilantro Chutney and Marinating the Shrimp: 6 ounces (170 g) fresh cilantro leaves and tender stems (from 1 to 2bunches), washed, trimmed, and roughly chopped, divided 4 medium garlic cloves (20 g), roughly chopped 1-3 Thai bird chiles, stemmed, to taste 6 tablespoons (90 ml) fresh lime or lemon juice, divided (from 3 large limesor lemons) 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste 3/4 cup (180 ml) water, divided 2 teaspoons ground cumin 1/4 teaspoo

Oil - 3 tbsp Cinnamon - 1 stick Cloves - 4 Cardamom - 4 pods Peppercorns - 1 tsp Onion - 1, chopped Green Chillies - 4, slit Ginger Garlic Paste - 2 tsp Tomato - 1, chopped Turmeric Powder - 1 tsp Chilli Powder - 1 tsp Coriander Powder - 1 tsp Fennel Powder - 1 tsp Chicken - 2 lb Coconut Milk - 1 cup Salt, to taste Cilantro, for garnish Heat the oil in a pot. Add the whole garam masala to temper. Sauté the onion and green chilies until they become translucent. Add the ginger

Chicken Kheema - 1 lb., ground Ginger Garlic Paste - 2 tbsp. Green Chilli - 4, minced Onion - 2, chopped Cilantro - 1/2 cup, chopped Bread Crumbs - 1/4 cup Egg - 1 Salt Pepper Chilli Powder - 2 tsp Garam Masala - 1 tsp Lime - 1, juiced Olive Oil In a large bowl add Kheema, Ginger Garlic paste, Green Chilli, Onion, Cilantro, Bread Crumbs, Egg, Salt, Pepper, Chilli Powder and Lime Juice. Mix well and make small balls. Keep aside. Bake the Meatballs in a 9 x 9" greased baking

Cumin Powder - 1 tbsp. Coriander Powder - 1 tbsp. Chilli Powder - 1 tbsp. Fennel powder - 1 tbsp. Tandoori Masala - 1 tbsp. Garam masala - 1 tsp Salt & Pepper Red Food Color - optional Lemon - 1, zested and juiced Curd - 1/2 cup Ginger Garlic Chilli paste - 2 tbsp. Chicken Thighs and Drumsticks - about 8 pieces; make 1" slits on side Oil In a medium bowl combine Cumin, Coriander, Chilli powder, Fennel powder, Tandoori Masala, Garam masala, Salt, Pepper, Lemon Juice, Lemon Ze

For the Masala: Peppercorn - 1 tsp Clove - ½ tsp Coriander seeds - 1 tbsp. Cumin seeds - 1 tsp Green chillies - 5 Garlic cloves - 8 Ginger - 1 inch Coconut - 2 cup Turmeric - ½ tsp Chilli powder - 1 tsp For the Moilee: Coconut oil - ¼ cup Onion - 1, chopped Tomato - 1, chopped Tamarind juice - 1 cup Green chilli - 5, slit Water - 2 cups Pomfret - 1 whole, cut into pieces Salt Grind all masala ingredients to a fine paste. Heat coconut oil, sauté onion till soft and pink. Add

For the Marinade: Yogurt - 1 cup, whisked until smooth Ginger Garlic paste - 3 tbsp. Salt & Pepper Chicken Thighs - 1 lb., boneless and cut into cubes For the Sauce: Oil - 2 tsp Butter - 3 tbsp. Ginger Garlic paste - 2 tbsp. Green Chilli - 2, minced Tomato - 2, pureed Garam Masala - 1 tsp Chilli powder - 1 tsp Kasuri Methi - 1 tbsp. Heavy Cream - 1/2 cup Salt Oil Cilantro In a large bowl, mix together the marinade ingredients. Add the Chicken and toss to coat. Marinate at l