Talk:List of Indian dishes

message: What is going on on this page? Many items are not even redlinked, they aren't linked at all. And worse, hardly any items are cited. We can do better than this on a serious topic. I propose to remove all unlinked items, and to start reverting uncited additions. Chiswick Chap (talk) 08:09, 18 September 2016 (UTC)
thread_title:  Unlinked, uncited 

message: "Punjabi Cream Chicken"
Malai chicken
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4
Course: Main course
Cuisine: Indian
Ingredients
3 tbsp Ghee
2 black Cardamom
1 Green cardamom
1/2 tsp Cumin seeds
1 kg Chicken, curry cut
Salt to taste
1 tbsp Ginger, chopped
1/2 tbsp Coriander powder
2 1/2 cup milk
3 tbsp almond paste
1 tbsp black pepper powder
1/4 tsp Kasuri methi
1/4 tsp Cardamom powder
1 tbsp Cream
For tempering 
1 tbsp Ghee
1 tsp Degi mirch
And the recipe is amazing and very very simple...
In 1960, "Late S. Attar Singh Chawla"
Visited Haldwani in Nainital
And was cooking chicken for himself so at that time he thought let's add
"Milk" in the chicken
Modified the recipe slightly
When he added milk into the chicken and reduced and cooked
So, basically what started off as a
Small kitchen experiment
Turned into a legacy
So, that's why I say, there's nothing "Right" or "Wrong"
But people may find the cooking chicken in milk strange
Keep experimenting it's good
So, put ghee
In ghee
Add all whole spices
In whole spices
Add chicken
After that
Simple...
Till now there's no rocket science
And there won't be any going further
There is only one small rocket science to be kept in mind
Don't color the chicken too much
Punjabi cream chicken should look like Malai chicken
In some places, it is also known as "Malai Chicken"
In our Ludhiana
Firozpur
You will find this dish there a lot
It is known as "Malai Chicken"
A motive is very simple
To dry the moisture of the chicken and don't roast (Bhun) or brown the chicken
Now add milk into it
Before adding milk
This is optional but I prefer to add this
The combination of Coriander and ginger
Will give the taste to the chicken
The game is all about little coriander
GInger
And milk
There you go
Now you understood why it is called as "Malai Chicken"
Don't worry about milk "Curdling", it will curdle
That is not our problem
Keep stirring the chicken
Don't let it break and also don't worry about curdling of milk
This is Pure... See how beautifully this is boiling
As soon as the milk gets to boil
Immediately add the Almond paste
Turn the flame low
Cover with the lid and let it cook...
Cook it on a slow flame as long as you can
Bringing the milk to a boil
After adding almond paste ensures the milk won't curdle
After bringing to a rolling boil with the almond paste
Let it cook on a low flame, till the
Chicken absorb all the flavor
By seeing the dish appears to be rich
Cook it on low flame
Otherwise, Malai will stick to the bottom
And it'll turn into Church
Then your malai chicken will turn into a chicken church
Keep on stirring
Keep on Stirring on regular intervals
Here malai Chicken is ready
No cutting of onions, no pealing of garlic and no opening spice box repeatedly was needed for this recipe
And it's ready
Beautiful
Have fun
Let's go...!  — Preceding unsigned comment added by 103.39.130.149 (talk) 11:36, 1 April 2020 (UTC)
thread_title:  Punjabi Cream Chicken Recipe Malai Chicken Recipe