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

Learn how to make Indian Lunch Prep with our Chef Smita Deo.

Introduction
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.

Indian Lunch Prep Ingredients :

For the Channa Madra
2 tbsp Mustard Oil
2 Bay Leaves
5 Green Cardamoms
5-6 Cloves
10 Black Peppercorns
5 Dry Red Chillies
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Ginger Paste
1 tsp Garlic Paste
1/4 cup Onion (chopped)
5 Green Chillies (slit)
1/4 tsp Turmeric Powder
2 cup Chickpeas (cooked)
8-10 Almonds (soaked & peeled)
10 Raisins
Salt (as required)
1 tbsp Coriander Leaves (chopped)
1-inch Ginger (juliennes)

Mixing the Yogurt
1 cup Yogurt
1 tbsp Chickpea Flour

Marinating the Chicken
1 kg Chicken (curry cut)
1 tbsp Garlic Paste
1 tbsp Ginger Paste
1 tbsp Coriander Seeds
1 & 1/2 cup Yogurt
Salt (as required)

Cooking the Chicken
2 tbsp Ghee
1/4 cup Onion (chopped)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
7-8 Green Chillies (slit)
1 tsp Black Pepper (coarsely ground)
1 cup Water
8-10 Almonds (soaked & peeled)
Saffron Strands
1-inch Ginger (juliennes)
1/2 tsp Garam Masala Powder
1/4 cup Fresh Cream
1 tsp Black Pepper (coarsely ground)

For the Salad
1/2 cup Onion Rings
1 Tomato (chopped)
Salt (as required)
1 tsp Lemon Juice
1 tbsp Coriander Leaves (chopped)