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Famous Dishes From Northern India

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Each region has classic recipes to boast of, that are also their unique identity. It’s also interesting to note that each region’s cuisine and food practices evolved around its geographical conditions, climate and the available food resources.





A classic favourite across nearly the length and breadth of the country.


Preparation time 20 mins

Cooking time 25-30 mins




1. Pressure cook the soaked chole upto 4-5 whistles, strain and keep aside.

2. Heat oil in a wok or kadhai fry the whole masala/spices mentioned above till you start getting their aroma. Add the ground paste and sauté till the oil starts to leaves the sides of the kadhai.

3.Keep stirring so that the paste does not stick to the pan.

4. Add all the dry spice powders ­ turmeric, red chilli powder, coriander and dry mango powder stir and sauté for a minute. Add the cooked chole, 2 cups water, salt and stir.

5. Simmer on a low to medium flame for 12­-15 minutes till the gravy thickens. Stir occasionally.

6. Add slit green chillies and garam masala powder or chole masala. stir and simmer for a minute or two.

7. Serve hot garnished with onion slices & lemon wedges along with bhatura.




butter chicken

This dish needs no introduction. This dish has crossed all barriers to enjoy the popularity it does.


Preparation time: 40 mins

Marination time: 3-4 hours

Cooking time: 30 mins



  • 400 gms Chicken drumsticks
  • 1 tbsp Lemon juice
  • 1 tsp Kashmiri red chilli powder
  • Salt to taste
  • Olive oil/butter, to brush

For marinade:

  • ½ cup Hung Yogurt
  • 2 tsps Ginger paste
  • 2 tsps Garlic paste
  • ½ tsp Kashmiri red chili powder
  • ½ tsp Garam masala powder
  • Salt to taste
  • 2 tsps Olive oil




  • 2 tsps Oil
  • 2 Green cardamom
  • 2 Cloves
  • 2 to 3 Black peppercorns
  • 1 inch Cinnamon stick
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • ½ cup Tomato puree
  • ½ tsp Red chilli powder
  • Salt to taste
  • 2 tbsps Sugar or honey
  • ½ tsp Kasoori methi
  • ½ cup Fresh yoghurt



1. Apply a mixture of red chili powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.

2. To prepare the margination, mix together the hung yoghurt, ginger and garlic pastes, red chili and garam masala powders, salt and mustard oil in a large bowl.

3. Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.

4. Preheat the oven to 200°C. Skewer the chicken pieces onto metal skewers and cook in the pre-heated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.

5. Brush a little butter and cook for two minutes more. Remove and set aside.

6. To prepare the makhani gravy, heat oil in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes.

7. Add the ginger and garlic paste and sauté for two minutes again. Add the tomato puree, red chilli powder, salt to taste and half cup of water.

8. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and crushed kasoori methi.

9. Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh yoghurt. Serve hot with naan or parantha.

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About Mohit Chhikara

I am a person who is positive about every aspect of life. There are many things I like to do, to see, and to experience. I like to read, I like to write; I like to think, I like to dream; I like to talk, I like to listen. I like to see the sunrise in the morning, I like to see the moonlight at night; I like to feel the music flowing on my face, I like to smell the wind coming from the ocean. I like to look at the clouds in the sky with a blank mind, I like to do thought experiment when I cannot sleep in the middle of the night. I like flowers in spring, rain in summer, leaves in autumn, and snow in winter. I like to sleep early, I like to get up late; I like to be alone, I like to be surrounded by people. I like country’s peace, I like metropolis’ noise; I like the beautiful west lake in Hangzhou, I like the flat cornfield in Champaign. I like delicious food and comfortable shoes; I like good books and romantic movies. I like the land and the nature, I like people. And, I like to laugh.


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