20 Best Indian Restaurants in NYC

Banjara

Restaurant Address: 97 1st Ave.
New York, NY 10003
Phone: (212) -477-595
Website: www.banjaranyc.com
Features: Indian, Outdoor Dining, Romantic

Chola

Restaurant Address: 232 E 58th St
New York, NY 10022
Phone: (212) -688-4619
Website: www.fineindiandining.com
Features: Indian, Buffet, Lunch Special

Tamarind
Restaurant Address: 41-43 E 22nd St
(between Park & Broadway)
New York, NY 10010
Phone: (212)-674-7400
Website: www.tamarinde22.com
Features: Indian

Vatan
Restaurant Address: 409 3rd Ave
at 29th St
New York, NY 10016
Phone: (212)-689-5666
Website: www.vatanny.com
Features: Indian,Vegetarian, Prix Fixe, Buffet

Angon on the Sixth
Restaurant Address: 3320 E 6th St
New York, NY 10003
Phone: 212-260-8229
Features: Indian

Dawat
Restaurant Address: 210 E 58th St
New York, NY 10022
Phone: 212-355-7555
Website: www.dawatrestaurant.com
Features: Indian, Prix Fixe, Tasting Menu

Salaam Bombay
Restaurant Address: 317 Greenwich St
(between Duane & Reade Sts)
New York, NY 10013
Phone: (212)-226-9400
Website: www.salaambombay.com
Features: Indian, Outdoor Dining, Live Entertainment

Indus Valley
Restaurant Address: 2636 Broadway, New York NY 10025
(At 100th St)
Phone: (212) 222-9222
Website: www.indusvalleyus.com
Features: Indian, Lunch Special

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Traditional Chicken Curry

Traditional Chicken Curry

Ingredients

• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon fresh lemon juice
• salt and pepper to taste
• 3 tablespoons olive oil
• 1 teaspoon cumin seed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1 (8 ounce) can peeled, chopped tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1 pinch ground coriander
• 1/2 teaspoon paprika
• 3 tablespoons plain yogurt
• 2 medium potatoes, peeled and cut into 1 inch cubes
• 1 1/2 cups water
• 1 (5.5 ounce) can tomato juice
• fresh chopped cilantro, for garnish

Directions

1. In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
2. Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. 
3. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
4. Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. 
5. Reduce heat to medium-low. 
6. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.