There are many similarities of spices between Indian and Mexican cooking. In common are chiles, cilantro, cumin, and garlic for example. Here is the first Indian dish I tried - Sharon and I were both pleased with the result. The recipe comes from The Book of Curries & Indian Foods by Linda Fraser.
4 chicken thighs, skinned 4 chick drumsticks, skinned
1/4 cup vegetable oil 2 inch piece fresh gingerroot, grated 4 garlic cloves, crushed
1 green chile, seeded, finely chopped teaspoon ground turmeric
1 teaspoon ground cumin 1 teaspoon ground coriander
salt and red (cayenne) pepper to taste cup water
grated peel and juice of 1 lemon 4 ox. fresh cilantro, chopped
cilantro leaves and lemon slices to garnish
Rinse chicken and pat dry. Heat oil in large skillet and add chicken. Fry turning frequently, until browned all over. Remove from pan with a slotted spoon; set aside. Add gingerroot and garlic to skillet, cook 1 minute. Stir in chile, turmeric, cumin, coriander, salt, and cayenne, cook 1 minute more.
Return chicken to pan, add water and lemon peel and juice. Bring to a boil, then cover and cook over medium heat until chicken is tender. Stir in chopped cilantro. Serve hot, garnished with cilantro leaves and lemon slices.
Makes 4 servings