Here are some links to sites with a lot of good recipes:

http://www.food-india.com/ ( I have made dozens of recipes from this site)

http://www.syvum.com/recipes/incindex.html
http://www.syvum.com/recipes/infindex.html
http://www.syvum.com/recipes/ivrindex.html

http://www.sanjeevkapoor.com/

http://www.cuisinecuisine.com/IndianRecipeBox.htm

http://www.indiaexpress.com/cooking/

Good luck!
References :

"This is a very authentic Indian recipe found on Indian menus the world over. It is served during formal dinners, festivals and weddings. Generally it is made with cream or ‘malai’ as it is called, but I have given a low calorie version which is equally tempting. Making it may sound tedious, but let me tell you it’s worth the effort! Get ready to impress your loved ones, with this recipe you just can’t go wrong!"

Prep Time:50 Minutes
Cook Time:40 Minutes
Ready In:1 Hour 30 Minutes
Servings:4

INGREDIENTS:
For the Koftas
1 1/2 cups frozen mixed vegetables, thawed
2 slices bread
1 1/4 cups mashed potatoes
1 serrano pepper, finely chopped
1 onion, chopped
1 teaspoon minced fresh ginger
1 tablespoon chopped cilantro
1 teaspoon salt
vegetable oil, for deep-fat frying

For the Gravy
2 tablespoons butter
2 medium onions, chopped
1 teaspoon minced ginger
2 tablespoons minced garlic
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 cup tomato paste
3/4 cup milk
salt to taste
1/4 cup cream (optional)
2 tablespoons coarsely chopped cashews

DIRECTIONS:
Boil the mixed vegetables till soft. Drain, and allow to cool to room temperature. When cool, chop fine and set aside.
Moisten the slices of bread with a little water and squeeze out the excess. Stir together the vegetables, bread, mashed potatoes, serrano, onion, ginger, cilantro, and salt. Form into 8 balls.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Fry the koftas in the hot oil until golden brown. Drain on paper towels, and allow to cool to room temperature.
Make the gravy by melting the butter in a large saucepan over medium-high heat. Stir in the onions, ginger, garlic, ground coriander, turmeric, and garam masala; cook until the onions have softened. Mix in the tomato paste and cook for 5 minutes. Pour in the milk and season with salt; cook for 10 to 15 minutes more, stirring occasionally.
To serve, reheat the koftas in the gravy. Garnish with the cream and chopped cashews

Chicken Curry (Murgh Masala)

A Punjabi specialty from North India, this chicken curry is fragrant with cumin and cilantro. It is this distinctive aroma that is often associated with Indian food and that has captured the hearts and palates of people around the globe. This curry can also be made with other birds. Serve it with a rice dish or bread.

Ingredients:

1 3-pound chicken, cut into 8 to 10 pieces and skinned with skin
1-1/2 cups finely chopped onion
2 tablespoons grated or crushed fresh ginger
1 tablespoon minced garlic
1 tablespoon paprika
1/2 teaspoon ground red pepper
1-1/2 pounds ripe tomatoes, puréed
Coarse salt
1 cup water
2 teaspoons ground toasted cumin seeds or Garam Masala
1/2 cup finely chopped cilantro leaves and tender stems

Instructions:

Heat a large heavy nonstick sauté pan over medium-high heat. Add the chicken pieces and sauté, turning until they lose their pink color and are seared, about 5 minutes. Add the onion, ginger, and garlic. Sauté, stirring, until the onion is lightly browned, about 8 minutes. It will brown unevenly, which is as it should be for the complex flavoring of the finished sauce. Add the paprika, red pepper, tomatoes, and salt to taste.

Pour the water over the chicken and bring to a boil. Decrease the heat and simmer, covered, until the chicken is very tender, about 30 minutes. If the sauce is too thin, increase the heat and boil rapidly, uncovered, until it reduces to the desired consistency (like a pasta sauce). Stir in the cumin and half of the cilantro and transfer to a warm serving dish.

Sprinkle with the remaining cilantro and serve.

Yield: Serves 4
References :
Ochef.com
allrecipes.com

Ritu.
angle9973106@yahoo.com
References :

Have agood supply of fresh spices, keep them in an airtight container in the dark.

Not all spices release their flavour at the rate so use them in the correct order.

Leave the curry for a day and reheat it, this will enhance the flavour.
References :
Brian’s curry hotline