Soak rice for 30 minutes, drain, and cook until ¾ done. Cool to separate grains. Marinate chicken with curd, coriander powder, salt, and garam masala for 30 minutes. Heat butter and oil in a pan, add ...

Stir in coriander powder, garam masala, and sear chicken on high heat for 3-4 minutes. Add curd, cashew paste, and water, cook until the chicken is tender. Pour in cream, cook for 5 minutes, garnish ...

Marinate the chicken keema with a mix of jeera powder, coriander powder, black pepper powder, salt, turmeric powder, red chilli flakes, ginger, garlic paste, green chilli paste, and lemon juice.

Shahi Mughlai Chicken Maharani is a Royal dish that is spicy with a rich creamy texture. It is made of onion, curd, nuts paste in a creamy white gravy along with spices and herbs.Maharani masala ...

Kebabs from Delhi and Tikkas from Mumbai dominate the street food scenes of the two Indian cities. While one is cooked slowly ...

chicken bone-in, ginger garlic paste, sour curd, black pepper powder, salt, oil, cashewnuts, almonds soaked, milk, green chillies, small onion chopped, each of ...

From biryani to haleem and kebab The kitchen was a blend of Mughlai, Turkish, Arabic, and Persian culinary traditions, now known as Hyderabadi cuisine. Dishes like biryani, haleem, shikampur kebab ...

The former home of St. Regis Tavern, the Old East Village mainstay that served up suds for decades before closing during the ...

The Lamb Burrah at the One Michelin starred Indienne in Chicago, rated as the finest Indian diner in the US Image : Neil John ...