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.

Ahmedabad might be known for its vegetarian fare, but the city’s non-veg options are equally impressive! From rich, aromatic ...

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

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

I prefer using chicken thighs as they are generally more flavorful and juicier than chicken breasts. The longer the chicken ...

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

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

Next time you’re staggering into a takeaway restaurant with a belly full of beer and a desperate need to raise your blood sugar levels, it’s a good idea to check the quality of the doner kebab ...

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 ...