Spoon the sauce over the chicken a few times during cooking. Sprinkle the coriander over before serving. Sauté the garlic, chilli and ginger in the oil and add the carrots once they are starting ...

chilli sauce along with pepper and these tender, succulent chicken pieces are then deep fried to be seasoned with the sauces again. Mix together the chicken, egg, cornflour, ginger and garlic paste, 2 ...

Boneless chicken chunks marinated in soya sauce and ginger garlic paste, deep fried until crisp and seasoned in flavourful sauces. This chicken chilly gravy has a burst of flavours and tastes ...

With a pestle, gently bruise the mixture to release the flavours. Add the chicken wings and massage the cure into them. Cover and refrigerate for at least six hours, overnight if possible.

Heat the rest of the oil in the pan and sauté the carrots and leek for about 4 minutes, then add half the ginger (keep some ...

put the chicken pieces in a large bowl. Add three-quarters of the garlic and ginger paste and reserve the rest for later. Add the turmeric, chilli powder, garam masala, salt, black salt ...

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To get around that, I added a lot of other ingredients to the minced chicken breast filling: ginger, fresh water chestnuts, spring onions and fresh coriander. They all add flavour, but just as ...

For the signature dhaba touch and smokiness, heat charcoal properly, place it in a small bowl inside the pan, add ghee on it, ...

Method: Boneless chicken works best for this recipe. Marinate it with turmeric powder, salt and ginger-garlic paste and set aside. Now take your coriander bunch, cashew nuts and whole green ...