Tandoori chicken is often recognized by its bright red exterior. That's the result of Kashmiri chile powder, which is traditionally used in the marinade — though sometimes food coloring is added ...

When the chicken is done, transfer it to a cutting board and let rest for 30 minutes. Remove the rack from the roasting pan. While the chicken rests, add ½ cup water to the roasting pan and stir ...

W hile we don’t have as many options as, say, New York, don’t let anyone tell you Atlanta doesn’t have stellar Indian food.

Marinated chicken is stir-fried with onions, curry leaves, green chilies, and lots of red chili powder. The end result is a crispy, flavorful chicken that pairs well with rice or as a starter. 6 / 8 ...

A peppery foam adds dimension to warm, shredded crab, while short rib is surrounded by corn foam and flowers.,The meal walks a line between French classicism and Indian tradition, which is the point, ...

Savory green chutney brings bright, fresh flavor to a simple roasted chicken for Passover Roasted chicken is a Passover mainstay. It’s easy to prepare while keeping kosher and takes well to a ...

When the chicken is done, transfer it to a cutting board and let rest for 30 minutes. Remove the rack from the roasting pan. While the chicken rests, add ½ cup water to the roasting pan and stir ...

1. Rinse the whole chicken, then drain in a colander, cavity facing downwards. Once drained, place the chicken in a dish. 2. Heat the coconut oil if it is solid (it shouldn’t be hot, just melted), ...

To make their chicken holiday-worthy, the cooks at Christopher Kimball’s Milk Street season the bird with a blend of Indian spices. They serve it with a bold and fresh savory green chutney.

While the chicken cooks, in a food processor, combine the arugula, cilantro, garlic, serranos, the remaining 1 tablespoon coriander, the remaining 1 tablespoon cumin and ½ teaspoon salt. Process ...