This slow-cooker lemon garlic-butter chicken is a classic dump-and-go recipe. It's made for busy weekdays when you have a few ...

Some lamb curries in a long life of eating them may match the special deboned lamb curry at Royal Delhi, but my memory holds no record of a better one. It’s just brilliant. And it’s perfectly ...

Bengaluru’s Rising Culinary Star Delivers a Restaurant-Quality Experience Straight to Your Doorstep SAWARI India, the newest ...

Thalis are the kind of meal that does not ask you to choose. Rice or roti? Dal or curry? Sweet or savoury? You get everything ...

Butter chicken and naan defined all that Chicago-based accountant Josh Brooks thought was good about Indian food. He had been to Indian restaurants and tried other dishes, but those experiments ...

Pour chicken stock into skillet, scraping up any browned bits from bottom of skillet using a wooden spoon. Cook, stirring occasionally, until liquid is slightly reduced, about 3 minutes.

It was in 2013 when I started to take a closer look at butter chicken and its history. My mentor, chef Manjit Gill, took me to the first ever Moti Mahal restaurant in Daryagang in Delhi.

his dish brings together tender garlic chicken thighs in a rich, aromatic white wine and herb butter sauce, paired with a vibrant sauté of zucchini, green beans, and asparagus. It's a flavour ...

For his recipe, Bhardwaj preferred a balanced flavor profile: neither too sweet nor too spicy. Bhardwaj has been the executive chef at Junoon since 2016. The Manhattan restaurant won Michelin ...

Bring the mixture to a boil, and when it starts bubbling, add the chicken, lower the heat and cook for a further eight to 10 minutes. Sprinkle over the cardamom seeds and dried fenugreek leaves.

1/4 c. milk 1 Tbsp. butter + 1 Tbsp. oil Basmati rice cooked to serve Chopped cilantro to serve For the Sauce: 1 Tbsp. butter 1 Tbsp. oil 1 small onion, diced 1 Tbsp. garlic, minced 1 Tbsp. ginger ...

“My granddad invented butter chicken, or murgh makhani, out of necessity in the 1930s/40s,” says Monish Gujral. “The kebabs were drying up and becoming inedible.