In another bowl, add curd, fresh cream, ginger garlic paste, rock salt, crushed kasoori methi, garam masala and red colour. Rub chicken with this paste and refrigerate for 3 to 4 hours.

Instructions First, you have to marinate the chicken. I prefer to use boneless chicken thighs as they turn out more flavourful and moist. But breasts can be used too. Cut them into even bite-sized ...

• 1 cup chicken tikka chunks, or shredded chicken tikka pieces • 100g cheddar cheese, sliced • 1 small onion, sliced • 1/2 capsicum, sliced • 50g butter • 1 teaspoon tikka masala ...

Ingredients 150 gm chicken breast 25 gm ginger and garlic paste 10 gm chilli 10 gm coriander 100 ml cream 10 gm mint 5 lemon 1 tbsp chaat masala 1 gm sugar 1 raw mango 1 ml Ghee Salt as required ...

Mutton Malai Tikka Recipe: Here's How To Make Mutton Malai Tikka Take the mutton pieces and clean them well. Now in a bowl, add yoghurt, chopped ginger, garlic, and green chillies. Add salt, pepper, ...

Working in 3 batches, add chicken to hot skillet, and cook, stirring once, until well charred in spots and almost cooked through, 6 to 8 minutes. Transfer chicken to a medium bowl; set aside.

Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes.

550g chicken thighs, cut to bite size pieces 1 tbsp malt vinegar 4 garlic cloves ground to a paste 2.5cm ginger ground to a paste 1½ tbsp Greek yoghurt 50ml double cream 1 heaped tsp corn flour ...

In a bowl assemble the marinade by adding yogurt, 1 tsp. red chili powder, salt, 1 tbsp. each of ginger and garlic paste, 2 tbsp. lemon juice, ½ tsp. garam masala powder and mustard oil.