Ans Recipe Finder

Olive Oil - 2 tbsp. Chicken cutlets - 4 (5-ounce) Salt Pepper Butter - 2 tbsp. Garlic - 5 cloves, finely chopped Chicken broth - 3/4 cup Sundried Tomato - 1/4 cup, chopped Heavy cream - 1/2 cup Calabrian chili pepper - 2 tbsp. crushed Parmigiano-Reggiano cheese - 1/4 cup Goat cheese - 4 oz., sliced into 4 even medallions Basil leaves, for garnish Lemon wedges, for serving Heat oil in a large skillet over high heat. Evenly season the chicken cutlets with salt and pepper. Plac

For the Marinade: Yogurt - 1 cup, whisked until smooth Ginger Garlic paste - 3 tbsp. Salt & Pepper Chicken Thighs - 1 lb., boneless and cut into cubes For the Sauce: Oil - 2 tsp Butter - 3 tbsp. Ginger Garlic paste - 2 tbsp. Green Chili - 2, minced Tomato - 2, pureed Garam Masala - 1 tsp Chili powder - 1 tsp Kasuri Methi - 1 tbsp. Heavy Cream - 1/2 cup Salt Oil Cilantro In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least

For the Masala Black peppercorns – 1 tsp Cloves – 1 tsp Coriander seeds – 1 tbsp Cumin seeds – 1 tsp Green chillies – 5 Garlic – 7–8 cloves Ginger – 1 inch Fresh grated coconut – 2 cups Turmeric powder – 1 tsp Red chilli powder – 1 tsp Water – as needed (to grind) For the Curry Coconut oil – 1 cup Onion – 1 large, finely chopped Tomato – 1 large, finely chopped Water – 1 cup (for cooking tomatoes) Other Ingredients Tamarind pulp – 1 tbsp Green chillies – 4–5, slit Water – 2

Chicken - 1 lb Turmeric - 1 tsp Salt Ginger garlic paste - 2 tbsp. Oil - 2 tbsp. Bay leaf - 1 Cinnamon - 1 stick Cardamom - 2 Onion - 1, sliced Curry leaves Pepper - 1 tbsp., coarsely ground Cumin - 1 tsp, coarsely powdered Marinate the chicken with turmeric, ginger garlic paste, and necessary salt. Heat oil in a pan. Add whole garam masala for tempering. Add the onion and curry leaves; sauté until the onion becomes golden. Season the mixture with crushed peppercorn and cumin

For the marinade: Boneless Chicken Thighs - 543g Whisked Low-Fat Curd - 100g (½ cup + 1½ tbsp) Ginger-Garlic Paste - 1 tbsp Kashmiri Chili Powder - 1 tsp Turmeric Powder - ¼ tsp Coriander Powder - 1 tsp Pepper Powder - ½ tsp Garam Masala - ½ tsp Vinegar - 1 tsp Salt - as needed In a large bowl, mix together the curd, ginger-garlic paste, chili powder, turmeric, coriander, pepper, garam masala, vinegar, and salt. Add the chicken and ensure it is well coated. Let it marinate fo

For the Mutton Base Ghee – ¼ cup Onions – 3, sliced Ginger paste – 1 tbsp Garlic paste – 1 tbsp Mutton (with bone) – 1 kg Turmeric powder – ½ tsp Red chilli powder – 1 tbsp Tomatoes – 3, finely chopped Water – ½ to ¾ litre Salt to taste Whole Spices Bay leaves – 2 Mace – 1 Cinnamon – 1–2 inch Star anise – 1 Shah jeera – 1 tsp Green cardamoms – 3–4 Black cardamom – 1–2 Cloves – 5–6 Peppercorns – 10–12 For the Dal Chana dal – ½ cup Toor dal – ½ cup Ginger paste – 1 tsp Garlic p

Meat - 1 lb., minced (Chicken or Mutton) or Paneer Garam Masala - 1 tsp Ginger Garlic Paste - 2 tsp Salt Onion - 1 Tomato - 1 Green Chilli - 2 Garlic - 2 Oil - 2 tbsp. Turmeric - 1 tsp Cumin Powder - 1 tsp Coriander Powder - 1 tsp Chilli Powder - 1 tsp Chaat Masala - 1 tsp Carrot - 1, grated Lemon Juice - 2 tsp Cilantro Paratha - 4 Egg - 1, whisked Green Chutney - 1/4 cup Marinate the meat with garam masala, ginger garlic paste, and required salt. Keep aside in the refrigerat