Ans Recipe Finder

Oil - 3 tbsp Cinnamon - 1 stick Cloves - 4 Cardamom - 4 pods Peppercorns - 1 tsp Onion - 1, chopped Green Chillies - 4, slit Ginger Garlic Paste - 2 tsp Tomato - 1, chopped Turmeric Powder - 1 tsp Chilli Powder - 1 tsp Coriander Powder - 1 tsp Fennel Powder - 1 tsp Chicken - 2 lb Coconut Milk - 1 cup Salt, to taste Cilantro, for garnish Heat the oil in a pot. Add the whole garam masala to temper. Sauté the onion and green chillies until they become translucent. Add the ginger

For the Chicken: 5 tablespoons fresh juice from approximately 3 lemons 4 tablespoons red wine vinegar 4 tablespoons olive oil 2 tablespoons fresh oregano leaves, chopped 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 2 pounds skinless, boneless chicken breast, trimmed of excess fat and cut into 1-inch pieces 4 medium garlic cloves, grated (about 4 teaspoons) For the Tzatziki Sauce: 1 medium cucumber, peeled, seeded, and cut into 1/4-inch cubes (see notes) 1/2 teaspo

For the Chicken Filling: 1 lb boneless chicken, cut into small pieces 1 tbsp ginger-garlic paste 1/2 tsp turmeric powder 1 tsp red chili powder, or to taste 1 tsp garam masala powder 1 tbsp oil Salt to taste Optional: 1/4 cup chopped onions and green peas  For the Pockets & Frying: 8 slices of white or brown bread 2 eggs, beaten 1 cup breadcrumbs Oil for deep frying  Prepare the chicken: Marinate the chicken pieces with ginger-garlic paste, turmeric, chili powder, garam masa