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Olive Oil - 2 tbsp. Onion - 1, sliced Garlic - 4 cloves, minced Cumin - 1 1/2 tsp Coriander powder - 1 1/2 tsp Chicken Stock - 2 cup Tomato - 2, pureed Oregano - 1 sprig Bay Leaf - 2 Chicken Thighs and Drumsticks - 6 Tortilla - 12 White Vinegar - 3 tbsp. Salt & Pepper Cilantro Lime wedges and Onion slices - for garnish Heat Oil in a large pan. Temper Cumin seeds. Add the Onion and Garlic sauté until softened. Stir in Corinader powder and cook until the raw smell goes away. A

1 Pound Boneless Chicken breasts or thighs cut into 1.5" pieces ¾ cup Greek yogurt ¼ cup Mayonnaise 1 tbsp Ginger Garlic Paste ¼ cup Extra Virgin Oil ½ tbsp Chilli Powder ½ tbsp Cumin Powder 1 tsp Garam Masala Powder ½ tsp Nutmeg Powder ¼ tsp Cinnamon Powder 2 tbsp canola oil for roasting 2 tbsp Lemon Juice Salt (to taste) 1 Charcoal 1 tsp Ghee (or clarified butter) In a clean dry bowl add the thick yogurt and the mayo and whisk well until fully combined & smooth. Next, add

Coconut - 1/4 cup Green Chilli - 2 Fennel Seeds - 1 tsp Turmeric - 1 tsp Chilli powder - 1 tsp Coriander powder - 2 tsp Oil - 2 tbsp. Bayleaf - 1 Cinnamon - a small pc Clove - 4 Cardamom - 2 Curry Leaves Onion - 1, chopped Ginger Garlic paste - 1 tsp Tomato - 1, chopped Chicken - 1 lb. Salt In a blender add the Coconut along with Green Chilli, Fennel seeds, Chilli powder and Coriander powder. Grind this mixture to a smooth paste. Heat Oil in a pressure cooker. Temper Whole

Butter - 2 tbsp. + 2 tbsp. Olive Oil - 3 tbsp. Chicken Breast - 8, butterflied and seasoned with Salt and Pepper and dredges in AP Flour Caper - 2 tbsp. Garlic - 4 cloves Thyme Chicken Stock - 3/4 cup Lemon - 1, juiced Parsley Heat Butter and Oil in a large skillet over medium high heat. Add 2 pieces of Chicken and cook for 5 min. When Chicken is browned, flip and cook other side for 3 min. Remove from heat and transfer to plate. Repeat with remaining Chicken pieces. Into the

For the chicken filling Oil - 3 tbsp. Cinnamon - 1 stick Onion - 4, sliced Green chili - 3, minced Salt Ginger Garlic paste - 1 tbsp. Pepper - ½ tsp Turmeric - ¼ tsp Garam Masala - ¼ tsp Cilantro Curry Leaves Boneless Chicken ( cooked with 1 tsp Pepper; ¼ tsp Turmeric; salt and 1 ½ cup water; then shredded) - 1 ½ cup Heat Oil in a pan. Add Cinnamon, Onion, Green Chili and required Salt. Saute on medium flame until the Onion turns translucent. Add Ginger Garlic paste and saut

Oil - 2 tbsp. Onion - 1, diced Green Chilli - 2, diced Ginger Garlic Paste - 2 tsp Turmeric - 1 tsp Chilli Powder - 1 tsp Fennel Powder - 1 tsp Garam Masala - 1 tsp Salt Pepper Chicken - 1 lb., grilled and sliced (seasoned with Salt, Pepper, Turmeric, Chilli Powder and Lime juice) Cilantro Lime Juice Bread - sliced Butter Heat Oil in a medium pan. Saute Onion and Green Chilli until translucent. Add Ginger Garlic paste and cook until the raw smell goes away. Season the mixtur

Ingredients 1/2 cup all-purpose flour 3 large eggs, beaten 2 cups panko 4 skinless, boneless chicken breast halves(about 6 ounces each), butterflied and pounded 1/4-inch thick Kosher salt Freshly ground black pepper 1/2 cup canola oil, divided 6 tablespoons butter 2 teaspoons capers 2 tablespoons fresh lemon juice 1 tablespoon chopped parsley Directions Set the flour, eggs, and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the