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For the Chicken and Rice: 4 bone-in, skin-on chicken thighs and 4 bone-in, skin-on drumsticks (about 2 1/2 pounds total) 5 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or same weight 4 teaspoons ghee or extra-virgin olive or vegetable oil 1 large yellow onion (10 ounces; 283 g), finely chopped 5 cloves garlic, minced 2 1/4 teaspoons finely grated fresh ginger 3 tablespoons (45 ml) tomato paste 1 tablespoon ground cumin 2 1/4 teasp

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 Chilli - 2, minced Tomato - 2, pureed Garam Masala - 1 tsp Chilli 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 l

Chicken Breats - 4, (about 2 lb.) AP Flour - 1 cup Salt and Pepper Garlic powder - 2 tsp Onion powder - 2 tsp Red pepper flakes - 1 tsp Egg - 3 Panko breadcrumbs - 2 1/2 cup Pecorino-Romano - 1/2 cup grated Butter - 1 stick Olive oil - 1/2 cup Lemon wedges, for serving Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 F. Cut the Chicken breasts in half lengthwise making 8 roughly equal pieces. Place one sheet of plastic wrap on a clean cutting board. Put

Olive Oil - 2 tbsp. Chicken cutlets - 4 (5-ounce) Salt Pepper Butter - 2 tbsp. Garlic - 5 cloves, finely chopped Chicken broth - 3/4 cup Sun dried 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

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

Chicken Leg and Thighs - 4 Potato - 4, finger slices Olive Oil - 6 tbsp. Sumac - 2 tbsp. All spice - 2 tsp Coriander powder - 2 tsp Garam Masala - 2 tsp Ginger Garlic paste - 2 tbsp. Pepper - 1 tsp Salt Onion - 2, finger slices Cilantro - 1/4 cup, diced Lemon wedges Adjust oven rack to upper-middle position. Heat oven to 425°F On a rimmed baking sheet, combine chicken and potatoes. Drizzle with oil and sprinkle evenly with sumac, allspice, coriander, garam masala, ginger garl