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Cumin Powder - 1 tbsp. Coriander Powder - 1 tbsp. Chilli Powder - 1 tbsp. Fennel powder - 1 tbsp. Tandoori Masala - 1 tbsp. Garam masala - 1 tsp Salt & Pepper Red Food Color - optional Lemon - 1, zested and juiced Curd - 1/2 cup Ginger Garlic Chilli paste - 2 tbsp. Chicken Thighs and Drumsticks - about 8 pieces; make 1" slits on side Oil In a medium bowl combine Cumin, Coriander, Chilli powder, Fennel powder, Tandoori Masala, Garam masala, Salt, Pepper, Lemon Juice, Lemon Ze

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 chilies until they become translucent. Add the ginger

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 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

Chicken - 1 lb., boneless Curd - 1/2 cup Turmeric - 1 tsp + 1 tsp Chilli Powder - 1 tsp + 1 tsp Salt Butter - 8 tbsp. Onion - 1, pureed Ginger Garlic Paste - 2 tbsp. Tomato - 1, pureed Garam Masala - 1 tsp Kasoori Methi - 1 tbsp. Sugar - 1 tsp Cream - 1/2 cup Cilantro Marinate Chicken with Curd, Turmeric, Chilli Powder and required Salt for at least 3 hours in the refrigerator. Heat Butter in a medium pan and sauté Chicken until cooked through and golden. Remove from heat a

Chicken - 1 lb. Coconut Oil - 3 tbsp. Mustard - 1/2 tsp Dry Red Chilli - 2 Curry Leaves Onion - 1, sliced Green Chilli - 2, slit Ginger Garlic paste - 2 tsp Tomato - 1, chopped Turmeric - 1 tsp Chilli powder - 1 tsp Coriander powder - 1 tsp Fennel powder - 1 tsp Garam masala - 1 tsp Salt & Pepper Coconut - slices, 2 tbsp. Heat Coconut Oil in a pan on medium heat. Temper Mustard, Dry Red Chilli and Curry leaves. Add Onion and Green Chilli; sauté until the Onion begins to tu

For the Chicken and Rice: Chicken thighs - 4 bone-in, skin-on Chicken drumsticks - 4 bone-in, skin-on Salt Ghee/Oil - 4 tsp Onion - 1, diced Garlic - 5 cloves Ginger - a small pc, grated Tomato paste - 3 tbsp. Cumin powder - 1 tbsp. Garam masala - 2 tsp Coriander powder - 2 tsp Turmeric - 1 tsp Pepper Cardamom - 4 Tomato - 2, diced Carrot - 1, grated Bay leaf - 2 Orange zest - 1 tsp Basmati rice - 2 cup Water - 2.5 cup For the Raisin-Nut Topping: Oil - 2 tbsp. Raisins - 1/4 c