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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

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

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