Ans Recipe Finder

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

Sauce 2 tablespoons sun-dried tomato oil, plus 1/2 cup finely chopped sun-dried tomatoes, divided (from 1 [8.5-ounce] jarjulienne-cut sun-dried tomatoes in oil with herbs)  4 large garlic cloves, finely chopped (about 1 1/2 tablespoons) 1/4 teaspoon crushed red pepper 1 tablespoon finely chopped fresh basil 1 teaspoon tomato paste 1 cup chicken broth 1 cup heavy cream 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Chicken 65 is a spicy, deep-fried Chicken dish originating from Chennai, India. It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish. Chicken (Thigh and Drumsticks) - 1/2 lb., boneless, 1" cubed Ginger Garlic paste - 1 tsp Turmeric - 1 tsp Chilli Powder - 1 tsp Garam Masala powder - 1 tsp Salt Pepper Lemon Juice - 1 tbsp. Corn Starch - 1 tbsp. Egg - 1/2 Oil Curry Leaves In a bowl add the Chicken along with Ginger Garlic pas