MURGH MALAI TIKKA
Farm fresh chicken, marinated in a rich blend of cream, cheese, cashew paste and hung curd, flavoured with chilly, coriander and cardamom powder, stays royal and refined till the very last bite. If you want your tikkas mouth-wateringly soft, cook them in a tandoor for 10-15 minutes and serve hot, after glazing further with cream […]
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LAAL MIRCH KA MURGH TIKKA
If you are a masala lover and fawn over fiery Indian flavours, then this is surely for you. Marinated in hung-curd blended with authentic Indian spices, the Laal Mirch ka Murgh Tikka can easily be made at home. Just grill or pan fry for 15-20 minutes. Mix chaat masala with fresh lemon juice and spread […]
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Chicken Returns
If leftovers are to be reheated, cover to retain moisture and to ensure that chicken is heated all the way through. Bring gravies to a rolling boil before serving.
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Chickenistan
For Golden brown fried chicken, roll in powdered milk, instead of flour before frying.
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Story of Salt and Meat
Don’t salt meat before you cook it. the salt forces the juices out and impedes browning. Instead salt meat, halfway through cooking, then taste when the meat is done
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