For the holiday meal, use a large bird (5½ to 6 pounds) so the dish serves six or yields ample leftovers. If you prefer a ...

A well of spicy, tangy sambar in the middle of steaming hot rice with some podi powder and poppadums on the side is heaven on ...

One of Britain’s most beloved Indian dishes, butter chicken originated in Delhi in the 1950s. Also known as Murgh Makhani, it ...

For the holiday meal, use a large bird (5½ to 6 pounds) so the dish serves six or yields ample leftovers. If you prefer a ...

To begin this dish, start by washing and soaking your rice for about 20 minutes. This helps the grains cook evenly and remain ...