For this dish, you will need 1 whole chicken with skin, cleaned, along with 1 tablespoon of black peppercorns (crushed), 1–2 tablespoons of olive oil, 2 teaspoons of Kashmiri red chilli powder, 1/2 ...

Chef Bo Byrne shares a recipe that's easy to make and great for leftovers. Sear chicken thighs and set aside, 4 min per side. Melt butter in the same pan and sauté garlic for 30 seconds. Add flour and ...

Creamy, cheesy, and packed with bold Sinaloan flavor — this is Mexican comfort food at its finest. In this video, I’m showing ...

Vindaloo is an Indian dish of Portuguese influence. Made with pork, lamb or chicken, the curry is notable for its vinegary ...

Chicken paprikash is a saucy blend of chicken, onions, sour cream and paprika. To create their version of the dish, the cooks ...

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

Chicken 65 is an Indian-spiced fried chicken dish made with yogurt-marinated chicken thighs, curry leaves, and chiles.

Variants of the original recipe include garlic and vegetable or chicken broth instead of water ... Another key difference ...

Somm’s autumn menu is here, bringing bold flavours and seasonal indulgence. Try Kashmiri chicken skewers with mint yoghurt, a vibrant peppers pizza on 72-hour poolish dough, fried cauliflower with ...

Coat the 750g of chicken in the marinade. • Let it marinate for at least 2 hours (or overnight for best flavour). • Mix salt, pepper, Al Tahi spices, olive oil, and chilli paste in a bowl.

Sadia Khateeb made her debut as Shanti Sapru, a Kashmiri Pandit, in Vidhu Vinod Chopra’s 2020 directorial Shikara. Little did she know that just five years later, she’d be essaying an Indian Muslim ...