Add the remaining oil, garlic, ginger ... if you have 20 minutes or so to let the roti stand before cooking. You can do this while you make the paneer curry.

Add the curry leaves, garlic, ginger and powdered spices and cook for 1–2 minutes. Add the chicken and the soy marinade and mix in. Season with a little pinch of salt, cover with a lid and cook, ...

Love spicy food? Then you need to try this Hyderabadi red chicken curry! This dish is a wedding favourite and pairs perfectly with both roti and rice. Here's how to make it. In a bowl, mix chicken ...

Add the ginger and garlic and cook for a further 1 minute ... Serve the Cape Malay chicken curry with the roti, yoghurt, baby cucumbers and some coriander. Place all whole spices and curry leaves ...

A sweet, tangy and spicy dal made with toor dal, tomatoes, tamarind, and jaggery, topped with a fragrant tempering of mustard ...

And it elevates everything with which it is eaten, but, what if we flavour the roti itself. Imagine this – garlic paratha, scallion (green onion) paratha, and who knows where else we can take this?

That saucy and aromatic blend of spices, meat, and vegetables, often slow-cooked and served with rice and traditional naan bread or roti. But, surprisingly, the word curry doesn't originate from ...

TasteAtlas has released a list of the top 100 breads in the world. The list features breads like India’s butter garlic naan, ...