Succulent chicken pieces coated in a thick spicy batter and fried until crisp are added to a garlic-chilli luscious gravy. Served with noodles or fried rice, the vegetarian alternative of this dish ...

Place the grilled flatbreads on the base of a serving platter followed by the tomato gravy. Lay the steak slices on top and spoon over the yoghurt and then the Aleppo chilli butter. Garnish with ...

Now, add black pepper, red sauce, soy sauce, chilli sauce, vinger and salt to taste. 9. Mix all the Ingredients and again make a slurry with 1 tbsp cornflour and water. add this slurry into the kadhai ...

Add the peppers, salt, turmeric and chilli powder, and fry for a further 3–4 minutes. Lower the heat, add the paneer to the pan and gently stir everything together for about 5 minutes ...

Add turmeric powder, red chilli powder and cook for a few seconds ... Add salt and some water to adjust the consistency. Cut 100 gm of paneer into small cubes and mash it well.

For the paneer tikka, marinate the paneer cubes with a marinade made with greek yogurt, red chilli powder, turmeric powder and chaat masala. Allow to marinate for an hour. 2. Next, using a skewer ...

After frying the paneer, finely chop the onion, tomato, green coriander, and chilli. Step 2: After three to four whistles, remove the chickpeas from the gas, filter the water, and put it in a ...