FEATURED FOOD

FIRECRACKER CHICKEN

The chicken in this recipe is dipped in egg and cornstarch, which forms a crust on the chicken when it hits the oil. The best way to get a browned and ultra crispy crust is to start with a very hot pan – crank up the heat! The next trick is to be sure that the chicken isn’t crowded in the pan. If the chicken pieces are too close together, they’ll steam instead of brown. You may need to brown the chicken in batches, but it’s totally worth it. A bowl of rice topped with spicy firecracker chicken. After the chicken pieces are browned, the sauce is poured over the top and the whole thing goes into the oven. The cornstarch in the chicken coating will help to thicken the sauce as it bakes. This is a spicy dish, so if you’re heat adverse, beware! If you’d like to turn down the heat, you can omit the red pepper flakes.

CHICKEN LABABDAR

Chicken lababdar ( murgh lababdar) is a rich tomato onion based chicken gravy. You can make this delicious recipe at home like restaurant style with step by steps. This easy recipe is made using boneless chicken breast pieces. You can make it with leg boneless or with bone in chicken pieces as well. But this boneless chicken gravy recipe is one of the best chicken recipe to make at home You can even use fresh chicken tikka or leftover tikka to make chicken tikka lababdar ( murgh tikka lababdar) as well. Choices are many to make the recipe. In restaurant style lababdar recipe grated cheese are used in the gravy and topped while serving . You can avoid it to use with cream. But cheese makes it more rich and delicious.

CHICKEN MALAI

The curry was developed in New Delhi in the 1950s after the Partition of India by Kundan Lal Jaggi and Kundan Lal Gujral, who were both Punjabi Hindu migrants from Peshawar, as well as the founders of the Moti Mahal restaurant in the Daryaganj neighbourhood of Old Delhi. The curry was made "by chance" by mixing leftover tandoori chicken in a tomato gravy, rich in butter (makhan). In 1974, a recipe was published for "Murgh makhanii (Tandoori chicken cooked in butter and tomato sauce)". In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan. In Toronto and the Caribbean, it can be found as a filling in pizza, poutine, wraps, roti, or rolls, while in Australia, and New Zealand, it is also eaten as a pie filling.The curry is common in India, Pakistan, and many other countries where a South Asian diaspora is presen

METHI CHICKEN

The Methi Chicken Curry Recipe is a delicious curry where the chicken is cooked along with methi/ fenugreek leaves with a spicy ginger garlic gravy. The addition of the tadka along with the fresh spices highlights the flavors of the methi chicken curry recipe. Methi leaves i.e. fenugreek leaves when consumed, are beneficial for the heart as well as the skin. Methi is very beneficial to people having high cholesterol as well as diabetics due to its capability to cut down cholesterol levels and also to control glucose metabolism. In short, Methi is an extremely nutritious vegetable. Again, chicken too, with its ability to provide a healthy portion of proteins, essential vitamins and minerals and also regulating cholesterol and blood pressure, is a very healthy form of (white) meat. Methi Murg is a combination of two such extremely nutritious food items. People who dislike methi too will surely love this Special Methi Chicken Curry.