Lamb Saag is my favourite curry to get at an Indian restaurant (next to Kadai Chicken, but I am still working on that one!) For so long I have tried to recreate the magic at home and I finally got it!

then pour this over the chicken, then mix in the ginger pieces. Place the pot over a medium flame, cover with the lid and bring to the boil. Lower the flame and simmer for 30 minutes, or until the ...

or until the lamb is golden-brown all over, then remove and set aside. Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2 ...

Whether you spell it kadai, karahi, or kadhai ... black salt, cumin, coriander, ginger, and asafoetida (dried resin from the ...

To get around that, I added a lot of other ingredients to the minced chicken breast filling: ginger, fresh water chestnuts, spring onions and fresh coriander. They all add flavour, but just as ...

ginger, basil or tulsi leaves, remaining chilli powder and salt. 4. Cover marinated chicken with spicy all purpose flour mix and then with bread crumbs. 5. Heat oil in a thick bottom kadai and deep ...

Preheat the oven to 210C/190C Fan/Gas 6½. Season the chicken with salt and pepper and sprinkle the skins with the ground ginger. Heat the oil in a large ovenproof frying pan or shallow casserole ...

gets its luscious body from chicken feet, which release their collagen as they cook. The aromatics and umami-packed mushrooms and miso bring leagues-deep flavor. Freeze it in Souper Cube trays ...

His Coconut and Ginger Chicken is "a very comforting and forgiving one-pot recipe with only two steps," says the chef-owner of hot spot Bungalow, a popular new Indian restaurant in New York City.

Add mayonnaise and mix well. 4. Take chicken in a bowl. Add salt, ginger-garlic paste, corn flour and mix well. 5. Heat ...

20-30 mins depending on the size of the wings, flipping once halfway through cooking. Remove from oven, place on a serving platter with ginger-scallion relish and eat immediately.