
Lahori Chicken Pulao
A chicken yakhni (broth) is built first by simmering chicken pieces with onion, ginger, garlic, fennel seeds, coriander…
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A chicken yakhni (broth) is built first by simmering chicken pieces with onion, ginger, garlic, fennel seeds, coriander…

Chicken thighs are marinated briefly in onion, garlic, ginger, tomato and a sprinkle of curry powder, then sealed in a…

Chicken thighs poach with onion, bay, cardamom and cinnamon to make a fragrant stock and tender meat

Molokhia is the deep-green Egyptian stew named for the jute leaves that give it its colour and its faintly slippery…

Onion fries in oil until deep gold; ginger-garlic paste joins and is fried for 1 minute

Piri-piri chicken is the dish that travelled from Mozambique to Portugal to the high street, and the original is still…

Two things define the dish: ferocious black pepper and dried chilli (the "diavola" is both flavour and theatre), and the…

"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…

A Ceylon curry on a British restaurant menu doesn't claim to reproduce authentic Sri Lankan cooking, it's a BIR…

Chicken 65 is one of the most-debated origin stories in South Indian cooking

Chicken chilli masala is a relatively modern entry on the British restaurant menu, sitting somewhere between a jalfrezi…

Dhansak is a Parsi dish at heart, traditionally a slow-cooked stew of meat, lentils, and vegetables eaten on Sundays

Garlic chilli chicken sits in the medium-hot end of the BIR menu, distinguished by two things: heavily browned sliced…

"Laal" is Hindi for red, and the dish lives up to the name

Lavastorm belongs to the rarefied corner of the BIR menu shared with phaal, naga, and the various house-named "hottest…

A Madras lives or dies by balance