
Chicken 65
Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour
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Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

Chicken inasal is the pride of Bacolod City on Negros Occidental, where streetside grill houses serve nothing else…

Cracked wheat (daleya), pearl barley, chana dal, masoor dal, moong dal and urad dal soak overnight together

Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet

Chicken thighs (boneless, skin-on for the best result) are cut into 4 cm pieces and marinated for 30 minutes in a…

Lamb mince fries with onion, garlic, ginger and a spice mix of garam masala, cumin, coriander and chilli

Beef tenderloin or fillet is cut into 3 cm cubes and marinated in two stages

Whole chickpeas are soaked overnight and simmered until tender (or pressure-cooked)

Minced beef is mixed with crushed coriander seed, anardana (pomegranate seed) for sourness, finely chopped onion, green…

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

Bone-in lamb is browned in ghee with a small handful of whole spices, then ginger-garlic paste and tomato are added in…

Bone-in mutton (or lamb shoulder, preferably with marrow bones) is simmered for two hours with onion, ginger, garlic, a…

Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft

BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…

Lamb shanks (or bone-in shoulder pieces) brown in mustard oil and ghee with sliced onion

BIR lamb saag is the restaurant version of the classic Punjabi saag gosht, a bright green spinach-based curry that pairs…