
Chicken Chasni
BIR chicken chasni is the Glasgow-Punjabi sweet curry, a smooth pale-orange sauce pairing tandoori chicken with mango…
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BIR chicken chasni is the Glasgow-Punjabi sweet curry, a smooth pale-orange sauce pairing tandoori chicken with mango…

BIR chicken pathia is the British-Indian-Restaurant sweet-and-sour curry, lemon and mango chutney pulling against sugar…

Bone-in chicken thighs and drumsticks rub with a saffron-cumin-ginger-paprika paste, then braise gently with onion…

Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas

Ethiopia's national dish, the spiced chicken stew that turns up at every wedding, Easter feast and Christmas table, and…

A whole chicken is slashed to the bone and rubbed with a yogurt-based marinade thick with chaat masala, Kashmiri chilli…

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

"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…

Chicken tikka masala is, depending on which origin story you believe, either Glasgow's mid-1970s answer to British…

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…