
Angry Bird
Simple tandoori-style chicken thighs marinated in yogurt and spices for tender, flavorful meat
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Simple tandoori-style chicken thighs marinated in yogurt and spices for tender, flavorful meat

A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…

A British curry-house classic with sweet-sour notes of pineapple and lemon and earthy dhansak lentils

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

A whole chicken is jointed into 8 bone-in pieces (or 8 thighs)

A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth

Bird's-eye chillies, garlic and oil blend into a thick red marinade with paprika, vinegar and lemon

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…

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

A Hong Kong specialty that pairs delicate chicken with a tart yet subtly sweet lemon sauce

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

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…

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

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