The other night, Paul, one of my sharemates made this delicious chicken dish. It was so tasty, and everyone loved it so much!!! Param n’ Kaval made Indian bread called Chapati, we had this with this chicken curry. I asked Paul how to make it n it seems so simple n’ easy!!! I want everyone to try this wonderful Indian dish!!!
Saw this on Huey’s Kitchen and the DH was interested but with a few tweaks for dietary reasons. Posting as I plan to make – the changes are I used spring onion for finely chopped red onion and cut brown onion chunky instead of finely and omitted the coriander (4 tablespoons finely chopped). At this stage times are estimated. I have since made this and have done some further changes.
I’m not really a big tea fan but I saw this recipe & just had to try it. I love the blend of spices with the cocoa, it’s really great. I used vanilla tea with mine so mine was more like a chocolate vanilla chai, I suppose you could experiment with things like caramel or even toffee tea too. Recipe is from SFI.
This is a recipe that is in the BBQ Bible by Steven Raichlen that he says “despite the name, this recipe comes from India, not Afghanistan. It’s the specialty of New Delhi’s famous Karim restaurant.” Note: Make sure to allow 4-6 hours to strain yogurt and 4-6 hours to marinade the chicken.
A popular curry recipe. Suggested to serve with rice. A cold beer wouldn’t hurt either. 🙂 Classic! (Prep time includes 30 minutes of marinating time)
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