3. In a bowl assemble the marinade by adding yogurt, 1 tsp. red chili powder, salt, 1 tbsp. each of ginger and garlic paste, 2 tbsp. lemon juice, ½ tsp. garam masala powder and mustard oil.

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Patel, head chef at House of Naan at 65 Howe St., began studying in Punjab, India, 25 years ago. He put that experience into practice as he go to work on a batch of Chicken Tikka Masala, beginning ...

2. For sauce: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chili, tomato paste ...

Heat oven to 375 degrees. In a second large bowl whisk together the fenugreek, tomato sauce, ginger, garam masala, salt and half the sliced chiles. Stir in the coconut milk and broth until ...

Naan, chicken biryani, chicken tikka masala, raita, and mint yoghurt chutney are the components that make up the cake's tiers. Then he pours a bright green yoghurt-mint chutney sauce over everything.

7. Add the cream to the masala, stirring a little in at a time, until you have a bright orange color, then remove from heat and stir in the cilantro. 8.

Some of the gastropub-ish menu items at Badmaash include the chicken tikka poutine made with crisp masala fries, chicken tikka, mozzarella and brown gravy ($11), the paneer and mixed pickles salad ...