Wash chicken and cut it into small pieces. 2. Take a large container and add chicken pieces, curd along with all the dry spices. Coat the chicken pieces with marinade properly. 3. Keep it aside for 10 ...

Its origin story is quite intriguing. It involves Glasgow, where a chef reportedly added tomato soup to dry Indian-style ...

Tom Kerridge's healthier version of chicken tikka masala is a real crowd-pleaser. Leave for at least 4 hours for the chicken to marinate. Each serving provides 640 kcal, 52g protein, 88g ...

There is a reason for calling this an ‘Angara’ tikka because it is as hot as burning coal and as spicy as its fiery red colour. Take the chicken pieces and marinade in 1 tbspn ginger garlic paste, ...

Chicken Tikka Masala is one cuisine that all Indians have a soft spot for. It’s a dish we find at our get togethers, something we demand we get when we’re craving something spicy. It's a dish ...

You may be tempted to deep fry these beautiful, juice dripping pockets but a dry pan or tawa will be best for the final ...

James Coulter I love curry. I love how the blend of sweet and spicy makes Indian food so flavorful. And I love being able to make my food extra spicy by adding hot peppers to the mix. The only thing I ...

Chicken tikka masala – we love you. A quintessential British recipe and one that shouldn't rely on a phone call to the takeaway. Each serving provides 317 kcal, 39g protein, 9g carbohydrates (of ...