A simple aromatic Matar pulao goes well with a Yoghurt Raita or a nice veg curry like Veg Korma , paneer butter masala, Non-veg gravy.

#traditionalAfter so long i was cooking chicken as i always cook it in one method only so this time i tried some restaurant style... And thats how it cooked

The creamy Texture , rich and scrumptious gravy. The Mughlai dish / gravy is super yummy and goes well with Rice, Flat bread. A super duper heat recipe is my hubby's favorite and my lil muchkins.Full of Exotic flavors never ever bores you. Will be a super heat for any kind of parties/ dinners

#healthylunch#goldenapronPost 2519 08.19Chicken Dilkhush is the best recipe and family's favourite. This chicken recipe is prepared with the combination of milk and cashew nut paste, which makes the dish tremendously tasty and yum.

Chicken korma is one of the most famous dishes of Pakistan. We make it with simple spices and yogurt. It tastes great and aromatic. We make korma different occasions. Try this recipe i hope you enjoy very well…..

Aroma of all spices with chicken pieces and sour rice

#twistiebites

Nothing says desi more than fingers dripping with curry! Allow me to bless your kitchen with my murgh handi recipe which I have been grown enjoying this handi dish from my mom hand . In the most traditional sense, you call this Murgh Handi. Handi is vessel (usually terracotta) in which this dish is traditionally cooked. But trust me when I say this, your favorite restaurant is not cooking their famous Murgh Handi in an actual Handi. I cook all my curries in a stainless steel saucepan or wok and absolutely love the curries that come out of those vessels.Handi Murgh is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, and Great Britain, as well as in the Caribbean, where it is usually referred to as curry (curried) chicken. So let’s head to the kitchen and cook together this super easy yet mouth watering Murgh Handi.

Aroma of all spices

I received a request for this curry's recipe, but it's a curry usually served at restaurants (i.e. not a home-cooked dish), so I tried to make it based on my past experiences eating it, and some research I did with books and the Internet. I aimed for these 3 things: 1. not covered with oil, 2. as healthy as possible, 3. a satisfying taste. I managed to create this dish after some experimenting with spices, etc. I don't mean to brag, but it's fantastic.If you substitute the chicken with bite-sized paneer, this will become a vegetarian recipe.If you substitute the chicken with bite-sized paneer, this will become a vegetarian recipe.The tartness of canned tomatoes should be reduced if you simmer them well. You can also add some sugar to balance out the flavors. Recipe by Plabar.

#Mysterybox2(post2)

#FoH#Favourite_recipe#Post_no.1#Chicken curry#ilovecooking