Chicken is the most favorite dish in Indonesia and even the world, and each region has its own characteristic way to cook chicken. Chicken is a food that can be cooked in different variations --- baked, fried, or steamed --- but all are equally delicious, like this recipe from Aceh named “AYAM TANGKAP” (Chicken Catch).This typical dish from the region of Aceh is fried chicken served with leafy herbs. People say that the habit of eating Chicken Capture has become the culture of the Acehnese. So if you are on vacation in the Veranda of Mecca (Aceh), there are lots of famous restaurants that cook this dish. But arguably, this cuisine is still less popular and somewhat more difficult to find a vendor compared with, for example popcorn fried chicken or seasoned fried chicken.Making Ayam Tangkap is quite easy - just a few basic ingredients, along with natural ingredients that make this dish even more special. First, the chicken is flavored before frying (you can just soak it in the spices, or boil briefly with the spices).According to the story, the inventor of this recipe should catch the chicken first before cooking --- because that process was unique, and so it was called Ayam Tangkap. This dish much better if using chicken that's cut into small sizes, so the marinade can seep up into the meat.Ayam Tangkap doesn't seem attractive at first glance, because it's served with the dried herbs that are eaten with chicken. But the delicious fried chicken is wrapped in the scent of various leafy spices that give it a distinctive and tasty flavor. Looks might not be great, but this Ayam Tangkap with it's marinade make it perfect if used as a side dish when eating rice.I think it would also be nice if used for menu when celebrate #THANKSGIVING…

I like it chicken karahi with bread Nan

#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

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.

I found this recipe in the cooking book Tapas Revolution by Omar Allibhoy. I adapted it slightly by adding to leftover yolks I had in the fridge along with the tomatoes. I also added a splash of water while simmering.

Paneer Butter Masala requires few khada masala (whole spices) in comparison to Paneer Tikka Masala. This easy and tasty Paneer Butter Masala recipe is so much better than restaurant. Why it is better than restaurant ? Because I know what exactly went in. Nothing can beat making a dish from scratch using fresh ingredients. Try it out and I promise you would love it.

A mixture of recipes I researched. My first time and it turned out great!

I'm trying to stay away from carbs so I love to use tofu as a substitute. I find that it gives you the same full feeling as rice.To make this a quick cook, I used previously boiled hard tofu from the fridge and previously pan grilled chicken that I stored in the chiller.

You can never have too many one pan dinners in your repertoire. Obviously, they're easier to clean up, which is great if your family is like ours and you don't have a dishwasher. They're also usually easier to whip up in the first place, which makes them ideal for busy weeknights. This chicken and rice is a perfect example of such a dish. It comes together in about 15 minutes (20 if you include the prep). It cooks in one pan and is a meal all on its own. And, most important of all, it's delicious.

Sharing with you all the recipe of Hyderabadi biryani khaas which is unique in it's flavour. This is very quick to prepare too. My family loves it and I am sure you all will enjoy it too! Happy eating!

I was doing a recipe for old fashioned pickled onion, so I thought what can I do with tall these tops. So here it is. It reminded me when I turned 5 years old. We left Florida on my birthday to go to Georgia. My dad was working out of state.He finished the job and got another in Tennessee. So we move there. Right before I turned 6, I started first grade. I remembered this because at first they wasn't going to let me because I had about 3 weeks before I turned 6. So anyway my mom convinced them.In the area of Tennessee Ridge, Tennessee the grass had wild onions growing in it. When they mowed the grass especially at the school it had a nice aroma of onion. So during recess a lot of us went to pick onion tops and eat them. So I thought of this recipe a pickled snack or add on to different dishes or sandwiches.

I mixed a couple recipes I saw on here and added my own flare. Hope everyone likes it.