Punjabi Butter Chicken

Chicken Achari is a popular North Indian dish that derives its unique taste from the use of achar or Indian pickle. The dish is made with boneless chicken cooked with a variety of aromatic spices and tangy pickle masala, resulting in a spicy, sour, and flavorful dish.

The word "Achari" means pickle, and in this dish, the pickle is used as a key ingredient in the marinade, which is made using a blend of spices, including cumin, coriander, mustard, and fennel seeds. The chicken pieces are marinated in this mixture for a few hours, which helps to tenderize the meat and infuse it with the flavors of the spices.

To prepare the dish, the marinated chicken is first cooked in oil until it is golden brown. Then, onions, tomatoes, and additional spices are added to the pan and cooked until the mixture turns into a thick gravy. Finally, a spoonful of Indian pickle is added to the dish, which gives it a tangy flavor and a unique aroma.

Chicken Achari is typically served with steamed rice or Indian bread, such as naan or roti. It is a perfect choice for those who enjoy a spicy and tangy chicken dish with a unique flavor.

Chicken Do Pyaza is a popular North Indian dish that is known for its rich and flavorful taste. The dish is made with boneless chicken cooked with onions and a blend of aromatic spices. The term "Do Pyaza" refers to the use of two different types of onions in the recipe. The dish gets its unique flavor and texture from the combination of spices, onions, and tender chicken pieces.

To prepare Chicken Do Pyaza, boneless chicken pieces are first marinated in a mixture of yogurt and spices. The chicken is then cooked in a spicy tomato-based gravy with generous amounts of caramelized onions. The addition of extra onions gives the dish a slightly sweet taste and adds to the overall texture of the dish.

The dish is typically served with steamed rice or Indian bread, such as naan or roti. It is a perfect choice for those who enjoy a mildly spicy and flavorful chicken dish.

Mughlai Keema Mutter is a classic North Indian dish that combines ground meat (keema) with peas (mutter) in a creamy and flavorful sauce. The dish has its roots in the Mughal cuisine of the Indian subcontinent and is known for its rich and aromatic flavors.

To prepare Mughlai Keema Mutter, ground meat is sautéed with a blend of aromatic spices such as cumin, coriander, and turmeric. Peas are added to the mixture and then cooked until tender. The sauce is made by combining tomato puree, cream, and a blend of spices such as garam masala, cinnamon, and cardamom. The cooked keema and mutter are then simmered in the sauce until the flavors meld together and the dish is heated through.

The resulting dish is rich, creamy, and bursting with flavor. Mughlai Keema Mutter is typically served with basmati rice or naan bread and can be garnished with fresh cilantro or toasted almonds for added texture and flavor.

Whether you're a fan of Indian cuisine or just looking to try something new, Mughlai Keema Mutter is a delicious and comforting dish that is sure to satisfy your cravings.

Chicken Angara is a popular Indian dish known for its smoky and spicy flavor. The dish is made by marinating chicken in a blend of yogurt, spices, and herbs, and then grilling or cooking it over an open flame to achieve the distinct smoky flavor.

The marinade for chicken angara typically includes ingredients such as red chili powder, cumin, coriander, ginger, garlic, and yogurt. The chicken is then grilled or cooked in a hot tandoor oven until it is cooked through and has a nice charred exterior.

The resulting dish is tender and juicy, with a bold and spicy flavor that is sure to satisfy any craving for Indian cuisine. Chicken angara is often served with rice or naan bread, and can be garnished with fresh cilantro and lemon wedges for added flavor.

Whether you're a fan of spicy food or simply looking to try something new, chicken angara is a must-try dish for anyone who loves the bold and complex flavors of Indian cuisine.

GLUTEN FREE - Chicken marinated in yogurt, a paste of fresh coconut, cumin powder, and other chef made spices, cooked on slow heat to give lip-smacking flavors.

Authentic chef special recipe of parotta chunks mix with chicken & vegetables.

GLUTEN FREE - Chicken is mixed with gongura leave paste (homemade), mix with chef special spices, and cooked on slow heat to give authentic Andhra flavors

GLUTEN FREE - Chicken cooked with spinach on slow heat with a mild buttery creamy sauce to give authentic flavors.

GLUTEN FREE - A curry with special ingredients - coconut cream, onion paste, & fresh tomatoes, creamy sauce, mix with chicken.

GLUTEN FREE - Fire-roasted chicken mix with chef special vindaloo sauce, potatoes & hint of vinegar