A Michelin-starred chicken bhuna recipe (bhuna murgh) from Tamarind's head chef, this is Indian comfort food at its best.

Adapted from BevCooks

Nadiya Hussain's tasty chicken shawarma recipe is a real crowd-pleaser that beats your local kebab shop. Served with flatbreads and raw slaw, this makes a delicious midweek dinner.

A spicy, flavoursome curry made with ingredients that are easy to get hold of. Serve this easy Malaysian-style chicken recipe with white fluffy rice.

The classic Indian Tandoori Chicken which is very easy to make at home in the oven and tastes just like the ones you get in the restaurants. I’ve been making Tandoori Chicken since the time I started cooking, which was during my teenage years. You guys might think that I was some sortRead more

Indisches Butterhuhn oder auch Murgh makhani. Ein leckerer Ausflug in die indische Küche mit diesem traditionellen Gericht.

Brinjal or Wambatu Moju or Sri Lankan Eggplant Relish was one of my very favourite accompaniments for curry when I visited Sri Lanka last year. Eggplant is cooked down until sticky sweet and delicious and this is one of most delicious ways to eat eggplant. This is a pushy recipe Dear Reader if you love curries!

By Kath Dedon . I’ve made Turmeric Chicken with Sumac and Lime twice and it’s a winner! The recipe is from Louisa Shafia’s beautiful cookbook, The New Persian Kitchen. I’ve checked the book out of …

Embark on a flavorful journey with our Chicken Pakora recipe. These crispy and spiced fritters feature tender chicken pieces coated in a flavorful chickpea flour batter, creating a delightful snack or appetizer. A beloved Indian street food, Chicken Pakora offers a harmonious blend of textures and aromatic spices, making it the perfect choice for your next snack-time adventure.

If you want to make the BEST Chicken Karahi, the way they make it in Peshawar, you have to try this recipe! 100% authentic, tasty and easy!

You're going to want to make every single recipe she mentions.

17 Vegan Canadian Recipes! Some of these recipes are classic Canadian favorites that have been veganized!

A deeply aromatic and flavourful chicken curry served with roti and cucumber raita is perfectly suited for fuss-free weeknight cooking.

From Moroccan tagine to Indian curry, we've rounded up our favorite one-pot chicken dinner recipes.

112 Delicious Weight Watchers BBQ Recipes. I love Weight Watchres because it's very effective and I can still eat my favorite foods. Get your grill warmed up and stay on track with these 12 amazing Weight Watchers recipes!

We are entertaining tonight. So after cooking last night's dinner, I prepped and cooked part of tonight's dinner. At 11pm I finally called it quits in the kitchen. The curry is now in the fridge, ready to heat up after work. It has all the south east Asian flavours with ingredients like lemongrass, fish sauce, ginger and sweet potatoes. Those are ingredients that I grew up with. It was surprisingly easy and quick to make. I had all the ingredients and loads of lemongrass in the freezer from my parents' farm. I've yet to make the dough for the corriander and onion flatbread, the cucumber relish and roll the gyoza's(little Japanese pork dumplings). So tonight will find me frantically working in the kitchen again. The Age and SMH published the recipe and you can find it online but if you want to try it, I'll provide a copy of it here: Bill Granger's Chicken and Sweet Potato Curry I've split the recipe up into four sections because it's prepped and cooked in four distinct steps. 8 skinless chicken thigh fillets, cut into quarters 2 tbsp curry powder sea salt _____________ 1 tbsp olive oil 1 red onion, sliced 1 red chilli, finely chopped _____________ 1 stalk lemongrass, crushed with the back of a knife and split 5cm piece ginger, peeled and sliced 2 cloves garlic, crushed 2 tbsp fish sauce 1 tbsp caster sugar 500g sweet potatoes, peeled and cut into chunks 400ml chicken stock ______________ 250ml coconut milk fresh lemon juice small handful fresh coriander leaves steamed rice Place chicken and curry powder in a bowl and toss to coat well. Season with sea salt. Heat oil in a large heavy-based pan with a lid over medium heat. Add onion and chilli and fry for 2 minutes. Add chicken and cook until sealed and browned all over. Add lemongrass, ginger, garlic, fish sauce, caster sugar, sweet potatoes and stock to the pan. Bring to boil, cover, reduce heat to medium-low and simmer for 15-20 minutes or until sweet potato is tender but still holds its shape. Stir in coconut milk, cover and simmer for another 5 minutes. Season with lemon juice to taste. Scatter with coriander leaves and serve with steamed rice. Coriander and onion flatbreads 150g wholemeal flour 2 tsp baking powder 150g yoghurt 3 tbsp chopped fresh coriander 2 green (spring) onions, finely chopped 1/2 tsp sea salt olive oil Place flour, baking powder, yoghurt, coriander, green onions and salt in a bowl and mix well. Knead for a couple of minutes until dough is smooth. Place in a bowl, cover with a clean tea towel and set aside to rest for 1 hour. Divide dough into 4 equal pieces and roll out each piece into a rough circle about 20cm wide and 2mm thick. Place a frying pan over a medium-high heat. Brush with a little olive oil. Fry each bread 1-2 minutes on each side until lightly coloured and cooked. Serve warm. Cucumber relish Granger's cucumber relish really looks like my mum's Khmer (Cambodian) cucumber pickle/salad. Even the ingredients and method of cooking are very similar. I can't wait to try this recipe to see whether is more Thai or more Khmer. 125ml rice or white vinegar 115g caster sugar 1 Lebanese cucumber, quartered lengthways and finely sliced 2 red Asian shallots or 1/2 red onion, peeled and finely sliced 2 red chillies, seeded (if desired) and julienned Place vinegar and sugar in a small saucepan over a medium heat and stir until sugar has dissolved. Remove from heat and allow to cool. Pour into a bowl, add cucumber, shallots and chilli and stir to combine. Makes 1 Cup. (Photo credits: Marina Oliphant)

This chicken balti recipe is a chicken curry recipe that screams of its home town, Birmingham in the UK and it is a recipe that gives me a true taste of home!

Dehli born cookbook author Madhur Jaffrey is regarded by many as a world authority on Indian food. Famed both for her bestselling Indian cookbooks and respected acting career, Madhur Jaffrey's recipes have inspired me for years — many of them so familiar to me that they've become a part of my standard culinary repertoire. This regal Rajasthani recipe for Shahi Murg, or Royal Chicken, is from Madhur Jaffrey's cookbook, Quick & Easy Indian Cooking. Madhur Jaffrey With more than 70,000 copies sold since it was originally published in 1996, this bestselling cookbook features a tantalizing array of over 70 delicious recipes that can be prepared in 30 minutes or less, with dishes like Lamb Vindaloo and Red Lentil Tarka Daal to Gingery Cauliflower Soup, Onion Fritters and of course Madhur's silken Royal Chicken Cooked in Yogurt. Quick & Easy Indian Cooking by Madhur Jaffrey In 2006 she published her memoir of childhood, Climbing the Mango Trees. Part biography, part food memoir, this wonderful book contains black and white family photographs and tells of Madhur Jaffrey’s childhood in India around the time of Partition, and shares many stories of the wonderful foods the family enjoyed. Many anecdotes in the book centre on the smells and flavours that take Jaffrey back to her childhood, such as the tart but spicy flavour of unripe mango, eaten straight from the tree and dipped in salt, pepper, red chillies or roasted cumin. Part biography, part food memoir, Climbing the Mango Trees, by Madhur Jaffrey At the back of the book are 32 treasured family recipes such as Potatoes with Tomatoes, Lamb with Spinach, Maya’s Meat with Potatoes, Bimla’s Chicken Curry, Everyday Cauliflower, Carrots with Fenugreek Greens, Savoury Biscuits Studded with Cumin Seeds and Fresh Limeade. A wonderful book, this memoir is both an enormously appealing account of an unusual childhood and a testament to the power of food to prompt memory, vividly bringing to life a lost time and place. Ironically, Jaffrey didn't cook at all as a child growing up in Delhi and only became interested when she moved to London as a young woman, studying to become a classically trained actress at the Royal Academy of Dramatic Art. She first won acclaim playing a diva-esque Bollywood star in the 1965 Merchant Ivory movie Shakespeare Wallah. In the film, Jaffrey played Manjula, who was a beautiful, haughty and glamorous movie queen. Merchant Ivory's 1965 'Shakespeare Wallah' featuring Madhur Jaffrey, who plays an arrogant Indian movie queen to perfection It was at this time that homesick for her mother's home cooking, Jaffrey began a sort of culinary correspondence, writing letters to her mother in Delhi asking for cooking advice, and receiving recipes in return. In 1966, the New York Times ran a story by Craig Claiborne, called 'Indian Actress is a Star in the Kitchen Too.' The piece discussed Jaffrey's work as both cook and food writer, achievements that she'd never expected. "I've had trouble taking it seriously," she says. "But I consider both of them to be my professions now. One was the one I sought and studied for, and the other dropped from heaven." And thank goodness it did, for in 1966, Jaffrey got a book contract to publish her first cookbook, An Invitation to Indian Cooking, and has never looked back. Madhur's Royal Chicken with Yogurt Serves 8 Recipe courtesy of Madhur Jaffrey 2 1/2 cups plain Greek yoghurt (use full fat yogurt as low fat will curdle) 2 tsp salt 2 tsp freshly ground black pepper, or to taste 2 tsp ground cumin 2 tsp ground coriander 1/2 tsp chilli powder, or to taste 1/2 cup finely chopped cilantro 3 lb chicken, cut into serving portions, or just breasts and/or thighs 1/2 cup vegetable oil 16 cardamom pods 12 cloves 1 4-inch cinnamon stick 6 bay leaves 5 tbsp blanched, slivered almonds 5 tbsp sultanas basmati rice, optional as accompaniment Put the yoghurt into a bowl and beat it lightly until it is smooth and creamy. Add 1/2 teaspoon of salt, some black pepper, cumin, coriander, chilli powder and cilantro. Mix and set aside. Salt and pepper the chicken pieces on both sides using the remaining salt. Pour the oil in a wide non-stick pan and set over medium–high heat. When hot, put in the cardamom pods, cloves, cinnamon stick and bay leaves. Stir once and then add some of the chicken pieces, but only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl and repeat with the remaining chicken pieces. Put the almonds and sultanas into the same hot oil, and stir quickly. The almonds should turn golden and the sultanas should plump up, which will happen very fast. Now return the chicken and its accumulated juices to the pan. Stir in the seasoned yoghurt and bring to a simmer. Cover, turn the heat to low and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit and reduce the sauce until it becomes thick and just clings to the chicken pieces, turning the chicken pieces over gently as you do this. Remove the cardamom pods, whole cloves, cinnamon stick and bay leaves before serving. Ladle the Royal Chicken into a large bowl and garnish with the almonds, sultanas and some some sprigs of cilantro and serve with Basmati Rice.

Chicken tikka masala is a classic Indian/British dish with soft tender chunks of grilled chicken in a delicious & super aromatic tikka masala gravy. This recipe will give you the best tikka masala! Serve it with Butter naan or with Basmati rice.

This easy healthier Crockpot Butter Chicken is so delicious! It's so easy to make, it's kind of embarrassing

Chettinad chicken curry is a delicious South Indian coconut based chicken curry that anyone can make.

Throw away the takeaway menu and enjoy this chicken and lentil curry for less than 350 calories, flavoured with chilli, garlic, ginger, turmeric and cloves

Just 4 ingredients and easy to make. All it takes is a little patience and elbow grease.

This Vegan Salmon recipe is a delicious, pan-seared fish-inspired fillet that has the most amazing crispy skin and tender, flaky inside. The flavour is mild but full-bodied umami with hints of butter, nuts, and the ocean.  It pairs beautifully with a squeeze of lemon and melts in your mouth with every bite. Recipe adapted from Bosh vegan salmon video.

Grab your slow cooker, it's easy weeknight Indian food at it's best. This Indian Butter Chicken recipe is low FODMAP and the basmati rice will come out perfect every time.

It’s no secret that I love a chicken traybake — or sheet pan dinner, if you prefer — as those of you have made my Chicken Traybake with Bitter Orange and Fennel, Chicken and Pea Traybake, and One Pan Sage and Onion Chicken and Sausage know only too well. But this is another absolute favourite in my house, and I’m thrilled it has now found a home on the website. There is just something incontestably relaxing about bunging everything in a roasting tin and thence into the oven where it can cook merrily away without any input from you. And there is much less washing up at the end, too. Easy as this recipe is, I do require you to peel the potatoes. Now, I’m not one for peeling potatoes if I can get away with it generally, but here you want the cubes of potato not to crisp up in the oven but to drink in the spiced lime and chicken juices as they cook, becoming soft and soused. And should you have any chicken leftover, you can make one of my favourite sandwiches: for one chicken thigh (take the meat off the bone and then shred or chop it), you mix together a tablespoonful of mayo, a pinch of salt and a teaspoon each of garam masala and mango chutney; stir your shredded chicken into this and clamp between two pieces of bread. Finally, although you can make the pink-pickled onions just before you assemble the traybake, I like to do it a few hours in advance or even the night before. And to make these, simply cut a small red onion (or half a larger one) into fine half moons, cover with lime juice, and leave to steep, removing them from the lime juice to serve. For US cup measures, use the toggle at the top of the ingredients list.

Nothing can quite come close to your nani’s chicken biryani and freshly baked naan, but these recipes get us pretty close.