Sindhi Chicken Biryani Fragrant Sindhi Chicken Biryani with Saffron, Spiced Yogurt & Layered Rice Ingredients: 2 cups basmati rice, soaked for 30 minutes 1 lb (450g) chicken, bone-in pieces 2 large onions, thinly sliced 2 tomatoes, chopped 1/2 cup plain yogurt 1/4 cup fresh coriander, chopped 1/4 cup fresh mint leaves 2 green chilies, slit 1 teaspoon ginger-garlic paste 1/2 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon garam masala 1 teaspoon cumin seeds 4–5 whole cloves 4–5 green cardamom pods 1 cinnamon stick 2 bay leaves A pinch of saffron soaked in 1/4 cup warm milk 3 tablespoons oil or ghee Salt to taste 4 cups water Directions: Heat oil in a large pot and fry onions until golden brown. Remove half for garnishing. To the pot, add cumin, cardamom, cloves, cinnamon, and bay leaves. Sauté for 30 seconds. Add ginger-garlic paste and chicken. Cook for 5–7 minutes until chicken is lightly browned. Stir in tomatoes, yogurt, turmeric, chili powder, and salt. Cook for 10 minutes until the oil separates and chicken is tender. Add chopped coriander, mint, and green chilies. Cook another 2 minutes and remove from heat. In a separate pot, bring water to a boil. Add soaked rice and cook until 80% done. Drain. Layer half the rice over the chicken. Top with fried onions, saffron milk, and remaining rice. Cover tightly. Cook on low heat (dum) for 15–20 minutes. Let rest before serving. Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes Kcal: 510 kcal | Servings: 4 servings #sindhibiryani #chickenbiryani #biryaniheaven #authenticindianfood #desifoodlove #saffronrice #spicedchicken #pakistanifood #indiancuisine #ricebowl #comfortdish #festivemeal #layeredbiryani #homecooking #halalfood #spicymeals #indianrecipes #familyfeast #traditionalrecipes #onepotmeal Craving something flavorful and festive? Try this Sindhi Chicken Biryani – layered with saffron rice, spiced chicken, and golden onions. Biryani nights just hit different!

Butter Chicken Creamy Indian Butter Chicken with Tomato and Spices Ingredients: 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces 1 cup plain yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon chili powder 1 teaspoon salt 3 tablespoons butter 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon grated ginger 1½ cups tomato puree 1 cup heavy cream 1 tablespoon sugar (optional) Fresh cilantro, chopped (for garnish) Directions: In a bowl, mix yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add the chicken pieces and marinate for at least 1 hour, preferably overnight. Heat 1 tablespoon of butter in a large skillet or pan over medium heat. Add the marinated chicken (shake off excess marinade) and cook until browned and just cooked through, about 5-7 minutes. Remove chicken and set aside. In the same pan, melt the remaining butter. Add chopped onions and sauté until golden. Stir in garlic and ginger, cooking for another minute. Add tomato puree and simmer for 10 minutes, stirring occasionally. Pour in the cream, sugar (if using), and return the chicken to the pan. Simmer for 10–15 minutes until thick and creamy. Garnish with fresh cilantro and serve hot with naan or basmati rice. Prep Time: 15 minutes (+ marinating) | Cooking Time: 25 minutes | Total Time: 40 minutes (+ marinating) Kcal: 435 kcal | Servings: 4 servings #butterchicken #indianrecipes #creamycurries #chickencurry #comfortfood #homecooked #flavorfuldinner #naanandrice #easyindianfood #classicindian #currylover #homemadeindian #chickenthighs #spicedchicken #garammasala #indianflavors #richsauces #tomatobased #quickcurries #authenticindian Nothing says comfort like a big bowl of Butter Chicken! Rich, creamy, and bursting with spice – this Indian classic is pure magic. Serve it with naan and you're golden!

Chicken Vindaloo Fiery Goan Chicken Vindaloo with Aromatic Spices Ingredients: For the Marinade: 2 lbs boneless chicken thighs or breasts, cut into chunks 3 tablespoons white vinegar 1 tablespoon lemon juice 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon paprika 1 teaspoon turmeric 1 tablespoon garam masala 1/2 teaspoon cinnamon 1 tablespoon minced garlic 1 tablespoon grated fresh ginger Salt to taste For the Vindaloo Curry: 2 tablespoons vegetable oil 1 large onion, finely chopped 2 dried red chilies (adjust for spice level) 1 teaspoon mustard seeds 1 teaspoon sugar 1/2 teaspoon ground cloves 1/2 teaspoon black pepper 1/2 cup water or chicken broth Fresh cilantro, for garnish Directions: In a large bowl, combine all marinade ingredients and toss the chicken until well coated. Cover and refrigerate for at least 2 hours or overnight for best flavor. Heat oil in a large skillet or Dutch oven over medium heat. Add mustard seeds and let them pop. Then add onions and sauté until golden. Stir in dried chilies, sugar, ground cloves, and black pepper. Cook for 1–2 minutes. Add the marinated chicken and all remaining marinade to the pan. Cook for 8–10 minutes, stirring occasionally, until chicken starts to brown. Add water or broth and bring to a simmer. Cover and cook for 20–25 minutes, until chicken is tender and the sauce thickens. Garnish with chopped cilantro and serve hot with rice or naan. Prep Time: 20 minutes (plus marinating time) | Cooking Time: 35 minutes | Total Time: 55 minutes + marinade Kcal: Approximately 420 kcal per serving | Servings: 4 servings #chickenvindaloo #spicycurry #goanflavors #indianrecipes #vindaloo #chickencurry #homemadecurry #authenticindian #spicychicken #comfortfood #easycurry #hotandspicy #indianfoodlovers #curryfromscratch #garammasala #flavorfuldishes #weeknightdinner #mealprepideas #currylovers #fieryfood Craving bold flavor? Try this Chicken Vindaloo — packed with spices, heat, and a punch of vinegar tang. A fiery Goan classic you’ll love!

Tandoori Chicken with Masala Yogurt Marinade Smoky Tandoori Chicken in Spiced Yogurt Marinade Ingredients: 4 bone-in, skinless chicken thighs 1 cup plain Greek yogurt 2 tablespoons lemon juice 2 tablespoons ginger-garlic paste 1 tablespoon garam masala 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric powder 1/2 teaspoon cayenne pepper 1 teaspoon smoked paprika Salt to taste 2 tablespoons vegetable oil Fresh cilantro and lemon wedges for garnish Directions: In a large mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, turmeric, cayenne, paprika, and salt. Mix well to form a thick marinade. Add chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 4 hours or overnight for best flavor. Preheat oven to 425°F (220°C) or prepare a grill on medium-high heat. Remove chicken from marinade, shaking off excess. Arrange on a lined baking sheet or grill rack. Brush chicken with vegetable oil and bake for 25–30 minutes (or grill for 6–7 minutes per side), until fully cooked and lightly charred. Let rest for 5 minutes, then serve garnished with fresh cilantro and lemon wedges. Prep Time: 10 minutes | Marinating Time: 4 hours | Cooking Time: 30 minutes | Total Time: 4 hours 40 minutes Kcal: 310 kcal | Servings: 4 servings #tandoorichicken #masalayogurt #indianflavors #chickentandoori #spicedchicken #authenticindianfood #homecookedindian #yogurtmarinade #indianbbq #grilledchicken #chickencurryinspired #indianfoodrecipes #indianinspiredmeals #masalachicken #easyindiandishes #desiingredients #tandoorilovers #boldspices #homestyleindian #flavorfulchicken Craving bold, smoky flavor? This Tandoori Chicken with Masala Yogurt Marinade hits all the right notes—spiced, tender, and absolutely addictive!