Chicken Tikka Biryani Aromatic Chicken Tikka Biryani with Spiced Yogurt-Marinated Chicken and Fragrant Basmati Rice Ingredients: For the Chicken Tikka: 500g boneless chicken thighs or breasts, cut into bite-sized pieces 1/2 cup plain yogurt 2 tablespoons lemon juice 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon turmeric 1 teaspoon chili powder (adjust to taste) 2 cloves garlic, minced 1-inch piece ginger, grated Salt to taste For the Biryani Rice: 2 cups basmati rice, rinsed and soaked for 30 minutes 3 cups water or chicken broth 2 tablespoons ghee or vegetable oil 1 large onion, thinly sliced 2 green cardamom pods 4 cloves 1 cinnamon stick 1 bay leaf 1 teaspoon cumin seeds 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh mint leaves Salt to taste Additional: Fried onions (optional, for garnish) Saffron strands soaked in 2 tablespoons warm milk (optional) Directions: In a large bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, paprika, turmeric, chili powder, garlic, ginger, and salt. Add chicken pieces and coat well. Marinate for at least 1 hour, preferably overnight. Rinse and soak basmati rice for 30 minutes, then drain. Heat ghee or oil in a heavy-bottomed pot. Add cumin seeds, cardamom, cloves, cinnamon, and bay leaf. Sauté for a minute until fragrant. Add sliced onions and cook until golden brown. Remove half the onions and set aside for garnish. Add marinated chicken to the pot and cook until the chicken is partially cooked, about 7-8 minutes. In a separate pot, bring water or chicken broth to boil. Add soaked rice and salt, cook until rice is 70% cooked (rice should still have a bite). Drain. Layer the partially cooked rice over the chicken in the pot. Sprinkle chopped cilantro, mint, fried onions, and saffron milk over the rice. Cover tightly with a lid. Cook on low heat (dum) for 25-30 minutes to allow flavors to meld and rice to finish cooking. Gently fluff the biryani with a fork before serving. Prep Time: 20 minutes (plus marinating) | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes Kcal: 550 kcal per serving | Servings: 4 servings #chickentikkabiryani #biryani #indiancuisine #spicedchicken #basmatirice #flavorfulmeals #homemadebiryani #comfortfood #aromaticrice #tikkamarinatedchicken #dumcooking #foodie #indianfoodlover #curryandrice #deliciousdinner #biryanilove #easybiryani #foodstagram #foodblogger #authenticrecipes Rich, aromatic Chicken Tikka Biryani — tender marinated chicken layered with fragrant basmati rice and warm spices. A feast for the senses!

Goan Chicken Xacuti Spicy Coconut Chicken Xacuti – A Traditional Goan Delight Ingredients: 1.5 lbs (700g) bone-in chicken, cut into pieces 2 tablespoons oil 2 medium onions, finely chopped 1 cup grated fresh or desiccated coconut 4 dried Kashmiri red chilies 1 tablespoon poppy seeds 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1/2 teaspoon black peppercorns 1-inch cinnamon stick 3 cloves 3 green cardamom pods 1 star anise 1 tablespoon ginger-garlic paste 1/2 teaspoon turmeric powder 1/2 teaspoon paprika (optional for color) Salt to taste 1/2 cup water (or as needed) Fresh coriander leaves for garnish Directions: Dry roast the coconut in a skillet over medium heat until golden brown. Set aside. In the same skillet, dry roast the poppy seeds, coriander, cumin, fennel, peppercorns, cinnamon, cloves, cardamom, star anise, and red chilies until fragrant. Let all roasted ingredients cool slightly, then grind them with the toasted coconut into a smooth paste using a little water. Heat oil in a large pan. Add chopped onions and sauté until golden. Stir in the ginger-garlic paste and cook for 1 minute. Add the chicken and sauté for 5–7 minutes until lightly browned. Mix in turmeric, paprika, and salt. Then add the coconut-spice paste and stir well to coat the chicken. Pour in water, cover, and simmer on low for 30 minutes or until the chicken is tender and the gravy has thickened. Garnish with chopped coriander and serve hot with rice or Goan poee bread. Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour Kcal: 410 kcal per serving | Servings: 4 #goanchicken #xacuti #chickencurry #spicyindianfood #goanrecipes #indianchicken #coconutcurry #traditionalgoan #flavorfulindian #indiancomfortfood #southasianflavors #currylovers #homecookedmeals #indianheritage #indianfoodie Craving a bold, spicy curry? Goan Chicken Xacuti brings the heat with toasted coconut and aromatic spices. A must-try Indian classic!

Chicken Thigh Curry Rich and Spiced Chicken Thigh Curry Ingredients: 2 lbs boneless, skinless chicken thighs, cut into chunks 2 tablespoons vegetable oil 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons curry powder 1 teaspoon ground turmeric 1 teaspoon ground cumin 1/2 teaspoon chili powder (adjust to taste) 1 can (14 oz) diced tomatoes 1 can (14 oz) coconut milk Salt and pepper to taste Fresh cilantro, chopped (for garnish) Cooked basmati rice or naan, for serving Directions: Heat vegetable oil in a large skillet or pot over medium heat. Add onions and sauté until softened and golden, about 5-6 minutes. Add garlic and ginger, cooking for 1 minute until fragrant. Stir in curry powder, turmeric, cumin, and chili powder, cooking for 1-2 minutes to toast the spices. Add chicken thigh pieces, stirring to coat with the spices. Cook until lightly browned on all sides, about 5 minutes. Pour in diced tomatoes with their juices and coconut milk. Stir well to combine. Bring to a simmer, cover, and cook on low heat for 25-30 minutes, until chicken is tender and the sauce has thickened. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot with basmati rice or naan bread. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 420 kcal | Servings: 4 servings #chickencurry #chickenthighs #curryrecipe #indianfood #spicycurry #comfortfood #easycurry #homecooking #weeknightdinner #coconutmilkcurry #flavorfulmeals #spicedchicken #currylovers #familydinner #riceandcurry #quickdinnerideas #currylover #mealprepideas #heartymeals #freshcilantro Warm up your dinner table with this Rich and Spiced Chicken Thigh Curry! Tender chicken simmered in a creamy coconut curry sauce that's bursting with flavor.

Chicken Vindaloo with Potatoes Spicy Chicken Vindaloo Stew with Tender Potatoes Ingredients: 1.5 lbs (680g) boneless chicken thighs, cut into chunks 2 medium potatoes, peeled and diced 1 tablespoon oil 1 large onion, finely chopped 5 garlic cloves, minced 1-inch piece of ginger, grated 2 tablespoons white vinegar 1 tablespoon tomato paste 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1 teaspoon chili powder (adjust to taste) Salt to taste 1/2 cup water Fresh cilantro for garnish Cooked basmati rice or naan, for serving Directions: In a small bowl, mix vinegar, tomato paste, sugar, paprika, cumin, coriander, turmeric, cinnamon, cloves, chili powder, and a pinch of salt. Stir to make a paste. Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until soft and golden, about 5–7 minutes. Stir in garlic and ginger, cook for another minute. Add the spice paste and stir for 1–2 minutes until fragrant. Add chicken and coat it well in the spice mixture. Cook for 5–6 minutes, stirring occasionally. Add diced potatoes and 1/2 cup water. Stir, bring to a simmer, and cover. Reduce heat and cook for 25–30 minutes, or until chicken is tender and potatoes are cooked through. Uncover and simmer for another 5 minutes to thicken sauce, if needed. Garnish with fresh cilantro and serve with rice or naan. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 420 kcal | Servings: 4 servings #chickenvindaloo #spicycurry #indianfood #currynight #comfortcurry #vindaloorecipe #potatochicken #homemadeindian #fieryflavors #basmatirice #naanpairing #chickenrecipes #easycurries #onepotmeal #flavorpacked #ethnicfood #curryfromscratch #corianderandcumin #spicydinner #traditionalindianfood Turn up the heat with this Chicken Vindaloo with Potatoes! Bold spices, tender chicken, and soft potatoes come together in one rich and fiery dish

Indian Saag Classic Creamy Indian Saag with Spinach and Mustard Greens Ingredients: 4 cups fresh spinach, chopped 2 cups mustard greens, chopped (optional, or substitute with kale) 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons ghee or oil 1 green chili, finely chopped (optional) 1 teaspoon cumin seeds 1 teaspoon garam masala 1/2 teaspoon turmeric powder 1/2 teaspoon ground coriander 1/4 teaspoon red chili powder (adjust to taste) Salt to taste 1/2 cup heavy cream or plain yogurt (optional for creaminess) Fresh lemon juice, to taste Directions: Heat ghee or oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add onions, garlic, ginger, and green chili, sauté until onions are golden and soft, about 5-7 minutes. Add turmeric, coriander, red chili powder, and salt, stirring to combine well. Add chopped spinach and mustard greens. Cook down, stirring occasionally, until the greens are wilted and tender, about 10-15 minutes. Transfer the cooked greens to a blender or use an immersion blender to puree until smooth or to your desired texture. Return to skillet. Stir in garam masala and cream or yogurt if using, cook for another 3-5 minutes on low heat. Adjust seasoning with salt and lemon juice. Serve hot as a side dish or main with naan or basmati rice. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: Approximately 180 kcal per serving | Servings: 4 servings #saag #indianspinach #indianrecipes #vegetarian #spinachrecipe #indianfood #comfortfood #vegetarianrecipes #glutenfree #healthyrecipes #greengreens #indianvegetarian #ghee #easyrecipes #leafygreens #creamyspinach #plantbased #homemadefood #weeknightmeals #freshflavors Get your greens in with this classic Indian Saag — creamy, flavorful, and packed with wholesome spinach and mustard greens!