by Fatima Rana
Gosh, these are such a classic. They’ve been made and eaten to death, but you still see yourself going for one more, whether it’s at your favorite restaurant or that trolley with all the fried food and chai. I personally like a higher vegetable to chicken ratio, but you do you. I also like a crispier roll, and you get that by frying low and slow…
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…In my family, although bone in chicken with a beautiful shorba is very much appreciated, we’ve gotten into the habit of making boneless chicken just for the ease. Kids are hungry and cranky? Quickly defrost that boneless chicken and throw it in the pot! Home after a long day and want something quick to eat? Throw together that boneless chicken salan! So here is my family’s recipe of boneless chicken ka salan. You won’t miss the flavor on bone in chicken because the ingredients add such an intense flavor to this, you might just hang up your whole chicken to dry and switch to this for good…
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…The ginger lends a hand in adding so much flavor in this dish, that you won’t need to douse your chicken in a salty sauce to achieve depth of flavor. Im a garlic lover through and through, but I’ve always known deep down that ginger is a true flavor hero, for savory and sweet. So here it is, my super simple (that’s always given here) flavor packed recipe for chicken chilli dry, and I’m breaking from the norm here and posting the recipe in a larger quantity, because this flies fast. It’ll be gone before you go for seconds, and we can’t have that…
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I love love love Chicken Karahi/karhai however you spell it. The tomatoes add an intense tang and for once, the onions aren’t stealing the show and letting other ingredients shine. You can taste the ginger, you can taste the garlic, you can taste the hari mirch. It’s all there in every bite, and it’s beautiful!
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Can I tell you a secret? I like Malai Boti better than Tikka! It felt so good to say it aloud 🙂 I feel like tikka has been done to death, not that I don’t love it. I just have something against tikka masala. Like please leave the bbq alone, no need to add a gravy to it. But Malai Boti is just so fresh. Maybe it’s the coriander that gives it it’s green color, or the cream that cools down the whole dish, whatever it is, I love it…
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