Chicken 65 is an Indian-spiced fried chicken dish made with yogurt-marinated chicken thighs, curry leaves, and chiles.

Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Juicy chicken thighs and roasted vegetables come together in this effortless sheet pan dinner. The lactic acid in ...

Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken. Place the chicken on its breast on a sturdy chopping board and cut carefully either side of the ...

Season with salt to taste. Garnish rice and chicken with remaining cilantro. Serve with dollops of yogurt and lime wedges alongside each serving.

This guide brings you a perfect trio: classic lamb shish kebabs with smoky spices, juicy chicken kebabs marinated in yogurt and herbs, and flavorful vegetable kebabs infused with garlic and olive oil.

Make the couscous addording to the packet instructions. Just before serving, stir the honey and coriander into the chicken and cook for a further five minutes. Serve with couscous and yoghurt.

8. Add the fried garlic and its oil to the yoghurt and dumplings. Mix well and serve garnished with herbs and pine nuts. Tip: Cook shish barak with labneh instead of plain yoghurt for a more ...

Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt. Spatchcock the chicken: Place chicken, breast-side down, on a cutting board.

In a large bowl, combine the tandoori spices with the yoghurt, lemon juice, garlic, and ginger. Mix it all into a paste and add the chicken, rubbing the paste all over the meat. Cover and marinade ...

Soak eight mini or 12 large skewer sticks in warm water. 1 Kebabs Cut the chicken into cubes (large enough so that 2-3 cubes fit on each skewer) and place in a marinade dish. 2 Combine the remaining ...