Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

Plus, it doesn’t hurt that they cut down on dirty dishes! Bone-in, skin-on chicken thighs are the MVP in this dish because they’re almost impossible to overcook and you get so much flavor from ...

If you consider butter chicken a meal reserved for a night out at an Indian restaurant ... but marinating chicken thigh pieces in spiced yogurt for an hour before broiling them until lightly ...

In a large bowl, toss chicken with coriander, ½ tablespoon chile flakes, Cotija cheese, a generous pinch of salt and 3 tablespoons oil. Arrange thighs skin side up in a roasting pan and pour ...

A spiced yoghurt marinade makes this chicken ... all the spices and ½ teaspoon each sea salt and pepper. Place the chicken thighs between two sheets of greaseproof paper (you’ll have to do ...

Pick and finely chop the mint leaves.In a medium bowl, combine the garlic, mild North Indian spice blend, a good pinch of salt and a drizzle of olive oil. Add the chicken thigh and toss to coat.