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Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips. In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions and mushrooms and ...
Chicken 65 is a spicy, deep-fried chicken dish originating from Hotel Buhari, [1] Chennai, [2] India, as an entrée, or quick snack. The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary. It is prepared using boneless chicken and is usually served with an onion and lemon garnish.
Patak's is a UK brand of Indian-style curry pastes, sauces and spices. It was founded in 1957 by wife-and-husband team Gujarati-British entrepreneurs Shanta Pathak and Lakshmishankar Pathak , who came to Britain, penniless, with their family as refugees from Kenya , and acquired by Associated British Foods in May 2007 for £200 million.
Chicken and mushroom pie, Chicken à la King Chicken pastel , also known as pastel de pollo , is a traditional stew or pie from the Philippines made with chicken , sausages , mushrooms , peas , carrots , potatoes , soy sauce , and various spices in a creamy sauce.
Food columnist Iles Brody's recipe called for chicken, onions, butter or lard, sweet paprika, green peppers, tomatoes, clove garlic, flour, and sour cream. [9] [10] Other recipes are similar. [7] While quartered chicken parts are more traditional, modern interpretations of the recipe may call for boneless, skinless chicken thighs. [5] [9]
Butter chicken, traditionally known as murgh makhani (pronounced [mʊrɣ ˈməkʰaːni]), is an Indian dish originating in Delhi. [1] [2] It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste. [6]
Claire Ptak is an American baker, food writer, and food stylist. [1] She owns and runs a bakery-café Violet Cakes in London's East End.In addition, she has published an array of cookbooks and written a food column for The Guardian [2] and The Observer.
Mutton is typically cooked in Bihar in curried form. In addition to fish and chicken, mutton is common in Bihari cuisine. Mutton curry is traditionally served with Malpua on Holi, [13] while it is eaten with rice in a routine everyday meal. In Champaran, mutton is cooked in a sealed earthen pot as a one-pot curry. [14]