Using a bone-in cut of chicken gives this curry maximum flavour. Get ahead and pop it in the freezer, ready to then reheat mid-week with zero fuss.
Truly royal! unlike the traditional method of adding loads of cream, ghee etc. To make this “shahi” recipe, here we use low fat milk and zero-oil. You won’t know the difference… it tastes just as good! i have replaced cream with poppy seeds and cashewnut paste to impart the required richness and flavour. Poppy seeds also add calcium, iron, zinc and fibre.
Muthiya in Paniyaram pan.. healthy, yummy, low oil Gujarati Indian food whole wheat besan jowar sorghum millet
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How to Make tasty Vangyachi Amti: OIL FREE by Archana Arte || Archana's ...