Chilli chicken is a go-to Indo-Chinese starter that never disappoints. If you've been craving that perfect restaurant-style taste, here are some handy tips to make it at home like a pro. Take chicken ...

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This red chicken chili is made with cooked cubed chicken breasts and warming spices in a rich, savory tomato broth. It’s ...

Virat Kohli may be a powerhouse on the cricket field, but when it comes to food, he knows how to keep it comforting and flavourful. Sanjay Jha, the longtime chef at the Delhi & District Cricket ...

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Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool. Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and ...

The remaining paste can be stored in an airtight jar in the fridge for 3-4 days and used to liven up other fish, chicken and vegetarian dishes. Tip 2: Use an olive oil spray when cooking to make ...

They also share their tips for growing chilies from seed and how to grow chilli plants, including whether a bigger pot will give you more fruit or not. The spiciness of chillies is measured in ...

For the sauce: Blend deseeded rehydrated big dry red chili, deseeded big chili, and ¼ cup of the vinegar into a chilli paste. Set aside. Heat 2 tablespoons of cooking oil in a pan over medium heat.