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 ...

Chef Sanjay Jha talked about Virat Kohli's food habits and how the Indian batter used to have chilli chicken earlier with his teammates. Kohli took part in Delhi's match against Railways at the Arun ...

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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.