Indian Recipes (Most Popular)
Everytime I make these, they are everyone's favourite new treat! No one will be disappointed! I have requests for these all the time.
Both shells and filling can be made ahead and assembled when needed. The shells can be frozen for up to a month, then thawed at room temperature an hour before filling. The filling can be made up to two days before and refrigerated. Heat the filling gently, and serve immediately in the shells.
Cook's Illustrated Serve with Basmati Rice Pilaf (see related recipe), passing yogurt and at least one type of chutney or relish at the table, (see related recipes and tastings).Submitted by LITTLEMEDEE
This is my variation on a recipe in Kevin Mills' cookbook "Faster! I'm Starving!" It only takes about 20 minutes total to prepare and it's super yummy. The cauliflower is tender, but still firm -- not mushy like it gets when you boil or steam it. If you want to change the spice mix, just be sure you use other warm spices.Submitted by SELKIE1964
I love tandoori chicken, so the last time I had a whole chicken, I decided to just roast the WHOLE thing in a tandoori marinade. Note that the cayennne, hot peppers and black pepper are optional - use one or more as desired.
The recipe here uses a skinless chicken - the fat and calories will be MUCH higher if you leave the skin on.
The foil is essential if you don't want a dried-out chicken - remember that this is skinless chicken!
Each serving here is the traditional quarter chicken (breast and wing, or leg and thigh) - probably enough for 2 individual 3-oz servings, so keep that in mind when you look at the nutrition information. :)
You can use the same marinade and just coat 4 chicken breasts or 4 leg-and-thigh pieces instead, if you prefer a quicker, less messy preparation.