Chicken Tikka Masala
Yogurt-marinated chicken charred under the broiler, then simmered in a spiced tomato and cream sauce. Restaurant flavor with a home-kitchen method.
Weeknight thighs, Sunday roast chicken, and curries worth the wait. Reliable poultry recipes with bold flavor and clear, tested steps.
Yogurt-marinated chicken charred under the broiler, then simmered in a spiced tomato and cream sauce. Restaurant flavor with a home-kitchen method.
Spiced, lemony chicken thighs roasted with red onions until crisp at the edges, sliced and piled into warm pitas with garlicky tahini yogurt sauce.
A home-style North Indian chicken curry with deeply browned onions, whole spices, tomatoes and yogurt, simmered until the sauce clings to every piece.
Fragrant green curry paste fried in coconut cream, simmered with chicken, eggplant and makrut lime leaves, and finished with Thai basil.
Smoky, lime-marinated chicken and charred peppers and onions seared in a screaming-hot skillet, wrapped in warm tortillas with all the fixings.
Juicy, deeply seasoned chicken soaked overnight in buttermilk and fried in a craggy, spiced flour crust that stays crunchy long after it cools.
Golden seared chicken cutlets in a rich, savory pan sauce of mushrooms, shallots and sweet Marsala wine, finished with a splash of cream.
Corn tortillas filled with shredded chicken and melty Monterey Jack, smothered in a bright roasted tomatillo salsa verde and baked until bubbling.
Chicken braised in vinegar, soy sauce, garlic, bay leaves and black peppercorns until tender, then seared and glazed in the reduced tangy sauce.
A dry-brined whole chicken rubbed with lemon and herb butter, roasted over potatoes and onions until the skin crackles and the pan juices shine.
Crispy-skinned chicken thighs baked and glazed in a sticky, buttery honey garlic sauce with a hint of soy and chile. Simple, glossy and addictive.