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Royal Chicken Cooked in Yoghurt MODIFIED Saute chopped onions, garlic paste, onion paste and ginger paste. Saute chicken and add turmeric/coriander/chili/cumin powder. Add yogurt mixture. Add fresh coriander at the end.

Made a version of the Indian Dish with less heat tonight for the folks at Cancer Support Community. Love Madhur Jaffery!

Moghal Mania: Murgh Korma (Chicken braised in a rich Yogurt and Almond Sauce

Murgh Korma | http://spiceinthecity.wordpress.com/2013/03/30/moghal-mania-murgh-korma-chicken-braised-in-a-rich-yogurt-and-almond-sauce/

Bacon Wrapped Teriyaki Hot Dog with Pineapple Salsa

An amazing combination of crisp bacon, a refreshing salsa and a sweet teriyaki drizzle – perfect for game day! I grew up loving King’s Hawaiian bread. I would always snack on the sweet rolls by itself, unable to stop myself until my mother took the bag away from me. And of course, this snacking habit… [read more]

Cook the Book: Sri Lankan Rice with Cilantro and Lemon Grass

Chettinad Pepper Chicken (Koli Milagu Masala)

CHETTINAD PEPPER CHICKEN (KOLI MILAGU MASALA) AUGUST 11, 2014 Chettinad Pepper Chicken (Koli Milagu Masala) Ingalls Photography A signature dish of the South Indian city of Chennai, this spicy chicken recipe is adapted from one in Madhur Jaffrey's classic Flavors of India (West 175 Publishing, 1995). It's flavored with fennel seeds, curry leaves, and urad dal, the skinned split black lentils that are a popular ingredient in southern India. This recipe first appeared in our August