Chicken recipes

Chicken is the most flexible protein in the region's home kitchens. It becomes a quick handi or karahi on a weeknight, a creamy qorma or butter chicken for guests, a smoky tikka or tandoori on the grill, and the centre of rice dishes such as biryani, pulao, mandi and machboos.

Cooking times vary a lot between a thin tikka and a bone-in curry, so each page lists the minutes and the timer for the key steps. A few simple habits help every time: bring the chicken to room temperature, brown the masala properly and rest grilled pieces before serving.

This collection has 22 dishes, including Chicken Sajji, Chicken Tikka, Chicken Pulao. A typical recipe takes about 60 minutes, and each one comes with step-by-step instructions and cooking timers.