Take water in a pan. Add bay leaf, green cardamom, cinnamon, cashews, black cardamom and onion. Boil for 6-7 minutes. Once it cools down, drain the water and grind to make a paste.

Mix the meat with yogurt, ginger-garlic paste, fried onions, biryani masala, red chili powder, turmeric, garam masala, lemon juice, and salt. In a heavy-bottomed pan, heat ghee and fry onions until ...

The silky curry sauce is delicious over the juicy chicken, and the dish is best served with rice or naan bread for soaking it all up. Related: Get the recipe for Mughlai Chicken The ingredient ...

A popular Hyderabadi dish made with coconut curry, spices & shallow fried eggplant. A famous dish of Odia, eggplant is cooked ...

Koftas have always been an integral part of shahi Mughlai cuisine and are known for their non-vegetarian ... Serve them with a chutney or dip in a curry!

Renowned for serving timeless authenticity in Mughlai and North Indian cuisine for over nine decades, Aminia, Kolkata's favourite restaurant, has mar ...