
Fried Chicken with Paprika and Cayenne
This dish tastes so good that guests are perfectly willing to eat it off the floor. SERVES: 2 INGREDIENTS: Vegetable oil for frying (about

This dish tastes so good that guests are perfectly willing to eat it off the floor. SERVES: 2 INGREDIENTS: Vegetable oil for frying (about

This classic dish should be part of every cook’s arsenal—and it’s surprisingly simple. Roast two birds if want to be sure you have leftovers, which

Leave the lid of the skillet slightly ajar to let some steam escape during cooking. This concentrates the liquid for a more intense sauce, and

This popular dish appears on most Indian restaurant menus; it originated in Delhi, India, and in India, the dish is known as chicken makhanwalla (“makhan”

Restaurants use food coloring to give this chicken its traditional red color, but this ingredient is optional. SERVES: 6 INGREDIENTS: 12 bone-in chicken thighs

This Southern staple should be part of every cook’s recipe collection. It’s cheaper to buy a whole chicken and cut it up yourself than it

Crisp chicken cutlets are topped with two cheeses and a superfast tomato sauce in this easy take on an Italian restaurant favorite. SERVES: 4

Yogurt is mildly acidic, so it’s a great tenderizer. Marinate chicken in it overnight for moist and flavorful meat. SERVES: 4 INGREDIENTS: 1 4-lb.

Thick gravies and a moderate spice level characterize curries from northern India. SERVES: 5 or 6 INGREDIENTS: 2 Tbs. canola or peanut oil

For this braise, use whole chickens cut into pieces to get the perfect mix of white and dark meat to please all of your guests.


