Step 3: Thicken the sauce In a small bowl, mix the cornstarch and the whipping cream until the mixture is smooth. Gradually stir this into the sauce in the slow cooker, ensuring that it’s evenly ...

Working in 3 batches, add chicken to hot skillet, and cook, stirring once, until well charred in spots and almost cooked through, 6 to 8 minutes. Transfer chicken to a medium bowl; set aside.

Make the Samosas: Stir flour, salt, baking powder, and ajwain seeds together in a bowl. Add ghee and water, mix to form a dough. Cover and let rest 30 minutes. Roll dough out into a 12-inch circle ...

Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.

The chicken pieces go into a hot tandoor oven, which is traditionally fueled with wood or coals. As the juice drips from the chicken, the oils create a smoke that imparts flavors to the bird.

Ali Ahmed Aslam, a restauranteur in Scotland believed to have invented the popular dish chicken tikka masala, has died. He was 77. Aslam owned Shish Mahal restaurant in Glasgow, which announced ...

Ahmed Aslam Ali, the owner of the Shish Mahal restaurant in Glasgow, Scotland, is pictured with a plate of chicken tikka masala in his restaurant, on July 29, 2009.