who approaches cooking chicken breasts in a similar way to how one might cook a cut of steak. "I prefer to saute chicken breast in a hot skillet with some oil after seasoning with salt and pepper.

delicious blend of marinated and tender chicken, fried and sauteed with a spicy, tangy masala paste. Teamed up with some chillies, fried onions and lemon juice to bring out that extra zing in this ...

Serve with cooked rice or chapati. Grind the ingredients for the paste. Clean and cut the chicken into 16 pieces. Marinate the chicken with the paste. Add the tomatoes and saute for 5 minutes. Add the ...

For the chicken, preheat the oven to 200C/400F/Gas 6. Using a knife, make a deep cut in the side of each chicken breast to create a pocket. Season each chicken breast, to taste, with salt and ...

To test if the chicken is cooked, remove a piece of liver and cut it open; it should be moist but not bloody ,a little tinge of pink is fine. Transfer the mixture to a bowl and leave to cool.