While we might not use many steps, this method packs a salty, herbed taste into chicken breasts as they boil, locking in ...

3. Put the chicken and giblets into the soup pot. Off the burner, pour the boiling water into the pot. It should cover the ...

Par-boil the chicken with all the spices in a litre of water. Keep the chicken aside to use later. 8. Add garam masala and 2 tablespoons of cream to the mix. 9. Finally add the par-boiled chicken and ...

Add water so that the chicken pieces are submerged and pressure cook the meat with a dash of salt until it is soft and tender. Once the boiled chicken is ready, set it aside to cool down. 2. Once it ...