Ingredients:2 lbs boneless, skinless chicken breast, cut into bite-sized pieces1 cup plain yogurt2 tablespoons lemon juice2 teaspoons ground cumin2 teaspoons paprika1 teaspoon ground coriander1/2 teaspoon cayenne pepper1 teaspoon salt1/2 teaspoon black pepper2 tablespoons vegetable oil1 large onion, finely chopped4 garlic cloves, minced1 tablespoon grated fresh ginger1 tablespoon tomato paste1 teaspoon garam masala1 teaspoon ground turmeric1 can (14 oz) diced tomatoes, undrained1 cup heavy creamCooked rice, for servingChopped fresh cilantro, for garnish
Instructions:In a large bowl, whisk together the yogurt, lemon juice, cumin, paprika, coriander, cayenne, salt, and black pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour, or up to overnight.Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute longer.
Add the tomato paste, garam masala, and turmeric and cook for 1 minute longer. Add the diced tomatoes and their juices and bring to a simmer.Add the marinated chicken to the skillet and stir to coat with the sauce. Bring to a simmer and cook until the chicken is cooked through, about 10 minutes.
Stir in the heavy cream and cook until heated through, about 2 minutes longer.Serve the chicken tikka masala over rice, garnished with chopped cilantro.
There are many delicious chicken recipes, but one of the most popular and flavorful is chicken tikka masala.
Description: Want to cook dal faster without losing flavor? Here's an honest guide to speed up dal cooking — practical tips that actually work, no gimmicks.
कुछ तीखा खाने का मन है तो बनाइये चना।
एक लोकप्रिय मसाला और सब्जियों का मिश्रित पसंदीदा चावल का व्यंजन जो आमतौर पर बिरयानी ग्रेवी और बासमती चावल को सपाट तल के बर्तन में बिछाकर तैयार किया जाता है। पारंपरिक रूप से दम बिरयानी मांस, सब्जियों और चावल के मिश्रण से तैयार की जाती है, हालांकि यह केवल सब्जियों के साथ एक शाकाहारी विकल्प है।
The numbers that have driven the cloud kitchen conversation in India are hard to ignore. India's cloud kitchen market hit USD 1.24 billion in 2025 and is on track to reach USD 3.69 billion by 2034 — growing at a 12.28% CAGR. Swiggy's 2024 yearbook showed biryani alone was ordered over 2.5 times per second across the platform. And at any given moment, millions of urban Indians are opening a food delivery app and choosing between dozens of kitchen brands whose physical locations they will never visit.
The cloud kitchen model exists precisely to serve this demand — and it does so at a fraction of the cost of a traditional restaurant. No dine-in space means no rent for a customer-facing location, no front-of-house staff, no interior design budget, and no signage. All of that money — which would represent the majority of a traditional restaurant's setup cost — stays in your pocket or goes toward the one thing that determines your success: the food itself.
The ₹50,000 figure in this guide's title is real, not clickbait. Starting from a home kitchen with a compliant setup, basic commercial-grade equipment upgrades, licensing, packaging, and a launch marketing budget, ₹50,000 is enough to go live on Zomato and Swiggy within three to four weeks. What it requires is clarity about the model, discipline about the menu, and honest understanding of where the money actually goes in a cloud kitchen business — and where it gets quietly eaten alive.
This guide covers all of it.
कैसे बनाएँ बेकरी जैसा काजू पिस्ता बिस्किट
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दाल बाटी और चूरमा
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