First, marinate the chicken with curd and ginger-garlic paste. Keep it in the refrigerator for at least 2–3 hours. 2. Now soak the cashew nuts in a bowl of hot water for a few ... add the prepared ...

ginger garlic paste, salt and pepper. Add enough water to make into a pouring consistency - when you drop it from a spoon it should pour in a continuous line. Mix well. 4. Heat the oil, dip vegetables ...

In a bowl, whisk soy sauce, paprika, salt, black pepper, minced garlic cloves, minced ginger, tomato paste ... make the cornstarch slurry by whisking the water with the cornstarch. Set aside. In a ...