Pieces of spring chicken marinated in spices, grilled in tandoori, then cooked with special yoghurt and tomato sauce.
Thin pieces of chicken simmered in a sauce of cultured yoghurt, almond and cashew nuts, finished with a dash of cream.
Julienne of freshly cut chicken cooked with fresh ginger, green chillies and onion, hot to taste.
Medium or hot. Marinated in spices and cooked in medium rich gravy with tomatoes, capsicum and served from the iron karahi.
A rich and creamy dish with butter, very mild with almond and cashew nuts.
A delicate but rich sauce, where saffron, green chillies and yoghurt have been generously used.
Cooked in a rich mixed pickle sauce, fresh ginger and mustard.
Pieces of chicken grilled over charcoal, cooked with special spices.
Chicken flavoured with kashmiri herbs and cooked with mild spices and cream.
Well spiced with green peppers, tomatoes and thick gravy.
Sweet, sour and slightly hot, cooked with lentils and herbs.
Medium tender chicken, cooked with spices and garnished with tomatoes and green peppers.
Cooked with fried onions and mildly spiced gravy.
These dishes are medium to mild. Malaya is cooked with pineapple.
These dishes are medium to mild. Kashmir is cooked with lychee.
Chicken cooked with spinach and spices in clarified butter.
Well spiced in rich sauce cooked with mushrooms.
Nicely spiced flavoured chicken, fairly moist and slightly sweet, sour and hot.
Charcoal grilled chicken cooked with fresh ginger, green chillies and onion, hot to taste.