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Chcken Pakora

 Ingredients: 1 pound boneless chicken, cut into bite-sized pieces 1 cup chickpea flour (besan) 2 tablespoons rice flour 1 teaspoon ginger-garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala 1 teaspoon cumin seeds 1 tablespoon chopped cilantro (coriander leaves) Salt to taste Water, as needed Oil for deep frying Instructions: In a mixing bowl, combine chickpea flour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin seeds, chopped cilantro, and salt. Mix well. Gradually add water to the mixture and whisk until you have a smooth batter with a thick consistency. Make sure there are no lumps. Add the chicken pieces to the batter, ensuring they are well coated. Let the chicken marinate in the batter for about 30 minutes to 1 hour to absorb the flavors. Heat oil in a deep frying pan or wok over medium heat. Once the oil is hot, carefully drop the chicken pieces one by one into the hot oil. Fry in batches, maki
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Lemon Garlic Roasted Chicken

Ingredients: 1 whole chicken (about 4 pounds) 4 tablespoons butter, softened 4 cloves garlic, minced 2 lemons 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon paprika 1 tablespoon olive oil Instructions: Preheat your oven to 425°F (220°C). Rinse the chicken inside and out with cold water. Pat it dry with paper towels. In a small bowl, combine the softened butter, minced garlic, zest of one lemon, salt, black pepper, dried thyme, dried rosemary, and paprika. Mix well until all the ingredients are evenly incorporated. Carefully loosen the skin of the chicken by sliding your fingers between the skin and the meat, being careful not to tear the skin. Spread half of the butter mixture evenly under the skin of the chicken, rubbing it onto the meat. Cut the zested lemon and the remaining lemon in half. Squeeze the juice from the lemon halves all over the chicken, and then place the lemon halves inside the cavity of the chicken. Rub the outsi
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