The Curry Guy

Whenever I see urad daal mash or mash ki dal on a menu, I order it. Although it isn't as common in British Indian restaurants as dishes like dal makhani or

Proper crispy boneless chicken wings are all about texture and technique, not just coating and frying. Most people end up with soggy or bready nuggets — but when done right, you get craggy, ultra-crispy chicken with juicy meat inside, just like the best wing spots.

In this recipe, I will show you how to do it properly. I served these boneless chick...