Spicy Chicken with Seafood Soup

1Spicy Chicken Fry In a large bowl, mix the plain yogurt (1 cup), ginger-garlic paste (2 tablespoons), turmeric powder (1 teaspoon), garam masala (2 teaspoons), red chili powder (1 teaspoon), cumin powder (1 teaspoon), coriander powder (1 teaspoon), and lemon juice (1 tablespoon).

2Add the chicken thighs (2 lbs) to the marinade and coat them well. Cover and refrigerate for at least 1 hour.

3Heat vegetable oil (1 tablespoon) in a skillet over medium heat. Add the finely chopped onions (1 cup) and sauté until golden brown.

4Add the finely chopped tomatoes (1 cup) and cook until they turn soft and the oil separates from the mixture.

5Add the marinated chicken thighs (2 lbs) to the skillet and cook until they are browned and cooked through.

6Garnish with fresh cilantro (1 bunch) and serve hot.

7Seafood Soup In a large pot, heat olive oil (2 tablespoons) over medium heat. Add the diced carrots (1 cup), celery, and onions. Cook until the vegetables are soft.

8Add the minced garlic (3 cloves), bay leaf (1), and dried thyme (1 teaspoon). Stir and cook for a few minutes until fragrant.

9Pour in the fish or seafood stock (8 cups) and bring to a simmer. Add the mixed seafood (1 lb) and cook until the seafood is tender.

10Stir in the heavy cream (1 cup) and season with salt (1 teaspoon) and pepper to taste.

11Simmer for a few more minutes, then remove the bay leaf (1).

12Serve the spicy chicken fry with the seafood soup for a delightful combination of flavors.