Spicy Chicken with Seafood Soup

Spicy Chicken Fry In a large bowl, mix the plain yogurt, ginger-garlic paste, turmeric powder, garam masala, red chili powder, cumin powder, coriander powder, and lemon juice.

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

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

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

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

6.Garnish with fresh cilantro and serve hot.

Seafood Soup In a large pot, heat olive oil over medium heat. Add the diced carrots, celery, and onions. Cook until the vegetables are soft.

8.Add the minced garlic, bay leaf, and dried thyme. Stir and cook for a few minutes until fragrant.

9.Pour in the fish or seafood stock and bring to a simmer. Add the mixed seafood and cook until the seafood is tender.

10.Stir in the heavy cream and season with salt and pepper to taste.

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

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