Baked Chicken Breast

Super simple but so delicious and healthy.

You Need:

  • Chicken Breasts with or without the bone behind them.
  • A tablespoon of garlic paste.
  • Salt and pepper as per your preference.
  • Extra virgin olive oil. Must be adequate for liberally coating the chicken.
  • Parchment paper.
  • Both the flat and the grill tray for baking.

Rub the olive oil, garlic paste, pepper and salt on the chicken. Let it marinate for about twenty minutes.

Wrap the chicken in parchment paper. Use two sheets if you need. Make a small hole on top. Place this on the flat tray.

Bake in a preheated oven at 220C for twenty minutes.

Remove. Carefully open the parchment paper. Leave the paper on the flat tray. Keep the chicken on the grill tray. Keep the inner side facing up. Put both trays in the oven and bake for another fifteen minutes. Keeping the flat tray below the grill tray will prevent the juices that drip from ruining your oven. Leaving parchment paper on top of the flat tray makes clean up easy.

After the fifteen minutes, turn the chicken so the smooth side faces up. Use only top heat and grill for five minutes. Check for internal temperature of 75C at the thickest part using a meat thermometer.

Let it rest for about five minutes before slicing.

Garnish with fresh herbs.

Boneless Chicken Fry


Chicken fry that melts in your mouth, a simple guide.

You Need:

  • 2 boneless chicken breasts at room temperature. Cut them all into small pieces. But have at least two pieces per batch that are almost double in size.
  • A half teaspoon of turmeric.
  • 1 tablespoon of Garlic or ginger+garlic paste. Use whatever you have at home.
  • 1 teaspoon of Paprika Powder. You can use plain red chilly powder as well. Paprika gives it a nice color and I prefer it.
  • Salt as per taste.
  • 1 tablespoon of Corn Flour.
  • Oil, you can use any oil that can tolerate high heat. Sunflower oil is quite good for this.

Combine all the ingredients in a steel container. Use a steel spoon to mix them. Do not use your fingers. Keep stirring inside the container till all the masala is on the chicken and nothing is stuck to the container. The container will look almost clean. Leave it aside for about 15-20 mins.

Heat oil. It should be hot enough that anything added to it will immediately sizzle. Add the chicken pieces one by one. They should not be stacked on top of each other. Don’t forget to add the two extra large pieces. Cook on medium heat. When you start feeling that the chicken is cooked, using your steel spatula, slice one of the larger pieces. Inspect if its cooked. There should be no pink in the middle. Its recommended you do this test around the 4 minute mark. Depending on its state, you may want to slice the second large piece after 2-3 mins. When the large pieces are cooked thru, waste no time in getting all the pieces out. You can see one of those sliced pieces in the picture.

Let it cool for a min or two before you give the plate to your family and forget about it.

Chicken with Carrots and Scallion


This is yet another cooking hack for tender chicken breasts.

You Need:

  • Chicken breast: Marinated in olive oil, garlic paste, pepper and salt.
  • Carrots : Sliced into rings.
  • Scallion or Spring Onions : Chopped really small.

Take a large and heavy pan. Get it hot. Like really hot but not smoking hot. Keep the breast, smooth side down. It will sizzle away and start cooking. The color will slowly start changing. Now the pan has a lot of empty space. All that heat needs something else the pan will go bad. Spread out the carrot rings. They will protect the pan. Don’t add all the carrot rings. Just what you need to protect the pan.

When the color the chicken breast has changed by more than 80%, flip it over. Now we did not pound the chicken breast into an even shape. So under the thinner side, simply slide in a carrot ring or two.


The chicken is cooked when its juices are clear or the internal temperature crosses 70C. Remove the chicken and let it rest.

Add the chopped scallions and the remaining carrots. Mix well and cook on high heat till its done. Season with pepper if you like it a little spicy.

Enjoy a very juicy and healthy meal.

Note : You can replace the carrots with beets and the scallion with any greens of your choice.

Spinach & Chicken

You Need:

  • A chicken breast, preferably without bone and skin. Sliced into one centimeter thick rings.
  • Spinach, chopped up.
  • A teaspoon of either garlic or ginger+garlic paste.

Heat oil. Saute the garlic paste. When the raw edge is gone, spread out the chicken. Medium heat. When the color has become white for more than 3/4th of the chicken, turn them around. Place spinach on top.

Cook covered for about ten minutes on low heat. Open and move to high heat. Dry up all the released moisture.


Season with salt and pepper, but test before you add anything. Spinach has a bit of saltiness in it. That is almost enough for this very simple dish.

Chicken, Aubergine with Crackling Basil


You need:

  • Salted Chicken Breast.
  • 1 large Aubergine.
  • 2 tablespoons of Rice flour
  • 1 tablespoon of Paprika.
  • Basil Leaves
  • Butter
  • Vegetable Oil.

The prep works starts before you freeze your chicken after getting it home. Rub some salt and a little turmeric(optional). When the chicken waits in the fridge, this will work its way into the flesh.

Thaw the chicken and wash off the salt. Pat it dry. Completely dry. There should be no moisture or wetness in it.

Combine rice flour and paprika. Rub this all over the chicken breast. It must be dry to the touch with no wet spots.

Heat a teaspoon or two of oil in a heavy pan. When its hot, lay down the chicken. Add butter on the sides. Let the butter melt and find its way around the chicken. Let it cook on medium heat till the color has changed in at least 75% of the chicken. Flip it over. After 3-4 mions, use a thermometer to check. If its 65C+ immediately remove and let the chicken rest.

Rub the rice+paprika on cut pieces of the aubergine.

In the left over butter in the pan, add a little more. Saute basil leaves in this. In about two three mins they would have made the butter very fragrant. Remove the leaves and keep them with the resting chicken breast. In this fragrant butter add the coated aubergine slices. Cook on low to medium heat flipping maybe once or twice. Till the aubergine has softened and cooked thru.

Enjoy a super star meal.


Chicken with Pumpkin Puree


This is a simple recipe but you can also do an extra step , which is totally worth it.

You need:

  • Half a chicken.
  • A small pumpkin
  • Dry oregano
  • Red chilli flakes
  • Olive oil

When you get the chicken home and after you clean it, rub salt all over it. If you plan to use the chicken right away let it stay for at least half an hour. Else you can also freeze it with the salt.

Before using the chicken wash away the excess salt. This will make it super juicy when cooked.

Rub pumpkin pieces with 3 teaspoons of oregano, 1 teaspoon of red chilly flakes with a tablespoon of olive oil. Wrap in foil.

Rub 3 teaspoons of red chilly flakes, 1 teaspoon of oregano with 2 tablespoons of olive oil on the chicken. Wrap in foil.

Bake in an oven keeping both the foil packets beside each other at 180 C.

Now you have a choice. Either bake for an hour and complete your dish or proceed to the make it more interesting.

For the more interesting dish, bake for only 40 mins.

Remove the skin from the pumpkin pieces. Blend in a mixie along with some milk to make a smooth paste.


Heat a thick pan and place the chicken breast side down. Pour the puree around the chicken. Lower the heat and cook covered for 30 mins Remove the chicken and let it rest. Meanwhile mix all the juices into the pumpkin puree. It will have picked up a brilliant color and more complex flavors.



Veggies in Chicken Sauce



A simple but filling lunch which is ready in a hurry.

Slice a chicken breast into 3 mm thick slices. Marinate it in a garlic+chilly paste with a little salt. Heat oil and once its hot spread out the chicken on it:

After 4-5 mins turn it around. The pinkness in the middle indicates its raw. Cook only till the color changes. Slices this thin cook really fast and the color change is an adequate indicator that its cooked. Meanwhile add a tablespoon of honey to a tablespoon of soy sauce and some sesame oil. Sprinkle some sesame seeds into this.


Drop the cooked chicken into this and mix it well. A uniform coating is important.


Into the same pan from which you removed the chicken add broccoli and capsicum. Cover and cook on low heat for 7-8 minutes. Then open and place the chicken on top of the vegetables. Pour the entire contents into the vegetables. Cook covered on low heat for about 10 mins. Open and increase the heat if you want to reduce the sauce.


But if you dip some bread into the sauce and take a bite…….you will go yyyuuuuummmmmmmmmmy and keep digging for more.