Green Papaya Chicken


You need:

  • One green papaya, chopped into bite sized pieces.
  • Two chicken legs including thighs with skin. Salted and stored in freezer.
  • One tablespoon whole black pepper.
  • Three star anise.
  • Ginger juliennes.
  • Two tablespoons of cold pressed Coconut oil.

Heat coconut oil and fry the ginger. Place the chicken legs. Keep the heat between medium and high. After 5-6 minutes the legs would be able to free themselves from the pan. Turn them over and add the pepper and star anise. Fry the spices for 2-3 minutes.

Add the papaya pieces. Mix and cook covered for about 20 mins on low heat. If using a pressure pan, then close it but don’t put the weight on it.

Enjoy your delicious and super healthy dish.

Chicken Fry : 5 Minutes of Work

I promised my wife I will cook some chicken before she left with my son. Then I felt very lazy and kept watching TV. Luckily the chicken was already on the counter and fully thawed. This recipe takes no more than 5 mins of actual work.

Don’t mind the awkwardly cut up pieces. I buy whole chickens and portion them at home. This is the back and wings. Cut to make cleaning easy and not aesthetically pleasing.

Chicken with skin is salted and kept in the freezer till I need it.

You need:

  • Chicken with skin
  • One onion
  • Three green chillies
  • Cumin
  • Turmeric
  • Butter
  • Vinegar

I will describe this recipe in the same sequence as I cooked it.

Heat a pan and place chicken, skin side down. Do not do anything to it for the next seven minutes.

Blend together an onion, green chillies, cumin and turmeric.

Turn the chicken over. The skin will be crispy and drop in the butter. About a tablespoon should do. Use it to deglaze the pan. Add the onion paste. Mix. Cover the pan. Lowest heat setting.

Go have a shower, iron your clothes, polish your shoes, save the world. Whatever. You have fifteen minutes.

By now the chicken is fully cooked, the onion has caramelized into an amazing sweetness. The butter would have made it a little rich. Cut that using any acid. I used balsamic vinegar, which explains the crazy color I got on the skin.

Enjoy your fast food.

Grilled Chicken Wings

I reached home with chicken wings and found this bottle of mustard waiting on the table.

Quickly decided that one should not question destiny and it was meant to be.

You need:

  • A healed tablespoon of mustard.
  • A tablespoon of Paprika.
  • Chicken wings with skin.
  • Olive oil
  • Salt

Rub everything on the wings and let them marinate for at least 30 mins.

The key to juicy wings is in the temperature. Get a pan to high heat. Place the wings with skin side down. Let them sizzle for a few seconds. Reduce the heat and cook them covered. Ten minutes later, turn them around and continue cooking covered on low heat.

The wings are almost cooked. Now use the curved part of the pan to make maximum contact with the skin and move to higher heat. Use your spatula to push the skin into the pan.

Let the wings rest for at least five-six minutes after removing from the pan. This will allow them to settle down and reabsorb some of the juices.


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.



Spatchcock Chicken with Coriander, Garlic


You need:

  • A whole chicken with skin.
  • Lots of coriander, garlic and green chilies chopped up really fine.
  • Any oil preferably olive or sesame.
  • Salt.

After you clean the bird, generously salt it and keep it in the freezer. About 2-3 hours before you plan to grill it, remove and let it thaw. Wash out the excess salt. The meat would have absorbed enough salt and do not add anymore at any time in the cooking process.

To spatchcock the bird, use kitchen shears or a sharp knife and remove the back bone all the way to the neck. Lay it down on a flat board with breast facing up. No using your palm, press down till the wish bone breaks.

Mix the oil with the finely chopped coriander, garlic and green chilies. Using your fingers stuff in as much of these into the gap between the skin and meat of the bird.


The advantage of spatchcocking the bird is that it protects the breasts while allowing the legs to attain higher temperatures.

Grill at 240C for about 45-55 mins. The time depends on the size of the bird. When the legs reach 75C and the breasts hover around 65C, the chicken is ready. You may want to blast it with maximum heat with only top setting for about 4-5 mins.


Let it rest for at least 10 mins before you start carving it up.

I grilled the back along with the whole bird for my kittens.

Onion Chicken


You need:

  • 500 gms of finely sliced onions.
  • 50 gms of whole garlic lightly smashed.
  • 300 gms of Chicken.
  • 50 gms of butter.
  • Turmeric and Salt.
  • 1 tablespoon of any acid like lemon juice or apple cider vinegar.

I ended up buying a two kilo pack of onions. Forgot that I had onions at home as well. Since I had an overload of onions in the house and there is a road trip coming up in a few days, needed to make something with onions. Did not want to cry watching them wilt. So a plan based loosely on a french onion soup came up.

Instead of using a knife and slogging it out, simply use a slicer to get the perfect thin slices. Spread them out in a heavy bottomed pan. Sprinkle a fist full of lightly smashed garlic cloves. Keep a chunk of cold butter straight from the fridge on top of this.


Swith to high heat and watch the butter start to soften. We want a few onion slices to get a slight charring. This enhances the overall flavor of the dish. By the time the butter has softened up, we would have achieved this. Mix it all up and continue cooking on high heat. Keep stirring. When the onions are a lovely shade of not yet brown, add turmeric and salt. The turmeric will add a beautiful golden hue to the dish.


Bury the chicken in the onions and cover the dish. Let it simmer away on low heat for about 15 mins. Open and switch to high heat. Add the vinegar and dry up the juices. When the chicken meat and bone look like they are falling away, the dish is ready.

Sprinkle a little pepper powder at the time of serving.


Chicken with Fenugreek Leaves


Fenugreek is the most underrated super food in the world. Its slightly bitter flavor can be easily balanced with any tart ingredient.

You need:

  • Fenugreek leaves.
  • Chicken Breast with bone.
  • Some cherry tomatoes.
  • 1 tablespoon of Garlic paste.

Wash the leaves and keep them in a colander. This allows for easy draining of excess water. Slice the chicken breast till the bone. If there is any fat on the side of the breast do not discard it. Instead stuff it into the cuts. Use a cloth napkin to dry the breast and salt it.

Place the chicken breast with the smooth side down on a hot pan. Using a cloth napkin to protect your hand, push down on the breast. Use as much force as you can. Be careful so that the pan does not slip from the stove.

After about 4 mins of pushing down, flip around the breast. Then cover and cook for about 4 mins. The bone will help protect the breast from over cooking.. Open the lid and now apply the garlic paste all over the breast. Slide the breast all over the pan turn it around so the past makes contact with the hot pan. Add the tomatoes and leaves. Puncture the tomatoes so they can leak out the juices. Cook covered for 3-4 mins. Then open and move to high heat.

Dry it up and serve yourself a healthy meal.