Baked Chicken Wings with Sesame-Honey sauce


There are two parts to this dish. The Chicken wings and the sauce.

For the Chicken Wings, you need:

  • 8 Wings with skin.
  • 3 Teaspoons of rice flour.
  • 1 Teaspoon of red chilly powder.
  • A pinch of turmeric.
  • 1 Teaspoon of Garam Masala.
  • 1 Teaspoon of Garlic paste.
  • Salt to season.

Using a spoon in a round dish, coat all the ingredients around the chicken. Don’t use your hands. The spoon will give a much better coating. Rest the chicken wings for at least 15 mins before baking them.

Place in a grill rack over a tray. Wrapping the tray with foil, makes clean up easy. A chicken wing when cut up has three parts. The thinnest part should be on the tray. The other thicker pieces must be on the grill. This protects the thin parts from getting burnt. Bake at 190C for 35-45 minutes. At around halfway mark, rotate the wings for an even cook.

For the Sauce, you need the following ingredients. There are no measures because you can adjust as per your taste.

  • Sesame oil.
  • Spring Onions, the bulbs finely chopped and the leaves cut into rings.
  • Garlic cloves
  • Honey
  • Pepper
  • Salt.
  • Ginger.

In a little vegetable oil, saute the chopped spring onion bulbs and garlic. Overcook them too the point of almost browning is highly recommended. Once cool, Mix together the sesame oil, honey, chopped ginger. Season with salt and pepper. Garnish with the spring onion leaves.

Either drizzle this over the wings or dip the wings into it. It tastes great every which way you want.

Hostel Chicken

A young student on a group I follow in Facebook had a very interesting dilemma. He likes to eat chicken but cooking in the hostel, where he stays is frowned upon. So he boils the chicken. That is a good but very boring thing to do day after day.

So I decided to help him break the rules and enjoy breaking them as well.

You Need:

  • One boneless chicken breast, cut into small pieces.
  • Two small carrots, cut into small pieces.
  • Three large green chilies (Mirchi Bajji), finely diced.
  • One medium potato, cut into half a centimeter thick rings.
  • Butter
  • Pepper powder
  • Two medium¬† sized Ramekins

Combine butter, chicken, carrots, chilies, salt and pepper. Butter the Ramekin. Create a base with potatoes. Pack in the chicken mix. Cover with potatoes. Use cling film to close the top. Note cling film should only over cover the top and under no circumstance touch the base of the ramekin.

Place ramekins in a large pan. Fill water till 1/2 cm less than the top of the ramekin. Cook covered. Bring to a boil on high heat. Reduce heat to the lowest setting and let it simmer for about 20 mins. Switch off and let the ramekins cool before removing.

Enjoy the flavor packed chicken dish with your neighbors none the wiser.

Brown Rice Pilaf


You need:

  • 1 Cup (200 ml) brown rice, washed and soaked for about 30 mins.
  • 300 gms of boneless chicken breast, cut into small pieces.
  • 300 gms of pumpkin, cut into small pieces.
  • 2 tablespoons of garlic paste.
  • 2 teaspoons of red chilly powder.
  • A big bunch of coriander.

While the brown rice is soaking in water, rub garlic paste and red chilly powder on the chicken and let it marinate as well.

Heat any flavorful oil like coconut oil. Saute the chicken till its almost cooked. This will not take more than 6-7 mins. Remove and keep aside.

In the oil that has picked up a lot of amazing flavors from the chicken, roast the brown rice. As it dries up add the pumpkin pieces. Meanwhile start boiling 2 cups of water. When the water has reached the boiling point, add the chicken to the rice and wash it down with the hot water. Mix well. Season with salt.

Divide the coriander into two parts. The stems and some leaves on one side and the remaining leaves into another. Add the finely chopped stems and pressure cook. Two whistles on high and then let it simmer on low for at least 20 mins.

When the pressure has dissipated, add the chopped coriander leaves.


Protein Overload : Green Beans and Chicken


Are proteins from vegetarian or animal sources better. The answer is, cook them both together.

This is a super quick recipe but it depends on the stringiness of the beans. If you checked before you bought them, then this recipe should take no more than 15 mins of total work.

You need:

  • Two chicken legs and thighs with deep slits on them.
  • Half a kilo of beans cut into one cm long pieces.
  • 2 teaspoons of red chilly powder.
  • 2 teaspoons of coriander powder.
  • 1/2 teaspoon of turmeric.
  • 2 teaspoons of ginger-garlic paste.

Heat oil. Fry the ginger garlic paste in it for a minute. Add the turmeric and red chilly powder. Mix well. In a minute of two the oil will separate. Add the coriander powder and it will become a thick paste. A minute later add the chicken and coat it thoroughly with this paste. Cook for about 5-6 mins. As the chicken cooks, the masala will stick all of the base of the pan. Add beans slowly. Like a fistful at a time. Use the moisture they release to deglaze the pan. When all the beans have been added to the pan and its been almost deglazed use some water and clean the spoon into the pan. There must be a little less than a cm of water in the pan.

Cook covered on low heat for 15 mins. Open and dry it up.

Chicken & Cabbage Stir Fry with Lemon Grass


This is a super quick and very refreshing dish.

You need:

  • One chicken breast, boneless and cut into small pieces.
  • 200 gms of chopped cabbage.
  • Some basil leaves.
  • One or two stalks of lemongrass. Only the white part, finely diced.
  • Some shallots chopped up.
  • A few thin slices of ginger.
  • Green chilies, 2 or 3 chopped up.
  • 2 tablespoons of roasted peanut powder.
  • A teaspoon of grated coconut.

Heat coconut oil. Follow this order to cook everything without fear of burning anything.

  1. Fry the ginger, shallots and green chilies.
  2. Add the lemon grass and mix well.
  3. Add the chicken and cook till they turn white on the outside.
  4. Add the cabbage. Cook by toggling between medium and high heat. When chicken is fully cooked, the dish is almost done.
  5. Add the basil, coconut and peanut powder.
  6. Switch off the stove but keep stirring. The peanut powder has a tendency to stick to the base of the pan and burn. Stirring will avoid that.

Squeeze some lemon juice to lift the flavors a little more.

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 Mustard Beets

Chicken with Mustard Beets

You need:

  • Boneless Chicken Breast cut into 1 inch pieces
  • Garlic paste a little more than a teaspoon.
  • Paprika powder about 2 teaspoons.
  • 5 medium beets thickly grated.
  • 2 medium carrots thickly grated.
  • 2 tablespoons of mustard sauce.

Use a spoon to evenly coat the chicken pieces with the garlic paste, paprika and salt. Grate the beets and carrots, while the chicken marinates.

Heat a pan. Lightly drizzle oil. When its hot, add the chicken and spread them around. Watch as the color changes from pink to white. When the pink is less than the white, flip them around and cook till done. Do NOT overcook. There will be a little burnt residue sticking to the pan. Do NOT disturb it. Remove the chicken pieces and keep aside.

Put in a quarter of the grated beets and use them to deglaze the pan. Add in the remaining beets and carrots. Cook on medium heat for about 6-7 mins. When they have sufficiently softened add the mustard sauce and mix well. The mustard not only adds in a lot of flavor but also makes the beets get a nice and glamorous sheen on them.