Butter Chicken (Murgh Makhani)

Ingredients

* For the tandoori chicken:

• 450 g skinless boneless chicken thighs, cut into bite size pieces
• 2 tbsp thick yogurt
• 2 tsp chickpea flour/gram flour
• 4 garlic cloves
• 1'' piece ginger, peeled
• 1 green chili 
• 1 tsp mild paprika
• 1/2 tsp chili powder
• 1/2 tsp garam masala powder
• 1 tsp coriander powder
• Pinch of cinnamon powder
• Pinch of saffron crushed (optional)
• Salt to taste
• Butter for basting
• 1 tsp chaat masala
• Juice of 1/2 lemon
• Salad and chutney to serve 

* For the butter gravy: 

•  1 1/2 tbsp unsalted butter
• 5 green cardamom pods, lightly crushed
• 1" cinnamon stick
• 4 cloves
• 1 small onion, finely chopped
• 1 tbsp grated ginger
• 2 green chilies, slit lengthwise
• 1 tsp kashmiri chili powder
• 1/2 tsp garam masala powder
• 3 tbsp tomato puree
• 2 tbsp honey
• 1/2 cup cooking cream
• 1 tsp Kasoori methi powder 
• Salt to taste
• Chopped coriander for garnish

Method

* To make the tandoori  chicken:
- Add the ginger, garlic and green chili in a wet grinder, blend all too a smooth paste.
- Mix the yogurt with the gram flour in a bowl to get rid of any lumps to form a thick paste. Add the ginger, garlic and chili paste, paprika, chili powder, garam masala, coriander powder, the ground cinnamon, saffron and salt, stir well and tip in the chicken pieces, mix well. Make sure to coat them well in the thick marinade. Leave to marinate for a few hours or even overnight.
- Soak wooden skewers in water. Preheat the grill on medium. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack.
- Cook them under the grill for 15-20 minutes on the top rack. Turn the skewers every 5 minutes and baste with melted butter until the juices run clear. They should be cooked through and slightly charred around the edges.

* To make the butter gravy:
- Heat a heavy bottom sauce pan and add some butter. Add green cardamom, cinnamon stick and cloves, fry them for about 20 seconds then add onion and saute for 5-7 minutes on medium heat until light brown.
- Add the grated ginger and slit green chilies. Fry for a further minutes and add the chili powder, garam masala along with tomato puree. Stir well and cook for a couple minutes.
- Gradually add the cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes. At this stage, add a splash of water if the curry is too thick.
- Stir in the honey and the fenugreek powder. Season to taste.
- Add the cooked chicken pieces and simmer the curry on a low heat for 8-10 minutes. Garnish with coriander and serve with rice or roti.

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Chicken Masala with Spicy Gravy

Ingredients

• 500g chicken curry cut or chicken wingettes 
• 2 onion, finely minced
• 1 tomato, finely chopped
• 1/2 tbsp curry powder
• 1 cup yogurt
• 1 tsp chili powder
• 1/2 tsp garam masala
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• Salt to taste
• 5 garlic cloves
• 5 dried red chilies 
• 1 cup of chopped fresh coriander

Method
- In a mixing bowl, combine chicken, yogurt, all spices, salt to taste and mix well. Marinate it in a fridge for 30 minutes.
- Grind the garlic cloves, dried chilies and a little bit of water in a grinder until it becomes a fine paste. Set a side.
- Heat oil in a wok over medium heat, add the minced onion, ginger-garlic paste and saute until fragrant. Add chopped tomato, a touch of salt and curry powder, sauté for a few minutes. 

- Then add the marinated chicken, stir and cook and under cover for 2 minutes, after that give it a final stir and cook under cover for further 2 minutes.
- Add the garlic-chili paste into the wok, stir and cook under cover for 2 minutes. Season it with a touch of salt if required. Then add chopped coriander, stir and remove from the heat.
- Serve hot with steamed rice or chapati.

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BBQ Chicken Spare Ribs

Ingredients

• 500g chicken spare ribs
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 tbsp grated fresh ginger
• 2 tbsp white wine vinegar
• 2 tbsp rice wine/cooking wine
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp tomato ketchup
• 2 tbsp chilli sauce
• Salt to taste & ground pepper

Method
- Whisk all the ingredients in a large bowl, then add the spare ribs, and toss until well coated. Refrigerate for at least 1 hour, tossing at regular intervals.
- Heat oil in a griddle pan over medium heat, add the spare ribs and cook for 3-4 minutes on each side or until it's cooked to your liking.
- Serve hot with salad.

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Bangalore Chicken Curry

 Ingredients

• 750g chicken drum stick or curry cut
• 2 medium onions, thinly sliced
• 4 cloves
• 1 inch cinnamon 
• 3 green cardamoms 
• 2 medium tomatoes, roughly chopped
• 1 tbsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin
• 1 tsp coriander powder
• 1 tsp meat masala 
• 2 tbsp oil
• Salt to taste

Method
- Heat oil in a wok, add cloves, cinnamon and cardamom. Saute well.
- Add onion and saute for 15 minutes or until golden brown. Then add ginger-garlic paste, mix well and cook for 2 minutes.
- Add all the powder masala. Mix well and saute for 2 minutes or until the oil leaves the masala.
- Add tomato and salt, mix well and cook until soft. Then add chicken, mix and cook  under cover until the chicken is fully done.
- Garnish with coriander leaves and serve hot.

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Chicken Lollypop

Ingredients

• 10 chicken lollypops (made of chicken wings)
• 2 tbsp ginger-garlic paste 
• 1 tsp crushed black peppercorns
• 1 tbsp soy sauce 
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 2 tbsp red chilli paste
• 1/2 cup refined flour
• 1/2 cup corn flour 
• 1 cup chopped coriander 
• Salt to taste
• Oil for deep-frying

Method
- Combine chicken lollypops, ginger-garlic paste, salt, 1/2 tsp crushed black peppercorns and soy sauce in a bowl and mix well. Marinate the chicken for 15 minutes.
- Heat oil in a deep frying pan. Combine ginger, garlic, red chilli paste, refined flour, corn flour, salt, remaining crushed peppercorns and chopped coriander  in another bowl and mix well. Add little water and mix well till a thick battle is formed.
- Deep marinated lollypops in the batter and deep-fry them in hot oil till golden. Drain on absorbent paper.
- Serve hot.

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Vietnamese Ginger Chicken (Gà Kho Gừng)

Ingredients

• 500g chicken chunks (thigh & drumstick), cut into bite-sized pieces
• 1 tbsp minced ginger & 1 thumb sized ginger piece, julienned 
• 1 tbsp minced garlic
• 1 tbsp minced shallot
• 1 tsp salt
• 1 tsp sugar
• 1 tsp chicken powder
• 3 tbsp fish sauce
• 1/2 tsp ground pepper
• 1 tbsp cooking oil
• 2 tbsp sugar
• 2-3 cups coconut water

Method
- Marinate the chicken with minced ginger, shallot, garlic, salt, 1 tsp sugar, chicken powder, fish sauce and ground pepper for 30 minutes.
- In a large sauce pan or a wok, heat 1 tbsp oil and sprinkle 2 tbsp sugar into it. Melt sugar under medium heat until it turns dark amber. Quickly add in marinated chicken and stir-fry on high heat until chicken is no longer pink.
- Add in coconut water and julienned ginger. Bring to a boil, skim off the foam and some of the floating fat. Lower the heat to medium and cook for 15-20 minutes without cover until the sauce reduces by one third.
- Serve hot with steamed rice.

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Desi Murgh

Ingredients

• 600g chicken pieces 
• 2 onions, thinly sliced
• 2 tsp finely chopped garlic
• 2 tsp finely chopped ginger
• 4 tomatoes, skinned, seeds removed, finely chopped
• 2 tsp turmeric powder
• 2 tsp chilli powder
• 10 green cardamom pods
• 6 cloves
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1/4 cup yogurt 
• 6 dried chillies
• 1/4 cup curry leaves

Method
- Heat oil in a large, deep frying pan over medium-high heat. Cook chicken for about 5 minutes until lightly golden. Remove and set aside. Then add onions and cook for about 6 minutes, transfer onions to a small food processor and blend to a paste.
- Reduce heat to medium, add garlic and ginger, stir-fry for about 20 seconds then add tomatoes, stirring well to combine. Cook for 2 minutes, then add turmeric, chilli powder ad stir to combine.
- Meanwhile, pound 6 cardamom pods, cloves, coriander and cumin seeds in a mortar and pestle until ground, then add to the pan, cook for 6 minutes, stirring regularly. Then add onion paste and yogurt, stir well to combine.
- Add chicken pieces to the pan with a cup of water or more. Season it well with a good pinch of salt  and pepper. Cover with a lid and cook for 30 minutes or until the chicken is cooked through and tender, adding more water if necessary throughout cooking.
- In a different frying pan, add oil over high heat. Add curry leaves, dried chillies and 4 green cardamom pods, and swirl the pan until the spices pop and are fragrant. Turn off the heat, carefully tip the spice mixture over the curry
- Serve hot with steamed rice and garnish with coriander leaves.

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Thai Chicken Laksa

Ingredients

• 3 skinless, boneless chicken thighs
• 1 tbsp five-spice powder
• 1 tbsp honey
• 1 tsp sesame seeds
• 1 chicken stock cube
• 2 garlic cloves, peeled
• 1 thumb-sized ginger piece
• 1 fresh red chilli
• 1 tsp turmeric
• A small bunch of spring onions, roughly chopped
• 1 tbsp peanut butter
• 4 dried kaffir lime leaves
• A small bunch fresh coriander
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 bunches asparagus, trimmed, halved
• 200g noodles
• 200 ml coconut milk
• 3 limes
• Salt to taste, ground pepper

Method
- On a large sheet of grease-proof paper, season the chicken with a good pinch of salt, pepper and five spice on each side. Fold over the paper, then lightly bash the chicken with a rolling pin.
- Heat a griddle pan on a medium high heat, when the pan is hot, add in the chicken and cook for 4 minutes on each side or until nicely charred and cooked through.
- Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Remove from the heat and set aside.
- Boil 800ml water in a pot and crumble in the stock cube.
- In a food processor, add the peeled garlic and ginger, fresh chilli, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks (reserving the leaves), sesame oil, soy sauce and fish sauces. Blitz to a paste, then tip into the boiling stock.
- Add the noodles and asparagus into the pot. Pour in the coconut milk, and as soon as it boils, taste and correct the seasoning with salt and lime juice. Then remove from the heat.
- Serve hot with lime wedges and sprinkle everything with the coriander leaves.

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Lemongrass Chili Chicken

Ingredients

• 400g chicken thighs, skinless, bone in 
• 2 fresh lemongrass, finely chopped
• 1 tsp mince ginger
• 2 tsp curry powder 
• 2 tbsp fish sauce
• 1 tsp sugar
• 1 tsp chicken powder
• 4 tsp mince garlic
• 1 onion, finely chopped
• 3 fresh chillies, finely chopped
• 2 spring onions, finely chopped
• Oil, salt, ground pepper

Method

- Marinate the chicken with 1/3 chopped lemongrass, 2 tsp mince garlic, half chopped chilli, 1 tsp curry powder, 1 tbsp fish sauce, 1/2 tsp sugar, chicken powder, 1/2 tsp oil, salt to taste and ground pepper for 30 minutes.

- Heat oil in a frying pan over medium heat, saute rest of the garlic, lemongrass, chilli and curry powder until fragrant, add the marinated chicken into the pan. Season with 1 tsp sugar, 1 tbsp fish sauce and cook for 10 minutes.

- Add the spring onions, mix well with the chicken and remove from the heat.

- Serve hot with steamed rice.

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Chicken Polpette Brodo

Ingredients

• 1 cup pasta
• 400g chicken mince
• 1 bunch of spring onion, finely chopped
• 1 handful of basil, finely chopped
• 1 tbsp crushed garlic
• 1 tsp chilli powder
• 1/4 cup grated parmesan
• 1 egg, slightly beaten
• 1/2 cup of bread crumbs
• 1 ltr chicken stock
• Olive oil
• Salt, ground pepper
• 1 bunch of bok choy, washed and roughly chopped 

Method
- In a large bowl, mix chicken mine, spring onion, parmesan, egg, garlic, bread crumbs, basil and a splash of olive oil. Combine together and season with salt and pepper.
- Roll small meatballs and rest them in a tray. Place the meatballs into the fridge for 30 minutes.
- Heat the chicken stock in a large pot and bring to the boil. Reduce the heat to a simmer. Meanwhile, boil water in another pot, add a bit of salt and half cook the pasta, . Drain and put aside.
- Remove the meatballs from the fridge and softly place into the stock. Cook the meatballs for 15 minutes or until all meatballs are cooked.
- Add the pasta to the stock and cook for 2 minutes or until pasta is cooked. Season the brodo with a good pinch of salt and ground pepper.
- To serve, place bok choy in a bowl, then add the brodo to the bowl, the heat from the stock will cook the bok choy.

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Zucchini Wrapped Chicken

Ingredients

• 1 zucchini
• 1 skinless chicken breast
• Some skewers
• 1 tbsp chicken powder
• Salt, ground black pepper

Method
- Preheat oven to 200C.
- Thinly slice the zucchini, then place it on a board, sprinkle with salt and set aside for 5 minutes.
- Heat oil in a frying an over medium-high heat, add chicken and cook for 2 minutes each side or until brown, season with chicken powder, salt and pepper.
- Transfer the chicken to a chopping board, cut it into bite-sized pieces. Wrap the zucchini evenly around the chicken and put them all on skewers. Place the chicken on a baking paper-lined oven tray and roast for 10 minutes or until cooked through.
- Serve hot with salad and hot chilli sauce.

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Teriyaki Drumsticks with BBQ Pineapple

Ingredients

• 4 big sized drumsticks, gashed on each side
• 1/2 bottle Teriyaki sauce
• 4 thick slices fresh pineapple
• 1/2 cup chicken stock
• Oil, salt to taste, ground pepper

Method
- Toss the chicken in the Teriyaki marinate until well coated and refrigerate for 45 minutes, turning every 15 minutes.
- Heat oil in a large heavy-bottomed pan and add the chicken pieces, retaining the marinade. Cover and gently cook for 15 minutes until sealed all over, turning now and again.
- Turn the heat down a bit, add some of the marinade to the pan and gently cook until glazed. Then add the remaining marinade, chicken stock and cook for 15 minutes or until cooked through, season with a touch of salt and ground pepper. Remember to turn the chicken every 5 minutes to avoid unevenly cooked meat.
- Heat oil in a griddle pan or BBQ. Remove the core from each pineapple slice and cook it in the griddle pan  or BBQ for 3 minutes each side.
- Serve hot with grilled pineapple and steamed rice.

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Lemon Chicken

Ingredients

• 2 chicken drumsticks
• 1 tsp turmeric
• 1/2 tsp fennel seeds
• 1/2 tsp cumin seeds
• 1 lemon, juiced
• 1 tbsp lemon zest
• 1/3 cup plain flour
• 1 cup chicken stock
• Oil, salt, sugar, ground pepper

Method
- Make 4 deep cuts in each of the chicken drumsticks to the bone.
- Combine the drumsticks with turmeric, fennel seeds, cumin seeds, a good pinch of salt, ground pepper and 2 tbsp lemon juice in a bowl. Marinate it for 30 minutes.
- Half fill a saucepan with vegetable oil and heat to 180C ready to deep fry.
- Dust the chicken in flour and deep fry for 5 minutes or until golden and cooked through.
- In a pan over high heat, combine 2 tbsp lemon juice, lemon zest with the chicken stock and reduce to a syrup. Season the stock with a bit of salt and sugar.
- Serve the chicken topped with lemon sauce and salad.

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Korean Marinated Chicken

Ingredients

• 3 chicken thighs, cut into 3x3cm cubes
• 2 tbsp chilli sauce
• 1/2 cup cloudy apple juice
• 1 tsp honey
• 2 tsp soy sauce
• 1 tbsp chicken powder
• 1 tsp finely grated ginger
• 2 garlic cloves, grated
• Some skewers
• Black sesame seeds for garnish

Method

- Combine all ingredients apart from the chicken in a bowl. Reserve half of the marinade in a fridge for the sauce. Place the rest of the marinade and the chicken in a seal-able bag and marinate in a fridge for 6 hours or overnight.

- Heat the reserved marinade in a pot and simmer for 20 minutes until think and fragrant.

- In the meantime, heat a BBQ or griddle pan, then place the chicken pieces on each skewer and char-grill on each side for 2 minutes until golden brown.

- Garnish with the black sesame seeds. Serve hot with steamed rice and the marinade sauce. 

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Golden Egg Curry

Ingredients

• 4 eggs
• 2 tbsp ginger & garlic paste
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 3 tbsp mustard oil (or olive oil)
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp coriander powder
• 2 tsp garam masala 
• Juice of 1/2 lemon
• 2 tbsp chopped fresh coriander leaves
• Salt to taste, ground black pepper

Method
- Boil water in a sauce pan, cook the eggs at a medium boil for 8 minutes. Drain the eggs and let it cool. When the eggs are cool enough to handle, peel them.
- Heat 1 tbsp oil in a non-stick pan, add the eggs and saute them until evenly browned from all side. Remove from the heat and set aside.
- In the same pan, heat the remaining oil. Add ginger & garlic paste and cook for 2-3 minutes.
- Add onions into the pan, mix well and saute the onion for 5 minutes or until golden.
- Add the tomatoes and mix well. Cook for 5 minutes or until the oil separates.
- Then add turmeric powder, coriander powder, chilli powder and mix well. Add 1 cup of water, stir to mix, bring to a boil and simmer for 3 minutes.
- Add garam masala, salt and ground pepper. Halved sauteed eggs and add them into the pan. Stir gently so that the eggs get coated with the masala.
- Add lemon juice and 1 tbsp chopped coriander and mix well.
- Serve hot and garnish with the remaining chopped coriander.

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Tandoori Chicken

Ingredients

• 2 chicken legs, skin removed
• Thick yogurt
• 1 lemon
• Ginger & garlic paste
• Tandoori paste
• Kasoori Methi
• Red chilli powder
• Roasted cumin powder
• Garam masala 
• Coriander powder
• Salt, oil, ground pepper

Method
- Rinse the chicken legs well then pat dry using paper towel. Then make gashes on the chicken legs using a sharp knife.
- Prepare the inner coating for the chicken legs in a bowl including:
    * 2 tbsp chilli powder
    * 1 tbsp lemon juice
    * 1 tbsp ginger & garlic past
    * 1 tsp oil
- Mix the masala well together and insert it inside the gashes as well as on over the chicken legs. Keep it to rest for 15 minutes.
- Make the tandoori masala according to the formula below:
    * 1 tbsp thick yogurt
    * 1 tbsp tandoori paste
    * 1 tbsp chilli powder
    * 1 tbsp kasoori methi
    * 1 tsp garam masala
    * 1 tsp roasted cumin powder
    * 2 tsp coriander powder
    * Salt to taste
- Apply the tandoori masala paste well on over the chicken leg in a big bowl. Cover and keep it to marinate in a fridge for 6 hours or overnight.
- Remove the chicken legs from the fridge 30 minutes before baking them.
- Preheat the oven to 250C.
- Bake the chicken legs on top of a grill rack in the oven for 20 minutes. After that, flip them and bake again for 20 minutes more. Then flip them for one more time and bake for final 10 minutes.
- Serve hot with bread and wedges of lemon on the side.

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Chilli Chicken

Ingredients

• 400 gr chicken breast, cubed
• 2 tbsp soya sauce
• 2 tbsp red chilli sauce
• 1 egg
• 2 tbsp corn flour
• 5-6 medium hot green chillies, finely sliced
• 1 capsicum, roughly chopped
• 1 big onion, finely chopped
• 4 garlic cloves, crushed
• Salt to taste, ground black pepper
• 1 cup chicken stock
• 1 tbsp vinegar 
• Oil to fry

Method
- Take chicken pieces in a bowl, add 1tbsp soya sauce, 1tbsp corn flour, 1 tbsp soya sauce, salt, egg, black ground pepper and mix well. Marinate it for 15 minutes.
- Heat oil and deep fry the marinated chicken until golden brown (take care not to over cook it), then drain and set aside.
- Heat oil in a separated wok, add garlic and saute for half a minute, add green chillies and continue to saute. Then add onion, capsicum into the wok, season the mixture with chilli sauce and 1 tbsp soya sauce.
- Add 1/2 cup chicken stock and bring the mixture to boil into the pan. Add fried chicken pieces into the wok and toss. Then mix blended corn flour with the chilli chicken. Season it with a good pinch of salt and cook for a minute, then add vinegar and stir. (If you want gravy, add some more stock and let it come to a boil).
- Serve hot with rice or bread.

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Asparagus & Herb Omelette

Ingredients

• 5 large eggs
• 16 asparagus spears, peeled
• Chopped herbs (parsley and chives)
• Cream, butter, oil
• Lemon juice
• 2 tbsp creamed horseradish
• 1 tsp snipped chives
• Salt to taste, ground pepper

Method
- Gently whisk the eggs with cream, salt, pepper and fresh herbs with a fork.
- Heat a knob of butter in a pan and cook thin omelettes once at a time, then drain separately on kitchen towels to cool.
- Briefly grill the asparagus in a griddle pan with a touch of salt and oil for a few minutes.
- Combine the sour cream, lemon juice, creamed horseradish and snipped chives. Then smear the omelettes with the sour cream mixture, top with asparagus and roll up.
- Serve warm with whole chives.


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Vietnamese Style Chicken (Gà Rô-Ti)

Ingredients

• 3 chicken drumsticks 
• 200ml coconut water
• 1/2tbsp five-spice powder
• 1tbsp Knorr's chicken powder
• 2 garlic cloves, finely chopped
• Salt, sugar, ground pepper, oil

Method

- Score the drumsticks and marinate them with a good pinch of salt, pepper and five-spice powder for 15 minutes.

- Heat oil and 2tbsp suggar in a frying pan, when the sugar turns brown, quickly add the drumsticks and coat them well with the melted sugar, add chopped garlic into the pan. Fry them for a few minutes until golden brown.

- Then add coconut water into the pan, season the meat with chicken powder, a bit of salt and sugar.

- Cook the chicken in a medium low heat for 10-15 minutes or until cooked and the sauce is thicken.

- Serve hot with steamed rice and salad.

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2 in 1 Breakfast

Ingredients

• Bread
• 2 eggs
• White cabbage
• 2 tomatoes
• 1 eggplant (or bacon depend on your liking)
• Vinegar, fried shallot
• Extra virgin olive oil
• Salt, ground chilly and pepper

Method
- Preheat the oven to 180c.
- In case using eggplant, slice it into 2 cm pieces, season them with oil, salt, pepper on each side. Then fry them in a hot pan for 5 minutes or until soft.
- Sauce for salad: 1 tbsp vinegar + 1/3 cup water + 2 tsp sugar + 1/2 tsp salt + 1/2 tsp ground pepper.
- Cut a square in the middle of a bread like in the photo, then put fried eggplant (or bacon) in between. On top of the sandwich, break 2 eggs, season them with salt, ground chilly and pepper.
- Put the sandwich in the oven for 5-10 minutes or until the eggs are cooked to your liking.
- Serve it with salad and fried shallot sprinkled on top.

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