Sesame Chicken Schnitzel

1/2 cup plain panko bread crumbs
1/4 cup roasted sesame seeds
3/4 teaspoon kosher salt, plus more as needed
1/2 teaspoon granulated garlic (a.k.a. garlic powder)
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon ground cayenne pepper, plus more as needed
2 large eggs
1/3 cup flour
4 boneless, skinless chicken thighs (about 14 ounces total weight, from 1 1/2 pounds bone-in, skin-on chicken thighs)
1/2 cup vegetable oil

Combine the panko, sesame seeds, 1/2 teaspoon of the salt, the garlic powder, paprika, black pepper and cayenne pepper in a shallow dish. Lightly beat the eggs in a separate dish; whisk together the flour and the remaining 1/4 teaspoon of salt in another dish.

Trim any excess fat from the chicken. Season the chicken lightly with salt and black pepper, plus a little more cayenne, if desired. Working with one piece at a time, place each thigh between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch.

Coat each piece of pounded chicken first in the flour mixture, shaking off any excess; then in the egg; and then in the seasoned panko, pressing so the meat is evenly and completely coated. Place on a rimmed baking sheet; let the pieces sit for 10 minutes (this will help the coating adhere during cooking). Discard any remaining egg and seasoned flour; you should have used all the panko mixture.

When you are ready to fry, place a wire rack over a rimmed baking sheet. Heat the oil until shimmering in a heavy skillet over medium heat.

Lay two of the coated chicken pieces in the pan; fry for about 2 1/2 minutes, until the underside is golden brown, then use tongs to turn them over and cook for 1 to 2 minutes on the other side. Transfer to the wire rack to drain while you cook the remaining chicken.
Serve warm, or at room temperature.

Korean Fried Chicken

For the tenders:
2 chicken breasts (cut into 15 tenders)
Buttermilk (enough to coat the chicken)
2 tablespoons soy sauce
1 tablespoon dijon mustard
1 1/2 cups flour
3 tablespoons Korean chili powder
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil (enough to fill a small, deep pot for frying)

For the sauce:
2 tablespoons gochujang paste
1 teaspoon soy sauce
1 teaspoon honey (or agave)
½ teaspoon sesame oil
2 teaspoons dijon mustard

First, place the chicken tenders in a medium sized bowl. Pour enough buttermilk into the bowl to submerge the chicken. Add the soy sauce and dijon mustard. Stir thoroughly and let sit for 20 minutes. Meanwhile, in a shallow dish, combine the flour, Korean chili powder, salt, and pepper.

Heat the oil over medium high heat. When a chopstick dipped into the oil sizzles, you’re ready to start frying.

Dredge each chicken tender in the flour mixture, coating thoroughly. Then dip the chicken tender back into the buttermilk. Dredge in the flour mixture a second time, and gently place into the hot oil. Fry until the chicken is golden brown. Remove to a cooling rack placed over a baking sheet.

Repeat the double-dipping/dredging and frying with the remaining pieces of chicken. When you’re done frying the chicken, combine the gochujang, soy sauce, agave, sesame oil, and dijon mustard for the dipping sauce. Serve immediately–maybe alongside some French fries if you’re having yourself an extra little splurge!

Malaysian Beef Satay

16-20 bamboo skewers, soaked in water
2 lbs beef, sirloin, cut into 1/4-inch thick, 3/4-1-inch cubes
1 small cucumber, cut into small pieces
1 red onion, cut into quarters
Malaysian rice cakes, optional, cut into bite size pieces

Marinade:
1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass, white part only, cut into 1-inch length
4 tablespoons sugar
1 teaspoon salt
4 tablespoons oil
1-2 tablespoon water

Spicy Peanut Dipping Sauce:
5 tablespoons oil
3/4 tablespoon seedless tamarind pulp, soaked in 3 1/2 tablespoons water
3/4 cup roasted peanuts, skins removed and coarsely blended
3/4 cup water
Sugar, to taste
Salt, to taste

Spice Paste:
1 tablespoon oil
5-6 tablespoons chili powder
1 1/2 tablespoons coriander powder
3/4 teaspoon cumin powder
3 stalks lemongrass, white part only, cut into 1-inch length
3/4- inch galangal, sliced
4 cloves garlic, peeled
3 shallots, peeled
1/2 teaspoon salt
1 1/2 tablespoons sugar
salt and sugar to taste

Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.

Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.

Spicy Peanut Dipping Sauce:

Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.

Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.

Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.

Making and Cooking Beef Satay:

Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.

Malaysian Chicken Satay

2 lbs. boneless and skinless chicken thigh and leg meat
Bamboo skewers, soaked in cold water for 2 hours
1 cucumber, cut into small pieces
1 small onion, quartered
oil, for basting

Chicken Satay Marinade:

3 tablespoons oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
6 small shallots or pearl onions, peeled
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 tablespoon salt or more to taste
2 tablespoons sugar or honey

Cut the chicken meat into small cubes. Set aside.

Blend all the he Marinade ingredients in a food processor. Add a little water if needed.

For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.

Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.

Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

Hawaiian Pork Bowl

1 cup boiling water
1/4 cup sugar
2 English breakfast tea bags
One 1-pound pork tenderloin, butterflied and flattened
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
1/3 cuo extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
1/4 cup fresh lime juice
2 tablespoons minced cilantro, plus sprigs for serving

Steamed rice, crisp bacon, diced avocado and thinly sliced jalapeño, for serving

In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour.

Light a grill or preheat a grill pan. Drain the pork and pat ?dry with paper towels. Brush the pork, pineapple and red onion with olive oil and season with salt and pepper. Grill ?the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let ?rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, ?until charred, about 4 minutes.

In a small bowl, whisk the lime juice with the minced cilantro and the 1/3 cup of olive oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with crisp bacon, diced avocado, thinly sliced jalapeño and the lime dressing.

Pork Schnitzel with Warm Potato Salad

1/2 cup white wine vinegar
1 1/2 tablespoons sugar
1 teaspoon thyme leaves
1/4 cup canola oil, plus more for frying
Salt and freshly ground pepper
1 pound small fingerling potatoes
3 garlic cloves
1 cup all-purpose flour
2 large eggs beaten with
2 tablespoons of water
2 cups panko (Japanese bread crumbs)
Four 4-ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-ounce pork cutlets, lightly pounded
1 cup flat-leaf parsley, patted thoroughly dry

In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.

Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes; add to the dressing and toss. Discard the garlic.

Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.

In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel–lined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.

Laotian Khao Soi (Coconut Curry Noodles with Pork)

5 dried Thai chiles
1 cup hot water 3 tablespoons canola oil
3 medium garlic cloves, smashed
1 pound ground pork
2 small plum tomatoes, chopped (about 1 1/4 cups)
1/4 cup soybean paste (such as Healthy Boy)
2 tablespoons fish sauce (such as Red Boat), divided
1 tablespoon granulated sugar
1 teaspoon paprika
1 bunch fresh cilantro
8 cups lower-sodium chicken broth
14 ounces uncooked dried
1/8-inch-wide banh pho rice stick noodles
2 cups zucchini ribbons (shaved using a Y-shaped peeler, avoiding and discarding squash seeds) (optional)
2 cups shredded napa cabbage (optional)
1/2 cup chopped fresh mint Black pepper, for garnish
Lime wedges, for serving

Wearing gloves, crumble Thai chiles into a medium-size heatproof bowl. Add 1 cup hot water; let stand 15 minutes. Drain chiles; discard liquid. Process chiles, oil, and garlic in a mini food processor until chiles are very finely chopped, about 30 seconds, stopping to scrape down sides of bowl as needed.

Heat a large skillet over medium. Add chile mixture; cook, stirring constantly, until fragrant, about 1 minute. Add pork; cook, stirring occasionally to break pork into small pieces, until browned, 6 to 8 minutes. Stir in tomatoes, soybean paste, 1 tablespoon fish sauce, sugar, and paprika. Cook, stirring occasionally, until tomatoes break down, 8 to 10 minutes. Reduce heat to low; cook, stirring occasionally, until liquid has reduced and pork is coated with sauce, 8 to 10 minutes.

Meanwhile, separate cilantro stems from leaves; tie stems together with kitchen twine. Chop leaves to yield about 1/2 cup; set aside for garnish. Stir together chicken broth, cilantro stems, and remaining 1 tablespoon fish sauce in a medium saucepan. Cover and bring to a simmer over medium. Uncover; remove and discard cilantro stems. Cover broth; keep warm over medium-low.

Prepare rice noodles according to package directions. Drain noodles, and divide evenly among 8 serving bowls (about 2/3 cup each). If using, add zucchini ribbons and cabbage to hot broth; cook over medium-low until just tender, 30 seconds to 1 minute. Using tongs or a spider, remove vegetables from broth, and divide evenly among serving bowls (about 1/2 cup each). Top each bowl with about 1/4 cup pork mixture and 1 cup hot broth. Sprinkle bowls evenly with mint and reserved chopped cilantro. Garnish with black pepper, and serve with lime wedges.

Note: Noodles can be cooked up to 4 hours in advance and held in cold water. Broth can be made up to 4 hours in advance. Pork mixture can be cooked and stored in an airtight container in refrigerator up to 3 days ahead.

Indochinese Schezwan Chicken

250 grams chicken or 1/2 lb cubed boneless
1 egg white (refer notes on brine)
1/4+teaspoon salt
1/4 teaspoon crushed pepper
1 teaspoon soya sauce (chose naturally brewed)
3 tablespoon Corn starch or (white corn flour)
1/4 cup oil or as needed for frying or grilling

other ingredients:
1 tablespoon sesame oil or any
2 to 4 dried red chilies (refer notes)
1 teaspoon Sichuan peppercorn ground (refer notes)
1 teaspoon garlic chopped
1 teaspoon ginger chopped
2 to 3 sprigs spring onions or scallions (greens & whites separated)
1 tablespoon soya sauce (naturally brewed)
1 tablespoon rice vinegar
2 tablespoon red chilli paste or 1 tablespoon chilli powder or 15 red chilies (notes)
1 tablespoon sugar
1/2 teaspoon Salt (adjust to taste)
1/2-teaspoon ground pepper or pepper powder

Make the red chilli paste by mixing red chilli powder with 2 tbsps water. Or Soak red chilies in hot water for 30 mins and drain. Blend them with little water to a smooth paste. Set aside.

To a large mixing bowl add chicken, salt, pepper, soya sauce & flour. Add egg white & mix everything well until the chicken is well coated.

Heat oil in a pan for deep frying. When the oil is medium hot, gently slide the chicken pieces one after the other. (fry them in batches) Fry them on a medium high flame until crisp and golden. Remove to a plate.

How to make szechuan chicken:

Turn off the stove & remove the oil to a small bowl, retaining 1 tbsp in the pan. Cool down the oil a bit and then fry the red chilies until crisp without burning.

Add the ginger garlic. Saute them on a high flame for 30 seconds. Then add the spring onions whites & fry for 1 min. Add the ground sichuan peppercorns & saute until aromatic for 30 seconds. Next add red chili paste, soya sauce, sugar, vinegar and very little salt. Stir well.

Pour 3 to 4 tablespoons water or oil and allow the sauce to bubble & thicken slightly. Taste the sauce and add more chilli paste, sichuan peppercorns, sugar, salt, vinegar etc to suit your taste.

Stir in the fried chicken and toss on the highest flame for 1 minute until the sichuan sauce coats the chicken well. Sprinkle ground pepper and spring onion greens.

Garnish schezwan chicken with more spring onion greens. Serve hot with noodles or fried rice or as a appetizer.

Garlic Paneer

1 1/4 cup paneer. cubed
6 large garlic cloves
1 tsp vinegar (apple cider vinegar)
5 to 6 red chilies kashmiri (seeds removed)
1 tsp sugar
salt as needed
1 tbsp oil
1/2-tsp cumin or 1 small strand of mace
1/2-cup onions chopped
coriander leaves or celery as needed for garnish
1 tsp soya sauce naturally brewed – optional

Blend together garlic, chilies, sugar, salt and vinegar with 2 to 3 tbsp water.
Heat a pan with oil and allow cumin to sizzle.

Fry onions until golden. Add the sauce and cook until it thickens and the oil separates.

Add paneer and saute for 2 to 3 minutes. Garnish with coriander or celery.
Serve garlic paneer hot.

Indochinese Schezwan Paneer

2 tbsp red chili paste (or 7 to 8 red chilies)
Hot water to soak chilies

For batter:
3 to 4 tbsps corn flour
3 to 4 tbsps all purpose flour or maida (organic)
salt as needed
1/4 tsp pepper
water as needed to make the batter
200 grams paneer

to make schezwan paneer:
oil for deep frying
1 to 1 1/2 tbsp oil for seasoning
3/4 tbsp. garlic chopped finely
1/2 tbsp. ginger chopped finely
1/2 tsp schezwan pepper or 3 to 4 crushed (optional)
2 tbsps spring onion whites chopped
2 to 3 tbsps celery chopped (optional)
salt as needed
3/4 to 1 tsp sugar
3/4 tbsp soya sauce
3/4 tbsp vinegar ( or tomato sauce)
4 tbsps water
1/4 cup capsicum (optional)
1/2 to 3/4 cup water
1 tsp corn flour or corn starch or arrow root powder

Deseed & soak red chilies in hot water. Set aside for 30 mins. Blend them well with just 2 tbsps of water to a smooth or coarse paste. Discard the rest of the soaked water.

To a mixing bowl, add cornflour, maida, pepper and salt. Pour water just enough to make a free flowing batter of slightly thick consistency. Add the paneer bites and coat them in the batter well.

Heat oil in a kadai for deep frying. When the oil turns hot, drop the batter coated paneer in the hot oil. Fry them on a medium high flame until the paneer bites turn crisp. Drain them to a kitchen tissue.

Making schezwan paneer:

Heat oil in a pan or wok. Fry ginger garlic for a minute. Add spring onions, celery and schezwan peppers. Saute for 2 mins. Add red chili paste, salt and sugar. Fry for 2 to 3 mins. Remove the schezwan pepper.

Pour water and cook until the mixture leaves oil.Pour soya sauce and vinegar or tomato sauce. Mix and saute for a minute.

Add capscium and fry for 2 mins.

Mix corn flour with water. Pour that to the pan. Mix well and cook until the sauce thickens. Check the taste and adjust the spice and sourness as desired.
Turn off the stove. Cool this sauce a bit.

Add the paneer and mix well to coat the sauce.

Serve the schezwan paneer hot with noodles or fried rice.

Chicken Manchurian

250 grams chicken breast boneless, (cubed or minced)
1/2 egg white (1 egg white for 1/2 kg chicken)
1/8 tsp pepper coarsely crushed
1 tsp soya sauce (Prefer naturally brewed)
2 pinches chili powder (optional, for color)
2 tbsp corn flour
1 1/2 tbsp all-purpose flour or maida (or rice flour)
1 tsp ginger garlic paste or minced
salt little
oil as needed for frying

for manchurian sauce:
1 tbsp garlic chopped finely
1/2 tbsp ginger chopped finely
1 medium onion chopped finely or 2 tbsps spring onion whites
1 tbsp soya sauce (use more for intense flavor)
2 tbsp red chili sauce
2 tbsp tomato sauce optional
1 tsp vinegar (add more if needed)
1 cup water or chicken stock
2 tsp corn flour (3 for gravy)
3 tbsp water to mix with flour
salt little
1/2 to 1 tsp sugar
3/4 cup capsicum or bell peppers cubed
2 tbsps scallions or spring onions greens

Mix chicken with soya sauce, salt, ginger garlic paste, red chili powder (optional) and pepper powder.

Add egg white and flour. Mix well. Set aside for at least 1 hour.

If you have used chicken cubes then skip this step. If you have used the mince divide the mixture to 12 portions. Make balls. If you don’t get round balls, that’s just fine.

Heat oil until hot enough to fry. Test by sliding a small portion of the batter to the hot oil. It has to rise without browning. This is the right temperature.
Deep fry chicken on a medium flame until golden & crisp. When the chicken is done cooking bubbles will begin to reduce. Remove the fried chicken to a kitchen towel. Please make sure the chicken is cooked completely inside before you add it to the sauce.

Making sauce:

Stir in the corn flour with 3 tbsp water in a small bowl. To another small bowl, add vinegar,soya sauce, tomato sauce (optional) and red chilli sauce. Mix all of these and set aside.

Transfer the oil to a bowl and retain only half a tbsp. Fry ginger garlic until aromatic. Fry onions or scallion whites until transparent.

Add bell peppers and fry for 2 minutes. Pour the sauces.

When they begin to bubble, Stir the corn flour mixture & pour it along with 1 cup water or stock.

The sauce begins to bubble and thickens. Taste the sauce and add in more salt or any sauces you desire. Turn off the heat. Then add fried chicken & spring onions.

Stir and coat the chicken with the sauces. If you have made to chicken balls then cook for 2 mins.

Garnish with spring onions and serve chicken manchurian as a appetizer.

Indochinese Lemon Chicken

300 grams chicken boneless cubes or breast
1 1/2 tbsp oil
1 tsp ginger paste
1 1/2 to 2 tbsp lemon juice
salt as needed
1/4 tsp lemon zest (optional)
3/4 tsp red chili powder
1/8 tsp turmeric

other ingredients:

1/2 tbsp oil
1 tbsp ginger chopped or minced
1/2 tbsp garlic
1 green chili slit
1 onion large , chopped
1/2 tsp sugar
1 tsp cajun spice mix or garam masala
1/2 tbsp soya sauce
1 Handful celery or mint or coriander leaves

Marinate chicken with all the ingredients mentioned under marinade. Set this aside for about 1 hour 15 minutes. It can also be refrigerated for longer to over night.

Heat a pan with oil, add ginger and garlic and fry until nice smell begins to waft.

Add onions, chili, sugar and salt. Fry until the onions turn pink.

Add marinated chicken and stir. Fry until the chicken is half cooked.

Add spice powder and stir. Fry for about 2 to 3 minutes.

Add soya sauce and mix well.

Cook until the chicken is soft and tender. Any taste can be adjusted now, more chili powder, spice powder,salt or soya sauce can be added to reduce the tang.
Add mint leaves and fry until they wilt. Chicken should just be moist but not with dripping sauces. Cook to evaporate any excess moisture.

Serve lemon chicken with onion wedges as a side to fried rice, noodles or rice.

Chili Chicken

1/4 cup Oil or more for deep frying

250 grams boneless chicken cubes (½ lb)
1 1/2 teaspoon red chilli sauce (sweet & spicy, less spicy kind)
1 1/2 teaspoon soya sauce (naturally brewed)
1/4 teaspoon pepper powder (crushed pepper)
2 to 3 tablespoons corn flour or corn starch
1 1/2-to 2 tablespoons all-purpose flour or maida (optional)
1/4+teaspoon red chili powder (optional) or paprika or red chilli paste
1/8 teaspoon Salt or as needed
1 egg white (use only as needed) or 2 tbsps water (refer notes)

Seasoning for chilli chicken:
1 tablespoon soya sauce (naturally brewed)
2 tablespoons red chilli sauce (adjust to taste) (sweet and spicy)
2 tablespoons tomato ketchup
1/2 teaspoon red chilli powder (optional) or paprika or red chili paste
1/4 teaspoon pepper powder
3/4 to 1 teaspoon vinegar (any or apple cider)
1/2 to 1 teaspoon sugar
2 to 3 tablespoons water

Other ingredients (veggies):
1 1/2 tbsp oil
1 medium onion thinly sliced or cubed
1 tablespoon garlic fine chopped
1/4 to 1/2 cup bell pepper or capsicum – cubed
1 to 2 green chilies slit and deseeded (optional)
1 sprig spring onion or scallions chopped (optional)
1 to 3 tablespoon Spring onion greens for garnish

(Optional) If you prefer to skip the egg in the recipe, it is good to brine the chicken to keep it juicy, succulent and to prevent from drying up. Follow the instruction in recipe notes below.

Slice chicken to bite sized pieces about half inch cubes. Add chicken to a mixing bowl. Ensure it is drained completely.

Then add 1 1/2 tsp soya sauce, 1 1/2 tsp chilli sauce, 1/4 tsp pepper powder, 1/4 tsp red chili powder (optional) and 1 pinch of salt.

Then sprinkle corn flour & plain flour.

Add the egg white or water just as needed to bind the flour with the chicken. If the mixture is dry add more egg white or sprinkle some water.

Set this aside until you prepare the ingredients & the sauce. You can also refrigerate overnight and use.

Cube the onions & bell pepper. Separate the layers and slit green chilies.
Prepare the sauce in a bowl. Add 1 tbsp soya sauce, 2 tbsps chili sauce, 2 tbsps tomato ketchup, 1/2 tsp red chili powder, 1 tsp vinegar and 1/2 to 1 tsp sugar to a bowl. Pour 2 tbsps of water and mix well. Set this aside.

How to make chilli chicken:

Heat oil in a pan for deep or shallow fry. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven.

Check if the oil is hot enough by gently sliding a small quantity of batter to the hot oil. It must rise without browning.

Now add the chicken cubes one by one without crowding the pan.

Fry on a medium high heat until crisp, golden and evenly cooked from inside.

Keep stirring to fry evenly. Do not over fry as the chicken tends to turn hard.

When the chicken is cooked completely, bubbles in the oil will begin to reduce. Drain on a kitchen tissue or a colander.

For extra crisp chicken, once done frying the entire chicken refry them in hot oil.

Seasoning chilli chicken:

Heat 1½ tbsp oil in a wok or pan on a high flame.

Add garlic & fry for about a min.

Then add onions, capsicum, spring onions and green chilies.

Fry till they turn slightly soft for about a minute or so. The veggies must still be crunchy.

Pour the sauces. Let the sauces bubble up well & slightly thicken.

Taste the sauce and add more salt, spice or sauce as needed.

Also taste the chicken first and add accordingly.

Then add the fried chicken, Mix well. Saute chilli chicken on a high flame for 1 minute.

Toss until the chicken is coated well with sauce. Garnish with green parts of the spring onions.

Serve chilli chicken immediately hot as appetizer or with fried rice or noodles.

Chili Paneer

1 1/2 to 1 3/4 cups paneer
1/4 teaspoon red chilli powder kashmiri (optional)
3 tablespoons corn flour or corn starch
3 tablespoons maida or plain flour (optional)
2 pinches pepper powder (crushed black pepper)
1/8 teaspoon salt (adjust to taste)
water as needed
3 to 4 tablespoon oil as needed for shallow frying

Sauce for chilli paneer recipe:
1 tablespoon soya sauce (naturally brewed or organic)
2 tablespoons red chilli sauce (adjust to taste)
2 tablespoons tomato ketchup
1/2 to 1 teaspoon vinegar (i use apple cider)
1/2 teaspoon red chili powder kashmiri or red chilli paste
1 tsp sugar (adjust to taste)
other ingredients
1 tablespoon garlic finely chopped
2 tablespoon spring onions greens chopped
2 tablespoon spring onion whites chopped
1/2 cup capsicum bell pepper or cubed
1 medium onion cubed, layers separated
1 green chilies slit and deseeded
1/4 teaspoon pepper powder (crushed black pepper)
1 teaspoon corn flour (2 tsps for more gravy)
1/2 cup Water (1 cup for more gravy) (adjust as needed)

Add 3 tablespoons cornflour, 3 tablespoons all-purpose flour (optional) to a mixing bowl.

Then add in 1/4 teaspoon red chilli powder, 2 pinches of crushed black pepper, 1/8 teaspoon salt and little water.

Mix together to make a batter.

Consistency: If you are health conscious and prefer to use less refined flour then make a thin batter. If you like the restaurant style chilli paneer which has a thick coating of flour, then make thick batter.

Add 200 to 250 grams of cubed paneer and gently coat the batter.

Heat 3 to 4 tablespoons oil in a deep pan for shallow frying.

Check if the oil is hot enough by dropping a small portion of batter.

It must rise without browning. This is the correct temperature.

Pick up each batter coated paneer with a spoon and gently slide them in the hot oil.

Do not disturb them for a minute or until the batter firms up.

Stir and fry them on a medium heat until crispy. Drain to a kitchen tissue or a steel colander.

How to make chilli paneer:

For dry chilli paneer : Stir in 1 tsp corn flour to a bowl and mix with half cup water. Stir well & set aside.

Remove the oil from the pan retaining 1 tbsp. Fry one tablespoon finely chopped garlic until it smells good.

Then add in 2 tablespoons of spring onion whites and 1 medium onion cubed & layers separated.

Also add in 1 slit green chili and half cup diced capsicum. Saute on a high flame for 1 to 2 mins.

Stir in soya sauce, red chilli sauce, tomato ketchup, sugar, vinegar and red chilli powder or paste.

Mix the corn flour mixture and pour it to the pan. Cook till the sauce thickens.

Check the taste of the sauce. You can add more sauces or salt if you wish to adjust to your taste.

If you want to thin down the sauce, just add more water to get the desired consistency.

Add fried paneer cubes, crushed pepper (powder) to the chilli sauce and mix.
Add the spring onion greens.

Serve paneer chilli hot as a appetizer. You can also serve this with noodles or fried rice.

For chilli paneer semi gravy : Add 2 tsp corn flour & 1 cup water to a bowl. Stir well and make a lump free slurry. you will need to add in 1 tablespoon more of soya sauce, 1 tbsp more of chilli sauce, half teaspoon of vinegar and little more salt & sugar.

Next sprinkle pepper powder. If the sauce turns too thick, just add little more water.

Add paneer and spring onions. Toss well.

Serve chilli paneer as a appetizer or with rice or noodles.

Indian Chicken Kebab

250 grams chicken boneless cubes
2 to 3 tbsp thick curd or greek yogurt or hung curd
2 tbsp oil (olive oil or sesame oil)
salt as needed
1 1/2 tbsp lemon juice
3/4 tsp garam masala or a mix of ground cumin, cinnamon, cloves, cardamom, pepper, coriander

1 to 1 1/2 tsp ginger garlic paste
3/4 to 1 tsp red chilli powder or paprika
1 medium onion cubed and layers separated

Ensure chicken is free from excess moisture. Drain it completely.

Mix all the ingredients in a mixing bowl.

Taste the marinade and add more salt & spice if needed.

Marinate the chicken well and rub each piece for few seconds.

Cover completely. Refrigerate for over night or at least 4 hours. Resting tenderizes the chicken and it absorbs flavors well.

If using wooden skewers, soak them in water for a while. Line the chicken and onions alternately on the skewers.

Making chicken kebab:

Preheat the oven to 240 C for minimum 15 to 20 mins.

Place them in a tray and grill for 15 mins. After 15 mins, flip them and grill for another 15 mins.

The last 5 mins, move the tray to the top rack or broil.

At this stage you can brush some butter or oil over the kababs if you prefer.

Serve chicken kebab hot with mint raita or chutney.

Indian Spicy Garlic Chicken

300 grams chicken strips or boneless cubes
4 tbsp Yogurt
Salt very little
1 pinch pepper

Seasoning:
2 tbsp Oil
1 sprig curry leaves
1/4 tsp cumin
1 onions chopped finely

Ingredients for Chili garlic sauce:
5 red chilies or 3/4 tsp red chilli powder
5 garlic cloves crushed
3/4 tbsp Vinegar
1/4 tsp sugar (optional)
Salt to taste
15 to 30 ml Water (lesser, better) to make a paste

Garnish:
Coriander leaves
Onion wedges or rings
Lemon

Mix yogurt, salt and pepper with ½ to ¾ cup water. Beat well and set aside.
Wash chicken and soak it in the above prepared butter milk for 2 hours to overnight in the refrigerator. Soaking for at least 6 hours is recommended to get soft chicken.

Blend and Make a paste of the ingredients mentioned for chili garlic sauce.
Drain up the buttermilk and add the prepared sauce. Mix well and leave it for 5 minutes. If you want to prepare it at a later time, you can put it back in the refrigerator.

Making garlic chicken:

Heat a pan with oil, add cumin and curry leaves, sauté till the cumin begins to splutter.

Transfer the onions and fry till golden.

Add the chicken and fry on a high heat for 2 to 3 mins. When you see the chicken turning white, cover it with a lid and lower the heat and cook till the chicken turns tender. This barely takes 5 mins if you are using strips.

Remove the lid and fry till the moisture evaporates and the sauce begins to cling to the chicken. The longer it is roasted, the sauce becomes more aromatic and tastier but the chicken tends to lose its tenderness. So take off from the heat when it is of your liking. Take care not to burn, garlic burns faster.
Serve garlic chicken hot or warm.

Andhra Chicken Fry

1 to 2 tbsp oil
1 to 2 sprig curry leaves
2 to 3 green chilies slit or chopped
1/2 tsp pepper powder (adjust as desired)
12 cashew nuts powdered finely

Marination for chicken fry:
1/2 kg chicken (bone-in or boneless)
1 1/2 tbsps Lemon juice
1/4 tsp turmeric
1 tbsp red chili powder
1 large onion (or 2 medium, coarsely pulsed in mixer)
1 tbsp ginger garlic paste
1 tbsp ghee solid (use 2 tbsp if melted)
Salt to taste
1 tbsp Coriander leaves chopped finely

Garam masala powder:
2 tbsps Coriander seeds or daniya
2 inch Cinnamon or dalchini
8 Cloves or laung
4 green cardamom or elachi
1/2 tsp Jeera or cumin
1/4 tsp Fennel seeds or saunf (optional)

Dry roast the ingredients mentioned for garam masala on a low flame until aromatic. Cool and make a fine powder.

Marinate the chicken with ingredients mentioned under marination along with 2 tbsps. water and garam masala. Set aside for 15 mins.

On a low flame, cook the chicken till it is soft cooked and tender. Little water can be added while cooking if the chicken turns dry. Once cooked, set aside for sometime. This gives the best taste to the chicken fry.

How to make andhra chicken fry:

Heat oil in a pan, add curry leaves and green chilies.

Fry till the leaves turn crisp and aromatic.

Add the cooked chicken along with the stock.

Fry on a high flame till all the gravy is absorbed by the chicken.

Add the cashew powder and pepper powder.

Keep stirring well and fry for 3 to 4 mins or till you get a nice aroma of cashews.The gravy should dry up with masala coated over the chicken.

Garnish chicken fry with fresh chopped coriander leaves

Andhra Chicken Iguru

250 grams chicken
1/2 cup tomatoes, ripe, (chopped)
10 mint leaves chopped finely
3/4 to 1 cup onions finely chopped
1 green chilies slit or chopped
1 1/2 tsp ginger garlic paste
1/2 tsp red chili powder
1/8 tsp turmeric
1 tsp garam masala powder
2 to 3 tsp oil
2 sprig Coriander leaves , chopped
1 sprig curry leaves
1/4 tsp cumin / jeera
to make a paste
1 1/2 tbsp coconut , fresh or 10 cashews paste/ jeedi pappu

Heat oil in a deep pan, add cumin, curry leaves and green chills. Allow them to crackle.

Add onions and sprinkle salt. Fry till they turn brown.

Add mint/ pudina and fry till you get an aroma.

Add ginger garlic paste, fry till the raw smell goes off.

Add tomatoes, salt and turmeric. Fry till the tomatoes turn fully mushy. Do not cover and cook the tomatoes, it spoils the entire dish.

Add red chili powder and fry for 2 mins.

Add chicken and fry on medium high till it turns white in color. Takes around 3 mins.

Add garam masala and coconut paste if using.

Simmer the flame and cover the pan with a lid and let it cook for 4 to 5 mins. By then chicken should begin to release moisture. Mix well and continue to cook till the moisture evaporates.

Add very little water and lower the flame. Cooking on a low flame yields a good curry. Cook till most of the water evaporates and the curry turns thick and semi dry. If you want a gravy consistency, switch off when the curry thickens. But iguru is something which is of semi gravy consistency, all the moisture is evaporated and then the curry is thick and tasty.

Add coriander leaves.

Serve andhra style chicken curry with rice and onion raita.

Guntur Chicken Fry

250 grams chicken
2 sprigs curry leaves
2 tbsp. oil
1 tbsp Cashew powder or almond powder
1/4 tsp pepper powder
1 tbsp Ghee

To marinate and cook:
Salt to taste
1/4 cup onions, coarsely crushed
1 1/2 tsp Lemon juice
1 green chili slit
1 tsp red chili powder
1/8 tsp turmeric
1 tbsp ghee melted
1 tsp ginger-garlic paste

To roast and powder:
3 to 4 red chilies, guntur (remove the seeds)
1 1/2 tbsp coriander seeds
1 tbsp Desiccated coconut / endu kobbari (optional)
1/4 tsp cumin / jeera
2 green cardamom
2 inch cinnamon
3 cloves
2 garlic cloves
4 pepper corns

Marinate chicken with marination ingredients in a pot. Set aside for at least 30 mins.

Begin to cook on a medium flame until soft and tender.

If needed can add few tbsp of water. If there is any excess moisture after cooking the chicken just evaporate it by cooking further.

While the chicken cooks, dry roast the red chilies, coriander, cloves, pepper, cinnamon and cardamoms.

When they turn fragrant, add cumin and coconut. Cool these and blend all of these together with garlic to a fine powder.

Heat a wide tawa with ghee or oil. Add curry leaves and fry till crisp. Set aside half for garnish.

Add the chicken with left over stock if any, on a high flame let the water evaporate.

Add the ground masala and fry till you get a good aroma. This takes around 8 mins.

Add the cashew powder and ghee. Mix well and fry for another 2 to 3 mins or till the raw smell goes off. You can taste and check if the masala tastes raw.
Serve guntur chicken with rice.

Kadai Chicken

400 grams chicken (bone or boneless)
3/4 cup capsicums (or bell peppers) cubed (optional)
1/2 cup onions (cubed & layers separated) (optional)
3/4 cup tomatoes (chopped & pureed) (about 2 large)
1 1/2 tablespoons oil (divided, adjust as needed)
1 red chili broken
1/2 teaspoon cumin or jeera (optional)
1/2 cup onions chopped finely
2 teaspoons ginger garlic paste
1/2 teaspoon Salt or as needed
1/4 to 1/2 teaspoon red chilli powder Kashmiri (optional)
1/8 to 1/4 teaspoon turmeric
10 cashew nuts (or 3 tablespoon cream)
1 teaspoon kasuri methi (dried fenugreek leaves)
2 tablespoons coriander leaves or cilantro finely chopped

For kadai masala:
1 1/2 tablespoons coriander seeds (or daniya)
4 red chilies
1 to 1 1/2 teaspoons garam masala powder
3/4 teaspoon fennel seeds (optional)

Dry roast 1 1/2 tablespoons coriander seeds, 3/4 teaspoon fennel seeds and 4 red chilies until crisp & aromatic.

Cool and powder them in a spice jar along with 1 to 1½ teaspoon garam masala.

Add 3/4 cup chopped tomatoes to a blender and puree them. You can skip this step if you don’t mind using tomatoes directly.

Optional: Substitute to cream. You can skip this step if using cream. Soak 10 cashews in warm water for 10 minutes. Then make a fine smooth paste adding 4 to 6 tbsps water.

Optional: Add 1 tbsp oil to a kadai or wok. When the oil turns hot, add 3/4 cup cubed capsicum and 1/2 cup cubed onions. Fry for 2 minutes on the highest flame. When you begin to smell them good transfer to a plate. Keep it aside.

Heat the kadai with 1 tablespoon oil. Then add 1 broken chili and ½ teaspoon cumin.

Fry till the cumin begins to splutter. Add ½ cup finely chopped onions and fry till they turn golden.

Next add 2 teaspoons ginger garlic paste. Fry till the raw smell goes off. Do not burn it.

Add chicken and fry for 3 to 4 minutes. Cover and cook for about 5 minutes.

Add kadai masala, turmeric and 1/4 to 1/2 teaspoon red chili powder (optional).

Mix and fry well for just 2 to 3 minutes.

Next pour tomato puree, cashew paste and add salt.

Mix and cook till the raw smell of the tomatoes goes away.

The masala thickens and begins to leave oil. Cover and cook until the chicken is soft cooked.

Add sauted onions and capsicums. Mix and continue to cook for 2 to 3 minutes.
Cook till the gravy thickens to your desired consistency.

If using cream, pour the cream to a bowl. Take a portion of the gravy and mix with cream. Add back to the kadai and stir well.

Do not overcook kadai chicken. Capsicum and onions should be crunchy.

Sprinkle crushed kasuri methi and coriander leaves. Mix well and cook for just one to two minutes. Off the stove.

Serve kadai chicken with rice or roti.