Ginger-Marinated Bulgogi-Style Chicken

1/3 cup low-sodium soy sauce
2 tablespoons toasted-sesame oil
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 teaspoon freshly ground pepper
3 scallions, thinly sliced
3 garlic cloves, minced
1 tablespoon finely grated fresh ginger
2 tablespoons toasted sesame seeds
1 1/2 pounds chicken breast cutlets, pounded 1/3 inch thick
Vegetable oil, for brushing

In a resealable plastic bag, combine the soy sauce, sesame oil, honey, vinegar, pepper, scallions, garlic, ginger and 1 tablespoon of the sesame seeds. Add the chicken and turn to coat. Seal the bag and refrigerate for at least 2 hours or for up to 4 hours.

Light a grill or preheat a grill pan. Oil the grates. Remove the chicken from the marinade and brush lightly with oil. Grill over moderate heat, turning once, until lightly charred and cooked through, 5 minutes. Sprinkle with the remaining 1 tablespoon of sesame seeds, thinly slice and serve.

Chicken Yakisoba

1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon mirin
1 1/2 teaspoons Worcestershire sauce
1 teaspoon sugar
8 oz. sliced chicken thighs or breast (225g)
2 teaspoons cornstarch
3 tablespoons oil (plus 2 teaspoons, divided)
1 small onion (thinly sliced)
1 medium carrot (julienned)
2 cups cabbage (julienned)
12 oz. fresh yakisoba noodles (340g)
2 scallions (julienned)

In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar until thoroughly combined. In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil. Set aside.

Heat 1 tablespoon of oil in a wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok, and set aside.

Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, and cabbage. Stir-fry for another 2 minutes, and then add the noodles, seared chicken, scallions, and the sauce mixture. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through.

Yaki Udon

1 pound frozen udon noodles (450g, or 200g dry udon noodles)
2 tablespoons butter (30g)
1 clove garlic (minced)
2 teaspoons dashi powder
1 tablespoon oil
4 ounces pork shoulder (115g, julienned; can substitute chicken, beef, seafood, pressed tofu, or more vegetables)2 tablespoons mirin
2 cups cabbage (shredded)
1 medium carrot (julienned)
1/8 teaspoon black pepper
2 tablespoons low sodium soy sauce
1 tablespoon water
2 scallions (julienned)

Start by bringing a large pot of water to a boil. Add the udon noodles. Boil for 30 seconds – 1 minute to loosen them. If using dried noodles, cook according to package instructions. Drain, rinse in cold water to remove excess starch, and drain thoroughly again. Set aside.

Place a large Dutch oven, non-stick pot, or large cast iron skillet over medium heat. When the pan is heated, add the butter. Once partially melted, stir in the garlic and dashi granules. Cook for 30 seconds, until the dashi partially dissolves. At this point, the butter should be a light brown color.

Add the drained noodles and toss to coat them in the butter. Cook for 5 minutes over medium heat, until the noodles have dried out and are slightly crisped. Remove and set aside.

Add a tablespoon of oil to the pot, along with the pork shoulder. Brown the pork until crisp on the edges. Add mirin, and cook until caramelized.

Add the cabbage, carrot, pepper, soy sauce, and water. Stir-fry until the vegetables are wilted, and add the noodles back in, along with the scallions. Stir-fry for ano

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!

Drunken Noodles (Pad Kee Mao)

For the chicken & marinade:
2 tablespoons water
12 ounces sliced chicken thighs or chicken breast (340g)
1 teaspoon soy sauce
1 teaspoon oil
2 teaspoons cornstarch

For the rest of the dish:
8 ounces wide dried rice noodles (225g)
1 1/2 teaspoons brown sugar (dissolved in 1 tablespoon hot water)
2 teaspoons soy sauce (Thai soy sauce preferred)
1 teaspoon dark soy sauce
1 tablespoon fish sauce
2 teaspoons oyster sauce
pinch ground white pepper
3 tablespoons vegetable or canola oil (divided)
3 cloves garlic (sliced)
1/4 teaspoon fresh grated ginger
2 shallots (sliced, about 1/3 cups)
1 scallion (julienned into 3-inch pieces)
4 Thai red chili peppers (deseeded and julienned)
1 cup holy basil or Thai basil (loosely packed)
5 to 6 pieces baby corn (split in half, optional)
2 teaspoons Shaoxing wine

Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.

Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking.

Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.

Heat your wok until it’s close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.

Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.

After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.

Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.

Add the seared chicken and stir-fry for another 1 to 2 minutes.

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.

Laksa Ayam Betawi (Jakarta Coconut Chicken Soup)

800 gr chicken breast fillet – about 28 oz, cut into bite-size pieces
2 Tbsp cooking oil
2 cups chicken broth
2 cups coconut milk

Ingredients to grind:
30 gr dried shrimp – soak in warm water until soft
4 cloves garlic
1 large onion
1 inch fresh ginger
1 Tbsp sambal oelek – or more if you want it spicier. You can also use this chili paste

Spices and herbs:
2 tsp turmeric powder
1 tsp coriander powder
1 tsp galangal powder
1 stalk lemongrass
2 bay leaves
3 kaffir lime leaves

Seasonings:
2 tsp salt – or more to taste
1 tsp sugar – or more to taste
1/2 tsp ground white pepper

Choice of noodles: (choose one)
Rice noodles – (bihun) prepare according to directions on the package
mungbean thread noodles – (soun) prepare according to directions on the package

Serve with:
200 gr mungbean sprouts (tauge) – blanched in hot water
2 hard-boiled eggs – cut into quarters
Crispy fried shallots / bawang goreng
Emping crackers
Limes

Garnishes:
1 stalk green onion – finely chopped
Fresh mints and/or basil leaves

Place all ingredients to grind in a food processor and process into a paste. Add the cooking oil to help it going.

Preheat a large heavy-bottom pot. Add cooking oil (if you haven’t added it when you grind the ingredients above). Add the ground ingredients and stir fry until they smell really good, about 3 minutes or so.

Add the chicken pieces followed by turmeric, coriander, galangal powder, and seasonings. Stir to mix everything and cook until the chicken just turn opaque and add chicken broth, lemongrass, kaffir lime leaves, and bay leaves. Bring to a boil and then lower the heat to simmer until the chicken pieces are cooked through, about 15-20 minutes. Then stir in the coconut milk. Have a taste and adjust the seasonings to your taste.

Serving:
Portion the cooked noodles into individual serving bowl. Portion out some chicken pieces. and beansprouts. Ladle the hot soup over.

Add hard-boiled pieces, chopped green onions, bawang goreng, and fresh mint and/or basil leaves. Squeeze some lime juice over if you like. Serve immediately when it’s warm with some emping crackers if you have some.

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.

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.

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.

Tandoori Chicken

1/2 kg chicken (or 500 to 700 grams)
1/2 cup greek yogurt (or hung curd)
3/4+tbsp ginger garlic paste
1 tsp garam masala
1 tsp red chilli powder
1/4 tsp pepper powder
1 tsp coriander powder (or daniya powder)
1/4 tsp salt (taste marinade & add more)
1/4 tsp Turmeric (or haldi)
1 tsp kasuri methi (dried fenugreek leaves)
1 tbsp lemon juice
1 1/2 tbsp oil (preferably mustard oil)

For grilling:
1 tbsp oil

For color:
1 tsp red chili powder
1 to 2 tbsp oil (preferably mustard oil)

Marinade for tandoori chicken:

To a mixing bowl, add greek yogurt or hung curd (thick curd). If you do not have it make your own following the notes below.

Next add in ginger garlic paste, garam masala, red chili powder, salt, turmeric, kasuri methi, pepper powder and coriander powder.

Pour oil and lemon juice as well.

Mix everything well. The marinade has to be thick and not of dripping consistency. Taste it and add more salt and chili powder if needed.

Make deep gashes over the chicken and add it to the bowl.

Marinate the chicken well into the gashes.

Cover and set aside for at least 6 hours. If you reduce the marination time, chicken will not turn soft and juicy. It may not get cooked well if making on tawa.

How to make tandoori chicken:

For the stove method, please follow the step by step instructions after the recipe card. Preheat the oven at 240 C for at least 15 mins.

Place a foil on a oven tray to collect the drippings.

Then keep a greased wire rack on the tray.

Place the chicken pieces over the wire rack.

Grill the chicken for about 15 mins.

For spicy version mix together 1 tsp red chili powder with 1 tbsp oil.

After 15 mins of grillling, baste the red chili oil over the chicken. You can also baste the left over marinade over the chicken.

Flip the chicken to the other side and baste the red chili oil or marinade.

Grill for another 6 to 10 mins or until the chicken is cooked through. You will need to adjust the timing as it depends on size of the chicken pieces.

The last 5 mins, you can move the entire tray with wire rack to the top most rack. This gives the charred effect. You can also burn a char coal piece and place it in a small cup. Keep that in the chicken tray. Cover with a large utensil. Allow it to smoke for 5 to 7 mins.

Brush the dripping all over the chicken. This keeps the chicken moist.

Restaurant style tandoori chicken is ready. Serve with onion and lemon wedges.

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.

Andhra Green Chili Chicken

Buttermilk for soaking (optional)

Marination:
300 grams chicken
1 tsp solid ghee
2 onions medium sized, coarsely crushed or pulsed
1 tbsp lemon juice
1 tsp GINGER GARLIC PASTE
1/4 tsp red chili powder
1/2 tsp garam masala powder
turmeric powder
Salt to taste

Seasoning paste:
1/2 cup coriander leaves tightly packed, fresh
2 green chilies

Seasoning:
1 tbsp oil
1 sprig curry leaves
1/4 tsp cumin / jeera
2 to 3 green chilies, slit

Wash and soak chicken in buttermilk overnight and refrigerate. Drain off the buttermilk fully, the next morning.This is done only to tenderize the chicken. If you have meat tenderizer you can use it too. You can skip this step totally and just marinate with the marination ingredients and set aside for 45 minutes to 1 hour.

Make a fine paste of the coriander leaves and green chili, set aside till we use it for seasoning. Coarsely crush or pulse onion in a mixer.

Mix all the marination ingredients along with crushed onions and chicken. If your chicken is not soaked in buttermilk for atleast few hours, then set aside after marination for 45 minutes to 1 hour.
Cook chicken on a medium flame till tender and soft. If needed you can sprinkle little water. If the chicken oozes out more moisture, evaporate by cooking on high. But do not overcook at high temperature for long. It can make the chicken hard.

Heat a pan with oil, add cumin, when they begin to splutter add curry leaves and green chilies. Fry till the leaves turn crisp.

Transfer the cooked chicken and add ground coriander chilli paste.

Mix well and fry for about 3 to 5 minutes on a medium flame, till you begin to get a nice aroma of the coriander leaves.

Serve with onion and lemon wedges.