Chicken Recipes

Ingredients

• 1 whole chicken (1.5 kg), cut into pieces
• 4 large tomatoes, blended
• 2 large onions, diced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tbsp cooking oil
• 1 tsp turmeric · 1 tsp paprika
• Salt and pepper to taste
• Fresh dhania for garnish

Instructions

1. 1Season chicken with salt, pepper, turmeric, and paprika.
2. 2Brown chicken on all sides in hot oil. Set aside.
3. 3Sauté onions until golden. Add garlic and ginger, cook 1 min.
4. 4Add blended tomatoes, simmer 10–15 min until oil separates.
5. 5Return chicken, add 1 cup water, cover and simmer 25–30 min.
6. 6Adjust seasoning. Garnish with dhania and serve hot.

Ingredients

• 500 g chicken thighs, boneless
• 2 cups basmati rice, soaked
• 2 onions, thinly sliced
• 3 tomatoes, diced
• 2 tbsp pilau masala
• 1 cinnamon stick · 4 cardamom pods
• 3 cups chicken stock
• Salt to taste

Instructions

1. 1Fry onions until deep golden; remove half for garnish.
2. 2Brown chicken on all sides.
3. 3Add tomatoes, pilau masala, cinnamon, cardamom. Cook until fragrant.
4. 4Add drained rice, stir to coat with spices.
5. 5Pour in stock. Boil, then reduce to lowest heat.
6. 6Cover tightly, cook 20 min. Garnish with fried onions.

Ingredients

• 1 kg chicken wings
• 3 tbsp soy sauce · 2 tbsp honey
• 1 tbsp chili flakes
• Juice of 2 limes
• 3 cloves garlic, minced
• 1 tbsp olive oil · salt and pepper

Instructions

1. 1Mix soy sauce, honey, chili, lime, garlic, and oil.
2. 2Marinate wings for 2 hours minimum (overnight is best).
3. 3Preheat grill or oven to 200°C.
4. 4Grill 20–25 min, basting with marinade.
5. 5Serve hot with fresh lime and dipping sauce.

Ingredients

• 500 g chicken breast, cubed
• 1 cup yogurt · 2 tbsp tikka masala paste
• 400 g canned tomatoes · 200 ml cream
• 2 onions · 3 cloves garlic
• 1 inch ginger · 2 tbsp butter
• Fresh cilantro to garnish

Instructions

1. 1Marinate chicken in yogurt and 1 tbsp tikka paste for 1 hr.
2. 2Grill or pan-fry until charred. Set aside.
3. 3Sauté onions, garlic, and ginger in butter.
4. 4Add tikka paste and canned tomatoes. Simmer 15 min.
5. 5Stir in cream and chicken. Simmer 10 min.
6. 6Garnish and serve with naan or rice.

Ingredients

• 500 g chicken drumsticks
• 2 carrots, diced · 2 potatoes, cubed
• 1 onion · 3 cloves garlic
• 1 lemon
• Fresh rosemary and thyme
• Salt, pepper, turmeric · 6 cups stock

Instructions

1. 1Boil stock. Add chicken, onion, garlic, turmeric.
2. 2Simmer 20 min. Skim foam.
3. 3Add carrots, potatoes, herbs. Cook 15 min.
4. 4Remove chicken, shred, return to pot.
5. 5Season with salt, pepper, and lemon juice.

Ingredients

• 1 whole chicken (2 kg)
• 4 tbsp lemon juice · 3 tbsp olive oil
• 2 tbsp garlic paste
• 1 tbsp cumin · 1 tbsp paprika
• Salt and pepper
• Kachumbari: tomatoes, onions, cilantro, chili, lemon

Instructions

1. 1Butterfly the chicken. Score the flesh deeply.
2. 2Mix lemon, oil, garlic, cumin, paprika. Rub all over.
3. 3Marinate 2 hrs or overnight.
4. 4Slow-roast on charcoal or oven at 180°C for 1–1.5 hrs.
5. 5Make kachumbari. Rest chicken 10 min before serving.