Chicken on Arshad Siddiqui

Afghani Chicken Curry

Tue, 06 Sep 2016 14:40:00 +0100

Afghani Chicken Curry #

A rich and mildly spiced chicken curry, infused with creamy yoghurt, fragrant spices, and finished with a smoky flavour. This North-Western recipe delivers flavour and tenderness in every bite.

Ingredients #

500 g Chicken
½ cup Mustard oil
2 tbsp Coriander leaves
1 inch Ginger (roughly chopped)
5–6 Garlic cloves
2 Green chillies
1 medium Onion (roughly chopped)
2 tbsp Cream + 2 tbsp Milk
½ Lemon (juice)
1 cup Yoghurt
¾ tsp Black pepper powder
Salt (to taste)
1 tsp Special Bhuna Masala (see below)
½ tsp Garam Masala

Method #

Grind coriander leaves, green chillies, ginger, garlic, and onion into a fine paste.
Marinate the chicken with:
- Ground paste
- Cream + milk mixture
- Yoghurt
- Lemon juice
- Salt, black pepper, and Bhuna masala
- Mix well and marinate for at least 30 minutes (preferably overnight).
Heat mustard oil in a saucepan.
Remove chicken pieces from marinade (keep the masala aside) and fry until lightly golden. Set aside.
In the same oil, add the leftover masala and:
- Cook covered for 10 minutes:
  - 5 minutes on high flame (stirring occasionally)
  - 5 minutes on low flame
- Add some water and bring to a boil.
Add fried chicken to the boiling gravy. Cover and cook for 15–20 minutes.
Add garam masala, stir well, and turn off the heat.

Optional Smoky Flavour (Dhungar Method) #

Heat a small piece of charcoal till red-hot.
Place it in a small steel bowl within the saucepan.
Pour 1 tsp ghee over the coal and immediately cover the pan tightly.
Let it sit for 10 minutes for the smoky aroma to infuse the curry.

Bhuna Masala (Dry Spice Blend) #

A simple, aromatic dry masala that enhances this dish:

Afghani Chicken (Barbecue)

Wed, 07 Sep 2016 07:58:00 +0100

Afghani Chicken (Barbecue) #

A creamy, nutty, and subtly spiced North-Western style barbecue chicken, marinated overnight and finished with a rich paste just before grilling. Perfect for outdoor grilling or indoor skewering.

Ingredients #

Quantity approximately for 3 chickens to make 1 kg paste

Marinade #

1 tbsp Ginger garlic paste
1 tsp Black pepper
3 tbsp White vinegar
Salt (to taste)

Paste #

150 g Magaz (melon seeds)
100 g Kaaju (cashew nuts)
50 g Khaskhas (poppy seeds)
70 g Khoya
50 g Cream
½ cup Milk
1 tbsp Methi (dried fenugreek leaves)
1 tsp White or black pepper
Salt (to taste)

Method #

Marinate the chicken with the marinade ingredients and leave it overnight in the fridge.
Prepare the paste by blending all paste ingredients in a mixer to a smooth consistency.
30 minutes before grilling, coat the marinated chicken with the prepared paste.
Barbecue the chicken over hot coals or in a grill until charred and cooked through, basting occasionally for a juicy finish.

This Afghani-style barbecue chicken pairs wonderfully with naan, green chutney, and fresh salad.

Chicken Tikka Masala

Sat, 01 Feb 2014 00:00:00 +0100

Bold, creamy, and smoky – this Chicken Tikka Masala combines marinated grilled chicken with a rich spiced sauce that’s perfect for a weekend feast or a showstopping dinner.

Chicken Tikka Masala #

Chicken tikka masala stimulates the senses; the mildly spiced masala coating tender pieces of marinated, char-grilled chicken is one of Britain’s favourite takeaways.

Although it is claimed the dish was created in Glasgow, it certainly has Indian influences. There is no standard recipe for chicken tikka masala; a survey found that of 48 different recipes, the only common ingredient was chicken. I found Madhur Jaffrey’s Curry Nation to be the most interesting for my taste buds. Her recipe of marinating chicken in whipping cream ends up flawlessly moist, thanks to her grilling technique. No one can beat Jaffrey’s DIY answer to the fiery tandoor—it gives the chicken an intense charcoal flavour.

Choley Chicken

Thu, 02 Jan 2014 00:00:00 +0100

A comforting, hearty dish where tender chicken meets the earthiness of chickpeas, Murgh Cholay is a flavour-packed curry perfect for a cosy dinner or weekend treat.

Ingredients #

Main: #

Chicken – 1 whole (about 1 kg)
Onion – 3 medium, roughly chopped
Garlic (grated) – 4 cloves
Ginger (grated) – 2 tablespoons
Green chilli – 3 (sliced vertically, halved horizontally)
Tomato – 5 medium, chopped
Chickpeas – 1 kg (soaked and boiled, or canned)
Salt – to taste
Vegetable oil – 5 tablespoons

Whole Spices: #

Bay leaf (Tez Patta) – 2
Cinnamon (Dalchini) – 1 stick
Black cardamom (Badi Elaichi) – 2
Cloves (Laung) – 3
Black pepper (Kali Mirch) – 5
Nutmeg (Jaiphal) – 3 pinches
Mace (Javitri) – 1 strand

Ground Spices: #

Turmeric powder – 1 teaspoon
Chickpea spice mix (Choley Masala) – 2 tablespoons

Recipe #

Heat oil in a non-stick pot.
Add all the whole spices and let them sizzle for a few seconds.
Add chicken, grated ginger, garlic, and salt. Fry until the chicken turns white on all sides.
Remove the chicken and place in a bowl.
Add the chickpea spices with the chicken and marinate for at least 1 hour.
In the same pot, fry the onions until golden brown.
Add turmeric powder and stir for 10 seconds.
Add green chillies and chopped tomatoes, cook until softened.
Return the marinated chicken to the pot.
Fry everything together, then cover and cook on medium heat for 10 minutes.
Add chickpeas along with some water if needed. Cover and cook on medium flame for another 10 minutes, or until chicken and chickpeas are fully done.
Garnish with chopped fresh coriander before serving.

Serve hot with naan or steamed rice!

Roasted Chicken

Wed, 07 Sep 2016 08:04:00 +0100

Roasted Chicken #

A spicy and flavourful roasted chicken recipe inspired by a chef at Lawaza. The marinade is yoghurt-based and infused with aromatic spices, mustard oil, and colour for a signature restaurant-style finish.

Paste (Marinade) #

1 kg Dahi (yoghurt, without water)
1 tsp Black Pepper
1 tsp Chilli Powder
2 tbsp Ginger Garlic paste
¼ tsp Red Food Colouring
150 ml Mustard Oil
1 tsp Methi Powder (fenugreek powder)
A pinch of Yellow Food Colouring

Method (Suggested) #

Mix all the paste ingredients thoroughly to form a smooth marinade.
Make deep cuts in the chicken to help it absorb the marinade.
Rub the paste generously all over the chicken, ensuring it enters the cuts.
Marinate for 6–8 hours, or preferably overnight in the fridge.
Preheat your oven to 200°C / 390°F.
Roast the chicken for 45–60 minutes, turning once midway, until fully cooked and slightly charred.
Rest for 10 minutes before serving.

Serving Suggestions #

Serve with mint chutney, onion rings, lemon wedges, and naan or rice.

Kalimirch Chicken

Tue, 06 Sep 2016 04:30:00 +0100

Kalimirch Chicken #

A rich and creamy North Indian chicken dish, flavoured with black pepper and kasoori methi. This version combines the warmth of whole spices, the smoothness of cream and khoya, and the subtle tang of yoghurt and lemon.

Ingredients #

1 kg Chicken (cut into ~18 pieces)
2 tbsp Ginger Garlic (finely chopped)
2 medium Onions (finely chopped)
4 tbsp Butter
1½ tsp Salt
2 tsp Black Pepper
2½ tbsp Kasoori Methi
1 cup Milk
1 cup Yoghurt
1½ tbsp Cream
½ tsp Garam Masala
3 tbsp Khoya
4 tbsp Green Coriander (finely chopped)
1 tbsp Lemon Juice
⅛ tbsp Sugar

Method #

Heat oil in a wok (karahi), add finely chopped ginger and garlic.
Add chopped onions and sauté until golden brown.
Add butter and mix well.
Add chicken and fry for several minutes until lightly browned.
Add salt, black pepper, and 2 tbsp kasoori methi (rubbed between palms).
Pour in milk, yoghurt, and cream. Stir well.
Cover and cook on medium heat until the chicken is done.
Add garam masala, khoya, ½ tbsp kasoori methi, and 2 tbsp green coriander.
Cook for another 5 minutes.
Finish with lemon juice, sugar, and remaining 2 tbsp green coriander.

Alternate Style #

Use whole chicken cut into 4 pieces.
Boil it with:
- ½ cup Yoghurt
- 2 cups Water
- 1 tbsp Black Pepper
- Salt to taste
Prepare the gravy without chicken and kasoori methi.
Adjust black pepper and salt.
Add chicken when gravy is ready.
Add kasoori methi at the end for a final aromatic touch.

This dish pairs beautifully with naan, tandoori roti, or jeera rice. Ideal for a comforting dinner with rich, peppery flavours.

Karahi Chicken

Sun, 16 Aug 2015 04:00:00 +0000

Ingredients #

1 kg Chicken or Mutton
3 medium Onions, cut into cubes
¼ tbsp Carom (Ajwain) seeds
1 inch Ginger, finely chopped
3 cloves Garlic, finely chopped
1 can Tomato puree
1½ tsp Coriander powder
1 tsp Shaan Karahi masala
½ tsp Chilli powder
Salt, to taste
4 tbsp Oil
½ cup Water
3 Jalapenos, sliced vertically on one side
1 tbsp dried Fenugreek (Methi) leaves

Recipe #

Heat oil in a wok (karahi). Add onions and fry until the edges start to turn golden brown.
Add carom (ajwain) seeds and fry for 15 seconds.
Add chopped ginger and garlic, fry until they release oil.
Add tomato puree and sauté until oil separates from the mixture.
Add coriander powder, shan karahi masala, chilli powder, and salt. Mix well.
Add chicken and cook for 5 minutes, stirring occasionally.
Add water, cover, and cook until the chicken is tender.
Add jalapenos and dried methi leaves, cook for another 5 minutes.

Serve hot with naan or steamed rice.

Chicken Tikka Barbecue

Wed, 15 Apr 2015 12:46:00 +0000

Chicken Tikka Barbecue is a popular South Asian grilled dish featuring marinated pieces of chicken infused with aromatic spices and yoghurt. This recipe creates tender, juicy chicken with a smoky flavour perfect for outdoor grilling or indoor barbecue.

Ingredients #

1 kg chicken (boneless or leg pieces)
2 lemons
1 tbsp ginger (peeled and finely grated)
5 garlic cloves (peeled and finely grated)
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black pepper
2 tbsp yoghurt or cream
1 tbsp paprika or food colour (optional)
1 tbsp olive oil
1 tbsp salt (or to taste)

Recipe #

Make 2 deep cuts in each piece of chicken.
Squeeze the juice of 1 lemon over the chicken, mix well, and marinate overnight.
Two hours before cooking, lightly toast coriander seeds, cumin seeds, and black pepper in a dry pan.
Crush the toasted spices using a mortar and pestle.
Add ginger, garlic, crushed spices, salt, and olive oil to the chicken marinade. Mix thoroughly.
Stir in yoghurt or cream.
Add paprika or food colour if using.
Leave the chicken to marinate for 2 more hours.
Prepare the barbecue or grill.
Thread chicken pieces onto skewers in 3 to 4 pieces per skewer.
Grill over coal, brushing with oil if the chicken looks dry during cooking.
Remove from skewers once cooked through and squeeze 3-5 drops of lemon juice on each piece to enhance flavour.

The lemon juice is absorbed better when applied immediately after grilling.

Meatball Biryani (Kofta Biryani)

Sun, 03 May 2015 10:54:00 +0000

Meatball Biryani, also known as Kofta Biryani, is a delicious layered rice dish featuring tender meatballs cooked in a fragrant and spiced curry. This rich and aromatic biryani combines succulent koftas with perfectly cooked basmati rice, enhanced by saffron and crispy fried onions, making it a true feast for the senses.

Ingredients #

Basmati Rice #

500 g

For the Kofta #

1 kg lamb or chicken mince
3 large onions (very finely chopped)
2 tbsp garlic paste
1 tbsp ginger paste
2 tbsp garam masala
3 tbsp tomato ketchup
½ cup coriander leaves (finely chopped)
Salt to taste

For the Kofta Curry #

4 large tomatoes (diced)
2 tsp coriander powder
1 tsp cumin powder
½ tsp turmeric powder
1 tbsp garam masala
1 tsp chilli powder
5 tbsp vegetable/canola/sunflower oil
2 tbsp garlic paste
1 tbsp ginger paste
Salt to taste

For Garnish #

1 large onion (finely sliced)
1 tbsp saffron strands
3 tbsp warm milk
3-4 tbsp coriander leaves (chopped)

Recipe #

Wash the rice and soak in warm water for 20 minutes.
Cook the rice till almost done, then drain and keep aside.

Mint Chicken Curry

Mon, 09 Sep 2013 02:30:00 +0100

Mint Chicken Curry (Pudina Murgh) #

Ingredients #

Chicken – 1 whole (baby chicken preferred)
Onions – 4 (sliced)
Curd – 1 cup
Black pepper – 8
Green cardamom – 7
Cloves – 5
Cumin seeds – 1 teaspoon
Cinnamon – 2 small sticks
Red chilli powder – 1 teaspoon (or to taste)
Salt – to taste
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Fresh coriander leaves – 2 tablespoons (chopped)
Fresh mint leaves – 2 tablespoons (chopped)

Recipe #

Crush together 8 black peppers, 5 green cardamoms, 5 cloves, 1 teaspoon cumin seeds, and 1 small cinnamon stick.
Add salt, red chilli powder, ginger paste, and garlic paste to the spice mix.
Take 2 onions, slice and fry them until golden brown. Then blend to a paste and mix with 1 cup curd.
Add the fried onion-curd paste to the spice mixture.
Mix in the chopped coriander and mint leaves.
Take a baby chicken, coat it thoroughly in the paste, and marinate for 2–3 hours in the fridge.
Slice 1–2 more onions and sauté until golden brown.
Add 1 small cinnamon stick and 2 black cardamoms to the onions.
Add the marinated chicken mixture, stir, and bring to a boil.
Cover and cook on low heat until the chicken is fully done and the oil separates out.

Serve hot with naan or rice.

Maqluba (Upside-Down Rice Casserole)

Fri, 18 Jul 2025 12:00:00 +0100

Maqluba (مَقْلُوبَة literally “upside-down” in Arabic) is a stunning, layered rice dish with chicken, vegetables, and fragrant spices.

Maqluba is distinct from Kabsa and Mandi — while Kabsa is spiced rice often cooked with tomato and dried lime, and Mandi is traditionally cooked in a tandoor-style oven for a smoky flavour, Maqluba is layered and flipped upside down for a beautiful, structured presentation.

Ingredients #

Main Ingredients #

2 cups Basmati rice
2 large potatoes (optional – peel and slice into ½-inch rounds)
1 tablespoon maqluba ground spice (cloves, nutmeg, cinnamon, pepper)
1½ teaspoons salt
1 tomato (sliced – helps prevent sticking)
1 tablespoon ghee

For the Broth #

4–5 chicken legs with thighs
2 chicken stock cubes in 4 cups water OR 4 cups reserved chicken broth
3 tablespoons oil
1 medium onion, halved
3 cloves garlic
3 tablespoons maqluba spices
2 tablespoons 7-spice blend
1 stick cinnamon
4 cardamom pods
2 teaspoons salt
½ teaspoon black pepper

Instructions #

1. Prepare the Rice #

Wash rice several times to remove starch.
Soak in cold water for 30 minutes.
After soaking, drain and mix rice with:
- 7-spice blend
- Maqluba spices
- Salt
Set aside.

2. Cook the Chicken #

Heat oil in a large pot.
Add onion halves and sauté.
Add chicken pieces.
Add maqluba spices, whole garlic, black pepper, cinnamon stick, coriander (if using), and cardamom.
Add enough water to cover the chicken.
Simmer for 20–30 minutes until fully cooked.
Remove chicken and strain the broth.
Optionally: crisp up the chicken in the oven or air fryer.

Assembly #

Cut parchment paper to fit the bottom of your pot.
Lay tomato slices over the paper.
Layer in this order:
- Chicken
- Potato slices (if using)
- Rice
Pour hot broth over the rice (not warm or cold).
Add:
- Fried pine nuts and almonds
- A spoonful of ghee
Cover with a lid and boil on medium-high.
Once boiling, reduce heat and cook until rice is fluffy (15–25 minutes).

To Flip Maqluba #

Let it rest for at least 10 minutes before flipping.
Place a large plate over the pot.
Flip confidently and serve!

Notes #

Parchment paper prevents sticking and makes flipping easier.
Taste your broth before adding to rice — if salty, replace 2 cups with plain water.
Presentation matters — the layered effect is part of the magic of Maqluba!

Enjoy your perfectly layered, fragrant Maqluba!

Mediterranean Chicken Casserole

Thu, 05 Jul 2018 11:49:00 +0100

It’s a simple dish, but packed with flavour and incredibly straightforward to cook. There’s something in this casserole for everyone — the Mediterranean influences like apricots, olives, Ras-el-Hanout and Greek yoghurt come together to create a dish that’s hearty, comforting, and full of oomph.

Ingredients #

Chicken – 1 medium or 8 leg pieces
Lemon – 1
Olive oil
Ginger paste – 1 tsp
Onion – 2 medium
Greek yoghurt – 1 cup
Olives (pitted) – 5–7
Garlic cloves – 5
Small potatoes – 4
Cherry tomatoes – 5
Dried apricots – 5
Almonds – 7–8
Cinnamon stick – 1
Ras-el-Hanout – 3 tsp
Paprika – 1 tsp
Salt – to taste

Recipe #

Marinate the chicken in lemon juice for 5–7 hours.
Soften the apricots by microwaving them in half a cup of water.
Lightly fry the chicken in 2 tbsp olive oil with the cinnamon stick and ginger paste.
Rub some olive oil on the sides of your ovenproof dish.
Transfer the chicken to the oven dish.
Fry the onions and add to the dish.
Add the remaining ingredients: Greek yoghurt, garlic cloves, potatoes, cherry tomatoes, apricots (with water), almonds, ras-el-hanout, paprika, and salt.
Cover with foil and bake in a preheated oven at 180°C for 1 hour.
Check if the chicken is cooked through. If not, return to the oven for another 15 minutes.
Finally, remove the foil and grill for 5–7 minutes to crisp up the top.

Serve warm with couscous, crusty bread, or simply as is — it’s rich, warming and full of character.

Tangri Kebab

Wed, 07 Sep 2016 08:01:00 +0100

Tangri Kebab #

A succulent North Indian-style stuffed chicken leg kebab, marinated in a rich, tangy Afghani-style base and filled with a savoury egg and mince stuffing before being grilled to perfection.

Marinade #

Same as Afghani Chicken (Barbecue)

1 tbsp Ginger garlic paste
1 tsp Black pepper
3 tbsp White vinegar
Salt (to taste)
(Optional: Food colour)

Stuffing (for 4 pieces) #

1 Egg
100 g Chicken keema
Black pepper (to taste)
Salt (to taste)
Khoya (small amount, crumbled)
Green chilli (finely chopped)

Method #

Lightly fry all stuffing ingredients together like a bhujia, until the egg is cooked and mixture is dry.
Make a slit in the chicken leg (tangri) and fill it with stuffing.
Apply marinade over the stuffed chicken legs. Let rest for at least 1–2 hours (overnight recommended).
Barbecue the stuffed tangri kebabs until cooked through and lightly charred on the outside.

Serve hot with mint chutney, lemon wedges, and salad for a regal starter or main.

Sid's Chicken Curry

Tue, 25 Dec 2007 13:31:55 +0000

Most of what I see is forgotten.
Most of what I think never makes it out of my head.
Most of what I say disappears into the air not long after I say it.

“Silence is golden”—but sometimes, a few of those thoughts or words might be worth capturing. Like that half-written recipe or a fleeting idea. Maybe it’ll help someone out there. Maybe it’ll help me when I stumble across it again.

Chicken in Ras el Hanout

Sat, 13 Jan 2018 14:42:00 +0100

Ras el Hanout! رَأْسُ الحانُوتِ (raʾsu al-ḥānūti) literally means:

“head” or “top” — رَأْس (raʾs)
“the shop” — الحانُوت (al-ḥānūt)

So رَأْسُ الحانُوتِ translates to “head of the shop”, and figuratively it means “the best (or top) of what the shop has to offer” — usually referring to a premium spice mix made by spice vendors in the Maghreb (especially Morocco, Tunisia, and Algeria). It’s used in Moroccan tagines, grilled meats, rice dishes, and even some desserts. Each vendor often has their own unique recipe, which can include dozens of spices

Chicken Pie

Tue, 05 May 2020 11:51:00 +0100

Thanks to Saqib for his traditional twist to this delicious Chicken Pie recipe.

Ingredients #

Chicken (boneless, chopped) – 500 gram
Olive oil – 1½ tbsp
Red onion (chopped) – 1
Garlic clove (crushed) – 1
Plain flour – 2 tbsp
Chicken-style stock cubes – 2
Frozen mixed vegetables (Mediterranean) – 2 cups
Thickened cream – ¼ cup
Hot sauce – a few drops
Black pepper – optional
Coriander leaves (chopped) – 2 tbsp (optional)
Shortcrust pastry, partially thawed – 2 sheets
Egg (lightly beaten) – 1
Puff pastry, partially thawed – 1 sheet
Sesame seeds – 2 tbsp

Method #

Heat 1 tbsp olive oil in a pan.
Cook the chicken until browned, then set aside.
Add ½ tbsp oil to the pan.
Add chopped onion and garlic; cook, stirring, for 3 minutes.
Return chicken to the pan.
Stir in the flour and cook for a minute.
Add stock cubes and 1 cup cold water.
Bring to a boil, then reduce heat and simmer for 5 minutes.
Add mixed vegetables and thickened cream.
Add a few drops of hot sauce and black pepper to taste.
Stir and cook for 3 minutes.
Add chopped coriander leaves if using.
Preheat the oven to 190°C.
Line a pie tin with shortcrust pastry. Layer parchment paper and dried baking beans on top.
Bake for a few minutes, then remove the beans and parchment paper.
Add the filling to the pastry-lined tin.
Brush the edges with beaten egg.
Cover with puff pastry, pressing edges to seal.
Brush the top with egg and sprinkle with sesame seeds.
Bake for 30-40 minutes or until golden and crisp.

Enjoy your warm, comforting Chicken Pie with that special traditional touch from Saqib!

Wiener Schnitzel

Sun, 26 Jun 2016 02:30:00 +0100

Wiener Schnitzel #

Wiener Schnitzel is a very thin, breaded and pan-fried cutlet made from veal or chicken. It is one of the best-known specialties of Viennese cuisine and considered a national dish of Austria.

Ingredients #

Chicken breast (escalopes) – 1 kg
Eggs – 2
Double cream – 2 tbsp
Flour – to coat
White breadcrumbs (dried) – 50 g
Vegetable oil – for frying
Clarified butter or ghee – 25 g
Lemon – 1 (cut into wedges, to serve)
Salt and pepper – to taste

Recipe #

Place chicken escalopes between two sheets of plastic wrap and flatten with a rolling pin until very thin, being careful not to tear the meat.
Season both sides with salt and pepper.
In a shallow bowl, beat the eggs with the cream.
Place flour on one plate and breadcrumbs on another.
Dip each escalope first in the flour, then the egg mixture, and finally in breadcrumbs. Do not press too hard into the breadcrumbs.
Place the coated cutlets on a plate and refrigerate for at least 1 hour or overnight.
Heat oil in a wide frying pan over medium-high heat until a breadcrumb sizzles and browns quickly.
Add clarified butter or ghee. When foaming, add the schnitzels.
Fry until golden on the bottom, swirling the pan to cascade the oil over the top.
Turn and cook the other side until golden brown.
Remove and blot with kitchen paper. Serve immediately with lemon wedges.

Crispy, golden, and indulgent—serve your Wiener Schnitzel with lemon, parsley potatoes or a light salad for a taste of Vienna at home!

Chicken

Sat, 19 Jun 2010 00:00:00 +0000

Chicken #

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