Creamy Cashew Chicken Curry

Creamy Cashew Chicken Curry

Creamy Cashew Chicken Curry

I forgot that I ran out of red chillies. As I rummaged through my pantry with creaky doors and my fridge, whose freezer door I must get fixed, I didn’t find much that would excite me. But the optimist that I was, I found this half-full packet of cashew nuts. And in a corner of the fridge, there was this small bowl of grated coconut and a couple of spoons of leftover coconut milk in its little carton. About a fourth of a cup. That was enough for me to hustle up a Sunday chicken curry. This time it was going to be a creamy cashew chicken curry.

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Chicken in Lemon Garlic Sauce

Chicken in Lemon Garlic Sauce

Chicken in Lemon Garlic Sauce Recipe

First off, I was plain lazy to cook something elaborate on a Saturday. To top that, the humidity in Gurgaon right now makes me want to crawl into my air conditioner. You can imagine the kitchen. That’s why something quick was the need of the afternoon. All I had was chicken, garlic, one too many lemons and coconut milk. You see how red it is? I simply added a couple of teaspoons of tomato puree. You could add any kind of tomato-based sauce or paste, it would work.

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Another Chicken Curry Recipe

Another Chicken Curry

Another Chicken Curry Recipe

Yes, this is yet another chicken curry recipe and that’s why the title remains. More often than not, many recipes have the same ingredients and methods of cooking. But every once in a while you can change a couple of things and turn it into a new dish. I was binge watching Chef John’s Food Wishes channel on YouTube because there is hardly anything more entertaining than when food and humour come together. Anyway, in one of his Indian recipes he grinds the onion and tomatoes together before adding it to his dish. The norm is to grind them to pastes and purees separately and then go about your business. This method was different.

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Roast Chicken with Cherry BBQ Sauce

roast chicken

Roast Chicken with Cherry BBQ Sauce

I think I’ve made a chilli sauce with almost all fruits except papaya. Good lord. Anyway, this one time I bought a big box of cherries and made a really good compote with it and we had great pancakes that Sunday. I saved some to try a savoury sauce. It turned into a BBQ sauce when I added tomato puree, garlic and chilli I guess. The cherry flavour by the end of it was quite mild but overall the sauce tasted slightly fruity and really good. I used this to marinate and brush over some whole chicken legs and used the air fryer to toast them.

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Chicken Tikka Masala Recipe

Chicken tikka masala

Chicken Tikka Masala Recipe

If you look up the recipe for chicken tikka masala, the first page of Google will be filled with recipes from the US or the UK. That’s because of what we already know – chicken tikka masala originated in the UK. Chicken is first grilled or roasted and then dunked in a tomato curry laced with cream. I did a milder version of this though. No cream and with little butter, this tikka masala tasted restaurant like. Alright, not restaurant like but very close. Special thanks to my air fryer that made the chicken roasting easy.

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Chicken in Black Bean Sauce Recipe

chicken in black bean sauce

This chicken in black bean sauce was so easy to make and was a great way to use leftover marinated chicken. I had leftover uncooked meat from the caramel chicken I’d made. I quickly cooked the chicken in a pan with a sauce I made with black bean paste, soy, fish sauce and chilli paste. I also made a quick fried rice with cabbage and eggs to go with it. Perfect Saturday night dinner it was.

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Chilli Caramel Chicken with Udon Noodles

 

Chilli caramel chicken

A few days ago I ordered a pack of udon noodles from Amazon on a whim. I love trying different kinds of noodles as long as they’re not a pain to cook. I’d seen several udon noodle recipes but almost all of them were made with fresh udon noodles. Fresh ones are much plumper, thicker and whiter than their dried counterparts. They looked like they could soak up any sauce in seconds. The dried ones though didn’t disappoint. I absolutely loved them. They’re thicker, flatter and chewier than regular noodles. And tasted fantastic with the chicken I made.

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Sriracha Honey Chicken Wings

sriracha honey chicken wings

Sriracha Honey Chicken Wings

Sriracha is one of my absolute favourite condiments. It’s spicy, yet not so hot that fire alarms are set off. I got my hands on a bottle recently and wanted to put it on everything. Well, I almost did. Who doesn’t like hot wings? We all love a good nibbling on some succulent wings. I made some with just 4 ingredients and boy were they delicious. Sriracha, chilli powder, ginger garlic paste and honey. Minimum effort and maximum flavour.

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Zaatar and Garlic Roast Chicken

zaatar roast chicken

My friend spent the Eid weekend in Dubai. I asked her to bring me some zaatar since I’ve never cooked with it. The only times I’ve had it is at restaurants. Take my word, you’d want to ask family and friends who’re in the middle east to bring you back some zaatar. Zaatar is basically a mix of herbs, mainly oregano and thyme. This weekend I put it in my breakfast eggs and then went on to roasting some chicken with it.

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Coriander Chilli Garlic Roast Chicken

chilli garlic roast chicken

Oh, if you could only get a taste of this one. There’s researched, tried and tested recipes and then there’s completely accidental hits. This one’s the latter. Chicken in chilli and garlic is probably common in most households, but adding a couple of extra things made this one even better. Firstly, the chilli garlic paste was home made with only deseeded Kashmiri chillies and lots of garlic. I keep this in my fridge for those times of spicy needs. Then, I pounded some coriander leaves and stems with more garlic, peppercorns and coriander seeds in my mortar and pestle. Lastly, some maple and chilli garlic glaze on the chicken – all this gave┬ámy favourte roast chicken a glamorous makeover.

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