Apricot and Chilli Chicken Thighs

Apricot chilli chicken

Remember my recent trip to the hills? Yes, Saattal it was. I brought back a bunch of jams. One of them was an apricot jam. Turns out, it’s my favourite. But how long will I just spread it over bread? That’s why I used it instead of honey for my sweet and spicy chilli sauce. This one’s a 3-ingredient sauce – chillies, garlic and apricot jam. Since there aren’t any other ingredients to give it volume, I used a lot of chillies. Don’t be alarmed, they were all deseeded. Except 2-3 I guess, for the heat.

Continue Reading

Mixed dal khichdi with pan roasted paneer

mixed dal khichdi

This khichdi is my go to weeknight dinner when I’m lazy or when I don’t feel like cooking an elaborate meal. It can be cooked under 20 mins and you don’t even have to be around in the kitchen for longer than half the time. I use mixed dal here because I get a little of everything – green, masoor, tur, among others. At most big supermarket you’ll find large tubs of mixed dal sold by weight. I usually get heaps from there whenever I can. To this rather plain Jane khichdi I add a tempering of mustard oil and curry leaves. Mustard oil gives it the kick it needs and curry leaves, well I just love me some crispy curry leaves!

Many people ask what they can do with paneer besides dunking it in lots of gravy. I’m not a fan of it but I picked up a packet from the shop on a whim. All I did was cut it into thick strips, roll it around some spice mix and roast them on a hot greased pan while the khichdi was cooling off in the pressure cooker. Voila! You have a side dish to go with your khichdi without it being deep fried or heavily salty.

Yield: 2 servings

Cooking time: 20 mins


Mixed dal/dal of your choice – 1/2 cup washed and drained

Rice – 3/4 cup rice washed and drained

Turmeric – 2 tsp

Mustard oil – 1 tbsp

Curry leaves – from 2 sprigs at least

Salt to taste

For roast paneer:

Paneer – 100 gm (or as much as you need) sliced or cubed

Chilli powder – 1/2 tsp

Turmeric – 1/2 tsp

Cumin powder – 1/2 tsp

Salt – 1/2 tsp


Bring 3 and 1/2 cups of water to boil and tip the dal and rice in it.

Add turmeric and salt.

Cover and let it cook on high heat till the first whistle is let out.

Now lower the heat and let it cook for 10 minutes.

After 10 mins, take it off the heat and let the pressure drop on its own. In the meanwhile make the paneer dish.

Heat oil/ghee in a nonstick pan.

Toss the paneer pieces in the spice mix and place in the hot oil to roast.

Let it get nice and toasty, say for around a min on each side. Keep aside.

Heat mustard oil and throw in the curry leaves. Let them splutter and crackle before you turn the heat off.

Tumble this tempering on the khichdi and you’re done!

Continue Reading

Chicken stew with ginger – with leftovers

chicken stew
Recipe for chicken stew with ginger
I’m leaving for Bangalore in two days and it was time to empty out the perishables in the fridge. That included – marinated chicken, open pack of coconut milk, ginger and coriander leaves. I didn’t have enough ingredients for a curry, but I sure have enough for a stew.  This one turned out pretty good. Fragrant with ginger and turmeric and fresh with the coriander, this took me 10 mins to whip up at the end of the day for dinner.

chicken stew


Boneless chicken – 1 breast cut into cubes

Coconut milk – 100 ml (I had half an open pack)

Turmeric powder – Almost 1 tsp

Ginger – 2 inch piece sliced

Paprika/chilli powder, salt, ginger garlic paste – 1 tsp each to marinate the chicken in

Coriander leaves – handful chopped

Olive oil – 1 tbsp

Optional – chopped vegetables like bell peppers, mushrooms, broccoli and the likes


Heat the oil in a pan and saute chicken in it for 3-4 minutes.

Add ginger and a splash of water (about half a glass) and let the chicken cook for another 3 minutes on low flame.

Add coconut milk, turmeric, any vegetables you have and salt.

Cook for another 2 minutes or till the chicken is done and tender. It shouldn’t take long since the pieces are small.

Take off heat and garnish with coriander leaves.

Note: You can add cumin seeds or any other spices you’d like while the chicken cooks.

Continue Reading

Chicken and Mango Salad

The best thing about my colleague is that he orders a lot of salads. And I get to taste most of them. Yesterday he got a sweet potato and chicken salad. I wanted to replicate it at home, but I thought of something even better. Replace sweet potato with mango. I figured I’ll make the chicken a tad spicy and pan grill it, and make a balsamic chilli vinaigrette to bring it all together.PhotoGrid_1461605236597

Boneless chicken breast - 1 cut into cubes

Ginger garlic paste - 1 tsp

Chicken masala/Paneer tikka/any other mixed spice powder or even just garam masala powder - 1 tbsp (I used paneer tikka masala powder)

Salt to taste

(Marinate the chicken in the above ingredients while you prep the rest of the salad)

Salad greens - As much as you'd like. I got half a bowl of lettuce and basil.

Red/green/yellow bell pepper - 1 cut into cubes

Mango - 1 cut into cubes


Balsamic vinegar - 2 tbsp

Extra virgin olive oil - 2 tsp

Paprika/chilli powder - 1/2 tsp

Honey - 1/2 tsp

In a hot pan with a tbsp of olive oil, grill the chicken pieces till they're nice and brown. Charred would be even better! Keep aside.

Tear up salad greens and place them in a bowl.

Tip the mango, bell pepper and chicken on the greens.

Whisk the ingredients for the vinaigrette and pour over salad.

Continue Reading