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Category: Chicken

Mamma’s chilli chicken

img_20190531_120502This recipe is one of our Sunday lunch specials which my mamma made. I absolutely adore it and it is home to me! What I remember the most about this recipe is whenever mamma made it, we had many taste sessions, once when the chicken is boiled, den after the dish is made. Each time we cross the stove a tester piece is sampled, so that means many such kitchen entries.

This dish is so simple that anyone can do it, yes you!! It’s an easy bachelor/beginner/lazy/no chopping recipe. It serves great as a side dish for your rice and curry or as an appetizer for your party.


Chicken boneless/bone-in : 250gms

Turmeric powder – a pinch

Kashmiri chilli powder – 1 tsp.

Water – as required

Curry leaves – a handful (optional)

Oil – 1 tbsp

Salt – to taste


In a small kadhai, immerse the cleaned chicken in water. Season with salt. Cook till the chicken is perfectly cooked. Remove the chicken to a bowl and reserve the stock for soups or chicken rice. Shred the chicken with a fork or even your hands are good enough but be careful as the chicken is hot. Add oil to your kadhai( I used the same, saves up on cleaning). Add curry leaves to the oil, add in the chicken.  Give it a good stir and add the masalas. Season with salt but remain mindful of the salt we added in the water while boiling it. I would suggest you do a tester piece 😉 while shredding the chicken.


If you want the chicken to be more fried, add little oil and keep frying to your liking.  Serve hot with some steamed rice, rasam/pulisheri and some veggies on the side.


Trissur chicken fry

img_20170610_1342070892Another page from my grandma’s recipe diary. These days its more of repetition of day to day recipes and I haven’t tried out anything new or baked anything. And if I did, I couldn’t click a decent picture for the blog before it gets devoured. So that’s why all this time in posting a recipe.

So what did you guys do this summer? We basically hung around, took a trip to Coorg (nearby hill station) saw a famous Tibetan monastery enroute had some good Tibetan food as well as Coorgi food especially the famous Pandi curry (pork curry) and Pidi (rice dumpling)! Yum yum. Oh and in case I forgot to mention we bought some pretty good varieties of mangoes too! Ok all this talk about food is getting me hungry!

This recipe is something I remember specifically watching on TV and then jotting it down so that well, someone would make it for me later (that never happened). Since it didn’t have any specific measurements I just tried with what I liked. The amount of spice can be adjusted according to your tolerance.


Chicken – 500gms washed and cut into medium size pieces

Red chili powder – 1.5 tsp – 2 tsp

Turmeric powder – ¼ tsp

Salt – to taste

Lime juice – ½ lime

Onion – 1 chopped

Curry leaves – 3 stalks

Small onion/shallot – 3 nos.

Tomato – 1

Garlic – 5 nos.

Ginger – ½ “piece

Garam masala – ¼ tsp

Pepper powder – ½ – 1 tsp

Fenugreek powder – a pinch (optional)

Oil – for frying

Water – ¼ – ½ cup


Marinate the chicken with turmeric, red chili powder, salt and lime juice overnight. In a flat bottom skillet or dish shallow fry the chicken pieces in batches and keep aside.

Blend together the shallots, ginger, garlic and tomato. In the same skillet sauté the chopped onions and curry leaves. Once the onions have turned translucent add in the blended paste. Fry till the raw smell goes off. Add in garam masala and pepper, sauté and add the fried chicken with ¼ cup of water. Cook till the water disappears and the masala coats the chicken well adding more water if required. Sprinkle some fenugreek powder(if using) just before removing from heat. Serve hot!

Chicken rice


How have you guys been? All good? Well things are bit hazy for me with an infant in the house!

At times I have no track of time or days! Is that the case for every mother? But something I do got to admit is I have learnt to appreciate and respect my parents and all other parents more!

So this is a recipe I learnt from Grandma which graced our tables for Sunday lunch! She used to make this chicken rice with this chilly chicken. But traditionally from my last visit to Malaysia they serve chicken rice with the poached chicken (from the chicken used to make the stock), some cucumber, a chilly sauce and maybe some of the leftover soup (the chicken broth). This recipe has got flavor labelled all over it. I served my chicken rice with double poached chicken with chilly oil.

For the lazy times, you can always make the chicken rice with store bought chicken broth or the chicken stock cubes (been there, done that). But I have to admit nothing can beat the home made chicken broth. Parents, this is a kid friendly recipe, am pretty sure your kid will lap away the rice and chicken. Ok before I share the recipe, it might look like a whole lot with the whole list of ingredients but it can be broken down into steps which can be prepped and kept beforehand.

Usually, from what I have read, a whole chicken is cooked with aromatics and seasonings and the resultant stock is just used to cook the rice. The chicken is cut up and served with the rice. The chilly sauce is just a condiment and totally optional, but adds a lovely heat to this dish. I have done this my way but you can always cook to what suits your taste.  Hope you enjoy my recipe and do write to me how you made this rice and what tweaks suited u J


Serves: 2-3

For the chicken

Chicken – 500 gm (preferably with bone)

Bay leaf – 1

Star anise – 1

Spring onion – 3 tied into a knot

Soya sauce – 3 tbsp.

Lime juice – ½ lime


Peanuts – a handful crushed

Sesame seeds – 2 tsp.

Coriander leaves – 2 tbsp. chopped.

For the chicken rice

Rice – 1.5 cups

Water + Stock– 3 cups

Garlic – 5 big cloves

Green chilly – 3-4 nos. (suit to personal preference)

Oil – 1 tbsp.

Salt – to taste

Chilly sauce

Red chilly – 5-7 numbers


Ginger – ¼ inch piece

Garlic – 1 -2 cloves

Stock – ¼ cup

Salt – to taste

Lime – to taste

Chilly oil

Oil – ¼ cup

Chilly flakes – 3 tbsp.

Garlic minced – 1 tbsp.

Spring onion chopped (optional) – 1

Salt – to taste


For the chicken

In a big pot of water immerse the chicken, cover and let it cook till the chicken is cooked thoroughly but not yet falling off the bone. Season with salt. Remove the chicken and save the stock for your rice.

This is plain chicken stock which can be prepared beforehand and stored in the fridge.  You could also add aromatics (ginger, garlic) or any flavorings of your choice to this stock. This is what goes into flavoring your rice. I didn’t add any flavorings to my stock as I do it while cooking the rice.

Now in a pot, put the chicken and fill halfway with water. Add soya sauce*, bay leaf, star anise and spring onions. Cook it down till the water is almost reduced and the chicken is falling off the bone. Take off the flame. Let it cool and then remove the flesh from the bones. Discard the bones, bay leaf and star anise. Reserve around ¼ cup stock for the chilly sauce. Now heat up around ¼ cup oil. In a heatproof bowl add the chilly flakes, garlic and spring onion. Season with salt and give it a mix. Add the boiling hot oil to this. Voila! Chilly oil is ready. Pour half of this chili oil** into the chicken and give a toss.  Add crushed peanuts, sesame seeds and chopped coriander leaves and give a final toss.


For the chicken rice

While your chicken is poaching second time, heat up 1 tbsp. oil in a pressure cooker. You could also use a rice cooker or a big pot to cook your rice. I used the faithful old pressure cooker. Once your oil is hot, sauté your garlic – green chilly paste (you can also use ginger here) till the raw smell goes off. Add the rice and stir till all the rice is coated with the oil. Next add in the stock. (If the stock water doesn’t measure up, add water too). Season with salt. Pressure cook for 3 whistles, or if you are cooking on stove top cook till all the water is evaporated and your rice is cooked.

For the chilly sauce

You could make this with fresh red chillies but I didn’t have any so I made do with dried chillies. Soak your dried red chillies in hot boiling water for half an hour. In a blender, add the red chillies along with all the other ingredients for the sauce. Blend. Add lime juice and salt according to your liking. I just eyeballed it.

Serve your chicken rice with the double poached chicken on top of it, some chilly sauce on the side and some sliced cucumber. Enjoy!


*While using soya sauce to poach the chicken please be careful with the quantity you use. My soya sauce is quite strong so I limited it to 3 tbsp. If you are unsure about your soya sauce start with 3 tbsp., taste and add accordingly.

Also note I haven’t added salt to the chicken while poaching the second time because of the soya sauce as well as the salt I added in the first poaching liquid.

** You can use as much chilly oil as you’d like. I didn’t want to use the whole of the chilly oil so I restricted to half the quantity. You can use more or less as per your personal preference. You can easily store up the remaining chilly oil and use it to flavor your stir fries or noodles.






Soy Grilled chicken with grilled veggies


img_20161003_215710481 Its been a while since I ate grilled chicken or posted anything on the same. Well truth be said I was getting fed up of finding gravies for our humble chapatti, and didn’t want to eat rice after having it for lunch.

Also maybe, just a little I was craving for some chicken n crispy vegetables! All I had to do was convince my family that they too craved it. After having achieved that I had to sort out what kind of grilled chicken recipe I wanted to try. So I thought of trying something a little different from the usual salt pepper version or the herbs or the mushrooms!  This recipe has a lot of Asian flavor packed into it. I would recommend marinating the chicken over night. You could also do this in your oven but I have done it on stove top. So onto our recipe!



Chicken breasts – 500g

Soya sauce – 1-2tbsp

Lime juice -1/2 lime

Worcester sauce – 1 tbsp.

Garlic minced – 3 cloves

Green chilly -4-5

Cilantro – handful chopped

Oil – any 1/2tbsp



Score and marinate the chicken for at least 5-6hrs. Heat oil in a skillet or brush oil over your grill and then add the marinated chicken (reserving the remaining marinade). Grill till u get a nice char on both sides. Remove from flame and allow to rest.



Onion – 1 sliced

Garlic -5 sliced

Carrot -1 julienned

Potato -1 julienned

Zucchini -1 julienned



In the same skillet add the potatoes along with garlic. Once it starts turning golden add the onions and carrots cook till they start turning a shade of golden brown. Add the zucchini and sauté for 2-3 mins. Season with salt and pepper and remove to your serving plates.

Now for the sauce pour the rest of marinade with little water into the same skillet. Add a knob of butter into this and let it reduce. Give it a taste and season with salt and pepper accordingly.


Serve your grilled chicken over the veggies and drizzle the sauce on top!



One pot pasta


I have been seeing these one pot pasta recipes all over the internet, and though I was intrigued I was kinda put off by the idea that with pasta and veggies cooking together all the veggies could turn mush. Now that didn’t sound or appear appetizing in my imagination.

So one day I wanted to eat pasta but without the heaviness of the sauces. Yet again I wanted it to taste as good, but I also remembered it being said that Italians don’t douse their pastas in sauce like us. Wow… don’t I sound like a whole lotta contradictions? Ok put the thinking cap on… or rather creativity cap on… I somehow thought of combining the one pot pasta idea and making it light. I have used all vegetables except for the fact that I added chicken stock since I didn’t have any veg stock in hand. For vegetarians, just follow the recipe to the T, only substitute chicken stock with vegetable stock. Allergic to mushrooms, (for that friend of mine who is ) you can substitute with zucchini . For the non veg lovers, just add in some roasted/grilled chicken or meat of your choice.

Serves: 2-3 people


Pasta (of your choice) – 250 gm

Chicken stock – 1 cube

Olives – 10 smashed with the back of your knife

Garlic cloves – 10 -12 chopped

Button Mushrooms – 200gms

Dried basil – 1/2tbsp + 1/2tbsp

Dried oregano – 1/2tbsp + 1/2tbsp

Salt – to taste

Olive oil – 1 tbsp + extra for drizzling(optional)

Lettuce – 1-2 cups roughly chopped

Water – 4-5 cups


In a large pot/saucepan add in the water, pasta, half the amount of garlic, olives and chicken stock. Let it boil and cook it till the water is all gone. You can add in some of the water from the olives for extra flavor (this step is entirely optional). Season your pasta and take it off the heat. Meanwhile in another skillet, heat some olive oil and rest of the garlic. Sauté it till the raw smell disappears. Add in the herbs and let the fragrance blow you over ;). Now add in the mushrooms and cook till they shrink and get coated with all the beautiful flavors. Just before taking it off the heat add in the lettuce. Season, give it one final toss and take it off the heat.

Mix in the sautéed veggies with the already cooked pasta and serve. Top with more herbs and a drizzle of olive oil if you’d like.


Optional garnish: You could also add in some shavings of parmesan cheese

Soy glazed chicken

This recipe is an adaption of the recipe from the program “Gok cooks Chinese”. These days I am quite obsessed with soya flavor, so when I saw this recipe and how quick it was I decided I was going to make this.


I have already made it twice in a period of 2 weeks so you can guess how good it is. I have used boneless chicken thighs as well as chicken curry cut (on the bone). It hardly takes around 30 mins to cook. You can have this as a starter or as a side dish with some steamed rice.


Chicken – 500 gms

Broccoli – 200 gms

Onion – 1 small chopped into chunks

Garlic – 1 tbsp. chopped

Green chilly – 2 or 3 chopped

Soy sauce – 2 tbsp.

Honey – ½ – 1 tbsp.

Pepper – to taste

Vinegar – ½ tbsp.

Water – ½ cup

Salt – to taste

Oil – 1 tbsp.


Heat oil. Add chopped garlic and green chillies and sauté. Once the raw smell goes off, add the chicken and brown it. Once its got a nice brown color, add in the soy sauce, honey, vinegar. Add water to this and allow the chicken to steam in the sauce by covering and cooking. Once the water starts reducing to half its quantity, add the washed broccoli florets and onions. Cook till all water evaporates and the sauce coats the chicken well.

Remove to a serving dish and lightly brush with honey.




Nadan Chicken curry( Kerala style curry)



        This recipe is from my mom-in-law(mummy). Have I told she loves cooking and keeps making new stuff? Yeah , well I can never thank her enough for this one. One, because it eases my work, two because it tastes good.

So it was one of those days when mummy, my sis in law and me had come home tired from shopping. We were too tired to cook( at least I was), and it was dinner time. Mummy quickly made this chicken curry to compliment with dosa. ( I really don’t know how Mums can cook even if they are tired).Anyways we loved the chicken curry so much, I had to get the recipe. Every time I make it, my husband is on cloud 9.

You will thank me for this recipe. Wanna know why? This recipe has absolutely no chopping or mincing. It’s one of those recipes which you can do when you are too lazy to cook an elaborate meal, or when you’re tired, yet gain compliments. It is a perfect dish to make for unexpected guests.


Chicken – 450gms with bone

Onion – 1 big or 2 medium

Tomato – 2 medium

Green chilly – 3 nos

Ginger – 1 inch

Garlic – 15 small cloves

Turmeric powder – ¼ tsp

Chilly powder – 1.5 tsp

Coriander powder – 2 tsp heaped

Crushed pepper – 1 tsp

Garam masala – ½ tsp

Fenugreek seeds – ¼ tsp

Oil – 1 tbsp

Salt – to taste


Wash the chicken and keep aside. Make a paste of ginger, garlic and green chilly and keep aside. Make a paste of onion and the masalas in your grinder. You can smash the tomatoes into the onion- masala paste with your hand or give the tomatoes a single blitz in the blender along with the onion–masala paste. Heat oil in a pressure cooker and splutter the fenugreek seeds. Add the ginger-garlic-green-chilly paste (if you will). Saute it till the raw smell goes off. Add the chicken along with the masala paste. You can add 2-3 tbsp of water if you’d like. Season with salt . Close the pressure cooker and allow it to cook for 3 whistles.

Serve hot with ghee rice, chapatti, dosa or appam.

Note: The green chilly used in this recipe was not spicy so 3 was just enough. Keep in mind this recipe calls for chilly powder, crushed pepper and green chilly. So adjust the spice level according to  your spice intake. If the green chilly you use is spicy, 1 green chilly should be enough.

This recipe can be made in an ordinary kadai as well, but since it is a lazy recipe this pressure cooker is ideal. Kindly note each pressure cooker behaves differently. For mine, 2-3 whistles was enough to cook the chicken and the masala thoroughly.

You can garnish with your choice of fresh herbs like coriander leaves or curry leaves but I really din’t want to do any chopping for the day.





Chicken breasts in coconut milk



There are times when you just want to indulge in good food or maybe something exotic to you. Sometimes you are just ready to eat those calories without counting them in. Its not necessary that you could only find this food in a restaurant, especially if you are on a budget. This can be something you can make for a romantic night with your date or while entertaining guests at home. This is an Indian twist to the classic grilled chicken breasts. The chicken can be pan fried or grilled in an oven.I loved the flavors, but for a spice kick I added some cayenne pepper to the sauce.

Serves : 4

Source: Mmmm… Curry


Onion – 1 small chopped

Green chilli – 1 chopped

Ginger – 1 inch piece chopped

Coriander powder– 2 tsp

Cumin powder – 1 tsp

Fennel seeds – 1 tsp

Ground star anise – 1 tsp

Cardamom pods – 1 tsp

Turmeric powder – ½ tsp

Black peppercorns – ½ tsp

Ground cloves – ½ tsp

Coconut milk[canned] – 600 ml

Chicken breasts – 4 skinless portions

vegetable oil

fresh coriander sprigs, to garnish


Make a paste of onion,chilli,coriander powder,cumin powder,fennel seeds,star anise, cardamom pods,turmeric,peppercorns,cloves and 450 ml of coconut milk.Add more coconut milk if necessary. Tenderize the chicken breast and cut some gashes in the chicken.Place it in a bowl, rub the coconut milk mixture on the chicken, especially into the gashes and cover with cling film. Leave it to marinate in a refrigerator for at least one hour or up to 8 hours.

Heat a griddle pan or skillet and brush lightly with oil. Add in the chicken breasts and cook for 6-7 minutes on each side or until tender.

Meanwhile, pour the remaining coconut milk mixture into a saucepan with the remaining coconut milk and bring it to a boil, stirring occasionally. Arrange the chicken on a serving dish and spoon the coconut sauce over it liberally and garnish with few coriander sprigs.

Serve hot with white rice, herbed rice or roti.

Note: – I made half the quantity and used whole spices like just a petal of the star anise instead of the powder. You can deseed the green chilli to avoid the spicy kick. I added little chilly powder while boiling the sauce just for a spice kick.




Cajun Spiced Broasted Chicken



Now, how many of you love KFC? Crazy fan?So am I.. My  first memory of KFC goes back to the days when I used to come to Bangalore for my summer vacation. KFC had just opened an outlet in Bangalore and we made it a point to visit KFC every time we came here like it was some sacred ritual! A bangalore trip would be incomplete without a KFC visit.

Over the years , this loyalty has always been there but I don’t frequent it now maybe because I am surrounded by umpteen KFC outlets. So recently my friend asked if I have ever made broasted chicken and I was actually surprised how come I never thought of making it.So I researched around but nothing struck me so I figured to make my own.

Cajun is a spice I fell in love with when I had tried cajun fries. Ever since I have been wanting to implement cajun somewhere in a recipe. Got my chance! 🙂 So this broasted chicken is all you want with the crispy exterior and juicy meat in the center. You can vary out the spices and try out a flavor that suits your style the best.

Serves : 2-3 people


Chicken legs – 450 gm

To marinate:

Chilly powder – 2 tsp

Crushed pepper – 1 tsp

Lime juice – ½ lime


Batter :

Bowl -1

Corn flour – 10 tbsp

Baking powder – 2.5 tsp

Salt – to taste

Crushed pepper – to taste

Dried basil  – 1 tsp

Dried oregano – 1 tsp

Dried thyme – ½ tsp


Curd – 2 tbsp

Water – 2 tbsp

Oil – for frying

Cajun spice – for dusting


Make some gashes on the washed and cleaned chicken. Marinate the chicken with the ingredients for a minimum of one hour to a maximum of 8 hours. The more time you allow it to marinate, the more flavorful your chicken is.

Heat up oil to fry. Whisk your bowl-1 ingredients and keep it aside. Mix your curd and water to a buttermilk consistency in bowl-2. You can season it with salt , but keep in mind the chicken marinade and the wet batter has salt in it. Now dip your marinated chicken in bowl-1 ,then into bowl-2 and then back into bowl-1 for a double crust. Fry them to a golden brown. Drain on paper towels to soak up the excess oil and dust it with cajun spice while hot. Serve hot.

Note : Be very careful with the salt in this dish. Cajun spice might already have salt so adjust the salt in the marination and batter accordingly.

If you don’t have buttermilk/curd for some reason, you can use whipped up egg whites or just egg for coating. I used the buttermilk as it makes the meat soft and juicy.



Chilli Chicken



I actually thought of a big grand first post and recipe. I had it even drafted but I dint have any photos for it. I wanted to so badly  start the blog off so I figured ok ,make a new dish and click the pictures. I made this recipe recently, yesterday to be exact, clicked the pictures and ta…..da my first post. You have to excuse my pictures. I am just still figuring photography and I hope to get there some day. Ok on to the recipe, I learnt this recipe from my mom,she from her mom. But the right origin of this recipe are my aunts from Malaysia. They love cooking and share such beautiful recipes time to time. I am not sure if its a chinese or a malaysian dish but for all that it is, its super simple and its yummy.

So the recipe is simple with very few ingredients but I got experimental on it and tweaked it a bit to get it down to this one. For this recipe I used the curry cut chicken. You can easily substitute it with chicken breast as well. I find that sometimes chicken breast used in gravies don’t get any flavor of the masala and will seem like boiled chicken.So a thing I learnt is to tenderize the meat before using it.All you need to do is pound it with a rolling pin or your hand  for a good 5-10 mins, and then cut it into cubes and use it as per your recipe. I have used lemongrass in this recipe which gives a nice earthy flavor to the dish. I recommend using it unless there is no option for you to get it.

Serves : 4-5 people


Chicken – 500 gm washed and cleaned.

Green chilly – 4 numbers cut into halves or quarters

Garlic – 20 cloves ( sliced thinly)

Ginger – 1 inch piece

Garlic – 8 -10 cloves

Lemon grass – 2 stalks

Onion – 1 sliced into ¼ inch thick slices

Dark soy sauce – 4-5  tbsp

Oil- 1.5 tbsp

Green pepper – ½ a cup cubed

Pepper- to taste

Salt- to taste

Method :

Grind ginger, garlic cloves and lemon grass to a paste. Heat oil in a wok and toss in the sliced garlic. Saute it around till it becomes a nice crisp golden brown color. Add in the onions and green chilly and saute this for a 2-3 minutes.Into this add the ginger-garlic-lemongrass paste and saute. Now toss in your chicken and the soy sauce. You can add in a little bit of water to aid the chicken release its juices. Once the chicken is cooked and the water gone, toss in the green pepper. I always like my bell pepper to be crunchy so I toss it to the last so that it imparts its flavor but doesn’t get soggy. Before taking it off the heat, taste and season with salt accordingly. Give a toss and serve. Garnish with freshly crushed pepper. You can serve this along with a bowl of steamed rice, chicken rice or coconut rice. I will share my recipes for chicken rice and coconut rice in another post.

Note: You can also use a mix of dark and light soy sauces. But be advised of the salt content of light soy sauce. Dark soy is what gives this dish the soy flavor and the dark caramelized color.

9/5/2014 update : Thanks Chitra  for pointing out the error.