Leftover tikka deserves better than microwaving and eating it with rice. This chicken tikka wrap gives it a proper second life, wrapped in a roti with a creamy slaw and mint chutney.
This chicken tikka wrap is why I always make extra when I cook our Air fryer chicken tikka. The slaw is just shredded cabbage and onions tossed with curds, mayo, and chaat masala. This slaw adds this creamy, tangy crunch that makes the whole wrap taste super delicious. Thereβs no cooking involved at all, you just chop, toss, assemble, and eat.
The mint chutney drizzled inside before you wrap it up is what ties everything together, so donβt skip that. The whole thing takes about 10 minutes, and if youβve got leftover roti or frozen paratha, you already have everything you need. We make these for quick lunches, and theyβve become just as loved as the tikka itself.
Chicken Tikka: Leftover air fryer chicken tikka, chopped into small pieces. Any leftover tikka works, whether itβs air fried, grilled, or from a tandoor.
Purple Cabbage: Shred it for a pop of color and fresh crunch. Green cabbage works too if thatβs what you have.
Onions: Thinly sliced and mixed into the slaw.
Hung Curds / Greek Yogurt & Mayonnaise: These two together create the creamy, tangy base of the slaw. The curds add tang, and the mayo adds richness.
Chaat Masala: A pinch mixed into the slaw for that familiar tangy, savoury kick.
Roti or Paratha: Leftover works best. A leftover lachha paratha is especially good because the flaky layers hold the filling well.
Mint Chutney: Drizzled on the roti before the filling goes in.Β
Frequently Asked Questions
Can I use store-bought rotis or tortillas instead of paratha?
Store-bought rotis work fine. Tortillas work too, but theyβre thinner and tear more easily with a heavy filling, so donβt overstuff them. A leftover homemade roti or paratha is ideal because it has the right thickness and flexibility to hold everything without falling apart.
Can I make this with paneer instead of chicken?
Yes. Use leftover air fryer paneer tikka chopped into small pieces the same way. The slaw and mint chutney work just as well with paneer, and you get a really satisfying vegetarian wrap.
Can I just use Greek yogurt instead of mayo?
You can, but the slaw will taste tangier and less creamy. The mayo is what gives it that rich, smooth quality that balances the chaat masala and the mint chutney. If youβre skipping mayo for health reasons, our high proteinveg mayonnaise is a lighter homemade alternative that works really well here.
Richaβs Top Tips
Chop the tikka into small, even pieces. Larger chunks make the wrap hard to bite through, and the filling falls out when you try to eat it. Quarter-inch cubes are the right size for a wrap that holds together well.
Donβt overdress the slaw. The curds and mayo should lightly coat the cabbage and onions, not drown them. Too much dressing makes the slaw wet, and the roti goes soggy before youβve finished eating.
Use a leftover paratha or roti, not a freshly made one. A day-old roti has lost enough moisture to be flexible without tearing, and it wonβt steam the filling the way a hot roti would. If using a paratha, a quick warm-up on the tawa for 30 seconds on each side is enough.
Spread the mint chutney on the roti first, then add the filling. This creates a flavour base across the whole wrap so every bite has that minty freshness, not just the bits where the chutney pooled.
Eat it immediately after assembling. The slaw releases moisture as it sits, and the roti absorbs it quickly. These wraps are best eaten within minutes of being made.
Storage Tips
The assembled wrap: Best eaten immediately. The slaw releases moisture quickly, and the roti absorbs it, so a wrapped and stored tikka wrap will be soggy by the time you get to it.
The tikka filling: The chopped tikka on its own can be stored in the fridge for up to 2 days. Toss it with the slaw and assemble fresh when youβre ready to eat.
Prep ahead tip: If youβre making these for a group or a party, keep the tikka, slaw, mint chutney, and rotis all separate and let everyone assemble their own. It stays fresh this way, and people can customize their wraps.
Serving Ideas
This chicken tikka recipe is a full meal on its own, but here are a few things that go well alongside:
WithMasala Chai: A warm cup of chai alongside a loaded tikka wrap is one of the most satisfying snack combinations.
WithChaas: A cold glass of spiced buttermilk on the side keeps the meal light and refreshing, especially on warmer days.
WithAir Fryer Sweet Potato Fries: If you want something extra on the side, crispy fries with the wrap make it feel like a proper cafe-style meal.
As part of a wrap station: Make a batch of any tikka you love, set out bowls of slaw, chutneys, and rotis, and let everyone build their own. Great for a weekend lunch with family.
Add cheese: A sprinkle of grated cheddar or crumbled feta over the filling before wrapping adds a salty richness that pairs really well with the tikka and slaw.
Make it a salad instead: Skip the roti entirely and serve the tikka and slaw over a bed of lettuce or mixed greens. Drizzle with mint chutney and youβve got a high-protein, low-carb meal.
Did You Know?
Purple cabbage has nearly ten times more antioxidants than green cabbage. The deep purple colour comes from anthocyanins, the same pigment found in blueberries and red wine. These compounds are water-soluble, which is why purple cabbage bleeds colour into whatever itβs mixed with. In this slaw, the anthocyanins react with the acid in the curds and chaat masala, which actually intensifies the purple colour rather than dulling it. So the slaw gets more vibrant as it sits, not less.Β
Next time you make air fryer chicken tikka, make a little extra on purpose. Your future self will thank you when this wrap comes together in 10 minutes the next day. Tag me on Instagram @my_foodstory when you try it.
Use leftover chicken tikka and roti or paratha to make these delicious chicken tikka wraps with a simple slaw. It's a quick and easy dinner idea that the whole family will love!
Add chicken tikka to a bowl. Add cabbage, onions, hung curds, mayonnaise, salt, chat masala, toss together to mix well.
Place the roti on a plate or chopping board, add the prepared tikka filling in the centre of the roti, drizzle mint chutney, wrap the roti and serve immediately.
This easy congee recipe turns yesterdayβs leftover rice into a warm, silky bowl of chicken and mushroom porridge in about 20 minutes. If youβve ever had congee at a Chinese restaurant and wished you could make it at home, this is the recipe you need!Β
This easy congee recipe is something I wish more Indian kitchens knew about. We have khichdi for when weβre feeling low or under the weather, and congee is the Chinese equivalent for that same home-like comfort. Itβs warm, gentle on your stomach, and makes you feel taken care of. The chicken and mushrooms add enough flavour and substance that it works as a full meal, not just something you eat when youβre sick.
The whole dish is cooked fully in a pressure cooker and gets ready in about two whistles, which is roughly the same time as making khichdi. If youβve been enjoying our wonton soup or claypot mushroom rice, this congee has that same cosy, Asian comfort food quality. And if youβve got leftover rice sitting in the fridge with no plan, this is a really good reason to use it up.
Leftover Rice: Day-old or cold rice works perfectly here. The pressure cooker breaks it down into that silky, porridge-like consistency that congee is known for.
Chicken Breast: Boneless, thigh or breast pieces cut into small cubes. Washed with milk before cooking to remove any raw odour, which is a common technique in Chinese cooking.
Mushrooms: Dried shiitake for deep umami and shimeji for a lighter, nuttier flavour.Β
Carrot: Cut into semi-roundels for some sweetness and colour.
Ginger: Slice it instead of grating to infuse flavour gently.Β
Chicken Broth Powder: Adds a savoury base to the congee. If you donβt have it, a stock cube dissolved in water works too.
Seasoning: Salt and white pepper.Β
Toasted Sesame Oil: Drizzled on top right before serving for a nutty fragrance.Β
Frequently Asked Questions
Can I make this rice congee without a pressure cooker?
Yes. If youβre not making congee in a pressure cooker, then use a regular pot on the stove at low heat for about 40-45 minutes, stirring occasionally. The pot method takes longer because the rice needs more time to break down without the pressure, but the result is the same silky, porridge-like congee. You may need to add an extra cup of water since more evaporates without a sealed lid. You can even make this rice congee in an instant pot.
Can I use uncooked rice instead of leftover rice?
You can, but youβll need to adjust the water quantity and cooking time. Use about Β½ cup of raw rice with 4-5 cups of water, and pressure cook for 3-4 whistles instead of 2. Leftover rice is recommended because it breaks down faster and gives you that smooth consistency with less cooking time.
Can I make this vegetarian?
Skip the chicken and chicken broth powder. Use vegetable stock or a vegetable bouillon cube instead. Double up on the mushrooms and add some tofu cubes for protein. The shiitake mushrooms bring enough umami on their own to keep the congee flavourful without any meat.
Can I add other toppings?
Absolutely. Congee is very customisable. A soft boiled egg, fried garlic chips, sliced spring onions, crispy shallots, or a drizzle of homemade chilli oil all work really well on top.
My congee is too thick. What do I do?
Just stir in some hot water until you reach the consistency you like. Rice congee thickens as it sits and cools, so itβs completely normal to adjust with water before serving or when reheating.
Richaβs Top Tips
Wash the chicken with milk before cooking. This removes the raw odour that chicken sometimes has, especially when itβs going into a delicate, lightly seasoned dish like congee. Just rub the milk on, discard it, rinse with water, and the chicken will taste much cleaner.
Hydrate the shiitake mushrooms properly. Soak them in hot water for at least 15-20 minutes until theyβre soft and pliable. Under-soaked shiitake will be tough and chewy in the finished congee.
Let the pressure cooker de-pressurise on its own. Donβt force open the lid. The natural release allows the rice to continue breaking down and the flavours to meld together. Forcing it open means a thinner, less developed congee.
Use sliced ginger, not grated. Sliced ginger infuses the congee gently as it cooks and can be easily removed or eaten around. Grated ginger would dissolve completely and make the congee too sharp and gingery.
Add the sesame oil right before serving, never during cooking. Toasted sesame oil loses its fragrance when heated for too long. A drizzle at the very end keeps that nutty aroma fresh and vibrant in every spoonful.
Storage Tips
In the fridge: Store in an airtight container for up to 2 days. Congee thickens a lot as it cools, which is completely normal. When reheating, add hot water or stock and stir until it loosens back up.
Freezing: Congee freezes surprisingly well for up to two weeks. Freeze in individual portions so you can thaw only what you need. Thaw overnight in the fridge and reheat on the stove with some water.
Reheating tip: Always reheat on the stove, not the microwave. Stir frequently, and add water or stock gradually until you reach your preferred consistency. Finish with a fresh drizzle of sesame oil before serving.
Serving Ideas
Congee is traditionally eaten on its own, but here are a few ways to make it more of a meal:
WithChilli Oil Fried Eggs: A crispy, spicy fried egg on top of warm congee adds texture and heat that makes the bowl feel really complete.
WithHomemade Chilli Oil: A generous drizzle of chilli oil on top along with the sesame oil takes the congee from gentle to exciting in one spoonful.
WithVegetarian Gyoza Potstickers: Crispy dumplings on the side with a warm bowl of congee is a classic Asian comfort meal.
With crispy fried garlic and spring onions: Fry some sliced garlic until golden, scatter it over the congee with spring onion greens, and the crunch against the silky porridge is lovely.
Customisation Ideas
Try it with prawns: Swap the chicken for prawns and add them in the last 5 minutes of cooking so they donβt overcook. They cook quickly in the hot congee and stay tender.
Add a soft boiled egg: Halve a jammy soft boiled egg and place it on top of the congee just before serving. The runny yolk melts into the hot porridge and makes it even richer.
Try different mushrooms: Enoki, king oyster, or even regular button mushrooms all work well in congee. Each one brings a slightly different texture, so use whatever you can find.
Did You Know?
Almost every Asian country has its own version of rice porridge, and none of them taste the same. In Japan, itβs called okayu and is typically very plain with just rice, salt, and an umeboshi plum on top. Thailand has jok and is loaded with ginger, garlic, and pork meatballs. Arroz Caldo from the Philippines uses turmeric and fish sauce. In Korea itβs called juk and comes in dozens of varieties including pumpkin, abalone, and black sesame. India has its own version too, kanji, which is fermented rice porridge eaten across Kerala and parts of South India. The concept is the same everywhere: rice cooked slowly in liquid until it breaks down into something soft, warm, and nourishing. This recipe draws from the Chinese tradition, where congee is typically savoury and loaded with toppings.Β
If youβve never made this Chinese rice porridge at home before, let this be the recipe that introduces you to it. Itβs warm, itβs simple, and I promise itβll make you feel good from the inside. When you try it, come tell me about it on Instagram @my_foodstory.
This easy congee recipe turns yesterdayβs leftover rice into a warm, silky bowl of chicken and mushroom porridge in about 20 minutes. It's comfort food at it's best!
75gms boneless chicken breastcut into Β½ inch cubes
ΒΌcupmilk
3dry shiitake mushroomshydrated
Β½cupshimeji mushrooms
1carrot cut into semi-roundels
3slicesof ginger
1teaspoonchicken broth powder
Β½teaspoonsalt
β teaspoonwhite pepper powder
2 Β½cupswater
2cupscooked rice
Β½teaspooncornflour mixed in 2 tablespoons water
1teaspoontoasted sesame oil
Instructions
Add chicken cubes to a bowl, add milk and rub the chicken gently with milk to remove the odor. Discard the milk, rinse with water, drain the water and set aside the chicken cubes.
Slice the shiitake mushrooms into thin slices.
Heat a pressure cooker, add chicken, shiitake & shimeji mushrooms, carrots, ginger, broth powder, salt, pepper, water, rice, mix well, close the lid and pressure cook until 2 whistles, approx. 7 minutes.
Let the cooker de-pressurise by itself, open the lid and set the cooker to heat on medium. Add cornflour slurry, mix continuously till it boils and cook for 2-3 minutes.
This spicy chicken and rice broth bowl is one of those dishes that pack flavor and comfort in every bite. Itβs an easy dinner recipe that comes together quickly and is so delicious that no one will believe it was made right in your kitchen!Β
Broth bowls are some of my favorite things to make for dinner. Theyβre usually easy, quick to make, endlessly customisable, and not to mention absolutely comforting and delicious. Take this spicy chicken and rice broth bowl for example. Itβs a recipe that comes together in just 30 minutes but flavors taste like itβs come out of your favorite Thai restaurant.Β
Creamy, nutty, spicy, and sweet, this chicken and rice broth bowl is one of those dishes you simply cannot have enough of. I love serving it with cooked rice and edamame, but could just have the spicy chicken and broth like a soup, or use noodles instead of rice. Either way, this is a dish you simply cannot not make.Β
jump to section: spicy chicken and rice broth bowl
Chicken: I have used minced chicken for this recipe as it blends in beautifully in the dish and gives a broth-like consistency with little bits of texture in every bite
Soy sauce: Light soy sauce for umami and savoriness without the color. You can use dark soy sauce in a pinch, but the color of the dish will change slightlyΒ
Red thai curry paste: For an authentic Thai flavor and thicken the broth slightlyΒ Β
Peanut butter: Adds a nutty flavor and creaminess to the whole dishΒ
Coconut milk: Makes the broth creamy, rich, and nutty. I have used homemade, thin coconut milk. But you can use store-bought as wellΒ
Seasoning: Salt and sugar for balance and flavor
Aromatics: Finely chopped ginger and garlic in the broth and grated garlic in the marination for flavor and aromaΒ
Sesame oil: For a nutty, Asian flavor in every bite. You can use regular oil in a pinch
Cooked Rice: To serve. I have used regular small grain Jeera Samba rice. You can use whateverβs available to youΒ
Edamame beans: Cooked for added protein and texture
Lemon juice: To add brightness and a fresh tang to the whole dish
Coriander: Finely chopped leaves used as garnish to deliver freshness in every biteΒ Β
Frequently Asked QuestionsΒ
Can I add other veggies to this recipe?
Absolutely! Cauliflower, carrots, beans, babycorn, zucchini, and mushrooms are some veggies that work really well in this dish.
Can I make this broth bowl vegetarian?Β
Yes, you can. Use paneer or tofu instead of chicken and either a veggie stock or water and youβve got yourself an easy spicy vegetarian broth bowl ready in no time.Β Β
I only have coconut cream. Can I use that?Β
Yes you can. Simply dilute the coconut cream in 1:1 ratio and your thin coconut milk is ready to be used in no time.Β Β
Richaβs Top Tips
Let the chicken brown before breaking it up. Spread the mince across the pan and let it cook undisturbed for a few minutes before flipping. This helps develop those golden, flavourful bits.
Donβt overcrowd the pan. If your pan is small, cook the chicken in batches so it browns instead of steaming.
Prep your toppings ahead. Cook the rice and edamame beforehand so all you need to do is prepare the chicken and broth when youβre ready to eat.
Storage Tips
Refrigerator: Store the chicken, coconut broth, rice and edamame in separate airtight containers in the fridge for up to 3 days. Keeping them separate helps the rice retain its texture.
Reheating: Reheat the chicken and broth in a saucepan over low to medium heat until steaming hot. Add a splash of water if the broth has thickened. Reheat the rice and edamame separately until piping hot.Β
Meal prep: You can prepare the chicken, broth, rice and edamame ahead of time and assemble the bowls just before serving. Store the lemon juice and coriander separately and add them fresh.
Freezing: The cooked chicken can be frozen in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently. For the best texture, cook fresh rice, edamame, and broth when serving.
Avoid storing assembled bowls for too long: Once the rice is mixed with the broth and toppings, it is best eaten fresh. Cool leftovers promptly and refrigerate within 2 hours.
Customisation Ideas
Use more veggies: If you want more texture, nutrition, and flavor, add in veggies like mushroom, cauliflower, green peas, babycorn, zucchini, etc. It tastes really good in this dishΒ
Use another nut butter: Almond, cashew, or even a seed butter will taste really nice in this dish. Feel free to use whatever you like and have availableΒ
Use another cut of chicken: I think minced chicken cooks quickly and becomes crispy easily. But you can use another cut of boneless chicken and use it in this recipe if you preferΒ
Add noodles instead of rice: Hakka noodles, rice noodles, spaghetti, udon noodles, whatever you have, works beautifully in this recipeΒ
Make it spicy: Use slit or chopped green chillies, red chilli flakes, or cayenne pepper for an extra kick of heatΒ
Adjust the broth consistency: Add a little more water if you prefer a lighter broth, or let it simmer for another minute or two if youβd like it thicker. Avoid boiling it for too long, as coconut milk can separate.Β
This spicy chicken and rice broth bowl is the kind of dish you will be making all winter long. Itβs cozy, comforting, delicious, and so easy to put together. Itβs a dish the whole family will love slurping on as the colder months approach.Β
If you make this recipe, DM me your pictures over on my IG @my_foodstory. I love seeing your recreations!Β
This spicy chicken and rice broth bowl is one of those dishes that pack flavor and comfort in every bite. Itβs an easy dinner recipe that comes together quickly and is so delicious.
1tablespoonsesame or any neutral cooking oildivided
1teaspoonfinely chopped ginger
1teaspoonfinely chopped garlic
1tablespoonred thai curry paste
1teaspoonlight soy sauce
1tablespoonpeanut butter
Β½teaspoonsugar
ΒΌteaspoonsalt
1cupthin coconut milk
Β½cupwater
To serve
1cupcooked rice
β cupcooked edamame beans
Β½lemon juice
1tablespoonfinely chopped coriander
Instructions
Add minced chicken to a bowl, add soy sauce, sesame oil, garlic, mix well and set aside to marinate for 20-25 minutes.
Heat sesame oil in a flat bottomed pan, add marinated chicken and roast on medium heat till they turn golden from the bottom Flip and roast on the other side till they turn golden. Break them into bite sized pieces and transfer to a plate.
Heat the same pan, add the remaining 1 teaspoon of oil. Add ginger, garlic and saute for a few seconds till fragrant. Add thai curry paste, soy sauce, peanut butter, sugar, salt and saute for a few seconds till they mix well. Add coconut milk, water and boil for 2-3 minutes and take off the heat.
To serve, add rice to a large bowl, pour the hot broth on the rice, top with roasted chicken mince, edamame beans, lemon juice, garnish with coriander leaves and serve hot.
These tandoori chicken bites are so delicious and versatile that youβll be eating them with everything. Quick, easy, with the best homemade tandoori chicken marinade ever, this recipe is one for the keeps!Β
These tandoori chicken bites have the same smoky charred flavor of traditional tandoori chicken, except you donβt need a tandoor for this recipe. Your air fryer is enough to help you achieve that. Yes, really!Β
This recipe is so easy and delicious that I promise youβll be having it every party you host henceforth. Itβs got a simple curd, besan, and spices marinade and we serve it simply over a bed of curd with some sliced onions. But these are so versatile, that you serve it with chutney, add it to wraps, or have it rice or roti, and you have a meal thatβs healthy, high-protein and so delicious you simply wonβt be able to stop at one serving.Β
Chicken: Thigh boneless, skinless chicken for really juicy and tender chicken bites. I prefer not to use breast pieces as they tend to turn out dry
Curds: Whisked until creamy and lump free. Used in the marination to tenderise the chicken and add flavor as well as to serveΒ
Ginger garlic paste: For aroma and flavorΒ
Spices: Kashmiri red chilli powder and garam masala (preferably homemade, if not at least fresh) for flavor, color, and heat
Besan: Roasted until nutty and golden brown. Besan or gram flour adds flavor, helps the chicken brown evenly, as well as allows the marinade to stick to the chickenΒ
Salt: For seasoning
Kasuri Methi: For a herby, smokey flavor of authentic North Indian cooking. A little goes a long wayΒ
Lemon juice: To add brightness and tang to every bite
Mustard oil: To tenderise the chicken and add a lovely smokey flavorΒ
Spring onion greens: Finely chopped and used as garnish to add a sharp flavor and freshness to every biteΒ
Onion: Cut in rings and served along with the tandoori chicken bites for added flavor and texture Β
Frequently Asked QuestionsΒ
Can I make this without an air fryer?
Yes! You can make these tandoori chicken bites in an oven or on a stovetop if you donβt have an air fryer. Preheat the oven to 200Β°C and bake for 15-20 minutes, flipping halfway until the chicken is cooked through. For slightly charred edges, switch to the grill or broil setting for the last 2β3 minutes, keeping a close eye on the chicken. You can also make it on the stovetop by cooking it for 10β15 minutes. Cook in batches if needed to avoid overcrowding the pan.
Why are my tandoori chicken bites dry?
Tandoori chicken bites can turn dry if theyβre overcooked, especially if youβre using smaller pieces of chicken. I recommend using boneless chicken thighs because they stay juicier and are more forgiving than chicken breasts. Marinating the chicken in curds and mustard oil also helps keep it flavourful and tender.
Can I use Greek yoghurt instead of curds?
Yes! You can use Greek yoghurt instead of regular curds for these tandoori chicken bites. Greek yoghurt is thicker and creamier, so it works really well in the marinade and helps the spices cling to the chicken.Β
Richaβs Top Tips
Marinate for at least 30 minutes: This gives the chicken time to absorb all those tandoori flavours. If you have the time, marinate it for 2β4 hours in the refrigerator for even better flavour.
Use roasted besan: Roasted gram flour helps the marinade cling to the chicken and gives it that lovely tandoori-style coating.Β
Donβt skip the mustard oil: It adds that distinct, smoky, restaurant-style flavour that makes tandoori chicken so delicious.
Whisk the marinade well: Make sure the curds, spices, lemon juice and mustard oil are mixed well before adding the chicken. This helps coat every piece evenly.Β
Finish at a higher temperature: Air frying at 200Β°C for the last 2 minutes helps the chicken develop a more roasted exterior. For extra charred edges, you can extend this slightly while keeping an eye on the chicken.
Serving IdeasΒ
As a party appetiser: Serve these tandoori chicken bites over the creamy curd base with onion rings and spring onion greens. Add a squeeze of lemon just before serving for a fresh, tangy finish.
With mint chutney: Pair the chicken with green mint-coriander chutney for a classic tandoori combination. The fresh, herby chutney works beautifully with the smoky spices.
With naan or roti: Serve the chicken with warm naan, tandoori roti or homemade roti, along with sliced onions and mint chutney for an easy Indian-style meal.
Make tandoori chicken wraps: Stuff the chicken into rotis or tortillas with crunchy lettuce, sliced onions, the curd dressing and a little mint chutney. These make a great quick lunch or dinner.
Add to a rice bowl: Serve the bites over jeera rice or plain basmati rice with cucumber, sliced onions and a generous spoonful of the seasoned curd.
Serve with a fresh salad: Pair the chicken with a crunchy salad made with cucumber, tomatoes, onions, coriander and lemon juice. Itβs a refreshing contrast to the spiced chicken.
Storing leftovers: Let the cooked chicken cool slightly and transfer it to an airtight container. Refrigerate for up to 3β4 days.
Store the chicken and curd separately: If youβre making these ahead, keep the chicken separate from the whisked curds, spring onion greens and onion rings. This prevents the chicken from becoming soggy.
Reheating: Reheat the chicken in the air fryer at 180Β°C for 3β5 minutes, or until heated through. The exact time will depend on the size of the pieces and how cold they are. Avoid reheating it multiple times.
Freezing: Freeze the cooked and cooled chicken in a freezer-safe airtight container for up to 2 months for the best quality. Thaw overnight in the refrigerator before reheating in the air fryer.
Storing marinated chicken: You can prepare the marinade and coat the raw chicken ahead of time. Keep it covered in the refrigerator and cook within 1β2 days. Since this marinade contains lemon juice, I prefer not to leave the chicken marinating for too long, as the texture can change.
If you make this easy tandoori chicken bites recipe, donβt forget to DM me your pictures over on my IG @my_foodstory. I love seeing your recreations and talking to you!Β
These tandoori chicken bites are so delicious and versatile that youβll be eating them with everything. Quick, easy, with the best homemade tandoori chicken marinade ever, this recipe is one for the keeps!
450gramschicken thigh bonelesscut into 1 Β½ inch cubes
For marination
1/3cupwhisked curds
1tablespoonginger garlic paste
2tablespoonkashmiri chilli powdercan be adjusted to taste
1/2teaspoongaram masala powder
1tablespoonroasted besanroasted gram flour
1teaspoonsalt
Β½teaspoonroasted & crushed kasuri methi
4teaspoonslemon juice
2tablespoonsmustard oil
Other
1 β 2teaspoonscooking oil
1cupthick curdswhisked
3tablespoonsfinely chopped spring onion greens
1onioncut into rings
Instructions
Marinating chicken: Add all ingredients for chicken marinade to a bowl, whisk them to combine all the ingredients. Add chicken cubes, toss well in the marinade till the chicken gets coated well. Set aside to marinate for 30 mins to 1 hour.
Preheat the airfryer to 180C. Brush the airfryer tray with oil.
Place a portion of the marinated chicken cubes on the tray with some gap between each other. Try not to overcrowd the basket to ensure uniform frying. Air fry for 10 minutes at 180C & then for 2 minutes at 200C till the chicken is roasted well. Repeat the same process for the rest of the chicken cubes.
Add 1 cup of whisked curds to a serving bowl, add spring onion greens and mix well. Top with air fried chicken, onion rings and serve.
This Tangra chilli chicken brings the flavours of Kolkataβs famous Chinatown into your kitchen. Itβs spicier and saucier than regular chilli chicken, and the air fryer gets the chicken perfectly crispy without deep-frying.
This Tangra chilli chicken has been making our Indo-Chinese nights at home so much better. If youβve had regular chilli chicken a hundred times by now and itβs started to feel a bit dull, the Tangra version from Kolkataβs Chinatown is going to bring that excitement back again. Itβs spicier, saucier, and the flavour of the sauce is so much deeper than what you get from a standard chilli chicken recipe.
We already have our Chinese chilli chicken dry on the blog, which my family loves, but ever since I made this Kolkata chilli chicken recipe version, itβs been a tough competition between the two. Try both and see which one your family picks.
Chicken Thighs: Boneless, cut into ΒΎ inch cubes. Thighs stay juicier than breast after air frying.
Marinade: Maida, cornflour, grated garlic, vinegar, egg, and salt. This coating is what gives the chicken its crispy exterior and flavor that holds up in the sauce.
Sauce Mix: Dark soy sauce, tomato ketchup, red chilli sauce, oyster sauce, chicken broth paste, cornflour, and water. The combination of all these sauces is what gives Tangra chilli chicken its signature flavour that regular chilli chicken doesnβt have.
Stir-fry aromatics: Garlic, ginger, and green chillies sliced diagonally.
Vegetables: Onion petals, green and red capsicum. They get a quick stir-fry on high heat so they stay crunchy.
Spring Onion Greens: For garnish.
Oil: For brushing the air fryer basket and stir-frying.
Richaβs Top Tips
Marinate the chicken for at least 30 minutes. The maida and cornflour coating needs time to set so it crisps up properly in the air fryer. A rushed marinade means the coating slides off, and you lose that crunch.
Air fry in stages, finishing at 200Β°C. The initial fry at 180Β°C cooks the chicken through, and the final 2-3 minutes at 200Β°C gives it that deep golden, crispy finish that survives being tossed in the sauce.
Keep the stir-fry on high heat and move fast. Everything in the wok happens quickly. The garlic, ginger, and chillies need just 30 seconds, and the onions and capsicum need a minute or two at most. If you lower the heat or cook too long, the vegetables go soft and lose their crunch.
Mix the sauce ingredients ahead of time in a bowl. Once the stir-fry starts, things move fast, and you donβt want to be measuring sauces while the wok is smoking. Having the sauce mix ready to pour in saves time and stress.
Donβt let the chicken sit in the sauce too long. Toss it in, cook for about 2 minutes, and serve immediately. The longer the chicken sits in the sauce, the softer the coating gets. You want that contrast between crispy chicken and saucy gravy.
Frequently Asked Questions
What makes Tangra chilli chicken different from regular chilli chicken?
Tangra chilli chicken comes from Kolkataβs Chinatown, an area called Tangra, where Chinese-Indian families have been cooking Indo-Chinese food for decades. The sauce uses a more complex mix of dark soy, oyster sauce, ketchup, and chilli sauce along with generous amounts of green chillies, which gives it a deeper, bolder flavour than the standard chilli chicken you get at most restaurants.
Can I make Tangra chilli chicken without an air fryer?
Yes. Deep fry the marinated chicken pieces in hot oil until golden and crispy, about 3-4 minutes. Drain on paper towels and then toss in the sauce as usual. The air fryer is a healthier alternative that uses much less oil, but deep frying gives you an equally crispy result.
Can I make this vegetarian?
Paneer cubes, firm tofu, or cauliflower florets all work well with this same sauce and method. For paneer and tofu, coat them in the same marinade and air fry until golden. For cauliflower, our bang bang cauliflower uses a similar approach, and the Tangra sauce would work beautifully with it.
Storage Tips
In the fridge: Store the air-fried chicken and the sauce separately in airtight containers for up to 2 days. Keeping them apart prevents the coating from going soggy. When ready to eat, reheat the sauce, crisp the chicken in the air fryer for 2-3 minutes, and toss together fresh.
Freezing: The air-fried chicken freezes well on its own for up to two weeks. Thaw overnight in the fridge and crisp up in the air fryer before tossing in freshly made sauce. The sauce is best made fresh as the flavour dulls after freezing.
The stir-fry vegetables: Best made fresh every time. Reheated onions and capsicum lose their crunch and turn limp, which takes away from the whole dish.
Serving Ideas
This chilli chicken Bengali recipe pairs best with rice or noodles. Here are our favourites from the blog:
WithEgg Fried Rice: The most classic pairing. A plate of egg fried rice with saucy Tangra chicken on top is a proper Indo-Chinese meal.
WithChilli Garlic Noodles: If you want noodles instead, these spicy, garlicky noodles with the Tangra chicken on the side are an incredible combination.
WithHakka Noodles: For something milder alongside the spicy chicken, regular hakka noodles let the Tangra sauce take centre stage.
Make it drier: Reduce the water in the sauce mix to about ΒΌ cup instead of ΒΎ cup for a drier, stickier version that works great as a party starter.
Make it with paneer or tofu: Cube them to the same size, coat in the same marinade, and air fry until golden. The Tangra sauce works just as well with both.
Add cashews: A handful of roasted cashews tossed in at the end adds a crunch that pairs really well with the saucy chicken. Common in a lot of Kolkata-style Indo-Chinese restaurants.
Use different vegetables: Baby corn, spring onions, and mushrooms all work well in the stir-fry alongside or instead of the capsicum and onions.
Did You Know?
Kolkataβs Tangra is the only Chinatown in India, and one of the oldest in the world. Chinese immigrants, mostly Hakka people from Guangdong province, settled in Kolkata in the late 18th century. They originally worked in leather tanneries and shoe-making, and the food they cooked at home gradually blended Chinese techniques with Indian spices and ingredients. That fusion is what we now call Indo-Chinese food, and Tangra is where it was born. The chilli chicken, manchurian, and fried rice that every Indian restaurant serves today can all be traced back to the kitchens of this small neighbourhood in East Kolkata.Β
Once you make Tangra style chilli chicken, thereβs really no going back to the regular version. Fair warning. Tag me on Instagram @my_foodstory when you make it, Iβd love to see how yours turns out.
500gramsboneless chicken thighscut into ΒΎ inch cubes
For marination
Β½teaspoonsalt
ΒΌcupall purpose flour / maida
ΒΌ+ β cups cornflour
2teaspoonsgrated garlic
1teaspoonvinegar
1large egg
For sauce mix
1 Β½tablespoonsdark soy sauce
3 ΒΎtablespoonstomato ketchup
3tablespoonsred chilli sauce
1 Β½tablespoonsoyster sauce
1 Β½teaspoonschicken broth powder
ΒΎteaspooncornflour
ΒΎcupwater
For stir fry
1 Β½tablespoonsfinely chopped garlic
1tablespoonfinely chopped ginger
8-9green chilliessliced diagonally
1medium onioncut into petals
Β½green capsicumcut into ΒΎinch cubes
Β½red capsicumcut into ΒΎinch cubes
2tablespoonsfinely chopped spring onion greens
Instructions
Marinating chicken
Add chicken to a bowl, add all the marination ingredients, give a good mix and set aside to marinate at least for 30 minutes
Sauce mix
Add all ingredients for sauce mix to a bowl, whisk well and set aside.
Air frying chicken
Preheat the air fryer to 180C and brush the basket with oil. Arrange the marinated chicken with some gap between each other. Brush with oil. Air Fry at 180C for 7 minutes, flip once, air fry at 180C for 5 minutes and for 2-3 minutes at 200C, till they turn golden from outside.
Making tangra chicken
Heat oil in a wok or pan, add ginger, garlic and green chillies and saute on high for 30 seconds. Add onions, capsicums and saute on high for a minute or 2 till they get roasted. add air fried chicken and saute for a minute on high. Add sauce mix and cook on medium for 2 minutes while stirring constantly. Garnish with spring onion greens and serve.
These Air Fryer Chicken Nuggets are incredibly crispy, healthier because they are made in the Air Fryer and really juicy because of one secret ingredient that you definitely have in your pantry!
These Chicken Nuggets were the first thing that I made when I first bought my air fryer 5 years ago, and they turned out so good that thatβs when I knew this appliance was going to change my life! They turn out just as crispy and juicy as their deep fried version, but theyβre a lot easier, faster, and mess-free to make.
Plus, since this air fryer chicken nugget recipe uses a fraction of the oil in comparison to being deep fried, theyβre so much healthier. Theyβre also really simple to make and you cna have one batch ready in as little 10-12 minutes! Sounds awesome, right? I love serving these with ketchup or mayo for the best 5 pm snack or party appetiser ever!
Check out my β¨FREEβ¨Β Air Fryer Starter GuideΒ to help you get started on your air frying journey and use your air fryer for more than just making fries. Check it outΒ hereΒ or enter your details below to get it delivered straight to your inbox!
Chicken Nugget Ingredients
Chicken: Skinless chicken breast pieces is what I have used and what I would recommend for this recipe. Thigh pieces wonβt give the same texture
Seasoning: Italian seasoning, paprika, and salt go into the marinade to give the chicken nuggets flavor and heat
Mayonnaise: This might sound weird, but it is my secret ingredient. Adding mayo to the marinade actually tenderises the chicken and adds a lot more flavor than egg, which is what a lot of chicken nugget recipe use. Believe me, you need to try this
Lime juice: Adds a bit of freshness and tang to every bite
Breadcrumbs: I prefer using Panko Breadcrumbs as compared to regular breadcrumbs because they are crisper. They are available easily on Amazon and speciality stores.
Parmesan cheese: To add that lovely cheese-y flavor and richness
Butter: Melted, to brush the chicken nuggets while air frying. You can use oil, but I prefer butter as it adds an extra layer of flavor and helps the nuggets brown beautifully
Richaβs Top Tips
Use chicken breasts at room temperature. This helps the chicken cook more evenly and prevents the outside from getting done before the centre.
Customise the seasoning of the nuggets. Add a little cayenne pepper for extra heat or mixed herbs for a delicious earthy flavours.
Press the breadcrumb mixture onto the chicken. Donβt just toss the chicken in the breadcrumbs. Pressing them down helps the coating stick properly and gives you those crispy bits.
Frequently Asked Questions
Can I marinate the chicken overnight?
Yes, you can marinate the chicken overnight, but Iβd recommend keeping it to 8β12 hours. Since the marinade contains lime juice, marinating for much longer can affect the texture of the chicken and make it slightly mushy. Keep it covered in the refrigerator while marinating, and bring it to room temperature for about 15β20 minutes before coating and air frying.
Can I make these chicken nuggets without an air fryer?
Yes! You can bake these chicken nuggets in a preheated oven at 200Β°C for about 15β18 minutes, flipping them halfway through. Brush or spray them with a little oil or melted butter before baking to help the panko-parmesan coating turn golden and crispy. Make sure the chicken is cooked through before serving.
How do I stop the breadcrumbs from falling off?
The key is to press the breadcrumbs firmly onto each piece of chicken rather than just tossing them in the mixture. Also, avoid overcrowding the air fryer basket and handle the nuggets gently when flipping them. The mayonnaise in the marinade also helps the breadcrumb coating stick to the chicken.
Why arenβt my chicken nuggets crispy?
If your chicken nuggets arenβt crispy, the most common reason is overcrowding the air fryer basket. Leave enough space between each piece so the hot air can circulate properly. Also, make sure youβre using panko breadcrumbs, press them firmly onto the chicken, and brush the nuggets with melted butter after the first 3 minutes before flipping. If needed, air fry for another 1β2 minutes at the end until golden and crisp.
Storage Tips
I recommend you serve these chicken nuggets fresh because the panko coating is at its crispiest straight out of the air fryer.
Refrigerator: Store leftover nuggets in an airtight container in the fridge for up to 3 days.
Reheating: Reheat them in the air fryer at 180Β°C for 3β5 minutes, flipping once, until hot and crispy again. Avoid the microwave if you want to retain the crunch.
Freezing cooked nuggets: Let the nuggets cool completely, then freeze them in a single layer before transferring them to a freezer-safe container or bag. You can freeze them for up to 2 months.
To reheat from frozen: Air fry at 180β190Β°C until heated through and crispy, adding a couple of extra minutes if needed. Thereβs no need to thaw them first.
Make-ahead: You can marinate the chicken a few hours ahead, but I recommend coating it with breadcrumbs just before air frying so the coating stays crisp.
Serving Ideas
These nuggets are great as a snack, but honestly, they can easily turn into a quick lunch or dinner too.
With dips: Serve them with mayo, ketchup ranch, honey mustard, barbecue sauce or a simple spicy mayo.
As a snack platter: Add fries, potato wedges, corn ribs or some crunchy salad for an easy party-style spread.
In wraps: Stuff the crispy chicken nuggets into a tortilla with lettuce, cheese, tomatoes and your favourite sauce.
As a chicken burger: Chop the nuggets into smaller pieces. Pile them into burger buns with lettuce, cheese and mayo.
With salad: Serve them over a simple green salad for a quick, protein-packed meal.
With pasta: Slice the nuggets and serve them alongside creamy pasta or tomato pasta for an easy dinner.
For kids: Serve with ketchup, cheesy dip or their favourite sauce alongside some fries or fresh fruit.
These air fryer chicken nuggets are crispy outside, juicy inside, and so much better than the frozen kind. They get beautifully golden in the air fryer, while the simple marinade keeps the chicken tender and flavourful. Serve them with your favourite dipping sauce for an easy snack, quick lunch, or a dinner everyone will happily reach for!
350gramsChicken Breastsskinless, boneless, at room temperature
1.5tablespoonItalian Seasoning
1teaspoonPaprika
1teaspoonSalt
1.5tablespoonMayonnaise
1tablespoonLime Juice
1/2cupPanko Breadcrumbs
3tablespoonsgrated Parmesan
2tablespoonsmelted Butter
Instructions
Trim off any fat from the breasts. Slice the chicken into 1/2 inch slices and cut each slice into 1 inch cubes.
Marinate the chicken pieces in italian seasoning, paprika, salt, mayonnaise and lime juice. Mix well and set aside for 20-30 minutes.
In a bowl, mix together breadcrumbs and parmesan. Place the chicken pieces one at a time in the mixture and coat them well with the breadcrumbs, pressing down to ensure the breadcrumbs coat each piece properly. Keep them aside in a plate.
Place the coated chicken nuggets in the air fryer basket in a single layer, making sure to leave some gaps and not over crowd the basket. Air fry for 3 minutes at 190C. Brush with melted butter on both sides, flip the bottom side up and air fry again for 3 minutes till crispy. Serve them hot!
Video
Notes
Butter: You can replace the butter with an oil spray or oil
Dipping Sauce: I served these chicken nuggets with my mango mustard dipping sauce. You can find the recipe here.Β
Donβt overcrowd: Always make sure to keep the nuggets in a single layer and donβt overcrowd the basket or they wonβt become crisp.
Grilled chicken legs made in oven is super easy to make and takes less than 5 minutes to put together. This restaurant style grilled chicken legs is perfected so many times, gives you perfect results every time, juicy grilled chicken legs. No complicated steps, ingredients and method involved in this grilled chicken recipe. Grilled Chicken...
Making these soy sauce chicken wings in the air fryer is a game changer! Itβs quick, easy, and mess-free. All you need to do is marinate, air fryer, and serve, and an entire batch is ready in 20 minutes!Β
These soy sauce chicken wings in air fryer is one of those recipes we make on repeat at home. Theyβre perfect for weeknight dinners when I want something that feels more fun than the usual stuff, but they also work so well when weβre having friends over. The marinade takes just a few minutes to throw together, and after that, the air fryer does pretty much all the work.
I especially love that thereβs very little mess involved. The wings go straight from the marinade into the air fryer, so thereβs no deep frying, splattering oil or a pile of dishes to deal with afterwards. They come out juicy on the inside, nicely browned and slightly crisp on the outside, with all that savoury soy and sesame flavour. Honestly, these disappear pretty quickly every time I make them!
jump to section: soy Sauce chicken wings in air fryer
Chicken: Skin-on chicken wing pieces. I like using skin-on pieces as they get really crispy on the outside, but skinless pieces work tooΒ Β
Soy sauce: I have light soy sauce for that savory umami flavor, but dark soy sauce will work in a pinchΒ
Vinegar: Adds a dash of tangy freshness to the dish
White pepper powder: Adds a subtle earthy flavor and a kick of heatΒ
Salt and sugar: For balance and seasoning
Oil: I have used toasted sesame oil for its authentic Indo-Chinese and nutty flavors, but you can use a neutral-flavored oil if thatβs what you have availableΒ
Baking powder: Helps make the chicken skin light and crispyΒ Β
Stock powder: Adds a savory, umami flavor boost. A little goes a long wayΒ
Frequently Asked QuestionsΒ
Can I use boneless chicken for this recipe?Β
Yes, but the cooking time will be different. Boneless chicken cooks faster than bone-in wings, so start checking earlier to prevent it from drying out.Β
Can I make these chicken wings without an air fryer?
Yes absolutely! You can bake them in a preheated oven at 220Β°C until the wings are cooked through and nicely browned, flipping them halfway through. Cooking time may vary depending on your oven and the size of the wings.
How do I know when the chicken wings are cooked?
The wings should be deeply browned on the outside and cooked through near the bone. For the most reliable check, use a thermometer. The thickest part of the chicken should reach 74Β°C/165Β°F.
Richaβs Top Tips
Marinate for at least 4 hours. But if you have more time, I highly recommend marinating for 8 hours or overnight to give these chicken wings much more flavor.Β
Air fry the wings in a single layer. Overcrowding the air fryer basket restricts hot air flow and can lead to steamed chicken wings and not roasted. It can also cause uneven browning.Β
Start skin-side down: This gives the underside time to cook before flipping and helps the skin get evenly browned.
Flip halfway through: This is important for even browning and roasting on both sides.
Watch the salt: Light soy sauce and stock powder both contain salt, so start with the smaller amount of salt in the marinade if youβre unsure. You can always adjust the seasoning next time.
Let them rest for a couple of minutes: Once cooked, let the wings sit for 2-3 minutes before serving. Theyβll be juicy and easier to handle.
Storage Tips
Fridge: I would recommend eating these straight out of the air fryer. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: To reheat, place the wings in the air fryer at 180Β°C for 4β6 minutes, turning once, until hot and crisp again. Avoid microwaving if possible as it can make the skin soft and chewy.
Freeze: You can also freeze the cooked wings for up to 2 months. Cool them completely before transferring them to a freezer-safe container or bag. Reheat directly from frozen in the air fryer, adding a few extra minutes to the cooking time.
Serving IdeasΒ
These soy chicken wings work really well as an easy appetiser or part of an Indo-Chinese-style meal. Serve them alongside:
You could also serve the wings with a simple cucumber salad or some steamed vegetables to balance out the rich, savoury marinade.
And if youβre putting together a proper Indo-Chinese feast, add Hot and Sour Soup or Egg Drop Soup to start, followed by the wings, fried rice and noodles.
These soy chicken wings are a breeze to put together thanks to the air fryer. They turn out crispy, juicy, and so delicious. I am convinced you wonβt be able to stop at one because theyβre so so addictive! Β
If you make this air fryer chicken wings, donβt forget to DM the pictures @my_foodstory. Until then, happy cooking!
Making chicken in the air fryer is a game changer! Itβs quick, easy, and mess-free; all you need to do is marinate, air fryer, and serve, and an entire batch is ready in 20 minutes!
Add chicken wings with all the ingredients listed under marination in a bowl, mix well and set aside to marinate for 8 hours or overnight.
Pre-heat airfryer at 200 C and brush the airfryer basket with a few drops of oil
Add the marinated chicken wings to the basket skin side down, air fry at 200 C for 10 minutes. Flip once and air fry for another 8 minutes at 200 C till the wings are roasted well. Serve.
This Dhaba Style Chicken Curry stands for every road trip weβve had with our families. Same bold flavours, hot, fragrant, and ready in under 45 minutes. Learn how to make it in a traditional pressure cooker, instant pot, and on the stovetop.
I think Iβve finally nailed it. This Dhaba Style Chicken Curry is SO good. Its legit, as close as it gets to eating it in a dhaba. Spicy, fragrant with spices, big, bold flavours and really juicy pieces of chicken.
Dhabas, for the uninitiated, are roadside restaurants that youβll find along the highway. Theyβre road trip essentials and are scattered all over the country and really well-known for their bold, rustic flavors and ambience. Growing up, the highlight of any road trip was a stopover at a dhaba for steaming hot, spicy dhaba style chicken curry, dal fry or dal makhani and tandoori rotis fresh from the oven to mop it all up. These soul satisfying meals will always be etched on to my heart!
Unlike my other recipes, this oneβs slightly time consuming because masala is ground and cooked till itβs color changes. This is characteristic of most Indian curries, and the slow cooking process or bhuno is what lends dishes a unique flavor.
Here are the main ingredients youβll need for this recipe:
Chicken: Bone in chicken cut into 2 inch pieces. Most Indian curries use the entire bird (thighs, breast, drumsticks)
Ginger Garlic Paste: Fresh ginger and garlic in equal parts ground to a paste with a little water. Use store bought in a pinch but fresh adds more flavour
Lime Juice: Acid helps tenderise the meat
Mustard Oil: Key to getting that unique dhaba flavour. Itβs more pungent and adds a smokiness
Whole Spices: Cumin, cloves, cardamom, cinnamon and bayleaf. Skip if you donβt have but I recommend using them for that burst of flavour
Ginger & Garlic: Ground with onions. You can substitute it with 1.5 tbsp store bought or homemade ginger garlic paste
Onions: Form the main base of the gravy and add flavour, density and thickness
Green Chillies: Add heat and flavour. Use serrano peppers if you donβt have Indian green chillies available
Ground Spices: Red Chilli Powder, Turmeric Powder, Coriander Powder and Garam Masala. I highly recommend using homemade garam masala. Add it towards the middle or end of the cooking process to retain its aroma and flavour
Tempering: We use ghee, ginger, and green chillies to add an additional layer of flavor to finish off the curry. Donβt skip this step!
Why is this Chicken Curry recipe so unique
We were asking this question ourselves while trying to replicate that dhaba like flavour β How is it that common dishes taste extra unique when they come from a dhaba?
Hereβs what we found: Dhabas use more oil, ghee and butter to add richness and to cook the food faster, thereβs a natural smoky flavour because all the cooking is done on a really high flame or using firewood. They liberally use freshly ground spices wherever possible and finally, they end the dish with a sizzling tadka/tempering!
Weβve taken all this information and compiled it into one beautiful chicken curry.
How to make Chicken Curry
Check out the simple steps that go into making this beautiful curry
Marinate
1. Marinate the chicken in ginger garlic paste, lime juice and salt. This adds flavour from within and the acid helps tenderise the meat
2. Add onions, ginger, garlic and green chillies to a chopper and pulse to get a coarse mix.Β
Curry
1. Pound spices roughly with a mortar pestle to break them down and release their flavour
2. Saute them in hot oil to temper them
3. Brown the onion paste in oil thatβs tempered with whole spices. This is a slow cooking process where the onion paste is sauteed on a low flame till it changes colour and becomes a deep golden brown. Youβll see a thin layer of oil floating on the top and the sides β thats when you know its cooked through and isnβt raw anymore
4. Cooktomatoes and spices for a few minutes till the tomatoes become pulpy soft
5. Roast the chicken along with garam masala in the onion tomato mixture, tossing it for a minute or two till the gravy coats all the pieces
6. Pressure Cook for 15 minutes. If using a traditional pressure cooker, start on high heat and after the first whistle, reduce the heat to low. Wait till you hear two more whistles and then turn off the flame. Let the pressure release naturally. To make instant pot chicken curry, pressure cook on high for 8 minutes
7. Temper julienned ginger and slit green chillies in butter and ghee.This adds an extra layer of flavour and gives it a nice hint of ginger
8. Serve chicken curry with tempering poured on top. Sprinkle some chopped coriander for freshness and flavour
Richaβs Top Tips
Always marinatethe chicken. The longer the better. This literally changes the game by adding flavour, seasoning, and tenderising.
Brown the onion paste. Donβt rush this process. Browning onions slowly gets rid of any raw smell and flavour. Youβll know its done when you see a little oil separating on the sides and the colour changes to a deep golden. This, in addition with the herbs, spices and tomatoes create the perfect balance.Β
Donβt skimp on oil. There is a fair amount of fat in this recipe in the form of oil, butter and ghee. I would not recommend skimping on oil as it will compromise the flavor.
Always use quality garam masala. I always recommend homemade garam masala. But even if using store bought, make sure its not more than a year old. Add it just before cooking the chicken so that it retains its freshness and aroma
Do not forget the tempering. It gives it that extra kick along with the richness from the ghee.Β
Storage Tips
If you have leftovers, let the chicken curry cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3β4 days.
If youβd like to store it for longer, you can freeze Dhaba Chicken Curry for up to 2β3 months. For convenience, portion it into freezer-safe containers so you can thaw only as much as you need.
When youβre ready to reheat, thaw the frozen curry in the refrigerator overnight and then warm it gently on the stovetop. The gravy tends to thicken as it sits, so add a splash of water while reheating if needed. Make sure the chicken is heated through before serving.
And the best part? The flavours have more time to come together as the curry sits, so leftovers can taste even better the next day. This also makes it a great make-ahead chicken curry for busy weeknights.
Serving Ideas
Wondering what to serve with Dhaba Chicken Curry? You really canβt go wrong with something that helps soak up all that delicious, spicy gravy!
If youβre craving a proper dhaba-style spread, go for tandoori roti or naan with a bowl of cool raita, sliced onions and lemon wedges on the side.
For a bigger Indian meal, add dal fryordal makhani and a simple vegetable sabzi. And donβt forget extra rotis or rice because youβll want every last bit of that gravy!
I hope you guys enjoy this recipe as much as I do, itβs truly one of my favorites! And like all curries, this tastes even better the next day, so no need to worry about leftovers! If you love dhaba style food, check out my other favourite like Dhaba Dal Fry, Dhaba Dal Tadka, Matar Paneer, Karahi Chicken, Dal Makhani.
When you make this recipe, donβt forget to send me pictures over on my IG @my_foodstory. I love seeing your recreations!
The best dhaba style chicken curry recipe! Spicy, hot, fragrant curry made with ground spices, onions and tomatoes, and perfect for a family lunch or dinner.
Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside while you prep everything else
Add onions, ginger, garlic and green chillies to a chopper and pulse to get a coarse mix.
Heat oil in a pressure cooker or a large heavy bottom pan. Add cumin seeds. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil.
once they start to splutter, add the onion mix. Cook the onion mix on a low flame, stirring occasionally till it is reduced to a golden brown mix and you see a thin layer of oil along the sides
Add tomatoes, salt, turmeric powder, red chili powder (if using) and coriander powder. Cook till the tomatoes start melting, and almost form a paste.
Add chicken and garam masala powder and roast for a minute or two till the chicken pieces turn pink and get coated with the masala. Add meat masala powder, 1 ΒΌ cups of water, mix well.
Pressure Cooker:
At this stage, if you are using a pressure cooker, place the lid and pressure cook on high till the first whistle goes off. Then reduce the flame to low and pressure cook for two more whistles and turn off the flame. If using a different kind of pressure cooker (without a whistle system), pressure cook on high for 15 minutes. Let the pressure release naturally.
Simmer for 5-10 mins on high flame, if required, to thicken the curry (chicken leaves a lot of water). I didn't need to do this.
Stovetop Method:
If you are using a heavy bottomed pan, bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes. Uncover the pan, and cook for another 10-15 minutes till the curry starts to thicken. Once the curry is ready, switch off the flame.
Instant Pot Method:
If using an instant pot, place the lid and change the vent to sealing. Pressure cook on high for 8 minutes. Release pressure manually. Simmer the curry for a few minutes to achieve the desired thickness if there is too much water.
Tempering:
In another small pan, heat ghee and butter and add green chilies and ginger. Once they start to splutter, switch off the flame and mix the tadka (or tempering) into the curry. Top with coriander.
Let the curry sit for 10-15 minutes before serving. Tastes best with rotis or rice.
Chicken Kali Mirch in a rich white gravy is a stellar chicken recipe thatβs comforting, satisfying and so tasty. This chicken curry is ready in under 45 minutes and can easily make a weeknight dinner feel special.
This chicken kali mirch has turned out to be one of my favourite chicken gravy recipes ever. This recipe ticks all the right boxes when it comes to comfort food. The gravy is smooth and luscious but not heavy; itβs warm, fragrant, gently spiced. The chicken pieces remain juicy and soak up all the black pepper flavour. The recipe is really simple and you donβt need fancy any
This chicken curry is also known as murgh kali mirch or black pepper chicken gravy/curry. Ans while itβs not a very popular restaurant dish, I guarantee is you itβs a hundred percent worth trying! And youβll be titled the curry master every time you try it.
Hereβs what you need for marinating the chicken, which is the first step in this recipe
Chicken: I recommend bone in, skinless chicken pieces for this recipe, commonly known as βcurry cutβ in India. If you donβt have this cut available where you are, use thighs and drumsticks instead.
The rest is a simple marinade of, pepper, lime juice and salt.
Onions: Preferably red or white for that sharp, pungent taste. You can roughly chop them as they will be blended later
Ginger and Garlic: For flavour, these are powerful aromats that form the base of the gravy
Cashews: For creaminess and richness. This recipe uses no cream, so cashews is what adds richness to the gravy
Whole Spices: Cinnamon, cardamom and cloves make this curry really fragrant
Black Pepper: Ground black pepper is used while marinating the chicken as well as in the gravy. It adds a nice spice and a gentle heat and flavour to the entire dish. Its the star ingredient of this recipe!
Kasuri Methi: This is a key ingredient thatβs added towards the end to pull the whole dish together. I highly recommend trying to source it. Its an ingredient that I use frequently in Indian recipes so in my book, itβs a must have
Garam Masala: A little goes a long way with this powerful spice blend. Highly recommend making your own garam masala if you can
Yogurt: To add volume, tanginess and acidity
Cream: To add richness and make the overall curry really nice and creamy
Chicken Kali Mirch β Step by Step Recipe
Super simple β Iβm breaking this down into 4 parts
1. Marinate
1-2Marinate the chicken pieces in lime juice, salt and pepper till the chicken is nicely coated. Set aside for 20 minutes while you make the onion paste
2. Onion Paste
3. Saute the onions, ginger and garlic in oil to soften and cook them
4. Look for a light golden brown colour. We donβt want to caramelise the onions too much or the colour of the gravy will change
5. Cool the onion mixture completely and then grind it in the smallest jar of the mixer grinder along with cashews and a dash of water
6. Blend to a smooth, creamy paste
3. Sear Chicken
7. While the onion paste is cooling down, heat oil in a pan and add all the chicken pieces. Sear on high heat for 2-3 minutes on each side
8. Flip the chicken pieces and cook on the other side β we are looking for a nice golden sear to lock in the flavours
4. Kali Mirch Gravy
9. Remove the chicken pieces and in the same pan, heat more oil and add the whole spices. Saute for a minute
10 Add the onion paste and cook it for a few minutes till it reduces to half
11. Add the chicken pieces and coat them well with the onion mixture
12. Reduce the heat, whisk the yogurt and add it to the pan along with garam masala. Quickly toss this around till the yogurt cooks a bit and you can see oil separating from the sides. If you donβt keep tossing it, the yogurt will split and can give the curry a grainy texture.
13. Add green chillies and water and mix well
14. Cover and cook the chicken for 15-20 minutes till its tender and cooked through
15. Add kasuri methi, ground black pepper and the cream
16. Give it another mix and turn off the flame. Chicken kali mirch is ready!
Richaβ Top Tips
Marinate the chicken for at least 15 minutes. This helps the pepper and lime juice work their magic and flavour the chicken from inside out. Longer is better!
Use the right cut of chicken: Bone-in, skinless chicken pieces are best for this recipe. The chicken pieces are cut into 1.5-2 inch in size. You can use boneless thigh pieces, but if you wish to use chicken breast, cook them in the gravy for only 7-8 minutes
Take your time browning onions. Brown the onions to a light golden. The more you brown them, the deeper the colour of the gravy will be. Which is not a bad thing, just different
Make sure to whisk the yogurt before adding it to the gravy. Add the yogurt on a low flame or turn off the flame. Once you add the yogurt, mix immediately and keep tossing it over low heat till the yogurt cooks
Donβt skimp on the pepper. If you want to reduce the heat, reduce the green chillies or skip them
Highly recommend using kasuri methi. Kasuri Methi really brings this dish together and helps add the finishing touch. A small amount goes a long way.
Make it vegetarian. Try my paneer kali mirch recipe for an easy vegetarian version. Believe me, itβs just as good!
Mumbai Pav or Dinner Rolls also work really well to soak up all that peppery, creamy flavour
Storage Tips
Fridge: Let the chicken kali mirch cool completely before storing. Then Transfer to an airtight container and refrigerate for up to 2β3 days. The flavours deepen over time, so it often tastes even better the next day.
Reheating: When reheating, add a splash of water to loosen the gravy and heat gently. Alternatively, you can reheat on the stovetop or in the microwave until warmed through
Freezer: For longer storage, freeze for up to 1 month Note: the sauce texture may change slightly after thawing
If you are looking for a mildly spiced, but super tasty gravy (I always hear a lot of our international readers saying its too spicy etc), then this is it! The combination of onions, black pepper, yogurt and cream make this gravy so lickable, youβll be eating it off the stove. I know I do!
Watch Paneer Kali Mirch Recipe Video
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Who would've imagined that flavours of black pepper could work so well in a chicken curry! This dish is warm, comforting and fragrant and is the best cozy, weeknight dinner. The chicken pieces remain juicy, the gravy is creamy and light and everything is mildly spiced but still very very tasty. This Chicken Kali Mirch is a fantastic weeknight dinner option!
Β½TeaspoonsKasuri MethiFenugreek Leaves, roasted and crushed
2TablespoonsCreamheavy or light cream
1/4TeaspoonSalt
Instructions
Marination
Add chicken, salt, pepper and lemon juice to a bowl and mix well. Set aside for 20-30 minutes and allow to marinate.
Onion Cashew Paste
Heat a tablespoon of oil in a pan and add the sliced onions. Fry on medium heat for 4 minutes till the onions are soft and translucent.
Add the chopped ginger and garlic and keep frying on medium heat for 1 minute.
Cook the onion mixture and then add it to a mixer grinder with cashew nuts. Grind to a smooth paste, use 2-3 tablespoons of water if required. Set aside.
Gravy
Heat 2 tablespoons of oil in a pan and place the marinated chicken pieces side by side. Cook on high heat for 2-3 minutes on each side. Remove from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of oil and allow it to heat up on a medium flame. Add the whole spices and saute for 30 seconds to a minute.
Add the onion cashew paste that was ground earlier and cook for 5-6 minutes on medium heat till you see oil separating from the sides.
Add the fried chicken pieces and fry on medium heat for 2-3 minutes
Reduce the heat to low and add the whisked yogurt, garam masala and salt. Cook for 2-3 minutes, stirring continuously till oil separates.
Now add green chillies and ΒΎ cup of water. Mix well, cover & simmer on low heat for 15 minutes till chicken pieces are tender and cooked through.
Add pepper and kasuri methi, mix and simmer on low heat for 2-3 minutes. Serve hot.
Monument Grills Makes Accommodating Food-Sensitive Foodies Easy
By John White
When it comes to a daily household menu, most families have a diversity of needs, wants and plain-old βI donβt like thatβ sensitivities. For example, I donβt like baked potatoes, but Iβll go out of my way for French fries.
Sometimes, personal likes and dislikes donβt factor into the equation, but actual sensitivities do. In my familyβs case, itβs gluten, as my wife and daughter canβt tolerate it. But that doesnβt mean we donβt eat well (we do!), nor does it mean we canβt celebrate National Quesadilla Day, even though flour tortillas would be considered a necessary ingredient.
Delicious Food-Sensitive Quesadillas Without Sacrificing Flavor
Once again, my graciously provided Monument Mesa II propane-fired grill made preparing this multi-step, Mexican-inspired treat easy, using the grill, a griddle and side-mounted burner for an accompaniment of refried beans.
Andβ¦what would a Mexican feast be without salsa (in this case, Pico de Gallo), Guacamole and Margaritas!
The Menu
Gluten and gluten-free chipotle chile-marinated quesadillas with refried beans, guacamole, pico de gallo and margaritas, traditional or made with non-alcoholic spirits.
Yield: Makes 2 cups adobo, enough to marinate 2 to 3 pounds of meat or seafood
Ingredients
1/2 teaspoon cumin seeds
1/2 teaspoon black peppercorns
3 ripe plum tomatoes
3 cloves garlic, peeled
1/2 medium-size onion, peeled and cut in half
1/3 cup fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons red wine vinegar
2 to 4 canned chipotle chiles
1 to 2 teaspoons canned chipotle juices
1 teaspoon dried oregano
1 teaspoon coarse salt (sea or kosher)
Instructions
Heat a comal or dry skillet over medium heat. Add the cumin and peppercorns and toast until fragrant, 2 minutes. Transfer the spices to a blender or spice mill and grind to a fine powder. Leave the spices in the blender.
Place the tomatoes, garlic, and onion on the comal and cook until nicely browned on all sides, turning with tongs. This will take 4 to 6 minutes for the garlic, and 10 to 12 minutes for the tomatoes and onion. Coarsely chop the vegetables and transfer them to the blender with the spices.
Marinated and cooked chicken breast, using the Chipotle Chile Marinade above
1 cup shredded Monterey Jack cheese
1 (or more, depending on the number of guests) 8- to 10-inch flour tortilla(s)
2 (or more, depending on the number of guests) 6-inch cassava or almond flour tortillas
Instructions
Heat a griddle on the grill top of the Monument Mesa II to medium-hot (about 350 degrees).
Shred the chicken breasts and, in a bowl, toss with the Monterey Jack cheese.
For the flour tortilla, sprinkle the chicken-cheese mixture on half of the tortilla, then fold it over to create a half-moon.
For the cassava or almond flour tortillas, sprinkle the chicken-cheese mixture over one tortilla and cover with another tortilla, like a sandwich.
Prepare the griddle with a tablespoon or two of olive oil and heat until hot, but not smoking.
Place the quesadillas on the griddle under a weight and cook until the cheese begins to melt and the quesadillas begin to crisp. Flip and cook until the cheese is fully melted, then remove from the griddle.
Let the quesadillas cool slightly, cut into wedges and serve with sour cream, salsa, guacamole and refried beans.
Recipe
Refried Beans
Ingredients
One small bag (1/2 pound) pinto beans
1/2 large white onion
1 tablespoon kosher or sea salt
2 canned chipotle chiles
3 tablespoons olive oil
1/2 cup (approx. 4 oz.) Monterey Jack cheese
Instructions
Place pinto beans in a large pot and cover with 8 cups of water. Add the onion and set over high heat. Once it comes to a boil, reduce the heat to medium, partly cover with a lid and cook for 1 hour.
Remove the lid, stir in salt, partly cover with the lid, and cook for another 15 to 30 minutes, until the beans are tender and the liquid is tinted from the pinto beans.
Uncover the pot of beans and, using a slotted spoon, remove and discard the onion.
Finally, what would a delicious quesadilla be without a tasty Margarita?
Recipe
Johnβs (Almost Famous) Margarita
Ingredients
1 fresh lime
2 βgenerousβ shots (4 oz.) of high-quality tequila (Casamigos or Mijenta)
1 shot (1 oz.) Cointreau
1 βsquirtβ organic light agave syrup
1 handful or a bit more of crushed ice
Kosher or sea salt
Instructions
Fill 1/2 of a large cocktail shaker with crushed ice.
Slice the lime in half and, using a reamer, squeeze over the ice. Include some rind.
Add tequila, Cointreau and agave.
Cut one thin slice of the remaining half-lime for garnish and βwetβ the rim of a margarita glass with the rest of the lime, then salt the rim of the glass.
Shake the tequila mixture vigorously and pour into the glass.
Garnish the cocktail with the lime slice and enjoy!
Recipe
Johnβs (Nearly Famous) Margarita with Non-Alcoholic Spirits
Ingredients
1 fresh lime
3 βgenerousβ shots (6 oz.) of AplΓ³s non-alcoholic spirits (either Calme or Arise)
1 βsquirtβ organic light agave syrup
10 βshakesβ of Angostura Orange Bitters
1 handful or a bit more of crushed ice
Kosher or sea salt
Instructions
Fill 1/2 of a large cocktail shaker with crushed ice.
Slice the lime in half and, using a reamer, squeeze over the ice. Include some rind.
Add AplΓ³s, agave and orange bitters.
Cut one thin slice of the remaining half-lime for garnish and βwetβ the rim of a margarita glass with the rest of the lime. Salt the rim of the glass.
Shake the AplΓ³s mixture vigorously and pour into the glass.
Garnish the cocktail and enjoy!
Rememberβ¦
It doesnβt have to be a holiday to enjoy quesadillas. Cook a few extra, let them cool, seal in sandwich bags and reheat for a treat anytime. Happy National Quesadilla Day from the entire team at BarbecueBible!
Looking for more recipes like this? Browse our Recipe Index for grilled, smoked, and live-fire favorites.
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Looking for some fall grilling inspiration? Check out our Fall Grilling Guide.
Juicy, spicy and beautifully charred, this smoky chilli garlic grilled chicken marinated in a base of Greek yogurt is an incredibly easy way to make restaurant-style grilled chicken at home!
If you love chicken with a little heat and lots of flavor, this chilli garlic grilled chicken is for you! The smokiness of these grilled chicken is on another level thanks to the cast iron skillet used for grilling!
It's an incredibly simple chicken recipe, but the flavor is anything but ordinary.
Chicken thighs and drumsticks are coated in a creamy Greek yogurt marinade spiked with crispy chilli garlic oil and paprika, then grilled on a cast-iron skillet until juicy on the inside and beautifully charred around the edges.
The Story Behind This Chilli Garlic Grilled Chicken Recipe
I absolutely love recipes that come together from a few simple ingredients but somehow taste like you put in much more effort than you actually did.
This chilli garlic grilled chicken is one of those recipes.
I wanted to make grilled chicken with a really bold chilli-garlic flavor, but without putting together a long list of spices or making a complicated marinade.
So I reached for two ingredients that work beautifully with chickenβGreek yogurt and crispy chilli garlic oil.
The Greek yogurt gives the chicken a lovely tangy coating and helps keep the meat juicy, while the crispy chilli garlic oil brings in the heat, garlic and all those delicious little crispy chilli bits.
A touch of paprika adds warmth and color, and that's pretty much all this chicken needs.
The chicken is then arranged directly on a cast-iron skillet and cooked in a hot oven until completely cooked through and charred around the edges.
And those charred edges? That's where the magic happens!
The result is juicy, tender chicken with a fiery chilli-garlic flavor and beautifully caramelized edges. It's the kind of chicken that works equally well for a weeknight dinner, a weekend barbecue-style meal or even meal prep.
Making delicious, street-style malai chicken tikka at home super easy, and the air fryer makes the job so hands- and mess-free! Itβs got the same juicy chicken, the same char, and the same rich, delicious flavor.Β Β
This air fryer malai chicken tikka recipe is so good, youβll wonder why you did not make it sooner! Itβs got that perfectly charred skin we all love, along with a beautiful smokey aroma and flavor, and the juiciest chicken ever!Β
And making this in the air fryer means apart from a quick 5 minute prep, your air fryer does most of the heavy lifting. Serve with mint chutney and pickled onions for the most perfect party appetiser ever!Β
Chicken: I have used chicken drumsticks that are butterflied (check the video below) to allow the marinade to seep in. You can use boneless pieces, but pick thigh pieces as they juicy and tender through the cooking processΒ Β
Greek Yogurt: Helps tenderise the chicken, adds flavor, and helps the spices stick to the chicken for better flavor
Ginger garlic paste: To add aroma and flavorΒ
Spices: Pepper powder, cardamom powder, and garam masala for flavor
Cheese: Processed cheese cube for a lovely richness of flavor to ever bite
Coriander: Finely chopped fresh coriander for lots freshness and flavorΒ
Butter: For brushing. Adds a beautiful rich finish
Frequently Asked QuestionsΒ
Can I use boneless pieces instead?
Yes, why not. Bone-in pieces stay juicier and more flavorful. But you can definitely swap with boneless thigh pieces.Β
Can I make this with a vegetarian protein?Β
You can make this with paneer but you will have to adjust the cook time as paneer cooks way faster.Β
Which type of cheese works best for this recipe?Β
I have used a processed cheese cube for this recipe but you can use cheddar or instead.Β
How do I know when the chicken tikka is ready?Β
When the pieces have charred beautifully on the outside, the chicken tikka is ready to be served. This takes about 12-14 minutes but the cook time may differ depending on your air fryer and the cut of your chicken.Β Β
Richaβs Top Tips
Marinate for at least an hour: But the longer the better. This gives the chicken time to absorb the flavours. If I have time, I like to marinade in the refrigerator overnight for best results.Β
Get the marinade into the slits: Donβt just coat the outside. Use your fingers to work the marinade into every slit and crevice for flavourful chicken throughout.
Donβt overcrowd the basket: Arrange the drumsticks in a single layer with some space between them. This allows hot air to circulate properly and helps the chicken brown evenly.
Keep an eye on the cooking time: Drumsticks can vary quite a bit in size, so start checking around the 12-minute mark. Smaller pieces may cook faster, while larger ones may need a couple of extra minutes.
Storage Tips
Fridge: Store leftover chicken tikka in an airtight container in the refrigerator for up to 3 days. Let it cool completely before refrigerating.
Reheat: To reheat, place the drumsticks in the air fryer at 180Β°C for 3-5 minutes, until heated through. Avoid overheating as the chicken can dry out.
Freeze: You can also freeze the cooked chicken for up to 2 months. Thaw overnight in the refrigerator and reheat in the air fryer until hot.
Serving Ideas
These malai chicken tikkas are traditionally served hot with mint chutney, sliced onions, and lemon wedges.Β
For a more substantial meal, serve them with jeera rice, naan, roti or pulao.Β
You can also shred the cooked chicken and use it in wraps, rolls, sandwiches or rice bowls.
This air fryer malai chicken tikkas recipe is truly a game changer and the easiest way to get delicious street-style chicken tikka at home in no time. If you make this recipe, donβt forget to DM the pictures @my_foodstory. Until then, happy cooking!
Making street-style malai chicken tikka at home super easy and mess-free thanks to our air fryer. Itβs got the same juicy chicken, the same char, and the same rich, delicious flavor.
Butterfly the chicken drumsticks by making 3 slits in the meatiest part (watch the video to see how).
Mix together hunger curd, ginger garlic paste, salt, pepper, cardamom powder, garam masala, sugar, cheese and coriander in a bowl.
Add the chicken drumsticks and make sure the marinade goes into every crevice. Marinate for at least an hour.
Place the drumsticks in the air fryer basket and air fry at 200C for 12-15 minutes. Depending on the size of the drumstick and your air fryer, add or reduce 2 minutes.
Steak may be the choice of champions, and no cookout would be complete without ribs. But when it comes to comfort food, nothing beats a roast chicken.
You know the bird Iβm talking about. Skin bronzed and crisp, the meat tender and juicy, the aromas intense and mouthwatering. A properly roasted chicken is the very embodiment of lusciousness and well-being. Brisket may be a once-a-month luxury. A roast chicken you feast on once a week.
And the secret to achieving that great roast chicken? Fire up your grill.
So how do you grill the perfect roast chicken? Let me count the ways.
You indirect grill it, adding wood chunks to the coals to lay on a smoke flavor.
You prop it on a beer can (open, of course) and roast it upright to make the infamous beer can chicken.
You smoke it low and slow (at a low heat for 3 to 4 hours) to make barbecued chicken, which you top with Alabama white sauce: 2 parts mayonnaise, 1 part cider vinegar, with as much black pepper as you can bear.
You can even direct grill a whole chicken by cutting out the backbone and opening the bird like a bookβa process known as spatchcocking. When using this method, start the chicken bone side down and grill it over a moderate fire.
For indirect grilling or beer can chicken, set up the grill with the heat to the sides and a drip pan beneath the bird; medium heat, around 350Β°F, is a good starting point. For rotisserie roasting, position the coals or lit burners to either side of the spit and place a drip pan underneath. For low-and-slow smoking, maintain a temperature between 225Β° and 275Β°F and add wood chunks or wood chips for smoke. For spatchcocking, grill directly over a moderate fire, starting bone side down.
Six Essential Steps for an Even Better Roast Chicken
Leave the bird uncovered in the refrigerator. Refrigerate it uncovered for 24 to 48 hours before roasting. This dries out the skin, making it extra crisp when you roast it.
Remove the wishbone. Cut it out of the front cavity with a paring knife. This makes it easier to carve the breast meat.
Add flavor inside and out. Rub the outside of the bird with a cut lemon and a cut head of garlic. Then place these ingredients in the cavity to perfume the chicken from the inside-out.
To truss or not to truss. I always truss a chicken to give it a handsome ovoid shapeβa holdover from my French cooking school days, when appearance was paramount. But if you roast the chicken untrussed, the smoke and fire flavor can penetrate the inside of the bird. Your choice.
Cook the thigh to 175Β° to 180Β°F. Insert an instant-read thermometer into the thickest part of the thigh without touching the bone. Yeah, I know thatβs higher than the USDA minimum of 165Β°F, but the dark meat will be more tender.
Give it a short rest. Once cooked, rest your chicken on a wire rack over a sheet pan for 2 minutes before carving. This βrelaxesβ the meat, making it juicier. But donβt rest it too long or the skin will get soggy and the chicken will get cold.
However you choose to cook it, the grill gives roast chicken something the oven canβt: the flavor of smoke and fire. Get the skin crisp and the dark meat tender, and you may find that once-a-week roast chicken becoming a habit.
Whole Chicken Recipes to Try
For more ways to grill a whole chicken, try these BarbecueBible.com recipes:
Barbecued Chicken β A classic whole chicken cooked by indirect grilling.
Rotisserie Chicken β Spit-roasted chicken with the self-basting action of the rotisserie.
Build your live-fire skills with our Back-to-Basics libraryβsetups, temps, tools, and pro moves that make a difference.
Get Stevenβs weekly grilling tips, seasonal recipes, and live-fire ideas in your inbox. Join our Up in Smoke newsletter. Sign up and get a FREE PDF of Steven Raichlen's Best Ribs Recipes Ebook.
Preorder Man On Fire β A Steven Raichlen Memoir. And get some really cool rewards!
Looking for some fall grilling inspiration? Check out our Fall Grilling Guide.
If you love a good chicken wrap but want something lighter, fresher and packed with protein, this high-protein chicken salad wrap is exactly what you need!
Looking for a lunch that is high in protein, packed with crunch and actually exciting to eat? This high-protein chicken salad wrap might just become your new favorite!
Creamy, crunchy, juicy and incredibly satisfying β all wrapped up into one wholesome, protein-packed meal. Perfect for a quick lunch, easy dinner or a delicious meal-prep option!
And there are more than 5 reasons why you will fall for this recipe!
They are high in protein while being low in calories thanks to the Greek yogurt instead of mayo.
Loads of crunch from fresh veggies giving every bite plenty of texture.
Big on flavor from paprika, garlic powder and Italian seasoning.
Perfect for meal prep where you can assemble the wraps whenever you need a quick meal when you have the salad ready!
Skillet-toasted for extra deliciousness - that final golden toast takes these wraps from good to seriously addictive!
What is a High-Protein Chicken Salad Wrap?
A High-Protein Chicken Salad Wrap is a wholesome, satisfying wrap made with tender seasoned chicken, crunchy fresh vegetables and a creamy protein-rich dressing, all wrapped in a soft tortilla.
Unlike a traditional chicken salad that often relies heavily on mayonnaise, this version uses Greek yogurt as the base of the dressing, giving it a creamy texture while adding extra protein.
The chicken is seasoned with paprika, garlic powder, black pepper and Italian herbs, pan-seared until golden, then shredded and tossed with crisp iceberg lettuce, carrot, celery and spring onion greens.
The finished chicken salad is tucked into a wholewheat tortilla and lightly toasted on a skillet until golden and crisp.
The result is a fresh, creamy, crunchy and protein-packed meal that works beautifully for lunch, dinner or a quick meal-prep option.
There is something about the smell of chicken on the grill that just signals summer. I make BBQ chicken more than almost anything else during the warmer months β it is fast, the whole family eats it, and the cleanup is minimal. Think sticky BBQ chicken thighs, juicy grilled chicken breast, smoky drumsticks, and loaded [β¦]
If you love chicken recipes that are bold, spicy, juicy and loaded with classic Indian spices, this chicken tawa fry is the one you need to try! Just be warned that this is not for the faint-hearted!
There are chicken recipes that are delicious, and then there are recipes where you simply cannot stop going back for another biteβthis chicken tawa fry definitely belongs in the second category!
Tender pieces of boneless chicken are marinated with a fresh ginger-garlic-green chilli paste and then cooked on a hot tawa with caramelized onions, tomatoes and a fragrant blend of Kashmiri chilli powder and pav bhaji masala.
A little tamarind brings in the perfect tang, giving your tastebuds an unforgettable experience of deliciousness! .
Finished with a spoonful of ghee and fresh coriander, this chicken tawa fry is spicy, tangy, juicy and wonderfully laden with unforgettable flavors.
The juicy, spice-coated chicken with beautifully browned edges and layers of spicy, tangy and smoky flavors creates an everlasting memory in your heart! .
And if you really want the full street-food experience, serve it with butter-smeared pav toasted directly over the flame!
What is Chicken Tawa Fry?
Chicken tawa fry is a rustic Indian-style chicken preparation where bite-sized pieces of chicken are cooked on a wide, flat tawa along with thick, intensely flavored spices.
Unlike deep-fried chicken, this recipe uses very little oil and relies on the hot tawa to caramelize the onions, cook down the spices and give the chicken beautifully browned edges.
There are many regional and street-style versions of tawa chicken, but this one has my own Flavor Quotient twist!
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