If you wanna make restaurant style classic chicken kalmi kabab, you are at the right page! This delicious yet easy chicken kalmi kabab is a must-have recipe in your repertoire! I love smoky kababs the most if you wanna know what’s my favorite Indian food! Well, historically the kababs may not have an Indian origin, […]
Smoky Flavor Secrets Every Backyard Cook Should Know There’s something about a deep, rich, smoky flavor that makes backyard cooking feel more satisfying. Whether you’re grilling, slow-cooking, or experimenting over a small fire pit, that subtle mix of aroma and depth brings out the best in meats, vegetables, and even sauces. You don’t need a […]
These smoked chicken wings, with crispy skin and juicy meat, make a crowd-pleasing appetizer. Perfect for game days, backyard parties, family gatherings, tailgating, or weeknight dinners. The 0-400 method is a simple technique that I’ve found consistently produces crispy wings without much fuss. This approach gives you restaurant-quality wings at home using ingredients I had […]
A hearty, comforting and fulfilling soup that you must try this winter season is the classic restaurant style chicken noodle soup which is a one pot wonder that will keep you full for the entire night!
Winter is just round the corner and so is the craving for that soulful bowl of warm soup that will perfectly fit the bill as a one pot meal!
So here I come with my homemade chicken noodle soup that not only looks gorgeous but can also give the restaurant version a run for its money in terms of its flavors and taste!
Try it once and you will know why I am saying what I am saying!
What is chicken noodle soup?
Asian chicken noodle soup is a widely popular soup and I am not surprised at all! If a single dish can work as an entree as well as main course, who wouldn’t love it?
I made this a week before Diwali when we were feeling a little under the weather; we loved it so much that we immediately decided to prepare it for our little blog and share it with ya’all!
The best thing about this soup recipe is that you won’t need a long list of ingredients; just the basic aromatics, chicken & noodles and you are ready to whip up the most comforting soup of the season!
Chicken Lollipops are everyone’s favourite party starter for a reason. And making them at home is so much easier than you think!
If there’s one appetiser that never lets you down, it’s Chicken Lollipop. Crispy edges, juicy meat, and that hint of spice that hits just right. There’s a reason you will find it at every celebration, from family get-togethers to late-night takeout orders.
With this recipe you can bring that crunchy, flavourful magic straight to your kitchen. I usually serve this with my homemade schezwan sauce, or Thai sweet chilli sauce, but it tastes really good with ketchup, mayo, or any other dip of your choice.
Chicken Lollipops: These are the middle segments of chicken wings that are trimmed into a “lollipop” shape.
Marinade: A mix of soy sauce, red chilli sauce, vinegar, tomato ketchup, chilli powder, garlic paste, and salt.
Batter: Cornflour, all-purpose flour, and rice flour make a light, crisp coating.
Egg: Helps the batter stick to the chicken while frying.
Oil: Use any neutral oil with a high smoke point, like sunflower or vegetable oil, for frying.
Ginger Paste: Adds warmth and a sharp kick.
Frequently Asked Questions
What are Chicken Lollipops made of?
They’re made using the middle segment of chicken wings. The meat is cut and pushed down to one end to form a “lollipop” shape that’s easy to hold and perfect for snacking.
What cut is a Chicken Lollipop?
It’s the mid-joint or “drumette” part of the wing. You can trim it yourself or buy them ready-made from most butcher shops or supermarkets.
Can I make this recipe in an air fryer instead of deep frying?
Yes! Lightly brush the lollipops with oil and air fry them at 200°C for 10–12 minutes, flipping halfway through. They’ll still be crispy and juicy with much less oil.
How can I make it spicier or milder?
For extra heat, add a pinch of red chilli flakes or a splash of hot sauce to the batter. To make it milder, use Kashmiri chilli powder instead of regular chilli powder, it gives colour without too much spice.
Is Chicken Lollipop healthy?
Like most fried foods, it’s best enjoyed in moderation. For a lighter version, you can air fry or bake them and skip the second fry step.
Richa’s Top Tips
Marinate long enough: Even 30 minutes makes a difference, but if you have time, let the chicken rest in the fridge for a few hours. The flavours go deeper, and the meat stays juicier after frying.
Use rice flour for crunch: Don’t skip it! It’s the secret to that light, crispy texture that stays crunchy even after a few minutes.
Keep the oil hot but steady: Around 175–180°C is perfect. Too hot and the coating burns before the chicken cooks; too low and the lollipops turn soggy.
Double fry for extra crispiness: If you’re making these ahead for a party, fry them once to cook through, and again for a minute just before serving.
Storage Tips
Fridge: Store leftover chicken lollipops in an airtight container for up to 2 days. Reheat them in an air fryer or oven at 180°C for 4–5 minutes to bring back some of the crispiness.
Freezer: You can freeze marinated or fried (but un-sauced) lollipops for up to a month. To reheat, let them thaw in the fridge overnight and air fry or deep fry for a few minutes before serving.
Room Temperature: If you’re serving them later the same day, keep them loosely covered on the counter for no more than 2 hours to maintain their texture.
Serving Ideas
Chicken Lollipops fit right into any setting, from game nights to festive dinners. Here are a few delicious ways to serve them:
With Schezwan Sauce: The classic combo that never fails, spicy, tangy, and just the right amount of heat.
With Noodles: Serve alongside Hakka Noodles for that restaurant-style experience right at home.
With Drinks: They pair beautifully with chilled drinks, mocktails, soft drinks, or even iced tea, balancing out the spice with a bit of freshness.
Customisation Ideas
Turn it saucy: Instead of serving them dry, coat the fried lollipops in a quick honey–garlic glaze or toss them in a sweet chilli sauce for a sticky, glossy finish.
Make it cheesy: Add a little grated mozzarella or processed cheese to the batter for a melty surprise once you bite in.
Try a fusion twist: Swap the usual Indo-Chinese flavour with peri-peri or tandoori masala for something new but equally addictive.
Experiment with the coating: Use crushed cornflakes or breadcrumbs in the batter for an extra layer of crunch that holds up longer.
And there you have it, crispy, juicy Chicken Lollipops that taste just like your favourite restaurant ones, maybe even better. Once you nail this recipe, it’ll easily become your go-to for parties, weekends, or those days when you’re craving a little indulgence.
If you give this a try, tag @my_foodstory on Instagram, I’d love to see how they turn out in your kitchen!
Make chicken lollipop at home with this detailed, easy to follow recipe. These lollipops are crunchy, juicy and taste just as good as takeout! Plus when you make them at home, no more soggy lollipops.
Whisk together soy sauce, red chilli sauce, vinegar, tomato ketchup, red chilli powder, garlic paste, salt in a bowl and toss the chicken lollipops in it. Marinade for half an hour.
In the same bowl, add cornflour, all purpose flour, rice flour, egg and ginger paste and mix well to create a thick batter and coat the lollipops in it.
Heat about two inches oil in a wok or kadhai to 350F/ 176C. Add the battered lollipops one by one to the oil in such a way that the meat is at the bottom and the bone is on top (watch the video to see how I do it). Fry these on medium high heat till golden brown – approx 3-4 minutes.
Take these out on a tissue paper to blot out any excess oil and serve hot with schezwan sauce.
Video
Notes
Cutting chicken lollipop: Chicken lollipops are prepared using the middle segment of the chicken wing. You can watch this video to learn how to do this at home or just buy them pre-prepared from the store.
Marinade: marinade for at least 30 minutes. For the best results, marinate the chicken in the refrigerator overnight. Remove the chicken from the refrigerator 10 minutes prior to frying.
Oil temperature: Ensure the oil is at 350F/ 176C for frying the chicken. This temperature is ideal for perfectly cooked crispy chicken.
Make these in advance: You can also make these ahead by frying them once and storing them for a couple of hours. When ready to serve, heat the oil to about 400F/204C and flash fry the lollipops for the second time for just a minute. This will give it a super crispy coating and you’ll have hot chicken lollipops ready to go.
This Chettinad Chicken Curry is a beautifully layered, spicy, coconut-y, herby curry. Serve with rice, dosa, or roti, for a meal that’s delicious and unforgettable!
If there’s one chicken curry that never fails to impress me, it’s this Chettinad Chicken Curry. When you make this at home, there’s something magical about the way your whole kitchen comes alive with the smells of pepper, curry leaves, and that nutty coconut. aroma fills up every corner.
This recipe has strong spicy flavors but it’s also comforting in the way only homemade food can be. A slow-roasted spice paste and a touch of coconut bring everything together into a rich curry that’s perfect for when you want something hearty and deeply satisfying.
Chicken: We have used boneless thigh chicken pieces as they remain juicy through the cooking process. You can use bone-in chicken, however I would not recommend using breast pieces.
Coconut oil: For that nutty, authentic South Indian flavors. You can use a neutral-flavored oil or ghee in a pinch, but it will alter the flavors slightly.
Whole spices: Mustard seeds, fennel seeds, and curry leaves for an earthy fragrance.
Aromatics: Sliced sambar onions (or shallots), green chilli, red chilli, and ginger-garlic paste.
Tomato puree: To bring slight sweetness and tang.
Chettinad spice paste: Freshly ground cumin seeds, coriander seeds, dried red chillies, black pepper, fennel seeds, cinnamon, green cardamoms, and grated coconut; this is what gives the curry its peppery kick.
For finishing: Chopped coriander leaves and a final handful of curry leaves.
Richa’s Top Tips
Take your time with the spice paste: Slowly roast the spices and coconut till they smell nutty and just start to change colour.
Grind it fine: A smooth spice paste gives you that restaurant-style curry texture that coats every piece of chicken beautifully.
Avoid chicken breast: Chicken breast pieces cannot withstand the longer cook time of this chicken curry and tend to become dry and stringy.
Don’t rush the simmer: Once everything’s in, let it bubble away gently. The chicken turns tender, and the flavours come together perfectly.
Frequently Asked Questions
What is special about Chettinad Chicken Curry?
It’s all about the freshly roasted spices. The unique blend of coconut, black pepper, fennel, and curry leaves gives it an earthy flavour that’s spicy but perfectly balanced.
Is Chettinad Chicken very spicy?
Traditionally, yes. It’s meant to have a good kick from black pepper and dried red chillies. But you can easily tone it down by using fewer chillies or milder varieties like Kashmiri red chillies.
What’s the difference between Madras curry and Chettinad curry?
Madras curry usually has more tomatoes and relies on pre-made curry powder. Chettinad curry, on the other hand, is made with freshly roasted and ground whole spices, giving it a more layered flavour.
Storage Tips
Fridge: You can store leftover Chettinad Chicken Curry in an airtight container for up to 3 days. The flavours actually deepen over time, so it tastes even better the next day.
Freezer: You can freeze the curry for up to a month. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheating: Warm the curry gently on the stovetop, adding a splash of water or coconut milk if it’s thickened in the fridge. Avoid high heat, slow reheating helps keep the chicken tender.
Tip: If you’ve made a big batch, store the chicken and gravy separately. It keeps the texture just right when you reheat.
Serving Ideas
This spicy, rich curry deserves sides that balance and complement its strong flavours. Here are some of my favourite pairings to make it a complete South Indian-style meal:
Over Steamed Rice: Simple basmati or sona masoori rice lets the flavours of the curry shine through.
With Coconut Rice: Doubles up on the coconut goodness and adds a subtle sweetness that balances the spice.
With Lemon Rice: A bright, citrusy side that lifts the warmth of the curry beautifully.
With Ragi Dosa: A light, earthy pairing that turns this into a wholesome weekend lunch.
Alongside Appams: The soft, lacey texture of appams works beautifully with the thick, spiced gravy.
With Chapati or Phulka: If you prefer a simple bread option, this makes for an easy, comforting meal.
Customisation Ideas
Make it richer: Stir in a bit of thick coconut milk or ghee toward the end for a creamy, slightly luxurious version that’s perfect for special occasions.
Add veggies: Potatoes, mushrooms, or even drumsticks soak up the spicy Chettinad masala beautifully and make the curry more hearty.
Use the spice paste elsewhere: The Chettinad masala is so versatile! Try it with paneer, prawns, or boiled eggs for a quick variation that’s just as flavourful.
Swap the protein: If you’re not in the mood for chicken, this masala works equally well with mutton, fish, or tofu. Just adjust the cooking time to suit the protein.
Did You know?
Chettinad cuisine comes from the Chettiar community of Tamil Nadu, known for its vivid use of freshly ground spices and complex flavours. It’s one of the spiciest and most aromatic cuisines in India, with each household often blending its own secret masala mix.
Interestingly, traditional Chettinad curries were always cooked in clay pots over firewood, which gave them that signature smoky depth. And while chicken Chettinad is now famous across restaurants, the original versions often featured local meats like quail or crab!
This curry is a reminder on how simple ingredients can turn into something special with just a little time and care. The freshly ground spices, coconut, and curry leaves come together to create that unforgettable Chettinad aroma that lingers long after the meal.
Once you make it from scratch, you’ll see why people love this curry so much. Don’t forget to tag @my_foodstory on Instagram when you try it!!
500gramschickenboneless thigh, cut into 3/4th inch cubes
½teaspoonturmeric powder
2tablespoonscoconut oil
1teaspoonmustard seeds
½teaspoonfennel seedsor saunf
3– 4 sprigs curry leavesdivided
25sambar onions approx. ¾ cupthinly sliced
1green chillislit
1red chilliwhole
1teaspoonginger garlic paste
¼cuptomato puree
¾teaspoonsalt
1 – 1 ¼cupwaterdivided
1tablespoonchopped coriander leaves
spice paste
1tablespooncumin seedsor jeera
1tablespooncoriander seedsor dhaniya
6byadgi or kashmiri red chilliesdry
1teaspoonblack pepperwhole or kali mirch
½teaspoonfennel seedsor saunf
1inchcinnamon
4green cardamoms
¼cupgrated coconut
¼ – ½cupwater
Instructions
Marinate chicken with turmeric powder and set aside.
500 grams chicken, ½ teaspoon turmeric powder
Add all the ingredients under spice paste except water and dry roast on a low flame for 3-4 minutes till they start smelling nutty and the coconut is a light golden. be careful not to burn the spices. grind with ¼ – ½ cup of water into a fine paste.
1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 6 byadgi or kashmiri red chillies, 1 teaspoon black pepper, ½ teaspoon fennel seeds, 1 inch cinnamon, 4 green cardamoms, ¼ cup grated coconut, ¼ – ½ cup water
in a pan, heat coconut oil and add mustard seeds and fennel seeds. Once they start crackling, add 3 sprigs of curry leaves, onions, green chilli, red chilli and ginger garlic paste. Cook until the onions are a light pink. add the ground spice paste and cook for 5-7 minutes. Add tomato puree and cook for 5-6 minutes till the rawness goes & oil separates from the masala.
2 tablespoons coconut oil, 1 teaspoon mustard seeds, ½ teaspoon fennel seeds, 3 – 4 sprigs curry leaves, 25 sambar onions approx. ¾ cup, 1 green chilli, 1 red chilli, 1 teaspoon ginger garlic paste, ¼ cup tomato puree
Add marinated chicken and saute for 2 minutes. Add ¼ cup of water and salt, cover and cook on low for 15 minutes till the chicken is cooked well. Keep checking the gravy every 5-6 minutes as it tends to stick to the bottom of the pan. If so, add 2-3 tablespoons of water and continue cooking.
1 – 1 ¼ cup water, ¾ teaspoon salt
garnish with the remaining 1 sprig of curry leaves and chopped coriander leaves.
1 tablespoon chopped coriander leaves
Video
Notes
I prefer coconut oil for this recipe, but you use an oil of your choice or even ghee
Feel free to increase or reduce the number on chillies based on your preference
We have used boneless chicken pieces, but bone-in chicken pieces would work equally well.
If you love takeout-style chicken but want something lighter and homemade, this Bang Bang Chicken is your answer. It’s saucy, crispy, and ready before your food delivery would even arrive.
If you love recipes that balance spicy, creamy, and crispy all in one bite, then this Bang Bang Chicken Skewers is one to bookmark. It’s coated in a sweet-chilli mayo sauce that’s bold and comforting at the same time, and the airfryer does all the work to give you that perfect crunch without any deep frying.
This recipe will fit almost any mood; quick dinner, weekend snack, or party appetizer. If you enjoy dishes like Honey Chilli Potatoes or Air Fryer Chicken Wings, you’ll love how easily this one comes together with just a handful of pantry staples and minimal cleanup.
Chicken: Boneless chicken thighs work best as they stay juicy in the airfryer.
Sauce Mix: A creamy blend of mayonnaise, chilli sauce, sweet chilli sauce, and soy sauce gives that signature bang bang flavor.
Aromatics & Seasoning: Garlic, salt, pepper, and Kashmiri chilli powder add depth and color to the marinade.
Oil: A light brush of oil helps the chicken crisp when air frying.
Toppings: White sesame seeds and chopped spring onion greens add crunch and freshness.
Skewers: Optional but handy if you want an easy-to-handle presentation.
Richa’s Top Tips
Get the sauce right: The bang bang flavor depends on the balance of creamy, spicy, and sweet. Taste and tweak before using; every brand of chilli sauce hits differently.
Airfry in two rounds: First to cook the chicken, and again after brushing with sauce. This double-cook method gives that glossy, caramelized finish, and depth of flavor.
Keep pieces even – Uniformly sized chicken pieces cook evenly, so you don’t end up with a mix of dry edges and raw centers.
Brush, don’t dunk: Instead of tossing all the sauce in one go, brush it lightly while airfrying. It helps the flavor stick without making the chicken soggy.
Try my homemade mayo: My homemade boiled egg mayo is made with just three ingredients and is wayyy lighter and healthier than store-bought ones.
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Yes! Just pan-fry or grill the chicken on medium heat till it’s golden and cooked through. You’ll still get that sticky, flavorful finish when you brush on the sauce.
Can I use chicken breast instead of thighs?
You can, but chicken breast tends to dry out faster. If you’re using it, marinate it for a bit longer and brush with extra sauce during cooking to keep it juicy.
Is Bang Bang Chicken spicy?
It has a mild-to-medium kick depending on the sauces you use. If you like things hotter, add a dash of sriracha or extra chilli sauce to the mix.
Can I make it ahead of time?
You can marinate the chicken a few hours in advance and store it in the fridge. Air fry fresh right before serving for the best texture.
Is Bang Bang Chicken healthy?
Compared to the deep-fried version, yes! Airfrying uses far less oil and keeps the chicken tender while giving it that crisp edge.
Storage Tips
Fridge: Store leftover chicken in an airtight container for up to 3 days. Reheat in the airfryer at 180°C for 3–4 minutes to bring back the crispness.
Freezer: Freeze cooked chicken pieces in a ziplock bag or airtight box for up to 1 month. Thaw overnight in the fridge before reheating.
Sauce: The bang bang sauce keeps well in the fridge for up to a week. Store it separately and brush it over freshly reheated chicken before serving.
Serving Ideas
Bang Bang Chicken is delicious on its own, but it gets even better with the right sides. Try one of these easy pairings for a meal that feels complete and restaurant-worthy:
With Garlic Fried Rice: A quick, fragrant side that soaks up all that sweet-spicy sauce beautifully.
With Hakka Noodles: Soft noodles tossed in soy and veggies pair perfectly with the crispy chicken.
With Stir-Fried Veggies: Toss together bell peppers, mushrooms, and bok choy for a crunchy, colorful, and wholesome plate.
With Cucumber Salad: The cool crunch balances the heat and creaminess of the chicken.
Pair with Iced Apple Tea or Virgin Mojito: Light, refreshing drinks that cut through the richness.
Customisation Ideas
Try it with shrimp or tofu: The bang bang sauce tastes amazing on both. Just adjust the air frying time, shrimp cook faster, tofu a bit slower.
Add crunch: Toss in some chopped roasted peanuts or sesame seeds before serving for extra texture.
Play with the spice: Use sriracha for more heat or tone it down with extra mayo if you prefer it milder.
Go fusion: Use the chicken as a filling for wraps, sliders, or even tacos, the sauce pairs beautifully with lettuce and pickled onions.
Crispy, spicy, and just the right amount of saucy, this Bang Bang Chicken proves that great flavor doesn’t need deep frying or fancy prep. It’s quick enough for weeknights and fun enough for weekends, especially when you’re cooking for friends.
If you give this recipe a try, tag @my_foodstory on Instagram, I’d love to see how it turns out in your kitchen!
Crunchy, sticky, saucy chicken skewers with the same street style flavor, but in a healthier and lighter preparation that comes together faster than takeout–these Bang Bang Chicken Skewers are a must-try!
Add chicken to a bowl. Add garlic, salt, pepper & chilli powder, 2 tablespoons of sauce mix and mix well to marinate the chicken. Set aside for 25-30 minutes.
450 grams chicken thighs, 1 tablespoon grated garlic, ½ teaspoon salt, ½ teaspoon crushed pepper, 1 tablespoon kashmiri chilli powder
Thread the marinated chicken pieces onto the skewers. Make 3-4 skewers.
4-5 skewers
Pre-heat the airfryer to 200C and brush the basket with oil. Place the chicken skewers on the basket with some gap in between, spray or drizzle oil and air fry at 200C for 3 minutes until they are cooked through. brush with sauce mix & air fry at 200C for 2 minutes, flip the skewers, brush with sauce mix and air fry at 200C for 2-3 minutes until they are slightly browned around the edges.
1-2 teaspoons cooking oil for brushing
Garnish with sesame seeds & spring onion greens.
1 ½ teaspoons white sesame seeds, 1-2 tablespoons finely chopped spring onion greens
After sharing many air fryer chicken recipes, why am I calling this one the best ever juicy air fryer chicken? That’s simply because this juicy air fryer chicken turned out way better than my expectations even with a minimal set of ingredients!
If you are looking for a quick & easy recipe which is high in protein and can fit into your busy weekday schedule, then this juicy air fryer chicken is the one that you are looking for!
Let me tell you the story of how I discovered this phenomenal recipe!
I use my air fryer daily to whip up my weekday dinners, which is mainly protein & salad on the side, as it hardly requires any prep and then everything is taken care of by the trusty air fryer.
So I keep playing up with the flavors, sometimes barely adding any spice; just aromatics & seasonings!
During one such experiment, this juicy air fryer chicken materialized when I was racing against time to join the next meeting!
So all I could add to the marinade, other than aromatics, were only turmeric & red chilli powder! I was okay with it as it was just one of my daily weekday dinners and nothing fancy or blog-worthy!
But I turned out to be so wrong!
The yogurt marinated chicken thighs came out so tender, juicy and flavorful even though I didn't use too many spices, that I was shook as soon as I took my very first bite!
I instantly asked my better half too to do a taste test and he also got hooked to the juiciness of the chicken! So I was not biased, you see! LOL!
Hence it goes without saying that this juicy air fryer chicken must feature in our blog as I can’t deprive my readers of such a mind-blowing recipe!
This air fryer sesame chicken has been a life changing discovery! Being an avid fan of Asian chicken recipes, I was badly missing them as they are mostly all deep-fried which I am avoiding due to my fatloss targets; but not any more thanks to this incredible air fryer sesame chicken recipe!
The air fryer sesame chicken is a simple & quick high-protein yet low-calorie recipe which can be relished as a fulfilling meal with rice or as a quick snack on its own while you reminisce the festive memories!
What is air fryer sesame chicken?
Sesame chicken is an Asian-cuisine-inspired recipe that was invented in North America and has become super popular thanks to its flavor, taste and ease of prep!
Now like any other Asian stir fried recipe, a typical sesame chicken is also fried in a generous amount of oil before being tossed in the flavorful sauce.
The sauce! Yes, that’s the USP of this classic sesame chicken!
To recreate that same incredibly mouthwatering saucy sesame chicken dish without the load of oil, I have this air fryer sesame chicken for you today!
About 4 to 5 servings of chicken is air fried in just a couple of tablespoons of oil which means you can enjoy this restaurant style air fryer sesame chicken at home absolutely guilt-free!
One small tweak I did in my sesame chicken sauce is that I have reduced the sweet element in it. Many sesame chicken recipes have a generous amount of honey in it which I have completely omitted.
During my short stay in the US a few years ago, I realized that the Asian/Chinese dishes are more on the sweeter side there which is not what I am very fond of and neither is my better half.
So I just used a small amount of brown sugar for just that subtle hint of sweetness which complements the savoriness and tartness beautifully.
Sticky, garlicky, and just the right amount of sweet – this Honey Garlic Chicken is truly finger-licking. It’s quick, crowd-pleasing, and goes perfectly with rice, noodles, or just on its own.
It is no secret by now that I loveeee all things saucy!! I mean, my Indo-Chinese recipes are ALWAYS on rotation and this Honey Garlic Chicken is a new favorite I have added to the list.
Imagine crispy, juicy chicken coated in a glossy, garlicky, sweet-spicy sauce that clings to every bite – I don’t think you’ll need more convincing! You can choose to either deep fry or air fry the chicken, it’ll turn out perfect either ways. Quick and so totally delicious ❤️
You can even load this Honey Garlic Chicken in lettuce cups
Storage Tips
Eat this fresh hot and crispy for the ideal experience!!
Store leftovers in the fridge for up to 2 days, and you can reheat in an oven or air fryer to revive crispness.
Customisation Ideas
Add a splash of sriracha or more chilli sauce for some more heat
Garnish with spring onions or fresh coriander
Stir-fry with bell peppers, broccoli or any veggies of your choice
I’m telling you guys – this Honey Garlic Chicken is better than takeout! Whether you make it as a starter to serve guests or as your next weeknight dinner along with some noodles, I can guarantee that you’ll be making this again.
Tried it? Tag me over on my Instagram @my_foodstory so I can see your pictures!
1/2cupoil (if deep frying) + 2 tablespoons for brushing
For marination
500gms boneless chicken thigh / cut into ¾ inch cubes
½cupall purpose flourmaida
15garlic clovesgrated
2teaspoonskashmiri chilli powder
¾teaspoonsalt
½teaspoonpepper powder
½teaspoonbaking powder
1lemon juice
2teaspoonscooking oil
2egg whiteswhisked
For dredging
1 ½cupsall purpose flourmaida
1 ½teaspoonsbaking powder
½teaspoonsalt
1tablespoonwater
For honey garlic stir fry
1tablespooncooking oil
1tablespoon+ 1 teaspoon finely chopped garlic
1tablespoon+ 1 teaspoon light soy sauce
2teaspoonsred chilli sauce
1tablespoonvinegar
2tablespoonshoney
2teaspoonssesame seeds
2teaspoonskashmiri chilli powder
½teaspoonred chilli powder
Instructions
Marinating chicken
Take all ingredients for marination in a bowl, mix to combine well. Set aside for 30 minutes.
Dredging chicken
Take maida, baking powder & salt in a deep plate or a flat bowl, sprinkle water and mix the flour to get large clumps in it. Dip marinated chicken and ensure it is coated well on all the sides. Place it on a plate and repeat the same process for all the marinated chicken cubes.
Deep Fry method
Heat ½ cup of oil in a deep pan and once it’s medium hot, drop dredged chicken into the oil & fry on medium heat for 4-5 minutes or till they turn crisp. Set aside.
OR
Airfryer method
Pre-heat airfryer at 180 C. brush the airfryer basket with oil. Place the dredged chicken with some gap between each other and air fry at 180C for 13 minutes while flipping and brushing oil on chicken every 7 minutes. Air fry at 200 C for 2 minutes till they turn crisp.
Honey garlic sauce
Take all ingredients under honey garlic stir fry except oil & garlic in a bowl & mix to combine well. Set aside.
Making honey garlic chicken
Heat 1 tablespoon oil in a pan or wok, add garlic & saute on high for a minute. Add the honey garlic sauce & cook for 1-2 minutes. Add the fried chicken, toss well for 1-2 minutes and serve.
Video
Notes
I have used chicken thighs in the recipe as its more juicy but boneless breasts also work well.
The charm of General Tso Chicken is simple: bold, sticky flavours wrapped around juicy chicken. And with this recipe you don’t need a takeout box to get it.
General Tso’s chicken has always been one of those dishes I can’t resist ordering– crispy little bites wrapped in that glossy, sweet-spicy sauce; it’s absolute perfection. On the surface, it looks like it would be a lot of work, but once you break it down, it’s actually super doable at home. And honestly, it tastes even better because you get to control how saucy, spicy, or tangy you want it.
You can go classic with a deep fry for that crunchy bite, or air fry if you want to keep it lighter. Either way, the sauce clings beautifully to the chicken, and yes, you’ll probably end up fighting for the last piece.
General Tso’s chicken became so iconic in the US that it even got its own documentary—The Search for General Tso (2014). The film follows the story of how this dish, which doesn’t really exist in China, became one of the most loved “Chinese takeout” meals in America. It traces its roots back to Chinese chefs who moved to the US and adapted flavours for local palates, and shows how a simple, sweet-and-spicy chicken dish ended up as a cultural phenomenon.
General Tso’s Chicken Ingredients
For the marinade
Chicken thighs (boneless, cut into cubes)
Ginger + garlic (grated) – for flavor
Cornflour – for a light coating
Salt – for seasoning.
Egg whites – to bind everything together and make the coating crispier.
For dredging
All-purpose flour (maida) – The main coating that makes the chicken golden.
Baking powder – Makes the chicken light and crispy.
Salt – for seasoning
Water – for binding
For the General Tso’s sauce
Sauces: Light soy sauce, dark soy sauce, ketchup, and vinegar for lots of flavor
Sugar – That hint of sweetness General Tso’s is known for.
White pepper – Gentle heat and flavour.
Cornstarch + water – Thickens the sauce into a glossy glaze.
Toasted sesame oil – Nutty aroma that finishes the sauce beautifully.
For the stir-fry
Cooking oil – Any neutral-flavored oil such as sunflower, peanut, canola, etc.
Garlic + ginger (finely chopped) – Punchy aromatics that flavour the base.
Whole red chillies – For heat and spiciness
Red capsicum (bell pepper) – A pop of colour and crunch.
Other
Cooking oil (extra) – For brushing or deep frying
Richa’s Top Tips
Marinate properly – Even 30 minutes makes the chicken more flavourful and tender.
Get clumpy dredge – Sprinkle water into the flour so you get those rough clumps that fry up extra crispy.
Use thighs, not breasts – Thighs stay juicy after frying, while breasts can dry out quickly.
High heat = flavour – Stir-fry garlic, ginger, and chillies on high heat for that punchy aroma.
Don’t rush the sauce – Let it bubble until glossy before tossing the chicken in.
Frequently Asked Questions
Why is it called General Tso’s chicken?
Funny enough, the dish isn’t actually from China—it’s an American-Chinese creation. It was named after General Tso, a 19th-century Chinese military leader, but there’s no record of him ever eating it. The name just stuck because it sounded authentic!
What’s the difference between General Tso’s chicken and Kung Pao chicken?
Both are saucy chicken dishes, but the flavours are pretty different. General Tso’s is sweet, tangy, and a little spicy, with a sticky sauce. Kung Pao is lighter, spicier, and has peanuts for crunch, giving it more of a savoury kick.
Can I make this vegetarian?
Absolutely! Swap the chicken for crispy tofu, cauliflower florets, or even mushrooms. They soak up the sauce beautifully, and you’ll get the same glossy, sweet-spicy flavour.
Storage Tips
Fridge: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan or oven so the chicken gets some of its crispiness back.
Freezer: The fried chicken (without sauce) freezes really well for up to a month. Re-crisp it in the oven or air fryer, then toss in fresh sauce.
Sauce ahead: Make the General Tso’s sauce and keep it in the fridge for 3–4 days. When ready to serve, fry the chicken and toss it in.
Meal prep tip: If you want to save time, dredge and air fry the chicken earlier in the day, then just reheat and coat in sauce before dinner.
Serving Ideas
General Tso’s chicken is bold, saucy, and a little fiery—it deserves sides that balance or soak it all up. Here are some recipes from the blog that make perfect pairings:
Fun twist: Turn leftovers into wraps using Homemade tortillas, with lettuce and a drizzle of extra sauce.
Customisation Ideas
Add nutty flavour by tossing in roasted cashews or peanuts when stir-frying.
Balance the heat with pineapple chunks for a sweet-tangy bite.
Bulk it up by adding broccoli, snap peas, or baby corn to the stir-fry.
Finish with crunch by sprinkling toasted sesame seeds just before serving.
Turn up the spice with extra chilli paste or fresh green chillies.
Brighten the sauce with a splash of orange juice or a little zest.
Make it richer by swapping some of the sugar with honey for a deeper glaze.
Add freshness with spring onion greens, coriander, or Thai basil on top.
General Tso’s chicken is proof that bold flavours don’t have to stay in the takeout box, you can bring them straight to your table. Whether you deep fry or air fry, pile it over rice or sneak bites right from the wok, it’s the kind of recipe you’ll keep coming back to.
And if you do make it, tag me on Instagram @my_foodstory, I’d love to see your General Tso’s plates!
The charm of General Tso’s Chicken is simple: bold, sticky flavours wrapped around juicy chicken. And with this recipe you don’t need a takeout box to get it.
500gms boneless chicken thigh / cut into ¾ inch cubes
2teaspoonsgrated ginger
1tablespoongrated garlic
2tablespoonscornflour
½teaspoonsalt
2egg whites
For dredging
1 ½cupsall purpose flourmaida
1 ½teaspoonsbaking powder
½teaspoonsalt
1tablespoonwater
For General Tso sauce
¼cuplight soy sauce
2teaspoonsdark soy sauce
2tablespoonssugar
2tablespoonsvinegar
2tablespoonsketchup
1teaspoonwhite pepper
2teaspoonscornstarch
½cupwater
2teaspoonstoasted sesame oil
For stir fry
1tablespooncooking oil
1tablespoongarlicfinely chopped
1tablespoongingerfinely chopped
6red chillieswhole
½red capsicumcut into ½ inch squares
Other
1-2tablespoonscooking oil for brushingadditional oil if deep frying
Instructions
Marinating chicken
Take all ingredients for marination in a bowl, mix to combine well. Set aside for 30 minutes.
500 gms boneless chicken thigh / cut into ¾ inch cubes, 2 teaspoons grated ginger, 1 tablespoon grated garlic, 2 tablespoons cornflour, ½ teaspoon salt, 2 egg whites
Dredging chicken
Take maida, baking powder & salt in a deep plate or a flat bowl, sprinkle water and mix the flour to get large clumps in it. Dip marinated chicken and ensure it is coated well on all the sides. Place on a plate and repeat the same process for all the marinated chicken cubes.
1 ½ cups all purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, 1 tablespoon water
Deep Fry method
Heat ½ cup of oil in a deep pan and once it’s medium hot, drop dredged chicken into the oil & fry on medium heat for 4-5 minutes or till they turn crisp. Set aside.
1-2 tablespoons cooking oil for brushing
OR
1-2 tablespoons cooking oil for brushing
Airfryer method
Pre-heat airfryer at 180C. brush the airfryer basket with oil. Place the dredged chicken with some gap between each other and air fry at 180C for 13 minutes while flipping and brushing oil on chicken every 7 minutes. Air fry at 200 C for 2 minutes till they turn crisp.
General tso sauce
Take all the ingredients under general tso sauce mix in a bowl & mix to combine well. Set aside.
¼ cup light soy sauce, 2 teaspoons dark soy sauce, 2 tablespoons sugar, 2 tablespoons vinegar, 2 tablespoons ketchup, 1 teaspoon white pepper, 2 teaspoons cornstarch, ½ cup water, 2 teaspoons toasted sesame oil
Making General tso chicken
Heat 1 tablespoon of oil in a pan or wok, add ginger, garlic & saute on high for 30 seconds until fragrant. Add red chillies, red capsicum and saute on high for a minute. Add the General tso sauce & cook for 1-2 minutes while stirring continuously. Add the fried chicken, toss well for 1-2 minutes and serve.
1 tablespoon cooking oil, 1 tablespoon garlic, 1 tablespoon ginger, 6 red chillies, ½ red capsicum
Video
Notes
Fry the aromatics on high heat which enhances its flavour.
The cooking time in the Air Fryer might vary slightly with different brands and capacities.
Crispy, crunchy, spicy and oh-so-delicious, these air fryer fried chicken presents themselves with all the glory of a classic crispy fried chicken but without the guilt of deep frying in loads of oil!
I can’t explain how happy I was when these crispy fried chicken came out of my air fryer for the very first time!
I was literally holding my breath and praying to the Air Frying God for churning out perfectly crispy chicken so that I can finally restart to enjoy this favorite chicken of mine without that load of guilt!
Thankfully my prayer was answered and I got a basket of freakingly unbelievable crispy air fryer fried chicken which are super crispy on the outside and juicy & succulent inside!
After I took my first bite, I simply stood there speechless looking at the crispy chicken in my hand and wondering which evil force had stopped me from trying this crazy delicious air fryer fried chicken until now?
What is Air Fryer Fried Chicken?
To put it simply, air fryer fried chicken is your same addictive takeaway style crispy fried chicken but instead of being deep fried in loads of oil, it is air fried with just sprays of oil!
But if you are worried that these air fryer fried chicken will not come out as addictive and as crunchy as the deep fried alternative, you are utterly mistaken my friend!
I insist you try making these crispy fried chicken in your air fryer as soon as you can and I can guarantee that you will come back here to thank me!
After going through many recipes of how to make crispy fried chicken in an air fryer, this recipe of air fryer fried chicken from Gimme Delicious struck the right chord with me.
I made these first to see if they really come out that crispy which sweeps us off our feet with their crazy crunch without being dry or chewy inside.
And you know what the outcome was if you have read this blog from the top! So, this recipe of air fryer fried chicken is a keeper which you can enjoy as a high protein meal, but occasionally!
A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests
Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.
The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it
For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.
Chicken Lettuce Soup
A one-pot soup meal made with leftovers and greens, this is great for a working day dinner
250 grams Smoked chicken (shredded/boneless)
200 grams Lettuce
1 Carrot
1 cup Cooked noodles/spaghetti (optional)
1 Onion
1/2 inch Ginger (grated)
6 cloves Garlic
3 tablespoon Olive Oil
3 Chicken stock cubes
Salt (as required)
Black pepper powder (as required)
1 litre Water
Peel and mince the onion and garlic cloves.
Peel and cut the carrot into cubes
In a large pot, heat olive oil.
Add onion, garlic, ginger and sauté till the onion is slightly translucent.
Throw in the carrots.
Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
Cube or tear the cooked chicken and add to the simmering pot of soup.
Wash the lettuce well, tear and add to the soup.
Add the cooked noodles/spaghetti if using.
Check the seasoning and add salt and/or pepper if required.
Adjust the consistency of the soup with water if required.
Craving butter chicken that actually tastes like the one you love eating out? This version is creamy, bold in flavour, and comes together without a fuss.
Butter chicken has a reputation for being tricky, but I am here to tell you it doesn’t have to be! This recipe keeps all the rich, smoky, restaurant-style flavour we love, without needing to spend hours in the kitchen or use buckets of cream and butter. The chicken stays juicy, the gravy turns out velvety, and you’ll probably want to wipe every last drop off the plate with some naan.
What makes it extra fun is how simple the process of making this murgh makhani actually is. A quick marinade, a good sear, and then everything simmers in that luscious tomato-cashew sauce until it’s deep, bold, and comforting.
To start with, here’s what you’ll need to marinate chicken for the butter chicken masala:
Chicken thighs (boneless, skinless) – Juicy and tender, perfect for holding flavour.
Hung curd or Greek yogurt – Acts as a tenderiser and helps the spices stick.
Spices – Kashmiri chilli powder (for colour, not too much heat), coriander powder, turmeric, and garam masala for warmth.
Ginger-garlic paste – A classic base that adds depth.
Salt – To season and balance everything.
Oil + butter – The balance of richness and lightness in the base.
Whole spices – Cinnamon, cardamom, and cloves for fragrance.
Dried Kashmiri red chillies – Add colour and flavour without making it fiery.
Garlic – For a savoury punch.
Onion – Used sparingly to balance the sauce without overpowering.
Tomatoes – The main body of the makhani gravy.
Cashews – For natural creaminess without needing too much fat.
Red chilli powder – A little heat and colour.
Ketchup – A touch of sweet-tangy balance (trust me, it works).
Kasuri methi (dried fenugreek leaves) – The magic ingredient that gives butter chicken its unique flavour.
Salt – To taste.
Fresh cream – Stirred in at the end for that luscious finish.
Recipe Tip
If you don’t have cashews, feel free to substitute with blanched almonds (almonds soaked in water and skin taken off). Cashews and almonds naturally add creaminess to the gravy.
Origins of Butter Chicken
Butter Chicken is an ‘accidental’ dish. It was developed by Kundal Lal Gujral of the famous Moti Mahal restaurant in Delhi who wanted to make use of leftover tandoori chicken. So he would throw in tomatoes, spices and leftover shredded tandoori chicken in a pot and slowly this came to be called ‘butter chicken’ or chicken makhani or murgh makhani.
Now it’s one of the most popular and loved Indian dishes across the world. A restaurant favourite, but if you ask an Indian, it’s probably a ‘special occasion’ dish at home.
Step by Step Butter Chicken Recipe
Here’s a step by step breakdown of this easy chicken curry. It’s a really simple dish that actually doesn’t take too much time or effort to recreate at home.
Marinating Chicken
Start by mixing all the ingredients under marinade and adding the chicken to it.
Mix well, cover and set aside for 15-30 minutes while you make the gravy.
Making Gravy
Heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant.
Add onions and saute on high heat for 2-3 minutes till pink and translucent.
Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming slightly pulpy. Switch off the flame. Let the mixture cool completely.
Once the mixture is cool, transfer to a blender or liquidiser, and blend till smooth.
Transfer the puree back to the pan. Add chilli powder, ketchup, salt and 1/4 cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 20-25 minutes. The colour of gravy will change as it cooks and become a deep orange
Gently stir the gravy to incorporate all the masalas.
Skewer the marinated chicken and keep them ready to cook.
Cooking chicken
In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on each side for 2-3 minutes on high heat, till theres a char on them. Remove them from the pan and set aside.
Or
Preheat your air fryer and then air fry at 190C for 5 minutes. We want to cook the chicken partially because it will continue to cook in the gravy.
Making Butter Chicken
Add the chicken pieces and simmer for 10 minutes.
Stir in the kasuri methi and fresh cream.
Smoking Butter Chicken
Naturally orange gravy
I have to forewarn you about this. If you’ve always had reddish butter chicken gravy, it’s because of food colour. The butter chicken gravy is naturally orange-ish because of the tomatoes and the spices.
This recipe makes lots of sauce or gravy, so you can always reserve some for later. Use the same makhani gravy to add tofu, paneer, cauliflower etc. That butter chicken sauce is sooo good!
Richa’s Top Tips
Don’t skip the marinade – It makes sure every piece of chicken is flavourful all the way through.
Thighs over breasts – Chicken thighs stay juicy even after simmering in the sauce, unlike breasts which can dry out.
Use cashews in the gravy – They add creaminess without needing heaps of butter or cream.
Go slow with the tomatoes – Cooking them down well gives the gravy its natural sweetness and deep colour.
Kasuri methi is a must – That little pinch of dried fenugreek is what makes it taste truly “restaurant-style.”
Frequently Asked Questions
Is butter chicken meant to be sweet or spicy?
Neither extreme, it’s all about balance. The tomatoes give natural sweetness, the spices add warmth, and kasuri methi ties it together. A good butter chicken should be creamy, savoury, and gently spiced, not overly sweet or fiery hot.
Can I make this vegetarian?
Yes! The sauce is so good you can swap the chicken for paneer, tofu, mushrooms, or even roasted cauliflower. Just cook the replacement separately and add it to the gravy the same way you’d add the chicken.
What can I add instead of cream?
You can use milk, half-and-half, or even coconut cream for a dairy-free twist. Cashews (already in the recipe) also help keep the sauce creamy, so you won’t miss out on that velvety texture.
Storage Tips
Fridge: Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently on the stove with a splash of water or cream to bring the sauce back to life.
Freezer: The gravy (without cream) freezes beautifully for up to 3 months. Just thaw overnight, reheat, and stir in fresh cream before serving.
Make ahead: You can marinate the chicken a day in advance and keep it in the fridge. The gravy can also be cooked and refrigerated for 2–3 days. Combine them when you’re ready to eat.
Serving Ideas
Butter chicken is all about that rich, velvety sauce, which means it deserves the perfect sides. Here are some recipes from the blog that go beautifully with it:
Naan: Scoop up every bit with Butter Naan or Garlic Naan.
Quick snack hack: Use leftovers to make butter chicken rolls with Homemade Parathas.
Customisation Ideas
Make it vegetarian – Swap the chicken for paneer, tofu, mushrooms, or cauliflower. The sauce is so good it works with anything.
Dial up the spice – Add more chilli powder or a couple of fresh green chillies if you like it hot.
Lighten it up – Use less butter and cream, or go with milk and cashews for a lighter version.
Go dairy-free – Try coconut cream instead of fresh cream for a delicious twist.
Smoky shortcut – If you don’t want to do the charcoal smoke step, use smoked paprika for a quick flavour boost.
Butter chicken is one of those dishes that feels fancy but is actually so doable at home. With a quick marinade, a creamy tomato-cashew gravy, and that little kasuri methi magic, you’ve got a curry that’s rich, comforting, and tastes just like your favourite restaurant version.
It’s versatile enough to be a weeknight dinner and impressive enough for a dinner party. Scoop it up with naan, pour it over rice, or sneak spoonfuls straight from the pan (no judgment).
Tried it out? Tag me on Instagram @my_foodstory, I’d love to see your butter chicken bowls and spreads!
Easy Restaurant Style Butter Chicken Masala (Murgh Makhani)
Authentic flavour but really easy, this restaurant style butter chicken masala (murgh makhani) recipe takes under an hour to put together! It's no fuss and perfect when you want Indian curry in a hurry. You'll want to drive that butter chicken sauce so make extras.
Start by mixing all the ingredients under marinade and adding the chicken to it. Mix well, cover and set aside for 15-30 minutes while you make the gravy.
For the gravy, heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming pulpy.
Switch off the flame. Cool completely and transfer to a blender or liquidiser, and blend till smooth.
In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on each side for 2-3 minutes on high heat, till theres a char on them. Remove them from the pan and set aside.
OR
Pre heat your air fryer and then air fry at 190C for 5 minutes. We want to cook the chicken partially because it will continue to cook in the gravy
Transfer the puree back to the pan, add chilli powder, ketchup, salt and 1/4 cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 15-20 minutes. You'll notice the colour of the gravy change to a deep orange.
Add the chicken pieces and simmer for 10 minutes. Stir in the kasuri methi and fresh cream.
To smoke the chicken, place a small steel bowl (please don’t use plastic) in the middle of the butter chicken while it’s still in the pan. Heat a piece of charcoal or lump coal on an open flame till red hot and then place it in the bowl. Pour a teaspoon of oil or ghee over it, and as soon as it starts smoking, cover the pan with a lid. Smoke for 3-4 minutes. Remove the bowl and serve with naan or rice.
Video
Notes
Chicken: Boneless, skinless chicken pieces work best. The pieces should be cut into 1.5 inch size. You can also use skinless, bone-in chicken thats cut into medium sized pieces
Tomatoes: Substitute fresh tomatoes with a 15 ounce can of diced tomatoes. Or use 1 1/2 cups Tomato Puree or Tomato Passata
Garam Masala: I use homemade garam masala, but you can substitute it with any store bought garam masala. Please note that garam masala is different from curry powder
Butter: I love adding butter to this dish, but you can substitute it with ghee
Sweetness from Ketchup: I think a really mild sweetness in butter chicken is actually nice and it balances the sourness from tomatoes. But feel free to reduce or increase the amount of ketchup based on what you like.
History of Butter Chicken: It is said that butter chicken was invented by Kundan Lal Gujral of the famous Moti Mahal chain of restaurants, who added leftover cooked tandoori chicken to a tomato gravy, in an attempt to use it and the rest is history. The dish became really famous. It is called Murgh Makhani on their menu. So if there is a debate, you know that butter chicken is definitely an Indian dish, unlike its counterpart Chicken Tikka Masala which was invented in the UK and is spicier and slightly different.
This smoked whole chicken delivers tender, juicy meat with deep smoky flavor that beats any store-bought rotisserie chicken. The slow smoking process infuses the meat with incredible flavor while keeping it moist and succulent. It is a straightforward recipe that is ideal for beginners learning to smoke while still producing consistently delicious results. It’s perfect […]
My high protein low calorie chicken burger will satiate all your fast food cravings without compromising your calorie budget if you follow these easy instructions for adapting healthier tweaks accurately!
Yes, you are reading it right! This is a chicken burger recipe which can be enjoyed even when you are working hard to lose some extra kilos, but of course occasionally!
My low calorie chicken burger is an absolute winner and you will know why as you patiently read this longest blog I have written till date!
One thing you can trust me with and that is I will never sell or share a popular recipe which does not fit into my own fitness journey just for the sake of its popularity!
The same is true for a regular chicken burger which is undoubtedly the most popular fast food worldwide across all age groups but unfortunately comes loaded with unhealthy saturated fat.
At the same time the quality of satiation that a juicy chicken burger brings to our taste buds with its perfect ratio of meat to bread pairing complemented with crunchy salad & melty mayo is simply incredible!
You cannot kill your desire every time you see someone enjoying a delicious chicken burger while you are even prohibited from touching them!
Well, not any more! You can absolutely enjoy a deliciously juicy chicken burger during your weight loss journey by just adapting to a few healthier alternatives!
I can assure you that once you follow these easy instructions, the end result of this low calorie chicken burger will be unfailingly mind-blowing!
What are the healthier tweaks in my low calorie chicken burger?
Let me break down why I am calling my low calorie chicken burger a healthier alternative than your store-bought ones!
A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests
Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.
The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it
For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.
Chicken Lettuce Soup
A one-pot soup meal made with leftovers and greens, this is great for a working day dinner
250 grams Smoked chicken (shredded/boneless)
200 grams Lettuce
1 Carrot
1 cup Cooked noodles/spaghetti (optional)
1 Onion
1/2 inch Ginger (grated)
6 cloves Garlic
3 tablespoon Olive Oil
3 Chicken stock cubes
Salt (as required)
Black pepper powder (as required)
1 litre Water
Peel and mince the onion and garlic cloves.
Peel and cut the carrot into cubes
In a large pot, heat olive oil.
Add onion, garlic, ginger and sauté till the onion is slightly translucent.
Throw in the carrots.
Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
Cube or tear the cooked chicken and add to the simmering pot of soup.
Wash the lettuce well, tear and add to the soup.
Add the cooked noodles/spaghetti if using.
Check the seasoning and add salt and/or pepper if required.
Adjust the consistency of the soup with water if required.
When game day rolls around, nothing beats the craving for spicy, saucy buffalo wings. I used to think making them at home would be complicated and messy, but this baked version changed everything. These perfectly crispy baked buffalo wings get smothered in an easy homemade buffalo sauce that’s so simple to make – they’ll be […]
After using an air fryer for more than three years now, it’s a shame that I haven’t tried making air fryer chicken stir fry yet! So without any further delay, here is my fail-proof air fryer chicken stir fry recipe that’s perfect for your high protein weight loss meal while also satisfying your craving for stir fry chicken to some extent!
I was an absolute sucker for chicken stir fry! I remember gorging uncountable crispy stir fried chicken bites during my pre-fitness era without even batting an eyelid about the calorie consumption!
Now that I am way too mindful of what I eat, it’s pretty much impossible for me to indulge in those deep fried items irrespective of how delicious they are!
If you are also in a similar journey like mine, I have a solution to curb our cravings for those crispy chicken stir fry!
And that perfect solution is nothing but my crispy air fryer chicken stir fry which fits right into the high-protein meal that we all fitness enthusiasts aim for!
What is air fryer chicken stir fry?
I agree that the name air fryer chicken stir fry is kind of an oxymoron! I know we are not stirring anything here as everything is getting done on its own inside the air fryer!
But the term “stir fry” invokes that irresistible craving which is quite difficult to ignore and this air fryer chicken stir fry flawlessly satisfies that temptation simply by replicating the same crispy chicken but without the truckload of oil!
Quick tip: Just so you know that excess oil is the hidden culprit in our food which we tend to overlook and then wonder why we are not losing body fat even after having balanced meals!
Grilled cajun chicken is a flavourful and juicy chicken dish. It is made by marinating chicken breast in a cajun spice , lemon juice and seasoning, then grilling them to perfection. This cajun chicken recipe is known for its smoky, slightly spicy and zesty taste. This grilled cajun chicken is perfect for a healthy dinner...
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