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Chicken Baked in Buttermilk


  • Chicken cut into 8 pieces, rinsed and patted dry: 1 (3 pound) 
  • Buttermilk: 2 cups 
  • Lemon Juice : 1/2 
  • Hot sauce: 1 tablespoon 
  • Yellow onion, sliced: 1/2 
  • Thyme: 5 sprigs 
  • Garlic, smashed: 3 cloves 
  • Crushed corn flakes: 2 cups 
  • Grated Parmesan cheese: 3/4 cup 
  • Chopped fresh thyme: 2 teaspoons 
  • Kosher salt 
  • Freshly ground black pepper


  • Preheat the oven to 400 degrees F. Place a sheet tray with a wire rack and spray it with nonstick cooking spray.
  • Combine buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl.
  • Add chicken to it and coat chicken with the mixture. 
  • Now, cover the chicken pieces with plastic wrap and place in the refrigerator for 3 hours.
  • In a separate bowl, combine corn flakes, Parmesan cheese, and thyme together. 
  • Season or sprinkle it with salt and pepper.
  • Now carefully segregate chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere or till it completely binds with chicken.
  • Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
  • Serve it warm, with some delicious cheese and Jalapeno dip

Healthy Note: 

Remove the skin to save calories.

Spicy Thai Curry Chicken Soup with Noodles


  • Skinless boneless chicken thighs, thinly sliced: 3/4 pounds 
  • Vegetable oil: 2 tablespoons
  • Chopped shallots: 3 tablespoons
  • Garlic, chopped :3 cloves
  • Minced lemon grass : 2 tablespoons  (use the bottom 4 inches of about 3 stalks, discard the outer leaves)
  • Hot chili paste: 1 teaspoon
  • Unsweetened coconut milk, divided: 2  13.5 – 14 ounce cans 
  • Minced, peeled garlic: 2 tablespoons
  • Thai yellow curry paste: 2 tablespoons 
  • Curry powder: 2 tablespoons 
  • Chicken broth: 5 cups 
  • Fish sauce : 2 1/2 tablespoons 
  • Sugar: 2 teaspoons 
  • Snow peas, trimmed: 3 cups 
  • Dried rice vermicelli noodles rice stick noodles: 1 pound 
  • 1/2 cup thinly sliced red onion
  • 1/4 cup thinly sliced scallions
  • 1/4 cup chopped fresh cilantro
  • 3 red Thai bird chilies or 2 red jalapeno chiles, thinly sliced with seeds
  • Lime, cut into 6 wedges: 1

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  • Heat oil in heavy pan over medium flame. 
  • Add vegetable oil, chopped shallots, minced lemon grass and minced garlic and stir for about a minute. 
  • Now reduce heat to medium low.
  • Stir in curry paste, curry powder, and chili paste while mixing the ingredients.
  • Add 1/2 cup of coconut milk.
  • Stir until the entire mixture thickens which will require about 2 minutes.
  • Add remaining coconut milk, broth, fish sauce, and sugar and allow it to simmer.
  • Keep warm.
  • Cook snow peas in a large pot of boiling salted water until it turns bright green.
  • Using a slotted spoon, remove peas from the pot and place it in a strainer, run cold water to cool. 
  • Keep this aside.
  • Bring salted water to a boil and cook noodles until it becomes tender, this will take at least 6 minutes. 
  • Drain it, rinse under cold water to cool. Transfer to a microwave-safe bowl.
  • (NOTE: This can be made 1 hour ahead. Let stand at room temperature.)
  • Bring broth to simmer. 
  • Add chicken, simmer until chicken is cooked through, about 10 minutes.
  • Head noodles in microwave in 30-second intervals to warm. 

Serving Suggestion 

  • Divide Noodles in different bowls
  • Divide Snow peas and hot soup in them.
  • Spread red onion, green onion, cilantro, and chilies over soup.
  • Garnish with lemon wedges and serve hot.

Chicken Chettinad Curry


  • Chicken: 1 kg 
  • Red chillies: 2 whole 
  • Garlic: 5 cloves 
  • Aniseed: 1 tsp 
  • Cumin seeds: 1 tsp 
  • Black peppercorns: 2 Tbsp 
  • Cloves: 4 
  • Cinnamon: 1 stick 
  • Turmeric: 1 tsp 
  • Finely chopped onions: 2 
  • Finely chopped tomato : 1 
  • Oil: 4 Tbsp 
  • Salt to taste


  • Collect red chillies, ginger, garlic, aniseed, cumin seeds, black peppercorns and blend it together with little amount of water forming a thick paste.
  • Keep this paste aside. 
  • Now, heat oil in a wok and saute the onions till they turn golden brown and oil starts oozing out. Next, add cloves, cinnamon stick, ground masala paste, turmeric, salt, tomato and some water. Stir well. 
  • Then, add the chicken pieces.
  • Gently coat it well with the thick gravy in the wok. 
  • Finally, add some water and allow it to simmer till the gravy thickens and the chicken is tender. 
  • Garnish with coriander leaves a lemon chops
  • Serve hot with rotis or hot steamed rice.



  • Whole fish (cleaned and gutted): 600 g
  • Chermoula Sauce: 5 tbsp.
  • Lemon Juice: 1 tbsp.
  • Salt, to taste.
  • Pepper, to taste.

For chermoula sauce:  

  • Green coriander, finely chopped: 1 cup.
  • Parsley, finely chopped: 1 cup.
  • Garlic cloves: 6.
  • Lemon juice: 1/2 cup.
  • Cumin seeds: 1 1/2 tbsp.
  • Red chili powder: 1 tsp.
  • Olive oil: 1/4 cup.
  • Salt, to tatse.
  • Pepper powder to taste.


For chermoula sauce:

  • Lightly roast the cumin seeds and keep it aside.
  • Crush it using rolling pin.
  • Separately crush garlic and mix it with cumin in a large bowl.
  • Now add the remaining ingredients and mix thoroughly.
  • Keep this refrigerated and use it for the grilled fish.

For the grilled fish:

  • Pat dry the gutted fish.
  • Using a sharp knife make small slits on the flesh of the fish on both the sides from top to bottom.
  • Apply lemon juice and make sure it reaches the slits well.
  • Sprinkle salt and pepper and rub it all over the fish.
  • Keep this aside for 10 minutes.
  • Now finally rub chermoula sauce on the fish and leave it for 10 more minutes.
  • Pre-heat oven at 170 degree centigrade and bake the fish for 25 minutes.
  • Serve it warm with some  more chermoula sauce.
  • Garnish it with onion rings, lemon chops and other vegetable rings.




  • Minced chicken: 250 gm 
  • Garlic chopped
: 1 tbs 
  • Carrots finely chopped
: 3 tbs 
  • Spring onions: 3 tbs  
  • Ginger, finely chopped: 1 tbs 
  • Soya sauce
: 1tbs
  • Sesame oil
: 1 tea spoon 
  • Pepper powder
: 1 tea spoon 
  • Egg: 1

  • Rice (small, thin grain) : 1⁄2 cup 
  • Oil for greasing

  • Salt to taste
  • First of all wash the rice and soak it for about 2 hours. 
  • Drain the water and keep aside. 
  • In a large bowl, combine minced chicken and all the other ingredients well.
  • Now divide the combined mixture into equal-sized balls. 
  • Roll these balls over the soaked raw rice and carefully place these small porcupines on a greased plate. 
  • You can also make use of artificial food color for better appearance of the rice.
  • Steam the small porcupine balls on a high flame for about 15 minutes. 
  • Serve them with soy sauce and mint chutney.
  • Instead of rice you can also make use of crushed noodles or semolina.
  • Serves 4.



For the marinade:-

  • Chicken stock: 4 tbsp
  • White wine: 250ml
  • Dried basil: 2 tbsp
  • Dried oregano: 2 tsp
  • Garlic, finely chopped: 2 cloves
  • Boneless, skinless chicken breast fillets: 6
  • Dashed pepper

For the main recipe:-

  • Onion, diced: 1 large
  • Sugar: 1 tablespoon
  • White wine: 125ml 
  • Double cream: 250ml
  • Salt to taste
  • Dried penne pasta or any other pasta shape you prefer: 450g
  • Olive oil, divided: 5 tablespoons


  • Place basil, garlic in a blender.
  • Now gradually add olive oil, until mixture is smooth and creamy.
  • In a bowl, combine chicken stock, 250ml white wine, dried basil, oregano, dashed pepper and garlic.
  • Stir in chicken pieces keep it aside for an hour.
  • Bring a large saucepan of lightly salted water to the boil.
  • Add pasta and cook until just al dente, about 8 minutes.
  • Drain and rinse under cold water.
  • Toss with 2 tablespoons olive oil and set it aside.
  • Heat 3 tablespoons olive oil in a frying pan over medium heat.
  • Now add finely chopped onions and sprinkle with sugar.
  • Cook until the onions are soft and oil oozes out from it.
  • Now add the above blended mixture and cook for about 3 minutes.
  • Stir in chicken along with the marinade .
  • Stir in 125ml white wine.
  • Simmer chicken pieces, stirring occasionally, about 8 minutes.
  • Add pasta to the frying pan.
  • Stir in cream and cook until the sauce is thickened.
  • Adjust salt and freshly ground pepper to taste and serve with freshly grated cheese.



  • Nonstick cooking spray
  • Eggs: 2
  • Skim milk: 2 tbsp.
  • Onion, chopped: 1 tbsp.
  • Tomato, diced: 2 tbsp.
  • cheddar cheese: 1 tbsp.
  • Salt to taste.
  • Dashed pepper:  A pinch


  • Spray the nonstick cooking oil on a skillet.
  • Now heat the skillet on low flame.
  • In a separate bowl, whisk eggs and milk until they start to foam.
  • This would take approx. 2 - 3 minutes.
  • Now add salt and dashed pepper to it and whisk again.
  • Now pour the beaten eggs into the pan and cover the pan.
  • Cook over medium-low heat for about 3 minutes or till the bottom is golden brown in color and the top is set.
  • Sprinkle cheese, onions, and tomato over the top.
  •  Fold omelet in half with a spatula.
  • Cook for about 1 more minute.
  • Take it off the flame and serve it with toast.
  • This recipe makes one servings.
  • You can also garnish it with finely chopped coriander or spring onions.

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  • Chicken breasts (boneless): 4 whole
  • Eggs: 4
  • Margarine: 3/4 lb. 339.75 g.
  • Fresh mushrooms: 1/2 lb or 226 g.
  • Mozzarella cheese: 1/2 lb. or 226 g.
  • Italian breadcrumbs
  • Black pepper and salt for seasoning.

  • Slice breasts into medium sized pieces.
  • Now place chicken in slightly beaten egg, powdered black pepper, salt mixture for an hour in a refrigerator.
  • In a pan sauté mushrooms in slight olive oil, ground black pepper and salt and set it aside.
  • Then, roll chicken pieces in breadcrumbs and fry it in margarine until brown  in color, this would take around  10 minutes.
  • Place chicken in 9 x 13 baking-dish and put mushrooms on top of it.
  • Pre-heat oven to 325 degrees.
  • Bake the chicken for 10 to 15 minutes.
  • Then add cheese on top.
  • Put chicken back in oven until cheese melts.
  • Serve it warm.
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  • Chicken breasts: 2 ½ lbs or 132 g.
  • Dijon mustard: 1 tsp.
  • Worcestershire: 1/2 tsp.
  • Parmesan cheese: 2/3 cup.
  • Parsley: 3 tbsp.
  • Salt: 1 tsp.
  • Butter: 3/4 cup.
  • Garlic clove: 1 small.
  • Breadcrumbs: 2 1/4 cup.
  • Cheddar cheese.

  • Preheat oven to 350 degrees.
  • Rinse chicken and pat dry.
  • In a bowl combine crumbs, cheese, parsley and salt thoroughly.
  • In a saucepan, melt butter, then stir in mustard, Worcestershire and garlic.
  • Now dip chicken in butter mixture, then roll it in crumbs and cheese mixture.
  • Place it in a baking dish .
  • Bake 1 hour or until golden in color.
  • Pour some cheddar cheese and melt it.
  • Serve warm.

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  • Chicken cuts: 10.
  • Chopped onions: 2 large.
  • Curry powder: 4 tbsp.
  • Potatoes, cut into cubes: 3 med.
  • Ground ginger: 2" piece
  • Salt to taste
  • Tomato puree: 1 cup.
  • Cooking oil: 5 tbsp.
  • Sour cream: 8 oz. or 224 gm.
  • Crushed garlic: 3 cloves
  • Water: 1 cup.

  • Blend onion ginger and garlic finely.
  • In a bowl, mix the curry powder with some water to make a thick paste.
  • Heat the oil in a non-stick pan.
  • Stir-fry the minced onion mixture until fragrant.
  • Add the curry paste and stir fry it well for 2 minutes and then add tomato puree and bring it to a boil.
  • Now add the chicken pieces and potatoes.
  • Mix and cook it for about 2 minutes, with lid covered.
  • Add sour cream and water, mix well.
  • Bring it to a boil and reduce the heat to simmer.
  • Now cook it for around 30 minutes with lid covered.
  • Make this curry well ahead of serving, so that it tastes the best.
  • Garnish with with coriander leaves.
  • Serve it with naan or steamed rice.
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  • Garlic, minced: 3 cloves
  • Onion, minced: 1/2 cup.
  • Ground ginger: 1/2 tsp.
  • White wine vinegar: 1/4 cup + 2 tbsp.
  • Olive oil: 2 tsp.
  • Chicken breast halves, boneless: 4
  • Vegetable cooking spray
  • Whole-wheat rolls, split:  4
  • Sliced fresh spinach: 1 cup.
  • Tomato: 8 slices


  • Combine garlic, onion, ginger, white vinegar and olive oil, in a large Ziploc plastic bag.
  • Now add chicken halves and seal the bag.
  • Marinate in refrigerator for 2 hours, turning the bag occasionally.
  • Remove chicken from bag and reserve the marinade.
  • Coat the grill rack with cooking spray or oil and place on grill over medium hot coals.
  • Place the chicken on the grill rack and cook for 8 minutes on each side and baste frequently with the remaining marinade
  • Now fix the sandwich with remaining items.
  • You can also include cheese of your choice or spice it up with a chilli and min sauce.

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