Archive for Chicken

Not Your Grand Mother’s Matzo Ball Soup



Make it exactly I say and you will have a perfect matzo ball soup. Pay special attention to making of matzo balls. Serves 2, twice. Or serves 5 people.


For soup: 

  • 2 chicken quarters with skin and bone, dark meat only (this is lots of chicken, feel free to use less)
  • 8 cups water
  • 1 chopped onion
  • 4 cloves of garlic crushed
  • Salt as per taste, somewhere between 1 tsp to 2 tsp or more

Optional Spices: these will give the additional oomph to your soup.

  • 1 ” cinnamon
  • 3 pods of cardamom (whole cardamom)
  • 5 – 10 black pepper
  • 1 tsp turmeric
  • 4 cloves
  • 2-3 bay leaves
  • 1″ ginger crushed
  • muslin cloth

For Matza Balls: I made them instant Manischewitz Matzo Ball Mix however not as per their recipe but my recipe.

  • 1 packet of Manischewitz Matzo Ball Mix
  • 2 eggs
  • 1/4 cup oil


Tie all the spices except turmeric in a muslin cloth. In a large stock pot boil water and all soup ingredients including spices in a muslin cloth and turmeric but salt. Let everything boil for a 5 minutes then let the chicken cook on medium heat. Once the chicken is cooked (when chicken is cooked it starts to separate from the bone of the drumstick.)

While soup is getting ready start with matzo balls. In a bowl combine 2 eggs and 1/4 cup of oil and beat it for a minute or till transparent strands in the egg disappear. Add a single packet or matzo meal and mix it with a fork, till there is no dry meal left. Don’t over work it. Cover it and set it aside, no need to refrigerate it.

By now if the chicken is cooked, carefully take it out on a paper towel. Debone the chicken and put the bones back in the broth. Add 1 tsp of salt to the broth and taste it, add a little more if you need more, make it little less seasoned that you need. The salt from matzo ball is going to mix with the broth too.

Discard the spices and bones from the broth.

Now divide matzo ball in 5 parts (not 8-10 as the packet says) and lightly, extremely lightly shape it somewhat like balls. If you try for a perfect ball, you will be working the dough too much and the balls won’t fluff. This is the most important part in a great matzo ball soup. Drop the balls one by one in the simmering broth. Cover the pot and let it cook for a good 10 minutes.

If making for more than 2 people take matzo balls that are ready out and add another batch of matzo balls to the broth.

Alternatively you can use the broth next day and add another batch of matzo balls then. Don’t make a huge quantity of matzo ball and save it. The balls taste good only when they are freshly made.

To serve: 

In a bowl place some chicken (the one you deboned earlier) pour some broth and 2 matzo balls. check for salt. Add a pinch or two if you need some more.


Thai Chicken Green Curry : Glutenfree, Paleo

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Life is getting busy. Too busy to write my recipes not too busy to cook. Hopefully I will never let my life get too busy to cook.

This is the recipe I demoed at Le Cruset’s Assembly Row Location in Sommerville, MA.  Even curry hating people landed up loving it! They came back for 5th and 6th sample. Doesn’t have any spices, only herbs. And the recipe is like a formula, replace a few items and get a different curry.

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  • 2 cups Chicken thighs, skinless, boneless, cut into 1″X 1″ pieces
  • 2 cups chopped veggies: carrots, green/red/yellow/orange peppers, onions, green beans, mushrooms, eggplant. Select any or all of these.
  • 1 cup/bunch cilantro
  • 2 cups (or lesser) coconut milk
  • 2 green chili peppers
  • 4 cloves of garlic
  • 1 tbsp oil
  • 1/2 tsp salt


  • For sauce: Combine cilantro, green chili peppers, salt and garlic in a blender and make a paste. Add some water if necessary. Add this paste to coconut milk and set it aside.
  • Heat some oil in a pan and throw in those chicken pieces, sauté them on medium-high heat till they are cooked
  • Add vegetables and sauté on high heat till little tender, just a little
  • Finally, pour in that sauce and simmer for a few minutes. Thicken it to consistency you like. enjoy it with rice!

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Almond and Herb Crusted Chicken: Paleo

Almond and Herb Crusted Chicken: Paleo

Love making versions of fried chicken. Especially the Paleo ones. This one is yummier than you can imagine and fragrance of herbs will remind you of thanksgiving meal.

Almond and Herb Crusted Chicken: Paleo


  • Chicken tenders: 7-8 (You can also use boneless chicken breast, cut it into strips. Want to make it even better, put it in a ziplock bag and flatten it with a rolling pin.)
  • Almond flour: 1 cup (I used blanched)
  • Dry rosemary: 2 tsp
  • Dry oregano: 1 tsp
  • Dry sage: 1 tsp
  • Dry thyme: 1tsp
  • Freshly crushed black pepper: 1 tsp
  • Lemon/lime: 1/2
  • Egg: 1
  • Oil: 2 tbsp.
  • Salt: 1/2 tsp



  • Beat an egg and lemon juice in a fowl with a fork. Soak the chicken stripes in the mix of egg and lemon.
  • While it soaks, in a plate mix rest of the ingredients except for oil and salt.
  • Heat oil in a thick bottom pan, once the oil is hot turn the heat lot medium.
  • Take one chicken tender out of the lemon+egg mix, and press it in the almond meal mix, on both sides. Then place the tender in the pan. Put them only in one layer, with some distance between two tenders. If needed fry them in two or three batches, depending on size of your pan.
  • Fry till crust turns brown on each side. should take about 7-8 minutes, based on heat settings of your stove.
  • Once all tenders are done, sprinkle with some salt, let them cool for a minute and serve immediately with a side of veggies and a lemon wedge.
  • Let me know how it turns out!





Grey Goose Chicken

Grey Goose Chicken

That’s how I use left over vodka. Yeah in our household we are usually left with leftover alcohol. Then I use it for desserts and marinades, it changes everything!

This chicken has just a hint of spice, perfect for those who cant handle spice. It’s Carlos certified. 🙂

Grey Goose Chicken


  • 4 chicken legs with skin on
  • 1/2 cup grey goose
  • 1 tsp red chili powder/ cayenne pepper powder
  • 1 tbsp salt
  • 1 tbsp oil


  1. Marinate chicken legs in a ziplock bag with Grey Goose, cayenne pepper powder and salt for 30 minutes to an hour is sufficient. If you are marinating overnight or for more than 2 hours then put it in a fridge.
  2. Preheat an oven at 400deg F.
  3. Take the chicken out of the ziplock bag and lay it over paper towels. Dab it with paper towels on top as well. Dry it carefully so that there are no excess liquids but pepper powder stays.
  4. Place the chicken legs over a rack in an oven trey and let them bake for 50 minutes.
  5. After 50 minutes, take them out and brush some oil. And bake for 30 more minutes.
  6. Take it out and serve with mint chutney or mint jelly.
  7. In case you are planning to serve little later or your guests are late, you can cover it with an aluminum foil, leaving some room to let the steam escape.






Simplest Whole Chicken in Oven, Way Better Than Rotisserie

Just a few simple ingredients and even simpler recipe! No need to tie, no over night freezing, no brine. Just simple crispy and soft chicken.


  • 1 whole chicken
  • 1 tbsp salt
  • 1/2 tbsp freshly ground pepper
  • 1/2 tbsp thyme
  • 1 tbsp oil



  1. Empty the chicken’s cavity and dry it with paper towels, inside out. 
  2. Drizzle salt and pepper over the chicken, no oil yet. Place the chicken on a baking rack in a baking tray. 
  3. Preheat the oven to 450 deg F and bake the chicken for 50 minutes. 
  4. Take it out and drizzle oil and thyme over it. Bake for another 30-35 minutes. 
  5. You can let it rest for 5 minutes or so and your yummy chicken is ready. 



Chicken Breast Roll: an Easy Dinner!

20 Minutes Chicken Kabobs = faster+tastier+healthier

simplified chicken kababs


  • 4 boneless chicken thighs, each thigh opened and cut into 4 pieces.
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric (want more exotic? use saffron instead)
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1/2 tsp salt
  • 1/2 lemon’s juice
  • 2 tbsp butter (need healthier? use olive oil)
  • 2 bamboo skewers


  1. Preheat oven at 375 deg F.
  2. Combine all ingredients except the butter and skewers.
  3. Put the chicken pieces on skewers, place them in an oven proof trey in such a way that they don’t touch the bottom. I use aluminum treys and skewers fit perfectly over them.
  4. Bake for 10 minutes, take them out, brush with some butter and put them back in oven.
  5. bake for another 5-7 minutes, butter them once more and serve with yogurt mint sauce.





Yummy Chicken Dinner Within 23 Minutes

Yes I timed my cooking for the first time. Lately I have realized most people decide what recipe to try based on how much time they have. So it makes sense for me to know how much time it takes and mention it. Anyways no measurement is ever wasted, except your weight!

In this chicken dinner I made a not so fried, actually seared chicken which tastes as yummy as fried, purple cabbage salad and corn on cob.

Chicken dinner in 23 minutes



  • 2 Chicken breasts, sliced vertically in 2″ thick stripes
  • juice of half lemon
  • 1 egg
  • 3/4 cup rice flour
  • 1/4 cup tapioca starch
  • 2 tbsp olive oil
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt


  • 2 cups purple cabbage, chopped jullian
  • 2 cups sprouted beans
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 cup chopped scallions

Corn on cob: 

  • 2 corn on cob, cut into halves
  • 4 cups water
  • 2 tsp salt


In a bowl lightly beat the egg and mix it with lemon juice. Add chicken and set it aside.

Bring water to boil in a deep sauce pan, add corns to it, simmer and cover. Let it cook for 10 minutes.

In a ziplock bag mix flours and add chicken pieces to it. Lock the bag and toss it from one hand to another, so that flour coats the chicken completely.

Put the flour coated pieces in a large colander or just tap them a bit to brush off excess flour.

Heat a table spoon of oil on a girdle or a shallow pan. and arrange the chicken pieces in a single layer. Cook for 6-7 minutes on medium heat on each side while pressing them occasionally with a spatula.

While chicken is being cooked combine all the salad ingredients and set it aside.

Turn off the heat for corns,  and remove them in a plate.

By now your chicken will be ready, finish it with salt and pepper and serve it on the bed of salad, with corns next to it.

I timed it, takes 20 minutes. Giving you extra 3 minutes.





Homemade Tagine in a Homemade Tagine

Homemade Tagine in a Homemade Tagine

Homemade Tagine in a Homemade Tagine

I have heard from many, Tagine is just another kind of chicken curry made in a special pot. Although Moroccans will disagree. Especially if these Moroccans are my friends, and are highly opinionated like me. As Z is mostly reluctant to eat chicken, I have to keep on making something new with chicken every time. Plus I had bought way too many fresh apricots at costco and had to use them. So combining all these reasons, I decided to give it a try.

However I don’t obviously don’t own a tagine, and couldn’t and wouldn’t invest in one for just one time making. I made tagine in my handmade aluminum and pie dish tagine. The chicken juices do get nicely and succulently absorbed in this flavorful and yet a mild curry. And I loved it. But Z didn’t like it too much. So try it at your own risk! 



  • 6 boneless, skinless chicken thighs (you can use chicken with bones also, will make it tastier)
  • 1 tsp freshly ground pepper
  • salt
  • 1 cup chopped onion
  • 1 tsp garlic powder
  • 2 peeled and cubed apricots
  • 10 crushed almonds
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/4 tsp clove
  • 1/4 tsp cinnamon
  • 1 tsp honey
  • 2 tbsp oil
  • 1 cup water
  • Aluminum foil
  • Pie dish
  • Some parsley


  1. Dry chicken pieces on a paper towel and drizzle them with salt and pepper.
  2. Heat oil in a pan and sear the pieces on both the sides on high
  3. Set the chicken aside in a pie dish
  4. Turn the stove to lower. Add onion in the same pan, follow it with spices and garlic powder.
  5. When onion starts to brown, add apricot and honey.
  6. When onion looks nicely caramelized, pour this mixture over the chicken and add a cup of water.
  7. Make a cone out of aluminum foil with a open end larger than the pie dish. Pinch the cone at the top so that it doesn’t open. Place the cone over the pie dish and crimp it around the pie dish edges to seal.
  8. Bake it in the oven for 30-40 minutes at 350 deg F
  9. Once ready, finish it with some parsley and cover it again
  10. Take it to the table with the cone and show off your craft and cooking skills!
  11. From what I have heard it’s traditionally eaten with bread, but we being gluten free I served it with polenta.
This is how your Tagine, the pot might look.

This is how your Tagine, the pot might look.


Super Mild Super Simple Chicken Biryani, Gluten Free

When you don’t have too much time to cook, when you don’t feel like eating very spicy, and when you don’t know what to cook. Make this super mild biryani and trust me, you won’t go wrong. Any person from any culture with any pallet, with any taste will like this one.


  • 5 chicken drum sticks, biryani tastes better with dark meat that’s why I use drumsticks. But feel free to use whatever you like. Just keep the pieces large each piece not smaller than 1/8th of the chicken.
  • 1 cup long grain rice, soaked in water for 10 minutes and then dried on paper towel.
  • 1 cup chopped onion
  • 3 small potatoes halved (optional)
  • 1 crushed cloves garlic (optional)
  • 4-5 pepper corns black pepper
  • 4 cloves
  • 2 cardamoms
  • 2″ stick cinnamon
  • 1 bay leaf
  • 1 tsp salt
  • 1 cup yogurt, beaten (optional)


  1. Heat oil in a pan and add pepper corns, cloves, cardamom, cinnamon.
  2. When you can smell the spices, add potatoes, onion, garlic and chicken in a deep pan, stir it on medium heat.
  3. Add rice and salt and stir it carefully with a wooden spatula for 5 minutes. See to it that you dont break rice grains while stirring.
  4. Add 2 cups of water and cover it. Simmer and let it cook for a 10 minutes. Based on the rice quality this may take less of more time.
  5. When rice is almost cooked, add dollops of yogurt on rice and cover it again simmer for 5 minutes.

PS: Made it again 2-3 days back and this is how it looked: 

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