Garlic Ginger Honey Chicken


This recipe came up from a bit of experimenting. Result was tasty, juicy, chicken! Check it out:

Serves 1

What we need:
2 skinned, washed chicken thighs
2 tbsp honey
1/2 fresh squeezed lemon juice
2 peeled, grated garlic cloves
1 tbsp peeled, grated ginger
1 1/2 tsp salt
1 tsp ground pepper
2 tbsp oil

How we do:

  • Preheat over to 500*F/ 260*C
  • Place chicken in bowl. Add the honey, lemon, garlic and ginger. Mix well.
  • Add salt and pepper. Mix.
  • At this point you can refrigerate and let the chicken marinade until you want to cook it. I used it immediately but its more flavorful when you give it some time to let the herbs lock in.
  • Place chicken on baking tray.
  • Drizzle 1 tbsp of oil on top
  • After 10 minutes check, if cooked on one side, turn over and drizzle 1 tbsp of oil on other side.
  • Cook for a further 10 minutes or until chicken is golden and white on the inside..
  • BALLE BALLE! It’s done. Great served with rice, salad or potatoes.

Baked Chicken Kiev

Serves 2

What we need:

2 boneless skinned chicken breasts
1/2 cup softened butter
3 grated fresh garlic cloves
1 tsp parsley
1tsp salt
1tsp pepper
2 cups plain flour, seasoned with salt and pepper
2 eggs, beaten
2 cups of bread crumbs (I just put 4 pieces of bread in the food processor)

How we do:

  • Preheat oven to 400*f (200*c)
  • Slice each chicken breast horizontally forming a pocket.
  • Mix together the butter, parsley, salt and pepper.
  • Spoon the butter mixture into pocket of each chicken breast.
  • Dust with the seasoned flour, then place in the egg and finally cover with bread crumbs.
  • Place a baking sheet on a baking tray.
  • Place both chicken breasts on the baking tray and bake for 25-30 minutes until golden brown and the chicken is cooked all the way through.
  • BALLE BALLE!! Delicious Chicken Kievs are ready!

Tandoori Chicken


Tandoori is by far a classic Punjabi dish. Great as an appetizer or as a main with naan bread. I made it for my friend’s potluck yesterday and it worked out! It’s surprisingly simple, try it out for yourself!

What we need:
2-3 lbs of skinned/washed chicken thighs (hint: thighs on the bone are the most tender part)
3 tsp of salt
1/2 tsp chilly powder
1/2 tsp coriander powder
1 tsp garam masala
1 tsp of cardinam (elaichi) powder
juice of 1/2 fresh lemon
2 tbsp inch grated fresh ginger
2 cloves grated fresh garlic
1/2 fresh green chilly, finely chopped
handful fresh green corriander
3/4 cup yogurt
1/4 tsp red food coloring (optional)
3-4 tbsp of vegetable oil

How we do:

  • In a mixing bowl, add all of the ingredients above (apart from the chicken) in a mixing bowl.
  • Mix to form a paste type consistency
  • Add the chicken and marinade thoroughly
  • Cover and refrigerate for at least 4 hours (overnight is preferable)
  • After 4 hours, remove from fridge and preheat oven to 500F/350C
  • Place chicken on baking paper lined baking tray
  • To ensure tenderness and juiciness spread oil all over the chicken (Inside tip:D)
  • Bake in oven for 15 minutes
  • After the first side has cooked, turn over, spread oil and bake for another 15 minutes.
  • Remove. Garnish as desired.
  • BALLE BALLE! Mouth watering, delicious tandoori chicken is ready!