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Jump To Recipe Jump To Video When I'm in the mood for something that feels like a warm hug on a plate, I go straight for my turmeric rice. It starts with basmati rice, which, let's be honest, is the best friend spices could ever have. I stir in some vibrant grated turmeric, a good hit of ginger and garlic for that kick, and a pinch of my special homemade garam masala. But the secret? A few strands of saffron for that hint of something special. All of this goodness goes into the rice cooker, which means I get to kick back a bit while it works its magic. Picture this golden, fragrant rice alongside the charred edges of tandoori chicken or nestled under a blanket of buttery, spiced chicken (stay tuned). It's the kind of meal that just brings the table to life. Whether it's dinner with the family or impressing your friends at your next get-together, this turmeric rice promises to be the showstopper. So, grab your spices, and let’s get started with the recipe! Ingredients: (Serve 4) Basmati Rice, 180g Turmeric, 1" Ginger, 1" Garlic, 1 Clove Chicken Stock Homemade , 2 Cups Ghee, 1 TBSP Sea Salt, Pinch Black Pepper, Pinch Shahi Garam Masala Homemade , Pinch Saffron, A Fat Pinch Granulated Sugar, Pinch Equipment: Rice Cooker Mortar & Pestle Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my " How To Make Chicken Stock " page for the recipe. Wash and drain the rice with some water until the water runs clear, about 5 times. Transfer to a rice cooker. Grate in turmeric, ginger and garlic. Followed by chicken stock, ghee, salt, pepper and garam masala. Grind saffron and sugar with a mortar and pestle until powder forms. Rinse the mortar with some of that stock and transfer it to the rice. Cook rice as per the rice cooker manufacturer's instructions. When the rice is cooked, fluff the rice with a fork. Keep warm until ready to serve. I served my turmeric rice with my tandoori chicken and butter chicken. Stay tuned for my recipes... Recipe Video:

Jump To Recipe Jump To Video Diwali may have just passed, but the vibrant spirit of the festival lingers in my kitchen. It's like the flavors of India have cast a spell on me, and I'm not ready to break it just yet. That's where my tandoori chicken comes in, bold and aromatic, carrying the celebration forward. Just outta the oven... I've honed in on two methods to achieve that perfect charred yet succulent bite: the patience of oven baking and the immediacy of a good sear. But the real showstopper? A trick borrowed from the hustle of restaurant kitchens—smoking the chicken with burning charcoal and a spoonful of ghee, right there in the oven. It's this touch of smoky alchemy that elevates the dish to something truly special. Oven method... As the smoky scent fills the air, I'm reminded of the festival lights, and I can't help but serve this tandoori masterpiece alongside some bright turmeric rice. The golden grains are the perfect canvas for the rich, red spices of the chicken. A swirl of green from the coriander chutney on the side, and it's like Diwali never ended. Each mouthful is a celebration, a burst of joy that lingers on the palate. Searing method... The festive season might be officially over, but who says the feasting has to stop? Not me, that's for sure. So, if you're also still riding that Indian cuisine wave, let's keep the flavors rolling. Here's how to make this tandoori chicken that'll keep the Diwali spirit alive and your taste buds singing. Let's get started with the recipe! Ingredients: (Serve 2) Chicken Rub: Chicken Thigh Skinless Boneless, 2 Chili Powder, 1/2 TSP Adjust To Preference Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Chicken Marinade: Greek Yogurt, 3 TBSP Garlic Powder, 1 TBSP or Garlic Finely Minced, 5 Cloves Ginger Powder, 1 TBSP or Ginger Finely Minced, 2" Chili Powder, 1/2 TSP Adjust To Preference Coriander Powder, 1 TSP Turmeric Powder, 1/2 TSP Fenugreek Leaves, 1 TSP Shahi Garam Masala Homemade , 1 TSP Mustard Oil, 1 TBSP For Brushing: Mustard Oil, 2 TBSP + More For Greasing Chili Powder, 1 TSP For Smoking: Charcoal, 1 Piece Ghee, 2 TBSP Coriander Chutney: Fresh Coriander, A Large Handful Green Chilies Deseeded, 2 Garlic, 1 Clove Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Sea Salt, Pinch Cumin Powder, Pinch Turmeric Rice Homemade , For Serving Equipment: Cast Iron Skillet / Pan Stand / Stick Blender Oven / Griddle Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my " Turmeric Rice " page for the recipe. Prep the Dry Rub Combine all dry rub ingredients in a shallow bowl. Coat chicken thighs thoroughly with the rub. If baking, slice chicken into quarters for more even cooking. Cover and chill for at least 30 minutes. Make the Marinade Mix marinade ingredients in another bowl. Add to the chicken and mix until fully coated. For baking, use fresh garlic and ginger instead of powder. Cover and refrigerate overnight. Prep the Mustard Baste Combine mustard oil and chili powder in a bowl. Stir until smooth. Set aside for brushing later. Oven Method Preheat oven to 230°C (450°F) or the highest your oven allows. Grease a wire rack with mustard oil and place it on a baking tray. Arrange marinated chicken on the rack. Reserve leftover marinade for later use. Bake for 15 minutes. Brush generously with mustard oil mixture, flip, and brush the other side. Bake for another 6 minutes. Flip again, brush, and broil for 3–5 minutes until charred and fully cooked. Griddle Method Heat a greased griddle over medium-high with mustard oil. Place chicken on the hot surface, away from you. Reserve leftover marinade for future recipes. Press gently with a spatula or grill press. Brush with mustard oil mixture. Sear until charred with grill marks. Flip, brush again, and cook for 2–3 more minutes until fully done. Transfer to a plate to rest. Optional Charcoal Smoke Burn a piece of charcoal over open flame. Transfer to a small metal bowl and pour ghee over it. For baked chicken: place the bowl in the oven with the chicken and cover to smoke for 15 minutes. For seared chicken: place both chicken and the bowl in a pot, cover, and smoke for 15 minutes. Brush with any remaining juices before serving. Make the Coriander Chutney Blitz all chutney ingredients in a blender until smooth. Adjust seasoning as desired. To Serve Serve the smoky tandoori chicken hot with turmeric rice and coriander chutney. Enjoy immediately for best flavor and aroma. I think we have a winner... I prefer the searing method... Which would you prefer? You have to give this recipe a try to find out... Recipe Video:

Jump To Recipe Jump To Video The aftermath of the festival finds me with a delightful dilemma: leftover tandoori chicken. But in the spirit of resourcefulness and delicious ingenuity, this is where the magic of Butter Chicken begins to simmer. Murgh Makhani, as it's traditionally known, isn't just a dish—it's a happy accident turned culinary legend, born from the clever use of leftovers and a rich, buttery tomato sauce. Transforming the smoky remnants of tandoori chicken into Butter Chicken feels like a culinary nod to the past while still stirring up something fresh and exciting. The leftover marinade, mingling with tomatoes, cream, and a host of warm spices, creates a sauce that's velvety and comforting—almost like it's giving the tandoori chicken a second life. It's a beautiful cycle, really, where nothing goes to waste and everything is celebrated, from the last flicker of a candle to the final spoonful of spicy marinade. So here I am, still riding the wave of Diwali's culinary inspirations, about to share with you a Butter Chicken recipe that's close to my heart. Whether you're looking to extend the festive eating or simply in the mood for some rich, indulgent comfort food, this dish promises to wrap you in a blanket of creamy, spiced goodness. Let’s not let the party stop with the festival—grab your leftover tandoori chicken, and let's get started with the recipe! Ingredients: (Serve 4) Fresh Tomatoes, 600g Garlic, 5 Cloves Ginger, 2" Sea Salt, Pinch Unsalted Butter, 3 TBSP Green Cardamom, 5 Cinnamon Stick, 1 Inch Cloves, 4 Red Onion Finely Minced, 1 White Pepper, Pinch Green Chili Deseeded Finely Chopped, 2 Cashew Nuts Finely Chopped, 20 Chili Powder, 2 TSP Adjust To Preference Shahi Garam Masala Homemade , 1.5 TSP Leftover Tandoori Chicken + Marinade Homemade , 1 Recipe Fenugreek Leaves, 1 TSP Heavy Whipping Cream, 100g Fresh Coriander Coarsely Chopped, A Handful Charcoal, 1 Piece Ghee, 2 TBSP Turmeric Rice Homemade , For Serving Coriander Chutney Homemade , For Serving Equipment: Cast Iron Pot / Heavy Pot Blender Mortar & Pestle Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my " Turmeric Rice " page for the recipe. Please visit my " Tandoori Chicken " page for the tandoori chicken and coriander chutney recipes. Make the Stock Simmer vegetable scraps in 1L water for 5–8 mins. Cover and steep for 5 mins. Strain and discard the scraps. Reserve the stock. Prep the Base Blitz tomatoes in a blender until smooth. Set aside. Pound garlic, ginger, and salt into a paste using a mortar and pestle. Build the Sauce In a cast iron pot over medium heat, melt butter. Add green cardamom, cinnamon, and cloves. Sauté until aromatic. Stir in onion. Season with salt and white pepper. Sauté until lightly caramelized. Add garlic ginger paste. Sauté until aromatic. Stir in green chilies, cashews, chili powder, and garam masala. Deglaze with a splash of the simple stock. Pour in the tomato puree and mix well. Add the Chicken Slice leftover tandoori chicken into quarters. Add chicken and its marinade into the sauce. Pour in 500g of the reserved stock. Stir to combine. Simmer on low, covered, for 10–15 mins until slightly reduced. Stir occasionally. Finish the Curry Stir in fenugreek leaves. Taste and adjust with salt, chili powder, or garam masala. Pour in cream and simmer for another 2–3 mins. Remove from heat. Garnish with coriander. Smoke It (Optional but Recommended) Burn a piece of charcoal until red-hot. Place it in a small metal bowl. Pour ghee over the charcoal. Immediately place the bowl into the curry pot and cover tightly. Let it smoke for 15 mins. To Serve Serve hot with turmeric rice and coriander chutney. Best enjoyed immediately while the aroma lingers. Mama Mia... You have to give this a try... Recipe Video:

Jump To Recipe Jump To Video The once-bustling streets of L.A. held a treasure that was Bäco Mercat, a culinary hotspot where the Bäco sandwich reigned supreme. Known for its inventive take on the flatbread sandwich, it drew in food lovers from all corners. Sadly, even the brightest stars sometimes fade, and Bäco Mercat closed its doors in the wake of the harsh Covid-19 period, leaving behind a legacy of taste and innovation that many still savor in their memories. In my kitchen, the spirit of Bäco Mercat lives on as I endeavor to craft a Bäco dough that pays homage to the original. While the restaurant's closure marked the end of an era, it's also been a starting point for my own journey in exploring the art of sandwich-making. My rendition is a nod to the past, a beacon of hope in these trying times, and maybe, just maybe, it'll bring a taste of what once was back to our tables. So, sandwich aficionados, get ready to take a bite with me. Stay tuned for what's next. Ingredients: (Makes 10 dough balls) Unbleached All Purpose Flour, 360g Active Instant Dry Yeast, 5g Granulated Sugar, 6g Sea Salt, 7g Water, 240g High Quality Extra Virgin Olive Oil, 50g + More For Greasing Greek Yogurt, 45g Equipment: Griddle Directions: In a large mixing bowl, combine flour, yeast, sugar and salt. Create a well in the center and add water and olive oil. Mix in yogurt. Continue mixing until it becomes a dough. Knead the dough inside the bowl, picking up all the nooks and crannies, for about 5 to 8 mins. The dough should be smooth and tacky, but not sticky. If the dough is too dry, add in more water, 1 TBSP at a time. If the dough is too wet, add in more flour, 1 TBSP at a time. Form the dough into a ball. Grease lightly with olive oil. Transfer back into a bowl. Cover with cling film and chill in the fridge overnight to ferment. The next day, sit the dough at room temperature for at least 2 hrs. Punch down the dough and divide it into 10 equal dough balls. At this point, you can keep the dough balls in lightly greased zip lock bags in the fridge for another 3 days or 1 month in the freezer. Cover the dough balls with a lint-free kitchen towel and set aside to rise for 15 mins. Keep the rest of the dough balls covered while you are working on a dough ball. On a floured working surface, using a rolling pin, roll into an oblong shape about 1/8 inch thick. Transfer onto a griddle over medium heat. As the dough is grilling, air pockets will form. That is a good sign. Grill until lightly charred on both sides. Repeat the steps for the remaining dough balls. Use them for your favorite sandwiches. Stay tuned for upcoming Bäco sandwiches... Recipe Video:

Jump To Recipe Jump To Video Time travel with me for a moment, back to October 25, 2014. Picture a novice food blogger: me, armed with a Canon DSLR and a passion for flavors, whipping up what I now call the Butter Chicken Bäco. Back then, my kitchen was my lab, and Facebook was my stage where I shared my culinary experiments, eagerly awaiting likes and comments. 2014... That Bäco sandwich? It was a bit too hearty, a little too rustic, and my plating was, well, let's just say I was learning. Looking at those snapshots now, I'm amazed by the journey, from those humble beginnings to the food stories I tell today. Butter Chicken Bäco... This Butter Chicken Bäco, which has become a beloved staple in my home, carries with it a tinge of 'what could have been.' Bäco Mercat in L.A., the beacon of sandwich innovation, was on my 'must-visit' list, but as fate would have it, the pandemic had other plans, leading to its unfortunate closure. While I may not have savored their creations in person, this recipe is my tribute, my version of the Bäco that I hope does the original justice, even if it's just within the walls of my own kitchen. Tandoori Chicken Bäco... And because I love a good foodie connection, I decided to throw a Tandoori twist into the mix. After all, Butter Chicken's roots are intertwined with Tandoori Chicken, so why not celebrate both in one go? It's hard to pick a favorite—they both sit proudly in my top 5 sandwiches. So, ready to try it out? Let’s dig in. Ingredients: (Make 4 sandwiches) Raita: Greek Yogurt, 3 TBSP Cucumber Deseeded Finely Diced, 1/2 Tomato Deseeded Finely Diced, 1 Sea Salt, Pinch Black Pepper, Pinch Butter Chicken Bäco Sandwich: Bäco Sandwich Homemade , 2 Dough Balls Butter Chicken Homemade , 4 Pieces Fresh Coriander Coarsely Chopped, A Handful Tandoori Chicken Bäco Sandwich: Greek Yogurt, 3 TBSP Fresh Coriander Coarsely Chopped, A Handful Sea Salt, Pinch Black Pepper, Pinch Coriander Chutney Homemade , For Spreading Tandoori Chicken Homemade , 2 Pieces Bäco Sandwich Homemade , 2 Dough Balls Equipment: Griddle Directions: Please visit my " Bäco Mercat Flatbread Sandwich Dough " page for the recipe. Please visit my " Tandoori Chicken " page for the tandoori chicken and coriander chutney recipes. Please visit my " Murgh Makhani | Butter Chicken " page for the recipe. Make the Raita In a bowl, combine all raita ingredients. Toss until well mixed. Cover with cling film and chill in the fridge until ready to use. Can be stored for up to 3 days. Assemble the Butter Chicken Sandwich Roll out and grill sandwich dough on a greased griddle over medium heat until lightly charred on both sides. Spread raita on one side of the bread. Add butter chicken with some sauce to the other side. Garnish with coriander. Fold to form the Bäco sandwich. Repeat with remaining portions and serve immediately. Assemble the Tandoori Chicken Sandwich Roll out and grill sandwich dough on a greased griddle over medium heat until lightly charred on both sides. In a small bowl, mix yogurt with chopped coriander, salt, and pepper. Spread coriander chutney on one half of the bread. Add tandoori chicken to the other half. Spoon the yogurt mixture over the chicken. Fold to finish the Bäco sandwich. Repeat with remaining portions and serve immediately. Both are equally yummilicious... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Every year, even though Thanksgiving isn't a big deal in sunny Singapore, I like to bring a slice of that tradition to my table. It's my way of taking a breather from the hustle and bustle, to just be thankful for the good stuff—my family, friends, and all the little wins we often overlook. Plus, it's the perfect excuse to whip up some hearty, comforting dishes that scream 'holiday' in every bite. Enter my sweet potato casserole: it's not just a dish; it's a whole vibe. The sweet potatoes are whipped up to creamy perfection, and with my special blend of cookie spices mixed in, every spoonful is like a prelude to Xmas. The marshmallows on top? Well, they're non-negotiable because my daughter insists, and hey, who am I to argue with the boss? Watching those fluffy white puffs turn toasty is part of our quirky holiday tradition. So, whether you're from a place where Thanksgiving is the holiday of the season or just looking to share in the joy of a festive feast, this sweet potato casserole is a winner. I'm telling you, the smell alone is enough to make you want to break out the tinsel. Ready to get a taste of the holidays? Let’s jump right into the recipe and make some memories. Ingredients: (Serve 8) Sweet Potatoes Peeled Coarsely Wedged, 1KG Unsalted Butter, 60g Whole Milk, 120g Demerara Sugar, 50g Sea Salt, Pinch Cookie Spice Blend Homemade , 1 TSP Pure Vanilla Paste, 1 TSP Eggs, 2 Pecans Coarsely Chopped, 15g Toppings: Unbleached All Purpose Flour, 60g Demerara Sugar, 50g Unsalted Butter Cold Coarsely Diced, 55g Pecans Coarsely Chopped, 35g Marshmallows, For Toppings (Optional) Equipment: Cast Iron Skillet 10" Heavy Pot Stick Blender / Ricer / Potato Masher Blowtorch Directions: Please visit my " Cookie Spice Blend " page for the recipe. Boil sweet potatoes in a pot of water until fork tender. Drain and discard the liquid. Return the sweet potatoes to the pot. I am using my stick blender to puree the sweet potatoes. You can use a ricer or a potato masher. In a pot over medium heat, add butter. Continue cooking after the butter has melted. Cook until the "singing" has subsided. Immediately drain thru' a coffee filter over a sieve and bowl. Discard any residue. Add in the browned butter and the rest of the ingredients. Puree until well combined or mix until homogenous. Spread the sweet potato mixture onto a cast iron skillet. Prepare the toppings. Preheat oven to 180 degree celsius or 350 fahrenheit. In a large mixing bowl, add flour, sugar, butter and pecans Mix and crumble the butter into the flour, sugar and pecans until it reassembles a wet sand consistency. Sprinkle this mixture over the sweet potatoes, distributing them evenly. Top it off with marshmallows, if you are using them. Wack into the oven and bake for 25 to 30 mins or until the marshmallows and toppings are lightly browned. I like to blowtorch my marshmallows until lightly charred. Serve immediately. My daughter is right, marshmallows add extra texture... Recipe Video:

Jump To Recipe Jump To Video When the festive season rolls around, I can’t help but dive into the traditions that make it feel like the holidays, even here in Singapore where the leaves don’t change color. One dish that’s a non-negotiable on my Thanksgiving menu is the classic green bean casserole. It’s a little piece of comfort, a reminder of shared meals and shared stories. Leeks are underrated... This year, I’m stirring up a bit of kitchen magic by crafting my own cream of mushroom from scratch, using my trusty mushroom soup recipe. It’s a labor of love, but for those who prefer a shortcut, a can of Campbell's does the trick—no judgment here! Topping this casserole, I go with freshly blitzed breadcrumbs from a couple of slices of bread for that perfect, golden crunch. Nothing beats that sound of the crust giving way under the fork—pure bliss! And just when you think it can’t get any better, I add a sprinkle of crispy fried leeks over the baked casserole, because if you’re going to do it, why not do it with a bit of panache? Whether you're gathering around the table for Thanksgiving or simply craving the coziness that only a casserole can bring, this green bean casserole is where it’s at. It’s a dish that’s all about bringing the warmth, the flavor, and a sprinkle of fancy to your festive feast. So let’s roll up our sleeves and dive into making this beloved classic—your taste buds will thank you! Ingredients: (Serve 8) Green Beans, 600g Mushroom Soup Homemade , 1 Recipe or Campbell's Cream of Mushroom, 1 Can + 1 Can of Water Toppings: Fresh Bread Crumbs, About 2 Slices of Bread Sea Salt, Pinch Black Pepper, Pinch Leeks Thinly Sliced, 1 Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Equipment: Cast Iron Skillet 10" Heavy Pot Sauce Pot Stick Blender / Ricer / Potato Masher Dutch Oven / Fryer Directions: Please visit my " Mushroom Soup " page for the recipe. Wash green beans thoroughly and trim off the ends. Blanch them in a pot of simmering water over low heat for about 5 to 6 mins or until they turn bright green. Drain and set them aside on a large tray. You can make mushroom soup from scratch or use a can of Campbell's Cream of Mushroom. If you are using Campbell's, empty the can into a sauce pot over medium heat. Add in 1 more can of water as instructed. Mix to combine well and bring it up to simmer. Remove from heat and set it aside. Preheat oven to 220 degree celsius or 425 fahrenheit. Sprinkle the green beans onto a cast iron skillet. Drizzle the mushroom soup or Campbell's over the green beans, making sure they are completely covered. Sprinkle bread crumbs over the top. Season lightly with salt and pepper. Wack to the oven and bake for 12 to 15 mins or until the top is golden brown. While the casserole is baking, add leeks to a dutch oven. Add just enuff oil to submerge the leeks. Bring the heat up to medium high. Once the leeks start to brown, give it a stir. Continue cooking until most of the leeks are golden brown. Immediately drain and transfer onto a plate lined with kitchen paper. Sprinkle the golden brown leeks over the casserole. Serve immediately. Nourishing... Recipe Video:

Jump To Recipe Jump To Video Paratha is more than just a flatbread to those of us who grew up where wheat rules the roost – from India to Pakistan and beyond. It’s the stuff of comfort, of home-cooked meals that speak in whispers of 'parat' and 'atta', meaning layers upon layers of delicious dough. In my Singapore kitchen, it goes by Roti Prata, but no matter the name, it's just as mouthwatering. Getting the flip and toss of paratha just right might take a few tries (trust me, I’ve been there), but there’s a shortcut for us home chefs. Simply stretch out the dough until it's as paper-thin as humanly can, and you'll still end up with those irresistible, flaky layers. I've even put together a little show-and-tell on my YouTube channel to guide you through it. So why wait? Check out the videos, and let's get our hands doughy and our kitchens smelling heavenly. Ingredients: (Make 10 paratha) Bleached All Purpose Flour, 450g Baking Soda, 1/4 TSP Sea Salt, 1 TSP Granulated Sugar, 2 TBSP Egg Beaten, 1 Whole Milk, 100g Water, 130g Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + More For Greasing Equipment: Cast Iron Skillet Directions: Make the Dough In a large mixing bowl, add flour, baking soda, salt, and sugar. Create a well in the center and add the remaining ingredients. Mix until a dough starts to form. Knead the dough in the bowl, gathering all dry bits from the sides. Continue kneading for 8 to 10 minutes until smooth, soft, and slightly tacky. If the dough feels dry, add water 1 TBSP at a time. If sticky, add flour 1 TBSP at a time. Transfer to a lightly greased bowl and cover with a lint-free kitchen towel. Rest for 30 minutes. Shape the Dough Balls After resting, the dough should feel soft and stretchy. Divide into 10 equal portions and shape into smooth balls. Place on a lightly greased surface and cover again with a lint-free towel. Rest for another 30 minutes. Twist the Paratha Layers Lightly oil your work surface. Flatten each dough ball into a disc with your palm. Flip and rotate as you press, or stretch gently until the dough becomes thin and translucent. Roll the sheet into a long log. Twirl the log in a spiral (like a cinnamon roll or sausage coil). Tuck the end under and into the center of the spiral. Repeat with remaining dough balls and rest under a towel for 30 minutes. Cook the Parathas Heat a skillet over medium heat and lightly grease with oil. Flatten each spiral disc gently to about 1/16 inch thick. Place in the skillet and cook until golden and blistered on both sides. Remove from heat and repeat with the remaining dough. Serve Serve warm with your favorite stews, curries, or dips. Layers of yummiliciousness... Recipe Video:

Jump To Recipe Jump To Video Chicken Korma doesn't usually grab the headlines like its flashier cousin, Chicken Tikka Masala, but let me tell you, it's got a quiet charm that deserves a spotlight. Imagine a dish that's so varied from place to place that you could spend a lifetime trying every version. My kitchen swings towards a Korma that's less about the sauce and more about those tender pieces of chicken, echoing the rich, slow-cooked depths of an Indonesian Rendang. When I'm digging through recipes online, I can't help but feel that the world's got Indian cuisine pegged all wrong. It's not all about the curries and the masalas we've come to expect. Indian cooking is an art that's bursting with flavors waiting to be recognized, and I think it's about time we all started talking about it. My advice for this dish? Get everything chopped, measured, and ready to go because, once the pan's hot, it's showtime. The magic happens when you stir in that whipped yogurt, spoonful by spoonful until it's all beautifully blended and fragrant. Trust me, this Chicken Korma is an umami masterpiece just waiting to happen on your taste buds. So, what are we waiting for? Let's dive into this recipe and get that Korma on your table. Ingredients: (Serve 4) Chicken: Chicken Thigh Boneless Skinless, 4 Pieces Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Fried Onions: Red Onion Thinly Sliced, 1 Corn Flour, 2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Garlic Ginger Paste: Ginger, 2" Garlic, 5 Cloves Sea Salt, Pinch Whipped Yogurt: Yogurt, 225g Ground Cashew Nut: Cashew Nuts, 15g Spice Blend: Black Cardamon, 1 Green Cardamon, 3 Cloves, 3 Cinnamon Stick, 1 Bay Leaves, 3 Coriander, 1 TBSP Chili Powder, 1 TSP Granulated Sugar, 1 TBSP Chicken Korma: Ghee, 2 TBSP Kewra Water, 2 TSP Nutmeg Freshly Grated, Pinch Mace Finely Chopped, Pinch Cream, 2 TBSP Slivered Almond, For Garnishing Fresh Coriander Coarsely Chopped, For Garnishing Paratha Homemade , For Serving Equipment: Cast Iron Skillet / Pan Spice Blender Hand / Stand Mixer Food Processor / Mortar and Pestle Dutch Oven Directions: Please visit my " Paratha " page for the recipe. Prepare the Chicken In a shallow bowl, mix chicken with yogurt, spices, and seasonings until well coated. Cover and chill in the fridge until ready to use. Fry the Onions Toss sliced onions with cornstarch in a Dutch oven until evenly coated. Add just enough oil to submerge the onions. Fry over medium-high heat, stirring to prevent sticking, until golden brown. Drain on kitchen paper and set aside. Reserve the frying oil for later use. Make Garlic-Ginger Paste Pound garlic, ginger, and salt in a mortar and pestle until a smooth paste forms. Alternatively, use a food processor. Set aside. Whip the Yogurt Using a hand or stand mixer, whip yogurt until creamy but not overbeaten. Set aside. Grind Cashews Blitz cashews in a food processor until fine powder forms. Avoid over-processing to prevent it from turning into cashew butter. Prepare the Spice Blend Toast all whole spices (except chili powder) in a dry skillet over medium heat until fragrant. Add toasted spices, chili powder, and sugar to a spice grinder. Blitz until a fine powder forms. Set aside. Cook the Chicken Korma Heat ghee in a skillet over medium heat. Sear the marinated chicken until golden brown on both sides. Remove and set aside. Add 2 TBSP reserved onion oil to the skillet if needed. Add garlic-ginger paste and sauté until aromatic. Stir in the spice blend and deglaze with kewra water. Add 2 TBSP whipped yogurt at a time, stirring vigorously after each addition. Stop with 1 TBSP yogurt remaining—set it aside. Continue stirring until the oil begins to separate. Quarter the seared chicken and return to the pan with juices. Stir in remaining yogurt, ground cashew, fried onions, nutmeg, and mace. Add cream and stir to combine. Deglaze with a splash of water to desired consistency. Season with salt and pepper to taste. Remove from heat. Garnish and Serve Top with almond flakes and fresh coriander. Serve hot with warm, flaky paratha. A flavor bomb! You gotta give this a try! Recipe Video:

Jump To Recipe Jump To Video Ever bite into a dish and get whisked away on a culinary journey? That’s what happens with Vindaloo. This Goan delight, with its Portuguese roots, tells a tale of centuries-old voyages and a fusion of flavors. Originally 'carne de vinha d'alhos', meaning 'meat in garlic wine marinade', it’s a dish where pork takes the stage, but chicken or mutton can shine too. What began as a seafarer's method of preserving meat in wine and garlic was transformed by the ingenuity of Goan cooks. They swapped wine for tangy palm vinegar and added a generous helping of red chilies and spices. This is how Vindaloo, in all its spicy glory, was born. But why stop at tradition? In my kitchen, Vindaloo finds a new form wrapped in homemade paratha, creating a hearty, handheld feast. Paired with a simple blend of yogurt, cucumber, and tomatoes, this wrap becomes a symphony of hot and cool, rich and refreshing. It's like each ingredient is in perfect harmony, turning every bite into an experience. The raita is the cool breeze against the Vindaloo’s fiery sun—it's essential. So, ready to roll up a storm of flavors? Let's make this paratha-wrapped Vindaloo our next culinary adventure. Ingredients: (Make 3 pita sandwiches) Marinade: Dried Chilies, 12 Adjust To Preference Black Mustard Seeds, 2 TSP Cumin Seeds, 2 TSP Black Peppercorns, 4 White Peppercorns, 4 Cloves, 8 Garlic Crushed, 8 Cloves Ginger, 2" Palm Vinegar / Rice Vinegar, 100g Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Turmeric Powder, 2 TSP Pork Shoulder Coarsely Diced, 500g Sea Salt, Pinch Mushroom Powder, Pinch Vindaloo: Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Fresh Coriander Coarsely Chopped, A Handful Wrap: Cucumber Shredded, 1/2 Tomatoes Deseeded Finely Diced, 1 Yogurt, 2 TBSP Sea Salt, Pinch Black Pepper, Pinch Paratha Homemade , For Serving Equipment: Cast Iron Pot / Heavy Pot Cast Iron Skillet / Pan Blender / Food Processor Directions: Please visit my " Paratha " page for the recipe. Prepare the Marinade Toast dried chilies, mustard seeds, cumin seeds, black peppercorns, and cloves in a dry skillet until aromatic. Transfer to a blender and add garlic, ginger, vinegar, and oil. Blitz into a fine paste. Pour paste into a shallow bowl. Add 2 cups of water to the blender, blitz to rinse out the paste, and transfer the liquid to a bowl. Cover and chill—this becomes your stock base. Stir turmeric into the marinade. Add pork, salt, and mushroom powder. Mix until pork is evenly coated. Cover and refrigerate overnight. Prepare the Stock Add the marinade rinse liquid and vegetable scraps to a pot. Simmer for 5–8 minutes, cover, and steep for another 5 minutes. Strain and discard the solids. Reserve the stock. Cook the Vindaloo In a heavy pot, heat oil over medium heat. Sear the marinated pork in batches until lightly browned. Set aside. Deglaze the pot with a splash of stock. Add onion, season with salt and pepper, and sauté until soft. Deglaze again with more stock and cook until onions caramelize. Add the rest of the stock and leftover marinade. Stir to combine. Return pork to the pot with all its juices. Simmer gently, uncovered, for about 45 minutes until the sauce is thick and the pork is tender. Taste and adjust seasoning with salt or sugar. Make the Yogurt Slaw Wrap shredded cucumber in a kitchen towel and squeeze out as much water as possible. In a bowl, combine cucumber, tomato, and yogurt. Season with salt and pepper. Mix until well combined. Assemble the Wrap Spoon the pork vindaloo onto warmed paratha. Top with a generous scoop of the cucumber yogurt slaw. Fold or roll up and serve immediately. I am literally drooling... When a wrap is dripping like this... Mama Mia... Recipe Video: