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Jump To Recipe Jump To Video This recipe is featured in my ECookbook: You asked for it, and here it is! After getting a TikTok request to tone down the heat on my Spicy Korean Fried Chicken Sandwich, I went back to the drawing board. The end result? A milder, just-as-delicious version featuring a refreshing lettuce salad in place of the original scallion blend. I've also opted for a dry dredge over a wet batter to offer a different texture. If the list of ingredients feels intimidating, don't fret. Once you get started, you'll find that each step—from the chicken brine to the salad prep to frying and sandwich assembly—is actually quite straightforward. The ingredients may be many, but they come together seamlessly, making the cooking process far less daunting than it initially appears. Is all this effort worth it? Absolutely. One bite, and you'll know you've hit the fried chicken sandwich jackpot. It's a culinary journey that's worth every moment spent in the kitchen. So why wait? Let's dive into this mouthwatering recipe! Ingredients: Inspired by J. Kenji López-Alt & Maangchi (Serve 4) Brine: Buttermilk, 225g Kimchi Brine / Rice Vinegar, 100g Soy Sauce, 1 TBSP Garlic Powder, Pinch Mushroom Powder, Pinch Sea Salt, Pinch White Pepper, Pinch Boneless Skinless Chicken Thigh, 4 Lettuce Salad: Butterhead Lettuce Thinly Sliced, 1 Bunch Scallions Thinly Sliced, 1 Bunch Soy, 2 TBSP Kimchi Brine / Rice Vinegar, 1 TBSP Pure Honey, 1 TBSP Fish Sauce, 1 TSP Toasted Sesame Oil, 1 TBSP White Sesame Seeds, 1/2 TBSP Black Sesame Seeds, 1/2 TBSP Gochugaru, 2 TBSP Adjust To Preference Garlic Powder, Pinch Onion Powder, Pinch Sea Salt, Pinch Black Pepper, Pinch Chicken: Potato Starch, 1/3 Cup Unbleached All Purpose Flour, 1 Cup Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Ginger Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Glaze: Sesame Oil, 2 TBSP Garlic Finely Minced, 5 Cloves Ginger Finely Minced, 2" Korean Rice Syrup / Pure Honey, 170g Soy Sauce, 60g Kimchi Brine / Rice Vinegar, 1 TBSP Light Muscovado, 1 TBSP Sandwich: Kewpie Mayo, 1/4 Cup Watermelon Rind Kimchi Homemade Finely Chopped, 1/4 Cup or Kimchi Homemade Shokupan Homemade / Any Sandwich Bread, 8 Slices Unsalted Butter, For Toasting White and Black Sesame Seeds, For Sprinkling Equipment: Cast Iron Skillet / Pan Dutch Oven Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Please visit, " How To Make Shokupan " for the recipe. Prepare the Brine In a large bowl, combine all brine ingredients (except chicken) and stir until fully dissolved. Submerge chicken completely in the brine. Cover and refrigerate for 12 to 24 hours. Make the Lettuce Salad In a mixing bowl, toss all salad ingredients together until evenly coated. Refrigerate until ready to use. Coat and Fry the Chicken In a shallow bowl, mix all coating ingredients except oil. Add a few drizzles of brine and mix until shaggy. Remove chicken from brine and dredge thoroughly in the potato starch mixture. Press to help it adhere. Heat 4 inches of oil in a Dutch oven over medium heat. Oil is ready when bubbles form around a wooden chopstick. Fry chicken pieces until lightly golden. Drain on a rack or paper towel. Fry the chicken a second time in the same oil until dark golden brown. Drain again. Prepare the Glaze In a cast iron skillet over medium heat, combine all glaze ingredients except sugar. Bring to a simmer. Add sugar and cook until the sauce thickens slightly. Toss fried chicken into the glaze and stir until fully coated. Remove from heat. Assemble the Sandwich In a bowl, mix kimchi and mayo until well combined. Toast shokupan slices in butter on one side only until golden brown. Place toasted bread (untoasted side down) on a surface. Spread kimchi mayo over each slice. Add glazed chicken, top with lettuce salad, and sprinkle with sesame seeds. Close sandwiches with remaining slices. Serve immediately. Succulent... Chickenlicious... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video So, I thought, why not give the traditional tiramisu a little twist? That’s how I ended up mixing in the vibrant flavors of matcha. It's like Italy met Japan in my kitchen! The matcha not only gave it a rad green touch but also added this cool earthy kick to every bite. Ditching the usual dish, I decided to serve this beauty in a glass. I mean, who wouldn't want to show off those creamy layers? Plus, it’s a sweet teaser of what's inside, perfect when you’ve got friends over or just feeling a bit fancy. Alright, here’s where I went a bit chef-mode. I threw in some fresh orange zest (though, between you and me, lemon or yuzu zest could rock too). Then, I splashed in some white chocolate liqueur to up the flavor game. Oh, and for that extra chefy touch? Grated white chocolate sprinkled on top. Because why not? Now, let's get to the recipe! Ingredients: (Serve 2) Fillings: Egg Yolks, 2 Granulated Sugar, 70g Egg Whites, 2 Sea Salt, Pinch Mascarpone, 225g Fresh Orange, Lemon, or Yuzu Zest, 1 Orange / Lemon / Yuzu White Chocolate Liqueur, 2 TBSP Tiramisu: Matcha Freshly Brewed, For Dipping White Chocolate Liqueur, 2 TBSP Savoiardi, For Stacking and Presentation High Quality Culinary Grade Matcha Powder, For Dusting High Quality White Chocolate Preferably Valrhona or Callebaut, For Grating Equipment: Double Boiler Hand / Stand Mixer Directions: Prepare the fillings. Prepare a double boiler . Add the egg yolks to the double boiler . Whisk egg yolks in a heatproof bowl over simmering water until pale yellow and slightly thickened. Add sugar and continue whisking until dissolved and the mixture lightens. In a separate bowl, whisk egg whites with salt until stiff peaks form. In another bowl, whisk mascarpone briefly to loosen. Fold in the yolk mixture until smooth. Gently fold in the whipped egg whites in 3 portions. Stir in orange zest and white chocolate liqueur. Chill until ready to use or transfer to a piping bag. Assemble the Tiramisu In a shallow bowl, combine brewed matcha and white chocolate liqueur. Dip savoiardi into the matcha mixture, flipping once to coat. Break the savoiardi as needed to fit your serving glasses. Layer the soaked savoiardi into the base of each glass. Pipe or spoon the mascarpone filling over the top. Repeat layering until the glass is filled to the brim. Chill in the fridge overnight to set. Finishing Touches The next day, insert a halved savoiardi into the top of each tiramisu. Dust with matcha powder and grate white chocolate over the top. Serve immediately. Mama Mia... I don't think 1 serving is enough... 1 more please... Recipe Video:

Jump To Recipe Jump To Video As Halloween approaches and the scent of autumn fills the air, my kitchen has been buzzing with activity. And, I've got to admit, I've been indulging in a bit of a historical baking journey. Enter the Parkin Cake - a treat that always takes me back to the tales of old England, where this cake began its journey. Just out of the oven... You know, Parkin isn’t just your average cake; it's a delightful blend of ginger warmth, oatmeal heartiness, and the sweet allure of treacle. Rooted deeply in the North of England, particularly Yorkshire and Lancashire, this cake whispers stories of ancient Pagan celebrations, possibly the Celtic festival of Samhain marking the end of the harvest. As times changed, so did the Parkin, merging with Christian traditions and becoming an iconic Halloween and Bonfire Night staple. For today's recipe, I've tried to capture the essence of those age-old traditions, and add my own little twist. Each bite of this Parkin isn’t just about savouring its rich flavours, but it's also a journey through time. As you cozy up with a slice and perhaps a hot cup of tea, let the layers of history and warmth envelop you. And hey, don’t forget to share your Parkin tales with me! Ingredients: (Make one 8" square cake) Unsalted Butter, 200g + More For Greasing Golden Syrup, 200g Treacle, 85g Light Muscovado Sugar, 85g Rolled Oats Preferably Amazin' Graze , 100g Unbleached All Purpose Flour, 250g Baking Powder, 1 TBSP Sea Salt, 1/2 TSP Ginger Powder, 1 TBSP Cookie Spice Blend Homemade , 1 TBSP Whole Milk, 1/4 Cup Egg, 1 Equipment: 8" Square Cake Pans Oven Sauce Pot Directions: Please visit my " Cookie Spice Blend " for the recipe. Preheat oven to 160 degree celsius or 320 fahrenheit. Lightly grease cake pan with some butter and line with parchment paper, bottom and sides. Set it aside until ready to use. In a sauce pot over medium heat, add butter, golden syrup, treacle and brown sugar. Stir until the butter has completely melted and sugar has completely dissolved. Remove from heat and set it aside until ready to use. In a large bowl, combine oats, flour, baking powder, salt, ginger powder and cookie spice blend. Add that dry mixture into the wet mixture. Mix until everything is fully incorporated. Next, fold in milk and egg until well combined. Transfer the batter to the prepared cake pan. Give it a shake to even the top. Wack into the oven and bake for 50 mins to 60 mins or until the top is glossy golden browned. Remove from the oven and set aside to cool down completely. Unmold and wrap with parchment paper or aluminium foil. Set aside in a cool and dry place for up to 3 days. It will taste better the longer you keep it. You have to give this a try... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Ever stumbled upon something so unique and intriguing that it instantly sparked inspiration? That's precisely what happened when I came across a skull pizza video on TikTok. The creativity of the idea left an impression, and with Halloween just around the corner, the timing couldn't have been more perfect. The playful, eerie aesthetic of the skull combined with the comforting familiarity of pizza? A match made in Halloween heaven! But, of course, every great pizza calls for an equally delightful dip. Rather than the usual suspects, I opted for a simple yet punchy tomato sauce. The trick? No marathon cooking sessions. We want those tomatoes to sing with their natural, fruity notes, not simmer away into oblivion. A dip that's fresh, zesty, and takes no time? Count me in. Bathe in a pool of blood... Now, onto the main event - the skull pizzas themselves. A golden, crispy exterior encases a heart of gooey mozzarella, and the aromatic embrace of homemade pesto just brings it all together. The fun is as much in the crafting as it is in the devouring. A dish that promises both entertainment and a tasty bite, it's perfect for those looking to sprinkle a little extra magic onto their Halloween festivities. Ready to dive into this wickedly delicious adventure? Ingredients: (Make 6 skull pizzas) Tomato Sauce: Highly Quality Olive Oil, 1/4 Cup Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Dried Anchovies, 1 TBSP Garlic Finely Minced, 3 Cloves Tomato Puree, 1 TBSP Canned Tomatoes, 14oz White Wine Vinegar, 1 TBSP Dried Italian Herbs, 1 TBSP Celery Seeds, Pinch Chili Flakes, Pinch Mushroom Powder, Pinch Parsley Coarsely Sliced, A Handful Skull Pizza: My Multi-Purpose Pizza Dough , 6 Dough Balls / 150g Each Highly Quality Olive Oil, For Greasing Mozzarella, 12 Slices Simple Pesto Homemade , 6 Heaping TBSP Equipment: Nordic's Haunted Skull Cakelet Pan Oven Sauce Pot Stick / Stand Blender Directions: Please visit my “ My Multi-Purpose Pizza Dough ” page for the dough recipe. Please visit my “ Panzanella Salad ” page for the simple pesto recipe. Make the Tomato Sauce Heat olive oil in a saucepan over medium heat. Add onions, season with salt and pepper, and sauté until translucent. Stir in anchovies and cook until dissolved. Add garlic and sauté until aromatic. Add tomato puree and cook until lightly caramelized. Pour in canned tomatoes. Rinse the can with a little water and add that too. Stir in white wine vinegar, Italian herbs, celery seeds, mushroom powder, and chili flakes. Simmer, add chopped parsley, and adjust seasoning to taste. Blitz with a stick blender until smooth. Set aside. Assemble the Skull Pizza Grease skull molds with olive oil. Roll out pizza dough, keeping the center thick and edges thin. Line each mold with the dough, letting the excess hang over. Fill with a slice of mozzarella, a spoonful of pesto, and another slice of mozzarella. Wet hands and seal the dough tightly. Repeat for all molds. Cover and let rise for 30 minutes. Place a baking tray with a bit of weight on top to help keep the shape during proofing. Bake and Serve Preheat oven to its highest setting. Bake pizzas until golden brown. Move to the lower rack if tops cook faster than bottoms. Serve immediately with the warm anchovy tomato sauce on the side. Who's ready for some skull pizzas? All that ooey gooey goodness... Recipe Video:

Jump To Recipe Jump To Video When you think of traditional Mexican desserts, Pay de Queso, or Mexican Cheese Pie, might not be the first thing that springs to mind. Yet, this delectable treat deserves its moment in the limelight. Imagine the creaminess of cheesecake, but with a light and fluffy texture that dances on your tongue. That’s the magic of Pay de Queso. Hydrox is the OG! Now, here’s my twist for the Halloween season: I've incorporated Hydrox cookies and cream into the recipe. Yes, you heard that right! Before Oreos became a household name, Hydrox reigned supreme. It gives our pie a nostalgic touch and perfectly complements the Halloween vibe. Ready to dive into a fusion of flavors? Let this Mexican Cheese Pie with a dash of classic Hydrox take you on a delicious journey. And trust me, this dessert will have everyone coming back for seconds! Ingredients: (Make one 9" cheesecake) Hydrox Cookies, 200g Separated From The Cream Unsalted Butter, 127g Sea Salt, Pinch Evaporated Milk, 170g Sweetened Condensed Milk + Cream From The Hydrox Cookies = 200g Eggs, 2 Cream Cheese, 115g Queso Fresco / Feta, 60g Equipment: Blender Oven 9" Baking Dish Cast Iron Skillet / Pan Directions: Blitz the cookies in a blender until crumbs form. Transfer to a large mixing bowl. Melt butter in a skillet and transfer to the cookie crumbs. Mix to combine well and until it reassembles wet sand. Transfer this mixture to a baking dish. Use a mug to even it out while pushing to the sides of the baking dish to create a crater. Do not worry, it doesn't have to be perfect. Chill in the fridge for at least 30 mins. Preheat oven to 190 degree celsius or 375 fahrenheit. Add evaporated milk, condensed milk, cream from the cookies, eggs, cream cheese and queso fresco or feta to the blender. *The combined weight of condensed milk and the cream from the cookies is 200g.* Blitz until smooth. Transfer to the prepared crust. Gently tap on the countertop to remove any air bubbles. Wack to the oven and bake for 35 to 40 mins or until the edges are lightly browned and the center is still soft and jiggly. Remove from the oven and set aside to cool for about 1 hr. Chill in the fridge overnight. Slice and serve the next day. No word is needed... This is better than any cheesecake I'd ever tasted... Recipe Video:

Jump To Recipe Jump To Video Diwali's just around the corner, and I'm rolling up my sleeves to whip up a dish that's close to my heart—straight from Bengal, which, funnily enough, has its toes dipped in both India and Bangladesh. Here's a little nugget of history for you: 'curry' is actually a British-made term. The real deal we call it in Bengal is 'jhol' – a spicy stew that's all kinds of flavorful. Now, let's journey from Bengal to Singapore, where Bengali migrants swapped yogurt for coconut milk, giving birth to what we Singaporeans now call Chicken Curry. My take on this classic? Make sure to parboil your potatoes first to dodge the all-too-common mistake of uneven cooking. This isn't just another curry—it's a tribute to Diwali, a blend of cultures, and a testament to how a simple stew can tell a thousand stories. Can't wait for you to try this one and add a little zest to your festival of lights! -Gorgeous handmade dinnerware from Kra Sanctuary . Ingredients: (Serve 4) Chicken: Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Red Onion Finely Minced, 1 Green Chilies Finely Minced, 2 Yogurt, 2 TBSP Turmeric Powder, 1 TBSP Chili Powder, 1 TSP Adjust To Preference Shahi Garam Masala Homemade , 1 TSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder. Pinch Fresh Lime Juice, 1/2 Lemon Fresh Lime Zest, 1/2 Lemon Mustard Oil, 1 TBSP Boneless Skinless Chicken Thighs Quatered, 2 Jhol: Potatoes Washed Wedged Preferably Yukon Gold, 600g Sea Salt, Pinch Mustard Oil, 2 TBSP Bay Leaves, 2 Green Cardamons, 3 Cloves, 3 Cinnamon Stick, 1 Black Peppercorns, 8 Dried Chilies Preferably Kashmiri, 2 Red Onion Thinly Sliced, 1 White Pepper, Pinch Turmeric Powder, 1 TBSP Green Chilies Deseeded Finely Minced, 2 Fresh Coriander Coarsely Chopped, For Garnishing Equipment: Cast Iron Pot / Heavy Pot Sauce Pot Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Prepare the Chicken Transfer chicken and marinade ingredients into a shallow bowl. Mix until chicken is well coated. Cover with cling film and marinate in the fridge for at least 4 hours or overnight. Boil the Potatoes & Make Stock In a sauce pot over medium heat, add potatoes and just enough water to cover. Season with salt and boil until fork-tender. Drain and set aside. Reserve the starchy water. Simmer it with vegetable scraps for 5–8 mins, cover, steep another 5 mins, then strain and discard solids to create a simple stock. Build the Jhol In a pot over medium heat, add mustard oil. Once heated, add onions. Season with salt and pepper. Sauté until lightly caramelized. Add bay leaves, cardamom, cloves, cinnamon, peppercorns, and dried chilies. Sauté until aromatic. Add turmeric and green chilies. Stir to combine well. Deglaze with a splash of the simple stock. Add the marinated chicken and the remaining marinade. Stir to coat evenly. Pour in 450g of the simple stock. Stir to combine. Bring to a simmer, then reduce heat to low. Simmer for 10–15 mins, stirring occasionally, until chicken is cooked and stew is slightly reduced. Finish the Stew Add the boiled potatoes, ensuring they are submerged. Simmer for another 5–8 mins. Reduce until stew thickens to coat the back of a spoon, or add more stock to loosen if preferred. Taste and adjust seasoning with salt or garam masala. Garnish with coriander and stir to combine. Serve Remove from heat and serve immediately with rice or paratha. Succulent... Nourishing... Recipe Video:

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: