Archive for the Chicken Category

Tandoori Style Chicken on the BBQ

Posted in Chicken, Recipes on March 3, 2013 by ninasnosh

Here’s a regular feature on our BBQ menu, easy, tasty and definitely a crowd pleaser. Try and marinade for at least a few hours or even overnight if possible.


This makes enough marinade for about 10 drumsticks – so adjust accordingly.

  • 10 free range chicken drumsticks – skin on


  • 2 tsp of fresh masala
  • 3 heaped tsp of ground coriander and cumin
  • 2 heaped tsp of gram masala
  • 1 tbsp of tandoori powder
  • 1 tsp of salt (or to taste)
  • 2 tbsp of lime or lemon juice
  • 1 tbsp oil.


  1. Prepare the chicken drumsticks by slashing them using a sharp knife to allow the marinade to penetrate – keep the skin on
  2. Place the drumsticks in a large bowl
  3. In a small bowl mix all the marinade ingredients – taste the marinade and adjust flavour if you need to by adding more ingredients
  4. Pour the marinade over the chicken and using your hand rub the marinade into the drumsticks
  5. If possible place the drumsticks into the fridge and allow to marinade as long as possible
  6. Cook drumsticks on your BBQ – try and keep a medium heat to prevent the marinade burning off
  7. Cook for around 45 minutes depending on the size of the drumsticks
  8. Check the meat is cooked before serving
  9. Always try and rest the drumsticks for a 5-10 minutes before eating.

figure 1. marinade


figure 2. marinaded chicken


Recipe: Chicken curry for kids….

Posted in Chicken, Children's Food, Recipes with tags , , , , , , , , , , , , , , , , on September 23, 2012 by ninasnosh

This has to be my kids favourite meal – they are constantly asking me to make chicken and roti. Luckily, because I have a pressure cooker the entire dish probably takes about 10-15 mins from start to finish.





Feeds 2 hungry children – vary the spices according to your child’s taste

  • 1 boneless chicken thigh cut into small pieces (fat removed)
  • 1 small potato peeled and cubed
  • I fresh tomato chopped or 1/2 cup of of passata
  • 1/2 tbsp of tomato puree if using a fresh tomato
  • 1/4 onion finely chopped
  • 2 inches of zucchini finely chopped
  • 1 small clove of garlic – crushed
  • 1/2 tsp for of ground coriander and cumin
  • 1/4 tsp of garam masala
  • pinch of chilli powder or fresh masala
  • 1/4 tsp of turmeric
  • pinch of salt
  • 1/4 cup of water



Easy method

  1. Simply add all the above ingredients except the tomato puree and spices to a pressure cooker
  2. Seal the pressure cooker and place on a medium heat – allow the whistle to sound twice
  3. Allow to rest for 5 minutes – off the hob
  4. Then release the steam from the cooker (on mine I remove the whistle)
  5. Safely open the pressure cooker – add all the spices and tomato puree if you have used a fresh tomato
  6. Allow the dish to simmer for a further 5 or so minutes on the hob
  7. Check that the dish is cooked, taste and allow to rest before serving

Can be served with roti or rice.

If you don’t have a pressure cooker you can of course go with the more traditional method:

  1. Soften the onions and garlic in some oil
  2. Add the passata/ tomatoes
  3. Add the spices and then simmer on a low heat until you have a nice sauce
  4. Next add the zucchini, potatoes, chicken, water and tomato puree
  5. Simmer until the dish is cooked

chopped chicken


chopped zucchini and onion


all the ingredients in the pressure cooker





finished dish

Chicken Dinner ……

Posted in Chicken, Recipes with tags , , , , , , , , , , , , , , , , on July 13, 2012 by ninasnosh

On Tuesday night I made this lovely chicken dish using my delicious ‘rich tomato sauce’.


This will feed at least 4 people.

You will need a good sized pot to fit a whole chicken and the potatoes – I always use my le creuset.

  • Rich tomato sauce
  • 1 large free range chicken skinned and cut up *
  • 3 medium size potatoes peeled and cut up into roast potato size pieces


  1. Follow the ‘rich tomato sauce’ recipe
  2. Once the sauce is ready add the prepared chicken, stir in, cover the pot and cook on a low heat for 5 minutes
  3. After 5 minutes add some hot boiled water to thin out the sauce and cover the chicken
  4. Simmer the chicken for a further 25-30 minutes on a low heat
  5. Then add the potatoes and simmer until they are cooked (about 10 minutes) – add more water if required
  6. Turn off the heat when the potatoes are done – leave to rest for 10 minutes (be careful not to over cook the potatoes they will continue to cook while you are resting the dish)
Serve with roti, bread or rice.

* if you prefer not to use a whole chicken you could use skinned drumsticks, skinned thighs or chicken breast. The dish tastes great which ever part of the chicken you use but by using a whole chicken or meat on the bone the dish is far more flavoursome!

Look what I’ve got marinading for tomorrow…

Posted in Chicken, Recipes with tags , , , , , , , , , , , , , , on June 10, 2012 by ninasnosh

Got some friends coming over for lunch tomorrow so decided to marinade this chicken overnight so it’s extra tasty. ‘Oven Chicken’ is a fuss free dish that I won’t have to watch over tomorrow while I’m busy catching up with some old friends.


Recipe: Spicy tomato chicken drumsticks (and potatoes)

Posted in Chicken, Recipes with tags , , , , , , , , , , , , , on April 19, 2012 by ninasnosh

I was strongly leaning towards making ‘Oven Chicken’ with the drumsticks we had in the fridge but decided to try something slightly different. We’d  already got dhal and guvar left over from yesterday so I didn’t need to worry too much about having vegetables to go with it – so this is what I ended up with.


As with any dish you marinade I’d advise marinading at least a few hours before hand to get the best results.

  • 8 free range chicken drumsticks – skin removed
  • 2 large potatoes – peeled and cut up in small roast potato sized pieces
  • 2 1/2 tsp of ground cumin and coriander (2 parts coriander, 1 part cumin)
  • 2 tsp garam masala
  • 2 tsp fresh masala
  • 1/2 tsp turmeric
  • 1 tsp cooking salt
  • 2 tbsp tomato puree/paste
  • 1 1/2 tbsp canola/sunflower oil


Pre-heat oven to 175 degrees (fan assisted)

  1. Place the prepared chicken and potatoes into a large mixing bowl (I just mixed in the oven dish)
  2. Place all the spices, salt, oil and tomato puree into a small bowl and mix together
  3. At this stage you should taste the marinade before adding to the chicken – it should be tangy and spicy so if you think it needs it, add more spices etc to adjust the flavour
  4. Now pour the marinade onto the chicken and potatoes – use your hands mix through well
  5. Lay the marinated chicken and potatoes evenly in an oven dish
  6. Cover with foil – ideally leave in the fridge for a few hours to marinade
  7. Cook in a pre-heated oven of around 175 degrees (fan assisted) for approx an hour
  8. Check to see if the chicken and potatoes are cooked
  9. Remove from oven and rest for 5 minutes (with the foil still covering the dish)
  10. Serve with salad, left overs and indian bread

chicken and potatoes


marinaded chicken and potatoes

Recipe: Rich Tomato Sauce

Posted in Chicken, Lamb, Recipes, The Pantry with tags , , , , , , , , , , , , on April 14, 2012 by ninasnosh

This is the sauce I used for my lamb curry. It’s a wonderfully rich tomato sauce that provides a wonderful base for chicken or lamb. I make a few variations of this sauce but if you can master this your chicken/lamb curry will taste amazing.

The great thing about this sauce is you can make it in larger quantities and freeze some to use at a later date.  I would probably add it to one of my pantry/freezer must have’s.


Makes enough to cook a whole shoulder of lamb plus potatoes

  • 2-3 tbsp of sunflower/canola oil
  • 2cm cube of ginger  peeled and sliced
  • Half a cinnamon stick
  • 10 cloves
  • 3 small or 2 medium size onions finely chopped in the chopper
  • 1-2 bay leaves
  • 2 x 400g tins of plum tomatoes – pureed
  • 3 tsp of fresh masala
  • 4 heaped tsp of ground cumin and coriander (1 part cumin to 2 parts coriander)
  • 3 heaped tsp of garam masala
  • 2 tsp of salt
  • 1 tsp of chilli powder (optional)
  • 1 tsp of turmeric


1. Chop the onions in a chopper

2. In a large heavy based saucepan heat the oil – add the onions, cinnamon stick, cloves and ginger

3. Cook on a low heat for about 10-15 until the onions take on a reddish tinge – don’t allow it to catch or go too brown

4. Now add all the spices, salt and bay leaves – stir and cook through

5. Add the pureed tomatoes, stir and simmer on a low heat with the lid on for about 15-20 mins (remember to stir it at intervals)

The sauce should take on a deep and darker colour – the onions will have dissolved into the sauce

7. Taste the sauce and add further spices and salt if required – remember the meat and potatoes will absorb a lot of the flavour so if you feel it needs more of a kick add some extra spices

8. Cook through for a little longer if you add more spices

9. The sauce is now ready for you to add the lamb

You could also refrigerate the sauce to use the next day or freeze it to use much later. If I am having guests I try and make the sauce the day before to save time.

Anyone for Oven Chicken???

Posted in Chicken, Recipes with tags , , , , , , , , , on March 30, 2012 by ninasnosh

Oven Chicken’ aptly named by the Patel/Jasmat Family is spicy oven roasted chicken with peas and potatoes. It’s a family favourite and perfect for the days you want to cook something yummy that you don’t have to watch over.


Makes enough for 4 people.

If possible try and marinade the night before or at least a few hours before.

  • 1 x 1.6kg chicken skinned and cut up or chicken drumsticks and thighs  – free range*
  • 3 cups of frozen peas
  • 4 medium size potatoes peeled and cut up into roast potato size pieces
  • 2 tbsp of sunflower/canola oil
  • 2 heaped tsp fresh masala
  • 3  tsp of garam masala
  • 4  tsp of ground cumin and coriander ( 1 part cumin and 2 parts coriander)
  • 2-3 tsp salt
  • 1 tsp of turmeric
  • 1/2 – 1 tsp of chilli powder
  • 3 tbsp of lemon juice
  • handful of chopped fresh coriander – optional

*For this dish I tend to use a whole chicken. I either get the butcher to joint and cut up into smaller pieces  or lately I have actually started to skin and cut up the chicken myself. It is far more economical to do this, I freeze the breast meat to use another time, save a bit for the kids and use the rest of the chicken for this dish. However, if you don’t want to do this you could use the equivalent in skinned drumsticks or chicken thighs – about 10/12 pieces.


You’ll need a large baking tray or dish to cook this in.

Preheat oven to about 170 degrees when you are ready to cook.

  1. Measure out the frozen peas and rinse through with warm water so the aren’t frozen when you mix them through – or your hands will freeze
  2. In a large mixing bowl place the chicken, potatoes and thawed peas
  3. Now add  the lemon juice, oil, fresh coriander (if you have it) and spices to the mixing bowl
  4. Using you hands (sorry, no other way to do this) mix everything together so the chicken, peas and potatoes are well marinaded
  5. Cover the tray tightly with foil
  6. Keep in fridge until you are ready to cook
  7. Cook in your preheated oven for around 1 hour and 15 minutes
  8. This is meant to be a fairly dry but moist dish – the chicken should be succulent, but there should be hardly any liquid
  9. If when you check the chicken there is a lot of liquid in the tray, cook with the foil off  for a few minutes to evaporate the liquid
  10. Once cooked rest for at least 5 minutes with the foil still on

Serve this dish with roti, naan or  fresh crusty bread.


how the dish looks before it is cooked