Teriyaki Chicken

Chicken Teriyaki

Am starting this post by again thanking and promoting the below : ..  https://www.youtube.com/watch?v=xmtCkBgnsCo 


So, I’ve been quite tied up with some assignments but I made it my pre-New Year resolution to get active at my recipe posts and do it today on the 31st of Dec.

To start with let me wish all of you a very Happy New Year and a Blessed 2020. Hope you all have a delicious year to come !

Now about the treat here. Well, it’s no wonder, Chicken Teriyaki is one of the most popular ways of eating white meat especially in the eastern hemisphere. It has it’s unique sweet and sticky yumm which is so hard to resist. Of course, it’s topped with the sesame seed, another thing so staple with east asian cuisines. I found it to be a yumm evening snack to usher 2020 in, let’s hope you try and enjoy as well.

….need to know (food details)

  • Number of people served : It’s a 4 people dish.
  • Preparation time : 35 minutes
  • Serving size : 3 pcs per person would be right arithmetically, but fastest fingers wins this one !

….and we need (ingredients)

  • Chicken cut into small pcs., 500 grams : The chicken is not my preferred meat but is welcomed with great recipes though. Being white and light it is versatile in kitchen. High in proteins and great for heart chicken also promotes bone development and skin damage repair. What I didn’t know was that it was an anti depressant as well. Well, all my recipes are as well 😉.
  • Orange juice, 1/4th cup fresh : Besides the amazing Mediterranean citrus zest that the it brings to this dish, the orange juice is also a source of major benefits like immunity boost, anti ageing, reduction in cholesterol and inflammation. It is one of the healthiest beverages on this planet. Make it fresh at home for best results.
  • Honey, 2 tablespoon : Honey is a good anti oxidant and controls cholesterol levels. It compliments the mustard very well, just like in a mustard sauce.
  • Ginger paste, 3/4th teaspoon : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent.
  • Sesame oil, 3 teaspoon : Sesame improves blood pressure, burns fats and is a good source of iron. It enhances the nutty flavor in the dish.
  • Butter, 1 tablespoon : The cheesy butter absorbs the basil’s herb flavor very well. Regular table butter is a good source of fats soluble vitamins and saturated fats. They are better in taste and health than margarine. 
  • Roasted Sesame seeds, 1/2 teaspoon : Sesame improves blood pressure, burns fats and is a good source of iron. It enhances the nutty flavor in the dip.
  • Soy Sauce, 3 tablespoon : It’s a low cal high antioxidant sauce with several good cholesterols. It has a fine salty taste and is widely prevalent in dishes across south east asia and China.

….time to cook ‘n roll (preparing instructions)

  • Wash well the chicken pieces and keep them tender by not refrigerating them.
  • Take orange juice in a plastic bowl and add the sesame oil (1 tablespoon), honey, ginger and soy sauce. Whisk it all well to mix properly.
  • Marinate the chicken with this and keep aside for 30 minutes. Do not discard the dripping extra marinade.
  • Now heat a non stick pan. Add remaining sesame oil and heat till it fumes.
  • Now add the chicken in it and cook on medium flame for about 8 minutes till it is done to your satisfaction.
  • Take the chicken off and in the same pan melt the butter. To this add the leftover marinade and cook for 2 minutes on medium heat stirring well.
  • Now add back the chicken  and cook it on medium heat till all marinade sticks to the chicken. It should take about 3-5 minutes.
  • Sprinkle the sesame seeds and serve hot and fragrant !

Storage : Do not refrigerate, 1. it’s winters and hot chicken will be yummy, 2. honey will harden and spoil the chicken texture if allowed to cool.

Missing Something ? : You can replace chicken with a turkey and try with slightly firmer meat !!


Pan Fried Piri Piri Chicken Leg

Pan Fried Piri Piri Chicken Leg

Please keep supporting us with the amazing response we have had to this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here ..  https://www.youtube.com/watch?v=xmtCkBgnsCo 


The easiest and the most traditional way of eating chicken is to fry it. In one nice mood, I picked up my favourite spice mix of piri piri and pan fried this yummy chicken leg. Read on and enjoy and do try ad share if you like the same. 🍗🍗

….need to know (food details)

  • Number of people served : just 1 like me.
  • Preparation time : 25 minutes
  • Serving size :   🙂

….and we need (ingredients)

  • Chicken leg, whole, 1, about 250 grams : The chicken is not my preferred meat but is welcomed with great recipes though. Being white and light it is versatile in kitchen. High in proteins and great for heart chicken also promotes bone development and skin damage repair. What I didn’t know was that it was an anti depressant as well. Well, all my recipes are as well 😉
  • Salt, 1/3rd teaspoon : Use the rock salt for authenticity and it’s minerals.
  • Oil, 2 tablespoons, to pan fry : Use light vegetable oil here to tingle those taste buds and let the taste of the treat go deep in them.
  • Lemon juice, 1 lemon or about 1 & 1/2 teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
  • Ginger Garlic paste, 1 teaspoon: An amazing herb mix to cure all sickness, pains etc. and providing the pungency and earthiness to the dish.
  • Piri Piri powder, 2 teaspoon: I love piri piri mix. Lately, everything in my kitchen, from french fries to non veg snacks are all prepared in piri piri. It’s got that amazing sour, herbaceous essence to it. It’s also high in anti oxidants and is a great cleanser too. Totally awesome.

….time to cook ‘n roll (preparing instructions)

  • Wash, clean and dry the chicken leg. I took a whole leg to get more meat for my snack.
  • Lay up the basic spices required, i.e. piri piri mix, ginger garlic paste and lemon juice.
  • Make slanting cuts across the meat of the leg piece. This helps i deeper flavors through marinate and also allows for easy and meaty cuts over the snacks.
  • Marinade the leg piece for 15 minutes with piri piri mix, the ginger garlic paste and lemon juice.
  • Heat oil in a pan and place the chicken on it once the oil starts fuming.
  • Turn and cook evenly on both sides. it should take around 15 minutes and 6 turnings to reach there.
  • Now turn the gas knob to off and cover the pan with a lid.
  • Keep so for two minutes and then serve hot in a platter.
  • I served it to myself & Yummm !

Storage : No letting it cold!

Missing Something ? : Serve it with some Ajwain Ki Chutney or raw mustard sauce 🙂  !!

Chicken with Grilled Fruits (Apple, Leek & Asparagus)

Chicken with Grilled Fruits (Apple, Leek & Asparagus)

Sometimes you end up making great mistakes. I once kept cut fruits in the microwave to prevent them from attracting flies while made my tea. Then the doorbell rang and I forgot all about the fruits. In 15 minutes, by stroke of chances, I ended up grilling the cut fruits in the oven. These were some pineapple and pear cubes. A few minutes of grilling gave such surprisingly lip smacking results that I made it up in my mind to do regularly with dishes. Here, I grilled up some cut apples and asparagus alongwith my homegrown leeks. The grilled fruits completely took over the fragrance and flavor of the chicken. Do try and enjoy 🙂  !!


….need to know (food details)

  • Number of people served : 2 to 3
  • Preparation time : 25 minutes

….and we need (ingredients)

  • Chicken pieces, 1/3rd chicken, would be around 400 grams : I spent a good amount of my time in Punjab state. Chicken is the prime meal most of the time there. I had an instance, when said that I did’nt want to have non veg on a specific day, and abrupt came the reply from my host then, that it’s not no veg – “It’s just chicken” 😀  . Chicken obviously is a popular white meat loaded with nutrition especially proteins. 
  • Apple cubes, shaved, from 1 apple : Apple or pear any one can be used here. They have similar tastes on cooking, have similar prebiotic benefits and high iron content. 
  • Leek, 1/2 inch pieces of 1 full leek : I grow leek in my garden. It grows super easily in any garden and requires minimum taking care. They are milder and more flavored than an onion. It is also very healthy for blood vessels, bones, heart, digestion, vision etc. I am always inclined to use leek for the sweetness instead of red onions and also the leaves of these leeks. 
  • Vegetable oil, 1 tablespoon + enough for cooking : Use any vegetable oil. We are using butter in this dish so a light odorless oil would be sufficient. This would suffice in marinate and pan frying of chicken.
  • Salt : I used Himalayan pink rock salt. It’s almost 5 times more expensive than my table salt. But hey, very little of it is required, so why not. It is supposed to be the cleanest salt on the planet today with amazing benefits like regulating water content, maintaining ph balance in the body, strengthening the metabolism in us. Tastes a bit coarse, so that works out for me too.
  • Mixed herbs, 1 tablespoon : It’s a dried mix of basil, parsley, oregano and rosemary. Not my first choice since most of my herbs come from my garden
  • Black pepper powder, to taste : Hot and mildly pungent, black pepper is good for digestion, skin, respiration and is a good antioxidant too. On tables across the world salt n pepper are partners in relation.
  • Garlic cloves, 5 : Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Asparagus, 1 inch pieces of 2 asparagus : With a nice earthy and crunchy texture, asparagus regulates blood sugar levels and has high content of fiber, Vitamin A, E, C & K.
  • Chicken stock, 1/2 cup : A well made chicken stock doesn’t allow the other flavors, spices, herbs and ingredients to overpower the flavor of chicken in the dish. I like making many stocks, do check out how I made some mutton stock published earlier.
  • Sugar, 1 tablespoon : Regular table cane sugar.
  • Vinegar, 1 tablespoon : Vinegar preserves the flavors in my dishes very well, so I don’t mind frequenting it. Prime reason for it’s preservative qualities are the amounts of acetic acid and anti bacterial present in it. And yes of course, the sour essence is brought out very well with vinegar.
  • Butter, 2 tablespoon : Good butter has high soluble fats which are a better grease than margarine. It gives a mild salty taste to the fillet. BTW, India is the largest producer of butter in the world. Nice trivia 🙂 

….time to cook ‘n roll (preparing instructions)

  • Grind the garlic cloves and mix pepper, dried mixed herbs, 1 tablespoon oil and salt. Marinade the cleaned pieces of chicken and set aside.
  • Heat rest of the oil in a shallow pan. Add the chicken to it and stir for 15 to 17 minutes. Be sure that the chicken is done as per your requirement. Now take this off the flame.
  • To the same pan (chicken removed), add some butter (1/2 tablespoon) and heat till it melts. To this add salt pepper (a pinch each) and add the chopped asparagus and apple. Saute’ for 4 minutes and take off the flame and set aside.
  • Now take the pan and heat the remaining butter (1 & 1/2 tablespoon) in it. Add the leek, sugar and salt in it and stir for 2 minutes. Add vinegar to this and let it cook for a minute more.
  • Pour the chicken stock in it and cook well till the fluid is reduced to half.
  • Time to decorate your platter. Place the chicken first. Pour the stock cooked right now over it and then top it up with the stirred apple & asparagus.
  • Be pleased with your work since everyone else is going to be 🙂

Storage : A day or so max. Not that it doesn’t store well, it’s just that the texture of the dish changes.

Missing Something ? : This is a complete indigenous attempt, so you are free to add your favorite seasoning. Remember NOT to garnish this chicken.