Pan Seared Mint Chicken

Pan seared mint chicken 4

My husband and myself made this dish for my husband’s office St.Patricks’s Day potluck.  We used two cast iron pans and pan seared them. I gave it a trial run before I decided to pan sear the chicken. I marinated the chicken and made pan seared mint chicken, deep fried mint chicken and made kebabs.  We did a taste test and the winner was pan seared chicken, followed by kebabs and deep fried chicken.  I kind of overcooked the kebabs. But I am sure that it will taste wonderful on the grill. Please do not deep fry them. They absorb a lot of oil and taste bad when it cools down.

The marinade might taste spicy. But after you cook them, they taste just right. You have to over salt the marinade, because the chicken has to absorb the salt.

Will update this post with photos after we try it on the grill. Would like an update from you, if you beat me to the grill. 🙂


  • Chicken breast – 950 grams, cut up into bite size chunks
  • For marinade:
    • Plain curd/yogurt – 1 cup+ 1/4 cup
    • Salt – to taste, over salt it
    • Serrano pepper – 1 , chopped
    • Garlic – 4 cloves
    • Ginger – 1 inch, chopped
    • Coriander powder – 2 tsps
    • Mint leaves – 3/4 cup, tightly packed
    • Oil – 1 tbsp
  • Oil – for sauteing


    •  Wash and drain the chicken pieces.

Pan seared mint chicken 1

    • Grind all the ingredients in the marinade list together without using water to a fine mix.

Pan seared mint chicken 2

    • Add the marinade to the chicken and mix well. Cove and let it rest overnight or for 6 hours in the refrigerator.

Pan seared mint chicken 3

    • Heat oil in a cast iron skillet.
    • Add few drops of water on the pan, it must sizzle.
    • Add the chicken pieces to the pan and let it cook halfway.

Pan seared mint chicken 5

    • Flip the chicken over and let the other side cook.

Pan seared mint chicken 6

  • The chicken will give out water as it cooks. The chicken will begin to sear only after the water evaporates.
  • Flip the chicken over and make sure that both the sides have a good sear. Flip the chicken again if it has not seared.
  • Remove the chicken pieces onto a paper towel. Enjoy!


We wanted the chicken to be green so we washed the pan after cooking each batch of chicken.


Oven Roasted BBQ chicken

Oven Roasted BBQ chicken 1

I am a big fan of Ree Drummond’s cooking. I have tried many of her recipes and they are awesome. I recently tried her Oven roasted BBQ chicken recipe and it turned out really good.

The original recipe calls for peach preserve. But all I had was Marmalade at home. So I strained the Marmalade and used it in this recipe. I also added a spoon of  Marmalade with the orange peel (overall 1/4 cup).  I added a dash of Tabasco sauce as well.


  • Olive oil – for brushing the baking tray
  • Chicken thighs – 7 (boneless) 1.8lb
  • BBQ sauce – 1+1/2 cups
  • Marmalade – 1/4 cup, strained
  • Garlic – 1 clove, finely minced
  • Tabasco or any hot sauce – according to taste (I added a dash of it)


  • Rinse and pat dry the chicken. Wrap them up in paper towels and let them rest.

Oven Roasted BBQ chicken 2

  • Preheat oven to 400F.
  • Combine BBQ sauce, marmalade, garlic and hot sauce in a saucepan. Cook over medium heat for 5 to 10 minutes until hot. Set aside.

Oven Roasted BBQ chicken 3

  • Line a baking tray with foil.
  • Grease the foil with olive oil.
  • Place the chicken thighs skin side down on the tray.


Oven Roasted BBQ chicken 4

  • Bake for 25 minutes.
  • Remove the tray from the oven and brush the chicken with BBQ sauce. Flip the chicken thighs  and brush the chicken with BBQ sauce. Bake for 7 minutes.
  • Remove the tray from the oven and brush the chicken with BBQ sauce again and return to the oven for 7 more minutes.
  • Increase the temperature to 425F.
  • Remove the tray from the oven and brush the chicken with BBQ sauce and return to the oven for 7 minutes or until the sauce starts to brown the edges of the thighs.
  • Remove the baking tray from the oven and let it rest for 5 minutes before serving.

Oven Roasted BBQ chicken 5

Chipotle Chicken Chili

Chipotle chicken chili 1

I always wanted to make chili at home. And one day I came across the recipe for Chipotle chicken chili on Pioneer Woman’s site ; I knew that I had to try it.

The recipe calls for Mexican beer. But you can substitute it with chicken broth.


  • Olive oil – 2 tbsps
  • Onion- 1, diced
  • Garlic – 4 cloves,minced
  • Boneless skinless chicken breast – 2 lb, diced
  • Beer or chicken broth – 12 ounces
  • Diced tomatoes – 1 can (14 oz)
  • Chipotle peppers in Adobo sauce – 2 or 3 peppers,minced with seeds (add little by little according to taste)
  • Canned Pinto beans – 14 oz (drained and washed)
  • Canned Black beans – 14 oz (drained and washed)
  • Canned Kidney beans – 14 oz (drained and washed)
  • Chili powder – 1 tbsp
  • Cumin powder – 1 tbsp
  • Salt – 1 tsp or more according to taste
  • All purpose flour – 1/4 cup
  • Lime – 1
  • Sour cream – for serving
  • Grated cheddar cheese – for serving
  • Cilantro – for serving


  • Heat oil in a large heavy bottomed pot or a dutch oven.
  • Add onions and garlic. Cook until the onions turn transparent.
  • Add chicken and cook until lightly browned.
  • Add beer or chicken broth ( just enough to cover the chicken). Cook for 2 minutes.
  • Add tomatoes, chipotle peppers, beans, chili powder, cumin powder and salt. Stir; cover and let it simmer for 1 hour.
  • Mix flour and water/beer/chicken broth  in a small bowl. Make a thick flowing lump free paste. Add it to the chili along with lime juice ( add according to your taste).
  • Stir and let it cook for 10 more minutes.
  • Serve the chili in a bowl topped with sour cream, grated cheese and cilantro.

chipotle chicken chili 2

Varutha Kozhi Kulambu

Varutha Kozhi Kulambu

We watched Paravai Muniamma cooking on a tv show called gramathi virundhi. My husband was more interested than me to try this recipe. We did not have the exact measurements. So we adjusted ingredients according to taste. Here is my husbands version of Varutha Kozhi Kulambu. It has the taste of pottu kadalai/dalia and the tamarind extract adds punch to this dish. I never knew that you can add tamarind extract to a chicken dish. This gravy goes well with rice, chapathi, parotta, dosa……

The chicken pieces have to be cut into very small pieces. Our chicken was cut at the store and it was cut into big pieces.Smaller pieces will absorb the masala better than big chunks.


  • Sesame oil – 3.5 tbsps + 1.5 tbsp
  • Boneless chicken breast – 2.27 lb, cut into small pieces
  • Tamarind – 1 tbsp
  • Cinnamon stick – 1 inch
  • Cardamom – 2
  • Onion – 1/4 cup (optional), chopped into small pieces
  • Salt – to taste
  • Water – as required

Grind to a fine paste the ingredients below:

  • Dry red chilli – 4
  • Pottu Kadalai/ Dalia – 1 tbsp + 1 tsp
  • Coriander seeds – 1 tbsp
  • Shredded Coconut – 2 tbsp
  • Poppy seed/ kasa kasa – 2 tsp


  • Add hot water to the tamarind and let it rest.
  • Heat 3.5 tbsp oil in a pan.
  • Add the chopped chicken to it and add salt to taste.
  • Saute until the chicken turns golden brown.
  • Remove the chicken from the pan and add 1.5 tbsp oil to the pan.
  • Add cinnamon and cardamom. Saute for few seconds.
  • Add onion and saute until the onions turn golden brown.(optional)
  • Add the ground masala and let the masala cook for 3 to 4 minutes. Stir occasionally.
  • Add the cooked chicken, salt and tamarind extract.
  • Adjust the amount of tamarind extract added according to your taste.
  • Add water as required .
  • Let the gravy/kolambu boil for 10 minutes.


Try adding mustard seeds, curry leaves, cumin seeds and fennel seeds for the seasoning.

Hyderabadi Chicken Dum Biryani

Hyderabadi Chicken Dum Biryani 2

This recipe is from The biryani is cooked in layers. First is the chicken layer, followed by the rice. The half-cooked rice cooks from the steam of the chicken gravy, resulting in an aromatic rice. Mix it up and you get the perfect hyderabadi biryani. The chicken is very tender and will just fall off the bone.

Ingredients for Caramelized Onions:

  • Onion – 1 and a half big onion, Julienne
  • Oil – 2 tbsps

Ingredients for marinating chicken:

  • Whole chicken – 1.5 lb Or a little more, washed and drain the water
  • Ginger garlic paste – 1 inch ginger + 4 cloves of garlic, grind into a fine paste.
  • Serrano pepper – 1 and a half pepper cut into big chunks
  • Mint leaves – 1/4 cup, chopped, plus more for garnishing
  • Cilantro  leaves – 1/4 cup,chopped, plus more for garnishing
  • Whole peppercorns – 1/2 tsp
  • Cumin seeds – 3/4 tsp
  • Red chilli powder – 2.5 tsps
  • Turmeric powder – 1/4 tsp
  • Cumin powder – 1.5 tsp
  • Corriander powder – 1.5 tsp
  • Bay leaf – 2
  • Cinnamon stick – 1 big stick
  • Jathipathri – 1 tbsp
  • Cloves – 2
  • Cardamom – 5
  • Cashews – 10
  • Oil -3.5 tbsps
  • Lime juice – juice of 1/2 a lime
  • Curd – 1 cup + 1/4 cup
  • Salt – to taste

Ingredients for cooking rice:

  • Water – as required
  • Oil – 2 tbsps
  • Salt – to taste
  • Cumin seeds – 1/4 tsp
  • Basmathi Rice – 2+ 1/4 cups
  • Orange food color – as required or saffron  soaked in water
  • Cilanto and Mint – for garnishing


  • Heat oil in a pan and fry the onions until they turn a bit darker than golden brown.
  • Set them aside.
  • Mix all the ingredients specified in the marinate list above. Let the chicken mixture marinate for 1 hour to 4 hours if you have the time.
  • Add 1/4 cup of the caramelized onions to the chicken marinade.
  • Soak basmathi rice in water for 30 minutes.
  • Transfer the chicken marinate to a heavy bottomed vessel with a tight-fitting lid.
  • Boil water in a big vessel to cook rice.
  • Add salt to taste to the water you are going to cook the rice in. Try tasting the water and add salt accordingly.
  • Add oil and cumin seeds to the water.
  • When the water boils, add the soaked rice. Cook rice till half done.
  • If you smash the rice using your finger, it must crumble.
  • Drain the rice using a colander( save the drained water) and transfer the drained rice to the vessel that contains the chicken marinate. Do not mix. We have to create layers. Gently even out the rice.
  • Sprinkle the remaining caramelized onions over the rice. Do not mix.
  • Top the onions with chopped mint and cilantro. Do not mix.
  • Mix orange food color in water and sprinkle it over the rice. Or add saffron water. I use both food color and saffron.
  • Add 1/2 cup of rice water.
  • Cover the vessel with a clean kitchen towel and close the vessel with the lid. Make sure that the lid fits tightly.
  • Cook the biryani for 5 minutes on high heat, 15 minutes on medium heat and 8 minutes on low heat.
  • Transfer the biryani to a big serving dish and mix gently.

Hyderabadi Chicken Dum Biryani

Chicken Cutlet

Chicken Cutlet

Chicken cutlet is similar to the vegetable cutlet. I have substituted the mixed vegetables with minced chicken.

The recipe below makes 10 cutlets.


  • Oil- 1 + 1/2 tbsps
  • Cumin seeds – 1/4 tsp
  • Hing – 4 pinches
  • Onion – 1/4 cup,finely chopped
  • Capsicum – 4 tbsps, finely chopped. I have used red and green capsicum.
  • Ginger – 1 inch, finely chopped
  • Garlic – 3 cloves, finely chopped
  • Potatoes – 2
  • Chicken – 150 grams, minced
  • Turmeric powder – 1/8 tsp
  • Cumin powder – 1 + 1/2 tsp
  • Coriander powder – 1 + 1/2 tsp
  • Chilli powder – 2  tsp,adjust according to taste
  • Cilantro – 4 strands, chopped
  • Salt – to taste
  • All-purpose flour/maida – 3 tbsps
  • Water – 7 tbsps
  • Bread – 2 slices


  • Cook potatoes in water with a little salt or steam cook the potatoes.
  • Mash the cooked potatoes using a fork.
  • In a bowl mix maida and water together.Add 3 pinches or salt to it.Set it aside.
  • Toast the bread and let it cool. Grind it into bread crumbs.
  • Line baking tray with foil and spray it with oil.
  • Heat oil in a non stick pan.
  • Add cumin seeds.
  • Add the onion, capsicum, ginger, garlic, turmeric powder and hing.
  • When the onions are cooked, add chicken, salt, chilli powder, coriander powder and cumin powder.
  • When the chicken is cooked; switch to low heat and add the mashed potatoes, salt and cilantro.
  • Stir continuously until the mixture is blended.
  • Turn off the heat and let the mixture cool.
  • When the mixture is warm enough to handle, knead the mixture using your hand for 3 minutes.
  • Preheat oven to 375F.
  • Make a small ball using the mixture and flatten it into patties.
  • Dip the patties in maida mixture and roll them in bread crumbs.
  • Place the prepared patties on the baking tray.
  • Spray cutlets with oil.
  • Bake cutlets for 12 minutes.
  • Rotate tray and bake for 8 minutes.
  • Flip the cutlets over.
  • Spray with oil.
  • Bake for 12 minutes.
  • Rotate tray and bake for 5 minutes.
  • Turn the broil option on and let both sides of the cutlets brown.
  • Keep an eye on the cutlets at this step to prevent the cutlets from burning.
  • Serve cutlets hot with tomato ketchup.

Whole Roasted Chicken

Whole Roasted Chicken (1)

Happy Thanksgiving. Since Thanksgiving is a few days away, I decided to do a trial run. I followed the recipe from  this video and it turned out great. There are few changes that I would make to the chicken on Thanksgiving day.

The vegetable burned before the chicken was done. So I would suggest adding raw vegetables to the roasting pan and to remove the vegetables from the pan if it burns.


  • Whole chicken with skin – 1
  • Lemon – 1/2 a lemon
  • Fresh Thyme – 5 springs
  • Olive oil – use as required
  • Salt – for seasoning
  • Pepper – for seasoning
  • Celery – 4 sticks, chopped into big chunks
  • Carrot – 3, chopped into big chunks
  • Onion – 1, diced
  • Fresh Rosemary – few springs
  • Garlic – 1 bulb, peeled(chopped into big pieces)
  • Butter – 2 Tbsps
  • Bay leaf – 2
  • Chicken stock – 150 ml


  • Preheat oven to 425F.
  • Clean the insides of the chicken.
  • Wash the chicken with turmeric powder and water.
  • Pat the chicken dry with a paper towel.
  • Rub the insides of the chicken with salt and pepper.
  • Poke the thyme springs into the lemon and place it inside the chicken.
  • Spray olive oil over the chicken and season the entire chicken with salt and pepper.
  • Try to reach the flesh below the skin of the chicken and season it.
  • Tie the chicken legs using a twine and tuck the wings under the chicken.
  • Heat 3 tbsps of olive oil in a pan and roast the chicken in it. Keep flipping the chicken so it browns on all the four sides.
  • Remove the chicken onto a plate.
  • In the same pan, melt the butter.
  • Spread the chopped vegetables in a roasting pan and season it with some salt and pepper.
  • Throw in the bay leaves, rosemary and the melted butter.
  • Place the roasted chicken on the vegetables(place chicken on its back) and let it cook in the oven for 30 minutes( use the middle rack).
  • Remove the chicken from the oven and baste the chicken with the juices in the pan.
  • Return it to the oven for 30 minutes.
  • Add the chicken stock to the roasting pan and baste the chicken again with the juices from the pan.
  • If the vegetables begin to burn, remove them from the roasting pan.
  • Let the chicken cook for 20 minutes.
  • To check if the chicken is cooked, insert a knife into the thigh of the chicken and slice it. It should be white and not pink.
  • Remove the twine before serving.


For a spicy chicken use chilli powder and finely chopped ginger to season the chicken. Try adding chicken 65 masala powder.