Meals of memory

Scrumptious chicken

Paprika fried chicken 


Oil for frying

8 pieces chicken thighs or breasts, boneless

2 tsp coriander powder

3 tsp smoked paprika

1 tsp cayenne pepper

2 tsp onion powder

1 tsp garlic powder

1 tsp white pepper

2 tsp baking powder

4 tsp salt

4 bay leaves

1 tsp brown sugar

2 cup butter milk

4 eggs, 2 cups flour

½ cup corn flour


In a mixing bowl, add the coriander, paprika, cayenne, onion, garlic powder, white pepper, 2 tsp of salt, and brown sugar. Mix well.

Flatten the chicken by placing in between cling film and beat firmly with a meat mallet or rolling pin. On the chicken pieces, sprinkle 2 teaspoons of the spice mix and coat each side evenly. Keep the rest of the spice mix for later.

In a mixing bowl, add the butter milk, 2 whole eggs, 2 tsp of salt and crushed bay leaves, and mix well. Add the spice coated chicken to the butter milk, cover, refrigerate and marinate overnight or minimum 2 hours.

The following day or 2 hours later, remove the chicken from fridge. Heat up deep frying oil to a temperature of 170 degree C. While the oil heats, pour the leftover spice mix to a mixing bowl along with the flour, corn flour, and baking powder. Mix well. Remove the chicken pieces from the butter milk and place in spicy flour coating one at a time. Repeat process until each piece has been coated in flour mix. Place the chicken in the hot oil 2 or 3 pieces at a time until golden brown. Remove and place over a wire rack for the fat to drip. Serve immediately.

Barbecue chicken  


800gm 1chicken on bone, cut into 4 pieces

For barbecue sauce —

2 medium size onions

2 cloves garlic

4 tbsp butter

1 cup 

tomato ketchup

¼ cup chilli sauce

1 tsp mustard powder

½ cup brown sugar

¼ cup vinegar

2 tbsp Worcestershire sauce

¼ tsp pepper

½ tsp red chilli powder

Salt to taste


Preheat oven at 200 degree C. Grease a baking tray with oil. Make incisions on the chicken pieces. Heat 1 tablespoon of oil in a non-stick pan and add chopped onion and sauté till it turns translucent. Add garlic and sauté on high heat for a minute. Add tomato ketchup, chilli sauce and Worcestershire sauce and mix well. Add mustard powder, red chilli powder, salt, and pepper and mix well. 

Add 1 tablespoon  of brown sugar and vinegar, mix well and simmer for 10 minutes or till the sauce thickens. Remove from heat and cool to room temperature. Take chicken in a bowl. Reserve some of the prepared sauce for serving, and add the remaining sauce to the chicken and mix well. Set aside to marinate for ½ hour. Place marinated chicken on the greased tray, put tray in the preheated oven and roast for 15-20 minutes. 

To make caramelised onion, heat butter in a non-stick pan, add onion rings and sauté till pink. Add remaining brown sugar, mix and let it melt and caramelise. Remove from heat and set aside. Transfer the chicken on a serving plate and serve hot with reserved barbecue sauce and caramelised onions.

Tandoori chicken  


1 whole chicken (800g)

1 tsp kashmiri red chilli powder

1 tbsp lemon juice

Salt as per taste

For the marinade —

1 cup yoghurt

1 tsp Kashmiri red chili powder

2-inch piece ginger

10-12 garlic cloves, 2 tbsp lemon juice

½ tsp garam masala powder

2 tbsp mustard oil

½ tsp chaat masala

Butter for basting

Salt to taste


Remove the chicken skin, clean and wash it. Make incisions with a sharp knife on breast and leg pieces. Make a mixture of Kashmiri red chilli, lemon juice, and salt, and apply liberally on chicken. Keep it aside for half an hour. 

To prepare marinade, tie the yoghurt in a fine cotton cloth for 15-20 minutes to remove excess whey. Grind ginger and garlic to a paste and mix Kashmiri red chilli, salt, lemon juice, garam masala, and mustard oil with the hung yoghurt. 

Apply this marinade to chicken and refrigerate for 3-4 hours. Put chicken onto skewers and cook in a moderately hot tandoor or a preheated oven at 200 degree C for 10-12 minutes or until almost done. Baste it with butter and cook for another 4-5 minutes. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.


To make chicken tikka, use boneless chicken pieces, cut into one and half 

inch sized cubes and proceed the same way as tandoori chicken.

Photo: Collected


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