Chicken Recipes

• 1 kg whole chicken
• 2 tbsp oregano
• 2 tbsp mixed herbs
• 2 tbsp parsley
• 2 tbsp chilli flakes
• Freshly ground lemon pepper or black pepper
• 2 tbsp red chilli powder
• Salt to taste
• 2 tbsp ginger-garlic-green chilli (GGGC) paste
• 2 tbsp thick yogurt
• Juice of ½ lemon
• 5–6 tbsp oil
• Vegetables:
• Sweet corn 🌽
• Baby potatoes 🥔
• Baby carrots 🥕
• Green bell pepper 🫑 (or red/yellow bell peppers)
• 🍋 Marination
• In a bowl, mix oregano, mixed herbs, parsley, chilli flakes, lemon pepper, red chilli powder, salt, GGGC paste, yogurt, lemon juice, and oil.
• Mix everything well to make a smooth marinade.
• Apply the marinade generously all over the chicken.
• Rub the leftover lemon over the chicken for extra flavour.
• Add the vegetables and coat them well with the same marinade.
• Cover and marinate for 4–5 hours for best results.
• 🔥 Cooking Method
• Preheat the oven to 180°C (top and bottom rods ON).
• Lower the temperature slightly, place the marinated chicken in a baking tray, and drizzle with a little oil and butter.
• Bake for 1½ hours or until the chicken is half cooked.
• Spread the marinated vegetables around the chicken, cover with foil, and bake again for 1 hour or until the chicken is fully cooked and juicy.
• 🍽️ Serving Suggestion
• Serve hot with crispy chips 🍟 and a refreshing drink 🥤 for a complete Italian-style meal.

Master this easy Chicken Shashlik recipe with a tangy mustard-soy marinade. Served with soft Rumali Roti and fresh salad—perfect for a quick, healthy dinner!

Ingredients & Prep

• Chicken: 500g fillet, cut into even cubes.

• The "Aromatics": Salt, Ginger-Garlic paste (GGGC), Oregano, Parsley, Chilli flakes, Mixed herbs, and freshly crushed Black pepper.

• The Sauce Base: 1 tbsp each of Red & Green chilli sauce, Soy sauce, Mustard sauce, Tomato sauce (ketchup), and 1 tbsp Tomato paste.

• The Veggies: 1 large Onion, 1 Tomato (deseeded), and a mix of Bell Peppers (Red, Green, Yellow, Orange), all cut into 1-inch squares.

Cooking Instructions

1. Marination

• In a large bowl, toss the chicken cubes with the dry herbs, salt, and ginger-garlic paste. Add the liquid sauces and tomato paste, mixing until every piece is coated. Drop in the diced vegetables last so they pick up the flavor without getting too soft.

• Pro Tip: Let this sit for at least 30 minutes. If you use wooden skewers, soak them in water during this time to prevent them from burning.

2. Assembly

• Thread the chicken and vegetables onto the skewers, alternating colors (e.g., Green pepper -> Chicken -> Red pepper -> Onion -> Chicken) for the best presentation

3. Cooking Methods

• Method Temperature/Setting Time

• Oven Bake Preheated to 200°C 15–20 mins (turn halfway)

• Grill/Saute Medium-High Heat 4–5 mins per side until charred

• Air Fryer 190°C 12–15 mins (shake/flip once)

4. Serving Suggestions

• The Bread: Warm your Rumali Roti slightly on a tawa just before serving so it stays soft and pliable.

• The Salad: A simple onion laccha (thinly sliced rings) with lemon juice, salt, and fresh coriander balances the heat of the sauces perfectly.

The Zesty Mint Chutney

• This takes about 5 minutes to whip up and cuts through the richness of the soy and mustard sauces.

Ingredients:

• 1 cup Fresh coriander (cilantro)

• 1/2 cup Fresh mint leaves

• 1–2 Green chillies (depending on your spice preference)

• 1/2 inch Ginger piece

• 1/2 cup Thick Greek yogurt or hung curd

• 1/2 tsp Cumin powder

• 1/2 tsp Chaat masala (or a squeeze of lemon juice)

• Salt to taste

Instructions

• Blend the Greens: Add the coriander, mint, chillies, ginger, and a splash of water to a blender. Pulse until it forms a smooth, thick green paste.

• Whisk the Base: In a small bowl, whisk your yogurt until it's completely smooth and creamy.

• Combine: Fold the green paste into the yogurt. Stir in the cumin powder, chaat masala, and salt.

• Chill: Keep it in the fridge until you're ready to serve the shashlik.

• Quick Tip for the Salad

• To make a quick Lacha Pyaaz (Spiced Onions) to go with your Rumali Roti:

• Slice onions into thin rings and soak them in ice-cold water for 10 minutes to remove the "bite."

• Drain and toss with a pinch of Kashmiri red chilli powder, salt, and plenty of lemon juice.

🍗 Step 1: The Peri-Peri Roast (The Star)

• Prepare this first to let the flavors soak in.

• The Ingredients:

• Chicken: 500g Chicken Legs or Thighs (with bone-in for juiciness).

• The Dry Rub: 1 tbsp Paprika, 1 tbsp Red Chilli Powder, 1 tbsp Jeera (Cumin) Powder, 1 tbsp Black Pepper, and Salt.

• Herbs: 1 tbsp Oregano + 1 tbsp Parsley.

• The Aromatics: 1 tbsp Ginger-Garlic (GG) paste, juice of ½ Lemon, and 1 tbsp Olive Oil.

• The Method:

• Make deep slits in the chicken pieces.

• Rub the GG paste, lemon, and oil into the chicken.

• Mix all dry spices and herbs, then coat the chicken thoroughly.

• Pro Tip: Let it marinate for at least 30 minutes. Roast in a preheated oven or air fryer at 200°C until charred and cooked through (approx. 25–30 mins).

• Using chicken thighs keeps the meat juicy even after roasting.

🍚 Step 2: Nando’s Iconic Yellow Rice

• Fragrant, colorful, and the perfect base.

• The Ingredients:

• 1 cup Basmati Rice (soaked and washed).

• ½ Onion (sliced) & 1 medium Tomato (chopped).

• Mixed Bell Peppers (any color).

• Spices: 1 tsp Haldi (Turmeric) for color, 1 tsp Paprika, and Salt.

• Fresh Coriander for garnish.

• The Method:

• Sauté onions until translucent, then add tomatoes and bell peppers.

• Stir in the haldi, paprika, and salt.

• Add the soaked rice and 2 cups of water. Cover and cook on low heat until the water is absorbed and rice is fluffy. Toss with fresh coriander.

• "If you don't have parsley, use extra coriander"

🥣 Step 3: The Creamy Peri-Peri Sauce (Non-Spicy)

• The secret to that restaurant-style "wet" chicken look.

• Combine in a bowl:

• 1 small packet Fresh Cream.

• 2 tbsp Mayonnaise.

• 1 tsp Mustard Sauce + 1 tsp Tomato Ketchup.

• Store-bought Peri-Peri sauce (add to your heat preference).

• Mix until smooth and drizzle over the hot roasted chicken.

• The "Secret" Sauce: Emphasize that adding fresh cream to the Peri-Peri sauce makes it kid-friendly and "non-spicy" while keeping the flavor.

🥗 Step 4: Refreshments & Sides

• To balance the heat and add crunch.

• The Salad: Toss sliced bell peppers, tomatoes, onions, cucumber, and olive rings with 1 tsp olive oil, salt, and a squeeze of lemon.

• The Drink: In a tall glass, muddle chopped mint and lemon slices. Top with chilled clear soda water.

• The Extras: Serve with hot boiled sweet corn and crispy potato wedges.

💡 Quick Prep Tip

• If you are short on time, you can sear the chicken in a pan first to get that golden-brown color, then finish it in the oven while the rice is simmering on the stove.

Note: Image is illustration only. Original recpie can be different