Tandoori Chicken

To properly make tandoori chicken, you need a special oven called a tandoor, from which the dish takes its name. Fortunately, it turns out pretty well on a grill, and now that it's summer, it's a perfect time to make it. The yogurt coating simultaneously adds flavor and keeps the chicken moist, which can be hard to do.  You can bring it to a cookout, letting it marinate on the way, and everyone will be asking "Who brought the orange chicken?" and "Is there any more?"

Mango Chicken

This mango chicken dish combines sweet and sour flavors. The sauce is made mostly of mangoes and roasted red peppers which give it an intense red color. I battered and fried the chicken, but you can save time by just stir frying it.

Indo-Chinese Chili Chicken with Fried Rice

Indo-Chinese food is a cuisine that isn't well known in the US, but is an incredible fusion of Chinese and Indian ingredients and techniques. Many Indo-Chinese dishes are somewhere between a stir-fry and a dry curry, and tend to be spicy and fried. This chili chicken is a simple, delicious one-pan dish.

Bourbon Chicken

This is a bourbon chicken along the lines of what you get in mall and airport food courts. It actually a pretty simple dish, as it comes down to basically chicken and sauce.

Chicken Saag with Corn Roti

 I've been getting so much food through my CSA that I've been giving some of it away every week. Some mustard greens ended up making it to my friend Ricky who used it to make chicken saag, an Indian dish made with pureed spinach or mustard greens. The next week I got more mustard greens, and decided to make some myself. Saag can be plain or made with meat, chickpeas or paneer (cheese).

Crispy Roasted Chicken Wings

Deep-frying is a pain in the ass, but chicken wings are best when the skin is crispy. The solution is to rub the wings with olive oil before roasting them in the oven.

MockRib Sandwich

I've always enjoyed McRibs, riblets, On-Cor boneless rib patties, and other similar pork products, but haven't been able to eat them in awhile due to gluten.  This was my first (and to-date, only) attempt to make a McRib-like sandwich that was free of gluten (and suspicious chewy bits, and organ meats).

Pakoras, Part II

These chicken parkoras are similar to the apple pakoras, except they are one big chunk coated in the chickpea batter, and I found a new spice blend specific to pakoras.

Chicken Curry

Yeah. Chicken Curry.

Homestyle Chicken Soup

Vegetable broth isn't much of a meal by itself, so I used it to make some chicken soup!  I call this "homestyle" because I'll often make a hot and sour "Asian" soup, and this uses no spices or soy sauce and is neither spicy nor tangy.