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Sweet Chilli chicken wings

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Some history

The history of crispy chicken wings, particularly those paired with a sweet chilli sauce, is rooted in a blend of culinary traditions from around the world. The concept of frying chicken has been a staple in various cultures for centuries, with the Chinese, Scots, and West Africans all having their versions of fried chicken.

The modern popularity of chicken wings can be traced back to the United States in the mid-20th century. Specifically, the creation of Buffalo wings in Buffalo, New York, in 1964, marked the beginning of the chicken wing craze. This originalCooking with Chillies. Hot sauces version featured deep-fried wings coated in a spicy vinegar-based cayenne pepper hot sauce and served with celery sticks and blue cheese dressing.

Sweet chilli sauce, on the other hand, has its origins in Southeast Asia, particularly Thailand. This sauce, known for its balance of sweetness and heat, is traditionally made from red chillies, vinegar, sugar, and garlic. It is widely used as a dipping sauce and in various dishes across Asian cuisines.

The combination of crispy chicken wings with sweet chilli sauce likely emerged as part of the global fusion cuisine trend, where chefs and home cooks began blending elements from different culinary traditions. This fusion dish captures the essence of American comfort food and the vibrant flavors of Southeast Asian cuisine, resulting in a deliciously satisfying dish. Today, it is a popular appetizer and party food enjoyed by people all over the world, showcasing the versatility and universal appeal of both crispy chicken wings and sweet chilli sauce.

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Butter chicken


Butter chicken
 
Author: 
Nutrition Information
  • Serves: 4 to 6
  • Serving size: 400 gr
  • Calories: 667
  • Fat: 47 gr
  • Saturated fat: 22 g
  • Unsaturated fat: 15 grams
  • Carbohydrates: 24 gr
  • Sugar: 10 g
  • Sodium: 670 mg
  • Fiber: 3 g
  • Protein: 40 g
  • Cholesterol: 242 mg
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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Butter Chicken, or Murgh Makhani, is a beloved classic of Indian cuisine that has won hearts around the world. This indulgent dish originated in Delhi in the 1950s and has since become a staple in Indian restaurants globally. Our recipe captures the essence of this iconic curry - tender, slightly charred pieces of chicken bathed in a velvety smooth, tomato-based sauce that's enriched with butter and cream. The magic lies in the balance of flavors: the tanginess of the tomatoes, the richness of the dairy, and the aromatic blend of mild spices that add depth without overwhelming heat.
Ingredients
For the chicken marinade:
  • 800g boneless chicken thighs, cut into bite-sized pieces
  • 1 cup yogurt
  • 2 tsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric
  • Salt to taste
For the sauce:
  • 50g butter
  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 2 tsp ginger-garlic paste
  • 400g canned tomatoes, pureed
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp dried fenugreek leaves (kasuri methi)
  • 200ml heavy cream
  • 2 tbsp sugar
  • Salt to taste
  • Additional butter for finishing
Instructions
  1. Marinate the chicken: Mix chicken pieces with yogurt, ginger-garlic paste, garam masala, turmeric, and salt. Refrigerate for at least 2 hours or overnight.
  2. Grill the chicken: Preheat oven to 200°C (400°F). Arrange marinated chicken on a baking sheet and grill for 15-20 minutes until slightly charred and cooked through.
  3. Prepare the sauce: In a large pan, heat butter and oil. Sauté onions until golden brown.
  4. Add ginger-garlic paste and cook for a minute until fragrant.
  5. Add pureed tomatoes, cumin, coriander, and garam masala. Simmer for 15-20 minutes until the sauce thickens and oil begins to separate.
  6. Stir in cream, sugar, and fenugreek leaves. Simmer for 5 minutes.
  7. Add the grilled chicken pieces to the sauce and simmer for another 5 minutes.
  8. Adjust seasoning with salt if needed.
  9. Finish with a swirl of cream and a dollop of butter.
  10. Garnish with fresh coriander leaves if desired.
  11. Serve hot with naan bread or steamed basmati rice.

 

Chicken Rogan Josh

Kashmir’s Aromatic Legacy

Chicken Rogan Josh, a beloved dish in Indian cuisine, has its roots in the Kashmir Valley. While traditionally prepared with lamb, the chicken variation has gained popularity for its milder flavor. The dish’s name offers insight into its history: “Rogan” in Persian means oil or clarified butter, while “Josh” refers to heat or passion, suggesting a dish cooked with intense heat and generous ghee.

Rogan Josh originated in Persian cuisine, brought to Kashmir by the Mughals in the 16th century. It adapted to local tastes, incorporating Kashmiri cuisine’s aromatic yet mild flavours. The signature red color comes from Kashmiri red chillies, not tomatoes, imparting vibrant hue without overwhelming heat. The dish also features a unique blend of spices including fennel, ginger, and Kashmiri veri masala.

The evolution of Rogan Josh to include chicken reflects changing dietary preferences and the adaptability of Indian cuisine. This variation maintains core flavors and techniques while appealing to a broader audience. Today, Chicken Rogan Josh offers a taste of Kashmir’s rich culinary heritage and history in every aromatic bite.

 

Chicken Rogan Josh
 
Author: 
Nutrition Information
  • Serves: 4 servings
  • Serving size: 250 grams
  • Calories: 592
  • Fat: 27 g
  • Carbohydrates: 17 g
  • Sugar: 8 g
  • Sodium: 1091 mg
  • Fiber: 5 g
  • Protein: 73 g
  • Cholesterol: 252 mg
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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This recipe captures the essence of the Kashmiri-style Chicken Rogan Josh, featuring the aromatic whole spices, the rich yogurt and tomato base, and the distinctive color from Kashmiri chili powder. The slow simmering allows the flavours to meld, creating a comforting and elegant dish with layers of flavour.
Ingredients
  • 1 kg chicken, cut into pieces
  • 1 cup plain yogurt
  • 2 large onions, finely sliced
  • 4 tomatoes, pureed
  • 4 tbsp ghee or oil
  • 4 green cardamom pods
  • 2 black cardamom pods
  • 1 cinnamon stick
  • 4-5 cloves
  • 2 bay leaves
  • 2 tbsp ginger-garlic paste
  • 2 tsp Kashmiri chili powder
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Salt to taste
  • Fresh coriander leaves for garnish
Instructions
  1. Marinate the chicken pieces in yogurt, 1 tsp Kashmiri chili powder, and a pinch of salt for 30 minutes.
  2. Heat ghee or oil in a large pan. Add whole spices (cardamom, cinnamon, cloves, bay leaves) and sauté until fragrant.
  3. Add sliced onions and cook until golden brown.
  4. Stir in ginger-garlic paste and cook for another minute.
  5. Add the marinated chicken and cook on high heat for 5 minutes, stirring occasionally.
  6. Add tomato puree, remaining Kashmiri chili powder, turmeric, cumin, and coriander. Mix well.
  7. Reduce heat, cover, and simmer for about 20-25 minutes or until the chicken is tender and the sauce has thickened.
  8. Adjust salt to taste.
  9. Garnish with fresh coriander leaves before serving.
  10. Serve hot with steamed basmati rice or naan bread.

 

Creating Your Own Homemade Steak Sauce

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Making homemade steak sauce

While shop-bought sauces can be convenient, there is nothing quite like the satisfaction of creating your own homemade steak sauce from scratch. By making your own sauce,you have full control over the ingredients, flavours, and consistency, allowing you to tailor it to your specific preferences.

To start, choose a base for your sauce such as a reduction of wine, stock, or cream. This will provide the foundation for your flavours to build upon. Then, experiment with different herbs, spices, and aromatics to create a sauce that complements the steak perfectly.

For a simple yet delicious homemade steak sauce, try caramelising onions and garlic in butter, then deglazing the pan  with red wine and beef stock. Add a touch of mustard and Worcestershire sauce for depth of flavour, and finish with a knob of butter for a luxurious shine.

For a spicy kick, consider making a homemade chilli sauce. Blend fresh chillies with garlic, vinegar, and a touch of sugar for balance. Simmer the mixture until thickened, then adjust the seasoning to taste. This sauce can be as mild or as fiery as you like, adding a customisable heat to your steak.

Remember, the key to a great homemade sauce is to taste as you go and adjust the seasonings accordingly. Don’t be afraid to get creative and try new flavour combinations until you find the perfect sauce that takes your steak to the next level.

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Chilli con carne recipe

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The best Chili con carne

Chili con carne is a beloved dish with deep roots in Tex-Mex cuisine, renowned for its hearty, flavourful, and comforting qualities. Whether you’re a culinary novice or an experienced cook, creating the best chili con carne is a rewarding and enjoyable experience. This dish, also known by variations such as chilli con carne, chile con carne, or even chili carne con, consists of ground beef, beans, tomatoes, and a carefully selected blend of herbs and spices that deliver its signature taste. With numerous recipes and methods available, finding the best recipe for chilli con carne can transform your meal into a culinary masterpiece.

Exploring different chile con carne recipes can lead to finding your perfect version. Some of the best chili con carne recipes incorporate unique twists like adding chocolate, beer, or different types of beans. These variations can add depth and complexity to the flavour, making each bowl of chili con carne unique and personalized.

Adjust the level of chili powder and paprika based on your heat preference. Herbs for chili con carne like oregano and cumin are essential for that authentic flavour. For a thicker chili, let it simmer uncovered or add a bit of cornmeal. Enhance your chili carne con with toppings like shredded cheese, sour cream, chopped green onions, or jalapeños. These additions can provide a nice contrast in texture and taste, making your chili con carne even more enjoyable.

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