Chana Masala

In a time crunch? Need dinner on the table stat? I got you. Chickpeas are generally liked by all…


Tori (Zucchini)

… tori only hits the spot if its stewed in an onion and tomato masala with a sprinkling of fresh cilantro, mopped up by some naan or fresh roti…


BBQ Chicken

This is one of those ‘throw everything in a pan, cover and cook’ type of recipes, and it’s great to make just for two, or even fifty. It’s name doesn’t just come from the bbq sauce that’s used in it, but also the delicious possibility of it being cooked on a grill, and winter is coming, which pretty much means BBQ time in Pakistan. I’m gonna go ahead and insist that you use boneless and skinless chicken thighs, because they have so much more flavor.

Now, if you decide to cook this in a pan, you don’t really need to marinate the chicken. You literally just throw everything in a non stick pan, cover, and let it cook on a medium flame for about 10-15 minutes, then cook it uncovered so the sauce reduces. If you want to throw this chicken on a hot grill, i’d say marinate it for at least 2 hours, because it’ll cook quicker and the flavors won’t be out shined by the smokey charred bits.  (Please excuse the horrible picture, it’s the only one I could find in my never ending food pictures! )


Here’s what you’ll need for 4-6 people

1 kg boneless ans skinless chicken thighs

2 Tblspn soy sauce

6-8 Tblspn BBQ sauce

1/2 tsp each of crushed ginger and garlic

1/2 tsp chilli powder or crushed red pepper

1/2 tsp dried rosemary or thyme

1 Tblspn ketchup or tomato paste

salt and pepper to taste

I’ve already told you how to cook it in a pan, but if you don’t want to cook it the same day, and you’re being organized and trying to get your weekly dinners in order, just pop all the ingredients into an airtight container and refrigerate for a day or two, or you can freeze it for a rainy day. But if you want to grill the chicken, let it marinate and soak up all the ingredients (you can even poke the chicken with a fork to get the marinade in) for at least 2 hours then pop on a hot grill. Since this recipe has no oil in it, make sure you grease the grill.

Another way to cook this (isn’t this recipe awesome?) is to pop everything in an oven proof dish and bake it! Just like the grill, you will have to grease the oven proof dish but that’s all the oil or butter you’ll be needing. And you can bake it for about 20 minutes at 350 F/180 C, then turn up the heat for 5 minutes so the edges of the chicken become crispy and delicious.

Moroccan Chicken

The tangy cream based sauce is bursting with layers of flavor. The charred chicken fillets add their own element and the herbs add a flavor so subtle that you can’t put your finger on it, but when you forget to add them, you miss them dearly…