Chicken – Prateek Dhar Wali

Chicken Korma

October 25, 2025Leave a comment

Korma means to braise or cook in fat or yogurt.

This dish originated in the royal Mughal court in Northern India.

Mughal cuisine was influenced by Persian, Turkish and Central Asian cooking techniques.

Early versions were lamb based braised with yogurt, ghee, nuts, and aromatic spices like cardamom, cinnamon and cloves.

Of course the most important ingredient is slowly fried onions which are then ground into the sauce. Enjoy!

Ingredients:

For the chicken marinade:

2lbs of bone-in chicken thigh or drumsticks.

1 large cup of yogurt

2 tbsp ginger-garlic paste

1 tsp salt

1 tsp Kashmiri chili or paprika

Crispy Red onions:

4 red onions

4 tablespoons of vegetable oil

1/2 tsp kosher salt

Curry:

4 tbsp ghee or vegetable oil (can use left over from onions)

10 cashew nuts quickly roasted and ground

1 bay leaf

4 green cardamoms

1 black cardamom

1/2 tsp black peppercorns

4 cloves

1 small cinnamon stick

1 tsp cumin seeds

1 small red onion

1 tsp coriander powder

1 tsp of Kashmiri chili or paprika

½ tsp cumin powder

1 tsp garam masala

1 cup water or stock

Saffron strands soaked in water for color/fragrance

Cilantro chopped

Directions:

Marinate the chicken In a large bowl, mix yogurt, ginger-garlic paste, salt, chili powder. Add chicken pieces, coat well, and let marinate for at least 1 hour.

Slow fry onions in oil until crispy and then leave aside.

Add whole spices to same onion flavored oil, can add a little ghee or mustard oil. Then add the small sliced onion, after warming spices add the chicken and coat well and sauté until it changes color. Add a cup of yogurt then the ground spices. Then add the ground cashews and ground fried onions. Add the water or stock. Cook on low heat with top for 25-30 minutes until chicken is tender.

Finish with some garam masala, saffron and chopped cilantro. Serve over basmati rice or with tandoori naan.

Damaka Chicken Biriyani

July 27, 2025Leave a comment

Dhamaka is an Indian restaurant in Manhattan. The restaurant is run by Chintan Pandya and Roni Mazumdar of hospitality group Unapologetic Foods.

This is their recipe for chicken biriyani. As Chintan says, this dish can be made in so many ways all throughout India that there is no one correct recipe. Absolutely a staple of Indian cuisine.

Ingredients:

Basmati Rice:
3 cups washed and soaked basmati rice
Whole spices ( black and green cardamom, cloves, star anise, bay leaf, curry leaves, peppercorns, mace).
Salt

Saffron-Infused Jala
Saffron strands
3 tablespoons ghee, warmed 3 tablespoons whole milk, warmed

Chicken Marinade: 1 packet of boneless or bone-in chicken thighs 1 packet of bone-in drumsticks 2 cups Greek yogurt
Salt
Black pepper 1 teaspoon Kashmiri chili pepper 1 tablespoon ginger paste
5 grated garlic cloves

Curry:
4 tablespoons ghee
1 chopped red onion 5 green cardamom pods
3 black cardamom pods
4 whole cloves
2 bay leaves 1 star anise
5-6 peppercorns
1 tablespoon ginger paste
5 grated garlic cloves
1 teaspoon turmeric
1 teaspoon Kashmiri chile powder 1 teaspoon paprika 1 tablespoon Shaan Biriyani masala
1 1/2 cups tomato passata

Garnish:
1 cup chopped green cilantro
1/2 cup chopped mint 1 cup fried red onions

Directions:

For the Basmati Rice:
In a large bowl, soak rice in cold water for 20 minutes. Drain and set aside. In a stockpot, bring water to a boil. Add rice. Season with whole spices and salt. Bring to a boil. Reduce heat and let simmer until rice is nearly cooked so it is par-broiled or al dente. Strain and set aside.

For the Saffron-Infused Jala:
In a small bowl, combine warmed saffron, milk and butter.

Chicken curry: Preheat oven to 350 degrees F.
In a heavy-bottomed pan, heat ghee. Add onion and fry until golden brown. Add ginger paste, garlic paste, turmeric, red chile powder, biriyani masala, cardamom pods, whole cloves, bay leaves, star anise, peppercorns and mace. Stir 1 minute. Add tomato passata. Cook until tomatoes are thickened. Add marinated chicken and yogurt, cover and cook on medium until curry is thickened and chicken is cooked. Season with salt and pepper. Remove chicken and curry into another bowl.

Assembly: Add Saffron-Infused Jala to bottom of Dutch Oven. Layer Basmati Rice and chicken curry alternating in three layers with rice on top. Add the chopped cilantro and mint. Add the fried onions. Cover and place in oven at 350 degrees for 30 min. Remove and let it cool for 10 min, then mix and fluff rice. Transfer to a serving bowl and serve.

Chicken Thighs with Olives and Cannellini Beans

August 26, 2023August 28, 2023Leave a comment

Ingredients:

1/4 cup diced pancetta
6 boneless, skinless organic chicken thighs
Kosher salt, black pepper
All-purpose flour for dredging
Olive oil
1 coarsely chopped red onion
1 coarsely chopped celery stock
4 cloves garlic, crushed, whole
1/4 cup dry white wine
1/4 cup large green olives
dash red pepper flakes
1 dried bay leaf
3 strips lemon peel
1 can of Cannellini beans, rinsed
2 thyme sprigs
2 tablespoons flat-leaf parsley leaves
1 tablespoon of rosemary
1 cup chicken broth

Directions:

Preheat the oven to 375ºF. Season the chicken thighs on both sides with salt and pepper. Sauté the pancetta on stovetop over medium heat under browned and remove with a slotted spoon. Add the thighs skin side down and lightly brown, 5 to 6 minutes. Turn the thighs over and cook for about 3-4 minutes until lightly brown. Transfer to Dutch oven or ceramic oven dish.
Reduce the heat to medium-low, add the cooked pancetta, onion, celery, and garlic, cook until the onion is translucent, about 5 minutes. Pour in the wine and simmer for about 2 minutes to burn off the alcohol. Stir in the beans, olives, red pepper flakes, bay leaves, lemon zest, rosemary, parsley, thyme, then pour in the chicken broth. Increase the heat, bring the liquid to a simmer.
Pour the mixture into the Dutch oven or ceramic oven dish over the single layer of chicken thighs. Transfer to the oven and cook for about 20 minutes, until the chicken is cooked through. The thermometer inserted should read 165ºF.
Turn on the broiler for two minutes to brown the top of the chicken. Remove from the oven and transfer to a serving platter. Garnish with the parsley leaves.

Homemade Thai Green Curry

October 15, 2019October 15, 20191 Comment

One of our favorite cuisines is Thai food and in particular coconut milk based green and red curry. I’ve made this dish in the past with store bought Thai green curry paste but it seemed to lack freshness. So I decided to try making homemade Thai green curry paste, using ingredients from multiple recipes. I can definitely say that we will never go back to store bought paste. Enjoy! Thanks to Andi Myers for the featured pic.

Green Curry Paste

Ingredients

3-4 jalapeños, chopped

2-3 small green chili, chopped

1/2 green bell pepper

Pinch of salt

2 tsp black pepper

1-inch long piece galangal, thinly sliced

1-inch piece of ginger

1 stalk of lemongrass, bruised and thinly sliced

5 kaffir lime leaves

1 tablespoon lime zest

1 cup of cilantro

1 cup of thai basil

8 medium cloves garlic, peeled

1 red onion, quartered

1 tablespoon of thai shrimp paste

1 tablespoon of fish sauce

1 tablespoon of water

Directions

Add the ingredients to a small food processor and pulse and mix until smooth paste.

Thai Green Curry

Ingredients

1/2 can coconut cream

2 1/2 cups of freshly made green curry paste

2 pounds thinly sliced boneless chicken breast, sliced into 1-inch pieces, longitudinal

1 can coconut milk

2 cups baby eggplant or thai eggplant, cut in half

1 cup Thai basil leaves, whole

1 cup fresh cilantro

2 long Thai chili, sliced thinly crosswise, 1 red, 1 green.

4 kaffir lime leaves, or regular lime leaves

1 tablespoon brown sugar

2 tablespoons fish sauce

1 red bell pepper, julienned

1 red green pepper, julienned

1 can bamboo shoots, sliced strips

Directions

In a medium-size wok on medium-high heat, heat the coconut cream. Add the green curry paste and cook carefully just until fragrant and thickens, usually 2-3 minutes.

Blanch chicken pieces using a colander into boiling water and then transfer it to the green curry. Stir the chicken into the thickened curry for 2-3 minutes then pour in the coconut milk and bring to a boil.

Lower the heat to medium and add the eggplant, bell peppers, bamboo shoots. Simmer until the chicken and eggplant are cooked through, about 10 minutes. Add brown sugar, lime leaves, thai chili, fish sauce

Remove from heat and add the Thai basil and cilantro.

Serve hot over basmati rice.

Chicken with Caramelized Onions and Cardamon Rice

October 15, 2017Leave a comment

Another amazing recipe from Yotam Ottolenghi. Enjoy!

Ingredients:

2 tablespoons of black currant preserves
4 tablespoons olive oil
2 medium onions, finely sliced
2-3 skinless/boneless chicken thighs or chicken breast
1/2 teaspoon freshly ground cardamom pods
1/3 teaspoon freshly ground whole cloves
1/2 teaspoon cinnamon powder
1 1/4 cup basmati rice
550ml boiling water
1 tablespoon dill, chopped
1 tablespoon coriander, chopped
1/2 cup Greek yogurt, mixed with 2 tablespoons olive oil
Salt and black pepper to taste

1. Put the blackcurrant preserve in a small saucepan along with 1 oz of water and heat for a minute on low heat. Remove from the heat, and set aside.
2. In a dutch oven heat the olive oil and add the onions over medium heat and cook for 10-15 minutes. Stir occasionally until golden brown. Transfer the onions to a small bowl.
3. While the onions are cooking, salt and pepper the chicken thighs. Then rub the mixture of olive oil, cardamom, cloves, and cinnamon.
4. Over medium heat place the chicken in the dutch oven and sear for 5 minutes on each side and remove from the pan.
5. Add the rice, caramelized onions, salt and black pepper. Strain the blackcurrant mixture and them to the pot. Stir well and return the seared chicken and push into the rice.
6. Pour the boiling water over the rice and chicken, cover the pan and cook on a very low heat for 30 minutes.
7. Take the pan off the heat, remove the lid and place a clean tea towel over the pan and seal again with the lid for 10 minutes.
8. Add the herbs. Salt and pepper to taste. Serve hot with yogurt sauce

Coq au vin

February 17, 2017April 5, 2017Leave a comment

I was reading a article on river blindness and its relation to Nodding Syndrome in Africa on the New York Times website when I saw a sidebar article on classic french recipes. I obviously clicked on the link and came upon coq au vin. It seemed to be a perfect recipe for winter time in Syracuse, NY. Coq au vin was featured in Julia Child’s breakthrough cookbook, Mastering the Art of French Cooking. So, I found a more modern recipe from Ina Garten for coq au vin as listed below with some preference changes. The dish was fabulous.

Ingredients:

2 tablespoons grapeseed oil

2 strips of bacon, diced

6 skinless chicken thigh

Kosher salt and ground black pepper

5 carrots, cut diagonally in 1-inch pieces

1 yellow onion, sliced

1 teaspoon chopped garlic

1/4 cup brandy

1/4 bottle pinot noir

1 cup good chicken stock

1 fresh thyme sprig

2 tablespoons unsalted butter, at room temperature, divided

1 1/2tablespoons all-purpose flour

Large handful of cremini mushrooms, thickly sliced

Directions:

Preheat the oven to 250 degrees F. Heat the grapeseed oil in a large Dutch oven. Add the bacon and cook over medium heat for 5 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Season chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken and set aside.

Add the carrots, onions, 1 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 minutes, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the brandy and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 60 minutes at 250F. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 5-10 minutes. Enjoy!

Yogurt-Curry Marinated Chicken Breast

May 3, 2016April 7, 2017Leave a comment

Boneless chicken breast marinated and then broiled, perfect for a couple lunches during a busy work week. The yogurt has a mild acidic quality and acts as a great tenderizer. Great over rice, on salads, or in a romaine heart.

Ingredients:

1 tablespoon ginger paste
2 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
1 1/2 cups plain yogurt ( fat free or 2 %)
1 tablespoon kosher salt
6 skinless, boneless chicken breasts

Mix all the ingredients in a glass pyrex container by hand, then cover and store in fridge for at least 2 hours, preferably 4 hours.
Set oven to Broil- mine is set to 550 F.
Use a baking sheet with a wire rack, place chicken on rack evenly spaced.
Broil for 10 minutes then turn chicken over, broil for another 8 min.
Larger chicken breast might take another 2-3 minutes.
Check internal temperature of each breast so that it is > 165 F.
Let it cool before cutting to retain moisture.

Chicken Breast with Brussels Sprouts

January 12, 2016January 12, 2016Leave a comment

Today at work I was asked if I ever cook anything original, so here goes..

This is my pan roasted chicken breast with brussels sprouts. I used skinless, boneless chicken breast and split them horizontally to cook them evenly. The marinade is a tablespoon of Symeon’s spice mix (thanks to Rakesh Uncle) with olive oil for 15 min prior to roasting. Symeon’s is a mix of salt, pepper, oregano, paprika and garlic. The chicken stock is Emeril’s organic brand. Chicken stock is made from bones and simmered for a longer period of time to extract gelatin and provide a rich, full flavor, where broth is mainly made from the meat.

1.Use a hot stainless steel fry pan, add a tablespoon of olive oil. Then add the chicken away from you to avoid splatter, skin side down.

2. Add the brussels sprouts after lightly basting them in olive oil, garlic and salt. Also add some fresh rosemary over the chicken. (Pic below)

3. Wait until the chicken moves easily and is nicely browned to flip over.

4. Add 150ml of chicken stock and simmer until the chicken is properly cooked and sauce is thickened. I use a meat thermometer to assure appropriate temperature is achieved (165 degrees F)

5. If you like a more roasted appearance to the brussels sprouts, place them in another dry pan and heat until browned.

Skinny Chicken Tikka Masala

January 11, 2016April 7, 2017Leave a comment

Chicken tikka masala is a popular Indian dish all around the world. Its roots go back 5000 years to the time of the Mughal dynasty and the invention of the tandoor clay oven. The bite size pieces called tikka, apparently the Emperor Babur didn’t like chicken bones, became one of the most popular dishes of the empire. Later another empire, the British, exported (stole) a few items such as the Kohinoor diamond and also developed a significant appreciation for chicken tikka masala. This is a simple recipe in which I used chicken breast cut into small pieces and 2% yogurt. Enjoy.

Chicken Marsala with Endive

January 9, 2016April 7, 2017Leave a comment

Marsala wine is dry or sweet, which comes from the Italian city of Marsala in Sicily. It was traditionally served between the first and second courses of a meal as an aperitif. Endive is a member of the chicory family, which also includes radicchio and escarole. It is crisp, sweet, nutty and mildly bitter. It is quite difficult to grow, requiring 150 days in the field and then cold storage until needed, then another 28 days for the second growing period. This is a nice quick recipe from Gordon Ramsay for chicken breast or thigh marinated with olive oil/ salt with a marsala/chicken broth sauce. Simple steps highlighted below, detailed summary in the video.

Brown chicken with endive and garlic in a hot pan

Turn over and add marsala wine and chicken broth

Add parsley, thyme or tarragon for flavor. Serve with rice or pasta.