add lemon juice to chicken and mix until well-coated
add remaining ingredients for marinade and mix until chicken is evenly coated
marinate in fridge for ~2-3 hours
Preheat oven: 425º F Bake: 15-20 minutes, depending on thickness of chicken
in a small pot, heat butter and garlic (if using) gently on low heat until garlic loses its sharpness and butter is infused
take off the heat and add remaining ingredients for sauce; set aside
when chicken is done cooking, take out and brush with sauce
Notes
for the chili powder, use whatever you have on hand; I didn’t have it and subbed with a burger seasoning; it’s chill, get creative or just leave it out
I didn’t use oil in the marinade and chicken still came out juicy and tender (see photo); might get more browning if you use it
if you don’t have a brush for applying the sauce, just spoon it over or dunk the pieces to coat
Suggested uses
eat as-is
on a salad (you can try adding more lemon juice and maybe balsamic to the sauce leftovers for a quick dressing)
thin the chicken breasts either by pounding with a meat mallet or slicing; your butcher may also be able to do it for you when buying
mix marinade ingredients together in a bowl (or zip top bag) and add chicken, mix until the chicken is completely coated
if using a bowl, cover with plastic wrap, making sure the wrap is actually touching the chicken so it doesn’t dry out; if using zip top bag, push excess air out and seal
let chicken marinate in fridge for ~1 hour and up to overnight
Cooking the chicken
Stovetop
set dry pan over medium heat; once hot, add a thin layer of oil
gently lay chicken into the oiled pan in a single layer; do not flip chicken until a nice crust forms on the first side down
do not overlap chicken
do not overcrowd pan; you will have to do multiple batches
flip when chicken releases easily from the pan and the first side is mostly cooked through, shouldn’t take more than 5 minutes, and may take less
cook the other side for a few minutes, until the thickest part of the chicken is no longer pink
remove from pan and place in serving plate; cover with aluminum foil to keep warm as you cook the rest of the chicken
bake in the oven
preheat oven: 450º F
line baking pans or sheet with aluminum foil and place chicken breasts on it in a single layer
do not overlap chicken
make sure to shake off excess marinade so chicken isn’t “wet” going into the oven
Bake chicken in oven for ~8-15 minutes; check at the earlier time so as not to overcook; assess done-ness by slicing into the thickest part to make sure it’s cooked through
Because this is a wet marinade, the chicken will kind of steam in the oven a bit. Still delicious, but you don’t get much of a maillard reaction. You could try broiling it instead, but I haven’t tried this and am not sure how well it would cook the chicken all the way through (probably be fine though).
The major benefit of baking vs other methods is its pretty hands off, despite the large amount of chicken, so you’re not tied to the stove. It’s also less messy, with easier clean up since there’s no oil splatters or smoke.
grill
fire up the grill and heat to medium
oil the grates and place chicken breasts over indirect heat, cook until one side is mostly cooked through and gets nice grill marks
flip and cook the other side just until cooked through
Sous vide
preheat sous vide bath to 150-155º F (or whatever your preference for chicken breast))
shake off excess marinade from chicken and place in a silicone or zip top bag in a single layer
submerge in bath for ~1 hour
Notes
orange chicken sauce: I just pulled whatever “Asian” sauce was in the fridge…if I was in my own kitchen, I would probably use oyster, fish, or hoisin sauce; maybe a combination
don’t think too hard about this one and use whatever you have on hand
sesame oil is best, but I only had olive oil on hand so that’s what I ended up using
chicken breast is easy to overcook, especially when thin-sliced, so keep a close eye on cook times (sous vide is the most forgiving)
err on the side of less cook time
you can remove chicken from the heat just when cooked and cover with foil so that the carry-over heat will gently finish it perfectly
Freezing tips
The marinade itself can be frozen in ice cubes, or you can freeze the chicken after covering it in the marinade. This is especially useful if you’ll be sous viding it afterwards, since you can take it from the freezer directly into the water bath.
See the freezing guide for tips and information on freezer-safe food storage.
Suggested uses
on salads (especially with an Asian sauce like a Thai peanut dressing and fried noodle croutons)
First, prep the ingredients which require it. I like to go in such an order that the meat is last so I’m not stuck chopping veggies on a nasty board or having to wash in between.
crush cumin and coriander seeds in a mortar & pestle
you can use a mini food processor, spice grinder, or a small, sturdy glass and the hilt of your knife (carefully)…use whatever you have on hand
no need to crush to a fine powder; some texture is good
chop cilantro
mince chilies or blitz in a processor (it’s handy to have this already in the freezer)
cut chicken into bite-sized pieces
Add all the ingredients except the besan to the chicken and mix thoroughly so that all the chicken pieces are evenly coated. Cover and let marinate in the fridge for ~1 hour.
Remove chicken from fridge and add enough gram flour (besan) to the mix to make a thin coating on the chicken. You don’t want it too thick either in consistency or coating. Adjust yogurt and besan amounts to achieve this result. You can thin the mixture with the liquidy parts of the yogurt, milk, or water.
Fry a couple pakoray and taste for seasoning; if all is good, fry the rest of the chicken in batches.
Notes
My pakoray ended up getting a bit burnt on the outside in some places…I suspect this may have to do with the Kashmiri chili / paprika, so feel free to leave that out. It’s just in there for “color” anyway, and probably not really doing any favors.
don’t be scared of the spices but also, if you don’t have a couple, you can leave them out
marination time is an ideal, not a requirement
use water to wet the batter instead of yogurt if you don’t have it; traditional pakoray batter is made with water, the yogurt just helps to tenderize the meat
Also known as “chikad chole” or “chikar chole” which translates to “muddled chick peas”.
Don’t be intimidated by the long list of ingredients. If you cook desi food often, you likely already have them all on hand. I’ve broken the process down into its simple, individual components for the sake of clarity.
Because this is a recipe that uses interesting techniques, I highly recommend reading through the whole post before getting started.
Credits
Recipe adapted from Flavour of Desi Food. Watch the video linked to see the process and also if you’re confused on any particulars (like, “how much is 3 pieces of cinnamon?”). I’ve adapted the recipe from her, so there are some small changes, but the video is an excellent resource regardless.
Shoutout to user farzadalirdofficerscci4689 who dropped the written recipe in the comments. You a real one.
ingredients
amount
ingredient
500g
chickpeas, dry
1 tsp
baking soda
1 tsp
salt*
110g
oil
1 T
ginger garlic paste
1 small
onion
1 tsp
salt*
1 tsp
cayenne
1 tsp
chili flakes
1 tsp
turmeric
1 tsp
black pepper
1 small
potato
~½ cup
water
3 pieces
cinnamon
3
black cardamom
1 tsp
cumin powder
1 tsp
coriander powder
1 tsp
chole powder**
1
chicken bouillon cube
1 tsp
amchur powder
115g
yogurt, whole milk (dahi)
3 cups
chickpea cooking liquid (aqafaba)**
1 tsp
dried fenugreek (kasuri methi)
1
jalapeño, thin sliced
to taste
cilantro, fresh
*salt is listed twice, as it’s used in 2 places **see notes
Onion paste
Making the onion paste is easy: just blend 1 small onion into a smooth paste. I used a mini food processor that came with my stick blender, but you could use a stick blender, regular blender, or even a spice grinder.
I used a mix of red and yellow onions, but feel free to use whatever you have on hand.
Thickening paste
Boil the small potato until fork tender. Since this will be blended up, I did not bother to peel the potato (and I like potato peels, anyhow, so why do more work?). I just cut out any suspicious areas or eyes in it and set it to boil. Once done, let cool. You can cut it into a few pieces to help speed up the process.
To the potato, add a ½ cup of cooked chickpeas, and the ~½ cup of water. Blend until a smooth paste forms. I used the same mini food processor from the onion paste.
Naturally, because it uses some of the cooked chickpeas, this thickening paste must be made after the chickpeas are cooked, so it can’t be prepared ahead of time.
Spices
Everything was made easier by portioning out my spices ahead of time since the flavors are layered in different stages. I prepped as many things ahead as I could, particularly the dry ingredients so that I wasn’t worried about measuring or missing something during the cook.
I combine anything that’s going in together in the same bowl, no need for individual ramekins for each spice.
bowl 1
bowl 2
bowl 3
salt
cumin powder
chicken cube
cayenne
coriander powder
amchur powder
chili flakes
chole powder
turmeric
black pepper
I also took out and set aside the cinnamon and black cardamom.
Process
This recipe requires a bit of planning ahead, but does offer some downtime in which to multitask and prep ingredients (see previous section). I’ve listed the processes below with this in mind to help streamline everything.
Overnight soak
Add dry chickpeas and baking soda to a large mixing bowl and fill it with water. Yes, fill it—the chickpeas will expand considerably and drink up most of it. Cover the bowl with a dinner plate / tea towel / aluminum foil (whatever you have on hand) and let soak for 12 hours.
Cooking the chickpeas
After 12 hours, drain the chickpeas and rinse them under cold water. Add them to the Instant Pot along with 1 tsp of salt, then cover with water. There should be enough water in the pot to cover the chickpeas with and an additional 2″ of water on top of that.
pressure: high time: 14-16 minutes release: 20 minutes natural release
When done, DO NOT DRAIN!
This is a good place to make the thickening paste using ½ cup of the cooked chickpeas.
If you’re using your IP for the rest of the cook, then transfer the chickpeas with their cooking liquid back to the mixing bowl (you washed it, right?), cover, and set aside. Wash the IP insert and move onto making the base gravy.
Base Gravy
add oil + ginger garlic paste to Instant Pot
sauté: medium
spread paste around evenly and cook gently until fragrant, ~30 seconds
add onion paste and cook, stirring periodically, until it changes color to an even, toasty brown and most of the water has evaporated
sauté: low
add the first round of spices (bowl 1) and sauté for 1 minute; the heat is reduced so that the spices don’t burn
sauté: medium
add the thickening paste and sauté well until everything is nicely incorporated; this may take several minutes
if the potato mixture is quite thick, it may stick to the pan; if this happens, add water as needed (a few tablespoons at a time) and scrape the bottom frequently so nothing burns
add cinnamon and black cardamom, cook for 2-3 minutes
add the next round of spices (bowl 2) and mix thoroughly
crumble up the chicken cube and add it to the gravy along with the amchur powder (bowl 3); mix
Bring It All Together
add cooked chickpeas and yogurt; mix mix mix
add the aquafaba and stir to combine everything; it will be pretty soupy at this point
cook uncovered for ~20 minutes until the salan reduces to your desired consistency
stir regularly and scrape the bottom of the pot to make sure nothing is sticking
as you stir, crush the chickpeas against the sides of the pot to muddle everything together, make it thicker and give it the signature look
Finishing
Add all the fenugreek and half the cilantro + jalapeño slices (reserve the other half for garnish); mix thoroughly and cook for ~3 minutes.
Notes
be generous with the ginger garlic paste; I use a heaping tablespoonful
the original recipe listed “garam masala” but I dislike it a lot, so I substituted with a boxed mix (Shan or other brand) of generic “chole masala”…you could probably get away with using any sort of box mix spice blend here. Or use garam masala if that’s your thing. If you have none of those, skip it.
aquafaba is the sometimes foamy, cloudy liquid leftover from cooking chickpeas, which we’ll hold onto and won’t discard in this recipe; this is NOT the soaking water that the chickpeas sat in overnight (which had baking soda added to it)
I made this entire recipe in my Instant Pot (first cooking the chickpeas, and then the whole dish in it), but you could make it on the stove top just as easily. I do recommend using the IP or another pressure cooker to cook the actual chickpeas themselves because that will take a lot longer any other way. But apart from that, you can proceed with the rest using any pot you prefer.
See the freezing guide for tips and information on freezer-safe food storage.
pour water in pressure cooker, drop in trivet, add eggs
pressure: high time: 3 minutes release: quick
soft steamed
take eggs out immediately and immerse in ice water bath
crack, roll, and peel; if you have extremely fresh eggs that are a little stubborn, you can return to the ice bath after peeling some of the bottom so that the water enters between the shell and the egg, making it easier to separate them
Soft steamed eggs have a fully set, but tender white and runny yolk. Be gentle when peeling as the yolk is runny so there isn’t much structure to the egg. Don’t roll aggressively.
Enjoy these eggs all on their own as a decadent snack or in place of poached eggs on top of fancy toasts. They’re much less fiddly than poached eggs, and also use the entire egg without discarding any of the whites. You can also add them to hearty grain bowls or roasted vegetable salads.
Jammy
leave eggs inside the pot with the lid on for 5-6 minutes
remove from pot, dunk into ice bath, crack, peel
Jammy eggs have a fully set white and set yolks, which are still creamy and soft, with a brighter orange color in the centers where they’re not quite as set. These have more structure than soft steamed and don’t have to be handled as carefully.
Enjoy these on their own or in salads and sandwiches.
Fully Cooked
leave eggs inside pot with the lid on for 10 minutes, then dunk into the ice bath and peel
Fully cooked eggs have a fully set white and yolks, with no green ring around the yolk! The green ring is indicative of overcooking and also creates a sulfurous taste/smell. The yolk will be an even yellow color throughout, with no orange.
These are the standard, fully cooked eggs used in various recipes like egg salad, cobb salad, or deviled eggs. Use them in those, eat them alone with some salt and pepper, or drop them into a soupy salan like this simple aloo salan, chana shorba, or koftay. The yolk breaks down and melts into the soup, creating a creamy gravy.
Notes
If you don’t have ice, just use the coldest water that comes out of your tap; you may need to change out the water several times, or just keep your bowl under cold running water to help delay the residual cooking process.
The easiest way to peel them is to crack the bottom, flat part where the little air pocket sits, then gently roll to crack the entire shell.
I’ve set up this recipe so that everyone in my family who likes their eggs at different done-ness can still enjoy it just how they like without any extra fuss. So I’ll have my runny yolks by taking them out first, then leave the rest chilling in the pot for the listed times according to what my other family members prefer.
heat tortilla according to preference (see notes below)
if using cheese, lay cheese on top of hot tortilla and add hot chicken tender on top so the cheese melts easily
layer the rest of the ingredients on top, ending with the lettuce so that you can more easily hold things down to roll without getting your hands dirty
roll up tortilla; it’s not necessary for complete overlap if you’re careful with holding it properly while eating
notes
naturally, all amounts are to-taste so do and use whatever you like
tortilla can be heated any way you prefer:
stovetop: on a griddle, tawa, comal, or dry frying pan, turning to get nice brown spots and taking it off the heat once desired doneness is reached; do not heat too long or it will become crunchy and not foldable
microwave: lay tortilla on microwave -safe plate and cover with a damp paper towel, heat until just warmed through; this will yield a soft, pliable tortilla that’s not crunchy at all
airfryer / toaster oven / oven: heat for a few minutes until warmed through; avoid getting brown spots as it will turn into a giant tortilla chip pretty quickly, especially in a toaster oven or air fryer which works faster than a standard oven
any chicken tender will work, I use a spicy breaded variety and pop it in the airfryer for 20-25 minutes, flipping halfway through
I use Frank’s hot sauce and find the simplicity of it plays nicely with both the mayo and pickles
for the greens, use whatever you have on hand: iceberg, spring mix, spinach, arugula, celery tops, romaine, etc.
add all ingredients under “in the pressure cooker” to pressure cooker
Pressure: High Time: 5 minutes Release: 5 minutes natural, then quick release
add milk, heavy cream, and both mustards, mix thoroughly
add handfuls of cheese, stirring in between until melted, until all cheese is done
notes
any medium size pasta shape will work fine; my favorite is cavatappi
any combination of cheeses can be used, but classic mac and cheese flavor relies on a cheddar-forward profile, the sharper the better (or per preference)
can replace the milk and heavy cream with 1 cup of milk instead (tested)
cheese 2
The original recipe used mozzarella for all 120g of cheese 2, but that was a bit “meh.” This slot is a good place to experiment. The picture below used half Jarlsberg and half shredded Mexican blend. The Jarlsberg adds a really nutty flavor and amazing cheese pull. Also makes a great grilled cheese.
See the freezing guide for tips and information on freezer-safe food storage.
Build a mashed potatoes bowl by adding leftovers you already have on hand. This is a great way to clear out the fridge and use up items on their last legs. Food waste is bad, mkay?
Vegetables
Steamable vegetables like corn, spinach, or broccoli are easiest, whether fresh or frozen. Just pop them into the microwave until desired tenderness is reached.
For fresh vegetables that release a lot of liquid, like onions, mushrooms or bell peppers, you can roast them in the oven or give them some heat on the stovetop, first.
The mashed potatoes themselves can also be microwaved. Add a little bit of liquid (water, milk, or cream) to keep them from drying out too much, if that’s a concern.
Protein
Bulk up your bowl with whatever meat or beans you have on hand, whether that’s chapli kabab, chicken tenders, deli meat, or leftover lentils.
If adding meat, I’d avoid heating it in the microwave, since I hate the taste of microwaved meat. Either heat it separately via another method (stovetop, oven, toaster oven or airfryer), or simply bury it under the piping hot vegetables for a few minutes to warm up.
Toppings
Mix everything up and add gravy or cream sauce to keep things from getting too dry. Other toppings include jams or jellies for a bit of sweetness, chutneys for a chatpata kick, or your favorite hot sauce.
Other suggestions include cheese, fresh herbs, fresh cracked black pepper. Use what you have.
