Musakhan Chicken

Chicken Leg and Thighs - 4

Potato - 4, finger slices

Olive Oil - 6 tbsp.

Sumac - 2 tbsp.

All spice - 2 tsp

Coriander powder - 2 tsp

Garam Masala - 2 tsp

Ginger Garlic paste - 2 tbsp.

Pepper - 1 tsp

Salt

Onion - 2, finger slices

Cilantro - 1/4 cup, diced

Lemon wedges

Adjust oven rack to upper-middle position. Heat oven to 425°F On a rimmed baking sheet, combine chicken and potatoes. Drizzle with oil and sprinkle evenly with sumac, allspice, coriander, garam masala, ginger garlic paste, pepper, and salt. Rub all over and toss to ensure chicken and potatoes are evenly coated. Transfer chicken to a bowl or plate and spread potatoes in an even layer on baking sheet. For better salt penetration, let chicken sit at room temperature for 30 minutes or uncovered in the refrigerator for up to 8 hours, if desired.

Bake potatoes for 10 minutes. Remove rimmed baking sheet from oven, add onions, and toss gently with potatoes to combine. Return chicken to rimmed baking sheet, placing pieces along the edges of the pan, on top of potato and onion mixture for better browning. Return baking sheet to oven and cook until potatoes are almost tender and chicken is beginning to crisp. Remove pan from oven, scatter cilantro on top of chicken and potatoes, return to oven, and continue to cook until potatoes are tender and chicken is golden brown and crisp, 10 to 15 minutes. Sprinkle with additional sumac and serve with lemon wedges.

Iffa Chicken

For the marinade:

Boneless Chicken Thighs - 543g

Whisked Low-Fat Curd - 100g (½ cup + 1½ tbsp)

Ginger-Garlic Paste - 1 tbsp

Kashmiri Chili Powder - 1 tsp

Turmeric Powder - ¼ tsp

Coriander Powder - 1 tsp

Pepper Powder - ½ tsp

Garam Masala - ½ tsp

Vinegar - 1 tsp

Salt - as needed

In a large bowl, mix together the curd, ginger-garlic paste, chili powder, turmeric, coriander, pepper, garam masala, vinegar, and salt. Add the chicken and ensure it is well coated. Let it marinate for at least 1 hour, or overnight for the best taste.

For the white sauce:

Boiled Egg Whites - 2

Low-Fat Cheese Slices - 1¼ (≈25g)

Skim Milk - ¼ cup + 1 tbsp (60ml)

Vinegar - 1 tsp

Garlic Cloves - 2

Salt - A pinch

Sugar (Optional) - ½ tsp

Blend the egg whites, cheese, skim milk, vinegar, garlic, salt, and sugar until the mixture is smooth, creamy, and slightly tangy. Set aside.

For cooking:

Total Oil Spray - 1 tsp

Chopped Coriander Leaves - for garnish

Heat a nonstick pan and spray with oil. Cook the marinated chicken in the pan over medium-high heat for 4–5 minutes per side until golden brown. Lower the heat, cover, and cook for another 4–5 minutes until the masala thickens, creating a rich gravy base.

Pour the sauce evenly over the chicken. Cover and cook on low heat for 2–3 minutes, letting the sauce coat and thicken gently.

Garnish with chopped coriander. Serve hot with millet rotis, red rice, or sautéed vegetables.

Crispy Chicken Shawarma

For Chicken Marinade:

Boneless, skinless chicken thighs - 2 pounds, thinly sliced

Plain yogurt - 1/4 cup

Olive oil - 2 tablespoons

Tomato paste - 2 tablespoons

Hot sauce - 1 tablespoon

Lemon juice - 1 tablespoon

Minced garlic - 2 teaspoons

Paprika - 1 1/2 teaspoons

Salt - 1 1/2 teaspoons

Sumac - 1 teaspoon

Coriander - 1 teaspoon

Allspice - 1 teaspoon

Black pepper - 1/2 teaspoon

Cardamom - 1/4 teaspoon

In a large bowl, combine yogurt, olive oil, tomato paste, hot sauce, lemon juice, minced garlic, paprika, salt, sumac, coriander, allspice, black pepper, and cardamom until smooth.

Add the chicken slices and toss to coat them thoroughly with the marinade.

While the chicken can be cooked right away, for enhanced flavor, marinate in the refrigerator for up to 24 hours if possible.

Heat a large skillet over medium-high heat and add a bit of oil.

Place the marinated chicken in a single layer. Cook without stirring for 3 to 4 minutes to achieve a golden sear.

Stir and continue cooking for another 5 to 7 minutes, stirring occasionally to achieve charred edges.

Cook until the chicken is fully cooked and caramelized in spots.

For the Garlic Sauce:

Garlic Cloves - 1/3 cup

Neutral Oil - 1 cup

Salt - 1/4 teaspoon

Lemon Juice - 2 tablespoons

Sour Cream - 1/4 cup

Mayonnaise - 1/4 cup

Place garlic cloves and salt in a food processor and blend until the garlic is finely minced and pasty, scraping down the sides as needed.

With the processor running, gradually add about half of the neutral oil in a thin stream to start emulsifying and thickening.

Add half of the lemon juice and continue processing.

Slowly drizzle in the remaining oil while the processor runs, then add the rest of the lemon juice. This alternating method helps the sauce emulsify and become thick and creamy, taking about 8 to 10 minutes in total.

Add sour cream and mayonnaise, processing until smooth. Taste and adjust the salt if necessary. Refrigerate until ready to use.

For the Spicy Sauce:

Olive oil - 2 tablespoons

Unsalted butter - 2 tablespoons

Hot sauce - 1 tablespoon

Tomato paste - 1 tablespoon

Pomegranate molasses - 1 teaspoon

Paprika - 1 teaspoon

Salt - a pinch

Mix olive oil, melted butter, hot sauce, tomato paste, pomegranate molasses, paprika, and a pinch of salt in a small bowl.

Whisk until smooth and well combined.

For Assembly:

Large flour tortillas or Middle Eastern flatbread

Garlic dressing

Hot sauce

Pickles, sliced into long strips

Cooked French fries

Pomegranate syrup

Warm the tortillas or Arabic flatbread.

Spread a generous amount of garlic sauce on the bread.

Add the crispy chicken shawarma, a handful of fries, and pickle strips.

Drizzle lightly with pomegranate molasses.

Wrap tightly like a shawarma.

Brush the outside of each wrapped shawarma with the spicy sauce.

Heat a skillet or grill pan over medium heat and lightly grease it with oil, butter, or ghee.

Place the shawarma seam-side down and toast for 2 to 3 minutes on each side, turning until the exterior is golden and slightly crispy.