Easy flame grilled Thai Chicken Wings Recipe

Stove top flame grill chicken is packed with flavors and taste. While preparing flame grill chicken I noticed the chicken does not dry out. The chicken retains the flavor and it's very juicy. This flame grill chicken pairs well with fried rice, noodles or thai curries and rice.

Recipe Video is posted on Youtube English Channel 😊

Ingredients:

500 to 600 Grams Chicken Wings (With Skin)

3 Tbsp Thai Red Curry Paste (Ready to use)

1 Tbsp Ginger and Garlic Paste

1 Tbsp Kashmirilal (Spicy Paprika)

1 to 2 Drops Red Gel Color

1 to 2 Tsp Ghee or Oil

1 Cup Warm Water

Salt Optional

Prep: 

Wash the chicken well allow it to drain in a colander. then pat the chicken dry and reserve.

Peel and wash equal portions of ginger and galric and grind to form a smooth paste.

Marination:

In a mixing bowl add chicken wings, 3 tbsp thai red curry paste, 1 tbsp ginger and garlic paste, 1 tbsp kashmirilal (Spicy Paprika), 1 to 2 drops red gel color, salt as per taste optional. Massage the masala well in the chicken wings, cover and allow to marinate for 15 to 25 minutes.

Cook the wings:

Heat a wok on medium flame, add the marinated wings and dilute the marination with a cup of warm water and add it to the wings. Cover and cook the chicken wings for 10 to 15 minutes on medium flame. Do not flip or keep turning the wings as it will tend to shred into tiny pieces.

Once the chicken is well cooked remove from flame and allow it to cool down completely. Many people may ask me if we can cook it in air fryer or oven the answer is yes. You cannot cook the chicken in pressure cooker we cannot control the heat or check the chicken.

If there's excess moisture then place on high flame and allow the moisture to evaporate.

Flame Grill:

Place a grill rack on the stove allow it to heat well on medium flame and place the chicken gently flip and grill the chicken for 10 minutes on all sides.

Remove the chicken from the grill rack and place it on a serving plate and serve the grill chicken hot with mayo...Enjoy!

Sesame Peanut Noodles Recipe

This noodles can be served as it is or with chicken satay, boiled egg, fried egg, cucumber or roasted mushrooms. Combination of sesame and peanuts in this noodles is superb.

Sesame Peanut Noodles Recipe on Youtube

Ingredients:
3 Packs Hakka Noodles or Egg Noodles
I used Chings Noodles 

1 Cup Finely Chopped Spring Onions
1/4 Cup Finely Chopped Spring Onion Whites
6 Dried Red Chilies
1 Whole Garlic Peeled and Finely Chopped
1 Inch Ginger Peeled Washed and Finely Chopped
1/2 Cup Onion Finely Chopped
1 Tbsp Ginger and Garlic Paste
1 Tbsp Soya Sauce
1 Tbsp Sesame Seeds
2 Tbsp Crushed Peanuts
2 Tbsp Peanut Butter
2 Staranise
2 Tbsp Sesame Oil
1 Tbsp Sunflower Oil
Salt as per taste.

Prep:

Peel, wash the ginger and garlic. Thinly slice and finely chop both the garlic and ginger and reserve.

Prep and prepare ginger and garlic paste. I peel, wash and used equal amounts of garlic and ginger to prepare a paste.

Clean the spring onions, wash thrice and finely chop.

Peel, wash and finely chop the onions and reserve.

Dry roast the peanuts till it splutters. Place it on a plate to cool down allow to reach room temp rub gently to remove skin and add only the roasted nd skinned peanuts to a mixerjar, pulse twice to form a coarse powder and reserve.

Boil 3 to 4 cups water in a large pot. Add salt and few tsp oil to the water bring to a boil then add the noodles and cook until tender. Drain the noodles in a colander and reserve.

Method:

Heat a wok on medium flame with sesame oil and sunflower oil. Once the oil reaches smoking point add staranise and fry it fir few seconds.

Add finely chopped ginger, garlic, spring onion whites, and onion fry till light golden. Add ginger and garlic paste and fry till raw flavor reduces.

Add dried red chilies broken into halves, sesame seeds and crushed peanuts and fry till golden.

Add peanut butter and salt fry all the ingredients till it starts to froth. Add soya sauce and stir well.

Add cooked noodles and toss in the masala and cook it on medium flame for 5 minutes. 

Serve the noodles on a serving platter, garnish with crushed peanuts and spring onions and serve hot...Enjoy!

 

Homestyle Chicken Satay Recipe

Chicken satay is so easy to prepare we can serve this as a starter or with fried rice or noodles. I like the flavor and taste of peanuts in this recipe.

Chicken satay recipe on Youtube 

Ingredients:
250 Grams Boneless Chicken or Chicken Breast
2 Tbsp Peanut Butter
5 Shallots / Sambar Onions
3 Tbsp Roasted and Coarse Ground Peanuts
3 Tbsp Coconut Milk Powder
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Turmeric
1 + 1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 1/2 Tbsp Soya Sauce
3 Inch Pieces Lemongrass Fresh or Dried
2 Tbsp Sesame Oil
1 Tbsp Sunflower Oil
Salt as per taste
Bamboo skewers
Garnish: Crushed peanuts, finely chopped spring onions, lime wedges...

Prep:

Wash the chicken breast and pat dry. Using a sharp knife chop the chicken breast into long strips and reserve in a colander.

Using a scissor try to chop the lemongrass into tiny pieces and reserve.

Heat a wok on medium flame, add peanuts and constantly keep stirring to dry roast the peanuts. Once the peanuts splutter and turn golden spread it on a plate allow to cool completely. Once the peanuts have cooled down gently rub and remove the burnt skin and reserve the peanuts.

In a mixerjar add the roasted peanuts, pulse twice and form a coarse powder.

Pre and prepare ginger and garlic paste ahead of time. I use equal amount of peeled, washed and chopped ginger and garlic to prepare a paste.

Method:

In a mixerjar add chopped lemongrass, shallots, chilly powder, turmeric powder, coriander powder, soya sauce, peanut butter, 1 1/2 tbsp coarse ground peanuts, 1 1/2 tbsp coconut milk powder grind all the ingredients to form a smooth paste.

Add the chicken to a mixing bowl. Add half the amount of ground masala to the chicken mix well cover and marinate for 20 minutes on kitchen counter.

Once the chicken has marinated well, add salt and mix well. Heat a pan on low flame, add sesame oil and sunflower oil.

While the pan is heating on low flame take bamboo skewers start to thread the chicken in the skewers and reserve.

Once the pan reaches temp gently place the skewers in the pan and add 3 tbsp warm water cover and cook the chicken for 2 to 3 minutes on each side.

Heat a wok on medium flame add the leftover ground marination to the wok, we can dilute the sauce by adding warm water. Add  1 1/2 Tbsp remaining crushed peanuts, 1 1/2 Tbsp remaining coconut milk powder and 1 tsp chilly powder. Check for salt and add if needed. Allow the sauce to boil and reduce for 5 minutes on low flame. Remove the sauce from flame and serve it in a bowl warm.

Keep flipping and roasting the chicken till the chicken has cooked all the way through and the edges turn golden. Once cooked place the chicken skewers in a slanting position for the excess oil to drain and serve it in a platter with sauce. Garnish the skewers with crushed peanuts and finely chopped spring onion and lime wedges and serve hot...Enjoy!

Salt & Pepper Prawns Recipe

Perks of being a food blogger, I sometimes get to taste quick to prepare starters at taste testing sessions, I was inspired to recreate this salt and pepper prawns after tasting at Banh mi and wok a qsr which recently opened at Indiranagar-Bengaluru. 

I love about panasaian cuisine its so versitile, we can pair many starters with noodles, fried rice or even with South Indian meals, I will recommend you try this starter served as a side for sambar or rasam rice.

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Pic taken at Banh mi and wok please click here to read more...

Ingredients:
500 Grams Prawns
(shelled & devined with tails on)
1/2 Cup Bell Peppers (Finely Chopped)
1 Roughly Chopped Onion
1 Inch Ginger and 10 Cloves Garlic (Finely Chopped)
3 Green Chilies (Finely Chopped)
1/2 Tsp Black Pepper (Crushed or Powder)
1/4 Tsp Chilly Flakes 
2 Tbsp Rice Flour
1 Tbsp Corn Flour
1 Egg
Salt as per taste
Oil for frying...

Method:
Try to purchase a butterfly cut prawns from supermarket or we can slice the prawns in the middle and create a butterfly cut. Wash the prawns thrice, pat dry and reserve.

Combine the rice and corn flour with a pinch of salt and reserve on a plate. Add a pinch of salt to the egg whisk and reserve.

Coat the prawns in flour, then in egg and in flour, shake off excess flour and reserve the prawns separated on a plate. Heat oil for frying in a wok on medium flame gently drop the prawns and fry till golden.

I fried the prawns in 3 small batches for 2 minutes and kept fliping them side to side until golden. Once the prawns have fried till golden drain from oil reserve on a paper towels.

Discard the fried oil and use the same wok for stir fry. Add 1 Tbsp oil, we can also use sesame oil, place on high flame. Add chopped chilies, garlic and ginger, fry the ingredients for a minute.

Add the bell pepper and onions to the garlic, fry the bell peppers and onion till it softens a bit. Add salt, pepper powder, chilly flakes and fried prawns, stir and toss to combine all the ingredients. 

Do the stir fry quickly on high flame...Once all the ingredients are combined serve right away with hot sauce or serve with fried rice and noodles...Enjoy!

Crispy Vegetables in Chilly Basil Sauce

Crispy Vegetables in chilly basil sauce is something I've tasted across many restaurants. The sauce is so versatile, we can add meats and vegetables as per choice or spread some sauce over a slice of bread add cheese and grill toast. This dish is an excellent starter or can be served as side dish with fried rice or noodles. 

After posting crispy basa in chilly basil sauce, I received so many requests for egg-less snacks. Since I've already prepared chilly basil sauce from my previous recipe, this recipe is another version using veggies hope everyone enjoys this dish.

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Ingredients:

Mixed Vegetables of your choice I chose to use( cubed, paneer, capsicum, mushrooms, babycorn, and baby potatoes)

4 Tbsp Corn Flour,

1/4 Cup Maida (All purpose flour)

1 Tbsp Chilly Flakes

1 Tbsp Pepper Powder

Oil for frying 

Salt as per taste...

To Prepare Chilly Basil Sauce:

1 Cup Washed and Chopped Spring Onions

1/2 Cup Washed and  Chopped Coriander with Stems 

1/2 Cup Basil Leaves Washed and Chopped

1 Whole Garlic Peeled 

1 Tbsp Peppercorns

5 to 6 Chilies

4 Tbsp Black Bean Sauce or Soya Sauce

1/4 Cup Sesame Oil...

Prepare Basil Sauce:

In a mixer jar add garlic, chilies, pepper and shallots grind to form a coarse paste. Add greens little at a time and grind to create a coarse paste...reserve. 

Heat a wok with sesame oil on medium flame, add the ground paste to the oil and fry for a minute. Add black bean sauce or soya sauce fry until the oil surfaces on the sauce check for salt add if needed remove from heat and allow to cool.

Bottle the sauce and use as required we can serve this sauce instead of ketchup its yummy and very tasty when served with veg cutlets or french fries.

Method to Prepare Crispy Vegetables:

• Wash and prep all the vegetables. I've cooked the potatoes, peeled and cut into halfs and reserved.
• Make sure to chop all the vegetables into even bite size cubes.
• Sprinkle 2 tbsp of corn flour over the veggies and reserve.
• In a mixing bowl add corn flour, maida and salt as per taste. Using a whisk gradually add cold water and whisk to create a smooth batter.
• Add chilly flakes and pepper powder to the veggies toss to coat.
• Pour the batter over the veggies toss to coat and reserve.
• Heat enough oil for frying. 
• Once the oil starts to smoke gently drop the vegetables one at a time and fry on low to medium flame util the coating turns light golden brown in color.
• Heat a wok on medium flame add 1 tbsp oil. Add 1 Tbsp oil once the oil is hot. Add 2 tbsp of chilly basil sauce toss the vegetables in the sauce.
• Garnish with chopped basil leaves and lime juice serve right away...Enjoy:)

Crispy Basa Fish In Chilly Basil Sauce Recipe Link

Lemon Grass Ice Tea Recipe

Lemongrass is a natural wonder drug during summer. This lemongrass tea helps relieve severe heart burns, indigestion and headaches during summer. Lemongrass is available at all super markets now a days its also available in dried format which is easy to store. My parents found instant relief from heart burns and breathlessness.  

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Ingredients:

50 Grams or 3 Stocks  Lemongrass 

1/2 Cup Sugar

2 Fresh  Limes or 2 Tbsp Lime Juice

2 Tea Bags we can also use green tea

6 Cups Water

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Method: Chop the lemongrass into 3 inch pieces wash thoroughly and reserve.  Bring 6 cup water to a boil on medium flame add the lemongrass and sugar allow the lemongrass to infuse in the water for 10 minutes. 

Add tea bags to the lemongrass infused water and steep the tea in 5 minutes the tea would've reduced remove from flame cover and allow to cool in room temperature. 

Once the tea has cooled strain and add the lime juice stir chill the tea before serving add some ice cubes and serve chilled...Enjoy...:)

Tips: People who do not prefer adding refined white sugar to the tea they may substitute with palm sugar or honey. We can also add ginger to while steeping the tea ginger helps build appetite.

Thai Basil Chicken Pizza Crackers Recipe

I named these thai basil pizza crackers. For months this recipe thai style pizza crackers has been hovering around in my mind, ultimately when I had all the ingredients in place I had to give this recipe a shot. These pizza crackers were awesome my family loved it and they are quite a filling snack.

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Ingredients:

150 Grams Chicken Breast (Washed cut into cubes)

2 to 3 Sprigs Thai Basil 

5  Baby Shallots

1/2 Inch Ginger

4 Pods Garlic

2 Green Chilies

Britannia NutriChoice Crackers

1 Cup Grated Cheddar Cheese

1 Tbsp Oil

1 Tbsp Crushed Peanuts (Dry roasted and Crushed)

1 Tbsp Store bought Thai Red or Green Curry Paste

2 Tbsp Ketchup

Salt as per taste...

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Method: In a mixer jar add the shallots, chilies, basil, ginger, garlic and chicken pulse and grind to form and mince. Once the chicken is minced and combined with rest of the ingredients heat a wok with 1 tbsp oil and transfer the mince break the mince and fry on low until the mince has cooked add salt and mix. Once the chicken has cooked reserve in a bowl. 

Heat a pan on low add ketchup, thai paste, crushed peanuts and a splash of water stir to form a sauce. we can adjust the seasoning in the sauce as per our preference. I personally felt the sauce needed 1 tsp sugar. 

Once the sauce starts to boil remove from flame. Arrange the cracker on a microwave safe plate spread the pizza sauce top with chicken and grated cheese and microwave until the cheese melts serve hot...Enjoy...:)

Asian Apple Salad Recipe

Juicy and crisp Asian Apple Salad is a perfect side for barbecue or fried chicken. This salad is packed with fresh flavors serves 3 if served with grills. I love using Washington apples for my recipes and have created many recipes using honey crisp and granny smith apple varieties.

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Macaroni Salad Recipe 

Apple Spring Roll Recipe

Caramel Fondue Recipe

I was totally surprised when Washington apples sent me a box filled with 5 different variety of apples was not expecting this gift at all must thank Washington Apples for this surprise.

For Asian Apple Salad I've used Honey Crisp and Granny Smith Apple I liked the combination of sweet and sour in this salad.

Ingredients:

1 Granny Smith Apple cored and sliced

1 Honey Crisp Apple cored and sliced

1 Large Tomato Sliced

I large Onion Sliced

1 Bunch Lettuce 

Dressing: 2 Tbsp Roasted and Crushed Peanuts, 1 Tbsp Soy Sauce, 1 Tbsp Worcestershire Sauce or Tamarind Pulp, 1 Tbsp Grape Seed Oil or Sesame Oil, 1 Tbsp Sugar or Palm Sugar.

A Pinch Salt and Pepper Powder...

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Method: Wash the Lettuce thoroughly tear up the leaves and add to a mixing bowl discard the steam if possible tends to be bitter some times. Add the sliced apples, onions and tomatoes to the lettuce toss and reserve. 

In a mixing bowl add sugar, soy sauce, Worcestershire sauce, salt, pepper and oil mix until the sugar melts add crushed peanuts and create a dressing. Add dressing to the salad and toss serve with your favorite fried or chilled chicken enjoy...:)

Few Recipe Suggestion to serve along with Asian Apple Salad...

Basil Chicken Tikka

Tangdi Chicken Kabab

Karavalli Fish Fry Recipe

Achari Chicken Recipe

Chicken Laksa Soup Recipe

Chicken Laksa soup is wholesome meal on its own. This soup is packed with flavors and taste. I personally love to prepare this soup in bulk and freeze...its easy to thaw reheat and top it on hot noodles this is one of those very simple an easy to prepare freezer meal recipe.

Thai curry paste is available at all supermarkets we can use either red or green thai curry paste for this recipe. 

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If your visiting Shangrila, Bengaluru. They have the best laksa on the menu sure do give it a try...Click taken at Shangrila, B-cafe Bengaluru. 

Ingredients:

1 Onion Sliced

2 Chilies Slit

1 Tbsp Ginger and garlic paste

2 Sprigs fresh Basil, Mint and Coriander

1 Packet Egg or Wheat Noodles Cooked

100 Grams Chicken Breast Cubed and Washed

2 Tbsp Store bought Thai Red or Green Curry Paste

100 ML Coconut milk

1 Tbsp Butter

Salt if needed

3 Cups Water or Chicken broth

For Garnish Veggies of your choice Julienne Carrots, Lime and Sprouts...

To prepare veg laksa we can use tofu, carrots and corn for the same recipe also make sure you read the ingredients on the store bought thai curry paste sometimes it contains fish sauce and fish...

Method: Heat a wok on medium flame with butter. Once the butter starts to melt add chicken, ginger and garlic paste, onion and chilies fry a bit. Once the raw flavors from the ginger and garlic has gone Add 2 Tbsp of thai curry paste to the chicken along with 3 cups water bring to boil. 

Add coconut milk to the boiling broth and reduce a bit add fresh mint, basil and coriander stir and check if the chicken has cooked or needs salt adjust salt if needed the curry paste already had good measure of salt I've avoided adding salt to this recipe. Once the soup comes to a boil remove from flame... 

To serve In a soup bowl add noodles and top with hot soup garnish with sprouts and veggies serve hot with lime wedge...Enjoy...:)