Category Archives: chicken

Mustard garlic roasted chicken & spicy roasted chicken

Roasted chicken has so many versions. I already have two other version on this blog and today I am going to make two other recipe. The first one is like a spicy roast chicken with some indian spices in it and the another one is a garlic mustard chicken.


2 small poultry

1st chicken marinate:
1 tbsp cumin powder
1/2 tbsp garam masala
1/2 tbsp turmeric powder.
2 tbsp concentrated tomato paste
1 tbsp raz el hanout
3 cloves of garlic crushed
1/2 tsp chilli powder
2 tbsp yogurt
1 tbsp olive oil
Salt to taste

2nd chicken marinate:
1 tbsp Dijon mustard
1 chicken stock cube crushed
1/2 tsp Provence herbs
1/2 tbsp garlic powder
2 tbsp olive oil
2 cloves of garlic crushed
Salte to taste(be careful with salt the chicken stock is already very salty)
50grms cold butter cut into small cubes

Some veggies to accompany the chicken :
3 tomatoes cut into big cubes
Green Bell pepper cut into cubes
4 onions ( 2 cut into large cubes and 2 cut into thick rings)
5 cloves of garlic


  1. wash and pat dry your birds with kitchen towel (note that it is important to dry the chicken to achieve a crispy topping.
  2. Make slits in both chicken thights
  3. For the first bird’s marinate : mix all Ingredients together into a thick paste, rub all over the chicken, undeneath the skin of the chicken breast and thights. Let it marinate for at least 12hours .
  4. For the second bird’s marinate: mix all Ingredients together except for butter. Take the chicken and push the small butter cubes underneath the skin. Now with the help of a brush or spoon spread the marinate all over the chicken . Let it marinate for at least 12 hours.
  5. Preheat oven 180°C
  6. Fill both the chickens’ cavity with half a lemon and some parsley or any herbs you like
  7. In your roasting dish spread 2 tbsp olive oil and arrange the onion rings into 2 lines
  8. Lay the chickens over the onion rings, this help the Heat to circulate around the chicken therefore there is no need of turning the chicken around during the roasting process. This process can be used if you are not using a rack to put the chicken on.
  9. Arrange the rest of the veggies around the chicken
  10. Roast the chicken for around 40-45mins.
  11. Prick a knife in the chickens’ thights if the juice run clear then the chicken is cooked if the juice is a light pink then roast for a further 10-15mins
  12. Take out of the oven, cover with aluminium foil or a large bowl and allow the chicken to rest for 15-20mins.
  13. Serve with roasted potatoes, salades .

Chicken Biryani ( Mauritian style)

imageimageBiryani is a very popular dish around the world. It originated from India and Pakistan. There, they have so many different ways of preparing it. In my native country the Island of Mauritius this dish is being prepared in almost every household. Let me explain how dish travelled so far and reached us. Some of our ancestors came from India and they brought with them their culture, lifestyle and culinary skills. In Mauritius the recipes have been transformed into our Mauritian culinary style. That’s why we have some recipes like biryani, curry, naan, etc in common with India and Pakistan

2 chicken thights each cut into half
1 chicken breast cut into 4 pieces
4 cup of basmati Rice
4 large potatoes peeled cut into half rub with salt and fry on low heat until well cooked
4 large onions slice thinly and fry until golden brown
2 large onion puree in blender
2 plain yogurt pot
2 tbsp ginger garlic paste
1/2 cup chopped coriander leaves
1/2 cup chopped mint leaves
1 1/2 tbsp of garam masala
1 tbsp cumin powder
1 tsp curcuma powder
1/2 tsp of saffron boil in 1 cup of milk or water
Salt to taste
Clarified butter (Ghee)
Spices for Rice : 1 tbsp cumin seeds, 3 cardamom pods, 3 cloves, 2 cinnamon stick

Serve 3-4 people
Method :

  1. Marinate chicken with salt pepper and lemon juice (overnight or minimum 1hr)
  2. In your ‘faitout’ add chicken, yogurt, puree onion, coriander and mint leaves, garam masala cumin powder, curcuma, salt to taste and a handful of fried onion mix well
  3. Arranged the fried potatoes over the chicken then add 1/2 cup of water and a little saffron milk.
  4. Add in 1 tbsp of clarified butter over the marinate
  5. Wash basmati rice and soak for around 20mins
  6. In the meantime fill a large pot with water, add salt to make the water salty enough, add the rice spices and allow the water to boil
  7. Once water is boiling add the rice and let it cooked 1/4 way around 2-3mins remove around 1/4 of the rice spread over the chicken, add some saffron milk and fried onion
  8. When rice is half way cooked remove 1/2 of the remaining rice and layer over the previous rice. Repeat the same process with fried onion and saffron milk and this time spread over 2 tbsp oil
  9. When the rest of the Rice is fully cooked drain the water and layer it over the already layered Rice. Add the remaining saffron milk and fried onion.
  10. Add 1 tbsp ghee and cover tightly with the faitout lid
  11. Cook on High Heat for around 20mins
  12. After that reduce flame to very low cook for another 30mins
  13. Let the biryani rest for 15-20mins before serving.
  14. serve with chutney, tomato salsa, cucumber and carrot salad and pickles

Tandoori roast chicken with sweet and sour raita

PicturesTandoori chicken is a famous Mughlai dish which has now gained popularity around India and also around the World. It is a chicken marinated with yogurt and red spices, some people like to make it a very hot spicy dish but here I have not added any chilli powder to the marinate , instead i’ve made the raita quite hot and spicy. The dish was super tasty,


  • 1 whole chicken with skin washed and trim any unwanted fats (if you do not like it with skin remove it but the skin will make the chicken tender and very smooth)

for the marinate

  • 1 tsp ginger garlic paste
  • 1 lemon
  • 1yogurt pot
  • salt and pepper as per your taste
  • 1 tbsp of PATAK TANDOORI MASALA(optional)
  • 2tbsp of tandoori spices( If you do not have the patak tandoori masala then add 3 tbsp of tandoori spices instead of 2)
  • 1 onion chopped very finely
  • some coriander or parsley leaves chopped very finely
  • 3 tbsp of melted butter or olive oil
  • 1/2 tsp of turmeric
  • 1/2 tsp of cumim powder
  • 2 tbsp of tomato paste

Prepare the marinate in a bowl by mixing the above ingredients together, rub the mariante all over the chicken, inside, outside under the skin. Put the chicken in a large bwl and cover the bowl with plastic wrap, let the chicken marinate for 6-7 hours, but still overnight is best.

Now fo the sweet and sour raita:


  • 1 pot of yogurt
  • some finely chopped coriander leaves
  • some finely chopped mint leaves
  • 1 green chilli finely chopped
  • pinch of cumin powder
  • 1 tsp of sugar ( if after tasting more sugar is needed , then add some more)
  • salt as per your taste


  1. Put the yogurt in a bowl and slowly whisk it with a hand whisk to make it creamy-like
  2. Add the rest of the ingrdients and mix well
  3. Cover and reserve in refrigerator.

Preparing the chicken for roasting:

  1.  Chop 1 onion, some garlic, and 3 tomatoes( remove seeds) roughtly arrange on the roasting dish and drizzle with olive oil and some lemon juice.
  2. Tie the legs of the chicken with cotton thread or with some twine,
  3. Put the chicken breast-side down on the veggie bed(if any mariante left pour some on the veggies and keep some) , let it rest for 30mins so that it comes to room temperature.
  4. In the meantime preheat the oven 200 C,
  5. After 30mins put the chicken into the hot oven and bake for around 35-40mins
  6. After 40mins remove the chicken and turn the breast side up, spread the rest of the marinate(if any left, else nevermind) over the breast of the chicken and bake for around 30-35mins
  7. Serve the chicken with green salads, the raita and any side dishe of your taste.





Roast Chicken



There is nothing better than a good roasted chicken, but many people prefer to buy it than trying it at home, but let me tell you it’s not that difficult to have a good home made roasted chicken,


  • 1 whole chicken with skin
  • salt and pepper
  • 1 tbsp of paprika powder
  • dry herbs(here ive used thyme, rosemary) you can use any herbs you want
  • 100grams butter at room temp
  • 1 tsp ginger garlic paste
  • juice of 1 lemon


  1. Rinse the chicken well,
  2. Mix all the ingredients together in a bowl , add 1 tbsp of olive oil in the mixture to make a thick paste,
  3. press the lemon’s juice over the chicken inside and outside under the skin, reserve the lemon pulp
  4. Then, follow up with the marinade, rub it everywhere outside, inside, under the skin, everywhere you can reach,
  5. Let it rest for at least 4 hours or overnight in the refrigerator
  6. Preheat oven at 200c
  7. Remove the chicken, chop onion, and peel some garlic ,stuffed inside the chicken together with the lemon pulp and some thyme
  8. Tie the legs of the chicken using a string
  9. Take a baking tray drizzle with some olive oil, arrange some onions and any veggies you have chopped roughly and arrange them on the tray
  10. Take the butter and rub it everywhere on the chicken, then place it over the veggies breast side down, put half cup of water over the veggie and cook for around 40mins
  11. Remove the chicken from the oven turn it over and bake for another 40mins
  12. To know if the chicken is cooked prick the meat around the thigh, if the juice runs clear then the chicken is cooked, if the juice has some fluid blood then it needs to be cooked some more time
  13. Remove from the oven let the chicken rest for 15mins, and serve


Chicken tikka (Mauritian style)


When people talked about chicken tikka it is always being referred as grilled tikka, or chicken tikka masala, but for many who do not about it, there is another way of making tikka, this is mostly done by muslim in the island of Mauritius, today i’ll share such a wonderful recipe, for this recipe we are going to need the following


  • 1chicken breat
  • salt and pepper
  • 1/2 tsp of garam masala
  • 2 tbsp of plain yogurt
  • 1/2 tsp ginger garlic paste
  • breadcrumbs
  • oil for deep frying
  • 1 beaten egg

Then optional: You can use 1tbsp chicken tikka spices available in indian grocery stores or 1tbsp of razelhanout,


  1. Wash the chicken and cut the breast in 2 portion, then take one portion and cut it again into 2 portion, and proceed the same way with the other half, you will get four portion of the chicken fillet
  2. Take one portion among the four place it on the chopping board and slice it horizontally just like slicing a cake, proceed like this with the rest of the chicken
  3. You will end up with 8 chicken slices
  4. Take a large bowl, put the chicken together with salt, pepper, yogurt, garam masala, ginger garlic paste, and mix everything well, let it rest for atleast 4 hours, but it is preferable to let it rest overnight
  5. Put the breadcrumbs in a plate, take one chicken portion and press one side in the breadcrumbs, then turn it and press the other side also, proceed like this with the rest
  6. Heat oil in a deep frying pan, dip the tikka in the beaten egg and deep fry for 3mins on each side
  7. Serve with salads, potato chips
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