Simple, wholesome, and packed with flavour, this one-tray meal is perfect for busy students or anyone who wants a delicious dinner with minimal effort and washing up.
Ingredients
4 chicken legs
1 bag baby potatoes (500–750g)
2 tbsp olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
6–8 sprigs fresh thyme
25g butter
Method
Preheat your oven to 200°C (180°C fan).
Place the chicken legs and baby potatoes into a large roasting tray.
Drizzle over the olive oil and season with the salt and pepper. Strip most of the thyme leaves from the sprigs and scatter them over the chicken and potatoes, then add the remaining sprigs to the tray. Rub everything well so the chicken and potatoes are evenly coated.
Arrange the chicken skin-side down amongst the potatoes.
Add the butter in small pieces around the tray.
Roast for 1 hour, allowing the chicken to become tender and the potatoes to cook in the buttery, herby juices.
Turn the chicken skin-side up and switch the oven to Air Fry mode for 3 minutes, or until the skin is beautifully golden and crisp.
Spoon the buttery thyme-infused juices over the potatoes before serving.
KuksKitchen Tip ❤️
Don’t waste those delicious pan juices! Spoon them generously over the chicken and potatoes just before serving—they’re packed with the flavour of fresh thyme, butter, and roasted chicken.
A quick, flavour-packed meal that’s perfect for students, busy professionals, or anyone who loves Asian-inspired food. This recipe comes with my teenage son’s seal of approval—his first solo attempt, and he absolutely nailed it!
Serves
2–3
Ingredients
4 chicken thighs (bone-in, skin-on)
Salt and freshly ground black pepper
1 tbsp vegetable oil
For the Teriyaki Sauce
60 ml light soy sauce
2 tbsp honey
1 tbsp brown sugar
2 cloves garlic, finely minced
1 tsp freshly grated ginger
1 tbsp rice vinegar (or apple cider vinegar)
2 tbsp water
1 tsp cornflour mixed with 1 tbsp water (slurry)
Easy Alternative
Short on time? Simply use Kikkoman Teriyaki Marinade instead of making the sauce from scratch. Once the chicken is cooked, pour in the marinade, simmer for a couple of minutes until it thickens slightly and coats the chicken beautifully.
To Finish
Sesame seeds
Spring onions, finely sliced
Method
Season the chicken thighs generously with salt and pepper.
Heat the oil in a frying pan over a medium heat. Place the chicken skin-side down and cook for 7–8 minutes until beautifully golden and crisp. Turn over and cook for another 8–10 minutes until the chicken is fully cooked through. Remove from the pan and set aside.
In the same pan, add the garlic and ginger and sauté for about 30 seconds until fragrant.
Add the soy sauce, honey, brown sugar, rice vinegar and water. Stir well and bring to a gentle simmer.
Stir in the cornflour slurry and cook for 1–2 minutes until the sauce becomes glossy and thick.
Return the cooked chicken to the pan, turning it several times to coat every piece in the rich teriyaki glaze.
Sprinkle with sesame seeds and sliced spring onions before serving.
Serving Suggestion
We enjoyed ours with homemade Hakka noodles that I’d made the day before, but steamed rice, egg fried rice or stir-fried vegetables would be just as delicious.
If you’ve just moved away to university, welcome to the wonderful world of cooking for yourself! It can seem a bit daunting at first, but trust me—it doesn’t have to be complicated.
As a mum of two boys, I’ve learned one very important thing: they’ll happily watch a 30-second Instagram reel and believe they’re suddenly Michelin-star chefs… but ask them to read a recipe, and somehow that’s “too much work!” 😄
So this series is for every student (and every parent secretly hoping their child eats something other than instant noodles). These recipes are simple, quick, budget-friendly, and most importantly, genuinely delicious.
We’re starting with a creamy garlic and chilli tagliatelle—a comforting pasta dish that’s ready in under 20 minutes, uses just a handful of ingredients, and tastes like something you’d order at a restaurant.
Happy cooking… and remember, if you can boil pasta, you can absolutely make this! 🍝
250 g tagliatelle 2–3 whole chicken thighs, bone-in and skin-on Salt and freshly ground black pepper 2 tbsp olive oil or butter 4–5 garlic cloves, finely chopped or minced ½–1 tsp chilli flakes (adjust to taste) 1 tsp Italian mixed herbs 200 ml double cream 50 g grated Parmesan (plus extra for serving) A handful of fresh basil leaves, torn Zest of ½ lemon
Method
Bring a large pot of salted water to the boil and cook the tagliatelle until al dente. Reserve about ½ cup of the pasta cooking water before draining.
Pat the chicken thighs dry and season generously with salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Place the chicken thighs skin-side down and cook slowly for 8–10 minutes until the skin is golden and crispy. Turn and cook for another 10–15 minutes until the chicken is cooked through. Remove the chicken from the pan and set aside to rest.
In the same pan, use the flavourful chicken juices and fat to make the sauce. Add the garlic and cook gently for 1–2 minutes until fragrant.
Add the chilli flakes and Italian mixed herbs, stirring for 30 seconds.
Pour in the double cream and bring to a gentle simmer. Add the Parmesan and stir until you have a smooth, creamy sauce. Season with salt and freshly ground black pepper.
Add the cooked tagliatelle to the sauce and toss well, adding a splash of reserved pasta water if needed to create a silky texture.
Place the chicken thighs back on top of the pasta or serve alongside. Finish with torn basil leaves, extra Parmesan, and lemon zest.
Optional additions: Mushroom , onion while sauteeing
A beautiful comfort dish — crispy golden chicken thighs with a creamy garlic chilli pasta underneath. 🍝
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Sometimes the simplest ingredients come together to create something deeply comforting. This creamy tomato chicken is inspired by rustic Italian flavours but cooked the way I enjoy it at home. Juicy chicken thighs simmer gently in a rich tomato cream sauce with garlic, spinach and a hint of chilli. It is the kind of dish that feels indulgent yet effortless, perfect with pasta, rice or simply some warm bread to soak up the sauce.
Ingredients
Chicken thighs – 2, deboned (kept whole)
Salt – to taste
Black pepper – to taste
Chilli flakes – 1 tsp (for marinating the chicken)
Olive oil – 2 tbsp
Garlic – 4 cloves, minced
Onion – 1 medium, finely chopped
Tomato paste – 2 tbsp
Crushed tomatoes – 1 can (14 oz)
Heavy cream – 1 cup
(substitute coconut cream for a dairy free option)
Spinach – 2 cups fresh, packed
Red pepper flakes – 1 tsp (adjust to taste)
Parmesan cheese – ½ cup, grated (optional)
Fresh basil – a small handful, torn (optional)
Crushed chilli flakes – for garnish
Instructions
1. Marinate and cook the chicken
Season the whole deboned chicken thighs with salt, black pepper and chilli flakes. Heat a little olive oil in a pan and shallow fry the chicken until lightly golden and cooked through. Remove and set aside.
2. Sauté the aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant.
3. Build the sauce
Stir in the tomato paste and cook briefly to deepen the flavour.
Add the crushed tomatoes, mix well and allow the sauce to simmer for a few minutes.
4. Add the cream
Pour in the heavy cream and bring the sauce to a gentle simmer. Cook until the sauce thickens slightly.
5. Add spinach and chicken
Stir in the fresh spinach and cook until wilted. Return the whole chicken thighs to the pan and let them simmer in the sauce. Season with red pepper flakes, salt and pepper. If using, add the Parmesan for extra creaminess.
6. Garnish and serve
Finish with torn fresh basil and a sprinkle of crushed chilli flakes. Serve hot with extra Parmesan on the side if desired.
Tips
• Sear the chicken well before adding it to the sauce. The golden crust adds extra depth of flavour to the dish.
• Use good quality crushed tomatoes. Italian style tomatoes tend to give a richer and slightly sweeter sauce.
• Let the sauce simmer gently for a few extra minutes after adding the chicken. This allows the flavours to come together beautifully. 🍅🍗
There are some dishes you cook… and then there are dishes that carry a place, a memory, and a whole coastline in their aroma.
The Kozhikode Biriyani That Stole My Heart
For me, this chicken biriyani is Kozhikode on a plate.
The first time I truly understood what Malabar biriyani meant was after I got married. My husband, being from Kozhikode, spoke about the legendary Paragon biriyani with the kind of reverence usually reserved for family elders. According to him, the rice had to be separate yet soft, the chicken juicy and coated in masala that was fragrant but never overpowering, the ghee present but not heavy, and the balance of mint, fried onions, and whole spices absolutely precise.
No pressure, right?
I began experimenting slowly. Adjusting the spice ratios. Reducing the heat of the chillies. Increasing the fragrance of mace and nutmeg. Frying onions a little darker. Cooking the rice just until brittle but still white. Every attempt brought me closer to that Kozhikode magic.
And then one day, it happened.
That moment when the lid was opened after dum. The steam rose. The saffron kissed rice glistened. The aroma filled the kitchen. My husband took one bite, paused dramatically, and said, “This tastes like home.”
That was it. That was the approval I was waiting for.
This recipe is the result of all those small adjustments and careful technique. It is rich but balanced. Fragrant but not aggressive. Comforting but celebratory. The kind of biriyani that tastes even better the next day and makes guests quietly go back for seconds.
So here it is. My Kozhikode inspired chicken biriyani. Made with patience, generous ghee, and a lot of heart.
Welcome to Kukskitchen. Let’s begin.
A Few Things Before You Start
Try to use chicken with bones. It adds much more flavour and depth.
For a quicker version, I do the dum in my Ninja Foodi.
If using the stove top method for the final cooking, place the biriyani pot over a flat pan such as a dosa kallu to avoid direct contact with heat. Seal the lid tightly using chapathi dough to trap all the steam inside.
Ingredients
For the Rice
4 cups rice
4 teaspoons salt
6 cardamom
6 small pieces cinnamon
6 cloves
Half teaspoon ajwain or carom seeds
Half teaspoon perum jeerakam
1 tablespoon ground ginger garlic green chilli paste
A handful of sliced onions
Chicken - 2 kilograms chicken preferably with bones
Ghee - 375 grams or to your arteries’ content
Onions - 6 large onions thinly sliced and deep fried
Fresh Paste
3 inch piece ginger
3 whole garlic pods
8 green chillies or more to taste
Dry roast the whole spices listed under the biriyani masala section until fragrant and the oils are released. Cool completely and grind into a fine powder.
Grind ginger garlic and green chillies into a coarse paste. I use the same blender as it saves washing up.
Fry Garnishes
Fry cashews and raisins in ghee and set aside.
Fry the thinly sliced onions in half the ghee until crispy and golden brown. Set aside.
Cook the Rice
In a heavy bottomed pot sauté the whole spices listed under the rice section in ghee.
Add the rice and remaining ingredients from the rice section. Sauté until the rice turns slightly brittle but remains white in colour.
Add salt and water.
I use the Ninja Foodi sauté function, then close the lid and turn off the heat. By the time the chicken is cooked the rice is perfectly ready for layering.
Cook the Chicken
In a wide bottomed pan sauté the ground ginger garlic green chilli paste in ghee until the raw smell disappears.
Add the chicken pieces.
Add salt, most of the fried onions leaving about one cup for layering, and half of the powdered masala.
Mix well so the chicken is evenly coated.
The idea is that the chicken gets colour from both the fried onions and the heat of the pan, while the flavour of the ground paste diffuses beautifully into the flesh.
Layering The Most Important Step
This is where all the magic happens.
In a deep pot known as a biriyani chempu spread the cooked chicken at the bottom.
Sprinkle some fried onions over it.
Add all the mint and coriander leaves.
Layer the partially cooked rice on top.
Pour over the remaining ghee.
Drizzle the saffron soaked milk evenly.
Be generous with the ghee as it adds a lot of taste.
Final Dum
Oven Method
Close with a tight lid and bake at 100 degrees Celsius for 20 to 30 minutes.
Ninja Foodi Method
Use oven mode at 120 degrees Celsius for 5 minutes. It switches off automatically. Slide the pressure cooker knob to seal so it stays airtight and leave it undisturbed until ready to serve.
Stove Top Method
Place the pot on a flat dosa kallu to prevent direct heat contact. Seal the lid tightly with chapathi dough. Cook on very low heat for 20 to 25 minutes.
Serving Tip
Once done gently spoon out the rice. Carefully remove the large mint and coriander leaves. Getting a whole bite of leaf with the rice can leave a strong aftertaste so I prefer to remove them before serving.
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Thank you xx
Cheers
Sherin Jos
| | kukskitchen
A few things before we start:
The trick to perfect balance of salt is to taste the gravy before serving. I say this because as much as one can give the measurement of salt, the saltiness of salt varies from country to country. For example you may need to add one and a half teaspoon of British salt in place of one teaspoon of Indian salt.
- Cooking in a pressure cooker speeds up the cooking process and softens the potatoes thickening the delicious gravy.
- The trick to perfect balance of salt is to taste the gravy before serving. I say this because as much as one can give the measurement of salt, the saltiness of salt varies from country to country. For example you may need to add one and a half teaspoon of British salt in place of one teaspoon of Indian salt.
It’s one of those evenings—you’re lounging at home when the phone rings. “I’m stopping by for dinner!” your friend announces cheerfully. Panic sets in as you open your pantry to find... rice, chicken, and a handful of basic spices. No time to shop, no fancy ingredients in sight. What do you do?
You whip up a pressure cooker Kerala Chicken Biryani form Kuks Kitchen, of course! With just the essentials, this dish turns a potential dinner disaster into a feast fit for royalty. Aromatic spices, tender chicken, and perfectly cooked rice come together in a symphony of flavours—all in the time it takes your friend to reach your doorstep.
As they dig into the biryani, exclaiming how “restaurant-worthy” it tastes, you smile, knowing you’ve just turned simplicity into sheer culinary magic. Who needs a full pantry when you’ve got this recipe?
I present to you my guest post in my dear friend Rafeeda's blog called The Big Sweet Tooth.She is one friend I got from the blogosphere. Rafs as she calls herself, is such an enthusiastic blogger and one can only admire the energy that spills out on each and every blog post she makes or even facebook messages. I was so pleased to be able to do a guest post for her. I was on vacation myself and was so pleased with how it turned out.
I spent half of my house surgeoncy year alone with my mom in trivandrum in our house. It was one of the best few months in my life. I lead the life of a single child, I had my mum all to myself. My dad was renovating our family house at that time. My mum was retired and beause I knew I was going to UK at that time, I had no entrance preparations to do either. She had her painting and sewing projects which she enjoyed doing and I enjoyed watching. I had my own painting and cross-stitch projects at the time inspired by my mummy dear. They all hang on the walls of my dearest papa-and-mummy -in-law's house now. It was a relaxed few months, well, except for the fact that I was doing hectic house surgeoncy jobs. But they were alright. Now, my mum would try different recipes from the tv shows she would see during the day and they were so delicious. I was totally pampered. Dragon chicken was one curry she made during that time and it was out of this world. When I started my own cooking experiments, I wanted to make it for my family. This recipe I had for ages, and it does produce a delicious dragon chicken.
Following on with the Indo-chinese theme, I present to yoou my version of a spicy cashew chicken. This recipe makes one fine chicken curry which has so much flavour it goes with anything at all. When I made it first, it became an instant hit with all. I actually use the same marinade to start most of my chicken recipes. I have a batch marinating in my fridge while I type. Try this and I'm sure your loved ones will devour this recipe as much as mine do.
A whole roasted Indian Chicken is a winner at any dinner party. It can be done in umpteen number of ways. Some of the recipes have biriyani rice stuffed in the chicken's belly. I know, that can be such a show-stopper. I share with you here one that I most like and straight forward to make. It is time consuming, but for most of the cooking time the chicken can be left unattended giving time to prepare its accompaniments like Tandoori roti or favoured rice.
A quick and easy dinner is what you want after a long day at work when hungry tums are waiting to see what you are making. My little one loves pasta, but I rarely make it for fear of carb over-load and more importantly my hubby dear is not a big fan of this Italian staple. I do love this recipe which is quick to put together and is great on the palate. The sauce is so creamy you want to lick the plate afterwards.
Chicken is so versatile. It is an essential ingredient in any dinner party, for me. Most people like it and are safe when given to kids. I try to dress them up different from time-to-time. This kebab is such a discovery. I can not remember where I got this recipe from. I had it saved since so long. When ever I make it, it becomes an instant hit and the talking stock for the next few days.
On popular demand I present to you my readers the recipe I use for chicken tikka masala or butter chicken. the below recipe is one that my dear SIL R kindly passed on to me a good few years ago. She is a great cook and we inspire each other from time-to-time. This recipe is a crowd pleaser - njan guarantee :)
There are more than a handful of stories about the origin of this popular dish.
In 2001, British Foreign Secretary Robin Cook declared that "Chicken Tikka Massala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences." He went on to explain that "Chicken Tikka is an Indian dish. The Masala sauce was added to satisfy the desire of British people to have their meat served in gravy.(wikipedia)
Do you hate slicing onions? Try this recipe which uses no onions. So, no slicing, infact, you don't need a knife in your kitchen to make this recipe. It is the simplest curry one can ever make. And it comes our amazingly tasty too.
This is the second hyderabadi biriyani I will have on my blog now. I made it with mutton then. For the recipe try here. This one is quicker to make since chicken is not cooked before dum. It is quite straight forward and a great recipe for beginners.
Similar to Biriyani, this arabian classic (its adapted version) is a favourite in North Kerala, particularly in Muslim families. I love this due to its simplicity, and the fact that it makes its own stock in which the rice cooks. To me the favorite part of the dish is the flavoursome rice.
Biriyani is every Indian's favourite dish, especially for special festive occasions. A good lip smacking biriyani beats any other dish in any other cuisine in my opinion. :D. This biriyani was the star in our recent get together when my dear friend SP made it who is a brilliant cook. Now, she got this recipe from SG and, God, it ws so yummy. One of the best I've had. I had to get the recipe and here I share it. Hope you don't mind SG :)
Please do not borrow pictures without my permission. I may not find out but there is someone up there watching, and stealing doesnot go well in his court.
.JPG "Whole Roasted Indian Tandoori Chicken | Kukskitchen")
