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Bone-in chicken pieces are marinated with a freshly pounded spice paste of shallots, garlic, ginger, galangal, lemongrass and turmeric, then dipped in a thin egg and cornflour batter and shallow-fried until golden. The result is a deeply spiced, crackly-crusted fried chicken that picks up colour from the turmeric and depth from the toasted seeds. An overnight marinate is optional but rewards the wait.
Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon). The shredded meat returns to a reduced sauce thickened with beaten eggs to make a soft set. Toasted almonds with sugar and cinnamon form a layer. Everything wraps in butter-brushed filo, baked golden, and dusted with icing sugar and cinnamon.
Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour. Deep-fried in two stages, first to cook through, second to crisp. While the chicken rests, a hot tempering of curry leaves, garlic, dried chillies, soy and vinegar sputters in a wok. The fried chicken tosses through the tempering for 30 seconds and goes straight to the plate.
Chicken thighs poach with onion, saffron, ginger, cinnamon and orange-flower water until tender; the meat is shredded and the cooking liquid is reduced to a concentrated stock. Whisked eggs are scrambled gently into the reduced stock with the chicken, making a creamy, intensely savoury filling. Toasted blanched almonds are pulsed with sugar, cinnamon and a tablespoon of orange-flower water into a coarse sweet rubble. A round springform tin is layered with overlapping filo sheets brushed with butter; almond rubble goes down; chicken-and-egg goes on; more filo seals the top. Baked for 30 minutes at 200°C until deep gold. Dusted with icing sugar and finished with cinnamon stripes.
Ethiopia's national dish, the spiced chicken stew that turns up at every wedding, Easter feast and Christmas table, and the one dish a cook is judged on. The foundation is the onion - you cook it down slowly for nearly an hour into a deep dark base, and this is the step that decides whether the wat is great or merely acceptable. Berbere (the Ethiopian spice blend of chilli, fenugreek, ginger and a dozen others) and niter kibbeh (spiced clarified butter, the dish's defining fat) fold in. Chicken thighs and legs simmer in the deep red sauce, and hard-boiled eggs join late, scored with a knife so they take on the colour and the flavour. Eaten communally from a single platter, with injera flatbread torn into pieces to scoop the stew. No cutlery, no individual plates, hands clean before the meal.
Gluten-free popcorn chicken bites made with gram flour batter, inspired by overpriced drive-thru versions. Tender chicken pieces coated in spiced batter and tossed with tangy chutneys and fresh toppings for a flavorful, addictive snack.
Tender chicken meatballs simmered in a fragrant coconut and curry sauce, this Indonesian classic combines aromatic spices with creamy coconut milk for a comforting, flavourful dish. The meatballs stay moist and are infused with lemongrass and lime leaves for authentic flavour.
Myanmar's coconut-chicken noodle soup, the dish closest in spirit to a Thai khao soi but with its own Burmese identity. You poach chicken thighs in stock with shallot, garlic, ginger and turmeric for twenty-five minutes, lift them out and shred the meat. The stock cooks down with coconut milk, fish sauce and paprika, thickened with a slurry of chickpea flour and water into a silky soup. Yellow egg noodles cook separately. Everything piles into the bowl at the end: noodles first, soup ladled over, shredded chicken in the middle, then heaping garnishes (sliced shallot, crispy fried shallot, halved boiled egg, lime wedges, cilantro, chilli flakes). The garnishes are half the dish; eat with chopsticks in one hand and a spoon in the other.
Samosas are the ultimate Indian snack: crispy, angular parcels of golden filo pastry enclosing spiced, fragrant filling. The technique is simple yet satisfying, triangular folding, egg wash sealing, and oven-baking creates a light, shattering crust. Unlike deep-fried versions, these are baked for a lighter result while maintaining crispness. Serve warm with chutney, raita, or lemon juice. These are elegant enough for entertaining, casual enough for snacking.
This recipe from the Sichuan region of western China showcases the region's trademark use of chillies combined with the modern addition of cashew nuts. The sauce is complex and layered, savoury from fermented beans and hoisin, spicy from dried chillies, and balanced with vinegar's acidity and sugar's sweetness. The result is distinctly Chinese in technique yet contemporary in execution.