Thehungrycoderr

08/25/2026

One of my fav ways to Bake/Roast Chicken! This Chicken recipe pairs perfectly with Naan, Paratha or even Pulao with other sides. I ended up having this with Roasted potatoes and Asparagus marinated with Kinder's Flavors seasoning and butter!
✨Recipe ✨
Deshi Grilled Chicken
- 2lb whole Chicken
- 1/4 cup mustard oil
- 1tsp Red chili powder
- 1tsp paprika
- 1tbsp Cumin powder
- 1tbsp Coriander powder
- 2tsp Turmeric
- 1/2 tsp Black pepper
- 1tbsp each Ginger garlic paste
- 1tbsp Tandoori Kabab masala Diaspora Spice Co.
- 2-3 tbsp Soya sauce (has salt)
- 2tbsp Bbq sauce (Optional)
- 3tbsp Tamarind Chutney (Highly recommend)
- 1/2 Lemon squeeze
- Salt (optional) add after soya sauce if needed)

- Clean and marinate the whole chicken with all the spices above, along with mustard oil.
- Optionally smoke the chicken! Heat a small piece of charcoal directly over a flame until it turns red-hot and ashy.
- Place a small piece of foil or a small steel bowl in the center of the dish, right on top of (or next to) the chicken.
- Using tongs, set the hot coal onto the foil/bowl.
- Drizzle a few drops of oil (ghee works well too) directly onto the hot coal, it will start smoking immediately.
- Quickly cover the entire dish (with a lid or tightly with foil) to trap the smoke inside.
- Let it sit for 30 minutes to 1 hour!
- Roast/bake for 40mins-1 hour at 375°F, then broil for 5 minutes until you get a nice char on each side.
- The timing depends on the thickness of the chicken.

08/17/2026

This is one of my favorite ways to cook large freshwater prawns, aka Golda Chingri. You can cook it in coconut milk, or you can take my route and build the flavors around the "do pyaaza" technique where onions are cooked down to build a deep, caramelized base. It pairs perfectly with warm white rice, a side of lemon wedges, and green chilies. It's too good, and I promise you won't be disappointed.

save this recipe: Recipe by Servings 3-4 Prep time 15 mins Cooking time 30 mins This is one of my favorite ways to cook large freshwater prawns, aka Golda Chingri. You can cook it in coconut milk, …

08/12/2026

✨My favorite way to cook Golda Chingri (Giant Freshwater Prawns)
Recipe on my blog! Link in my bio 🤍

08/12/2026

White Karahi Chicken / Korai Chicken recipe:
Ingredients:
- 2.2 lb boneless chicken thighs (cut in small cubes)
- 1/2 cup Onion paste
- 4-5 Green chili paste
- 1/2 tbsp Ginger chopped
- 1/2 tbsp Garlic paste
- Salt to taste
- 1tsp Black pepper
- 1tsp White pepper
- 1/3 cup + 1tbsp Yogurt
- 1/4 cup cream
- 1.5 tsp Garam masala powder
- 1tsp roasted cumin powder
- 1tsp roasted corainder powder

Garnish:
- 1tbsp Ginger
- 1tbsp green chilies chopped
- 1/2tsp Red chili flakes
- 1tsp Chat masala
- Cilantro as needed

Method:
- Heat oil and add boneless chicken pieces. Fry over high heat for a few minutes.
- Lower the heat and add onion, green chilies, and ginger-garlic paste. Cook well.
- Add salt and all the ground spices. Cover and cook until the oil separates.
- Add yogurt and cream. Cook for a few more minutes. If it starts to dry out, add a little water.
- Once the chicken is cooked and the gravy looks good
- Garnish with chopped green chilies, ginger, cilantro, red chili flakes, and chaat masala for extra flavor

08/11/2026

Ghee cake
Ingredients:
Wet
- 1/3 cup ghee + 3tbsp
- 3/4 cup granulated sugar
- 2 eggs, room tem
- 1/4 cup milk
- 1 tsp vanilla extract

Dry
- 1 all-purpose flour
- 1/2 tsp baking powder
- a pinch baking soda
- 1/4 tsp salt
- 1/4 tsp cardamom or lemon zest for flavor twist
Optional topping:
- 1/4 cup Truti fruiti or nuts

Method:
- In a bowl, whisk together the egg and sugar until light and creamy. Add the vanilla essence, ghee, and milk, then give it a good mix until smooth.
- In a separate bowl, sift all the dry ingredients to remove lumps and combine them well. Gently fold the dry mix into the wet batter, being careful not to overmix.
- Add toppings of your choice. I used tutti frutti, which I found at a desi grocery store.
- Line a 9x5-inch loaf pan with parchment paper and lightly grease with oil or butter.
- Pour in the batter and bake at 356°F for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool slightly before slicing and serving.

08/10/2026

Tandoori Branzino!
- Whole Branzino Fish (Butterfly Cut)
Marinade:
- 2tbsp Shaan tandoori masala
- 1tbsp Tomato Paste
- 2tbsp Yogurt
- 1tsp ginger garlic paste
- Squeeze of half lemon
- 1tsp Methi leaves
- 2tbsp Ghee
Method:
- Marinate 15-20 mins
- Bake at 400F for 25 minutes and then broil for 5-6 minutes to get the char on top
- Before serving top it with some tarmarind chutney and garnish with cilantro

08/07/2026

Fish Kofia Recipe

Ingredients
For the Koftas:
- 1.1- 1.3lb Basa fish fillet (or Chitol Maach)
- 1tsp Cumin powder
- ¼ cup Cilantro or a handful, finely chopped
- ¼ cup Onion, Chopped
- 1tbsp tsp Mint, Chopped
- ½ tsp Ginger paste
- 1 tbsp Besan (chickpea flour)
- ½ tsp Black pepper:
- 2 Green chilies, finely chopped
- Salt: To taste
- Mustard oil (for shallow frying)

For the Curry:
- 1 medium Onion, finely chopped
- 1/4 cup beresta (fried onion) (optional)
- ½ cup Tomato puree:
- Mustard oil
- Whole garam masala: 1 cinnamon stick, 1 bay leaf 2-3 cloves
- Ginger paste: ½ tsp
- 1tsp Turmeric powder
- 1tsp Red chili powder
- 2tsp Coriander powder
- 1tsp Kashmiri red chili powder ( for the color, it’s not spicy)/paprika
- Salt: To taste
- Water: As needed for the jhol or gravy

Instructions:
Prepare the Koftas:
1. Mix the Ingredients: In a bowl, combine mashed fish, cumin powder, cilantro, onion, mint, ginger paste, besan, black pepper, green chilies, and salt. Mix well to form a dough-like consistency.
2. Shape the Koftas: Divide the mixture into small balls or patties.
3. Shallow Fry: Heat mustard oil in a pan and shallow fry the koftas until golden brown on all sides. Set aside.

Make the Curry:
1. Prepare the Base: Heat mustard oil in a pan. Add whole garam masala and sauté until fragrant.
2. Add chopped onions and fry until golden brown.
3. Stir in ginger paste, cooking until the raw smell disappears.
4. Add turmeric, red chili powder, coriander powder, and paprika. Mix well.
5. Add beresta and pour in the tomato puree and cook until the oil separates.
6. Simmer the Curry: Add water to achieve the desired curry consistency and bring it to a boil. Season with salt.

Combine:
1. Add the Koftas: Gently place the fried koftas into the curry. Let them simmer for 6-10 minutes to absorb the flavors.
2. Garnish: Sprinkle with chopped cilantro and serve hot.