Honey Lemon Chicken Wings

Chicken wings are an all-time favorite for almost everyone I know. Strangely enough, I had never tried them before moving to the USA. Back home in India, our cuisine doesn’t really include kebabs or appetizers made with chicken wings.

At first, chicken wings were something we only ate when dining out. It’s not that I never thought of making them myself—it’s just that Mr. Parveez and I liked them, but we weren’t exactly obsessed. There used to be a halal restaurant nearby that made the most delicious green masala chicken wings, and every once in a while, we’d stop by to enjoy them. Then, a few years later, the restaurant shut down—and with it went those amazing wings we’d come to love.

But honestly, that still didn’t inspire me to start making my own chicken wings. A few months later, we discovered another great halal gyro place that served hot, saucy chicken wings. They were fantastic for a while, but over time, something changed. The flavors started to fade, and the food just didn’t taste the same anymore. I’m guessing the management changed and brought in a new chef who couldn’t quite recreate the old magic.

That’s when it hit me—if I really wanted to enjoy good chicken wings again, I’d have to make them myself.

The first chicken wings I ever made were classic Buffalo wings. The kids loved them, and they quickly became a go-to appetizer for brunches and playdates. After making them for a few years—and watching my little fan club grow—I started experimenting with new flavors.

That’s how my Green Chicken Wings came about, followed by Haala’s Special Hot Saucy Wings, and finally, these. The main idea behind this recipe was to create something that balances sweet and spicy flavors—perfect for those who enjoy a little kick but can’t handle too much heat. It’s that ideal middle ground: flavorful, comforting, and a guaranteed crowd-pleaser.

Why Wings?

Chicken wings are best cooked with the skin on. When pan-fried or deep-fried, the skin turns beautifully crisp, giving that perfect crunch. And honestly, any saucy flavor tastes even better when paired with that crispy texture—it’s what makes wings so irresistible.

Why use honey and not sugar?

Honey blends much better with spices than sugar. Sugar often tends to crystallize or make the sauce watery, while honey gives it body and balance. It adds just the right amount of sweetness without overpowering the flavors—making it the perfect choice for sauces and glazes.

These wings strike the perfect balance—lightly sweet, lightly spicy, and absolutely irresistible. The flavors play a little game of hide and seek on your taste buds, keeping every bite exciting. Sweet and spicy together are already a winning combo, but when paired with crispy chicken wings, the result goes beyond just delicious. If you love chicken wings, this is one recipe you’ll definitely want to try.

Korean Chicken Bites

Asian cuisine is incredibly diverse—Chinese, Japanese, Indonesian, Thai, Malaysian, Korean—each with its own distinct flavors, yet somehow connected through similar ingredients and cooking styles. We’ve tried dishes from all of them, though only with seafood.

Being Muslim, it can sometimes be challenging to stick to the basics of eating only halal food, especially when so many amazing dishes are off-limits otherwise. I do have friends who are comfortable eating non-halal chicken or meat, but for us, that’s not an option. I truly believe that when there are ways and choices available for us to stay true to our beliefs, we should hold on to them.

But that doesn’t stop us from trying the dishes we love. That’s the beauty of having curious taste buds and a passion for cooking—you can always find a way to make something your own.

So here I am with another mouthwatering recipe, inspired by a dish I once tried with scallops and absolutely loved. I made a few tweaks, of course. The original version wasn’t marinated or batter-fried, which left the scallops a bit bland, with all the flavor coming only from the sauce. The sauce itself was good—mild, with just the right kick—but I wanted more depth.

When I decided to recreate the dish using chicken, I added some crunch and extra flavor. I marinated the chicken first, because chicken on its own doesn’t have much taste—it takes on whatever you give it. A little spice, a touch of seasoning, even just a bit of salt can make all the difference. Whether you’re adding chicken to noodles or tossing it in a sauce, never skip that first layer of flavor.

For the chicken, I marinated it in a mix of buttermilk, chili flakes, onion powder, garlic powder, black pepper, white pepper, oregano, and salt. Let it sit for at least an hour—longer if you can—for the flavors to really soak in. After marination, roll the chicken pieces in a mixture of flour, salt, and cornstarch, then fry them until golden and crisp.

The sauce is what ties everything together. It’s made with crushed garlic and ginger, soy sauce, sesame oil, gochujang (a sweet and spicy Korean sauce that’s easy to find in most Asian stores), honey, brown sugar, vegetable oil, and red chili flakes. Once the sauce thickens, toss in the fried chicken pieces until well coated.

For garnish, I like using scallions and sesame seeds. You can add the scallions directly to the sauce, but I prefer sprinkling them on top—they stay crisp and give a nice contrast in texture.

Substitute for Buttermilk?

To make buttermilk at home, take the same quantity of milk as the buttermilk required and add 1 tablespoon of lemon juice to it. Mix well and let it rest for a few minutes before adding the chicken.

The flavor of this chicken is a perfect balance of sweet and spicy, making it an excellent choice for all taste buds—kids and adults alike—unless someone prefers completely mild food. I find this dish a great hit for playdates, family gatherings, or small get-together parties.

Cooking in advance

You can fry the chicken bites and keep them in the oven. The oven needs to be preheated. Keep it on warm or at 200°F. Anything above it would overcook the chicken, making it chewy or burning it.

Thai Chicken Curry

We’ve always loved Malaysian and Thai cuisine, but finding halal options has been a challenge. It was actually Mr. Parveez who first introduced me to both. What I love most is how familiar the flavors feel—there’s a comforting connection between Indian food and these cuisines.

Thai food, for example, often uses peanuts, red chilies, and coconut milk or coconut cream as its base, creating a beautiful balance of spice, sweetness, and creaminess that reminds me of home, yet with its own distinct character.

Since we only consume seafood, we often miss out on many flavors from different cuisines. So, trying them at home becomes our only way to experience them—and honestly, I think it’s a blessing in disguise. It’s not just about learning to cook something new; it’s also a healthier way to eat.

When you cook at home, you choose fresh ingredients, you control what goes into your food, and you serve it right away. That freshness doesn’t just elevate the flavor—it adds real nutritional value too. Every bite feels cleaner, brighter, and more satisfying.

This curry is quite simple to make. I used store-bought Thai red curry paste—since I wasn’t too sure about balancing all the flavors on my first try, I didn’t want my experiment to stray too far from the authentic taste.

For the vegetables, I used bell peppers, onions, scallions, and garlic. You can always add baby corn or any other vegetables you like. That’s the beauty of Thai curries—there’s so much flexibility, and every combination brings a slightly different flavor and texture to the dish.

Serve it with some boiled Rice and enjoy it warm.

Laal Maas

Laal Maas is a traditional dish from my hometown, Jodhpur. It traces its roots back to the royal kitchens of the Rajput families, where it was considered a specialty. The dish was often prepared with the meat from animals hunted by the royals themselves—a bold, fiery curry that reflected both their adventurous spirit and love for rich flavors.

Laal Maas is still incredibly popular today. From the royal kitchens, it has made its way into restaurants across Jodhpur, where chefs continue to prepare it in their own styles—adding subtle twists while keeping the recipe close to its original roots.

This is my version, inspired by the many places where I’ve tasted Laal Maas and the flavors that stayed with me.

Many people from outside Rajasthan assume that Laal Maas is a common local dish, cooked regularly in every non-vegetarian household, especially among the Muslim community. But that’s not the case. In reality, Laal Maas belongs to the royal cuisine of Jodhpur, a legacy of the Rajput kitchens rather than a part of everyday home cooking.

I usually boil the mutton pieces before starting the curry. It not only cuts down the overall cooking time but also helps the meat absorb the spices better. The result is tender, juicy mutton that’s rich in flavor and perfectly spiced in every bite.

This curry is made with ghee—oodles of it! In Rajasthan, we take great pride in cooking our rich, traditional dishes with generous amounts of ghee. It adds a deep, distinct flavor that defines our cuisine.

That said, I like to mix a little oil with the ghee. These days, it’s not always easy to cook—or digest—food made entirely with pure ghee. But if you’re brave enough (and not counting calories), go ahead and cook it the authentic way, using only ghee. And if you’re more health-conscious, like Mr. Parveez, you can use just oil and add a teaspoon of ghee at the end for that signature aroma.

This recipe is relatively easy to make and can be prepared by beginners, with truly delicious flavors.

Chicken ke Sholay

With the wide variety of chicken kebabs we try—some made at home and others enjoyed at restaurants—this particular kebab stands out as something truly special. It’s from one of our favorite restaurants, which has several branches across New Jersey and a few neighboring states. This kebab quickly became a family favorite, a dish we found ourselves ordering almost every time we visited.

And then, for some reason, the restaurant closest to our house shut down. Now, anyone who lives in the United States knows that nothing here is ever truly “close.” But when we say five miles, we mean close enough! So, losing the nearest branch definitely made us sad.

Still, there’s always an upside—you can try to recreate what you love at home. I think moments like these are little tests of our own culinary instincts, a way to prove to ourselves what we’re capable of.

So, I decided to try making these irresistible bites of goodness myself. It took a few attempts to get them right, but when you truly love food and enjoy playing with spices, the process becomes part of the fun. The challenge lies in finding that perfect balance of flavors—the right amount of spice that makes a dish taste just like the one you remember.

The best part, though, is that these kitchen experiments often lead to new favorites at the dining table—dishes that are not only delicious but made with love, which always makes them taste even better.

Tava Tangdi Chicken Kebab

My experiments with kebabs always have to be innovative, unique, and, of course, absolutely delicious. My boys love trying different styles of kebabs and are always excited to see what new version I come up with next. I think that’s what keeps me inspired—to keep experimenting, mixing flavors, and creating something different each time.

After making so many different styles of chicken kebabs, it does get challenging to come up with something new using the same set of spices. It’s amazing how the same ingredients can create entirely different flavors—just by changing the order in which you add them or the stage at which they cook. That’s the real beauty of cooking: learning how timing and technique can transform familiar spices into something completely fresh.

These kebabs hardly need any marinating time, which makes them perfect for those moments when you want to serve something that’s both easy and impressive. Whether you decide on the menu at the last minute or find yourself hosting uninvited guests who show up expecting a feast, these kebabs will save the day. They’re quick to prepare, full of flavor, and always a hit at the table.

These kebabs can easily be made without an oven, and the ingredients are simple—nothing fancy or hard to find. I’ve used chicken legs for this version and called them Tangdi Kebabs, but you can just as easily use other cuts or even boneless chicken.

If you’re using boneless meat, go for thigh or leg pieces rather than breast. Chicken breast tends to be thicker and can turn chewy with this recipe, especially since the marination time is short and the spice blend is simple. Thigh meat, on the other hand, stays tender and absorbs the flavors beautifully, giving you juicier and more flavorful kebabs.

This recipe is perfect for beginners and bachelors—simple to make yet impressive enough to wow a crowd. Even if you’re new to cooking, you’ll find it easy to follow and full of flavor. Give it a try and let me know how it turns out. Enjoy!

Paav Bhaaji

I still remember when the trend of Pav Bhaji first came to my town. I was in elementary school, and I absolutely loved the flavors—and so did everyone in my family. It was funny how suddenly Pav Bhaji became everyone’s favorite dish overnight.

I never got the chance to try it at a roadside stall, though I always wanted to. Back then, in the small town I grew up in, it wasn’t considered proper for women to stand and eat at street-side eateries. Writing this now makes it sound like it was ages ago, but really, it’s just been a few decades. What amazes me most is how much my town has changed—it’s exciting, and a little scary too.

Small cities have their own kind of magic. People are friendlier, they have more time, and somehow, everyone knows everyone. Back then, I could walk a mile and meet fifty familiar faces. Today, I might still meet the same number—but that warmth, that sense of closeness, feels a little lost.

Anyway, coming back to Pav Bhaji—my father would always bring it home as a takeaway, and we would all love it to the core. Eventually, my mother started buying Pav Bhaji masala and making it at home, and that’s when homemade Pav Bhaji became a family favorite. The Pav Bhaji masala I use even today is my mother’s recipe—simple, flavorful, and full of memories.

I’ve tried my hands at Pav Bhaji multiple times and have loved every bite of it each time. While my mother always added a mix of vegetables like cauliflower and carrots to her Pav Bhaji, I prefer keeping it simple with just potatoes and bell peppers. It makes the flavors more reminiscent of the original, street-style Pav Bhaji that I first fell in love with.

The Paav are also homemade. They are pretty easy as well. If you follow the recipe properly, you will be able to make these pillow soft amazing buns at home. You can serve the buns with anything, but as Paav with Bhaaji, they just seem to taste super amazing. To make them taste more delicious, split the buns, spread some butter and sprinkle some Paav Bhaaji masala on them and toast them on the Tava/ Pan.

Click and make your own Paav at home

Homemade Buns / Paav – Haala’s Dastarkhaan

Homemade Buns / Paav

I still remember when the trend of Paav Bhaaji came to my town. I was in Elementary school and I loved the flavors and so did everyone in the family. The funny thing was that all of a sudden Paav Bhaaji became a favorite dish for all. Now I have never been to the roadside stalls to eat Paav Bhaaji, though I somewhere always wanted to, but the small town I belonged wasn’t very apt with women standing on roadside eateries during those days. While writing this, I feel as if it was centuries ago, but honestly it was just a few decades ago and the amazing thing is that my small town has changed so much in the last few years that it’s exciting as well as scary. See, small cities have their own magic. People are friendlier, have more time in hand and almost everyone knows everyone. From that time where I would meet 50 people in a radius of one mile to now meeting almost the same number, but with the warmth missing.

Anyways, coming back to Paav Bhaaji. So, my father would always bring it home as a take away and we would all love it to the core. Slowly, my mom started getting Pav bhaaji masala and we would enjoy home made Paav bhaaji. So, my home made Paav bhaaji masala is my mother’s recipe.

I had tried my hands at Paav Bhaaji multiple times and always loved every bite of it. Though my mother used so many different veggies like cauliflower and carrots for her Paav Bhaaji, I only stick to Potato and Bell pepper, making it closer to the original flavors.

The Paav are also homemade. They are pretty easy as well. If you follow the recipe properly, you will be able to make these pillow soft amazing buns at home. You can serve the buns with anything, but as Paav with Bhaaji, they just seem to taste super amazing. To make them taste more delicious, split the buns, spread some butter and sprinkle some Paav Bhaaji masala on them and toast them on the Tava/ Pan.

Chicken Veggies oven special

With all the different kinds of foods that we consume, at times you just feel that your tummy needs a break. You feel you need more veggies, less oil, fewer carbs, in all just a healthy meal. But, the problem that people like me face is that we also need something that tastes scrumptious and good along with all the health benefits.

Specially, if you have children as demanding as mine, you basically fight a battle. When the demand is to make veggies look more appealing and to make their protein go leaner without them noticing. That’s when dishes like this are invented.

This Chicken is marinated with spices making it flavorful. The spices can always be switched or played around with. I added Tandoori powder and Red chili powder to make the flavors a little more spicy, but you can always reduce the quantity or omit the spices altogether. I find this a great recipe for easy lunch and dinner.

Bangalore Muslim Kheema

Kheema curry can be made in so many different styles. Growing up in Rajasthan, I had either tried the Kheema made at home by my Mom, which was a must for picnics and Road trips. My mom would made Kheema with Aaloo and Kheema with matar. There were never Kheema made with multiple vegetables together. I heard my mother also mention that my grandmother enjoyed adding cauliflower to Kheema, which I don’t remember trying it and honestly could’t get myself to making it since Mr. Parveez isn’t a cauliflower fan.

And then came Kheema curry that we would eat in Puraani Dilli, Jama Masjid area for breakfast when we went to Delhi and one of my other favorite was Mumbai Kheema Paav. I will be posting that recipe soon along with the recipe of the Paav. Both of those were my absolute favorite and I would look forward to them. Hot Tandoori Roti in Delhi as an early morning breakfast with Kheema, Nahari or Paaye makes anyoone’s morning special. Mumbai Kheema Paav on the other hand has Tomato base and mostly made of Chicken.

But this recipe is completely different from all of them. This recipe comes from Mr. Parveez’s family and its a recipe that most Bangalore Muslims make for Kheema. The recipe comes from Mr. Parveez’s Mom to us and we proudly call it “Ammi wala Kheema”. So, basically its chopped onions cooked with some whole spices in oil/ghee, with Ginger garlic paste, Goat Kheema, spices and tomato. Along with all these, there are a ton of veggies that make their way to this Kheema, potatoes, Beans, Fenugreek leaves and Dill leaves. This Kheema recipe is great for Breakfast, but tastes great even for Lunch and Dinner.