Special Holiday season: Indian Inspired Roasted Chicken (No oven)

Holidays season are here and what’s next? Some good food, music, clothing and family gatherings. I know roasted chicken is always the holiday season’s signed dish 😀 I have not used a whole chicken for this dish because I was not expecting much guests. 

Here it is the perfect Indian roasted Chicken for your holiday table! The mainstream always go for a western roasted chicken which is equally good but if you are seeking to make a different and more spicy chicken, then this is a dish for you to add on your menu lists. 

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Servings: 5-6

  • 10 pieces of either chicken breasts or legs 
  • 3 tbsp of Ginger and Garlic paste
  • 1 tbsp of Garam masala
  • 1 tbsp of Cinnamon powder
  • 1/2 tsp of Cloves powder
  • 1 tbsp of Coriander powder
  • 1/2 tbsp of Cumin powder
  • 1 tbsp of Honey
  • 1 tbsp of Tandoori powder (optional)
  • 2 tbsp of red chilli powder (preferably Kashmiri red)
  • 1 tbsp of Paprika powder
  • 1 tbsp of soften butter (at room temperature)
  • 1 cup of Coriander, roughly chopped
  • 1/2 cup of Tomato puree
  • 1 tbsp of Lemon juice
  • Vegetable oil
  • Salt and Pepper


1. In a large tray, mix all the spices together. Add the chicken pieces and blend together, make sure that the spices enter the crevices. Set aside and allow to rest for 30 minutes or 1 hour.

2. Preheat some vegetable oil in a pressure cooker. Pour the tomato puree and season with salt and pepper. Allow the tomato sauce to simmer for 2 to 3 minutes on medium heat.

3. Add the chicken pieces and some more additional roughly chopped coriander. Cook until 4 to 5 whistles on medium heat. 

4. Once the chicken pieces are cooked, place them on a non-stick grill pan for less than 1 minute on each side.

5. Set the chicken pieces in a platter and garnish with lemon wedges and onions. Serve with rice or baguettes.


Bouillon Chinoise Meefoon and Teokon/Tofu (Chinese Soup with rice vermicelli & Teokon/Tofu)

Cooler days call for warming soup and with this winter, we need a soup packed with great ingredients and flavors.  In Mauritius, Chinese soups are often accompanied with plenty of ingredients, now I know there are various types of chinese soups.

This recipe is simply my version of cooking a fabulous bowl of Mauritius Chinese Soup with rice vermicelli (Meefoon). I know chinese soups often involve Chicken carcass but I have chosen to skip that part, but you can choose to use chicken stock as well.  When I head into any Chinese restaurants, the soup is a must as a starter, filled in a small bowl. At home, this recipe has a great accompaniment and in many other Mauritius cuisines and that amazing accompaniment is Mauritius Tomato and Chilli Chutney “Chatini Pomme d’amour“. Pour 2 to 3 spoons of that chutney into the Chinese Soup and the taste goes beyond heaven 🙂


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Servings: 10


  • 1 packet of Meefoon (Rice Vermicelli), soaked in water for 30 minutes
  • 2 large steamed Teokon/Tofu, cut into pieces of cubes.
  • 15-20 pieces of Fish balls, soaked in water 30 minutes prior to cooking preparations
  • 2 bunch of bredes Tompouce (Pak-Choy leaves and stem), washed and soaked into water
  • 2 small can of Corn (425 grams), cut into your desired shapes
  • 10 pieces of whole chinese black Mushrooms Shiitake, soaked in water overnight and cut into slices
  • 15 pieces of black cloud ear Mushrooms (optional), soaked in water overnight or 4 hours prior to cooking preparations
  • 4 eggs
  • 8 garlic cloves, grated
  • 2 tbsp of oyster sauce
  • 2 tbsp of fish sauce
  • 1  tsp of mushrooms flavoured soy sauce
  • 1 tsp of soy sauce
  • 2 Maggi cubes
  • 3 litres of water (Optional – you can also use Chicken Stock instead of water)
  • 2 tbsp of vegetable oil (Quantity based as per your preferences)
  • Salt and pepper


1. In a small bowl, mix all the sauces with 5cl of water and 1 tsp of grated garlic. Allow to rest.

2. Preheat a bottomed pot with vegetable oil and add 1 tsp of grated garlic on medium heat. Once the garlic starts sizzling, add the black mushrooms siitake and mix well for 2 minutes simply to add flavor to the mushrooms.

3. After 2 minutes, remove the mushrooms and add the remaining grated garlic, 3 litres of water or (chicken stock if you are not using water) alongside the soaked meefoon (rice vermicelli) and black cloud ear mushrooms. Pour the mixed sauces and cook for 5 minutes, lid half covered.

4. Add the fish balls and corns. Cook for another 3 minutes.

5. The bredes tompouce (pak-choy leaves and stem) and steamed Teokon/Tofu pieces go into the pot 2 minutes before the soup is fully cooked. Season with salt and pepper (quantity based as per your preferences). Stove off and crack-open each eggs one by one into the hot water soup then cover the lid.

Mauritius Croquettes Potatoes (Fried Potatoes Cakes)

A typical dish popular in the Mauritius Cuisine, this recipe can also be substituted with chicken and cheese instead with potatoes.


  • 1 cup of self-rising flour
  • 2 large potatoes, finely cut into round slices
  • 1 egg (Optional)
  • 1 tbsp of onion paste
  • 1 tbsp of grated cheddar cheese (Optional)
  • 1/2 tsp of paprika powder
  • 2 tsp of yellow food coloring powder
  • a pinchful of thyme leaves
  • coriander leaves, finely chopped
  • 15 cl of water
  • 2 tsp of salt and pepper (Quantity depends based as per your preferences)
  • Vegetable oil


For the potatoes:

1. Add salt and pepper, 2 tsps of yellow food coloring into the potatoes.
2. Preheat a deep frying pan with vegetable oil and add the potatoes. Allow them to fry for 5 minutes.

For the Flour paste:

1. In a large bowl, add the flour, egg and water. Mix well together with the help of a spatula.

2. Add the onion paste, cheddar cheese, paprika powder, 1 tsp yellow food coloring powder, thyme leaves, coriander and salt. Combine everything together.

3. Dip each potato slice into the batter and add gently in hot oil. Continue doing this for 6-7 slices while frying for each batches. Fry till golden and crisp on medium heat for 3-4 minutes.

Yayy done 🙂 so easy. Serve with mint chutney or chilli sauce.

Yoghurt Mint Sauce with lemon zest

Bonjour Foodies,

A so easy recipe, can be served as a healthy sauce with so many dishes, such as roasted chicken, salmon and many more. In the little island Mauritius here, this sauce is accompanied with Mauritian Chicken Briani 🙂 If you have a stomach burns due to too much spices like me, then this sauce is best in reducing those risks since it contain dairy product Yoghurt. Plus lemon being a good fruit aids digestion and removes toxins. Mint helps digestion and aids stomach pains as well.

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  • 1 Yoghurt (I use Yoplait sans sucre – Yoplait without sugar)
  • 15 fresh Mint leaves, crushed into a paste
  • 1/2 tsp of lemon zest
  • 1/2 tsp of sugar
  • Salt and pepper


  1. Blend everything together into a mixer. Season with salt and pepper to your desired taste.

Chicken Beach Burger

The beach burgers have come to the shore, whispering crunchy waves and flavourful relish. 

You are heading to the beach to relax and swim but you need a delicious crunchy light meal. This Chicken Beach Burger is the best you can make without having to stop at a drive-thru because for a quick-easy-healthy meal, patties are not the ideal option. I use chicken breast and the taste is beyond excellent. Make your beach adventure more flavourful with this recipe.


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Servings: 2


For the Chicken:

  • 2 pieces of chicken breasts
  • 1 egg
  • 1 tbsp of corn flour
  • 2 tbsp of bread crumbs
  • 1 tbsp of garlic and ginger paste
  • 1 tsp of paprika powder
  • 1 tsp of oregano powder
  • 1/2 tsp of cinnamon powder
  • Salt and pepper
  • Vegetable oil

For the Burger:

  • 2  Burger buns
  • 2 pieces of Cheddar Burger cheese
  • Slices of tomatoes
  • Lettuce leaves
  • Slices of pineapples
  • Mayonnaise

Preparations for the Chicken:

1) Season the chicken breasts with garlic and ginger paste, paprika, oregano and cinnamon powder, salt and pepper. Let them rest covered for atleast 30mins or you can coat them in the corn flour and bread crumbs directly after seasoning. I prefer to season mine 30mins prior before coating to encure that the chicken blends perfectly well with the seasoning.

2) Preheat your skillet with vegetable oil. In the meanwhile, dip the chicken breasts into the eggs. Mix together the corn flour and bread crumbs. Coat the chicken breasts into the mixture and shake off any excess before adding into the hot oil.

3) Cook the chicken breasts for 8mins on each side.

Preparations for the Burger:

1) Layer each buns with mayonnaise (Optional). Add the lettuce leaves, slices of tomatoes on the bottom. Then add the chicken breasts, the cheese on top and the slices of pineapples. You can choose to add some lettuce leaves on top as well again.

Chicken Beach Burger is done 🙂 You can serve with french fries or wedges.

Chicken with prunes 

“Famous in the Mauritian cuisine and served with rice, some sprinkle of fried onions and parsley then the creamy sauce of the Chicken with prunes gets even more scrumptious”.

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This recipe is really undemanding interms of spices and can instantly change the usual taste of chicken with prunes and cooking cream. Let me take you over the so simple requiring ingredients.

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Servings: 10 

Liste A:

  • 2 large yellow onions, crushed into a paste
  • 1 large red onion, sliced and fried
  • 8 tomatoes, crushed into a paste
  • 2 green whole chillies
  • 2 tsp of cumin powder
  • 3 cinnamon sticks
  • 15cl of water
  • Vegetable oil
  • Salt and Pepper

Liste B:

  • 10 pieces of Chicken (you can use chicken breasts and drumsticks)
  • 20 pieces of prunes (quantity will be based as per your preferences)
  • 6 large tsps of cooking cream, mixed in 10cl of water (I have used Nestle cooking cream, you can use anything you prefer)
  • 2 tsp of turmeric powder
  • Salt


1) Marinate the chicken pieces with salt, pepper and turmeric powder.

2) Heat a pan with vegetable oil, once ready add the cumin powder, yellow onions paste and tomato paste. Let simmer for 2minutes on medium-high heat.

3) Add the green chillies and cinnamon sticks. Allow to cook for 1 minute, then pour the 15cl of water. Allow to simmer for 4 minutes on medium heat.

4) Add to the sauce, the chicken pieces and half of the fried red onion slices goes in for 20 minutes with lid on (constantly mix the chicken with the sauce within the 20minutes).


5) The cooking cream mixed with 10cl of water is ready to blend in with the chicken and sauce for another 15 minutes on medium heat, lid on.

6) The sauce smells yummy now, add the prunes and cook for 10 minutes on low heat, lid on.


Voila foodies, food is ready! Sprinkle some fresh parsley and the remaining fried onions. Get your rice ready on your plate and bon appétit.



Tandoori Chicken

Hello Foodies,

Today I am very thrilled to share with you all my version of making Tandoori Chicken. It is such a delicious, finger-licking 🙂 and beautiful eye-catching dish. It is so easy to make and contains many healthy nutrients based on the ingredients being used. There is ofcourse different style of making Tandoori Chicken as per different countries’ cuisines but mine is just so simple with in-hand home ingredients. So enough chit-chats, let’s go through the requiring ingredients.

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Servings: 2-4

  • 1 tbsp of Garlic and Ginger Paste
  • 4 Pieces of Chicken (You can opt for Drumsticks, Wings or even Thighs)
  • Chopped Coriander
  • 2 tsp of  Lemon juice
  • 1/2 tsp of Sweet Paprika
  • 3 tsp of Tandoori Powder
  • 2 tbsp of Yoghurt
  • 1/2 tsp of Cinnamon Powder
  • 1/2 tsp red Food Coloring
  • Lemon Wedges or Slices
  • 1 tsp of olive oil
  • Salt and Pepper (As per your preferences)


  1. Mix all the ingredients together in a bowl apart from the olive oil and Lemon Wedges or Slices. Add the Chicken in the mixture. Refrigerate them overnight or for minimum 6hours. You can make small opening-cuts on the chicken so that the mixture can penetrate well.
  2. After refrigeration, bring the chicken to room temperature otherwise if you add them directly into a hot pan the chicken will seize and all the juices will run out. Therefore best way is to bring to room temperature 🙂
  3. Add 1 tsp of olive oil in a hot skillet, once the oil starts to sizzle then add the chicken. Let them cook for 20minutes on medium heat, 10minutes on each side.
  4. Once they start to develop a beautiful color, remove them. You can sprinkle some fresh raw onion rings on top with some parsley and lemon wedges.

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Et Voila, the amazing Tandoori Chicken is ready, with a squeeze of lemon juice on top the fragrance will be just out of this world aromatic. Yummy, try this recipe and share your experience with me. Till then Happy Cooking 🙂