Jerk chicken is a popular Jamaican dish made by marinating pieces of chicken in a mixture of hot spices including allspice berries, scotch bonnet peppers, and thyme, and cooking it on a grill over charcoal or in a smoker. But how do you cook jerk chicken in the oven? This recipe replicates the original as closely as possible in the oven, resulting in delicious, moist, crispy chicken.

No barbecue? No problem! This oven jerk style chicken is sweet, smokey, and fragrant. Here's how to cook jerk chicken in the oven...

How To Cook Jerk Chicken In The Oven - Twisted guide and recipe

To a blender, add spring onions, scotch bonnets, fresh thyme, garlic, fresh ginger, cinnamon, allspice berries, dark brown sugar, honey, dark soy sauce, browning, and the lime juice. Blend until smooth and season with salt. Taste and adjust where needed with more salt, sugar or lime juice.

Using half of your jerk marinade, add to a large bowl with chicken thighs, oil, ketchup lime wedges and liquid smoke. With gloves, rub the marinade well into the chicken and place in the fridge for at least 12 hours or overnight.

Once the chicken has marinated, place it on a large baking tray and heat your oven to 200 degrees. You're looking to slightly char the chicken skin to replicate the bbq.

Bake for 20 mins and then remove from the oven basting the skin in its marinade. Cook for another 20 mins until the chicken is tender and cooked through.

No barbecue? No problem! This oven Caribbean jerk style chicken is smokey, fragrant, and tangy.

Butter Chicken, or murgh makhani, is a popular North Indian dish of tender chicken pieces in a creamy tomato based sauce. You've probably heard all the hype, but if you're yet to try, and you're wondering, 'what does Butter Chicken taste like?' then wonder no more. This is a must on your roster of curry recipes. Feel free to swap out the chicken for lamb, prawns, or paneer.

Butter Chicken, or murgh makhani, is a popular North Indian dish of tender chicken in creamy tomato based sauce – Here's how to make it.

How to make butter chicken - what does it taste like?

In a large bowl, add your chicken thighs, yoghurt, ginger, garlic, spices and salt. Mix well, coating the thighs in the marinade. Cover with cling film and place in the fridge for at least three hours.

Once the chicken has marinated, place the chicken thighs on a rack set over a baking tray and grill at 180 degrees for 15 mins on each side. Your chicken should be nicely charred and extremely juicy.

For the sauce, add oil to a large pot on medium heat. Tip in your diced onion and sprinkle with a pinch of salt. Saute until the onions have softened and are beginning to brown. Add the ginger and garlic and cook for 1-2 mins. Then turning down the heat, add your spices, followed by the tomato paste. Allow both to toast and become fragrant.

Once the spices have toasted, tip in your chopped tomatoes followed by salt and sugar. Fill the tomato can with water and tip that in too. Allow to simmer and reduce for 15 mins.

Once the sauce has thickened, tip in the chicken with all of its juices. Stir through and then pour in the double cream and sprinkle in the kasoori methi. Taste for seasoning and bring to a light simmer. Remove from the heat and serve immediately.

Creamy, rich with a little bit of heat - this Butter Chicken is a serious crowd pleaser.

Wondering how to spatchcock a chicken? How long to spatchcock a chicken for or generally what the hell spatchcocking is? Well, we've got you. Removing the backbone means that the the dark meat is at the same level as the white meat, so everything cooks evenly and it's much quicker. We've gone for a super simple seasoning mix here, so you can add whatever seasonings you like.

Spatchcocking a chicken basically means butterflying it, allowing for juicier meat. No dry chicken breast over here!

How to spatchcock a chicken, what is it and how long for?

Cut out the backbone of the chicken with some strong kitchen scissors, and save it for later. Flip over the chicken, and press down on the breast bone until it's flattened.

Transfer the chicken to a roasting tray, rub with olive oil, salt, pepper, and lemon, as well as any other seasonings you like. You can also add lemon slices underneath the chicken to stop it sticking to the tray.

Pop in the oven for 45 minutes to an hour, or until the skin is crispy and the thickest part of the breast and legs reaches 73 C. The juices should run clear.

While the chicken is cooking, get started on your sauce. This is a basic pan sauce recipe, so you can use this method for different meats/flavours. Chop the backbone into more manageable pieces, then brown in a skillet with a splash of oil.

When the backbone is browned, add the vegetables. Once these are browning and fragrant, pour over the water. Season with salt and pepper, and let it simmer until everything is soft, around 20 minutes.

After 20 minutes, strain out all the chicken and vegetables. Reduce the leftover sauce to the thickness of your liking, and finish with a knob of butter. Finish with any pan juices from the chicken.

Slice up your cooked chicken, serve with the pan sauce and your favourite sides. Enjoy!

Spatchcocking a chicken basically means butterflying it, allowing for juicier meat. No dry chicken breast over here!

Flakey, spiced chicken breast, deep fried, and sandwiched between two original glazed doughnuts. This comes served with a creme brûlée tomato and sweet lettuce, and makes for one amazing flavour bomb!

For those who hate waiting for dessert. 
Flakey spiced chicken sandwiched between two doughnuts makes for one awesome snack!

Fried Chicken Doughnut Burger 

Firstly butterfly the chicken breasts, or bash with a tenderiser, and place in the buttermilk, for a minimum of 30 mins, and up to 6 hours.&nbsp;

Get the bacon on a baking rack, glaze with honey, and place in the oven at 180°c for 10 minutes. Glaze again, and cook for another 10 minutes, or until golden and slightly crispy.&nbsp;

Once your chicken has brines, mix your flours, and spices, removing half and mixing with water. Into the dry mix goes our brined chicken, then into the wet, and back into the dry, before frying at 170°c for 7-12 minutes, or until the internal temperature reads 74°c.

Just before serving, slice your tomatoes, and sprinkle on the sugar, and either using a blow torch or a grill, brulee the tops&nbsp;

To build, place lettuce and a tomato on the bottom doughnut, followed by the chicken breast and some cheese, then the glazed bacon and finally one more doughnut. Give it a squish and enjoy!

For those who hate waiting for dessert, we bring you a dessert, main course mashup.

Jalapeños Glazed Tenders with a Ranch Crema 

This time, we're glazing tenders with a pickled jalapeño coating that is spicy, sweet and tangy, and pairing it with a rich and creamy ranch inspired crema. Load that up with fresh herbs and citrus and you've got an early contender for the best way to eat tenders...

Pickled Jalapeños are great, so great they you can use them as a brine, delicious tangy glaze, and in a rich and creamy ranch dip. 

Jalapeños Glazed Tenders with Ranch Inspired Crema

Drain the jalapeños from their jar, and set aside. Add the tenders to the jalapeños brine, and leave to brine for 30 mins.&nbsp;

Chop up the pickled jalapeños, and add them to a saucepan, with the water and sugar, with a pinch of salt, and simmer until thick and glossy.

This is quite a quick process so be prepared. Preheat oil to 180°c, and mix the spices and the dry dredge ingredients together. Remove half the dredge, and whisk in the sparkling water, mixing until loose and combined, but leaving bubbles and some lumps.&nbsp;

Place the chicken into the dry dredge, then wet, and dry again, before carefully placing into the oil, and cooking for 7 minutes, or until they reach an internal temperature of 74°c (you can remove the tenders just before this, but keep checking the internal temperature. If it doesn't reach 74°c, fry again until they do!)

Mix together all the ranch cream ingredients in your chosen bowl, place in the middle of your platter. Wearing a glove and tongs, dip your tenders in the jalapeño glaze, and plate around the bowl of ranch crema.

Fried chicken tenders with a spicy, pickled glaze. The perfect game day snack!

We all love crispy fried chicken and spicy hot sauce. But, it's January and we're all trying to hold on to our New Year's resolutions as tight as possible. So, for those looking after what they eat, here's a less naughty, but still pretty mischievous cobbler to centrepiece your game day table.

A very welcome addition to your game day table! Get rid of boring game day classics, and swap them out for this Nashville Cobbler 

Nashville Hot Chicken Cobbler 

In a food processor, mix together all your dry ingredients. Add your cold butter, until the large pieces of butter become pea shaped. Transfer into a bowl, and slowly mix and drizzle in the buttermilk until the dough comes together into a very shaggy, dry dough.&nbsp;

Knead and tip onto a clean surface, pressing together into a rectangle, before rolling out to be 1-inch thick.

Using a knife/bench scraper, cut the dough into 4, staking the pieces onto each other. Press the pieces of dough together and on a re-floured surface, roll out into a 1-inch thick rectangle, packing any loose bits in! Cut into 3-inch rounds and place in the fridge to harden up the butter again.

In a large skillet, sear your chicken pieces on high heat, until brown on all sides.&nbsp;

Remove the chicken from the pan, add a tsp of oil if needed and add in your mire poux (carrots, onions, celery) and a pinch of salt. Cook for 10 mins, then add the garlic, and cook for a further 5 minutes.&nbsp;

To this, add your Nashville seasonings, cook for a couple minutes to release flavour from the spices. Add the chicken, and 1 tbsp flour, cook again for a couple minutes, and then add in the stock. Cook this off until simmering, and until the sauce is thick and velvety.&nbsp;

Place biscuits onto the chicken filling. Brush with milk and and place in the oven at &lt;200°c for 20-25mins.

Once the biscuits have risen, are flakey and golden, remove from the oven. For extra Nashville flavour, mix a tbsp each of honey and hot sauce, melt in the microwave for 1 minute, and brush over the biscuits, before garnishing with a handful of chives!

An unexpected but very welcome addition to your game day table!

When you think of comfort soul foods, you may think of sitting in a diner booth eating some fried chicken, waffles and loads maple syrup, but we wanted to feel a little bit fancier, so we've taken this diner classic and flew it all over the world for some insane upgrades. 

Sweet and Savoury is a matched made in heaven, and this twist on chicken and waffles take flavour combos to the next level! | Twisted

Hot Maple and Brie Chicken and Waffles 

Let's get out chicken started! Pour your buttermilk into a bowl, add in all your spices and mix well. Place your chicken into the buttermilk, cover with some clingfilm and let rest in your fridge. Overnight is best, but you can still get great results from a 30min brine. 

To make your waffle batter, mix your dry ingredients, and separately mix your wet, before adding the wet mix into your dry ingredients, whisking any lumps out the batter. 
Place into a waffle maker and cook according to your waffle maker setting! 

Once your chicken has marinated, mix the flour and the same spices from your buttermilk marinade together in a bowl, and one by one, add your marinated chicken to the flour, making sure every inch of the chicken is covered in our gorgeous seasoned flour. Set a fryer to 175°c and cook the chicken for 10-12 mins, giving them a hit of salt as soon as they leave the fryer. 

For our hot maple, fry off some delicious harissa paste, and add your maple syrup, and cook off until bubbling and the colour of the maple turns red-ish. 

All that's left to do is plate up, stack a couple pieces of chicken on your waffles, add your brie and give them a nice melt using a blowtorch or under the grill, and cover in our spicy maple syrup! 

How much better can chicken and waffles really get&#8230; well, cover it in some spicy maple syrup and you&#8217;re on to a winner!

Succulent roasted chicken, bouncy gnocchi, gravy, parmesan. All of the nice things in one delicious autumnal dish. 

Twisted |

Preheat the oven to 200°C. Get the potatoes and place them on a wire rack over a baking tray. Bake for around an hour until they are completely soft. 

Carefully (use a tea towel) remove the hot flesh from the potatoes, reserving the skins for another recipe. If you have a potato ricer, use the finest setting and rice the potatoes. Alternatively, use a spatula to press the hot potato through a sieve onto a clean surface. 

Immediately (while the potato is still warm but not really hot) cut in the flour, salt and egg yolks. Use a cleaver or bench scraper for this - essentially, you are chopping the ingredients together rather than kneading. If you knead the gnocchi dough you'll wind up with really tough gnocchi. 

When you've got a bouncy, smooth dough, separate it into 5 chunks. Roll these on a floured surface into roughly 2cm wide snakes and chop into 2cm pieces. Place them on a floured baking tray or board. 

Spatchcock then rub the chicken with the softened butter, getting into all the crevices. Season liberally with salt, then place in a walled baking dish and roast in the 200°C oven for around 45 minutes to an hour, or until cooked through with golden crispy skin. Remove from the dish, leaving the juices behind, and leave to cool briefly. 

Place the baking tray over a hob and add a splash of white wine and the chicken stock. Reduce rapidly until thick. 

Meanwhile, heat a large pan of salted water to a rolling boil and cook the gnocchi until they've risen to the surface. 

Heat a frying pan with a big chunk of butter and fry the gnocchi until nicely browned. Joint and slice the chicken and toss the gnocchi through the reduced chicken juices, broccoli and peas. Plate up, and top with parmesan and crispy sage.

You like roast dinners? You also like pasta? And potatoes? This is what happens when they meet. Roast dinner gnocchi.

Green Goddess is usually a salad dressing, but due to it's base of mayonnaise, sour cream, and herbs it makes the perfect accompaniment to fried chicken!

Crispy chicken tenders loaded into a toasted brioche bun, smothered in herby, mayonnaise sauce, and topped with homemade pickles.

Green Goddess Fried Chicken | Twisted

Start by combining the buttermilk, garlic powder, salt, and pickle juice. Add the chicken thighs, cover, and marinate for at least 1 hour but ideally overnight. 

Meanwhile, make the green goddess. To a food processor or blender add avocado, herbs, lemon juice, anchovies, garlic, salt, pepper, and a half of the sour cream. 


Once everything is smooth, add the rest of the sour cream and the mayo and briefly blend again. This is because sometimes blenders can break everything down too much and cause the sauce to be watery, but we want to keep this thick! Refrigerate until ready to use


Remove the chicken from the buttermilk, shaking off the excess. Place on a wire rack for 30 minutes

Combine everything for the dredge, and add a couple tablespoons of the buttermilk into the flour. Mix this through - this ensures the chicken has lots of nice craggly bits!


Add the chicken into the dredge mixture, squeezing to ensure everything is well coated. Preheat the vegetable oil to 180 C. This is also a good time to toast your buns


Fry the chicken in batches, until golden brown and crispy, and cooked through to 73 C. Place on a wire rack and finish with a pinch of salt


Load up the bottom bun with some green goddess sauce. Top with the fried chicken (around 3 tenders per sandwich), then some pickles. Add some more sauce to the other half of the bun, and finish with a sprinkle of chives. Enjoy!

Crispy chicken tenders loaded into a toasted brioche bun, smothered in herby, mayonnaise sauce, and topped with homemade pickles.

This is the ideal meal prep dish, to enjoy al fresco style during your lunch break. Of course, best enjoyed with a Lipton Lemon Iced Tea!

Chicken thighs are marinated in a Jerk-inspired sauce and grilled until perfectly charred, served alongside rice and a charred mango and lime salad.

Jerk Inspired Burrito | Twisted

Start by marinating the chicken. Whisk together the jerk paste, brown sugar, olive oil, lime juice, and salt. Add the chicken thighs, toss well to coat, then leave to sit for at least 1 hour.

Meanwhile, remove the skin from the mangos and slice into chunks. Preheat a griddle pan or bbq, and char the mango pieces on all sides. Do the same with spring onions. 


Roughly chop the spring onions and mango, add to a bowl with the red onion, lime juice, coriander, avocado, and chilli. Season with salt and a tiny pinch of sugar, and set aside. 


Cook the chicken thighs in the same griddle pan. Cook until nicely charred and caramelised on both sides. Slice up. 


Serve the chicken in a large flour tortilla with rice, mango salsa, sour cream, and red cabbage. Enjoy!

Chicken thighs are marinated in a Jerk-inspired sauce and grilled until perfectly charred, served alongside rice and a charred mango and lime salad. Perfect to repurpose the leftovers into a burrito!

It's a bloody bowl made of chicken, what more do I need to say.

You will need a food processor for this, or a mincer, or a very sharp knife and a lot of patience. If using the easy option, place the chicken thighs in the food processor along with the salt and blitz until very small but not mushy - you want a bit of texture. 

Line a deep soup bowl with clingfilm and press the seasoned chicken mince against the sides to create a bowl shape. Repeat with the other bowl. Cover with clingfilm and freeze until solid. 

Start on the sauce. Place the butter in a saucepan and fry the ginger and garlic until fragrant (but not too coloured). Add the carrot and onion, and continue frying in the butter for roughly ten minutes, by which time the onion should have started to look translucent and will have softened.

Add the tomato puree and cook out before adding the curry powder and flour. Slowly pour in the chicken stock, mixing constantly with a wooden spoon, until you have a smooth thick sauce. Add the apple and mango, along with the Worcestershire sauce, soy sauce and honey. Check the seasoning, adding salt if needs be. 

Simmer, stirring frequently so the sauce doesn't catch on the bottom. When the apple is completely soft (around 40 minutes), leave the sauce to cool before blending to a very smooth paste. 

When the chicken bowls (for want of a better phrase) have completely frozen, carefully remove them from their bowl moulds. Working quickly but thoroughly cover them in the flour then dip them in the beaten egg and finally the breadcrumbs. Make sure they have an even coat of breadcrumbs - if they don't, go back and brush them with more egg and sprinkle the crumbs over the top.

Briefly pop them back in the freezer to set up while you heat the oil to 180°C. Use a very deep pan for this and make sure you use a lot of oil - at least 4 litres. Fry the bowls, one at a time, until golden brown and cooked through. Drain the oil thoroughly and leave to cool slightly.

Fill with rice, curry sauce, sliced cabbage and a sprinkle of black sesame seeds. 

Have you ever been eating a delicious katsu curry and thought, oh no, there is not enough of this glorious breadcrumbed meat? Have you ever been eating in general and thought, hot darn, it&#8217;s a shame this bowl isn&#8217;t edible? This recipe is for you if you&#8217;ve had these thoughts.

She asked for Japanese-Korean fusion, plus some rice, pickles, kimchi, chicken and some spice. So, I present the kimchi chicken rice burger! Crispy sushi rice 'buns', Gochujang grilled chicken, kimchi, spicy mayo, and sesame pickles. 

As part of our series the Hunger Stage, which covers everything festival food, we asked Sophie Ellis-Bextor to invent her ultimate festival fusion dish. 

Kimchi Chicken Rice Burger | Twisted

Wash the sushi rice until the water runs clear, then cover with water so it comes up to your first finger knuckle. Cover, cook on low for 15 minutes then turn off the heat and leave to steam for another 5 minutes. 


Mix together salt, sugar, and rice vinegar, then stir through the rice


Press into a casserole dish lined with cling film, cover with more cling film, then pop into the fridge to set for 1 hour.

Next, marinate the chicken thighs in gochujang, soy sauce, lime juice, garlic, brown sugar, gochugaru, and oil. Set aside

Thinly slice the cucumbers, then toss in rice vinegar, salt, sugar, and sesame seeds

For the mayo, mix together the mayo, gochugaru, lime, garlic, and salt.


Preheat the oven grill to 250 C. Cook the chicken under the grill until cooked through and nicely charred (around 5 mins on each side), then slice. 

Once the sushi rice is set, remove from the dish and cut out circles. 


Preheat the oil to 180 C, then fry the sushi rice discs until golden and super crispy 


Now it’s time to build - crispy rice, mayo, kimchi, chicken, pickles, and the other crispy rice. Enjoy!

As part of our series the Hunger Stage, which covers everything festival food, we asked Sophie Ellis-Bextor to invent her ultimate festival fusion dish.

Tuscan chicken is usually chicken breasts cooked in a creamy, rich sun-dried tomato and spinach sauce. I've utilised those flavours and turned it into a fresh, crispy sandwich!

Crispy fried chicken, sun-dried tomato jam, spinach pesto, and burrata, all in one sandwich!

Tuscan Fried Chicken Sandwich | Twisted

Sauté the onion, garlic, and chilli over a medium heat with a splash of olive oil. 

Meanwhile, blend the sundried tomatoes with the cherry tomatoes, then add to the pan. Add the vinegar, sugar, lemon, and salt. Cook on a medium heat until thickened, around 15 minutes, then allow to cool for at least an hour.

Blanch the spinach leaves in boiling water for 20 seconds or until the spinach has just wilted and turns bright green. Drain, then add to a blender with fresh basil, toasted pine nuts, lemon juice, garlic, salt, and olive oil. Once blended, stir through the parmesan.

Pound out the chicken breast 2cm thin. Coat in seasoned flour, then beaten egg, then panko breadcrumbs.

Preheat the vegetable oil to 180 C, then carefully add the coated chicken. Fry until golden brown on both sides and it reaches an internal temperature of 73 C. Drain on a wire rack, and finish with flaky salt. 

Toast the ciabatta rolls, then build the sandwich - tomato jam, rocket, fried chicken, burrata, red onion, and pesto on the top half. Slice in half, and enjoy!

Crispy fried chicken, sun-dried tomato jam, spinach pesto, and burrata &#8211; yes please!

These are probably the best wings I've ever made. Super fragrant and aromatic from the Thai curry paste, but tangy and buttery from the buffalo. Slathered over crispy wings and paired with a coconut dipping sauce, we're onto a winner!

The flavours of a Thai red curry, but in buffalo wing form!

Thai Red Curry Buffalo Wings | Twisted

Blend everything for the curry paste together until smooth, adding a splash of water if needed. 

Add to a pan, cook until slightly thickened before adding butter, vinegar, and sugar. Whisk until the butter is melted and everything is combined, then set aside and allow to cool.

Whisk together the coconut cream, sour cream, lime, salt, and pepper. 

Pat dry the wings, then season with salt and pepper. Combine the cornflour and plain flour, then toss the wings until well coated. 

Preheat the oil to 180 C. Carefully place the wings in, cooking in batches, until lightly golden and crispy on the outside. 

Add to a bowl along with the red curry buffalo, and toss until well coated. Plate up with lime wedges, coriander, and spring onions.


The flavours of a Thai red curry, but in buffalo wing form!

This month we’re cooking fried chicken for Juneteenth. Juneteenth is an American national holiday which officially recognises the abolition of enslavement in America. It’s a day for the African-American community to celebrate and reflect. According to the Smithsonian, following the American Civil War President Abraham Lincoln declared the Emancipation Proclamation on Jan. 1st 1863, making enslavement in America officially illegal, only to those already free in Confederate states. A significant proportion of African Americans remained in bondage until the passing of the Thirteenth Amendment on Jan. 31st 1865. 

On June 19th 1985, thousands of  Union troops arrived in Galveston Bay, Texas to formally announce that the remaining quarter - million (250,000) enslaved African-Americans in the state were free by executive decree. Southern cooking or soul food such as collard greens, cornbread (which we serve this with) and of course fried chicken will forever pay homage across the dinner table to the African-American experience. Many southern dishes we know today would not have existed if it not for the contributions of the African diaspora in the Americas. 


Start by brining the chicken. Place the salt and sugar into a large bowl with 1.5 litres of warm water.


Whisk until the salt and sugar has dissolved, then set aside to cool. 


Once cool add the chicken to the water, ensuring it is submerged in the water. Cover, then bring to 24-48 hours in the fridge.


Once brined and ready to fry, remove the chicken from the fridge. In a separate bowl, mix all of the dry ingredients until well combined.


Drain the chicken from the brine, then place in the coating dry mix. Toss the chicken in the flour ensuring it is coated all over. Remove and place on a try briefly, then toss in the flour for a second time to coat again, then set aside.


Heat the oil on a medium heat, then fry the chicken in batches until golden brown all over.


Welcome to Twisted Origins &#8211; a mini series where we explore foods and the stories behind them. This time &#8211; fried chicken, and this recipe is super easy and delicious! The chicken is brined for 48 hours to make it extra juicy and the the coating is a mix of flour and cornmeal (or maize &#8211; indigenous to the Americas) for an extra crispy coating. Hope you like this one, stay tuned for episode 2!

The sauce is a little more elaborate than a normal biryani, channeling the tangy deliciousness of chicken tikka masala. In fact, this whole dish is an ode to that point in the consumption of your takeaway when everything has combined to a hot delicious mess: fluffy rice, blackened tender pieces of tandoori chicken and delicious curry. 

Start off by cutting the spine out of the small chicken - feed it to a dog, wild creature or use it to make stock. 

Whisk together the marinade ingredients for the chicken and rub it all over the bird. Leave to marinate for at least 3 hours in the fridge, or half that time at room temperature. 

Meanwhile, make the sauce. Heat the oil in a large saucepan and add the whole spices. When they start to crackle, add the sliced onion. Fry for another 10 minutes, then add garlic + ginger paste and cook out over a medium low heat. Add the ground spices and cook for another three or so minutes, then add the tomato paste. Cook this until it starts to separate from the red oil, then add the double cream. Cook down until the sauce has thickened, roughly 5 minutes. 

Grill the chicken under an oven grill or, even better, on a BBQ. Or even a tandoor oven if you have one lying around! Super casual! You are aiming for it to be just cooked through with lots of charred spots. 

I hope you've got a lot of pans, because while this is going on you need to prepare the rice. Over a low heat, caramelise the sliced onions in the neutral oil. Wash the rice until the water is clear, then soak it in cold water for an hour. Heat a large saucepan full of water to a rolling boil and add the tbsp of salt. 

Pour the soaked rice into the boiling water and set a timer for 3 minutes. When the 3 minutes is up, drain the rice and stir through the butter. Heat the milk and pour it over the saffron threads.

Time to arrange the biryani! Get a wide heavy bottomed pan with a lid and heat the remaining butter and water until foaming over a low heat. Spoon over half the rice and drizzle with the nice yellow saffron milk. 

Get the chicken and place him on the rice then spoon the delicious curry sauce over the top. Now, add the other half of the rice until he is just buried. Top with caramelised onions and more drizzles of the saffron milk. At this point, place the lid on and whack up the heat to get some steam going, then reduce to your lowest possible setting cook undisturbed for 20 minutes. 

During those 20 minutes, prepare the garnishes - fry the sliced almonds in butter and pick the leaves off the coriander. Whip off the lid theatrically and artfully scatter these on top, then serve it with pride. 

A biryani is a beautiful thing, a sensual aromatic ballad to the best of all the rices, basmati. This one breaks with tradition and uses a whole chicken. Fancy!

Creamy, sweet, spiced coronation chicken, wrapped up in empanada dough and deep fried until golden, served with a herby yoghurt dip!

Coronation Chicken Empanadas | Twisted

Start by combining the flour, sugar, salt, and baking powder. Add to a food processor, along with the butter, and pulse until combined. 

Add the liquids, and pulse until it comes together as a dough. Briefly knead, then wrap up in cling film and leave to sit at room temperature for an hour.

Meanwhile, combine the cooked chicken, mayo, mango chutney, lemon, salt, coriander, and almonds. Set aside.

For the sauce, blend together yoghurt, coriander, lemon, chilli, and salt. 

Once your dough has rested, roll it out into a large rectangle over a greased surface. Cut out circles of dough.

Fill each circle with a spoonful of the chicken mixture, and fold over into a half moon shape. Pinch the edge to seal, then crimp with a fork.

Heat the vegetable oil to 180 C, then carefully fry the empanadas in batches until they're deep golden brown.

Drain on a rack or kitchen roll, and finish with flaky salt. Serve with the sauce and enjoy!

What better way to celebrate the King&#8217;s coronation than with these portable hand pies &#8211; perfect for any party!

A classic butter chicken, but using the cheaper and underrated drumstick rather than spenny chicken breasts. 

Mix all of the marinade ingredients together in a bowl and set aside for at least 3 hours. When ready, grill over charcoal or under a very high heat until cooked through.

Meanwhile, make the sauce: toast the dry spices until they smell aromatic, then add the oil and cook the ginger garlic paste. Add the onion and cook for 10 or so minutes, then add the ground spices and cook out for another 3 minutes. Add the tomatoes and cook over a low heat for another 10 or so mins, check the seasoning, then add the drumsticks, the cream, butter and fenugreek (methi).  

Finish with a drizzle of cream and sprinkle of fenugreek. 

Part of our &#8220;One Chicken, Six Meals&#8221; vid.

Use the chicken carcass to make a beautiful flavourful broth. Serve it with noodles and all your favourite additions. 

Preheat the oven to 200°C. Place the carcass, any bones and wings on a baking tray and roast them until golden all over. Remove the wings and shred off the meat. 

Place the carcass and bones in a large pot with the vegetables and kombu. Cover with around 6 litres of water, bring to a simmer. Remove the kombu after 10 minutes, then continue simmering for around 6 hours. 

Pour through a strainer, discard the solids and reduce the stock until you have around 400ml left. Stir in the soy sauce and miso. Season to taste.

Serve with cooked noodles, pak choi, crispy chillis and a softboiled egg. 

The Austrian classic given a spring twist and served with fries.

In a food processor, blitz the butter, wild garlic, lemon juice and salt until thoroughly combined. Set aside somewhere room temp.

Preheat the oil to 170°C. Pound the chicken breast flat with a rolling pan and season liberally. Place the flour, eggs and panko in separate bowls. Season them all with a little salt. 

Dip the breast in the flour, then the eggs, then the panko. Fry the schnitzel in the oil until crispy and cooked through. 

Serve with the wild garlic butter and fries.

Buffalo chicken burgers, serve simple with pickles, blue cheese ranch and lots of lettuce. Yes please!

Whisk the buttermilk, sea salt and egg together and add the chicken thigh. Leave for at least an hour.

Whisk the flours, spices and baking powder. Take a spoonful of the buttermilk marinade and sprinkle it into the flour to create little bobbly bits. 

Preheat the oil to 180°C. Remove the thigh from the remaining buttermilk and place it in the bowl with the spicy flours. Press it gently but with authority into the flour, then flip it to cover it all. If it has any gaps, spoon a little buttermilk on and seal with flour. 

In a blender very briefly whizz the franks and hot sauce to create a thick luscious buffalo. 

Fry the chicken for around 8 minutes, flipping half way, or until it's completely cooked through. Drench with the sauce.

Serve with the toasted buns, pickles, lettuce and blue cheese ranch.

A delicious creamy chicken pasta recipe. 

Season the chicken thigh, then heat a large deep sided frying pan. Place the thigh skin side down and cook until golden and crispy (roughly 3 minutes) then flip and fry the other side. Pop it in a hot oven to finish cooking through if needs be.

Remove the chicken from the pan and cut into slices. In the same pan add a knob of butter and fry off the garlic for around 30 seconds, then add the onion and fry that for 5 minutes or so.

Pour over the white wine followed by the stock and reduce on a high heat for around 15 minutes, or until you have a thick, delicious sauce. Pour in the cream and the parmesan and toss through the pasta. Season to taste with the black pepper and salt. Serve with the sliced thigh on top. 

Whisk the yoghurt, ginger and garlic, tandoori masala, lemon juice and salt. Marinade the chicken pieces, covered, for around an hour at room temperature. 

Meal one in our &#8220;One Chicken, Six Meals&#8221; vid.

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