Ingredients:

3 tablespoons creamy peanut butter
2 teaspoons sugar
2 garlic cloves, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon water
2 teaspoons rice wine vinegar
Several drops Sriracha (hot chili sauce)
1 tablespoon chopped fresh cilantro
2 (5-ounce) skinless boneless chicken breasts, each cut into 8 lengthwise strips

Directions:

Soak 8 (12-inch) wooden skewers in water at least 30 minutes. Line rack of broiler pan with foil and spray with nonstick spray.

To make peanut sauce, whisk together peanut butter, sugar, and garlic in small bowl until smooth. Add soy sauce, water, vinegar, and Sriracha, whisking until blended. Transfer to serving bowl and sprinkle with cilantro.

Preheat broiler.

Thread chicken onto skewers and spray with nonstick spray. Arrange skewers on rack of broiler pan and broil 5 inches from heat until cooked through, about 4 minutes per side. Serve with peanut sauce.

Ingredients:

For the marinade:
large knob fresh ginger, peeled and roughly chopped
2-3 garlic cloves, peeled and finely chopped
2-4 green chillies, cut in half with the stalk, seeds and membranes removed
1 tsp salt, or to taste
1 tsp garam masala
1 tbsp lemon juice
2 tbsp oil

For the chicken:
800 gm / 1 lb 12oz chicken pieces, skinned and pricked all over with a fork
3 tbsp vegetable oil
¼ tsp salt
¼ tsp freshly ground black pepper
½ tsp ground cumin
4 slices white bread, processed to crumbs in a food processor
1-2 large free-range eggs, beaten
1 lemon, to serve

Directions:

For the marinade, combine all the marinade ingredients in a bowl and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing.

Preheat the oven to 225°C / 435°F / Gas 7.

Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.

Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides.

Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200°C / 400°F / Gas 6, turn the chicken and cook for another 15-25 minutes (depending on the size of the chicken pieces), or until cooked through.

Place on a serving dish, cut the lemon into wedges and serve.

Ingredients:

For the marinade:
150ml/5fl oz Greek-style yoghurt
1 tbsp vegetable oil
2.5cm/1in piece fresh ginger, peeled and chopped
1 garlic clove, chopped
¼-½ tsp red chilli powder, or to taste
1 tsp garam masala
generous pinch green and black cardamom seeds and fennel seeds, ground together
¾-1 tsp salt, or to taste
30g/1oz cheddar cheese, coarsely grated
1½ tbsp lemon juice
1 free-range egg, beaten
2 rounded tbsp gram flour

For the chicken:
400g/14oz chicken breasts, skin and bones removed, cut into 2.5cm/1in cubes
oil, for brushing
2 tbsp melted butter, to baste

To serve:
¾ tsp chaat masala (optional), available from Asian stores and some supermarkets
5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking
½ onion, finely sliced
2 tomatoes, finely sliced
1 Little Gem lettuce, finely sliced
150ml/5fl oz Green chutney

You'll need ten wooden skewers, soaked in water for half an hour

Directions:

For the chicken, place all the marinade ingredients into a large bowl and mix well. Pierce the chicken pieces all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible, bringing the chicken back to room temperature before cooking.

To cook the chicken, preheat the grill to medium. Brush the grill rack liberally with oil and place some aluminium foil on the oven floor to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6-8 minutes, turning halfway through the cooking time. Then baste the chicken with the butter and grill for another minute, or until slightly charred at the edges and completely cooked through.

Using a fork, slide the chicken pieces off the skewers and sprinkle over the chaat masala, if using. Divide the chicken into five equal portions and place each portion in the middle of a warmed tortilla. Top with the sliced vegetables and a spoonful of the chutney. Fold over the top of the tortilla and pull in the sides. Cut in half on the diagonal and serve.

This is the balti version of chicken curry. This style of cooking comes from Northern Pakistan and could be described as a wedding between the traditional and the modern restaurant. It is served with with a delicious, lightly spiced mild to medium sauce and comes to your table sizzling hot in a balti serving dish.

This dish originated in Persia and has become one of the more popular dishes in upmarket Indian restaurants. The dish is served with an aromatic dark red sauce and is great with rice.

A delicately spiced dish which is stir fried and garnished with fried capsicum (peppers), onion and freshly chopped coriander leaves. This dish is not very oily (any excess oil is ladled off). Chicken Bhoona is a mild dish and is rapidly gaining popularity in the Indian restaurants.

The Punjab is famous the world over for the quality of its cuisine. Some of the recipies from this region are not just unique but synonymous with quality. Punjabi chefs pride themselves for their expertise in presentation and preparation of their traditional recipes.

Dhansak has its origins in ancient Persia. This unique cuisine is influenced by both Indian and Persian traditions. This dish combines a subtle mixture of both sweet and sour elements, it is served with chunks of pineapple and garnished with freshly chopped coriander leaves.

This tasty favourite hot and spicy dish is cooked in fresh herbs with lots of onions, tomato, green chillies and capsicum (pepper). Jalfrezi is currently enjoying much popularity in the Indian restaurants.

Probably the hottest curry a restaurant will serve and is best described as exceptionally hot. Only for serious chilli lovers.

A fairly hot, spicy standard Indian restaurant dish which is served with a slightly sour and tasty gravy.

Vindaloo remains one of the most popular items on the Indian restaurant menu and has its origins in Goa. This recipe is the restaurant one and is very tasty. Traditionally this was a pork dish cooked with plenty of wine vinegar and garlic, but you can use lamb, chicken or any other main ingredient of your choice. Goa was a Portuguese colony and the cuisine has been influenced by outside sources. The Goan cuisine has developed into something unique and vindaloo is one of its main dishes.

The Korma comes from Northern India. Kormas are one of the all time Indian restaurant favorites. A delicately spiced dish, flavored with coconut, ground almonds and fresh cream. Boneless diced pieces of tender chicken sauteed and cooked in rich gravy. This richly aromatic dish was created by the Moguls.

This is the standard chicken curry dish and is most popular with new curry converts. It is served with with a delicious, lightly spiced mild to medium sauce.

A Yunnan steam pot is basically a pottery casserole dish about 8 inches (20 centimeters) in diameter and 4 inches (10 centimeters) high with a cone shaped chimney in the center of the bowl. The pot, with its tightly fitting lid, is placed in boiling water so that steam rises through the chimney to circulate inside and cook the ingredients. Chicken cooked in this way is tender and succulent, and the accompanying soup is pure and flavorful. The pot is available in some Chinese shops, but, in a pinch, a double boiler can be used.

This is a whole chicken dish, beloved of the Southern Chinese. If the chicken is hand-plucked in the old-fashioned way, it will be colored an even russet brown by the soy sauce and sugar mixture. When a chicken is machine-plucked, as it usually is in the West, the coloring will not be as successful. Fortunately, the aromatic soy sauce taste is not affected in any way.

In this simple dish, with its slightly piquant taste, the livers are partially browned, so that they’re crispy on the outside, but pink inside. As one of the dishes in a Chinese meal, rice would be served with it as usual, but as a main course, noodles or spaghetti would do equally well. A green salad could be served afterward.

This dish takes its name from the willowy strips of the chicken and pepper.

The hoisin sauce adds color and flavor to the chicken in this Northern dish, and the cashew nuts provide a pleasing contrast of texture.

Although this chicken recipe is delicious, an arguably more elegant (although more expensive) version of this Southern dish uses quail’s meat and dried oysters.