• Juicy Butter Chicken

    Juicy Butter Chicken

    This aromatic curry dish is surely one to please any crowd. Tender pieces of chicken in a delightfully spiced sauce is nothing short of heaven in a bowl. This recipe is quick and can be made in under an hour if you are pressed for time. Try it with our easy to make Fluffy Rice recipe for a tasty meal everyone will enjoy.  



    For the chicken marinade:

     - 800g boneless skinless chicken breasts (approx. 4 breasts), cut into 1 inch pieces

     - 1/2 cup plain Greek yogurt

     - 1 1/2 tablespoons minced garlic

     - 1 tablespoon minced ginger

     - 4 teaspoons Side Hustle Spice Notorious M.A.S.A.L.A.

     - 1 teaspoon of salt


    For the sauce:

     - 3 tablespoons canola oil 

     - 1 1/2 tablespoons minced garlic

     - 1 tablespoon minced ginger

     - 1 tablespoon Side Hustle Spice Notorious M.A.S.A.L.A.

     - 400g can crushed tomatoes

     - 1 1/4 teaspoons salt

     - 1 cup 35% whipping cream

     - 1 tablespoon sugar


     1. In a bowl, combine the chicken with all of the ingredients for the chicken marinade and allow to marinate for 30-60 minutes (overnight is best, but not essential).

     2. Heat 2 tablespoons of oil in a large frying pan over medium high heat (6.5 on an electric stove) and allow to heat for 2-3 minutes. When oil is hot, put about a third of your chicken into the pan, spreading it out so the pan isn’t crowded. Allow to cook for about 3 minutes a side or until browned. Set aside in a large bowl and continue cooking the rest of the chicken in two more rounds. 

     3. When the chicken is done, add the remaining oil and add the garlic and ginger to the pan. Sauté for 1 minute until fragrant, scraping up all the browned bits from the bottom of the pan, then add in the Notorious M.A.S.A.L.A. and stir for 20 seconds.

     4. Add in the can of crushed tomatoes and salt. Stir to combine and allow to simmer for 10-15 minutes or until the tomatoes have turned a deep brown/red colour.

     5. Stir the cream and sugar through the tomato and add the chicken with any juices from the bowl into the pan and allow to simmer for 8-10 minutes. 

     6. Garnish with chopped cilantro and fresh, hot rice. 

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  • Nashville Hot Chicken (gluten free)

    Nashville Hot Chicken (gluten free)

    Everyone loves a bit of spice every now and again, and this take on Nashville hot fried chicken does not disappoint. We make this gluten free by using white rice flour and cornstarch to create a lovely coating that is light and tasty, but also spicy with our Parkdale Hot Remix. 


    For the marinated chicken
    2 boneless skinless chicken breasts (500g)
    2 tablespoons + 1 tablespoon Side Hustle Parkdale Hot Remix
    1 tablespoon hot sauce, we use Cholula brand
    1 egg white, beaten

    For the dredge
    1/2 cup white rice flour
    1/2 cup cornstarch
    1/2 teaspoon salt
    1/2 teaspoon baking soda

    2 cups of canola oil for frying


    1. Cut the chicken breast into 1/2 inch thick strips on an angle. Mix the chicken with two tablespoons of Parkdale Hot Remix, one tablespoon hot sauce and the beaten egg white. Allow to marinate for at least 2 hours.
    2. While chicken is marinating, mix the dry ingredients together in a medium sized bowl. Set aside. 
    3. When chicken is done marinating, toss one more time to distribute the marinade evenly and transfer 5-6 chicken strips to the dredge bowl. Toss the chicken with the dredge mix and lightly press the mix into each strip. This makes sure the dredge sticks to the meat and doesn't fall off when frying. Repeat with all the chicken and set aside on a small pan or a plate. Allowing the chicken to rest before frying helps the coating to stick better. 
    4. As the chicken is resting in the dredge, put a large pan on the stove, add your canola oil and turn it to medium high heat (number 7 on your range) and allow to heat for 5-7 minutes. You do not want the oil to be smoking but quite hot. I put my hand over the oil to feel the heat or you can use a thermometer to test and see how hot it is. You want it to be around 350F-360F as the oil will cool when you place the chicken in it. 
    5. When the oil is hot, place 5-6 chicken strips in the oil or as many that will fit without crowding the pan. Fry for 3 minutes and flip to the other side and fry for 3 more. Remove chicken from oil and put on a wire rack or plate while you repeat with the rest of the chicken. You may serve them as is, or follow the next steps for true Nashville Hot Chicken.
    6. When your chicken is done, grab a large bowl and add the remaining Parkdale Hot Remix to it and add about 1/2 cup hot oil from your frying pan to it. Swish the bowl around lightly to incorporate the spice into the oil and then toss your chicken in it. This is your Nashville Hot sauce for your chicken, and yes, it is hot and will make you glow as you eat it.
    Please enjoy responsibly. 
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