Get Chicken Recipes, Baltimore Highlands, Baltimore Highlands, MD (2026)

06/08/2026

this restaurant style chicken biryani is the absolute ultimate comfort food 😭 the rice is perfectly fluffy and fragrant, the chicken is so incredibly tender, and those caramelized fried onions on top make it perfect. it is a complete showstopper dinner

here is everything you need:

for the chicken marinade:
1.1 lbs chicken pieces (bone-in gives the best flavor!)
1/2 cup plain yogurt (fresh and not sour)
1 tbsp lemon juice
3/4 tbsp grated ginger
3/4 tbsp pressed garlic
1 green chili, slit
1 1/2 tbsp oil
1/2 tsp sea salt
1/4 tsp turmeric powder
1/2 to 3/4 tbsp kashmiri red chili powder
1 1/4 tbsp biryani masala or garam masala
1/2 tbsp coriander powder
2 tbsp fresh mint leaves, chopped
2 tbsp fresh coriander leaves, chopped

for cooking the rice:
6 cups water
1 1/2 cups premium aged basmati rice (rinsed and soaked for 15 mins)
1/2 tbsp oil
1/2 tbsp sea salt
whole spices: 4 cardamoms, 4 cloves, 1 bay leaf, 2 inch cinnamon, 1 star anise

for the gorgeous layers:
2 cups sliced onions (fried until golden brown)
1 pinch saffron strands soaked in 2 tbsp hot milk + 2 tbsp hot water
1 1/2 tbsp melted ghee
extra mint and coriander leaves

here is how to make it:

first mix all your marinade ingredients together in a large bowl. toss in the chicken pieces, make sure they are totally coated, and let it sit for at least 30 minutes (or overnight in the fridge if you can!).

in a heavy bottom pot or dutch oven, heat up your oil and fry the sliced onions until they are perfectly golden brown. take them out and set them on a plate to crisp up.

in that same pot with the leftover onion oil, add the marinated chicken and saute for about 4 to 5 minutes on medium heat. stir in most of your fried onions (save 2 tablespoons for later!). pour in 1/4 cup of hot water, cover, and let it simmer for 10 to 15 minutes until the chicken is almost cooked through and the gravy is nice and thick. turn off the heat.

while the chicken cooks, bring 6 cups of water to a rolling boil in a separate pot with all your whole spices. add the oil, salt, and your soaked rice. cook on high heat for exactly 5 minutes until the rice is 90% cooked (it should still have a slight bite to it). drain it immediately.

now for the layering magic! spread the chicken evenly at the bottom of your pot. scatter a tablespoon of your fried onions over it, then layer all of that hot, steaming rice right on top.

sprinkle a pinch of biryani masala, your chopped mint and coriander, the melted ghee, the beautiful yellow saffron milk, and the rest of your crispy fried onions.

cover the pot tightly with foil or a tight lid to trap all that steam. cook on medium heat for 5 to 6 minutes, then drop the heat to low and let it dum cook for another 18 to 20 minutes.

let it rest for 10 minutes before opening. use a large paddle to scoop deep from the bottom so you get the perfect mix of aromatic rice and juicy chicken in every single scoop. absolutely insane flavor.

06/08/2026

this sticky korean fried chicken is absolute perfection. it is extra crispy, super juicy, a little bit spicy, and completely addicting. the moment everyone takes a bite the whole table just goes completely silent lol it is that good

here is everything you need to make it:

for the chicken and marinade:
4 chicken breasts sliced into thick strips
1 cup buttermilk
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp garlic salt

for that insanely good crispy coating:
1 1/2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1/2 tsp garlic salt
1/2 tsp celery salt
1 tsp dried thyme
1 tsp paprika
1 tsp baking powder
1 tsp chilli flakes
oil for frying

for the sticky sauce:
2 tbsp gochujang paste
2 tbsp honey
4 tbsp brown sugar
4 tbsp soy sauce
2 cloves garlic, minced
2 tsp minced ginger
1 tbsp neutral oil
1 tbsp sesame oil

to top it off:
sliced spring onions
sesame seeds
chilli flakes

here is how to make it:

first put your chicken strips into a bowl with the buttermilk, salt, white pepper, and garlic salt. mix it all together, cover it, and pop it in the fridge to marinade for at least an hour.

when you are ready to cook, mix all your crispy coating ingredients together in a shallow dish.

take the chicken out of the fridge. lift each piece from the buttermilk, let the extra drip off, and dredge it completely in the flour coating mixture so it is fully covered.

heat up a large pan of oil until it is nice and hot. fry the chicken tenders in batches so you don't overcrowd the pan. let them cook for about 3 to 5 minutes until they are perfectly golden brown and crispy, then set them aside.

meanwhile throw all of your sauce ingredients into a saucepan (the gochujang paste, honey, brown sugar, soy sauce, garlic, ginger, and oils) and stir it together. bring it to a boil and then let it simmer for about 5 minutes until it gets thick and beautifully sticky.

pour that glorious sauce right over your crispy chicken and carefully toss it all together. top with lots of sliced spring onions, sesame seeds, and extra chilli flakes. serve it up with rice or stuff it into soft bao buns. enjoy!

06/08/2026

made this classic chicken salad for lunch and honestly the grapes shouldn't work but they completely do 😭 it adds the most perfect little pop of sweetness with the savory chicken and crunchy celery. plus using a rotisserie chicken makes it so incredibly fast to throw together

here is everything you need:

1 pound shredded cooked chicken (rotisserie works perfect!)
1 large stalk celery, diced
1/2 medium red onion, finely diced
1/2 cup seedless red grapes, quartered
1/2 medium lemon, juiced
4 sprigs fresh dill, chopped
3/4 cup mayonnaise (or do 1/2 cup greek yogurt + 1/4 cup mayo to keep it lighter)
1 1/2 teaspoons dijon mustard
1/2 teaspoon celery seeds
kosher salt and black pepper to taste

here is how i make it:

grab a medium sized bowl and start prepping your mix-ins. dice up your celery and red onion, quarter the grapes, and chop up your fresh dill. toss them all right into the bowl.

squeeze in a tablespoon of fresh lemon juice, then add your shredded chicken.

add the mayonnaise, dijon mustard, and the celery seeds. give everything a really good stir until it is completely combined and perfectly creamy.

taste it and season with a pinch of kosher salt and black pepper.

you can eat this right away or stick it in the fridge to chill. it is absolutely amazing stuffed into a flaky croissant with some crisp lettuce or just scooped over a green salad. perfect for meal prep.

06/08/2026

this basic indian chicken curry is the ultimate comfort food 😭 the sauce is so incredibly rich and full of flavor and it uses total pantry staples. absolutely perfect with some warm naan or fluffy rice

here is what you need:

1 lb chicken pieces (bone-in gives the best flavor!)
2 to 3 tablespoons oil
1 cup onions finely chopped
1 to 2 green chilies slit
1 tablespoon ginger garlic paste
1/2 cup tomatoes finely chopped or pureed
1/4 cup yogurt whisked smooth
1/2 to 3/4 teaspoon salt
1/2 to 1 cup hot water

the spice powders:
1/4 teaspoon turmeric powder
1 teaspoon kashmiri red chili powder
1 teaspoon garam masala
1 teaspoon coriander powder

the whole spices (optional but so good):
1 bay leaf
4 cloves
2 inch cinnamon piece
3 green cardamoms

here is how to make it:

heat your oil in a deep pan over medium heat and toss in the whole spices (bay leaf, cinnamon, cloves, cardamoms) if you have them to get the oil super aromatic.

add in your chopped onions and green chilies. saute them for about 7 to 8 minutes until they turn a beautiful deep golden color.

stir in the ginger garlic paste and cook for another minute until it smells amazing. then add the tomatoes, turmeric, and salt. mix it all up and cook until the tomatoes get completely soft and mushy.

turn the heat down to low. stir in your whisked yogurt, red chili powder, garam masala, and coriander powder. cook it on low until it smells super fragrant.

toss in your chicken pieces and a handful of chopped coriander. fry everything on medium heat for about 3 minutes until the chicken turns pale.

cover the pan and let it cook on low for 3 to 4 minutes so the chicken really absorbs all those rich spices.

pour in about 1/2 cup of hot water (hot water keeps the meat nice and tender!). cover it up again and let it simmer on medium heat for about 10 minutes until the chicken is completely soft and cooked through.

garnish with more coriander leaves and serve it hot with some warm garlic naan. honestly so comforting and delicious.

06/08/2026

made a giant batch of this crispy fried chicken for dinner and it literally disappeared so fast lol. the batter coating makes it so the crunch doesn't fall off the chicken at all and it stays completely juicy inside

here is everything you need to make it:

4 cups all-purpose flour (divided)
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper (divided)
2-1/2 teaspoons poultry seasoning
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 whole chickens cut up into pieces
oil for frying

here is how to do it:

get two shallow dishes ready. in the first one mix together 2-2/3 cups of the flour, the garlic salt, paprika, 2-1/2 teaspoons of the pepper, and the poultry seasoning.

in the second dish whisk the eggs and water together real quick, then mix in the salt, the rest of the flour, and the last 1/2 teaspoon of pepper to make your batter.

dip each piece of chicken into the wet egg batter first, then roll it around in the seasoned flour mix until it is totally coated.

heat up your oil in a deep fryer or a big deep skillet until it hits 375 degrees. fry the chicken a few pieces at a time so you don't overcrowd the pan. let it cook for about 7 to 8 minutes on each side until the skin is beautifully golden brown and crunchy.

drain the pieces on paper towels and serve it hot. so much better than buying a fast food bucket.

06/08/2026

this butter chicken is literally better than takeout and it is so easy to make at home. my family devours this every single time and the sauce is so rich and creamy you will want to dip everything in it lol

here is what you need:

for the marinade:
1/2 cup plain full fat yoghurt
1 tbsp lemon juice
1 tsp tumeric powder
2 tsp garam masala
1/2 tsp chilli powder
1 tsp ground cumin
1 tbsp freshly grated ginger
2 cloves garlic crushed
1.5 lb chicken thigh fillets cut into bite size pieces

for the curry sauce:
2 tbsp ghee or butter
1 cup tomato passata
1 cup heavy cream
1 tbsp sugar
1 1/4 tsp salt

how to make it:

first mix all the marinade ingredients together with the chicken pieces in a bowl. cover it up and put it in the fridge overnight or for at least 3 hours so the flavor really sinks in.

when you are ready to cook heat up your ghee or butter in a large frying pan over high heat. take the chicken out of the marinade but do not wipe the marinade off the chicken pieces.

toss the chicken into the hot pan and cook for about 3 minutes until it looks white all over.

now pour in the tomato passata, heavy cream, sugar, and salt. make sure to add any extra marinade that was left over in the bowl too. turn the heat down to low and just let it simmer for about 20 minutes until the sauce gets deep, rich, and beautifully thick.

do a quick taste test to see if you want a little more salt. garnish with fresh cilantro leaves and serve it hot over fluffy basmati rice with plenty of warm naan bread for scooping up the sauce. seriously so good.

05/22/2026

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