Asian Boston Restaurants Featured Recipes Poultry

Moksa’s insane Vindaloo Wings will melt your soul

Vindaloo Wings 1CAMBRIDGE — In the spirit of the 2013 football season, Moksa, an Asian fusion restaurant located in Central Square, has developed its own take on everyone’s favorite tailgate food with its new Vindaloo Wings ($6). Regarded as one of the hottest dishes available on Moksa’s menu, the vindaloo wings are an all-out blitz of jalapenos, green Thai bird chili and other Indian seasonings including Kashmiri chili powder, cayenne pepper and red chili peppers. Available during Moksa’s dinner service, the vindaloo wings bring the intensity of the game right into the dining room. For tailgating, heat things up using Moksa’s wing recipe below.

Vindaloo Wings



  • 1 cup potato starch
  • 1 cup corn starch
  • 1\2 tspn cayenne pepper
  • 1 tspn garlic powder
  • 1\2 tspn salt
  • 1\2 tspn chat masala


  • 10 dry, whole red chili
  • 4 green Thai bird chili’s
  • 4 jalapenos
  • 1\2 cup Kashmiri chili powder
  • 1\2 tspn black peppercorn
  • 1 tspn Garam masala
  • 5 pieces cardamom
  • 1 cup onion
  • 2 tbspn garlic
  • 2 tspn salt
  • 2 tbspn chat masala
  • 1\2 cup oil
  • 1\2 cup vinegar
  • 4 cups water
  • 1\4 cup melted butter


  • 8 oz yogurt
  • 1\2 tspn roasted cumin seeds
  • 1 tspn chopped cilantro
  • 1\4 tspn salt
  • Pinch Kashmiri chili powder


Mix corn starch, potato starch and all the spices together. Coat wings with spiced flour mix. Spread wings on a roasting rack and keep it in refrigerator for 60 to 90 minutes.

Pre heat the oven to 350 C. Roast wings for about 20 minutes and deep fry them for 4 minutes on 350 C until they get crispy from outside.

For vindaloo sauce, put all the ingredients in a sauce pot except melted butter and bring it to boil for a couple of hours on a slow heat. Cool it down, add melted butter and make puree.

Toss crispy chicken wings with vindaloo sauce, serve with Raita (yogurt dipping sauce) and celery sticks.

Featured Recipes French Poultry

French Lemon Chicken with Couscous and Crispy Almond Filo Wrapped Asparagus

This recipe comes from Brasserie JO’s Executive Chef Nicholas Calias who knows a thing or deux about the French way of cooking and eating.


  • 4 Chicken Thighs
  • .5 bottle White Wine
  • .5 each Onion
  • 1 Julienne Red Pepper
  • 1 oz. Turmeric
  • 1 oz. Garlic
  • 3 sprigs Fresh Thyme
  • 1 quart Chicken Stock
  • Salt & Pepper to taste
  • 1 oz. Saffron
  • 2 oz. Olives
  • 2 oz. Lemon Juice
  • 2 Fresh Lemons
  • 1 oz. Parsley
  • 1 oz. Cumin
  • Flour as needed


  • Season chicken with cumin, turmeric, a little bit of oil, fresh lemons, salt and pepper and let rest for one hour.
  • Dredge in flour and sear
  • Add onions, garlic, saffron, peppers.
  • Deglaze with wine and lemon
  • Add chicken stock and braise.
  • When chicken is tender add olives and parsley.



  • 2 oz. Diced Red Onion
  • 2 oz. Diced Red Pepper
  • 2 oz. Chopped Parsley, Cilantro
  • 4 oz. Couscous
  • Chicken Stock as needed


  • Sauté vegetables, add herbs and set aside.
  • Boil Chicken Stock; pour over couscous and cover.
  • Allow to steam until tender.
  • Fluff couscous, add vegetable mix, oil, salt & pepper, toasted almonds.

Asparagus in Filo

  • Wrap blanched asparagus in strips of filo
  • Coat in butter and top with chopped almonds
  • Bake at 350 degrees until filo is golden.
Boston Restaurants Entree/Dinner Meals Poultry Recipe Sources

Long Island Duck with Autumn Ragout

Duck Ingredients

  • 2 Long Island duck breasts
  • Kosher salt and pepper
  • Canola oil

Ragout Ingredients

  • 1 small sugar pumpkin, peeled and large diced
  • 1 bunch of baby turnips, greens trimmed, peeled and quartered
  • 1/2 a pound of Brussels sprouts, halved
  • Turnip greens, washed
  • 1/2 cup of chicken stock
  • 1 tbsp. of butter
  • Salt and pepper to taste

Ingredients for Garnish

  • 1 oz. wildflower honey
  •  1 grapefruit, rind removed, segmented

Duck Preparation

  1. Preheat your oven to 400°.  Season the duck breast liberally with kosher salt and black pepper.  In a skillet heat a film of canola oil over medium low heat.
  2. When the oil is hot, add the duck breast skin side down. Cook the duck slowly enough to allow the fat to render without browning the skin too quickly.  From time to time drain the fat from the pan to allow proper rendering.
  3. After about ten to fifteen minutes when the duck is just below medium rare and the skin has begun to brown and get crispy remove the duck from the pan and place on a baking sheet, skin side up.
  4. Bake in the oven for 4 to 5 minutes until they reach medium-rare.  Allow the duck to rest for five minutes before slicing.

Ragout Preparation

  1. Season all the vegetables with salt and pepper.
  2. Heat a small film of oil in a skillet over medium heat.
  3. Once the oil is hot add the pumpkin and Brussels sprouts and brown gently on all sides.
  4. Once golden brown add the turnips and the stock and cook over medium heat until the turnips are cooked and the stock has reduced down to a syrupy consistency.
  5. Add the butter and the turnip greens and cook until the liquid glazes the vegetables.


Place a generous spoonful of the ragout on each plate. Slice the duck breast and arrange over the vegetables.  Drizzle the duck with the wildflower honey and garnish with the grapefruit segments.

Asian Entree/Dinner Featured Recipes Meals Origins Poultry

Chicken Teriyaki-ish

Luckily for me, there are a few takeout establishments nearby that offer chicken dishes that my husband Tom likes.

Tom loves Chinese lemon chicken, and there’s no way I’m cooking it when that restaurant two miles away will do it for me. Chicken kebabs are another favorite, available from the local Persian restaurant, and I can get chicken teriyaki from the nearby Japanese restaurant, which happens to be called The Crazy Asian.

But occasionally I discover a recipe that’s so easy, I have to relax my attitude. My new feeling is, if, say, it’s rush hour, so it’s going to take less time and stress to cook something than it would to drive somewhere to pick it up, I’ll cook it. This recipe is much like the chicken teriyaki Tom likes, but cooking it myself is even easier than
a 5 p.m. trip to The Crazy Asian. This dish serves four.


  • 8 bone-in, skin-on chicken thighs (about 4 pounds total)
  • 1/2 cup soy sauce
  • 1/2 cup (packed) brown sugar
  • 2 tbsp. Dijon mustard
  • 1 tbsp. grated fresh ginger
  • 2 cloves garlic, finely minced
  • 1/4 teaspoon freshly ground black pepper

Cooking instructions

  1. Place the chicken thighs in a bowl. Mix all the remaining ingredients together in another bowl, and pour the mixture over the chicken. Cover, and marinate the chicken in the refrigerator for at least 3 hours or as long as overnight.
  2. About 1 hour before you want to serve the chicken, preheat the oven to 350°F.
  3. Place the chicken in a baking dish or roasting pan, and bake, basting occasionally, until it is browned and cooked through, about 50 minutes.
  4. Serve the chicken hot or at room temperature.