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Chef Naveed Akhtar, IDC Street G8 Markaz, Islamabad (2026)

05/08/2026

🍗 6 Wing Sauce Recipes

1. Buffalo Wing Sauce

* ½ cup butter
* ½ cup hot sauce
* Salt to taste
* 1 tsp Worcestershire sauce
* 1 tsp apple vinegar
* 1 tsp soy sauce (optional)

Method

1. Melt the butter in a saucepan over low heat.
2. Stir in the hot sauce, Worcestershire sauce, apple vinegar, and soy sauce.
3. Add salt to taste and whisk until smooth.
4. Simmer for 2–3 minutes.
5. Toss hot fried or baked wings in the sauce and serve immediately.

⸻

2. Garlic Parmesan Sauce

Ingredients

* 1 cup mayonnaise
* ¼ cup grated Parmesan cheese
* 1 tbsp white vinegar
* 1 clove garlic, minced
* 1 tbsp lemon juice
* ½ tsp salt
* 1 tsp chopped parsley

Method

1. Combine mayonnaise, Parmesan cheese, vinegar, garlic, lemon juice, and salt in a bowl.
2. Mix until smooth and creamy.
3. Stir in chopped parsley.
4. Chill for 15–20 minutes.
5. Toss cooked wings in the sauce or serve as a dip.

⸻

3. Thai Curry Wing Sauce

Ingredients

* ½ cup coconut milk
* ¼ cup buttermilk
* 3 tbsp red curry paste
* 1 tsp fish sauce
* 1 tsp minced garlic

Method

1. Heat coconut milk in a saucepan.
2. Whisk in red curry paste until smooth.
3. Add buttermilk, fish sauce, and garlic.
4. Simmer for 5–7 minutes until slightly thickened.
5. Coat cooked wings with the warm sauce.

⸻

4. BBQ Sauce

Ingredients

* 4 tbsp tomato paste
* 1 tbsp Worcestershire sauce
* 2 tbsp brown sugar
* 1 tbsp apple c***r vinegar
* 1 tsp smoked paprika

Method

1. Mix all ingredients in a saucepan.
2. Cook over medium heat for 5–8 minutes, stirring frequently.
3. Simmer until thick and glossy.
4. Brush over grilled or baked wings or toss before serving.

⸻

5. Sweet Chili Glazed Wings

Ingredients

* ½ cup sweet chili sauce
* 1 tbsp olive oil
* 1 tsp sriracha
* 1 tsp honey
* 1 tsp garlic powder
* ½ tsp rice vinegar
* 1 tsp sesame oil
* ½ tsp cornstarch (optional)
* Salt to taste

Method

1. Combine all ingredients in a saucepan.
2. Stir well and cook over medium heat.
3. If using cornstarch, mix it with 1 tbsp water and add to thicken the glaze.
4. Simmer for 3–5 minutes.
5. Toss crispy wings in the glaze and serve.

⸻

6. Cowboy Butter Sauce

Ingredients

* ½ cup unsalted butter, melted
* 2 tbsp fresh lemon juice
* 4 cloves garlic, minced
* 1 tsp Dijon mustard
* 1 tsp paprika
* 1 tsp chopped parsley
* ½ tsp crushed red pepper flakes
* Salt and black pepper to taste

Method

1. Melt the butter in a small saucepan.
2. Add garlic and cook for 30 seconds.
3. Stir in lemon juice, Dijon mustard, paprika, parsley, and crushed red pepper.
4. Season with salt and black pepper.
5. Simmer for 1–2 minutes.
6. Toss hot wings in the butter sauce or use it as a dipping sauce.

04/08/2026

𝙊𝙍𝙄𝙀𝙉𝙏𝘼𝙇 𝘾𝙃𝙄𝘾𝙆𝙀𝙉 & 𝘽𝙀𝙇𝙇 𝙋𝙀𝙋𝙋𝙀𝙍𝙎
• 1 lb chicken breasts fillets, sliced thinly
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp chili paste (adjust to taste)
• 1 tsp sesame oil
• Salt and pepper to taste
• Chopped green onions for garnish (or cilantro)

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:
1. Heat the vegetable oil in a wok over medium-high heat.

2. Add the sliced chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.

3. In the same wok, add the sliced bell peppers, garlic, and ginger; stir-fry for 3-4 minutes until the peppers are tender-crisp.

4. Return the chicken to the wok. Add the soy sauce, oyster sauce, chili paste, and sesame oil, stirring well to combine. Season with salt and pepper to taste. Cook for an additional 2-3 minutes.

5. Serve hot with rice. Top with sliced green onions if desired.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 320 kcal per serving

𝘛𝘢𝘨 𝘺𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴.
𝘓𝘪𝘬𝘦, 𝘚𝘩𝘢𝘳𝘦 & 𝘍𝘰𝘭𝘭𝘰𝘸 𝘶𝘴 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦.

03/08/2026

Sizzling Ginger Steamed Fish

* 2 white fish fillets (~180 g each)
* Small pinch salt
* Small pinch white pepper
* 1 tsp cooking sake (or mirin/cooking w**e)
* 1/2 cup green onion, finely sliced
* 2 tbsp ginger, finely julienned
* 1 tbsp red chilli, finely sliced (optional)
* 2 tsp light soy sauce
* 2 tsp sesame oil, toasted
* 2 tbsp neutral oil (like peanut or canola)

Directions

1. Preheat the oven to 200°C / 400°F.
2. Pat the fish fillets dry with paper towels. Season both sides with a small pinch of salt and white pepper, then drizzle evenly with the cooking sake.
3. Wrap each fillet securely in foil and place them on a baking tray. Bake for 12 minutes, or until the fish is tender and flakes easily with a fork.
4. Remove the fish from the oven and carefully open the foil, folding the edges back to form a shallow boat that holds the flavorful cooking juices.
5. Divide the finely sliced green onion, julienned ginger, and red chilli, if using, evenly over the top of each fillet.
6. Drizzle the light soy sauce and toasted sesame oil over the aromatics and fish.
7. Heat the neutral oil in a small saucepan until it is very hot.
8. Carefully pour the hot oil over the green onion, ginger, and chilli, allowing the aromatics to sizzle and release their fragrance.
9. Serve immediately with steamed rice or your favorite vegetables.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2–4

03/08/2026

Cilantro-Lime Chicken Bowls with Peach Salsa

Peach Salsa

* 3 peaches (diced)
* 1 red bell pepper (diced)
* 1/4 cup red onion (finely chopped)
* 3 green onions (sliced)
* 1/2 bunch cilantro (chopped)
* 2 tbsp lime juice
* 1/4 tsp chili powder
* 1/4 tsp salt

Cilantro-Lime Honey Chicken

* 1 lb chicken breasts
* 1/2 tsp smoked paprika
* 1 tsp chili powder
* 1/4 tsp salt
* Black pepper (to taste)
* 2 tbsp olive oil
* 2 tbsp lime juice
* 2 tbsp honey
* 1 tbsp butter

Rice

* 2 cups cooked jasmine rice

Directions

1. In a medium bowl, combine the diced peaches, red bell pepper, red onion, green onions, chopped cilantro, lime juice, chili powder, and salt. Stir gently until everything is evenly mixed, then refrigerate the salsa while preparing the chicken.
2. Season the chicken breasts with the smoked paprika, chili powder, salt, and black pepper. Heat the olive oil in a large skillet over medium heat and cook the chicken until both sides are golden. Add the lime juice, honey, and butter, then continue cooking until the chicken is fully cooked and coated in the glossy glaze.
3. Divide the cooked jasmine rice among serving bowls. Slice the chicken and arrange it over the rice, then generously spoon the chilled peach salsa on top before serving.

Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Servings: 4

03/08/2026

Calabrian Fish Ragu Pasta

* 250 g firm white fish fillets, skinless and boneless, cut into small cubes
* 3/4 tsp black peppercorns
* 1 tsp fennel seeds
* 1 tbsp smoked paprika
* 1/2 tsp red chilli flakes (optional)
* 1/2 tsp nutmeg powder
* 1/2 tsp sugar
* 3/4 tsp salt
* 3 tbsp extra virgin olive oil
* 2 tbsp tomato paste
* 250 g pasta (like linguine, fettuccine, or spaghetti)
* 1 tbsp salt for pasta water
* 1 1/2 tbsp extra virgin olive oil (for sauce)
* 3 garlic cloves, finely minced
* 3/4 cup tomato passata (pureed tomatoes)
* 1 cup reserved pasta cooking water
* 1 tbsp finely chopped parsley (for garnish)
* Parmesan cheese (optional, for serving)
* Pangrattato (toasted breadcrumbs; optional crunchy topping)

Directions

1. Preheat the oven and prepare the pangrattato by tossing torn bread with olive oil and salt. Bake until crisp and golden, then set aside.
2. Place the black peppercorns and fennel seeds in a dry skillet and toast them until fragrant. Grind them into a fine powder.
3. In a large bowl, combine the fish cubes with the ground spice mixture, smoked paprika, red chilli flakes, if using, nutmeg, sugar, salt, extra virgin olive oil, and tomato paste. Toss gently until the fish is evenly coated.
4. Bring a large pot of water to a boil, add the salt, and cook the pasta until just under al dente. Reserve 1 cup of the pasta cooking water before draining.
5. Heat the extra virgin olive oil for the sauce in a large skillet over medium-high heat. Add the minced garlic and cook briefly until fragrant.
6. Add the seasoned fish to the skillet and cook for about 2 minutes, stirring gently to prevent the fish from breaking apart too much.
7. Pour in the tomato passata and let the sauce simmer for about 5 minutes so the flavors can blend together.
8. Stir in the reserved pasta cooking water and continue simmering for about 2 minutes, allowing the sauce to reduce slightly.
9. Add the drained pasta along with most of the chopped parsley. Toss everything together for about 1 minute until the pasta is evenly coated and the sauce clings to every strand.
10. Serve immediately, finishing each portion with the remaining parsley, pangrattato for extra crunch, and Parmesan cheese, if desired.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3–4 people

03/08/2026

Chicken Shawarma
* 1000 g (2 lb) boneless skinless chicken thigh fillets
* 1 large garlic clove, minced (or 2 small)
* 1 tbsp ground coriander
* 1 tbsp ground cumin
* 1 tbsp ground cardamom
* 1 tsp ground cayenne pepper (use ½ tsp if you want mild spice)
* 2 tsp smoked paprika
* 2 tsp salt
* Black pepper (to taste)
* 2 tbsp lemon juice
* 3 tbsp olive oil

Yogurt Sauce

* 1 cup Greek yoghurt
* 1 garlic clove, crushed
* 1 tsp cumin
* Squeeze of lemon juice
* Salt and pepper (to taste)

To Serve

* 4–5 flatbreads (Lebanese or pita)
* Lettuce, sliced
* Tomato slices
* Red onion, thinly sliced
* Optional: shredded cheese, hot sauce

Directions

1. In a large bowl, combine the minced garlic, ground coriander, ground cumin, ground cardamom, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil, stirring until the marinade is thoroughly blended.
2. Add the chicken thigh fillets to the marinade and turn them several times to coat every piece. Transfer to a sealed bag or covered bowl and refrigerate for at least 3 hours or up to 24 hours.
3. While the chicken marinates, prepare the yogurt sauce by mixing the Greek yoghurt, crushed garlic, cumin, a squeeze of lemon juice, salt, and black pepper until smooth. Refrigerate until ready to serve.
4. Heat a grill or a large skillet over medium-high heat until hot.
5. Arrange the marinated chicken in the hot pan or on the grill. Cook for 4–5 minutes on the first side until nicely charred, then turn and continue cooking for 3–4 minutes, or until the chicken is fully cooked.
6. Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes before slicing.
7. Serve the chicken with warm flatbreads, lettuce, tomato slices, red onion, and the chilled yogurt sauce. Add shredded cheese or hot sauce if desired, then assemble the wraps and enjoy.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes (plus marinating)
Servings: 4–5

03/08/2026

Quick & Easy Homemade KFC-Style Chicken Recipe
Craving that crispy, juicy chicken just like KFC? Try this at home!
Ingredients:
For the chicken:
1 kg chicken drumsticks or thighs (skin-on, bone-in)
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
1 tsp salt
For the flour coating:
2 cups all-purpose flour
2 tsp paprika
Full Recipe in comment

03/08/2026

chef jahangir jutt
Ch Naveed Akhtar

02/08/2026

• 1 1/2 lbs Chicken thighs, boneless skinless
Canned Goods:
• 2 tbsp Crimson chili crunch
Condiments:
• 1 tbsp Ginger-garlic paste, fresh
Baking & Spices:
• 1 1/2 tsp Red chili powder
• 1/4 cup Rice flour
• 1/2 tsp Turmeric
Oils & Vinegars:
• 2 cups Neutral oil
Dairy:
• 1/4 cup Yogurt, plain
Frozen:
• 10 Curry, fresh leaves

Chef Naveed Akhtar

05/08/2026

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02/08/2026

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