By Jocelle Koh

Infusing a dynamic, upbeat mix of Indian elements into his larger-than-life hip hop sound, 18 year-old Indian rapper KOAD is reppin’ his heritage in a way only he can. Often channelling his personal experiences of feeling outcast into his music, this is one rapper who has found the perfect balance between ferocity and vulnerability in his unmistakeable sound.

In lieu of his latest single ‘jaunty’, the renaissance man has found yet another way to channel his creative energy – cooking.

Going back to his roots, KOAD teams up with his mom in the kitchen for his new series “KOAD Cooks” as they show you how to prepare Indian staples. Premiering their very first episode, KOAD and mom go through how to make perennial favourite butter chicken (otherwise known as Chicken Makhanwala) and a refreshing Mango Lassi to go along with it.

Watch the episode below, or follow along the recipe if you’re in the mood for some food!

How To Make Mango Lassi

2 cups of yogurt
1 cup water
1/2 cup mango pulp
2 tbs of sugar
Crushed ice

•Add all ingredients in the blender
•Add more mango pulp and sugar to taste

How To Make Butter Chicken (aka Chicken Makhanwala)

Tandoori chicken marinate
Chicken thighs
Shaan tandoori chicken Masala
Plain yogurt

Makhanwala Gravy
½ red onion
½ tsp Kasoori Methi leaves
Approx 1 tsp garlic paste
Approx 1 tsp ginger paste
Shaan Tandoori chicken masala
1/2 cup of Italian traditional Ragu pasta sauce
Heavy cream
1/3 cup of water

•Marinate tandoori chicken (overnight is better! The longer you marinate, the better it will taste)
•Grill the chicken – 6 minutes on each side, twice (24 min total). Chop the chicken into bite sized pieces after it cools and keep aside.
•In a large, flat bottomed pan add red onion, kasoori methi, garlic paste and ginger paste (we say andaz (Hindi word) which means use your judgement regarding the quantity). Add some tandoori chicken masala to the pan.
•Add Ragu (this is the secret sauce lol!) and water (use your andaz). Let boil for 10 min, then add heavy cream and let boil for another 30 min. Add chopped tandoori chicken and boil for 10 more min.
•When oil rises to the top, you’ll know it’s ready. The longer you boil on slow heat, the better for all the spices to combine to give a smooth taste.
•Serve with garlic tandoori naan and chopped red onions with lemon (called Kachumber in Hindi)