Moroccan Spiced Grilled Chicken
1/2 cup plain yogurt
1 Tbsp lemon juice
1/2 cup chopped fresh cilantro
1 Tbsp olive oil
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds skinless, chicken pieces (I used leg and thigh)
This is a quick and nutritious method of cooking your chicken, the pesto really adds a nice little punch of extra flavor to the dish and it's super filling without the need for any rice/quinoa/pasta. the recipe called for cherry tomatoes which I didn't have on hand at the time of making this recipe so I went ahead and used what I had.
Chicken with Pesto over White Beans and Green Peas
4 Chicken thighs
140g Cherry tomatoes, halved
2 Scallions, thinly slicked (keep greens & whites separate)
15ml White wine vinegar
540ml White kidney beans (canned, drained and rinsed)
100g Green peas
15ml Arugula pesto
12g Chicken demi-glace (chicken stock)
Salt & pepper
Divide the beans and vegetables between your plates. Top with the cooked chicken and spoon the arugula pesto over top. Garnish with the green tops of the scallions.
Recipe from Make Good Food
This is a recipe I've been using for a few years now. It's a great appetizer at parties. These can be made ahead of time and frozen without the egg and breadcrumb coating. When you want to fry the frozen chicken balls just defrost them a little before coating them and then deep fry. Since the quantity of chicken and potatoes isn't exact, and it depends on the size of the potatoes and chicken that you're using, be sure to taste the mixture before forming it into balls. The level of spiciness in this recipe is very mild so you can always adjust it to your taste.
Mix everything together until well combined.
Make evenly sized croquets and then coat them will beaten eggs followed by breadcrumbs.
Deep fry the croquets until light to medium golden brown, turn them frequently so that they color evenly.
Cheesy Chicken Balls
For the ball mixture:
1 cup cooked chicken breast (boiled with a tsp of haldi/turmeric in it)
2 medium sized potatoes (boiled, drained, and peeled)
1/2 cup grated cheese ( I used mozzarella)
2 tsp fresh coriander/dhaniya (finely chopped)
1/2 bunch of green onions (chopped)
2-3 cloves garlic (crushed)
1 tbsp fresh mint (finely chopped)
2 green chilies (finely chopped)
2 tsp corn starch (or in the UK and Europe- corn flour- the white stuff)
1 tsp red chili flakes (adjust quantities to increase or decrease heat)
1/2-1 tsp black pepper
salt (to taste)
coriander/ dhaniya powder
For the coating:
1-2 eggs, beaten
oil for deep frying (do not use olive oil or any other oil with a low smoke point)
Note: If you want to freeze these then put them in the freezer without the egg wash and breadcrumb coating, when you want to use them remove them from the freezer and thaw for a couple of hours before coating them with egg and breadcrumbs and frying as per ususal.
This recipe can be made either in the oven or on the grill. The directions that I've provided here are for baking these in the oven but in the summer I usually grill the chicken skewers instead. Be very careful not to overcook chicken breast meat though because it becomes very dry.
Methi Murgh Malai Tikka
2 pounds boneless chicken, cubed
2 tsp salt
1 tsp white pepper powder
1 tsp garam masala
2 tsp ginger garlic paste
1 tbsp lemon juice, plus extra for garnishing
1 tsp chopped green chilies
2 tbsp minced garlic
2 tsp dried fenugreek
3 tbsp oil, plus extra for basting
250 g yogurt
300 ml cream (optional)
1 tsp chaat masala
The name says it all, this soup is a a little bit sour with a kick of spice in it as well. I caught a cold again and wanted some chicken soup so I opted for a more flavorful version of it instead. The veggies in this recipe can be substituted, you can toss in any veggies that you have at home in your refrigerator or pantry. This is a perfect way to warm up and forget about nasty weather outside right now.
Hot and Sour Soup
1 kg boneless chicken, cut into small cubes
1 floret cauliflower, cut into small pieces
4 leaves of cabbage, cut into thin strips
4 small carrots, peeled and diced
1 onion, diced
1 green onion, sliced
2 tsp soya sauce
2 small green chilies, crushed
salt, to taste
freshly ground black pepper, to taste
1 egg, beaten
4 tsp cornflour
for serving: soya sauce, red chili sauce, and vinegar
This is a great way to prepare moist and flavorful chicken that goes well with any type of grain or rice. The sealed packets keep in all the moisture and the chicken steams inside each little packet.
Sun-dried Tomato and Olive Chicken Cooked in Foil
4 boneless, skinless chicken breast (1/2 pounds)
Salt and ground black pepper, to taste
10 Kalamata or other black olives, pitted and finely chopped
8 sun-dried tomato halves in oil, cut into thin strips
3 tbsp sun-dried tomato oil (from the jar of tomatoes) and/ or olive oil
2 tbsp finely shredded fresh basil or minced fresh parsley
Recipe from Joy of Cooking
A super simple and quick chicken dinner option that can be served with any grain or had as is. The fresh salsa is nice and tangy and pairs really well with chicken.
Cilantro-Lime Chicken with Avocado Salsa
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped
This is a creamy chicken curry that's been cook in a rich mogul style. If the number of chilies is too spicy for you can adjust the amount for heat. I like kadhai style dishes best served with either naan or chapati.
1/4 cup ghee (or vegetable oil)
2 tbsp garlic and ginger crushed, or finely chopped
1/2 kg chicken pieces (with bones)
2 tomatoes, finely chopped
1/2 bunch green coriander chopped
1 tbsp cumin seeds, crushed
1 tbsp coriander seeds, crushed
1/2 kg yoghurt, drained1 tsp turmeric powder
2 tbsp red chili flakes
1 capsicum (cut in rings)
1 onion (cut in rings)
4-5 green chilies (whole and one cut in center)
4 tbsp cream
Salt to taste
This recipe is for a chicken curry with some non-traditional flavors with the addition of the vinegar and soy sauce.
Cook the marinated chicken with the onions until the water that the chicken lets off dries up.
The curry is ready in the next photograph, the chips need to be fried separately before stirring them into the curry.
You can deep or shallow fry the potatoes until they're half-done before adding them to the chicken.
Chips Fry Chicken
1 kg chicken
3-4 small onions, cubed
1 1/2 tsp soy sauce
1 1/2 tsp vinegar
salt, to taste
1/2 tsp black pepper
1/2 tsp red chili
8-10 green chilies
3-4 potatoes, cut like fries
1/2 cup yogurt
This is a very desi version of a pizza. The dressings that I've put on top (after removing the pizza from the oven) are completely optional. I drizzled over some chipotle mayo (chutney would be an option as well) and then garnished it with some fresh cilantro. I always use home made pizza dough and a good recipe for that can be found here.
Load up the thin crust pizza with the cooked chicken, red or green bell peppers, fresh mozzarella and sliced red onions.
I like my pizza cooked with the cheese slightly browned on top. This is good as is or if you wish you can garnish it further with some sauce/dressing/chutney and cilantro.
Tandoori Chicken Pizza
For the Chicken:
2 Chicken Breast halves cut into bite sized pieces
1 tbsp oil
tandoori chicken paste OR
2 cloves garlic, crushed
1 tsp tandoori masala/spice powder
juice from 1/2 lemon
1/2 tsp salt
1 tsp red chili powder
Note: if you have tandoori masala paste you can use that and you do not need to add all of the other ingredients. If you're using tandoori spice powder then you need to add the other ingredients
For the Pizza:
1 pizza dough recipe split into 2 halves
1/2 red onion thinly sliced
1 bell pepper, thinly sliced
cooked tandoori chicken
1 can of tomato sauce
fresh mozzarella cheese, torn into pieces
chipotle mayo or chutney for garnish
handful of chopped cilantro, for garnish
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
Search this site:
Everything that I post is for your personal use only. If you want to use anything from my website, in any capacity, please contact me. Contents of this website are Copyright ©Ammara Cokar 2014-2019. All rights reserved.