​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. 

Ingredients:
​
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)
Olive oil 
Salt & pepper 

Method:

1. In a large pan, heat a drizzle of olive oil on medium-high.
2. ​Pat the chicken dry with paper towel and season with salt and pepper.  
   
3. Add the chicken to the pan and cook, partially covered, 4 to 6 minutes per side or until golden brown. Transfer to a plate leaving any brown bits (or fond) in the pan.
   
4. In the reserved pan of fond, heat a drizzle of olive oil on medium. Add the white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant.
   
5. Add the beans, demi-glace and ½ cup of water (double for 4 portions). Cook, stirring occasionally, 2 to 3 minutes, until the beans are heated through.
   
6. Add the tomatoes, green peas and vinegar to the pan of beans. Cook, stirring frequently, 1 to 2 minutes, until thoroughly combined; season with S&P to taste.

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

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.

Ingredients:
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
bread crumbs
oil for deep frying (do not use olive oil or any other oil with a low smoke point)

Method:

1. Shred the boiled chicken and mix it with the potatoes and cheese, mash together.
2. Add in the remainder of the mixture ingredients and mix well- at this point taste and adjust the salt/spices as needed.
3. In a deep wok or karahi, heat some oil to about medium high.
4. Take two bowls, in the first whisk the eggs, in the second add the breadcrumbs.
5. Form the balls (the size of a kofta or meatball) and dip one at a time first in the egg mixture followed by the bread crumbs and deep fry until they turn a nice golden brown.

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.

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.  

Ingredients:
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 

Method:

1. In a deep saucepan boil the chicken in 6 cups of water for 15 minutes.
2. Add veggies and boil for another 10 minutes.
3. Add the salt, pepper, soya sauce, and green chilies.
4. Mix the corn flour in half a cup of cold water and stir into the soup.
5. While stirring add egg and mix until cooked, about 1 minute.
   
   ​Serve with soya sauce, red chili sauce and vinegar.

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.  

Ingredients:

Chicken:
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
Cooking spray

​Salsa:
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

Method:

1. Combine first 4 ingredients in a large bowl; toss and let stand 3 minutes.
   
2. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt.
   
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
   
4. Add chicken to pan; cook 6 minutes on each side or until done.
   
5. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine.
   
   Serve salsa over chicken

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.

Ingredients:
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

Method:

1. Heat the ghee (or oil) on medium high heat and then add the garlic and ginger and fry it, stirring constantly until it begins to change color.
   
2. Add chicken and cook it for a few minutes until it starts to develop a light golden color.
3. Add salt and tomatoes and half of the coriander leaves. Mix well then add crushed cumin and coriander seeds.
4. Remove from heat and then add the yogurt, turmeric, red chili flakes and stir it together before returning to the heat (this prevents the yogurt from curdling)
5. Add green chilies and fresh cream.
   
6. Cook until the oil separates from the curry. 
   
7. Add onion and capsicum rings, cover and cook until chicken is tender.
8. Garnish with remaining fresh green coriander. Serve hot with naan or chapatti.

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.

Ingredients:
1 kg chicken
3-4 small onions, cubed
4-5 tomatoes
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

Method:

1. Mix yogurt, red pepper, salt and chicken and set aside to marinate for at least 1 hour.
2. Heat oil, add cubed onion and the chicken and cook until all the water that the chicken lets off dries up.
3. Add tomatoes and cook until they lose their color and the oil starts to separate.
4. Add soy sauce, black pepper, and vinegar then mix well.
5. In a separate pot semi-fry the potatoes until about half done.
6. Add the half fried potatoes to the curry with the green chilies, and fresh cut coriander, cover and let simmer until the potatoes are tender.
7. Do not mix the curry too much after adding the potatoes because they will break.

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.

​For the Chicken:

Ingredients:
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

Method:

1. Heat 1 tbsp oil in a pan and cook the chicken for 8-10 minutes until cooked through.
2. Remove from heat and set aside

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

Method:​

1. Place pizza stone in a cool oven and preheat the stone and oven together to the highest setting (mine goes to 475°F.
2. Roll out the dough and place on a pizza peel or surface lightly dusted with semolina or corn meal.
3. Spread a thin layer of sauce, top with chicken, red onion, bell pepper, and cheese.
4. Bake for 8 to 10 minutes then remove from the heat and top with chipotle mayo and cilantro.