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 TikkaIngredients:
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 Method:
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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 SoupIngredients: 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:
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 FoilIngredients:
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 Method:
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 SalsaIngredients:
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:
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. Mughalai KadhaiIngredients:
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:
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 ChickenIngredients:
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:
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 PizzaFor 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:
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:
The first time I made this chicken I used Sriracha which made it so spicy I couldn't eat it so be sure you use the correct amount of sauce depending on how spicy you want the dish to be. These little bite sized pieces of fried chicken coated in a chili garlic sauce are really delicious as is or served over some rice. Marinate, then fry the pieces of chicken breast. Coat the fried chicken with chili garlic sauce. Chili Garlic ChickenIngredients:
Chicken 3 boneless chicken fillets, cut into bite sized pieces 1 egg, beaten 2 tbsp corn flour 1 tsp black pepper 1 tsp salt oil for deep frying Sauce in a skillet heat oil, add 1/2 tsp fennel seeds (sonf) 1/2 cup of the white part of green onions 1 tbsp crushed garlic 3/4 cup ketchup 1/2 cup chili garlic flavored sauce (or only 1 tbsp if it's something spicy like sriracha mixed in with 1/2 cup of tomato sauce) 1/2 tsp crushed red chilies 1 tsp salt 1/2 tsp black pepper 2 tbsp soy sauce 1 tbsp vinegar sesame seeds, for garnish Method:
This is a rich flavorful Moroccan soup made with chicken, lamb, lentils, and a number of fresh herbs and spices. This is commonly eaten in Ramadan and is also called Ramadan Soup. It's nice and hearty and is great for the weather that we are getting these days. You can actually make this soup vegetarian as well by omitting the meat all together and it's still very flavorful. Harira (Ramadan) Soup Ingredients: 2 large onions 1 cup flat leaf parsley, coarsely chopped 2 celery sticks with leaves, sliced 1 tsp freshly ground black pepper 2 inch piece of cassia or one cinnamon stick broken into long shards 1 tsp ground turmeric 3 tbsp ghee or clarified butter or s'men 1 lb shoulder lamb chops, halved (optional) 6 chicken wings, halved (optional) 1/2 cup dried red lentils 1 cup fresh coriander (cilantro) leaves, chopped 1 tsp salt, or to taste 750 ml tomato puree or canned plum tomatoes, blended 8 tbsp or 50g fideua (fine soup noodles or broken vermicelli) 2 pinches saffron 1 tsp sea salt Method:
This recipe is from the book A taste of Morocco by Clare Ferguson
These showed up on my Instagram quite some time ago but I wanted to try the recipe a few times with different types of pesto before posting it. In the end it came down to using a high quality basil pesto either home made or the good kind from the grocery store and it makes all the difference in the flavor of these little meatballs. This recipe is definitely a crowd-pleaser. Cheese Stuffed Pesto Chicken MeatballsIngredients:
1 lb ground chicken breast 1/2 cup bbread crumbs 1 large egg 1/3 cup basil pesto, plus 2 tbsp 2.5oz (65gr) bocconcini cheese balls 2 cloves of garlic, crushed 1 tsp salt 1 tsp freshly ground black pepper Parmigiano Reggiano Method:
Summertime means BBQ, I've been quite lazy and didn't take many photos of all the glorious BBQ's at the various Cokar households. This photo quality isn't the greatest but I think you will get the point. They're chicken breast, bell pepper, and onion skewers. I prefer to grill on a charcoal grill because of the flavor that the coals impart on the food- however I find gauging the temperature of the flame somewhat difficult so it's a good idea to get yourself a decent meat thermometer to ensure that the meat is cooked properly. Tandoori Chicken SkewersIngredients:
2 chicken breasts, cubed Tandoori powder juice from 1/2 of a lemon 3 cloves garlic, crushed 1/2 inch piece of ginger root, crushed 2 tbsp oil 1 green bell pepper, cubed 1 yellow bell pepper, cubed 2 onions, cubed Method:
This version of Brocolli Chicken Alfredo is 'healthier' than usual because I decided to use whole wheat pasta and the broccoli is good for you....right? I'm actually not sure if pasta is ever healthy but at least this recipe isn't loaded with cheese and grease. Boil the pasta al Dante and steam the broccoli. Prepare the chicken, season with red chili flakes, salt, fresh ground black pepper, white pepper and garlic. Make the Alfredo sauce. Put all the ingredients into a large pot, pour the sauce over it and mix. Chicken Broccoli AlferedoIngredients:
8 ounces rotini pasta generous amount of salt (for the boiling pasta water) 1 small head of broccoli florets 1 tbsp olive oil 2 boneless, skinless chicken breasts, sliced thinly Salt 1/4 tsp Freshly ground black pepper 1/4 tsp white pepper 1/2 tsp red chili flakes For the sauce: 2 tbsp unsalted butter 2 tbsp all-purpose flour 3/4 cup chicken broth 1 cup milk 1/4 tsp garlic powder 1/4 cup grated Parmesan Instructions
Most East Indian chicken recipes contain onions, this one is a little different since it doesn't have any onions in the ingredients and it packs in a bunch of flavor with the fennel (sonf) and caraway (ajwain) seeds. This curry tastes amazing with fresh parathas. Shikarpuri Chicken KarahiIngredients:
1 kg chicken, with bones (cut into small pieces) 1/2 cup oil 2 tomatoes, chopped salt, to taste 2 tbsp garlic and ginger, finely chopped 1 tbsp crushed green chilies 250 gm yogurt 1/2 tsp crushed black pepper 1.2 tsp crushed cumin seeds 1/2 tsp kasoori methi (dried fenugreek leaves) 1/2 tsp crushed ajwain (caraway seeds) 1/2 tsp crushed sonf (fennel seeds) fresh coriander, chopped (for garnish) Method:
This recipe is always a hit and I having the jalfrezi with white rice. Many people make jalfrezi with green, yellow, and red bell peppers but I personally like the flavor of red bell peppers the most so I used just those. Remove the white bits as well as the seeds from the bell peppers and cube them along with the onions. Stir fry the veggies in some oil until the just begin to soften, then set aside. Blend the tomatoes. Cook the chicken with the spices. Add the tomatoes and cook until they change color. Stir in the veggies before serving Chicken JalfreziIngredients:
2-3 tbsp oil 1/2 kg boneless chicken, cubed 2 onions, cubed 1-2 bell peppers, cubed 4-5 tomatoes, blended in 1/2 cup of water 5-6 cloves garlic, minced 2 inch piece ginger, grated 2-3 green chilies salt, to taste 1 1/2 tsp red chili powder 1/2 tsp haldi (turmeric) 2 tbsp dhaniya powder (coriander powder) 1 tsp garam masala fresh coriander, chopped for garnish Method:
Moroccan Spiced Grilled Chicken BreastIngredients:
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, boneless chicken breasts Method:
This recipe is from the Simply Recipes blog This delicious version of a Shepard's pie was given to me by an old friend. The recipe is packed full of really amazing flavors and, tastes really good served with gravy. If you don't want to serve this pie with gravy though be sure to make the chicken a little less dry than I did here by adding a bit of water to it whilst cooking. The first step is to prepare the marinated chicken chicken, as well as the mashed potatoes. I then cooked down the veggies a little bit until they softened slightly. Then it's time to layer up, starting with a thin layer of the mashed potatoes on the bottom followed by a mixture of the chicken and veggies. This can all be topped off with the remainder of the mashed potatoes and a layer of mozzarella, or your favorite cheese mixture before baking in an oven until the cheese turns a beautiful golden color on top. Chicken Shepard's PieIngredients:
oil, for cooking the chicken and veggies in 1/2 cup of shredded cheese (mozzarella, cheddar, or any other cheese that you prefer) Chicken: 2 whole chicken breasts, 1 inch cubed 1 tsp salt, or to taste 1/2 tsp black pepper 1/2 tsp chili powder juice from half a lemon 2 tbsp soy sauce 1/2 tsp vinegar 2 tbsp Nando's hot chili sauce 1 tbsp tandoori masala Veggies: 1 small can of sweet corn 2 red onions 1 red bell pepper Potatoes: approx 11/2 cups of prepared mashed potato mix, prepared according to package directions 1 tbsp butter 1/2 tsp freshly ground black pepper Method:
The picture looks a bit sloppy but these chicken meatballs tasted so good I had to share. I find that it's so important to mix the sauce in with the spaghetti in order for them to drink up some of the flavor as opposed to putting a pot of pasta at the table with another pot of sauce to pour over the top of it. Spaghetti & Chicken MeatballsIngredients:
For the Meatballs: 1 pound ground chicken 1/2 tsp black pepper 1/2 tsp white pepper 1/2 tsp red chili flakes salt, to taste 1/2 tsp dried oregano 1/2 tsp dried basil 2 tbsp oil, for frying For the Pasta/Sauce: 1/2 packet of spaghetti, boiled in salted water (al dante) 1 tbsp oil 1 small onion, diced 2 cloves garlic, crushed 1/2 of a red or orange bell pepper, diced 1 cup regular tomato sauce 1/2 tsp dried oregano 1/2 tsp dried basil dried parsley, for garnish Method:
I think I was so hungry I actually forgot to take a picture of the finished dish here. This is a chicken kadhai dish which has a blend of some spices and loads of tomatoes. This recipe is a bit different from the usual since there are no onions in it as is the norm with most desi curries. There are only a few simple ingredients in this recipe. Heat some oil and add the ginger garlic paste along with the crushed coriander and cumin. Next, add the chicken, some of the coriander and the green chilies. Add the tomatoes and the remaining spices before covering and cooking until the chicken is cooked through. Chicken KadhaiIngredients:
500 gm chicken (small pieces, bone in) 1/4 cup oil 2tbsp garlic and ginger paste 1tsp crushed dry coriander 1 tsp crushed cumin 4-5 green chilies 1 bunch fresh green coriander, chopped 3 tomatoes, roughly ground 1 tbsp crushed red chili 1/2 tsp turmeric powder Salt to taste 2 tbsp ginger finely sliced (for garnish) Method:
Tip: If you're using canned tomatoes they may be dry compared to fresh tomatoes so be sure to add a little bit of water if needed. Caution! This is probably extremely unhealthy but it's also delicious so I had to share. A little bit of anything is ok to have in moderation though...right? At least that's what I'm going to keep telling myself. This baked mac and cheese is full of chicken, white sauce, and plenty of ooey gooey cheese. There are a couple of veggies in here as well like spinach, bell peppers, and tomatoes which hopefully help balance the unhealthy factor out ever so slightly. Chicken & White Sauce Baked Mac n' CheeseIngredients:
White Sauce: 1 tbsp butter 1 tbsp white flour 1 cup milk pinch of salt Chicken/Pasta: 1-2 tbsp oil 2 cloves garlic. crushed 2 chicken breast halves, 1 inch cubed 1/2 bunch spinach, chopped 1/2 bell pepper, diced 1 tomato, diced 1/2 onion, chopped 1 tsp chili flakes 1/2 tsp white pepper powder 1/2 tsp black pepper powder 2 cups macaroni, boiled al dente and drained 1/2 cup shredded mozzarella cheese sprinkle of Parmesan cheese 1 tsp dried oregano Method: For the sauce:
Chicken/Pasta:
Stuffed chicken breasts come in many forms. You can basically stuff anything inside chicken because it works so well with a number of different ingredients. In this recipe, I used spinach, mozzarella, onions, and garlic. The stuffing is first cooked and then stuffed into flattened pieces of chicken breast. You should only cook chicken breasts until they have changed color and lost their pinkness, this helps keep the meat tender and juicy. Overcooking chicken breast will make the meat tough and dry. Chicken and Motzarella Stuffed Chicken BreastsIngredients:
2 Chicken breasts, flattened with a meat pounder 1 tbsp olive oil 2 cloves of garlic, crushed 1/2 red onion, chopped 1 bunch of spinach, roughly chopped 1/2 cup shredded mozzarella cheese salt, to taste freshly cracked black pepper, to taste red chili flakes, 1 tsp Method:
This chicken is super moist on the inside with a nice and crisp skin on the outside. The slow cooking over indirect heat really helps all the flavors sink into the meat so there's no need for marination time. BBQ "Beer Can" ChickenIngredients:
1 whole chicken, skin on (organic chicken recommended) In the can: 1/2 can of iced tea 1 tsp rosemary 1 green chili, chopped Chicken: 1/2 of a lemon 2-3 tbsp oil salt, to taste 1 tsp red pepper 1/2 tsp black pepper 1 tbsp vinegar 1 tsp garlic powder Method:
Tarragon and chicken goes really nicely together. This is a super simple and delicious way to make chicken for dinner or for using in a salad. I got this recipe from myrecipes.com, with cracked black pepper as the only addition to the recipe. Tarragon Chicken Ingredients
4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1 garlic clove, minced 2 teaspoons minced fresh tarragon 1/8 teaspoon salt Method:
Methi (fenugreek) is an aromatic herb which is sometimes used in desi cooking to give the dish a distinct fragrance and flavor. I chose to use white chicken breast in this curry but feel free to use bone-in chicken to up the flavor. The curry is thick and rich, which makes it great for scooping up with naan or chapati. Methi ChickenIngredients:
2-3 tbsp oil 2 large chicken breasts 1 inch piece of ginger, minced 4 garlic cloves, crushed 1 large onion, finely chopped 2 large tomatos, diced 1 tsp red chili powder salt, to taste 1/2 tsp haldi (turmeric) 1/2 tsp jeera (cumin) powder 2 tsp dhania (coriander) powder Method:
Serve with fresh naan/chapatis or rice. This recipe turns out a super moist-on-the-inside, and crispy skinned roast chicken. The trick to get the flavor into the chicken is to marinate it for a long period of time. Covering the chicken while baking it for the first hour helps lock the moisture in because the chicken cooks in its own steam and then uncovering to cook it an additional 15 minutes at the end crisps the skin up. Lemon- Rosemary, Thyme Roast ChickenIngredients:
2 lemons, quartered 1 onion thickly sliced Marinade: 6 cloves garlic, crushed 2 sprigs rosemary 4 sprigs of thyme black pepper, as needed salt, as needed 2 tbsp olive oil Method:
This recipe worked out pretty great. I got it from Canadian Living and I'm a big fan of their recipes. I used a little less chicken than what's indicated in the recipe below because I didn't need to make such a large amount. That's why the end result had a little more sauce in it than if you follow the recipe directly. The dish was full of flavor and it refrigerates and re-heats really well. The ingredients are fairly simple. Have everything chopped, sliced, minced, and ready to go before you start cooking. Brown the chicken then transfer to a plate to drain the fat. Fry the onions, garlic, bay leaves, pepper, oregano, cumin, coriander and salt. Add the chicken, stock, lemon juice, sugar, and lemon slices. Reduce heat and cover then let simmer for 15 minutes. This goes great with rice or a salad. Lemon & Olive ChickenIngredients:
2 tbsp extra-virgin olive oil 3 lbs chicken pieces, skinned (I used boneless but bone-in chicken works great) 1 onion, chopped 3 cloves garlic, minced 2 bay leaves 1 tsp each pepper, dried oregano, ground cumin & coriander 1/2 tsp salt 3/4 cup chicken stock 2 tbsp lemon juice 1/2 tsp sugar 1/2 lemon, thinly sliced 3 plum tomatoes, cut into wedges 1/2 cup pitted olives (green or black) 1/4 cup chopped fresh parsley (or 2 tbsp dried) Method:
Makes 6 servings |
FoodI love 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:
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