Tag Archives: Chicken

Chicken Chapli Kebab

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Easy peazy crowd pleasy! 😄

Lovely recipe for Iftar, hi tea parties, weight loss and daily snacks….

Ingredients:

750g chicken mince

2 tbspns besan

2 medium sized onions

2 – 4 green chillies

A bunch of fresh green coriander

2 tbspns crushed ginger

4 cloves of garlic

2 tbspns lemon juice

1 egg

Salt (mix of normal salt and kaala namak) to taste

1 tbspn red chilli flakes & powder

1 tbspn cracked coriander seeds

1 tbspn freshly coarsely ground cumin

A pinch of carom seeds, ajwain

0.5 tspn garam masala

A generous pinch of black pepper

Some cornflour to dust the kebabs before frying

Few slices of tomato

Oil (half cup mustard, half cup normal cooking oil) for frying

Instructions:

-In a food processor, add all the veggies and pulse to a coarse mixture. Add chicken and besan and pulse again to a paste.

-Take out the paste in a mixing bowl and add all the spices and egg. Mix well.

-Keep aside for 10 to 15 minutes.

-Divide the mixture into 12 portions. Shape each portion into a kebab or tikki and press a slice of tomato in the middle.

-Put in the chiller or freezer for 15 minutes so they are firm before dusting the corn flour.

-Heat oil in a frying pan. Dust each patty lightly with corn flour and fry 5 minutes per side on medium flame.

-Arrange them onto a serving platter, make a quick chutney (recipe in next post) and serve hot.

Mini Chicken Sliders

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Everyone loved it yesterday…. and the time before that and the time before that and the other 10 times I made it😁

A crowd pleaser recipe, easy to make, easy to assemble and yummiliciously delicious to eat….

Lets get started 😊

Ingredients:

For Chicken Patties:

300g chicken mince

1 egg

Chicken salt

Salt

Red chilli flakes (optional)

Black pepper

A generous pinch of white pepper

A splash of soy sauce

For Sauce:

1 cup mayonnaise (use hellmans in Pakistan, it tastes better)

0.5 cup chilli garlic sauce (knorr always)

For Burgers:

12 slider buns (you can use any, I used sesame dinner rolls from Bread n Beyond bakers)

Some softened butter

Small pieces of lettuce

3 cheese slices (each cut into 3 squares, I used Happy cow because it tastes great)

12 slices of tomato

Oil for frying the patties

Instructions:

-Mix mincemeat and egg and season according to your taste with the spices given above. Mix and keep aside.

-Prepare everything else. Cut all the veggies and cheese, cut the buns into half and apply some butter for toasting and mix mayonnaise and chilli garlic sauce for burger sauce in a separate bowl.

-Toast the buns and apply a tspn of sauce to each side. Then layer it with some lettuce and tomato.

-Make 12 patties out of chicken mince mixture. Heat oil in a frying pan and fry the patties, 2 minutes per side on medium flame. Top each patty with a portion of cheese and once the cheese is melted, put the cheese on the bun and cover it with the top bun. Secure the layers with a skewer or a toothpick.

-Serve with chips.

Chicken Tikka Fry Roast

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😃😃😃😃😃 As you can see the name of this juicy, succulent, tender chicken recipe says it all. I combined 3 recipes to make this ONE and believe me it was crazy delish!!!!

The chicken was first marinated, then steamed, then fried, then tempered with charcoal and then smothered in left over masala…. oooomphhhhhh! Ahh mayyy zingggg

So lets get started

Ingredients

8 skinless chicken marylands/ whole thigh and leg pieces

1/2 tspn carom seeds (ajwain)

Salt and chicken salt to taste

1 tbspn kashmiri red chilli powder

1 tbspn chilli flakes (add more if you want it hot)

1 tbspn heapful fresh crushed roasted cumin seeds (bhuna kuta zeera)

1 tbspn coriander powder

1 tbspn chaat masala (I use Shan brand)

1 tspn black pepper powder

A pinch of white pepper powder

1/4 cup vinegar and lemon juice mix

1 tbspn garlic paste

2 tbspns green chilli paste

1/2 cup yoghurt

1/4 cup tomato ketchup or chilli garlic tomato sauce

Some sesame seeds

4 tbspns oil for cooking

Oil for feep frying

Method:

🍗Wash and clean chicken and pat dry with paper towel. Make deep gashes on leg and thigh part. You can use chicken breast part as well but it will be too dry. If you are using chicken breast, make 3 to 4 deep gashes on each one of them too.

🍗Mix vinegar, lemon juice and all the spices along with garlic paste, ketchup and green chilli paste. Apply this paste on chicken pieces and massage well into the gashes. Keep aside for 2 hours.

🍗Mix in yoghurt and apply well and keep aside for atleast 6 hours.

🍗Heat 4 tbspns of cooking oil and lay chicken in the pan in a way that the pieces dont overlap. Sprinkle some sesame seeds and cover with lid and cook on high heat for 5 minutes and then on low to medium for 30 minutes or until the chicken is tender and cooked through.

🍗Heat oil to 200⁰C in deep fryer and fry chicken pieces for one minute or until they get that golden fried color. Put all the pieces in one cooking pot and temper with charcoal.

🍗Simmer the remaining residue of steamed chicken on high flame until it turns into a thick mixture.

🍗Now smother each piece in that gravy and arrange the chicken pieces onto a serving platter.

🍗Serve hot with chips.

Delhi Style Butter Chicken

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My mum and sister were visiting me last month and my sister wanted to eat butter chicken. She started liking butter chicken on her Turkey trip and since then she has been trying to make it at home.

I made this for her and all the people on table loved it. I combined 2 3 recipes from internet, gave it my own twist and it tasted ahhh mayyy zingggg!

P.S If you are looking for sweet, westernised, british, gora type butter chicken then please scroll down because this is the actual Punjabi – Delhi style butter chicken Burrrrrrrrah! 😁 its hot, its tangy, its spicy and its flavourful, so lets dig into the recipe…..

Ingredients

FOR CHICKEN MARINATION

2 tbspns mustard oil

1 tbspn Kashmiri or deghi red chilli powder (this chilli is low on spice, high on colour)

1 tbspn red chilli flakes

A generous pinch of aamchur powder

1 tbspn coriander powder

1 tspn cumin powder

1 tspn chaat masala

A small pinch of kasuri methi

A generous pinch of black pepper

1 tbspn ginger garlic and green chilli paste

Salt to taste

2 tbpns yogurt

500 gms boneless chicken (mix of thigh and breast fillet or if you want more flavour, use thigh piece only) cut into 2 inch cubes

FOR CURRY

100g onions (1 and half onion)

500g tomatoes (4 medium sized 🍅)

50g cashew nuts (1/3 cup)

2 tbspns vinegar (trust me on that!)

1 tbspn ginger garlic and green chilli paste

1 tbspn coriander powder

1 tspn cumin powder

A generous pinch of garam masala

1 generous pinch of kasuri methi (crushed between palms)

4 to 6 Kashmiri chillies

1 tspn red chilli powder

Salt to taste

A generous pinch or 1/2 tspn brown sugar to balance the tang of tomatoes

4 tbspns oil

A knob of butter

3 to 4 tbspns cooking cream

2 green cardamom

A generous pinch of cumin seeds

Method

🐓Let marinate the chicken first. In a mixing bowl splash some mustard oil and add all the spices and mix. Now add ginger garlic and green chilli paste along with chicken pieces and mix well. Coat all the chicken in this mixture and allow it to marinate for 30 minutes.

🐓Now mix in yogurt and keep aside for 30 more minutes.

🐓Heat oil in a pan and cook this chicken until the chicken is 95% done and the masala is curdled. Cook for further for 2 minutes on high heat to give that char on the chicken pieces. Remove from flame and keep aside until needed.

Lets prepare the curry….

🐓Heat oil in a deep cooking pan or wok and crackle cumin seeds. Add roughly chopped onions and salt and cook until translucent. Now add roughly chopped tomatoes, cashews, vinegar, kashmiri red chillies and all the other spices except kasuri methi and cook for 5 minutes on medium heat. Add a cup of water and cover the lid.

🐓Cook for 20 minutes on medium heat. Remove from flame and allow it to cool a bit.

🐓Pour the mixture in blender and blend it to a smooth paste.

🐓Now in the same pan, melt some butter and add a splash of oil. Pour in the curry and cook for 3 – 4 minutes on medium heat. Add sugar and stir.

🐓Now add cooked chicken along with all the masala and cook for further 5 to 6 minutes.

🐓Finish off with cream, kasuri methi and coriander leaves.

🐓Serve hot with roti or steamed rice.

If you like it, dont forget to give a thumbs up 👍 and share it with your friends and family ❤️

Chicken Pakora

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This recipe for chicken pakora is desi flavored infused and it is my very own recipe. It is just like normal pakoras but made with chicken and with a different technique and some extra ingredients. When I made it last year in an Iftar party, my guests loved it; the chicken was flavorsome, tender and juicy.

ingredients:

  • 1.5 kilo chicken, cut into small pieces, tikka cut with bones
  • 1 tbspn ginger garlic & green chilli paste
  • 2 tbspns lemon juice
  • 1 tbspn vinegar
  • Salt to taste
  • ½ tspn black pepper
  • ½ tspn chicken powder
  • 1 tbspn cracked coriander seeds
  • A generous pinch of carom seeds
  • 1 tspn roasted crushed cumin seeds
  • A generous pinch of kasuri methi (crushed between palms)
  • ½ tspn garam masala powder
  • 1 tbspn crushed anar dana (pomegranate seeds)
  • 1 tbspn red chilli flakes & powder
  • A pinch of yellow food color
  • 4 tbspns besan, chickpea flour
  • A pinch of baking powder
  • 1 tspn levelled corn flour
  • 1 egg
  • 1 tspn yogurt
  • Oil for deep frying (2 cups vegetable + 2 cup mustard oil)

Method:

  1. In a mixing bowl, marinate chicken in salt, red chilli powder & flakes, lemon juice, ginger garlic & green chilli paste, vinegar, chicken powder, black pepper, carom seeds, cumin, food color & garam masala and keep aside for 40 to 50 minutes at room temperature or overnight in refrigerator.
  2. In a separate bowl mix the remaining ingredients (except oil) and add it to the marinated chicken. Mix and keep aside for 10 minutes.
  3. Mix and heat both the oils to 180 degrees Celsius and fry chicken pieces in batches for 7 – 8 minutes.
  4. Serve hot with mint sauce, imli sauce & ketchup.

Chicken Salad filled Croissants

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Chicken salad filled croissants is a beautiful addition to your tea table or Iftar table or any potluck. It is gourmet style yet easy crowd pleaser which will make you look like pro chef 😀

Ingredients

  • 12 mini croissants/ 6 large croissants
  • Few rocket leaves/ coral lettuce leaves (if rocket leaves are not available)

FOR CHICKEN

  • 2 chicken breasts, large size
  • 2 tbspns olive oil
  • Salt to taste   
  • Cracked black pepper, a generous pinch
  • Red chilli flakes, a generous pinch
  • ¼ tspn mustard powder/ 2 tbspns Dijon mustard
  • Juice of 1 lemon

FOR CHICKEN SALAD

  • 1 cup mayonnaise
  • ½ cup cream
  • ½ cup sour cream
  • A pinch of icing sugar
  • A generous pinch of cracked black pepper
  • ¼ tspn mustard powder
  • 1 tspn hot English mustard
  • A generous pinch of table salt
  • Few green sprigs of spring onions, sliced
  • 2 tbspns chopped celery stalks
  • 2 tbspns chopped cucumber

Method

  1. Wash, clean and pat dry chicken breasts. Thaw them with meat hammer until they are 1.5 cm in thickness.
  2. Mix everything given for chicken in a bowl and marinate chicken for good 40 minutes to 1 hour.
  3. Heat a grill pan, brush some butter and grill chicken breasts for 5 minutes per side.
  4. Remove from the grill and let it cool.
  5. Meanwhile in a mixing bowl, mix all the sauces and spices with a whisk. Mix in the veggies.
  6. Shred/ cut the grilled chicken and add it to the mixture.
  7. Cut the croissants from the middle lengthways to fill in the filling but not till the end.
  8. Stuff in a rocket leaf and 1.5 tbspns of chicken mixture (in mini croissant) or 2 rocket leaves and 3 tbspns of chicken mixture (in large croissant) in each croissant.
  9. Arrange all the croissants on a platter and serve.