Tingri Kabab (Tandoori Chicken Legs)

Tingri Kabab is not so famous but delicious appetizer and BBQ dish of India. The chicken legs are marinated in spices and yogurt and cooked in oven or tandoori oven and it taste great. If the chicken is not massaged in the beginning with all those ingredients, there is a chance it will be smelly, so you better massage and treat your chicken well to enjoy this beautiful delicacy of the great India….. ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 12 chicken legs
  • 1 tbspn oil
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn cumin powder
  • 1 tspn coriander powder
  • 1 tbspn garam masala
  • A good pinch of meat tenderizer
  • 1 tbspn ginger garlic paste
  • 1 tbspn green chilli paste
  • 2 tbspns vinegar
  • 2 tbspns lemon juice
  • 1 tspn fenugreek leaves
  • Few drops of red or yellow food color
  • 1 cup yogurt

Method:

  • Wash and dry the chicken and make deep slits into it. Apply vinegar, salt, ginger garlic paste, chilli paste and meat tenderizer. Massage well for 5 minutes. Now add rest of the spices and mix well. Add yogurt and blend with your hands and keep aside for 1 hour.
  • Preheat the oven to 180 degrees Celsius. Prepare your roasting pan with the wire rack. Brush some oil on the wire rack and place all the chicken legs on to it without overlapping and bake for 45 minutes.
  • Take out the rack and flip the sides and bake for another 45 minutes.
  • Take out, drizzle some lemon juice and serve hot with mint sauce.

Chicken Spring Rolls

Spring rolls is I think one of the most favorite and famous snacks around the world which is like liked by everyone and comes with different fillings and sizes. Try my version and I am sure you will like the crispy fried rolls filled with crunchy vegetables and seasoned to perfection chicken ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 24 spring roll sheets
  • Oil for frying
  • Flour and water slurry/ 1 egg + 4 tbspns water (for sealing the rolls)

FILLING

  • 1 tbspn oil
  • 2 tbspns soy sauce
  • 1 tbspn hot sauce
  • Salt and cracked black pepper to taste
  • 1 tbspn chicken salt/ 1 tspn ajinomoto
  • 2 carrots (peeled and grated)
  • 3 springs of green onion (sliced)
  • 1 capsicum (sliced thin)
  • 2 cloves garlic (minced)
  • ½ cabbage (sliced fine)
  • 2 chicken breasts boiled and shredded (boiled in salt, pepper, 2 tbspns soy sauce and 1 cup water)

Method:

  • Boil the chicken and shred it with hands.
  • Heat oil in a wok and add garlic. Fry until it is translucent and add all the veggies. Stir fry for 5 minutes adding all the spices and sauces and remove from flame. Transfer it into a deep mixing bowl and add chicken. Mix well.
  • I fried the veggies for only 5 minutes to avoid soggy filling. I like my spring roll filling to be crunchy and cooked at the same time.
  • Now fill in the roll sheets and seal the edges with the slurry. Refrigerate the rolls for 30 mins to 1 hr prior to frying.
  • Heat oil to 190 degrees Celsius in the fryer and fry rolls in batches for 5 minutes per batch.
  • Serve hot with any sauce of your choice.
  • To freeze the rolls, keep them in snap seal or freezer bag until you need them. You can freeze up to 3 months and the taste will be the same.

Chicken Alfredo Pasta Bake

A very easy, quick and fancy recipe which everyone will love and wonder how much effort you have put in but really all you have done is mix the stuff at the right time over right heat 😀  ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR SAUCE

  • 600 mL cooking cream
  • 2 chicken breasts cut into strips
  • 1 tspn garlic powder
  • ½ tspn onion powder
  • 1 cup sharp parmesan cheese (shredded)
  • 100 gms butter
  • 1 cup sliced mushrooms
  • 1 cup green onions shopped
  • 1 chicken stock cube/ 1 tbspn chicken salt
  • 1 tbspn cracked black pepper
  • Salt to taste (be careful, because parmesan cheese is salty and we are adding chicken salt as well)

FOR PASTA

  • 500 gms pasta cooked to al dente
  • 1 cup mozzarella cheese (shredded)
  • ½ cup cheddar cheese (shredded)
  • 2 tbspns heapful (parmesan cheese)
  • Few sprigs green onion chopped

Method:

  • Boil pasta, run through some cold water and keep aside.
  • Preheat oven in broil mode to 200 degrees Celsius.
  • Measure the cheeses, mix them and keep the blend in refrigerator.
  • For alfredo, melt butter in a pan and fry chicken until its white, add salt, pepper, chicken salt, garlic powder, onion powder and mushrooms and cook until mushrooms are cooked at well. Add cream and bring it to boil.
  • Add parmesan cheese and mix well until the cheese is melted and the sauce is thickened. Add pasta and mix. Remove from heat and transfer to your Pyrex baking dish. Top with the cheese blend and broil from 15 – 20 minutes or until the cheese is melted and gives that crusty golden color.
  • Garnish with some chopped scallions and serve hot.

Chicken Bites

 

Q. Who doesn’t like chicken bites?
A. Everyone does. 😀

Ayesha's Kitchen

Ayesha’s Kitchen

Ideal for snacks, lunch boxes, game nights and kids parties…. its a CROWD PLEASER 😀

Ingredients:

  • 2 chicken breasts, cut into chunks
  • Salt to taste
  • 1 tspn chicken salt
  • 1 tbspns red chilli flakes
  • 1 tspn cracked black pepper
  • 2 tbspns hot sauce
  • 4 tbspn soy sauce
  • 1 tbspn lemon juice
  • 1 large size egg
  • 1 cup corn flour
  • Oil for deep frying

Method:

  • Wash, dry and cut chicken breasts in chunks.
  • Add all the dry ingredients and mix. Add all the sauces and mix again. Keep aside for 10 minutes.
  • Add egg and corn flour and mix again. Keep aside for 30 minutes.
  • Heat oil in deep fryer to 190 degrees Celsius and fry chicken pieces individually in batches until all done. Each batch frying time should be 4 – 5 minutes.
  • Serve hot with your desired sauce.

Chicken Tikka

Chicken tikka is extremely popular and favorite in all over Pakistan, but there are few places which serve the best tasting tikka, And home BBQ parties begin to trend in Pakistan over the last decade and now people are expert. This is my recipe when we did this at home in last holidays and everyone loved it. Its not too spicy but you can adjust the spice level according to your taste. Try my recipe and give a thumbs up because I know, you are gonna LOVE it ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1.5 kilo chicken with bones, cut into tikka boti
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn red chilli fakes
  • 1 tbspn garlic paste
  • 1 tspn ginger paste
  • 2 green chillies (paste)
  • ½ tspn meat tenderizing powder
  • 1 tbspn coriander powder
  • 1 tspn shahi cumin
  • 1 tspn carom seeds
  • 1 tspn garam masala
  • Few drops of yellow food colour
  • 2 tbspns lemon juice
  • ½ tspn cracked black pepper
  • 1 cup hung curd (yogurt with minimum water)
  • Some ghee for glazing while BBQing

Method

  • Wash, clean and dry chicken and place it in a mixing bowl which is wide and deep.
  • Mix in all the spices and add ginger, garlic and green chilli paste with lemon juice and massage the chicken for good 10 minutes. This will allow the spices to penetrate in chicken.
  • Mix in yogurt and keep aside for 2 hours.
  • Heat the charcoal BBQ and thread the chicken pieces on metal skewers. 5 – 6 pieces per skewer and grill for about 3 minutes per side. Brush on some ghee and grill for further minute on each side.
  • Take them off the skewers and serve hot with naan, salad and raita.

Chicken Vegetable Gravy

A healthy and nutritious meal for the family, perfect for busy weekdays ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN

  • 2 chicken breasts, cut into cubes
  • Salt and pepper
  • 1 tspn paprika
  • 2 tbspn hot sauce
  • 2 tbspns lemon juice
  • 1 egg
  • ½ cup corn flour
  • 2 tbspns soy sauce
  • Oil for frying

VEGETABLES

  • 1 cup broccoli
  • 1 cup mixed color capsicums, cut into cubes
  • 1 red onion, cut into cubes
  • 1 cup cauliflower
  • 1 carrot, sliced
  • 1 cup French beans, sliced
  • 4 spring onions, cut into 3 – 4 cm length
  • ½ boiled green peas
  • 1 cup sliced mushrooms
  • ½ cup cabbage, cut into cubes

FOR GRAVY

  • 4 tbspns olive oil
  • 1 tbspn heapful minced garlic
  • 2 cups warm water
  • 1 chicken stock cube
  • 1 vegetable stock cube
  • 3 tbspns soy sauce
  • 3 tbspns hot sauce
  • ½ tspns cracked black pepper
  • A pinch of white pepper
  • 1 tspn brown sugar
  • Some lemon juice
  • Salt to taste
  • Corn starch slurry (½ cup corn flour + ¼ cup water)

Method

  • Cut chicken into cubes and marinade in all the ingredients given for chicken and keep aside.
  • Meanwhile prepare your veggies and sauce.
  • For sauce, combine water, stock cubes, soy sauce, hot sauce, white pepper and sugar and whisk.
  • Heat oil for shallow frying and fry chicken chunks. This process will seal the juices and flavour of chicken and keep it moist. Fry for 3 mins at 190 degrees Celsius.
  • Now heat 4 tbspns oil in a skillet and fry garlic. After a min of splattering add the veggies (except capsicum and onion) and stir fry for 5 minutes.
  • Add the sauce and bring it to a boil and adjust salt.
  • Add corn flour slurry with constant stirring to avoid lumps and to thicken the sauce.
  • Add capsicum, onion, cracked black pepper and lemon juice and after 5 minutes add fried chicken chunks. Stir and serve hot with rice.

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