Tag Archives: Chicken

Tawa Keema/ Tawa Qeema

This recipe is my very own version of tawa keema. It is a very chat pata, masaledaar dish which can be made in minutes and loved by all. A very easy and rich recipe for you one dish girls party or just a casual dinner when you dont feel like cooking a time consuming dish.

Ayesha’s Kitchen

Ingredients:

  • 4 tbspns oil
  • 500 gms chicken/ lamb/ beef keema
  • A generous pinch of meat tenderizer (only if using beef or mutton)
  • 2 tbspns fried onions (crushed)
  • 1 tbspn ginger and garlic paste (fresh)
  • 2 tomatoes blanched, peeled and chopped fine
  • 3 tbspns green chillies (chopped fine)
  • Salt to taste
  • A generous pinch of chicken salt
  • 1 tspn Kashmiri red chilli powder
  • 1 tspn red chilli flakes
  • ½ tspn turmeric
  • 1 tspn cracked coriander seeds
  • 1 tspn crushed roasted cumin seeds
  • 1 tspn pan roasted anardana (crushed)
  • A pinch of cracked black pepper
  • A generous knob of butter
  • A pinch of methi leaves
  • 2 tbspns lemon juice

Method:

  1. Add a generous pinch of meat tenderizer to the mincemeat and mix. Keep aside for 30 minutes. If you are using chicken mince, eliminate this step.
  2. Heat oil on a tawa and fry ginger garlic paste and green chillies. Add the mince and stir fry. Break it into pieces while stir frying on medium heat. Add tomatoes and all the ingredients accept lemon juice, methi leaves, black pepper and butter and cook until the tomatoes are mushy.
  3. Add butter and stir fry until the food looks cooked and the oil starts separating. Add rest of the ingredients and give a quick last stir.
  4. Serve hot with roti.

Butter Chicken

Butter chicken, another North Indian delicacy, very famous and almost available in every Indian restaurant and take away but all of them does not taste good or authentic. With this recipe you can get the most authentic and great flavour of butter chicken because it has been mastered after 4 trials.

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN

  • 4 chicken thigh fillets (cut into big chunks/ 3 pcs. Per thigh fillet)
  • 1 tspn roasted gram flour (besan)
  • Salt to taste
  • A generous pinch of chicken salt
  • 1 tspn red chilli powder
  • 1 tspn cumin powder
  • 1 tspn special masala (a pinch of nigella seeds, a pinch of garam masala, a pinch of kasuri methi, a small pinch of ajwain, a pinch of black pepper corns and a pinch of cloves grind into a powder)
  • 1 tbspn yogurt
  • 1 tspn mustard oil
  • 1 tson ginger garlic and green chilli paste
  • A pinch of meat tenderizer

FOR CURRY

  • 3 tbspns oil
  • 2 generous knobs of butter
  • 1 bay leaf
  • 1 big cardamom
  • 3 small cardamoms
  • A stick of cinnamon
  • ½ tspn cumin seeds
  • 1 tbspn kasuri methi
  • 3 tbspns cooking cream
  • 1 large onion
  • 2 large tomatoes (cut into chunks)
  • 1 tbspn tomato paste
  • 3 cloves of garlic
  • A small piece of ginger
  • 3 tbspns cashew nuts
  • 2 small green chillies
  • Some cream and chopped coriander for garnish

Method:

FOR CHICKEN

  1. Wash, pat dry and cut chicken into chunks.
  2. Apply all the dry spices and ginger garlic paste mixed with mustard oil and keep aside for 20 minutes.
  3. Now add gram flour and yogurt and mix well. Keep aside for 30 minutes.
  4. Heat the grill plan to high and grill the chicken chunks to 3 mins per side. (Do not flip over and over, just 2 flips are fine)
  5. Keep aside until needed.

FOR CURRY

  1. Heat oil and sweat the onions. Add ginger garlic paste, green chillies and all the whole spices along with cashews. Saute for around 2 minutes and add tomatoes and tomato paste. Cook on medium heat with the lid on until the tomatoes are mushy.  Add water if needed.
  2. Turn off the heat and let the mixture cool for a bit. Take out the bay leaf and cinnamon. Now add 1 cup warm water and blend it to puree.
  3. Pass it through the sieve to get the silky smooth curry and discard the residue.
  4. Heat the same pan and melt 2 knobs of butter. When the butter is melted and hot add the curry. Let it simmer for 2 minutes, then add fenugreek leaves by crushing between your palms to get the extra flavour and fragrance and add cream. Stir and add the grilled chicken and let it cook in the curry for 1 minute.
  5. Take it out in the serving bowl, let it cool for 2 minutes and then garnish with cream and coriander.
  6. Serve with boiled rice/ naan/ garlic naan.

 

Parsi Chicken Cutlets

Parsi chicken cutlets is the recipe inspired by one of the internet recipes. I was watching cooking videos as usual and watched this one which kinda attracted my taste buds, so I tried it and no doubt it was yum 🙂 Give it a try and let me know what you think about it!

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Ingredients:

  • 250 gms boiled and mashed potatoes
  • 500 gms chicken mince
  • 1 cup coriander chopped
  • 1 cup mint leaves chopped
  • 1 medium red onion chopped fine
  • 1 tbspn ginger & garlic paste
  • 4 – 5 green chillies chopped
  • Salt to taste
  • 1 tspn red chilli powder
  • ½ tspn turmeric
  • 1 tspn coriander powder
  • 1 tspn cumin powder
  • 1 tspn garam masala

FOR COATING

  • 2 cups bread crumbs
  • 2 beaten eggs
  • Oil for shallow frying

Method:

  • In a shallow wide dish, combine boiled mashed potatoes and chicken mince well and add all the spices and veggies. Mix well and keep aside for 10 minutes.
  • Now make small cutlets depending on hat size you want and coat them in breadcrumbs, then egg and fry for 2 minutes per side on medium flame.
  • Serve hot with tomato mint chutney or ketchup.

Chicken Francaise

Chicken francaise is a very popular American – Italian dish which is available in nearly all the cafes and restaurants in America. In general it is very difficult and boring to eat chicken breast but in this dish I like the subtle lemony sauce over crumbed, soft and succulent chicken breast. Give it a try and I am sure you will love it….

Ayesha’s Kitchen

Ingredients:

  • 2 chicken breasts (cut into butterfly cut) (small size)
  • Salt & cracked pepper
  • Oil

FOR COATING 1

  • 1 cup plain flour
  • 1 tbspn corn flour
  • Some chicken salt to season

FOR EGG COATING

  • 2 eggs (whisked)
  • 4 tbspns finely grated parmesan cheese
  • 2 tbspns chopped parsley

FOR SAUCE

  • 1 knob of butter
  • 1 cup chicken stalk
  • ½ cup lemon juice
  • 2 tbspns chopped parsley

Method:

  • Cut the chicken breast into butterfly cut or just in two fillets and season with some salt and pepper. Put each piece in the zip lock bag and pound with the meat hammer until thin and flat.
  • Take some flour on a shallow plate and season with some chicken salt, and prepare the egg mixture in a shallow plate by mixing everything.
  • Heat some oil in a pan.
  • Take one chicken breast, roll it in flour and then shake off the access and dip it in egg mixture and fry on medium heat for 3 minutes per side.
  • Do the same with all the chicken pieces and then in the same pan add the chicken stalk and lemon juice and let it simmer to half. Add parsley and butter. When the sauce begins to get thick add the fried chicken and cook 1 minute per side so the sauce penetrates in the chicken.
  • Serve hot with pouring the extra sauce on top of the chicken.

Ayesha’s Kitchen

Chicken Cream Kababs

Cream Kebabs is the recipe of one of my besties, she makes them the best so I stole her recipe and sharing with you people here 😀

Ayesha’s Kitchen

Ingredients:

  • 500 gms chicken mince (mix of breast and thigh meat)
  • 1 small onion
  • 5 – 6 green chillies
  • A bunch of coriander
  • 1 tbspn ginger garlic paste
  • Oil for shallow frying

SPICES

  • Salt
  • Red chilli flakes
  • ½ tspn cracked black pepper
  • 1 tbspn coriander powder
  • 1 tspn cumin powder
  • ¼ tspn meat tenderizer
  • 1 tspn garam masala
  • ½ tspn fenugreek leaves
  • 1 tbspn roasted gram flour

FOR CREAM GLAZE

  • 5 tbspns cream
  • 1 tspn garlic paste

Method

  • Chop onion, green chillies and coriander in food processor and add it to the mincemeat. Add all the spices as well and mix well with hands. Give a pulse in food processor for 5 seconds and keep aside for 10 minutes for resting.
  • Grease your hands and shape the meat in seekh kebabs by either rolling it on the skewer or back of the spoon. Heat oil in frying pan and shallow fry the kebabs just to give a shape (half cook).
  • In a separate pan saute garlic paste with no oil and add cream. Now gently transfer half cooked kebabs to this cream mixture and let it cook for 5 minutes or until fully cooked. Temper it with coal and serve hot.

Weight Watchers Burger

This recipe is for a very healthy yet delicious burger, the creamy avocado plays the role of mayo or other sauces, the cool cucumber dip gives it a very cecik taste, tomato and lettuce adds freshness and beauty and the very well seasoned, juicy meat patty takes it to another level of awesomeness. I used mince meat patty and not the fillet because I am not a big fan of grilled fillet in the burger until it is charcoal grilled plus sometimes it tastes a bit dry. So mincemeat patty keeps it juicy and moist and you can season it to perfection by mixing everything in.

I bet, you try it once, you will crave for more…. When I thought of this recipe I thought it would not be as tasty as burgers we normally have, loaded with heavy sauces, fatty patties and dressings but when I took the first bite it was YUMMM… better than other greasy burgers. So what you waiting for? switch on your burger cravings to this healthy version now 🙂

Ayesha’s Kitchen

Ingredients:

PATTY

  • 500 gms turkey mince/ chicken mince (breast & thigh mix)
  • 2 tbspns soy sauce
  • Salt and cracked black pepper
  • 1 egg
  • Chicken salt
  • A pinch of mustard powder
  • 1 tspn chilli flakes (Optional)
  • 4 tbspns oil for frying

FOR BURGERS

  • 4 rolls of your choice (wholemeal/ white/ seeded/ multigrain)
  • 2 tbspns softened butter
  • 1 avocado cut into slices
  • 8 tomato slices
  • 4- 8 leaf lettuce
  • 4 coon cheese

CUCUMBER DIP

  • 2 tbspns greek yogurt (low fat)
  • ½ cucumber, chopped
  • A pinch of dill
  • Salt and pepper

Method:

  • In a mixing bowl, combine all the ingredients for patty and gently mix but do not over mix as it will become hard. TIP: Add egg at the end and just fold it in with soft hands. After 10 minutes divide the mince into 4 equal parts, forming into patties. The mixture might be a bit sticky but that’s what we want, that sticky will keep it moist.
  • In a small mixing bowl, combine all the ingredients given for cucumber dip and mix.
  • Wash, dry and cut and prepare all the vegetables.
  • Heat oil and fry each patty for 2 minutes per side on medium flame. When flipping the first side, put a slice of cheese on the top and let the other side (raw side) cook and the cheese melt.
  • Meanwhile, cut the rolls in half and apply some butter on both the sides and toast on the griddle. On the heal (bottom) part place some avocado, tomato and lettuce and then put the freshly grilled patty with bubbly melting cheese on it, followed by cucumber dip and the crown (top part of the bun).
  • Serve with sweet potato fries or wedges.