Crispy Fillet burger is my very own recipe. It is a gourmet or premium style burger , packed with flavour and smoked hot sauce and the chicken has that crunch on the outside and tender on the inside with perfect seasoning. You can add salad or bacon to your burger if you want, I sometimes add avocado and beetroot but really its up to you, how you like your burger. So give it a try this weekend and enjoy!
4 sesame rolls/ buns
Some softened butter
4 – 8 coral lettuce leaves
8 tomato slices
4 coon cheese
½ cup mayo
1 tbspn siracha
1 tspn smoked red chilli flakes
A generous pinch of lemon and herb seasoning (available in supermarkets)
1 tspn mustard
FOR CRISPY FILLET
2 chicken breasts (cut into half, total 4 fillets)
1 tbspn hot sauce
1 tbspn vinegar
2 tbspns dark soy sauce
Salt, pepper & chicken salt, red chilli powder (as desired)
1 tspn onion powder
1 tspn garlic powder
2 tbspns corn flour
2 tbspns self rising flour
Oil for deep frying
For fillets, take each piece of chicken and put it in a zip lock bag. Pound with the meat hammer to flatten. Lay them on a straight dish, season with salt, pepper, red chilli powder, chicken salt, onion powder and garlic powder. Turn the sides and season the other side as well. Keep aside for 15 minutes.
In a bowl, combine all the sauces and dip the marinated chicken into it. Add egg, corn flour and flour. Mix and keep in refrigerator for 1 hr.
Meanwhile get everything ready. Combine all the ingredients for sauce in a small mixing bowl to use it later. You can change the sauce in you want. Any sauce of your choice will work.
After an hour, heat oil in a pan or fryer to 190 degrees Celsius and fry chicken for 6 minutes.
Meanwhile the chicken is frying, butter the bun and toast it on griddle, apply sauce to the top and the bottom part, place lettuce and tomato on the top and cheese on the bottom and place the chicken fillet, right out of the fryer onto the cheese. Close your burger and serve hot with fries.
Chicken Paalak….. one of the famous dishes in Pakistani home cooking but not everyone knows how to make the best one. Everyone knows how to make it but some people know how to make the best one. This is my recipe and it is the best one 😀 I don’t like the spinach smelling too much like spinach so I add fenugreek to it, they go hand in hand, perfect match made in desi food heaven and a key to make everyone like spinach and ghee…. desi ghee, clarified butter. It gives a desi flavor boost to Paalak (spinach) and a very rice and tempting look as well.
If you make Paalak Chicken following this recipe, it will be a delight to see, smell and eat. So here we go ❤
Heat oil in a pan and add cardamom, cinnamon and cumin. When they begin to crackle add onion and fry until they get brown. Add ginger and garlic, fry for a minute and add chicken. Fry until the chicken gets a golden color and add tomatoes and all the spices. Cook on high flame until the tomatoes are loose.
Reduce the heat and cook covered until the chicken is 90% cooked.
Meanwhile get everything given for Spinach in the food processor and grind it into a paste (medium coarse to fine).
Add it in the chicken curry when chicken is ready and mix. Let it cook until the oil starts separating. Add 1 dollop of ghee for flavor and some green chillies and serve hot with rotis.
Train chicken is my friend Rabiyah’s special recipe which is my top favourite. I have tried many chicken curries and chicken masala but this one is one of my favourites. She make it for me whenever I go to her place or whenever we do one dish parties. The name Train Chicken is associated with her childhood memory because she used to live in Lahore and her cousins and Aunt & Uncle were used to live in Quetta. They used to visit each other by train in summer vacations and their mothers used to cook this chicken to eat during the journey in train. So this simple and easy chicken recipe is called Train Chicken.
1 chicken, skinless, cut into curry, 16 pcs.
2 small onions, 1 large onion, cut into slices
1 tbspn ginger and garlic (crushed)
6 – 8 green chillies
3 medium tomatoes, chopped
1 cup oil
Salt to taste
1 tbspn red chilli powder
1 tbspn cumin (pan roasted & coarsely ground)
1 tbspn coriander (coarsely ground)
1 tspn garam masala
1 chicken stock cube (I add it for extra chicken flavor)
Fresh green coriander (chopped)
Fresh green chillies (sliced)
Wash the chicken and put It in a colander to remove excess water.
Heat oil in a pan and add chicken. When it starts changing color, add ginger, garlic and chicken stock cube. Fry until its golden. Take it out in a plate and leave on the benchtop until needed.
In the same oil, fry onions till they are golden, add green chillies and tomatoes. Cook until tomatoes leave the stiffness. Add all the spices, except garam masala and simmer the curry. Add a splash of warm water and cook on medium heat. Do this 3 – 5 times until the oil starts separating from the masala.
Add chicken, garam masala and ½ the amount of coriander. Mix and cook on low heat with lid on for 15 minutes or until the chicken is fully tender.
Transfer the chicken in your serving dish, garnish with some coriander and chillies and serve hot with rotis.
Cooking with friends is always fun…… I cooked this at my friends’ house and they loved it. This is my very own recipe of chicken steak with mushroom sauce, I make mushroom sauce differently, people make it with chicken stock and cream, I make it richer in flavor by using Parmesan cheese and cream, more like Alfredo mushroom sauce. The best thing about this plate (in the picture) is it is full of flavors, nothing on this plate is bland, everything is seasoned well to perfection and has its own unique flavour. Give it a try and I am sure you will fall in love with this rich, flavoursome delicacy!
2 chicken breasts (skinless, cut into 2 thin layers each)
Coarsely ground black pepper
3 tbspns soy sauce
Some butter and olive oil
FOR STEAMED VEGGIES (as desired)
French beans (cut)
Baby carrots/ carrots
Some dried Italian herbs
A knob of butter
FOR MUSHROOM SAUCE
2 tbspns butter
250 gms sliced button mushrooms
1 tspn chives
1 generous pinch of garlic powder
300 ml cooking cream
½ cup parmesan cheese
Salt and pepper (use coarsely ground black pepper)
First thing first, turn on the steamer. Meanwhile its heating, combine the vegetables you want to steam in a bowl, season with some Italian herbs, salt and pepper and add softened butter, toss well and coat each veggie in this buttery herb mixture. Put it in the steamer and get started on sauce.
For sauce, melt some butter in a sauce pan, add mushrooms, salt, pepper and garlic powder and stir fry until mushrooms start changing the color. Add cream and bring it to a boil. Add parmesan cheese and mix well. Add chives and let it cook on low heat while we do the steaks.
We have two chicken breasts cut in two thin layers each. So we have 4 in total. Put them in a large zip lock bag and pound with meat hammer to flat and thin. Season with some salt and pepper. Splash some soy sauce and rub it on.
Keep aside for 10 minutes. Keep an eye on the veggies in the steamer. If they are done, put the steamer on heat mode to keep the veggies warm until needed for serving.
Heat the grill pan. Smear some butter on it and drizzle some olive oil. When it is super-hot, place the chicken on it, cook in batched depending on the size of your grill pan. Cook 5 minutes per side. Add some more butter to the pan when flipping the side.
Take them out on a plate first to rest for 5 minutes before transferring on to the serving platter.
Transfer the steaks (2 per person) on a plate, putting the veggies on the side and hot mushroom sauce all over the chicken and plate.
Just a light version of Chicken parmigiana. I don’t like the thick chicken breast piece so I have used tenders, it makes the recipe lighter and more fun!
4 chicken tenderloins
some chicken salt
some olive oil and softened butter
1 cup breadcrumbs
some Italian herbs (chopped fine)
1 cup flour (seasoned with salt and pepper)
1 egg + 2 tbspns milk (whisked)
4 tbspns Napolitano sauce
1 cup freshly grated mozzarella
¼ cup freshly shaved parmesan
Or garden salad/ Greek salad
Put chicken tenders in a zip lock bag and pound with a meat hammer until flat and thin.
Season with some salt, pepper, chicken salt and paprika on both sides and keep aside.
Meanwhile get your oven preheated on broiling mode at 200 degrees Celsius and get your crumbing station ready, 1. Seasoned flour in a flat dish, 2. Egg wash in a shallow dish and 3. Breadcrumbs.
Now with the help of fork, take one tender, coat it in flour, shake off the excess, dip it in egg wash and then crumbs. Coat each and every naked bit of it and keep it on a tray.
Do the same with rest of the tenders.
Heat a frying pan and splash some olive oil and place the chicken tenders on the pan. 2.5 minutes per side. When you are about to change the side, add a small knob of butter. This will give a buttery flavour and extra crunch and color to the bread crumbs.
Meanwhile, get your baking tray ready lined with parchment paper. Transfer the tenders to the baking tray, smear a tablespoon of Napoli sauce on each tender, then some fresh shaves of parmesan and then generous amount of freshly grated mozzarella.
Broil for 10 minutes or until the cheese is melted and bubbly.
A very famous dish in Pakistani home cooking, but there is a technique to make it, there is a timing to put everything in to make it super special and delicious. If you follow all the instructions given below, you will get the most delicious Aalu Chicken shorba ever!!!!! Trust me mate 🙂
1 chicken (1.5 kilo)(skinless, cut into curry pieces, around 12pcs)
1.5 cups oil
3 onions (medium sized, cut into slices)
3 tomatoes (medium sized, cut into slices)
5 – 6 green chillies (2 chopped)
1 cup coriander, chopped
4 – 5 medium potatoes, peeled and cut into big chunks (4 pieces per potato)
1 tbspn crushed ginger
1 tbspn crushed garlic
1 litre hot water
1 small bay leaf
1 small cinnamon stick
Salt to taste
1 chicken stock cube for extra flavour
1 tbspn red chilli powder
½ tspn Kashmiri chilli powder
4 pepper corns
1 tspn turmeric powder
1 tbspn coriander powder
1 tbspn cumin seeds, pan roasted and ground
1 tspn garam masala
1 tbspn dried fenugreek leaves (ground)
1 green cardamom
Heat oil and fry onion until its golden and crispy. Add chicken, bay leaf, peppercorns, chicken cube, cinnamon, 2 green chillies, cloves, ginger and garlic. Fry until the chicken changes its colour.
Add tomatoes and cook on high heat until the tomatoes are loose and cooked.
Add all the spices (except fenugreek leaves and garam masala) and mix. Add a splash of hot water and stir fry on high heat. When the water dries, add potatoes and add another splash of hot water, half of the coriander and stir fry on high heat. Do this again for 3 times until potatoes are half cooked.
Now add rest of the hot water and reduce the flame to low. Cover the pot and let it cook for 20 mins or until the oil comes up. Add garam masala, coriander and fenugreek leaves and serve hot with phulka.