Peri Peri Chicken Tenderloins with Chickpea Salad

Another sizzling hot recipe for chicken tenders. I personally like chicken tenderloin part for grilling when asked for lean poultry because I think chicken breast can be really dry sometimes, but you can use chicken breast for the same recipe, just pound it a bit with the meat hammer before grilling 🙂

Ayesha’s Kitchen

Ingredients:

  • 8 Chicken tenderloins
  • A little bit of salt
  • 2 tbspns lemon juice
  • 1 cup peri peri sauce (I personally like Nandos Trio Bell Pepper)

FOR SALAD

  • 1 can chickpeas
  • ¼ cup chopped coriander
  • 1 tbspn tamarind and date sauce
  • Some chaat masala
  • 1 potato (boiled and diced)
  • 1 medum red onion chopped
  • 1 medium tomato chopped
  • 2 tbspns lemon juice

Method:

  • Massage chicken tenders with salt and lemon and keep aside for 30 mins.
  • Heat the grill pan and place all the tenders on the hot plate and wait for 1- 2 mins until the chicken begins to sizzle and change the colour on the sides.
  • Flip the side and brush the peri peri sauce of your choice to the cooked side and let the chicken grill for 3 mins.
  • Take the tenders off the plate and prepare the salad.
  • For salad, mix everything and serve.

Chicken Tenderloins with Cabbage Salad

Quick, easy, healthy and hassle free meal for weight loss, lite dinners or for being healthy. It has got all the zesty taste you want, all the spice, all the filling and all the nutrition you need….

Ayesha’s Kitchen

Ingredients:

  • 8 chicken tenderloins
  • 2 tbspns lemon juice
  • Salt to taste
  • ½ tspn chicken salt
  • ½ tspn paprika/ chilli flakes (for hot)
  • ½ tspn garlic paste

FOR SALAD

  • 1 cup thinly sliced cabbage
  • ½ cup carrot julienne
  • ¼ cup diced capsicum
  • ½ cup diced cucumber
  • ¼ cup diced tomato
  • ½ cup diced red onion
  • ½ cup boiled chickpeas
  • Few fresh mint leaves chopped
  • Some lemon juice, salt and pepper to season

Method:

  • For tenderloins, mix all the ingredients in a bowl and marinate chicken tenders for 45 to 60 mins.
  • Heat a grill pan and brush some olive oil. Grill tenderloins, giving each side 2 minutes.
  • Meanwhile make the salad. Combine all the cut vegetables in a deep bowl. Season with some salt and pepper and a splash of lemon juice. Serve with fresh grilled tenderloins.

Oven Baked Chicken Tikka

The best way to make your guests wonder how much effort you put in but honestly, its just marination and baking and the result is perfect. This dish goes best with Mattar Pulao or Channa Pulao and everyone on the table will love it. It is oil free and fat free. #healthy ❤

Ayesha’s Kitchen

Ingredients:

  • 8 chicken marylands (joint piece of leg and thigh) (skinless)
  • 2 tbspns ginger and garlic paste
  • 1 tbspn crushed green chillies
  • ½ cup lemon juice
  • 2 – 3 tspns salt
  • 1 tspn red chilli powder
  • 1 tspn red chilli flakes
  • 1 tspn carom seeds
  • 1 tspn black pepper (cracked)
  • 1 tbspn coriander powder
  • 1 tspn ground garam masala
  • 1 tbspn cumin seeds
  • 1 tspn cumin powder
  • 1 tbspn chaat masala
  • Few drops of yellow color
  • 1 tspn dried fenugreek leaves
  • 1 cup yogurt

Method

  • Wash and dry marylands. Make deep cuts into leg and thigh pieces. Massage with some lemon juice, salt, ginger garlic and green chillies for 5 minutes in the cuts and on the meat.
  • Mix all the spices together and add it to the chicken. Massage again and keep aside for 10 minutes.
  • Now add yogurt and mix the marination well and leave it overnight.
  • Preheat oven to 200 degrees Celsius. Place the chicken pieces on to the wire rack in a roasting dish and bake on one side for 1 hour. Take out, change the side and bake for 30 more minutes.
  • Take out and serve hot with mint sauce and tamarind chutney.

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.

Grilled Salmon with Pickles & Salad

Surprise your loved one this NYE! ….Going to city with friends and watching fireworks, drinking all night and doing stupid activities cannot match an outdoor dinner with your loved one, candles, flowers, chocolates, chilled champagne or wine and a lovely home made dinner followed by a sexy, indulging dessert while watching the stars, kissing each other at midnight and making a promise to be together next year and rest of the life…..

Its just amazing….. I am giving you the dinner idea, for rest use your own creativity…….. 🙂 but do make them feel special, you dont know what next year brings……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 salmon cutlets (lrg size)
  • Some salt and cracked pepper
  • 1 tbspn lemon juice
  • ½ tspn mustard
  • 1 clove garlic (chopped fine)
  • 1 tspn chopped dill
  • 1 tbspn olive oil
  • A splash of olive oil (for cooking)

FOR PICKLES

  • Any garden salad
  • Lemon wedges (very important)
  • Gerkins
  • Olives
  • Pickled chillies
  • Pickled turnips

Procedure:

-Pat the fillets dry with the paper towel.

-In a bowl, mix lemon juice, salt, pepper, oil, garlic, dill and mustard, apply on the fillets and keep aside for 30 mins.

-Meanwhile you can arrange some pickles and greens onto the serving dish.

-Now heat the grill pan, drizzle some oil and place the fillets on it. After 1 minute reduce the heat to medium. Cook 5 – 7 minutes per side depending on the thickness of the fillet. Flip the side only once.

-Now as the fish is cooked, it will be flaky as well so lift it out of the pan very carefully and put it on the plate you just decorated with greens and pickles.

-Serve immediately.

Chicken BBQ Tenderloins

Good for busy chefs …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 8 tenderloins
  • Some salt
  • Some red chilli flakes
  • 2 tbspns lemon juice
  • ½ cup smokey BBQ sauce
  • 1 tspn butter/ oil/ any non-stick spray

Procedure:

-Mix all the ingredients in a bowl except butter and tenderloins.

-Heat a non-stick grill pan and grease it with some butter or oil.

-Place the tenderloins on the hot grill pan. Apply the marinade and after 3 minutes flip the side and apply the marinade on the other side as well.

-After 3 minutes flip again and cook for 1 minute on each side.

-Dish them out and serve hot with salad.

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