Malai chicken kabab

Made the malai chicken kabab, it's a quick fix dinner. These kababs doesn't take much time to cook if they are marinated for an hour.

Ingredients 

4 chicken pieces (boneless)

4 tsp ginger-garlic paste

½ tsp turmeric to rub on chicken

Salt as needed

Red chili powder as needed

3 tsp full cream

Method

1. Make small pieces of chicken for making kababs. Wash it clean n rub salt & turmeric on the boneless chicken & keep aside for 10 minutes.

2. After 10 minutes add ginger garlic paste, red chili powder, salt if needed. Marinate for an hour. After an hour add fresh cream.

Add 3 pieces on small skewers, grill until done. These kababs can be cooked on a frying pan also. No need to add oil. Cooking on slow flame. 

Serve with brown rice. 

Enjoy 

Roast Chicken with veggies

Classic Chicken Roast with Veggies 

Ingredients
1 whole chicken with skin
6 tsp butter at room temperature (or oilive oil)
5 cloves of garlic+ 1 whole garlic for stuffing the chicken
4 tbsp parsley finely chopped
2 medium size potatoes, diced
3 medium size onions, one onion cut into half for stuffing into the chicken, rest diced into chunks
1 large carrot, diced (or 10-12 baby carrots)
10 french beans, roughly chopped.
salt as taste
pepper as taste 
Method

clean the chicken with water. pat dry, keep it aside on a wire rack in the baking tray to use later on.

In a small bowl add 4 tsp butter, 3 crushed cloves of garlic, 2 tsp of freshly chopped parsley, salt & pepper. mix properly

Rub this butter over the chicken.

 

leave aside the chicken to be marinated for 10-15 mins, in the mean while prepare the veggies.

Add the remaining butter in a wide pan, add 2 cloves of crushed garlic, vegetables, parsley, salt, pepper .

Toss the veggies so that it is well coated with butter,garlic & parsley. Remove from flame after 5 minutes.Don't over cook the veggies

Take a whole garlic cut it into half, cut one onion into 4 pieces. Hold the chicken & push the pieces of garlic and onion into the cavity of the chicken, if you want you can remove the cover of the garlic and use only the cloves.

 

Close the cavity with a help of a thread and place the chicken breast side up in a baking tray. Arrange the vegetables around the chicken.

In an 180°C preheated oven or microwave place the baking tray, roast for 60 minutes or until chicken is cooked. You will know the chicken is done when you see the fat coming out of the chicken which gives a shine or a beautiful glaze.

Chicken Strips

Hubby darling was in the mood to cook dinner for me. I grabbed this opportunity to make the most of my free time watching a movie I'd missed in the recent past. But honestly I was distracted by the delicious aroma from the kitchen & followed it (like they show in cartoons) & was surprised to see the food was almost ready to eat! it looked so juicy, moist & tender piece of meat that was ready to dig in. I guess the picture says it all :)

Ingredients

4 chicken breast

salt & pepper to marinate the chicken strips

5 tsp ready-made garlic-chilly tomato sauce

1½ tsp honey

2 tsp olive oil for cooking

Method

Cut chicken into wide strips.

heat the grill pan, while you combine sauce ingredients in a small bowl.
Grill chicken over direct heat for 5 minutes on each side, coat with sauce. Cook another 4 – 5 minutes with the grill lid closed until chicken is no longer pink inside.

can be served with salad or fried rice of your choice.

the above quantity will serve 2 adults & 1 child

Chicken Kheema

Ingredients
600 gms chicken mince
2 small onions (sliced)
2 small tomato (pureed)
1 tbsp ginger garlic paste
Pinch of turmeric powder
1/2 cup peas (I used frozen peas)
Garam masala as per taste
Red chilli powder as per taste
Salt as taste
Oil for cooking
Coriander for garnishing
Method
In a pan add oil, when the oil is hot add the sliced onion, fry until it  becomes transparent. Add turmeric powder, ginger garlic paste & tomato puree. Cook well covering the pan for 8-10 mins. Add the chicken mince into the onion- tomato mixture, Add the peas, garam masala, red chilli powder, salt. Cook until chicken is perfectly cooked. Garnish with coriander server hot with pav (bread)

 Note: if you use fresh peas, you have to cook them before adding to the kheema.

Chicken Masala

Ingredient

1 kg chicken

some turmeric to rub over the chicken

2 big onions

1 big tomato

1/2 cup dry coconut (grated)

Whole garam masala (4 cloves, 4 pepper, small piece of cinnamon, 2 cardamon, 2 tsp caraway seeds)

8-10 garlic cloves

1 inch ginger

red chilli powder as required

salt as per taste

coriander for garnishing

5 tsp ghee (clarified butter) for making the paste

3 tsp ghee for cooking

Some water for making the gravy of the chicken

Method

De skin chicken, clean it, poke the chicken with a knife and rub some turmeric over it, leave it aside for an hr. 

In a cooking pan add ghee and the whole spices saute for 10 sec, add the chopped garlic and ginger, saute for 1 min.

Now add the sliced onion, fry then until they turn brown, add the tomatoes and cook them until soft.  add the  grated coconut, red chilli powder. turn off the gas.

Blend this into a smooth paste.

Take a deep cooking pot add 3 tsp of ghee and when it becomes hot, add the paste chicken, salt, water as desired (Don't make it too watery). cook it on simmer until the chicken is tender and thoroughly cooked.

Garnish with chopped coriander and serve hot.

Grilled chicken salad

For those looking for a healthy & light dinner option can definately give this grilled chicken salad a try!

Having a healthy dinner is in vogue now a y dinner is in vogue these days, a lot of people are becoming calorie cautious and opt for eating a bowl full of salad for dinner. For those looking for a healthy & light dinner option can definitely give this grilled chicken salads a try.

Grilled Chicken salad

Ingredients

1.    4 pcs chicken breast

2.    2 tsp olive oil for marinating & 2 tsp to cook chicken

3.    10 lettuce leaves, roughly chopped

4.    small piece of Gouda cheese (optional)

5.    ¼ capsicum chopped

6.    1 small cucumber chopped

7.    8-10 roasted & salted almonds

8.    3-4 cherry tomatoes into half

9.    salt & pepper

10. Juice of half a lime

11. 2 cloves of garlic -grated

12. 2 stems of parsley thoroughly chopped for marinating the chicken

13.  for vinaigrette- 1 tsp vinegar, 1 tsp olive oil, fresh parsley 2 stems, 1 grated clove of garlic+ salt and chilli flakes

Method

1.    Marinate the chicken breast with salt & pepper, parsley, lime juice, 2 tsp olive oil, garlic. Leave aside for 1 hr.

2.    Grill the chicken on a grilling pan. Add the remaining olive oil while grilling the chicken. Grill until perfectly cooked

3.      Mix the lettuce, cucumber, capsicum, tomatoes, Gouda cheese, almonds. Add the vinaigrette.

4.      Cut the chicken making 4 pieces of each chicken breast.

5.      Plate up by arranging the bed of salad in the centre, topping the grilled chicken over the salad.

6.      The above quantity will serve 2 adults.

7.    Use cheddar cheese (regular cheese cubes) if you don’t have gouda cheese.

8.      Time consumed: ½ hr to cook and plate up, 1 hr to marinate the chicken

Chicken Stir-fry with Asparagus & Cashewnuts

Ingredients

½ kg chicken breast (cut into bite sized pieces)

1 tsp ginger-garlic (grated)

1 tbsp soy sauce

1 tbsp of the cornstarch

1 tbsp oil

few asparagus (cleaned and cut into bite sized pieces)

2 small onions (sliced)

1/4 teaspoon red pepper flakes

1/2 cup chicken stock

1 teaspoon sesame oil/ or any cooking oil

8-10 handful cashews (toasted)

Method

Marinate the chicken in the ginger-garlic, soy sauce and corn starch for ½ hr.

In a wok heat the oil, add the chicken and saute until just cooked.

In another pan add the asparagus, green onions, garlic, ginger and red pepper flakes and saute

Mix the corn starch into the stock and add it to the asparagus along with the soy sauce.

Add the chicken and simmer until the sauce thickens.

Remove from heat, mix in the sesame oil.

Serve over boiled rice and garnish with cashews and the green parts of the green onions.

Chicken Melt Sandwich

Ingredients
1 bowl full of chicken kheema (mashed)
1 tbsp cabbage (shredded)
2 slices of cheese
mayonnaise/ cheese spread
lettuce leaves
2-3 slices of tomato
Pepper and salt for taste
2 slices of sandwich bread
Method
Mix chicken kheema, shredded cabage, mayonnaise/ cheese spread add salt and pepper
spread the above mixture on a slice of bread
add lettuce leaves & tomato
If you like sprinkle more pepper
Grill the bread into a griller
Half the sandwich
Serve with mashed patoto/ french fries/ chunky chips

Tandoori Chicken

Tandoori chicken is one of India’s most popular dishes.The word tandoori refers to any food cooked in a tandoor, which is a giant, unglazed clay oven.This dish has a nice blend of yogurt and masala blended well in the chicken when marinated & the spice mixture gives this juicy taste to the chicken.

Ingredients

1 whole chicken cut into four pieces (skin removed)

3 tbsp onion paste (1 medium size onion)

2 tsp ginger paste

3-4 tsp garlic paste

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 tsp cumin powder

4 tbsp curds

salt to taste

½ tbsp cinnamon powder

½ tsp cloves powder
2 tsp meat masala

for garnishing

2 sliced onions

lemon slices

Method

Clean the chicken pieces & remove skin making slashes/cuts in the chicken to the bone; coat with salt and turmeric and set it aside for 30 minutes, then rub lime juice, set aside for an hour

Mix Onion paste, Ginger, Garlic, Turmeric, Red chilli powder, coriander, cumin, curds, salt, Cinnamon and Clove powder, meat masala in a small bowl.

In a big bowl put all the chicken pieces.

Add the curd and masala mixture from the small bowl onto the chicken.

Mix well so that the chicken pieces are covered with the spices.

refrigerate the marinated chicken for 10 hours.

Preheat the oven at 220 °C.

Line up the oven tray with an aluminium sheet to avoid the juice of the meat to stick onto the oven tray.

Arrange the pieces onto the skewers leaving some space between each piece

Once the oven is ready, place the skewers on the rack inside the oven for 45 minutes.

Now keep all the chicken pieces in a plate & serve immediately with sliced onions & lemon slices.

Couscous with grilled chicken & veggies

Ingredients
for grilled chicken
5 chicken breast pieces divided into 2 pieces
2 bowl curd (beaten)
1 tbsp chopped fresh parsley
2 tsp ginger- garlic paste

3 tsp meat masala

1 tsp salt

for bbq veggies

1/2 red pepper cubed

1/2 orange pepper cubed

1/2 yellow pepper cubed

10 button mushroms

1 large onion cubed
1 bowl curd (beaten)
1 tbsp chopped fresh parsley
2 tsp ginger- garlic paste
3 tsp meat masala
1 tsp salt
for couscous

1½ cup pre-cooked couscous

2½ cup water

freshly chopped parsley

Salt to taste

1 tsp Olive oil

Method

Place pieces of chicken into a bowl, add curd, ginger-garlic paste, meat masala, parsley &salt and allow it to marinate for 2 hrs

In another bowl marinate pepper, mushrooms and onion and marinate for 2 hrs

Char-grill over medium to high direct heat in a covered grill, turning to cook evenly until chicken f grilled

Arrange the vegetables into a toothpick and grill until veggies are crisp to tender.

Meanwhile, bring 2½ cups water to boil in a covered saucepan over high heat, add olive oil & couscous.Cover and allow it to swell for 5 minutes, stir in parsley

Spoon couscous into a plate, remove chicken and veggies and serve

Hydrabadi Dum Biriyani

Ingredients
Chicken breast pieces (you can use leg pieces also)
2 cups basmati rice
2 small onions thinly sliced (fried)
Whole garam masala (cardamoms,pepper, cinnamon,cloves,star anise, cumin seeds)
2 cups thick curd
2 tsp chicken biriyani masala
1/4tsp Turmeric powder
2tsp Ginger garlic paste
A bunch coriander & mint leaves
ghee as required
Saffron strands dissolved in warm milk
Boiled egg & fried onions for garnishing
Method
Marinate the meat with curd, turmeric powder, biriyani masala, ginger garlic paste & salt.(I kept it overnight)

Heat ghee in a thick bottom pan add chicken and fry and cook meat until tender.After the meat is cooked set it aside

Add ghee, saute whole garam masala and cook rice until 90% done, add salt and little saffrom milk for colour
Remove from the flame when rice gets cooked and no moisture is left.
In a thick bottom vessel add the first layer of rice,add half of the mint leaves, coriander and fried onions, add ghee & saffron milk over it, again cover the layer of rice with the meat. over it the layer of remaining rice.Garnish with mint leaves, fried onions and coriander & saffron milk.

Cover the dish with foil& cover with heavy lid & cook on dum for 30-40 mins on medium heat. Serve with boiled egg & raita

Note: replace chicken with mutton for mutton biriyani