Chicken Sheekh Kababs

Chicken seekh kabobs
or
Chicken Sheekh Kababs

INGREDIENTS

Minced Chicken (Chicken kheema) or boneless chicken : 1 Lb
Green chillies : 2
Ginger garlic paste : 2 teaspoon
Garam Masala : 1/2 teaspoon
Coriander leaves : (cilantro) : 1/4 cup
mint leaves 1/4 cup
Lemon juice : 1 tablespoon
Salt
Butter or oil

METHOD

1. Finely chop chillies, mint leaves and cilantro. I have ground them togther and made a paste.
2. Mix all ingredients in a bowl except butter
3. Heat skillet and drizzle butter on medium heat.
4. Meanwhile on a bamboo skewers hold a fist full of minced chicken mix and roll ovr to make it stick on your skewer.
5. Fry and flip gently to  make sure all of the kabob is evenly cooked.

Serve and ENJOY!!!

CHICKEN KOFTA PULAO

.

I served my biryani with dahi rata and fruits salad in mango custard. Awesome combo!!!

Ingredients :

Chicken kheema (Minced chicken) : 1 lb

Chicken  : 1 lb(optional)

(You can use whole chicken cut in medium pieces or leg and thigh or boneless  breastfeeding pieces. )

Basmati Rice : 1 lb 

Washed and soaked in water for 20 minutes

Onion :  thin slices in semicircle shape 3 medium  

Ginger garlic paste : 2 tablespoon 

Yogurt : 2 cup

 Cooking Oil : 1/2 cup (I used canola oil)

Ghee pure Desi ghee : 3 tablespoon 

Cloves: 4-5

Bay leaves : 2

Cardamom : 4

Cinnamon stick: 1 inch 

Black pepper corns : 4-5

Shahzeera : 1 teaspoon  (or plain cumin seeds )

Red chilli powder  : 1 teaspoon 

Salt : 1 teaspoon 

Coriander powder : 1 teaspoon 

Turmeric powder : 1 / 4 teaspoon 

Garam Masala powder : 1/2 teaspoon 

Fresh mint leaves : 2 tablespoon fine chopped 

Green chillies  : fine chopped 2 tablespoon 

(I used very course chopped as 3 year old is eating and he can separate them easily )

Parsely  : 2 tablespoon fine chopped 

Lemon juice : 2 tablespoon 

Saffron strands : 10 strands soaked in water for 1 hr. 

METHOD 

MEATBALLS:

Ingredients:

Ground chicken : 1lb
Two slices of white bread sides out.
Garlic paste 1/2 tablespoon
Ginger Paste : 1/2 Tablespoon
Black pepper  to taste.
salt to taste.

Method:
1.  Mix all ingredients well and let it sit for 2 hours.
2. In a pot boil 5 glasses of water.
3. Make small balls of ground meat mixture and drop in boiling water.
4. Let them boil in water for at least 10 minutes.

BIRYANI

1. Fry onion till golden brown . Remove from oil (on tissue if u want) And set aside . This should be crispy. 

Tip : add pinch salt  in oil to make them crispy   and make sure they are fried like deep fry.  This process is called brista or barishta.  

2.  Take chicken pieces in big  mixing bowl.  Wash chicken.  Add ginger garlic paste,red chilli powder, salt , turmeric powder, coriander powder,  half of all these- chopped  mint,parsely,fried onions and green chillies ,lemon juice and   yogurt . Mix well and cover and marinate for minimum 2 hours .I usually marinate overnight in fridge. 

3. Heat oil in a pan on medium flame and add chicken pieces from marinade only. Fry for 15 minutes stirring and mixing. Later add the masala (gravy) of marinade and mix again. Cover and cook till chicken is 80% done. Now add chicken meatballs in this akhni gravy and cook for 10 minutes on medium flame open pan.

4.  Add to soaked rice (in same water)cloves,cinnamon, cardamom, black pepper corns, shahzeera ,salt and one tablespoon oil and one teaspoon lemon juice and boil till rice is 40%-50%  done. Drain the rice throughly till all water is out in strainer. 

In above pic I have added cinnamon powder as I ran out of cinnamon stick. 

5. In a broad baking pan add Desi ghee at base and spread two to three cooking spoons of rice evenly. Spread 2-3 cooking spoons  chicken gravy evenly over. Next sprinkle some barista over it evenly , and chopped green chiili, parsely and mint leaves evenly.  Pour 1 teaspoon of Saffron water and 1/2 teaspoon ghee evenly around vessel. .

Repeat layering of rice,chicken gravy,barista , chopped  greens , Saffron water and ghee till all done. 

And bake in preheated oven at 350 degrees for 30-45 minutes. 

6. After layering in done. Whether u use pan or baking tray, cover with aluminum foil to not let vapor escape.

Serve hot with dahi raita. 

Find recipe here : 

Best  Kitchen Recipes http://recipesens.blogspot.com/Enjoy!!

Chicken White Soup

CHICKEN WHITE SOUP

Best and warm soup for winters. Last week my baby and i were down with severe cough, cold, and fever. Flu and were in bad pain. Just one bowl of this soup got us big relief and we got fine in 2 days. I made little extra and we ate it for lunch and dinner till we got well. Its just one pot recipe and so so easy. 

I have used basic pressure cooker to make this. You can try it same way in slow cooker , crock pot or even open sauce pan . 

Also check 

CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP recipe

INGREDIENTS

Chicken pieces : 1/2 pound

Celery : 1 stick finely chopped

Onion : 1 finely chopped

Tomato : 1 chopped

carrots : 2 chopped or diced

seasoning 

salt and blackpepper as per taste

1 cup milk

11/2 cup water

3 tablespoon cornstarch

METHOD

1. Add chicken pieces with vegetables in pressure cooker and 11/2 cup or 2 cups of water . close the lid. And pressure cook for 12-15 minutes. 

Turn off the stove and let pressure out on its own.

2. In a cup of room temperature milk add three tablespoon of cornstarch (cornflour) and mix well and break lumps to form smooth solution. 

3. Pick out the chicken pieces from your soup using spoon and shred them and add back in soup. Throw away bones. 

4. Keep cooker without lid on stove on low flame and start adding the milk (with corn starch) slowly and stirring well as u do so. 

5. Keep stirring and cook on low temperature for 10 minutes more. 

6. Season with salt and pepper. 

Yummy hot healing comforting chicken soup ready to enjoy ! 

Chicken Noodle Soup

CHICKEN NOODLE SOUP

A very healthy chicken noodle soup with goodness of vegetables.  I have  made it very easy and quick way. It turned out super yummy too.I m typing recipe using pressure cooker as well as saucepan .This is again my self created recipe. Dish is not new but way I made it is easy for moms with kids and busy women...and men who love to cook.

INGREDIENTS 

Chicken : 1/2 lb

Noodles :  3 cups  (I used whole wheat egg noodles. You can use your favorite )

Carrots : 2-3 numbers

Brocolli : 3/4 cup

Celery : 3 long sticks

 Seasoning : 

Salt 1/2 teaspoon 

Onion powder 1/4 teaspoon 

Garlic powder 1/4 teaspoon 

Parsely flakes : 1/4 teaspoon 

Basil dried :1/4 teaspoon 

Black pepper powder  1/2 teaspoon 

You can add more or less according to your taste.

METHOD USING PRESSURE COOKER 

1. Add chicken cut in tiny pieces (boneless or with bone) and chopped carrots and celery and salt and 2 cups of water and pressure cook for 5 minutes after pressure builds.

2. Let pressure out and now add 2 cups more water and bring to boil without lid on.

3.  Add the egg noodles and cook till just right done. 

The noodles I used took 8 minutes as per packet instructions.  You can check packet instructions  and cook till your are just right. Do not over cook or make them mushy. 

4. Now add brocolli florets and seasoning powders and gently mix and turn off the flame.

Cover cooker lid for 5 minutes to let brocolli soften just right but not too soft. 

Yummy hot soup is ready. Drizzle with olive oil and serve. Enjoy on cold winter evenings. 

METHOD USING SAUCEPAN 

1. Add small  chicken cubes and carrots and celery and salt  and 3 cups of water in large saucepan and boil for 20-30 minutes till chicken is throughly cooked. 

2. Add 3 cups water again and bring to boil. Now add noodles and cook till done.

3. Add brocolli florets and seasoning powders and gently mix .

4. Turn off flame and cover lid and let it sit for 5 minutes. 

5. Add about 2 tablespoon of extra virgin olive oil in pan and mix gently .

6. Serve hot.

Chicken biryani

Hi,
Here is chicken biryani the way I make with some simple tips that I know of. There are many different ways of making biryani. The one I m going to type now is very easy simple and quicker compared to other recipes.  Coz I make biryani every now and then as its my family's  favorite,I make it this way to save time and energy. You can make this if in hurry or if toddler is troubling or if u feel simply lazy.

I served my biryani with dahi rata and fruits salad in mango custard. Awesome combo!!!

Ingredients :

Chicken  : 2 lbs

(You can use whole chicken cut in medium pieces or leg and thigh or boneless  breastfeeding pieces. )

Basmati Rice : 1 lb 

Washed and soaked in water for 20 minutes

Onion :  thin slices in semicircle shape 3 medium  

Ginger garlic paste : 2 tablespoon 

Yogurt : 2 cup

 Cooking Oil : 1/2 cup (I used canola oil)

Ghee pure Desi ghee : 3 tablespoon 

Cloves: 4-5

Bay leaves : 2

Cardamom : 4

Cinnamon stick: 1 inch 

Black pepper corns : 4-5

Shahzeera : 1 teaspoon  (or plain cumin seeds )

Red chilli powder  : 1 teaspoon 

Salt : 1 teaspoon 

Coriander powder : 1 teaspoon 

Turmeric powder : 1 / 4 teaspoon 

Garam Masala powder : 1/2 teaspoon 

Fresh mint leaves : 2 tablespoon fine chopped 

Green chillies  : fine chopped 2 tablespoon 

(I used very course chopped as 3 year old is eating and he can separate them easily )

Parsely  : 2 tablespoon fine chopped 

Lemon juice : 2 tablespoon 

Saffron strands : 10 strands soaked in water for 1 hr. 

METHOD 

1. Fry onion till golden brown . Remove from oil (on tissue if u want) And set aside . This should be crispy. 

Tip : add pinch salt  in oil to make them crispy   and make sure they are fried like deep fry.  This process is called brista or barishta.  

2.  Take chicken pieces in big  mixing bowl.  Wash chicken.  Add ginger garlic paste,red chilli powder, salt , turmeric powder, coriander powder,  half of all these- chopped  mint,parsely,fried onions and green chillies ,lemon juice and   yogurt . Mix well and cover and marinate for minimum 2 hours .I usually marinate overnight in fridge. 

3. Heat oil in a pan on medium flame and add chicken pieces from marinade only. Fry for 15 minutes stirring and mixing. Later add the masala (gravy) of marinade and mix again. Cover and cook till chicken is 80% done. 

4.  Add to soaked rice (in same water)cloves,cinnamon, cardamom, black pepper corns, shahzeera ,salt and one tablespoon oil and one teaspoon lemon juice and boil till rice is 40%-50%  done. Drain the rice throughly till all water is out in strainer. 

In above pic I have added cinnamon powder as I ran out of cinnamon stick. 

5. In a broad and thick  bottom pan add Desi ghee at base and spread two to three cooking spoons of rice evenly. Spread 2-3 cooking spoons  chicken gravy evenly over. Next sprinkle some barista over it evenly , and chopped green chiili, parsely and mint leaves evenly.  Pour 1 teaspoon of Saffron water and 1/2 teaspoon ghee evenly around vessel. .

Repeat layering of rice,chicken gravy,barista , chopped  greens , Saffron water and ghee till all done. 

TIP: Alternatiely u can use a baking tray and do this layering in baking tray. And bake in preheated oven at 350 degrees for 30-45 minutes. 

6. After layering in done. Whether u use pan or baking tray, cover with aluminum foil to not let vapor escape. And cook on low flame for 30-45 minutes.  

Serve hot with dahi raita. 

Find recipe here : 

Best  Kitchen Recipes http://recipesens.blogspot.com/Enjoy!!

The below two pictures are the time when  I baked in oven. 

Palak Gosht [ Spinach mutton]

There are many versions of palal gosht . Here is how i make it in a very easy and quick way. I  used boneless beef.You can use beef with bones/ mutton with bones or without bones or lamb with bones or without bones or chicken.Do not use potato when u try palak chicken.

Serves 3

Ingredients :

Beef/mutton/chicken : 1Lb
Onion: 1 medium size
green chilies : 2
Spinach: 14oz bag
Potatoes: 3 medium
Tomatoes : 2 medium [i used  canned tomato sauce 1/2 cup]
Ginger/Garlic paste: 2 teaspoon
salt
Turmeric powder : 1/2 teaspoon
Garam masala powder : 1/4 teaspoon
Red chili Powder : 1/2 teaspoon
oil: 2 tablespoon


Directions:

1. Add all powder masalas - salt,turmeric powder,chili powder to beef and marinate for 30 minutes at least.

2. In a pressure cooker fry chopped onion. And fry till light golden. Add chopped green chilies .

3. Add ginger garlic paste to onion and fry for 1 minute.

4. Add meat and fry for 3 minutes and add tomatoes [or tomato paste] and potatoes[optional]1 cup water and pressure cook till meat is 80% tender. that is about 25 minutes on medium flame.

5. After the pressure is out open cooker and add garam masala powder and stir and add spinach . [ chopped spinach/ paste . I added whole spinach leaves ]. Adjust water level and close lid and pressure cook for 5 minutes more. and let the pressure out on its own .

 Serve with rice or roti. I have served with vegetables rice and some yogurt.
Enjoy!

Creamy White Chicken & Artichoke Lasagna

What You Need

2

cups  shredded cooked chicken breasts

1

can  (14 oz.) artichoke hearts, drained, chopped

1

pkg.  (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

1/2

cup  KRAFT Grated Parmesan Cheese

1/2

cup   chopped drained oil-packed sun-dried tomatoes

1-1/2

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened

1

cup  milk

1/2

tsp.  garlic powder

1/4

cup  tightly packed fresh basil, chopped, divided

12

 lasagna noodles, cooked

Make It

HEAT oven to 350°F.

COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture.

SPREAD half of the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.

BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Dum Ka Murgh : chicken

Dum ka Murgh is a recipe cooked with chicken and rich Indian spices. It gets the name “Dum” because of the way it is cooked. The chicken is marinated in rich Indian spices and cooked by covering it tightly with a lid. The chicken is cooked with the steam that forms inside the vessel. Also, it has a nice smokey taste due to the coal added on top of it. You would need a ‘lagan’ or a wide mouthed flat vessel to cook this dish.Try it out and let me know your comments!

Ingredients:

Chicken (boneless) – 1kg
Ginger Garlic paste – 2 tbsp.
Salt – as per taste
Turmeric powder – 1/2 tsp
Red chilli powder – 2 tsp
Black pepper powder – 2 tsp
Lemon juice – 2 tbsp
Kebab cheeni – 8 to 10
Coal – medium piece
Curd – 300 gms
Onion (fried) – 2 tbsp
Oil – 100ml

Marination:

•  Clean the chicken cut it into medium sized pieces (or as you like).

•  Add ginger garlic paste, lemon juice and salt and let it marinate for 15 minutes.

• Then add red chilli powder, black pepper, turmeric powder and curd and again let it marinate for another 20-25 minutes.

Method: 
•  Place the marinated chicken in the lagan and add oil to it. Keep it on stove on a low flame.

•  Meanwhile burn the coal until it turns into red. Place the burnt coal on a silver foil and place this silver foil on the chicken.

•  Pour a tsp of oil on coal and cover the utensil immediately for 5 minutes.

•  After 5 minutes, remove the covered plate and coal from chicken. Cook the chicken well for sometime until it gets dry.

•  Garnish it with crispy friend onion.

Serve hot with Roti/Naan.

Alfaham chicken preparation recipe Arabian recipee

Ingredients

• Whole chicken with skin : 4 nos
• Onion : 3 medium sized
• Ginger : 1 inch piece
• Garlic : 8 cloves
• Green Chillies : 4 nos
• Tomato : 4 nos
• Curd : 1/2 liter
• Lemon extract : 2 lemons
• Salt , Pepper : As needed
• Olive oil : 2 tsp
• Arabic Masala : 2 tsp

Preparation of Arabian Al faham Chicken

1. Divide each chicken lengthwise into two pieces.
2. Blend the ingredients Onion, Ginger, Garlic, Green chillies, and tomato into a fine paste.
3. Mix the curd, lemon extract,  Arabic masala, salt, pepper powder and olive oil and add the #2 paste to this.
4. Spread this paste over the chicken pieces thorughly and keep it for 2-4 hours.
5. Grill it and serve alfaham hot with Khuboos

• For Arabic Masala preparation
• 1 cup cumin seeds (whole)
• 1 cup fennel seeds (whole)
• 1 cup cinnamon sticks
• 1 cup coriander seeds (whole)
• 1/2 cup pepper corns (whole)
• 1/4 cup dried red chillies (whole)
• 1/2 cup turmeric powder

PS : Arabic Masala is almost same as the Indian Garam Masala. If you are in the middle east, its available under names like Bezar. If you want to prepare it locally, you can follow these instructions adapted from The Complete United Arab Emirates Cookbook. Add the cumin seeds, fennel seeds, cinnamon sticks, coriander seeds, pepper corns and dried chillies into a frying pan and roast over a low flame, stirring it continuously, until the spices turn golden color. Remove from heat and grind in a blender. Keep in an air tight container.

Chicken Shawarma

Chicken Shawarma




Ingredients 

• 1/2 cup malt vinegar
• 1/4 cup plain yogurt
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 1 teaspoon mixed spice
• 1/4 teaspoon freshly ground cardamom
• 8 skinless, boneless chicken thighs

• 1/2 cup tahini
• 1/4 cup plain yogurt
• 1/2 teaspoon minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste

• 4 medium tomatoes, thinly sliced
• 1/2 cup sliced onion
• 4 cups shredded lettuce
• 8 pita bread rounds

Method:

• In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.

• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.

• Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.

• Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.