Friday, July 4, 2014

Indian Creamy Grilled Chicken Kebabs

These Creamy Kebabs are Traditionally cooked in a Tandoor Oven In rural Villages in northern India and in restaurants , But still Grilling or Broiling is also giving it Great result. 


Boneless Skinless Chicken Breasts or Turkey Breasts  Cut into big strips .
1/4 Cup Yogurt 
1    Tablespoon Ground Coriander
1    Tablespoon Finally Chopped ginger root
1    Tablespoon Chopped Fresh Cilantro 
1    Teaspoon Ground Cumin 
2    Medium Cloves garlic , finally Chopped 
1/2Teaspoon Ground Pepper  ( Cayenne )
1/2Garam Masaala 
6 or more Bamboo Sticks or metal 

For Mint - Cilantro Chutney:

1   Cup Chopped Fresh Cilantro 

1   Medium Tomato Chopped 
3/4Cup Chopped fresh mint Leaves 
1/2 Medium Onion Chopped  
1/4 Cup water 
Juice of 1 or 2 medium Limes 
1   Teaspoon Salt 
2   Garlic Cloves 
1   Thai , Serrano or cayenne Chilies.

Place all ingredients in Blender , Cover and blend on medium Speed until smooth 
Cover tightly and Store in refrigerator up to 10 Days.


1- Mix all ingredients in medium Bowl , Cover and refrigerate at least 2 Hours but no longer than 24 hours , After that you Arrange then into the skewers.

2- On Heated Coals or Gas Grill Place your Skewers on medium Heat .

3- Cover and Grill kebabs on the medium Heat from 5 to 7 min Turning them Occasionally to ensure Browning , Until Chicken is no longer Pink in the center.

4- Serve Kebabs as is or with the Mint cilantro Chutney & some Naan Bread .


Wednesday, June 11, 2014

Indian Chicken Curry (Murgh Kari)

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!


2           Big skinless, boneless chicken breast halves

1           Tablespoon fresh lemon Juice 

1/2        Cup water

1           Teaspoon Graham Masala

1           Teaspoons salt

1/2        Cup Olive Oil 

1 & 1/2 Cup Chopped Onion

1            Tablespoon Minced  garlic 

1 & 1/2  Teaspoon Minced Ginger Roots 

1            Tablespoon Curry Powder

1            Teaspoon ground Cumin 

1            Teaspoon Ground Turmeric

1            Teaspoon ground Coriander

1/2         Teaspoon Cayenne Pepper 

1            Tablespoon Water

1            Can Tomatoes  puree

1            Cup heavy Cream

2            Tablespoonfresh Cilantro 


1- Sprinkle the chickenbreasts with 2 teaspoons salt.

    2 - Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
      3- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while
      stirring. Mix the tomatoes, Heavy Cream 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
        4- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant, read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.


        Jalapenos Cheese Burger

        Jalapenos In this Burger Gives it a light nice kick , very moist and Juicy , a recipe to Enjoy your Barbecues  . 


        1    Lb Ground Beef 
        1    Jalapenos seeded and diced 
        1    Teaspoon Salt 
        1/2 Teaspoon Black Pepper 
        1    Teaspoon Paprika 
        1/2 Teaspoon Chili powder 
        1    Teaspoon Garlic Powder 
        1/4 Teaspoon celery salt 
        1/4 Cup Worcestershire Sauce
        1/2  Red Onion diced 

        Onion , tomatoes , American cheese , pickles to garnish your burger 


        1- Mix the Ground beef with the Diced red onion , Jalapenos and the Spices Add 1/4 Cup

        Worcestershire Sauce , then cover and let sit for 15 min .

        2- Form your patties on the size of your buns and Grill on your Taste 

        3- Build your burger the way you like , you can always add lettuce to it .


        Butter Milk Fried Chicken

        Moist and crispy fried chicken , i have had many compliments on this Easy recipe.


        Chicken Breast Strips or whole cut chicken if you prefer

        1     Cup Butter Milk
        1     Teaspoon Salt 
        1     Teaspoon Black Pepper 
        1     Teaspoon Paprika 
        1/2  Teaspoon  Garlic Powder
        1/2  Teaspoon  Cayenne 
        1 Teaspoon Italian Herbs

        All purpose Flour to Coat ..Sprinkled with Salt , pepper , garlic powder , pinch of Cayenne Pepper.

        Oil to Deep fry.


        1 - In a Bowl Mix the Chicken and the Spices Mix 

        2- Add the Mutter Milk 

        3- let it sit for 15 to 20 min 

        4- Well Coat your Chicken in the Flour and deep fry Until Golden Brown .


        Monday, January 13, 2014

        Creamy Chicken Soupe

        This is the Best Chicken Soup i Ever made until now  so Creamy and Healthy In Cold Weather !!


            1    Tbsp olive oil
            1    Medium yellow onion
            1   Tbsp minced garlic
            1/2 lb. carrots, sliced
            1/2 bunch celery, sliced
            1    lb. chicken
            1    whole bay leaf
            1    Tsp dried oregano
            1    Tsp dried thyme
            to taste cracked pepper
            1-2 Tsp (to taste) salt
            1    Cup Brown rice 

            6   Cups water
           1/3 bunch fresh parsley

         for the Creamy Mix:
            2   Tbsp butter
            2   Tbsp all-purpose flour
            2   Cups whole milk


        1- Heat the olive oil in a large pot over medium heat. Meanwhile, dice
        the onion (and mince the garlic if using fresh rather than pre-minced). Add the onion and garlic to the hot oil and saute until tender (5 min)

         2- If using fresh carrots and celery, clean and slice them while the onions are sauteing. Add them to the pot and cook for about 5 minutes more.
          3-  Add the chicken breast (whole), bay leaf, oregano, thyme, cracked pepper, dry rice, and 6 cups of water to the pot. Do not add salt yet. Bring the pot up to a boil over medium high heat, then reduce the heat to low and let simmer for one hour.

         4-  Near the end of the hour, begin to make the creamy milk mixture. In a small pot, melt 2 Tbsp of butter over medium heat. When it is fully melted, whisk in 2 Tbsp of all-purpose flour. Cook and stir the butter and flour mixture for two minutes. Whisk in the milk and allow it to come up to a simmer, whisking occasionally to keep it from scorching on the bottom. Once it reaches a simmer, it will have thickened slightly.
        5- Carefully remove the chicken pieces from the soup and shred or dice with a knife and fork. 

        6- Rinse and chop the parsley. Add the parsley and the thickened milk mixture to the soup. Season with salt to taste. I used about 2 tsp of salt, but start with a little and add more as needed. I also added a touch more pepper at this point. Serve hot!


        Sunday, December 1, 2013

        Moroccan stuffed roasted Chicken

        This is an other way for Roasted Chicken In Morocco But This time it is Stuffed With a Mix of Couscous and Almonds and dry Fruits .. That made it Little bit More Special For Holidays ( Eid el Fitr) !..


        1    whole little Chicken washed and Drained 
        2/3 Cup Precooked Couscous 
        2    Tablespoon of Orange Blossom water
        1/2 Cup Boiled Almonds ( take the skin off then Roste them and Ground Them)
        1/3 Cup dry Fruits of your Choice ( I Choose Dry Raisins)
        1/2 Cup of Powdered Sugar ( depend on how sweet you like it) 
        1    Teaspoon Ground Ginger
        4    Tablespoon Butter divided
        1    Deiced Yellow Onion
        1    Teaspoon Salt 
        1/2 Teaspoon Ground cinnamon
        1/4 Teaspoon Black pepper 
        1/4 Teaspoon of Pure Saffron 
        1/4 Teaspoon of Turmeric 


        The Stuffing :

        In a Bowl  Mix the Couscous with pinch of salt to taste , Butter , Almonds , Raisins , Sugar , Orange Blossom water , and Cinnamon Stuff your Cleaned Chicken and sew it so it will not Open while Cooking . 

        The Sauce: 

        1- In a big pan Cook the Diced Onion in 2 Tablespoon Butter Until it Caramelize.

        2- Add the Stuffed Chicken and Sprinkle the Spices on The Top, Let it Cook for 10 Min and then add 1 Cup of water and Cook for and other 30 Min And don't forget to Turn it on the Side every 15 min.
        3- After 30 Min Your Chicken Should be Ready to Go to the Over .

        4- Transfer you Chicken into the Oven Pan, Cook Until well Browned for 30 to 35 Min and serve Over the Sauce with Bread and Home made Chips also a Salad of your Choice.


        Monday, July 29, 2013

        Homemade Naan

        Naan Bread is basically just an Indian style flat bread..
        It is soft, pillowy, full of lovely bubbles and so extremely versatile. .You can eat this along side of a meal to sop up gravies and Sauces, you can make flat bread sandwiches with it, top it with tomato sauce and cheese for a quick personal pizza, use it in place of tortillas for quesadillas…& so many possibilities!!


           2     Teaspoon dry active yeast
            1    Teaspoon sugar
            1/2  cup water
            2 &1/2 or 3 cups flour
            1/2  Teaspoon salt
            1/4  cup vegetable oil  or Olive Oil
            1/3  cup plain greek yogurt
            1 large egg 


        1- In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.

        2-  In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).

        3-  At that point, turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. The dough should be smooth and very soft but not sticky.

        4- Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

        5- Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface . Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter.