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. 

Ingredients:

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 

1/2Salt 

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.

Steps:

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 .

Enjoy!

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!

Ingredients:

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 

Steps:

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.

Enjoy!

Butter Milk Fried Chicken

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

Ingredients:

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.

Steps:

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 .

Enjoy!

Creamy Chicken Soupe

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

Ingredients:

    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

Steps: 

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!

 Enjoy!

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) !..

Ingredients:

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 

Steps:

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.

 Enjoy!

Italian Chicken Pastina

This Pasta Dish is really Good , I got the recipe online and it was the first Chicken pasta dish that i found really nice , i add some spices to it and i skipped using the Bread Crumbs .

Ingredients:

1 Cup Pastina pasta (or any small pasta) 
2 Tablespoons olive oil

1 Cup cubed chicken breast 

1 Clove garlic, minced

1 Can diced Flavored tomatoes with juice 

1 Cup shredded mozzarella

1/4 Cup chopped fresh flat-leaf parsley

1/4 Teaspoon  salt

1/4 Teaspoon freshly ground black pepper

1/8 Teaspoon ground ginger 

1/4 Teaspoon of paprika

1/4 Cup cheese mix

1/4 Cup grated Parmesan

1 Tablespoon butter, plus more for buttering the baking dish

 Steps:

1- Preheat the oven to 400 degrees F.

2- Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

3- Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, ginger, paprika and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the cheese mix and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Moroccan Chicken with Lemon Marinade (Mkalli M'hammer)

This is an other Moroccan way to Roast a Chicken , it gives it an other Twist , very Moist With a  lemony Flavor, This recipe is an Easy way to enjoy A Delicious Chicken Meal with your Family ..

Ingredients:

1 whole chicken

Washing the chicken: 

warm water, 1/3 cup lemon juice, salt

Marinade Spices:  

1/2  Teaspoon salt

 2    Teaspoon ground ginger

 1/4 Teaspoon black pepper

 1/4 Teaspoon ground turmeric and a pinch of saffron

  4    Garlic cloves (crushed)

 1/4  Preserved lemon pulp (or replace with 2 tbsp lemon juice)

 2    TBS olive oil

Chicken Sauce:

 1   Small onion grated

 3   Garlic cloves (crushed)

 a   Small bunch of cilantro

 

 2   TBS olive oil

 1    Teaspoon salt

 1    Teaspoon ground ginger

 1/4 Teaspoon black pepper

 1/4 Teaspoon ground turmeric

Caramelized Onions:

 3    Large onions (grated)

 1    Teaspoon salt

 1    Teaspoon ground ginger

 1/4 Teaspoon  black pepper

 1/4  Teaspoon ground turmeric

Dijon Mustard Coating:

 1 Teaspoon Dijon mustard

 2  TBS vegetable oil

Steps:

 Marinating the Chicken

1-First, place the chicken in a large bowl filled with warm water. Add 1/3 cup of fresh lemon juice to the water. Wash the chicken in this water and use salt to rub the chicken all over, while washing it with the lemony water. Place the chicken in a sieve over a bowl and let it drain.

2- While the chicken is draining, prepare the marinate  In a bowl, put together the marinade spices, the crushed garlic cloves, and the preserved lemon pulp chopped into a smooth paste with 2 tablespoons of olive oil and a little bit of water. Mix well with a fork. 

3- Place the chicken in a large bowl and rub it with the marinade. Make sure to cover the entire chicken and also pour some marinade in between the skin and the meat.

4- Cover the bowl with a plastic wrap, and let the chicken marinate in the fridge for at least 1 hour. Ideally, it should marinate overnight so that the chicken absorbs all the spices and the meat becomes tender.

Tip: You can actually wrap the chicken with a plastic wrap and foil, and freeze it. All you have to do is thaw the chicken the day you want to cook it and proceed as described! 

Cooking the Chicken:

1- After the chicken marinates, remove it from the bown and tuss it (either using a thread or without). The goal is to make the chicken compact so that it cooks evenly. If you don't have a thread, just make a whole in of the membranes in the rear of the chicken, inter the leg across the membrane in the whole, then push the other leg in between the first leg and the chicken body (similar to a Lotus yoga pose). You can also pin the wings to the body using a tooth pick.

2- In a large pot, add 2 tablespoons of olive oil, 1 onion (grated), and the sauce spices (salt, ground ginger, ground turmeric, black pepper, and saffron threads - saffron is optional). Cook for 3 minutes on medium heat.

3- Place the chicken in the pot, cover, and cook for 5 minutes. Turn the chicken around, and cook the other side, covered, for another 5 minutes.

4- After cooking the chicken on both sides 5 minutes each, turn the chicken so that the chicken breast is at the bottom of the pot, because chicken breast takes longer to cook. Add the cilantro to the pot, add 1 cup water (or enough water to cover half the chicken), cover the pot, and cook on medium heat, covered, for 25-30 minutes.

5- Turn the chicken to the other side, and cook covered for another 25 minutes. The cooking time will depend on how long the chicken was set to marinate. The longer it was marinating, the softer the chicken will be, and the less cooking time required.

Note: check on the level of water from time to time and add if necessary - just enough for the chicken to be cooking in liquid and not burn. You many not need to add water. 

Making the Caramelized Onions:

1- While the chicken is cooking, in a separate sauce pan, pour 2 tablespoon of olive oil. Add 3 large onions (chopped) and the spices (salt, ground ginger, ground turmeric, and black pepper).

2- Take 1/2 cup of sauce where the chicken is cooking and add it to the onions.

3- Mix well. Cook the onions on low heat for 45 to 50 minutes until they become soft and smooth. When you taste them, they should not have a 'raw' taste and should taste cooked. Stir the onions from time to time so they don't burn. 

Reducing the Chicken Sauce:

1- When the chicken is done, remove it and place it in a baking pan.

2- Remove the cilantro from the sauce, increase the heat to medium-high, and cook the sauce for 10 minutes or so, uncovered, so that the liquids evaporate and the sauce is reduced. It should become thick.  

Roasting the Chicken:

1- Place the chicken in a baking pan (from step 4). 

2-  Brush the chicken with a 'Dijon mustard' mixture, where you mix 1 teaspoon of Dijon mustard with 2 tablespoons of vegetable oil. This will give the chicken a beautiful color and more flavor!

3- Broil the chicken in the oven for 3 to 4 minutes until it gets a deep brown color. 

Serving the Chicken:

1- One the chicken is roasted, place it in a large plate.

2- Pour the hot thick chicken sauce on top and around.

3- Place the hot caramelized onions on top of the chicken and around.

4- Serve immediately with Moroccan bread or crusty bread

Coconut Chicken with Sweet Chili Dipping Sauce

I wanted to try This Dish since i read it in an other Blog .. and i wondered about The Taste .. Really ? Coconut on a Chicken ?!! .. Let me tell you .. it cames out wonderful ! we enjoy it yesterday specially with the Sweet Chili Dipping Sauce..it add a Balanced Flavor to it! 

Ingredients:

2        Lbs Boneless, skinless chicken breasts

2        Large Eggs

1/2     Cup All purpose flour

1        Cup Panko bread crumbs

1        Cup Shredded coconut

1/2     Teaspoon salt

1/4     Cup vegetable oil, divided

1         Cup sweet chili sauce

Steps:

1- Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short. See photos below.

 2- Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.

 3- Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles.

 4- While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.

 5- After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with paper towel to drain and move on to the next batch. After a couple of batches you may need more oil so you can add the second 1/4 cup to the pan. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through.

 6-When all of the strips are done frying, serve immediately with sweet chili sauce to dip in. 

Enjoy!