Paneer Do Pyaza is an underrated classic that you’ll find at any North Indian restaurant. It heroes onions in three different ways to make a curry that’s spicy, mildly sweet, and filled with texture. 

This Paneer Do Pyaza isn’t your average paneer curry. The star of this dish isn’t just paneer, but onions which are used in 2 different ways (hence the name, Do Pyaza). Making this restaurant-style paneer curry is easier than you’d think. Even though it has a slightly longer list of ingredients, most of them are Indian pantry staples. The result is a dish that is rich, spicy, mildly sweet and pairs perfectly with rice or roti.

If you are bored of the classic paneer recipes such as matar paneer or paneer lababdar, then this paneer do pyaza recipe is something you definitely need to try ASAP!

Paneer Do Pyaza Ingredients

Paneer: The star of the recipe. I have used homemade paneer for the best flavor, but store-bought works also.

Onions: We use onions two ways – once in the onion cashew paste to form the gravy and then as onion petals to add texture and bite to the dish

Spices: A mix of whole spices like cumin seesds, bay leaves, cardamom, and cloves along with powdered spices like turmeric, red chilli, Kashmiri red chilli, coriander, cumin, and garam masala, add lots of flavor, warmth, and color to the dish

Cashews: Helps add creaminess and richness to the gravy without the use of any cream. I have used broken cashews, but you can use whole cashews by simply reducing their quantity slightly

Tomatoes: Forms the base of the gravy along with onions and cashews. Adds a slight tanginess to the whole dish

Fat: We use three types of fats – oil, ghee, and butter at different stages of the cooking process to add richness and flavor to the dish in every bite

Ginger garlic paste: Adds aroma and flavor to the gravy

Tomato ketchup: Unexpected but adds a lovely tangy-sweet flavor the dish. I highly recommend adding it

Salt: for seasoning

Kasuri methi: Lightly roasted and crushed, and added right at the end for a subtle smokiness and that restuarant-style flavor

Coriander leaves: Used as a garnish for hint of hearty freshness and the perfect finishing touch

Frequently Asked Questions

Richa’s Top Tips

• Use homemade paneer: If you have 15 extra minutes, I highly recommend making paneer at home. It turns out incredibly soft and adds an unbeatable flavor and richness to the dish. It’s really easy to make but adds the most amazing flavor.
• Make it vegan: You can easily make this recipe vegan by only using oil instead of ghee and butter and replacing paneer with either tofu or veggies of your choice.
• Add veggies: You can add veggies like capsicum, bell peppers, babycorn, sweet corn, mushrooms, cauliflower and carrots for more texture and nutrition.

Serving Ideas

• With bread: This paneer curry pairs beautifully with almost any Indian bread. Serve it with butter naan, garlic naan, tandoori roti, laccha paratha, or simple rotis for a comforting meal.
• Rice: It also tastes great with steamed basmati rice, jeera rice, or peas pulao if you’re serving it as part of a larger spread.
• Some accompaniments: Round out the meal with sliced onions, lemon wedges, papad, cucumber raita, or a simple salad for some freshness alongside the rich curry.

Storage Tips

Paneer Do Pyaza stores well, making it a great option for meal prep or leftovers.

• Refrigerate: Allow the curry to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 2 days.
• Reheat gently: Warm it over low heat on the stovetop or in the microwave until heated through. If the gravy has thickened in the fridge, add a splash of water to loosen it.
• Freeze the gravy: If you’d like to freeze it, it’s best to freeze only the gravy for up to 2 months. Add freshly cooked paneer and onion petals after thawing for the best texture and flavor.
• Avoid repeated reheating: Reheat only the portion you plan to eat, as repeatedly heating paneer can make it firm and rubbery.

You’ll absolutely love this Paneer Do Pyaza! I love making this to elevate our weeknight dinners and I’m already adding it into this week’s meal plan. If you liked this recipe, I’ve got heaps of other paneer recipes up on the blog under Paneer Archives for you!

As always, be sure to send me your recreations over on my IG @my_foodstory. It’s always so good to hear from you guys!

Watch Paneer Do Pyaza Recipe Video

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Paneer Do Pyaza

Rich, spicy, tangy, and loaded with texture, this paneer do pyaza is a classic restaurant style dish that tastes incredible with some naan!

Course Main Course

Cuisine Indian, North Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 persons

Calories 586kcal

Author Richa

Ingredients

For the onion-cashew-tomato paste

• 2 tablespoons cooking oil
• 1 cup sliced onions
• 4 tablespoons broken or whole cashew nuts
• 6 medium tomatoes roughly chopped approx. 2 ½ cups 210 grams
• ¾ teaspoon salt

For do pyaza gravy

• 400 grams paneer cut into 1 inch cubes
• 2 tablespoons ghee see note 3
• 1 teaspoon cumin seeds
• 2 bay leaves
• 2 black cardamoms
• 8 cloves
• ½ cup finely chopped onions
• 2 teaspoons ginger garlic paste
• 1 teaspoon red chilli powder
• 2 teaspoons kashmiri red chilli powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon salt
• 2 cups onions cut into petals see note 4
• 2 tablespoons tomato ketchup
• 2 cups + 2 tablespoons water divided
• 1 teaspoon kasuri methi roasted & crushed
• ½ teaspoon garam masala powder
• 3 tablespoons chopped coriander leaves

Instructions

Making onion-cashew-tomato paste

• Heat 1 tablespoon of oil in the same pan or kadai & fry sliced onions till they turn translucent. Add soaked cashews & saute for a minute. Add tomatoes, salt and cook covered for 4-5 minutes on low till they turn mushy.
  2 tablespoons cooking oil, 1 cup sliced onions, 4 tablespoons broken or whole cashew nuts, 6 medium tomatoes roughly chopped approx. 2 ½ cups, ¾ teaspoon salt
• Set aside to cool down, grind it to a smooth paste (you may add 2 tablespoons of water for ease of grinding, if needed)

Making do pyaza gravy

• Heat ghee in a pan or kadai, add cumin seeds, bay leaf, black cardamom & cloves & saute. Add finely chopped onions & fry till they turn golden brown.
  2 tablespoons ghee, 1 teaspoon cumin seeds, 2 bay leaves, 2 black cardamoms, 8 cloves, ½ cup finely chopped onions
• Add ginger garlic paste and fry for a minute.
  2 teaspoons ginger garlic paste
• Add all spice powders and fry for about 30 secs.
  1 teaspoon red chilli powder, 2 teaspoons kashmiri red chilli powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, ½ teaspoon salt
• Add the onion petals and fry on high for 30 secs. Add 2 tablespoons of water to mix everything & cook for only a minute. Do not over cook.
  2 cups onions cut into petals, 2 cups + 2 tablespoons water
• Add the onion-cashew-tomato paste and boil on low for 3-4 minutes.
• Add tomato ketchup and mix well.
  2 tablespoons tomato ketchup
• Add the remaining 2 cups of water & bring to a boil.
• Add paneer cubes along with kasuri methi, garam masala powder, boil for a minute or two, garnish with chopped coriander leaves and serve.
  1 teaspoon kasuri methi, ½ teaspoon garam masala powder, 3 tablespoons chopped coriander leaves

Video

Notes

 

1. Any cooking oil may be used in the recipe.
2. Ghee is used for the authentic taste of the gravy which may be replaced with oil, if you prefer.
3. To make onion petals: cut onions into 1 inch cubes, separate each layer of onion to form the petals.
4. Leftovers will stay good for 3 days when refrigerated in an airtight container.

Nutrition

Calories: 586kcal | Carbohydrates: 30g | Protein: 20g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 85mg | Sodium: 871mg | Potassium: 807mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2060IU | Vitamin C: 37mg | Calcium: 570mg | Iron: 3mg

This article was researched and written by Urvi Dalal.

The post Restaurant-Style Paneer Do Pyaza made easily at home appeared first on My Food Story.

This air fryer Thai eggplant is for anyone who’s given up on getting eggplant crispy at home without using half a bottle of oil. The air fryer finally solves that problem, and the sweet, savoury Thai sauce with basil and garlic makes it genuinely hard to stop eating.

This air fryer Thai eggplant packs in so much flavour that it’s hard to believe how few ingredients go into it. It’s become one of our favourite vegetarian recipes at home, and if eggplant has always been a tough sell in your house, this might be the recipe that changes things.

If you’re bored of eating baingan bharta and the occasional brinjal curry, this Thai basil eggplant is going to be a breath of fresh air in your kitchen. The Thai basil, garlic, and ginger give it a really bold and aromatic flavour, and the whole dish comes together in about 35 minutes, making it a perfect choice for your next weekly lunch or dinner. 

Ingredients for Thai Eggplant

Eggplant: One large eggplant, peeled and chopped into large cubes. Salted for 45 minutes before cooking to draw out moisture.

Tapioca Flour: Used to coat the eggplant before air frying. It gives a lighter, crispier finish than regular flour.

Sauce: Light soy sauce, oyster sauce, water, and sugar. Simple but brings that sweet-savoury Thai flavour together.

Aromatics: Thinly sliced garlic and julienned ginger, sautéed quickly before the sauce goes in.

Thai Red Chillies: Thinly sliced, added at the end for heat and colour.

Fresh Basil Leaves: Added right at the end for that signature Thai fragrance.

Sesame Seeds: Sprinkled on top for a nutty finish.

Sesame Oil: I’ve used sesame oil for its flavour, but any neutral cooking oil works.

Frequently Asked Questions

Richa’s Top Tips

• Don’t skip the salting step. This is the most important part of the recipe. Salting the eggplant for 45 minutes draws out the excess moisture that usually makes it soggy. Pat it dry with a towel after salting for the crispiest result.
• Use tapioca flour, not cornflour or maida. Tapioca flour gives a much lighter, crispier coating that stays crunchy even after tossing in the sauce. Other flours tend to turn heavy and chewy.
• Air fry in two stages. The first round at 170°C cooks the eggplant through, and the second blast at 200°C for 3 minutes crisps up the outside. Skipping the second stage means soft eggplant instead of crispy.
• Let the eggplant cool slightly before removing from the basket. If you try to take it out when it’s too hot, it sticks to the basket, and the coating peels off. A couple of minutes of cooling makes them release easily.
• Toss in the sauce right before serving. The crispy coating absorbs liquid quickly, so the longer it sits in the sauce, the softer it gets. Add the eggplant to the sauce at the last minute for the best texture.

Storage Tips

• In the fridge: Store the eggplant and sauce separately in airtight containers for up to a day. The eggplant will lose its crispiness as it sits, but the flavour stays good.
• Freezing: Not recommended. The crispy coating doesn’t survive freezing and the eggplant turns mushy once thawed.
• Reheating tip: Pop the eggplant back in the air fryer at 200°C for 2-3 minutes to crisp it up again, then toss it in freshly warmed sauce. Microwaving will make it soft and soggy.

Serving Ideas

This air fryer Thai eggplant works as a starter, a side, or even a main depending on how you serve it:

• As a side to curries: It pairs beautifully alongside butter chicken or Thai chicken curry. The crispy eggplant adds texture and a completely different flavour to the plate.
• With jeera rice: The simplest way to turn this into a full meal. The sauce coats the rice, and every spoonful is satisfying.
• With Coconut Rice: The nutty coconut rice with crispy Thai eggplant on top makes for a really lovely vegetarian meal.
• As a starter with dips: Serve the crispy eggplant alongside hummus or garlicky yogurt party dip for a spread when you have people over.
• On its own: As a starter or a snack, the crispy eggplant with that glossy sauce needs nothing else. 

Customisation Ideas

• Add protein: Crispy tofu or air-fried chicken pieces tossed in alongside the eggplant work really well. Cook them separately first, then add everything to the sauce together.
• Try it with zucchini: If eggplant isn’t available, thick zucchini chunks work with the same method and sauce. They crisp up nicely and hold the coating well.
• Make it spicier: Add a teaspoon of sriracha or gochujang to the sauce for a deeper, more complex heat beyond the Thai red chillies.
• Add cashews: Toss in a handful of roasted cashews when you add the eggplant to the sauce. The crunch and nuttiness pair really well with the sweet-savoury Thai flavours.
• Top with crumbled feta: A little feta scattered over the hot eggplant adds a salty, tangy bite that works surprisingly well with the sweet-savoury Thai sauce.

Did You Know?

Eggplant is technically a berry, not a vegetable. Botanically, it belongs to the same family as tomatoes, potatoes, and bell peppers, called the nightshade family. What we think of as the flesh is actually the fruit’s pulp, and those tiny seeds inside are the real seeds of the plant. It was originally cultivated in India over 4,000 years ago and made its way to the rest of the world through Arab traders. 

If eggplant has been sitting at the bottom of your grocery list for a while, give it another chance with this Thai eggplant recipe. I think you’ll be pleasantly surprised. When you try it, share your pictures with me on Instagram @my_foodstory, I’d love to see your crispy eggplant. 

Watch Thai Eggplant Recipe Video

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Air Fryer Thai Eggplant

The easiest and healthiest way to turn eggplant into a delicious dish, this Air Fryer Thai Eggplant is a total must-try to convert even non-brinjal lovers into ardent fans.

Course Main Course

Cuisine international

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 people

Calories 119kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 1 large egg plant approx.350 gms, chopped into large cubes, approx.4 cups (refer step 1)
• ¾ teaspoon salt
• 4 tablespoons tapioca flour
• 1 tablespoon + 1 teaspoon light soy sauce
• 1 tablespoon + 1 teaspoon oyster sauce
• 1 tablespoon + 1 teaspoon water
• ½ teaspoon sugar
• 2 teaspoons sesame oil or any neutral cooking oil
• 4 garlic cloves thinly sliced
• 1 inch ginger julienned
• 8-10 basil leaves
• 2 thai red chillies thinly sliced
• 1 teaspoon sesame seeds

Instructions

Prepping egg plants

• Peel egg plant (watch the video for more info), half them lengthways, cut each half into 3-4 long pieces (depending on the size of egg plant) and cut each piece into large chunks / triangular pieces.

Salting egg plants

• Transfer to a bowl, add salt, toss well and set aside for 45 minutes to an hour, so it releases water (approx. 3 tablespoons). Do not skip this step as it ensures that the egg plants turn out crispy.
• Transfer the egg plants to a towel and pat dry to remove any moisture on them. Transfer to a bowl, add tapioca flour and toss until evenly coated.
• Take soy sauce, oyster sauce, water, sugar in a bowl, combine them well and set aside.

Air frying eggplants

• Pre-heat the airfryer at 170C and brush the basket with oil. Add the coated eggplants, brush with oil and air fry at 170C for 12-13 minutes till they are cooked well. Airfry at 200C for 3 minutes till they turn crisp from the outside. Do not remove them when they are too hot as they stick to the basket and peel off. Cool them a bit, remove from the airfryer and transfer to a plate.
• Heat a pan with oil, add garlic, ginger & saute on high for a few seconds till fragrant. Add sauce mix & cook for 1-2 minutes till it boils. Add air fried egg plants and toss for a minute till the sauce coats the egg plants. Top with basil leaves, red chillies & sesame seeds.

Video

Nutrition

Calories: 119kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1085mg | Potassium: 407mg | Fiber: 5g | Sugar: 6g | Vitamin A: 115IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Thai Eggplant appeared first on My Food Story.

Making fish at home is easier and quicker than you’d think! Here are 14 incredibly easy, delicious, and varied fish recipes you need to add to your meal rotation.

As a North Indian, I started eating fish regularly after getting married to my South Indian husband. From a simple fish fry to a slightly more elaborate fish curry, my Mangalorean husband’s family find any meal without fish incomplete.

So naturally, I have tried many different types of fish recipes over the years. And that’s what I want to share with you today. From beautiful Indian fish curries and fish fries, to creamy salmon and pomfret, this is the only list you need to start making healthy, delicious, and easy fish dishes at home.

Indian Style Fish Recipes

Pomfret Fry

Spicy and zesty, every bite of this pomfret fry is addictive! That green masala is a simple concoction but loaded with flavor. Serve with a side of dal and rice for the most comforting Sunday lunch.

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5 from 1 vote

Mangalorean Fish Fry

Spicy, tangy, and zest – this Mangalorean Fish Fry Recipe is a flavor bomb. Serve with neer dosa or appam for a comforting, memorable meal ❤️

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Apollo Fish

Crispy, spicy, saucy, and packed with flavor, this Apollo Fish is the ultimate Indo-Chinese recipe with a South Indian twist that tastes amazing with fried rice or hakka noodles

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Amritsari Fish Fry

This is healthier version of the crunchy, chatpata Amritsari Fish Fry that's made entirely in the Air Fryer. Quick, easy, and super delicious – just like the deep fried version!

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4.86 from 7 votes

Raw Mango Fish Curry

This Raw Mango Fish Curry is also called Alleppey Fish Curry and is a recipe from Kerala. Its flavours are distinctly spicy, tangy and sour which makes this recipe a flavour bomb. Use any first white fish or an oily fish. Fish can also be substituted with squid or prawns. For a vegetarian version, use a fleshy, meaty vegetable like eggplant.

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4.95 from 19 votes

Spicy Fish Curry with Coconut and Tamarind

An easy everyday Fish Curry with coconut and tamarind. This ones spicy, tangy, sour and bursting with flavour.

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5 from 2 votes

Rava Pomfret Fish Fry (Mangalorean Style)

Mangalorean style rava or semolina crusted pomfret fish fry is an authentic spicy, crunchy coastal India recipe. It’s really easy to make, and will make you want to lick your fingers!

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Mangalorean Chili, Salt and Vinegar Marinade + Fish Fry

Fish fry recipe, mangalorean style along with a quick and spicy marinade called Meet Mirsang which is used frequently in Mangalorean Cuisine.

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International Recipes

5 from 1 vote

Thai Poached Fish in Coconut Milk

Creamy and refreshing, this Thai Poached fish in Coconut Milk is the perfect summer recipe. It calls for just a few ingredients and is ready in no time!

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5 from 1 vote

Creamy Salmon Piccata with creamy Lemon Sauce

This 15-minute creamy salmon piccata is made entirely in a pan and simmered in a luscious creamy lemon sauce that’s super easy to make. The sauce is just five ingredients and you can substitute the salmon for chicken to make chicken piccata although cooking times will differ. This is an example of how easily salmon can be made at home to look and taste amazing!

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Tilapia Fish Tacos with Pineapple Salsa

These tilapia fish tacos with pineapple salsa is just what you need when you want healthy dinner in 30 minutes! Topped with avocados and drizzled with a delicious yogurt and sour cream sauce, Taco Tuesday just became more delicious!

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Healthy Oats Crusted Fish Tacos + Mango Salsa

This recipe for super easy, healthy oats crusted fish tacos takes ONLY 15 mins. Use cod, tilapia, red snapper or any other white fish and top with cilantro mango salsa for extra zing!

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4.34 from 3 votes

Pan Seared Orange Mustard Salmon

Pan seared orange mustard salmon – easy, healthy, 15 minute dinner with a sticky marinade. Clean eating ingredients, serve with pasta, cauliflower rice or asparagus

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30 Min Bhetki Fish in Citrus Basil Butter Sauce

A simple 30 minute recipe, this bhetki fish in citrus basil butter sauce is just what romantic dinners are made of!

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Frequently Asked Questions

If you try any of these recipes, be tag me in your stories or DM me pictures over on my IG @my_foodstory.

The post 14 Delicious Fish Recipes to help you eat more Omega 3 appeared first on My Food Story.

This Chutney Cheese Egg Sandwich is a delicious, high-protein snack for the whole family. It’s creamy, cheese-y, spicy, flavorful, yet incredibly healthy, quick, and simple! 

This chutney cheese egg sandwich is like an upgrade to your morning bread and egg breakfast situation. It’s spicy, flavor, cheesy, but just as quick, easy, hassle-free, and delicious as the latter. I first made this a few months ago for my diabetic dad in an attempt to add more protein to his everyday meals, but I really couldn’t believe how flavorful it turned out! 

The egg sandwich recipe calls for just 7 ingredients, and you’ll most likely have all of them at home already. Besides boiling eggs, it’s a no-cook sandwich recipe that makes busy morning breakfasts quick and effortless. Believe me, it’s one of those recipes you need to have in your back pocket! 

Chutney Cheese Egg Sandwich Ingredients 

• Bread: I have used whole wheat bread, but any kind of bread you prefer and have available will work for this recipe.   
• Chutney: To serve along with the bread pakoras. I love green coriander chutney with this. 
• Eggs: Hard-boiled and grated. Check out this article for some exclusive tips on how to make perfect hard-boiled eggs each time.   
• Cheese: I have grated regular processed cheese cubes for that savory salty flavor.    
• Yogurt: I have used Greek yogurt. But you can also use hung curd (if you have time) for a creamier consistency. 
• Spring onion: For a sharp fresh flavor, and a slight crunch. 
• Salt: for seasoning.

Frequently Asked Questions 

Storage Tips

This cheese and egg sandwich is best enjoyed fresh. But If you’d like to prep ahead, make the filling and store it in an airtight container in the refrigerator for up to 2 days. Assemble the sandwich just before serving to keep the bread from becoming soggy.

If you’ve already assembled the sandwich, wrap it tightly and refrigerate for up to 12 hours. It’s perfect for packing into a lunchbox but is best eaten the same day.

If you’re looking for a quick, protein-packed sandwich that doesn’t compromise on flavour, this chutney cheese egg sandwich is a great one to have in your rotation. It comes together in just a few minutes with simple ingredients, making it perfect for busy mornings, lunchboxes, or those days when you need an easy meal without much effort. Once you try it, it’s bound to become a regular in your kitchen.

If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️   

Watch Chutney Cheese Egg Sandwich Recipe Video

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Chutney Cheese Egg Sandwich

Creamy, cheese-y, and spicy, this chutney cheese egg sandwich is a quick, easy, and healthy recipe that's perfect for breakfast or as a 5 pm snack!

Course Breakfast, Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 people

Calories 105kcal

Author Richa

Ingredients

• 2 tablespoons green chutney MFS link
• 2 hard boiled eggs grated
• 1/2 cheese cube grated
• 1 tablespoon greek yoghurt / hung curd
• ¼ cup finely chopped spring onion greens
• ⅛ teaspoon salt
• 2 slices whole wheat bread

Instructions

Stuffing

• Add green chutney, grated eggs, cheese, yogurt/hung curd spring onion greens, salt to a bowl and give it a good mix.
  2 tablespoons green chutney, 2 hard boiled eggs, 1/2 cheese cube, 1 tablespoon greek yoghurt / hung curd, ¼ cup finely chopped spring onion greens, ⅛ teaspoon salt

Assembling the sandwich

• Place a bread slice on the work-top and spread approx. 3 tablespoons of the stuffing evenly. Cover with the other slice, press gently, cut into 2 and serve.
  2 slices whole wheat bread

Video

Notes

1. This sandwich can also be grilled – it tastes just as good!

Nutrition

Calories: 105kcal | Carbohydrates: 9g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 125mg | Sodium: 226mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 259IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Healthy Chutney Cheese Egg Sandwich appeared first on My Food Story.

If you’ve got an air fryer and a bunch of fresh coriander in your fridge, you’re 20 minutes away from one of the best chicken dinners you’ll make at home.

This creamy coriander chicken has quickly become one of our favourite air fryer recipes. The chicken turns out super crispy and peppery from the marinade, and the coconut milk sauce you’ll make is so fragrant and green from all the fresh coriander that it fills the kitchen with the most amazing smell. 

It uses ingredients I almost always have on hand and comes together really quickly for a delicious family meal. If you’ve been making our air fryer chicken tikka or air fryer lemon garlic chicken regularly, it’s time you try something fresh. 

Ingredients for Coriander Chicken

Chicken Thighs: I’ve used boneless chicken thighs cut into 1-inch pieces as they stay juicy even after air frying.

Marinade: Ginger garlic paste, crushed black pepper, white pepper, coriander powder, fresh coriander, cornflour, maida, egg, and salt. 

Coconut Milk: Use thick coconut milk as it forms the base of the sauce and gives it its creaminess.

Aromatics: Garlic, green chilli, green chilli paste, and curry leaves.

Fresh Coriander: I’ve used it generously in both the marinade and the sauce.

Butter: For an extra rich sauce.

Oil: Groundnut or any neutral cooking oil for brushing the chicken in the air fryer.

Richa’s Top Tips

• Marinate for at least 30 minutes. The cornflour and maida in the marinade form a light coating on the chicken that crisps up in the air fryer. Skipping or rushing the marinating time means the coating won’t set properly and the chicken won’t be as crispy.
• Don’t overcrowd the air fryer basket. Leave some gap between the pieces so hot air circulates evenly, and every piece gets that golden, slightly charred finish on all sides.
• Make the sauce while the chicken is in the air fryer. It only takes a few minutes on the stove, so by the time the chicken is done, the sauce is ready, and you can toss them together immediately.
• Toss the chicken in the sauce right before serving. If it sits in the sauce too long, the crispy coating softens. You want that contrast between the crunchy chicken and the creamy sauce in every bite.

Frequently Asked Questions

Storage Tips

• In the fridge: Store the chicken and sauce separately in airtight containers for up to 2 days. Keeping them apart prevents the coating from going soft.
• Freezing: Not recommended. The coconut milk sauce tends to split once frozen and thawed, and the crispy coating on the chicken won’t survive freezing.
• Reheating tip: Warm the sauce gently on the stove and pop the chicken back in the air fryer at 180°C for 2-3 minutes to crisp it up again. Toss them together just before serving for the best result.

Serving Ideas

This creamy coriander green chicken works as a starter or as part of a proper meal. Here are a few ways we enjoy it:

• With Jeera rice: The simplest pairing. The coconut coriander sauce over warm rice is comfort food at its best.
• With Lachha Paratha: Hot, flaky parathas with creamy, peppery chicken are a combination that always works.
• With Tender Coconut Appam: Soft, lacy appams soak up the coconut coriander sauce beautifully and give the whole meal a South Indian feel.
• With Butter Garlic Naan: If you want something more indulgent, warm garlic naan with this chicken makes for a really satisfying dinner.
• On its own: As a starter or a snack, these crispy, saucy chicken pieces with a cold drink need nothing else on the side.

Did You Know?

Coriander is one of the oldest herbs known to humanity and it’s seeds have been found in ruins dating back to 5000 BC. It’s also mentioned in ancient Sanskrit texts, Egyptian papyri, and even the Bible. It was found in the tomb of Tutankhamun and was one of the first herbs to be brought to the Americas by European settlers. Every major cuisine in the world uses it in some form, leaves, seeds, or ground. Making it arguably the most universal herb on the planet.

If you love coriander, this recipe is going to make you really happy. And if someone in your house is on the fence about it, this might just be the recipe that wins them over. Tag me on Instagram @my_foodstory when you try it, I’d love to hear what your family thinks.

Watch Air Fryer Coriander Chicken Recipe Video

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Air Fryer Creamy Coriander Chicken

Buttery, creamy, fresh, and nutty, this air fryer coriander chicken is one of those recipes you need to try! Serve it with as is as a party starter or eat with naan or roti for lunch or dinner.

Course Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 servings

Calories 299kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For marination

• 250 gms boneless chicken thighs cut into 1 inch pieces
• ¼ teaspoon salt
• 2 teaspoons ginger garlic paste
• 2 teaspoons black pepper crushed
• 1 teaspoon white pepper crushed
• 2 teaspoons coriander powder
• 3 tablespoons finely chopped coriander leaves
• 2 ½ tablespoons conflour
• 1 tablespoon all purpose flour / maida
• ½ egg whisked

For sauce

• 1 teaspoon groundnut oil or cooking oil
• 1 tablespoon butter
• 1 tablespoon finely chopped garlic
• 1 green chilli finely chopped
• 1 sprig curry leaves
• 2 teaspoons green chilli paste
• 3 tablespoons finely chopped coriander leaves divided
• ½ cup thick coconut milk
• ¼ cup water
• ¼ teaspoon salt
• ¼ teaspoon black pepper crushed

Instructions

Marinating chicken

• Add chicken to a bowl, add rest of the ingredients for marination, toss until all chicken pieces get well coated and set aside for 30 minutes.
  250 gms boneless chicken thighs, ¼ teaspoon salt, 2 teaspoons ginger garlic paste, 2 teaspoons black pepper, 1 teaspoon white pepper, 2 teaspoons coriander powder, 3 tablespoons finely chopped coriander leaves, 2 ½ tablespoons conflour, 1 tablespoon all purpose flour / maida, ½ egg

Air frying chicken

• Preheat the airfryer to 200C. Brush the airfryer basket with oil. Place the marinated chicken pieces on the airfryer basket with some gap in between. Brush / spray the chicken with a teaspoon of oil and air fry at 200C for 7 minutes until they are cooked through & slightly browned around the edges.

Preparing the sauce

• Heat oil in a pan or preferably a flat bottomed kadai, add butter & once it melts, add garlic, green chillies, curry leaves and saute for a minute on medium until garlic turns golden. Add green chilli paste and saute for ½ a minute till the rawness goes. Add 2 tablespoons of coriander leaves and saute for a few seconds till they wilt. Add coconut milk, water, salt, pepper and bring to a boil on high and simmer for 1-2 minutes
  1 teaspoon groundnut oil or cooking oil, 1 tablespoon butter, 1 tablespoon finely chopped garlic, 1 green chilli, 1 sprig curry leaves, 2 teaspoons green chilli paste, 3 tablespoons finely chopped coriander leaves, ½ cup thick coconut milk, ¼ cup water, ¼ teaspoon salt, ¼ teaspoon black pepper

Coriander chicken

• Add the airfried chicken to the sauce, mix well and saute for a minute till the sauce coats the chicken. Take off the heat, garnish with the remaining 1 tablespoon of coriander leaves and serve.

Video

Nutrition

Calories: 299kcal | Carbohydrates: 13g | Protein: 19g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 584mg | Potassium: 391mg | Fiber: 3g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Air Fryer Creamy Coriander Chicken appeared first on My Food Story.

These mushroom recipes are what you need if you have a box of mushrooms sitting in your fridge and aren’t sure what to make. From easy stir-fries and soups, to hearty mushroom curries, here are 25+ mushroom recipes you’ll want to save!

Mushrooms are one of the most underrated yet versatile ingredients in your pantry, and not mention absolutely delicious. There are so many ways to cook them. Whether you’re looking for a quick weeknight dinner or something to serve your guests, these recipes have you covered. From creamy pasta and hearty soups to flavour-packed curries and easy stir-fries, this round up has it all!

This collection includes both vegetarian and chicken mushroom recipes, so there’s something for everyone. So without further ado, scroll down to find your new favorite mushroom recipe.

Chicken and Mushroom Recipes

Air Fryer Spinach Mushroom stuffed Chicken Breasts

All you need are 30 minutes to make this wonderful spinach mushroom stuffed chicken breasts. I make these in the air fryer for a quick no-fuss dinner!

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5 from 1 vote

Claypot Chicken & Rice with Mushrooms (Asian Style)

Hot and comforting, this One Pot Chicken & Rice with Mushrooms has all the umami, savory, and aromatic goodness of Asian cooking. Plus, it's one of the easiest recipes ever!

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5 from 2 votes

Instant Pot Chicken in Mushroom Sauce

This recipe is super quick and easy because of the Instant Pot. Pressure cooking chicken breast takes the guesswork out of it and the end result is really juicy chicken. This Instant pot chicken in mushroom sauce is a winner chicken dinner!

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4.91 from 44 votes

Creamy Chicken Meatballs in Mushroom Sauce

These creamy chicken meatballs in mushroom sauce are soft, juicy, full of flavor and tossed in a luscious sauce made up with lots of mushrooms. This is a delicious 30 minute dish that’s perfect for dinner with some noodles or pasta.

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4.91 from 10 votes

Spinach Mushroom Stuffed Chicken Breast

Spinach Mushroom stuffed Chicken Breast is a super fast and easy dinner that’s healthy, delicious and made entirely on the stovetop. It literally takes minutes to put together, and cooks in under 15 minutes. Juicy chicken breast and the fantastic combination of spinach, mushroom and mozzarella cheese – you can’t go wrong with it!

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5 from 2 votes

Chicken Roulade

Here's our take on the French classic stuffed chicken roulade. The creamy cheesy stuffing is made with fried bacon, sautéed mushroom and spinach.

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5 from 1 vote

Chicken in Mushroom Sauce

A lighter, healthier version of the delicious and popular chicken in mushroom sauce.

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Vegetarian Mushroom Recipes

5 from 8 votes

Restaurant Style Mushroom Masala

This mushroom masala is made restaurant style and has a spicy, tangy curry with matar to add more texture and freshness. Pair this with parathas or rice for a really satisfying lunch or dinner!

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Mushroom Biryani

Aromatic, spicy, and just as flavorful as it's non-veg counterparts, this mushroom biryani is a quick and easy vegetarian biryani you won't be able to have enough of!

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Claypot Rice with Mushroom

This claypot mushroom rice is my idea of a perfect weeknight dinner. Everything cooks in one pot, the flavour is incredible, and it takes about 25 minutes from start to finish.

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Nepali Mushroom Salad | Mushroom Sadheko

Bold, fiery, and addictive, this Nepali Mushroom Salad or Sadeko is easy and comes together with simple ingredients. But don’t be fooled, because one bite, and I promise you won’t be able to stop!

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Mushroom Ramen Noodles

Quick, saucy, warming, and incredibly delicious, this mushroom ramen noodles is a dish that screams cozy and is so perfect for a lazy, rainy evening.

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5 from 1 vote

Mushroom Ghee Roast Tacos

Rich, refreshing, and wholesome is the best way to describe these Mushroom Ghee Roast Tacos. You've never had anything like this before!

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Air Fryer Mushroom Chilli

Air Fryer Mushroom Chilli

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Creamy Chilli Tofu Noodles

Creamy, spicy, nutty, and full of umami, these Creamy Chilli Tofu Noodles are a must-try for Indo-Chinese lovers. It's loaded with flavor, easy to make, and endlessly customisable.

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4.98 from 40 votes

South Indian Mushroom Pepper Fry

Simple, easy south Indian mushroom pepper fry is a great way to use mushrooms in sabji. Spicy, peppery, this is best served with malabar parottas and rice

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4.75 from 4 votes

Burnt Garlic Mushroom Fried Rice

True mushroom lover food – this burnt garlic mushroom fried rice is ready in 15 minutes and packed with flavour!

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4.50 from 10 votes

Mushroom Oats

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Vegetarian Gravy with Mushrooms

Make this brown vegetarian gravy from scratch with easily available ingredients from your pantry – onions, carrots, celery, mushrooms, a dash of red wine and some fresh herbs. Its rich, luxurious and full of umami!

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5 from 1 vote

Vegetarian Portobello Mushroom Fajita Tacos

Vegetarian portobello mushroom fajita tacos are quick, easy, super healthy and will disappear in minutes. The Mexican flavors in these tacos are amazing, and these are perfect for both meatless mondays and taco tuesdays!

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Stuffed Mushroom Recipes

Air Fryer Stuffed Mushrooms

Crispy, cheesy, and packed with flavor—these Air Fryer Stuffed Mushrooms are the perfect bite-sized appetizer!

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Mushroom Pasta Recipes

5 from 22 votes

15 minutes Mushroom Spaghetti Aglio Olio

An easy, 15 minute recipe where the traditional Spaghetti Aglio Olio is dressed up with sautéed Mushrooms. Perfect for meatless weeknights and a hit with the kids!

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4.34 from 3 votes

Easy Stovetop Jalapeno Mushroom Mac and Cheese

Super easy jalapeno mac and cheese recipe made on the stovetop for easy, no fuss weeknight dinners. Its saucy and extra cheesy and made in one pot so you don’t have a ton of dirty dishes to wash after.

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5 from 4 votes

Creamy Parmesan Mushroom Sauce

Creamy parmesan mushroom sauce is the star of all sauces. Toss it with pasta, serve it on grilled chicken or steak, or just with leftover rice. It’ll add flavor to everything!

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Creamy Lemon Mushroom Kale Linguine Pasta

Creamy lemony mushroom kale linguine pasta is vegetarian, ready in 30 minutes with the best healthy alfredo style white sauce you’ll make!

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Mushroom Soup Recipes

5 from 5 votes

Healthy Cream of Mushroom Soup

Healthy cream of mushroom soup is made in the pressure cooker without any weird ingredients. Its light, super creamy and gets its creaminess from a secret ingredient!

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30-Minute Wanton Soup

This quick & easy wanton soup is heartwarming and comforting. We make the broth from scratch in just 30 mins without compromising on the flavors. Bright and punchy flavors, silky smooth wantons and lots of veggies complete this soup.

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Chinese Steamed Eggs (with mushroom topping)

Chinese steamed eggs is a silky, savory custard-like dish made by steaming whisked eggs. It's one of the easiest and most delicious ways to eat eggs, tastes super silky, and comes together in under 20 minutes.

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How to Clean Mushrooms

Use right away: Clean them just before cooking to keep their texture and flavor at their best.

Do not soak mushrooms or rinse them under running water. Mushrooms act like sponges and tend to get soggy really fast when exposed to too much water.

Wipe off dirt gently: Use a dry paper towel or a soft brush to wipe away any visible dirt from each mushroom.

Trim the ends: Slice off the very end of the stem if it looks dry or muddy.

Quick rinse only if needed: If they’re especially dirty, give them a very quick rinse under water and immediately pat them dry with a kitchen towel.

All these recipes have been tested multiple times and are absolutely fool-proof. Whether you’re a beginner cook or looking for something more elaborate and advanced, I highly encourage you to give these mushroom recipes a try. I promise you won’t be disappointed.

And if you make any of these recipes, then don’t forget to send me pictures or tag me in your stories over on my Instagram @my_foodstory. I love talking to you guys and seeing your recommendations ❤️

The post 25+ Mushroom Recipes appeared first on My Food Story.

Bread Pakora is one of the most delicious rainy day snacks. It is traditionally deep fried, making it quite heavy on oily. But in this version, we make bread pakoras in the air fryer using a fraction of the oil. Which means you can enjoy them guilt-free! 

Bread pakora used to be a monsoon staple in my house growing up and it’s a dish that’s filled with nostalgia for me. But of course as I grew up, the guilt of eating the traditional deep-fried version started to show up. Until I decided to experiment and learn how to make the same bread pakoda in my trust-y air fryer 😍

This air fryer bread pakora has got the same light and crispy batter, but made with just a tablespoon of oil. Which means you get to enjoy your favorite rainy day snack without any guilt! And believe me, no one would be able to tell the difference! 

Bread Pakora Ingredients 

Batter: 

• Besan: Aka gram flour. This forms the base of the batter, adds a nutty flavor, and helps crisp up the bread pakoras. 
• Onions: Thinly sliced. Adds a slight crunch and a boost of flavor
• Carrom seeds: Adds a lovely aroma and a slight peppery flavor. Highly recommend not skipping this.    
• Oil: Any neutral-flavored cooking oil like peanut, sunflower, or vegetable. 
• Coriander leaves: For an earthy freshness
• Water: To adjust the consistency of the batter
• Salt: For seasoning

Filling:

• Potato: Boiled, peeled, and mashed.   
• Spices: Green chilli, jeera powder, chaat masala, turmeric powder, and Kashmiri red chilli powder for flavor and heat. 
• Ginger: Grated ginger adds a lovely heat and aroma   
• Salt: To season

Serve: 

• Bread: I have used white bread, but brown bread works too.  
• Chutney: To serve along with the bread pakoras. I love green coriander chutney with this. 

Frequently Asked Questions 

Richa’s Top Tips 

• Let the batter rest: Resting the besan batter for about 10 minutes helps the flour hydrate properly, resulting in a smoother coating that sticks better to the bread.
• Don’t make the batter too thin: A semi-thick, pourable batter gives the best coating. If it’s too runny, it will slide off the bread and won’t crisp up as well.
• Spread the filling evenly: A thin, even layer of the potato mixture prevents the sandwich from falling apart while dipping and air frying.
• Press the sandwich gently: This helps seal the bread before coating it in batter, making the bread pakora recipe much easier to handle.
• Serve immediately: Like most pakoras, these taste best straight out of the air fryer while the coating is still crisp.

Storage Tips

Bread pakoras are at their crispiest when served fresh, but leftovers can still be enjoyed later.

• Refrigerate: Store cooled pakoras in an airtight container in the refrigerator for up to 2 days.
• Reheat: Air fry at 180°C for 3-5 minutes until hot and crisp again. Avoid microwaving, as it softens the coating.
• Freeze: You can freeze the assembled, uncooked sandwiches (without the batter) for up to 1 month. Thaw slightly, dip in fresh batter, and air fry as directed. This is a great shortcut if you love making bread bajji for quick snacks.

Serving Ideas

• These crispy bread pakoras are a staple in our house as an evening snack with a hot cup of masala chai or ginger tea, especially when it’s raining. 
• Traditionally, these are served with green chutney, tamarind chutney, or tomato ketchup. When I am hosting, I simply arrange all three so everyone can mix and match.
• For a more filling meal, pair your bread pakora recipe with a bowl of hot tomato soup or simple vegetable soup. 

Make these Bread Pakoras Your Own

• Add grated paneer or crumbled feta to the potato filling for a richer, creamier centre.
• Mix finely chopped vegetables like carrots, capsicum, peas, or sweet corn into the filling for extra texture and nutrition.
• Add grated cheese for a gooey, kid-friendly version.
• Make it spicier by adding more green chillies, crushed black pepper, or red chilli flakes.

Conclusion

If you’ve been wondering how to make bread pakoras that are crispy, satisfying, and don’t require deep frying, this air fryer version is one you’ll come back to again and again. Perfect for rainy days, evening tea, or whenever you’re craving a comforting snack, this recipe proves you don’t need lots of oil to get delicious results. 

If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️  

Watch Air Fryer Bread Pakoda Recipe Video

Print

Air Fryer Bread Pakora

Crispy, crunchy, and super flavorful just like it's deep-fried version, these air fryer bread pakoras are healthy and perfect way to eat your favorite monsoon snack guilt-free!

Course Snacks & Appetisers

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 pakoras

Calories 479kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For batter

• ½ cup + 2 tablespoons gram flour / besan
• ¼ teaspoon salt
• ¾ onion thinly sliced, approx. ⅓ cup + 2 tablespoons
• 2 teaspoons finely chopped coriander leaves
• A pinch of carom seeds ajwain
• 1 teaspoon oil
• ¼ cup + 1 teaspoon water

For filling

• 2 boiled potatoes peeled and mashed, approx.⅓ cup
• 1 green chilli finely chopped
• ½ teaspoon grated ginger
• ⅛ teaspoon salt
• ⅛ teaspoon chat masala
• ⅛ teaspoon jeera powder
• ⅛ teaspoon turmeric powder
• ⅛ teaspoon kashmiri chilli powder

To serve

• 4 bread slices
• 2-3 tablespoons green chutney

Instructions

Preparing batter

• Take gram flour, salt, onions, coriander leaves, ajwain in a bowl & mix well. Add oil, water and mix to make a semi-thick batter. The batter should be of pouring consistency but not runny. Set aside for 10 minutes
  ½ cup + 2 tablespoons gram flour / besan, ¼ teaspoon salt, ¾ onion, 2 teaspoons finely chopped coriander leaves, A pinch of carom seeds, 1 teaspoon oil, ¼ cup + 1 teaspoon water

Preparing filling

• Take potatoes in another bowl, add rest of the ingredients for the filling, mix well and set aside.
  2 boiled potatoes, 1 green chilli, ½ teaspoon grated ginger, ⅛ teaspoon salt, ⅛ teaspoon chat masala, ⅛ teaspoon jeera powder, ⅛ teaspoon turmeric powder, ⅛ teaspoon kashmiri chilli powder

Assembling pakodas

• Place both the bread slices on a plate or chopping board, spread chutney on one of the slices. add approx. ¼ cup of the potato filling on the other slice and spread well. Cover with the chutney spread slice to form a sandwich. Press gently and cut them into 2 triangles. Repeat the same process for the rest of the bread slices.
  4 bread slices, 2-3 tablespoons green chutney
• Pre heat the air fryer at 180C and brush the basket with oil.

Preparing pakodas

• Dip each triangle sandwich in the batter, ensuring they are evenly coated. Place on the air fryer basket, spray/brush with a few drops of oil and air fry at 180 C for 8 minutes, flip the pakodas, spray/brush with a few drops of oil and air fry at 180 C for 5 minutes till they are roasted well.

Video

Nutrition

Calories: 479kcal | Carbohydrates: 87g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 814mg | Potassium: 1300mg | Fiber: 12g | Sugar: 11g | Vitamin A: 64IU | Vitamin C: 48mg | Calcium: 122mg | Iron: 5mg

This article was researched and written by Urvi Dalal.

The post Air Fryer Bread Pakora appeared first on My Food Story.

If you are looking for air fryer recipes that go beyond just fries, then you’re in the right place. Here are over 55+ recipes, ranging from starters to mains and even desserts that you need to try at least once!

If there’s one kitchen appliance I genuinely can’t imagine cooking without anymore, it’s my trust-y air fryer. I use it nearly every day, so much so that it’s become my go-to appliance and almost replaced my oven. From quick dinner rolls to crispy chips and even desserts, if I can use my air fryer in a recipe, you best believe I will be.

Most of the recipes you’ll find below come together with very little effort, use much lesser oil, and still deliver that golden, crispy finish we all love. So if you are looking for some inspiration to your start air fryer journey, or just need something fool-proof, these are the best air fryer recipes you could rely on.

Starters/Appetisers

1. Chicken Starters

Looking for air fryer recipes chicken fans will love? These smokey tandoors, crispy wings, to delicious tikkas, here are some of our most popular recipes.

Air Fryer Lemon Garlic Chicken

Lemon-y, garlicky, and incredibly fragrant, this air fryer lemon garlic chicken is an absolute must- try recipe. It's quick, easy, healthy-ish and comes together in 20 minutes.

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Air Fryer Achari Chicken Tikka

This achari chicken tikka is tangy, smoky, juicy and packed with bold flavours. It's surprisingly easy to make at home and very versatile.

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Chatpata Chicken Bites in Air Fryer

These chatpata chicken bites in air fryer are bold, tangy, spicy, and are super addictive! A quick and simple recipe that makes for the best snack or party appetiser!

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Air Fryer Chicken Tenders

Crispy, juicy and almost guilt-free these Air Fryer Chicken Tenders are so kid friendly and such a hit with everyone in the house.

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Air Fryer Fried Chicken

This Air Fried Chicken is just like the real deal – crispy and juicy – but made with ease and healthier in the Air Fryer. Enjoy it as a burger, salad or the clasic mashed potatoes and gravy.

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5 from 1 vote

Air Fryer Chicken Tikka

All the flavour of a tandoor but minus the fire, this air fryer chicken tikka is weeknight-friendly and celebration-worthy.

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Bang Bang Chicken Skewers

Crunchy, sticky, saucy chicken skewers with the same street style flavor, but in a healthier and lighter preparation that comes together faster than takeout–these Bang Bang Chicken Skewers are a must-try!

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5 from 5 votes

Spicy BBQ Chicken Wings

A sweet, spicy marinade is what sets these apart. Unlike chicken wings than can be flavourless when you bite into them, these are juicy and packed with flavour. Baked instead of fried, these can also be thrown on the grill for a fantastic barbecue.

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Air Fryer Tandoori Chicken

Spicy, tangy and so smokey, this tandoori chicken is made entirely in the air fryer but has the same delicious flavors and smokiness of a traditional tandoor.

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4.50 from 2 votes

Air Fryer Chicken Nuggets

Making Chicken Nuggets in the Air Fryer is really fast and easy. I have a secret ingredient in the marinade that makes these really juicy inside.

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Amritsari Fish Fry

This is healthier version of the crunchy, chatpata Amritsari Fish Fry that's made entirely in the Air Fryer. Quick, easy, and super delicious – just like the deep fried version!

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2. Air fryer recipes – Vegetarian

You can make some amazing dishes for vegetarians in your air fryer. Here’s some you absolutely need to try.

5 from 1 vote

Air Fryer Malai Broccoli

Get your Indian appetizer fix with this creamy and tart Malai Broccoli Kebabs! Made with fresh broccoli and charred to perfection, this vegetarian dish is perfect for any occasion

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Firecracker Crispy Potato

A fun, crunchy appetizer that’s bursting with Indo-Chinese flavors, and ready in no time, this Firecracker Crispy Potato is the ultimate Diwali party snack of this season!!

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Korean Crispy Lotus Stem

Crispy, crunchy, sweet, sticky, and spicy, this Korean Crispy Lotus Stem is a medley of flavors and textures that come together quickly and alleviate a boring meal in minutes!

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Air Fryer Stuffed Mushrooms

Crispy, cheesy, and packed with flavor—these Air Fryer Stuffed Mushrooms are the perfect bite-sized appetizer!

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4.84 from 25 votes

Crispy Honey Chilli Potatoes

Crispy Honey Chilli Potatoes are a super addictive Indo-Chinese snack that usually deep fried, but we've made healthier in the air fryer without compromising on taste or flavor. It's sweet and spicy and will give you sticky fingers that you'll be licking to get every last bit of sauce!

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Air Fryer Brussel Sprouts – Sweet and Spicy

Brussel Sprouts roasted in the Air Fryer to crispy perfection with sweet, spicy, garlicky flavours that are addictive!

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Mains

1. Air fryer recipes chicken mains

5 from 1 vote

Air Fryer Chicken Katsu Rice Bowl

Perfectly crispy yet super healthy, this air fryer chicken katsu rice bowl is one of those simple yet nourishing meals that's got the right mix of health and flavor.

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Air Fryer Chicken Meatballs in Ginger Broth

This air fryer chicken meatballs in ginger broth is a simple, comforting, and warming meal that's perfect for cozy winter days or whenever you want something light and easy.

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5 from 1 vote

Nashville Chicken Burger (Air Fryer)

Nashville chicken is known for its fiery heat, deep flavour, and perfect crispy texture. Traditionally, it’s deep-fried, but this air fryer version is healthier and just as delicious!

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Air Fryer General Tso’s Chicken

The charm of General Tso’s Chicken is simple: bold, sticky flavours wrapped around juicy chicken. And with this recipe you don’t need a takeout box to get it.

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Honey Garlic Chicken

Spicy, sticky, saucy, with the most perfect crispy bits of chicken, this Honey Garlic Chicken is an Indo-Chinese Recipe you need to make ASAP.

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5 from 2 votes

Black Pepper Chicken

Crispy, spicy, and fast—black pepper chicken brings all the bold and fiery flavors of Indo-Chinese dishes right to your kitchen!

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Air Fryer Spinach Mushroom stuffed Chicken Breasts

All you need are 30 minutes to make this wonderful spinach mushroom stuffed chicken breasts. I make these in the air fryer for a quick no-fuss dinner!

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2. Air fryer recipes vegetarian mains

Air Fryer Rajma Paneer Burger

This Rajma Paneer Burger recipe makes your homemade burgers cleaner, healthier, but just as delicious. Follow my recipe to make the best veg burgers at home!

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Kung Pao Tofu

This kung pao tofu recipe is easily the most delicious way to eat tofu. It's spicy, tangy, sweet, and has is a flavor and texture bomb. This recipe is a total must-try!

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5 from 1 vote

Air Fryer Bang Bang Cauliflower

One bite in and you’ll wonder how cauliflower got this fun; crunchy, saucy, and full of flavour, Bang Bang Cauliflower is the ultimate snack upgrade.

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2 from 4 votes

Air Fryer Mac and Cheese

Dig into a bowl of comfort and coziness with this quick and no-boil Air Fryer Mac and Cheese for the ultimate weeknight indulgence ❤️

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Air Fryer No Yeast Pizza

Satisfy your pizza cravings with this air fryer recipe. Ideal for impromptu meals or unexpected guests, it delivers a crispy base, melted cheese, and your favourite toppings. Ready to whip up some delicious pizza? Let's get started!

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5 from 5 votes

Air Fryer No-Boil Baked Pasta

Did you know you can make pasta from scratch in the Air Fryer? This incredibly easy recipe for one pot pasta is made entirely in the air fryer from start to finish and the result is saucy, cheesy pasta that's one of the easiest dinner recipes you'll come across. Sooo good!

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5 from 1 vote

Air Fryer Stuffed Baingan

This spicy, tangy stuffed baingan is much easier to make in the air fryer! They’re inspired by the Tamil Nadu classic dish Ennai Kathirikai, which pairs deliciously with some hot white rice. This recipe also uses less oil and cooks faster comparatively!

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Sweet and Sour Vegetables over Crispy Noodles

Crunchy vegetables in a sweet, tangy and spicy gravy with bold flavours over a bed of crispy fried noodles.

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Sides

5 from 3 votes

Air Fryer Dinner Rolls

Pillow-y soft, buttery goodness: that’s how I’d describe these Air Fryer Dinner Rolls. Making them doesn’t get easier than this!

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Air Fryer Pizza Garlic Bread

Crispy, creamy, and ready in no time, this air fryer pizza garlic bread is easier than it looks and tastes soo good that you will be making it again and again!

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Air Fryer Salt & Pepper Chicken

This Air Fryer Salt & Pepper Chicken is the best way to achieve takeout style flavor at home – but healthier and cleaner!

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Air Fryer Mushroom Chilli

Air Fryer Mushroom Chilli

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Snacks

Air Fryer Sabudana Vada

Crispy outside, soft inside, Air Fryer Sabudana Vada is just as delicious as its deep-fried version–except this one's a whole lot healthier 😍

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Air Fryer Paneer Popcorn

Crispy on the outside, soft and juicy on the inside, this air fryer paneer popcorn recipe makes for on delicious and healthy appetizer or a fun drinking snack!

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Chicken Curry Rice Balls

This appetizer is the perfect way to use up leftover chicken curry and rice and turn them into crunchy, cheesy goodness that's insanely addictive!

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5 from 1 vote

Air Fryer Potato Chips

These air fryer potato chips as crispy, light, and crunchy as it's packaged counterparts, but this one's made from scratch in the air fryer which makes it a whole lot cleaner and healthier ❤️

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Air Fryer Veg Pakora

This air fryer veg pakoras are just as crispy and crunchy as their deep fried counterparts. It's an easy, fool-proof recipe that makes for the best 5 pm snack.

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5 from 1 vote

Chinese Bhel

Saucy, crispy, spicy, tangy… Chinese Bhel is a flavor and texture bomb. It's the easiest thing to whip up both for random chat cravings and unexpected guests.

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Air Fryer Aloo Samosa

Just as flaky and crisp as the real deal – without all the excess oil – these air fryer aloo samosas is here to become your newest favorite, guilt-free tea time snack!

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Air Fryer Chicken Cutlet

Crispy, juicy, delicious, healthy, and easy – these air fryer cutlets make for the perfect snack with some ketchup, chutney and tea ❤️

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Air Fryer Boiled Eggs

This air fryer boiled eggs recipe is the perfect mess-free way to make your eggs every morning. Saves so much effort and precious stove space!

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Cornflakes Chivda | Trail Mix

Crispy textures and savory flavors come together to make this Cornflakes Chivda, which is the perfect snack for tea-time or in between meals!

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Sooji Fries

Another recipe on my tiffin-series, these sooji fries are a healthier, more wholesome replacement to regular French fries. The kids love these too!

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Sprouts Cutlet

Enjoy these crunchy and flavourful Sprouts Cutlets – a treat that's simple to make and perfect for any occasion – It's healthy and delicioius!

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Corn Spinach Puffs

Savoury delicious – these Spinach Corn Puffs are a super easy snack that's also perfect for kids lunch boxes or evening hunger pangs. Store bought puff pastry and a cheesy spinach corn filling makes this a breeze to make and a hit with everybody!

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Air Fryer Roasted Makhana and Nuts

Makhana is the new healthy snack! It's wonderfully crispy, irresistibly crunchy, and oh-so-delicious, plus, they're a breeze to whip up. With the air fryer at work, there's no need for excess oil, and in just 20 minutes, you've got a wholesome snack ready to enjoy!

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Green Banana Muffins

Transform picky eaters into veggie lovers with these delicious and secretly nutritious Green Banana Muffins that are packed with greens and irresistibly tasty.

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Chilli Cheese Garlic Bread

The ultimate combination of spicy, cheesy, and garlicky flavours with this irresistible chilli cheese garlic bread

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Air Fryer Kurkuri Bhindi

This air fryer kurkuri bhindi is perfect for easy cooking and even easier eating! It’s a game changer, made with pantry staples and hardly any oil. And it tastes even better than when you deep fry it in oil. Serve it as an appetiser, snack or even for lunch along with some dal and roti.

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Air Fryer Papdi

Papdis are an addictive snack and are generally deep-fried. But this air-fried version gives the same extra-crispy result without the extra oil. These are sooo good you'll probably finish them in one sitting!

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3.75 from 4 votes

Air Fryer Sweet Potato Fries

Learn how to make super crispy air fryer sweet potato fries. All you need is 4 ingredients and 20 minutes! The air fryer in my opinion produces much better results than the oven which takes longer to cook

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Desserts

Air Fryer Strawberry Muffins

Soft, fluffy and moist, these air fryer strawberry muffins are super quick and easy and make for the best homemade seasonal treat!

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5 from 21 votes

One-Bowl Chocolate Cake

This one-bowl chocolate cake uses everyday ingredients and stays moist for days!

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5 from 2 votes

Air Fryer Sponge Cake | Eggless Vanilla Cake

A simple 7-ingredient recipe that produces a moist, soft Air Fryer Sponge Cake that's delicious on its own and can be made in the air fryer.

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Frequently Asked Questions

Whether you’re craving crispy snacks, chicken dishes, or flavorful air fryer recipes Indian style, this collection has plenty of easy options to keep your meal planning exciting.

If you try these recipes, be sure to DM me your pictures or tag me in your stories over @my_foodstory.

The post The Only Air Fry Recipes You’ll Ever Need appeared first on My Food Story.

If you think tofu is boring, these creamy chilli tofu noodles are about to change your mind. Silky tofu sauce with a crispy, umami-packed tofu crumble on top makes this one of the most satisfying noodle bowls I’ve ever made at home.

We eat these creamy chilli tofu noodles so often at home that I’ve lost count. They’re warm, comforting, and have this incredible depth of flavour from the shiitake mushrooms and homemade chilli oil. And because we make both the sauce and the crumble from tofu, every serving is protein-rich, something that’s not very common with noodle dishes.

The whole thing takes about 30 minutes and uses ingredients that are easy to find. This is easily one of our favorite weeknight noodle bowls, and it’s usually on rotation with peanut butter ramen and chilli chicken noodles.

Ingredients for Creamy Chilli Tofu Noodles

Tofu: Use firm tofu for best results. It holds up well both when blended into a sauce and when crumbled and fried.

Shiitake Mushrooms: Dried, soaked in hot water for 10 minutes, and finely chopped.

Walnuts: Roughly chopped, for crunch and richness in the crumble.

Crumble Marinade: Oyster sauce, dark soy sauce, vinegar, garam masala, grated garlic, and grated ginger.

Tofu Sauce: Peanut butter, garlic, salt, and water blended with tofu.

Noodles: Any thick noodle works well here. Cook as per package instructions.

Chilli Oil: For drizzling on top before serving.

Spring Onions: Whites and greens, separated.

Oil: Any neutral cooking oil.

Frequently Asked Questions

Richa’s Top Tips

• Use firm tofu, not silken. Silken tofu is too soft and watery for both the sauce and the crumble. Firm tofu blends into a smooth sauce while still having enough structure to crumble and fry without falling apart.
• Keep frying the crumble even when it looks mushy. It will turn mushy at first and that’s completely normal. Keep going on low heat for 4-5 minutes and it’ll turn golden and crispy. That’s where all the texture comes from.
• Don’t overcook the noodles. They need to hold up against the sauce and crumble, so slightly undercooked is better than overdone. Drain them as soon as they’re ready.
• Assemble right before eating. The sauce, crumble, and noodles are best combined at the last minute. If they sit too long, the noodles absorb the sauce and lose that saucy, coated texture you want.

Storage Tips

• In the fridge: Store the sauce, crumble, and noodles separately in airtight containers for up to 2 days. Keeping them apart prevents the noodles from absorbing all the sauce and the crumble from going soft.
• Freezing: Not recommended. The tofu sauce changes texture once frozen, and the noodles become mushy after thawing.
• Reheating tip: Warm the noodles with a splash of water, heat the crumble on a hot pan to crisp it back up, and serve with fresh sauce. The sauce is best at room temperature or gently warmed, not hot.

Serving Ideas

These creamy chilli tofu noodles are a full meal in a bowl, but if you want to add something on the side:

• With Vegetarian Gyoza Potstickers: Crispy gyoza alongside a creamy bowl of noodles is always a winning combination.
• With Veg Spring Rolls: Light, crispy spring rolls are a great contrast to the rich, creamy sauce.
• With Asian Slaw: Something fresh and crunchy on the side balances the richness of the tofu sauce nicely.
• With a fried egg on top: If you’re not keeping it vegan, a runny fried egg over the noodles adds another layer of richness and protein.

Customisation Ideas

• Add more veggies: Broccoli, bok choy, edamame, or baby corn all work really well with the recipe. You can stir-fry them quickly and add them on top with the crumble so they’re crunchy and fresh.
• Make it non-veg: You can toss in shredded chicken or prawns for a very different flavour profile; the tofu sauce goes just as well with both options. 
• Swap the peanut butter: If you want a milder yet creamier taste, you can use cashew butter or almond butter for a slightly nuttier flavour. 
• Make it spicier: For a deeper, more layered spice, you can add in a teaspoon of gochujang or sriracha to the tofu sauce before blending. 

Did You Know?

Tofu was invented over 2,000 years ago in China, and the most widely accepted story credits it to a happy accident. Legend says a Chinese cook accidentally curdled soy milk by adding nigari, a mineral-rich salt derived from seawater. The curds that formed were pressed together, and tofu was born. The process hasn’t changed much since. Every block of tofu you buy today is still essentially soy milk that’s been curdled and pressed. 

If you’ve been looking for a plant-based meal that actually feels satisfying and comforting, this tofu noodles recipe is the one to try. The sauce is creamy, the crumble is crispy, and the chilli oil ties it all together. We make it all the time, and it hasn’t gotten old yet.

Tag me on Instagram @my_foodstory when you make it; I always love seeing these recipes in your kitchens.

Watch Chilli Tofu Noodles Recipe Video

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Creamy Chilli Tofu Noodles

Creamy, spicy, nutty, and full of umami, these Creamy Chilli Tofu Noodles are a must-try for Indo-Chinese lovers. It's loaded with flavor, easy to make, and endlessly customisable.

Course Main Course

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 256kcal

Author Richa

Ingredients

For marination

• 100 grams tofu approx. 1 cup, roughly chopped
• 2 shiitake mushrooms hydrated and finely chopped refer note 1
• 5 walnuts roughly chopped
• 1 tablespoon oyster sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon vinegar
• ¼ teaspoon garam masala powder
• 1 teaspoon grated garlic
• 1 teaspoon grated ginger

For sauce

• 100 grams tofu approx. 1 cup
• 2 tablespoons peanut butter
• 2 garlic cloves whole
• 1 pinch salt
• ¼ cup water

Other

• 225 grams cooked noodles approx. 2 ½ cups
• 1 tablespoon cooking oil
• 2 tablespoons finely chopped spring onion whites
• ¼ cup finely chopped spring onion greens divided
• 1 tablespoon chilli oil

Instructions

Marinating tofu

• Take tofu in a bowl, add chopped shiitake mushrooms, walnuts and rest of the ingredients for the marination, give a good mix and marinate for 10 minutes.
  100 grams tofu, 2 shiitake mushrooms hydrated and finely chopped, 5 walnuts, 1 tablespoon oyster sauce, 2 teaspoons dark soy sauce, 1 teaspoon vinegar, ¼ teaspoon garam masala powder, 1 teaspoon grated garlic, 1 teaspoon grated ginger

Cooking noodles

• Boil 3 cups of water in a pot, add noodles and cook as per package instructions. Do not overcook the noodles. Drain immediately and set aside.
  225 grams cooked noodles

Making tofu sauce

• Add tofu, peanut butter, salt and water to a mixer and blend to a smooth sauce, transfer to a bowl and set aside.
  100 grams tofu, 2 tablespoons peanut butter, 1 pinch salt, ¼ cup water, 2 garlic cloves

Pan frying tofu crumble

• Heat a wide pan with 1 tablespoon cooking oil, add spring onion whites and fry for a few seconds on high until fragrant, add the marinated tofu and fry on medium heat. Initially they will turn mushy but keep frying on low for 4-5 minutes till they turn golden and crispy. Add 2 tablespoons of spring onion greens and take off the heat.
  1 tablespoon cooking oil, 2 tablespoons finely chopped spring onion whites, ¼ cup finely chopped spring onion greens

To serve

• Take cooked noodles in a bowl, sprinkle a few drops of water and microwave for 30 seconds. add tofu sauce, top with tofu crumble, 2 tablespoons of spring onion greens, drizzle chilli oil and serve immediately.
  1 tablespoon chilli oil

Video

Notes

1. To hydrate shiitake mushrooms, soak in hot water for 10 minutes. 

Nutrition

Calories: 256kcal | Carbohydrates: 24g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 341mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Creamy Chilli Tofu Noodles appeared first on My Food Story.

We’ve been making this Air Fryer Lemon Garlic Chicken on repeat for weeks now, and my family still isn’t tired of it. It’s lemony, garlicky, and takes about 20 minutes to get on the table.

We eat a lot of chicken at home, and this air fryer lemon garlic chicken has quickly joined the ranks of one of the most loved recipes in our kitchen. The marinade is simple, but the lemon zest in it brings this beautiful citrusy aroma that fills the whole room. And the chicken turns out juicy and tender every single time.

Our air fryer chicken tikka and air fryer chicken tenders have been family favourites for a while, and this lemon garlic chicken is now part of the list. If your family loves chicken as much as mine does, I think this one’s going to earn a permanent spot in your kitchen too.

Ingredients for Lemon Garlic Chicken

Chicken: I’ve used 350 grams of boneless thigh pieces here, cut into 1.5-inch pieces. I wouldn’t recommend breast pieces for this recipe as it comes out dry and chewy. 

Lemon zest: Used in the marinade and herb butter. Adds a beautiful aroma and a lovely lemon-y flavor that’s hard to achieve with just lemon juice.

Other Marinade Ingredients:   Lemon juice, grated garlic, crushed pepper, kashmiri chilli powder, honey, salt, and olive oil. 

Herb Butter: Soft butter (I have used regular salted butter) mixed with lemon zest and freshly chopped coriander. 

Skewers: For threading the chicken pieces before air frying.

Oil: Groundnut or any neutral cooking oil for brushing the basket and the chicken.

Frequently Asked Questions

Richa’s Top Tips

• Marinate for at least an hour. The lemon juice and garlic need time to work into the chicken. The longer it sits, the more flavour each piece absorbs. If you have time, you can also marinate it overnight and keep it refrigerated.
• Don’t skip the lemon zest in the marinade. The zest carries the concentrated citrus oils that give this chicken its signature aroma. Lemon juice alone won’t give you the same result.
• Leave a gap between the skewers in the air fryer basket. If the pieces are touching, the hot air can’t circulate properly, and the chicken won’t get that golden, slightly charred finish on all sides.
• Brush with oil before and after flipping. This helps the chicken brown evenly and keeps the surface from drying out during air frying.
• Brush the herb butter on while the chicken is still hot. The heat melts the butter instantly, and it seeps into every piece, carrying the lemon zest and coriander flavour with it.

Storage Tips

• In the fridge: Store in an airtight container for up to 2 days. The lemon and garlic flavours hold up well overnight.
• Freezing: You can freeze the marinated, uncooked chicken for up to two weeks. Thaw overnight in the fridge, thread onto skewers, and air fry fresh. Make the herb butter fresh when you’re ready to serve.
• Reheating tip: Pop the chicken back in the air fryer at 180°C for 2-3 minutes to warm through. Brush with fresh herb butter before serving to bring back that just-cooked flavour.

Serving Ideas

This air fryer lemon garlic chicken is versatile enough to work as a starter or as part of a meal. Here are a few ways we enjoy it:

• With Hummus and Whole Wheat Pita Bread: Slide the chicken off the skewers, tuck it into a warm pita with some hummus, and you’ve got a proper Mediterranean style lunch.
• With Mediterranean Chickpea Salad: The lemony chicken with this fresh, crunchy salad makes for a really light and satisfying meal.
• With Egg Fried Rice: If you want something more filling, a plate of fried rice with these skewers on the side works really well.
• On its own: With a squeeze of lemon and a cold drink. Sometimes the simplest way is the best way.

Did You Know?

Lemon zest contains five to ten times more concentrated citrus flavour than lemon juice. The zest is packed with essential oils, primarily limonene, which is where that intense, bright lemon aroma comes from. Lemon juice gives you acidity and tanginess, but the zest gives you fragrance. That’s why this recipe uses zest in both the marinade and the herb butter.  

This air fryer lemon garlic chicken deserves a spot in every kitchen that loves good chicken. Try it, and I have a feeling the words ‘can we have that lemon chicken again?’ will follow very soon. Find me on Instagram @my_foodstory and tell me how it went.

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Air Fryer Lemon Garlic Chicken

Lemon-y, garlicky, and incredibly fragrant, this air fryer lemon garlic chicken is an absolute must- try recipe. It's quick, easy, healthy-ish and comes together in 20 minutes.

Course Snacks & Appetisers

Cuisine Continental

Diet Halal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 servings

Calories 232kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For marination

• 350 grams boneless chicken thighs cut into 1.5 inch pieces
• 2 teaspoons lemon zest
• 2 teaspoons lemon juice
• 2 teaspoons grated garlic
• ¼ teaspoon crushed pepper
• 1 teaspoon kashmiri chilli powder
• 1 teaspoon honey
• ¼ + ⅛ teaspoon salt
• 2 teaspoons olive oil

Other

• 3 skewers
• 1 – 2 teaspoons groundnut or any cooking oil for brushing
• 1 ½ tablespoons soft butter
• 2 teaspoons lemon zest
• 2 teaspoons finely chopped coriander leaves

Instructions

• Take chicken in a bowl, add rest of the ingredients for marinade, toss until all chicken pieces get well coated with the marinade and set aside for at least an hour.
  350 grams boneless chicken thighs cut into 1.5 inch pieces, 2 teaspoons lemon zest, 2 teaspoons lemon juice, 2 teaspoons grated garlic, ¼ teaspoon crushed pepper, 1 teaspoon kashmiri chilli powder, 1 teaspoon honey, ¼ + ⅛ teaspoon salt, 2 teaspoons olive oil
• Herb butter: Take soft butter in a bowl, add lemon zest, coriander leaves, mix well and set aside.
  1 ½ tablespoons soft butter, 2 teaspoons lemon zest, 2 teaspoons finely chopped coriander leaves
• Preheat the airfryer to 200C. Brush the airfryer basket with oil. Thread the chicken pieces onto the skewers and place them on the airfryer basket with some gap in between. Brush the chicken with a teaspoon of oil and air fry at 200C for 3 minutes, flip once, brush with oil & air fry at 200 C for another 3-5 minutes or until they are cooked through & slightly browned around the edges.
  3 skewers, 1 – 2 teaspoons groundnut or any cooking oil for brushing
• Brush the fried chicken with herb butter and serve.

Video

Nutrition

Calories: 232kcal | Carbohydrates: 4g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 161mg | Potassium: 318mg | Fiber: 1g | Sugar: 2g | Vitamin A: 407IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Lemon Garlic Chicken appeared first on My Food Story.

Spicy, tangy, and full of texture, this restaurant style mushroom masala with matar curry is quick and easy way to elevate mundane lunches and dinners!

Over the years, I’ve learnt the art of making delicious food that tastes like way more effort went into making it. It’s truly one of my skills that I’m proud of! Try my Homemade Chicken Biryani or Vanilla Panna Cotta recipes, and you’ll know what I mean.

This quick and easy Mushroom Masala Curry is no different! It’s got mushrooms and peas in a spicy gravy-based masala. It takes half an hour to put together and tastes incredibly delicious with soft rotis and rice! And here’s the best part – the whole dish comes together in a single pot, so way less cleaning!

Ingredients for Mushroom Masala

Mushroom: I’ve used button mushrooms that are easily procurable and so yum. Oyster, Portobello, or King Oyster are other mushroom varieties you can use in this recipe.

Green peas: For added texture, protein, and color. I have used frozen mushroom, but you can use fresh when in season.

Spices: Mustard seeds, cumin seeds, turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder, and Kitchen King masala add flavor, warmth, and color. (If you don’t have kitchen king masala, replace with garam masala).

Aromatics: Onions, tomatoes, julienned ginger, ginger garlic paste, curry leaves, and green chillies add heat, warmth, and aroma and form the base of the dish.

Cashew paste: Made by soaking cashews in hot water and then blending into a smooth paste. Adds creaminess and richness.

Curds: I have used whisked homemade curds for a richness and a slight tang. Greek yogurt works too.

Kasuri Methi: Gently crushed in between the palms before adding to the gravy adds a beautiful aroma and smokiness. A little goes a long way.

Coriander leaves: Fresh and finely chopped as garnish

Fresh cream: Optional but recommended if you prefer a super smooth, luscious and silky gravy.

How to Clean Mushrooms

I learnt this pretty late in my life – one should NEVER simply wipe the dirt off of mushrooms. There are two easy ways to clean mushrooms.

• Bathe Them In A Bowl: Fill a large bowl with cold water and dunk the mushrooms whole into it. Gently massage the dirt and debris off of each mushroom before using.
• Give Them A Shower: Here’s an even faster way to clean mushrooms. Just put them in a colander or strainer and rinse them under water for a minute or two. Use your fingers to gently remove the dirt from the mushrooms.

How to Make Mushroom Masala

Heat oil in a kadai or pan, add mustard seeds, cumin seeds and sauté for 10-15 seconds till they start spluttering. Add curry leaves, green chillies, onions and fry on low to medium for 2-3 minutes till onions turn light golden. 

Add tomato puree, spice powders – turmeric, cumin, coriander, chilli, kitchen king masala, salt, ginger garlic paste and saute for a minute and cook covered for 2-3 minutes till the masala is cooked well and oil separates from the sides of the kadai. Stir once or twice to avoid the masalas getting burnt.

Add curds, cashew paste, saute for 1-2 minutes while stirring continuously till its cooked well and oil separates from the sides.

Add ¼ cup of water, green peas, mix well and bring to a boil. Allow it to simmer for about 5-6 minutes till the peas are cooked well.

Garnish with ginger juliennes, coriander leaves, stir to combine and serve. Optionally you may drizzle fresh cream on top, mix and serve.

Richa’s Top Tips

• Check the oil temperature. Make sure that in the beginning the oil isn’t very hot when you start adding mustard and cumin seeds. They should splutter but not burn.
• Deglaze the pan if needed. If the tomatoes stick to the bottom of the pan, add a little water to deglaze the pan and get it going.
• Cook the masala well. Take the time to cook the onion-tomato mixture until the oil separates from the sides. This develops the deep, rich flavour that’s characteristic of restaurant-style curries.
• Don’t overcrowd the pan with mushrooms. Mushrooms release a lot of moisture as they cook. Adding them only after the gravy is ready and cooking them for just 1-2 minutes helps them stay juicy without turning watery.
• Adjust the consistency to your liking. This recipe makes a medium-thick gravy. Add a little more water for a curry that’s perfect with rice, or simmer it for a couple of extra minutes if serving with naan or roti.
• Mushrooms cook really fast; in a couple of minutes. Wait till they sweat and become soggy, and that’s your cue to add the remaining water to the mushroom gravy.
• Let the curry rest for 5-10 minutes before serving. This gives the mushrooms time to absorb the flavours of the gravy, making the curry even more delicious.

Storage Tips

• Fridge: This mushroom masala stays fresh in the refrigerator for up to 3 days when stored in an airtight container. Simply reheat on the stove or in the microwave for a few minutes until fully heated through.
• Freezer: This mushroom masala with matar is super meal prep friendly and can be frozen for 2-3 months. When you’re ready to eat, allow it to thaw overnight in the fridge, reheat thoroughly on the stove or in the microwave, and serve hot.

Serving Ideas

• Serve this with freshly made hot, soft rotis, naan, or paratha.
• This mushroom masala tastes delicious with steamed rice, jeera rice, and even pulao.
• Add a refreshing touch by adding a raita or this cucumber salad to the plate.

Customisation Ideas

• Don’t eat or like mushrooms? Swap for veggies of choice. Carrots, potatoes, cauliflower, baby corn, and bell peppers all taste great with this gravy.
• Add some protein: Feel free to add paneer, tofu, or a non-vegetarian protein like chicken or prawn to make this curry more wholesome.

My final touches to this dish are roasted and hand-crushed kasuri methi leaves and fresh coriander leaves sprinkled on the gravy. Serve this restaurant style mushroom masala any day and spruce up your lunches and dinners!

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Restaurant Style Mushroom Masala

This mushroom masala is made restaurant style and has a spicy, tangy curry with matar to add more texture and freshness. Pair this with parathas or rice for a really satisfying lunch or dinner!

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 111kcal

Author Richa

Ingredients

• 2 tablespoons mustard oil or any neutral cooking oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 2 sprigs curry leaves
• 1 tablespoon ginger garlic paste
• ½ cup chopped onion
• 2 green chillies slit lengthwise
• 1 medium tomato pureed, approx.2 ½ tablespoons
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon kashmiri chilli powder
• 1 teaspoon kitchen king masala
• 1 teaspoon salt
• ¼ cup curds whisked
• 2 tablespoons cashew paste
• ½ cup water divided
• ½ cup green peas frozen or fresh
• 2½ cups mushrooms quartered or halved, 200 gms
• ½ teaspoon kasuri methi roasted & crushed
• ¾ inch ginger julienned
• 2 tablespoons coriander leaves chopped
• 1 tablespoon fresh cream optional

Instructions

• Heat oil in a kadai or pan, add mustard seeds, cumin seeds and sauté for 10-15 seconds till they start spluttering. Add curry leaves, green chillies, onions and fry on low to medium for 2-3 minutes till onions turn light golden.
  2 tablespoons mustard oil, 1 teaspoon mustard seeds, ½ teaspoon cumin seeds, 2 sprigs curry leaves, ½ cup chopped onion, 2 green chillies
• Add tomato puree, spice powders – turmeric, cumin, coriander, chilli, kitchen king masala, salt, ginger garlic paste and saute for a minute and cook covered for 2-3 minutes till the masala is cooked well and oil separates from the sides of the kadai. Stir once or twice to avoid the masalas getting burnt.
  1 tablespoon ginger garlic paste, 1 medium tomato, ½ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon kashmiri chilli powder, 1 teaspoon kitchen king masala, 1 teaspoon salt
• Add curds, cashew paste, saute for 1-2 minutes while stirring continuously till its cooked well and oil separates from the sides. (Refer note 2) Add ¼ cup of water, green peas, mix well and bring to a boil. Allow it to simmer for about 5-6 minutes till the peas are cooked well.
  ¼ cup curds, 2 tablespoons cashew paste, ½ cup water, ½ cup green peas
• Add mushrooms, roasted kasuri methi and cook for 1-2 minutes till the mushrooms are cooked. Garnish with ginger juliennes, coriander leaves, stir to combine and serve. Optionally you may drizzle fresh cream on top, mix and serve.
  2½ cups mushrooms, ½ teaspoon kasuri methi, ¾ inch ginger, 2 tablespoons coriander leaves, 1 tablespoon fresh cream

Video

Notes

1. Mushrooms to be quartered or halved as they lose a lot of water when cooked and shrink in size.
2. It is very important to stir continuously after adding curds or else they curdle and do not taste good.

Nutrition

Calories: 111kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 455mg | Potassium: 246mg | Fiber: 2g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Restaurant Style Mushroom Masala with Matar appeared first on My Food Story.

These Thai drunken noodles are hands down the spiciest, most flavourful noodle dish we make at home. If you love heat, garlic, and a good wok-tossed noodle, you’re going to love this.

Thai drunken noodles, also known as Thai pad kee mao, are one of the most popular Thai restaurant dishes, and they’re actually really easy to make at home. The fresh crushed chillies and garlic give the noodles this incredible heat, and the oyster-soy sauce brings a rich, savoury depth that ties everything together. 

The whole recipe takes about 25 minutes, which is probably faster than waiting for delivery. If you’ve tried our peanut butter ramen or bibim guksu, you know we love our noodles in this house. They’re perfect for a weeknight dinner when you want something that feels special but doesn’t take long.

Ingredients for Thai Drunken Noodles

Chicken Thighs: Boneless and cut into thin strips. Thighs stay juicy and tender even on high heat in the wok.

Marinade: Cornflour, sugar, soy sauce, and water. A quick marinade that keeps the chicken tender during stir-frying.

Sauce: Oyster sauce, soy sauce, dark soy sauce, fish sauce, and crushed pepper. 

Thai Red Chillies & Garlic: Crushed together into a fresh paste for heat and flavor. If you can’t find Thai red chillies, you can replace it with Serrano Peppers or Indian bird’s eye chilli for similar heat and flavor profile. 

Vegetables: Broccoli florets, carrot juliennes, and baby corn for crunch and colour.

Noodles: Even though pad kee mao traditionally uses flat noodles, I prefer to use instant noodles as they’re quick and convenient. However, any noodles work for this recipe. 

Oil: Sunflower or any neutral cooking oil with a high smoke point. I would avoid olive oil for this recipe. 

Richa’s Top Tips

• Crush the chillies and garlic in a mortar and pestle; don’t blend them. Crushing gives you a coarse, chunky paste that releases flavour differently in the wok compared to a smooth blended paste. That rough texture is part of what makes drunken noodles taste authentic.
• Get the wok really hot before adding anything. High heat is essential for stir-frying. If the wok isn’t hot enough, the chicken and vegetables will steam instead of getting that slightly charred, smoky finish. 
• Keep everything prepped before you cook: This recipe moves really fast once it’s on the gas. So make sure to cut the veggies, portion the sauces, etc. first as you won’t have much time during the cook, 
• Cook the chicken first, then remove it before adding the paste and vegetables. This prevents the chicken from overcooking while you stir-fry everything else. It goes back in at the end with the noodles.
• Toss the noodles in at the very end. They only need a minute or two in the wok to absorb the sauce and heat through. Any longer and they’ll go soft and sticky. 

Frequently Asked Questions

Storage Tips

• In the fridge: Store in an airtight container for up to 2 days. Keep in mind that the noodles will absorb the sauce as they sit, so they may taste less saucy when reheated.
• Freezing: Not recommended. The noodles and vegetables lose their texture once frozen and thawed.
• Reheating tip: Toss everything back into a hot wok or pan for a couple of minutes with a splash of soy sauce. This loosens the noodles and brings back some of that freshly stir-fried flavour. Avoid the microwave if you can. 

Serving Ideas

Thai drunken noodles are a complete meal on their own, but if you want to build a bigger spread, you can pair the pad kee mao recipe with:

• With Vegetarian Gyoza Potstickers: Crispy gyoza alongside a big bowl of spicy noodles makes for a proper Asian dinner at home.
• With Veg Spring Rolls: Light, crispy spring rolls on the side balance out the bold, spicy noodles really well.
• With a fried egg on top: A runny fried egg over the noodles adds richness and helps mellow the heat a little. Simple but makes a big difference.
• With Wonton Soup: If you want something brothy alongside, a warm bowl of wonton soup rounds out the meal nicely.

Did You Know?

The reason your stir-fry never tastes quite like a restaurant’s comes down to one thing: heat. A commercial wok burner in a Thai or Chinese restaurant puts out over 200,000 BTUs. Your home gas stove maxes out at around 15,000-18,000 BTUs. That’s roughly ten times less heat. At restaurant temperatures, the wok surface reaches over 370°C, which is where a phenomenon called “wok hei” or “breath of the wok” happens. Oil aerosolises, catches fire for a split second as the chef tosses the food, and drops back down, infusing everything with that signature smoky, charred flavour. You can’t fully replicate this at home, but cooking in small batches on the highest heat your stove can give, which is what this recipe does, gets you the closest. 

I hope these Thai drunken noodles bring the same kind of excitement to your dinner table that they’ve brought to ours. They’re bold, they’re spicy, and they come together so easily that you’ll wonder why you ever bothered ordering them. Tag me on Instagram  @my_foodstory when you make them, I’d love to see your bowls!

Watch Thai Drunken Noodles Recipe Video

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Thai Drunken Noodles

These spicy, saucy Thai Drunken Noodles aka Pad Kee Mao are a popular Thai noodle stir-fry dish. It's bold, spicy, super easy, and perfect to recreate a takeout style meal at home.

Course Main Course

Cuisine Thai

Diet Halal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 473kcal

Author Richa

Equipment

• 1 Wok

Ingredients

Marination

• 125 gms chicken thigh boneless cut into 2 inch long strips
• ½ teaspoon cornflour
• ⅛ teaspoon sugar
• 1 teaspoon soy sauce
• 2 teaspoons water

For sauce

• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• ½ tablespoon dark soy sauce
• ½ tablespoon fish sauce
• ¼ teaspoon crushed pepper

other

• 2 tablespoons sunflower or any neutral cooking oil
• 6-7 thai red chillies
• 8-10 garlic cloves
• ⅛ teaspoon + 1 pinch salt divided
• ⅓ cup broccoli florets
• ¼ cup carrot juliennes
• ¼ cup baby corn cut into 2 inch long strips
• ½ teaspoon sugar
• 225 grams cooked noodles approx. 2 ½ cups (refer note 1)

Instructions

• Add all the ingredients for marination to a bowl, toss well and set aside to marinate for 15 minutes.
  125 gms chicken thigh boneless, ½ teaspoon cornflour, ⅛ teaspoon sugar, 1 teaspoon soy sauce, 2 teaspoons water
• Take all the ingredients for the sauce in a bowl, toss well and set aside.
  2 tablespoons oyster sauce, 2 tablespoons soy sauce, ½ tablespoon dark soy sauce, ½ tablespoon fish sauce, ¼ teaspoon crushed pepper
• Add chillies, garlic, a pinch of salt to a pestle and using the mortar, crush to a coarse paste.
  6-7 thai red chillies, 8-10 garlic cloves, ⅛ teaspoon + 1 pinch salt
• Heat oil in a wok or kadai, add chicken and saute for 2-3 minutes on medium heat till they get lightly roasted. Add crushed chilli-garlic paste and saute for a few seconds till fragrant. Add veggies, remaining ⅛ teaspoon salt, sugar and toss for a minute or 2 till they are fried well. Add cooked noodles & toss for 1-2 minutes till they get mixed well and serve.
  2 tablespoons sunflower or any neutral cooking oil, ⅓ cup broccoli florets, ¼ cup carrot juliennes, ¼ cup baby corn, ½ teaspoon sugar, 225 grams cooked noodles

Video

Notes

1. Cook noodles as per package instructions and use in the recipe.

Nutrition

Calories: 473kcal | Carbohydrates: 54g | Protein: 24g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 1984mg | Potassium: 546mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2972IU | Vitamin C: 42mg | Calcium: 66mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Spicy & Saucy Thai Drunken Noodles appeared first on My Food Story.