Leftover tikka deserves better than microwaving and eating it with rice. This chicken tikka wrap gives it a proper second life, wrapped in a roti with a creamy slaw and mint chutney.

This chicken tikka wrap is why I always make extra when I cook our Air fryer chicken tikka. The slaw is just shredded cabbage and onions tossed with curds, mayo, and chaat masala. This slaw adds this creamy, tangy crunch that makes the whole wrap taste super delicious. There’s no cooking involved at all, you just chop, toss, assemble, and eat.

The mint chutney drizzled inside before you wrap it up is what ties everything together, so don’t skip that. The whole thing takes about 10 minutes, and if you’ve got leftover roti or frozen paratha, you already have everything you need. We make these for quick lunches, and they’ve become just as loved as the tikka itself.

Ingredients for Chicken Tikka Wrap

• Chicken Tikka: Leftover air fryer chicken tikka, chopped into small pieces. Any leftover tikka works, whether it’s air fried, grilled, or from a tandoor.
• Purple Cabbage: Shred it for a pop of color and fresh crunch. Green cabbage works too if that’s what you have.
• Onions: Thinly sliced and mixed into the slaw.
• Hung Curds / Greek Yogurt & Mayonnaise: These two together create the creamy, tangy base of the slaw. The curds add tang, and the mayo adds richness.
• Chaat Masala: A pinch mixed into the slaw for that familiar tangy, savoury kick.
• Roti or Paratha: Leftover works best. A leftover lachha paratha is especially good because the flaky layers hold the filling well.
• Mint Chutney: Drizzled on the roti before the filling goes in. 

Frequently Asked Questions

Richa’s Top Tips

• Chop the tikka into small, even pieces. Larger chunks make the wrap hard to bite through, and the filling falls out when you try to eat it. Quarter-inch cubes are the right size for a wrap that holds together well.
• Don’t overdress the slaw. The curds and mayo should lightly coat the cabbage and onions, not drown them. Too much dressing makes the slaw wet, and the roti goes soggy before you’ve finished eating.
• Use a leftover paratha or roti, not a freshly made one. A day-old roti has lost enough moisture to be flexible without tearing, and it won’t steam the filling the way a hot roti would. If using a paratha, a quick warm-up on the tawa for 30 seconds on each side is enough.
• Spread the mint chutney on the roti first, then add the filling. This creates a flavour base across the whole wrap so every bite has that minty freshness, not just the bits where the chutney pooled.
• Eat it immediately after assembling. The slaw releases moisture as it sits, and the roti absorbs it quickly. These wraps are best eaten within minutes of being made.

Storage Tips

• The assembled wrap: Best eaten immediately. The slaw releases moisture quickly, and the roti absorbs it, so a wrapped and stored tikka wrap will be soggy by the time you get to it.
• The tikka filling: The chopped tikka on its own can be stored in the fridge for up to 2 days. Toss it with the slaw and assemble fresh when you’re ready to eat.
• Prep ahead tip: If you’re making these for a group or a party, keep the tikka, slaw, mint chutney, and rotis all separate and let everyone assemble their own. It stays fresh this way, and people can customize their wraps.

Serving Ideas

This chicken tikka recipe is a full meal on its own, but here are a few things that go well alongside:

• With Masala Chai: A warm cup of chai alongside a loaded tikka wrap is one of the most satisfying snack combinations.
• With Chaas: A cold glass of spiced buttermilk on the side keeps the meal light and refreshing, especially on warmer days.
• With Air Fryer Sweet Potato Fries: If you want something extra on the side, crispy fries with the wrap make it feel like a proper cafe-style meal.
• As part of a wrap station: Make a batch of any tikka you love, set out bowls of slaw, chutneys, and rotis, and let everyone build their own. Great for a weekend lunch with family.

Customisation Ideas

• Try a different protein: Leftover Kerala prawn roast, lemon pepper chicken, or even chopped veg seekh kebabs all work as the filling with the same slaw and chutney.
• Add cheese: A sprinkle of grated cheddar or crumbled feta over the filling before wrapping adds a salty richness that pairs really well with the tikka and slaw.
• Make it a salad instead: Skip the roti entirely and serve the tikka and slaw over a bed of lettuce or mixed greens. Drizzle with mint chutney and you’ve got a high-protein, low-carb meal.

Did You Know?

Purple cabbage has nearly ten times more antioxidants than green cabbage. The deep purple colour comes from anthocyanins, the same pigment found in blueberries and red wine. These compounds are water-soluble, which is why purple cabbage bleeds colour into whatever it’s mixed with. In this slaw, the anthocyanins react with the acid in the curds and chaat masala, which actually intensifies the purple colour rather than dulling it. So the slaw gets more vibrant as it sits, not less. 

Next time you make air fryer chicken tikka, make a little extra on purpose. Your future self will thank you when this wrap comes together in 10 minutes the next day. Tag me on Instagram @my_foodstory when you try it.

Watch Chicken Tikka Wrap Recipe Video

Print

Chicken Tikka Wrap

Use leftover chicken tikka and roti or paratha to make these delicious chicken tikka wraps with a simple slaw. It's a quick and easy dinner idea that the whole family will love!

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5 servings

Calories 159kcal

Author Richa

Ingredients

• 75 grams chicken tikka chopped into ¼ inch pieces
• ¼ + ⅛ cup shredded purple cabbage
• ¼ cup thinly sliced onions
• 1 tablespoon hung curds / greek yoghurt
• 1 tablespoon mayonnaise
• 2 pinches salt
• ¼ teaspoon chat masala
• 5 left over paratha or roti
• Mint chutney

Instructions

• Add chicken tikka to a bowl. Add cabbage, onions, hung curds, mayonnaise, salt, chat masala, toss together to mix well.
• Place the roti on a plate or chopping board, add the prepared tikka filling in the centre of the roti, drizzle mint chutney, wrap the roti and serve immediately.

Video

Nutrition

Calories: 159kcal | Carbohydrates: 16g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 339mg | Potassium: 197mg | Fiber: 2g | Sugar: 3g | Vitamin A: 613IU | Vitamin C: 25mg | Calcium: 45mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Chicken Tikka Wrap with an easy slaw recipe appeared first on My Food Story.

This easy congee recipe turns yesterday’s leftover rice into a warm, silky bowl of chicken and mushroom porridge in about 20 minutes. If you’ve ever had congee at a Chinese restaurant and wished you could make it at home, this is the recipe you need! 

This easy congee recipe is something I wish more Indian kitchens knew about. We have khichdi for when we’re feeling low or under the weather, and congee is the Chinese equivalent for that same home-like comfort. It’s warm, gentle on your stomach, and makes you feel taken care of. The chicken and mushrooms add enough flavour and substance that it works as a full meal, not just something you eat when you’re sick.

The whole dish is cooked fully in a pressure cooker and gets ready in about two whistles, which is roughly the same time as making khichdi. If you’ve been enjoying our wonton soup or claypot mushroom rice, this congee has that same cosy, Asian comfort food quality. And if you’ve got leftover rice sitting in the fridge with no plan, this is a really good reason to use it up.

Ingredients for Congee

Leftover Rice: Day-old or cold rice works perfectly here. The pressure cooker breaks it down into that silky, porridge-like consistency that congee is known for.

Chicken Breast: Boneless, thigh or breast pieces cut into small cubes. Washed with milk before cooking to remove any raw odour, which is a common technique in Chinese cooking.

Mushrooms: Dried shiitake for deep umami and shimeji for a lighter, nuttier flavour. 

Carrot: Cut into semi-roundels for some sweetness and colour.

Ginger: Slice it instead of grating to infuse flavour gently. 

Chicken Broth Powder: Adds a savoury base to the congee. If you don’t have it, a stock cube dissolved in water works too.

Seasoning: Salt and white pepper. 

Toasted Sesame Oil: Drizzled on top right before serving for a nutty fragrance. 

Frequently Asked Questions

Richa’s Top Tips

• Wash the chicken with milk before cooking. This removes the raw odour that chicken sometimes has, especially when it’s going into a delicate, lightly seasoned dish like congee. Just rub the milk on, discard it, rinse with water, and the chicken will taste much cleaner.
• Hydrate the shiitake mushrooms properly. Soak them in hot water for at least 15-20 minutes until they’re soft and pliable. Under-soaked shiitake will be tough and chewy in the finished congee.
• Let the pressure cooker de-pressurise on its own. Don’t force open the lid. The natural release allows the rice to continue breaking down and the flavours to meld together. Forcing it open means a thinner, less developed congee.
• Use sliced ginger, not grated. Sliced ginger infuses the congee gently as it cooks and can be easily removed or eaten around. Grated ginger would dissolve completely and make the congee too sharp and gingery.
• Add the sesame oil right before serving, never during cooking. Toasted sesame oil loses its fragrance when heated for too long. A drizzle at the very end keeps that nutty aroma fresh and vibrant in every spoonful.

Storage Tips

• In the fridge: Store in an airtight container for up to 2 days. Congee thickens a lot as it cools, which is completely normal. When reheating, add hot water or stock and stir until it loosens back up.
• Freezing: Congee freezes surprisingly well for up to two weeks. Freeze in individual portions so you can thaw only what you need. Thaw overnight in the fridge and reheat on the stove with some water.
• Reheating tip: Always reheat on the stove, not the microwave. Stir frequently, and add water or stock gradually until you reach your preferred consistency. Finish with a fresh drizzle of sesame oil before serving.

Serving Ideas

Congee is traditionally eaten on its own, but here are a few ways to make it more of a meal:

• With Chilli Oil Fried Eggs: A crispy, spicy fried egg on top of warm congee adds texture and heat that makes the bowl feel really complete.
• With Homemade Chilli Oil: A generous drizzle of chilli oil on top along with the sesame oil takes the congee from gentle to exciting in one spoonful.
• With Vegetarian Gyoza Potstickers: Crispy dumplings on the side with a warm bowl of congee is a classic Asian comfort meal.
• With crispy fried garlic and spring onions: Fry some sliced garlic until golden, scatter it over the congee with spring onion greens, and the crunch against the silky porridge is lovely.

Customisation Ideas

• Try it with prawns: Swap the chicken for prawns and add them in the last 5 minutes of cooking so they don’t overcook. They cook quickly in the hot congee and stay tender.
• Add a soft boiled egg: Halve a jammy soft boiled egg and place it on top of the congee just before serving. The runny yolk melts into the hot porridge and makes it even richer.
• Try different mushrooms: Enoki, king oyster, or even regular button mushrooms all work well in congee. Each one brings a slightly different texture, so use whatever you can find.

Did You Know?

Almost every Asian country has its own version of rice porridge, and none of them taste the same. In Japan, it’s called okayu and is typically very plain with just rice, salt, and an umeboshi plum on top. Thailand has jok and is loaded with ginger, garlic, and pork meatballs. Arroz Caldo from the Philippines uses turmeric and fish sauce. In Korea it’s called juk and comes in dozens of varieties including pumpkin, abalone, and black sesame. India has its own version too, kanji, which is fermented rice porridge eaten across Kerala and parts of South India. The concept is the same everywhere: rice cooked slowly in liquid until it breaks down into something soft, warm, and nourishing. This recipe draws from the Chinese tradition, where congee is typically savoury and loaded with toppings. 

If you’ve never made this Chinese rice porridge at home before, let this be the recipe that introduces you to it. It’s warm, it’s simple, and I promise it’ll make you feel good from the inside. When you try it, come tell me about it on Instagram @my_foodstory.

Watch Easy Rice Congee Recipe Video

Print

Rice Congee with Leftover Rice

This easy congee recipe turns yesterday’s leftover rice into a warm, silky bowl of chicken and mushroom porridge in about 20 minutes. It's comfort food at it's best!

Course Main Course

Cuisine Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 158kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 75 gms boneless chicken breast cut into ½ inch cubes
• ¼ cup milk
• 3 dry shiitake mushrooms hydrated
• ½ cup shimeji mushrooms
• 1 carrot cut into semi-roundels
• 3 slices of ginger
• 1 teaspoon chicken broth powder
• ½ teaspoon salt
• ⅛ teaspoon white pepper powder
• 2 ½ cups water
• 2 cups cooked rice
• ½ teaspoon cornflour mixed in 2 tablespoons water
• 1 teaspoon toasted sesame oil

Instructions

• Add chicken cubes to a bowl, add milk and rub the chicken gently with milk to remove the odor. Discard the milk, rinse with water, drain the water and set aside the chicken cubes.
• Slice the shiitake mushrooms into thin slices.
• Heat a pressure cooker, add chicken, shiitake & shimeji mushrooms, carrots, ginger, broth powder, salt, pepper, water, rice, mix well, close the lid and pressure cook until 2 whistles, approx. 7 minutes.
• Let the cooker de-pressurise by itself, open the lid and set the cooker to heat on medium. Add cornflour slurry, mix continuously till it boils and cook for 2-3 minutes.
• Top with toasted sesame oil and serve hot.

Video

Nutrition

Calories: 158kcal | Carbohydrates: 26g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 458mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2578IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.4mg

The post Easy Congee Recipe with Leftover Rice appeared first on My Food Story.

This spicy chicken and rice broth bowl is one of those dishes that pack flavor and comfort in every bite. It’s an easy dinner recipe that comes together quickly and is so delicious that no one will believe it was made right in your kitchen! 

Broth bowls are some of my favorite things to make for dinner. They’re usually easy, quick to make, endlessly customisable, and not to mention absolutely comforting and delicious. Take this spicy chicken and rice broth bowl for example. It’s a recipe that comes together in just 30 minutes but flavors taste like it’s come out of your favorite Thai restaurant. 

Creamy, nutty, spicy, and sweet, this chicken and rice broth bowl is one of those dishes you simply cannot have enough of. I love serving it with cooked rice and edamame, but could just have the spicy chicken and broth like a soup, or use noodles instead of rice. Either way, this is a dish you simply cannot not make. 

Ingredients for chicken and rice broth bowl

Chicken: I have used minced chicken for this recipe as it blends in beautifully in the dish and gives a broth-like consistency with little bits of texture in every bite

Soy sauce: Light soy sauce for umami and savoriness without the color. You can use dark soy sauce in a pinch, but the color of the dish will change slightly 

Red thai curry paste: For an authentic Thai flavor and thicken the broth slightly  

Peanut butter: Adds a nutty flavor and creaminess to the whole dish 

Coconut milk: Makes the broth creamy, rich, and nutty. I have used homemade, thin coconut milk. But you can use store-bought as well 

Seasoning: Salt and sugar for balance and flavor

Aromatics: Finely chopped ginger and garlic in the broth and grated garlic in the marination for flavor and aroma 

Sesame oil: For a nutty, Asian flavor in every bite. You can use regular oil in a pinch

Cooked Rice: To serve. I have used regular small grain Jeera Samba rice. You can use whatever’s available to you 

Edamame beans: Cooked for added protein and texture

Lemon juice: To add brightness and a fresh tang to the whole dish

Coriander: Finely chopped leaves used as garnish to deliver freshness in every bite  

Frequently Asked Questions 

Richa’s Top Tips

• Let the chicken brown before breaking it up. Spread the mince across the pan and let it cook undisturbed for a few minutes before flipping. This helps develop those golden, flavourful bits.
• Don’t overcrowd the pan. If your pan is small, cook the chicken in batches so it browns instead of steaming.
• Prep your toppings ahead. Cook the rice and edamame beforehand so all you need to do is prepare the chicken and broth when you’re ready to eat.

Storage Tips

• Refrigerator: Store the chicken, coconut broth, rice and edamame in separate airtight containers in the fridge for up to 3 days. Keeping them separate helps the rice retain its texture.
• Reheating: Reheat the chicken and broth in a saucepan over low to medium heat until steaming hot. Add a splash of water if the broth has thickened. Reheat the rice and edamame separately until piping hot. 
• Meal prep: You can prepare the chicken, broth, rice and edamame ahead of time and assemble the bowls just before serving. Store the lemon juice and coriander separately and add them fresh.
• Freezing: The cooked chicken can be frozen in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently. For the best texture, cook fresh rice, edamame, and broth when serving.
• Avoid storing assembled bowls for too long: Once the rice is mixed with the broth and toppings, it is best eaten fresh. Cool leftovers promptly and refrigerate within 2 hours.

Customisation Ideas

• Use more veggies: If you want more texture, nutrition, and flavor, add in veggies like mushroom, cauliflower, green peas, babycorn, zucchini, etc. It tastes really good in this dish 
• Use another nut butter: Almond, cashew, or even a seed butter will taste really nice in this dish. Feel free to use whatever you like and have available 
• Use another cut of chicken: I think minced chicken cooks quickly and becomes crispy easily. But you can use another cut of boneless chicken and use it in this recipe if you prefer 
• Add noodles instead of rice: Hakka noodles, rice noodles, spaghetti, udon noodles, whatever you have, works beautifully in this recipe 
• Make it spicy: Use slit or chopped green chillies, red chilli flakes, or cayenne pepper for an extra kick of heat 
• Adjust the broth consistency: Add a little more water if you prefer a lighter broth, or let it simmer for another minute or two if you’d like it thicker. Avoid boiling it for too long, as coconut milk can separate. 

This spicy chicken and rice broth bowl is the kind of dish you will be making all winter long. It’s cozy, comforting, delicious, and so easy to put together. It’s a dish the whole family will love slurping on as the colder months approach. 

If you make this recipe, DM me your pictures over on my IG @my_foodstory. I love seeing your recreations! 

Watch Broth Bowl Recipe Video

Print

Spicy Chicken and Rice Broth Bowl

This spicy chicken and rice broth bowl is one of those dishes that pack flavor and comfort in every bite. It’s an easy dinner recipe that comes together quickly and is so delicious.

Course Main Course

Cuisine Continental

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 serving

Calories 1479kcal

Author Richa

Ingredients

• 250 grams minced chicken

Marination

• 2 teaspoons light soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated garlic

Other

• 1 tablespoon sesame or any neutral cooking oil divided
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 1 tablespoon red thai curry paste
• 1 teaspoon light soy sauce
• 1 tablespoon peanut butter
• ½ teaspoon sugar
• ¼ teaspoon salt
• 1 cup thin coconut milk
• ½ cup water

To serve

• 1 cup cooked rice
• ⅓ cup cooked edamame beans
• ½ lemon juice
• 1 tablespoon finely chopped coriander

Instructions

• Add minced chicken to a bowl, add soy sauce, sesame oil, garlic, mix well and set aside to marinate for 20-25 minutes.
• Heat sesame oil in a flat bottomed pan, add marinated chicken and roast on medium heat till they turn golden from the bottom Flip and roast on the other side till they turn golden. Break them into bite sized pieces and transfer to a plate.
• Heat the same pan, add the remaining 1 teaspoon of oil. Add ginger, garlic and saute for a few seconds till fragrant. Add thai curry paste, soy sauce, peanut butter, sugar, salt and saute for a few seconds till they mix well. Add coconut milk, water and boil for 2-3 minutes and take off the heat.
• To serve, add rice to a large bowl, pour the hot broth on the rice, top with roasted chicken mince, edamame beans, lemon juice, garnish with coriander leaves and serve hot.

Video

Nutrition

Calories: 1479kcal | Carbohydrates: 76g | Protein: 64g | Fat: 107g | Saturated Fat: 61g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 215mg | Sodium: 1851mg | Potassium: 2393mg | Fiber: 10g | Sugar: 15g | Vitamin A: 2391IU | Vitamin C: 16mg | Calcium: 159mg | Iron: 9mg

The post Spicy Chicken and Rice Broth Bowl appeared first on My Food Story.

If you’ve got eggs and some parathas at home, making these Masala Egg Rolls takes just  20 minutes. The secret ingredient is sambar powder gives the eggs a smoky, tangy flavor  that you won’t find in any regular egg roll.

This Masala Egg Roll recipe is nothing like the deep-fried versions you see online. It’s a completely homemade, paratha-wrapped version that takes about 20 minutes of your time. The spiced egg masala layered inside a warm, flaky paratha with mint chutney and quick pickled onions makes for a very delicious to-go snack, and my family loves it so much that we make it almost every week.

The beauty of this recipe is that it works with whatever you have. Frozen laccha parathas, homemade rotis, leftover chapatis, all of them work. The sambar flavor-infused egg masala is the star of the dish, and it comes together really quickly, so even on your busiest evenings, this is very doable.

Ingredients for Masala Egg Rolls

• Eggs: Boiled and chopped into small cubes so they absorb the masala evenly.
• Sambar Powder: This is what makes the egg masala taste so different from a regular egg curry. It adds a smoky, tangy depth that cumin-coriander-based masalas can’t match. 
• Aromatics: Cumin seeds, ginger, garlic, curry leaves, and green chillies. 
• Onions & Tomatoes: Finely chopped onions and pureed tomatoes form the masala base. Pureeing the tomatoes helps them cook down faster and gives the masala a smoother consistency.
• Parathas: I’ve used frozen lacchha parathas that I meal-prepped over the weekend.  Homemade rotis, leftover chapatis, or even lachha paratha made from scratch all work too.
• Mint Chutney: The freshness of the mint against the warm, spicy eggs makes every bite so addictive. 
• Pickled Onions: Quick pickled with beetroot, lemon juice, salt, and a pinch of sugar. 
• Coriander Leaves: Mixed into the masala and also used as garnish inside the roll.
• Oil: Groundnut or any neutral cooking oil.

Richa’s Top Tips

• Cook the tomato masala properly before adding the eggs. The tomato puree needs a good 2-3 minutes on low heat until the rawness goes and the oil starts separating. If you add the eggs too early, the masala will taste raw and acidic.
• Don’t overcook the eggs in the masala. They only need 1-2 minutes to absorb the flavours. Any longer and they start releasing water and the masala becomes thin.
• Fry the parathas with a little ghee for the best result. Whether you’re using frozen or homemade, a few drops of ghee while frying gives them that golden, crispy finish that holds up well when you roll them.
• Make the pickled onions first. They need about 15 minutes to sit and develop flavour, so start with them before anything else. The beetroot in the pickle isn’t just for colour, it adds a subtle sweetness that works really well with the spicy egg masala.

Frequently Asked Questions

Storage Tips

• The egg masala: Stores well in an airtight container in the fridge for up to 2 days. Warm it up on the stove before assembling the rolls.
• The pickled onions: Keep in the fridge for up to 3 days. They actually taste better the longer they sit.
• The assembled roll: Best eaten immediately. Once assembled, the paratha absorbs moisture from the masala and chutney and goes soft pretty quickly. Always assemble right before eating.
• The parathas: If using homemade, you can fry them and keep them warm wrapped in a kitchen towel until you’re ready to assemble. Don’t fry too far in advance or they’ll lose their crispiness.

Serving Ideas

This masala egg roll is a full meal on its own, but a couple of things on the side make it even better:

• With Chaas: A cold glass of spiced buttermilk alongside a warm, spicy egg roll is the most refreshing combination.
• With Masala Chai: If you’re having these as an evening snack, a hot cup of chai is really all you need on the side.
• With a simple salad: Some sliced cucumber, tomatoes, and a squeeze of lemon keeps the meal light and fresh.

Customisation Ideas

• Try a different masala: Swap the sambar powder for pav bhaji masala or garam masala for a completely different flavour profile. Each one gives the eggs a different character.
• Add veggies to the masala: Finely chopped capsicum, peas, or corn mixed in with the eggs while the masala cooks adds colour and crunch to the filling.
• Make it with paneer or chicken: Crumbled paneer or shredded cooked chicken in the sambar masala instead of eggs works just as well for a different version.
• Use different chutneys: Swap the mint chutney for green coriander chutney or even thecha if you want a spicier, more rustic roll.
• Make it cheese-loaded: Sprinkle some grated mozzarella or cheddar on the paratha before adding the egg masala. The melted cheese with the spicy eggs is really good.

Did You Know?

The colour of an egg yolk has nothing to do with its nutritional value. Darker, more orange yolks come from hens that eat a diet rich in carotenoids, like marigold petals, paprika, or leafy greens. Paler yellow yolks come from hens on a grain-heavy diet. Both have essentially the same protein, fat, and vitamin content. Egg producers know consumers associate darker yolks with quality, so some add marigold extract to chicken feed specifically to darken the yolk colour. Next time you crack an egg, the colour is telling you what the hen ate, not how nutritious the egg is. 

This masala egg roll deserves a spot in every Indian kitchen. It’s the perfect answer to those evenings when you want something warm, filling, and homemade without spending too long cooking. If the sambar powder in your pantry has only ever been used for sambar, give it a new job. When you try this, come find me on Instagram  @my_foodstory and tell me what you think. 

Watch Masala Egg Roll Recipe Video

Print

Masala Egg Roll

These Masala Egg Rolls are ready in just 20 minutes and are the easiest way to have a delicious, hassle-free dinner ready on the table in just 20 minutes.

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 3 rolls

Calories 341kcal

Author Richa

Ingredients

• 2 tablespoons groundnut or any neutral cooking oil
• 1 teaspoon cumin seeds jeera
• 1 teaspoon finely chopped ginger
• 2 teaspoons finely chopped garlic
• 2 sprigs curry leaves finely chopped
• 2 green chillies finely chopped
• 1 cup finely chopped onions
• 2 medium tomatoes pureed
• 2 ½ teaspoons sambar powder
• ½ teaspoon salt
• ½ cup water
• 4 boiled eggs chopped into ¼ inch cubes
• 2 tablespoons finely chopped coriander leaves

To serve

• 3 frozen laccha parathas
• 3 tablespoons mint chutney MFS link
• ½ cup pickled onion rings refer notes
• 2 teaspoons finely chopped coriander leaves

Instructions

• Heat oil in a pan, add cumin seeds and once they crackle, add ginger, garlic, curry leaves, green chillies and saute on medium for a few seconds till fragrant.
• Add onions and fry till they turn golden.
• Add tomato puree, sambar powder, salt and cook on low for 2-3 minutes till the rawness of tomatoes goes. Add water, mix well and cook for 1-2 minutes on low till the gravy thickens.
• Add chopped eggs, coriander leaves, mix well and cook for 1-2 minutes till the eggs absorb the masalas.
• Heat a tawa or pan and fry all the parathas on either side with a few drops of ghee or oil till they are light golden and set aside.
• Just before serving, take one fried paratha on a plate, spread mint chutney all over the paratha, add egg masala to the center, add a few onion rings, garnish with coriander leaves, wrap into a roll and serve. Follow the same steps to make rest of the egg masala rolls.

Video

Notes

1. To make pickled onions: Add ½ cup of onion rings to a bowl, 3-4 slices of beetroot, juice of ½ lemon, ¼ teaspoon salt, a pinch of sugar, mix well, rest for 10-15 minutes and use.

Nutrition

Calories: 341kcal | Carbohydrates: 26g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 249mg | Sodium: 1092mg | Potassium: 407mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1530IU | Vitamin C: 36mg | Calcium: 94mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Masala Egg Roll Ready in 20 Minutes appeared first on My Food Story.

Making these soy sauce chicken wings in the air fryer is a game changer! It’s quick, easy, and mess-free. All you need to do is marinate, air fryer, and serve, and an entire batch is ready in 20 minutes! 

These soy sauce chicken wings in air fryer is one of those recipes we make on repeat at home. They’re perfect for weeknight dinners when I want something that feels more fun than the usual stuff, but they also work so well when we’re having friends over. The marinade takes just a few minutes to throw together, and after that, the air fryer does pretty much all the work.

I especially love that there’s very little mess involved. The wings go straight from the marinade into the air fryer, so there’s no deep frying, splattering oil or a pile of dishes to deal with afterwards. They come out juicy on the inside, nicely browned and slightly crisp on the outside, with all that savoury soy and sesame flavour. Honestly, these disappear pretty quickly every time I make them!

Ingredients for Soy Sauce Chicken Wings

Chicken: Skin-on chicken wing pieces. I like using skin-on pieces as they get really crispy on the outside, but skinless pieces work too  

Soy sauce: I have light soy sauce for that savory umami flavor, but dark soy sauce will work in a pinch 

Vinegar: Adds a dash of tangy freshness to the dish

White pepper powder: Adds a subtle earthy flavor and a kick of heat 

Salt and sugar: For balance and seasoning

Oil: I have used toasted sesame oil for its authentic Indo-Chinese and nutty flavors, but you can use a neutral-flavored oil if that’s what you have available 

Baking powder: Helps make the chicken skin light and crispy  

Stock powder: Adds a savory, umami flavor boost. A little goes a long way 

Frequently Asked Questions 

Richa’s Top Tips

• Marinate for at least 4 hours. But if you have more time, I highly recommend marinating for 8 hours or overnight to give these chicken wings much more flavor. 
• Air fry the wings in a single layer. Overcrowding the air fryer basket restricts hot air flow and can lead to steamed chicken wings and not roasted. It can also cause uneven browning. 
• Start skin-side down: This gives the underside time to cook before flipping and helps the skin get evenly browned.
• Flip halfway through: This is important for even browning and roasting on both sides.
• Watch the salt: Light soy sauce and stock powder both contain salt, so start with the smaller amount of salt in the marinade if you’re unsure. You can always adjust the seasoning next time.
• Let them rest for a couple of minutes: Once cooked, let the wings sit for 2-3 minutes before serving. They’ll be juicy and easier to handle.

Storage Tips

• Fridge: I would recommend eating these straight out of the air fryer. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: To reheat, place the wings in the air fryer at 180°C for 4–6 minutes, turning once, until hot and crisp again. Avoid microwaving if possible as it can make the skin soft and chewy.
• Freeze: You can also freeze the cooked wings for up to 2 months. Cool them completely before transferring them to a freezer-safe container or bag. Reheat directly from frozen in the air fryer, adding a few extra minutes to the cooking time.

Serving Ideas 

These soy chicken wings work really well as an easy appetiser or part of an Indo-Chinese-style meal. Serve them alongside:

• Vegetable Fried Rice, egg fried rice or chilli garlic noodles for a more substantial dinner.
• For a snack or party spread, pair them with Crispy Chilli Tofu, Chilli Paneer or Chicken Lollipops. 
• You could also serve the wings with a simple cucumber salad or some steamed vegetables to balance out the rich, savoury marinade.
• And if you’re putting together a proper Indo-Chinese feast, add Hot and Sour Soup or Egg Drop Soup to start, followed by the wings, fried rice and noodles.

These soy chicken wings are a breeze to put together thanks to the air fryer. They turn out crispy, juicy, and so delicious. I am convinced you won’t be able to stop at one because they’re so so addictive!  

If you make this air fryer chicken wings, don’t forget to DM the pictures @my_foodstory. Until then, happy cooking!

Watch Soy Sauce Chicken Wings Recipe Video

Print

Soy Chicken Wings in Air Fryer

Making chicken in the air fryer is a game changer! It’s quick, easy, and mess-free; all you need to do is marinate, air fryer, and serve, and an entire batch is ready in 20 minutes!

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Halal

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 wings

Calories 121kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 8 chicken wings with skin approx. 450 grams

For marination

• 3 tablespoons light soy sauce
• 2 teaspoon vinegar
• ¼-½ teaspoon salt
• ¼ teaspoon sugar
• 1 teaspoon white pepper powder
• 2 teaspoon toasted sesame oil
• ½ teaspoon baking powder
• ½ teaspoon stock powder

Instructions

• Add chicken wings with all the ingredients listed under marination in a bowl, mix well and set aside to marinate for 8 hours or overnight.
• Pre-heat airfryer at 200 C and brush the airfryer basket with a few drops of oil
• Add the marinated chicken wings to the basket skin side down, air fry at 200 C for 10 minutes. Flip once and air fry for another 8 minutes at 200 C till the wings are roasted well. Serve.

Video

Nutrition

Calories: 121kcal | Carbohydrates: 1g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 544mg | Potassium: 90mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 71IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Soy Sauce Chicken Wings In Air Fryer appeared first on My Food Story.

This edamame garlic rice turns leftover rice into a garlicky, protein-rich meal that takes about 20 minutes from start to finish. That’s because leftover rice deserves better than being microwaved and eaten plain. 

This edamame garlic rice has become our favourite way to use up leftover rice at home. There’s almost always some sitting in the fridge from the night before, and this recipe makes sure it never goes to waste. I often add it to my kids’ lunch boxes and it comes back clean every single time. If you’re a parent, you know that’s a feat! 

The garlic and sesame oil give it so much flavour, and the edamame adds a really good amount of plant-based protein that makes every bowl feel like a proper, filling meal.It comes together in about 20 minutes with barely any prep, and everything goes into one wok. You can have it on it’s own, but throw in some aloo or chicken curry and you’ve got yourself a delicious, homemade meal in no time!  

Ingredients for Edamame Garlic Rice

Edamame Pods: Fresh or frozen both work well. They need to be steamed, cooled in ice water, and then shelled before going into the rice.

Leftover Rice: Day-old or cold rice works best. Fresh hot rice tends to turn mushy when tossed in the wok.

Aromatics: Finely chopped garlic and spring onion whites, sautéed quickly on high heat.

Toasted Sesame Oil: I’ve used sesame oil for its nutty aroma, but any neutral oil works if you don’t have it.

Seasoning: Salt, white pepper, sugar, and light soy sauce.

Chilli Oil (Optional): Drizzled on top before serving for some extra heat.

Spring Onion Greens: For garnish.

Frequently Asked Questions

Richa’s Top Tips

• Use cold or day-old rice. Freshly cooked rice has too much moisture and will turn mushy and sticky the moment it hits the wok. Cold, lLeftover rice that’s been in the fridge overnight has driesd out just enough to stay separate and hold its shape when tossed.
• Steam the edamame properly before shelling. Edamame requires about 15 minutes in the steamer to help them cook fully and become soft. Under-steamed edamame will be tough and chewy in the final dish.
• Plunge the steamed pods in ice water immediately. This stops the cooking and keeps the beans bright green. If you skip this, they’ll continue cooking from the residual heat and lose their colour and bite.
• Toss gently after adding the rice. The grains break easily if you stir too aggressively. Use a light tossing motion so the rice stays intact and doesn’t turn into a sticky mess.
• Keep the heat high when sautéing the garlic and spring onions. You want them fragrant and slightly golden in a matter of seconds. Low heat will make them sweat instead of sizzle, and you’ll lose that punchy garlic flavour.

Storage Tips

• In the fridge: Store in an airtight container for up to 2 days. The flavours hold up well and it actually tastes great cold the next day as a rice salad.
• Freezing: Not recommended. The rice changes texture once frozen and the edamame can turn mushy after thawing.
• Reheating tip: Toss it back into a hot wok with a few drops of sesame oil and soy sauce. A minute or two on high heat brings it back to life much better than the microwave.

Serving Ideas

This edamame garlic rice works as a quick meal on its own, but it also makes a great side. Here are a few pairings from the blog:

• With Teriyaki Chicken Stir Fry: The garlicky rice with sweet, sticky teriyaki chicken on top makes for a really satisfying dinner bowl.
• With Teriyaki Shrimp Broccoli Stir Fry: If you want a seafood option, the teriyaki shrimp alongside this rice is a combination we come back to often.
• With Crispy Tofu Broccoli Stir Fry: For a fully plant-based meal, crispy tofu over the edamame rice gives you protein from two sources and tastes incredible together.
• With Asian Veg Stir Fry: A big pile of crunchy stir fried vegetables on top of this rice keeps things light and balanced.

Customisation Ideas

• Add an egg: Crack an egg into the wok before the rice goes in, scramble it quickly, and then toss the rice through it. Adds protein and gives it an egg fried rice feel.
• Add chicken or prawns: Cook them separately in the same wok first, set aside, and then toss them back in with the rice at the end.
• Swap the edamame for peas: If you can’t find edamame, green peas work as a substitute. They won’t have the same bite but will still add colour and freshness.
• Make it more Asian: Add a teaspoon of oyster sauce and a splash of rice vinegar along with the soy sauce for a deeper, more complex flavour.

Did You Know?

Edamame and mature soybeans are the exact same plant, just harvested at different stages. Edamame are picked when the beans are still young, green, and soft, usually about 80% of the way to full maturity. If left on the plant for a few more weeks, those same beans would dry out, turn yellow, and become the hard soybeans used to make tofu, soy milk, and soy sauce. So in a way, eating edamame is eating tofu before it becomes tofu. 

This edamame rice recipe proves the best meals don’t always need a lot of ingredients or time. Just some leftover rice, a handful of edamame, and a hot wok. If you make it, share your bowls with me on Instagram @my_foodstory, I’d love to see how yours turns out.

Watch Edamame Garlic Rice Recipe Video

Print

Edamame Garlic Rice

This edamame garlic rice turns leftover rice into a garlicky, protein-rich meal that takes about 20 minutes from start to finish.

Course Main Course

Cuisine Indian Chinese

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 servings

Calories 612kcal

Author Richa

Ingredients

• 210 grams edamame pods
• 3 cups water
• 10-15 ice cubes
• 1 tablespoon toasted sesame oil or any neutral flavoured oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped spring onion whites
• 2 cups cooked and cooled or leftover rice
• ½ teaspoon salt
• ¼ teaspoon white pepper powder
• ½ teaspoon sugar
• 2 teaspoons light soy sauce
• 3 tablespoons finely chopped spring onion greens
• 2-3 teaspoons chilli oil optional

Instructions

• Heat a steamer with water and when it starts boiling, add edamame pods to the steamer plate and place it inside the steamer. Cover the lid and steam on high for 15 minutes till they are soft and cooked well.
• Take a bowl with 3 cups of water and 10-15 ice cubes. Plunge the steamed edamame pods and refresh in cold water for 2-3 minutes, so the beans do not overcook and stay green in color. Drain the pods and discard the water.
• De-shell the pods to take out edamame beans. This should yield about 105 grams / approx. ¾ cup of beans.
• Heat oil in a wok or kadai, add garlic, spring onion whites and saute on high for a few seconds until fragrant. Add edamame beans and saute for a few seconds. Add rice, salt, pepper, sugar, soy sauce and toss gently till all the ingredients are mixed well.
• Garnish with spring onion greens and serve. Optionally, you may also top with chilli oil.

Video

Notes

1. Fresh or frozen edamame pods may be used in the recipe. I have used frozen ones.
2. Leftover rice or one day old rice works best in the recipe.
3. Toss gently after adding rice so the rice does not break and turn mushy.

Nutrition

Calories: 612kcal | Carbohydrates: 108g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 637mg | Potassium: 489mg | Fiber: 6g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post High-Protein Edamame Garlic Rice appeared first on My Food Story.

If you need a tofu recipe that’s easy and delicious, then this Crispy Chili Tofu is just what you need! It’s crispy, saucy, and has that addictive street-style Indo-Chinese flavor we all love so much!

If you haven’t yet found a tofu recipe you feel like eating on repeat or one you can add to your list of favorites, then I think Crispy Chili Tofu might just be the one. It’s got crispy pieces of tofu that we cook in the air fryer until they turn crisp and golden brown, and a glistening sauce that’s bursting with flavor that coats everything. The result is a dish that’s got the same savory flavor and texture of street-style Indo-Chinese, but made cleaner and healthier in your kitchen. 

I made this chili tofu recipe as a replacement for my paneer chilli recipe for dinner one night, and my family just couldn’t have enough of it. We love eating this with veg fried rice for a classic easy weeknight dinner. But you can serve it with hakka noodles, plain rice, or even use it as a filling to make rice paper rolls; the possibilities are endless! 

Ingredients for Crispy Chili Tofu Recipe

Tofu: I have used extra firm tofu as it retains its shape and doesn’t break apart during the cooking process. Extra firm tofu also gives the recipe a nice bite 

Spices: White pepper powder, Kashmiri red chilli powder lend a spicy kick 

Corn flour: Used as a coating for the tofu to make it light and crispy. We also mix it in water to make a slurry which helps to thicken the sauce

Oil: Sunflower or neutral-flavored oil with a high smoke point

Sauces: A mix of schezwan sauce, light soy sauce, and oyster sauce for color, heat, and that authentic Indo-Chinese flavors

Veggies: Cubed bell peppers. (I have used red and green, but you can use whatever you have) 

Garlic: Finely chopped for flavor and aroma 

Chicken stock: To adjust the consistency of the sauce as well as add flavor. Feel free to swap with veggie stock or simply water for a vegan or veg version

Spring onion greens: Used as garnish for freshness and crunch

Salt and sugar: For seasoning and balance

Frequently Asked Questions

Richa’s Top Tips

• Use firm tofu for this recipe. Firm or extra firm tofu works perfectly in this recipe as it retains the shape, doesn’t break apart, and has the perfect amount of texture and chew required for this Indo-Chinese dish.
• Handle the tofu gently. The coating can peel off if you toss or flip the tofu too aggressively. Use a pair of tongs or a spatula to carefully turn the pieces.
• Add the crispy tofu at the very end. Once the sauce has thickened, toss in the air-fried tofu and spring onion greens and mix just until coated. This keeps the tofu crisp instead of letting it sit in the sauce and turn soggy.
• Have everything ready before you start the stir-fry. The sauce comes together quickly, so chop your vegetables and measure out the sauces beforehand.

Storage Tips

• Fridge: Crispy chili tofu is best eaten immediately while the tofu is still crisp. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• For the best texture, store the crispy tofu and stir-fry sauce separately if you know you’ll have leftovers. 
• Reheat the tofu in an air fryer at 180°C for 3–5 minutes until hot and crisp, then warm the sauce separately and toss everything together just before serving.
• If the tofu has already been mixed with the sauce, reheat it in the air fryer or oven rather than the microwave. The microwave will heat it through, but the tofu will lose most of its crispiness.
• I wouldn’t recommend freezing this recipe because the texture of the tofu can become spongy after thawing. 

Serving Ideas 

• Along with fried rice: Serve it alongside veg, chicken, or egg fried rice or for an easy restaurant-style meal at home. The crispy tofu and savoury rice make a really satisfying combination.
• Pair with noodles: Pair it with Chilli Garlic Noodles or Hakka Noodles for a spicy, saucy Indo-Chinese dinner. I especially love noodles with this because you get a mix of crispy tofu, vegetables and chewy noodles in every bite.
• Make it a rice bowl: Spoon the tofu over steamed basmati rice and stir fried veggies and add some extra spring onions on top. It’s a simple option when you want something filling without making several dishes. 

This crispy chili tofu recipe is the easiest way to make authentic, street-style Indo-Chinese dishes at home. It’s clean, healthier, and so, so delicious. Making this chili tofu recipe in the air fryer also means we don’t need any extra oil and the whole process is mess free!

If you make this air fryer tofu recipe, don’t forget to DM the pictures @my_foodstory. Until then, happy cooking!

Watch Crispy Chili Tofu Recipe Video

Print

Crispy Chili Tofu in Air Fryer

If you need a tofu recipe that’s easy and delicious, then this Crispy Chili Tofu is just what you need! It’s crispy, saucy, and has that addictive street-style Indo-Chinese flavor we all love so much.

Course Main Course

Cuisine Indian Chinese

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 256kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For tofu marination

• 400 grams tofu cut into 1 inch cubes
• ½ teaspoon salt
• ½ teaspoon white pepper powder
• 1 teaspoon kashmiri chilli powder
• 2 teaspoons groundnut or any neutral flavoured oil
• ½ cup corn flour

For stir fry

• 2 tablespoons sunflower oil or any neutral cooking oil
• 1 tablespoon finely chopped garlic
• 5 red chillies whole
• ¼ cup cubed red bell peppers
• ¼ cup cubed green bell peppers
• 1 tablespoon schezwan sauce
• 1 tablespoon light soy sauce
• 2 teaspoons oyster sauce
• ½ teaspoon sugar
• ¾ cup chicken stock
• 1 teaspoon cornflour
• 1 ½ teaspoons water
• ½ cup spring onion greens cut into 2 inch long pieces

Instructions

• Take tofu in a bowl, add all the ingredients for marination, toss gently so the tofu does not break. Set aside for 5-10 minutes to marinate.
• Pre-heat airfryer at 200C.
• Add the marinated tofu to the air fryer basket, brush with a teaspoon of oil and air fry for 10 minutes at 200C. Flip them gently and air fry at 200C for 2-3 minutes. Remove the fried tofu from the basket gently so that the coating does not peel off and transfer to a plate.
• Heat 1 tablespoon sesame oil in a wok or pan, add garlic, red chillies and saute on medium for 1-2 minutes till fragrant, add red & green bell peppers and saute for high for a few seconds. Add schezwan sauce, soy sauce, sugar, stock and mix well.
• Mix cornflour in 1 ½ teaspoons of water to make a slurry and add to the pan while stirring continuously so there are no lumps formed. Cook for 2-3 minutes while stirring till the gravy thickens.
• Add fried tofu & toss gently for 1-2 minutes till they are coated with the gravy, garnish with spring onion greens and serve.

Video

Nutrition

Calories: 256kcal | Carbohydrates: 29g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 797mg | Potassium: 513mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1141IU | Vitamin C: 106mg | Calcium: 59mg | Iron: 2mg

The post Crispy Chili Tofu in air fryer appeared first on My Food Story.

This Dhaba Style Chicken Curry stands for every road trip we’ve had with our families. Same bold flavours, hot, fragrant, and ready in under 45 minutes. Learn how to make it in a traditional pressure cooker, instant pot, and on the stovetop.

I think I’ve finally nailed it. This Dhaba Style Chicken Curry is SO good. Its legit, as close as it gets to eating it in a dhaba. Spicy, fragrant with spices, big, bold flavours and really juicy pieces of chicken.

Dhabas, for the uninitiated, are roadside restaurants that you’ll find along the highway. They’re road trip essentials and are scattered all over the country and really well-known for their bold, rustic flavors and ambience. Growing up, the highlight of any road trip was a stopover at a dhaba for steaming hot, spicy dhaba style chicken curry, dal fry or dal makhani and tandoori rotis fresh from the oven to mop it all up. These soul satisfying meals will always be etched on to my heart!

Unlike my other recipes, this one’s slightly time consuming because masala is ground and cooked till it’s color changes. This is characteristic of most Indian curries, and the slow cooking process or bhuno is what lends dishes a unique flavor.

Dhaba Chicken Curry Ingredients

Here are the main ingredients you’ll need for this recipe:

• Chicken: Bone in chicken cut into 2 inch pieces. Most Indian curries use the entire bird (thighs, breast, drumsticks)
• Ginger Garlic Paste: Fresh ginger and garlic in equal parts ground to a paste with a little water. Use store bought in a pinch but fresh adds more flavour
• Lime Juice: Acid helps tenderise the meat

• Mustard Oil: Key to getting that unique dhaba flavour. It’s more pungent and adds a smokiness
• Whole Spices: Cumin, cloves, cardamom, cinnamon and bayleaf. Skip if you don’t have but I recommend using them for that burst of flavour
• Ginger & Garlic: Ground with onions. You can substitute it with 1.5 tbsp store bought or homemade ginger garlic paste
• Onions: Form the main base of the gravy and add flavour, density and thickness
• Green Chillies: Add heat and flavour. Use serrano peppers if you don’t have Indian green chillies available
• Ground Spices: Red Chilli Powder, Turmeric Powder, Coriander Powder and Garam Masala. I highly recommend using homemade garam masala. Add it towards the middle or end of the cooking process to retain its aroma and flavour

• Tempering: We use ghee, ginger, and green chillies to add an additional layer of flavor to finish off the curry. Don’t skip this step!

Why is this Chicken Curry recipe so unique

We were asking this question ourselves while trying to replicate that dhaba like flavour – How is it that common dishes taste extra unique when they come from a dhaba?

Here’s what we found: Dhabas use more oil, ghee and butter to add richness and to cook the food faster, there’s a natural smoky flavour because all the cooking is done on a really high flame or using firewood. They liberally use freshly ground spices wherever possible and finally, they end the dish with a sizzling tadka/tempering!

We’ve taken all this information and compiled it into one beautiful chicken curry.

How to make Chicken Curry

Check out the simple steps that go into making this beautiful curry

Marinate

1. Marinate the chicken in ginger garlic paste, lime juice and salt. This adds flavour from within and the acid helps tenderise the meat

2. Add onions, ginger, garlic and green chillies to a chopper and pulse to get a coarse mix. 

Curry

1. Pound spices roughly with a mortar pestle to break them down and release their flavour

2. Saute them in hot oil to temper them

3. Brown the onion paste in oil that’s tempered with whole spices. This is a slow cooking process where the onion paste is sauteed on a low flame till it changes colour and becomes a deep golden brown. You’ll see a thin layer of oil floating on the top and the sides – thats when you know its cooked through and isn’t raw anymore

4. Cook tomatoes and spices for a few minutes till the tomatoes become pulpy soft

5. Roast the chicken along with garam masala in the onion tomato mixture, tossing it for a minute or two till the gravy coats all the pieces

6. Pressure Cook for 15 minutes. If using a traditional pressure cooker, start on high heat and after the first whistle, reduce the heat to low. Wait till you hear two more whistles and then turn off the flame. Let the pressure release naturally. To make instant pot chicken curry, pressure cook on high for 8 minutes

7. Temper julienned ginger and slit green chillies in butter and ghee.This adds an extra layer of flavour and gives it a nice hint of ginger

8. Serve chicken curry with tempering poured on top. Sprinkle some chopped coriander for freshness and flavour

Richa’s Top Tips

• Always marinate the chicken. The longer the better. This literally changes the game by adding flavour, seasoning, and tenderising.
• Brown the onion paste. Don’t rush this process. Browning onions slowly gets rid of any raw smell and flavour. You’ll know its done when you see a little oil separating on the sides and the colour changes to a deep golden. This, in addition with the herbs, spices and tomatoes create the perfect balance. 
• Don’t skimp on oil. There is a fair amount of fat in this recipe in the form of oil, butter and ghee. I would not recommend skimping on oil as it will compromise the flavor.
• Always use quality garam masala. I always recommend homemade garam masala. But even if using store bought, make sure its not more than a year old. Add it just before cooking the chicken so that it retains its freshness and aroma
• Do not forget the tempering. It gives it that extra kick along with the richness from the ghee. 

Storage Tips

• If you have leftovers, let the chicken curry cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3–4 days.
• If you’d like to store it for longer, you can freeze Dhaba Chicken Curry for up to 2–3 months. For convenience, portion it into freezer-safe containers so you can thaw only as much as you need.
• When you’re ready to reheat, thaw the frozen curry in the refrigerator overnight and then warm it gently on the stovetop. The gravy tends to thicken as it sits, so add a splash of water while reheating if needed. Make sure the chicken is heated through before serving.
• And the best part? The flavours have more time to come together as the curry sits, so leftovers can taste even better the next day. This also makes it a great make-ahead chicken curry for busy weeknights.

Serving Ideas

Wondering what to serve with Dhaba Chicken Curry? You really can’t go wrong with something that helps soak up all that delicious, spicy gravy!

• For an easy weeknight meal, serve this Indian chicken curry with jeera rice, steamed basmati rice or soft rotis.
• If you’re craving a proper dhaba-style spread, go for tandoori roti or naan with a bowl of cool raita, sliced onions and lemon wedges on the side.
• For a bigger Indian meal, add dal fry or dal makhani and a simple vegetable sabzi. And don’t forget extra rotis or rice because you’ll want every last bit of that gravy!

I hope you guys enjoy this recipe as much as I do, it’s truly one of my favorites! And like all curries, this tastes even better the next day, so no need to worry about leftovers! If you love dhaba style food, check out my other favourite like Dhaba Dal Fry, Dhaba Dal Tadka, Matar Paneer, Karahi Chicken, Dal Makhani.

When you make this recipe, don’t forget to send me pictures over on my IG @my_foodstory. I love seeing your recreations!

Watch Dhaba Chicken Curry Recipe Video

Print

Dhaba Style Chicken Curry

The best dhaba style chicken curry recipe! Spicy, hot, fragrant curry made with ground spices, onions and tomatoes, and perfect for a family lunch or dinner.

Course Main Course

Cuisine Indian

Diet Gluten Free, Halal

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 Portions

Calories 283kcal

Author Richa

Ingredients

• 1 kg Chicken skinless, bone-in whole chicken cut into medium sized pieces (referred to as curry cut in India)

For the marinade:

• 2 tablespoons Ginger Garlic Paste
• 1 Juice of lime
• 1 tablespoon Salt

For the curry:

• 1/4 cup Mustard Oil see note 2
• 4 medium Red Onions
• 10 cloves Garlic
• 1½ inches Ginger
• 3 – 4 Green Chilies use Serrano Peppers as replacement, adjust the spice as required
• 1 tablespoon Cumin Seeds
• 2 Bay leaves
• ½ Cinnamon stick Stick
• 4 – 5 Cardamoms
• 8 – 10 Peppercorns
• 4 – 5 Cloves
• 4 medium Tomatoes finely chopped
• ½ teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder optional; adjust the spice as required
• 2 tablespoons Coriander Powder
• 1 teaspoon garam masala Powder
• 1 teaspoon meat masala
• 1 teaspoon Salt
• 1 1/4 cups water

For tempering:

• 1 tablespoon Ghee or Oil
• 1 tablespoon Butter
• 2 Green Chilies slit lengthwise
• ½ inch Ginger julienned
• 2 tablespoon Coriander for garnishing

Instructions

• Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside while you prep everything else
• Add onions, ginger, garlic and green chillies to a chopper and pulse to get a coarse mix.
• Heat oil in a pressure cooker or a large heavy bottom pan. Add cumin seeds. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil.
• once they start to splutter, add the onion mix. Cook the onion mix on a low flame, stirring occasionally till it is reduced to a golden brown mix and you see a thin layer of oil along the sides
• Add tomatoes, salt, turmeric powder, red chili powder (if using) and coriander powder. Cook till the tomatoes start melting, and almost form a paste.
• Add chicken and garam masala powder and roast for a minute or two till the chicken pieces turn pink and get coated with the masala. Add meat masala powder, 1 ¼ cups of water, mix well.

Pressure Cooker:

• At this stage, if you are using a pressure cooker, place the lid and pressure cook on high till the first whistle goes off. Then reduce the flame to low and pressure cook for two more whistles and turn off the flame. If using a different kind of pressure cooker (without a whistle system), pressure cook on high for 15 minutes. Let the pressure release naturally.
• Simmer for 5-10 mins on high flame, if required, to thicken the curry (chicken leaves a lot of water). I didn't need to do this.

Stovetop Method:

• If you are using a heavy bottomed pan, bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes. Uncover the pan, and cook for another 10-15 minutes till the curry starts to thicken. Once the curry is ready, switch off the flame.
• Instant Pot Method:
• If using an instant pot, place the lid and change the vent to sealing. Pressure cook on high for 8 minutes. Release pressure manually. Simmer the curry for a few minutes to achieve the desired thickness if there is too much water.
• Tempering:
• In another small pan, heat ghee and butter and add green chilies and ginger. Once they start to splutter, switch off the flame and mix the tadka (or tempering) into the curry. Top with coriander.
• Let the curry sit for 10-15 minutes before serving. Tastes best with rotis or rice.

Video

Nutrition

Calories: 283kcal | Carbohydrates: 14g | Protein: 13g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 1330mg | Potassium: 425mg | Fiber: 4g | Sugar: 5g | Vitamin A: 811IU | Vitamin C: 20mg | Calcium: 63mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Dhaba Style Chicken Curry appeared first on My Food Story.

Chicken Kali Mirch in a rich white gravy is a stellar chicken recipe that’s comforting, satisfying and so tasty. This chicken curry is ready in under 45 minutes and can easily make a weeknight dinner feel special.

This chicken kali mirch has turned out to be one of my favourite chicken gravy recipes ever. This recipe ticks all the right boxes when it comes to comfort food. The gravy is smooth and luscious but not heavy; it’s warm, fragrant, gently spiced. The chicken pieces remain juicy and soak up all the black pepper flavour. The recipe is really simple and you don’t need fancy any

This chicken curry is also known as murgh kali mirch or black pepper chicken gravy/curry. Ans while it’s not a very popular restaurant dish, I guarantee is you it’s a hundred percent worth trying! And you’ll be titled the curry master every time you try it.

Ingredients for Chicken Kali Mirch

Here’s what you need for marinating the chicken, which is the first step in this recipe

Chicken: I recommend bone in, skinless chicken pieces for this recipe, commonly known as ‘curry cut’ in India. If you don’t have this cut available where you are, use thighs and drumsticks instead.

The rest is a simple marinade of, pepper, lime juice and salt.

• Onions: Preferably red or white for that sharp, pungent taste. You can roughly chop them as they will be blended later
• Ginger and Garlic: For flavour, these are powerful aromats that form the base of the gravy
• Cashews: For creaminess and richness. This recipe uses no cream, so cashews is what adds richness to the gravy

• Whole Spices: Cinnamon, cardamom and cloves make this curry really fragrant
• Black Pepper: Ground black pepper is used while marinating the chicken as well as in the gravy. It adds a nice spice and a gentle heat and flavour to the entire dish. Its the star ingredient of this recipe!
• Kasuri Methi: This is a key ingredient that’s added towards the end to pull the whole dish together. I highly recommend trying to source it. Its an ingredient that I use frequently in Indian recipes so in my book, it’s a must have
• Garam Masala: A little goes a long way with this powerful spice blend. Highly recommend making your own garam masala if you can
• Yogurt: To add volume, tanginess and acidity
• Cream: To add richness and make the overall curry really nice and creamy

Chicken Kali Mirch – Step by Step Recipe

Super simple – I’m breaking this down into 4 parts

1. Marinate

1-2 Marinate the chicken pieces in lime juice, salt and pepper till the chicken is nicely coated. Set aside for 20 minutes while you make the onion paste

2. Onion Paste

3. Saute the onions, ginger and garlic in oil to soften and cook them

4. Look for a light golden brown colour. We don’t want to caramelise the onions too much or the colour of the gravy will change

5. Cool the onion mixture completely and then grind it in the smallest jar of the mixer grinder along with cashews and a dash of water

6. Blend to a smooth, creamy paste

3. Sear Chicken

7. While the onion paste is cooling down, heat oil in a pan and add all the chicken pieces. Sear on high heat for 2-3 minutes on each side

8. Flip the chicken pieces and cook on the other side – we are looking for a nice golden sear to lock in the flavours

4. Kali Mirch Gravy

9. Remove the chicken pieces and in the same pan, heat more oil and add the whole spices. Saute for a minute

10 Add the onion paste and cook it for a few minutes till it reduces to half

11. Add the chicken pieces and coat them well with the onion mixture

12. Reduce the heat, whisk the yogurt and add it to the pan along with garam masala. Quickly toss this around till the yogurt cooks a bit and you can see oil separating from the sides. If you don’t keep tossing it, the yogurt will split and can give the curry a grainy texture.

13. Add green chillies and water and mix well

14. Cover and cook the chicken for 15-20 minutes till its tender and cooked through

15. Add kasuri methi, ground black pepper and the cream

16. Give it another mix and turn off the flame. Chicken kali mirch is ready!

Richa’ Top Tips

• Marinate the chicken for at least 15 minutes. This helps the pepper and lime juice work their magic and flavour the chicken from inside out. Longer is better!
• Use the right cut of chicken: Bone-in, skinless chicken pieces are best for this recipe. The chicken pieces are cut into 1.5-2 inch in size. You can use boneless thigh pieces, but if you wish to use chicken breast, cook them in the gravy for only 7-8 minutes
• Take your time browning onions. Brown the onions to a light golden. The more you brown them, the deeper the colour of the gravy will be. Which is not a bad thing, just different
• Make sure to whisk the yogurt before adding it to the gravy. Add the yogurt on a low flame or turn off the flame. Once you add the yogurt, mix immediately and keep tossing it over low heat till the yogurt cooks
• Don’t skimp on the pepper. If you want to reduce the heat, reduce the green chillies or skip them
• Highly recommend using kasuri methi. Kasuri Methi really brings this dish together and helps add the finishing touch. A small amount goes a long way.
• Make it vegetarian. Try my paneer kali mirch recipe for an easy vegetarian version. Believe me, it’s just as good!

Serving Suggestions

• Butter Naan which is my favourite pick
• Garlic Cheese Kulcha – another stellar combination!
• Soft Rotis if you want a lighter option
• Mumbai Pav or Dinner Rolls also work really well to soak up all that peppery, creamy flavour

Storage Tips

• Fridge: Let the chicken kali mirch cool completely before storing. Then Transfer to an airtight container and refrigerate for up to 2–3 days. The flavours deepen over time, so it often tastes even better the next day.
• Reheating: When reheating, add a splash of water to loosen the gravy and heat gently. Alternatively, you can reheat on the stovetop or in the microwave until warmed through
• Freezer: For longer storage, freeze for up to 1 month Note: the sauce texture may change slightly after thawing

If you are looking for a mildly spiced, but super tasty gravy (I always hear a lot of our international readers saying its too spicy etc), then this is it! The combination of onions, black pepper, yogurt and cream make this gravy so lickable, you’ll be eating it off the stove. I know I do!

Watch Paneer Kali Mirch Recipe Video

LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes!

Print

Chicken Kali Mirch

Who would've imagined that flavours of black pepper could work so well in a chicken curry! This dish is warm, comforting and fragrant and is the best cozy, weeknight dinner. The chicken pieces remain juicy, the gravy is creamy and light and everything is mildly spiced but still very very tasty. This Chicken Kali Mirch is a fantastic weeknight dinner option!

Course Main Course

Cuisine North Indian

Diet Gluten Free, Halal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 382kcal

Author Richa

Ingredients

Marination

• 500 grams Chicken bone-in, skinless, cut into 1.5-2 inch pieces
• 1/2 Teaspoon Salt
• 1 Teaspoon Black Pepper freshly ground
• 1 Teaspoon Lemon Juice

Onion Cashew Paste

• 1 Tablespoon Oil
• 2 medium Onions sliced
• 1 inch piece Ginger chopped
• 7-8 Garlic cloves chopped
• 8 Cashew nuts soaked in hot water for 20 minutes

Gravy

• 4 Tablespoons Oil divided
• 3 Green Cardamoms
• 3 Cloves
• 1 inch piece Cinnamon
• ¼ cup Yogurt whisked
• ½ Teaspoon Garam Masala
• 1-2 Teaspoons Black Pepper freshly ground
• 2 Green Chillies slit lengthwise
• ½ Teaspoons Kasuri Methi Fenugreek Leaves, roasted and crushed
• 2 Tablespoons Cream heavy or light cream
• 1/4 Teaspoon Salt

Instructions

Marination

• Add chicken, salt, pepper and lemon juice to a bowl and mix well. Set aside for 20-30 minutes and allow to marinate.

Onion Cashew Paste

• Heat a tablespoon of oil in a pan and add the sliced onions. Fry on medium heat for 4 minutes till the onions are soft and translucent.
• Add the chopped ginger and garlic and keep frying on medium heat for 1 minute.
• Cook the onion mixture and then add it to a mixer grinder with cashew nuts. Grind to a smooth paste, use 2-3 tablespoons of water if required. Set aside.

Gravy

• Heat 2 tablespoons of oil in a pan and place the marinated chicken pieces side by side. Cook on high heat for 2-3 minutes on each side. Remove from the pan and set aside.
• In the same pan, add the remaining 2 tablespoons of oil and allow it to heat up on a medium flame. Add the whole spices and saute for 30 seconds to a minute.
• Add the onion cashew paste that was ground earlier and cook for 5-6 minutes on medium heat till you see oil separating from the sides.
• Add the fried chicken pieces and fry on medium heat for 2-3 minutes
• Reduce the heat to low and add the whisked yogurt, garam masala and salt. Cook for 2-3 minutes, stirring continuously till oil separates.
• Now add green chillies and ¾ cup of water. Mix well, cover & simmer on low heat for 15 minutes till chicken pieces are tender and cooked through.
• Add pepper and kasuri methi, mix and simmer on low heat for 2-3 minutes. Serve hot.

Video

Nutrition

Calories: 382kcal | Carbohydrates: 13g | Protein: 14g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 567mg | Potassium: 304mg | Fiber: 3g | Sugar: 4g | Vitamin A: 219IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Creamy Chicken Kali Mirch (Black Pepper Chicken Gravy) appeared first on My Food Story.

Bisi Bele Bath is a delicious rice and lentil dish from Karnataka in South India. It’s comforting, comes together with everyday ingredients, and tastes like comfort and hug in a bowl.  

Whenever the weather turns rainy, I immediately want to whip up something warm and comforting. While pakoras and soups will always be favorites, you need to try this bisi bele bath recipe the next time. It’s a simple, one-pot dish from Karnataka, India and is made using rice, lentils, veggies, and finished with an aromatic tempering. 

The main flavor of this dish comes from a special spice blend called bisi bele bath powder and it’s unlike anything you’ve tasted before. For convenience and ease, I have used a store-bought bisibelabath masala, but you can easily make yours from scratch at home. Serve this delicious rice dish with papad or potato chips for a soul-satisfying meal. 

Bisi Bele Bath Ingredients 

Rice: I have used jeera samba rice for this recipe, but you can use any short-grained variety you like 

Dal: We use toor dal as the main lentil. But this recipe also uses chana and urad dal in the tempering for a nutty flavor and texture

Veggies: Sambar onions, tomatoes, carrots, capsicum, beans, and green peas for flavor and texture
Spices: Mustard and cumin (jeera) seeds, along with hing (asafetida), turmeric powder, and red chilli powder add warmth, color, and flavor to our bisi bele bath 

Bisi Bele Bath Masala: The MVP of this recipe and the ingredient responsible for that authentic taste. I have used a store-bough bisi bele bath masala, but you can make yours at home too

Cashew nuts: Split in half, for added crunch and texture 

Dessicated coconut: Adds a lovely, nutty flavor to the dish 

Herbs: Lots of fresh curry leaves and coriander leaves for an earthy fresh flavor 

Tamarind extract: To add brightness, tang, and that authentic Karnataka flavor

Jaggery: To balance out the tang tamarind and add a subtle sweetness 

Ghee: The fat of choice to cook this dish in. It adds a beautiful richness and aroma. You may replace it with oil, but it will change the flavors slightly 

Frequently Asked Questions 

Richa’s Top Tips

• Cook the rice and dal until very soft. Bisi bele bath is supposed to have a slighty mushy, porridge-like consistency. So it’s important to overcook the rice and lentils a little bit. 
• Add the tamarind gradually. Tamarind gives the dish its lovely tang, but the amount needed can vary depending on how concentrated your tamarind is. Taste and adjust as you go.
• Don’t skip the tempering. A final tempering of ghee, mustard seeds, curry leaves and other spices adds so much flavour and aroma to the finished dish.
• Let it rest before serving. Give it a few minutes to sit after cooking. This allows the flavours to come together and gives the rice and dal time to absorb the masala.

Storage Tips

Fridge: Bisi Bele Bath keeps well in the refrigerator for 3 to 4 days. Allow it to cool completely before transferring it to an airtight container and refrigerating. 

Reheat: It will thicken as it cools, so add a splash of water when reheating. Reheat it gently on the stovetop or in the microwave, stirring occasionally, until piping hot. 

Freeze: You can also freeze this dish for up to 1 month, although the texture may be slightly softer after thawing.

Serving Ideas

Bisi Bele Bath is delicious on its own, but a few simple accompaniments make it even better.

• With a crunchy side: Boondi, potato chips, papadam make for the perfect crunchy accompaniment to this comforting rice dish. 
• A cooling accompaniment: You can also serve this with a bowl of freshly set curd, some vegetable or cucumber raita, or even a refreshing cucumber salad. 
• Drizzle some ghee: A generous dollop of ghee just before serving adds a ton of flavor and I highly recommend it! 
• For a more traditional meal: Serve alongside a few vegetable sides (like this onion potato sabzi, or karela fritters, or any other sabzi you like), pickle, and crunchy papad.

You need to make this bisi bele bath just once to fall in love with it and add it to your dinner rotation. It’s comforting, warming, hearty, wholesome, and so so delicious. If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️ 

Watch Bisibelabath Recipe Video

Print

Bisi Bele Bath | Bisibelabath

Bisi Bele Bath is a delicious rice and lentil dish from Karnataka in South India. It’s comforting, comes together with everyday ingredients, and tastes like comfort and hug in a bowl.

Course Main Course

Cuisine Indian, South Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 183kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

Rice and Dal

• ¾ cup rice
• ½ cup tur dal
• ½ cup carrots cut into thick 1 inch pieces
• ½ cup beans cut into 1 inch pieces
• 1 teaspoon salt
• ½ teaspoon turmeric powder haldi
• 1 tsp oil
• 2 cups water

Other Ingredients

• 2 tablespoon ghee
• ½ teaspoon rai mustard seeds
• ¼ teaspoon jeera cumin seeds
• 1 teaspoon urad dal
• 1 teaspoon chana dal
• 5-6 cashewnuts split in half
• 12-15 curry leaves
• ½ teaspoon hing
• 2/4 cup sambar onions whole or halved
• 1 green capsicum cut into ½ inch cubes
• 2 tomatoes cut into1 inch cubes
• ¼ cup grated dessicated coconut
• ¼ cup bisibele bath powder i used MTR bisibele bath powder
• ¼ cup tamarind extract not super thick (see note 1)
• 1 tablespoon jaggery
• ½ tsp chilli powder
• 1 ¼ teaspoon salt adjust to taste
• ½ cup green peas
• 3 cups water
• 3 tablespoons chopped coriander

Instructions

• Add rice, dal, carrots, beans, salt, turmeric, oil and water to a pressure cooker. Cook on high for 1 whistle, then reduce the flame and cook for 2 more whistles. Let the pressure release naturally.
• Heat ghee in a large kadhai or pot and add mustard and jeera. As they start to crackle, add urad dal, chana dal, cashews and roast till they are a light golden brown. Add curry leaves and hing.
• Add sambar onions and capsicum and saute for two minutes. Add tomatoes, dessicated coconut, bisibele bath powder, tamarind extract, jaggery, chilli powder, salt, green peas and 2 cups of water. Boil this for 3-4 minutes.
• Add the cooked rice, dal and veggies along with another cup or more of water (adjust as per the consistency you prefer) and simmer for 3-4 minutes. Top with fresh coriander.
• This can be served immediately but I prefer to serve it after a couple of hours. The taste just gets better as it sits!

Nutrition

Calories: 183kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 676mg | Potassium: 263mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1895IU | Vitamin C: 53mg | Calcium: 41mg | Iron: 1mg

This article was researched by Urvi Dalal

The post Bisi Bele Bath | Bisibelabath Recipe appeared first on My Food Story.

This Kung Pao Chicken is spicy, sour, sweet and salty and everything we love about Indo-Chinese food! It’s easy, comes together quickly, has the same takeout style flavor, and makes for the best weeknight meal.

If there’s one takeaway dish I never get tired of, it’s Kung Pao Chicken. I love how it comes together in under an hour with simple pantry ingredients, yet tastes like something you’d order from your favourite Chinese restaurant. It’s saucy, packed with flavour, and one of those recipes that disappears from the dinner table every single time. We are talking BIG flavours here!

In the authentic Chinese version, Kung Pao or Kung Bo is usually a dry stir fry served as an appetiser or accompaniment.  But we made an Indianised version, so it’s got more sauce, mushrooms and peanuts. I promise, it’s just as good!

Kung Pao Chicken Ingredients

• Red Chilli Paste: Dry red chilli paste is just what this kung pao stir fry needs for a hit of spice. It’s a simple blend of soaked dry red chillies and water. I’ve used the seeds of the chillies in the sauce for extra heat. If you want to reduce the heat level, just remove the seeds of the chillies before blending.
• Kung Pao Sauce: This Chinese spicy chicken has a spicy sweet salty gravy which is dangerously addictive. The sauce is a perfect balance of soy sauce, vinegar, hot sauce, ketchup, sesame oil and lemon juice.
• Dried Red Chillies – For an extra spicy, smoky hit.
• Sichuan Peppercorns: These keep you coming back for more!
• Chicken: Boneless thigh pieces stay juicy and tender through the high cooking temperatures of Indo-Chinese cooking.
• Corn flour: Used in the marinade as well as the sauce. It helps to make crisp up the chicken pieces as well thicken the sauce and lend a glossy sheen.
• Veggies: Mushrooms and onions for texture and flavor
• Aromatics: Finely chopped ginger and garlic
• Peanuts: Roasted for extra texture and a lovely nutty flavor. You can replace peanuts with cashews for a slightly different flavor.
• Spring onion greens: Used as garnish for freshness

Frequently Asked Questions

Richa’s Top Tips

• Adjust the spice to suit your tolerance. I’ve made this kung pow chicken extra spicy coz that’s how I roll, but you can adjust spice levels according to your preference!
• Don’t skip the marinade. Even 30 minutes makes a noticeable difference. The baking soda helps tenderise the chicken, while the cornflour creates a light coating that gives the sauce something to cling to.
• Cut the chicken into evenly sized pieces. This ensures everything cooks at the same rate, which is very important for the quick cook times of Indo-Chinese cuisine.
• Fry the chicken in batches. If you’re making a large batch, then it’s best to cook the chicken in smaller batches. Overcrowding the wok lowers the oil temperature, causing the chicken to steam instead of turning golden.
• Keep the heat high while stir-frying. High heat cooks the vegetables quickly so they stay crisp and helps the sauce reduce into a glossy coating instead of becoming watery.
• Have everything prepped before you start. Everything moves really quickly once you start cooking. So keeping everything ready before you start ensures a smoother cooking process.
• Make it vegetarian or vegan by swapping chicken with paneer or tofu respectively. You can check out my kung pao tofu recipe here.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm in a hot pan for a few minutes until heated through. Add a splash of water if the sauce has thickened too much. You can also microwave it in short bursts, stirring halfway through.
• Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The mushrooms will soften slightly after freezing, but the flavour will still be great.
• Make ahead: You can marinate the chicken and prepare the sauce a day in advance. Store both separately in the refrigerator and stir-fry just before serving.

Serving Ideas for Kung Pao Chicken

• Steamed jasmine rice: The classic pairing. The fluffy rice soaks up all the delicious sauce and balances the bold flavours of the stir-fry. You can also serve with plain steamed rice for an equally delicious meal.
• Fried rice or noodles: Egg fried rice, hakka noodles, chilli garlic noodles, basil fried rice are some classic Indo-Chinese sides that really complement the sweet, savory spicy notes of kung pao chicken.
• Stir-fried greens: Serve alongside bok choy, Chinese greens, broccoli or green beans for an easy way to add more vegetables to the meal.
• Asian-inspired sides: Pair it with spring rolls, momos, bao, or a light cucumber salad for a complete takeout-style spread.
• Lettuce wraps: Spoon the chicken into crisp iceberg or butter lettuce leaves for a lighter meal or appetiser.

Garnish Kung Pao Chicken with chopped spring onions and serve with steamed rice or noodles!

This kung pao chicken recipe is so easy, delicious, and addictive that I’ll be you won’t be able to stop making it. We make it nearly every other week, and we’re still not bored. It’s quick, flavour-packed, and one of the BEST Indo-Chinese dishes you can make at home.

If you try this recipe, DM me pictures over on my IG or tag me in your stories at @my_foodstory.

Watch Kung Pao Chicken Recipe Video

Print

Saucy Kung Pao Chicken

This Kung Pao Chicken recipe has big, bold flavours from chillies added three ways. There's lots of sauce so that the rice can soak up some of that spice and this can turn into a main dish.

Course Main Course

Cuisine Indian Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 390kcal

Author Richa

Ingredients

For marinade

• 500 gms boneless chicken thighs cut into ½ inch pieces
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon baking soda
• 3 tablespoons cornflour cornstarch
• 3-4 tablespoons water
• 1 tablespoon soy sauce
• ½ teaspoon crushed pepper

For sauce

• 1 ½ tablespoons vinegar
• 1 tablespoon sugar
• 2 tablespoons light soy sauce
• 1 ½ tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 1 ½ teaspoons cornflour
• ¾ + ⅛ cup water

For stir-fry

• 3 tablespoons sunflower oil or any neutral flavoured oil divided
• 10 dried red chillies whole
• 1 large onion cut into petals, approx. 1 cup
• 2 tablespoons finely chopped garlic
• 2 teaspoons finely chopped ginger
• 10 mushrooms halved
• ¼ cup roasted peanuts
• ¾ teaspoon white pepper powder
• ¼ cup cut spring onion greens 1 inch pieces

Instructions

• In a large bowl add all the ingredients listed under marinade, mix well to combine all the ingredients. Set aside for 30 minutes to an hour.
  500 gms boneless chicken thighs, ½ teaspoon salt, ½ teaspoon sugar, ¼ teaspoon baking soda, 3 tablespoons cornflour, 3-4 tablespoons water, 1 tablespoon soy sauce, ½ teaspoon crushed pepper
• Whisk together all the ingredients for the sauce and set aside.
  1 ½ tablespoons vinegar, 1 tablespoon sugar, 2 tablespoons light soy sauce, 1 ½ tablespoons dark soy sauce, 2 tablespoons oyster sauce, 1 ½ teaspoons cornflour, ¾ + ⅛ cup water
• Heat oil in a wok or kadai. Once the oil is hot, add chicken pieces and fry for 3 – 4 minutes, turning once or twice till golden brown. Do not over crowd the wok as the chicken pieces tend to stick together. Fry them in batches and set aside.
  3 tablespoons sunflower oil or any neutral flavoured oil
• To the same wok, add onion petals, red chillies and saute on high for a few seconds till fragrant. Add garlic, ginger and saute on high for a few seconds, add mushrooms and stir fry on high heat for 1-2 minutes and add the fried chicken. Toss for 2 minutes till the chicken absorbs the flavours. Add the sauce, white pepper and toss well on high heat till the sauce coats the chicken. Stir fry for a minute or two and take off the heat. Top with spring onions and serve.
  10 dried red chillies, 1 large onion, 2 tablespoons finely chopped garlic, 2 teaspoons finely chopped ginger, 10 mushrooms, ¼ cup roasted peanuts, ¾ teaspoon white pepper powder, ¼ cup cut spring onion greens

Video

Notes

1. Keep all ingredients chopped and ready before starting the stir fry process as it has to happen quickly and on high heat.
2. To make onion petals cut onions into 3/4 inch wide slices, separate each layer of onion to form petals.
3. Boneless chicken thighs are used in the recipe as they are juicy and tender

Nutrition

Calories: 390kcal | Carbohydrates: 21g | Protein: 31g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 1788mg | Potassium: 690mg | Fiber: 3g | Sugar: 7g | Vitamin A: 424IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Easy Kung Pao Chicken Recipe 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

Print

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.

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

Print

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.