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

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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.

Monument Grills Makes Accommodating Food-Sensitive Foodies Easy

By John White

When it comes to a daily household menu, most families have a diversity of needs, wants and plain-old “I don’t like that” sensitivities. For example, I don’t like baked potatoes, but I’ll go out of my way for French fries.

Sometimes, personal likes and dislikes don’t factor into the equation, but actual sensitivities do. In my family’s case, it’s gluten, as my wife and daughter can’t tolerate it. But that doesn’t mean we don’t eat well (we do!), nor does it mean we can’t celebrate National Quesadilla Day, even though flour tortillas would be considered a necessary ingredient.

Delicious Food-Sensitive Quesadillas Without Sacrificing Flavor

Once again, my graciously provided Monument Mesa II propane-fired grill made preparing this multi-step, Mexican-inspired treat easy, using the grill, a griddle and side-mounted burner for an accompaniment of refried beans.

And…what would a Mexican feast be without salsa (in this case, Pico de Gallo), Guacamole and Margaritas!

The Menu

Gluten and gluten-free chipotle chile-marinated quesadillas with refried beans, guacamole, pico de gallo and margaritas, traditional or made with non-alcoholic spirits.

The Recipes

Finally, what would a delicious quesadilla be without a tasty Margarita?

Remember…

It doesn’t have to be a holiday to enjoy quesadillas. Cook a few extra, let them cool, seal in sandwich bags and reheat for a treat anytime. Happy National Quesadilla Day from the entire team at BarbecueBible!

The post Now Everyone Can Celebrate <br />National Quesadilla Day! appeared first on Barbecuebible.com.

Juicy, spicy and beautifully charred, this smoky chilli garlic grilled chicken marinated in a base of Greek yogurt is an incredibly easy way to make restaurant-style grilled chicken at home!

If you love chicken with a little heat and lots of flavor, this chilli garlic grilled chicken is for you! The smokiness of these grilled chicken is on another level thanks to the cast iron skillet used for grilling!

It's an incredibly simple chicken recipe, but the flavor is anything but ordinary.

Chicken thighs and drumsticks are coated in a creamy Greek yogurt marinade spiked with crispy chilli garlic oil and paprika, then grilled on a cast-iron skillet until juicy on the inside and beautifully charred around the edges.

The Story Behind This Chilli Garlic Grilled Chicken Recipe

I absolutely love recipes that come together from a few simple ingredients but somehow taste like you put in much more effort than you actually did.

This chilli garlic grilled chicken is one of those recipes.

I wanted to make grilled chicken with a really bold chilli-garlic flavor, but without putting together a long list of spices or making a complicated marinade.

So I reached for two ingredients that work beautifully with chicken—Greek yogurt and crispy chilli garlic oil.

The Greek yogurt gives the chicken a lovely tangy coating and helps keep the meat juicy, while the crispy chilli garlic oil brings in the heat, garlic and all those delicious little crispy chilli bits.

A touch of paprika adds warmth and color, and that's pretty much all this chicken needs.

The chicken is then arranged directly on a cast-iron skillet and cooked in a hot oven until completely cooked through and charred around the edges.

And those charred edges? That's where the magic happens!

The result is juicy, tender chicken with a fiery chilli-garlic flavor and beautifully caramelized edges. It's the kind of chicken that works equally well for a weeknight dinner, a weekend barbecue-style meal or even meal prep.

The post Chilli Garlic Grilled Chicken | Smoky Grilled Chicken in Cast Iron first appeared on Flavor Quotient.

Making delicious, street-style malai chicken tikka at home super easy, and the air fryer makes the job so hands- and mess-free! It’s got the same juicy chicken, the same char, and the same rich, delicious flavor.  

This air fryer malai chicken tikka recipe is so good, you’ll wonder why you did not make it sooner! It’s got that perfectly charred skin we all love, along with a beautiful smokey aroma and flavor, and the juiciest chicken ever! 

And making this in the air fryer means apart from a quick 5 minute prep, your air fryer does most of the heavy lifting. Serve with mint chutney and pickled onions for the most perfect party appetiser ever! 

Malai Chicken Tikka Ingredients 

Chicken: I have used chicken drumsticks that are butterflied (check the video below) to allow the marinade to seep in. You can use boneless pieces, but pick thigh pieces as they juicy and tender through the cooking process  

Greek Yogurt: Helps tenderise the chicken, adds flavor, and helps the spices stick to the chicken for better flavor

Ginger garlic paste: To add aroma and flavor 

Spices: Pepper powder, cardamom powder, and garam masala for flavor

Cheese: Processed cheese cube for a lovely richness of flavor to ever bite

Coriander: Finely chopped fresh coriander for lots freshness and flavor 

Butter: For brushing. Adds a beautiful rich finish

Frequently Asked Questions 

Richa’s Top Tips

• Marinate for at least an hour: But the longer the better. This gives the chicken time to absorb the flavours. If I have time, I like to marinade in the refrigerator overnight for best results. 
• Get the marinade into the slits: Don’t just coat the outside. Use your fingers to work the marinade into every slit and crevice for flavourful chicken throughout.
• Don’t overcrowd the basket: Arrange the drumsticks in a single layer with some space between them. This allows hot air to circulate properly and helps the chicken brown evenly.
• Keep an eye on the cooking time: Drumsticks can vary quite a bit in size, so start checking around the 12-minute mark. Smaller pieces may cook faster, while larger ones may need a couple of extra minutes.

Storage Tips

• Fridge: Store leftover chicken tikka in an airtight container in the refrigerator for up to 3 days. Let it cool completely before refrigerating.
• Reheat: To reheat, place the drumsticks in the air fryer at 180°C for 3-5 minutes, until heated through. Avoid overheating as the chicken can dry out.
• Freeze: You can also freeze the cooked chicken for up to 2 months. Thaw overnight in the refrigerator and reheat in the air fryer until hot.

Serving Ideas

• These malai chicken tikkas are traditionally served hot with mint chutney, sliced onions, and lemon wedges. 
• For a more substantial meal, serve them with jeera rice, naan, roti or pulao. 
• You can also shred the cooked chicken and use it in wraps, rolls, sandwiches or rice bowls.

This air fryer malai chicken tikkas recipe is truly a game changer and the easiest way to get delicious street-style chicken tikka at home in no time. If you make this recipe, don’t forget to DM the pictures @my_foodstory. Until then, happy cooking!

Watch Malai Chicken Tikka Recipe Video

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Air Fryer Malai Chicken Tikka

Making street-style malai chicken tikka at home super easy and mess-free thanks to our air fryer. It’s got the same juicy chicken, the same char, and the same rich, delicious flavor.

Course Snacks & Appetizers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 254kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 6 chicken drumsticks approx 500 grams
• ¼ cup hung curd or greek yogurt
• 2 teaspoon ginger garlic paste
• ¾ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon cardamom powder
• ½ teaspoon garam masala
• ½ teaspoon sugar
• ⅓ cup grated cheese processed or mozzarella cheese
• 2 tablespoons chopped coriander
• 1 tablespoon butter

Instructions

• Butterfly the chicken drumsticks by making 3 slits in the meatiest part (watch the video to see how).
• Mix together hunger curd, ginger garlic paste, salt, pepper, cardamom powder, garam masala, sugar, cheese and coriander in a bowl.
• Add the chicken drumsticks and make sure the marinade goes into every crevice. Marinate for at least an hour.
• Place the drumsticks in the air fryer basket and air fry at 200C for 12-15 minutes. Depending on the size of the drumstick and your air fryer, add or reduce 2 minutes.
• Brush with butter and serve hot.

Video

Nutrition

Calories: 254kcal | Carbohydrates: 2g | Protein: 24g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 728mg | Potassium: 293mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Air Fryer Malai Chicken Tikka appeared first on My Food Story.

Steak may be the choice of champions, and no cookout would be complete without ribs. But when it comes to comfort food, nothing beats a roast chicken.

You know the bird I’m talking about. Skin bronzed and crisp, the meat tender and juicy, the aromas intense and mouthwatering. A properly roasted chicken is the very embodiment of lusciousness and well-being. Brisket may be a once-a-month luxury. A roast chicken you feast on once a week.

And the secret to achieving that great roast chicken? Fire up your grill.

So how do you grill the perfect roast chicken? Let me count the ways.

• You indirect grill it, adding wood chunks to the coals to lay on a smoke flavor.
• You spit-roast it on the rotisserie, using the gentle rotation to baste the meat with chicken juices as it cooks.
• You prop it on a beer can (open, of course) and roast it upright to make the infamous beer can chicken.
• You smoke it low and slow (at a low heat for 3 to 4 hours) to make barbecued chicken, which you top with Alabama white sauce: 2 parts mayonnaise, 1 part cider vinegar, with as much black pepper as you can bear.

  

• You can even direct grill a whole chicken by cutting out the backbone and opening the bird like a book—a process known as spatchcocking. When using this method, start the chicken bone side down and grill it over a moderate fire.

For indirect grilling or beer can chicken, set up the grill with the heat to the sides and a drip pan beneath the bird; medium heat, around 350°F, is a good starting point. For rotisserie roasting, position the coals or lit burners to either side of the spit and place a drip pan underneath. For low-and-slow smoking, maintain a temperature between 225° and 275°F and add wood chunks or wood chips for smoke. For spatchcocking, grill directly over a moderate fire, starting bone side down.

Six Essential Steps for an Even Better Roast Chicken

1. Leave the bird uncovered in the refrigerator. Refrigerate it uncovered for 24 to 48 hours before roasting. This dries out the skin, making it extra crisp when you roast it.
2. Remove the wishbone. Cut it out of the front cavity with a paring knife. This makes it easier to carve the breast meat.
3. Add flavor inside and out. Rub the outside of the bird with a cut lemon and a cut head of garlic. Then place these ingredients in the cavity to perfume the chicken from the inside-out.

   

4. To truss or not to truss. I always truss a chicken to give it a handsome ovoid shape—a holdover from my French cooking school days, when appearance was paramount. But if you roast the chicken untrussed, the smoke and fire flavor can penetrate the inside of the bird. Your choice.
5. Cook the thigh to 175° to 180°F. Insert an instant-read thermometer into the thickest part of the thigh without touching the bone. Yeah, I know that’s higher than the USDA minimum of 165°F, but the dark meat will be more tender.
6. Give it a short rest. Once cooked, rest your chicken on a wire rack over a sheet pan for 2 minutes before carving. This “relaxes” the meat, making it juicier. But don’t rest it too long or the skin will get soggy and the chicken will get cold.

However you choose to cook it, the grill gives roast chicken something the oven can’t: the flavor of smoke and fire. Get the skin crisp and the dark meat tender, and you may find that once-a-week roast chicken becoming a habit.

Whole Chicken Recipes to Try

For more ways to grill a whole chicken, try these BarbecueBible.com recipes:

• Barbecued Chicken — A classic whole chicken cooked by indirect grilling.
• Rotisserie Chicken — Spit-roasted chicken with the self-basting action of the rotisserie.
• Basic Beer-Can Chicken — The infamous upright-roasted chicken.
• Spatchcock Chicken with a Curry Mustard Crust — A flattened whole chicken with a mustard-and-breadcrumb crust.

The post Back to Basics—How to Grill the Perfect Roast Chicken appeared first on Barbecuebible.com.

If you love a good chicken wrap but want something lighter, fresher and packed with protein, this high-protein chicken salad wrap is exactly what you need!

Looking for a lunch that is high in protein, packed with crunch and actually exciting to eat? This high-protein chicken salad wrap might just become your new favorite!

Creamy, crunchy, juicy and incredibly satisfying — all wrapped up into one wholesome, protein-packed meal. Perfect for a quick lunch, easy dinner or a delicious meal-prep option!

And there are more than 5 reasons why you will fall for this recipe!

They are high in protein while being low in calories thanks to the Greek yogurt instead of mayo.

Loads of crunch from fresh veggies giving every bite plenty of texture.

Big on flavor from paprika, garlic powder and Italian seasoning.

Perfect for meal prep where you can assemble the wraps whenever you need a quick meal when you have the salad ready!

Skillet-toasted for extra deliciousness - that final golden toast takes these wraps from good to seriously addictive!

What is a High-Protein Chicken Salad Wrap?

A High-Protein Chicken Salad Wrap is a wholesome, satisfying wrap made with tender seasoned chicken, crunchy fresh vegetables and a creamy protein-rich dressing, all wrapped in a soft tortilla.

Unlike a traditional chicken salad that often relies heavily on mayonnaise, this version uses Greek yogurt as the base of the dressing, giving it a creamy texture while adding extra protein.

The chicken is seasoned with paprika, garlic powder, black pepper and Italian herbs, pan-seared until golden, then shredded and tossed with crisp iceberg lettuce, carrot, celery and spring onion greens.

The finished chicken salad is tucked into a wholewheat tortilla and lightly toasted on a skillet until golden and crisp.

The result is a fresh, creamy, crunchy and protein-packed meal that works beautifully for lunch, dinner or a quick meal-prep option.

The post High-Protein Chicken Salad Wrap | Easy & Healthy Chicken Wrap Recipe first appeared on Flavor Quotient.

There is something about the smell of chicken on the grill that just signals summer. I make BBQ chicken more than almost anything else during the warmer months — it is fast, the whole family eats it, and the cleanup is minimal. Think sticky BBQ chicken thighs, juicy grilled chicken breast, smoky drumsticks, and loaded […]

The post 21+ BBQ Chicken Recipes appeared first on Simply Meat Smoking.

If you love chicken recipes that are bold, spicy, juicy and loaded with classic Indian spices, this chicken tawa fry is the one you need to try! Just be warned that this is not for the faint-hearted!

There are chicken recipes that are delicious, and then there are recipes where you simply cannot stop going back for another bite—this chicken tawa fry definitely belongs in the second category!

Tender pieces of boneless chicken are marinated with a fresh ginger-garlic-green chilli paste and then cooked on a hot tawa with caramelized onions, tomatoes and a fragrant blend of Kashmiri chilli powder and pav bhaji masala.

A little tamarind brings in the perfect tang, giving your tastebuds an unforgettable experience of deliciousness! .

Finished with a spoonful of ghee and fresh coriander, this chicken tawa fry is spicy, tangy, juicy and wonderfully laden with unforgettable flavors.

The juicy, spice-coated chicken with beautifully browned edges and layers of spicy, tangy and smoky flavors creates an everlasting memory in your heart! .

And if you really want the full street-food experience, serve it with butter-smeared pav toasted directly over the flame!

What is Chicken Tawa Fry?

Chicken tawa fry is a rustic Indian-style chicken preparation where bite-sized pieces of chicken are cooked on a wide, flat tawa along with thick, intensely flavored spices.

Unlike deep-fried chicken, this recipe uses very little oil and relies on the hot tawa to caramelize the onions, cook down the spices and give the chicken beautifully browned edges.

There are many regional and street-style versions of tawa chicken, but this one has my own Flavor Quotient twist!

The post Chicken Tawa Fry Recipe | Spicy, Juicy & Easy Tawa Chicken first appeared on Flavor Quotient.

Looking for a quick, creamy and protein-packed lunch that doesn’t feel like “diet food”? This high protein Greek yogurt chicken salad is exactly what you need! It comes together in minutes, needs no complicated dressing and is perfect for a quick lunch, light dinner or easy meal prep.

If you think chicken salad has to be boring, dry or overloaded with mayonnaise, this high protein Greek yogurt chicken salad is here to change your mind!

Tender shredded chicken is tossed with creamy Greek yogurt based dressing along with a few other delightful ingredients to make a salad that is creamy, fresh, crunchy and incredibly satisfying.

As you will see from the ingredients below, the sweet-and-savory combination is what makes this chicken salad so addictive, while Greek yogurt keeps it light and protein-packed.

It takes just a few minutes to put together and tastes even better after a little time in the refrigerator.

Perfect for a quick lunch, easy meal prep or those days when you want something wholesome without spending hours in the kitchen.

What is Greek Yogurt Chicken Salad?

Greek yogurt chicken salad is a creamy chicken salad made by combining cooked and shredded chicken with Greek yogurt, crunchy vegetables, fresh herbs and a few flavorful additions.

Unlike traditional chicken salad, which is often made with mayonnaise-based dressing, this version uses plain Greek yogurt as the creamy base.

Greek yogurt adds a delicious tanginess along with extra protein, while Dijon mustard brings a subtle sharpness that balances the sweetness of the grapes.

The combination of tender chicken, juicy grapes, crisp celery, crunchy salted cashews and creamy yogurt gives this salad a wonderful contrast of textures and flavors in every bite.

The post Creamy High Protein Greek Yogurt Chicken Salad | Perfect Meal for Weight Loss first appeared on Flavor Quotient.

If you’ve only ever had sizzlers at restaurants, this chicken sizzler is going to be a really fun recipe to try at home. Trust me, it tastes just as good, and your kitchen is going to smell incredible. 

This chicken sizzler recipe has everything you love about a restaurant sizzler, the herb rice, the sautéed veggies, the roasted chicken, and a garlic pepper sauce that sizzles and smokes the moment it hits the hot plate. It looks impressive and sounds like a lot of work, but once you break it down, each component is actually really simple on its own. 

The whole thing takes about 45 minutes, and most of that is just prepping everything so it all comes together at the end. If you want to take your sizzler even further, our creamy parmesan mushroom sauce makes an incredible addition to the plate, and don’t forget to add our potato wedges on the side for the full restaurant experience.

Ingredients for Chicken Sizzler

Chicken Breast: Boneless, cut into 3 pieces. Marinated for 25-30 minutes before cooking.

Chicken Marinade: Ginger garlic paste, salt, pepper, green chilli sauce, and soy sauce.

Garlic Pepper Sauce: Onions, celery, garlic, coriander stems, sriracha or red chilli sauce, soy sauce, vegetable stock, crushed pepper, sugar, and cornflour slurry. 

Herb Rice: Cooked rice sautéed with butter, garlic, and spring onion greens.

Vegetables: Broccoli, beans, carrots, and cabbage

Mushrooms: Shiitake or shimeji, halved, sautéed with onion rings.

Potato Wedges: Fried, served on the plate alongside everything else.

Butter & Oil: Used across different components for cooking and flavour.

Frequently Asked Questions

Richa’s Top Tips

• Heat the sizzler plate until it smokes. This is the most important step. If the plate isn’t hot enough, there will be no sizzle or smoke and the whole experience will fall flat. Make sure it’s on high heat for a good 5-7 minutes before you start assembling.
• The garlic pepper sauce must be boiling hot when you pour it. If the sauce has cooled down even a little, it won’t sizzle or smoke when it hits the plate. Keep it on the stove at a rolling boil right until the moment you’re ready to pour.
• Blanch the vegetables before sautéing. The vegetables don’t get enough cooking time during the final assembly, so if they go on the plate raw, they’ll stay raw. A quick one-minute blanch followed by an ice bath keeps them cooked but still crunchy.
• Prep everything before you start assembling. Once you place the sizzler plate on the wooden base, things move very fast. If any component isn’t ready, the plate will cool down and you’ll lose the sizzle. Have everything cooked, plated, and within arm’s reach before you begin.
• Don’t forget the cabbage under the rice. The sizzler plate is extremely hot, and rice placed directly on it will burn and stick almost immediately. The cabbage strips act as a barrier and keep everything in place.

Storage Tips

• In the fridge: Store each component separately in airtight containers for up to 2 days. The garlic pepper sauce, herb rice, sautéed veggies, mushrooms, and roasted chicken all keep well individually. Keeping them separate means you can reheat and assemble a fresh sizzler whenever you want.
• Freezing: The garlic pepper sauce freezes well for up to two weeks. The rest of the components are best made fresh, as the vegetables lose their crunch and the chicken dries out after freezing.
• Reheating tip: Reheat the sauce on the stove until it’s at a rolling boil, warm the rice and veggies separately, and heat the sizzler plate from scratch. The sizzle only works when the plate and sauce are both piping hot, so don’t rush this step even when reheating.

Serving Ideas

A sizzler chicken is a complete meal on its own, but if you want to make it feel like a full restaurant experience:

• Start with Sweet Corn Soup or Eight Treasure Soup: A warm bowl of soup before the sizzler arrives at the table sets the whole mood.
• With Dominos Style Garlic Breadsticks: Something to munch on while the sizzler is being assembled. They also taste great dipped in the garlic pepper sauce.
• End with Mocha Lava Cake: A warm, gooey lava cake after the sizzler makes it a proper three-course meal at home.

Customisation Ideas

• Make it vegetarian: Swap the chicken for marinated paneer or thick tofu slices. Use the same marinade and roast them in a hot pan until golden. The garlic pepper sauce works just as well with both.
• Switch up the rice: Try egg fried rice or basil fried rice instead of the herb rice for a different flavour base.
• Add prawns: Marinate and cook some prawns alongside the chicken for a surf and turf style sizzler. They cook fast, so add them to the plate right at the end.

Did You Know?

The sizzler was invented in India. Unlike most Western-influenced dishes that came to India from abroad, the sizzler actually originated in Mumbai in the 1960s. A restaurateur named Merwan Irani at Café Naaz on Malabar Hill is widely credited with creating the first sizzler plate. He was inspired by the Japanese teppanyaki style of cooking on hot plates but adapted it for Indian restaurants with local ingredients and sauces. From Mumbai, the concept spread across India and eventually to Southeast Asia. 

If your family loves sizzlers as much as mine does, save yourself a trip to the restaurant and make this at home. The food tastes just as good, the sizzle is just as dramatic, and you get to eat in your pyjamas. Tag me on Instagram @my_foodstory when you try it.

Watch Chicken Sizzler Recipe Video

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Chicken Sizzler

You can make chicken sizzler easily at home with this recipe. It tastes just as good, and your kitchen is going to smell incredible.

Course Main Course

Cuisine international

Diet Halal

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 1168kcal

Author Richa

Ingredients

Garlic pepper sauce

• 2 teaspoons sunflower or any neutral cooking oil
• 1 ½ tablespoons finely chopped onions
• 2 teaspoons minced celery
• 2 tablespoons minced garlic
• 2 teaspoons finely chopped coriander stems
• 1 teaspoon sriracha or red chilli sauce
• 2 teaspoons light soy sauce
• 1 cup vegetable stock
• 1 teaspoon garlic paste
• 2 teaspoons pepper crushed
• ½ teaspoon sugar
• ½ tablespoon corn flour mixed in ¼ cup water

Chicken marinade

• 220 grams boneless chicken breast cut into 3 pieces
• 1 ½ teaspoons ginger garlic paste
• ¼ teaspoon salt
• ½ teaspoon pepper crushed
• 1 teaspoon green chilli sauce
• 1 teaspoon light soy sauce

Herb rice

• ½ tablespoon butter
• 1 teaspoon grated garlic
• ¾ cup cooked rice
• ¼ teaspoon salt
• 2 tablespoons chopped spring onion greens

Other

• 6-8 florets of broccoli
• 8 beans cut into 2
• 2 carrots cut into 2 inch strips
• 2 cups water
• ½ teaspoon salt divided
• 1 tablespoon sunflower or any neutral cooking oil
• 1 ½ tablespoons butter
• 1 small onion cut into rings
• ½ cup halved mushrooms shiitake, shimeji
• 4-5 cabbage leaves cut into ½ inch wide strips
• 7-8 fried potato wedges

Instructions

Marinating chicken

• Add all the ingredients for marinade to a bowl, mix well and set aside for the chicken to marinate for 25-30 minutes.

Herb rice

• Heat ½ teaspoon of butter in a pan or kadai, add garlic and saute for a few seconds till it turns light golden. Add rice, salt, mix well, top with spring onion greens. Set aside.

Sauteeing veggies

• Blanching veggies: Keep a large bowl of ice cold water ready. Boil 1½ cups of water in a pot, add ¼ teaspoon of salt, broccoli, beans, carrots and cook for maximum of 1 minute and take off the heat. Drain the water & dip them in ice cold water & drain again. Set aside.
• Sauteeing veggies: Heat a pan or kadai with a teaspoon of butter, add the blanched veggies, ⅛ teaspoon of salt and saute for 1-2 minutes till they turn glossy from the outside.
• Sauteeing mushrooms: Heat a pan or kadai with 1 teaspoon of oil, add onion rings and saute for a minute till they turn translucent, add mushrooms, ⅛ teaspoon of salt and saute for 1-2 minutes till they are lightly roasted.

Roasting chicken

• Heat a flat-bottomed pan with 2 teaspoons of oil, add marinated chicken and fry on medium for 3-4 minutes till they are roasted well.

Garlic pepper sauce

• Heat oil in a pan or kadai, add ginger, garlic, celery and saute on high for a few seconds till fragrant. Add salt, sugar, pepper, ketchup, vinegar, sriracha, soy sauce, stir and cook on medium for a few seconds till it sizzles. Add stir well, bring to a boil and simmer for 4-5 minutes. Mix cornflour slurry and add to the pot while stirring continuously, once it starts boiling, reduce the heat and simmer for 2-3 minutes till the sauce thickens and turns glossy.

Making of Sizzler

• Heat the sizzler pan on high heat till it smokes and using tongs or kitchen gloves, place it on the wooden base. Add 1 teaspoon of butter to the sizzler pan, spread the cabbage leaf strips to cover the pan and saute for a few seconds. Spread herb rice on top of cabbage leaves, add the sauteed veggies & potato wedges. Place the roasted chicken on top of veggies, add mushrooms on top of chicken, pour the boiling hot garlic pepper sauce (refer note 4) on top of the chicken & mushrooms and also around the sizzler plate. The sauce will sizzle & smoke, serve immediately.

Video

Notes

1. You may add any veggies, mushrooms of your choice in the sizzler. 
2. Blanching veggies is very important to ensure that the veggies are not raw when served in the sizzler.
3. Cabbage leaves are added so that the rice does not stick to the sizzler pan and does not get burnt while serving.
4. Garlic pepper sauce has to be boiling hot when poured on the sizzler as it ensures the sizzling & smoking effect. 

Nutrition

Calories: 1168kcal | Carbohydrates: 169g | Protein: 82g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 3225mg | Potassium: 6986mg | Fiber: 55g | Sugar: 42g | Vitamin A: 22625IU | Vitamin C: 1661mg | Calcium: 1011mg | Iron: 16mg

This article was researched and written by Harita Odedra.

The post Chicken Sizzler appeared first on My Food Story.

Chicken thighs haven’t always received the respect they deserve. For years, many of us reached for boneless, skinless breasts, treating dark meat as a second-class citizen. My, how times have changed!

Today, we Americans have caught on to what grill masters around the world have long known: chicken thighs deliver deeper flavor, stay juicy over the fire, and represent one of the few remaining bargains at the supermarket.

Talk about versatile! Chicken thighs turn up in everything from Jamaican-inspired dishes to Japanese yakitori. A boneless chicken thigh is great for stuffing with herbs, ham, cheese, sausage, and more.

Bone-in chicken thighs take longer to cook than boneless, skinless breasts. They’re also fattier, so you need to be mindful of flare-ups. Yes, you can direct-grill bone-in, skin-on thighs (work over moderate heat), but our preferred method is to indirect-grill them at a high enough temperature (that would be 400°F) to render the fat and crisp the skin.

Here’s how to grill bone-in, boneless, skin-on, and skinless chicken thighs, including the best cooking times and temperatures—and a few of our secrets for keeping the meat juicy and the skin crisp.

Choosing Your Chicken Thighs

Chicken thighs are sold bone-in or boneless and with or without the skin. For classic grilled chicken thighs, we prefer skin-on—preferably bone-in. Among bone-in chicken pieces, thighs give you a generous portion of meat for the money, while the skin turns crisp and flavorful when grilled properly.

Boneless, skinless thighs cook more quickly and are a good choice for satays, yakitori, kebabs or other preparations where the chicken will be cut into smaller pieces.

The important thing is to match the grilling method to the type of thigh. Cook bone-in, skin-on thighs with indirect heat. Smaller pieces of boneless, skinless thigh should be direct-grilled over a hot fire.

Preparing the Thighs and the Grill

Brining the chicken before grilling will make the thighs even more succulent. For a wet brine, combine 2 tablespoons of coarse salt with 1 cup of warm water, then add a tray of ice cubes. Once the brine is cold, submerge the thighs and refrigerate for 1 hour.

For skin-on thighs, we prefer a dry brine. Sprinkle the thighs on both sides with about 1 teaspoon of coarse salt per pound of chicken, then refrigerate them uncovered for at least 4 hours. This seasons the meat while helping the skin dry out for a crisper finish.

Before grilling, trim off any large pieces of loose skin or excess fat, but leave enough skin to cover and protect the meat. Pat the thighs thoroughly dry. If you haven’t brined the thighs, now’s the time to apply your favorite barbecue rub or seasonings. Of course, we’re partial to one of Steven Raichlen’s barbecue rubs or seasoning blends.

Set up the grill for indirect grilling and preheat it to 375^° to 400^°F. On a charcoal grill, arrange the coals on opposite sides of the firebox and leave the center free of direct heat. On a gas grill, light the outside burners and set them to medium, leaving the center burner off. Close the lid and adjust the burners as needed to maintain a temperature of 375^° to 400^°F. Clean and oil the grill grate before adding the chicken.

How to Grill Bone-In, Skin-On Chicken Thighs

Arrange the thighs skin side up in the center of the grill grate, away from the heat. Replace the lid and grill for about 45 minutes. There is no need to turn the thighs while they cook.

Begin checking for doneness after 35 minutes. Insert an instant-read thermometer into the thickest part of the thigh without touching the bone. Chicken is safe to eat at 165^°F, but we prefer to cook thighs to 175^° to 185^°F. At this higher temperature, the connective tissue breaks down, and the dark meat becomes especially tender.

If the chicken is done but the skin needs additional crisping, move the thighs briefly over direct heat, skin side down. Watch them closely and return them to the indirect zone at the first sign of flare-ups.

Transfer the thighs to a platter and let them rest for about 5 minutes before serving.

How to Grill Boneless Chicken Thighs

Boneless, skinless thighs cook much faster than bone-in thighs. Open them flat and grill over medium-high direct heat for 5 to 7 minutes per side, until nicely browned and the internal temperature reaches at least 165°F. Because their thickness can vary, check each thigh individually with an instant-read thermometer.

Smaller pieces cook even faster. Steven’s Moroccan Chicken Kebabs, for example, use 1/2-inch cubes of boneless thigh grilled over high heat for about 3 minutes per side.

Stuffed or rolled boneless thighs are the exception. Their greater thickness makes them better suited to indirect grilling with the lid closed.

Saucing Chicken Thighs and Avoiding Common Mistakes

If you’re using a barbecue sauce—especially one containing sugar—brush it on during the final few minutes of grilling. Applying it too early can cause the sauce to burn before the chicken is cooked through. Brush the thighs lightly, give the sauce a minute or two to set, and serve additional sauce on the side.

A few other mistakes can stand between you and great grilled chicken thighs:

Starting with wet skin: Pat the thighs dry so the skin can brown and crisp.

Cooking skin-on thighs entirely over direct heat: Dripping fat can cause flare-ups and scorch the chicken before the inside is done.

Walking away during the final crisping: If you move the thighs over direct heat, stay close. The skin can go from crisp to burned quickly.

Relying on time or color alone: Grills and chicken thighs vary. Use an instant-read thermometer to determine when they’re done rather than cutting into the meat.

Chicken Thigh Recipes to Try

More Chicken Grilling Guides

• How to Grill Perfect Skinless, Boneless Chicken Breasts
• Your Guide to Grilling Crispy Chicken Wings
• Smoke-Roasted Chicken Drumsticks: Tips and Recipe

The post Crispy, Juicy, and Flame-Kissed: The Secrets to Grilled Chicken Thighs appeared first on Barbecuebible.com.

Getting Perfect grilled chicken breast which is juicy and not dry is easy to make at home. It all starts with a good marination and If you follow the tips and techniques included in this recipe, you will get juicy chicken breast all the time. You can chop them and put them in chicken salad,...

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The post Spicy Grilled Chicken Breast Recipe appeared first on Yummy Tummy.

I’ve cooked a lot of chicken on the Pit Boss over the years, and it never disappoints. There’s something about pellet-smoked chicken — whether it’s a whole bird, a tray of wings, or a simple batch of thighs — that just hits different to anything coming out of the oven. This round-up covers every cut […]

The post 25 Easy Pit Boss Chicken Recipes appeared first on Simply Meat Smoking.

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.

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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.

Fresh, zesty, juicy and packed with irresistible flavors, this lemon chicken kabab is proof that a handful of simple ingredients can create something truly extraordinary!

If you're looking for a chicken recipe that's bursting with fresh citrusy flavors while staying incredibly juicy and tender, this lemon chicken kabab is exactly what you need!

Marinated twice for maximum flavor, cooked with fragrant whole spices, and finished with plenty of lemon zest and juice, this kabab is light, aromatic and irresistibly delicious!

In addition to it, a freshly roasted blend of black peppercorns, cumin seeds, green cardamom, cloves and fenugreek seeds is sprinkled over the finished kabab for an extra layer of aroma and flavor.

This simple finishing spice mix elevates the dish from delicious to truly unforgettable making it perfect for everything from weeknight dinners to festive gatherings!

What is Lemon Chicken Kabab?

Lemon chicken kabab is a light, refreshing take on the classic Indian chicken kabab, where juicy pieces of chicken are infused with the bright, zesty flavors of fresh lemon instead of relying on heavy spices alone.

Unlike fiery red tandoori kababs, lemon chicken kabab is all about balance highlighting the bright zing of fresh lemon, complemented by creamy yogurt and aromatic whole spices for a beautiful allrounder flavor.

The citrusy freshness beautifully complements the savoury richness of the chicken, while whole spices and a sprinkle of freshly roasted masala add warmth and complexity without overwhelming the palate.

The result is a kabab that's juicy, fragrant and bursting with vibrant flavors in every bite. This lemon chicken kabab is a versatile dish that's elegant enough for entertaining yet simple enough for a weeknight dinner.

The post Lemon Chicken Kabab Recipe | Juicy, Zesty & Easy Restaurant-Style Chicken first appeared on Flavor Quotient.

These smoked chicken recipes are packed with flavor and perfect for everything from easy weeknight dinners to weekend cookouts. You’ll find whole smoked chickens, juicy thighs, crispy wings, drumsticks, chicken quarters and stuffed chicken breasts, with options for pellet grills, Pit Boss and Traeger smokers. Smoked Beer Can Chicken A whole chicken cooked upright over […]

The post 45 Easy Smoked Chicken Recipes appeared first on Simply Meat Smoking.

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

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

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

Ingredients for Coriander Chicken

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

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

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

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

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

Butter: For an extra rich sauce.

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

Richa’s Top Tips

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

Frequently Asked Questions

Storage Tips

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

Serving Ideas

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

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

Did You Know?

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

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

Watch Air Fryer Coriander Chicken Recipe Video

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Air Fryer Creamy Coriander Chicken

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

Course Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 servings

Calories 299kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For marination

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

For sauce

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

Instructions

Marinating chicken

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

Air frying chicken

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

Preparing the sauce

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

Coriander chicken

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

Video

Nutrition

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

This article was researched and written by Harita Odedra.

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

These hot honey chicken drumsticks are baked until perfectly juicy, then glazed & rebaked with a luscious mix of honey, hot sauce and lemon juice until beautifully caramelized and finger-licking delicious! The kind of recipe that disappears faster than you can make it!

Sticky, sweet, spicy and completely irresistible - Who's grabbing the first drumstick? 😀

There’s something incredibly satisfying about sticky, glossy chicken drumsticks fresh out of the oven, especially when they strike that perfect balance between sweet and savory goodness with that sizzling touch of heat!

These hot honey chicken drumsticks bring together the comforting familiarity of oven-baked chicken with the irresistible allure of a spicy honey glaze that caramelizes beautifully as it bakes.

The result is a finger-licking dish that feels equally at home on a casual weeknight dinner table or as the star attraction at your next gathering.

What is hot honey chicken drumstick?

These hot honey chicken drumsticks are everything you want in a crowd-pleasing chicken recipe — juicy oven-baked drumsticks coated in a sticky, sweet and spicy hot honey glaze that sticks to the chicken like nobody’s business making it the ultimate finger-licking dinner!

Seasoned with a simple but flavorful blend of garlic powder, onion powder, chilli powder, salt and pepper, the chicken develops a delicious savory base before the magic really begins.

The post Hot Honey Chicken Drumsticks | Baked Chicken Drumsticks with Hot Honey Glaze first appeared on Flavor Quotient.

Lemon pepper grilled chicken is a simple and flavourful recipe that is made with a handful of ingredients like fresh lemon juice, black pepper, chicken thighs, olive oil and salt. The fresh lemon adds a bright citrus flavour and garlic, black pepper gives the chicken a delicious taste. Enjoy this grilled chicken with rice, salad,...

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The post Lemon Pepper Chicken Thighs Recipe appeared first on Yummy Tummy.

These buffalo chicken sliders are stuffed with shredded chicken tossed in buffalo sauce, plenty of melted cheese, and tucked between soft Hawaiian rolls brushed with garlic butter. They’re spicy, cheesy, and come together faster than you’d think. I make these whenever we’re hosting game day or need an easy appetizer that disappears fast. What I […]

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