Tag Archives: chicken recipes
By Marzia Shamsi
We have all had a typical traditional butter chicken at restaurants or made it ourselves at home. Since my daughter loves it and I have to make it at home quite often and I like to try it out with different variations.
This is my favourite variation: a spicy tangy succulent grilled chicken on a bed of garlic infused rice finished with a beautiful creamy sweet spicy tandoori reduction sauce. Hope you enjoy!
- (6-ounce) boneless, skinless chicken breasts
- 2 tablespoons Lemon juice
- 2 teaspoons ground coriander
- 1 ½ teaspoons salt
- 1 ½ teaspoons dry mustard powder
- ¼ teaspoon cayenne
- 1 ½ tablespoons extra-virgin olive oil, more as needed
- 4 tablespoons Dijon mustard
- 2 teaspoon dried mint
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- In a small bowl, combine lemon juice, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter
- For the sauce, heat oil in a large saucepan over medium. Add ginger and garlic. Stir for 30 sec.
- Add tomato ketchup and hot pepper. Bring just to a boil, 1 to 3 min.
- Whisk in cold butter until blended, then whisk in honey, remaining 2 tsp (10 mL) garam masala and cream.
- Reduce heat to medium-low and simmer until reduced slightly, 3 to 5 min. Sprinkle with pinches of salt. If you like it creamier, add more cream.
- Serve with your choice of infused rice or naan.
About the Author:
Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.
By Rumina Rizvi
If you are short on weekday dinner ideas, this quick and easy recipe is guaranteed to be a hit. You can use store bought parathas for rolling in these seasoned chicken cubes cooked in the oven. The garlic mayo dip can be made in large batches and it goes well with many foods. Enjoy!
Malai Chicken Boti
- 8 green chillies
- 1 tbsp fresh coriander, chopped
- Mint leaves to taste
- 2 tbsp lemon juice
- 1 tsp ginger-garlic paste
- 1 tbsp yogurt
- 1 tbsp cream
- 1 lb. boneless chicken, cut into 2 inch cubes
- Salt to taste
Grind together green chilies, coriander and mint with lemon juice to make a smooth paste (green chutney).
Mix in ginger-garlic paste, yogurt and cream. Season to taste with salt then marinate chicken for at least an hour and a half.
Preheat oven to 180°C. Skewer chicken cubes and cook for 30-35 minutes. Prepare the parathas, spread garlic mayo on it and top it with the malai chicken boti cubes. Roll in butter paper or aluminium foil and serve hot
- 1 cup Mayonnaise
- 4-5 cloves garlic, crushed
- 1 tsp lemon juice
- 1/2 tsp crushed black pepper
Mix everything and refrigerate for 20-25 minutes before use. This can be stored in the refrigerator for up to two months.
About the author:
Mother to two wonderful kids, Rumina Rizvi works for an Islamic Education Academy, catering to a large community of Muslims, conducting Quranic and Islamic studies. She also works with New Muslim Care Halton Chapter for our New Muslim Revert brothers and sisters and feels privileged to be living in this part of world, learning and exploring knowledge of Deen and contributing to her community.
By Kiran Asif
Chicken handi is a very famous dish. Handi means a clay pot and traditionally chicken was cooked in that. Its creamy gravy keeps the tender morsels of chicken succulent and juicy. We love to eat it with naans but it is equally delicious with plain steamed rice. Its a quick cooking dish made with boneless chicken breast. I have used chicken with bones but by all means you can replace it with boneless chicken meat. Here is how the recipes goes: