What is Pakistani Mocha Latte?

A Mocha Latte is a flavored drink that combines coffee and chocolate together. It is often confused with MOCHA, which a high quality coffee bean from Yemen.

If you’ve read my post about Pakistani Whipped Coffee, then you know the origin of whipped coffee. A Pakistani Mocha Latte is just a twist on the regular whipped coffee which is made with sugar, water and instant coffee, beaten together to make a frothy milk texture. Mocha means coffee plus chocolate. And that’s really what this recipe is! Adding a little chocolate to the classic whipped coffee! But of course this one’s warm, unlike Dalgona (read more on the differences here.)

Ingredients for Whipped Mocha Latte

• Instant coffee powder – So if you’ve made whipped coffee before, you know it needs instant coffee. No other kind of coffee is going to work for this. You can use any brand of instant coffee.
• Water – Warm to hot water is ideal to make the perfect whipped coffee! This is the small amount of water that you will need to whip up your coffee.
• Sugar – You can use regular sugar or sugar alternatives as well. Sugar substitutes include: brown sugar, coconut sugar, honey and artificial sweeteners like Stevia. Keep in mind, that white sugar gives the best results but you can still get a pretty good amount of air in your coffee with sugar substitutes as well.
• Cocoa powder / Hot chocolate Mix – Regular and Dark cocoa powder, both will work perfectly well for this recipe. I personally like making this recipe with cocoa powder, but you can use a hot chocolate mix powder instead. Keep in mind, that hot chocolate mixes are already sweetened, so you will need to adjust your sugar accordingly.
• Cream – Mixing cream with cocoa or hot chocolate mix adds a layer of depth and smoothness to the mocha latte. You can use any cream you have at hand. Double, whipp, fresh, canned. You can also use non-dairy cream substitutes like cashew or coconut cream.
• Milk and water (half and half) – Once your mocha coffee base is ready, you can decide what you want to pour into it. Take equal parts of hot water and milk for this recipe. You can also do full milk if you want, or 3:1 milk and water ratio as well. You can also use non-dairy options instead.
• Chocolate (optional) – If you want to create a stronger chocolate flavor, you can even add a few tablespoons of grated chocolate in the mix. Any chocolate of your liking will work just fine. I didn’t use any this time.

How to make Desi Mocha Latte

STEP 1 – Whip the coffee

All you have to do is put almost equal parts of sugar, coffee and hot water in a mug and whip it up. You can use a milk frother to do this. If you are making a big batch, you can do the same step with an electric beater and use a large bowl instead.

STEP 2 – Make it Mocha

Now you are going to add your cocoa powder and cream into the whipped coffee and simply stir to combine. IF you want your coffee to taste more “chocolatey”, you can also add some chopped chocolate at this point. I’d suggest to go with some dark chocolate variety.

STEP 3 – Assemble

Warm up some equal parts milk and equal parts water. Pour it over your whipped mocha coffee and stir to mix well.

STEP 4 – Make it fancy

If you want, you can also add some whipped cream or marshmallows on top to give you hot chocolate feels. And then dust with some cocoa powder.

FAQS about Whipped Mocha Latte

Can I make a big batch of Mocha Coffee?

Yes, you can bulk prepare the whipped mocha coffee for a larger gathering. Just drop 2 tablespoons of mocha coffee mix in every mug when you are ready to serve, and pour your milk on it.

Can I make this Pakistani Mocha Latte into Iced Mocha ?

Absolutely. Of course that makes it Chocolate Dalgona. But besides the nomenclature, you can use cold milk and ice instead of hot milk.

How long can the whipped coffee stay in the fridge?

You can bulk prepare whipped coffee and keep it in the fridge for 4 to 5 days easy. Just make sure the bowl is covered properly with a lid or cling wrap.

How to make a lite version of the Pakistani Mocha Latte coffee

• Use sugar alternatives like Stevia, honey or coconut sugar. Or skip sugar altogether
• Go dairy free for cream and use cashew cream or coconut cream instead.
• Use nut milk, oat milk or soy milk instead of regular milk
• If you are cutting on caffeine, use the decaf instant coffee option.
• Use dark cocoa instead of hot chocolate mix

Other similar recipes for you to try

Pakistani whipped coffee
Apple Cinnamon Latte
Date and Melon Shake

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Pakistani Whipped Mocha Latte

A twist on the classic Pakistani Whipped coffee, made with chocolate, whipped coffee and hot milk.

Course Drinks

Cuisine South Asian

Prep Time 6 minutes minutes

Total Time 6 minutes minutes

Servings 1 serving

Calories 140kcal

Author Wajiha

Ingredients

• 1 tsp instant coffee powder
• 1 tsp sugar see notes
• 1 tsp cocoa powder or hot chocolate powder (see notes)
• 1 tbsp cream
• 1/2 cup warm water
• 1/2 cup warm milk

Instructions

• In a cup, add instant coffee, sugar and 1 tbsp of hot water. Use a milk frother to whip the coffee up until light, and fluffy. This will take about 2 to 3 mins.
• Add cocoa powder and cream. Use a spoon to mix everything together briefly.
• Pour a mix of warm water and milk. Stir to combine. Top it off with more cream, chocolate or instant coffee powder.

Notes

• You can use sugar alternatives like honey, stevia or coconut sugar.
• If you use hot chocolate mix, instead of cocoa powder, reduce the level of sugar by half.
• To make the recipe dairy free, use nut milks and coconut cream or cashew cream instead.
• You can use decaf coffee powder as well.

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 73mg | Sugar: 5g

The post Pakistani Whipped Mocha Latte appeared first on Butter Over Bae.

What’s the Rose and Honey milk cake?

This Honey cake has all the rustic Persian flavors of nuts, rose water and honey. All the flavors are subtle and not overpowering at all. It’s made similar to three milk cakes or tres leches cakes. We first bake the honey cake, which has a nice golden color on top. Then we poke holes in it and drown it in some warm rose honey milk for an added layer of flavor and moisture. Topping it off with some whipped cream, crushed nuts and rose buds, for an added layer of texture and flavor.

THE ROSE AND HONEY CAKE – INGREDIENTS

The ingredients needed for the cake are fairly basic and simple, other than the addition of honey and rose water.

• The Cake – The cake needs two set of ingredients. The dry ingredients including all purpose flour, salt, baking powder and baking soda. The wet ingredients including honey, eggs, milk, oil, white + brown sugar, rose water and vanilla essence. You can use any type of brown sugar / molasses here and skip the white altogether for more brown. But definitely don’t skip the brown sugar, it’s essential to the flavor.
• The Honey Milk syrup – The milk in this recipe is slightly different than the combo normally used in standard tres leches cakes. For this recipe you will need honey, brown sugar, whole milk, evaporated milk, table cream and rose water. You can use any cream available to you.
• The whipped cream – The topping includes whipped cream. I used regular heavy cream and whipped it up. I didn’t add any sweetener though, as a personal preference. But you can add some flavoring or color if you like. A few tablespoons of pink rose syrup would go so well with this recipe.
• Garnish – For this cake I went with salted grinded cashew nuts and rose buds because I love how that small amount of salt from the cashews give that little oomph to the dish. You can use any nut of your choice, like almonds, pistachios or walnuts. You can also decide if you want to use sliced nuts, ground nuts or chopped. OR You can also use a whole bunch of assorted nuts and take it to the next level! My cousin’s kids loved it with some chocolate shavings on it though, just saying.

Ingredient Alternatives

How to make the Rose & Honey Milk Cake

The cake has 4 components

• The rose and honey cake
• The rose and honey milk
• The whipped cream topping
• Garnish

Baking the Honey Milk Cake – Step by Step

The cake in itself is super easy to whip up. You just need a whisk, an ovenproof dish of 13′ x 9′ inch and 2 bowls!

NOTE: You can also use a stand mix or an electric beater if
you prefer that over hand whisking.

You have to mix all the wet ingredients together like, eggs, sugar, honey, milk, oil, essence and rose water to make a nice honey colored liquid mix.

Then you mix all the dry ingredients togethers, like salt, all purpose flour, baking soda and baking powder.

AND that’s it! You pour the liquid mix into the dry ingredients and whisk to make a smooth cake batter.

Bake the cake for 25 mins at 175C. You’ll see a nice golden top when its done. Insert a knife or a toothpick in the centre to check if the cake is done. Take it out and start making the rose honey milk.

NOTE: You do not need to grease the tray if you are using a standard pyrex dish

Making the ROSE AND HONEY MILK

We are going to pour this milk while the cake is still hot and not cooled completely. So once your cake is baked and out of the oven, make the honey milk straight away.

Add all ingredients mentioned for the honey milk in a saucepan and heat it up at medium flame. Stir everything around to make sure everything is mixed in well. You will see tiny bubbles erupting on the edges of the saucepan, right before it boils. Turn of the flame right then. Your milk mix is ready!

How to assemble the milk cake

Now all you need to do is poke as many holes as you can in the warm cake (this is where I channel all my anger, just saying) and pour in your warm honey milk all over it. Sometimes it takes a little time for the milk to absorb, but that ok, the whole milk WILL get reabsorbed!

Now set your cake on the counter to cool down and come down to room temperature. Cover in cling wrap and refrigerate for 3 to 4 hours at least.

TIP: Use the back of a tablespoon to create interesting texture of the cream
all over your cake. You can also use a piping back and create a design instead.

When the cake is all chilled out, it’s time to put this masterpiece together. I whipped up some regular heavy whipping cream that you normally get from the grocery store. Whipped it up without any added sweetener to it and dumped it all over the cake.

Tips to make the perfect honey milk cake

• Make sure none of your baking products are expired, like baking powder and baking soda.
• Your milk and eggs should be at room temperature.
• Whisk the cake batter properly to avoid any lumps.
• Do NOT use a smaller tray than mentioned.
• Pour the honey milk over the cake while its warm for the best results

Frequently Asked Questions

• How long does this milk cake survive in the fridge?
  You can easily keep this cake for upto 10 days in the fridge. IF you are baking in advance, you can also bake the cake and freeze before taking it out on D Day. Just let the cake thaw for a bit and microwave it for 1 minute to get it all warm again to receive the milk syrup.
• My cake is too dry, what happened?
  If you’ve accidentally overbaked the cake by keeping it a little longer, your cake might become a little dry. Just add 2 tbsp of extra cream in the honey milk mixture to compensate for the slight dryness.
• Can I exclude the rose water?
  Rose water adds a layer of flavor in the recipe, if you don’t like the taste or do not have it at hand, you can exclude it. You can also use almond essence instead.
• Can I make this in a regular baking dish?
  Yes you can. If you are going to use a regular baking tray instead of a pyrex, just use butter paper underneath so that your cake releases easily when you transfer it into your serving dish.
  
  

More Cake recipes on the blog

Lotus Biscoff cake with cream cheese frosting
Zebra Marble Cake
Chocolate chip blondies

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Rose And Honey Milk Cake

A beautiful combination of a honey cake made into a poke style cake with subtle flavors of nuts, and rose water.

Course Desserts

Cuisine Fusion Food, South Asian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 20 servings

Calories 364kcal

Author Wajiha

Ingredients

Honey Cake

• 3 large egg room temperature
• 1 cup whole milk
• 3/4 cup vegetable oil
• 1 tsp vanilla essence
• 2 tsp rose water optional
• 1/4 cup honey
• 1/2 cup brown sugar
• 1/2 cup castor sugar
• 1/2 tsp salt
• 2 1/2 cup all purpose flour sifted
• 1/4 tsp baking soda
• 1 tsp baking powder

Honey milk

• 1½ cup evaporated milk
• 1/2 cup cream any unsweetened cream
• 3/4 cup whole milk
• 1/2 cup honey
• 1/2 cup brown sugar
• 2 tbsp rose water optional

Topping

• 2 cup heavy whipping cream
• 2 tbsp salted cashew nuts coarsely ground
• Dried edible rose buds for garnish optional

Instructions

Honey Cake

• Preheat oven at 350° F or 175° C.
• In a large bowl, add all purpose flour, salt, baking soda and baking powder. Whisk everything together and set aside.
• In another bowl, add both sugars, honey and eggs. Whisk until smooth. Add oil, oil, rose water and vanilla essence. Whisk until you get a smooth liquid.
• Pour the liquid in flour mixture and whisk to create a lump free cake batter.
• Pour the cake batter in the 9′ x 13′ inch oven-safe dish, no greasing needed.
• Bake for 25 mins or until the top is slightly golden or a knife tip inserted in the centre comes out clean.
• Take the cake out and let it rest for 15 mins.
• Poke holes all around the cake generously with a fork or a skewer.

Honey Milk

• Mix all the ingredients in a saucepan and heat the milk till you see small bubbles on the edges of the milk. Turn off the flame.

Assembling

• Pour the warm milk mix all over the warm poke cake, allowing the mixture to be fully absorbed.
• Cover the cake with cling wrap and refrigerate for 3 to 4 hours.
• Whip the heavy whipping cream (without sugar) until soft and fluffy
• Bring out the cake and cover it whipping cream. Create swirls with the back of a spoon.
• Top with chopped cashews and edible rose petals or rose buds.
• Dig in.

Notes

For perfect results, use ingredients at room temperature, specially eggs and milk.

You can use any nuts of your choice and skip the rose water if you want, although it adds a nice subtle layer of flavor

substitutions chart given in post.

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 145mg | Fiber: 1g | Sugar: 27g

The post Rose and Honey Milk Cake appeared first on Butter Over Bae.

Creamy handis and white handis have been all the rage since the early 2000s in Pakistan. White chicken handi and similar recipe have swooped the internet and the restaurants obliged with the demand and produced more white curry recipes. Of Course it also got my creative juices flowing too. And thus came into being this malai chicken kofta recipe. I am also pleased to report that I’ve tested this recipe on a big batch of people before I introduced it to the world! (yes my dinner guests are lab rats to me and they all know it by now)

How to make Malai Chicken Kofta

I assure you, the recipe is super straightforward and perfect for dinners, dawats and lunches. I’ve even had this with fettuccine and it didn’t disappoint. My ideal combo was naan and chicken malai koftey. But go ahead and pair it with any flat bread of your choice!

Here’s a little eagle eye view of all the ingredients you need to make this recipe.

Making the Meatballs

You can make the meatball mix IN a food processor itself! Just dump all the ingredients in and press on! IT’s that easy! Just throw in the onions, ginger, garlic and green chilies first to get them fine. Then add your chicken breast or mince with all the spices. And press on again! As easy as ABC.

NOTE: The green chilies I am using are of moderate heat and large. So I went for 4. The smaller serrano green chilies are spicier and if you can’t handle spicy food, reduce the quantity to 2.

Now oil your hands and start making meatballs. I took roughly a heaped tsp of mix to make the meatballs for a medium size. Got around 22 cute ones. You can pop them in the freezer for a few minutes before they are needed again.

Making the curry for Malai Chicken Kofta

Preparing almonds

Start off by soaking your peeled almonds in hot water for 10 mins. If they aren’t peeled, soaking them will loosen up the skin and will become easier to remove. Then boil these almonds in water for another 10 mins.

TIP: Get started with the almonds in the background when you are preparing your meatballs.

After your almonds are boiled, drain the water and blend them with milk to make a paste. Set aside to use later.

NOTE: You can also use almond butter if you have some at hand, and skip this step.

Saute Meatballs

I saute the meatballs in 2 tbsp of ghee in the same saucepan that I will use to make the curry. Just saute them for about a minute or 2 to get a golden color. I like the golden color of the meatballs peaking through the curry. Remove the meatballs from the saucepan and set aside.

TIP: Using ghee or butter instead of oil for this recipe will bring out the flavors of the dish beautifully.

Preparing curry

Now we prepare the curry in the leftover ghee. Add whole spices and garlic ginger paste and allow it to turn golden brown.

Reduce the flame to medium low, and add all the spices mentioned in the recipe along with a little all purpose flour. Saute the spices in the ghee for a minute to get rid of that raw spice flavor and flour taste. Now reduce the flame to low and add the almond paste. I love the way my kitchen smells at this stage. Its just awesome cooking!

Stir the almond paste (or bhoonofy) till you see it reduces and becomes clumpy. Now we add a cup of water and bring back the flame up to medium. The simmering water allows the clumps to break up and from a smooth gravy. Then add milk and the meatballs. Cover it up for 15 mins and let it cook at medium low flame. Since its chicken, it’ll be done in 15 easily.

Add beaten cream and mix and just give it a minute or 2 to simmer. And your dish is 50% ready! If your sauce seems thin, don’t worry about it! It’ll thicken up as it cools down.

The other 50% of flavor of this dish is in the garnish. So pleaseeeee DO NOT SKIP! I beg you! A dollop of ghee/ butter on the top, with julienne cut ginger, green chilies slit in half. And then finally, squeeze of lemon on top when you are going to dig in with that naaan, OMG its heaven! sorry I’m salivating, gotta go make some! Have fun with it!

p.s. Don’t forget to read the remixes below, they are KILLER!

What does Malai Chicken Kofta tastes great with?

• Of Course there is your standard naan, chapati, roti, paratha and flat bread.
• Meatball sub! With the gravy and only adding cheese. You’ll thank me later.
• Pasta! Omg! If you have leftovers, this is what you do. Just boil some fettuccine, add some cheese, oregano and pasta water in malai kofta and stir in your fettuccine! OMG best fusion pasta ever!
• Puff pastries! If I have leftovers, I smash the meatballs in the sauce and fill my puff pastries with it. ohh man! revelation!

Substitutions

• If you need a dairy free option for milk, go for nut milk or almond milk. They work fine with the recipe. Just use 3 cup of nut milk and don’t add any water.
• Cream – A good dairy free option is to use coconut cream.
• Almonds – Use 1/3 cup of almond butter
• Reduce the green chili quantity of you aren’t a spicy food person, although the overall taste of this dish is not spicy

Popular Fusion and similar recipes for you:

Saucy Asian chicken meatballs
Chicken Handi
Nauratan Chicken
Chicken Tikka Nuggets
Chicken Tikka Biryani

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Malai Chicken Koftey

A fusion style Pakistani meatballs made in a creamy white curry.

Course Main Course

Cuisine South Asian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 22 meatballs

Calories 96kcal

Author Wajiha

Ingredients

For Chicken Meatballs aka Koftey

• 500 gm Chicken Boneless or Chicken Mince
• 4 to 5 whole green chilies more if needed
• 1 tsp garam masala powder
• 2 tsp all purpose flour
• 1 medium onion
• 1 tsp black pepper powder
• 1 tsp salt
• 1 1/2 tsp roasted and ground cumin
• 5 cloves of garlic
• 1 inch piece of ginger

For White curry

• 3 tbsp ghee or butter
• Whole spices: 10 whole black pepper 5 cloves, 5 green cardamom, 2 black cardamom
• 1/3 cup almonds
• 2 1/2 cup milk
• 1 cup water
• 1 tsp all purpose flour maida
• 1 tbsp garlic ginger paste
• 2 tsp salt or to taste
• 1 tsp garam masala powder
• 1 tsp coriander powder
• 1/2 tsp green cardamom powder elaichi powder
• 1 tsp roasted and ground cumin
• 1 tsp black pepper powder
• 1 cup cream

Garnish

• Green chilies slit open into half
• Ginger julienne cut
• Ghee
• Lemon

Instructions

Chicken koftey or meatballs

• In a chopper, add green chilies, onions, garlic and ginger. Chop finely.
• Add boneless chicken into the chopper along with all the spices and all purpose flour. Process to get a smooth mix.
• Remove the chicken mince into a ball. Grease your hands with oil and make meatballs from the chicken mince. I took roughly 1 tbsp of mixture for each meatball.
• Place the meatballs in a plate and into the freezer for about 10 mins. In the mean time start working on the curry

White Curry

• Boil almond in water for about 5 to 10 mins. (soak almonds in hot water for 10 mins to remove peel if they aren’t peeled already)
• Drain the boiled water and Process the almond with 1/2 cup of milk and all purpose flour in a food processor to get a fine paste. Set aside.
• Bring out the saucepan in which you will make the curry. Add 2 tbsp of ghee.
• Bring out the meatballs from the freezer and toss them in the ghee at medium flame. Toss the meat balls around in ghee just to get a color on them. Around 2 mins.
• Remove meatballs in a plate.
• In the ghee left in saucepan, add whole spices and garlic ginger paste. Saute till the paste turns light brown.
• Add all the spices and salt and saute for a minute. Add the almond paste and saute for a minute.
• Add the remaining milk and mix well.
• Drop the meatballs back in the saucepan and cover. Let the meatballs simmer for 10 minutes at low flame.
• After 10 mins, remove the lid and stir the meatballs around.
• Add beaten cream to the meatballs and let it cook for another minute or two.
• Sprinkle some garam masala powder, garnish with ginger, chilies and dollop of ghee and wedges of lemon to sprinkle on top
• Serve with naan or roti or alfredo pasta.
  

Notes

The spice mix for the meatballs and the curry is exactly the same except for extra salt and green cardamom powder in the curry. You can measure the spices out together to make your work easy.

You can use 1/3 cup almond butter instead of almonds (see post for more substitutions)

Nutrition

Serving: 1meatball | Calories: 96kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 358mg | Potassium: 163mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 0.2mg

The post Malai Chicken Kofta – Creamy chicken meatballs appeared first on Butter Over Bae.

I love how stir fries work beautifully for anyone who meal preps – I cant, for the life in me. But, if you are someone who stays on top of your meal-prep game, this ones for you. Its also super versatile! Which means, you can remix it any which way! Swap out the chicken or the veggies….(more on that later) You get the picture, let’s dive right in.

Is Pakistani Chicken Bell Pepper Stir fry a fusion recipe?

Traditionally, Pakistani/Indian food doesn’t exactly have “stir fries”. Our simple quick chicken/beef dishes are usually named after the utensil used for the cooking rather than METHOD of cooking. For eg. “chicken karhayi” where “karhayi” is a type of wok. So for that reason, and because of the special “chat masala”used in this recipe, it would be called a Fusion style recipe for all intent and purposes. If you are someone who is just starting to cook for yourself, or living away from family, this is the right starting recipe for you.

What pairs well with this pepper chicken stir fry

The best thing about stir fries are the endless pairing possibilities. You can eat it as is if you are in the mood for a low-carb dinner or pair it with some more filling options.

Here are a couple of ideas you can serve/have this fusion style Stir fry:

• Go Low Carb – Eat as is! IF you are watching your carb intake, just skip adding anything at all and dig right in with a fork!
• Quiona or Couscous – Both of these are types of carbs that you can pair your chicken with, if you are avoiding rice for any dietary reason.
• Rice – Add Plain or spicy Basmati or brown rice to make it a heartier meal.
• Noodles or pasta – Another great pairing! Simply toss some noodles in Chili oil and add the stir fry on top! Perfection!
• Tortillas/Roti and flat breads
• Side salad – Add more fibre with a leafy salad or a heartier option like the Asian Cashew Salad
• Potatoes – Regular and sweet potatoes are another cult favorite addition to make stir fries a meal. You can go baked, mashed, wedges, or fries! The fusion batata harra recipe I wrote, is MADE to be paired with this Chicken stir fry btw!
• Dips – Plain yogurt, Labneh, peri peri sauce, guacamole or sour cream. All great options!

My personal favorite combo is the spicy basmati rice, plain yogurt and
a crunch salad on the side. Such a hearty meal and legit feels so fancy that I’ve ended up putting it together for parties too!

Ingredients and Substitutes

Most of the ingredients used in the recipe are pretty straight forward and you most probably already have in your pantry. But, worry not, I STILL have given some alternatives for things you may not have. Keep reading

• Chat masala – Probably the only ingredient that you might not have, is this spice blend called Chat masala commonly used in many South Asian recipes. Chat masala is tangy and spicy and its ok if you don’t have any at hand. You can skip it altogether and just sprinkle some paprika and lemon juice at the end once the recipe is finished.
• Tomato paste – You can use ketchup too as an alternative. If you are into spicy food, and feel adventurous, you can also use Spicy schezwan sauce
• Bellpeppers – Technically, I’d have to say you can’t skip these because they are literally what the dish is named after. But hey this is a super versatile dish! do what you want! you can easily use any other vegetable you like to replace peppers or do a half and half scenario.
• Onions – Red onions add a mild sweetness to balance out all the flavors. Use any onions you have at hand. This is one ingredient I won’t recommend skipping, unless you have a dietary restriction.
• Vinegar – This adds a mild sour element and helps get rid of any smell the chicken might carry. You can use any vinegar you like, or use lemon juice.
• Cilantro – Coriander or cilantro is the herb of choice for this recipe. But if you are one of those who can’t stand cilantro ( I know a few), use parsley instead, its all good

How to make Spicy Chicken Stir Fry

It took me a total of 10 mins to make this recipe from start to finish. But I still labelled it as 15 min recipe to be safe. Here’s a quick pictorial to show you the simple steps you needs to do cook the chicken.

Some notes to keeps in mind while stir frying the chicken

• Use a wide pan or skillet to avoid overcrowding of the chicken or veggies. You can even use a wok or a grillpan.
• Like all good stir fries, this one is also made on medium high flame and cooks super fast! So make sure you have everything ready before you fire up your pan.
• When you add the vegetables in the stir fry, the spices automatically coat them and you don’t need to pre-season the vegetables.
• If you are afraid the recipe may be spicy for you, skip the chili flakes, you can always add it at the end if you feel the need.

FAQS

Can I use a different protein?

Since this is a quick stir fry, if you want to change your protein, it needs to be something that cooks just as quickly. Boneless fish or flank cut beef strips can both be used. You can also uses bone-in chicken but that may require addition of water and steam cooking for about 10 mins before adding vegetables.

Can I make this recipe less spicy?

Absolutely! You can reduce the spice level by skipping the green chilies and red chili flakes if you think this would be too much for you! You can always sprinkle red chili flakes towards the end, after you’ve done a taste test.

Can I make this in the oven?

OH absolutely! If you aren’t in the mood to cook on the stove, simply marinate all the ingredients together and pop it in the oven for a sheet pan style dinner. For best results allow atleast 1 hr marination, to overnight. Preheat oven at 200°C (390°F) and line a large baking tray with parchment paper, spraying with cooking oil. Place your marinated chicken and vegetables on top and spray with a little oil. You only need to bake for about 20 mins, with one halftime chicken toss. You can also broil for a min towards the end of the baking to give the charred finish.

Can I make this recipe vegetarian?

Like I said, super versatile! Swap the chicken out and use pre-boiled cauliflower florets insteads, OR if you like Paneer (Indian cottage cheese), you can use that too.

Can I grill them in an open flame?

I’ve used the same recipe to thread the chicken and vegetables onto skewer and make it on open grills during BBQ season. Turns out perfect every time!

How long can it last in the fridge?

Any raw marinated chicken can easily last in the fridge for 2 days before grilling it up. Once cooked, it can last for another 2 to 3 days, in a covered container.

Other recipes you might like

10 min chili garlic noodles
Dragon Chicken
Sweet and Sour chicken
More fusion style food

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Pakistani Chicken Stirfry

A simple Indian/Pakistani fusion style Chicken stir fry recipe using simple spices and vegetables, ready in 15 mins!

Course Main Course

Cuisine Fusion Food, pakistani

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 359kcal

Author Wajiha

Ingredients

Chicken Marinade

• 1 teaspoon garlic powder or garlic paste
• 1 teaspoon paprika or Kashmiri Red chili powder
• 1/2 teaspoon crushed red chili flakes
• 1 teaspoon blackpepper powder
• 1 teaspoon chat masala optional – see notes
• 1 teaspoon salt or to taste
• 1 tablespoon tomato paste or ketchup
• 1 tablespoon white vinegar or lemon juice

Other

• 300 gm boneless chicken breast cut up in small 2 inch cubes 3 breast fillets
• 1 medium red onion cut up in 1 inch squares 133 gm
• 2 cup bellpeppers cut in 1 inch squares 233 gms
• 2 tablespoon cooking oil or any neutral oil of your choice
• 2 serrano green chilies slit open into halves.

Instructions

• STOVE COOKING METHOD
• Marinate chicken cubes with all the ingredients in the "chicken marinade". Set aside for atleast 15 mins.
• Heat a large skillet/grill pan/ frying pan of your choice at medium high heat on the stove.
• Add oil and green chilies. Allow green chilies to change color slightly, takes around 1 mins.
• Add marinated chicken, spread out evenly around the pan and leave for 2 to 3 mins without touching or sauteeing.
• After 3 mins, when chicken forms a nice sear on one side, start sauteeing for another 2 mins or until chicken looks golden from all sides.
• Add peppers and onions. Saute for another 2 to 3 mins or until you reach the desired color of the vegetables you prefer. For a slight char on the edges, 2 to 3 mins is enough.
• Turn off flame and adjust seasoning according to your liking. At this stage you can add more lemon juice or chat masala if you like. You can also garnish with more chopped cilantro if you want.
• Serve as is, or with a side of yellow rice and plain yogurt, or tortillas or baked potatoes.
• OVEN BAKED STIR FRY
• Marinate chicken and vegetables together by mixing all the ingredients together in a giant bowl, including oil and green chilies.
• Allow marination for 15 to 20 mins, or overnight if you like.
• Preheat oven at 200°C (390°F).
• Line a large baking tray with parchment paper and spray with cooking oil. Place the marinated chicken and vegetables on top and spray with a little oil
• Bake for a total of 15 to 20 mins, tossing the chicken and veggies once at the 10 min mark.
• You can also broil for a min towards the end of the baking.
  

Notes

• You can skip chat masala if you don’t have any. Simply use a little extra paprika and lemon juice.
• You can also make this recipe vegetarian by using cauliflower florets or Paneer instead of the chicken.
• You can pair the stir fry with spicy rice and yogurt or eat it as is.
• Marinated chicken can stay in the fridge for upto 2 days and another 2 days after the chicken is cooked.

Nutrition

Serving: 1serving | Calories: 359kcal | Carbohydrates: 14g | Protein: 33g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Cholesterol: 85mg | Sodium: 846mg | Fiber: 3g | Sugar: 6g

The post Spicy Chicken and Pepper Stir fry appeared first on Butter Over Bae.

It’s usually made with mixing some left over Keema (minced beef), boiled macaroni and some sauces together. Basically our way of re-purposing leftovers. But the cravings are real! And when you need a big batch of Keema macaroni, you gotta make it from scratch. Its so frikkin simple, and quick, and kid friendly, and yum and comforting…..that I….lost my train of thought…ok so ..here goes

How to make Keema Macaroni

Preparing the Keema base

So you can of course make this with any kinda minced meat you have at hand. Lamb, beef, mutton, chicken. Chicken will take less time to cook and the other 3 will take longer. That’s the only difference, all other ingredients stay the same. I’m making my version with beef.

Start by browning some onions in oil. It doesn’t have to be a perfect brown. Just brown enough.

Add in your beef, and garlic ginger paste. Saute the mince at high flame till all the water from the beef evaporates. This step is IMPORTANT!

Note: Always dry out water from beef at high heat in the beginning. This ensure that all bacteria etc are killed. Secondly, beef can have a certain smell that will not linger if you make sure all the water evaporates before adding spices.

When all the water from the beef evaporates, it’ll look the picture above. And you will see oil separated on the sides.

Add in your spices and chopped tomatoes. You can also add canned tomatoes instead. Saute the spices, tomatoes, and beef for about 2 to 3 mins at medium flame. Then add water and cover the lid. This meat will cook roughly for 30 mins in a normal pot. You can also use a pressure cooker or instant pot instead.

After 30 mins of cooking at medium flame, the water will have reduced and you will see oil separating on the sides again. If you don’t, increase the flame and saute till you see a mild oil separation. Your beef base is ready.

Adding Vegetables

If you already have some left over Keema, this is where you can start to follow the recipe.

Disclaimer: IF you are using some of your own left over Mince for this recipe, make sure it was made WITHOUT yogurt. The yogurt based mince doesn’t sit well with the flavors of this recipe.

I’ve also followed the following steps with some left-over Chicken tikka, so that’s always an option too!

I add about 2 cups of any veggies that I have at hand for this recipe. Just make sure your veggies are finely chopped/shredded. I used chopped bell peppers and shredded carrots for my recipe.

Saute for another 2 to 3 mins.

Making the sauce.

So the sauce is pretty basic with tomato paste, soy sauce etc. No vinegar because the tomatoes are acidic enough. I add half of the sauces in my veggie meat mix and reserve half for later. Then I add in all of my par-boiled pasta.

TIP: For any kind of minced meat pasta, chose pasta that has a small size, like macaroni or Conchiglie (sea shell pasta) or rigatoni. Even spaghetti because its thin. Chunkier larger pasta varieties don’t work well with meat. So I’d definitely recommend to avoid Fettuccine or Penne pasta with this recipe.

Once all the pasta is added and mixed well. I cover the pot and let it rest for 10 mins. THEN I add the remaining half of my sauce. This just ensures my pasta is saucy and not dried out. You can of course add more sauce if you want, or a whole bottle of ketchup. (ya know…whatever works for you)

Serve this hot, with some coriander for garnish, or maybe not. And dig right in.

Can we freeze it?

You can definitely freeze the meat mix. Bring it out whenever you are ready to make more macaroni. Thaw it in a microwave and add to macaroni directly. The fully assembled dish however, can only be refrigerated. Lasts for 5 days easy in the fridge.

Alternates, Fixes, and Remixes

Substitutions and Remixes

• Like I said earlier, you can make this recipe with any mince meat or poultry available to you. Use half quantity of water for chicken/turkey mince.
• You can use canned tomatoes instead of fresh ones.
• Use Chicken tikka instead of the meat.

How to make this dish more Nutritious for your health.

• Use whole wheat organic pasta.
• Utilize fresh tomatoes and tomato paste.
• Use organic meat.
• For sauces, go for the low sodium Soy sauce.
• Use olive oil/ coconut oil or ghee for cooking the meat.
• Increase the levels of veggies in there.
• For a vegetarian version, substitute with meat with finely chopped cauliflower.

Fixes.

Dried out pasta.

• The pasta tends to dry out in the fridge and as it cools down. You can add a splash of water or sauce to bring it back.
• If reheating the pasta in the microwave the next day, keep a small cup of water in the microwave WITH the pasta. This will keep pasta moist and fresh.

Print

Desi qeema pasta

An amazing fusion between Pakistani qeema and Italian pasta

Course Main Course

Cuisine Fusion Food

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 650kcal

Author Wajiha

Ingredients

• 1 kg packed of elbow macaroni or any small sized pasta par-boiled
• 1 lb minced beef 1/2 kg
• 1 large red onion sliced
• 1 tbsp garlic ginger paste
• 3 large tomatoes chopped or 1 cup canned tomatoes
• 2 tsp salt or to taste
• 2 tsp red chili powder lal mirch
• 1/2 tsp red chili flakes or to taste kooti lal mirch
• 1/2 tsp turmeric powder haldi
• 2 tsp coriander powder dhania powder
• 1 tbsp roasted and grounded cumin seeds bhuna wa pisa zeera
• 1 tsp garam masala powder
• 2 cups of your favorite veggies finely chopped I used carrot and bellpepper
• 1/2 cup of oil
• Finely chopped Coriander for garnish optional

Sauces

• 1 1/4 cup of Tomato paste or ketchup or pasta sauce
• 1/4 cup of Sriracha sauce
• 4 tbsp of Soy Sauce
• 4 tbsp of Hot sauce

Instructions

• In a pot, add oil and sliced onions. Saute at medium heat until the onion turn golden brown.
• Add in minced meat and garlic ginger paste and saute the beef at high flame until all the water from the beef evaporates.
• Now add all the spices and tomatoes to the meat. Saute for 2 mins. Add 4 cups of water and cover the meat to cook at medium flame for about 30 mins or until all the water dries up.
• When the water in the meat dries up, add your chopped vegetables and saute for another 3 mins.
• Add in half of the sauce mix in the meat and mix well.
• Add in your boiled pasta and stir the pasta for another 3 mins.
• Cover the pot and let the pasta rest for 5 mins.
• Add in the rest of the sauce mix in the pasta and adjust your seasoning accordingly.
• Serve immediately garnished with coriander.

Notes

While reheating the pasta in a pan, add about 1/4th cup of water to so that it doesn’t dry out.

To re-heat in the over, add a few tablespoons of water in the pasta.

You can make the minced mix and freeze it. Take it out whenever you want to have pasta and add it to your pasta and sauces.

Nutrition

Serving: 1g | Calories: 650kcal | Carbohydrates: 86g | Protein: 38g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 2249mg | Fiber: 11g | Sugar: 17g

The post Keema macaroni appeared first on Butter Over Bae.

Tikka flavored chicken Nugget is basically a chicken mix seasoned with Indian / Pakistani Tikka spices to give you this awesome kick in the regular nugget scene. And If I may recommend, pair it with mint chutney instead of ketchup and see the fireworks happen! And don’t you worry, it’s kid friendly too!

You guys already know my obsession with the Chicken tikka in general. Which gave birth to fusions like The famous Chicken Tikka Biryani, Chicken tikka sandwiches, chicken tikka nachos and now this. I think I might be outta control here. But ohhh well!

Here are a few easy steps to make this amazing fusion recipe by yourself

Home-made Chicken Tikka Nuggets

I know somethings seem daunting to do at home but I assure you, making nuggets at home is EASIER than you think.

Which chicken cut to select?

Chicken nuggets are made with chicken mix or a chicken paste of sorts and made into nugget shaped molded by hand.

Ideal part of the chicken for any nugget are the thigh fillets of the chicken. They are juicy, tender and work really well when grounded.

Unfortunately, I didn’t have any at hand. So I opted for the chicken mince that I had at hand to work with. It isn’t the best choice but sometimes you gotta work with what you have!

Making the nugget mix

You start by chucking 3 bread slices in a food processor and making crumbs. If you are using boneless chicken cubes, then chuck that into the food processor after making bread crumbs, along with all the spices and you’ll have your nugget mix ready in 5 mins

If you are using chicken mince like me, then combine all the ingredients in a bowl and mix well to form a uniform paste. This is a great time to fry a small piece of the mix to do a taste test. I haven’t made the marination very spicy because I assume your also making these for your kids. I did use Kashmiri red chili instead of the regular one (which is milder).

Alternatively, you can also use a box tikka mix instead to make these nuggets.

If you are going for a real authentic chicken tikka flavor, you can smoke the chicken mix with a small piece of coal to give it that nice smoky tikka flavor.

How to shape the nuggets

Traditionally, you can grease your hands with oil and shape the nuggets like kebabs etc to form the regular shaped nuggets.

But I found an easier way to shape the nuggets. I line a tray with butter paper and grease it. Then I dump all my nugget mix on the tray. Grease my hand with oil and spread out the mix as thick or as thin as I want it to be. This tray goes in the freezer for about an hour or 2. Long enough to harden up the nugget mix.

When you take out the tray, the mix is hard enough to allow a knife to cut through it and create nice clean cuts. I cut squares but you can cut any fun shape that you want to.

After you get your nuggets cut into the desired shape, all that is left to do is coat it.

Crumb Coating the Nuggets

The coating sequence is pretty basic, Flour, then Egg wash and then bread crumbs. You can also repeat egg wash and crumbs if you want a thick crust layer.

For the egg wash, I added 1/2 cup of water and little bit of salt as well so as the crust has a little flavor too. The water just makes the crust crispier.

That is literally pretty much it!

You can fry it or bake it! Your call. I shallow fry it at medium flame to make sure the chicken is cooked all the way through. To bake the nuggets, preheat an oven at 200 C and place the nuggets on a baking tray. Coat them will oil or roasting spray. Bake for 20 minutes or until crispy!

To freeze, keep the crumb coated nuggets back on a tray and keep in the freezer for half an hour. Once the crumb coated nuggets solidify, then you can transfer them into a zip lock bag and store in the freezer for up to 6 – 7 months.

Alternates, Fixes and Remixes

Substitutes and Healthier alternatives

• You can use Greek yogurt instead of regular yogurt. You can also use Mayo instead of yogurt if you are on a Keto-diet
• The Kashmiri lal mirch or red chili powder has a strong color but is not very spicy. If you plan to use regular red chili powder, then reduce the quantity to 1 tsp.

Fixes

• If you feel like your mix has become very spicy or extra salty, add an extra tablespoon of cream to balance out the heat.
• If your mixture feels very dry, add an extra tablespoon of yogurt.
• You can also add extra bread crumbs if your mixture feels very wet.

Remixes

• Go ahead and use the same method to create basic chicken nuggets seasoned with salt, pepper, garlic and soy sauce.
• Use the same method and a totally different set of spices to create a different fusion of Chicken nuggets.
• You can add cheese to the mix as well to create cheesy chicken nuggets.
• You can also add sesame seeds to the bread crumbs mix to give a crispier shell and a whole new flavor profile.

Print

Tandoori chicken nuggets

A Pakistani fusion to the traditional Chicken nuggets

Course Appetizer, Snacks, Sides and Starters

Cuisine Fusion Food, Indian, pakistani

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 30 nuggets

Calories 74kcal

Author Wajiha

Ingredients

• 500 gm boneless chicken ground in a food processor
• 1 tsp Salt or to taste
• 1 tbsp Kashmiri red chili powder
• 2 tsp salt or to taste
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 tsp Roasted and grounded cumin seeds
• 1 tsp Black pepper powder
• 1/2 tsp Garam masala powder
• 2 tsp garlic ginger paste
• 3 slices of bread
• a pinch of red food color
• 2 tbsp yogurt
• 1 tbsp vinegar
• 1 tbsp lemon juice

For coating

• 1 large egg
• Panko bread crumbs
• All purpose flour
• oil for frying

Instructions

• In a food processor add bread and pulse to form crumbs.
• If you are using boneless chicken, add the chicken and spices and yogurt directly in the food processor and grind until you get a smooth mix.
• If you are using chicken mince, add bread crumbs and mince in a bowl, along with spices and yogurt and mix well by hand.
• Grease a butter paper with oil and place on a tray.
• Dump the chicken mince on the tray.
• Grease your hand with oil and spread out the chicken mix around the tray to form an even layer. Keep the layer as thick as you want.
• Pop the tray in the freezer for an hour or 2 or until the mixture becomes rock solid
• Take the tray out and cut the mix into square pieces.
• Coat all the nuggets in all purpose flour.
• Make a mixture of egg, salt and 1/2 cup of water. Dip the nuggets in this egg wash and then coat with bread crumbs evenly
• Deep fry in hot oil at medium flame and serve with lemon and a dip of your choice.
• You can also bake them at 200 °C for 20 mins in a greased tray.
• Put the remaining nuggets back on a tray and pop it back in the freezer.
• When they harden up, transfer into a zip-lock bag and freeze for future use.

Nutrition

Serving: 1g | Calories: 74kcal | Carbohydrates: 6g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 74mg

The post Tikka flavored Chicken Nuggets appeared first on Butter Over Bae.

This recipe has a layer of crispy pita chips, loaded with a layer of spicy beef and vegetable mix, topped with a tahini sauce, garnished with fried almond slivers and parsley. It is somewhat similar to A beef and aubergine Fatteh, but as my friend from Iraq pointed out, Fatteh means “submerged” where the pita chips are almost submerged in sauce. So this, most definitely, are nachos!

Why I love these Nachos:

• Super filling and light at the same time
• Most definitely a crowd pleaser!
• Absolutely packed with nutrition so definitely no guilt later.
• Alternative to regular dinners
• One of my budget friendly meals!

Steps & Tips to make these Beef Nachos perfectly

If you are someone who is new to Middle Eastern or Mediterranean style of cooking, some of the ingredients might not be a staple in your pantry. So I’m gonna quickly introduce you to the special Spices / Condiments needed to make this recipe. You will need:

• Sumac powder which is a slightly sour tasting reddish pink colored powder
• Bokharat or The 7 Spice powder which is a Lebanese spice blend
• Pomegranate molasses which is a tangy thick sauce.
• Tahini sauce, which is a mix of oil and sesame seeds.

I’d highly recommend to use the spices as is, to create the authentic Lebanese/Arabian flavors. But if you don’t want to purchase extra spices, you can always find substitutes for these ingredients at the end of the post.

Preparing the Pita chips

I personally find Pita chips to be the best for this recipe. Made from “Khubs” or pita bread. Since pita breads are like pockets, when you cut them up in triangles, open it up to get 2 pieces of chips.

You can use pre-made pita chips as well, if your local stores hold it. Or you can make some at home in 10 mins!

Simply drizzle some olive oil on a baking tray and sprinkle some salt. Lay down all your chips and bake them for 10 mins or so at 200C. When they turn a nice crispy golden color, take them out and set aside to cool down.

Preparing the Eggplant and Beef topping

So, to cook the meat topping, I use olive oil. It just intensifies the flavors so much more. Add your mince meat in olive oil in a pan and saute at high heat till all the water from the meat evaporates.

Now most Arabian dishes may or may not use garlic in their beef and chicken. But I like to add a little garlic ginger paste to the meat to add acidity and also get rid of any residual smells.

Once all your water evaporates, add all the spices to the meat and saute it for 2 mins. I’ve been a little heavy handed with the spices here, because eventually these spices are going to season the eggplant, as well as some extra veggies. So if you taste your meat right now, don’t be alarmed if it tastes overpowering.

Add water and cover the mince and the eggplant. I let it cook for about 15 mins at medium flame which is enough time for the eggplant to soften up and the meat to cook. (Also, husband doesn’t eat eggplant, so this is a great way for me to mask the eggplant by overcooking it…yeah I have a manchild my friends!)

In 15 mins, you’ll see a beautiful mince and eggplant base. That’s when you add in all the veggies. I’ve used chopped onions, tomatoes and bell peppers. You can add or substract veggies if you like, but I’d definitely recommend to not skip tomatoes.

Let the tomatoes soften up a bit, it’ll take about 3 to 4 mins. You will get a nice topping which is just a little towards the saucy side. Add in the pomegranate molasses now. And viola! Your topping is ready! You can also add a generous amount of parsley to the meat topping as well if you are a parsley fanatic.

Preparing the Tahini Sauce

Making the sauce is just like putting together any sauce. Dump all ingredients in a bowl, whisk it and you are done.

Garnish

I’ve garnished my nachos with chopped parsley and fried almond slivers.

To prepare the almond slivers, all you have to do is soak them in boiling water for 10 mins. Remove the skin and cut them in thin slices. Fry them in olive oil and thats it! They add this awesome crunchy element to the nachos. Also, for some reason, fried almonds taste like Peanuts. WHAT!! Temme if you feel it too!

Assembling this gorgeous Beef & Eggplant Nachos

This recipe easily serves 5 but tbh, me and my husband eat it for dinner so in which case, it only served 2 so!

IMPORTANT: Always assemble any type of nachos when you are read to eat so that your chips don’t get soggy.

Anywhoooo! For assembling, I put a little bit of the tahini sauce on top of the chips —–> Then its a layer of all the meat mix ——-> and then its alll the tahini sauce ——-> topped with almond slivers and parsley.

Substitutions

• 7 spice powder – You can use garam masala powder here, which has nutmeg in it.
• Sumac – Lemon zest used in half the quantity of sumac
• Pomegranate molasses – You can use lemon juice in twice the quantity here.
• Pita chips – Use regular nacho chips or baked spring roll sheets instead.

• Use twice the eggplant quantity mentioned to have a 1:1 meat to eggplant ratio.
• You can use the same recipe to make chicken or mutton nachos.
• For a vegetarian version of the recipe, use eggplant and potatoes instead of meat.

Print

Beef Middle Eastern Nachos

A fusion of Medditerranean spices, with beef, pita bread and a tahini dip served in nacho like style

Course Appetizer, Snacks, Sides and Starters

Cuisine Continental, Fusion Food

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 5 servings

Calories 459kcal

Author Wajiha

Ingredients

Meat topping

• 250 gm ground beef
• 1 cup eggplant chopped small
• 1 tsp garlic ginger paste
• 1 tbsp sumac powder
• 1 tsp cumin powder
• 2 tsp salt or to taste
• 2 tsp paprika powder
• 1 tbsp pomegranate molasses or 2 tbsp lemon juice
• 1/3 cup olive oil
• 1 1/2 cup chopped onion or 2 medium
• 1 1/2 cup chopped tomatoes or 2 medium
• 1 cup bell pepper chopped 1 large
• 1/2 cup chopped parsley

Tahini sauce

• 1 1/2 cup yogurt
• 4 tbsp tahini
• 1/2 tsp salt or to taste
• 1/2 tsp crushed black pepper
• 1/2 tsp cumin powder

Pitachips

• 4 large pita bread
• Olive oil to drizzle
• salt to taste

Garnish

• Chopped parsley
• Drizzle of olive oil
• 10 to 12 almonds

Instructions

• 
  Almonds
• Soak almonds in boiling water for 10 mins.
• Slice them into thin slivers and fry until golden brown. Set aside
  
• Pita chips
• Preheat the oven at 200°C (400°F)
• Cut Pita bread into triangles, opening all the triangles to reveal two pieces each.
• Drizzle a baking pan with olive oil and sprinkle some salt.
• Place your pita chips on top of the baking pan and drizzle some more olive oil and salt on top.
• Bake for 10 mins or until the chips come out crispy. Keep a close eye on the chips after 10 mins have passed.
• Remove the chips and keep aside to cool down,
• Meat topping
• In a pan, add oil and meat on medium high flame. Saute till the meat changes color and water from meat dries up.
• Add garlic ginger paste and all the spices and saute the mince for 2 mins.
• Add in the chopped eggplant and sautee for another 2 mins.
• Add 1 cup of water and cover the pan. Reduce the flame to medium and let it cook for 15 mins or until eggplant is soft.
• Once the eggplant is cooked, add in chopped tomatoes, onions and capsicum. Saute at medium flame for another 3 to 4 mins.
• Add in your pomegranate molasses and chopped parsley and turn off the flame.
• Tahini Sauce
• Add all the ingredients for the sauce in a bowl and whisk till combined well.
• Assembling
• Layer the pita chips on a plate and drizzle 1/4th of the tahini sauce on it.
• Add the minced meat layer
• Add the remaining tahini sauce on top of the minced meat.
• Garnish with fried almonds and parsley.
• Serve immediately.
  

Notes

You can use spring rolls sheets instead of pita chips or regular nacho chips as well.

If you have to serve the nachos later, prepare the components and don’t assemble until needed.

Nutrition

Serving: 1serving | Calories: 459kcal | Carbohydrates: 27g | Protein: 16g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 1350mg | Potassium: 621mg | Fiber: 3g | Sugar: 19g | Vitamin A: 105IU | Vitamin C: 12mg | Calcium: 186mg | Iron: 3mg

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The post Beef & Eggplant Middle Eastern Nachos appeared first on Butter Over Bae.

If you are kinky for biryani like me, I also have a quick biryani recipe on the blog. If you are making this recipe for the first time, I will request you to make it as closely as you can, with minimum substitutions.

Let’s see how all of it comes together.

Layers of this Biryani

This biryani, like any other biryani has the following components that makes up each layer:

• Marinated baked/grilled chicken tikka
• A Tikka curry/Qorma base
• The parboiled basmati rice
• The garnish and color layer

Making Chicken Tikka

This recipe calls for marinating chicken pieces in Tikka spice mix. I used my homemade tikka spice mix to marinate the chicken. But if you have a packet Tikka mix lying around, you can use that as well. Use the whole packet along with any extra ingredients the packet calls for. You can leave the chicken to marinate for anywhere between 2 to 8 hours.

You can also smoke the chicken with a piece of coal at this point or do it later while baking.

There are two ways in which you can cook this marinated chicken. You can chose whichever one you prefer:

Method #1 – Baking the chicken

If you opt for this, all you have to do, is simply:

• Line a baking tray with parchment paper, grease it,
• Place your chicken pieces, spray on top of the chicken
• And bake, ending with the gas griller for the char.

This method is great if you are trying to watch your calories, plus also it’ll save you time. Your chicken can be baking in the oven and you can be working on the qorma on stove simultaneously. And be done with both at once.

Method #2 – Pan frying or grilling the chicken

If you don’t have a gas oven or don’t feel like heating it up, you can always opt for the old school way of pan frying the chicken or grilling it. But the chicken sometimes doesn’t cook all the way through this way, so you’ll have to toss it in the qorma to cook for 10 mins as well.

Make the Tikka Qorma

The masala in this biryani is slightly different to regular biryanis. It is mostly based on onions and yogurt, with only 1 tomato and all ingredients are chosen very deliberately to reach a certain flavor profile.

Tip: ALWAYS turn off flame right BEFORE you reach the perfect golden color. The oil is pretty hot at this point so if you wait till your onions get to the right color and THEN turn off the flame, it’ll most probably take your onions to a much more dark shade, and possibly burn them.

Once you turn off the flame, remove roughly about a cup of the fried onions to use for garnish later.

Now the pot has roughly about 1 1/2 cup of oil along with the fried onions in it. I strain most of the oil out, leaving roughly 4 to 6 tbsp behind. Any qorma only needs enough oil to brown the onions. If that’s done, you don’t need anymore. If you’ve fried your onions at the right temperature, you will notice that MOST of the oil is out, almost as much as you had put in.

Adding Spices

Once you’ve removed all the oil, add 1/2 cup of water and turn the flame back on again. Now we are going to add allllll the spices, garlic ginger paste, salt and chopped tomatoes.

At this point, show some saute action (aka Bhunna). Saute at medium flame long enough to see oil separate on the side. This step helps in tempering the spices.

Go ahead and add another 1/2 cup of water, beaten yogurt and food color. Mix well and cover the lid for 10 mins at medium flame. When you see slight oil seperation on the sides, use a hand blender/immersion blender to blend the Qorma. This step will give you a more smooth mix and is a very common technique used by lots of Biryani places in Pakistan.

After the immersion blender, give it another 3 mins for the oil to come up again. Once it does, turn off the flame. Your qorma base is ready.

NOTE: If you opted for pan frying the chicken instead of baking it, add it in the qorma masala when you add in the yogurt to let the chicken cook for 10 mins as well

Soaking and Boiling the Rice

• For any biryani use long grain aged Basmati rice. They hold their shape well and don’t mush together.
• I soak rice for about 20 to 30 mins (which is the standard time for most rice brands)
• While boiling rice, chuck in some whole spices, salt, vinegar and kewra water as well. The vinegar helps the rice to have a really nice vibrant white color and stabilizes its shape too.
• Par-boil the rice for roughly 5 mins. Check a grain to see if it breaks in the center with your hands easily. That’s your cue to drain the water from the rice and set aside.

Garnish for the Biryani

After your tikka, qorma, and rice are ready, lets look into the garnish. The garnish I’ve selected for this biryani are things that compliment the Tikka flavor profile. This particular biryani uses:

• Fresh mint leaves
• 1 cup Fried onions (kept aside while making qorma)
• Lemon slices and lemon juice- To add a little sourness
• A zesty yellow food color mixed with milk. The yellow color compliments the reddish orange hue of the Tikka and Qorma, which is why we opted for this instead of the standard orange color for biryani.
• You can also add a few drop of biryani essence in the color (optional)

Layering the Biryani

My biryani layering sequence looks something like this:

• First a layer of 1/3 of the rice.
• Then goes in the garnish
• Next is a layer of 1/2 of the chicken pieces
• I also sprinkle some freshly squeezed lemon juice on the chicken pieces.
• Then 1/2 of the qorma masala on top of it.
• Repeat once more.
• Top layer with rice, garnish and food color in it.

Cover the pot with a layer of aluminum foil and then place your lid on top of it. This helps in sealing in the steam that builds up in the pot.

Place a griddle or tava below the pot on the flame. Standard biryani cooking time is 8 mins on medium high flame and another 10 mins on medium low flame.

Tip: Always use a pot size (pateeli) that can hold all your rice and chicken and still has about 1/4 empty space. This helps in mixing the biryani and also creates better steam cooking environment.

You can lift the lid slightly to check if you see any steam build up in the pot, this will ensure that your biryani is cooked. Ideally, let your biryani rest for another 10 mins before dishing it out.

Alternates, Fixes and Remixes

How to make biryani less spicy?

• This biryani is definitely spicy! “chatpati” in Pakistani terms. If you can’t handle spicy food, you can reduce the level of green chilies in the qorma by half and reduce the red chili powder by half as well.
• Note: The green chilies I use were medium hot, so if the green chilies you are using are very high in heat, (usually the really small green ones are hottest) then you need to reduce them by half anyways.

What to do with the left over oil?

The oil that’s left over from frying the onions, chilies and mint leaves is going to be super aromatic and infused with great flavor. You can use this oil practically in all kinds of savory cooking, greasing, frying etc.

What if I want to add potatoes?

Potatoes have a tendency to absorb spices and salt from gravies. If you plan to add potatoes in this recipe, you will have to increase both salt and spice, plus add a tomato as well. You will also have to add another 250 gm of rice to incorporate the added potato.

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Chicken tikka biryani

A Pakistani modern fusion between Chicken tikka and traditional Chicken biryani to create a delicious layered rice and chicken tikka masala dish.

Course Main Course

Cuisine South Asian

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 1066kcal

Author Wajiha

Ingredients

Chicken Tikka Marination & Qorma

• [1 packet of Tikka masala or Homemade tikka spice mix]
• 1 medium sized chicken cut into pieces
• 6 medium onions sliced 4 cups
• 14 green chilies
• 1 cup of mint leaves
• 1 medium tomato
• 2 cups of oil
• 2 cup yogurt
• 1 cup water
• 1 tbsp of salt or to taste
• 1 tbsp garlic ginger paste

Spices

• 1 tsp of black pepper powder
• 1 1/2 tsp of red chili powder
• 2 tsp of cumin powder
• 1 tsp of garam masala powder
• 1/2 tsp of turmeric
• 2 tsp of coriander powder
• 1 pinch of crushed Nutmeg Jaifil
• A pinch of crushed Maze Javetri

Rice

• 3/4 kg Long grain Bastmati rice
• 1 tbsp vinegar
• 1 tbsp kewra water
• 1 tbsp oil or ghee
• 4 to 5 bay leaves
• 10 whole black peppers
• 5 cloves
• 5 green cardamom
• 2 black cardamom
• 1 piece of cinnamon stick
• 4 tbsp of salt or to taste

Garnish

• 2 lemons cut up in slices
• 3 tsp of lemon juice
• 1 cup of fresh mint leaves
• 2 tbsp of milk mixed with Strong yellow food color zarda color
• 1 cup of fried onions
• few drops of biryani essence optional

Instructions

• Chicken Tikka
• Marinate chicken pieces in chicken tikka masala and leave it for 2 hours or overnight.
• You can also smoke the marinated chicken with a piece of coal. (optional)
• Preheat oven at 180° C (350 F)
• Line a baking tray with parchment paper and spray it generously with roasting spray or cooking oil. Place the chicken pieces on the tray and spray another coat of cooking spray on top of the chicken.
• Pop the tray in the oven for 20 mins and turn on the top grill for the nice char in the last 5 mins.
• Alternatively you can also grill the chicken on a grill pan or pan fry them as well. (See note)
  
• Chicken Qorma
• In a pot, add oil, sliced onions, green chilies and mint leaves. Fry them at medium heat until they turn crispy golden brown. Remove about a cup of the fried onions and set aside.
• Strain out most of the oil as well. (Leaving 4 to 5 tbsp in the pot)
• Add 1/2 cup of water in the fried onion mix and turn the flame back on at medium. Add in all the spices, salt, chopped tomatoes and garlic ginger paste. Saute the curry base until the oil separates and comes on top.
• Reduce flame to low and Add another 1/2 cup of water.
• Now add beaten yogurt and a little food color. Cover the pot and let the Qorma base simmer for 15 mins.
• Open the lid and use a hand blender/immersion blender to reach a smooth Qorma consistency. Qorma is ready.
• Rice
• Soak rice for 20 mins in water.
• Boil water in a pot with salt, vinegar, oil, kewra water and whole spices.
• Add soaked rice in boiling water. Boil for about 5 mins or until a grain of rice can break in your hand but retains its shape. Strain the rice and set aside
• Layering and Final cooking
• Chose a pot that would be able to hold all the rice and chicken together and still be 1/4th empty.
• Add 1/3rd of the rice on the bottom of the pot
• Add fried onions, some mint leaves and 2 3 lemon slices
• Add 1/2 of the baked chicken and sprinkle a little lemon juice on it.
• Spread 1/2 of the qorma mix on top of the chicken covering the rice.
• Repeat the process one more time and finish with rice on the top layer.
• Drizzle yellow food color in the form of a cross and add garnish. Optional – add biryani essence to food color
• Cover the pot and add a layer of aluminum foil in between pot and lid to create better seal.
• Place the Pot on top of an insulator, griddle or tava on the stove
• Turn on the flame at medium high heat for 8 to 10 mins.
• Reduce the flame to low and leave it for another 10 mins.
• Open the pot to check if steam has formed inside.
• Let the biryani rest for another 10 mins.
• Mix and serve with salad and yogurt.
  

Notes

If you decide to pan fry chicken at high flame, there is a chance they are still raw. Add pan fried chicken in the qorma while adding yogurt to finish cooking.

To make this biryani with potatoes:

• Take 1 kg rice instead of 3/4th kg
• Increase the salt quantity by 1 tsp in the qorma.
• Add 1 more tomato to the qorma

The green chili measurement in this recipe is based on the green chilies I had, which were medium hot. If the green chilies you have are extremely high in heat (like the small thin ones), put half of the given quantity.

This recipe gives a spicy biryani, reduce red chili to 1 tsp if you can’t eat very spicy food.

Nutrition

Serving: 1g | Calories: 1066kcal | Carbohydrates: 102g | Protein: 36g | Fat: 60g | Saturated Fat: 11g | Polyunsaturated Fat: 46g | Cholesterol: 93mg | Sodium: 1459mg | Fiber: 10g | Sugar: 24g

The post Chicken Tikka Biryani appeared first on Butter Over Bae.

A mix chana chat usually has the following components:

• A spicy sweet yogurt base
• Boiled chickpeas
• Fried fritters – Either Dahi barey (lentil fritters), dahi boondi (gram flour fritters) or pakoras (another gram flour fritter) in some cases
• Chopped raw veggies
• A crunchy element – Usually crushed papri or papdi (fried crispy puris) but sometimes random chips as well
• Condiment and spice
• Garnish

Preparing elements to make Chana chat

There are a couple of different elements of this dish which need to be made before the dish can be assembled. I know the list may seems daunting, but if you belong to a brown household, you probably already have most of them at home. If not, you can even get them at your local grocery stores as well:

Sweet Tamarind Chutney

This sweet and spicy chutney goes well with soooo many things, basically its like ketchup, universal and perfect for almost every desi snack out there. You can make it from scratch at home or buy a bottle from an Indian/Pakistani grocery store.

Dahi bara masala (spice mix)

This is just a fancy term for a three spice mix made with red chilies, coriander seeds and cumin seeds. Click here for the exact ratio. You can also use Chat masala instead if you don’t feel like whipping up a spice mix of your own.

Dahi barey or Dahi boondi or pakorey

The mix papri chana chaat that you get on the street usually uses dahi bareys or dahi boondis in the mix. But sometimes when I am short on dahi bareys, I use dahi boondi or even pakorey in the mix! trust me! once you use pakorey, you are not going back!

Papris –

These are crispy fried puris that can easily be made at home, but you can also get them at your local Indian/Pakistani restaurant. oh and when I can’t be bothered to make them or buy them, I use slims instead! You can use long thin potato chips as well as a substitute.

Assembling the Chana Chaat

To assemble the chana chaat, we are first going to prepare the sweet and spicy yogurt mix. It has water, sugar, salt, dahi bara masala and yogurt.

And then we just start to dump things in the yogurt base!

I boiled the chickpeas at home but you can ofcourse use the canned ones as well. The potatoes, tomatoes and onions are usually the only veggies this chaat has. But if you are feeling adventurous, feel free to explore with other veggies as well!

Once all the elements are inside, you can decide how runny or thick you want your yogurt mix to be. I personally like it just like its served on the street, so mine usually has lots of yogurt. But this is the perfect time to adjust your salt to sugar, and yogurt to water ratio as well.

Toppings

Us brown folks are always a lil extra, so other than having all condiments and spices in the yogurt mix, we use a lil more for topping as well.

Serve your mix chaat in a bowl and add some more masala, chutney and veggies on top. Sprinkle broken papri pieces generously on top of the chat and some coriander for good luck! Dig in!

How long can this chat last?

Unfortunately this chaat contains raw veggies so it doesn’t last longer than 2 days in the fridge. But you can prepare all the elements separately and mix them together only when you need it!

RECIPE FOR MIX PAPRI CHANA CHAAT (boiled chickpeas with yogurt, spices and veggies)

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Mix Chana chaat

A popular street food in India and Pakistan, made with some chickpeas, yogurt, spices and fried lentil fritters.

Course Appetizer, brunch, Side Dish, Snacks, Sides and Starters

Cuisine Indian, pakistani, South Asian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 286kcal

Author Wajiha

Ingredients

• 3 cups Boiled white chickpeas
• 7 to 8 Pakoras /Dahi bara
• 1 cup Papri or slims or any spicy crunchy chips broken into smaller bits
• 3 tbsp Tamarind chutney emli ki chutney
• 2 cups Beaten Yogurt
• 1 cup water

Spice mix

• 2 tsp Chat masala
• 2 tsp Dahi bara masala
• 3 tbsp Sugar
• 1/2 teaspoon Salt

Veggies

• 1 medium potato cut up in ½ inch cubes boiled in water with 1 teaspoon salt
• 1 cup Chopped onions or 2 medium ones
• 1 big tomato chopped
• 1/2 cup Coriander leaves chopped

Instructions

• Add yogurt, water and the spice mix a large bowl and beat everything together to form a smooth mix.
• Add in the veggies, boiled chickpeas and broken down dahi barey (or dahi boondi or pakorey)
• Add in tamarind chutney as well and mix everything together.
• Adjust sugar, spice and salt according to your liking.
• Top with crunchy papri or chips and more chat masla and coriander
• Serve at room temperature

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 40g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 323mg | Potassium: 548mg | Fiber: 7g | Sugar: 14g | Vitamin A: 196IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 3mg

The post Mix Papri Chana chaat appeared first on Butter Over Bae.

It’s one of those fusion recipes, that just sticks with you once you make it. Just like Pakistani style batata harra, you guys are going to love this!

I am talking a blast of flavor happening right in your mouth. Without further ado, here’s the recipe

Putting together Loaded Chicken Tikka Nachos

When we talk about toppings, you know we are basically talking about dumping stuff on top of tortilla chips right?. Here’s a picture showing all the things you are going to be throwing in the mix. And since this is soooooo straight forward, I’ll just quickly use pictures to walk you through the process.

There’s some cilantro in the picture, which I just use for garnish. The tortilla chips I used were low sodium low cal baked ones. And honestly they were almost insignificant because all that flavor coming from the toppings. So, you can totally opt for the tasteless “healthier tortilla chips” for this recipe. (Ya i find them tasteless ok? sue me :P)

Chicken tikka mix

For the tikka mix, I used boneless chicken and cut it up into small chunks. Then I prepared my tikka marinade and reserved 1 tsp of mixture to add into the gravy later. I marinated the chicken for about 15 mins. Cooked the chicken on a pan along with some tomato paste, the reserved marinade mix and some cream. Viola! the chicken tikka mix was ready. The whole thing took me hardly 20 mins. And thiss was, The longest part of the whole recipe.

Veggie Mix

While the chicken waited, I prepared the veggie mix. Its a simple onion, tomato and bell peper finely chopped and seasoned with lemon, salt and pepper. (think Tikka pizza toppings). Done? ok set aside.

Mint sauce

For the mint sauce, I used mint leaves, some green chilies, lemon, garlic, salt, some avocado and water. Chucked everything in a blender and made a smooth rich creamy sauce.

This sauce is a creamier version of the Mint Chutney that is usually served with Chicken tikka. The only new addition is the avocado.

Disclaimer: This sauce is very spicy ( I mean, for brown folks too ok?) so go light on this sauce if you can’t handle spicy food very well.

Why the avocado?
– It gives the sauce some body and creamy consistency, so prevents it from become watery.
– It adds a healthy kick my friends!

Yogurt sauce

Moving on to yogurt sauce. Very basic. Very mild. Also very yum. This sauce just had yogurt, cream and a little seasoning. This sauce is the mild cool topping so it would work with everyone’s palate (by everyone I mean spicy and non spicy peeepss)

And that’s that! Then I started dumping all of this on top of a plate of plain tortilla chips…and MY friend….the rest……is history 😀 I did, veggies, chicken, sauces, and veggies again and cilantro. That’s the sequence I went with

Alternates, fixes and Remixes

Substitutes

Avocado – If you don’t have avocado on hand, just use 1 tbsp of cream instead and add that to the mint sauce.

Less spicy – There is no denying these nachos are packed with heat! if you can’t handle spicy food, make the following changes to reduce the spice level of this dish:
– Use paprika instead of red chili powder and 1 tsp instead of 2
– Use 1 green chili instead of 3
– Use less green sauce on the overall dish.

Box masala – If you don’t feel like making your own spice mix, then go ahead and use any Chicken tikka masala mix from Shan, National etc.

Spicy Chicken Tikka Nachos

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Chicken Tikka Nachos

A Pakistani/Indian twist on the regular mexican nachos

Course Appetizer, Side Dish, Snack, Snacks, Sides and Starters

Cuisine Fusion Food, South Asian

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 6 servings

Calories 549kcal

Author Wajiha

Ingredients

• A bag of tortilla chips.
• Chopped cilantro for garnish

Yogurt Sauce

• 4 tbsp Greek yogurt
• 1/4 tsp of salt
• 1/4 tsp of black pepper
• 1/2 tsp garlic powder
• 1 tbsp of cream

Mint sauce

• A handful of mint leaves
• 3 green chilies with stems removed
• 1 tbsp lemon juice or juice of half a lemon
• 1 clove of garlic
• 3 slices of avocado or 1/4th of an avocado
• 1/4 tsp salt
• 1/4 cup of water

Chicken tikka mixture

• 2 chicken breast pieces cut up into small chunks
• 1/2 tsp of turmeric
• 2 tsp of red chili powder
• 2 tsp of cumin powder
• 1 tsp of coriander powder
• 1/2 tsp of garam masala or all spice powder
• 2 tbsp of lemon juice
• 1 tbsp garlic ginger paste
• 1 tbsp of vinegar
• 1/4 tsp of red color powder
• 4 tbsp of tomato paste or ketchup
• 1/4 cup of water
• 1 tbsp of cream
• 4 tbsp of cooking oil

Veggie mix

• 1 medium tomato chopped up finely.
• 1 big onion chopped up finely
• 1/2 a bell pepper chopped up finely
• 1/2 a lemon
• 1/2 tsp of black pepper powder

Instructions

• 
  Preparing
• Prepare the chicken marinade by mixing all the dry spices, lemon, vinegar and ginger garlic paste. Once the mixture is ready, scoop out 1 heaped teaspoon of the mixture for later use. Marinate the chicken in the remaining spice mix and set aside for 10 to 15 mins
• In the meantime, put all the ingredients for the mint sauce in a blender and blend until smooth.
• Mix all the ingredients for the yogurt sauce and set aside.
• Mix all the raw veggies, sprinkle some lemon juice and black pepper on it and set aside.
• In a frying pan, add oil and marinated chicken. Stir fry for 3 mins at high flame till the chicken looks cooked. Add tomato paste, water, the spice mix that we had saved for use later. Cook for another 2 mins.
• Add cream to the chicken mix and cook for another min. Turn off flame and cover with a lid until ready to use.
• Assembly
• Layer all the tortilla chips/nachos on the serving dish.
• Add half of the veggie mix all over the nachos.
• Add the chicken tikka mix on top of the veggies.
• Layer out the mint and yogurt sauces.
• Top it off with the remaining veggies and chopped cilantro.
  

Notes

Go easy on the red and green chilies if you can’t handle spicy food.

You can also use packet masala for chicken tikka and exclude all the dry spices from the chicken marination. Use about 6 tbsp of packet masala.

Nutrition

Serving: 1serving | Calories: 549kcal | Carbohydrates: 54g | Protein: 21g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 32g | Cholesterol: 40mg | Sodium: 491mg | Fiber: 14g | Sugar: 12g

The post Chicken Tikka Nachos appeared first on Butter Over Bae.