OK, full disclosure, I use these croquettes as a way to sneak in vegetables into my diet that my family and I don’t like to eat. So yeah, this recipe came into being out of NECESSITY more than anything else!

I cooked up these croquettes right after my chicken and vegetable kebabs went viral on IG. And well, they are here to stay, my friend! Pss.. You can also load veggies in your nuggets, just btw (I do that in my chili parm nuggets too)

Ingredients

Don’t get overwhelmed with the list. I promise you these are simply things you probably already have in your pantry.

• Vegetables – I use this recipe as an excuse to eat all the veggies that I generally don’t like on their own. So broccoli and cauliflower are always part of the mix. Feel free to use any hard vegetables of your choice. Customise as you want!
• Potatoes – All croquettes need a potato base. I’ve used regular white potatoes PLUS a sweet potato to up the nutrition.
• Shredded Chicken – For the shredded chicken in this recipe, you can use any leftover rotisserie chicken from last night. Or, you can boil some with the potatoes.
• Coating – Like all croquettes, this one also needs a crumb coat. You’ll need flour, eggs, and breadcrumbs. I also add sesame seeds for extra crunch and nutrition.
• Cheese – Use any fresh high-protein cheese of your choice. I went with cottage cheese. You can use Feta, cream cheese, or mascarpone. Just adjust the salt level if using salted cheeses.
• Seasonings – Apart from salt and pepper, I use homemade dahi bara masala for this recipe, which you can buy from the store or use chilli flakes, roasted cumin seeds, and coriander seeds instead.
• Binder – I use breadcrumbs in the croquette base to give it binding.
• Other – For taste, I also add cilantro leaves, garlic, and onions

See the recipe card for full information on ingredients and quantities

Instructions

Let me show you a simple step-by-step pictorial for this recipe.

Step 1: Boil potatoes and chicken together or separately with garlic, salt, and pepper.

Step 2: Peel the potatoes and add them to a large bowl.

Step 3: Mash the potatoes.

Step 4: Use a food processor to chop all the listed vegetables and herbs. Keep it as fine or as chunky as you like.

Step 5: Add all the chopped vegetables to the mashed potatoes.

Step 6: Shred chicken in the food processor and add it to the mashed potatoes.

PROTIP: Use the food processor to shred the chicken instead of doing it manually to save time and effort.

Step 7: Add in your cheese. (feta, cottage, ricotta, or any of your choice)

Step 8: Add in all the seasonings.

Step 9: Combine everything with your hands to make a uniform croquette mix.

Step 10: Take a tablespoon of the mixture and shape it in one of your preferred ways.

Step 11: Coat the croquettes in flour, then eggs, and lastly, breadcrumbs.

Step 12: Fry at medium flame in oil until crispy and golden brown in color.

Please note: Purple Cabbage bleeds in the kebabs and turns them slightly pink. I didn’t have a problem with that, so I went ahead and used it. If you think your kids or family may have issues, best to avoid them altogether.

Serving Suggestions

Serve hot with your favorite sauces on the side. I like to pair mine with garlic mayo or hot honey ranch (both recipes in my E-book)

Here are some more fun ways to use your croquettes and turn them into a meal:

• Eat with yellow rice and yogurt
• Serve with dal chawal (rice and lentils)
• Make wraps out of it with mayo and veggies
• Use for paratha rolls.

Variations and Substitutions

This recipe is generally on the spicy end ( my brown folks can ignore this comment). Here are some variations for you to try

• Nuts and seeds – I add sesame seeds with the bread crumbs to up the nutritional value, but feel free to add some chopped nuts or seeds of your choice into the croquette mix as well.
• Meats – Make this recipe with shredded beef, mutton, or lamb.
• Heat – I’d categorize this recipe as spicy for a non-brown person, so feel free to reduce the heat a bit if you like.
• Coating – Try using cornflakes instead of bread crumbs for an extra crunch.
• Spring rolls – You can use this croquette mix as a filling for puff pastry, spring rolls, or samosas.
• Potatoes – I’ve used a combination of white and sweet potatoes for this recipe. You can use just one variety as well.
• Binder – I use breadcrumbs to counter the added moisture in the croquettes. You can use cornstarch, oatmeal, or tapioca flour, too, as a substitute.

Storage

The croquette mix can last in the fridge for about a day or two. So you can make the mix a day before and roll it and coat it the next day in front of the TV or something.

Freeze the croquettes in an airtight box. To freeze in a ziplock bag, make sure you freeze the croquettes individually first. They can last for upto 2 months in the freezer.

Expert Tips

• I used whatever vegetables I had in the fridge. Please note
• Use parchment paper in the tray that you freeze your kebabs in to avoid them getting stuck to the pan
• This is a great recipe for “clean-your-fridge” day.
• Freeze the croquettes individually in an open tray. Once they harden, add them to ziplock bags to avoid them getting stuck to each other.
• Purple cabbage leaves tend to turn the croquettes pink (avoid it if you don’t want that)

Frequently Asked Questions

More Nutritious Deliciousness

Here are some more potato-chicken-veggie mash-ups that have the ability to be full meals!

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

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Chicken Vegetable Croquettes

They are high on protein, crispy on the outside and soft on the inside. Freezer-friendly, customizable, and perfect as a snack, appetizer, or side dish with rice

Course Appetizer

Cuisine Fusion Food, International

Diet Halal

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 30 servings

Calories 80kcal

Author Wajiha

Ingredients

Croquette Mix

• 3 medium potato 300 gm
• 1 medium sweet potato 150 gm
• 300 gm chicken breast
• 1 whole garlic peeled and cloves seperated.
• 2 1/2 cup chopped vegetables of your choice (see notes)
• 1 medium onion
• 1 cup cottage cheese 200 gms
• 1/3 cup bread crumbs 1 slice
• 2 tablespoon dahi bara masala
• 1 tablespoon salt or to taste
• 1 teaspoon black pepper powder
• 1 small bunch of coriander

Coating

• 2 eggs beaten
• 1 cup all purpose flour
• 1 cup bread crumbs
• 1/3 cup sesame seeds optional
• Oil for frying

Instructions

• Boil chicken and potatoes in water along with a teaspoon of salt and 5 garlic cloves. See notes.
• Peel the boiled potatoes and add them to a large bowl. Mash them until smooth.
• Shred the chicken in the food processor and add it to the potato bowl.
• Use a food processor to chop all the listed vegetables and herbs. Keep it as fine or as chunky as you like. Add them to the potato bowl.
• Add the rest of the ingredients for the croquette mix. This is the best stage to do a taste test and adjust seasonings.
• Knead the croquette mix into a dough. Take a tablespoon of the dough and shape it with your hands into a cigar, a ball or a patty.
• Place all the shaped croquettes on a tray, ideally lined with parchment paper.
• Prepare 3 shallow plates, one with the flour, one with the eggs beaten and one with the breadcrumbs mixed with sesame seeds.
• Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs and sesame seed mix, making sure they are completely covered. Place them on a plate or tray until ready to fry. You could also put them in the freezer directly at this point if you wish to fry them later.
• Add any neutral oil to a pot so that it’s at least a couple inches deep and heat it over medium high heat. Fry the croquettes in oil for 3 to 4 minutes, or until golden brown on all sides.
• To airfry, put the croquettes in an air fryer sprayed with oil and bake for 375°F-400°F (190°C-200°C) for 10-15 minutes until golden brown, flipping them halfway through if needed.
• Serve with your favorite chutney or sauces.

Notes

• Use leftover shredded chicken if you have any instead of boiling more.
• You can use just one type of potato for this recipe as well.
• Use any vegetables you have at hand. For this recipe, I prefer carrots, cabbage, bell peppers, cauliflower, and broccoli. 
• Use cornstarch or oatmeal instead of breadcrumbs in the croquette mixture if you need a substitute. 
• The croquettes last for upto 3 months in the freezer.

Nutrition

Serving: 1serving | Calories: 80kcal | Carbohydrates: 9g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 310mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1082IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Crispy Chicken Vegetable Croquettes appeared first on Butter Over Bae.

My love for recreating restaurant-style recipes is REAL! I can control the ingredients and lighten them up as I like. The Nando’s Peri Peri chicken livers and Karachi’s famous Chicken Tikka Samosas are two such recipes I’ve adapted to be lighter and still delicious.

Difference between Indo-Chinese & Traditional Chinese Hot ‘n Sour Soup.

The traditional Chinese recipe features pork, tofu, dried Shiitake mushrooms, dried lilies, and other Asian ingredients, resulting in a rich, umami-flavored broth with a sour undertone. This is the soup you get when you order from any Chinese restaurant outside of South Asia.

The Indo-Chinese, aka Desi-style, hot and sour soup has a tomatoey and chili-based broth. It has a characteristic vibrant red color that sets it apart from all the other soups of the region. One of the popular street-style foods available in India and Pakistan. It is served with a special spiced vinegar that has green chilies cut in it! But don’t worry, you can totally control how much heat you want in your soup.

Ingredients and Substitutions

Here are a couple of pointers and notes about the ingredients.

• Chicken broth – I’ve used my own broth recipe for this soup. But you can use pre-made vegetable stock or chicken stock, too.
• Shredded Chicken – The shredded chicken in this recipe comes from my broth, too. You can use any leftover chicken if you are using pre-made broth (or boil a chicken breast separately in salt and garlic powder).
• Chili oil – This is a Chinese condiment that adds a subtle layer of heat to the dish. I make my own chili oil at home, which I use. You can use any store-bought ones, too, or use regular oil instead.
• Chili garlic sauce – This is one of the main ingredients; it gives the soup its color, flavor, and heat. Chili garlic sauce is a type of ketchup that has tomato paste, garlic, and chili in it. The one I use is either homemade or from Knorr, easily available in South Asian stores. You can also make your own (see notes).
• Vegetables & Mushrooms – The standard veggies used in this dish are bell peppers, cabbage, and carrots. But this is your soup! Feel free to use any mushrooms and veggies you like to eat.
• Condiments – The soup uses all the basic condiments like vinegar, hot sauce, soy sauce, Worcestershire sauce, and brown sugar.
• Thickener – Cornflour or Cornstarch is used to make this soup thick.

See the recipe card for full information on ingredients and quantities

How to make Desi Hot and Sour soup

Here’s a simple pictorial for you to make this soup easily.

Step 1: Sauté the mushrooms in chili oil in a deep pot.

Step 2: Add the vegetables and sweat them at high heat until all the moisture evaporates.

NOTE: Sweating and sauteing the vegetables gives you crunchier veggies and a longer shelf life.

Step 3: Add the shredded chicken, all the seasonings, and sauces to the pot.

Step 4: Add chicken broth and water to the soup and simmer for 3 to 4 minutes.

Step 5: Add cornflour slurry to the soup and cook at medium-high heat.

Step 6: Allow the soup to thicken and add more cornflour if needed.

Serving

I like to garnish my soup with spring onions, but that is totally optional. This Desi version of the Hot n Sour soup is served with vinegar spiced with sliced green chilies, prawn crackers, and some soy sauce on the side.

You can serve it with some spicy Chicken Shashlik skewers to make a full meal!

Expert Tips

• Stir-frying the vegetables and mushrooms removes all the water they carry. It also kills microbes in the produce. It adds more flavor to the dish and helps increase the shelf life of the soup.
• If you are using store-bought chicken or vegetable stock, don’t add salt till you do a taste test, as store-bought stocks are generally high in sodium.
• I didn’t add any extra salt because all the sauces and the broth carry salt with them. Only season extra after tasting.

Modify Soup for Clean-Eating

Cooking at home already makes your food THAT much more nutritious because you’ll be using fresh, real ingredients to make it.

Here are some things to make your soup even more nutritious:

• Make the Chicken broth at home with organic or grass-fed chicken.
• Use low-sodium Soy sauce and Natural vinegar.
• Make your own chili garlic sauce with the measurements provided.
• Use fresh vegetables and mushrooms.
• You can use oats instead of cornflour as a thickener for your soup. Grind some oats to make powder and add 1 tsp to your soup. Let the oats cook for 10 mins, and you will have a nice, thick soup. Add more if needed.

Frequently Asked Questions

More Indo-Chinese recipes

Here are some top-notch recipes that I think you will love:

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

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Chicken Hot and Sour soup

A restaurant style Indo-Chinese version of the traditional Chicken hot and sour soup,

Course Main Course, Snacks, Sides and Starters

Cuisine Chinese/Indo Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 121kcal

Author Wajiha

Ingredients

• 2 tablespoon chili oil see notes
• 1 Litre Chicken Broth see notes
• 2 cup water
• 1 cup Shredded chicken see notes
• 4-6 tablespoon corn starch Start with 4 and see if you need more.
• 1 tablespoon brown sugar

Vegetables

• 1/2 cup shredded carrot
• 1/2 cup julienned green bell pepper
• 1 cup thinly sliced cabbage
• 1/3 cup sliced mushrooms canned or fresh

Sauces

• 2 tablespoon soy sauce
• 2 tablespoon worcestershire sauce
• 4 tablespoon vinegar
• 2 tablespoon hot sauce
• 1/2 cup chili garlic sauce see note 2

Instructions

• In a pot, add chili oil and all the vegetables and mushroom. Saute at high heat for 3 to 4 mins or until all the water from the vegetables evaporate.
• Reduce heat to low and add the shredded chicken and all the sauces. Mix everything together.
• Add chicken broth and water to the pot and turn the heat back to high. Simmer for 3 to 4 minutes or until the soup starts bubbling.
• Mix cornstarch with about 1/2 cup of water to make a smooth slurry and add it to the soup.
• Simmer for another 2-3 mins and allow the cornstarch to cook through and the soup to thicken.
• Adjust seasoning and add salt if needed.
• Serve with prawn crackers, soy sauce and vinegar with sliced green chilies cut into it.
  

Notes

Note 1 – Chicken Broth

For the chicken, you can use:

• 3/4 cup of leftover chicken, shredded
• Grill 1 chicken breast with salt, pepper, and garlic, then shred it to use.

For the broth, you can use:

• 3 cups of premade broth
• Any homemade broth or stock (you can use my chicken broth recipe to do this)
• 2 chicken bouillon cubes with added garlic powder per Litre of Water. 

Note 2

Substitute for Chili garlic sauce (make your own sauce):

• 1/3 cup of tomato paste/ketchup
• + 2 tbsp of any red chili paste (like Sichuan sauce, sambal oelek)
• + 2 cloves of finely chopped garlic This is a spicy soup. If you’d like to make a milder version, use regular ketchup instead of chili garlic sauce. 

Other notes

• I didn’t add any extra salt to the soup, because the broth and sauces carry enough salt. Only season extra after you do a taste test. 
• You can use regular oil instead of chili oil.

Nutrition

Serving: 1serving | Calories: 121kcal | Carbohydrates: 12g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 1633mg | Potassium: 178mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1393IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 1mg

The post Chicken Hot and Sour soup appeared first on Butter Over Bae.

Have you heard of Egg drop soup? Its a soup that has egg ribbons as you add the egg to hot liquid. This recipe has those egg ribbons and an extra something in the form of corn and chicken. Let’s go!

The moment the temperature drops, I’m all about slurpy comfort food—think my lentil oats bowl piled high with crispy toppings. Chicken corn soup is a total warm hug in a bowl, perfect for cozy days, especially when I’m not in the mood for the bold, fiery punch of my Hot and Sour Soup (that one’s strictly for spice lovers). 💛

Ingredients and Substitutes

You need very few ingredients to put this soup together. Let me walk you through it a little:

• Chicken Broth/Stalk – Homemade chicken broth is always the best option, in terms of flavor, nutrition, and freshness. As alternatives, you can use store-bought chicken stock or dissolve chicken bouillon cubes in water.
• Shredded Chicken – I use shredded chicken that is left over from my batch of chicken broth. You can boil a chicken breast in some salted water to get instant shredded chicken. Or wash and use any chicken that’s left over from last night’s dinner.
• Corn – Half of the corn used here is going to be whole Kernels for bite and texture. The other half of the corn will be creamed to make a smooth paste and add flavor to the soup.
• Seasonings – Salt, black pepper, white pepper, and garlic powder.
• Thickening agent – Like most soups, I’ve used cornflour/cornstarch slurry to thicken this soup. As a substitute, you can use arrowroot flour or tapioca flour. You can’t tell the difference.
• Egg – Beaten eggs add those beautiful flowers or ribbons to the soup that it is iconically known for. You can use whole eggs or egg whites, based on your preference.
• Garnish – For desi-style restaurants, you will always find soy sauce, hot sauce, and green chilies cut up in vinegar, served as the three condiments for this soup. A little spring onion on top, too, to make it pretty.

See the recipe card for full information on ingredients and quantities

Instructions

Here is a simple pictorial to show you how easy it is to pull together this soup in under 20 minutes!

Step 1: Heat up the chicken stock/broth in a stock pot until it starts to boil.

Step 2: Add all the seasonings and shredded chicken to the pot.

Step 3: Cream half of the corn to make a paste and add the creamed corn and corn kernels to the soup.

Step 4: Stir all the ingredients and allow the soup to simmer for 3 to 4 minutes.

Step 5: Make a slurry of cornstarch with water and add it to the soup while stirring.

Step 6: Cover the soup and let it thicken for 2 to 3 minutes.

Step 7: Reduce the heat to low. Beat eggs in a bowl. Drop it in the soup while stirring the soup.

Step 8: You will get egg ribbons in the soup. Adjust the seasoning and serve hot.

Note: To create beautiful egg ribbons, do these 3 things
– Keep the heat low
– Drop your beaten eggs slowly from some height.
– Stir the soup with a spoon from your other hand simultaneously.

Serving

The chicken corn soup is served hot, garnished with spring onions and 3 condiments on the side:

1. Soy sauce
2. Hot sauce
3. Vinegar with green chilies sliced and added to it.
4. Toasted sesame oil (optional)

In restaurants, they bring it out with lovely prawn crackers. I love pairing it with fried rice and dragon chicken to make it a meal. On my low-carb days, I go with my chicken shashlik sticks and this bowl of goodness.

Variations

This soup is the simplest, basic, and most delicious version of a chicken corn soup there is. Feel free to experiment and make it your own! Here are some great variations for you to try

• Vegetarian- Use tofu and vegetable broth instead of chicken and chicken stock to make it a vegetarian soup. You can also add more vegetables or mushrooms to this recipe to load up on the fibre.
• Toppings– Pakistani street-style soups are sometimes served with slims, which are basically local spicy potato chips, which go really well, might I add!
• Texture – You can cream all the corn if you don’t like corn kernels in your soup.
• Noodles – Add ramen or egg noodles to the soup while it’s simmering to make noodle soup.

Frequently Asked Questions

More Comfort Recipes on the blog

Looking for other recipes like this? Try these:

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

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Chicken Corn Soup

This Chinese chicken corn soup is a cozy, comforting egg drop soup made with tender chicken, sweet corn, and silky egg ribbons. A mild, warming and freezer friendly.

Course 30 min meals, Soup

Cuisine Chinese/Indo Chinese, Indian, pakistani

Diet Halal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 10 servings

Calories 59kcal

Author Wajiha

Ingredients

• 1 Litre Chicken Broth see notes
• 1 cup shredded chicken see notes
• 1/2 cup canned corns whole
• 1/2 cup corns blended with water to make paste
• 1 teaspoon salt or to taste
• 1 teaspoon black pepper powder or crushed
• 1/2 teaspoon White pepper powder optional
• 1 teaspoon Garlic powder
• 1 tablespoon Soy Sauce
• 1 tablespoon White Vinegar
• 4 tablespoon Cornflour mixed with water to make a slurry
• 1 whole Egg Beaten

Toppings and Garnish

• Soy Sauce
• Vinegar with green chilies sliced in it.
• Hot Sauce
• sliced spring onion

Instructions

• Add your chicken broth and a litre of water into a large stock pot and heat at medium to high flame on the stove.
• Once your broth starts to boil, add all the seasonings, shredded chicken, corn kernels and corn paste. Allow to simmer for 2 to 3 minutes.
• Reduce heat to low and add your cornflour slurry while stirring to avoid any lumping.
• Allow the soup to thicken. Add more cornflour if you want your soup to be thicker.
• Serve hot, garnished with green onions and condiments on the side.

Notes

• Chicken stock substitute
  To use chicken bouillon cubes instead of chicken stock, follow this ratio
  2 cubes for 1 Litre of Water. 
  Do NOT add salt of your own while using stock cubes. Taste the soup, then decide if you need more salt, as the stock cubes are always high in sodium. 
• Thickening Agent
  Use Arrowroot or tapioca flour if you don’t want to use cornflour
• You can freeze the leftover soup. To reheat it, simmer it on the stove with a splash of water. You may have to add more thickening agent again. 

Nutrition

Serving: 10serving | Calories: 59kcal | Carbohydrates: 7g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 13mg | Sodium: 713mg | Potassium: 94mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.4mg

The post Chicken Corn Soup appeared first on Butter Over Bae.

Yakhni is usually made in a South Asian house when we want something hot and soothing (or when one of us is sick, so the whole house drinks it, iykyk). Use this broth as a base for my Hot and Sour Soup recipe, or add it to pea pulao (matar pulao) for added nutrition.

Ingredients

The ingredients used here are super basic. Let me walk you through some key points and substitutes.

• Chicken – The best options of chicken here are going to be bone-in chicken or leftover rotisserie chicken carcass. The bones add flavor and nutrients to the broth. Chicken wings are a great option, too. I don’t recommend broth made from boneless chicken; you’ll get the broth, but lose the depth of flavor provided by the bones.
• Whole spices – The bay leaf, garlic, black peppercorns, and red chilies are all essential for flavor and aroma. The bay leaf and garlic help in combating the raw poultry smell.
• Onion – Use any that you have at hand, yellow, white or red.
• Vinegar – This helps in breaking down the collagen from the chicken and releases more nutrients into the broth. I suggest white vinegar for this recipe, but feel free to use your favorites.

See the recipe card for full information on ingredients and quantities

Substitutions

• Black peppercorns – Use crushed black pepper or powdered black pepper
• Whole red chilies – Use crushed red chili flakes or powder.

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

Step 1: Add the chicken to a stock pot and turn on the heat to medium.

Step 2: Sear the chicken in the pot until the surface becomes white and most of the water from the chicken has evaporated.

Step 3: Add all the whole spices and onion.

Step 4: Add water and vinegar. Turn the heat to high and allow the water to start boiling.

Step 5: Skim the froth and impurities off the top with the tea strainer or slotted spoon.

Step 6: Reduce the heat to low, cover the broth, and let it simmer for 2 hours or more.

Note: Searing the chicken first (with or without oil) in the pot reduces the froth or scum that rises to the surface.

How to serve Chicken Yakhni

Chicken Yakhni is traditionally served hot in cups with black pepper and salt sprinkled, along with a lemon wedge on the side. Another way to serve it is in a bowl, with the chicken pieces added back to it as a whole or shredded, garnished with cilantro, black pepper, lemon, and salt. It is also used in pulaos or in recipes that call for chicken stock, such as soups.

Here are some amazing recipes you can use Chicken Yakhni in:

• Use to cook the rice in Shahi Chicken Pulao.
• Use in place of water in Pea Pulao (Matar Pulao)
• Use as a base for Chicken Hot and Sour soup.
• Use as the base for Chicken Corn Soup
• Use in place of water in Spicy Lentil Oats porridge (khichdi)

Storage

Strain your yakhni through a fine colander or a muslin cloth. Use the chicken pieces and shred the chicken to use with this soup or for other recipes. When the yakhni cools down, it forms a layer of fat on the top, which can be removed if you want.

The yakhni can be stored in the fridge for a week easily. If you’d like to consume it later, best to freeze it. It can last in the freezer for up to 2 months.

Variations

I’ve given you the most basic and easiest chicken broth to whip up. You can use this broth as a base for Pakistani recipes as well as Asian and Western cuisine. There are so many variations and fun things you can do with it. Here are some great options for you to try.

• Deeper flavor – Sear the chicken and caramelize the onions in 1 tablespoon of oil before adding the remaining ingredients. Seal in the chicken juices and brown its surface. This will create a much deeper and richer flavor.
• Vegetables – Add celery, carrots, or cauliflower to turn this broth into a chicken vegetable broth and make it more nutritious.
• Spicier – Add red chili flakes, and crush black pepper to give your broth a spicy kick.
• Flavor – Add other aromatics like fennel seeds, cumin seeds, and green cardamom.

Frequently Asked Questions

More Recipes like this

Here are some more comfort food recipes on the blog:

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

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Chicken Yakhni or Broth

This Pakistani Chicken Yakhni or Broth is made with whole spices and bone-in chicken to create a simple gold liquid, which is comforting to have on its own or use in other recipes.

Course Chicken Recipes, How To’s

Cuisine Continental, pakistani

Diet Gluten Free, Halal

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Servings 2 Litres

Calories 531kcal

Author Wajiha

Ingredients

• 500 gm Bone-in Chicken see notes
• 4 whole Bay leaf dried or fresh
• 4 cloves Garlic
• 4 whole Dried red chili
• 1 medium onion cut in half
• 10 whole black peppercorns
• 1 teaspoon salt or to taste
• 1 tablespoon white vinegar
• 4 Litres Water

Instructions

Stove Top Instructions

• Place your chicken in a 5-liter stockpot or any deep saucepan with a lid. Turn on the heat at medium-low and allow the chicken to release some of its liquid. Saute for 2 to 3 minutes of until the chicken surface turns white.
• Add all the remaining ingredients in the pot and allow the water to come to a boil.
• Now use a skimmer or a strainer to improve any impurities or froth that comes up to the surface.
• Cover the pot with a lid and reduce the heat to low. Let this chicken broth simmer for 1 to 2 hours. You can leave it for longer if you have the time.

Instant Pot Instructions

• Chuck all the ingredients directly in the inner pot of the pressure cooker. Pour the water over the scraps. You can add more water, but DO NOT let the water reach above two-thirds of the way full.
• Place the lid on the Instant Pot with the vent knob pointed towards "sealed".
• Select the high pressure cook function and set it for 1 hour.
• Once cook time has elapsed, turn off the Instant Pot and allow the pressure to release naturally for 20 minutes. Quick-release any remaining pressure manually.
• Carefully lift the lid, allowing the steam to escape away from you.

To Serve

• Yakhni (broth) is traditionally enjoyed as a hot, clear soup, often sipped from cups. When serving it as a drink, add lemon wedges along with a sprinkle of black pepper and salt.
• If serving the yakhni with chicken, shred the cooked chicken from the recipe, return it to the broth, and finish with vinegar and black pepper.
• Use it in place of broth/stocks in other recipes.

Storage

• To store the broth for later use, strain it through a fine sieve and allow it to cool completely. Transfer the cooled broth to airtight containers and refrigerate or freeze as needed.
• The cooked chicken can be shredded and stored separately or left in the broth. the broth can be used in any recipe that calls for chicken stock or broth.

Notes

• Chicken – Use bone-in chicken to create a rich, nutrient-dense broth. Use the whole chicken carcass for this recipe. The cut of your chicken doesn’t matter. You can also use the bones of your leftover rotisserie chicken. You can skip the searing step if you are using it and start with step two. 
• The broth can last for a week in the fridge and upto 2 months in the freezer.
• For variations, you can add vegetables of your choice or other spices like fennel seeds, cumin seeds, or green cardamom. 

Nutrition

Serving: 2serving | Calories: 531kcal | Carbohydrates: 11g | Protein: 36g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 208mg | Sodium: 1463mg | Potassium: 632mg | Fiber: 3g | Sugar: 3g | Vitamin A: 911IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 3mg

The post Traditional Pakistani Chicken Yakhni (Chicken Broth Recipe) appeared first on Butter Over Bae.

Ok, full confession, I need to trick my brain into eating better. I make the tangy lentil oats sometimes, or the delicious bottle gourd curry (lauki ki bhujia) on my vegetarian days of the week. Keeps my nutrition in check with zero compromise on flavor or deliciousness.

These oats khichdi or masala oats are my go-to on days I need to eat mindfully. Made with simple Pakistani/Indian spices, they are such a perfect base to add toppings to and make into a whole meal, like you do with poke bowls (More on this later)

Ingredients

Here are a couple of pointers and notes about the ingredients.

• Oats – There is no restriction as to what kind of oats you use in this recipe. Steel cut, rolled, or quick. Use any oats you have at hand.
• Lentils – I make this recipe with yellow lentils, but feel free to experiment and use others that you like. Masoor dal or red lentils also work!
• Tomato – I use fresh tomatoes, but tomato puree or canned tomatoes work for this recipe just as well.
• Chilies – This oats khichdi uses three kinds of chilies: whole (green), crushed, and powder (red). It doesn’t pack as much heat as you think it would, so I won’t term this recipe as too spicy.
• Ghee – Ghee or butter gives it more than oil would, but you are welcome to use any option you like: Ghee, butter, or oil.
• Fried onions – Brown fried onions are used as a garnish here. Simply brown fry 1 to 2 onions in oil and remove them, and set aside. You can also buy pre-fried onions from any Asian grocery store or fry onions at home.
• Other Garnish – Lemon juice, some ghee, and cilantro. Lemon juice really adds that kick to this recipe. You can also do add-ons like chilli oil or chat masala (optional)

See the recipe card for full information on ingredients and quantities

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

Step 1: Fry cumin seeds and green chilies in ghee/oil in a deep pan at medium heat.

Step 2: Add tomato, garlic ginger paste, and spices.

Step 3: Add a splash of water and let the tomatoes cook until mushy when pressed with the back of a spoon.

Step 4: Add oats and yellow lentils.

Step 5: Add water and allow it to come to a boil.

Step 6: Cover with a lid and let it cook for 40 to 50 minutes at medium low heat.

Step 7: Stir occasionally at 10-minute intervals.

Step 8: At the 40-minute mark, check the thickness of the khichdi. Cook longer if you want a thicker version, or turn off the heat and let it sit for 10 minutes before serving.

Garnish with crispy fried onions, lemon juice, a dollop of ghee or butter and cilantro. Serve hot!

Variations and Toppings

The beauty of this oats khichdi is that it is the ideal base to create customized pokebowl-style Mains. You can create so many different versions with just the same recipe. For added nutrition, you can also try adding chicken broth or stock instead of water to cook the khichdi.

Here are a couple of topping ideas for you to try:

• Leftover chicken, shredded or fried.
• Any other sauteed protein, like lamb chunks or beef.
• Achaar or pickles
• Pickled or fresh sliced onions.
• More green or red Thai chilies
• Sautéed vegetables like carrots or peas.
• Fried crisps like pappad, chips, or tortillas.
• Masalas like chaat masala, dahi bara masala, or paprika.
• Sauces like Harissa or Schezuan Sauce would go beautifully with this recipe.

Like I said, make it your own, bruh! The topping possibilities are endless. Personally, I use this as a fridge clean-up opportunity. IYKYK.

Expert Tips

• Use a heavy-bottom pot or pan to avoid your khichdi from burning.
• Always allow the Khichdi to cool down for at least 10 minutes before serving to allow it to thicken on its own.
• For a more haleem-like consistency, use a Haleem Ghotni (Wooden Hand Masher) from time to time when the Khichdi is cooking. (Haleem is a meat and lentil South Asian porridge)
• Add raw chicken while frying the cumin seeds to create a more Haleem-like Khichdi.

Frequently Asked Questions

More Vegetarian Recipes:

Looking for other vegetarian recipes? Try these:

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

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Spicy Oats Khichdi

Made with yellow lentils and oats, these spicy masala oats khichdi is low-carb and hits the spot. Make it soupy or thick like porridge or Haleem; you control how the dish turns out.

Course Main Course

Cuisine Indian, pakistani

Diet Halal, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6 servings

Calories 252kcal

Author Wajiha

Ingredients

• 1/4 cup ghee or oil
• 1/2 cup oats steel cut, rolled or instant oats
• 3/4 cup yellow lentils moong dal – soaked in water for 10 minutes
• 2 whole tomatoes chopped into cubes
• 1 tablespoon garlic ginger paste
• 1 teaspoon turmeric haldi
• 2 teaspoon salt or to taste
• 2 teaspoon cumin seeds zeera
• 1 teaspoon red chili powder
• 1 teaspoon crushed red chili flakes
• 3 whole serrano green chilies sliced
• 4 cup water

Garnish

• Lemon Juice
• 1 cup brown fried onions
• cilantro leaves
• butter

Instructions

• In a deep pot, add ghee, cumin seeds and chopped green chilies. Saute at medium flame for a minute.
• Add tomatoes, salt, turmeric, red chili powder and flakes, and garlic ginger paste.
• Add a splash of water and allow the spices to temper and tomatoes to soften up. This will take 3 to 4 minutes.
• Add soaked yellow lentils and oats, along with 4 cups of water. Bring the water to a boil and cover with a lid.
• Let the oats and lentils cook at medium heat for 40 minutes. Stir occasionally at 10 minute intervals.
• Turn off the heat after 40 minutes and let the oats rest for 10 minutes. This time allows it to thicken up a little bit. Adjust your seasoning at this point. Add more water if you'd like a more soupy consitency.
• Serve garnished with cilantro, a dollop of butter or ghee, and brown fried onions.

Video

Notes

• This oats khichdi can last 3 to 4 days in the fridge. You can also freeze it for upto a month if you don’t garnish it. To thaw, put the frozen khichdi directly into a pot with 1 cup of water and let it cook. 
• You can also add chaat masala or paprika powder as garnish. 
• To create your own oats khichdi bowl, use this recipe as base and add any protein/vegetable as toppings and create a poke bowl style dinner. Here are a couple of topping options:   
         – Shredded or fried chicken or any other protein of choice.
         – Pickled onions
         – Achar or pickles
         – Fresh Spinach or any other greens of your choice.
         – Sliced red or green chilies. 
         – pappar or any other crisps for crunch. 
         – fried garlic chips.

Nutrition

Serving: 1serving | Calories: 252kcal | Carbohydrates: 26g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 875mg | Potassium: 424mg | Fiber: 9g | Sugar: 2g | Vitamin A: 622IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 3mg

The post Spicy Oats Khichdi appeared first on Butter Over Bae.

If this is barbecue season in your area, you have found the perfect recipe to try. We love grilling! Mutton chops and chicken shashlik are my other barbecue favorites.

If you’ve been reading my blog for a while, you’d know I love creating fusion recipes. This chicken malai boti also inspired a Malai Pulao Rice that I think you’ll love.

What is Malai boti

For my literal peeps, “Malai” means cream and “boti” means chunks of meat. The “cream” is to signify the color and the marination of this chicken, and also the soft, silky texture of this barbecue. A lot of restaurants also list it as Murgh malai tikka.

The chicken gets its characteristic white appearance from cream and yogurt, and specifically no use of red spices. You can make it on the outdoor grill or tandoor, which is how it is traditionally made. But if you are like me, then do it in a pan or the oven!

Ingredients

Most ingredients are pretty basic. Here are some notes on the key ingredients.

• Chicken – There is no preference for using a specific part of the chicken or cuts. They are traditionally made in boneless chunks in restaurants, but I’ve made malai boti using small bone in chicken pieces too. Works both ways!
• Spices – Malai boti is known for its characteristic white color on the inside, while charred and grilled on the outside. The spices used make sure to not add color to the chicken. We use
• Cream – Cream is the “malai”, so quite the namesake of this recipe. Use any thick or table cream available to you. For my readers in South Asia, you can also use actual malai (the thick yellow clotted cream that settles on top of cool non-homogenized milk)
• Tenderizer – The restaurant style malai boti gets it melt-in-your-mouth texture by adding a tenderzier. Chicken, doesn’t take long to tenderize so this is only for texture purposes. I used raw papaya paste as used traditionally. As substitutes, you can use tenderizer powder or kiwi paste.
• Green Chili & Lemon – Use serrano or Thai green chilies to pack heat. Skip the chilies to reduce the heat.

See the recipe card for full information on ingredients and quantities

NOTE: Most recipes you see online will have coriander leaves as one of the ingredients for malai boti. That’s a BIG NO NO. Coriander leaves give a greenish color to chicken and are not used in restaurant-style malai boti.

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

Step 1 – Add green chilies and yogurt to a blender.

Step 2 – Blend until smooth.

Step 3 – In a bowl, add the chicken to the chili yogurt mix.

Step 4 – Add all spices, seasonings, and tenderizer to the bowl.

Step 5 – Marinate the chicken well. Cover and set aside for 30 minutes.

Step 6 – After 30 minutes, thread the chicken onto a metal or wood skewer.

Step 7 – Grill the chicken malai boti on a non-stick skillet or pan at medium-high heat for 5 to 7 minutes or until charred on the outside.

Step 8 – Additionally, you can give coal smoke.

This Malai Boti is a star on its own. Serve hot with a good green mint chutney on the side and sliced onions and lemon wedges. Oo lala

Expert Tips

• Marination: These malai boti have a characteristic melt-in-your-mouth silky texture because of the papaya paste in the marination. If you aren’t going to grill the chicken right away, skip the papaya paste from the marinade. This is important! Chicken tends to tenderize very quickly. It only needs 30 minutes to 2 hours with papaya paste. So if you plan to marinate your chicken overnight, skip the papaya paste, and only add it when you are threading the chicken before grilling.
• Soaking the skewers: If you are using wooden skewers, soak them for 20 minutes in water before using them. This tip prevents the skewers from burning when you grill them.
• Giving Coal flavor: A coal infusion upgrades our malai boti to a restaurant-style style authentic version!

Pairing & Variations

• Make rolls with homemade parathas.
• Serve with kachumbar salad and yogurt on the side.
• Serve on a bed of pulao rice, or make the fusion version of this recipe, Malai Boti Pulao
• A nice bhuni daal (lentils), pickled onions, and roti would be finger-licking good.
• Use as a sandwich or wrap filling, or even a pizza topping!

Frequently Asked Questions

Other Barbecue Recipes and more

Looking for other recipes like this? Try these:

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

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Chicken Malai Boti

Marinated in a characterstic creamy white spice mix, this barbecue chicken is packed with flavor and tender to bite.

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

resting time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 646kcal

Author Wajiha

Equipment

• 2 pieces of coal in a small steel bowl or liquid smoke to add smoky flavor to chicken.
• 8 to 9 wooden or metal kebab skewers optional

Ingredients

• 1 kg boneless chicken cut in medium size cubes
• 125 ml fresh cream or table cream use any thick cream of your choice
• 6 whole serrano green chilies stem removed
• 1/2 teaspoon cumin powder zeera
• 1/2 teaspoon coriander powder dhaniya
• 1/2 teaspoon garam masala powder all spice powder
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon white pepper powder
• 2 teaspoon salt or to taste
• 1 tablespoon lemon juice
• 1 tablespoon garlic ginger paste
• 1 teaspoon raw papaya paste or meat tenderizer (see notes)
• 1/2 cup oil for greasing or grilling

Instructions

Chicken Marinade

• Add yogurt and green chilies to a blender. And blend until you get a smooth paste.
• In a large bowl, add all ingredients listed under "chicken marinade". Marinate the chicken, cover the bowl and set aside for at least 20 minutes. (see notes)
• Thread the boneless chicken onto a wooden or a metal skewer. Stack onto a tray or platter.

Cooking Methods

• Stove Top Grilling – Heat a grillpan or a non-stick skillet at medium high heat greased well with oil. Place the malai boti skewers and let it grill for around 5 to 6 minutes. Flip the sticks over and grill for another 5 minutes. Remove for pan and place in the serving tray.
• Airfryer or Oven –  Prepare your baking tray by spraying with oil or grease it with butter. Place your chicken skewers on the tray and spray oil on top of the skewers too. Bake at 240℃ (460 ℉) for 7 minutes. Take out the tray and flip them over and bake for another 7 minutes. You can also open the broiler for the last one minute of the cooking to give malai boti a charred look.
• Outdoor Grill – Grill as you would with any other barbecue. Coat with oil while flipping skewers over.

Notes

• This recipe uses papaya paste as a meat tenderizer. It makes the chicken super soft. And only requires 30 minutes to 2 hours to work. If you plan to marinate the chicken overnight or for longer, skip adding the papaya paste until the very end. 
• Substitution for papaya paste – Store-bought meat tenderizer or 1 teaspoon of crushed kiwi. 
• Wooden Skewers – Soak them in water for 30 minutes before using, to prevent burning of the skewer ends. 
• If you are making the malai boti at home, in the pan, you can give it coal smoke at the end to give it a barbecue aroma. You can use liquid smoke to do this, or heat up a piece of coal on the stove and place it in a glass or steel cup inside the chicken, drizle oil, and cover the chicken for 5 minutes to infuse the coal smoke.

Nutrition

Serving: 1serving | Calories: 646kcal | Carbohydrates: 2g | Protein: 54g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 196mg | Sodium: 1468mg | Potassium: 972mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 554IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg

The post Chicken Malai Boti appeared first on Butter Over Bae.

So me and my husband have phases where we go from total health nuts to absolute Junk food addicts. Lately, we’ve found a balance where we try to have at least one nutritional meal a day (minus holidays ofcourse). These kebabs or kabobs are my go to for most of those meals.

I loveeeee recipes that freeze. These kebabs work beautifully when frozen, just like my chicken cheddar kababs or the delicious Asian Meatballs. You save time and meal prep at the same time.

Bonus: These kabobs or kababs are super versatile. Go in with whatever veggies you like and pair it with literally anything you want! (more ideas laters)

Ingredients

Here are a couple of pointers and notes about the ingredients.

• Ground chicken – There is no restriction as to what part of the chicken you need for this recipe. You can buy boneless chicken and process it at home or buy pre-ground chicken. Everything works.
• Spices and Seasoning – The spices are a little heavy in this recipe simply to season all the bland veggies and oats. There is black and white pepper, cumin, crush red chili, garlic, and ginger.
• Vegetables – Here’s the fun part. This recipe has no prerequisite of which veggies you need. Use this as an opportunity to clean your fridge. I went with carrots, onion, bellpepper, and coriander (as the herb)
• Binding – These kabobs have a higher moisture content which makes managing them a little tricky. Adding eggs and bread crumbs helps with that and gives a nice subtle flavor.
• Oats – I love adding oats to this recipe for the added nutrition boost. They don’t alter the taste but you’ll require a little more salt. Its optional either ways.

See the recipe card for full information on ingredients and quantities

Method

You literally have to just mix all the ingredients and let it rest for 5 to 10 mins! That’s all there is to preparing these kebabs! Here’s a pictorial I made for you.

Step 1: Put all the assorted vegetables and herbs in a food processor.

Step 2: Process the vegetables until finely chopped.

Step 3: In a bowl add the vegetables, chicken mince, egg, spices, oats and bread crumbs.

Step 4: Mix everything thoroughly to make a uniform kabab mixture. Allow it to rest for 5 to 10 minutes on the counter.

Step 5: Use a tablespoon to portion out kababs onto a plate.

Step 6: Grease your hands with oil and flatten the kabobs in the palms of your hand and press into patties.

Step 7: Directly put the patties onto a hot grill pan greased with oil.

Step 8: Grill for 3 minutes on each side until you get golden brown edges.

Expert Tips

• Always do a taste test before grilling up all the kebabs. Make a small bite sized kebab and grill it. Adjust seasoning and spices accordingly.
• Tomatoes tend to become mushy in a chopper, hence avoid putting them in. Instead, opt for chopping them by a knife. 
• Resting the kababs for 5 to 10 minutes gives the bread crumbs enough time to absorb moisture. Do not skip this step! You can leave it for longer in the fridge if you aren’t planning to make the kababs right away.

Pairing Suggestions

• Make burgers out of them!
• Pair it with good ‘ol Daal chawal (lentil and rice) and pickled onions
• Make wraps or rolls out of it with the sauce of your liking.
• Serve with pulao rice and yogurt.
• Have it with a side salad to keep it low-carb.

Frequently Asked Questions

I shared this recipe back in ’23 for the first time on IG and tiktok. Here are a couple of questions some of you had.

More Low-Carb Nutritious recipes

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

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Chicken Vegetable Kebabs

These are low-carb kebabs, made with chicken, aromatic Pakistani spices, oats and vegetables. Nutrient dense and packed with flavor. Grill on a pan or freeze in a bag.

Course Main Course

Cuisine Asian

Diet Halal

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Additional Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 24 kebabs

Calories 60kcal

Author Wajiha

Equipment

• 1 chopper

Ingredients

• 400 gm chicken mince
• 2 tbsp rolled oats
• 2 tbsp bread crumbs
• 1/2 tsp black pepper powder
• 1 tsp cumin seeds or zeera
• 2 tsp crushed red chilli
• 1 tsp salt or to taste
• 1 tsp white pepper
• 1 whole bell pepper chopped
• 1 big onion chopped
• 1 medium carrot chopped
• 1 handful coriander leaves
• 1 or 2 stalks green onions
• 3 cloves garlic
• 1 inch piece of ginger
• 1 large egg
• Oil for frying

Instructions

• Start by adding carrot, bell pepper, onion, garlic, ginger in a chopper and chop coarsely.
• In a bowl, add minced chicken, oats, chopped vegetables, spices, seasonings, egg and bread crumbs.
• Mix all the ingredients and cover it. Leave it for 5 to 10 minutes.
• Drop heaped tablespoons of the mixture onto plate or a tray to make patty portions.
• Heat up the grill pan at medium heat with oil in it.
• Grease the palms of your hands with oil and use it to flatten the kabab portions into flat patties.
• Drop the kebab patties in the grill pan. Grill for 3 minutes and flip. Grill until golden and remove.
• Serve hot with chutney or sliders on the side.

Notes

• Always do a taste test before grilling up all the kebabs. Make a small bite sized kebab and grill it. Adjust seasoning and spices accordinly.
• Tomatoes tend to become mushy in a chopper, hence avoid putting them in. Instead, opt for chopping them by a knife. 
• Resting the kababs for 5 to 10 minutes gived the bread crumbs enough time to absorb moisture. Do not skip this step! You can leave it for longer in the fridge if you aren’t planning to make the kababs right away.
• To freeze the kababs, grill the kebabs like you normally would, but only for a minute on each side before the kebab starts to get its characteristic golden brown edges. This half-cooked method will seal the juices in the patties. Allow them to cool down, pop them in a ziplock bag, and freeze. Whenever you want to eat them, simply thaw them in the microwave for 30 seconds and grill as usual.

Nutrition

Serving: 1servings | Calories: 60kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 116mg | Potassium: 99mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 65IU | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 0.3mg

The post Chicken Vegetable Kebabs appeared first on Butter Over Bae.

So, if I am being totally honest with you guys, I hadn’t tried Shakshuka before 2019. Ya! IT took me THAT long to try a Mediterranean classic living in the Middle East. How ironic is that! But when I did, I became a loyal fan instantly. Saudi Champagne, Shakshuka, and Arabian Nachos are my favorite finds here in the ME.

What is Shakshuka?

A traditional Shakshuka is a North African/Middle Eastern one-skillet dish made with a spicy tomato stew and poached eggs.  On my quest to find the best Shakshuka, I found that every restaurant had its version of a good Shakshuka. And tbh, I liked pretty much allll of them in a way. Naturally, I am going to share different versions with you over time…because why not! But today I thought I’d start with the basic, authentic, most delicious one!

Pronounced “SHAk-shooo-kah”, the word comes from Arabic, meaning “all mixed up” or “shaken”. This dish is my egg favorite since 2019! .

I mean it’s eggs, it’s a high-protein, delicious, guilt-free meal! Paired with a good sourdough, you have yourself a post-workout meal! Also, eggs for dinner, you guys, make that a thing.

Ingredients

• Eggs – Star of the dish. Use good-quality fresh large eggs.
• Tomatoes – Another core element of this recipe. Choose ripe, juicy red tomatoes. As an alternative, you can use peeled canned tomatoes as well. I’ve made this recipe with tomato puree and finely chopped tomatoes. Both work excellently!
• Seasoning – Salt, black pepper, cumin, coriander, and garlic.
• Bell pepper and onions
• Garnish – Simple parsley would do. To take it up a notch, spread out some feta cheese in the mix.

How to make Shakshuka

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

Step 1: Add oil to a skillet. The prepping of this dish starts with chopped onions and garlic sautéed in that oil for 2 to 3 minutes.

Step 2: I like to take the onions to a slightly golden color, and then add chopped red bell peppers. Saute for a minute.

NOTE: The size of the bell pepper chunks is completely up to you. You can go as fine or as chunky as you like.

Step 3: Add tomato puree, spices, and seasonings to the skillet.

Step 4: Cover the skillet with a lid and let the tomatoes cook for 10 minutes or until most liquid evaporates.

Step 5: The tomato base is ready when most of the water has evaporated and you see some oil separation on the sides.

Step 6: Use a ladle to create 4 wells in the tomato base by pushing the tomato base aside. Break 4 eggs right into the wells. Cover the pan again.

NOTE: After oil separation, make sure the tomatoes are a little watery at this point and not too thick. You can add a little more water (about 1/4 cup) if you feel your tomato base has thickened too much.

Step 7: For a runny yolk, cook for 2 to 3 minutes. For well-cooked eggs, cook for 5 to 7 minutes.

Step 8: Season eggs with salt and black pepper. Garnish with parsley and/or feta cheese chunks and serve.

Get your toast going, and serve your Shakshuka garnished with dill or parsley and feta cheese on top. I have had my Shakshuka with Labneh, and I tell you, that combination has blown me away!

Top Tips

• The shakshuka is served directly in the skillet it is cooked in. So remember to choose the “nice” skillet from the cabinet when you make it.
• Always sprinkle salt and crushed black pepper on top of the eggs as well once they are done. Otherwise, the eggs might end up tasting bland.
• The right consistency of the tomato base is like that of a curry. Use this as a benchmark to decide if you need to add more water or increase the heat, and reduce the water from the tomato base.

Variations

• Add mushrooms to the Shakshuka base, it works so well!
• You can increase your fibre intake by adding some veggies to the tomato base too, like carrots, celery, or green beans.
• Top off the eggs with chili oil and crushed red chilis to up the heat.
• Thyme and oregano are great options for aromatics.

Frequently Asked Questions

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Shakshuka

Typical Mediterranean spicy eggs, cooked in a bed of tomato sauce with onions and garlic

Course Breakfast, brunch

Cuisine Mediterranean/Middle Eastern

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 2 servings

Calories 420kcal

Author Wajiha

Ingredients

• 4 large eggs
• 4 tbsp oil
• 1/2 a bell pepper diced
• 3 cloves garlic finely chopped
• 1 small onion finely chopped
• 3 big tomatoes chopped fine almost paste like in a chopper with a little water – or 1 cup of canned tomatoes
• 1/4 cup water
• 1/2 tsp salt + extra to sprinkle
• 1/2 tsp black pepper powder + extra to sprinkle
• 1 tsp roasted cumin powder Zeera powder
• 1/2 tsp Coriander powder dhania powder
• A little feta cheese and chopped parsley to garnish

Instructions

• In a skillet pan, add oil, chopped garlic, onion and bell pepper and saute at medium heat.
• Once the onions turn translucent to light gold, add tomatoes and spices
• Add water, cover the skillet pan with a lid and let the tomatoes simmer for 10 to 15 mins at medium flame.
• Remove the lid and stir the tomato gravy. Most of the water should have evaporated by now.
• Make 4 depressions in the tomato gravy and break the eggs into those depressions.
• Reduce the flame to low and cover the skillet with a lit and let the eggs cook for 5 mins.
• Turn off the flame after 5 mins. Sprinkle salt and black pepper all over the egg.
• Garnish with feta cheese and parsley. Serve with toasted bread.

Notes

• The shakshuka is served directly in the skillet it is cooked in. So remember to choose the “nice” skillet from the cabinet when you make it.
• Always sprinkle salt and crushed black pepper on top of the eggs as well once they are done. Otherwise, the eggs might end up tasting bland.
• The right consistency of the tomato base is like that of a curry. Use this as a benchmark to decide if you need to add more water or increase the heat, and reduce the water from the tomato base.
• You can add veggies or mushrooms of your choice to the tomato base to make it more nutrient-dense. 

Nutrition

Serving: 1g | Calories: 420kcal | Carbohydrates: 4g | Protein: 13g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 372mg | Sodium: 145mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg

The post Easy Shakshuka Recipe appeared first on Butter Over Bae.

These chicken bites have two flavor kings which set them apart. First, is the freshly grated Parmesan, because cheese makes everything better. And second, is the red and green chilies, packing heat and be-speckling the nugget.

My bigggggest flex, after starting this blog, has to be, that I make fast food at home. Like I make my own street-style bun kebab, dynamite shrimp, and spicy potatoes. It helps me control soooo much! The type of oil I use, the quality of my ingredients, and the way I want to cook it.

Ingredients and Substitutes

The ingredients are very simple, and the highlight of the dish is the red and green chilies! They look super cool dispersed in the chicken mix. 

• Boneless Chicken – Don’t use store-bought ground chicken. It has a lot of moisture and won’t give you a firm nugget mix. Instead, use a food processor to process chicken breast or thigh.
• Seasonings – You need dried thyme, salt, black pepper powder, garlic powder, soy sauce, and vinegar.
• Chilies – The red and green chilies I used are jalapenos. They are de-seeded and de-stemmed to reduce their spice levels. You can use this as a placeholder to even use bell peppers instead.
• Cheese – This nugget recipe uses Parmigiano-Reggiano which is a hard cheese. You can substitute it with any hard cheese available to you, like Manchega or Gorgonzola.
• Egg – I add an egg to the nugget mixture and one to make the egg wash for coating.
• Breadcrumbs and flour – I used homemade breadcrumbs for this recipe, you can use panko breadcrumbs or even ground cornflakes to coat the nuggets.

Simple tweaks to make this recipe healthier

• Use organic grass-fed chicken.
• Buy farm eggs.
• Use low-sodium soy sauce.
• Skip bread crumbs and flour and go for gluten-free coating options (see FAQ).
• Use unprocessed fresh cheese.

See the recipe card for full information on ingredients and quantities

Method

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

STEP 1: Put chicken, garlic cloves, and destemmed deseeded chilies in a food processor.

STEP 2: Process nugget mixture until finely ground.

STEP 3: Add seasoning, egg and sauces. Process once more.

STEP 4: Add grated parmesan.

STEP 5: Mix the cheese in with a spatula or spoon. Do not turn on the food processor.

STEP 6: Put the nugget mixture onto a baking tray lined with greased butter paper.

STEP 7: Use the spatula or spoon to spread the mixture on the tray as thick or thin as you want. Divide the mixture into bite-sized squares.

STEP 8 (COATING): Coat your nuggets in all-purpose flour, then in an egg wash, and lastly in breadcrumbs.

PROTIP: If you find it hard to handle the mixture, freeze it for 20 minutes and then proceed to coating.

STEP 9: Place your coated breadcrumbs onto a baking tray lined with greased baking sheet.

STEP 10: Bake the nuggets for 12 mins at 430 F or 220 C. Note that the bottom of the nugget will be browner than the top. Use the same setting for air fryer too.

Expert Tips

• Don’t use store-bought ground chicken. It has a lot of moisture and won’t give you a firm nugget mix. Instead, use a food processor to process chicken breast or thigh.
• Use the chilies as a placeholder to put in any vegetable you’d like to sneak in. Honestly, nuggets are a great way to get in some broccoli or cauliflower unnoticed.
• Parmesan cheese is a hard cheese and you can easily add more stringy cheese to this recipe if you’d like more of a cheese-pull kinda nugget.
• The best way to coat the nuggets is to keep one hand for wet ingredients and one hand for dry. This prevents any clumpy messes that we have all been into.
• Adding water to the beaten egg used for coating will give you crispier nuggets.

More similar recipes you’ll love!

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

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Chili chicken Parmesan Nuggets

An easy to follow chicken nugget recipe, made with minced chicken blended with peppers and fresh Parmesan.

Course Appetizer, Side Dish, Snacks, Sides and Starters

Cuisine Fusion Food

Diet Halal

Prep Time 44 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 60 nuggets

Calories 69kcal

Author Wajiha

Equipment

• 1 food processor
• 1 oven or airfryer

Ingredients

For the Nugget Mixture

• 1 large egg
• 4 whole serrano green chilies
• 4 whole red chilies or bell pepper
• 8 cloves garlic or 1 whole garlic peeled and washed
• 1 + 1/2 cup fresh shredded Parmesan shredded
• 450 gm boneless chicken breast or thigh
• 1/2 teaspoon dried thyme
• 1 + 1/2 teaspoon salt or to taste
• 2 teaspoon black pepper powder
• 1 tablespoon vinegar.
• 2 tablespoon dark soy sauce.
• 1 teaspoon onion powder optional

For the Coating

• 1 large egg
• 1/3 cup cold water to mix with egg
• 1 cup All purpose Flour
• Regular or Panko bread crumbs
• Oil for frying

Instructions

Nugget Mix

• Remove the stems of the red and green chilies. Deseed the chilies as well if you don’t want your nuggets to be spicy.
• Pat your chicken breast dry and process it in a food processor along with the chilies and garlic.
• Add the seasonings, sauces, and egg to the food processor and process the chicken again.
• Add shredded parmesan and fold it with a spatula or spoon. We want the cheese strands to stay intact.
• Line a tray with butter paper and spray it with oil. Transfer your nugget mixture onto the tray and press it in to form a uniform slab. Spread the mixture as thin or thick as you want your nuggets to turn out.
• Use the spatula to divide the mixture into bite-sized nuggets. It doesn't have to be perfect. You can put the tray in the freezer at this point if you want your mixture to harden up a little bit to make it easier to handle. Or you can proceed to the next step directly.

Coating

• Beat egg with water for the coating.
• Coat the nuggets in three layers. Start with all-purpose flour, then dip in eggs and coat in bread crumbs.
• You can fry or bake the nuggets at this point or freeze them to cook later

Baking/Frying

• Frying – Add around 2 cups cooking oil to a deep pan and let the oil heat up at medium heat for 3 to 4 minutes. Drop the chicken nuggets in to the pan and fry until golden brown.
• Baking/Airfrying – Line the baking tray with parchment paper and grease it with oil. Bake at 220℃ for 12 minutes, flipping halfway through.
• Serve hot with any dip of your choice.

Notes

• Don’t use store-bought ground chicken. It has a lot of moisture and won’t give you a firm nugget mix. Instead, use a food processor to process chicken breast or thigh.
• If you don’t have parmesan, substitute it with any other hard cheese you like.
• The best way to coat the nuggets is to keep one hand for wet ingredients and one hand for dry. This prevents any clumpy messes.
• Use the chilies as a placeholder to put in any vegetable you’d like to sneak in. 
• You can freeze the nuggets for use at a later date for up to 3 to 4 months.

Nutrition

Serving: 1nugget | Calories: 69kcal | Carbohydrates: 6g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 13mg | Sodium: 347mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

The post Baked Parmesan Chicken Nuggets Recipe appeared first on Butter Over Bae.

It’s pretty hard to make my family eat healthy. With the exception of Tangy Lentil Oats, and now these Skewers, I have to improvise every frikkin time I want them to eat better. But skewers, my family loves! Like my chicken shashlik skewers are a top family favorite for low-carb nights. Things we do for love I swear.

I loveeeee that this recipe works with literally any hard veggie I like. I use it on days when I kinda wanna do a fridge clean-up. #iykyk

Ingredients and Substitutes

You probably already have all the ingredients in your pantry right now. Here’s what you need:

• Vegetables – Feel free to use any vegetable you like. This is the perfect time to utilize that produce in your pantry you’ve been ignoring. I went with potatoes, bell peppers, onions, and carrots. I’ve also tried the recipe with sweet potato, zucchini, eggplant, cabbage, and tomatoes.
• Dry spices – You need paprika, black pepper, salt and garlic powder. Add a pinch of white pepper powder to add that extra kick.
• Sauces – You need a couple of pantry staples to make the sweet and tangy sauce. Oyster sauce, ketchup, vinegar, honey, and sesame oil.
  • Skip sesame oil if you don’t have it.
  • Oyster sauce substitute: equal part combo of soy sauce and bbq sauce.
• Garnish – Sesame seeds add such a great crunch, texture, and flavor to the skewers. To make it extra nutritious, top it off with flax seeds or pumpkin seeds.

See the recipe card for full information on ingredients and quantities

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

STEP 1: Prepare the glaze/sauce by mixing all the ingredients for the sauce and set aside.

STEP 2: Chop all your vegetables into 1/2-inch squares.

STEP 3: Peel and cut potatoes into 1/2-inch cubes. Put it in a pot along with salt and vinegar.

STEP 4: Parboil potatoes for 2 to 3 minutes or until the knife can cut through a piece.

PRO TIP: Boil your potatoes with salt and vinegar. The vinegar will help your potatoes to remain firm even if you overboil them by mistake. 

STEP 5: Toss all the vegetables and potatoes in a bowl.

STEP 6: Season it with spices.

STEP 7: Thread the vegetables onto wooden or metal skewers.

STEP 8: Place the skewers on a baking tray lined with parchment paper and grease well. Grease the top of the skewers with oil and bake in a preheated oven at 220 C or 425 F for 7 minutes. Flip the skewers, glaze with sweet sauce, and bake for another 5 minutes.

STEP 9: You can also grill these on an outdoor grill or a stove top at medium-high heat. Grill for 5 to 6 minutes on each side and glaze with oil while it’s cooking. Towards the end of the cooking, glaze with the sauce right there on the pan.

STEP 10: Once your skewers are baked/grilled, glaze with leftover sauce and sprinkle sesame seeds as garnish.

EXPERT TIP:

• If you are using wooden skewers like me, soak them in water for 20 minutes before using, this prevents the sticks from burning while on an open flame.
• Glazing the skewers with the sauce while its ON the grill/pan creates a very nice deep flavor. Some of the glaze gets cooked and sticks onto the kebabs and when you glaze it later oh la la la ! This step isn’t a must but definitely something to try.
• If you are afraid some of the vegetables you have chosen aren’t going to cook properly in 15 mins, you can boil them for a bit with the potatoes to be sure.
• Adding sesame seed as a garnish adds a great layer of texture and taste. You can also opt for other seeds like flax, or pumpkin.

Pairing Suggestions

I absolutely love serving these as is, when I serve them as an appetizer. If you want to make these for brunch or high tea, you can use little toothpicks instead to make them look super cute!

These kebabs go so well a side with this Chicken Malai Boti Pulao. I’ve made them as a starter during my Indo-Chinese theme dinners, and it’s always gone within minutes. When my man embarks on his “I-don’t-eat-junk-anymore” phase, I make these veggie skewers and serve them with my hot and sour soup.

Frequently Asked Questions

More vegetarian recipes you’ll enjoy

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

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Sweet Sour Vegetable Skewers

A nice and easy, healthy appetizer, made by marinating vegetables in spices and glazing them later on a grill pan.

Course Appetizer

Cuisine Fusion Food

Diet Halal, Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 24 sticks

Calories 35kcal

Author Wajiha

Equipment

• 18 bamboo or metal kebab sticks

Ingredients

FOR SKEWERS

• 3 medium bell peppers cut in squares
• 2 large potato peeled and cut in 1/2 inch cubes
• 1 large carrot peeled and sliced
• 2 large onion cut in 1/2 inch squares
• 1 teaspoon salt while parboiling
• 1 teaspoon vinegar
• Oil or butter for grilling

Seasoning

• 1 teaspoon salt or to taste
• 1 teaspoon black pepper powder
• 1 teaspoon paprika powder
• 1 teaspoon cumin powder zeera
• 1 teaspoon garlic powder

FOR SAUCE

• 2 tablespoon honey
• 2 tablespoon vinegar
• 3 tabkespoon ketchup or tomato paste
• 1/2 teaspoon salt or to taste
• 1 tbsp oyster sauce
• 1 teaspoon sesame seeds
• 3 tablespoon sesame oil

Instructions

Sauce

• Combine all the ingredients for the sauce and form a uniform mixure. Set aside

Skewers

• Parboil the cut up potatoes for 2-3 minutes in 1 tsp salt and 1 tbsp vinegar.
• Drain the water from potatoes and allow them to cool down.
• Toss all the cut up vegetables in a bowl along with potatoes.
• Add seasoning to the vegetables and mix well.
• Thread the vegetables on to sticks or skewers in any order you like.

Cooking the vegetable kebabs

• Grilling/pan frying.

  For stove top, use a grill pan and heat it at medium high heat. Add a little oil to grease the pan and add the skewers one by one. While on the pan, glaze the skewers with the sweet sour sauce and oil. Flip over the skewers after 4 minutes. Now glaze this side with the sauce as well and finish cooking after another 3 minutes.
• Baking/Air frying

  Preheat the oven at 220℃ or 425 ℉. Line a baking tray with parchment paper and grease with oil. Place the skewers on top and spray cooking oil on top. Baking for 7 minutes, then bring out the tray and flip the skewers over. Glaze with sweet sauce and bake for another 5 minutes.
• Once baked/grilled, use the left over sauce and drizzle it generously all over the skewers. Garnish with sesame seeds and serve hot.

Notes

• If you are using wooden skewers like me, soak them in water for 20 minutes before using, this prevents the sticks from burning while on an open flame.
• Feel free to use any vegetable you like. This is the perfect time to utilize that produce in your pantry you’ve been ignoring. I went with potatoes, bell peppers, onions, and carrots. I’ve also tried the recipe with sweet potato, zucchini, eggplant, cabbage, and tomatoes.
• You can marinate the vegetables and thread them overnight to grill the next day. 

Nutrition

Serving: 1stick | Calories: 35kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 271mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 969IU | Vitamin C: 20mg | Calcium: 8mg | Iron: 0.2mg

If you still need a healthy fix, click here to browse through the healthy recipes on the blog.

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