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.

These simple, delicious Peri-Peri Chicken Livers are Portuguese in origin. They are super popular amongst South Africans, and I thaaaaaaank Nando’s, on behalf of the rest of the world, for introducing this absolutely finger-licking deliciousness to us.

They are saucy, spicy, tangy, and I loveeee love loveee that I can just make this up for lazy dinners when I don’t wanna be in the kitchen for more than 20 minutes.

Also, FYI, my favorite pastime is to find Restaurant foods that I love and then make them at home with nutritious alternatives. It’s cheaper and healthier and gives me my power back, you know? Like my P.F. Chang’s Dynamite prawns or the cult favorite Saudi Champagne are on top of that remake list.

Ingredients and Substitutions

You only need a handful of things to make this recipe. But the food police in me won’t give you many substitutions since we are aiming for the real “Nando’s taste”. (Soooorryyyyyy)

• Chicken livers – Wash them and cut them into smaller pieces. Fresh chicken livers always taste better.
• Spices – Coriander powder, paprika, black pepper, and salt.
• Peri Peri Sauce – No substitutions here, amigos. Im sure other brands have peri peri sauce on the market, but I went ahead and used the Nando’s one. So now the trick is to use the one that has the right spice level you like. I went with the Medium, because there are other spices too in the recipe. And I’d say it turned out on the spicier side. So if you’d like it to be less spicy, I’d suggest going for the garlic Peri Peri sauce.
• Garlic and Onion – Any onion would do, no issues. Garlic and onion are going to be finely chopped. This is probably the only cutting needed in this recipe.
• Cream – This recipe calls for cooking cream because its light and thin. But you can substitute with regular thick cream and simply add water to dilute (more later)
• Tomato paste – You have wiggle room here. You can use ketchup if you are out of paste.
• Oil and Butter – The Nando’s chicken livers are creamy, buttery, and spicy. Safe to say this recipe uses both oil and butter. But I’d let it pass if you are out of butter. Use oil only instead.

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.

This is a simple recipe with only 10 minutes of cook time.

Step 1: Add oil and butter to a large skillet or pan. Toss in chopped onion and fry at medium heat until they turn translucent.

Step 2: Add minced garlic to onions and saute for a minute.

Step 3: Add chicken liver, spices, tomato paste, and lemon juice to the pan and saute them.

Step 4: Cook the liver till all the liquid evaporates and you can see oil separating on the sides.

Step 6: Add peri peri sauce and cream. Mix well and cook for 1 minute.

Step 5: Garnish with chopped parsley and some extra butter.

Expert Tips

• Give the chicken liver an acid treatment for about 5 minutes before cooking. You can use lemon or vinegar to do so. This removes any residual smell or odor from the liver.
• Fresh Liver always tastes better than frozen. That is true for all organ meat, really. Other than taste, even nutritionally, it is always better to go for fresh liver and cook it the same day.
• Kitchen scissors are better for cutting the slippery livers.

Serving and Pairing

Traditionally, these creamy Peri Peri chicken Livers are served with baked bread, and more authentically, the Portuguese rolls. Serve it with any bread or loaf of your liking, with butter and lemon on the side.

If you are serving this as an appetizer, then a nice apple chicken stir fry and fried rice as the main course would pair really well with it. You could also do a mild soup like the chicken corn soup, or grilled chicken and salad as the main. I’ve also served it as individual canapes for parties, and they turn out amazingggggg.

Frequently Asked Questions

More Recipes

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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Peri Peri Chicken Liver

This is a Portugese style, chicken liver recipe, made with cream and peri peri sauce. It's delicious, spicy and is served with buns of your choice.

Course Appetizer, Main Course

Cuisine Continental

Diet Halal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 402kcal

Author Wajiha

Ingredients

• 450 gm Chicken Liver cut into smaller pieces
• 5 cloves Garlic minced
• 2 tablespoon Olive oil
• 1 tablespoon Butter Added in 2 increments
• 2 tablespoon Lemon Juice Added in 2 increments
• 1 1/2 teaspoon Salt or to taste
• 1 teaspoon Black pepper powder
• 1 teaspoon Paprika
• 1 teaspoon Coriander powder
• 1 table spoon Tomato paste
• 1/3 cup Peri Peri Sauce (medium) or to taste
• 3/4 cup Cooking Cream

Instructions

• Add half of the lemon juice to the wash chicken liver asnd set aside.
• In a large skillet or pan, add oil and half of the butter. Add onions and sautee them until they turn translucent.
• Now add garlic and chicken livers to the pan.
• Add all the spices, leftover lemon juice, tomato paste and remaining butter.
• Stir fry the livers for 3 to 4 minutes or until all the moisture evaporates and you can see oil seperating on the sides.
• Add peri peri sauce. Cook for a minute.
• Add cream and cook for another minute.
• Garnish with parsley and serve hot with Portugese rolls or any buns of your choice.

Video

Notes

• Treat chicken liver with vinegar or lemon juice for 5 minutes before cooking to remove any smell.
• If you don’t have cooking cream, use any normal fresh or thick cream and add water to it. (for 100 ml of thick cream, add enough water to make it into 3/4 cup of cream)

Nutrition

Serving: 1serving | Calories: 402kcal | Carbohydrates: 12g | Protein: 21g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 439mg | Sodium: 900mg | Potassium: 460mg | Fiber: 1g | Sugar: 7g | Vitamin A: 13584IU | Vitamin C: 28mg | Calcium: 60mg | Iron: 11mg

The post Nando’s Peri Peri Chicken Livers 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 Chicken and Fusion recipes:

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.

Bihari kababs and Chicken tikkas are both super popular Indo-Pakistani barbecue delicacies. Bihari kababs come from the land of Bihar, made traditionally with beef. Their key traits are subtle spice levels and silky smooth melt-in-mouth protein texture. So naturally, I just hadddd to create a fusion recipe, yaáll know how much I love that. Taking the characteristics of the Bihari kababs, I made a spice blend, fit for a gorgeous chicken tikka!

This tikka is such a great example of South Asian recipes where even low spice levels bring about super flavorful dishes, just like the great Balochistani Chicken Sajji or the subtle crispy aloo bhujia. Ok, I am tooooo excited! Let’s begin!

Ingredients and Substitutions

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

• Skinless Chicken – For a proper tikka cut you either need breast pieces with wings attached or whole chicken legs. You also have to deeply score the chicken along the lengths to allow the marinate to seep in.
• Neutral Oil – Any vegetable oil, ghee or butter will do.
• Spices – Salt, red chili powder, cumin powder, black pepper, and garam masala powder.
• Fried Onions – Crispy brown fried onions are easily available in any Indian Pakistani grocery store, if you don’t want to fry it yourself. I usually fry some at home, takes around 5 minutes. You can use my crispy fried onions tutorial if you have questions.
• Yogurt
• Ginger garlic paste
• Meat Tenderizer – see “Tenderzing the chicken” section below
• Optional – Coal for smoke and roasted poppy seeds. Both are flavor and aroma enhancers and are easily skippable if you don’t have them on hand.

See the recipe card for full information on ingredients and quantities

Tenderizing the Chicken

The chicken texture for this tikka is super soft and more like kababs. To achieve this texture you need to add a meat tenderizer to the chicken.

• Raw papaya paste – This is the best, tasteless option out there. You simply buy a jar of green papaya paste or whip up some at home. This will give you the exact texture we are going for.
• Meat tenderizers. 1/2 teaspoon of a meat tenderizer will also get the job done.
• Yogurt and Vinegar – This is a weak tenderizer. You need overnight marination for this combination to work on the chicken muscle fibers.

IMPORTANT TIP: Once you’ve added the papaya paste or meat tenderizer to your chicken, DO NOT marinate for more than 2 hours. If you prefer longer marination times, go for yogurt and vinegar instead.

Instructions

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

STEP 1 Wash and pat the chicken dry. Deeply Score the chicken pieces along their length.

STEP 2 Combine all ingredients for the tikka marinade in a blender.

STEP 3 Make a smooth paste.

STEP 4 Marinate the chicken for 1 hour making sure all the cuts are deeply penetrated

STEP 5 Layout the chicken onto a lined baking tray.

STEP 6 Bake for 20 to 25 mins at 180C or 375F, flipping halfway through. Glaze with any leftover marinade when flipping.

PROPTIP: Turn on the broiler for 1 to 2 minutes towards the end to get that nice grilled/charred crispy bits.

Expert Tips

Here’s a recap of all the things that’ll make you ace this recipe:

• Score the chicken pieces deeply to allow the marination to penetrate through.
• Don’t throw away any leftover marinade. Glaze it on the chicken when you flip it over.
• If you are baking the tikka, turn on the broiler for the last 1 to 2 minutes to give it that charred crispy top.
• If you are marinating the chicken in advance for a barbecue party, skip the meat tenderizer and only add it 30 to 40 minutes before grilling or baking.
• Go for bigger chicken cuts for this recipe to give it the proper chicken tikka feel.
• Glazer the chicken with oil after once ready, to prevent it from drying out.

Pairing and serving suggestions

Honestly, it works perfectly as a stand-alone dish. Serve it with sliced onions and lemon on top with mint green chutney on the side. Damnnnnn, I am salivating. But on days, you feel like having “meals” type meals, here are some classic suggestions

• Pair with a homemade paratha, roti, or naan.
• If you are leaning towards flatbreads, a side of aloo ki tarkari (potato curry) or cholay ka salan (chickpea curry) would go perfectly with it.
• To keep it low-carb, pair it with a hearty nice salad like my evergreen kachumbar salad.
• A simple pea pulao/ matar pulao and yogurt.

Frequently Asked Questions

Similar Recipes for you

If you liked my Bihari tikka, you will love these Pakistani Chicken 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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Bihari Chicken Tikka

A Bihari masala style marinated, melt in your mouth chicken, grilled or baked in the oven

Course 30 min meals, Chicken Recipes, dinner, HEALTHY RECIPES

Cuisine Fusion Food, Indian, pakistani, South Asian

Diet Halal

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 4 pieces

Calories 166kcal

Author Wajiha

Ingredients

• 4 pieces Chicken legs with thighs, skin removed and cuts along the length of the pieces. around 1 kg chicken
• Oil for cooking
• 1 piece coal for smoke

Chicken Marinade

• 1 large onion sliced and fried golden or 1/2 cup or prefried onions
• 1/2 cup yogurt
• 2 teaspoon salt or to taste
• 2 teaspoon cumin seed powder roasted is even better
• 2 teaspoon red chili powder
• 1 tablespoon ginger garlic paste
• 1 teaspoon crushed black pepper
• 1 teaspoon garam masala powder
• 2 tablespoon raw papaya paste or 1/2 teaspoon meat tenderizer.
• 1 tsp roasted poppy seeds optional
• 2 tablespoon oil

Instructions

• Wash and pat your chicken dry. Add cuts along the lengths of your chicken pieces.
• Add all the ingredients of the marinade to a blender. Make a smooth paste.
• Marinate the chicken pieces in the heavy marinade, covering all the slits. Cover the chicken and let it marinade for 2 hours not more. (If you wish to marinate longer or overnight, then skip the papaya paste)
• Remove the chicken from the fridge atleast 30 mins before you plan to cook it.

Cooking Methods

• On a BBQ grill –

  This is pretty straightforward. You fire up your grill and grill on both sides till it's nice and charred.
• Pan frying.

  Pan fry the pieces on a grill pan at high heat on both sides for about 4 mins each. Then reduce the heat to low. Cover the pan and let it cook for another 10 minutes. You can smoke coal at this point if you like.
• Baking and air frying-

  Preheat oven to 180 ℃ or 375 ℉. Grease a pan with oil or butter and place your chicken pieces on it. Coat the chicken with oil as well. Bake for 20 mins, 10 mins on each side. You can glaze the pieces with oil or leftover marinade when you flip them over. Broil for 1 minute towards the end for a nice charred finish. You can smoke it with coal at this point if you like.
• Serve with some extra lemon slices to squeeze on top, onion slices and mint chutney.

Notes

• The spice level of Bihari Chicken tikka is mostly moderate, you can add more red chili if you’d like a high spice level. 
• You can prepare all types of chicken cuts with the same marination. Reduce the salt to 1 tsp if using small boneless cubes.
• For a dairy-free recipe, you can substitute yogurt with 4 tablespoons of lemon juice and 2 tablespoons of vinegar.
• Raw papaya paste makes the chicken super tender and gives you an authentic Bihari chicken texture. DO NOT leave the chicken uncooked for more than 4 hours the marination has papaya paste.
• If you don’t have the paste, then marinate your chicken overnight to allow the lemon and yogurt to soften the chicken. 
• You can use the same recipe on fish fillets

Nutrition

Serving: 1piece | Calories: 166kcal | Carbohydrates: 7g | Protein: 67g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 1199mg | Potassium: 103mg | Fiber: 1g | Sugar: 6g | Vitamin A: 368IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 0.3mg

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

What is Khatti Dal?

Khatti literally translates to “sour”. This recipe uses tamarind to add a nice tart/tangy flavor to the dal. Hyderabadi Cuisine in India/Pakistan is notorious for using tang as a prominent flavor in their recipes. And that is where khatti dal originated from too. Their tamatar ka khatta (tangy tomato chutney) pairs sooo well with so many pulaos outside of their Cuisine too.

Khatti dal (tangy dal) is usually made of red lentils (masoor dal) or split pigeon pea (arhar dal/tuvar dal). It’s eaten with steamed rice, paper, and other sides made with meat or vegetables. (my favorite being fried fish)

2 of my khalas (maternal aunts) got married into Hyderabadi families. And I love all the authentic and traditional Hyderabadi food that I’ve gotten to experience through them over the years. And now, that I have so many of you as readers of this blog, I can’t wait to share more.

Ingredients

You need basic South Asian pantry staples to recreate this dal at home. Here are a couple of notes on the list:

• Lentils – We usually make this dal with red lentils which is masoor dal. But people also make it with split pigeon pea (tuvar/arhar dal). Masoor dal is easily available in most stores around the world, distinctive of its orange color.
• Tomato, onion, and garlic – These are staples for any South Asian recipe. Only use fresh tomato for this recipe. No puree, paste, or canned tomato.
• Seasoning – You need standard spices like turmeric, salt, red chili flakes, red chili powder, green chilies
• Whole spices – These are fried in oil and added on top of the dal. Mustard seeds, curry leaves, and cumin seeds are the main trio that makes this dish Hyderabadi
• Oil – Any neutral oil like vegetable oil is used for this recipe. You can also use coconut oil etc for your recipe, just remember these oils have a slight aroma and flavor of their own too.
• Coriander leaves – Chopped coriander leaves for the garnish.

TAMARIND

Tamarind (emli) – This is the star of this recipe and the main ingredient that brings out the tart flavor. Most grocery stores hold tamarind in either its original raw form, in a block form or a ready-to-use pulp bottle. If you use raw or block tamarind, you will have to soak it in hot water for 10 mins to release the pulp. Then you can simply use your hands to squish the block to release the pulp. Strain and use. To skip this entire process completely, simply get the ready-to-use tamarind pulp. The quantity of tamarind depends on your own preference. You can always add more or less depending on how much tanginess you like.

See the recipe card for full information on ingredients and quantities

Step By Step Instructions

All dals are usually prepared in 3 easy steps – Soak, Boil, and Baghaar.

Once you soak the dals, almost all dals require 2 cooking steps. One step is boiling the lentils to soften them up. And the other step is making Baghar/Tarka. A baghar (tempered spices) is a process of adding fried spices to a dish, either as the first or as the last step. This dal uses a finishing tarka.

How Long to soak the lentils?

This has become an ongoing debate amongst online communities mostly because someone somewhere read the word “antinutrients” online and freaked out. In simple words, anti-nutrients are just some chemicals found in naturally occurring pulses like legumes, beans, and lentils. They are usually removed by soaking them before cooking and cooking itself. (you can read more about anti-nutrients here if you want). Red lentils are the smallest-sized lentils out there, and 30 min of pre-soak time is enough to get rid of any anti-nutrients in the dal.

STEP 1 – Rinse the dal with water at least once and then soak the dal in water for 20 to 30 mins.

STEP 2 – Boiling the Dal

STEP 2a- Add spices, tomato, and soaked lentils in a pot with water and bring to a boil. Now cover with a lid and boil for 20 mins or so

STEP 2b– After the end of 20 mins, use a hand whisk to mash the tomato into the dal. Whisk the dal to make sure all the dal is mushy and you have a nice somewhat smooth dal mix.

PROTIP: Keep the lid of your dal slightly askew, to prevent your dal from boiling over and dripping all over your stovetop. If your dal is not disintegrating to form a nice soupy consistency, then use a hand blender to quickly reach your soupy consistency.

STEP 2c– Soak a small block of tamarind in a bowl of hot water for 15 mins to release the pulp

STEP 2d– Use a fork or a spoon to break the block and release all the juices from the pulp.

STEP 2e– Pour the tamarind liquid into the dal through a strainer.

STEP 3 – MAKING THE TARKA

STEP 3a– Add whole spices, garlic, onions, and curry leaves in a frying pan and fry in oil.

STEP 3b– Fry them until the onions turn golden brown.

STEP 3c– Add the tarka (tempered spices) to the dal.

STEP 3d- After adding Tarka, cover the dal with a lid for 5 mins. There is no mixing involved. Simply allow the tarka to sit on top of the dal till you are ready to serve.

While the Tarka sits on top of your dal, the flavors and aroma infuse together to create a simple yet delicious dish. When you are ready to dish out, garnish with chopped coriander or cilantro and serve hot with rice and all the amazing combos mentioned below

Expert Tips

• For the reasons mentioned above, it’s always best to soak dal before using it, this removes anti-nutrients and reduces cooking time. Discard the water that was used for soaking and use fresh water to boil the dal.
• Some versions of masoor dal or any dal, sometimes take too long to disintegrate in the water to give a smooth consistency. On those days I like to use my hand blender to quickly give my dal the consistency I want. You can find one here on Amazon.
• You can use the microwave to reheat dals, but they are best reheated on the stove.
• Let your dal sit in the pot for 10 mins after you’ve added your tarka/tempered spices, this helps in infusing the flavors in the dal.

What is Khatti dal paired with?

Eaten with rice or roti, these are other things you can pair with khatti dal

• Papad and Achar like Carrot Pickles (gajar ka achar)
• Any vegetable curry like Lauki ki bhujia (Bottle Gourd mash)
• Spicy masala fish fry
• Spinach and potato cutlets
• Grilled Chicken Tikkas

Recipe FAQs

Similar 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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Hyderabadi khatti dal

A traditional sour Red lentil recipe from the Hyderabadi Cuisine of India/Pakistan, eaten with rice

Course dinner

Cuisine South Asian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 249kcal

Author Wajiha

Equipment

• Hand blender optional

Ingredients

For Lentils

• 1 cup red lentils masoor dal
• 1 large tomato with the stem removed
• 1/2 tsp turmeric powder haldi
• 2 tsp salt or to taste
• 1/2 tsp crushed red chili flakes
• 1 teaspoon red chili powder
• 4 whole green chilies

Other

• 2 inch block of dry tamarind or Emli soaked in 1 cup hot water see notes
• coriander/cilantro for garnish

For Tempered spices or Baghaar

• 1/2 an onion sliced
• 4 cloves of garlic sliced or chopped
• 1/2 tsp mustard seeds rye daana
• 7 to 8 curry leaves
• 5 to 6 whole red chilies
• 1 tsp cumin seeds
• 1/2 cup oil or less if you want

Instructions

• Soak lentils for 30 mins to 1 hr. Discard the water
• In a pot add lentils and all ingredients for the lentils along with 4 to 5 cups of water.
• Bring the lentils to a boil, then reduce flame to medium and cover the pot. Do not cover the pot all the way through, leave the lid a little askew. You can also use a pressure cooker for this step
• After 30 mins or so, use a whisk (or a dal ghotni) to whisk the dal around and make it more uniform. Let the dal simmer on the stove.
• In a bowl, soak tamarind in hot water for 5 mins. Use a sieve to strain the tamarind to get puply water and remove all the impurities in the sieve. Collect all the water released from it. Add it to the dal.
• Cook for another 10 mins to cook the tamarind.
• Turn off flame.

Baghar – Tempering the dal

• In a pan add oil and all the ingredients for tempered spices. Fry them at medium flame until the onions turn a nice golden brown.
• Put the tempered mix on top of the dal and let it sizzle.
• Make sure you get all bits of tempered spices into the dal.
• Garnish with chopped coriander and serve with steamed rice and papad.
  

Notes

• You can also use tamarind paste instead of tamarind blocks. Just mix the paste with water to make a diluted version and add to the dal. I’ve given standard quantities, but feel free to add more tamarind if you like.
• Your dal can stay in the fridge for up to 5 days.
• You can freeze your dal for up to 3 months.

Nutrition

Serving: 1g | Calories: 249kcal | Carbohydrates: 17g | Protein: 5g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 17g | Sodium: 878mg | Fiber: 5g | Sugar: 5g

The post Hyderabadi khatti dal appeared first on Butter Over Bae.

This one pot chicken and noodles is inspired by a Chinese dish called La.Zi.Ji, that one of my friends from China introduced me too. And holly molly! is that spicy! Its spicy enough for me to tear up honestly! so I used the same idea, just reduced the spices enough for me to handle it, (beware, this still has a spicy kick) and made a noodle dish out of it.

I love making Asian style food at home, these noodles and Chicken Shashlik skewers are my current obsession!

Steps to make these Spicy Asian Noodles

Tempering spices and frying garlic

I just wanted to show you a close up of all the whole spices you will need for this recipe, along with a truck load of garlic, because garlic is love ok?

This recipe only uses dried red chilies to spice up the dish. BUT, since it gets cooked in the sauce and in pasta for a good 20 to 30 mins, it basically adds a CONSIDERABLE amount of heat to the dish. So put a hold on the red chilies, if you aren’t a fan of spicy food!

Saute your whole spices and chopped garlic in oil until you get a nice golden color from the garlic. I’ve used sesame oil for this recipe, because it compliments all the ingredients perfectly!

And once you’ve fried your garlic, well that’s it my friend! Let the dumping of ingredients begin.

I start by adding chicken and veggies that take time to soften up. And then add all my seasoning. Just make sure your chicken changes color before you add the rest of the ingredients.

Dump in the rest of veggies, water, and noodles. I used spaghetti noodles, but really you can use any noodles that you like. The water quantity needs to be enough to drown your pasta in it. I added about 5 cups of water, this gives me enough water to cook the noodles and leave some water behind to make it saucy.

How much water you want depends on how you like your noodles. Add more to make soupy noodles, or dry up the whole thing if you want it to be dry. That’s really something that I will leave up to you.

Alternatively, you can also boil your noodles separately and add it in your chicken broth.

Check and adjust the seasoning. Sprinkle some sesame seeds and chopped green onions on top and dig right in!

How long does it stay fresh in the fridge?

It can survive pretty well in the fridge. For upto a week easy. I wouldn’t recommend freezing it though.

What can I serve with it on the side?

I love that these Asian chicken noodles are a meal on its own. But if you are in the mood to throw an elaborate menu together; here’s a few things I think would go really well together with these Spicy Noodles

• Dynamite prawns as a starter
• Crunchy cashew salad
• Fried rice
• Crispy Beijing beef for the rice.

Alternates, fixes and remixes

Substitutions

• You can use regular white vinegar instead of red grape vinegar
• You can use honey instead of brown sugar
• If you don’t have whole red chilies, you can also use red chili flakes instead.
• Use regular cooking oil if you don’t have sesame oil
• Use a cup of fresh chicken stock instead a chicken bouillon cube

Fixes

• If you find your noodles to be spicy, add a half cup of water with a little corn flour, sugar, vinegar and a few tablespoons of ketchup.

Remixes

• Make a full vegetarian version of the recipe, by using cauliflower bits instead of chicken.
• You can also add coconut milk to create a thai-style noodles.
• Go ahead and use any veggies that you like.
• I’ve used basic spaghetti to make this recipe, but feel free to try any noodles that you’ve got at home. Turns amazing with udon noodles btw.

More fun recipes to try

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Spicy one pot Asian Chicken noodles

An easy Asian syle spicy chicken and vegetable noodle recipe, ready within 30 mins and only needs one pot to cook!

Course Pasta Dishes

Cuisine Chinese/Indo Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 417kcal

Author Wajiha

Ingredients

• 1/4 cup sesame oil
• 200 gm dry noodles. half a pack of any noodle you like
• 500 gm boneless chicken cut up in 1 inch cubes
• 9 to 10 cloves of garlic 25 gm
• 8 to 9 dried red chilies 3 gm
• 4 bay leaves
• 1 cinnamon stick
• 2 star anises
• 1 tsp salt
• 2 tbsp brown sugar
• 1 chicken bouillon cube
• 3 tbsp soy sauce
• 2 tbsp red grape vinegar
• 1 cup tomato paste

Vegetables

• 1/2 cup peas
• 1/2 cup sliced carrots
• 1 cup bell peppers cut up in squares
• 1 cup cabbage cut in 1 inch squares.
• Sesame seeds and chopped green onions for garnish

Instructions

• In a large pot, add oil, chopped garlic, bay leaves, dried red chilies, cinnamon stick and star anise. Saute at medium flame, until the garlic turns golden brown.
• Add chicken cubes to the pot, along with any veggies that take longer time to cook. (In my case, I added peas and carrots). Add salt, sugar, soy sauce and red grape vinegar. Saute till the chicken changes color.
• Add in a chicken bouillon cube and tomato paste. Throw in the remaining veggies and stir for a minute.
• Add 5 cups of water and your noodles. Stir around the noodles to make sure they are not clumped together. Cover the pot and let the noodles simmer at medium high flame for 10 mins.
• Remove the lid, and stir around and cover again. Cook for another 5 mins.
• Check to see if your noodles are done. You can adjust the seasonings now. You can decide to keep your noodles saucy, dry or soupy, by adding more water if need be.
• Sprinkle sesame seeds and green onions on top for garnish and serve hot.

Notes

The red chilies pack in a lot of heat in the dish. Reduce the chili quantity of you are can’t handle spices.

Feel free to use any veggies you like.

All substitute are given in the blogpost.

Nutrition

Serving: 1serving | Calories: 417kcal | Carbohydrates: 38g | Protein: 32g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 74mg | Sodium: 680mg | Fiber: 7g | Sugar: 16g

The post Spicy One Pot Chicken Noodles appeared first on Butter Over Bae.

If you’ve been following me for a while, than you know, I am a sucker for recreating restaurant style recipes at home, and Indo-Chinese is my favoriteeee genre! This recipe joins the list of my other classic restaurant remakes like the Dynamite Shrimps, Crispy Beijing Beef , Sichuan Chicken, and Nando’s Chicken livers.

What is Chicken Shashlik

The word ‘Shashlik’ means skewered grilled meat, synonymous with “Shish” kebab in Turkey. It was traditionally made with Mutton and the internet says it originated from Central Asia and Russia. The Chicken Shashlik, while delicious, is somehow not as well known as other more popular Desi Chinese dishes like the Hot and Sour soup, or the Chicken manchurian.

Like most fusion recipes, the Shashlik too, was made by restaurants either owned by Chinese immigrants in the lands of India/Pakistan or by locals serving the immigrants.

The modern day shashlik can now be made in skewers or sticks (like this recipe), or simply like usual Chinese stirfry or gravy. Both are delicious btw

What to pair it with

• This version of the recipe is great as a stand alone dish! Simply served with some spicy sichuan sauce on the side.
• You can also pair it with fried rice or simple pulav rice like matar pulao
• You can also serve it on a bed of garlic fried noodles
• On my low-carb phase, I like pairing it with a simple green salad
• Prawn crackers are a great side for these shashlik sticks.

Ingredients and Substitutions

The ingredients used to make this delicious dinner are super basic and easily swappable with substitutes in your pantry.

• Chicken – I used breast piece cut up 1 inch chunks. You can use thigh pieces too for a more tender and juicy chicken cut.
• Vegetables – Onions and Bellpeppers (aka capsicums) are the “crunch” of the skewer. You can swap it out for any other crunchy vegetable you’d like to thread in. The tomatoes are added for flavor that they give once they are charred on the grill pan, so I wouldn’t recommend swapping them out with anything.
• Spices – You need salt, white pepper powder, cumin powder and Kashmiri Red chili powder. This kind of red chili powder is mild but has a beautiful red color. If you’d like to cook more Indian/Pakistani food, I’d suggest you get a pack from your Asian grocery store. Or you can simply use paprika if you don’t have this in your pantry.
• Sauces – The marinade uses your typical Chinese sauces like the Soy Sauce, Red Vinegar, and tomato paste. But worry not, use regular vinegar if you don’t have the red one. And use tomato ketchup if you are out of paste! Told ya this was an easy recipe.
• Other – Then you need garlic paste for marination and vegetable oil for grilling. Use any neutral oil that you cook with at home.

See the recipe card for full information on ingredients and quantities

Instructions

This chicken shashlik just needs a couple of easy steps to come together. Chop, marinate, thread and grill!

STEP 1 – Marinate Chicken in all the spices and sauces listed.

STEP 2 – Chop up the vegetables in 1 inch squares.

STEP 3 – Add the chopped vegetables to the chicken and marinate for 30 mins.

STEP 4 – Thread the chicken and the vegetables onto a wooden or metal skewer. (Don’t throw away the leftover marinade)

STEP 5 – Place the skewers onto a greased grill pan on the stove at medium heat.

STEP 6 – Flip the skewers over using a tong after 5 mins. And glaze with the remaining marinade left in the bowl.

Serve hot with your favorite pairing combo. I like to serve the sizzling grill pan directly onto the table with a mat underneath. Serve it with Chicken Corn soup and make it a complete meal.

TOP TIPS AND ADVICE

• IF you are using wooden skewers like me, than soak them in water for 30 minutes before using. This makes them more pliable and they don’t burn easily while on the grillpan.
• Because of the tomato sauce, there will be some spluttering in the pan. IF you are new to cooking and grilling, either cover the pan with a lid while they on the stove or wear oven mittens to avoid any splatter on your hands.
• Since its been a while since I’ve been cooking, I usually just flip the skewers using my hands. But you should use tongs to flip the skewers. If you are afraid of any splatter, then remove the pan from the heat temporarily. Flip all the skewers and glaze them. Then put it back on the heat.

Recipe FAQs

More Indo-Chinese recipes

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 Shashlik Dry

An Indo-Chinese style, chicken and vegetable skewers marinated in fusion style sauces and spices, served with rice

Course Main Course

Cuisine Chinese/Indo Chinese

Diet Halal

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Resting time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 long skewers

Calories 150kcal

Author Wajiha

Equipment

• bbq sticks wooden or metal
• A grill pan or an outdoor bbq

Ingredients

• 500 gm boneless chicken cut in cubes
• 2 medium bell peppers cut in 1 inch squares
• 2 large tomatoes cut in 1 inch squares
• 1 large onion cut in 1 inch squares
• extra oil for frying/baking

Marinade

• 2 teaspoon salt or to taste
• 1 teaspoon white pepper powder
• 1 teaspoon cumin powder
• 2 teaspoon kashmiri red chili powder see notes
• 4 tablespoon tomato paste or ketchup
• 1 tablespoon garlic paste
• 2 tablespoon soy sauce
• 1 tablespoon red vinegar
• 1 tablespoon oil for marination

Instructions

• Combine all the ingredients for marinade in a bowl and mix. Add your chicken and coat it in the marination.
• Add the chopped vegetables in the chicken and coat it with the marinade. Keep aside for 30 mins
• Use wooden or metal skewers to thread the vegetables and chicken. If using wooden skewers, always soak in water for 10 mins before using.

Nutrition

Serving: 1skewer | Calories: 150kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 901mg | Potassium: 301mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1436IU | Vitamin C: 48mg | Calcium: 21mg | Iron: 1mg

The post Chicken Shashlik Dry appeared first on Butter Over Bae.

What is Chicken Karahi

Karahi or Kadai means “wok” in Urdu/Hindi. The dish got its name from the wok it’s cooked in. These South Asian woks are usually cast iron and heavy bottom and the chicken is traditionally cooked in enough oil and tomatoes to not stick to the pan. The chicken karahi originates from the Khyber Pakhtunkhwa (formerly Northwest Frontier) province of Pakistan.

The OG chicken karahi is essentially a “dry curry” cooked with minimal spices and soft, tender tomatoes. So it doesn’t hold a lot of liquid gravy as the classic Chicken ka salan does. The distinguishing features of an authentic chicken karahi are a red tomatoey base, garnished with ginger, cilantro, and green chilies

And like all great creations, the classic Chicken Karahi has also inspired a truckload of variations and fusion-style recipes. Balochi Karahi and White karahi are popular examples! Remind me to share those recipes with you too!

Normally the Karahi made in restaurants is made in a Wok and then covered by a conical lid like a Tagine. It’s a quick recipe and an active one at that. Where the chef constantly keeps stirring the chicken in oils and tomatoes on an open fire. For ease, I’ve adapted the recipe slightly to be more suitable for home cooking.

What makes karahi authentic?

With so many recipes all around the internet for karahi, it is possible that you will come across recipes that use onions and/or yogurt in their recipes. And I tell you, as a karahi purist, It IS a crime! A crime I tell you, to add onions or yogurt or any third ingredients to make the base of this curry! The variations of karahi have all sorts of ingredients and that’s fine! But if you are making the Original karahi, it needs the tomatoes to take the centre stage! It will hold a slight tang because of the tomatoes, adding onions (which are inherently sweet) balances off the tomatoes and then essentially give you a basic typical South Asian curry.

Notes on Ingredients

As I said, the ingredients used are super basic, and with the exception of maybe 1 or 2, you will probably have all the other ingredients at hand.

• Chicken – So for the traditional recipe, I would prefer you go with bone-in chicken cut into small pieces with the skin removed. You should get about 16 to 18 pieces of a normal 2 lb chicken.
  
• Spices – This recipe uses basic spices like freshly ground black pepper, salt, and cumin powder. The only 2 fancy ingredients you need are the Dried fenugreek leaves and Kashmiri red chili powder. The Kashmiri red chili powder is milder than regular red chili so you can use a larger amount without making your gravy overly spicy. It brings that beautiful red color to your dish without packing in a ton of heat.
  
• Green Chilies – The green chilies used for karahi are literally called “karahi mirchen” in Urdu. These are essentially lighter green in color and super mild tasting. They are also essentially bigger and similar to jalapenos.
  
• Garlic paste – Most curry recipes call for garlic ginger paste but for Karahi, we are going to garnish with julienne cut ginger slices so the basic paste we use is simply garlic to prevent an overpowering gingerness. (is that a word?)
  
• Tomatoes – The star of the show! My only recommendation is to go for the reddest, most ripe tomatoes available to you. Any type would do! But my insta friends in the west have recommended Roma tomatoes unanimously.
  
• Oil/Ghee – I personally prefer karahi in ghee or a combination of ghee and oil because of that added aroma it gives to the recipe. But any neutral oil works perfectly fine. Traditionally, the recipe uses a larger quantity of oil, but I have scaled it down a bit for cooking at home.
  

See the recipe card for full information on ingredients and quantities.

Substitutions and Options

All ingredients used are fairly easy to find, but let me hook you up with some alternatives just in case.

• Chicken – I don’t recommend using larger pieces, but you can use boneless chicken for this recipe if you like. You will just need to reduce a little more liquid than you would need to in the case of the bone in chicken.
• Kashmiri Red chili powder – You can use paprika powder instead, in the same quantities. If you are going to use regular red chili powder, use half the quantities as Kashmiri red chili powder is milder.
• Green chilies – IF you cannot locate “karahi mirch”, your best substitute would be regular fresh jalapenos or any other mild green chilies you can get your hands on.
• Dried Fenugreek leaves – I would personally never want to skip this ingredient because of the aroma it brings to the dish, but since Karahi is an easily adaptable recipe, you can skip it on a bad day.
• Tomatoes – Ok whole canned tomatoes work surprisingly well with this recipe!

Step by Step Instructions

Preparing tomatoes

So this is an additional step if you are using fresh tomatoes, you can skip this if you are using canned tomatoes. This step will take 5 mins but will reduce your active sauteeing and cooking time by 15 mins!

Add cuts on the bottom of the tomatoes in the shape of a cross and remove the stem areas

Put the tomatoes in a bowl and let it soak in boiling hot water for 10 mins.

Drain the liquid and now you should be able to peel off the skin of the tomatoes with ease. Cut them into halves.

NOTE: The stem region of the tomatoes doesn’t tenderize well and leaves little bits of tomato flesh floating around in the karahi. This step ensures you get a nice smooth karahi base.

Making Chicken Karahi

Add your raw chicken to a pot with oil/ghee, at high flame.

When your chicken turns white, add garlic paste and saute for 2 mins.

NOTE: This step is most important in sealing in the juices of the chicken and giving it a slight sear from the pan. Don’t rush this step and allow the liquid from the chicken to evaporate completely before proceeding to the next step.

Then you can add in the spices after all the water from the chicken has evaporated.

Toss in the tomatoes, and reduce the flame to low.

Cover the lid and allow the tomatoes to soften up for about 5 to 10 mins

When you remove the lid, you will see water leached out from the tomatoes. Increase the heat back to medium-high at this point and add green chilies. Put the lid back on

After 10 mins, you will see oil separating on the sides of the wok/pot. Reduce the flame to low and add the finishing spices

Mix the karahi well. You can add the garnish in the pot/wok or when you dish it out on the serving platter.

Garnish

Normally, the garnish is simply used for decor. But for chicken karahi, the garnish is just as important as the dish itself, they add the remaining flavors to tie the dish together. We garnish the karahi with 3 main ingredients

• Julienne cut ginger slices
• Julienne cut green chilies
• Chopped cilantro/coriander leaves

Pro Tips

• While cutting the tomatoes in halves, if you or anyone in your family suffers from kidney problems, remove the seeds of the tomatoes.
• Always use a large wok/pan for chicken karahi. You want to give ample room to your chicken so that it doesn’t get crowded and they all can fry rather than steam.
• Always let the water from the chicken evaporate completely before adding the spices. This ensures there is no residual “smell” of raw meat lingering, and also ensures that your chicken has been properly seared/fried in oil.
• Follow the temperatures mentioned in the recipe, to make the best curry!
• Crushed black pepper is another key ingredient in this recipe! Make sure to use freshly ground black pepper for that top-notch taste.

Leftovers Ideas!

TBH, I’ve rarely had any karahi leftovers, but when I do, I always find myself converting it into one of these dinner options:

• Make Tahiri Rice – Simply add soaked basmati rice along with water into the leftover karahi, along with a little bit of salt to make the very popular yellow rice known as “tahiri”. An example of tahiri rice on my website is the popular Fish tahiri!
• Sandwiches – The saucy chicken bits are great for making a spicy sandwich with onions, lettuce, and mayo.
• Quick biryani – Layer the leftover karahi with some boiled rice, and sprinkle some chat masala on top with fried onions and food coloring. Cook at low flame for 10 mins and viola you have a quick biryani at your hand! See this Quick Karahi Biryani recipe for more information!

What to serve with Chicken Karahi

Chicken Karahi falls in the category of “dry curry”, where you don’t have a lot of liquid gravy. So chicken Karahi pairs really well with all desi flatbreads like Naan, Chapati, parathas, or Tandoori Rotis. Some in my house all like to pair it with good ól Daal chawal (lentils and rice), I would recommend Hyderabadi Khatti Daal for that pairing!

Related Pakistani Chicken Recipes

Hope you decide to try this Chicken Karahi recipe! Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!

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Pakistani Chicken Karahi Recipe

A classic restaurant style Pakistani chicken curry, made with minimal spices and lots of tomatoes.

Course Main Course

Cuisine Indian, pakistani

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 325kcal

Author Wajiha

Equipment

• 1 wok or karhayi

Ingredients

• 500 gm bone in chicken cut into small pieces
• 600 gm fresh roma tomatoes
• 1 ½ teaspoon table salt or to taste
• 1 tablespoon garlic paste
• 1/2 cup ghee or any neutral oil
• 1 teaspoon cumin powder (zeera)
• 2 teaspoon kashmiri red chili powder see notes
• 1/2 teaspoon garam masala powder all spice
• 1/2 teaspoon crushed blackpeppercorns
• 1 teaspoon dried fenugreek leaves kasuri methi
• 4 large Pakistani green chilies see notes

Garnish

• 1/2 inch ginger julliene cut
• 1 tablespoon coriander/cilantro leaves finely chopped
• 4 whole Large green chilies julliene cut

Instructions

Preparing Tomatoes

• Add cuts in the form of an x on the base of the tomatoes and remove the stem from the top.
• Put the tomatoes in a bowl and pour hot boiling water on them. Make sure they are covered atleast 80% in the water. Cover the bowl and let the tomatoes sit in the water for about 7 to 8 minutes
• After 7 to 8 minutes you will see the skin of the tomatoes peeling from the cuts. Discard the water. Peel off the skin of the tomatoes and discard the peels
• Cut the tomatoes into half and chuck them back in the bowl. Now using a potato masher or your hands, mash the tomatoes. They are now ready to be used.

Preparing the Curry

• Put a medium to large wok on medium high heat on the stove and add oil.
• Add in your chicken and saute for 2 to 3 minutes or until the chicken starts to get brown scorch marks from the wok.
• Add garlic paste, salt, red chili powder and cumin powder. Saute for another 2 to 3 mins.
• Now drop in your prepared tomatoes and saute for 2 mins.
• Reduce the heat to low and cover the wok. Cook for 5 to 8 mins or as long as it takes for all the tomatoes to leech out water.
• Once you see all the water leeched out, add green chilies and bring back the heat to medium high and cook for another 8 mins or until you see oil seperating
• Now reduce the heat to low, and add your finishing spices: crushed black peppercorns, dried fenugreek leaves and garam masala powder. Simply mix and your karhayi is ready.
• Garnish with ginger, green chilies and cilantro leaves. Serve with Naan, paratha or Rice

Notes

• Kashmiri red chili powder can easily be substituted with paprika powder. Kashmiri red chili is milder than regular red chili powder. IF you are using regular Indian red chili powder then use half the quantity mentioned.  1 teaspoon Kashmiri red chili powder = 1 teaspoon paprika powder
  1 teaspoon kashmiri red chili powder = 1/2 teaspoon Indian red chili powder
• Large Pakistani green chilies are mild and easily tolerable heatwise. You can easily use fresh jalapenos, or pablanos or any mild green chilies instead. 

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 8g | Protein: 27g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 209mg | Potassium: 730mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1455IU | Vitamin C: 24mg | Calcium: 38mg | Iron: 2mg

The post Pakistani Chicken Karahi appeared first on Butter Over Bae.

I think I am probably the 1 millionth person posting about a basic biryani recipe I swear by. I don’t blame you if you are skeptical about it, especially if you’ve tried biryani recipes before that didn’t pan out. But I will tell you this, if there is one thing people of Karachi, Pakistan know how to do, its make a Delicious biryani! and rest assured, this is a Karachi classic biryani which will not disappoint.

A typical Dum biryani has these layers:

1. A curry with some sort of protein, known as korma. This one has a Chicken korma
2. A layer of parboiled rice
3. Garnish layers with at least 1 layer containing food color.

Here’s how to make a traditional Dum style Chicken Biryani

Preparing the Chicken Qorma

I know looking at an entire rainbow-sque ingredients can seem a little daunting for new cooks. But I promise you! I will walk you through the process, and its wayyyy easier than it looks. I’m using my own biryani spice mix for this recipe but incase you feel intimidated by it, you can use boxed spices as well. (all substitutions mentioned at the end)

Start by blending yogurt and green chilies together in a blender and setting it aside.

Then add oil, mint leaves and sliced onions in a pot and fry it at medium flame. Take your onions to that beautiful golden brown color and then remove about 1/2 cup of the onions to use later for garnish.

NOTE: You can use pre-fried onions as well, skip this step and directly add mint leave in oil to fry them. And continue recipe as is.

As soon as you take the small amount of the fried onions out, add 1/4th cup of water in the pot to stop the onions from frying any more. Then add your spices and tomatoes. Saute them a lil bit. Add more water and cover to let tomatoes soften up. It will take roughly about 5 mins

After your tomatoes have softened up, simply use a hand blender and blend your qorma base to get a smooth mix. This will give your qorma a smooth masala, plus blended masala becomes more in quantity too.

You can now add the remaining ingredients. This includes; chicken, dried plums aka aloo bukhara, chicken cube, garlic ginger paste and the yogurt and chili paste. Mix everything and that’s it! Cover your chicken korma and let it simmer for 15 to 20 mins at medium flame.

NOTE: Raw chicken should always be sauteed in oil first when adding to curries and gravies. Biryani is one of the few dishes where it is ok to add raw chicken to a masala base.

After 15 to 20 mins, your korma will look like this. Now we are going to add 2 ingredients that add the “biryani fragrance” to our biryani. Kewra water and a mace and nutmeg powder (jayfil javetri). You can also only add the kewra water incase you don’t have the latter.

TIP: You can also remove all the oil from your Chicken korma at this point if you want to.

Preparing the Rice

The rice in biryani with cooked chicken are always par-boiled, for a lack of better term. In reality the rice are boiled but they are boiled for a smaller amount of time and left a little harder than parboiled rice. I am using long grain basmati rice, which is the perfect choice for biryani. You wash it twice with water, drain it and then finally soak it for about 20 mins. It roughly takes about 2.5 to 3 litres of water to 3/4kg to 1kg rice.

Get the pot ready to boil water, along with all the ingredients shown in the picture, including whole spices, salt and vinegar.

NOTE: Always boil the water at high flame and let the water start bubbling before adding rice.

Add your pre-soaked rice into the bubbling hot water. It will take a couple of minutes for the water to start boiling again.

Start noting the time once your water starts boiling again. It roughly takes between 3 to 4 mins for the rice to be “parboiled”. Keep an eye on your rice and ideally, don’t multitask right now.

NOTE: You want your rice to be semi-cooked. Check a grain of rice. It must be able to break from the centre but not get mushed up when you press on it.

Strain your rice with a wide strainer and get ready to assemble your biryani.

Assembling the Biryani

The ingredients for assembly as pretty straight forward. You can skip the tomatoes if you want to. There are no lemons in this biryani. For the amber color, I mix the color with milk for easy color distribution.

• Start layering but adding 1/3rd of the rice on the bottom. Doesn’t have to be accurate, just do it with approximation. Don’t worry if some of your rice have clumped together, that’s a good thing.
• Then use 1/3rd of all of your garnish and spread it over your rice (except the color)
• Now layer half of your chicken qorma evenly all over the rice.
• Repeat till you get to the top. Add a layer of food color mixed with milk on the top in the form of a cross. And the usual garnishes.

Cover your pot with foil first to reinforce a proper seal, and then put your lid on. Put a simmer ring or a tava underneath your pot when you put it back on the flame. Turn on the flame at high for 5 mins and then at medium low for another 10 mins.

PRO TIP: Foil helps in sealing the pot properly to allow steam to be created inside the pot. You can also use a dutch oven instead or keep some weights on tops of your lid to make sure the seal is reinforced.

Remove the lid from the side slightly to check if there is steam in your pot. If you see steam, keep the lid back and turn off the flame. Let your biryani rest for 10 minutes and then open to serve.

Use a wide spatula or a flat slotted spoon or a plate to mix the biryani. Serve with raita and salad.

Subtitutes and Remixes

• Spices – You can skip the home spice mix and use boxed as well. For this recipe, I would recommend using half a packet of Shan Bombay biryani masala and half a packet of Shan Sindhi Biryani masala.
• Heat – This recipe is definitely spicy! Reduce the level of green chilies and red chili powder to reduce heat, but don’t skip either of them completely.
• Potatoes – For potato lovers, here’s what you need to do:
  – Use 1 kg rice instead of 3/4th kg
  – Increase salt and red chili powder, each both by 2 tsp each ) or to taste
  – Add potatoes and chicken together while cooking.
  – Increase 1 tomato and 1/4th cup yogurt in the Qorma
• More quantity – It’s always good to know your rice to chicken ratio in case you want to double your quantities
  For every 1 kg chicken, use 3/4 kg rice.
  For every 1 kg chicken + potatoes, use 1 kg rice.
• Garnish – You can skip the tomatoes and reduce the coriander and mint, according to your liking. But definitely include mint and fried onions in your garnish

Other Biryani Recipes for you:

Chicken Tikka Biryani
Quick Karhai Chicken Biryani

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Pakistani Chicken Biryani

A traditional spicy Karachi Chicken Biryani, made with layering spicy chicken curry with rice.

Course Main Course

Cuisine South Asian

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 650kcal

Author Wajiha

Ingredients

Chicken Qorma

• 1 kg chicken cut into smaller pieces.
• 1 tbsp garlic ginger paste
• 3 large tomatoes cut into 4 slices or 1 cup of canned tomatoes
• 7 to 8 green chilies
• 1 cup mint leaves
• 7 to 8 dried plums aloo bukhara (OR dried apricots)
• 4 medium onions sliced or 1 1/2 cup brown fried onions
• 1 chicken bouillon cube optional
• 1 tbsp salt
• 1 tsp red chili powder
• 1 tbsp kashmiri red chili powder
• 2 tsp cumin powder
• 1½ tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 2 tbsp kewra water
• 1 cup yogurt
• 3/4 cup oil
• 1/2 tsp mace and nutmeg powder optional (jayfil javetri)
• 1 cup water

For the Rice

• 3/4 kg long grain basmati rice soaked in water for 20 mins
• 3 to 4 bay leaves
• whole spices: 10 black peppercorns 5 cloves, 3 black cardamom, 5 green cardamom, 1 stick of cinnamon.
• 1 tbsp vinegar
• 3 tbsp salt

Garnish

• 1/4 cup milk mixed with orange food color.
• 1 tomato cut in slices
• 4 green chilies
• 3/4 cup coriander leaves chopped
• 3/4 cup mint leaves chopped
• 1/2 cup brown fried onions removed from qorma or 1/2 cup pre-made brown fried onions
• maze
• nutmeg

Instructions

Chicken Qorma

• Blend the green chilies with the yogurt to form a smooth paste and set aside.
• Add oil in a pot along with sliced onion and mint leaves. Fry them at medium flame till the onions turn golden brown. Reduce the flame to low and remove roughly about 1/2 cup of brown onions for garnish.
• Add 1/4th cup of water in the onions to stop frying. Add all the spices (except nutmeg and mace powder) and tomatoes. Saute for a minute and add 3/4th cup of water and cover the pot to allow the tomatoes soften up for 5 mins.
• Use a hand blender to blend the tomatoes and onions together.
• Now add the chicken, garlic ginger paste, dried plums, chicken cube and the yogurt chili mix. Mix everything well.
• Cover the pot and let the qorma simmer for 15 to 20 mins at medium to low flame.
• Remove the lid and check if the chicken is cooked. Turn off flame and add kewra water and mace nutmeg powder and simply mix.
• You can also remove extra oil at this point if your want

Rice

• In a large pot, boil water for the rice at high flame. Add all whole spices, vinegar, salt and bay leaves.
• Once the water starts bubbling, add in the pre-soaked basmati rice.
• Boil the rice for 5 mins and check a grain of rice. You should be able to break the grain of rice with fingers but the grain should still be hard and in-edible. That’s the perfect rice for Biryani layering.
• Strain the rice in a large strainer and set aside for layer.

Assembling

• Use a large pot for assembling the rice. Usually this is the pot used to boil the rice.
• Add 1/3 of the rice to layer the bottom of the pot.
• Garnish the rice with mint, chopped coriander, slices of tomatoes, 1 green chili. Sprinkle a little maze nutmeg powder.
• Add 1/2 of the chicken qorma on the rice spreading it out as evenly as possible.
• Add another 1/3 of the rice on top of qorma
• Repeat same garnish.
• Layer with the remaining chicken qorma
• Finish off with the remaining rice.
• Drizzle the rice with milk and color mix in the form of a cross.
• Garnish the top layer as well, this time including fried onions as well.
• Cover the pot with foil and then add the lid to make a strong seal.
• Place an insulator below the pot on the stove, like an old pan, a tawa or a a flat griddle pan.
• Turn on the flame at high for 5 to 6 mins, then reduce to medium low for another 10 mins.
• Remove the lid and open the foil slightly to check if you can see steam (be careful to not burn yourself. If you can see steam, that means your biryani is done. Cover the foil again and place the lid back on. Let the biryani rest for another 10 mins before serving.
• If you don’t see steam, increase the flame for 2 to 3 mins.
• 
  Serve with raita and salad.

Notes

If you don’t want to use home made biryani masala, you can also use half a packet of Shan bombay biryani masala and half a packet of shan sindhi biryani masala,

Nutrition

Serving: 1serving | Calories: 650kcal | Carbohydrates: 82g | Protein: 56g | Fat: 61g | Saturated Fat: 11g | Polyunsaturated Fat: 45g | Cholesterol: 177mg | Sodium: 980mg | Fiber: 10g | Sugar: 21g

The post Pakistani chicken biryani, Karachi special appeared first on Butter Over Bae.

Of Course Panda express was the first place that introduced us to the world of orange chicken. And it really is our go-to place when we want to quickly grab a take out. But lately I’ve been trying to make all meals at home to have more control over the ingredients that goes in to my food. Like the level of salt or the quality of orange juice or the type of soy sauce or oil. With this at-home fake-out, I also add cabbage which honestly goes so well with the dish! And that, folks, is my “why” for making this recipe at home. Now lets dig right into the deets.

How to make easy orange chicken

Step 1 – Coating and frying/baking the chicken.

The first step of this recipe is to coat the chicken and fry it. The ingredients for the coating are very basic. You simply dump all the ingredients for the coating in a bowl and whisk it together to form a batter! It’s that easy! Then you drop your chicken in the batter and let it sit in it for 15 to 20 mins. Not shown in the picture is a little bit of orange zest, that I like to add to the batter to give it a little orange-y kick.

After your chicken has rested, its time to fry it. Pick up your chicken, letting the excess batter fall back into the bowl and drop it in a deep fryer with hot oil. Fry until they get a nice golden brown color. And remember to fry at high heat.

Remove the fried chicken from the oil and set aside in a plate lined with kitchen towel.

Alternate cooking methods

For air frying or baking, I’d recommend to coat the chicken cubes into a light layer of all purpose flour and then cook them. Just take a box with a lid, add a cup of flour, toss your battered chicken, close the lid and shake the box. Your chicken will be coated!

• Air frying
• Oven baked – Lightly grease a tray and place your chicken on it. Spray the chicken with cooking spray. Bake at 425 F for 25 mins. Flip the chicken over after 10 to 12 mins.

Step 2 – Preparing the orange sauce and assembling

Moving on to orange sauce. Making the sauce is just as easy as making the batter. Put the honey, cornflour, spices, seasonings, sauces and orange juice in a bowl and mix together till you get a smooth liquid.

Now to assemble the dish. In a wok or a deep saucepan, throw in your chopped garlic with oil and saute till it gets to a golden brown color.

Then add in your chopped cabbage. I used cabbage because I think the flavor works really well, but you can use any veggie that you like, or skip the veggie altogether.

Saute the cabbage for a minute or so and then throw in your fried chicken and sauce. Cook the sauce for about 2 minutes at medium flame or until it thickens. Top it off with sesame seeds and chopped green onions and viola! your orange chicken is ready!

Serve hot with fried rice or noodles.

TIP: You can freeze the remaining batter in a ziplock bag and use it later for another marination. You can also use it to marinate any number of things you like, fish, prawns or cauliflower.

Healthy Alternates

• You can always air fry or bake the chicken instead of frying.
• You can also skip the coating altogether and simply marinate the chicken in seasoning and grill it on a grill pan
• You can use low sodium soy sauce for the sauce.

Remixes

• You can try the same recipe with fish or prawns if you want sea-food
• Use cauliflower instead of chicken if you are in the mood to make something vegetarian.
• Try adding more paprika and hot sauce to create a spicy version.
• Skip the sauce altogether and use the fried chicken as an appetizer served with honey mustard.
• Throw in noodles and a chicken cube to create orange chicken noodles.

Other recipes that you may like:

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Orange Chicken

An Asian recipe, consisting of boneless chicken cut in bite size cubes, coated in a batter and deep fried or baked. They are then tossed in a sweet and tangy orange sauce.

Course Main Course

Cuisine Chinese/Indo Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 420kcal

Author Wajiha

Ingredients

Chicken Marinade and Coating

• 500 gm boneless chicken cut up in 1 inch cubes
• 1 tsp salt
• 1 tsp white pepper powder
• 1 tsp paprika powder
• 1 egg
• 1/2 cup water
• 1/2 cup starch
• 2 tbsp of cornflour
• 1/2 tsp orange zest

Orange sauce

• 1/2 cup orange juice
• 1/2 cup water
• 1/4 cup honey
• 1 tsp salt
• 1 tsp white pepper powder
• 1/2 tsp black pepper powder
• orange food color optional
• 3 cloves of garlic finely chopped
• 3 tbsp white vinegar
• 3 tbsp soy sauce
• 1 tbsp worcestershire sauce
• 1 tbsp corn starch
• 2 cup of cabbage cut in 1/2 inch squares 180 gm
• 2 tbsp oil

Garnish

• Sesame seeds
• Chopped green part of the green onions.

Instructions

• Mix all the ingredients for the chicken marinade and dump the chicken pieces in. Coat the chicken well. Let the chicken sit in the marinade for at least 20 mins to a few hours
• Deep fry the chicken in oil until they are golden brown, take them out and set aside.
• For the sauce, mix cornflour and water to form a slurry, in a bowl. Then add all the spices and sauces needed to make the sauce in that bowl and set aside.
• In a wok, add oil and chopped garlic. Saute for 1 to 2 mins or until the garlic turns golden brown. Add chopped cabbage and stir around for about a minute.
• Add the prepared sauce in the bowl to the wok along with the fried chicken.
• Cook for about 2 to 3 mins or until the rawness of the corn starch disappears.
• Top it off with sesame seeds and chopped green onions

Notes

to bake – toss batter coated chicken in a tupperware with a cup of flour, close lid and shake to evenly coat chicken in flour. Bake at 425 F for 25 mins, flipping chicken halfway through. Grease the pan generously.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 37g | Protein: 42g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 158mg | Sodium: 698mg | Fiber: 5g | Sugar: 26g

The post Homemade Orange Chicken Stir fry appeared first on Butter Over Bae.