CAJUN CHICKEN PASTA

Chili’s copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better!

INGREDIENTS:

1. 2 boneless, skinless chicken breasts

2. 2 tablespoons olive oil, divided

3. 1 tablespoon cajun seasoning

4. 8 ounces penne pasta

5. 2 tablespoons unsalted butter

6. 3 cloves garlic, minced

7. 1 cup heavy cream, or more, to taste

8. 1/2 teaspoon lemon zest

9. 1/4 cup freshly grated Parmesan
    Kosher salt and freshly ground black pepper, to taste

10. 2 Roma tomatoes, diced

11. 2 tablespoons chopped fresh parsley leave

DIRECTIONS:

1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun        seasoning, shaking to coat thoroughly.

2. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat.  Add chicken and cook, flipping once, until cooked through, about 5-6 minutes  on each side. Set aside and keep warm.

3. In a large pot of boiling salted water, cook pasta according to package          instructions; drain well.

4. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring        frequently, until fragrant, about 1-2 minutes.

5. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly,    until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened,  about 1-2 minutes. If the mixture is too thick, add more heavy cream as    needed; season with salt and pepper, to taste.

6. Stir in pasta and gently toss to combine.

7. Serve immediately with chicken, garnished with tomatoes and parsley, if    desired.

Chicken Malaiwala

Ingredients

For the gravy:

1 cup cream

3 green chillies, chopped

1 onion, chopped

2 1/2 cup milk

1 tsp green cardamom powder

1 tsp chopped ginger

2 Tbsp chopped coriander leaves

1/2 tsp dry ginger powder

1 tsp white pepper powder

1 tsp kasoori methi

2 tsp garam masala

A pinch of saffron

2 tsp chopped almonds

Salt, to taste

For the marinade:

5 chicken drumsticks

1 tsp ginger paste

1 tsp garlic paste

2 tsp white pepper powder

For the garam masala:

1 black cardamom (badi elaichi)

6-8 green cardamoms (choti elaichi)

1 piece mace (javitri)

2 tsp cumin seeds (zeera)

4-5 cloves (laung)

1 cinnamon (dalchini)

4-5 black peppercorns (kali mirch)

6-7 dried rose petals

Method

Make small incisions in the drum sticks of chicken. Marinate with ginger, garlic paste and white pepper for thirty minutes.

For the garam masala:

Dry roast the garam masala ingredients and grind them in a mortar and pestle or mixie.

For the gravy:

Heat a pan and add cream, onions, green chillies, and cook till the onions are soft.

Now add the milk and the marinated chicken, mix well.

Add green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, kasoori methi, garam masala, a pinch of saffron. Let it simmer.

Saute well and cook for some time (about 7-10 minutes). Add salt. Mix well.

Garnish with chopped almonds and serve hot.

Sweet and Spicy Bacon Chicken

Ingredients

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

Method

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish….make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them. I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy. Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

**Also great on the grill! No juices to drizzle on anything, but still delicious!

Spicy chicken nibbles

Ingredients:

1kg chicken nibbles

1 fresh root ginger chopped

5 red chillies

3 cloves of fresh garlic peeled

1 teaspoon oil

Salt

Juice of one lemon

Cracked pepper

1 tsp oil

1/4 tsp tumeric

1 tsp ground cumin

1 tsp ground coriander

Pinch of additional salt

Method:

Make the Chilli Paste in a blender.

Add the rest of the ingredients to the paste and marinade nibbles.

Bake in the oven for 30 - 35 mins.

They taste great on the BBQ as well.

Spicy Chicken Curry

Ingredients:

Skinless Chicken – 2 lbs, cut

Water – 2 cups (approx)

Oil – 2 tbsp

Cinnamon stick – 2″pc

Black Cardomom – 1

Cloves – 5

Green Cardamom – 2

Bay Leaf – 2

Peppercorns – 1/4 tsp

Onions – 3, medium, chopped

Crushed Tomatoes – 1, 14 oz can

Garlic – 1 heaping tbsp, chopped

Ginger – 1 heaping tbsp, chopped

Salt – to taste

Red Chili Powder – 1/2 tsp

Turmeric Powder – 1/2 tsp

Garam Masala – 1tsp

Cumin Powder – 1 tsp

Corriander Powder – 1.5 tsp

Green Chili – to taste (optional)

Cilantro – for garnish, finely chopped

Method:

1. Wash the Chicken and drain the excess water well.

2. Heat a pan on medium heat.

3. Once hot, add in the Oil (hold back 1 tsp for later).

4. Allow it to heat up and add in Cloves, Peppercorns, Bay leaves and Green Cardamom.

5. Fry for about 30 seconds and then add in the Onions.

6. Add a little salt to experdite the cooking process. Mix well.

7. Cook for 3-5 minutes and add in the Ginger, Garlic and Green Chilis.

8. Cook and stir frequently. Allow the Onions to brown but not burn.

9. Add in the crushed tomatoes and cook until the oil starts seperating from the mixture. Stir frequently as tomatoes tend to burn quick.

10. Once the Oil starts seperating, turn off the flame and allow the masala to cool down a bit.

11. Blend the Masala into a smooth paste. Keep aside.

12. Heat the pan once agin and add in the balance of the Oil (1 tsp).

13. Once the Oil is hot, add in the Cinnamon Stick and the Black Cardamom.

14. Cook for 30 seconds and add in Turmeric Powder.

15. Mix and add in the Masala Paste.

16. Add Red Chili Powder, Coriander powder and Cumin Powder.

17. Add a little bit of water to avoid the Powders burning and to help them mix in the Masala well.

18. Once it is well mixed, add in the Chicken and allow it to seal.

19. After the chicken has turned white, add in the desired amout of water.

20. Mix well and add Salt. Mix again.

21. Cover and cook till it is done, stirring frequently inbetween.

22. Garnish with Cilantro (and a dash of Lime Juice!).

23. Serves.

Chicken and Bean Burrito

Ingredients

Chicken breasts (boneless skinless) - 2

Tortilla - 4

Beans - 2 cups (any beans soaked and cooked)

Seasoning mix* - 2 tblsp (chilly powder, corriander powder, garam masala)

Tomato - 1

Salsa - 3 tblsp

Cheese - as needed 

Sour cream - for garnish

Cilantro - for garnish

Green Chillies - 2-3 (for garnish)

Oil - 1 tblsp

Method

1. Cook the chicken breast separately, shread it into small pieces.

2. Take a pan, heat some oil and fry up the shredded chicken. Remove and set aside.

3. Heat some more oil in the same pan. Add the cooked beans with little water.

4. Add any seasoning mix according to your taste. I made it indian style with little chilly powder, corriander powder, garam masala and salt. Let it cook for 2 minutes.

5. Add the shredded chicken, salsa and cheese to this and mix everything. Switch off after everything blends well.

6. Take a flour tortilla and heat it on a griddle or microwave as per package directions.

7. Place the filling in the middle and garnish with some fresh chopped tomatoes, green chillies, cilantro and sour cream.

8. Fold it as shown in the picture.

Chicken Sausage Platter (Breakfast Recipe)

Ingredients

7-8 breakfast chicken sausages

4 tsps butter

1 tsp oregano or any seasoning of your choice

2 cups finely shredded cabbage

1 tsp tomato sauce or Worcestershire sauce

1/2 tsp sugar

salt and pepper to taste

1 carrot, grated

2 apples, cored and sliced

2-3 hard boiled eggs, peeled and sliced

Method

Heat 2 tsps of butter in a vessel, add the shredded cabbage and stir fry on high for a mt. Add tomato sauce, salt, sugar and pepper and turn off heat. Remove onto a serving plate. Over the sauteed cabbage or around it, arrange the grated carrot. Keep aside.

In the same vessel, add a tsp of butter, add the sausages and roast for 2-3 mts till well browned. Sprinkle the oregano and remove them onto the bed of cabbage and carrot.

In the same pan, add another tsp of butter, pinch of sugar and pepper and place the apple slices and saute for few secs on both sides. Remove onto serving plate.

Arrange boiled egg slices on the plate, sprinkle salt and pepper. Finally arrange cucumber slices. Breakfast/brunch is ready to be served.

STICKY ASIAN CHICKEN WINGS RECIPE

INGREDIENTS:

1 tablespoon rice vinegar (substitute with red or cider vinegar)

4 tablespoons hoisin sauce

3 tablespoons honey

2 tablespoons fresh ginger, peeled and minced

2 cloves garlic, minced

2 tablespoons brown sugar

1 tablespoon soy sauce

1 stalk green onions, chopped

1 tablespoon hot chili sauce

2 tablespoons sesame seeds

2 1/2 pounds chicken wings, with tips

Preheat the oven to 375F.

In a large bowl, whisk together all the ingredients except for the chicken wings. Set aside half of the sauce mixture to use later.

Toss the chicken wings in with the marinade in the large bowl to coat. Line a baking sheet with foil and spread the chicken wings in a single layer. Bake for 30 minutes or until the wings are cooked through.

When the wings are done, toss with the reserved sauce mixture.

Orange Chicken

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup 2 tablespoons cornstarch, divided
2 large eggs, beaten
1 cup vegetable oil
1/2 teaspoon sesame seeds
1 green onion, thinly sliced 

For the marinade
1 cup chicken broth
1/2 cup freshly squeezed orange juice
1/2 cup sugar
1/3 cup distilled white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon orange zest
1 teaspoon Sriracha, or more, to taste
1/4 teaspoon ground ginger
1/4 teaspoon white pepper

Instructions

1. To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.

2.In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.

3. Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.

4.Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.

5.Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.

6.Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.