Grilled Chicken Tikka Kebabs – Indian Tikka Kebabs – How To Make Chicken Tikka Kebabs

Ingredients

  • 14 cups Greek yogurt
  • 14 cup canola oil
  • 3 tbsp. ginger-garlic paste
  • 2 tbsp. distilled white vinegar
  • 2 tbsp. Kashmiri chile powder
  • 2 tbsp. kosher salt
  • 1 tbsp. garam masala
  • 1 tbsp. ground coriander
  • 1 tsp. dried fenugreek leaves (optional)
  • 12 tsp. ground cumin
  • 12 tsp. Indian red chile powder, or substitute cayenne
  • 3 tbsp. fresh lime juice (from 1 lime)
  • 12 lb. boneless, skinless chicken breasts, cut on the bias, against the grain, into ½-inch-thick strips
  • 12 cup melted ghee or unsalted butter, for basting
  • 1 tsp. chaat masala (optional)

Instructions

  1. Make the marinade: In a large bowl, whisk together the yogurt, oil, ginger-garlic paste, vinegar, Kashmiri chile powder, salt, garam masala, coriander, fenugreek (if using), cumin, Indian chile powder, and lime juice until completely smooth. Add the chicken and toss gently to coat. Cover and refrigerate for at least 2 hours and up to 6. (Over-marination will make the meat mushy and soggy.)
  2. Meanwhile, soak ten 8-inch bamboo skewers for at least 30 minutes before grilling.
  3. When ready to cook the chicken, preheat a grill to high (about 450°F) or a grill pan over very high heat. Drain the skewers and shake off any excess water. Skewer the chicken: Start by pushing the tip of the skewer through one end of a chicken strip. Curve the strip and push the tip through the middle, then curve again and skewer the other end to create an S-shape. Push the strip to the far end of the skewer and repeat with more chicken, threading 4–5 strips per skewer.
  4. When the grill is hot, add the skewers side by side, spacing about 1 inch apart. Cover the grill and cook until lightly charred on one side, about 4 minutes. (If using a grill pan, cover by placing a large steel bowl over the skewers, or by tenting loosely with aluminum foil.) Open the grill and flip each skewer using tongs, then cover again and continue cooking until the opposie side is charred, about 3 minutes. Open the grill and flip each skewer once more. Baste the tops with ghee and continue cooking with the grill open until cooked through, 1–2 minutes more. Transfer to a platter, sprinkle with chaat masala (if using), and serve hot.

This delicious recipe and photos were created by Saveur.com, we simply shared it. Please check them out for more great ideas!

Karela Ma Kheemo Recipe – Indian Food Recipe – How To Make Karelia Ma Kheemo

Ingredients

  • 3 medium bitter gourds (about 1½ lb.)
  • 2 tbsp. kosher salt
  • 12 cup ghee or vegetable oil, divided
  • 2 medium red onions (about 1½ lb.), finely chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. raw mango flesh, finely grated
  • 1 raw mango seed
  • 1 tsp. garam masala
  • 1 tsp. Parsi dhana jeera
  • 1 Parsi sambhar masala
  • 1 green bird’s eye chile, finely chopped
  • 1 lb. ground chicken
  • 2 medium Roma tomatoes, coarsely grated
  • 14 cup fresh mint leaves

Instructions

  1. Prepare the bitter gourd. Using a knife, scrape the spiny dark green skin off the bitter gourd. Thinly slice the crosswise into rings, then transfer to a colander, sprinkle with the salt and toss to combine Set in the sink until the gourd releases a good deal of liquid, about 20 minutes.
  2. In the meantime, in a large skillet, heat 2 tablespoons of ghee or over medium heat. Add the onion and cook, stirring occasionally, until they begin to brown, about 10 minutes. Stir in the ginger-garlic paste, mango flesh and seed, garam masala, dhana jeera, sambhar masala, and green chili, and cook just until aromatic, being careful as not to burn, about 1 minute. Add the chicken, stirring thoroughly to combine with the onion-and-spice mixture. Add the tomatoes, and 2 cups of water and bring to a simmer. Cook, stirring occasionally, until the stew reduces by about a third and thickens slightly, 20–25 minutes.
  3. Meanwhile, while the chicken is cooking, use your hands to squeeze as much water as possible out of the bitter gourd. In a large skillet over medium-high heat, and working in batches, add 2 tablespoons of oil and fry the gourd slices, turning occasionally, until crispy and golden brown, about 7 minutes per batch. Add to the chicken, add the mint leaves, and stir to combine. Transfer to a large bowl and serve immediately.

This delicious recipe and photos were created by Savuer.com, we simply shared it. Please check them out for more great ideas!

Buffalo Chicken Caesar Wrap Recipe – How To Make Buffalo Chicken Wraps – Chicken Caesar Wrap Recipe

Prep: 5 mins – Cook: 10 mins – Total: 15 mins

Ingredients

  • 1 lb chicken breasts, around 3 breasts, skinless & cubed
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 Tbsp olive oil, or avocado oil
  • ½ cup buffalo sauce, I love New Primal Medium Buffalo Sauce
  • 4 large whole-wheat tortillas
  • 2 cups Romaine lettuce, roughly chopped
  • 1 cup cherry tomatoes, halved
  • ½ cup carrot, shredded
  • 1 cup sliced celery, diced
  • 1 avocado, cubed
  • 6 Tbsp Caesar dressing, I love Bolthouse Farms Yogurt Dressing Creamy Caesar
  • Optional fillings: shredded cheddar cheese, red onion, blue cheese

Instructions

  1. Pat chicken cubes dry with a paper towel and season with garlic powder, salt, and pepper.
  2. In a large nonstick skillet, heat olive oil over medium-high heat. Add chicken cubes, space them out, and cook for 3 minutes.
  3. Flip chicken and cook for an additional 3 – 5 minutes, stirring occasionally until no longer pink in the middle.
  4. Remove chicken from heat and place into a clean mixing bowl. Add in buffalo sauce and toss to coat well.
  5. Lay wraps or tortillas on a clean flat surface and divide chicken evenly into each.
  6. Top the chicken with lettuce, tomatoes, shredded carrot, celery, and avocado.
  7. Drizzle 2 Tbsp of Ceasar dressing on top of each wrap + extra buffalo sauce from the bowl.
  8. Fold into a burrito shape by wrapping the sides toward the middle and rolling up tightly.
  9. Cut in half and enjoy!

This delicious recipe and photos were created by HealthfulBlondie.com, we simply shared it. Please check them out for more great recipes!

Chicken Spring Roll Recipe – Peanut Sauce Recipe – How To Make Chicken Spring Rolls

Ingredients

For the rolls:

  • 1/2 cup low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1 lb (450g) boneless skinless chicken breast , cut into strips
  • 14 rice paper rounds
  • 6 oz. (170g) napa cabbage , thinly sliced
  • 1 red bell pepper , cut into matchsticks
  • 1 cup radish matchsticks
  • 1 cup carrot matchsticks
  • 1/2 cup chopped cilantro

For the peanut sauce:

  • 2/3 cup hoisin sauce
  • 1/3 cup creamy peanut butter
  • 1/3 cup water
  • 3 tablespoons lime juice
  • 1 1/2 tablespoon soy sauce

Instructions

The rolls:

  1. To make the marinade, mix together the soy sauce, sesame oil, minced garlic, and pepper flakes in a small bowl. Place the chicken strips together with the marinade in a zip lock bag and toss to coat. Leave in a fridge for at least an hour.
  2. Transfer the chicken to a large skillet, discarding the marinade. Cook for 12-15 minutes, until cooked through. When done, transfer to a plate and let cool enough to handle.
  3. Soften the rice paper rounds by submerging them for a few seconds in a bowl with warm water. Some packages recommend to dip wrappers for about a minute but I wouldn’t recommend doing so because they will become too soft. Work with one rice paper round at a time.
  4. Place some cabbage, bell pepper, radish, carrot, cilantro, and chicken on each round (about 1 1/2 inch from the bottom). Fold the sides and then the bottom, rolling it up. Repeat with all the remaining ingredients. Serve with the dipping sauce.

The peanut sauce:

  1. Combine all the sauce ingredients in a bowl and whisk until smooth.

This delicious recipe and photos were created by YummyAddiction.com, we simply shared it. Please check them out for more great ideas!

Chicken Salad Recipe – Grape And Pecan Chicken Salad – How To Make Chicken Salad

Prep: 10 mins – Total: 10 mins

Ingredients

  • 3 large poached chicken breasts cold
  • 1 cup red grapes halved
  • 3/4 cup pecans roughly chopped
  • 2 stalks celery diced
  • 3 green onions sliced
  • 1 tablespoon fresh tarragon chopped (optional)
  • 1 tablespoon fresh parsley chopped
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Dice the chicken into 1 inch cubes.
  2. Toss together the chicken, grapes, pecans, celery, green onions, tarragon, and parsley in a large bowl.
  3. In a small bow, whisk together the mayonnaise, Dijon, olive oil, lemon juice, salt, and pepper until fully combined and smooth.
  4. Add the mayo mixture to the rest of the ingredients and gently mix until everything is evenly coated.
  5. The chicken salad can be served immediately but is best if it’s left to sit in the fridge overnight so that the flavors have time to fully meld.
  6. Store in an airtight container in the fridge for up to 5 days.

This delicious recipe and photos were created by BarleyAndSage.com, we simply shared it. Please check them out for more great ideas!

Strawberry Chicken Salad Recipe – Poppy Seed Chicken Salad Recipe – How To Make Chicken Salad

Prep: 15 mins – Total: 25 mins

Ingredients

  • 2 c shredded chicken
  • 2 celery stalks, chopped into ¼ in. pieces
  • 1 green onion, chopped thin
  • 5-6 large strawberries, diced
  • ⅓ c chopped pecans
  • ¼ c mayonnaise
  • 2 T Greek yogurt, plain 
  • 1 tsp dijon mustard
  • 1 tsp lemon juice
  • 1 T poppy seeds
  • ½ tsp pepper
  • salt to taste

Instructions

  1. Cut and chop ingredients accordingly.
  2. In a medium bowl, combine chicken, pecans, celery and onion. Stir to evenly mix.
  3. Add mayo, yogurt, mustard, poppy seeds, lemon juice and salt and pepper and mix well to evenly coat.
  4. Fold in strawberries.
  5. For best results, allow to chill for about 30 minutes before serving.

This delicious recipe and photos were created by LemonsAndZest.com, we simply shared it. Please check them out for more great ideas!

Taco Bell Shredded Chicken Burrito Recipe – Taco Bell Chicken Burrito – How To Make Taco Bell Chicken Burrito

Total Time: 30 mins

INGREDIENTS

  • 1 1/2lbs boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 (8 ounce) cans tomato sauce
  • 2 teaspoons white vinegar
  • 3 garlic cloves (minced)
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons oregano
  • ½ teaspoon sugar
  • salt and pepper (to taste)
  • Cilantro-lime rice-
  • ½ tablespoon butter
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • juice and zest of 1 lime
  • 2 tablespoons chopped cilantro
  • ¼ teaspoon cumin
  • Avocado-Ranch Dressing-
  • 1/8 cup ranch dressing
  • 1/8 cup buttermilk
  • ½ avocado
  • 2 pinches salt
  • 2 tablespoons sour cream
  • Other-
  • 2 cups shredded cheddar cheese
  • 6 (10 inches) flour tortillas

INSTRUCTIONS

  1. In a blender combine avocado, ranch dressing, buttermilk, salt, and sour cream. Blend until smooth. Cover and refrigerate until needed.
  2. Heat the oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 minutes on one side, flip and cook for 3 minutes on the other side. Add the tomato sauce mixture and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes or until the chicken is cooked through (the internal temperature has reached 165 degrees F). Transfer the chicken to a cutting board and shred using two forks. Return the chicken to the pan with the sauce and continue to cook for about 5 more minutes.
  3. Melt the butter in a medium saucepan. Add the rice and cook while stirring for 1-2 minutes. Add the chicken broth, salt, pepper, zest and lime juice, cilantro and cumin. Bring to a boil. Reduce heat, cover and cook for about 15-16 minutes. Remove from heat and allow the rice to sit covered for an additional 10 minutes.
  4. Warm the tortillas in the microwave. Spread a thin layer of the ranch dressing down the center of a tortilla. Layer some of the chicken over the ranch, put some of the rice over the chicken and top with cheddar cheese. Roll up the burrito. Repeat until all of the burritos are rolled up.

This Taco Bell Shredded Chicken Burrito Recipe was first found on BlogChef.net, we simply shared it. Check them out for more great ideas!

Gluten-Free Roasted Chicken With Fall Spiced Vegetables

Ingredients

  • Chicken pieces, 2 3/4–3 lb (1.25 kg–1.5 kg)
  • Olive oil, 3 tablespoons
  • Sweet paprika, 2 teaspoons
  • Ground coriander, 2 teaspoons
  • Ground cumin, 2 teaspoons
  • Red pepper flakes, 3/4 teaspoon
  • Lemon zest, grated from 1 large lemon
  • Kosher salt, 1 teaspoon, plus more as needed
  • Freshly ground black pepper
  • Butternut squash pieces, 1 package (14–16 oz/440–500 g)
  • Fingerling potatoes, 1 lb (500 g), halved lengthwise

Directions

  1. Position a rack in the center of the oven, and preheat to 450 degrees F (230 degrees C). Pat the chicken dry, and place in a large bowl; add 2 tablespoons of the oil and turn to coat. In a small bowl, mix the paprika, coriander, cumin, red pepper flakes, and lemon zest. Set aside 1 tablespoon of the spice mixture for the vegetables; add the remainder to the chicken. Add 1 teaspoon salt and a generous amount of black pepper to the chicken and turn to coat. Arrange the chicken, skin side up, on half of a large rimmed baking sheet.
  2. Place the squash and potatoes in the same bowl. Add the remaining 1 tablespoon olive oil, season lightly with salt and black pepper, and toss to coat. Add the reserved spice mixture, and toss to coat. Arrange the vegetables on the second half of the baking sheet. Place in the oven and roast until the chicken and vegetables are cooked through, about 25 minutes.
  3. Transfer the chicken and vegetables to a warmed platter or 4 warmed plates and serve right away.

This delicious recipe and photos were created by Weeknight-Gluten-Free, we simply shared it! Check them out for more great ideas!

Chicken Pot Pie Recipe

Prep: 15 mins – Cook: 30 mins – Total: 45 mins

Ingredients

  • 1 ⅔ cup frozen mixed vegetables, thawed under cool water
  • 1 cup cooked chicken, diced or shredded
  • 1 can cream of chicken soup
  • Seasoning to taste (I use rosemary garlic, poultry seasoning, and pepper!)

For the Topping 

  • 1 cup baking mix
  • ½ cup milk
  • 1 egg

Directions

  1. Preheat the oven to 400°F.
  2. Grease a 9-inch pie plate or baking dish.
  3. In a medium bowl, mix veggies, chicken, and soup.
  4. Add seasonings to taste.
  5. Pour veggie mixture into greased dish.
  6. Stir remaining ingredients together until well blended to make the topping. (Add more milk as needed until it’s a spreadable, but not runny, consistency!)
  7. Spread topping on top of the veggie mixture.
  8. Bake for 30 minutes or until golden brown.

This delicious recipe and photos were created by FunCheapOrFree.com, we simply shared it! Check them out for more great ideas!

Garlic Parmesan Wing Recipe

Prep: 10 mins – Cook: 22 mins – Total: 35 mins

Ingredients

  • Seasonings
  • 12 pieces of chicken wings
  • 1/4 teaspoon cayenne powder
  • 1/2 teaspoon paprika
  • 1 tablespoon garlic powder
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Breading
  • 1 cup all-purpose flour
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon creole seasoning
  • A pinch of salt
  • For Frying
  • Canola oil
  • Garlic Parmesan Sauce
  • 3 tablespoons unsalted butter
  • 1 tablespoon garlic powder
  • 1 teaspoon finely chopped garlic
  • 1/2 cup parmesan cheese

Directions

  1. Place chicken wings in a bowl. Sprinkle salt, cayenne powder, paprika, black pepper, and garlic powder over the chicken. Toss until evenly coated.
  2. In a separate container, mix flour, black pepper, garlic powder, creole seasoning, and salt.
  3. Lightly coat the wings in the breading mixture. Shake it off to get rid of excess breading.
  4. In a large pot, pour 1.5 inches of canola oil and heat over medium heat until the temperature reaches 350 degrees Fahrenheit.
  5. Fry the wings for 7 minutes. Place cooked wings on a plate lined with paper towels. The paper towels will absorb the excess oil from the chicken.
  6. Bake the wings at 350 degrees Fahrenheit for 15 minutes.
  7. While baking, make the garlic parmesan sauce. Melt butter in a saucepan over medium heat. Stir in the garlic powder and minced garlic.
  8. Add the parmesan cheese and mix. Turn off the heat as soon as the cheese is incorporated with the mixture.
  9. Place the baked wings in a bowl. Pour the garlic parmesan sauce over the wings and toss to coat evenly.
  10. Garnish the wings with fresh parsley and enjoy!

This delicious recipe and photos were created by InsanelyGoodRecipes.com, we simply shared it! Please check them out, as they have so many great ideas!