This exciting fusion recipe for Tandoori Chicken Roulade features Chicken breast marinated in Tandoori Masala, and stuffed with a Spinach and Paneer mixture. This takes the roulade to a whole other level.
I’m always thinking of new and exciting ways to spin old recipes. Tandoori Chicken is a srong favorite and stuffing it with an exciting filling gives it a new and sophisticated twist.
Chicken breast is best used for this preparation. It’s sturdier and will hold up better compared to boneless thigh meat.
In the interest of keeping this simple, I used store bought Tandoori Masala but you can also find my special homemade blend here.
Tandoori Masala – https://www.youtube.com/watch?v=56MX7y9P-CQ
My memories of eating Frankies go back to my childhood and eating this delight at an eatery called Waikiki(I know strange name). Today Frankie stalls are everywhere a roti is cooked with beaten egg on one side studded with chatpata chaat masala. The filling can be anything these days from the original, to Indi Chinese favorites like Chilly Chicken & Schezwan, Mutton and Veggie options.
My favorite is the old classic and that’s what I’m going to replicate today. I like to dice my Chicken fine as it’s most practical to eat and I love to serve this with Onions and dollops of green chutney. Both of these recipes are included in this page and would encourage you to check out the whole process in my YouTube video.
I love Chinese food and was eager to make this delicious Kung Pao or Gong Bao is it’s called. This comes from the Sichuan region of China uses it’s famous Sichuan Peppercorns. The peppercorns have a unique scent, personally I feel like they smell like a hint of Eucalyptus and they almost give the tongue a numbing effect. Be sure to crush them well as they can give a very gritty texture otherwise.
Chicken is stir-fried and then immersed in a beautiful blend of garlic, ginger, Sichuan peppers, soya, black vinegar & Shaoxing wine giving it it’s classic umami taste.
I love recipes that have ingredients that I’ve never used before. In this case the Chinmiang vinegar or black vinegar comes from the Chinmiang region and had a very deep umami flavor. It’s made with fermented red rice which gives it it’s deep color. If you are not able to find this you can use a combination of Balsamic vinegar with a splash of Worcheshie sauce. I’m also using Shaoxing wine. This cooking wine is used in many recipes. Although it’s light in color, it smells exactly like Sherry and you can use Sherry as a substitute.
Hariyali boti kebabs are simply little chunks or boti of Chicken good in a green or hara spice bend. This kebab is similar to other kebab recipes that I have made like the Hara kebab or the Pahadi Kebab. Coriander and Mint are ground up together with green chilli, ginger and garlic and other spices and is used to marinate delicate chunks of meat. The marinade is finished off with some dried fenugreek, yogurt & mustard oil.
I made these kebabs to take to a cottage that are owned by some friends. They absolutely LOVE food and these kebabs did not disappoint. Although it’s beast cooked over coal or in a tandoor, you can also use your BBQ or the oven. You could also just pan fry it.
This Chicken crust pizza is my quick and easy Easy Weeknight Meal version, packed with flavor and ready in under an hour. Gluten free pizza crusts are all the rage, it started with Cauliflower crusts and then Chicken. In my Chicken and Cauliflower Pizza recipe I combine both so get a lighter crust and I use Chicken breast that I process myself. I prefer Chicken breast in the pizza base. In this Easy Weeknight Meal version, I use ground Chicken to save time, but most of the time ground Chicken is made using dark meat. You can also use Turkey meat for this recipe.
Coconut flour is great in this gluten free recipe. I was surprised that it has no strong Coconut taste or flavor. Together with an egg it helps create a sturdy base for this pizza. You can actually pick up a slice!
For everyone that begged for this recipe … here it is! This dish has a strange name and an even stranger story. Back in the days when typesetting was done with little metal alphabets and numbers, a little canteen in south India had a chicken dish that was item no 65. At the typesetting house, some of the pieces got displaced and when it printed, it got printed as Chicken 65 and the name stuck ever since. This is really popular in South and Central India and is commonly ordered as a snack.
I was inspired to make this video a few years ago after watching Wilbur Sargunaraj’s funny rendition of this iconic dish. This has always been one of the most popular recipes on my channel. I contacted Wilbur, met the simple superstar in person and got permission to use his track in my video – check it out!
Mix the chicken with one egg with corn flour, salt and pepper. Fry in oil till slightly crispy. Keep aside.
In a saute pan fry the chopped onion, garlic, green chillies and curry leaves. Add the ginger/garlic paste and chilly paste. Add the cumin and chilli powder. Add the red food coloring with a tiny bit of water. Add the chicken and coat well.
I’m so excited to bring you this recipe from my Goan heritage. Vidaloo, yes that is the correct pronounciation, is derived from the Portuguese Vin and alho. When the Portuguese made their long ship journeys to India and other countries, they preserved their pork in a combination of Wine Vinegar & Garlic. Over time the Goans added their own spices and Vindalho was born. This recipe is near and dear to my heart as it is my mother’s recipe. The main ingredients are Kashmiri Chillies, Vinegar & Garlic.
Red Kashmiri Chillies are king in my masala, but many Goans use a mix of Kashmiri for flavour and color and other spicier red dried chillies for heat. We also use whole spices like Cumin & mustard seeds, peppercorns, turmeric, cinnamon and cloves and grind this together with gresh Ginger and garlic and Vinegar. Once this is ground to a smooth paste this is bottled and stored or used on the meat as a spice and gravy paste.
Traditionally this is made with pork but, I’m going to recreate this with Chicken.. I’ve chosen to use chicken thigh bone in cut into small pieces and I’m using a combination of bone in meat and chicken boneless thigh. I now avoid using chicken breast as it gets very dry, the whole purpose to this is to cook this low as slow, just like you would cook chunks of pork. Vindaloo is also made with other protein like mutton, beef, shrimp and fish.
This Chicken needs to be marinated and left in the fridge for 24 hours. Once cooked it needs to be left for another 24 hrs for optimum results.
Vindaloo is very popular in Britain and it’s presumed that the aloo means potato and is often served with potatoes. Although potatoes are good in everything, it’s not traditional in a Vindaloo. Please also note that the consistency when you cook Chicken vs Pork is different. Pork releases a lot more water and fat hence the gravy is more runny and you will always see a film of red oil on the surface.
The cuisine of Bangalore, India is famous for both its vegetarian and non vegetarian recipes. Today I’m going to share a typical home-style Chicken Khorma This is a mild to moderate spiced curry made Chicken cooked with whole spices in an Onion and Tomato gravy and finished off with fresh yogurt and Coconut cream. For those of you who have no idea what Bangalore is, it is the capital city of the state Karnataka in India. Because of it’s mild climate and lush greenery it is also known as the Garden City. The local language is Kannada. My husband is a born and bred Bangaloori so we have visited many many times.
Let me tell you a very interesting story about how I developed this recipe. We invited family and friends from Bangalore for dinner one day. I wanted to serve a simple but traditional dinner. My hubby who is from Bangalore insisted that I make Kurma, a gravy dish he remembers growing up with. Now if you think it’s intimidating to try a new recipe for the first time, imagine when you have to make it taste exactly like the memory your husband has of it without ever having tasted it before. To begin with I thought a Korma and a Kurma is the same thing, it’s not. A Korma is a rich and light gravy made with cream and cashew nut paste.
This recipe was a Muglai favourite that made it’s way to the south, but was greatly altered using local ingredients. Different parts of South India have different versions of this recipe. With no structured recipe, I had to figure out how to make it by calling and texting my sister in law in Bangalore. I had no way of knowing if I was on the right track, but somehow the results were amazing and my husband gave me two thumbs up! While I’m sure my method is completely different to how they prepare this back home in Bangalore, I’m sure my process will be easy for you to follow. This is one of those recipes that can be prepared in part or full ahead and can be batched up for a large crowd easily.
We need a LOT of Onions in this recipe. The success of the Kurma should be measured by the lingering smell of Onions in the air. This recipe also uses a LOT of tomatoes. This together with the spices gives this it’s authentic taste. It’s also finished off with Yogurt and Coconut milk or cream. Delish!
I’m using a large full Chicken that has been cut into a few pieces, this recipe does yield a lot of gravy so feel free to add more Chicken if you wish.
This Bangalore Chicken Kurma can also be prepared with Mutton, it’s an easy recipe with simple ingredients, each to prep ahead and batch up and above all, is delicious! Thanks to my sister in law Ayesha Dastagir for patiently walking me through this recipe through text and phone. If you can’t go to Bangalore, you can bring Bangalore to you in flavour!
