Tandoori Chicken Roulade

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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

Tandoori Chicken Roulade

Ingredients

  • Chicken
  • 4 Chicken breasts
  • Salt to taste
  • 2 tbsps Tandoori Masala
  • 2 tsps Ginger & Garlic paste
  • 1/2 tsp dried Fenugreek
  • 2 tsps Yogurt
  • Filling
  • 1 cup finely diced Onions
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 3 cups chopped Spinach
  • 200 gms, 7 oz Paneer crumbled
  • Salt to taste
  • 1/2 sliced Onion

Instructions

  1. Remove the Chicken tenders if they are still attached to your breasts
  2. Butterfly the breasts
  3. Flatten between two sheets of parchment paper
  4. Marinate with the salt, tandoori masala, ginger & garlic paste, fenugreek & yogurt
  5. In a saute pan, saute the onions, add the chilli & turmeric powder followed by the chopped spinach
  6. Add salt to taste
  7. Add the crumbled paneer, mix well and allow to cool completely
  8. Spread the paneer on the chicken breast(watch video) and roll and tie to secure
  9. Saute in a frying pan, add the onion slices and add the pan to a 350 preheated oven and cook for 30 mins
  10. Allow to cool, cut and discard the twine and cut in slices to serve
https://kravingsfoodadventures.com/tandoori-chicken-roulade/

 

 

Chicken Frankie

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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.

Chicken Frankie

Ingredients

  • Rotis
  • 2 1/2cups whole wheat flour
  • 1/2 cup all purpose flour
  • 2 tsps baking powder
  • ¼ cup oil
  • 1 tsp salt
  • ¼ cup oil
  • ½ cup warm water
  • Beaten Egg
  • Chaat masala
  • Butter
  • Onion garnish
  • ½ onion sliced
  • Juice of ½ lime
  • Salt
  • Filling
  • ¼ cup oil
  • 2 cups finely diced onion
  • 2 tsps sliced chillies
  • 2 tbsps ginger & garlic paste
  • 1 tsp each cumin, coriander & chilli powder
  • ½ tsp turmeric
  • 1 tsp pav bhaji masala
  • 2 cups diced tomatoes
  • 1 tsp salt
  • 2 lbs diced chicken breast
  • 2 tsps chaat masala
  • Chopped coriander
  • Chutney
  • 1 tsp sliced green chillies
  • 1 cup coriander
  • Juice of ½ lime
  • 1 tsp chaat masala
  • 1 tsp salt

Instructions

  1. Prepare the roti dough by adding the flour, salt and baking powder together
  2. Add the oil and as much warm water as required and knead to form a smooth dough
  3. Cover with cling wrap or a damp cloth and leave for 30 minutes
  4. Prepare the onion garnish by marinating it in the lime juice and salt
  5. Heat the oil in the saute pan and saute the diced onions, add the green chillies, ginger and garlic paste and add the powdered spices and mix
  6. Add the two cups of dices tomatoes and salt and cover to cook
  7. When the tomatoes are nice and mushy remove, add more oil and saute the diced chicken
  8. Add the masala and tomatoes back in and cook the chicken
  9. Add more chaat masala and salt to taste
  10. Garnish with coriander
  11. Prepare the chutney by grinding together the chillies, coriander, lime juice, chaat masala and salt
  12. Once the dough has rested, re roll it if it has contracted, spread some butter on it roll the roti, twist into a circle and roll it out again
  13. Cook on a hot pan or tava, once you see bubbles, pour some beaten egg over one side, sprinkle with chaat masala and flip over to cook
  14. To assemble, add the filling on top of the roti, add more chaat masala, onions and dollops of the green chutney and serve
https://kravingsfoodadventures.com/chicken-frankie/

Kung Pao Chicken

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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.

Kung Pao Chicken

Ingredients

  • Crispy Chicken
  • 2 lbs Chicken cut in a small dice
  • 1 tbsp Light Soya sauce
  • 1 tbsp Shaoxing wine
  • 2 tsps Baking soda
  • 2 tsps corn starch
  • 1 tsp of fresh black pepper
  • Sauce
  • 1 tbsps of dark soya
  • 3 tbsps of light soya
  • 2 tsps of this delicious Chingkiang vinegar also known as black vinegar.
  • 1 tsp sugar
  • 1 tbsp of Shaoxing wine
  • ½ cup chicken stock
  • ¼ cup Water
  • 1-2 tsps Cornstarch slurry
  • 2 tbsps each minced ginger and garlic
  • 10 red dried Chinese chillies
  • 1 tsp roasted and ground Schezwan peppers
  • ¼ cup Peanuts
  • Spring Onion bulbs

Instructions

  1. Start with marinating the Chicken with the soya, Shaoxing wine, baking powder and cornstarch
  2. Add fresh black pepper and mix to coat
  3. Leave aside to marinate for 30 mins
  4. Add add the sauce ingredients to a bowl
  5. Make a cornstarch slurry by mixing cornstarch and water together
  6. Heat oil in a walk and shallow fry the chicken till cooked and crispy in batches and keep aside
  7. Toast 1 tsp of Sichaun peppers and grind to a powder
  8. Toast some peanuts
  9. Heat up some oil and saute the ginger and garlic
  10. Add the red dried chillies and the Sichaun Peppers
  11. Add the peanuts and the sauce
  12. Add a tsp or so of the slurry to thicken the sauce
  13. Add the Chicken, toss in the sauce and serve!
https://kravingsfoodadventures.com/kung-pao-chicken/

 

Thai Chicken Satay

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Thai Chicken Satay

Ingredients

  • 1 tsp Coriander seeds
  • 1 tsp cumin seeds
  • 6 cloves
  • 1 tsp white peppercorns
  • 6 dried chillies
  • ½ tsp of Turmeric
  • Juice of 1 Lime
  • 3 tbsps of fish sauce
  • 1 tsp of palm sugar
  • 5 cloves garlic (2 tbsps
  • 2 tbsps Shallots
  • ¼ cup Galangal
  • 2 tbsps Lemongrass5 cloves garlic this will yield roughly 2 tbsps and the same amount of Shallots
  • ¼ cup Galangal – chopped to process easily
  • 2 tbsps Lemongrass
  • 2 tbsps Coriander stems
  • 5 tbsps chilli oil
  • 2 tbsps Coriander roots
  • 5 tbsps chilli oil
  • 2 lbs (approx. 1 kg) Chicken breasts
  • Bamboo skewers
  • Salt
  • 1 tsp black sesame seeds
  • 1 tbsp Peanut butter
  • 200 ml Coconut milk
  • 1 tsp Massaman Curry paste
  • 1 tsp Tamarind paste

Instructions

  1. Heat all the whole spices and red chillies
  2. Stir to distribute the heat and to make sure your spices are not burning, remove from the heat and keep aside.
  3. Add the cooled spices to a food processor and process to a powder
  4. Add the Turmeric, this is what will give the Satay that beautiful yellow color
  5. Add the Lime juice
  6. Add the fish sauce, palm sugar, garlic, shalloys, galangal, lemongrass, coriander roots and chilli oil and process till smooth
  7. Remove the Chicken tenders cut the breasts into strips and cut each strip horizontally
  8. Flatten each strip with a meat hammer
  9. Scrape all that gorgeous marinade on top of the prepared strips, add 200 ml of coconut milk and mix everything together
  10. Mix everything well and leave it to marinate for 1 hr to overnight in your fridge.
  11. Skewer on soaked bamboo skewers
  12. To make the peanut sauce, just dry toast 1 tsp of black sesame seeds
  13. Add 1 tbsp of Peanut butter, followed by 200 ml of Coconut milk, mix it and allow the peanut butter to melt and blend into the coconut milk
  14. Bring it to the boil and add 1 tsp of Massaman Curry paste
  15. Add 1 tsp of tamarind paste Mix it in, taste for salt and add salt as required
  16. BBQ the Chicken, basting with additional Chilli oil and serve with peanut sauce
  17. Watch the video for process and a great way to present the skewers
https://kravingsfoodadventures.com/thai-chicken-satay/

Hariyali Boti Kebab

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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.

Hariyali Boti Kebab

Ingredients

  • 2 lbs cubed Chicken thigh meat
  • Juice of 1.5 Limes
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • Salt
  • 1 inch piece Ginger, chopped
  • 4 – 5 cloves Garlic
  • 2 tbsps green Chillies sliced
  • 10 peppercorns
  • 1 tsp red Chilli powder
  • 1 tsp Garam Masala
  • 1 tsp Turmeric powder
  • ¼ cup fresh Mint leaves
  • 2 cups fresh Coriander, stems & leaves
  • ¼ - ½ cup water
  • 1 tsp Kasuri methi or dry Fenugreek
  • 2 tbsps hung Yogurt
  • 1 tbsp Mustard Oil

Instructions

  1. Marinate the chicken with the juice of ½ a lime and the ginger and garlic paste. Also add salt to taste and leave for an hour
  2. In a food processor add the rest of the lime juice, the ginger and garlic, the green chillies, mint and about ½ cup of the Coriander and blend
  3. Add some water to help it along
  4. Add the pepper, some salt and the rest of the coriander
  5. Also add the dry spices and blend
  6. Pour this marinade over the chicken and mix well
  7. Add the kasuri methi or dry fenugreek, the yogurt and the oil
  8. Mix well, skewer and cook on a hot grill
https://kravingsfoodadventures.com/hariyali-boti-kebab/

 

Chicken Crust Pizza

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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!

Chicken crust Pizza

Ingredients

  • Ground Chicken 8 0z approx. 500 gms
  • 7-10 fresh Basil leaves
  • Salt & Pepper
  • 3- 4 tbsps Pizza sauce
  • 3-4 slices sundried Tomatoes, ,
  • 3 – 4 Olives sliced
  • 3 – 4 tbsps Coconut flour
  • 1 egg
  • ½ cup shredded cheese

Instructions

  1. Add the ground Chicken to a bowl and add some finely chopped Basil leaves
  2. Add Salt and Pepper and Coconut flour
  3. Add the Egg and mix well
  4. Turn the mixture onto a baking tray or pizza tray lined with parchment paper and spread and shape it using a spatula
  5. Bake for 15 – 20 minutes in a hot oven till cooked all the way through to the center
  6. Remove and spread with Pizza sauce
  7. Add some torn Basil leaves
  8. Add sundriend Tomatoes & Olives and cover with Cheese
  9. Bake for another 10 minutes till the cheese melts
  10. Remove from the oven, garnish with more basil and slice
https://kravingsfoodadventures.com/chicken-crust-pizza/

Chicken 65

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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!

 

Chicken 65

Ingredients

  • Chicken
  • 2 pounds boneless chicken thigh meat cut in cubes
  • 1 egg
  • 2 tbsps corn flour
  • salt/pepper
  • 2 tbsps ginger/garlic paste
  • 4 Green chillies chopped
  • 1 red onion finely chopped
  • 2 tsps chopped garlic
  • 1/2 cup curry leaves chopped
  • 2 tbsps chilli paste
  • 2 tbsps ginger/garlic paste
  • 1 tsp jeera powder
  • 1 tsp chilly powder
  • 1 tsp pepper
  • Red food colour
  • Salt

Instructions

  1. Mix the chicken with one egg with corn flour, salt and pepper. Fry in oil till slightly crispy. Keep aside.
  2. 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.
https://kravingsfoodadventures.com/chicken65/

Chicken Vindalho or Vindaloo

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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.

Chicken Vindalho or Vindaloo

Ingredients

  • 20 Red dried Kashmiri Chillies
  • 1 inch stick of cinnamon
  • 6 cloves
  • 1 tsp cumin seeds
  • 1/4 tsp black mustard seeds
  • 10 peppercorns
  • 1/2 tsp turmeric
  • 6 cloves garlic
  • 1 inch stick of ginger
  • Add
  • 1/4 cup Goa vinegar sub Red Wine Vinegar or Malt Vinegar
  • Water
  • 1 kg 2.2 pounds bone in and boneless Chicken thigh meat
  • 1 cup red onion diced

Instructions

  1. Clean, destem and deseed all of the Kashmiri Chillies and grind it to a coarse powder
  2. Add the Cinnamon, Cloves, Cumin see & Mustard seeds, Peppercorns and Turmeric and process till to a powder
  3. Add the Ginger & Garlic and the Vinegar in two additions
  4. Add some water to make the consistency of the paste smooth
  5. Add the masala to the Chicken and this needs to be marinated and left in the fridge for 24 hours
  6. Puree one cup of red onion in the same food processor and store this in the fridge as well
  7. After 24 hours, heat some oil and saute the onion paste and cook this for a few minutes to cook off all the raw onion taste
  8. Add the Chicken and and all the red masala marinade
  9. Give it a really good stir, cover and allow to cook
  10. Add water to prevent burning
  11. Add salt to taste, cover and cook on low for 30 – 40 minutes till the Chicken is done
  12. Add more water as the gravy starts to thicken
https://kravingsfoodadventures.com/chicken-vindalho/

Chicken KHORMA – BANGALORE style Curry

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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!

Chicken KHORMA – BANGALORE style Curry

Ingredients

  • 1 full Chicken (2.2 lbs)
  • 7 cups diced Onions
  • 3-4 sliced chillies
  • 3 tbsps each Ginger & Garlic paste
  • 2 tbsps each Chilli powder, Garam Masala & Coriander powder
  • 1 tbsp Turmeric powder
  • 8 - 9 cups diced Tomatoes
  • Whole spices - Cinnamon, Cardamom, Cloves
  • Oil
  • Salt
  • Water
  • 1 cup beaten Yogurt
  • 2-3 tbsps Coconut milk or cream

Instructions

  1. Heat oil and saute the Onions
  2. Add the green chillies and the ginger and garlic paste
  3. Add all of the powdered spices
  4. Add the tomatoes and cook till they are mushy
  5. Remove from the heat, cool and puree
  6. Heat some more oil and add the whole spices
  7. Add the chicken and brown on both sides
  8. Add the ground masala and some water
  9. Cover and cook for 30 - 45 minutes
  10. Add salt to taste
  11. Add the yogurt and coconut milk or cream
https://kravingsfoodadventures.com/chicken-khorma-bangalore-style-curry/