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


  • 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)


  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.

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


  • 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


  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.

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

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


  • 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


  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!

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


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


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.

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

Prep: 10 mins – Total: 10 mins


  • 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


  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.

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

Prep: 15 mins – Total: 25 mins


  • 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


  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.

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Grape Cashew & Chicken Rotini Salad Recipe – How To Make Rotini Salad – Grape Rotini Salad Recipe

Total Time: 35 mins


  • 1 package (16 ounces) spiral or rotini pasta
  • 4 cups cubed cooked chicken
  • 1 can (20 ounces) pineapple tidbits, drained
  • 1-1/2 cups sliced celery
  • 3/4 cup thinly sliced green onions
  • 1 cup seedless red grapes
  • 1 cup seedless green grapes
  • 1 package (5 ounces) dried cranberries
  • 1 cup ranch salad dressing
  • 3/4 cup mayonnaise
  • 2 cups salted cashews


  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture.
  2. In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews.

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Creamy Chicken Skillet Recipe – Keto Chicken Skillet Recipe – Easy Chicken Keto Recipe

Prep: 5 mins – Cook: 25 mins – Total: 30 mins


To sear chicken

  • 3 chicken breasts (butterflied into half cutlets)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp oil
  • 1 tsp butter

For creamy sauce

  • 1.5 Tbsp butter
  • 8oz mushrooms, sliced
  • 3 small colored bell peppers (red, green and yellow), ringed or striped
  • 4-5 garlic cloves, chopped
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1/4 cup fresh parsley, chopped
  • 1.5 cup cream
  • 1/2 cup parmesan
  • Salt to taste
  • Pepper to taste


  1. Mix onion powder, garlic powder, thyme, rosemary, salt and pepper in a bowl and sprinkle this mixture generously on both sides of chicken cutlets.
  2. Heat oil and butter on medium high heat in a skillet and place in the chicken cutlets, not overcrowding them. In the case of a smaller pan, cook them in batches. Cook undisturbed for 7-8 minutes. Flip and cook for another 7-8 minutes. Remove to a plate.
  3. In the same pan, melt the butter and add in sliced mushrooms and peppers along with garlic, salt and pepper and sauté for five minutes, scraping the brown bits from the bottom of the pan into the mixture. Stir in parsley, thyme, rosemary and cook for a minute.
  4. Stir in cream and mix well for a couple of minutes.
  5. Add in parmesan and mix well. Return chicken cutlets and cook for 5-8 minutes till chicken is fully cooked (internal temp 165°F).
  6. Garnish with fresh parsley and serve immediately.

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Kung Pao Chicken Recipe – Lunar New Year Recipe – Chinese Food Recipe

Total Time: 30 mins



  • 1 chicken breast (about 1/2 lb.), boneless and skinless, cut into 1/2-inch cubes
  • 1 tablespoon soy sauce
  • 1/2 tablespoon Chinese Shaoxing cooking wine (or mirin)
  • 1 teaspoon cornstarch (or all purpose flour)
  • 1 tablespoon olive oil


  • 1 tablespoon soy sauce
  • 1 tablespoon black vinegar
  • 1 tablespoon Chinese Shaoxing cooking wine (or mirin)
  • 1 tablespoon granulated sugar
  • 1 teaspoon chicken bouillon powder (or 2 tablespoons chicken broth)
  • 1 teaspoon white pepper (optional)
  • 1 teaspoon cornstarch (or all purpose flour)
  • 2 tablespoons water


  • 1 tablespoon olive oil
  • 4 dried red chili peppers, cut into 1-inch pieces
  • 1 tablespoon garlic, thinly sliced
  • 1 tablespoon ginger, thinly sliced
  • 1/2 red bell pepper, seeded and cut into 1/2-inch cubes
  • 1/2 green bell pepper, seeded and cut into 1/2-inch cubes
  • 2 green onions, cut into 2-inch pieces
  • 1/3 cup roasted peanuts


  1. In a medium mixing bowl, stir to combine chicken, soy sauce, cooking wine, cornstarch, and olive oil. Cover and set the chicken aside, allowing it to marinate for at least 10 minutes.
  2. In another mixing bowl, whisk together all the Kung Pao sauce ingredients (soy sauce, vinegar, cooking wine, sugar, chicken bouillon powder, white pepper, cornstarch, and water). Whisk until the sugar and cornstarch is fully combined.
  3. Heat oil in a large skillet or wok over medium-high heat for 2 minutes until the hot oil is sizzling hot. Add in the marinated chicken and stir fry for 3 minutes until browned on all sides.
  4. Add dried chili peppers, garlic and ginger. Stir well to mix until fragrant, about 1 minute. Add red and green bell peppers and green onions. Stir fry for another minute until soft.
  5. Stir in the sauce and toss well to coat until the sauce thickens to desired consistency, and the chicken and vegetables evenly coated with Kung Pao sauce.
  6. Stir in peanuts and serve immediately with steamed rice or fried rice.

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Vegan Orange Chicken Recipe – How To Make Vegan Orange Chicken – The Best Vegan Orange Chicken Recipe

Love orange chicken but not the meat? If that’s the case, you’ve come to the perfect spot! We have compiled the ultimate list of vegan orange chicken recipes we know you are going to love. As always, please share with us if you like vegan orange chicken recipes, as we would love to hear from you!

Vegan Orange Chicken Recipe – Zardy Plants – Vegan Orange Chicken Recipe

If you love Chinese take out, but not the meat or oil, this is the perfect vegan orange chicken recipe for you! There is no oil used, and tofu rather than chicken. What’s not to love!?

Vegan Orange Chicken Recipe – The Cheeky Chickpea – Vegan Orange Chicken Recipe

vegan orange chicken in a bowl with broccoli and rice

This vegan orange chicken recipe is not only super easy to make, but is also completely vegan! It is also one of our favorite Panda Express copy-cat recipes for orange chicken!

Vegan Orange Chicken Recipe Using Soy Curls – Veggie Society – Vegan Orange Chicken Recipe

vegan orange chicken with soy curls, rice and bok choy

This take on vegan orange chicken is great as it uses soy curls, rather than tofu. If you haven’t yet tried soy curls, this would be the perfect recipe to do so!

Vegan Orange Chicken Recipe – Brand New Vegan – Vegan Orange Chicken Recipe

vegan orange chicken

Another unique take on vegan orange chicken, as this recipe uses cauliflower rather than tofu! While different, it is no less delicious! We definitely recommend checking this recipe out.

Crispy Vegan Orange Chicken Recipe – The Conscious Plant Kitchen – Vegan Orange Chicken Recipe

Easy orange tofu

Only thirty minutes and six ingredients separate you from this delicious plant based orange chicken recipe we know you’ll keep coming back to. While last on this list, it is no way indicative of how this vegan orange chicken recipe tastes!

While this list is in way all encompassing of all the delicious vegan orange chicken recipes out there, we think this will give you a great starting point! As always, please let us know if you make one of these awesome recipes or you have one to share! We would love to hear from you!