1⁄2 tsp. Indian red chile powder, or substitute cayenne
3 tbsp. fresh lime juice (from 1 lime)
2 1⁄2 lb. boneless, skinless chicken breasts, cut on the bias, against the grain, into ½-inch-thick strips
1⁄2 cup melted ghee or unsalted butter, for basting
1 tsp. chaat masala (optional)
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.)
Meanwhile, soak ten 8-inch bamboo skewers for at least 30 minutes before grilling.
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.
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!
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
1⁄4 cup fresh mint leaves
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.
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.
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!
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
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.
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.
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.
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:
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!
In a blender combine avocado, ranch dressing, buttermilk, salt, and sour cream. Blend until smooth. Cover and refrigerate until needed.
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.
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.
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!
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.
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.
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!