Fritters/ Pakoras and chai are big part of Indian cuisine, or may be one of the most important ones. There is no one who hasn’t had them or doesn’t crave for them. Specially, when pakora can be made out of anything, and I mean anything, potato, onions, daal/lentil, green chilies, cauliflower, coriander leaves and inspired by all the wonderful types, I experimented the same with chicken.
I wanted to make sure that it doesn’t look or taste anything like fried chicken. These go well with tea and are best when served as an evening snack. If you are a non vegetarian and love pakoras [who doesn’t], this is a must try.
This is a lovely side dish that goes well with dal-chawal. I love the flavor of kasoori methi with chicken and therefore, you will see it finding its place in a lot of my recipes. The fact is that even a spoon enhances the flavor of the dish and brings out the flavor of the spices as well.
These kebabs are easy to make, little crunchy on the side since we add a little corn starch to it, soft from the inside thanks to the yoghurt and absolutely flavorful. If you are looking to impress guests or just have a little fast track kebab on the side at your dinner table, this is your go to dish.
Its an easy one to make so if you are a new cook, try this one.
These boneless chicken kebabs are one of the mildest and juiciest kebabs that I make. The softness comes from Khoya, which also relatively makes the kebabs a little sweet and soft. They are rich without being creamy and the taste of kasoori methi with spices adds a slight bitterness enhancing the taste of these fabulous kebabs.
These are easy to make and make a great dish for people who prefer milder flavor. I don’t think it will be a favorite among kids since the flavors are strong, unless your kids love experimenting with different flavors. Otherwise, these go great as kebabs themselves, just served over as snack or an appetizer at a party or as a side dish.
As the name suggests, this recipe is from the era of Mughals and I believe must have been a favorite of Mughal Emperor, Jahangir, made by Noorjahan Begum, thus named after her. Going through history, its amazing to read of how different ingredients were introduced at different times. Like spices or khada Masala, like cinnamon, bay leaves or cardamoms and cloves were never a part of the Indian cuisine and were brought in by the Mughals when they migrated to India. I believe there has been no other clan unlike the Mughals who not only brought in so much with them but also adapted the cultures of India and settled with the people and built families.
Where the spices were brought in by the Mughals, India already had food enhancing flavors like Turmeric, red chilies, coriander etc. Mixed together, the food that came out was super amazing like this kebab or a lot Biryanis that I share on this website.
The super amazing cuisines that we taste at so many restaurants today have been fusion dishes of the old era which apparently weren’t recorded under the term “fusion”. The acceptance of a culture, embracing the traditions, values and flavors and giving the best of what we have does not only result in super new flavors but also becomes a part of our cuisines for the coming generations . For me reading history about a dish is as fascinating as trying to cook a dish.
Persian cuisine has been around for many years. The kebabs from the middle east have been very popular and the mix of spices and the flavors of them being cooked with veggies gives them a different kick, which makes them differ from regular kebabs. The fact that they use spices not usually use in Indian cuisine. The taste is distinct and very scrumptious.
Chicken Frontier is a simple kebab made with spices and Ginger garlic paste. I believe the recipe is originated somewhere from Punjab. During the time of wars, when supplies would be limited is probably when this recipe came into existence. With time, improvements were made and the recipe I share is my improvised version of this lip smacking delicious kebabs.
This dish was a play date day invention. My boys had friends over, all wanted chicken, but some wanted spicy, other not so spicy and the rest preferred something with cheese. These balls have different fillings, some are filled with ketchup so they are a little sweet and sour, some have green chili chutney and some have shredded cheese. The kids loved them and it was an instant hit.
Chicken baida roti is an easy and scrumptious dish that can be served as a snack or light lunch. Chicken stuffed in the roti, folded into a square and cooked until crispy. Chicken Baida is similar to Katlamma. Chicken keema cooked with the spices and stuffed in the paratha. Its great by itself, without any sides or serve it with chutney. It is an excellent kids lunch box option. The stuffing and dough can be prepared ahead of time and stored in the refrigerator and make it into a parantha the next morning for a lovely school lunch.
It makes an excellent Sunday/ holiday lunch for me. My kids and hubby love it. Even this is a favorite on play dates when my boys have their friends over. So make it, its easy and will be loved by all ages….
This chicken is an inspiration from my friend’s mother in law. My friend, originally belongs to Bihar and fell in love with a boy from Tamilnadu… “Ab Miyaan Biwi raazi to kya karega Kaazi”…which means , if the Bride and and Groom agree to get married, there isn’t much a priest can do…LOLzzz. Jokes aside, we were once invited to her house on lunch where her super awesome and super cook, mother in law made this dish.
I loved it and knew that it was completely different from the Andhra style. I tried hard to get the recipe but she preferred keeping it to herself. The only tip she gave was that she doesn’t fry the chicken before cooking it in yogurt sauce. That tip was more than enough to crack the whole recipe.
This recipe is easy to make and makes a lovely side dish. Its completely different in taste from the Andhra chicken 65. Its simply amazing how different recipes are from one state to another and both dishes are equally delicious.
When I first moved to USA, after being married, this dish was one of the initial kebabs I started making as a side dish with dal chawal. I would even make it as an appetizer when we had guests over. One of the easiest and family loved recipe. The kids love it too and its great to be served as a Sunday Brunch or a play date.
