Recipestable

Category: Chicken Recipes

Discover thousands of tasty Chicken Recipes with photos, cooking tips and step by step instructions on how to make them.

  • Recipe: Chicken Hawaiian Shashlik

    Recipe: Chicken Hawaiian Shashlik

    Chicken Hawaiian Shashlik

    Indulge the taste of Hawaiian in shashlik. Marinated chicken cubes are skewered with pineapple and spring onion, cooked and finished with yummy plum sauce. Must try this Chicken Hawaiian Shashlik Recipe, you’ll love it.

    Chicken Hawaiian Sahshlik Recipe by Chef Zakir
    Photo: Chicken Hawaiian Shashlik

    Check it out the Chicken Hawaiian Shashlik Recipe here!!

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    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings: 2 [/one_fourth]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 boneless chicken breasts
    • 1 cup plum sauce
    • 6 pineapple slices
    • 2 spring onions
    • 125 gm natural yogurt
    • 2 tbsp ginger garlic paste
    • 1 tbsp red chili powder
    • 1 tbsp turmeric powder
    • 1 tbsp hot spices powder
    • 4 green chilies, thinly sliced
    • shashlik sticks as required
    • oil for frying

    [/tab] [tab]Yield: 2 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    1. Wash chicken and pat dry.
    2. Cut chicken breasts into bite size pieces.
    3. Cut pineapple slices into small pieces.
    4. Place chicken and pineapple pieces in a large bowl.
    5. Add yogurt, ginger garlic paste, red chili powder, turmeric powder, hot spices powder, salt.
    6. Cover and marinate chicken for 40 minutes.
    7. Cut spring onions into pieces, each 2 inches long.
    8. Thread marinated chicken, pineapple and spring onion onto a shashlik stick.
    9. Repeat the process until stick is filled.
    10. Repeat this method with all remaining ingredients.
    11. Heat oil in a pan.
    12. Place chicken skewers in it and cook on low heat for 10 minutes or until well done.
    13. Now place sticks in a serving plate.
    14. Pour plum sauce on prepared sticks.
    15. Chicken Hawaiian Shashlik is ready to serve.

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    • Serve with Steamed Rice.

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    If you like Chicken Hawaiian Shashlik Recipe and make it then let me know your feedback by commenting below.

  • Recipe: Curried Coconut Chicken (Nariyal Murgh)

    Curried Coconut Chicken (Nariyal Murgh) 

    Now add coconut milk, cook on high flame for 2-3 minutes or until sauce is thickened. Must try this Curried Coconut Chicken (Nariyal Murgh), you’ll love the aroma and smooth texture of this curry.

    Nariyal Murgh Recipe by Shireen Anwar
    Photo: Curried Coconut Chicken (Nariyal Murgh) 

    Check it out the Curried Coconut Chicken (Nariyal Murgh)  here!!

    Prep Time:10 minutes

    Cook Time: 40 minutes

    Servings:5

    Ingredients

     

    • 1 kg chicken, cut into 16 pieces
    • 1 cup chopped onion
    • 1/2 cup oil
    • 1/2 cup water
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 3 tbsp coconut milk powder
    • 3 tomatoes, blended
    • 4 green chilies, thinly sliced
    • 1 tsp red chili, crushed
    • 1 tsp black pepper, freshly ground
    • 1/2 tsp turmeric powder
    • salt to taste

    Directions:

    1. Heat oil in a deep pan or wok.
    2. Fry onions for 2-3 minutes or until transparent.
    3. Then add ginger garlic paste and cook for1 minute or until turns light golden.
    4. Add red chili, salt, turmeric with water.
    5. Cook for 2 minutes then put chicken in it.
    6. Stir frequently.
    7. Cook for 5-8 minutes or no longer pink.
    8. Then add blended tomatoes and crushed black pepper.
    9. Cover with a lid and cook on low flame for 10-15 minutes or until chicken is tender.
    10. Now add coconut milk, cook on high flame for 2-3 minutes or until sauce is thickened.
    11. Take it out in a serving dish.
    12. Garnish with green chilies.
    13. Nariyal Murgh is ready to serve. ENJOY

    Serving Suggestions:

    • Serve with chapati or rice.

    If you like this recipe  and make it then let me know your feedback by commenting below.

  • Recipe: Masala Steam Chicken

    Recipe: Masala Steam Chicken

    Masala Steam Chicken

    A very tasty masala steam chicken recipe   is given to you that is certainly a tasty way to enjoy chicken, as spices such as cumin, garam masala, tamarind are used to flavour and give a tentalising taste.

    Masala Steam Chicken recipe
    Photo: Masala Steam Chicken Recipe

    Check it out the Masala Steam Chicken Recipe here!!

     

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm chicken, cut into small size pieces
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 egg, lightly beaten
    • 3 tbsp plain flour
    • 2 tbsp red chili powder
    • 1 tbsp cumin seeds
    • 1 tbsp hot spice powder
    • 1/2 tsp turmeric powder
    • 1/2 cup tamarind paste
    • salt to taste
    • Oil for frying

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    1. Place chicken in a large bowl.
    2. Add ginger garlic paste, tamarind paste, red chili powder, turmeric powder, cumin, hot spices powder and salt.
    3. Mix well.
    4. Now coat chicken pieces with flour.
    5. Then dip in beaten egg.
    6. Heat oil in a deep pan over medium heat.
    7. Fry chicken for 10-12 minutes or until golden brown.
    8. Remove from the oil.
    9. Now steam chicken for 10-15 minutes or until tender.
    10. Masala Steam Chicken is ready to serve.

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    • Serve with Coleslaw salad and french fries.

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    If you like Masala Steam Chicken Recipe and make it then let me know your feedback by commenting below.

  • Easier Than Classic Lasagna: Delicious Lasagna Roll Ups Recipe!

    Lasagna Roll Ups

    Easy and delicious _ Lasagna Roll Ups. Rolling lasagna noodles around a filling of chicken and cheese makes a tasty pasta dish.
    For a quick dinner idea, serve with a side of sauteed vegetables or salad. Check it out the Lasagna Roll Ups recipe here!!

    Lasagna Roll Ups recipe
    Photo: Lasagna Roll Ups Recipe

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    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 8[/one_fourth] [one_fourth_last]Difficulty Level:Easy [/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 8 lasagna noodles, cooked and drained
    • 3 cups cooked chicken, shredded
    • 2 cups spaghetti sauce
    • 1 cup Ricotta cheese (khoya)
    • 1/4 cup milk
    • 1/4 cup feta cheese, crumbled
    • 1/4 cup Parmesan cheese, grated
    • 1/8 tsp white pepper
    • salt to taste

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place chicken, cheese and milk in a medium bowl.

    Step 2

    Season with salt and pepper. Mix until well combined.

    Step 3

    Put 1/2 cup chicken mixture on each lasagna noodle.

    Step 4

    Roll jelly-roll fashion. and secure tightly.

    Step 5

    Spread spaghetti sauce in an 13×9-inch baking dish.

    Step 6

    Arrange lasagna rolls, seam-side down in sauce in baking dish.

    Step 7

    Top with remaining spaghetti sauce.

    Step 8

    Cover the dish with an aluminium foil.

    Step 9

    Bake at 375 degrees F, for 30 minutes or until hot and bubbly.

    Step 10

    Remove from the oven and let it cool for 10 minutes. Delicious Lasagna Roll Ups are ready to serve. ENJOY!!

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    1. Serve with additional Parmesan cheese.
    2. For a quick dinner idea, serve with a side of sauteed vegetables or salad.

    [/tab] [/tabs]

    If you like Lasagna Roll Ups recipe and make it then let me know your feedback by commenting below.

  • The Classic Hawaiian: The Perfect Chicken Pineapple Pizza Recipe

    Chicken Pineapple Pizza

    Kids can’t resist the sweetness of the nutritious pineapple topping on this easy-to-make Chicken Pineapple pizza. Homemade Chicken Pineapple Pizza _ Yummy!! Most things can be substituted to get the calories down.

    Chicken Pineapple Pizza Recipe
    Photo: Chicken Pineapple Pizza Recipe

    Check it out the Chicken Pineapple Pizza recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:10 minutes[/one_fourth] [one_fourth]Servings: 2[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 prebaked pizza crust, (about 12-inch)
    • 1 sweet green pepper, thinly sliced
    • 1 cup cooked chicken breast, cubed
    • 1 cup pineapple chunks
    • 1 cup mozzarella cheese, shredded
    • 1/2 cup tomato sauce
    • 1 tablespoon chopped fresh oregano

    [/tab] [tab]Yield: 2 servings

    Amount Per Serving

    • Calories: 770
    • Protein: 48 g
    • Fat: 22 g (saturated fat: 9 g )
    • Carbohydrate:95 g
    • Fiber: 6 g
    • Cholesterol: 99 mg
    • Sodium: 1,402 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Preheat oven over 500 degree F or 260 degree C.

    Step 2

    Put pizza crust on a pizza pan or baking tray.

    Step 3

    Spread tomato sauce over the pizza crust.

    Step 4

    Sprinkle oregano over it.

    Step 5

    Top with green peppers, pineapple and chicken.

    Step 6

    Sprinkle with mozzarella cheese.

    Step 7

    Bake in the prehaeted oven for 8-10 minutes or until cheese is melted and bubbly.

    Step 8

    Remove from the oven. Allow to cool for 5 minutes.

    Step 9

    Then cut into Wedges. Chicken Pineapple Pizza is ready to serve. ENJOY!!

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    • Serve with Pizza dipping Sauce.

    [/tab] [/tabs]
    If you like Chicken Pineapple Pizza recipe and make it then let me know your feedback by commenting below.

  • A Flavorful Fusion: Juicy Pineapple Chicken Tenders Recipe

    Pineapple Chicken Tenders

    Delicious little bites for an appetizer or a light meal with a salad. Skewered chicken tenders are brushed with a tropical mixture of pineapple juice, brown sugar, soy sauce and pepper, then grilled.

    Must try out this Pineapple Chicken tenders recipe. This Pineapple Chicken tenders recipe will help you to make a great food and save time, money, and your sanity doing it. Goes great with rice and steamed vegetables for a light meal.

    Pineapple Chicken Tenders recipe
    Photo: Pineapple Chicken Tenders Recipe

    Check it out the Pineapple Chicken Tenders recipe here!!

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    [one_fourth]Prep Time: 10 minutes + marination[/one_fourth] [one_fourth]Cook Time: 10 minutes[/one_fourth] [one_fourth]Servings: 10 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 pounds skinless boneless chicken breast, cut into strips
    • 1 cup pineapple chunks
    • 1 cup pineapple juice
    • 1/2 cup packed brown sugar
    • 1/3 cup light soy sauce
    • 1 teaspoon white pepper
    • salt to taste
    • skewers as required

    [/tab] [tab]

    Yield: 10 appetizer servings

    Amount Per Serving

    • Calories:160 kcal
    • Carbohydrates:14.7 g
    • Cholesterol: 52 mg
    • Fat: 2.2 g
    • Fiber: 0.1 g
    • Protein: 19.4 g
    • Sodium: 332 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title] Expert Tip’s[/tab_title][tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Pour pineapple juice and soy sauce in a small saucepan. Stir in the brown sugar, salt and pepper.

    Step 2

    Cook and stir for 2 minutes or until well combined. Remove from the heat before the mixture comes to a boil.

    Step 3

    Place chicken tenders and pineapple chunks in a resealable plastic bag.

    Step 4

    Pour the pineapple marination over the chicken tenders. Shake to coat evenly.

    Step 5

    Place in the refrigerate for at least 30 minutes.

    Step 6

    Preheat grill for medium heat. Lightly oil the grill grate.

    Step 7

    Thread chicken and pineapple chunks onto the wooden skewers.

    Step 8

    Put skewers on the preheated gril. Grill chicken tenders about 5 minutes on each side or until all juices run clear.

    Step 9

    Transfer into a serving platter. Delicious Pineapple Chicken Tenders are ready to serve. ENJOY!!

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    1. Chicken Tenders cook quickly, so watch them closely.
    2. Do not overcook them.

    [/tab]

    [tab]

    • Serve with Pineapple Coleslaw.

    [/tab] [/tabs]
    If you like Pineapple Chicken Tenders recipe and make it then let me know your feedback by commenting below.

  • Honey Glazed Chicken Kabobs: A Simple and Delicious Recipe!

    Yummy Honey Chicken Kabobs

    Honey chicken kabobs with veggies …Yum Yum Yummy!! This is a quick and easy grilled entree recipe made with honey, lemon juice, soy sauce and garlic for a fabulous marinade.

    For these Honey Chicken Kabobs, the key ingredient in the kabob marinade is honey and it adds the perfect, subtle sweetness. Do try this Yummy Honey Chicken Kabobs recipe, hope you will like it.

    Check it out the Yummy Honey Chicken Kabobs recipe here

    [divider]

    [one_fourth]Prep Time: 15 minutes + marination[/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 12[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 8 boneless skinless chicken breast halves, cubed
    • 5 small onions, cut into 2 inch pieces
    • 2 red or green bell peppers, cut into 2 inch pieces
    • 2 clove garlic, minced
    • 1/4 cup vegetable oil
    • 1/3 cup soy sauce
    • 1/3 cup honey
    • 1/4 tsp ground black pepper
    • salt to taste
    • skewers as required

    [/tab] [tab]

    Yield: 12 servings

    Amount Per Serving

    • Calories 178 kcal
    • Carbohydrates: 12.4 g
    • Cholesterol: 45 mg
    • Fat: 6.6 g
    • Fiber: 1 g
    • Protein: 17.4 g
    • Sodium: 442 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title][tab_title]Recipe Note’s[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a large bowl, whisk together vegetable oil, soy sauce, honey, salt and pepper.

    Step 2

    Now reserve a 1/4 cup of marinade to brush onto kabobs while cooking.

    Step 3

    Place the chicken, garlic, onions and peppers in the bowl. Toss to coat.

    Step 4

    Cover and marinate in the refrigerator at least 2 hours or overnight.

    Step 5

    Preheat the grill for high heat. Grease the grill grate with non stick cooking spray.

    Step 6

    Discard marinade.

    Step 7

    Thread chicken and vegetables alternately onto the wooden or metal skewers.

    Step 8

    Put the skewers on the grill. Cook for 12-15 minutes or until all juices run clear and chicken is no longer pink inside.

    Step 9

    Turn the skewers and brush with reserved marinade frequently.

    Step 10

    Remove from the grill and transfer into a serving platter. Yummy Honey Chicken Kabobs are ready to serve. ENJOY!!

    [/tab] [tab]

    1.  Fresh mushrooms and cherry tomatoes can also be used.
    2. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare!
    3. The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

    [/tab][tab]

    • Serve with steamed rice.

    [/tab] [/tabs]
    If you like Yummy Honey Chicken Kabobs recipe and make it then let me know your feedback by commenting below.

  • The Juiciest Chicken Seekh Kebabs: Toasted with Sesame Seeds!

    Sesame Chicken Seekh Kababs

    Seekh kebabs are my favorite variety of kebabs. As you know, I love to try new recipes as often as possible. Today, I am sharing an awesome recipe of Sesame Chicken Seekh Kebabs with you all.

    These kebabs are similar to the Seekh kebabs, moist and delicious. It’s a special delight of minced chicken, sesame seeds, nuts and spices. The nice mixture of minced chicken is simply molded onto the skewers, top with sesame seeds and grilled. They are very easy to prepare and gives you unique taste of Seekh Kebabs.

    These delicious, juicy kebabs can be made with any minced meat you like, but I like chicken best. Learn the easiest way to make tastiest sesame chicken seekh kebabs in your own kitchen. These sesame chicken seekh kebabs make a perfect mid-week meal. Goes well with naans, raita and salad

    Do try this sesame seekh kebabs recipe and don’t forget to send your feedback by commenting below.

    Sesame Chicken Seekh Kababs recipe
    Photo: Sesame Chicken Seekh Kebabs Recipe

    Check it out the Sesame Chicken Seekh Kebabs recipe here!!

    [divider]

    [one_fourth]Prep Time: 15 minutes + marination[/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg chicken mince (keema)
    • 1 cup fried onion, crushed
    • 1 small onion
    • 5 green chillies
    • 12 cashew nuts
    • 12 almonds, blanched
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 2 tablespoon sesame seeds
    • 1 tablespoon poppy seeds
    • 1 tablespoon papaya paste (optional)
    • 1 teaspoon red chilli powder
    • 1 teaspoon coriander powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon chaat masala powder
    • 1/2 teaspoon black pepper
    • salt to taste
    • 1/4 bunch fresh coriander leaves, chopped
    • Oil or ghee for busting

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Expert Tip’s[/tab_title][tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place chicken mince in a food processor. Add all remaining ingredents except oil. Process until well combined.

    Step 2

    Don’t over chop the meat in the food processor, just a few spins. Take it out in a bowl. Cover and keep aside for 30 minutes to blend flavors.

    Step 3

    Put some oil on your hands to prevent meat from sticking to them. Make round small balls and put on skewers. Press firmly and shape into seekh kabab.

    Step 4

    Put the seekh kabab on very low heat of coal fire or in a oven.

    Step 5

    Cook and turn skewer ocassionally, until the kabab are light brown.

    Step 6

    Brush over the remaining oil with the seeds for the last minute of cooking.

    Step 7

    Once done, remove the kebabs from the skewers  (seekhs) with the help of a piece of bread so you don’t burn yourself.

    Step 8

    Garnish with Lemon wedges and ring onions. Sesame Chicken Seekh Kababs are ready to serve. ENJOY!!

    [/tab][tab]

    1. Do not over gril or brown the kabab.
    2. Another way to make chicken seekh kabab is that put the mixture around the satay stick and then place them on a hot tawa or griddle, drizzle oil or butter and cook evenly all around until browned.
    3. If you are making this kabab on the tawa then you need to baste them with butter or oil at regular intervals.
    4. These delicious, juicy kebabs can be made with any minced meat you like, but I like chicken best Minced chicken is easily available in the market, but in case you do not get it then simply buy the boneless chicken, cut into small pieces and chop little bit in the chopper. Your minced chicken will be ready.

    [/tab] [tab]

    [/tab] [/tabs]

    If you like Sesame Chicken Seekh Kababs recipe and make it then let me know your feedback by commenting below.

  • Chicken Breast and Rice Recipe

    Chicken Breast and Rice

    A simple great tasting recipe that makes enough to feed the family. It has a wonderful robust flavor, but not too overpowering. This is a chicken casserole with rice, corn, bell pepper and lemon pepper seasoning. Easy and tasty. Check it out the chicken breast and rice recipe here!!

    chicken breast and rice recipe
    Photo: chicken breast and rice Recipe

    [divider]

    [one_fourth]Prep Time:25 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 boneless & skinless chicken breasts
    • 1-1/2 cup chicken broth, low sodium
    • 1 cup long grain white rice
    • 1/2 cup margarine, melted
    • 1/2 canned whole kernel corn
    • 1 bell pepper, thinly sliced
    • 5 tbsp lemon pepper

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Preheat oven to 350 degree F.

    Step 2

    Place chicken breasts in a non-greased 9×13 inch glass baking dish.

    Step 3

    Sprinkle lemon pepper on both sides of them. Keep aside.

    Step 4

    In a small bowl, combine together the melted butter and the chicken broth.

    Step 5

    Pour this mixture over the chicken.

    Step 6

    Bake in the preheated oven for 20 minutes.

    Step 7

    Take it out from the oven. Remove chicken.

    Step 8

    Add rice, bell pepper and corn in the baking dish.

    Step 9

    Arrange chicken breasts back on top. Cover again.

    Step 10

    Put the baking dish back in the oven.

    Step 11

    Bake 40 minutes longer or until cooked thorough.

    Step 12

    Take it out. Delicious chicken breast and rice are ready. YUM YUM!!

    [/tab] [tab]

    • Serve with fresh veggie salad.

    [/tab] [/tabs]
    If you like  chicken breast and rice recipe and make it then let me know your feedback by commenting below.

  • Easy Chicken and Rice Recipe

    Easy Chicken and Rice

    Chicken tonight? Why not–rely on our all-star round-up of easy chicken and rice recipe for creative twists on familiar favorites. This is very easy to make, with ingredients that you might usually have on hand. It gets its flavor from dry soup mix. Goes well with some fresh, steamed vegetables. Try This easy Chicken and Rice recipe and enjoy a super healthy meal with your friends and family.

    Easy Chicken and Rice recipe
    Photo: Easy Chicken and Rice Recipe

    Check it out the Easy Chicken and Rice recipe here!!

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3 pound whole chicken, cut into pieces
    • 2 cups water
    • 3/4 cup instant rice, uncooked
    • 1/8 cup chicken rice soup mix
    • 1 green bell pepper, chopped
    • 2 tbsp butter

    [/tab] [tab]Yield: 4 servings

    Amount Per Serving

    • Calories: 864 kcal
    • Carbohydrates: 16.3 g
    • Cholesterol: 255 mg
    • Fat: 57.9 g
    • Fiber: 0.9 g
    • Protein: 65.1 g
    • Sodium: 272 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large skillet, melt butter over medium high heat.

    Step 2

    Place chicken pieces into the skillet. Saute for 3-4 minutes per side or until golden brown.

    Step 3

    Remove chicken from the skillet. Keep aside.

    Step 4

    Add green bell pepper and rice. Cook and stir for 3 minutes or until lightly browned.

    Step 5

    Stir in the soup mix and water.

    Step 6

    Bring to a boil.

    Step 7

    Add chicken.

    Step 8

    Reduce heat to medium low. Cover and simmer for 45 minutes or until rice are cooked.

    Step 9

    Dish it out. Easy Chicken and Rice are ready. YUMMY!

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    • Serve with fresh steamed vegetables.

    [/tab] [/tabs]

    If you like Easy Chicken and Rice recipe and make it then let me know your feedback by commenting below.

     

  • The Perfect Party Appetizer: Sesame Chicken Pakora Recipe

    Sesame Chicken Pakora

     Sesame Chicken Pakora is very easy to prepare and gives you unique taste of Chicken. Its a most wonderful recipe as a snacks with easy effort to make in Ramadan and tea party. These Chicken pakoras have good crispy, salty taste and texture. Always great to have in all seasons. Serve these delicious Chicken pakoras to your guests and get appreciation. Check it out the Sesame Chicken Pakora recipe here!!

    sesame chicken pakora recipe
    Photo: sesame chicken pakora Recipe

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    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 20 minutes [/one_fourth] [one_fourth]Servings: 8[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1/2 cup flour
    • 1 kg chicken boiled and shredded
    • 1 tbsp cornflour
    • 2 onions roughly chopped
    • 1 egg
    • 1 tsp curry powder
    • Salt to taste
    • pepper to taste
    • 1 tsp baking powder
    • 2 green chillies
    • 1/2 cup milk
    • Few mint leaves
    • 1 cup Dried bread Crumbs
    • Sesame seeds as required
    • Oil for deep frying

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Mix all the batter ingredients to a smooth consistency.

    Step 2

    Blend the chicken, onions, curry powder, salt, green chillies and mint leaves in a blender.

    Step 3

    Make small balls.

    Step 4

    Then heat the oil for deep frying.

    Step 5

    Dip the balls into the batter and roll them in the bread crumbs and sesame seeds. Coating evenly.

    Step 6

    Fry until they are golden brown.

    Step 7

    Remove from the oil and drain on kitchen towels. Sesame Chicken Pakora is ready to serve. ENJOY!

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    • Serve hot with tomato ketchup.

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    If you like Sesame Chicken Pakora recipe and make it then let me know your feedback by commenting below.

  • A Taste of Pakistan: The Classic Chicken Broast Recipe!

    Classic Chicken Broast

    Roll each chicken piece in flour mixture. deep fry in hot oil for 10-15 minutes or until golden brown. Do try this Classic Chicken Broast recipe and don’t forget to share your experience with us!

    Classic Chicken Broast Recipe By Rida Aftab
    Photo: Classic Chicken Broast 

    Prep Time:20 minutes + marination

    Cook Time:20 minutes

    Servings: 5

    Difficulty Level: Easy 

    Ingredients

     

    • 1 kg chicken
    • 2 cups cold water
    • 1/2 cup plain flour
    • 1/2 cup cornflour
    • 2 tbsp chili sauce
    • 2 tbsp soy sauce
    • 1 tbsp ginger garlic paste
    • 1 tbsp red pepper, crushed
    • 1 tsp black pepper, crushed
    • 1 tsp brown sugar
    • 1 tsp salt
    • oil for frying

     

    Directions:

    1. Put chicken pieces in a large bowl.
    2. Add chili sauce, soy sauce, red pepper, brown sugar, black pepper, salt, ginger garlic paste and chinese salt.
    3. Mix well.
    4. Mariante for 1 hour.
    5. In a shallow dish, combine corn flour and flour.
    6. Roll each chicken piece in flour mixture.
    7. Then dip chicken in Cold water.
    8. Again roll in flour mixture.
    9. Then deep fry in hot oil for 10-15 minutes or until golden brown.
    10. Remove from the oil and drain on paper towel.
    11. Classic Chicken Broast is ready to serve. ENJOY!!
    • Serve with coleslaw and french fries.

    If you like Classic Chicken Broast recipe and make it then let me know your feedback by commenting below.

  • Chicken Keema Naan Recipe (with Step by Step Pictures)

    Chicken Keema Naan Recipe (with Step by Step Pictures)

     Chicken Keema Naan

    Delicious Naan stuffed with spicy chicken mince stuffing. Chicken Keema naan makes a meal in itself, served with a raita of choice and pickles. Check it out the Chicken Keema Naan recipe here!!

    Chicken Keema Naan recipe
    Photo: Chicken Keema Naan
    Chicken Keema Naan recipe
    Photo: Chicken Keema Naan
    Chicken Keema Naan recipe
    Chicken Keema Naan
    Chicken Keema Naan recipe
    Chicken Keema Naan

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    [one_fourth]Prep Time: 40 minutes + rising[/one_fourth] [one_fourth]Cook Time: 25 minutes[/one_fourth] [one_fourth]Servings:8[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Dough:

    • 1 sachet yeast, rapid rise
    • 4 cups self rising flour
    • 3/4 cup warm water
    • 2 tablespoon oil
    • 2 tablespoon yogurt
    • 1 teaspoon sugar
    • water for kneading

    For Keema Filling:

    • 1 kg chicken mince (keema)
    • 1 small onion, finely chopped
    • 3 green chilies, finely chopped
    • 2 tablespoon chopped fresh coriander
    • 2 tablespoon chopped mint leaves
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1 teaspoon cumin powder
    • 1 teaspoon whole coriander, crushed
    • 1 teaspoon garam masala powder
    • 1 teaspoon crushed red chili
    • 1 teaspoon pomegranate seeds (anardana)
    • salt to taste

    [/tab] [tab]Yield:8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    To Make the Dough: Add yeast and sugar in warm water and let it rise for 10 minutes.

    Step 2

    Make a well in flour and add yeast mixture, yogurt and oil. Mix well. Knead a soft dough you can use extra warm water if needed.

    Step 3

    Cover with kitchen towel in warm place. Let the dough rise for about 35 minutes.

    Step 4

    Punch the dough and take out air. Let it sit again for 30 minutes.

    Step 5

    Make small balls out of the dough and cover them with awet cloth.

    Step 6

    Place chicken keema in a large bowl. Now put all the filling ingredients in keema. Mix well and set aside.

    Step 7

    Heat a griddle on medium heat.

    Step 8

    Turn the oven to broiler setting and put the rack on top most part.

    Step 9

    Roll the ball into about 3-inch circle.

    Step 10

    Take Keema mixture and fill in the circle and make ball again like you make for kachori.

    Step 11

    Roll out into a size of naan you want.

    Step 12

    Make depressions with the tip of fingers or with soft baby spoon handle.

    Step 13

    Put the naan on tawa on low to medium heat and spray Pam on it. Let it cook for 10 minutes or you see the keema is changing the color to pink or light brown.

    Step 14

    Transfer naan into the oven. Let it broil for 10 minutes or until it turns to your desired color.

    Step 15

    Remove from the oven. Chicken Keema Naan is ready to serve. ENJOY!!

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    • Serve with yogurt or zeera raita.

    [/tab] [/tabs]

    If you like Chicken Keema Naan recipe and make it then let me know your feedback by commenting below.

    Pin It For Later

    Chicken Keema Naan
    Pin it For Later

  • Ramadan Delight: Crispy & Crunchy Pakistani Chicken Pakora Recipe!

    Crunchy Chicken Pakora

    Chicken Pakora is a famous snack of Pakistani cuisine and every one like to eat it. In this recipe key ingredient of pakora is chicken chunks. Its a most wonderful recipe as a snacks with easy effort to make in Ramadan and tea party.

    Crunchy Chicken Pakora recipe
    Photo: Crunchy Chicken Pakora recipe

    These Chicken pakoras have good crispy, salty taste and texture. Always great to have in all seasons. Serve these Crunchy Chicken pakoras to your guests and get appreciation.

    Crunchy Chicken Pakora recipe
    Photo: Crunchy Chicken Pakora

    Check it out the Crunchy Chicken Pakora recipe here!!

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Servings: 5

    Difficulty Level: Easy

    Ingredients

    • 16 small chunks of chicken breast
    • 1 large onion
    • 1 inch a piece of ginger
    • 1 clove garlic
    • 2 jalapeño pepper
    • 1 teaspoon lemon juice
    • 2 teaspoon plan yogurt
    • 1/2 cup gram flour (besan)
    • 1/4 cup rice flour
    • 2 tablespoon cornflour
    • a pinch of baking soda
    • 1/2 teaspoon red chilli flakes
    • salt to taste

    Directions:

    Step 1

    Place yogurt, onion, ginger, garlic, lemon juice and jalapeño pepper in a blender. Blend  until fine.

    Step 2

    Take it out in a mixing bowl. Add chicken, red chili and salt. Mix well.

    Step 3

    Marinate the chicken for 1 hour to blend flavors.

    Step 4

    Now add gram-flour, rice flour, and cornflour and little water in the batter. Batter should be thin as honey.

    Step 5

    Heat oil in a deep pan over medium heat.  Fry chicken pieces under low heat to a medium brown.

    Step 6 

    Remove from the oil and drain on paper towel to drain excess oil. Crunchy Chicken Pakora is ready to serve.

    1. Serve hot with ketchup or mint chutney.
    2. Enjoy it as an appetizer or snack.

    If you like Crunchy Chicken Pakora Recipe  and make it then let me know your feedback by commenting below.

  • Chicken Nizami Recipe

    Chicken Nizami

    Chicken Nizami is a wonderful chicken dish that is cooked with cashew nuts, peanuts, sesame seeds, coconut, yogurt, and spices and garnished with coriander, lemons, garam masala that really makes this a mouthwatering and rich chicken dish that all must try. This is one recipe that I loved to make because of it’s unusual taste. Check it out the Chicken Nizami recipe here!!

    Chicken Nizami Recipe
    Photo: Chicken Nizami Recipe

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    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 50 minutes[/one_fourth] [one_fourth]Servings: 4 [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1-1/2 Kg Chicken, cut into 8 large pieces
    • 1/2 cup water
    • 1/4 cup cooking oil
    • 1/4 cup coconut, soaked In 1/2 cup hot water
    • 1 medium onion, finely chopped
    • 4 green chilies, thinly sliced
    • 2 Inch piece Of cinnamon
    • 2 bay leaves
    • 4 tablespoon yogurt
    • 4 tablespoon whipped cream
    • 1 tablespoon hot milk
    • 1 teaspoon ginger garlic paste
    • 1/4 teaspoon saffron
    • few coriander leaves, finely chopped

    Dry Masala:
    (Grind all of them)

    • 2 tablespoon coconut desiccated
    • 1 teaspoon cumin seeds
    • 1 teaspoon poppy seeds
    • 1/4 teaspoon turmeric powder
    • 3 cardamoms
    • 4 cloves
    • 10 dried red chilies

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Put together all the ingredients from the cumin seeds to the cinnamon and grind to a fine paste.

    Step 2

    Extract the milk from the soaked coconut and set aside.

    Step 3

    Heat the saffron for 2 seconds in the microwave or on a griddle, crush it, and soak it in the hot milk.

    Step 4

    Heat the oil and fry the onion till it is golden-brown. Add the ginger-garlic paste and fry for a couple of minutes.

    Step 5

    Add the ground paste and bay leaves. Let it simmer for 5 minutes.

    Step 6

    Put in the chicken pieces and 1/2 a cup of water and continue cooking, for approximately 20 minutes, over a low heat.

    Step 7

    When the chicken is almost cooked, add the coconut milk, green chillies,coriander leaves and yoghurt. Cook till the chicken is tender.

    Step 8

    Add the cream and saffron. Simmer for 3 minutes. Chicken Nizami is ready to serve.

    [/tab] [tab]

    • Serve with rice or naan!

    [/tab] [/tabs]
    If you like Chicken Nizami recipe and make it then let me know your feedback by commenting below.

  • Sajji Pulao Recipe: Your New Favorite Rice Dish

    Sajji Pulao

    Some people always look something new to make, for such people we are giving amazingly delicious recipe which you might eat in dine out but not at home. This is Sajji Pulao that is not difficult at all, so in next get together surprise your guest with this rice and chicken dish. 

    Bismillah, let’s begin!

    Check it out the Sajji Pulao Recipe and printable version below!

    Print

    Sajji Pulao Recipe

    This is Sajji Pulao that is not difficult at all, so in next get together surprise your guest with this Sajji Pulao pulao recipe
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 2 hours
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    For Sajji

    • 1 whole chicken
    • 1/2 cup vinegar
    • 2 tbsp oil
    • 2 tsp garlic paste
    • 2 tsp red chili powder
    • 1 tsp chaat masala
    • 1/2 tsp salt

    For Pulao

    • 1 kg basmati rice
    • 250 gm tomatoes
    • 250 gm onions
    • 100 gm dried plum
    • 4 bay leaves
    • 4 tbsp green chili paste
    • 2 tsp black cumin
    • 2 tsp salt
    • 1 tsp whole black pepper
    • 1/2 cup Oil or butter

    Instructions

    Method

      To Make Chicken Sajji

      • Marinate whole chicken with vinegar, chaat masala, salt, garlic, red chili powder and oil.
      • Place in a refrigerate for 6 hours or overnight.
      • Now preheat oven to 200 degree c.
      • Bake marinated chicken in the preheated oven for 40 minutes or until chicken is tender.

      To Make Pulao

      • Heat oil in a large skillet over medium high heat.
      • Fry onions for 4-5 minutes or until golden brown.
      • Add black cumin, chopped tomato, whole black pepper, salt and bay leaves.
      • Stir well.
      • Now add 2 glasses of water, dried plums, green chili paste and soaked rice in it.
      • As the water gets dry from the rice put the chicken sajji on it.
      • Cover the skillet and leave it for 30 minutes.
      • Delicious Sajji Pulao is ready to serve. ENJOY!!

      Notes

      Serving Suggestions:
      Serve with Mint Raita and Salad.

      I have also posted Meatball and Pea Pulao which is another easiest & tastiest version of making Pulao. Do check it out as well.

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      Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

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      Happy Cooking!!

      If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

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