Tag: Recipes with Chicken

OneWholesomeMeal shares many recipes with chicken. Some are Indian dishes while others are Asian or Western. All the recipes come with easy-to-follow steps, beautiful food photography, great food styling ideas, and also options to suit your taste. There are soups, salads, lunch box ideas, one-pot meals, and more.

Spinach Chicken Indian Style by OneWholesomeMeal
Spinach Chicken Indian Style
Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Chicken Bharta Wrap | Curry In A Wrap

Tasty chicken bharta wrap - lunchbox idea by OneWholesomeMeal
Chicken Bharta Wrap

We have been away from home on a vacation. And most times, I need a vacation after one. So I put together a simple curry in a wrap – chicken bharta wrap.

Traveling is great but coming back to the comfort of your home and routine? Nothing compares. Or maybe I am an old soul trapped in a 35-year-old’s body 🤪 . Anyway, this is the longest I have been away from home and home food. And surprisingly enough I kind of de-stressed putting this simple meal of chicken bharta wrap together.

As I jokingly mentioned to my mother on the phone, while the kids kept themselves busy in their room, that this felt like a vacation after the past two weeks of being on the road! I am sure the chores will soon start weighing me down and the need to run away from it all would become pressing again but until then I am going to savor this comforting feeling of familiarity and routine. Coming back to the wrap, I adapted the recipe for Chicken Bharta from Sukanya’s blog and modified it a bit to suit the wrap style.

I used corn tortillas for the wrap. For the filling, along with the chicken bartha, I added chopped lettuce, shredded pepper jack cheese, chili flakes and coriander for garnish. And that’s it! It was a very satisfying quick meal.

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Chicken Bharta Wrap

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 100%

Serving Size: 4

Calories per serving: 215

Ingredients

  • Boneless chicken breast - 500 gm
  • Ginger garlic paste - 2 tsp
  • Onions (big, sliced) - 2
  • Turmeric powder-½ tsp
  • Cumin powder - 1 tsp
  • Coriander powder - 1 tsp
  • Deghi mirch (red chilli) powder - 1 tsp
  • Garam masala - ¼ tsp
  • Egg yolk - 2 mashed
  • Cashew paste - 2 -3 tbsp
  • Yogurt - 3-4 tbsp
  • Tomato puree - 1-2 tbsp
  • Salt- To taste
  • Oil - 3 tbsp
  • Butter- one knob
  • Cilantro chopped - 3 tbsp
  • Kasuri methi - 2-3 tsp
  • Boiled egg whites to garnish
  • Lettuce-1 cup chopped coarsely or larger if desired
  • Mexican Pepper Jack Cheese, freshly grated-1.5 cups
  • Chilli flakes-1 tsp or as per taste
  • Store bought corn tortillas-4-6

Instructions

  1. Wash and clean the chicken breast thoroughly. Heat enough salted water in a pan and add the chicken breast to it. Poach it or cook till done. Check for the rawness and continue cooking till the chicken is poached thoroughly
  2. While the chicken is still hot, pull out into long thin shreds using two forks
  3. In a separate pan, heat the oil and fry the sliced onions till golden in color. Add the ginger garlic paste and sauté
  4. Add the spices like turmeric powder, cumin, coriander, red chilli powder and fry thr spices till the rawness disappears
  5. Now add the shredded chicken and mix it well on medium heat till the chicken is well coated with the spices
  6. In a separate bowl mix yogurt, cashew paste and garam masala.
  7. Lower the heat and add the above mixture to the chicken. Cook on low heat till the oil starts leaving the sides of the pan
  8. Add the tomato puree and continue cooking on low heat
  9. Check for the seasonings, by this time shredded chicken pieces should be well incorporated with the spice mixture
  10. Cover the pan and cook for five more minutes
  11. When it is done, add the mashed egg yolk, butter, finely chopped cilantro and kasuri methi. The bharta should be of a relatively drier consistency
  12. Garnish with sliced hard boiled egg whites
  13. Place 1-2 spoonfuls of the bharta in the centre of the flat corn tortilla, top it with lettuce, grated cheese, chopped coriander and chilli flakes, wrap it and enjoy
https://onewholesomemeal.com/chicken-bharta-wrap/

Chicken Bharta Wrap

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal Recipes

Bhuna Chicken | My Special Recipe

Bihari recipes by OneWholesomeMeal- Bhuna Chicken
Bhuna Chicken

One dish which I would like people to remember me for – this Bhuna Chicken! No kidding!

Bhuna literally translates into roasted but let that term not mislead you. There’s so much more to this than plain simple roasting. The recipe involves cooking the chicken in mustard oil with lots of onions and spices. Elbow grease and patience is key to this simple yet delicious dish. Do not get overwhelmed by the seemingly long list of ingredients; once you have everything on hand, its literally adding things one after the other.

Add an extra dollop of ghee and indulge in this special bhuna chicken for your weekend lunch. If you like your curries potent and flavourful and you are a chicken fan then this recipe is for you. An absolute must-try, even if I say so myself.

What Makes the Bhuna Chicken Special?

Before you dive into the recipe, here are a few things for you to keep in mind.

  1. For the chicken, I recommend the boneless thigh portion or a combination of thighs and drumsticks.
  2. The red Indian onions work best for this gravy but you could use the regular white ones too.
  3. Mustard oil works best for this recipe. If you are unable to lay your hands on mustard then use safflower oil or ghee. Indian food doesn’t taste its best with olive or canola oil.
  4. The quality of the garam masala would also impact the flavor of the dish. I always use homemade garam masala for the best results. For the recipe of my homemade garam masala, go here.

 

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Bhuna Chicken

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serving Size: 4

Calories per serving: 150

Ingredients

  • Chicken (preferably boneless thigh portion or a combination of thighs and drumsticks)- 600 gm
  • Onion- 3 medium sized ( approximately 2.5 cups)- chopped fine vertically so you have long thin slivers. The red Indian onions work best for this gravy but you could use the regular white ones too
  • Ginger-garlic paste- 1.5 tablespoons
  • Green chillis- slit into half -2 or as per taste
  • Cumin seeds (jeera)- 1/2 teaspoon
  • Whole dried red chili- 2
  • Bay leaf( Tej Patta)- 2
  • Star anise(Phool chakri)- 1
  • Black cardamom (Badi elaichi)- 1
  • Mace (Javitri)-1
  • Whole Black Pepper(kali mirch)- 1/2 teaspoon
  • Garam Masala-1.5 teaspoons
  • Coriander powder-1/2 teaspoon
  • Red chili powder-1/2 teaspoon (optional)
  • Turmeric powder-1/2 teaspoon
  • Salt- 2 teaspoons or to taste
  • Mustard oil-2 tablespoons
  • Ghee- 1 teaspoon
  • Chopped coriander for garnish -2 tablespoons

Instructions

  1. Clean and cut the chicken to desired size pieces and keep aside.
  2. In a thick bottomed wide wok add mustard oil on a high flame till the oil is really hot . Reduce the flame to medium-low and add cumin seeds first, immediately followed by other whole spices. Stir for about 15 secs until the spices are fragrant. Then add the chopped onions and increase the flame to medium-high and fry onions till nice and brown. We are looking to cook the onions till they are golden and cooked through but be careful to not over cook and burn them. Keep stirring.
  3. Once onions are nicely browned , add ginger garlic paste and cook for about 30 secs followed by garam masala, coriander powder, turmeric powder, red chili powder (if using) and mix well. Keep the flame on medium-high while cooking the spices and stir continuously to avoid burning. If the mixture starts to get too dry, add 1/2 teaspoon ghee or oil. When the spices are cooked through (indicated by formation of really tiny oil bubbles around the periphery of the mixture) , add the chicken pieces and mix well for 2 minutes on a high flame . Then on a low flame with intermittent stirring cook till the chicken pieces are tender. Add salt, ghee and green chilies when the chicken is 70% done.
  4. At this point you could decide if you want the curry on a dryer side ( best enjoyed with roti or parathas) or on a runny side (great with hot rice). For a runny curry, add 1 cup water, mix well, cover and cook on a medium flame until tender. For a dryish curry, do not cover and keep cooking ( yes, loads of elbow grease) with frequent stirring until tender. Garnish with chopped coriander and serve hot with rice or chapatis. Raw onion rings topped with salt and lime are a great accompaniment to this dish and add to the taste.

Notes

Mustard oil works best for this recipe . If you are unable to lay your hands on mustard then use safflower oil or ghee. Indian food doesn't taste its best with olive or canola oil Whenever cooking on a high flame constant stirring is a must to avoid over cooking or burning The quality of garam masala would also impact the flavor of the dish. I always use home made garam masala for best results .

https://onewholesomemeal.com/bhuna-chicken/

[kkstarratings]

Categories
Lunch | 1pm Meal

Chicken in Creamy Sauce | Indian Style

Chicken in Creamy Sauce
Chicken in Creamy Coconut-Tomato Sauce

Remember the vegan take on Methi Malai Matar? Well, today I bring to you the chicken version with this Chicken in Creamy Sauce.

The thing is I loved the methi malai matar and just couldn’t have enough of it. I know, I know I am tooting my own horn, but once in a while isn’t that okay?  Coming back to the dish I loved ;-), I decided to try to “put some meat in it” this time. While the veg version continues to remain my favorite, the rest of the clan preferred and very quickly took to this version with chicken in creamy sauce. This is an indian style recipe and the dish goes great with phulkas or hot rice.

Try this simple chicken recipe. With just a few spices, it gives your usual chicken curry an uplift. I am sure your family will enjoy this variation and you will too!

Chicken

Things To Keep In Mind

For the chicken, I recommend you use the drumsticks or thigh with the skin removed. Make sure to cut the meat into desired size pieces if using the thigh portion. For the creamy texture, you may use coconut milk or cream. Even whipping cream will do the trick.

 

 

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Chicken in Creamy Coconut-Tomato Sauce

Ingredients

  • Chicken drumsticks or thigh, skin removed- 400 gms (if using thigh portion, cut the meat into desired size pieces)
  • Garlic, minced- 6 pods
  • Tomato, chopped fine-2
  • Coconut milk/cream or whipping cream-200 ml
  • Fresh or Dried Basil – 6-8 leaves or ½ teaspoon
  • Oregano- 1 teaspoon
  • Curry leaves- 6-8 pieces
  • Butter-1/2 tablespoon to shallow fry the chicken
  • Salt-1 teaspoon or to taste+ ½ teaspoon
  • Pepper-1/2 teaspoon
  • Oil-1 tablespoon

Instructions

  1. In a heavy bottomed pan heat butter. Once the butter is hot reduce heat to medium-high and add the chicken pieces. Add ½ teaspoon salt and pepper and cook for 5-7 minutes until the meat is light golden brown and 80% cooked. Turn off the heat and place the pieces on a paper towel to absorb excess butter
  2. In the same pan add 1-tablespoon oil and add curry leaves and minced garlic when the oil is hot. Stir on medium-high heat for around 2 minutes until the curry leaves and garlic are fragrant, then reduce heat to medium and add tomatoes
  3. Cook, stirring intermittently until the tomatoes are soft, then add oregano and basil. Mix well and stir in the coconut cream
  4. Give it one final mix, bring to boil on high flame, then reduce heat, cover and simmer till the chicken pieces are cooked through. If the mixture starts to get thick, you could add some hot water

Notes

Calories (per serving/per drumstick)- 150 Nutrition- Good fat/ Protein punch/Vitamin C It did wonders for your-Heart, Skin, Hair, Bowels, Immunity This is “My 1pm Meal

https://onewholesomemeal.com/chicken-in-creamy-sauce-indian-style/

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Chicken Keema with Black Chickpeas

Chicken Keema
Chicken Keema with Black Chickpeas

If you ask me which is the one legume that I cannot live without, it has to be Black Chickpeas. There are so many possibilities with this gem and if you notice my feed, I use it in all forms, raw, whole and sprouted. This time, it was with the chicken keema.

We are back from our annual pilgrimage to India. The trip home has left us all very well endowed and I do not mean the pockets. Thanks to all the eating in India, we are now trying to cut carbs in our dinner. Remember, low carbs doesn’t have to mean sad meals and punishing yourself. This chicken keema with black chickpeas is a good balance of healthy and tasty. It is a filling dish and can be had on its own or with a side of hot rotis and parathas.

Another suggestion is to have it along with plain dosa. Or you can give your masala dosa a new twist. Try it as a dosa filling instead of the usual carbs-rich potatoes in the masala dosa. I have an interesting recipe coming up on that as well. So, stay tuned. Until then enjoy this portion of heaven-guilt free!

 

Chicken Keema

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Black Chickpea-Chicken Keema

Ingredients

  • Minced chicken breasts or thighs- 250gm
  • Black chickpeas soaked overnight-1/2 cup
  • Green Peas-2 tablespoons (optional)
  • Medium onion finely chopped-1
  • Medium tomato finely chopped-1
  • Cumin powder-1/4 teaspoon
  • Garam Masala-1.5 teaspoon
  • Cumin seeds- 1 teaspoon
  • Bay leaf- 1
  • Cinnamon sticks- ½ inch
  • Black and green whole cardamoms- 2 and 4 pieces each
  • Star anise- 1 whole flower
  • Mace- One small portion
  • Black pepper- ½ teaspoon
  • Cloves- 4 pieces
  • Ginger-garlic paste-2 tablespoons
  • Turmeric powder-1/2 teaspoon
  • Red chili powder- ½ teaspoon or as per taste (optional)
  • Green chilies chopped fine-2 (optional)
  • Chopped coriander- 2 tablespoons
  • Salt-1.5 teaspoons or as per taste+1/2 teaspoon
  • Oil- 1 tablespoon

Instructions

  1. Wash and boil the black chickpeas with one-cup water and ½ teaspoon salt until they are soft. Drain water (retain it for using it later) and keep aside
  2. Heat one-tablespoon oil in a heavy bottomed pan and add cumin seeds, bay leaf, cinnamon sticks, black and green cardamoms, star anise, mace, black pepper and cloves. Stir for half a minute, and keeping the flame on medium, add onions and ginger-garlic paste. Keep stirring until the onions are nicely brown, then add tomatoes, cumin powder, garam masala, turmeric powder and red chili powder, green chilies and mix well
  3. Turn the flame to medium-high and cook the onion-tomato-spice mixture well you see oil oozing out. If at any point the mixture starts to stick to the pan, add a few teaspoons of the reserved water from boiled chickpeas
  4. Add minced chicken and 1.5 teaspoons salt and give it a nice mix to ensure equal distribution of salt
  5. Once mixed well, add boiled chickpeas, green peas (if using) and 2 tablespoons of the reserved water from boiled chickpeas. If you desire more gravy, then you could add more water
  6. Turn off heat, garnish with chopped coriander and serve hot as is or with a side of hot roti or paratha

Notes

Calories (per serving)- 50 Nutrition- Good fat/ Protein punch/Iron/Vitamin B6/Magnesium/Zinc It did wonders for your-Muscles/Hair/Quality of sleep/Immunity/Cold and Sore throat/Anaemia

https://onewholesomemeal.com/chicken-keema-black-chickpeas/

[kkstarratings]

Categories
Dinner | 8pm Meal

Purple Cabbage Minced Chicken Wrap

Minced Chicken Wrap
Purple Cabbage Minced Chicken Wrap

The battle to get nutrition into the kids is a constant. And it doesn’t help when mummy herself gets bored of the same old porridge and grilled chicken.

I am always looking for quick-fix meals for the kids, which do not require me to spend hours in the kitchen. And at the same time are also healthy and full of flavors. Yes, we all want everything – easy to make, healthy, and tasty. Sometimes, you manage to find that perfect balance with a recipe.

So I am happy to say, this crunchy minced chicken wrap comes close. This is a low carb family meal which is great for dinner. You can serve it with a side of rice or grilled potatoes for the children. If you do not have purple cabbage at hand, you could easily replace it. Try it with lettuce or regular cabbage. If you don’t mind the carbs, then even whole wheat bread or roti work. I however recommend the veggie wrap as the freshness and crunch add to the flavor. Scroll down for the full recipe.

Let me know how you like to have your minced chicken wrap – with a carb wrap or a crunchy veggie wrap.

 

Minced Chicken Wrap

Minced Chicken Wrap

 

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Purple Cabbage Minced Chicken Wrap

Ingredients

  • Minced chicken breasts or thighs- 250gm
  • Purple cabbage or lettuce (individual leaves peeled and separated)- 10-12 or as desired
  • Medium onion finely chopped-1
  • Medium tomato finely chopped-1
  • Coriander powder-1/4 teaspoon
  • Cumin powder-1/4 teaspoon
  • Garam Masala-1.5 teaspoon
  • Whole cumin for tempering-1 teaspoon
  • Ginger-garlic paste-2 tablespoons
  • Curry leaves-6-8
  • Amchoor powder-1/2 teaspoon (can swap with 1 teaspoon freshly squeezed lime juice for a mild tangy flavor)
  • Turmeric powder-1/2 teaspoon
  • Red chili powder- ½ teaspoon or as per taste (optional)
  • Green chilies chopped fine-2 (optional)
  • Chopped coriander- 2 tablespoons
  • Lime juice, freshly squeezed- 2 tablespoons
  • Salt-1 teaspoon or as per taste+1/2 teaspoon
  • Oil- 2 tablespoons

Instructions

  1. Mix 2 tablespoons lime juice with ½ teaspoon salt, stir well, cover and keep aside
  2. Heat 2 tablespoons oil in a wok, add cumin seeds and curry leaves until they start to splutter
  3. Reduce the heat to medium and add cumin and red chili powder followed by ginger-garlic paste. Sauté well for 2 minutes and add chopped onions. Sauté for another 2-3 minutes till the onions are translucent, add tomatoes followed by coriander powder, cumin powder, garam masala and amchoor powder. Mix well and cook the mixture well on medium heat until you see oil oozing out. This is an indication that the spices have blended well and imparted maximum flavor
  4. Add minced chicken and mix well with the spice mixture followed by green chilies and cook uncovered till the meat is almost tender, add salt, mix well and cook for another 5-7 minutes. It is important to cook the meat uncovered to retain maximum flavor
  5. Garnish with coriander and set aside
  6. Brush the cabbage/lettuce leaves with the salt and lime mixture, spoon the cooked chicken mixture into individual leaves, wrap and serve with a spicy peanut dip (see here for a peanut dipping sauce recipe- http://allrecipes.com/recipe/219000/spicy-peanut-dipping-sauce/)

Notes

Calories (per serving)- 50
Nutrition- Fiber/Protein/Vitamin C/B1/B6/K/Phytonutrients/Calcium/Iron/Phosphorous/Magnesium/Antioxidants
It does wonders for your- Muscles/Gut/Immunity/Heart/Blood Cholesterol/Inflammations/Bone/Sleep
This is “My 8 pm Meal”

https://onewholesomemeal.com/purple-cabbage-minced-chicken-wrap/

[kkstarratings]

Categories
Dinner | 8pm Meal

Grilled Chicken Cutlets in 15 Minutes

Chicken Cutlets
Grilled Chicken Cutlets in 15 Minutes

Have you ever had days when you want to shut the world out and just binge on chocolate? In fact, I have a day like that every fortnight!

I wonder if being temperamental is synonymous with being creative. One day you are on top of the world and want to paint the town with a rainbow, your mind is teeming with ideas and you are raring to go. And the very next day you seem to hit rock bottom questioning the purpose of your very existence.

Interestingly it is on the days like these, where I am filled with negative energy that I also end up attracting maximum negativity too! They end up being a barrage of challenging situations and demanding kids. Even friends who are usually nice just press the wrong buttons. Thirty-odd years of my existence and I have still not taught myself to deal with this on a regular basis. Some days I crack it, some days I try and on some I am plain pain in the a*$ to deal with. What do you do to combat such days?

Good day or bad day, I have a new recipe for you. Featured here is my 15-minute prep Grilled Chicken Cutlets. This is perfect as a snack with some tea and sweet and sour sauce. The chicken cutlets even work as a mini-meal for kids repackaged to be a chicken burger.

Grilled Chicken Cutlets

 

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Grilled Chicken Cutlets

Ingredients

  • Minced Chicken -200gm (I used thighs as the meat is more tender and juicer but you could use breast too which is lower in calories)
  • Bread crumbs- 2 tablespoons
  • Red & Yellow bell peppers chopped fine- 1 tablespoon each
  • Egg- 1
  • Garam Masala- 1 teaspoon
  • Ginger-garlic paste- 1 teaspoon
  • Coriander leaves (chopped fine)-1 tablespoon
  • Garlic powder (optional)-1/2 teaspoon
  • Smoked paprika (omit if for kids)-1/2 teaspoon
  • Green chili (chopped fine)-1
  • Salt and pepper- 1.5 and 1 teaspoon respectively or to taste
  • Oil- 2 tablespoons

Instructions

  1. Add all the ingredients together in a large bowl and mix well with a fork making sure uniform blending and form into palm sized discs
  2. Heat the grill and spray some oil uniformly all over (I used my stove top grill) and cook the cutlets flipping halfway through ,for about 10 minutes
  3. Serve hot with a side of sweet and sour sauce or with some cheese, tomatoes, lettuce and buns to make a burger

Notes

Calories (per cutlet)- 95
Nutrition- Fiber/Protein
It does wonders for your- Muscles/Gut
This is “My 8pm Meal”

https://onewholesomemeal.com/grilled-chicken-cutlets/

[kkstarratings]