CasualCook

         HARIYALI CHICKEN KABAB Hariyali Chicken Kabab is a classic Northern Indian starter or snack. Marinated with green paste made with green chilli, corriander and mint leaves along with yogart, thread onto skewers and then grilled to perfection. Tips to make Hariyali Chicken Kabab - For healthier version, i like using chicken breast for this recipe. Feel free to replace with chicken thighs if you prefer and using low fat or fat free yogart. If you are using chicken breast, make sure you marinate it at least 4 hours or better yet, overnight to develop enough flavour. - You could also add in extra vegetables, like peppers, mushrooms or onions onto the skewer. - If using bamboo skewers, soak in the water for at least 30 minutes before grilling or else the sticks can burn. - The Hariyali Chicken Kabab are so versatile, they can be baked/grill in the oven, pan grill on the stove or cooked on the BBQ. So, roll up you sleeves and let's get grilling! INGREDIENTS - ...

       AYAM GORENG BEREMPAH Ayam Goreng Berempah means "spiced fried chicken" infused with a mix of herbs and spices and accompanied with heaps of crispy crumbs. This ayam goreng berempah goes well with nasi lemak another Malaysian's favorite. Besides the tender and juicy meat, it also has lots of crunchy crumbs bursting with aromatic flavour. Let's get frying! INGREDIENTS - 1kg bone in, skinless chicken  - 6 curry leaves - salt to taste   - 1 tbsp home made dried red chilli paste  ( Receipe in my blog) To blend - 1 big onion - 3 cloves garlic - 2 inch ginger  - 2  inch fresh tumeric - 4 lemon grass ( use upper tender part) - 1 tbsp corriander seeds METHOD - Clean and cut chicken into desired pieces  Set aside. - Blend coarsly ingredients listed " to blend" ( Add little water if necessary) - Coat chicken evenly with the mixed blended paste, dried red chili paste followed by curry leaves. Season with salt. Cover the chicken and leave to m...

 CHICKEN TIKKA BUTTER MASALA A creamy yet mildly spiced chicken dish that gives an irresistible aroma. Rich and creamy with bites of chicken . This is what call pure pleasure. Some notes on making Chicken Tikka Butter Masala - I'm using skinless chicken breast for this recipe. The chicken is marinated for at least 1 hour or overnight for better result. This give the yogart time to tenderize them, building a better result when cooking over high heat. You can use chicken thigh instead if you wish. Go with what you like. - This is a simplified recipe adapted for home use and is made without using a tandoor oven. I'm using regular non stick pan over high heat to sear the chicken. Avoid over crowding the pan helps char ( not burn) the chicken pieces instead of simmering in juices. Chicken pieces should be golden brown and slightly dark brown on the edges. - This recipe normally requires kasoori methi (dry fenugreek leaves) . It is added to the dish a very small amount. The earthy fl...

        MINI CHICKEN POT PIES Mini Chicken Pot Pies are the homiest and most comforting food. Puff pastry shells are filled with a creamy chicken, vegetables and gravy mixture. I'm going shop-bought on the puff pastry and home made on the filling to keep things quick and simple.  HOW TO MAKE MINI CHICKEN POT PIES - Beasure to let the puff pastry thaw on the counter for 20 - 30 minutes. When thawed, the puff pastry should pliable enough to cut or unfold without cracking  but not so soft that it feels floppy in your hands. If it starts to crack, let it thaw at room temperature a few more minutes. If it feels too soft, chill it in the fridge for 30 minutes. - The filling of the pies start with a roux. Made from butter, flour and milk which helps to thicken the cooking liquid to make a sauce. Milk can be substitute with cream. - You can use left over chicken if you have it on hand. Cook the vegetables without the meat then stir the cooked chicken into the ...

             CORIANDER CHICKEN A quick and easy chicken recipe where chicken pieces are marinated using yogart and chili powder which is then flavoured with Indian spices. The freshness of mint and the flavour of corriander enhances the taste of the gravy. It's very different from  the common Indian curries that you might be used to eating. Dry or gravy version. This chicken dish can be enjoyed with steamed rice or rotis . Hope you give this recipe a try and make it a staple dish in your home. Let's get cooking! INGREDIENTS - 750g. bone-in, skinned chicken pieces  - 2 tbsp chili powder - 1 cup plain yoghurt - 1  1/2  tsp tumeric powder - 10 shallots ( cut into thin slices) - 2 tbsp ginger paste - 1 tbsp garlic paste - 5 green chillies  finally chopped (adjust as desired) - 2 tbsp dry chili paste ( more or less according to your heat preference) ( Please check my previous post how to make home made chili paste) - 2 tbsp corriand...

         STUFFED CHICKEN BREAST                    WITH MARINARA SAUCE       This delicious stuffed chicken breast recipe is really easy to make. Tender and juicy on the inside with an amazing cheesy, broccoli and mushroom filling, covered with marinara sauce and topped with a generous amount of melted cheese for a complete and satisfying meal.  How to make Stuffed Chicken Breast with Marinara Sauce  - The chicken breasts are rubbed with     seasoning and pan seared on both sides.   You don't need to fully cook the chicken   since it will finish cooking in the sauce. - Lightly secure openings of chicken breast      with toothpick so the filling stays secure.        Don't forget  to remove the toothpicks once    seared, it'll be more difficult to remove  them once the sauce is added.    - You can use ...

YAM BASKET   Yam basket or Yam ring is a common dish served in Chinese Restaurants in Malaysia. The yam basket is served as a bowl and is filled with sauteed vegetables. A good yam basket should be crispy and fluffy at the same time. The ring is made out of steamed yam and is deep fried. I prefer to make yam basket with a slightly thinner wall but not too thin that they lose their stability when form a ring.  A thinner basket also ensures the yam is properly cooked through. To make the frying easier, I made a mould out of aluminum foil. Dropping the whole ring into the oil will cause the bottom to get burnt easily when it comes into direct contact with wok. Next, comes the filing. You can have  anything you want for the filling. I love  filling it with vegetables and chicken. The crispy yam ring compliments the slightly spicier filling from the dry chillies and to add texture I added toasted cashews. You can also keep this dish vegetarian. There are many options and ...