Lets make some Chicken Seekh Kebabs at home. I love this recipe as it provides me with the proteins I am looking for and with a low-moderate amount of carbs.
Unlike the traditional recipe which is used making a Tandoor, I will pan frying the kebabs slightly and then putting them into the oven to keep them juicy and soft. I recall the school days when my mother used to make these for either a bake sale or because I was about to spend some time with my friends away – 30 reddish kebabs in a Tupperware, those memories.. which apparently some of my friends still recall!
Ingredients List –
1KG x Chicken Keema (mince)
2 x Slices of White Bread
1 x Egg
1Tbsp x Ginger & Garlic Paste
1Tbsp x Jeera Powder
1Tbsp x Coriander Powder (Dhaniya)
1Tbsp x Garam Masala Powder
A few coriander leaves
1Tbsp x Chaat Masala (Can substitute with Aamchur Powder)
1Tbsp x Tandoori Masala (optional)
1x Small onion – finely chopped
Salt according to taste
1Tbsp x Oil – Keeping Kebabs Moist in Oven.
You have to soak the 2 slices of bread in water and squeeze the water out, mix this with all the rest of the ingredients into the chicken mince – make sure everything is mixed well.
Wet your hands, grab small balls of mince and shape them into kebabs –
There are two methods of cooking these –
With 1Tbsp of Oil, pan fry them in a pan until brownish on the outside.
Do the above until they are 1/2 cooked and 1/2 bake them in the oven.
Bake them directly in the oven.
These might not look appealing to some but rest assured they will win the belly of any meat eater – my friend in Spain initially were reluctant to see food shapped like “faeces” specially with those colors.. I mean, Indian food does not have great presentation – after the one bite, they have not forgotten the kebabs.
Chinese chicken comes in many forms and varieties, I called it Chinese because it uses vinegar and soy sauce for the main flavors. I was bored with the regular Indian tastes and asked my cook to show me something new, this dish is her sons favorite one.
Ingredients list –
Garlic chopped – Whole flower
Red Onion chopped x 3
Green Bell Pepper Chopped x 1
Rice Vinegar (or white) x 2 1/2 Tsp
Tabasco Sauce x 1 Tsp
Soy Sauce x 1 Tsp
Salt x 1 Tsp
Black Pepper Powder x 1 Tsp
Maggi Chicken Stock Cube x 1
In a pre-heated pan with 1 tablespoon of oil, add the chopped garlic and onion and keep stirring until the onion softens and becomes brown.
Once its brown, add the seeds from within the bell pepper and stir well.
Mix in the vinegar, Tabasco, soy sauce, the diced bell pepper, salt and black pepper and stir well until the bell peppers soften a bit.
Drop in the chicken stock cube and keep stirring util the cube has properly dissolved in the mixture.
Let it cook for until the spices and cube stock have mixed into the protein and vegetables. – DONE
Keema, or mince meat in English, is simply what it is – a dish made of mince meat and spices to give it a juicy aromatic flavor. This is one of my favorite dishes and has scope for usage with other recipes. I am going to use chicken mince as lamb is a bit heavy for me, however lamb will always have much more taste.
You will need the following ingredients –
3 x Medium Onions Diced
1 x Whole Garlic Flower (5 pieces) finely chopped
½ x Thumb size garlic – finely chopped
2 x Tomatoes -> I grated them into a lumpy puree
1 x Small red chili – chopped
2 x Tsp Salt
1 x Tsp Haldi (turmeric)
½ x Tsp Red Chili Powder ( The coloring one)
½ x Tsp Dhaniya (coriander) powder
1 x Tsp Garam Masala
500gr x Mince Chicken
Coriander for garnish
In the order above add the ingredients.
First let the onion get brown, then add the rest up to tomatoes and let it cook.
Halfway of the tomatoes cooking add the everything leaving just the chicken mince out.
Once you see the gravy you have made is properly mixed together, add the mince chicken. – mix in well and let it cook by covering the pan for a while.
Stir to mix gravy into the mince properly.
Garnish with coriander and eat.
There you have it, Keema. Usually it has some gravy that goes with it and resembles the mexican chilli con carne dish. This particular dish can be used for many other dishes such as – Lasagne, steamed buns, hotdogs, mexican food. etc
Butter chicken is mine and pretty much many other indians favorite chicken dish. The dish has primarily an orangish color to it, some food color is used anyways to enhance its presentation. – otherwise the onion and tomatoes mixture below results into a brown color.
Ingredients for 1 KG Butter chicken dish.
Chicken to be marinated overnight :
1 kg Chicken breast – (leave them as is, i sliced them a bit thinner so they cook entirely for sure.)
250 gr Yogurt
Finely chopped mix of 6x Garlic Cloves (because indian garlic are smallish) + 1/2 Thumb size ginger
I used a cooker but you can use a saucer too. – Add the following into it and mix until light brown – red & white onions, jeera seeds, nut mace, cinnamon, cardamon, cloves, star anise.
Once the mix is light brown, add the garlic cloves, the ginger (slice it), cashew nuts.
Add the kashmiri chillis, tomatoes and mix well until tomatoes are saucy.
Add the garam masala, haldi (turmeric), dhaniya (coriander), jeera (cumin) and mix well.
This is the final stage –
In a blender, make the mixture above into a sauce.
In a pan, add the butter, the red chilli powder, mix until butter is dissolved and add the sauce we just made.
add salt according to taste.
mix the chicken and 1 cup of water into the pan. – DONE
Optional – i tasted the dish and wanted a stronger flavor, so i added a bit of indian chicken spice mix. I also sprinkled some methi (fenugreek leaves), the combination with the sauce gives out an amazing arome.
I will be reviewing my food experience at Five Fat Monks.
First all let me start by saying, I ordered food from here and have not tried the food at the restaurant as of yet. So my review purely is about their delivered food. – Which may vary in some taste but will definitely vary in the ambiance, quality of presentation and freshness of the dish.
I had a Chinese food craving for which I decided to order from Five Fat Monks in Linking Road. To my surprise they also knew about MSG and do not use it in their foods – which is definitively a plus for a Chinese cuisine restaurant. I ordered a pretty balanced meal –
The chicken yakitori should not go wrong, however I would say they had left me desiring for better chicken. Sure they tasted okayish – I would rate them 6/10 however, as you can see, that’s how it was delivered to me – quantity is low (definitely low for a ninja’s diet), the sauce is very runny and all at the bottom and the chicken had become soggy in their delivery box. (200 Rupees)
The next dish I ordered was their King Kaphrao Rice – Which should be made of Minced Chicken, Basil, Red Chili, Rice and a fried Egg. As for the ingredients mentioned – sure they were all there, but they were limited – apart from the rice. The dish is presented in a manner which could work as a whole meal, but a protein lover will fall short of meat and 1 simple egg. I personally would add more chicken, perhaps a sauce instead of basil and chili and add 2 egg whites to the rice mix to give a better consistency – definitely not worth the 295 Rupees.