Toasted bread, shredded chicken, with the sweetness of corn and crunchy onions on every bite, and mixed in a creamy mayo dressing! What more can you ask for? A sandwich which hardly needs any effort, is satisfying, wholesome, and definitely filling.

This is one of a kind Indian style chicken sandwich (without the masalas though!) which is very common as a street food in India. You can use rotisserie chicken for this recipe, but if not available then substitute it with boiled chicken cooked with salt and pepper. I’ve tried to keep this sandwich simple by skipping the masala flavors while being tasty & fresh, so that it can be equally enjoyed by kids and adults. And the best part is, its super easy to make!

How to customize your sandwich?

1. Bread – you may use any bread for this recipe, like multigrain or brioche.
2. Corn – Both fresh & frozen works, or you may omit it altogether if you do not like corn.
3. Spicy sauce –I’ve used sriracha sauce for that extra spice kick! You can substitute with any chili sauce of your choice, or even skip it.
4. Veggies – Vegetables like celery, bell peppers, carrots all go well with this sandwich.
5. How to serve? You can serve the chicken filling on bread as a sandwich, tortilla as a wrap, or as a healthy alternative like lettuce wraps. Want to get creative? Serve them as a topper on crackers, a crunchy appetizer!

I have served this sandwich for many gatherings and evening parties, and has always been a hit. Do try it out and let me know your feedback in the comments section.

Enjoy, Happy Cooking…!

Interested in other Sandwich recipes? Check these out:

1. Paneer Sandwich with Cilantro Sesame sauce
2. Veggie Sandwich with Goat Cheese
3. Roasted Chicken Sandwich with Green Delight Sauce
4. BBQ Chicken Sandwich with Homemade Coleslaw
5. Crispy Fish Burger

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Chicken and Corn Sandwich

Looking for an easy sandwich recipe? I’m sure thisChicken and Corn sandwich would turn out to be a favorite! It’s easy, deliciousand a quick fix meal for your lunch box ideas or busy days.

Course Main Course

Cuisine American, Indian

Keyword chicken sandwich, corn, sandwich

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 3

Author Akhila

Ingredients

• 6 bread slices (of your choice, I have used brioche)
• 1 cup rotisserie / boiled chicken (shredded)
• ½ of a medium sized onion (finely chopped)
• ½ cup corn
• ¼ cup cilantro (chopped)
• ¼ cup mayonnaise
• 2-3 tbsp tomato ketchup
• 1 tbsp sriracha sauce / chili sauce
• ½ tsp pepper
• Salt (as required)
• Butter or ghee (as required, optional)

Instructions

• In a bowl, prepare the sandwich filling by combining the shredded chicken with onion, corn, cilantro, mayonnaise, ketchup, sriracha sauce, salt and pepper. Keep aside.
• If using a toaster, toast the bread slices in it and then spread the sandwich filling.
• If using a panini maker, spread the filling onto the bread slices and toast the sandwich.
• Serve hot with pickle and some ketchup. Enjoy!!

The post Chicken and Corn Sandwich appeared first on Pepper Delight.

Mushroom & Chicken are a combination that always go well together, add some cheese to it and all the better! This is one of our favourite dinner recipes which has been a frequent at our dinner table since a few months.

The best part of the cook is; minimal spices, no marination, no sauce preparation; just throw everything together onto the baking pan, and bake! To save time, you could cook the mushrooms in parallel on a pan and later top on to the cooked chicken along with some cheese. Give it a quick final bake for a few more minutes and there you have, a scrumptious dish with a classic melted cheese look!!!

The recipe comes out really well with the chicken being incredibly tender, umami meaty flavors from mushrooms along with the cheesy goodness. It pairs wonderfully with steamed broccoli, and to take it a step further you could add pasta and have a fancy dinner.

Pro tip: I highly recommend checking the internal temperature of the chicken using a digital thermometer, as the cooking time depends on the size of the chicken you are using. The temperature should reach 165-degree F.

Interested in other Baked Chicken recipes? Check these out;

1. Baked Chicken Meatballs
2. Honey Soy Glazed Chicken Drumsticks

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Baked Mushroom Chicken

Cheesy Baked Mushroom Chicken! My go-to recipe for a quick weeknight dinner.

Course Main Course

Cuisine American

Keyword baked chicken, baked mushroom chicken

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3

Author Akhila

Ingredients

• 3 boneless skinless chicken breasts
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp oregano
• Salt and pepper (according to your taste)
• 2 tbsp olive oil
• 8 oz. mushrooms (sliced)
• 1 cup shredded mozzarella cheese

Instructions

• Preheat oven to 425-degree F. Clean and pat dry chicken. Mix the spices in a small bowl; onion powder, garlic powder, oregano.
• On to a baking dish, add some olive oil and place the chicken. Season generously with salt, pepper and top with spices. Rub all over the chicken on both sides.
• Place the dish in the oven and bake the chicken for 18 minutes for a smaller breast or 22-25 minutes for larger ones. Check with a digital thermometer and it should reach 165-degree F.
• While the chicken is cooking in the oven, heat a pan with olive oil, add mushrooms and season with salt and pepper. Cook until they are tender.
• Once the chicken is cooked, take the baking dish out of the oven and top the chicken with mushrooms and cheese. Place the dish back in the oven and bake for an additional 2-3 minutes until the cheese is melted.
• Serve with a side of steamed broccoli. Enjoy!

The post Baked Mushroom Chicken appeared first on Pepper Delight.

Butter Chicken is one of the most popular Indian curries favored by people around the world. This mildly spiced creamy chicken curry is well suited for any occasions and served in all kinds of eateries; right from roadside dhabas to top end restaurants!

Being an exotic dish, preparing butter chicken is always an exciting cooking experience in my kitchen. The core ingredients which make this recipe stand out are; a generous portion of garam masala which lifts the masala flavors, and the use of Kashmiri chili powder which provides color and adequate heat, not making it too spicy either. I have modified the recipe slightly from the traditional take, but trust me… it doesn’t compromise the taste.

Tomatoes / Tomato puree: The creamy tomato-based sauce is another highlight of this recipe, and to prepare it I personally prefer to use tomato puree. You could instead make your own with medium sized ripe tomatoes, sautéed with onions, and then ground to make the thick sauce. One last extra step would be to then sieve the sauce through a strainer to make it silky smooth.

Serve this butter chicken with naan, roti (any flatbread), or rice, to make a perfect weeknight meal!

Interested in other Chicken Curry recipes? Check these out;

1. Chicken Curry with Coconut Milk
2. Mughlai Chicken Curry
3. Pepper Chicken
4. Chicken Stew
5. Chicken Ularthiyathu / Dry Roasted Chicken

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Butter Chicken

Creamy, Luscious Restaurant Style Butter Chicken / Murgh Makhani in a delectable silky sauce, perfect to go with Naan, Roti, or Rice

Course Side Dish

Cuisine Indian

Keyword butter chicken, chicken curry, indian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Author Akhila

Ingredients

For the marination

• 1.5 lb chicken (pref. boneless, cut into small pieces)
• 1 tbsp kashmiri chili powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• 2 tbsp yogurt
• Salt (as required)

For the gravy

• 2-3 tbsp unsalted butter
• 1 large onion (cut into small cubes)
• 2 garlic cloves
• ½ inch sized ginger
• 15 oz can tomato puree (check notes)
• 1 tbsp kashmiri powder
• 2 tsp garam masala
• 2 tsp kasuri methi (dried fenugreek leaves, crushed)
• 1 cup milk cream
• ½ tsp sugar
• 1 cup water
• Oil (as required)
• Salt (as required)
• Cilantro leaves (chopped, garnish)

Instructions

• For the marination: Marinate chicken with the ingredients listed under marination for 30 minutes.
• Cook chicken: Pan fry chicken on both sides in little oil until they are tender.
• Prepare the gravy: Into the same pan, add 1-2 tbsp butter and when it starts melting, add onion, ginger, garlic and pinch of salt. Sauté until they turn translucent.
• Add the tomato puree and sauté for 2-3 minutes. Follow by adding kashmiri chili powder, garam masala and sauté for another 2 minutes. Allow the mixture to cool completely. Once cooled, blend into a fine paste.
• Pour the blended mix back into the pan and stir in low flame for 2 minutes.
• Add water and allow it to boil by closing the lid. Once the gravy starts boiling, add the cooked chicken pieces and mix well.
• Add milk cream, dried fenugreek leaves (crushed between your palm), and sugar. Stir and allow the gravy to bubble up in a low flame.
• Once the gravy starts boiling, simmer it for 2 minutes. Switch off the flame and garnish with cilantro leaves. Top with 1 tbsp butter, cover the pan, and allow it to rest for 10 minutes.
• Serve with naan, chapathi or rice.

Notes

1. You can use fresh tomatoes instead of tomato puree; saute 4 tomatoes along with onions, then grind it into a thick paste, and finally sieve to make a fine silky-smooth paste.
2. Adjust the spice levels of this dish to your choice by adding regular chili powder instead of Kashmiri chili powder.

The post Butter Chicken appeared first on Pepper Delight.

A one pan meal is always a life saver, and if it’s a whole roasted chicken then that’s the ultimate comfort food for everyone! It just fits right on for this holiday season, as otherwise the menu preparation itself takes a lot of time to finalize while we are busy cooking, wrapping up the gifts, & partying. Yes, Christmas is here & the mood is on!

In my home, whole roasting a full chicken mostly happens during Thanksgiving, and that’s because we are not much of a turkey people. For Previous years during Thanksgiving I had roasted a simple Garlic Rosemary Chicken and then a complex Whole Roasted Tandoori Chicken – both turned out to be pretty delicious. So, this time for Christmas I thought to try something different… Spatchcock a whole chicken with a simple turmeric marinade!

So, what is spatchcock? The term spatchcock means butterflying the bird; in a way it’s like prepping the bird to resemble a butterfly, by removing its backbone and sternum and spreading the two halves of the breast so that it stays flat. The advantage of this process is that it cooks evenly and takes less time than roasting a whole chicken. Plus, the skin turns out to be crispier while the meat stays utterly moist; it just falls off the bone very easily and boy, soooo delicious! I have used a buttery garlicky lemon turmeric spiced marinade here in this recipe which blends perfectly with the roasted potatoes and carrots.

Not only for celebrations, but this spatchcock chicken will also make a simple n quick sheet pan dinner meal on your table any day, and I’m sure the whole family would love it. Any leftovers can also be re-used later in your soups, salads, or even sandwiches.

Enjoy, Merry Christmas, n Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Turmeric Spiced Spatchcock Chicken

Turmeric Spiced Spatchcock Chicken… Crispy on the outside & Juicy Succulent inside…!! A Fuss Free Minimal Ingredients Recipe served with Roasted Baby Potatoes & Carrots, the Simplest One Pan Dinner…!  

Course Main Course

Cuisine American

Keyword chicken roast, spatchcock chicken, whole chicken roast

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 5

Author Akhila

Ingredients

For the Chicken

• One whole chicken (4.6 pounds)
• 5 tbsp unsalted butter (softened)
• 3 garlic cloves (minced)
• ½ tsp turmeric powder
• 1 tsp lemon juice
• 1 tbsp cilantro chopped + more for garnish
• ½ tsp black pepper + more
• Salt (generously)

For the Veggies

• 3 large carrots (peeled and chopped)
• 2 lb. baby potatoes (sliced into half)
• Olive oil (as required)
• Salt and pepper
• Cilantro for garnish

Instructions

• Preparation of the oven: Preheat oven to 425-degree F. Line a sheet pan with parchment paper and keep aside.
• Preparation of the marinade: Prepare the marinade in a small bowl by mixing softened butter with turmeric powder, garlic, salt, pepper, lemon juice and chopped cilantro leaves. Using a fork, mash the butter and mix well with the remaining ingredients, keep aside.
• Preparation of the chicken: Take the whole chicken and remove its giblets and pin feathers, clean inside out and pat dry with paper towels.
• Onto a cutting board, place the chicken breast-side down with the legs facing you and identify the backbone of the chicken. Using a sharp kitchen shear/scissors, remove the backbone by cutting through the ribs along its sides all the way from the bottom to its neck. The backbone can be used later for other recipes (soups/sauces), or else you may discard it. Spread open the rib cage and make an incision over the breast bone using a knife to pop it open.
• Season the inside of the chicken generously with salt and pepper. Then flip the chicken onto the parchment lined sheet pan with breast-side facing you.
• Using your hands, press down gently on top of the breast so that the chicken stays flat, tuck in its wings. Now carefully insert your fingers under the skin through the breast and thighs to loosely separate the skin from the meat. Ensure not to tear the skin.
• Divide the marinade, insert a half under the separated skin and spread it as much as you can all over the breast and the thighs. Rub the rest of the marinade all over the skin.
• Preparation of the veggies: In a large bowl, mix potatoes and carrots with olive oil, salt and pepper. Spread them evenly on the pan to fill the space around the chicken.
• Baking: Bake uncovered for 45-50 minutes or until an instant thermometer reads 165-170 degree when inserted into the thickest part of the chicken. Remove from the oven and allow the chicken to cool for 10 minutes before serving. Garnish with chopped cilantro leaves.

The post Turmeric Spiced Spatchcock Chicken appeared first on Pepper Delight.

My Current Obsession: Sheet Pan Dinners!!!

Why do I love that? Well… not only are they super easy, require minimum ingredients, no pre-preps, & hassle free cleaning, they are also sooper delicious and can be prepared in under 30 minutes! That sounds so awesome, right? Oh Yeah, especially when running around on a busy day!

I am a huge lover of fajita recipes, in fact soo much that I keep on repeating fajita dishes every time we go to a Mexican restaurant. The sizzling sound of a hot skillet with charred chicken and veggies; that’s my favorite part of the dinner and makes me drool. I’ve tried cooking fajita many times on a stove top, and they came out good and I couldn’t complain. But still something was amiss, it was lacking that punch I felt in the restaurants. And then one day I thought, lets bake; a sheet pan fajita, just threw everything together onto a pan, drizzled with oil and sprinkled spices, into the oven, and… there it was! Deli…cious, charred veggies and chicken, just Perfect!! Restaurant Quality!!!

Got any doubt? Look at these pics guys!

The only time-consuming part (if any) for this recipe, is the slicing of your chicken and veggies thinly, so that they cook evenly and faster. You can add some jalapenos too if you like a spicier kick, although the chili powder and pepper already make the dish slightly spicy.

Once all your ingredients are cooked and ready, it’s time to plate! Warm your tortillas, fill with chicken and veggies, top with a dollop of sour cream, guacamole, some pico de gallo, and garnish with cilantro. Roll them and Tadaa…its done! A Mexican Delight…!!

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Sheet Pan Chicken Fajitas

The Quickest, Mexican Inspired, One Pan Dinner… in just 30 Minutes! Loaded with Chicken, Bell Peppers and Onions… Sheet Pan Chicken Fajitas…!! 

Course Main Course

Cuisine Mexican

Keyword chicken fajita, one pan chicken, sheet pan

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 lb chicken breast (thinly sliced)
• 1 green, yellow and red bell pepper (sliced)
• 1 white onion (sliced)
• 1 tsp chili powder
• ½ tsp pepper powder
• 1 tsp cumin powder
• ½ tsp onion & garlic powder
• Salt (as required)
• 4 tbsp vegetable oil
• Lime slices
• Cilantro leaves (garnish)
• Tortilla

Sides: Guacamole, Pico de gallo, Sour Cream (optional)

Instructions

• Preheat oven to 425 degree F.
• Spread chicken and veggies on to a baking tray. Drizzle oil and add chili powder, cumin powder, onion & garlic powder, salt, and pepper, to the tray and toss until well coated.
• Arrange the ingredients on the tray evenly, and cook in the preheated oven for 30 minutes until they are roasted and browned. Stir half way through the cooking process.
• After taking the tray out of the oven, squeeze lime juice over the roasted veggies and chicken, and serve on a warm tortilla, with guacamole, sour cream, and pico de gallo (optional). Garnish with cilantro leaves.

The post Sheet Pan Chicken Fajitas appeared first on Pepper Delight.

I know I have been preaching Tandoori recipes a lot lately! In fact my recent Tandoori Salmon recipe post turned out be such a hit among my family and friends circle, that I have become pretty obsessed with it. So, as I was finalizing my menu for this year’s thanksgiving holidays, I thought of doing an Indian version with all the masala flavours and aromas to rekindle my vacation memories back home. I did not do a turkey this year, as chicken being a perfect replacement for small family gatherings, suited mine as well.

So how do you like your chicken cooked; with a crispy skin or both charred and crispy? Well I always prefer the latter, and for sure when it’s with a tandoori marinade. Tandoori dishes have to be charred on the surface, as that tells that it has been cooked thoroughly in the clay oven. And no matter how burned the skins looks, the inside is soo moist n juicy. And when paired with mint chutney, it’s a match made in heaven!!

The secret to a moist chicken is the overnight marination in buttermilk. Buttermilk tenderizes the chicken and makes the meat soft and moist. So, plan your Thanksgiving cooking accordingly, with the prep a day in advance.

There is no better combination than Mint Cilantro Chutney for any tandoori dishes. It’s fresh n minty flavours perfectly blends with the smoky juicy textures, you can also serve with Saffron Rice, Naan/ Roti, and a yogurt salad for a full-fledged feast…

Enjoy!

Happy Cooking n Happy Thanksgiving!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate below if you love it…!

Print

Tandoori Whole Chicken Roast

Juicy and Succulent Whole Roasted Chicken… Spiced in a Tandoori Masala & Served with a Mint Chutney…! Happy Thanksgiving…!!

Course Main Course

Cuisine Indian

Keyword tandoori chicken, whole chicken roast

Prep Time 20 minutes minutes

Cook Time 1 hour hour 12 minutes minutes

Total Time 1 hour hour 32 minutes minutes

Servings 6

Author Akhila

Ingredients

• 1 whole chicken
• 2 tbsp oil

For the Tandoori Marinade

• ½ tsp turmeric powder
• 2 tbsp red chili powder
• ½ tsp black pepper powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tbsp ginger garlic paste
• ½ tsp cumin powder
• 1 tsp dried fenugreek leaves (crushed)
• ⅓ cup yogurt
• Juice of a half lemon
• Salt (as required)

For the Stuffing

• 1 lemon (make small slits on lemon)
• ½ inch sized ginger
• 2 garlic cloves

For the Mint Cilantro Chutney

• 1 handful of cilantro leaves
• 1 handful of mint leaves
• Juice of half lime
• 2 tbsp yogurt
• 1 small onion/1 tbsp chopped onion
• 1 garlic
• Salt (as required)

Instructions

For the Tandoori Chicken

• Take the whole chicken and remove its giblets and pin feathers, clean inside out and pat dry with paper towels.
• Prepare the marinade by mixing all the ingredients of the Tandoori Marinade listed above, in a small bowl.
• Reserve a fourth of the marinade for basting later, and rub the rest generously over the chicken, inside its cavities, and gently under the loose skin.
• Refrigerate the chicken and the reserved marinade overnight, preferably 24 hrs.
• Before cooking the next day, take both out from the refrigerator and allow to sit at room temperature for at least half an hour.
• Preheat oven to 425 degree F.
• Stuff the chicken cavity with lemon, ginger and garlic. Tie the legs together with a kitchen twine, and tuck the wings behind by lifting the tips up and over the back.
• Place the chicken breast-side up on the a roasting pan/iron skillet greased with cooking spray.
• Bake for an hour and 12 minutes in total, basting it at 15 minutes intervals with the reserved marinade and dripping sauce from the chicken. Drizzle oil over the chicken after half an hour.
• Towards the end of the cook, check the skin for its browning/charring and measure the internal temperature of the chicken to reach 165 degree F.
• Remove from the oven and allow it to sit at room temperature for 15 minutes before serving.
• Dispose the stuffed ginger and garlic from cavity; squeeze the lemon (stuffed inside the cavity) over the chicken before serving.
• Serve with Rice, Naan/Roti, Mint Cilantro Chutney, & Salad.

For the Mint Cilantro Chutney

• Blend all ingredients until smooth. Add salt as needed.

Notes

1. You can also prepare this recipe with a store bought tandoori masala from your local Indian/Asian grocery store/World Market, or prepare it at home yourself as per the instructions above.

2. Vary the amount of red chili powder and black pepper powder used in the tandoori marinade to suit your spice levels.

3. The garam masala I have used in my recipe has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.

The post Tandoori Whole Chicken Roast appeared first on Pepper Delight.

Among the popular Indian recipes like Butter Chicken and Chicken Tikka Masala, Pepper Chicken also stands tall with its prime attraction being the spice & heat it delivers to its fans … And I love it too…!! This is one of our favorite family dishes which I cook quite often, and serve with rice or roti!

The ingredients and instructions of this recipe are quite similar to other Indian chicken curry recipes, with the main difference being the omission of chili powder and instead spiced with green chilies & crushed pepper corns. The Lemon-Pepper marination is the key to this recipe; the black pepper does the magic with its unique aroma n taste and elevates the flavor of the chicken, and together with the lemon juice it brings the dish together. After all, Black Pepper is the King of Spices!

I recommend marinating the chicken for at least 30 minutes before you start cooking. You can reduce the amount of pepper added if you do not want too much heat in your dish. This is a dry roast recipe which is the best version, but you can also prepare it in a semi gravy form by adding some water while the chicken cooks.

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate below if you love it…!

Print

Pepper Chicken

Treat your Palate to this Roasted Pepper Chicken, spiced with the Goodness of Freshly crushed Black Pepper Corns and Curry Leaves…!! 

Course Main Course, Side Dish

Cuisine Indian

Keyword chicken dry roast, chicken roast, pepper chicken

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 5

Author Akhila

Ingredients

For marination

• 2 lb chicken (bone-in preferred)
• 1 tbsp pepper powder
• 2 tbsp lemon juice
• ½ tsp salt

For chicken masala

• 2 medium sized onion (sliced)
• 3 green chilies (slit)
• 1 tbsp ginger garlic paste
• 1 tomato (chopped)
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp garam masala
• 3 tbsp crushed pepper corns
• 2 sprigs of curry leaves
• Oil as required
• Salt as required

Instructions

• Clean and cut chicken into medium sized pieces.
• Marinate the chicken with lemon juice, salt and pepper for half an hour.
• Heat oil in a pan on a medium flame and add curry leaves, sliced onions, along with a little salt. Saute until the onions become translucent and golden brown.
• Add the green chilies and ginger garlic paste to the onions and saute for another 2 minutes until its raw smell subsides.
• Add chopped tomatoes and cook until the tomatoes turn mushy.
• Add turmeric powder, coriander powder, garam masala, crushed pepper (2 tbsp), and saute for a minute. Follow by adding the marinated chicken and mix well with the masala. Place the lid of the pan and allow it to cook on a low flame for 10-15 mins.
• During the cook, the water from the chicken oozes out forming a gravy in which it gets cooked, and so you do not need to add extra water. This recipe is a dry version of the dish, but if you prefer it to be wet or with gravy, you can add water as needed.
• Once the chicken is cooked and the water is dried out, roast it on a low flame for 4-6 mins by adding a little oil, crushed pepper corns (1 tbsp), and curry leaves.
• Switch off the flame and allow it to sit with a closed lid for few minutes before serving.
• Serve with rice, naan, malabar paratha or roti.

Notes

• You can vary the amount of pepper powder and green chilies to suit your spice level.
• The garam masala I have used in my recipe has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.
• Using of coconut oil is the best for all authentic Kerala recipes. 

The post Pepper Chicken appeared first on Pepper Delight.

This was the first year of my culinary journey and I must say, it was Amazing!! Had many recipe disasters & photography mishaps, but at the same time I also had a lot of first time experiences and memorable moments.

A huge Thank You to You All for staying with me thick & thin throughout this journey, and without you support & encouragement I would not have been able to get this far.

Wish You All a Wonderful 2017 and keep watching for a yummy delicious year ahead from Pepper Delight!!

Recapping the most popular 10 recipes of 2016:

10. Baked Potato Wedges with Creamy Tangy Ketchup

9. Tandoori Chicken Pizza

8. Dry Roasted Chicken/Nadan Chicken Ularthiyathu

7. Tennessee Honey Whiskey Cake

6. Creamy Mushroom Soup

5. Goat Curry

4. White Chocolate Cake with Cherry Sauce

3. Honey Soy Glazed Chicken Drumsticks

2. Spicy Slow Cooked Beef Curry

1. Chicken Pasta with White Sauce

The post Top 10 Recipes of 2016 appeared first on Pepper Delight.

(Thanksgiving chicken/turkey leftovers can also be used)

Your first worry after a huge feast or a Thanksgiving / Christmas party is the leftover food. You just don’t want to throw it away considering all the hard work you’ve put in to prepare it, and at the same time you’re bored to repeat it again for your next meal.  So, how do you make it fun and satisfy your dilemma? Well, that’s why you are here..!

When it comes to preparing sauces for a sandwich or salad, I prefer it to be creamy, tangy, loaded with herbs, and overall flavorful. Avocado brings a natural creaminess to any sauce, keeping it healthy without the need of any mayo. The tanginess from the lemon, and the green goodness from herbs like parsley & cilantro together works very well with the veggies and chicken for this recipe. I hope you love this Green Delight…

Are you still searching for your roasted bird recipe? Check out my Whole Roasted Chicken recipe with Garlic & Rosemary.

Enjoy, Happy Thanksgiving!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Print

Roasted Chicken Sandwich with Green Delight Sauce

A delightful Sandwich loaded with Veggies, Roasted Chicken, and a dash of Green Sauce blended with Avocado, Parsley, and Cilantro!!!

Course Main Course

Cuisine American

Keyword chicken, roasted chicken, sandwich

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 cup roasted chicken / turkey (sliced) (leftovers can also be used)
• Spinach / arugula / lettuce
• 1 large tomato
• 4 bread of your choice

Green Sauce

• 1 avocado
• 2 garlic cloves
• 2 tbsp lemon juice
• 1 tbsp olive oil
• ½ cup parsley
• ½ cup cilantro
• salt

Instructions

• For the Green Delight Sauce: In a food processor, pulse all ingredients until smooth. Adjust salt and tanginess with lemon juice.
• Prepare the sandwich by toasting bread and arranging veggies and chicken along with tomatoes and green sauce. Enjoy!

The post Roasted Chicken Sandwich with Green Delight Sauce appeared first on Pepper Delight.

I love chicken, and if it’s a Whole Roasted one… Yumm!! Cooking with chicken is easy compared to a turkey, don’t you think so? A turkey is huge for a small family, its cooking requires a lot of preparation, and after the meal you end up with plenty of leftovers. With a turkey I would prefer a dish with just the legs or so instead of a full one.

This is my second thanksgiving since I have been in the US, and this time I am so excited to cook and celebrate it at my home. Last year I had a great time visiting my friend and her newborn at Atlanta. The drive via Nashville, Chattanooga, visiting places like the Jack Daniels distillery, Ruby Falls, and the great feast with friends, all those wonderful memories are still alive in my mind.

And with those, I am penning down here my version of a Whole Roast Chicken recipe. A perfectly cooked dish, moist and juicy on the inside with a buttery-crispy-charred skin, rubbed with lemon, rosemary n garlic; Pair it with grilled veggies, mashed potatoes, and your favorite cocktail. There you go… A Memorable Thanksgiving Dinner…!

Some important tips for a perfect roast chicken:

1. Season generously with salt and pepper, it makes the chicken juicy and the skin crispy.
2. Add ingredients for more flavour; like spices, herbs, lemon, vegetables, oil / butter.
3. Rub the spice mix and butter/oil under the skin as well, this helps to make the dish more flavorful.
4. Stuff the cavities with lemon, herbs, and onions.
5. Basting is key, repeat as often as possible. Your chicken would be moist and juicy.
6. If you prefer a charred look, broil for another 6 minutes more after cooking.

Enjoy, Happy Thanksgiving!!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Print

Garlic Rosemary Whole Roasted Chicken

Garlic Rosemary Whole Roasted Chicken

Course Main Course

Cuisine American

Keyword chicken roast, garlic rosemary chicken, whole roasted chicken

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 whole chicken
• 2 sprigs of rosemary leaves
• 3 cloves of garlic (finely chopped)
• 1 stick butter (unsalted, softened)
• 1 tsp chili powder
• ½ of a lemon zest (grated)
• Salt and pepper
• Stuffing: 1 white onion (rosemary sprig, lemon (sliced))
• Veggies: potatoes & carrots

Instructions

• Preheat oven to 425 degrees.
• Prepare the marinade by mixing butter, 1 sprig of rosemary leaves (finely chopped), garlic, lemon zest, chili powder, salt and pepper.
• Take the whole chicken and remove its giblets and pin feathers, clean inside out and pat dry.
• Season generously with salt and pepper outside and inside of the chicken.
• Rub the marinade over the chicken, under the loosened skin and cavities.
• Stuff the cavities with lemon, rosemary sprig, and an onion (sliced). Tie the legs together with a kitchen twine, and tuck the wings behind by lifting the tips up and over the back.
• Place the chicken breast-side up on the roasting pan/iron skillet greased with butter/cooking spray.
• Bake for an hour and 15 minutes in total, basting it at 15 minutes intervals with the dripping sauce from the chicken. At 30 minutes of the roast, add the sliced potatoes and carrots around the chicken and stir in the dripping gravy.
• Cook until a thermometer inserted into the thickest part of the thigh registers 170 degrees Fahrenheit, and the outer skin turns golden and crispy.
• If you prefer a charred skin, set the oven to a broil for another 5 minutes.
•  Remove the pan from the oven and allow it to cool for 15 minutes.
• Carve the chicken and serve along with veggies, garnished in the gravy.

The post Garlic Rosemary Whole Roasted Chicken appeared first on Pepper Delight.

Indian cuisine is predominantly known for its wide variety of dishes and tastes across its length and breadth, with each of its 29 states having their own cuisines, and Mughlai cuisine holds one among the top position in Indian food. The cuisine was developed by the people of the Mughal Empire but has had a very significant influence in Indian cooking with its popularity in the Northern parts of India & Pakistan, and also in Hyderabad.

My memories of this dish go back to those beautiful days at Hyderabad, It was from Sahib Sindh Sultan, the famous “train themed restaurant” where we tasted the royal “Murgh Mughlai”.

The Mughlai dishes vary from mild to spicy, their curries being exquisite, rich and loaded with nuts, cream, spices and curry powders, all in a perfect balance of flavours. Their recipes include lamb, chicken, pulao, vegetarian dishes and even desserts. Mughlai dishes are prepared for special occasions, and also served in upscale restaurants as the dish of the emperors. Some of their famous dishes include Mughlai Biriyani, Kadhai gosht, Kebabs, Shahi Tukra and a lot more.

Enjoy the Royal feast..!!!

Interested in other Chicken Curry recipes? Check these out;

• Butter Chicken
• Chicken Curry with Coconut Milk
• Pepper Chicken 
• Dry Roasted Chicken / Nadan Chicken Ularthiyathu
• Chicken Stew

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Print

Mughlai Chicken Curry

Treat yourself to the royal taste of the Mughals with this Mughlai Chicken Curry… Creamy & Rich, loaded with Nuts and Spices.

Course Side Dish

Cuisine Indian

Keyword chicken curry, mughlai, mughlai chicken curry

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Akhila

Ingredients

To marinate chicken

• ¼ tsp turmeric powder
• 1 tsp garam masala
• Salt (as required)

For the curry

• 10 cashews (soaked in water)
• 1.5 lb chicken (cleaned and cut, bone-in preferred)
• 2 garlic cloves
• ½ inch sized ginger
• 2 green chilies (slit)
• 2 medium sized onion (roughly sliced)
• 1 to mato (roughly chopped)
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• 2 tsp chili powder
• Spices: cardamom (2), cloves (2), bay leaf (1), cinnamon (1 inch stick)
• ½ tsp cumin seeds
• Ghee/butter/oil (as required)
• ¼ cup milk cream
• Salt (as required)
• ½ cup water (plus more)

Instructions

• Marination: Marinate chicken in turmeric powder, garam masala and salt for 30 mins.
• Cashew Paste: Soak cashews in warm water, and grind them together into a fine paste by adding little water.
• Making gravy paste: Heat a heavy bottomed pan with a little oil and add ginger, garlic and green chilis, saute until they are fragrant. Add sliced onions and saute until they are translucent and slightly browned. Add turmeric powder, chili powder and coriander powder, saute for 2 mins.
• Followed by adding tomato, saute until they turn mushy.
• Allow this mix to cool completely, grind it into a smooth paste by adding little water.
• For the curry: Into the same pan, heat ghee/butter/oil, add spices; cardamom, cinnamon, cloves, bay leaf and cumin seeds; saute until they are fragrant. Add the grinded onion tomato paste and saute for 2 mins.
• Add marinated chicken pieces, mix well with the paste and cook for 2 mins. Followed by adding cashew paste along with little water (1/2 cup), stir and mix well. Check for the seasoning, cover and cook the chicken for 10-15 minutes on low flame by stirring occasionally until the gravy starts thickening and chicken is cooked.
• Top with the milk cream, mix well and check for the seasoning.
• Garnish with freshly chopped cilantro leaves and slivered almonds.

The post Mughlai Chicken Curry appeared first on Pepper Delight.

I would like to unwind my memories of the first time I tasted this dish. The recipe credits go to my mother-in-law who prepared this yummy dish for me after she came to know of my cravings for chicken. It was the first time I ate such a deadly delicious chicken dish with so tempting flavours… A perfect balance of spices and curry powders blended with chicken, and dry roasted, soo delicious that you can still remember the smell and taste as you lick the last bit of it from your fingers. I’ve tried cooking this dish many times and pretty much ended up calling my husband to finish the preparation, of course he knows to replicate the exact taste of his mother’s recipe.

The word “Ularthiyathu” is a Malayalam word, which means slow cooked and then dry roasted. Ularthiyathu style recipes are quite common in Kerala with pork, beef, chicken, and clam meat dishes.

The key pointers while preparing this recipe are, the initial dry cooking of the chicken so that the water from it oozes out and it cooks within, and the last step of dry roasting by turning down the heat to low and sautéing in between until it turns brown entirely.

Enjoy this lip smacking dish… Happy Cooking..!!!

Follow me on Instagram, try out the recipes and tag your picture with #pepperdelightblog to all Pepper Delight recipes you prepare.

Print

Dry Roasted Chicken / Nadan Chicken Ularthiyathu

Treat yourself with the aromatics from the Indian spices and curry powders on a slow dry roasted chicken – an authentic Kerala Style Spicy Dry Roasted Chicken / Naadan Chicken Ularthiyathu.

Course Main Course

Cuisine Indian

Keyword chicken roast, chicken ularthiyathu, kerala chicken roast

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 5

Author Akhila

Ingredients

• 2 lb chicken
• 3 big onions (thinly sliced)
• 3 green chilies (slit)
• 2 tbsp ginger garlic paste
• 1 tomato (chopped)
• ¼ tbsp turmeric powder
• 3 tbsp red chili powder
• 2 tbsp coriander powder
• 1 tbsp pepper powder
• 1 tbsp garam masala
• 3+1 sprigs of curry leaves
• cilantro leaves (chopped)
• a pinch of mustard seeds
• salt (as required)
• oil - I prefer to use coconut oil (as required)

Instructions

• Clean and cut chicken into medium size pieces.
• Prepare the marinade by mixing chili powder, coriander powder, turmeric powder, garam masala, salt and 2 tbsp water.
• Marinade the chicken properly with the above mix and keep aside for 20 – 30 minutes.
• In a pan, cook the chicken on a medium flame with its lid on. It will help the water to drain out from the chicken and cook in it. Keep aside after cooking.
• Meanwhile in another pan, heat oil and splutter mustard seeds. Add curry leaves, sliced onions, green chilies and a little salt. Saute until onions become translucent and golden brown.
• Add the ginger garlic paste to the onions and saute for 2 minutes until its raw smell subsides.
• Add chopped tomatoes, pepper powder, and cook until the tomatoes turn mushy.
• Now transfer the cooked chicken to the pan, add a few sprigs of fresh curry leaves, saute well to mix the chicken and the onions properly, and cook for another 2 minutes with the lid on.
• Lower the flame, remove the lid, and dry roast the chicken for another 15 minutes until it completely dries out and start browning.
• 1Garnish with coriander leaves and allow it to rest for a few minutes.
• Goes well with rice, malabar paratha, or roti.

Notes

1. You can vary the amount of chili and pepper powders to suit your spice level.
2. The garam masala I have used in my recipe has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.
3. Using of coconut oil is the best for all authentic Kerala recipes.

The post Dry Roasted Chicken / Nadan Chicken Ularthiyathu appeared first on Pepper Delight.

Sometimes I feel totally lazy, just wouldn’t want to open the kitchen… and if it’s one of those days when your hubby takes you for a drive and a night out, aww that’s special!! We love going for drives without any planned destination, silently in the dark with only light music playing in the car, till hunger strikes, and then a lookout for a good restaurant, a scrumptious dinner… ohhh what a night !!!

One such night took us to a Thai restaurant; it had been a while since we tried Asian food. But I must say, it was delicious! Pad thai, Panang curry, basil fried rice – some of our favourites… and that night I decided it was time for a new post with something Asian.

Tadaaa, here you go… my bowl of rice noodles with chicken n veggies.

When preparing this recipe, make sure you do not overcook the rice noodles as it can quickly turn sticky and clumpy. I suggest you cook the noodles after the preparation of chicken and mix it immediately with the saute as the sauces keep it separate and loose.

This recipe is easy, simple and a Yummilicious dinner bowl for a good nite…

Prep time: 30 – 40 mins
Serves: 2 – 3 servings

INGREDIENTS

• 7oz rice noodles (200 gm)
• 1 large chicken breast
• 2 tbsp corn flour
• ½ cup yellow onions (sliced)
• 1 tbsp ginger (finely chopped)
• 1 tbsp garlic (finely chopped)
• 2 green chilies (sliced )
• ½ cup broccoli
• ½ cup carrot(sliced lengthwise)
• 4 tbsp soya sauce
• spring onions (chopped)
• oil (as required)
• pepper (as required)
• salt (as required)

INSTRUCTIONS

Preparation of chicken and broccoli

1. Clean and slice chicken into thin strips.
2. Mix chicken with salt, pepper and corn flour. Fry until golden brown. Place the chicken in paper towels to remove excess oil.
3. In the same pan, saute sliced onions, green chilies, grated ginger and garlic, broccoli and carrots with a little salt and pepper. Saute until the vegetables are cooked and translucent.
4. Add the fried chicken pieces and mix well with the vegetables.
5. Add soya sauce, toss and saute until properly mixed and coated. If you want it to be saucier, add more soya sauce as needed.

Preparation of rice noodles

1. Cook either according to package directions.

OR

2. Soak rice noodles in cold water for 10 – 15 minutes. In the meantime, bring 2 cups of water to boil. Transfer noodles to boiling water and cook for 2 minutes. Drain quickly.

Mix immediately cooked noodles with chicken and toss well. This will help to prevent noodles from sticky. Garnish with spring onions.

Serve hot.

The post Rice Noodles with Chicken & Veggies appeared first on Pepper Delight.

My memorable experiences with pizza started at Hyderabad, India, where even though I got to try out the authentic recipes, I loved the different Indian flavours like the kadai pizza, chicken tikka pizza, n tandoori pizza. They are so delicious that you sometimes forget that you are having a pizza! After moving to the US, I have enjoyed the ample choices available here; varieties of crusts, meats, veggies, cheese, local favorites and so on… but I do miss the indian flavours.

So, here is my first pizza recipe… Tandoori Chicken Pizza.

Indian Tandoori recipes are pretty famous around the world. The tandoor oven which is basically a clay or metal oven is heated by burning charcoal or wood fire. The delightful flavours of the tandoori recipes are a result of the marinade which is rich in yogurt and spices, combined with the smoky flavour from the oven. The bright red color comes from the chili powder, usually Kashmiri chili / cayenne. Having a tandoor oven at home especially in the US is not that easy, and so the alternatives are either using a barbeque grill or a conventional oven.

The tandoori marinade is a flavour pack of different spices with yogurt and lemon juice. It is ideal to marinade the chicken for 24 hours, allowing the meat to break down and the flavour to combine. The longer you marinate, the better it tastes.

So, plan your next get-together and show off your cooking skills with some variety pizzas… Enjoy!!!

Print

Tandoori Chicken Pizza

Tandoori chicken pizza topped with onions, bell peppers, jalapenos, cilantro and mozzarella cheese.

Course Main Course

Cuisine Indian

Keyword chicken pizza, indian pizza, pizza, tandoori pizza

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 3

Author Akhila

Ingredients

For tandoori chicken marinade

• 4 tbsp yogurt
• 1 tbsp chili powder
• 1 tsp corainder powder
• 1 tsp pepper powder
• 1/4 tsp garam masala
• 2 tbsp lemon juice
• 1 tbsp ginger garlic paste
• salt (as required)

For pizza

• 1 large chicken breast
• tandoori chicken marinade (above)
• ½ of a red bell pepper (sliced lengthwise)
• 1 tomato (sliced)
• 2 jalapenos (sliced)
• 1 red onion (cubed)
• cilantro leaves (chopped)
• mozzarella cheese
• 2-3 tbsp tomato paste
• pizza crust
• salt (as required)

Instructions

Preparation of tandoori chicken

• To prepare the marinade, in a bowl whisk all the ingredients of the tandoori chicken marinade.
• Marinate the chicken and refrigerate for 24 hours preferably (6 hours minimum).
• Preheat oven to 450 degrees.
• Line a baking tray with aluminum foil, spray cooking oil and place the chicken on it.
• Cook the chicken in the oven for 25 minutes. Flip it half way through.
• Allow it to cool and then slice into thin strips.

Preparation of pizza

• 1. Preheat oven to 450 degrees. 
• 2. To prepare the pizza, first spread the tomato paste on the pizza crust.
• 3. Sprinkle the mozzarella cheese generously on top of it.
• 4. Arrange the sliced chicken pieces, followed by the vegetables and again top with mozzarella cheese. 
• 5. Bake for about 15-16 minutes until the cheese melts and starts to brown at the edges. 

Notes

1. Do not cook the chicken for more than 25 minutes as it will end up being too dry. 20 – 25 minutes of cooking is ideal for a juicy chicken.
2. You can vary the vegetables used as per your choice.
3. The garam masala I have used in my recipe has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.

The post Tandoori Chicken Pizza appeared first on Pepper Delight.

An easy and a wonderful appetizer for your busy day, straight from the oven in 30 minutes…!!! These Buffalo Chicken Bites taste soooo good that you would crave for more.

We all love buffalo chicken and what more can you ask for if it can be homemade in a short time and taste exactly like the ones from your favourite restaurant. These chicken bites are loaded with the flavours of blue cheese, crunchy panko bread crumbs, and juicy Buffalo sauce. And the best part is that it is baked n healthy!

Appetizers are the best part of any parties, and if you want to wow your guests then this is something you need to try out.

Also for theme based, game day, Super Bowl, or for any occasions where your folks would like to grab something quickly, you can serve these chicken bites on toothpick and avoid all the messy stuff.

I’ve used Franks Red Hot Wings Sauce for this recipe which is commonly available in stores. This recipe is enough to prepare 20 chicken bites. And to complete your dish, serve with celery sticks, sliced carrots and Ranch.

Hope you like it, Enjoy…!!!

Print

Buffalo Chicken Bites

Tangy and Tasty Buffalo Chicken Bites

Course Appetizer

Cuisine American

Keyword buffalo chicken, chicken meatballs, meatballs

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Servings 20 chicken bites

Author Akhila

Ingredients

• 1 lb (454g) minced chicken
• 1 celery stalk (finely chopped)
• 3 garlic cloves (finely chopped)
• ½ cup blue cheese (crumbled)
• ¾ cup panko bread crumbs
• ½ cup Franks Red Hot Wings sauce
• Spring onions (chopped)
• 3 tbsp butter
• Oil (to grease)
• Pepper (as required)
• Salt (as required)

Instructions

• Preheat oven to 400 degrees.
• Line a baking tray with foil and grease it with cooking oil.
• In a large bowl, combine minced chicken, celery, garlic, panko bread crumbs, blue cheese, spring onions, Franks red Hot Wings sauce, salt and pepper. Use your hands or a spoon to mix until well combined. Make sure not to overdo it.
• Roll the mixture into 1 inch balls with your hands and arrange them on the baking tray.
• Bake for about 20 minutes until cooked through.
• Meanwhile, prepare the sauce by mixing melted butter, Franks Red hot sauce and whisk for a minute.
• Remove the tray from the oven and pour a portion of the prepared sauce over the chicken balls. Bake again for another 3 minutes and then keep aside to cool.
• Serve the chicken balls with celery & carrot sticks on the side. Garnish with crumbled blue cheese and spring onions, add extra sauce if needed. You can also serve Ranch along as a dipping sauce.

The post Buffalo Chicken Bites appeared first on Pepper Delight.

I was new to both and a bit confused as to cook what, that’s when the idea of trying an appetizer came to my mind. Nachos seemed to be perfect choice, and so for a change from our usual entrees or the regular guacamole combo, thought of trying something new.

Here is my loaded nachos, with shredded chicken and veggies, in barbecue sauce and lots of cheese.

An easy appetizer… cheesy, sweet, and yum !!!

Prep time        : 45 minutes
Serves             :  4

INGREDIENTS

Boneless Chicken            : 2 pound (or 2 cups shredded chicken)
Tortilla chips                    : 1/2 packet
Jalapenos                           : 1 big (sliced round)
Tomato                              : 1 big (finely chopped)
Onion                                 : 1 big (finely chopped)
Mozzarella cheese           : 1 ½ cup
Barbecue sauce                : 1 cup
Salt                                      : as required
Pepper                                : as required
Cilantro leaves                 : to garnish

INSTRUCTIONS

1. Clean and cook chicken in a pan with salt, pepper, and a little water. Allow it to cook slowly until the chicken becomes nice and tender. Using a fork, shred the chicken.
2. Meanwhile prepare the veggies by slicing the onion, tomato, and jalapenos into fine pieces.
3. Preheat oven to 350 degrees.
4. Add barbecue sauce to the shredded chicken and mix well. You can vary the quantity of sauce according to your preference, I used 1 cup of sauce with 2 pounds of chicken. Keep it aside.
5. In an oven proof skillet, put a layer of nachos first and then top with the barbecue chicken mix, vegetables. Layer mozzarella cheese on its top. Layer a second set of nachos and repeat the chicken, veggies and cheese.
6. Drizzle barbecue sauce on the top.
7. Bake for 10 minutes till the cheese starts to melt.
8. Allow it to cool for 2 minutes.

Serve hot with sour cream and salsa (optional).

The post Barbecue Chicken Nachos appeared first on Pepper Delight.

White sauce also known as Bechamel sauce, is one among the mother sauces of French cuisine and is used as the base in many pasta dishes.  It can be prepared at home easily, and nothing beats a fresh homemade sauce. Pasta combined with chicken, broccoli, and mushroom in a white sauce makes the perfect Italian dish at home.

Print

Chicken Pasta with White Sauce

Chicken Pasta with Mushrooms and Broccoli, in a Creamy White Sauce.

Course Main Course

Cuisine Italian

Keyword pasta, white sauce pasta

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

For White Sauce

• 2 tbsp flour
• 2 tbsp butter
• pepper (as required)
• salt (as required)
• 3/4 cup milk

For Pasta

• 8 oz Penne pasta (or pasta of your choice)
• 1/2 cup chicken broth (low sodium)
• 9 oz large chicken breast
• 1/2 cup broccoli (chopped)
• 1/2 cup Portobello mushroom (chopped)
• 1 cup white sauce (recipe mentioned above)
• 3 tbsp butter
• 3 cloves garlic (finely chopped)
• 2 tbsp parsley (chopped)
• olive oil (as required)
• pepper (as required)
• salt (as required)

Instructions

For White Sauce

• Melt butter in a pan, add flour and whisk vigorously to prevent sticking to the bottom.
• Add milk and whisk in low heat for 2 minutes until it becomes thickened.
• Season with salt and pepper.

For Pasta

• Cook pasta as per the instructions specified in the packet. As it gets cooked, drizzle olive oil to prevent pasta from sticking.
• Clean and slice chicken into small pieces. In another pan cook chicken with water, salt and pepper. Keep aside once cooked.
• In another pan add butter, as it melts add chopped garlic. Saute on low heat till it loses its raw smell.
• Add broccoli florets and mushrooms. Season with pepper and salt. Close the lid and cook for 2 minutes.
• Add the cooked chicken pieces and mix in white sauce.
• Add pasta and chicken broth.
• Bring to simmer by cooking in low heat till the sauce starts thickening.
• Garnish with chopped fresh parsley leaves.

The post Chicken Pasta with White Sauce appeared first on Pepper Delight.

Prep time         : 50 minutes
Serves               : 4 servings

INGREDIENTS

Chicken breast               : 2 (cut into small cubes)
Ginger-garlic paste       : 2 tbsp
Kashmiri chili powder : 2 tbsp
Turmeric powder          : ½ tbsp
Pepper powder              : 1 tbsp
Garam masala                : 1 tbsp
Yogurt                               : 2 tbsp
Curry leaves                    : 3 sprigs
Salt                                     : as required
Lemon juice                    : 1 tbsp (to drizzle)

INSTRUCTIONS

1. Clean and cut the chicken into small cubes.
2. Prepare the marinade by mixing chili powder, turmeric powder, pepper powder, garam masala, ginger-garlic paste, curry leaves (1 sprig), salt and yogurt in a small bowl.
3. Add the chicken to the marinade and mix well, ensure the chicken has a thick coat. Allow it to rest for 15 minutes.
4. Take a non-stick pan and add ¼ cup of water, add the marinated chicken and cook in a low flame. If your chicken marinade becomes runny, you can skip adding the water.
5. As the water starts drying out, toss the chicken gently and add a little oil and the curry leaves.
6. Cook the chicken till it start to slightly brown on its edges. Turn of the heat and allow it to rest for a while with a closed lid.
7. Drizzle lemon juice before serving.

Serve as an appetizer or as a side dish with rice or chapati.

The post Spicy Chicken Bites appeared first on Pepper Delight.