Chicken Manchurian


Are you craving Chinese food? Here’s our Chicken Manchurian recipe 😊

Drizzled with some amazing sauces to elevate the flavor and tossed with fresh spring onions and green chilies, Chicken Manchurian is sure a guilty pleasure. Team it up with fried rice or delicious noodles or have them as an appetizer.

Ingredients

  • Bone chicken cut into cubes – 500gms
  • Bell Peppers cut into cubes – 1 cup
  • Finely chopped onions – 2 tbsp
  • Finely chopped garlic – 2 cloves
  • Finely chopped spring onions – 2 tbsp
  • Finely chopped green chilies – 3-4
  • Soya sauce – 1 tbsp + 1 tsp
  • White vinegar – 1 tbsp
  • Red chili sauce – 2 tbsp
  • Green chilies sauce – 2 tbsp
  • Black pepper powder – 1/2 tsp
  • Spring onions greens – 3 tbsp
  • Ginger garlic paste – 1/2 tsp
  • All-purpose flour – 1/2 cup
  • Corn flour – 1/4 cup + 1 1/2tbsp
  • Oil for deep fry
  • Salt to taste

Method

  • Wash the chicken thoroughly and cut into cubes. Take a bowl, add the chicken pieces, ginger garlic paste and salt and keep it aside.
  • Take another bowl, add all-purpose flour, corn flour, 1 tsp of soya sauce and salt.  Add water little by little and mix gently with a whisk to remove lumps.
  • Heat oil in a wok and once the oil is hot, dip the chicken pieces in this mixture and deep fry until golden brown. To have a complete crispy manchurian double fry them.
  • In another wok, add 2 tbsp of oil.
  • Add garlic and fry for a few seconds. Make sure you are on high flame.
  • Add onions, spring onions and green chilies and fry again quickly.
  • Add bell peppers. You can use all mixed colored bell peppers, if you desire.
  • Cook the peppers until crisp.
  • Now add soya sauce, vinegar, red chili sauce and green chili sauce, black pepper powder and salt as required. Go easy on the salt as all of the above sauces already have some salt in them.
  • Mix 1 1/2 tbsp of corn flour into about 1/2 a cup water and pour it into the wok. Mix well and this helps in making the sauce thicker.
  • Now add the chicken and mix well. Garnish with finely chopped spring onion greens and serve immediately.
  • You can serve them with Fried rice or noodles or have them as an appetizer.

Braided Chicken Puffs


Weekends are perfect for baking! Why not try our ‘Braided Chicken Puffs’ recipe?

A ‘twist’ on the classic puffs, Braided Chicken Puffs is great to go with your evening snacks.  We dare you to eat just one!

Ingredients:

  • Chicken Kheema / ground chicken – 1 cup
  • Pastry sheets – 1 packet
  • Finely chopped onion – 1 medium-sized
  • Finely chopped tomato – 1 small
  • Finely chopped green chilies – 2
  • Finely chopped coriander leaves / cilantro – 2tbsp
  • Ginger garlic paste – 1tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Black pepper powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – as required
  • Melted butter for brushing – 3-4 tbsp

Method:

  • Remove the pastry sheets from the freezer and allow to thaw as per the instructions on the packet.
  • Heat a little oil in a Kadai/ wok. Add the finely chopped onions and fry till golden brown.
  • Add the ginger garlic paste and fry till the raw smell goes.
  • Add the tomatoes and cook until soft.
  • Add the green chilies and all the powders, including salt.
  • Add the kheema and fry for some time.
  • Cook on medium flame, stirring occasionally until the kheema is done.
  • Add the finely chopped coriander leaves and fry for a few seconds.
  • Remove from fire and keep it aside.
  • Preheat the oven at 350 degrees Fahrenheit or 180 degrees Celsius.
  • Unfold the pastry sheet and lay it flat on a baking tray with parchment paper.  Pastry sheet has 3 folds. Fill with the Kheema mixture in the middle. Leave an inch gap at the top and bottom. Cut the sides of the pastry sheet 1 inch shorter on both sides.
  • Now cut 1 inch sections from the center out. To start braiding, Criss-cross the cuts from the sides over the filling.
  • Apply butter or you can even do an egg wash.
  • Add some sesame seeds on top.
  • Allow it to bake for half an hour. Half way through cooking, brush some more butter on top.
  • Remove from oven and leave aside for 5 mins.
  • Cut them and enjoy these crispy, spicy and braided chicken puffs when it’s hot.

Butter Chicken


butter-chicken-noors-recipes

 

When you think about Indian food, Butter Chicken comes to mind! With dollops of butter, tenderly cooked chicken, topped with cream, it sure is a guilty pleasure of many.😊

Here’s our version of Butter Chicken recipe. Get cooking!

Ingredients

For the chicken

  • Boneless chicken cut into cubes – 500 gms
  • Ginger garlic paste – 1 tsp
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Butter – 2 tbsp
  • Oil – 2 tsp
  • Salt – as required

For the gravy

  • Finely chopped onions – 1 small
  • Diced tomatoes – 6 medium sized
  • Ginger garlic paste – 1/2 tsp
  • Finely chopped ginger – 1/2 inch
  • Slit green chilies – 2
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Kasoori methi – 1/2 tsp
  • Fresh cream – 2 tbsp
  • Butter – 2 tbsp
  • Oil – 1 tsp
  • Salt – as required

Method

  • In the first margination, add 1/2 tsp of ginger-garlic paste, 1 tsp of lemon juice and a little salt to the chicken and keep aside for 15 minutes.
  • For the second margination, make a paste with 1/2 tsp of ginger garlic paste, Kashmiri red chili powder, coriander powder, cumin powder, 1 tsp of lemon juice, hung curd, oil and salt as required. Apply this to the chicken and refrigerate for at least 2 hours or marinate over night.
  • Cook the chicken in pan. Grease the pan with some butter. Place the chicken cubes, cook for 10 minutes on one side, flip them and cook for another 10 mins or the till the chicken is done.
  • For the gravy, add 1 tbsp of butter and a little oil in the same pan.
  • Fry onions until translucent.
  • Add ginger-garlic paste and fry until raw smell goes.
  • Now add the diced tomatoes and cook till soft.
  • Cool this mixture and transfer it into a blender and blend until smooth.
  • Now sieve this into a bowl to give you a smooth velvety gravy.
  • Add another dollop of butter into the same pan.
  • Add ginger and green chilies and fry for few seconds.
  • Add the gravy and chicken. To this, add Kashmiri red chili powder, cumin powder, coriander powder and cook for 2 mins.
  • Crush the kasoori methi before adding. The add fresh cream and mix. Cook for another 2 mins.
  • You can add some sugar or honey in case you feel the gravy is a little tangy.
  • Garnish with some more cream and a little kasoori methi
  • Serve with naan or any Indian bread and rice.

Whole Wheat Chicken Kheema Samosa


chicken kheema samosa - noorsrecipes

Mummy would make samosas from scratch with some mouth-watering fillings. Chicken kheema is one of them. (Also, check Mutton kheema recipe).
Happiness is samosa 😊 Everyone’s favorite indulgence; samosas are a great snack that can instantly chase away the blues. Here’s the recipe. Do try it out!

Ingredients:

Chicken Kheema Stuffing:

  • Chicken Kheema / Ground chicken – 250 gms
  • Finely chopped onion – 1 medium sized
  • Finely chopped tomato – 1 small
  • Finely chopped green chillies – 2
  • Finely chopped coriander leaves – 2tbsp
  • Finely chopped dill leaves – 1 cup
  • Thinly sliced onion – 2 tbsp
  • Ginger garlic paste – 1tsp
  • Red chilli powder – 1 tsp
  • Coriander seeds crushed – 1 tsp
  • Cumin seeds crushed -1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – as required

Dough:

  • Maida / All-purpose flour – 2cups
  • Salt and water as required

Method:

Chicken Kheema Stuffing:

  • Heat a little oil in a Kadai. Add finely chopped onions and fry till golden brown
  • Add the ginger-garlic paste and fry till the raw smell goes
  • Add tomatoes and cook until soft
  • Add green chillies, all the powders, crushed coriander and cumin seeds and salt
  • Add the dill leaves and fry for 2 mins. Adding dill leaves gives a unique taste to your samosas
  • Now add the kheema and fry for some time
  • Cook on medium flame, stirring occasionally until the kheema is done
  • Add coriander leaves and fry for a few seconds
  • Remove from fire and keep it aside
  • You can add potatoes, peas or fenugreek leaves to the kheema as well if you like

Dough:

  • Add the flour and salt in a bowl
  • Mix water needed to make a stiff dough
  • Grease your hands with a little oil and knead the dough
  • Keep covered aside for 15 mins.

How to make the samosas:

  • Make small even sized balls from the dough
  • Roll it with a rolling pin into a thin circle
  • Cut the circle into 2 halves
  • Make a paste with 1 tbsp flour and 2 tbsp water. Apply it on all the sides
  • Bring both the ends of the semi-circle to form a cone
  • Hold the cone upside down and fill it. Then seal it completely
  • Continue the same with the remaining dough
  • Refrigerate for half an hour. This makes the samosas crispy
  • Heat oil in a Kadai for deep fry. Once the oil is hot, deep fry the samosas until they turn slightly golden brown on medium heat
  • Serve the hot crispy samosas with pudina chutney

Chicken Pakora Recipe


chicken pakora noorsrecipes

Iftar calls for some crispy, crunchy, delicious fried snacks. And what better than chicken pakora! Here’s how you can make these yummy chicken pakoras.

Ingredients:

  • Boneless chicken – 350 gms
  • Ginger-garlic paste – 3/4 tsp
  • Besan/Gram flour – 1 cup
  • Rice flour – 2 tbsp
  • Red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Black Pepper powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Oil for deep frying
  • Salt – as required

Method:

  • Wash the chicken thoroughly and cut into long thin strips.
  • Marinate with ginger-garlic paste and some salt. Refrigerate for half an hour.
  • Take 1 cup besan and sift over a bowl to remove any lumps.
  • Add rice flour, all the powders, and salt (remember not to add too much salt, as you have already added some in the chicken) into the same bowl and mix.
  • Now add water little by little using a whisk to make a smooth batter. Make sure the batter is of medium consistency, not too thick or thin.
  • Heat oil in a kadai / wok.
  • Once the oil is hot, dip in the chicken strips into the batter and deep fry until golden brown on medium heat.
  • Remove with a slotted spoon onto a paper towel to absorb excess oil.
  • Serve hot with spicy green chutney, or children will just love these with ketchup.

 

Sooji Murgh Shorba or Semolina Chicken Soup


Sharing with you a simple, easy and quick recipe of chicken soup which you can relish this winter. This warm, delicious bowl of chicken soup is perfect for your Sunday evening.

Slurp…Slurp!

chicken soup noors recipes

Ingredients:

  • Chicken – 9-10 bone pieces
  • Roasted Coarse Sooji/ Semolina – 1/3 Cup
  • Ginger-Garlic paste – 1 tsp
  • Thinly sliced Onion – ¼  Cup
  • Thinly sliced Tomato – ¼ Cup
  • Slit Green chilies – 2
  • Coriander leaves/ Cilantro  – ½ Cup
  • Cloves – 2-3
  • Cinnamon – 1 small stick cut into 2-3 pieces
  • Bay Leaf – 1
  • Turmeric Powder – ¼ tsp
  • Red Chili Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – ½  tsp
  • Black Pepper Powder – 1 tsp
  • Garam masala Powder – ¼ tsp
  • Water – 4 glasses
  • Oil – 3 tbsp
  • Salt as required

Method:

  • Heat 3 tbsp of oil in a pressure cooker and add cloves, cinnamon and bay leaf.
  • Add onions and saute till translucent.
  • Wash the chicken pieces thoroughly and add them to the onions. Fry for about 2 minutes.
  • Add ginger garlic paste and fry well until the raw smell goes.
  • Add tomatoes and cook until they are soft.
  • Now add the roasted sooji/ semolina and fry for about a minute.
  • Add in all the powders, slit green chilies and salt and fry for another minute.
  • Add water and bring to a boil.
  • Finely chop some coriander leaves and add them.
  • Close the cooker and cook for about 5-6 whistles.
  • Remove from the heat and allow to cool.
  • Slowly remove the chicken pieces into a bowl and shred them.
  • Add the shredded chicken back to the soup. Heat again before you serve it.
  • Sprinkle some coriander and mint leaves and serve hot.

 

Chicken tikka recipe


Indulge in some heavenly chicken tikka this Eid
As Ramadan comes to an end, we wish you and your family Eid Mubarak!
Have an awesome Eid with your family. Hope this Eid brings you immense joy, happiness and blessings.
chicken tikka - noorsrecipes
chicken tikka - noorsrecipes
Ingredients:
  • Boneless chicken cut into cubes – 500 gms
  • Bell pepper (green, red) – 1 each small size
  • Onions – 1 small
  • Skewers – 5
  • Oil
First Marinade
  • Ginger garlic paste – 1/2 tsp
  • Red Chili powder – 1 1/2tsp
  • Turmeric powder – 1/4 tsp
  • Lemon juice – 2-3 tbsp
  • Salt – as required
Second Marinade
  • Hung curd – 3 heap tbsp
  • Ginger-garlic paste – 1 tsp
  • Kashmiri red chili powder – 1 1/2 tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper powder – 1/2 tsp
  • Oil –  6 tsp
Method:
  •  First prepare the hung curd which is used in the second marinade. By using curd as it is,  water tends to ooze out while grilling. For hung curd, pour the curd into a muslin cloth and tie it around the tap for the water to drip. Since it is only 2 heaps tbsp, it would take less than half an hour for the process.
  • Wash the chicken thoroughly and cut into cubes, medium size. You can use bell peppers and onions as well that is cut into cubes. This is totally your choice.
  • Marinate the chicken  with the first marinade by mixing all the ingredients in a bowl. Refrigerate for 30 minutes.
  •  Mix all the ingredients of the second marinade in a bowl and transfer the chicken, bell peppers and onions  into this smooth mixture. Refrigerate for at least  2 hours. Best to refrigerate overnight.
  • Put the chicken  on a skewer along with bell peppers and onions. Arrange them the way you like. Remember to soak the bamboo skewers in water for 20 minutes to prevent the skewer from getting burnt.
  •  Brush oil on the chicken  and also to the grate or grilling plate, whatever you are using for grilling to prevent the chicken from sticking.
  •  Preheat the oven at 400 F and grill the chicken tikka for 30 minutes; 15 minutes on each side.
Serve hot with Mint chutney, raw onions and some salad. Don’t forget to squeeze some lemon on the Tikka.

Roast chicken


noorsrecipesnoorsrecipes 1

Christmas is round the corner! It’s time to indulge in a delicious spread. Here’s a simple yet irresistibly yummy roast chicken recipe. We’re sure you will love it! Do try it out and let us know how it went 🙂

Ingredients:

  • Chicken legs – 6 pieces
  • Mint leaves – 1 cup
  • Coriander leaves – 1 cup
  • Green chilies – 6-8
  • Ginger garlic paste – 1 tsp
  • Garam masala- 1/4 tsp
  • Cumin powder – 1 tsp
  • White distilled vinegar – 1 tbsp
  • Lemon juice- 1 tbsp
  • Oil – 2-3 tbsp
  • Salt as required

Method :

  • Make slits on the checks pieces after thoroughly washing them. Marinate the chicken with ginger garlic paste, vinegar, garam masala, cumin powder and some salt. Refrigerate for 15 minutes.
  • Grind mint leaves, coriander leaves, green chilies, lemon juice and salt into a smooth paste. Add half of the paste to the chicken and refrigerate for another 15 minutes.
  • Heat oil in a pan and fry chicken pieces  till slightly brown.
  • Add in the remaining paste and some water. Cover and cook the chicken.
  • Once the chicken is done, roast till dry.
  • Serve hot and enjoy!

Kadai chicken


kadai chicken - noorsrecipes

We have been out of action for a while! But, here we are with another easy and delicious recipe. If you’re looking for something spicy, try Noor’s Kadai Chicken 🙂

Ingredients:
Chicken – 500 gms
Thinly sliced onion – 1 large
Tomatoes – 2 medium
Ginger garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Pepper powder – 1/4 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Green pepper / capsicum cut into cubes – 1 medium
Onion cut into cubes – 1 small
Cumin seeds – 1/2 tsp
Coriander seeds – 1/2 tsp
Dry Red chili – 2
Julienned ginger  – 1/2 inch
Slit Green chilies- 2-3
Finely chopped Coriander leaves – 2 tbsp
Oil –  4+2 tbsp or as required
Salt – as required

Method:

  1. Heat oil in a kadai. Add thinly sliced onions and fry for some time.
  2. Add ginger garlic paste and fry until the onions turn golden brown. Meanwhile, dice and grind the tomatoes.
  3. Now add the ground tomatoes and  fry well.
  4. Add all the powders and fry until the masala is done.
  5. Time to add the chicken.
  6. Fry for about 5 mins , add a little water and cook until the chicken is done.
  7. Now add finely chopped coriander leaves and keep the chicken on low flame.
  8. Heat 2 tbsp oil in a pan. Add cumin seeds. Once it splutters add coriander seeds and broken dry red chilies.
  9. Now toss in the green peppers and onions and fry. Do not overcook.
  10. Add them to the chicken, mix well and cook for about a minute. Remove from fire.
  11. Garnish with julienned ginger and slit green chilies.
  12. Relish it with any roti of your choice.

Murgh Do Pyaaza


murgh do pyaaza - noorsrecipes

Ingredients

  • Chicken – 500 gms
  • Onion thinly sliced – 1 large
  • Tomato – 1 large
  • Ginger garlic paste – 11/2 tsp
  • Yogurt – 1/4 cup
  • Turmeric powder  – 1/4 tsp
  • Red chili powder  – 1 tsp
  • Kashmiri red chili powder – 1/2 tsp
  • Coriander powder  – 1tsp
  • Cumin powder – 3/4 tsp
  • Garam masala powder  -1/4 tsp
  • Coriander leaves (finely chopped)  – 2 tbsp
  • Cream – 2 tbsp
  • Shallots – 15
  • Mint leaves – 15-20
  • Green chilies slit  – 3
  • Kasoori methi – 1/2 tsp
  • Oil  – 3tbsp + 1 tbsp
  • Salt as required

Method:

  • Wash the chicken thoroughly and marinate with 1/2 tsp ginger garlic paste, salt and 1/2 tsp red chili powder
  • Heat oil in a pan. Fry onions till golden brown. Meanwhile, dice the tomato
  • Blend the fried onions (oil drained from the onions and cooled), tomato, 1 tsp ginger garlic paste
  • Fry this paste well until the raw smell goes and oil separate
  • Add the marinated chicken and fry well
  • After sometime add  remaining red chili powder , Kashmiri red chili powder, coriander powder, turmeric powder, cumin powder ,garam masala powder and salt. Mix well until all the masalas are well incorporated
  • Whisk the yogurt and add it to the chicken and mix immediately
  • Once the chicken is cooked, add the coriander leaves and cream and cook for about 2 minutes

For seasoning

Peel the shallots and separate each layer. Heat 1 tbsp oil in a small pan. Fry the shallots, mint leaves, green chilies and kasoori methi for less than a minute.

Pour it over the chicken and serve immediately with Tandoori naan, Kulcha or Roti