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Chicken – Addy's Pub

Addy's Pub

Tag Archives: Chicken

Food For Taut – Chicken Roll

Chicken Roll

 

Chicken Roll

This chicken roll recipe can be a great lunch box solution as well as a dinner time treat. It’s super easy to make and the chicken kebabs, especially if you are making them on the stove , are ready in minutes. Not only does the chicken roll taste amazing but to our relief it is also quite nutritious owing to ingredients like lean white meat and whole wheat flour. You can marinate the chicken and make the dough ahead of time. This way when you are ready to serve, it would take only a few minutes to cook up this simple delish meal.

Quick chicken roll
Yields 8
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166 calories
28 g
18 g
1 g
10 g
0 g
76 g
37 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
76g
Yields
8
Amount Per Serving
Calories 166
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 18mg
6%
Sodium 37mg
2%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
6%
Sugars 3g
Protein 10g
Vitamin A
0%
Vitamin C
6%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Skinless and boneless chicken breasts - 2
  2. Hung curd/yoghurt - 3 tablespoons
  3. Garam masala - 1/2 teaspoon
  4. Red chili powder- 1 teaspoon
  5. Coriander powder-1/4 teaspoon
  6. Cumin powder - 1/4 teaspoon
  7. Chopped/grated ginger- 1 teaspoon
  8. Chopped garlic - 1 teaspoon
  9. Lime - 1
  10. Wheat flour - 2 cups
  11. Sliced onion rings - 1/2 cup
  12. Corriander - a bunch
  13. Chaat masala - 1 teaspoon
  14. Mint chutney
  15. Ghee - 2-3 teaspoons
  16. Oil-1 teaspoon
  17. Salt to taste
Instructions
  1. To make chapatis - In a deep dish or a bowl add flour & 1/2 teaspoon salt.
  2. Gradually add water to the four while kneading the flour into the dough. Continue kneading until the dough becomes soft and plain.
  3. Smear some oil onto the surface of the dough and cover the bowl and let it rest for atleast 15-20 minutes.
  4. Once the dough is ready to be rolled out, make small portions of the dough and keep some dry flour ready on the side for dusting.
  5. Heat pan on high heat. While the pan heats up, start rolling out the chapatis one at a time using a rolling pin & a board. If the chapati sticks to the board, use some flour to loosen it. Cook the rolled out chapati on both the sides till it gets brown spots on either side and puffs up.
  6. Add some ghee or oil to the chapati once it's ready.
  7. Store the chapatis in a casserole till the chicken kebabs are ready.
  8. To make the chicken kebabs - Clean and cut the chicken breasts into small pieces.
  9. Rub the chicken with salt, ginger, garlic and red chilli powder and set it aside for 15-20 mins.
  10. Pre-heat the oven to 350 degrees celsius.
  11. Add the curd, ghee and remaining spices to a bowl and whisk them all together. Add the chicken to the curd mixture.
  12. Arrange the chicken on a non stick baking surface(tray or aluminium foil) .
  13. Pour the excess marinade over the chicken pieces. This will ensure the kebabs are succulent and flavourful.
  14. Bake the kebabs for 10 minutes then flip the chicken and bake for another 5-10 minutes or till the chicken is done.
  15. To make the roll , arrange 3-4 pieces of chicken kebabs in the middle of the chapati. Add onion rings and chopped cilantro and sprinkle some chaat masala over it. Finish it with some freshly squeezed lemon juice and roll everything tightly and cut the roll in the middle.
  16. Serve the chicken roll with some mint chutney and lots of love!!
Notes
  1. Make sure not to overcook the chicken as it may turn tough and dry.
  2. Alternatively you can shallow fry the kebabs.For this heat a non stick pan and grease the surface with just a little bit of vegetable or canola oil. Cook them for 3-5 minutes on either side while checking for doneness.
beta
calories
166
fat
1g
protein
10g
carbs
28g
more
Addy's Pub https://www.addyspub.com/

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Happy Cooking!!

Chicken in Velvety Mushroom Sauce

 

 

This recipe of Chicken in Mushroom sauce is a heavenly delight. It’s insanely easy to make, is ready in a few minutes and is a wholesome meal that will keep you full for a long time.
The blanket of velvety mushroom sauce jazzes up the humble pan seared chicken and transforms it into a fancy entrée .

 

Chicken in Velvety Mushroom Sauce
Serves 2
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Total Time
Total Time
459 calories
3 g
145 g
33 g
37 g
12 g
259 g
315 g
1 g
0 g
18 g
Nutrition Facts
Serving Size
259g
Servings
2
Amount Per Serving
Calories 459
Calories from Fat 289
% Daily Value *
Total Fat 33g
50%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 145mg
48%
Sodium 315mg
13%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 1g
Protein 37g
Vitamin A
17%
Vitamin C
10%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Boneless Chicken Breasts Fillets - 1/2 pound
  2. Baby Bella Mushrooms - 1 packet
  3. Asparagus - 6-8 spears
  4. Garlic - 2-3 cloves
  5. Chicken broth - 1/2 cup
  6. Cream - 1/4 cup
  7. Lemon juice - 1 tablespoon
  8. Vinegar - 1 tablespoon
  9. Olive oil - 2 tablespoons
  10. Butter - 1 tablespoon
  11. Dried Rosemary & Thyme - A pinch each
  12. Cayenne pepper/Paprika - 1/4 teaspoon
  13. Parsley for garnish
  14. Salt & pepper to taste
Instructions
  1. Wash and cut the mushrooms into quarters.Cut the chicken breasts into pieces of desired size. Season the pieces with salt and pepper. Set aside for 30 minutes.
  2. Chop the garlic finely.
  3. Heat a heavy bottomed pan. To it add some olive oil and the chicken.
  4. Lightly season asparagus with salt and pepper and add it to the pan. Sear it along with the chicken.
  5. Cook the chicken pieces for 4-5 minutes on each side. Sear them well to get a nice golden brown crust.
  6. Remove the chicken and asparagus from the pan and wrap it loosely in an aluminium foil. Set it aside.
  7. In the same pan, add 1/2 teaspoon of olive oil and the mushrooms.
  8. Sauté them while loosening the crust formed on the pan leftover from the fried chicken.Make sure you get all the bits as that is where the flavor lies.
  9. Once the mushrooms start to soften and become little watery add the butter and minced garlic to the pan and sauté .
  10. Once the garlic turns golden brown add in the chicken broth and light cream.
  11. Add the rosemary, thyme, cayenne pepper, salt and pepper to the mushroom sauce and cook it till its texture turns creamy.
  12. Remove the sauce from heat and mix in the vinegar and half of the lemon juice in the mushroom sauce.Splash the remaining lemon juice over the asparagus.
  13. Pour the mushroom sauce over the chicken and garnish with finely chopped parsley.
  14. Serve it with the side of asparagus and enjoy.
beta
calories
459
fat
33g
protein
37g
carbs
3g
more
Addy's Pub https://www.addyspub.com/

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Pizza Part 2-Half n Half

Pizza is something I can have anytime, everyday, even at 3 a.m in the morning.
Most of us just can’t get enough of..right?
So I had to have another pizza post as a tribute to my undying love for pizaaa.
I had done a post on pizza earlier (Link to the Post) but I’m doing it again because I found a pizza dough recipe which makes an amazingly better base.

This base is firm yet soft, extremely delicious and most importantly very very easy to make.
Here’s a picture of the pizza I made with this base and half and half toppings-one side pepperoni and the other side chicken tossed in onion and basil!

 

 

The recipe for the pizza dough-

All we need is-

  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 3/4 cup warm water
  • 2 cups all purpose flour 
  • 1 teaspoon dry instant yeast
  • 2 teaspoons olive oil

This is how we do it-

  • Add yeast and sugar to 3/4th cup of warm water and set aside till it becomes frothy.
  • In a bowl, mix the salt, olive oil, water, flour and yeast.
  • Knead the dough and when done place it in a bowl lined with oil,covering it and placing the bowl in a warm place.
  • Let the dough rise(takes minimum 1-2 hrs)
  • Once risen to almost double its size, place it on the counter and knead it till all the air from the risen dough is out.
  • Divide the dough into smaller portions.The size of each portion will depend on how wide you want the base to be.
  • Cover the divided portions with wet cloth and keep aside for additional 30 mins to 1 hour.
  • When ready to bake, place the dough on the baking plate on which you wish to bake it and start pushing it out with your fingers and stretch it.Make sure that you keep the crust thick while flattening the rest of the base.
  • Pick the flattened base in your hand and stretch it lightly with your knuckles.Be careful at this point because over-stretching can cause the base to tear.
  • Once ready, place the base on the baking plate and place the cheese, sauce and the toppings over it. Bake for 8-10 minutes or till the cheese melts completely.
  • Enjoy it while it’s hot.
Happy Cooking!

Pizza

So it was my mom’s birthday on the 22nd and i volunteered to be incharge of the kitchen for the day.
On the menu was the following- Afghani Murgh Kebabs and Chicken Pizza.
Trust me..the combination of good food, wine and hookah just can’t be beaten.
That gets me to the main topic of discussion of the post ..the PIZZA..
I made everything at home..the dough (I found a better recipe for the dough since this recipe happened –Link here)..the sauce..the toppings(well almost)..and luckily..all turned out to be really fine. Infact it turned out to be so good that it was my blog-spiration.
So here is the recipe and the list of select toppings I used..

Ingredients

  • Lukewarm Water 1⁄4 cup
  • Active dry yeast 1 teaspoons
  • Sugar 1/2 teaspoon
  • Bread flour 340 grams
  • Salt 1 teaspoons
  • Olive oil 1/2 tablespoon
  • Water 150 ml
   

Procedure-

  1. Sprinkle yeast on top of water, sprinkle sugar on yeast and stir gently. Let sit until foamy, 15-20 minutes.
  2. Measure flour, salt and oil into a large bowl. Add the yeast mixture and remaining water. Stir to incorporate.
  3. Scoop the dough mixture onto table or countertop for kneading.
  4. Knead dough until smooth and elastic, about 5-8 minutes. Time will depend on the speed and force applied during the kneading process.
  5. Round the dough and place back in bowl. Cover and let rise until doubled. Take dough out of bowl and divide into pieces.
  6. Round, flour generously and cover. Let rest until risen 1 1⁄2 times in size. Pizza Dough is ready to use.

Pizza prep-

  1. Preheat oven to 400°F. If using a pizza stone, let it preheat in the oven as per instructions.
  2. Stretch one piece of dough into desired shape. Place the dough on a peel sprinkled with cornmeal or flour.
  3. Top the dough with desired toppings.I used chicken cooked in olive oil and capsicum,green olives,fresh tomatoes,capsicum and lightly fried onions.

Happy Cooking!!