Hawaiian Chicken Sandwich Rolls

Hawaiian Chicken Sandwich Rolls
Author: 
Recipe type: Sandwich
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Delicious Hawaiian Sandwich will be your next satisfying easy dinner idea with shredded chicken in sweet, cheesy and tasty sauce. Require very little time to make and are great for backyard barbeque party. A sweet and sour thick slice of pineapple is placed on top with shredded cabbage and sliced onions at base. Chicken is tossed in Hawaiian sauce or barbecue sauce for the ultimate chunky and cheesy bite for this type of open sandwich.
Ingredients
  • 500 grams Chicken breast
  • 4 Sandwich rolls
  • 4 Pineapple rings
  • 1 teaspoon Honey
  • 5 teaspoon Barbeque sauce
  • 20 Onion rings
  • 1 cup Cabbage shredded
  • 5 teaspoon Cheese
  • 8 Tomato rings
  • ¼th cup mayonnaise
  • Few Parsley leaves
  • ½ teaspoon Smoked Paprika
  • 2 teaspoon Olive oil
  • Pepper
  • Salt to taste.
Instructions
  1. To make the Hawaiian Chicken Sandwich, first boil the chicken then cool it later shred it with the help of a fork.
  2. Heat oil in a frying pan and toss chicken with sauce, cheese, smoked paprika and parsley. Keep it aside.
  3. Heat a grilled frying pan with honey and fry the pineapple rings on high heat about 2 minutes.
  4. Mix mayonnaise and finely cut shredded cabbage in a bowl.
  5. Check for seasoning.
  6. Pick a big platter and arrange the sandwich roll base side by side.
  7. Arrange in layers from base to top with cabbage, tomato, onion, shredded chicken and pineapple rings.
  8. Cover the sandwich with bread roll top but half open.
  9. Drizzle Barbecue sauce on top and serve the sandwich.

 

Please follow and like us:

Murgh Malaiwala

Murgh Malaiwala
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Murgh Malaiwala recipe is a perfect combination of marinated and roasted chicken pieces in rich malai and milk gravy. The recipe name sounds so royal so just think of the rich royal taste of the whole preparation. Here desi ghee is used for frying onions but for few the whole cooking is done without the use of oil or ghee but tastes equally good. The nutty flavor of almond and the cardamom is the secret to the chicken fries. The methi flavour of the creamy and milky gravy is an additional aroma enhancer. Include this recipe for weekend and party menu, and serve with butter naan.
Ingredients
  • 500 gram Chicken , cut into pieces
  • 2 teaspoon Ginger , paste
  • 1 teaspoon Garlic , paste
  • 2 tablespoon Fresh cream
  • 1 tablespoon Almonds , paste
  • ½ teaspoon Lemon juice
  • ¼ teaspoon Black pepper powder
  • Salt , to taste
  • 1 Onion , sliced
  • ½ cup Fresh cream
  • 1 cup Milk
  • 2 Cardamom Powder
  • 1 inch Cinnamon Stick
  • 2 Bay leaf (tej patta)
  • 2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 4 teaspoon Ghee
Instructions
  1. To begin making the Murgh Malaiwala recipe, firstly clean and wash the chicken pieces and dry it. Soak kasuri methi leaves in ¼th cup of water in a small bowl.
  2. Take a big bowl and add chicken, salt, pepper and mix it well. Refrigerate it for about 2 hours or more.
  3. After 2 hours, add garlic, ginger, lemon juice, almond paste and 2 tablespoons cream into the chicken and keep it aside for 20 minutes.
  4. Heat a heavy bottomed pan with ghee. Add cardamom powder and onions in the pan and let it cook till the onions become soft and translucent.
  5. Next, add the marinated chicken pieces and let it cook for 10 minutes. After 10 minutes, add in the cream and milk with cinnamon stick and bay leaf.
  6. Boil stirring occasionally till the chicken pieces are fully cooked and semi thick gravy consistency is formed. Strain the methi leaves and sprinkle on the gravy and stir it well. Switch off the gas, cover the pan and let it sit for 10 minutes before serving.

 

Please follow and like us:

Cheesy Chicken Kabob Stick

Chessy Chicken Kabob Stick
Author: 
Recipe type: Appetizer
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Kabobs are not only a tasty entree but are equally delicious packed whole for picnics. Serve with baked potato, green beans and red grapes. The kabobs can be prepared a day ahead and grilled any time you are ready. Both mild and spicy flavoring with a dash of sweetness and cheese dressing is ideal for kids.
Ingredients
  • 200 grams Chicken Breast cubes
  • 1 teaspoon Red Wine
  • 3 teaspoon Extra Virgin Olive Oil
  • ½ teaspoon White Pepper
  • 2 teaspoon Lime juice
  • 2 teaspoon Parsley chopped
  • 1 teaspoon Honey
  • 2 teaspoon Green chilli paste
  • ¼th teaspoon Garlic Powder
  • Any Cheese Dressing
  • Yellow Mustard
  • Salt to taste
  • Few Tomato cubes, Red Onion cubes, Yellow, green and Red Pepper.
  • Bamboo sticks.
Instructions
  1. First wash the chicken cubes and dry it. Skewer the chicken cubes with peppers, tomato and red onion chunky cubes alternately, in washed wet sticks.
  2. Marinate with red wine, pepper, honey, chilli paste, lime juice, garlic powder, salt and parsley for 15 minutes.
  3. Heat a grilled frying pan with oil, now lay the skewered chicken sticks on it and roast for 15- 20 minutes turning all side .
  4. Serve the kabab sticks on platter, drizzle with cheese dressing of your choice and yellow mustard..

 

Please follow and like us:

Montreal Mushroom And Chicken Stir Fry

Montreal Mushroom And Chicken Stir Fry
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Sometimes we love to cook up a simple easy stir fry recipe using continental spice mix. Here is a dry mixed spice variation of Montreal, USA is used to bring out an awesome flavour for your next barbecue party. In making a simple dish use the best of your talents while cutting the ingredients in different artistic shapes, to make the recipe platter look tasty at first glance. Mushroom and chicken with some vegetables is stir fried with a spoonful of spice, garnished with chopped parsley is all that you need to do.
Ingredients
  • 200 grams Button mushrooms
  • 1 Chicken breasts
  • 1 teaspoon Montreal Spice
  • 1 Carrot , sliced
  • 2 Onion
  • 5 Garlic pods
  • 1 teaspoon Olive Oil
  • 1 teaspoon Butter
  • Parsley leaves , A handful
  • 1 teaspoon Lemon juice
  • Salt , to taste
Instructions
  1. To begin making the Montreal Mushroom and Chicken recipe, firstly prepare all the ingredients.
  2. Cut the carrot, mushroom, the chicken in long thin slices, and onions in large chunks. Chop the parsley leaves.
  3. Heat a grilling pan with oil and butter. Add salt and garlic and let it cook for about a minute.
  4. After a minute, add the chicken,carrot and onions. Mix well and let them cook for 5 minutes.
  5. After 5 minutes, add the mushrooms and montreal spice, toss well for 2 minutes on high heat. At the end, check the salt and add lemon juice. Serve on platter garnished with parsley leaves.

 

Please follow and like us:

Pan Grilled Balsamic Chicken Breast And Mushrooms Recipe

Pan Grilled Balsamic Chicken Breast And Mushrooms Recipe
Author: 
Recipe type: Main Course
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Pan Grilled Balsamic Chicken Breast And Mushrooms Recipe is a continental dish that is a delicious way to cook a chicken breast with a balsamic glaze and subtle merger of flavours. The perfect balance of butter and the marinated chicken breast to put on the grill then wait until charred golden brown. This is a stress free simple grilled dinner to cook and serve your family, or guests. This recipe gets done in about half an hour and makes a complete meal in itself.
Ingredients
  • 2 Chicken breasts
  • ½ teaspoon Dried oregano
  • 1 teaspoon Garlic powder
  • 4 cloves Garlic
  • 2 teaspoon Paprika powder
  • 8 teaspoon Balsamic Vinegar
  • 2 teaspoons Fresh cream
  • 2 teaspoon Butter
  • 2 teaspoon Extra Virgin Olive Oil
  • ¼ teaspoon White pepper powder
  • Salt, to taste
  • 2 teaspoon Parsley leaves
  • 6 Button mushrooms, destemmed
Instructions
  1. To begin making Pan Grilled Balsamic Chicken Breast And Mushrooms Recipe, first clean and pat dry the chicken breasts and place it on a big platter. Rub salt and balsamic vinegar, rest for about 5 minutes.
  2. Using a sharp knife, slash a few times deep and diagonally from both ends of the bone, almost to the bone. Apply the fresh cream all over it and let it rest for about 5 minutes.
  3. Also, in a small bowl, whisk together butter and olive oil till the even.
  4. Heat the grill frying pan brushed with butter and olive oil over a moderate heat.
  5. Meanwhile, to make the balsamic marinade, take a small bowl, mix oregano, pepper powder, garlic powder, and smoked paprika. Rub this mixture directly on the chicken breasts.
  6. Sprinkle salt to taste.
  7. Within one of the deep slash across the meat, place two whole garlic cloves in each breast at a distance from each other, such that it flavours up the whole chicken breast while grilling.
  8. Once the grill pan is hot, place the chicken breasts first upside down to get the grill mark and glaze on surface.
  9. Place the cleaned mushrooms on sides of the pan and cook in the infused butter oil mixture for last 5 minutes. Remove and keep on serving platter.
  10. Grill both side of the chicken breasts until almost cooked, about 15 minutes. Turn off the heat and let it stand for a few minutes.
  11. Garnish with chopped parsley once done

 

Please follow and like us: