Recipes

Mediterranean Chicken

This is a very hearty and warm recipe. I love using the whole spices first which start with infusing the oil with rich and deep flavors. Onions, garlic, tomatoes and our bold and fragrant Garam Masala continue to add layers of flavor and create a beautiful, thick sauce for the chicken and Garbanzo beans to simmer in. Enjoy!

2 Pounds boneless, skinless chicken breast (cubed)
2 Tablespoons olive oil
1 Medium yellow onion, chopped
2 Black cardamoms
2 Green cardamoms
2 Whole cloves
2 Tablespoons garlic, chopped
2 Teaspoons White Jasmine Garam Masala
1 Teaspoon chili powder
1 Teaspoon kosher salt
1 8oz can chopped tomatoes
1 8oz can garbanzo beans
1/2 cup cilantro

Add olive oil to a pan, add cardamoms and cloves, let everything sizzle for a minute or so. Add the yellow onions, sauté  for a few minutes so it is sautéed well but not crisp. Add the chicken and all ground spices. Add garlic. Let everything cook for a few minutes. Add tomatoes and garbanzo beans. Cover the pan and leave everything to cook for 5-7 minutes. Garnish with cilantro and serve as an entrée with couscous or basmati rice.

Be sure to check out the Couscous recipe to bring a new dynamic of flavor to this dish!  And as always don't forget to upload your creations to our Facebook page!


Karahi Chicken Recipe

Karahi chicken is a traditional dish mostly prepared in Pakistan and India. 'Karahi' is a kind of a wok in which this dish is created. I love to make it often because of how the fresh flavors of tomoatoes, peppers and onions come together with fragrant spices. It is a recipe which your family and friends will always remember. 

1 Tablespoon Canola oil
2 Green Cardamoms
2 Cloves
1 4inch Cinnamon Stick
1 Pound boneless, skinless chicken breast
2 Tablespoons garlic, minced
1 Green pepper, chopped
1 Red pepper, chopped
1 Medium yellow onion, chopped
1 8oz can tomatoes
1/2 teaspoon chili powder
1 Teaspoon White Jasmine Garam Masala
1 Teaspoon White Jasmine Tandoori Masala
1/2 Teaspoon Turmeric
1/2 Teaspoon salt
Small bunch cilantro, chopped

Heat 1 tablespoon of oil in a deep pan, add cloves and the cinnamon stick, let them sizzle. Add chicken and garlic, saute for about 5 minutes.

Add chopped onions, pepper and tomatoes. Add chili powder, Garam Masala, Tandoori Masala, turmeric, and salt. Gently mix everything together with a slotted spoon. Sprinkle cilantro and cover the pan to simmer for about ten minutes. The sauce will thicken and then it is ready to serve with basmati rice. 

*For a more authentic experience, prior to cooking the chicken - add all the ingredients with spices to a pan.  Once all cooked together blend in a blender for 1-2 minutes.  Add it back to a pan, add the raw chicken to the mix and cook through.


Hearty Chicken

This recipe is one of the heartiest recipes you will ever find. It has everything that you would want on a cold rainy evening or a snowy day. The whole and ground spices come together to create an amazing blend of flavors. The fresh vegetables and garbanzo beans provide the warmth which we all need from time to time. 

2 Tablespoons cooking oil
2 Whole Cloves
1 Black Cardamom pod
1 Green Cardamom pod
1 2inch Cinnamon Stick
1 large onion, chopped
1 Pound boneless, skinless chicken breast - cubed
1 Tablespoon garlic, minced
1 Teaspoon Ground Coriander
1/2 Teaspoon Chili Powder
1 Teaspoon White Jasmine Garam Masala
1/4 Teaspoon Turmeric
1/2 Teaspoon salt
1 8oz can fire-roasted tomatoes
1 Red pepper, thinly sliced strips
1 Zucchini, thinly sliced strips
1 8oz can chickpeas
1 Cup chicken stock
1/2 Cup cilantro

Heat oil in a large skillet; add cloves, cardamoms and cinnamon. Saute 2 minutes. Add onions; fry them 10 minutes or until golden brown. Add chicken and garlic; saute for 5 minutes.

Add coriander, chili powder, garam masala, turmeric and salt; stir well. Add red pepper and zucchini, tomatoes and chickpeas. Add chicken stock, sprinkle fresh cilantro; cover the pan, and simmer about 10 minutes. The sauce will thicken. Serve over rice.


Harissa Chicken

Use the wonderful "Harissa" recipe I showed you earlier to create this wonderful chicken dish with our Garam Masala.  The flavors are exquisite and accompany each other so well that it's just a natural combination! I hope you get a chance to use your Harissa in many environments but definitely try it here and watch these flavors shine.

2 Pounds boneless, skinless chicken breast - cubed
2 Tablespoons Harissa *refer to Harissa recipe
2 Teaspoons Garam Masala
2 Tablespoons garlic, minced
1/2 Teaspoon salt
2 Tablespoons olive oil
2 Whole green cardamoms
4 Whole cloves
1 4inch cinnamon stick
1 Medium yellow onion, chopped
1 Cup cilantro, chopped

Add chicken in a bowl with Garam Masala, garlic and salt. Mix well and set aside. Heat olive oil in a pan, add whole spices. Add chopped onions. Saute the onions until the edges are golden brown.  Add the harissa*. Add the chicken mixture and cook on medium heat. Once the chicken is fully cooked, add chopped cilantro. Serve with basmati rice.

*This is a two part recipe, don't forget to start with the "Harissa" recipe so you can perfect that spice side sauce that accompanies this dish.


Grilled Chicken

This recipe is used numerous times during the summer months. Using yogurt as a marinade is a typical technique in Pakistan and India to tenderize the meats and I have noticed that yogurt also makes a great vehicle for the spices to infuse in the meats, which really helps with the flavors, once the chicken is grilled; no more dry and bland chicken!

4 Boneless, skinless chicken breasts
4 Teaspoons White Jasmine Tandoori Masala
1 Teaspoon salt
1 1/2 Cups plain yogurt
1 Teaspoon garlic, minced
1/2 Teaspoon ginger, minced
1 Cup fresh cilantro

Beat the yogurt in a large bowl so it is smooth, add the Tandoori Masala, salt, garlic, ginger and cilantro. Make slits in the chicken breasts with a sharp knife. Marinate the chicken in the yogurt mixture. Cover and leave in the refrigerator for 2-3 hours. Remove excess marinade from the chicken and place on heated grill. When both sides are done serve with a side salad and rolls.


Garlic Chicken

As you know I love garlic and use it generously in almost all of my recipes. The rich flavor of garlic combined with chili flakes and White Jasmine Tandoori Masala creates an amazing layers of some of my very favorite and rich flavors. It is simple and perfect for a busy weeknight. Just make some Cumin rice on the side and dinner is ready!

1 Pound boneless, skinless chicken breast
1 Tablespoon White Jasmine Tandoori Masala
1/2 Teaspoon salt
2 Tablespoons olive oil
2 Heaped teaspoons garlic, minced
1/2 Teaspoon chili flakes
1/2 Cup chopped red onion
1/2 Cup fresh cilantro, chopped

Add chicken in a bowl, add Tandoori Masala, salt and 1 tablespoon olive oil. Mix well and set aside. Add olive oil to a pan, add garlic. Add chili flakes. Let everything cook for 3-4 minutes on medium heat. Add red onions, stir everything together. Add marinated chicken including the marinade to the pan. Let everything cook for 2-3 minutes. Add chopped cilantro. Serve warm with couscous or basmati rice.

 


Penne Pasta Flavor Fusion

This recipe is one of my favorite creations because it brings two very different herbs, cilantro and basil, used in completely different cuisines together. This combination allowed me to clearly demonstrate the power of fusion cooking, hope you get a chance to enjoy this simple but delicious recipe!

2 Pounds boneless, skinless chicken breast - cubed
2 Teaspoons garlic, chopped
1 Teaspoon ginger, chopped
1 Teaspoon White Jasmine Garam Masala
1/2 Teaspoon Salt
3 Tablespoons olive oil
2 Green Cardamoms
2 Whole Cloves
1 Cup fresh basil leaves
1 Cup fresh cilantro
2 Whole dried red chilies
8oz can fire roasted tomatoes

Add chicken in a bowl, add 1 tablespoon olive oil, garlic, ginger, White Jasmine Garam Masala and salt. Mix well and set aside. Add 1 tablespoon olive oil in a sauté pan and add whole spices. Add chicken mixture to the sauté pan and stir gently on medium heat. In a food processor, add basil, cilantro, red dried chilies and salt. Make a coarse paste. Add the paste to chicken and stir well together, add fire roasted tomatoes and leave on medium heat to cook for about 10 minutes.

Prepare penne pasta per instructions on the box, when drained add a tablespoon of olive oil and add cooked chicken with the pesto sauce on top of pasta and serve with garlic bread and a salad on the side.


Coconut Chicken Recipe

This is one of my very favorite recipes because of two main reasons; one that it is simple to make and two because it is equally delicious all year around. The key is the rich combination of the creamy coconut milk and White Jasmine Tandoori Masala, both of these ingredients together create a delicious balance of flavor. 

1 Tablespoon olive oil
2 Pounds boneless chicken breast or tenerloin (skinless)
1 Teaspoon White Jasmine Tandoori Masala
1 Teaspoon Chili Powder
1/2 Teaspoon salt
2 Teaspoons garlic, chopped
2 Cups mushrooms, sliced
3 Cups baby bokchoy
1 8oz can Coconut milk
1 Cup cilantro, chopped

Heat the olive oil in a pan, add chicken. Add garlic, Tandoori Masala, chili powder and salt. Stir fry for a minute or so. Add coconut milk and leave it to cook for another 4-5 minutes. Add mushrooms and bokchoy. Add cilantro.

Pair this dish with our Basmati Rice recipe or give it a mediterranean flair with our Couscous recipe!  Whatever you choose you can be sure that it's simple, easy and flavorful.

Don't forget to upload your creations to our Facebook page!