Nutty Chicken Bites

  • Servings: 4
  • Difficulty: easy
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Spicy Chicken cooked in almond cashew paste, shaped into tiny cylinders inside samosa strips and deep fried for a delicious snack.

052500 gms chicken, skinless, boneless, cut into small pieces
2 tbsp ginger paste
1 tbsp garlic paste
1 tbsp cooking oil
2-3 tbsp almond and cashew paste
1 tbsp green chilli paste
½ tbsp coriander powder
½ tbsp cumin powder
salt to taste
samosa patti for wrapping chicken mixture

Combine chicken with ginger garlic paste, oil, almond cashew paste, green chilli paste, coriander powder, cumin powder and salt to taste. Marinate chicken for minimum half an hour to maximum 4 hours. Keep refrigerated.

(Tip: The more you keep chicken for marination, the more juicer it will become.)

Heat oil in a deep pan.

Cut each samosa patti into 2 parts vertically. Place a piece of the samosa patti on a flat dry surface and place a portion of a marinated Chicken filling towards one end and start wrapping. Stick the edges by pressing them slightly to form a cylindrical shape as shown in the image.

Deep fry the chicken wraps in hot oil, a few pieces at a time, till they are golden brown in colour. Drain on absorbent paper.

Serve hot with green chutney.

(Tip: Ideal samosa patti should have a crust that’s neither too thin nor thick – it should be crisp but not too flaky)

Kathi Kebab Rolls

  • Servings: 4
  • Difficulty: medium
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A popular Indian dish of roasted chicken wrapped in a egg coated paratha bread.

051For Paratha:
2 cups wheat flour (chapatti atta) or refined flour (maida)
salt to taste
¼ tsp pepper
1 tbsp oil
water – use as much you need to make dough soft
oil for drizzling over roti
for coating roti:  2 eggs, beaten 

For Chicken Filling
500 gms chicken, skinless, boneless cut into small pieces
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
½ tsp garam masala/tandoor masala
1 tbsp lemon juice
½ cup yogurt
1 tbsp oil
salt to taste 

For Mint/Pudina chutney
bunch of mint leaves, cleaned
1 green chilli
1 lemon juice
1 tsp sugar
salt to taste 

For Garnish
2 onions – thinly cut
lemon juice
handful of coriander leaves, finely chopped
salt to taste

For Chicken filling:

Marinate chicken for half an hour with Ginger paste, Garlic paste, Red Chilli powder, Garam masala, Salt, Lemon and Yogurt. Keep refrigerated.

Once marinated, in a pan heat oil on medium heat. Add all marinated mixture in the pan and cook until chicken is tender and fully cooked. Do not add water. Dry any excess liquid from the chicken. After the chicken is cooked, keep the mixture aside.

For Mint/Pudina chutney and garnish:

Prepare Mint/Pudina chutney by grinding mint leaves, green chilli, salt, 1 tbsp lemon juice and sugar in a blender.

Prepare garnish salad by mixing together thinly sliced onions, salt, lemon juice and coriander leaves. Mix all the ingredients well and keep aside.

For Paratha:

Add salt, oil and pepper to wheat flour and start kneading the flour by adding little water at a time. Do not use too much water. Make dough softer.  Allow it to rest for 20 minutes.

After 20 minutes heat tawa/roti pan and divide dough into equal balls. Make into a paratha with folds. Put paratha on the tawa and roast from both sides by drizzling some oil.  Now pour 2 tbsp of beaten egg over the paratha on one side. Flip it and cook for a minute. Now put the paratha in a plate with egg side up. You can prepare all the parathas this way and keep them ready. Or start making roll one by one.

For Rolls:

Keep Paratha in a plate with egg side up and just before serving, smear mint chutney over the paratha on egg side. Fill chicken mixture at the border of the paratha. (Heat chicken filling before serving if it has cooled down.) Garnish with onion salad and now fold paratha into a roll. You can secure it with toothpick and then wrap half the roll with aluminium foil and serve hot.

Blackened Snapper

  • Servings: 4
  • Difficulty: easy
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Snapper fish marinated in spicy cajun spices and shallow fried until the fish is charred.

0506 large snapper fillets
2 tbsp unsalted butter, melted
2 tbsp Cajun spice mix
2 tsp sweet paprika
lemon slices, for garnish


Clean and wash the fish fillets. Brush each fish fillets with melted butter.

In a large bowl, combine cajun spice mix and paprika, then sprinkle thickly over the fish. Rub all spice mix over the all fillets.

In a pan, add some oil for shallow frying. Once the oil is hot, shallow fry all fish fillets until the fish is cooked and flakes easily. Make sure the fish fillets are charred on each side.

Drizzle remaining butter over the fish and serve hot with lemon wedges.

Image courtesy – (c) David Meredith (