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Tikka Masala with Basmati Rice

Chicken Tikka Masala With Basmati Rice

This hearty chicken tikka masala is bursting with flavor. Marinate the chicken cubes for a whole day in a curry and yogurt mixture. Then cook them in a hot and spicy tomato sauce, where you add even more yogurt. This is how you end up with an extremely creamy and finger-licking dish. Serve it on a platter with basmati rice.

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Ingredients Needed for Chicken Tikka Masala With Basmati Rice


For the marinade:

10 ounces of chicken breast, chopped
1 cup yogurt
½ cup curry powder
salt
pepper
1 tablespoon lime juice

For the spicy tomato sauce:

2 ounces of olive oil
1 onion, chopped
2 garlic cloves, crushed
1 red chili, chopped
1 teaspoon cinnamon
1 teaspoon cumin powder
½ cup tomato sauce
1 cup water

For the platter:

2 teaspoons of vegetable oil
salt
pepper
½ cup yogurt
fresh coriander leaves, chopped (for garnishing)
1 cup cooked basmati rice

How to Make Chicken Tikka Masala With Basmati Rice

  1. For the marinade:

    Add the chicken breast, yogurt, curry powder, and lime juice to a bowl. Season with salt and pepper and mix to completely coat the chicken breast. Marinate overnight.

  2. For the spicy tomato sauce:

    Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.

  3. Add the garlic and chili. Cook and stir for 30 seconds. Add the cinnamon and cumin. Stir again for 30 seconds or so.
  4. Add the tomato sauce and water. Stir them in, bring to a boil, then simmer for 12-15 minutes. Continue to stir in the process. Set aside.
  5. For the platter:

    Skewer the marinated chicken breast cubes and drizzle vegetable oil on the grill.

  6. Grill them on all sides until cooked through, or for up to 15 minutes.
  7. Remove the cooked chicken from the skewers and add to the sauce. Season with salt and pepper, add the yogurt and mix until even.
  8. Serve the tikka masala garnished with coriander leaves on a platter, together with the basmati rice.

Beef and Bell Pepper Tortilla

Sometimes a plate just isn’t enough as a presentation for food. So we give you an alternative: a tortilla. The perfect vessel for warm beef and bell peppers stir fry, with some cool Greek yogurt and spicy chili flakes!

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Ingredients Needed for Beef and Bell Pepper Tortilla

5 ounces of beef
vegetable oil for cooking
salt
½ yellow bell pepper
½ red bell pepper
½ lime
2 spring onions s, chopped
1 tortilla
2 lettuces leaves
1 tablespoon greek yogurt
chili flakes

How to Make Beef and Bell Pepper Tortilla

  1. Heat oil in a cast-iron skillet to a medium high temperature.
  2. Add the beef pieces to the skillet.
  3. Sprinkle salt over them.
  4. Stir fry them for a few minutes, until they turn a brown color.
  5. Remove the meat.
  6. Heat oil in the same skillet.
  7. Add the red and yellow bell pepper slices.
  8. Cook them for a couple of minutes until they soften.
  9. Add salt, pepper, and the fried beef.
  10. Squeeze the lime over the skillet.
  11. Add the chopped spring onions.
  12. Serve it in a tortilla, with lettuce leaves, with Greek yogurt and chili flakes.

Spring Onion Sandwiches

When you are in a hurry, and you still want to eat a delicious breakfast, make yourself a sandwich. This one, with spring onion, yogurt, and Cheddar cheese is easy to make. It takes less than 20 minutes!

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Ingredients Needed for Spring Onion Sandwiches

1 demi baguette
3 tablespoons of mayonnaise
3 tablespoons of yogurt
3 tablespoons of chopped spring onion
½ cup shredded cheddar cheese
pepper
2 bacon

How to Make Spring Onion Sandwiches

  1. Preheat the oven to 350 degrees F/180 degrees C.
  2. Cut the baguette in half lengthwise.
  3. In a medium bowl, add the mayonnaise, the yogurt, the chopped spring onion, and ¼ cup of Cheddar cheese.
  4. Sprinkle some pepper.
  5. Combine all the ingredients.
  6. In a skillet, fry the bacon without using vegetable oil. When it is cooked, take off the bacon.
  7. In the same skillet, put the baguette halves upside down, in the fat remained from the bacon.
  8. When the bread is toasted, spread mayo, yogurt, and spring onion mixture on every slice of baguette.
  9. Add on top of every half of bread one slice of bacon and the remained shredded Cheddar cheese.
  10. Bake the sandwiches for 10 minutes.

Cheesy Chicken and Potato Bake

What can you make with some frozen potatoes and a bit of chicken? How about you try this delicious casserole. It’s also got a touch of bacon, mozzarella, Cheddar, and yogurt. It might not be the lightest dish you’ve tried, but it makes up in flavor.

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Ingredients Needed for Cheesy Chicken and Potato Bake

14 ounces of frozen potato
salt
2 tablespoons of vegetable oil
3 garlic cloves, thinly sliced
9 ounces of chicken breast, cubed
pepper
2 spring onions s, chopped
1 cup cheddar, shredded
4 ounces of low moisture mozzarella, sliced
4 tablespoons of yogurt
6 bacon slices, chopped
chives

How to Make Cheesy Chicken and Potato Bake

  1. Preheat the oven to 360°F/180°C.
  2. Line a baking tray with parchment paper and evenly spread the frozen potatoes. Sprinkle a bit of salt over them.
  3. Roast them for the next 20 minutes.
  4. In the meantime, heat the vegetable oil in a skillet over medium heat.
  5. Add the garlic slices and stir.
  6. Add the chicken cubes, season with salt and pepper, and cook them for 15 minutes, stirring often, until the chicken pieces turn golden.
  7. Add the chopped spring onion and cook it for 2-3 more minutes.
  8. Take the potatoes out of the oven and transfer them in a ceramic baking tray. Don’t turn off the heat.
  9. Top the potatoes with half of the Cheddar and mozzarella. Next, evenly spread the chicken on top of the cheese. Spread the yogurt over the chicken.
  10. Top with the remaining cheese and chopped bacon.
  11. Slide the tray into the oven for the next 10 minutes, so that the cheese can properly melt.

Chickpea and Rice Stew

This simple vegetarian dish sure has lots of things to offer. It’s rich in fiber and protein, so it is a good choice if you’re planning on holding a healthy diet. Don’t shy away though from the yogurt and harissa sauce, because it will give this hearty stew a welcomed spicy and fresh kick.

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Ingredients Needed for Chickpea and Rice Stew

1 tablespoon vegetable oil 1 onion, chopped ½ teaspoon salt ½ teaspoon pepper parsley 1 teaspoon turmeric 5 ounces of basmati rice ½ lime 4 figs 10 ounces of canned chickpeas 2 cups of vegetable stock 1 teaspoon harissa paste 2 ounces of yogurt 1 garlic clove, thinly sliced 2 tablespoons of pumpkin seeds 1 ½ cups of milk

How to Make Chickpea and Rice Stew

  1. Heat the vegetable oil in a saucepan over medium heat.
  2. Add the carrot, onion, and season them with salt and pepper.
  3. Add fresh parsley and stir. Cover the veggies with a lid and let them simmer for 10 minutes.
  4. Remove the lid and season with turmeric. Add the basmati rice, lime juice, figs, chickpeas, and the vegetable stock.
  5. Put the lid back on and let everything simmer for 15 minutes.
  6. In the meantime, mix the harissa with a bit of water and yogurt.
  7. Remove the lid and add the garlic and pumpkin seeds.
  8. Cook the stew for 5 more minutes and turn off the heat.
  9. Serve it with harissa sauce on top!

Celery Root, Cauliflower and Chickpea Stew

If you like food loaded with both warmth and comfort, this veggie stew is the one for you. Its star ingredients are celery root, cauliflower, and chickpeas, that add much needed protein to this dish. Cook everything in a rich tomato sauce, and serve it with a touch of yogurt, for a refreshing wave of flavor. If you’re not afraid of extra calories, you can replace the yogurt with savory heavy cream.

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Ingredients Needed for Celery Root, Cauliflower and Chickpea Stew

2 tablespoons of vegetable oil
1 red onion, chopped
1 celery root, chunks
8 cauliflower florets
salt
½ teaspoon curry paste
½ cup chickpea
½ cup chicken stock
½ teaspoon turmeric
2 tablespoons of canned tomatoes
parsley
yogurt

How to Make Celery Root, Cauliflower and Chickpea Stew

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the red onion and cook it until softens.
  3. Add the celery root and cauliflower. Cook everything for 3-4 minutes. Season with salt and curry paste.
  4. Add the chickpeas and pour the chicken stock. Season with turmeric and cook until the sauce reduces by half.
  5. Add the canned tomatoes and parsley.
  6. Cook for an additional 2 minutes and turn off the heat.
  7. You can serve the dish with a touch of yogurt on top!
Slow-Cooker Chicken Tikka Masala

Slow-Cooker Chicken Tikka Masala

There is a known fact that Indian dishes can be so creamy and so flavored and this one makes no exception. By using the slow-cooker you get an extra-tender chicken breast, which pairs perfectly well with the yogurt. Serve this with an aromatic cucumber salad and cooked rice.

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Ingredients Needed for Slow-Cooker Chicken Tikka Masala

For the tikka masala:

1 onion, diced
1 cup canned tomatoes
¼ tablespoon tomato sauce
2 garlic cloves, crushed
1 teaspoon garam masala
6 ounces of chicken breast
¼ cup water
salt
pepper
½ cup heavy cream

For the salad:

½ medium cucumber, chopped
¼ cup fresh coriander leaves, chopped
salt
1 tablespoon lemon juice

How to Make Slow-Cooker Chicken Tikka Masala

  1. For the tikka masala:

    Add the onion, canned tomatoes, tomato sauce, garlic, and garam masala to a slow cooker. Mix them using a spatula, then add the chicken breast on top of the mixture. Add the water, season with salt and pepper, cover with the lid and cook on high for 4 hours.

  2. Shred the tender chicken meat using 2 forks and mix. Add the heavy cream, mix more, cover with the lid, and again, cook on high for 2 hours.
  3. For the salad:

    Add the cucumber, coriander, and lemon juice to a smaller bowl. Season with salt and mix.

  4. Serve the tikka masala together with the salad and some cooked rice.
Tandoori Chicken

Tandoori Chicken

The secret to an extremely flavorful tandoori chicken hides in the marinade. Concoct a hot mixture of chili, ginger, coriander, cumin, paprika, garam masala, and harissa; delicately smooth it with oil and yogurt. In contrast to the original recipe, where you’d use a tandoor oven, turn to the good old grill.

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Ingredients Needed for Tandoori Chicken

For the ginger mixture:

1 green chili, sliced
1 tablespoon ginger, shredded
2 garlic cloves, crushed
salt
2 teaspoons of vegetable oil

For the marinade:

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon paprika
1 teaspoon garam masala
pepper
2 teaspoons of vegetable oil
1 cup low fat yogurt
1 tablespoon lemon juice
1 tablespoon harissa
5 ounces of chicken breast cut into 4 pieces
12 ounces of bone-in, skin-on chicken thighs

For the grill:

2 tablespoons of vegetable oil
10 ounces of broccoli
salt

How to Make Tandoori Chicken

  1. For the ginger mixture:

    Add the green chili, ginger, garlic, and vegetable oil to a grinding mortar. Season with salt and crush. Transfer the mixture to a bowl.

  2. For the marinade:

    Add the coriander seeds, cumin seeds, paprika, garam masala, and vegetable oil. Season with pepper and crush.

  3. Add this spice mixture to the ginger mixture bowl. Add the yogurt, too, and mix until even. Add the lemon juice and harissa and mix more.
  4. Add the chicken breast and thighs to the bowl and coat them with the mixture. Marinate for 12 hours.
  5. The grilling:

    Drizzle some oil on the grill and add the chicken meat. Drizzle the meat with vegetable oil and grill for 10 minutes on each side. You can grill on the same time the broccoli. Drizzle it also with some vegetable oil.

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