#broiledchicken

Make delicious Chicken Tikka Skewers that taste just like the ones from your favorite Indian takeaway. These marinated chicken skewers are packed with flavor and perfect for grilling or broiling. They're a crowd-pleaser and great for parties!

Ingredients: 500g boneless chicken, cut into 1-inch pieces. 1 cup plain yogurt. 2 tablespoons lemon juice. 2 tablespoons vegetable oil. 2 teaspoons ginger-garlic paste. 2 teaspoons garam masala. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon chili powder adjust to taste. Salt to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a mixing bowl, combine the yogurt, lemon juice, vegetable oil, ginger-garlic paste, garam masala, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Mix well to make the marinade. Add the chicken pieces to the marinade and coat them thoroughly. Cover and refrigerate for at least 2 hours, or overnight for best results. Preheat your grill or broiler to medium-high heat. Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a little space between each piece. Place the chicken skewers on the preheated grill or broiler and cook for about 15-20 minutes, turning occasionally, until the chicken is cooked through and has a charred, slightly smoky flavor. Serve the Chicken Tikka Skewers hot with naan, rice, or your favorite Indian side dishes. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

One of the most popular holiday classics of my childhood was chicken nuggets with pineapple and cheese. Sometimes I cook this dish just to be nostalgic

ingredients :

1kg – chicken fillet 1 – Can canned pineapple rings 200g – hard cheese 2 eggs ground black pepper, salt to taste

Method :

Wash the fillet, cut it into thin plates, lightly beat off, salt, and sprinkle with black pepper.

Whisk the eggs a little.

Dip the chops in the egg, and fry in a non-stick pan on both sides until cooked. After turning over to the second side, cover it with a lid.

Put a ring of pineapple or half of it on the chops, depending on the size of the chops.

Sprinkle grated cheese on top.

Place in preheated oven until cheese is melted.

BTS of my roasted & broiled chicken with a side of scalloped potatoes and asparagus.

I’m beginning to understand that cooking is really a stewarding of ingredients. It begins early in the mind, and continues at the store when selecting produce. It’s cleaning the ingredients gently and cheerfully, and sequencing the preparation over time with patience and forethought.

For this meal, I enjoyed shopping all ingredients for the epis and getting the chicken from my local butcher. I bought two potatoes thinking I would have another mashed potato with gravy kind of week. But I woke with a random hankering for scalloped potatoes and had to give it a try.

I salted the chicken and let it sit overnight. The next day I spread epis throughout the same pieces, and let it spend another night marinating before spending all afternoon letting it cook in my toaster oven (yes, toaster oven). I let it for roast for 1.5-2 hrs, checking it over and over. I broiled it right when my potatoes were done in the oven, checking it over and over for that brilliant brown.

I got lucky with the potatoes. Only two potatoes made this amazing spread! I boiled them for 10 minutes before slicing them up and positioning them in my little dish. I had my Magnolia cookbook open to her scalloped potatoes recipe, but I also had a can of Campbell’s cream of mushroom soup handy 😏. So, I did reach for fresh garlic and onion sautéed in butter, but I skipped the flour and heavy cream. I just put a splash of almond milk into the bechamel and folded in some cheddar cheese rather than Gruyere. Distributed the ‘bechamel’(?) atop and into the potatoes. Topped with fresh black pepper and Parmesan cheese. Placed in the oven and hoped for the best! Just before it was done, I sliced some green onion and chives on top and returned it to the oven for a few more moments.