Chicken Skewer Kebabs

Ingredients

• 1 kg boneless chicken thighs, cut into cubes or strips
• 150 g natural yogurt
• 2 tsp paprika
• 2 tsp ground cumin
• ½ tsp cinnamon
• ½ tsp chilli flakes
• 2 tsp garlic granules (or 3 garlic cloves, crushed)
• Zest and juice of 1 lemon
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp oil (for brushing)
• 2 tbsp fresh parsley or coriander, chopped (for garnish)

Instructions

1. In a large bowl, mix the yogurt, paprika, cumin, cinnamon, chilli flakes, garlic, lemon zest, lemon juice, salt, and black pepper.

2. Add the chicken and mix well to coat evenly.

3. Cover and marinate for at least 30 minutes (or up to 4 hours).

4. Thread the chicken onto skewers.

5. Heat a grill or pan and brush the skewers with oil.

6. Cook for 10–12 minutes, turning occasionally, until fully cooked and slightly charred.

7. Garnish with fresh parsley or coriander and serve hot. 

4 classic Indian-style chicken curry recipes 

Butter Chicken

Ingredients
• Chicken (boneless) – 500 g
• Yogurt – ½ cup
• Garlic & ginger paste – 1 tbsp each
• Tomato puree – 1 cup
• Cream – ½ cup
• Butter – 3 tbsp
• Garam masala – 1 tsp
• Chili powder – 1 tsp
• Salt – to taste

Method
1. Marinate chicken with yogurt, garlic, ginger, and spices (2–4 hrs).
2. Grill or pan-cook chicken.
3. Cook butter + tomato puree + spices.
4. Add chicken and simmer.
5. Finish with cream.

Flavor: rich, creamy, mildly spiced

Chicken Tikka Masala

Ingredients
• Chicken – 500 g
• Yogurt – ½ cup
• Garlic & ginger – 1 tbsp each
• Tomato puree – 1 cup
• Cream – ¼ cup
• Onion – 1 (chopped)
• Garam masala – 1 tsp
• Paprika – 1 tsp

Method
1. Marinate chicken and grill.
2. Cook onion until golden.
3. Add tomato puree and spices.
4. Add chicken and simmer.
5. Finish with cream.

Flavor: smoky, spiced, creamy

Palak Chicken

Ingredients
• Chicken – 500 g
• Spinach – 3 cups (blanched & blended)
• Onion – 1
• Garlic – 4 cloves
• Ginger – 1 tbsp
• Cumin – 1 tsp
• Cream – 2 tbsp

Method
1. Cook onion, garlic, and ginger.
2. Add chicken and cook.
3. Add spinach puree.
4. Simmer 10–15 minutes.
5. Add cream.

Flavor: healthy, earthy, mildly creamy

Chicken Korma

Ingredients
• Chicken – 500 g
• Yogurt – ½ cup
• Onion – 1 (fried & blended)
• Cashew paste – ¼ cup
• Coconut milk or cream – ½ cup
• Garam masala – 1 tsp
• Cardamom – 2 pods

Method
1. Cook whole spices in oil.
2. Add onion paste and cook.
3. Add chicken and yogurt.
4. Add cashew paste and coconut milk.
5. Simmer until thick.

Flavor: rich, nutty, aromatic

Chef Tip:
For restaurant taste, finish curries with butter + cream + a pinch of sugar to balance flavors.

Loaded Chicken Nachos

Ingredients:

• 200 g boneless chicken (small cubes)
• 1 tbsp oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp chili flakes

• 150 g nachos chips
• 1 cup cheddar cheese (100 g, shredded)
• ½ cup mozzarella cheese (50 g)

• 1 small onion (finely chopped)
• 1 small tomato (finely chopped)
• 2 tbsp sweet corn
• 2 tbsp jalapeños (sliced)

• 3 tbsp mayonnaise
• 2 tbsp ketchup
• 1 tbsp hot sauce (optional)

Instructions:
1. Heat oil in a pan and add chicken. Cook on medium flame.
2. Add salt, black pepper, paprika, garlic powder, and chili flakes. Cook until chicken is fully done and slightly crispy.
3. Take a tray or pan and spread nachos chips evenly.
4. Add cooked chicken on top.
5. Now add onion, tomato, corn, and jalapeños.
6. Sprinkle cheddar and mozzarella cheese generously.
7. Bake in preheated oven at 180°C for 8–10 minutes until cheese melts.
(If no oven, cover pan and cook on low flame till cheese melts)
8. Mix mayo, ketchup, and hot sauce to make a quick creamy sauce.
9. Drizzle sauce on top and serve hot

Homemade Hibachi Trio Plate 

This easy dinner brings chicken, shrimp, steak, and fried rice together in one homemade plate that always feels like a win.

 Ingredients:

For the fried rice:

3 cups cooked day-old white rice

2 eggs, beaten

2 tablespoons butter

1 tablespoon oil

2 tablespoons soy sauce

1 teaspoon sesame oil

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

For the chicken:

1 pound boneless chicken breast or thighs, cut into bite-size pieces

1 tablespoon oil

1 tablespoon butter

1 tablespoon soy sauce

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

For the shrimp:

1 pound large shrimp, peeled and deveined

1 tablespoon butter

1 teaspoon minced garlic

1 teaspoon soy sauce

1/4 teaspoon paprika

1/4 teaspoon black pepper

For the steak:

1 pound sirloin steak, cut into bite-size pieces

1 tablespoon oil

1 tablespoon soy sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

For the vegetables:

1 zucchini, sliced

1 carrot, cut into thin sticks

1/2 onion, sliced

1/2 cup mushrooms, sliced

1 tablespoon butter

1 tablespoon oil

1 tablespoon soy sauce

Salt and black pepper, to taste

 How to Make It:

 Start the Fried Rice

Heat the butter and oil in a large skillet. Scramble the eggs first, then add the rice, soy sauce, sesame oil, garlic powder, and black pepper. Stir-fry until the rice is hot, lightly golden, and full of that hibachi-style flavor.

 Cook the Chicken

Heat the oil and butter in a skillet, then add the chicken. Season with soy sauce, garlic powder, onion powder, and black pepper. Cook until browned outside and fully cooked inside. The buttery finish gives it that solid easy dinner feel without a lot of extra work.

 Cook the Shrimp and Steak

In one pan, melt the butter and cook the shrimp with garlic, soy sauce, paprika, and black pepper just until pink and tender.

In another hot skillet, sear the steak with oil, soy sauce, Worcestershire sauce, garlic powder, and black pepper until the edges are dark and flavorful. This part really brings the whole homemade hibachi plate together.

 Sauté the Vegetables

Heat the butter and oil, then cook the zucchini, carrots, onion, and mushrooms until tender with a little bite left. Add soy sauce, salt, and black pepper, then toss until glossy and well seasoned.

 Build the Plate

Spoon the fried rice into the dish, then add the chicken over part of the rice, place the shrimp along one side, the steak on the other side, and finish with the vegetables in the corner. Serve hot for a better than takeout dinner that still feels homemade.