Ramadan Healthy Chicken Recipes

 1. Chicken and Oats Soup

Ingredients:

2 tbsp of olive oil

1/2 cup carrot chopped 

1 onion chopped 

2 cloves of garlic chopped 

1 celery stick chopped 

100 gram of mushroom chopped 

2 cups of chicken stock

1 tsp of italian herbs 

1 bay leaf 

1/2 cup of oats

2 cups of cooked diced/ shredded chicken 

salt, paprika, tomato kethup and spring onion to season.

Heat a pan and add onion, garlic and sautee. add the carrots, celery, or any chopoped vegetable along with the mushroom and shredded chicken and sautee. cook for 3 mins. Add the chicken stock, herbs, salt, ketchup, pepper and bay leaf. Add the oats and cook covered for more 15 mins until soft. Stirring from time to time add more water if required. Lastly in another pan heat 2 tsp of oil and add chopped garlic, chopped onion. stir fry until brown and sizzle on the soup. You can also add green chillies and spring onion at last. 

2. Sesame Chicken patties

Ingredients:

175 gram of Chicken Breast Fillet

2 cloves of garlic chopped

1 Tsp chopped ginger 

1 Egg white 

2 tsp of Cornflour

1 tsp of baking powder

4 table spoon of sesame seed 

2 tsp of black pepper 

handful of mint leaves 

2 tsp of oyster sauce 

Place the chicken, garlic and all others in food processor and make a smooth paste. Now make it into a pattie style and coat with sesame seed. Heat a pan with 4 tbsp of sunflower oil and shallow fry the chicken patties until brown on low flame. Serve hot in your iftar table.

3. Thai Chicken Salad

Ingredients: 

200 gram boneless skinless chicken breast, minced

3 tbsp  chopped corriander 

3 tbsp chopped mint leaves

2 spring onions, chopped

2 tbsp chopped onions

1/2 tsp paprika 

2 tbsp lemon juice

1 1/2 tbsp fish sauce

1 tsp garlic and red chili crushed

20 g lettuce, for serving

Toasted Peanut crushed for garnishing

Heat nonstick pan over medium heat, no oil is necessary. Add chicken, stir until thoroughly cooked. Remove from heat, drain excess liquid. Add fish sauce, ground chili garlic paste and lemon juice. Toss all together with cilantro, onion, mint, cayenne, rice powder. Adjust seasoning to taste. Serve immediately over lettuce leaves or thinly sliced cabbage .Garnish with crushed toasted peanut, spring onion. 

 4. Chicken 65

Ingredients: 

Chicken Bonelss 300 gram cut into cubes size

2 tsp Ginger, Garlic Paste 

2 tbso chopped garlic 

2 tbsp chopped ginger

2 tsp Cumin powder

2 tsp kashmiri red chilli powder 

2 tsp corriander powder 

1/2 tsp turmeric

2 tbsp yogurt

1 tbsp curry leaves

1 full Lemon juice

1 tsp mustard seeds 

4 -5 green chillies 

4 tsp tomato ketchup

2 tbsp mustard oil

2 tsp paprika

2 tsp sugar 

1 cup Besan

2 tsp corn flour

1 egg

Handfull of spring onion, ginger slices and green chillies for garnish.

Cut chicken into bite-size pieces. Marinate the chicken with ginger-garlic paste, chili powder, cumin powder, turmeric, pepper powder, salt, and yogurt. Let it marinate for at least one hour in the refrigerator. Just before frying,  add egg white, corn starch, rice flour, lemon juice, and mix well.

Heat oil in a pan and fry the marinated chicken in batches. Fry in medium flames for 6-8 minutes or till the chicken pieces is crispy and golden brown on both sides. Drain into paper towels and set aside.
In a pan, add a little oil and saute, sliced garlic chopped ginger, mustard seeds, curry leaves, and green chilli till slightly crisp. Add paprika, and ketchup and mix well. Add two to three tbs of water and mix till it all comes together. Add the fried chicken and coat well. Serve warm. Enjoy!

5.  Chicken Schnitzel with Oats

Ingredients: 

2 large Chicken Breasts, boneless

1 Tbsp Garlic and Ginger Paste 
Dry Mixture
1/2 cup Quick Oats
1/4 cup Flour
1 tbsp Dried Herbs Oregano, Thyme
1 tsp Salt
1/2 tsp Black Pepper
Paprika

Wet Mixture

1 Egg, beaten
1/4 cup Milk
1/2 tsp Salt
1/2 tsp Black Pepper

Butterfly the chicken n breast by using a knife to cut in half way. Open the chicken breast to make it butterfly shape. Marinate the chicken with garlic ginger paste, salt and pepper. Place the chicken on a cling paper and hammer it to tenderize it and flatten it.  Now slide the chicken in the dry ingredients and then mix all the wet ingredients and dip the chicken in it. now again take it to the dry ingredients bowl and pat to stick the dry oats with chicken well. 

Keep it aside and heat oil in a non stick pan and shallow fry the chicken on low heat until its cooked well from inside. serve with coleslaw or vegetable. 

6. Tandoori Chicken Roulade 

Ingredients for roulade:

2 Pieces Chicken breast
1/2 teaspoon Garlic Paste
1/2 Teaspoon Ginger Paste
1/2 cup mushroom slices
1 cup Spinach only leaves (Palong Shaak)
1/2 cup chopped capsicum colourful
4-5 Crushed Cashews
1 teaspoon Oregano
2 tablespoon Olive oil
2 tablespoon of Mozerella cheese
2 slices of Cheese processed


Salt and Black pepper (crushed to taste)
Cling Wrap Sheet

Tandoori Masala Ingredients:

2 tbsp butter
3 Teaspoon of tandoori masala (store bought)
2 chopped onion
1 Teaspoon garlic ginger paste
3 chopped tomatoes or 1/2 cup tomato puree
Handful of mint leaves
Yogurt 2 Tablespoon
½ cup water
1 tsp red Chilli Powder
Salt to taste Sugar ½ Teaspoon

Direction for Making the Roulade

Take the chicken breast- slit in the middle to make it buttery shape. Lay down chicken in cling paper and put another cling paper on top. Now hammer the chicken gently so it spreads and becomes a thin layer. Season with salt, pepper, garlic ginger paste and set aside
For the filling- In a pan heat oil, add mushroom, spinach, crushed cashew, sliced capsicums or veggies of choice with and stir with paprika and oregano. Add salt and pepper upon taste.

Now lay the chicken on a cling plastic wrap put a layer of the prepared filling add mozzarella cheese and cheese slices. Roll the chicken with the filling making into a thick sausage. Now roll the cling paper on the chicken and make it into a toffee shape. Secure wrap really tightly so that the roll don’t open up. Boil water and throw the wraps in it. Boil for 20 mins and take it out. Now open the wraps and fry the roulade in butter lightly on each sides until brown marks appear.

Direction For the Tandoori Sauce:

Heat a pan add butter, chopped onion, garlic, ginger paste, tandoori spice, tomatoes/tomato puree yogurt, red chilli powder. Stir and cook until all mixed together (you can add water to cook tomatoes thoroughly) and becomes a saucy texture. Lastly add mint leaves, salt and sugar to taste. Pour over the chicken roulade or set aside for platting.

7. Indo Malay Chicken Satay

Ingredients:

4 Chicken Breast Fillet

For the sambal Sauce:

3-4  fresh red chilli finely chopped

2 garlic cloves chopped 

2 tbsp Bbq/ Worchester sauce

2 tbsp tamarind sauce 

4 tbsp peanut butter 

2 tbsp peanut oil 

1/2 cup hot water 

1 lemon juice 

2 tbsp honey 

Cut the chicken breast into 1 cm slice and insert in the skewer. Marinate chicken with sambal sauce for 2 hrs. Also keep some sambal sauce aside for dipping. Prepare a grill pan with peanut oil and cook the chicken turning until golden brown on low flame. Serve with sambal sauce and salad.

 

8. Chicken Dynamite: 

Ingredients: 

Boneless chicken, half kilogram

Soya sauce, one tbsp

1 tbsp Paprika powder

1 tbsp Garlic powder

Salt, to taste

1 tsp oregano 

For Batter:

Corn flour, half cup, Wheat flour, half cup, Black pepper, half tsp, Salt as per taste and cold water.

For Dynamite Sauce:

4 tbsp Sriracha sauce or chili sauce
Ketchup, three to four tbsp
Garlic powder, half tsp
Paprika, half tsp
Oil, for frying
Green Onion, two tbsp
lettuce leaves

Method

First of all, pat dry chicken boneless cubes with kitchen towel or paper. Now, for marination take bowl add chicken boneless cubes, soy sauce, paprika powder, salt, dried oregano and garlic powder, mix well and let it rest for thirty minutes. Then, in a bowl, add corn flour, wheat flour, black pepper powder and salt, mix everything properly. After that, in a bowl, add eggs, and whisk well. Take the marinated chicken and coat chicken cubes in dry flour mixture then dip into beaten egg and again coat in dry flour mixture. Now, in wok heat oil and fry until golden brown & set aside.

For dynamite sauce, take a pot, add sriracha sauce or chili sauce, mayonnaise, tomato ketchup, honey, garlic powder, paprika powder and give it a good mix. Later, in prepared sauce, add cooked chicken and coat well then sprinkle green onion leaves surrounded with lettuce leaves.

9. Chicken Oats Haleem: 

Ingredients:

150 gram Chicken breasts

1 cup oats and choice of daals( moong, masoor, mash etc)

1 large onions sliced finely

1 Tbsp ginger paste

1 tbsp garlic paste

corriander leaves

Green chilies and lemon as needed

2 tsp of Haleem Masala or Garam Masala as desired ( I tsp Garam Masala + 1 tsp Coriander Powder + ¼ tsp turmeric & ¼ tsp black pepper)

salt and pepper to taste

Ginger chopped for garnish.

Cook chicken in 2 tbsp of olive oil with the spices and when the chicken is half cooked add the daal mixture and Haleem mix water n masala, lastly add oats and let it sit for desired consistency. Garnish with ginger, green chili and coriander.

10. Chicken Cabbage Roll

Ingredients: 

100 gram minced chicken
1 tbsp soya Sauce
1 tsp minced ginger
2 tsp minced garlic

2 tsp chopped onion
1 tsp salt

1 tsp sugar
1/2 tsp ground black pepper 

Chinese Cabbage whole 

1 tsp paprika 

1 tsp Italian Seasoning herbs

Black olives 10 chopped

1 tsp hot sauce 

1 full lemon juice 

1 chopped tomato 

1 chopped cucumber 

2 tsp Olive oil 

2 chopped Green Chiles 

Handful of mint leaves 

Method:
Steam the cabbage leafs for 5 mins, wash with cold water immediately after (for crunchiness) put aside in kitchen towel to soak the water.
In a pan, take 2 tsp of oil, 100 gram of chicken mined, add garlic, ginger and onion chopped. Stir and add some paprika, Italian seasoning (herbs) some black olives,, add little hot sauce and salt and pepper. Until chicken is tender cook for some time.
Take the mix in a bowl and add lots of lemon juice, mint leaves, coriander leaves, fresh chopped tomatoes, chopped cucumber, chopped green chilli and olive oil. Use the cabbage to wrap the chicken filling and serve (no need to steam anymore)