Food

Chicken Tikka Drumsticks

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Without complaining about how the South Asian diaspora has transformed my childhood favourite BBQ item chicken tikka into a saucy, messy staple takeaway item “chicken tikka masala,” I shall begin writing this post.

As a child, chicken tikka with paratha (fried flat bread that looks like this) was my most anticipated meal all week. My father used to honk the horn after reaching home on Friday evening, and myself, my three siblings, and my mother would quickly get into the car and be on our way to eat some BBQ. As we grew older, we would also BBQ chicken tikkas for family picnics by the beach or on cool winter evenings at our roof terrace. Such beautiful memories!

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I have always loved the charred flavor of a delicious chicken tikka. Full disclosure, this recipe will not give the taste of a Pakistani streetside chicken tikka because a) it is not made in open air on a charcoal grill b) it is meant to be clean so it does not use a lot of oil. That said, I think it comes pretty close to the taste of a juicy BBQ-ed chicken tikka, but with a lot less mess and time, and a ton more convenience.

I use drumsticks for this recipe instead of full chicken leg quarters because drumsticks are easier to work with. And I like to pair them with brown rice and some yogurt or coriander chutney. The meat from the drumsticks can also be used to make a killer chicken tikka salad (see tips for more). It was actually this salad that I posted in my insta story, prompting several requests for the recipe. So without further boring you with my incoherent stories, I will get down to the deets of how you cook up this deliciousness.

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Don’t mind the Fresh face mask container…I tend to recycle pretty much everything and these little containers are best to carry sauces for lunch to work.

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How delicious does that look? I love myself on days that I have healthy lunches at work. Yay to Sunday meal-prep.

Serves 2

Ingredients:

  • Yogurt (3tbsp)
  • Tandoori masala (2tbsp)*
  • Garlic powder (1tsp)*
  • Organic skinless drumsticks (4)
  • Lemon, juiced (2)
  • Olive oil (1tsp)

Method:

  • Mix the tandoori masala & garlic powder in the yogurt.
  • Place diagonal slits on the drumsticks.
  • Marinate the drumsticks in the spiced yogurt. Also add oil and lemon juice at this point.
  • Leave in the refrigerator overnight for maximum flavor, or for at least half an hour.
  • Preheat the oven to 425F/220C and bake for 40 minutes flipping the drumsticks halfway through.

Tips:

  • I used this store-bought tandoori masala, but I have also tried this recipe with homemade tandoori masala and it works just fine. The recipe for the homemade tandoori masala is here.
  • If you don’t have garlic powder, you can use two garlic cloves minced.
  • The meat from the drumsticks is delicious with mixed greens, quinoa, and some greek yogurt as dressing for a “chicken tikka salad.”
  • In a food processor, pulse 1 cup of mint and coriander, 2 cloves of garlic, 1 lemon juiced, and 2 green chillies. You will have yourself the best chutney to serve with these chicken tikka drumsticks.

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Food

Black-Eyed Beans & Chicken Stuffing

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Black-eyed bean and minced meat curry was a staple in my mom’s Pakistani kitchen. She batch-cooked the beans and froze them in little packets. These packets would be her saviour on busy days when she could not fathom what to cook. Served with hot chapatis, my mom’s black-eyed bean and minced meat curry was a favourite of mine.

A few days ago, I was casually strolling through the shelves in the supermarket when I noticed neatly stored cans of black-eyed beans. That instigated a much need flashback of my mom’s delicious recipe. Inevitably, I stocked my cart with multiple cans of the beans.

I knew I wanted to replicate the taste of my mom’s curry, but I also knew that I had to make it more like stuffing than curry. My busy lifestyle has little room for curries, especially on weekdays because I can’t afford to have curry spill in my bags or put me in a food coma after lunch. Stuffing on the other side is perfect to make a wrap with. It can also be tossed with some quinoa or brown rice with a chutney or sauce on the side. No fuss, right?

In addition to making my mum’s recipe corporate-career-proof, I also made it slightly healthier by keeping oil to a minimum and replacing ground beef with ground chicken breasts that I minced in my food processor at home. You can also buy minced chicken from the store. I couldn’t find organic variety in my supermarket.

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I made the black-eyed bean and minced chicken stuffing over the weekend and stored in the fridge. During the week, it was rather easy to stuff a wrap with the stuffing and take it with me to work. I even added a little water to it one night and turned it into a more curry consistency to have with hot whole-wheat tortillas that are the closest it gets to mom’s hot chapatis in Amsterdam.

Without further nostalgic blabbering, I will list down the recipe.

Serves 4-5

Ingredients:

  • Vegetable oil (1tbsp)
  • Onion (1 large—chopped)
  • Garlic cloves (4—minced)
  • Tomatoes (2—chopped or ½ cup canned)
  • Green chillies (3—chopped)
  • Chilli powder (1tsp)
  • Turmeric powder (1/4tsp)
  • Cumin powder (1/2tsp)
  • Garam masala (2/3 tsp)
  • Ground chicken, organic (250 grams or two organic chicken breasts minced in a food processor)
  • Black-eyed beans, organic (400grams/16oz can)
  • Lemon, juiced (1)
  • Coriander springs (16-20)

Method:

  • Sauté the onion in oil until golden brown.
  • Add minced garlic and sauté until fragrant. If onion and garlic stick, use a splash of water to deglaze the pan instead of more oil.
  • Now add tomatoes and green chillies, as well as all the spices. Cook for a couple of minutes. Again, add water to deglaze the pan if needed.
  • When the oil separates from the mixture, add ground chicken and cook until the chicken changes colour, about five minutes. You can add more at this point if you’d like the consistency to be more curry-like.
  • Add the can of beans (washed & rinsed). Stir until everything is combined and turn off heat.
  • Garnish with chopped coriander and lemon juice.

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Food

Quinoa Crusted Chicken Fingers

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I recently mentioned on my Instagram that I am on a mission to healthify (I know it’s not a real word, but let’s get on with it) some of my favorite foods. Chicken fingers are definitely something that I not only love for their taste, but also love for their versatility and convenience. As in, they can be eaten on their own, stuffed in a lunch wrap, or chopped for a hearty salad. In whichever form I choose to eat them, they remain fuss free—for instance no leaking out of the lunchbox into my pampered work bags.

And so, like every new mission, this mission of healthifying chicken fingers started with research (read: typing “healthy chicken fingers” into Google). I was baffled to learn that breading chicken fingers with quinoa was a thing in the healthy eating world.

The novelty of using quinoa instead of breadcrumbs was enough to inspire me to create a recipe of my own instead of using someone else’s recipe. I like my chicken fingers to have a subtle spice kick (you’d know what I mean if you’ve eaten fried chicken at Pakistan’s KFCs), so this recipe has that + it is oil-free. Basically what I am giving you with this recipe is an opportunity to glorify the most boring of proteins, chicken breast, without adding unnecessary fats (oil) or carbs (breadcrumbs). I call that a miracle and it is being passed on to you.

Serves 2

Ingredients:

  • Organic Chicken breast (1)
  • Chickpea flour (1 tbsp)
  • Chili powder (1/2 tsp)
  • Cumin powder (1/4 tsp)
  • Chili flakes (1/4 tsp)
  • Egg (1/2)
  • Cooked quinoa (1/4 cup)

Method:

  • Preheat oven to 375F/200C.
  • Slice the chicken breast into thin strips.
  • Mix the flour and spices.
  • Coat chicken strips in the flour.
  • Beat an egg (you will use only half of it).
  • Coat strips into the egg.
  • Press cooked quinoa into strips coated with flour and egg.
  • Line a baking sheet with parchment paper, place the chicken strips on the tray, and bake in the preheated oven for 20-25 minutes.
  • Enjoy on its own or in salads and wraps! 🙂 And to view the full nutritional profile of this recipe, see the end of the post.

Tips:

  • Chicken breasts can vary in weight. Organic chicken breasts tend to be smaller. The one I used was around 100 grams.
  • You may use any flour. I had chickpea flour on hand that’s why I used that one.
  • If you do not have individual spices as listed in the ingredients, you could also just use a spice mix like cajun/jamaican.
  • If you line the baking sheet with foil instead of parchment paper, I would grease the foil to avoid having quinoa stick to the foil.
  • To ensure chicken fingers crisp on both sides, flip them over halfway through the baking time.

 

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This is the first time that I have calculated the full nutrition profile of my recipe. I am adding it to this post. Please let me know if that is something that you find helpful. And have a wonderful weekend!!

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