Category Archives: Non-vegetarian Delights

Chicken Croquettes


Chicken Croquettes are very simple to make. These can be made one day before a party and is an awesome appetizer.


  • Boneless chicken pieces – 250 gms
  • Minced garlic – 2 tsp
  • Butter – 30 gms
  • Plain flour (maida) – 1 tbsp
  • Milk – ½ cup
  • Chili powder: 1 tsp
  • Minced ginger: 1 tsp
  • Boiled corn – 1/2 cup (Optional)
  • Pepper powder – 2 tsp
  • Chopped coriander leaves – 1 tbsp
  • Grated cheese – 1 tbsp
  • Salt
  • Egg – 1
  • Plain flour – 1 tbsp
  • Bread crumbs – 1-2 cups
  • Oil – for deep frying


  1. Cook the chicken with some water, salt, 1 tsp ginger, 1 tsp garlic,chili powder and 1 tsp pepper powder in a pressure cooker. Strain the chicken and Mince it in a blender.
  2. Melt butter in a pan. Add 1 tsp minced garlic. Fry for a min or two and add plain flour. Stir continuously till the raw smell of the flour goes, around 2-3 mins. Add milk and mix well. Add chopped coriander, boiled corn and remaining pepper powder. Stir well. (You can also add some chicken broth from Step 1 at this time )Make sure there are no lumps.
  3. When the sauce thickens add grated cheese. Mix well. Add minced chicken. Mix well. Cook on low flame for 5 mins. Adjust the seasoning.
  4. After the mixture cools down, Shape the mixture into small logs.
  5. Slightly whisk the egg with some water and plain flour.
  6. Dip the shaped rolls in egg mixture and roll in bread crumbs. Always use one hand to dip the croquettes in egg and one hand to roll it in bread crumbs otherwise it will become very messy.
  7. Fry the rolls in medium hot oil and take out after it gets golden brown. Serve hot with tomato ketchup or Fry Sauce(Mix 1 part ketchup, 2 parts Mayonnaise, some pepper,1 tsp Apple cider vinegar and salt)
  8. Enjoy!!

Note: These croquettes can be made a day ahead, Keep the rolls in Fridge and fry the next day.


Chicken Soup

Chicken Soup

This one is a healthy, yummy and very comforting soup. Shredded Carrots, cabbage, broccoli, mushroom or baby corn can be added for more flavor.

The best thing about this recipe is that it is so simple, even my Hubby can make it 😀

Makes 4 servings.


  • Chicken breast piece: 2-3 (chopped)
  • Garlic: 4-5 cloves
  • Ginger: ½ inch
  • Onion: ½ chopped very finely
  • Capsicum: 1 finely chopped
  • Black pepper: 2 tsp
  • Salt: As per taste
  • Maggi masala cube: 1(optional)
  • Butter: 1 tsp
  • Water: 4 cups (1 cup per serving so adjust accordingly )


Combine chicken, onion, crushed garlic-ginger, water, salt and pepper in a large saucepan over medium-high heat.

(Note: Veggies like baby-corn, carrots etc. can also be added at this stage)

Bring to a boil. Reduce heat to low and cook, covered, for 20 minutes or until chicken is tender.

Strain the chicken pieces and keep aside.

Take some butter in a pan and sauté the strained and shredded chicken with capsicum and maggi masala cube or any seasoning you like. (Note: Add chopped Mushrooms at this stage )

Add this to the soup and serve hot.

Garnish with some finely chopped coriander.



Low Fat Chicken tikka

bg_ctikka ctikka

Chicken marinated in yogurt and spices and made into tikkas need not be heavy and high in calorie.

This chicken tikka is grilled and marinated in low fat yogurt for a healthy meal.


Chicken Breast– ½ kg

Fat free plain yogurt– 2 tbsp

Ginger garlic paste – 2 tsp

Cumin seeds – ½ tsp

Chili powder1 tsp

Garam masala – ½ tsp

Turmeric – 1 tsp

Salt – as per taste

Vinegar – 1 tsp

Soya sauce – 1 tsp

Green chili and coriander leaves paste – 2 tsp



Chop boneless chicken to uniform cubes.

Prepare marinade with ginger garlic paste, turmeric powder, chili powder, salt, yogurt, soya sauce, vinegar and green chili coriander paste.(You can also add some chicken masala or lollypop masala for added flavor)

Dip the chicken pieces in marinade, mix well.

Keep it aside for 1 to 2 hrs.

Preheat oven to 250 degrees C. Line a roasting tin with aluminum foil (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out).

Now spray some oil and arrange the chicken pieces. You can also arrange peeled and quartered potatoes with the chicken but that is optional.

Fold the Aluminum foil and cook chicken for 10-20 minutes.

The last 3 minutes I turned on the broiler and got the perfect color on my chicken and potatoes.

Enjoy !



Chicken Lasagna from scratch – Indian Style


What I love about this lasagna is making homemade noodles.  It is much easier than it seems and you don’t even need a pasta machine.

This recipe is for a general pasta noodle, so it can be used to make ravioli, cut for spaghetti.


Lasagna Noodles

Maida/ all-purpose flour – 1 cup

Egg – 1

Salt – 1 tsp

Water for Kneading


Boiled and shredded chicken – 1 cup

Salt – 1 tsp

Pepper – 1 tsp

Chili powder – 1 tsp

Garlic – 5 cloves minced

Ricotta – ½ cup

Mozzarella – 1 tbsp. shredded

Lasagna Noodles – 3

Tomatoes – 2

Onion – 1

Tomato sauce – ½ cup

Green chilies – 2

Oil – 1 tbsp.

Oregano – 1 tsp

Chili flakes – 1 tsp

Jalapenos – 1



Combine Maida, egg and salt. Knead a soft pliable dough. Use water if required and keep it aside wrapped in cling film for 15 minutes and let the gluten work its magic.


Roll the dough until it is thin with a rolling pin (check by placing your hand underneath. The hand should be slightly visible).

Now cut it according to the baking dish you will be using.

Make 3-4 noodles and boil it in 2 liters of water.

Boil until just barely al dente; the noodles will cook more as they bake.

Rinsing the cooked noodles under cold running water removes excess starch. This step keeps them from sticking to each other, which could lead to tearing.


Now make the sauce by adding some oil in a wok.

Add garlic, green chilies, and chopped onion. Wait till onion becomes pink. Add tomatoes and tomato sauce. Add the shredded chicken, salt, pepper and chili powder and cook well.

Add some of the water in which pasta was boiled. This sauce should be very thick and not runny.


Mix in the ricotta with oregano, salt, chili flakes and pepper


For layering:

Take a microwavable baking dish (preferably rectangular or square) and start with some of the chicken pasta sauce.


Layer the noodle and proceed with a layer of thick chicken sauce.

Layer ricotta mix and repeat the process with 3 noodles.

Grate mozzarella cheese over it, garnish with jalapenos and cover with a cling film.

Prick the cling film with a fork in 5-6 places and Bake in the microwave on high power for 8-9 minutes.
Let sit 10-15 minutes after removing from the microwave and its ready to eat.



%d bloggers like this: