EXPLORE RECIPES

GROUND CHICKEN TACO BOWLS

If your house is currently a standoff between a picky eater and anything green, this recipe is for you. Born out of a desperate need to move past the Mac and Cheese phase, these taco bowls are the ultimate crowd-pleaser. They’re packed with hidden nutrients and were the very first way I got my son to embrace ground chicken. Healthy, customizable, and toddler-certified! INGREDIENTS: 1 LB GROUND CHICKEN 1/2 MEDIUM ZUCCHINI FINELY CHOPPED 1/2 MEDIUM YELLOW SQUASH FINELY CHOPPED

Krishna Patel

Nov 4, 20252 min read

Explore Recipes

Indy friends — save this one for your next Indian food craving.

I found a new Indian spot near McCordsville and the butter chicken alone is reason enough to go back!

📍 Chaska Indian Cuisine
2796 N 600 W
Greenfield, IN 46160

#indyfood #indianapolisfoodie #indyrestaurants #indianfood #butterchicken

The meal that turned my picky eater into a taco bowl fan!

My ground chicken taco bowl was the first “real meal” he loved — and now it’s a weekly staple thanks to flavor that keeps everyone happy.

#partnership #indyhummingbirds @getdesertdust @thefreshmarket

Kyuramen x TBaar – Willow Lake East newly opened up in Indianapolis 🍜✨

I was invited to try their newest location and we really enjoyed it. The dumplings and veggie ramen were standouts (that chili oil was fantastic), the Thai iced tea was a favorite, and the matcha tiramisu was the perfect ending. We’d definitely go back to try more dishes!

Was it kid friendly? Yes! However, there is no kids menu, but I’m sure my kids would love to go just for that robot!

Soft opening sips at @recess.social ! This might officially be the best matcha in Indy—creamy, not too sweet, zero grassy taste.

But the best part? IT’S KID-FRIENDLY. If you’ve been following my stories for a while, you know we take our kids everywhere & @recess.social gets it.

They’ve got a kid-friendly drink with sprinkles, plenty of seating, and yes… toys (a huge win for us parents 🙌).

Safe to say, we’ll be having lots of family matcha dates here 💚

✨ Grand opening: January 2 ✨

#IndianapolisEats
#IndyCoffee
#IndyMatcha
#IndianapolisMoms
#KidFriendlyIndy
FamilyFriendlyCafe
MatchaLovers

Introducing our daughter, Zoya ✨
01/17/2024

My sweet girl, thank you for completing our family. You are everything we dreamt of for the last 9 months 💕

& to my sweet, but wild, Zayn - he is already so protective of his little sister. He sits next to her when Ketan and I step away, and gives her, her pacifier when she cries & looks for her first thing every morning. I can’t wait to see their relationship grow over the years

Merry Christmas from our GROWING family to yours! We’re so excited to add a new member to this little team of ours VERY soon 💕 Zayn is going to be a big brother!! 😭🙏🏽

📸 @dustinandbree

MOROCCAN CHICKEN
⠀
Ingredients:
⠀
1lb chicken tenders cubed
2 teaspoon harissa seasoning (I purchased mine from Whole Foods)
1/2 teaspoon of Za’atar seasoning
1/8 teaspoon of ground cardamom
1/4 teaspoon of cinnamon
1 tablespoon of cayenne (adjust based on your spice level)
1 tablespoon garlic paste
1 tablespoon ginger paste
1/4 cup yogurt
1/2 tablespoon lemon juice
1 tablespoon olive oil (for marinade)
1 tablespoon of tomato paste
1 cup chicken broth
⠀
Instructions:
⠀
1. In a bowl combine all your seasonings, yogurt, oil, lemon juice and chicken. Marinade for 4-5 hours. (Preferably overnight)
2. Heat a cast iron skillet on medium heat with oil.
3. Add chicken and cook for 3-4 minutes on each side.
4. Once chicken is almost done, add in your tomato paste and chicken broth.
5. Give it a good stir and let the sauce simmer until chicken reaches an internal temperature of 165 degrees.
6. I like to serve my chicken with rice, quinoa, bulgar with a side of steamed/roasted vegetables, hummus, pita etc. you can customize this however you want!

Our lives forever changed on 03/14/2022. Zayn Ketan, you are our biggest blessing, and you’re already teaching us to be the best version of ourselves. We’re excited to see the world through your eyes, my little love.

& a very happy birthday to my hubby, and Z’s dad. Watching you love on Zayn has made me fall in love with you even harder 💙🧿

#newbornbaby #babyannouncement #kytebaby #newbornphotography

AIR FRYER CHICKEN FAJITAS⠀⠀
⠀⠀
CHICKEN FAJITAS:⠀⠀
⠀⠀
1 lb of chicken breast tenderloins. Cut in strips, I cut mine 6 pieces per tender⠀⠀⠀
1 red bell pepper sliced ⠀⠀⠀
1 green bell pepper sliced⠀⠀⠀
1 poblano pepper sliced ⠀⠀⠀
1 small red onion sliced ⠀⠀⠀
⠀⠀⠀
For marinade:⠀⠀⠀
1 tablespoon Greek yogurt ⠀⠀
3 tablespoon of olive oil ⠀⠀⠀
2 teaspoon of paprika⠀⠀⠀
2 teaspoon of red chili powder⠀⠀⠀
2 teaspoon of cayenne ⠀⠀⠀
2 teaspoon of Mexican⠀⠀
⠀⠀
1. Marinade the chicken and vegetables for 4-6 hours. ⠀⠀
2. Spray canola oil in the air fryer and air fry on 380 for 10 minutes (time varies by air fryer) keep checking and flipping every 5 minutes⠀⠀
⠀⠀
Serve it in a Azteca food taco shell for #tacotuesday ⠀⠀
⠀⠀
AIR FRYER JALAPEÑOS ⠀⠀
⠀⠀
1. Spray oil in air fryer⠀⠀
2.Slice jalapeños and air fry on 400 for 5 minutes. Once done, sprinkle with salt!⠀
⠀
HAPPY EATING!

SPARKLING SUNRISE SANGRIA ⠀
⠀
1 Sliced orange, 1 lemon, 1 lime⠀
1 bottle of mango moscato/your favorite moscato ⠀
1/4 cup of tequila or triple sec⠀
1/2 cup of orange pineapple juice. You can use orange or mango juice as well ⠀
@topochicousa ⠀
Grenadine for each wine glass. About 1/2 oz for each glass or less. Use maraschino cherry juice if you can’t find grenadine ⠀
Maraschino cherries for garnish ⠀
⠀
⠀
Instructions:⠀
⠀
1. I used a French press to show you guys a fun way to serve a sangria, but you can add all the ingredients except for the grenadine and sparkling water in a punch bowl. ⠀
2. Refrigerate for 4-6 hours. ⠀
3. Upon serving, fill each glass with ice, grenadine, pour sangria mixture and top it with sparkling water! ⠀
⠀
Happy Drinking! ⠀

@tropicalmoscato @topochicousa @bodum @thefeedfeed.cocktails @buzzfeedtasty

GREEK LENTIL WRAP ⠀
⠀
Ingredients:⠀
⠀
Lavash Flatbread/Tortilla ⠀
Hummus⠀
Garlic Dip ⠀
1/4 cup of cooked green lentils
Roasted broccoli & bell pepper
Roasted onion ⠀
1/4 chopped tomato ⠀
3 Banana peppers⠀
1 teaspoon of capers⠀
Feta cheese ⠀
⠀
ROASTED VEGETABLE INSTRUCTIONS:⠀
⠀
1 Preheat oven to 400⠀
2. Chop 2 broccoli heads ⠀
3. Slice bell pepper & onion ⠀
4. Spread the vegetables evenly in a pan, add 1tsp of garlic powder, salt, pepper & crushed red pepper⠀
5. Roast in oven for a total of 20 minutes. Make sure you mix everything once it’s halfway done. ⠀
⠀
ASSEMBLE THE WRAP:⠀
⠀
1. Spread hummus⠀
2. Spread garlic dip ⠀
3. Add spring mix⠀
4. Add lentils ⠀
5. Add the rest of the ingredients ending with cheese
6. Roll & cut ⠀
⠀
Happy Eating!

PINEAPPLE JALAPĒNO MULE ⠀
⠀
I love a good Moscow mule in the summer! I combined one of my favorite seltzers into one of the most refreshing cocktails you’ll have this summer! ⠀
⠀
Ingredients (Serves 3)⠀
⠀
Half of 1 Jalapeño sliced ⠀
1 cup of pineapple juice ⠀
1 ozGinger syrup ⠀
-Boil 1/2 cup of water and 1 tablespoon of sugar⠀
-Once sugar is dissolved add 1/4 cup of sliced ginger and bring to boil ⠀
-Once ot starts boiling, turn heat to low and simmer for 10 minutes ⠀
- Strain and refrigerate up to 2 days ⠀
1 oz of vodka ⠀
@truly Pineapple Seltzer⠀
⠀
Instructions:⠀
⠀
1.In a shaker combine lime juice, syrup, pineapple juice and jalapeño ⠀
2.Muddle well ⠀
3.Add ice and shake well ⠀
4. Strain into a ice filled glass and top with @truly pineapple seltzer! ⠀
⠀
Happy Drinking! ⠀

TEX MEX PASTA SALAD⠀
⠀

The pasta salad of summer! Perfect for picnics, and any gatherings you’re planning to have this year! Just don’t forget to purchase @hidden.valley secret sauce to use in this recipe!

Ingredients:⠀
⠀
2 cups cooked macaroni/your favorite pasta⠀
1/2 cup of finely chopped red onion⠀
1/2 cup of finely chopped green pepper ⠀
1/2 cup of black beans⠀
1/2 cup of roasted corn (cook in cast iron skillet for 8-10 minutes to char)⠀
1/4 cup of chopped jalapeños/serranos for extra kick⠀
1/3 cup of chopped cherry tomatoes ⠀
1/4 cup of chopped cilantro ⠀
1/4 cup of sliced green onions ⠀
1/4 cup of mayonnaise ⠀
1/2 cup of @hidden.valley secret sauce⠀
1/4 cup of @caciqueinc cotija cheese ⠀
1 tsp of paprika ⠀
1 tsp of red chili powder ⠀
1 tsp of cumin powder ⠀
1 tsp of chipotle chili pepper ⠀
Salt & Pepper ⠀
⠀
Instructions:⠀
⠀
1. Boil your pasta per box directions⠀
2. Add all the vegetables, beans, corn, & seasonings to the bowl and mix well⠀
3. Add mayonnaise, your secret sauce, and cheese and mix well ⠀
4. Garnish with green onion, and cilantro⠀
5. Squeeze fresh lime juice on top before serving! ⠀
⠀
Happy Eating! ⠀
⠀

BOMP POP MARGARITA SPRITZER⠀
⠀
Instructions:⠀
⠀
1. In a bowl, mix lime zest and salt ⠀
2. Take a lime wedge and cut a slit in the middle and put it on your glass. Circle the lime around your glass⠀
3. Dip your glass in the lime zest and salt mixture ⠀
4. Fill up your glass with ice ⠀
5. Pour @flybirdcocktails margarita mix half way⠀
6. Top off with your favorite sparkling water ⠀
7. Dip your bomb pop in and enjoy! ⠀
⠀
***kid friendly idea: use lemonade, and add a shot of grenadine, top with sprite and serve with a bomb pop***

@flybirdcocktails #sponsored

MASALA SHRIMP ⠀
⠀
Ingredients:⠀
⠀
12-15 Jumbo Sized Shrimp⠀
1/4 cup of oil ⠀
2 tablespoon of garlic, ginger, Thai green chili paste ⠀
1 teaspoon of cumin coriander powder. ⠀
1 teaspoon of garam masala⠀
2 teaspoon of Shan Lahori fish seasoning(substitute for 1 tsp of Chaat masala if you don’t have this seasoning on hand)
1/2 teaspoon of red chili powder⠀
1 teaspoon of lime juice⠀
1/4 chopped cilantro ⠀
Salt to taste ⠀
⠀
Instructions:⠀
⠀
1. Marinade everything in a bowl and refrigerate for at-least 3 hours. Overnight is the best! ⠀
2. Heat skillet to medium heat, and drizzle oil. ⠀
3. Once oil is hot add your shrimp and cook for about 3 minutes per side. Once they start turning white, you’ll know when to flip. ⠀
4. When done, squeeze some fresh lime juice on top! ⠀
⠀
When I make this as a meal, I like to eat it with mashed potatoes and some sort of vegetable. If you’re making this for a crowd, service it with onions sprinkled with Chaat masala and lay the shrimp on top.

SHREDDED CHICKEN SMOTHERED BURRITO - (serves 4)
⠀
Ingredients:⠀
⠀
Shredded chicken (see shredded chicken ⠀
recipe made in @instantpotofficial
1 Can of Refried black beans ⠀
Burrito size tortilla ⠀
Mexican rice - I use zatarans ⠀
@oldelpaso hot Enchilada sauce ⠀
@sargentocheese Mexican shredded cheese
Lettuce ⠀
Onion ⠀
Cilantro ⠀
Air Fried Serrano Peppers⠀
Cotija cheese (optional) ⠀
⠀
Instructions: ⠀
⠀
1. Make shredded chicken. See shredded chicken recipe on my page⠀
2. You can use beans as is or add the following to make it semi homemade ⠀
-heat oil in sauce pan⠀
- add crushed garlic (3 cloves) and let it cook for a minute ⠀
- add can of beans ⠀
-add 2 tablespoons of taco seasoning & jarred salsa (I use habanero salsa from TJs)⠀
- add 1 teaspoon of cumin powder & red chili powder ⠀
- add a spoonful of cream cheese ⠀
3. Heat enchilada sauce. You can use my semi homemade version in my highlights ⠀
4. Make your rice ⠀
5. To air fry Serrano peppers ⠀
- slice Serrano or jalapeño peppers, spray oil in air fryer & on peppers and air dry on 400 for 3-5 minutes. ⠀
-you can coat them in oil and microwave covered for 1 1/2 minutes as well ⠀
6.Once everything is prepped: ⠀
- heat tortilla on a skillet for 10-15 seconds ⠀
-add beans, chicken, rice & cheese ⠀
- fold into burrito ⠀
- microwave for 45 seconds⠀
7.Garnish with lettuce, onion, cilantro, cotija cheese & Serrano peppers ⠀
⠀
***IF VEGETARIAN SKIP CHICKEN, SUBSTITUTE FOR BEANS ONLY OR BEYOND GROUND MEAT***

CHICKEN BOLOGNESE⠀
⠀
Ingredients:⠀⠀
⠀⠀
Half box of angel hair pasta/spaghetti ⠀
Package of ground chicken ⠀⠀
1 jar of @raoshomemade Arrabbiata Sauce⠀
2 teaspoon of @amore_brand Italian red chili paste (omit or use tomato paste)⠀
1/4 cup of red wine (I used Pinot noir)⠀⠀
1 small white onion chopped⠀⠀
10 cloves of thinly sliced garlic
1 teaspoon of crushed red pepper ⠀⠀
2 teaspoon of oregano⠀⠀
3 tablespoon of olive oil ⠀⠀
1/3 cup chopped Italian parsley (garnish)⠀
4 triangles of @thelaughingcowusa Pepper Jack Cheese⠀
Salt & Pepper to taste ⠀⠀
⠀
Instructions: ⠀⠀
⠀⠀
2. Heat a large pot of water on medium heat to boil pasta. Add a big pinch of salt.⠀⠀
3. In a separate skillet, heat olive oil on low to medium heat. ⠀⠀
4. Add garlic, and stir around continuously. Do not burn. ⠀⠀
5. Once you start smelling the garlic infused in the oil, add crushed red pepper and oregano. Stir, and cook for additional 2-3 minutes.⠀⠀
6. Increase setting to medium heat and add onion and cook until translucent. Keep stirring, do not let it brown. ⠀⠀
7. Add ground chicken and cook for 10-12 minutes. Until no longer pink. ⠀
8. Add wine, and let it simmer until reduced in half. ⠀⠀
9. Add Rao’s sauce, chili paste/and or tomato paste. Give everything a good stir and let it simmer on low for 15-20 minutes.⠀⠀
10. Add in laughing cow cheese. This will make the sauce creamier. Use mozzarella if you don’t have this on hand. ⠀
11. Give everything a good mix, melt the cheese, and garnish with parsley⠀
Enjoy with some Pinot Noir

INSTANT POT SHREDDED CHICKEN ⠀
⠀
One of my favorite meals to meal prep in the instant pot is shredded chicken. It comes out super juicy, and spicy and you can use it in burritos, enchiladas, tostadas..options are endless. ⠀
⠀
Fajita Seasoning: ⠀
⠀
3 tablespoon of olive oil ⠀⠀
2 teaspoon of paprika⠀⠀
2 teaspoon of red chili powder⠀⠀
2 teaspoon of cayenne ⠀⠀
2 teaspoon of Mexican chili powder (from kroger- optional) Use chipotle chili powder instead⠀⠀
2 teaspoon garlic powder ⠀⠀
2 teaspoon of Mexican oregano (optional) omit this if you don’t have it ⠀⠀
Salt to taste ⠀⠀
⠀
Ingredients:⠀
⠀
1lb Chicken Tenders⠀
Fajita Seasoning ⠀
1/2 cup of chicken broth ⠀
Sliced Onion ⠀
Sliced Jalapeño ⠀
1 teaspoon of cumin seeds ⠀
Chopped Cilantro ⠀
Lime Juice ⠀
⠀
⠀
Instructions: ⠀
⠀
1. Marinade chicken ⠀
2.Insert metal trivet upside down. Stands should be facing up. ⠀
3. Pour chicken broth ⠀
4. Layer marinaded chicken tenders on top of trivet ⠀
5.Place instant pot lid on top, turn vent to sealing, and pressure cook for 7-8 minutes. Time will vary depending on how much chicken you have. If you have 2 pounds, double the time. ⠀
6. Once instant pot starts beeping, turn knob to “venting” once it’s done, open up the lid. ⠀
7. Take out chicken on a plate and shred chicken using 2 forks ⠀
8. Take out broth in a bowl (you will use this again)⠀
9. Turn instant pot to “sauté” mod and add oil ⠀
10.Add cumin seeds, and onions and any other vegetables you are using ⠀
11.Once it softens, add chicken and broth. Mix everything and turn off sauté function. ⠀
12. Garnish with cilantro, and lime juice!

SPARKLING SHIRLEY TEMPLE ⠀
⠀
Who remembers walking around with a fancy glass of Shirley temple at the age of 10 at those birthday parties thinking you were so cool 😂 I can’t be the only one...⠀
⠀
Instructions. :⠀
⠀
Fill a glass with crushed ice ⠀
Pour 1 oz grenadine ⠀
Top with a tinyyy little bit of 7up or sprite⠀
Pour that Champagne (lots of it) ⠀
⠀
⠀
Happy Drinking!

APPLE PIE FLOAT⠀
⠀
Why eat apple pie when you can drink it? I have a really big sweet tooth and occasionally I’ll crave a warm apple pie with ice cream but those are the days where I can’t find an individual piece of apple pie #firstworldproblems and why buy the entire pie when you’re not going to crave it the next day?! Anyways, we had apple juice and ice cream on hand one night and voila ! Apple Pie Float. ⠀
⠀
Ingredients: ⠀
⠀
Apple Juice ⠀
Sparkling Water/You can use sprite but #sugaroverload ⠀
Caramel Syrup ⠀
Dulce Leche ice cream or any caramel flavored ice cream will do! ⠀
Whipped Cream (topping)⠀
Cinnamon (topping) ⠀
⠀
Instructions: ⠀
⠀
1. Rim your glass with caramel syrup ⠀
2. Add ice cream ⠀
3. Pour apple juice half way ⠀
4. Top with sparkling water ⠀
5. Add whipped cream & sprinkle cinnamon! ⠀
⠀
Happy Drinking!

BLACKENED HALLOUMI WRAP w/ CILANTRO JALAPEÑO PESTO ⠀
⠀
Serves 2⠀
⠀
Ingredients: ⠀
⠀
For Wrap: ⠀
⠀
1 package of halloumi cheese ⠀
2 @stonefirenaan ⠀
Sliced Red Onion ⠀
Sliced Cherry Tomatoes ⠀
Lettuce ⠀
⠀
For Blackened Seasoning ⠀
⠀
2 tablespoon of olive oil ⠀⠀
2 teaspoon of paprika⠀⠀
2 teaspoon of red chili powder⠀⠀
2 teaspoon of cayenne ⠀⠀
2 teaspoon onion powder ⠀⠀
2 teaspoon garlic powder ⠀⠀
2 teaspoon of oregano (optional) omit this if you don’t have it⠀
(DO NOT ADD SALT. Halloumi is VERY SALTY) ⠀
**adjust seasonings per taste**⠀
⠀
Cilantro Jalapeño Pesto ⠀
⠀
1 bunch of cilantro ⠀
2 jalapeños ⠀
3 tablespoon toasted sliced almonds ⠀
4 garlic cloves ⠀
Juice of one lime ⠀
.5 teaspoon of Italian seasoning ⠀
Salt & Pepper ⠀
**adjust seasonings per taste**⠀
⠀
Instructions: ⠀
⠀
1. Soak Halloumi in cold water for 10-15 minutes . Pat dry. ⠀
3. While Halloumi is soaking, heat a pan on medium heat with oil. ⠀
2. Mix the blackened seasoning and place halloumi one by one and cover all sides ⠀
3. Place Halloumi in pan and grill 3-4 minutes per side. ⠀
4. Place all the pesto ingredients in a food processor or blender until smooth. ⠀
5. Heat up naan in a toaster oven or on stove. ⠀
6. Spread pesto on both naan, and place all toppings on top. ⠀
7. You can add pickles, banana peppers, pineapple etc. toppings are endless! ⠀
⠀
Happy Eating! ⠀

GINGERBREAD COFFEE ⠀
⠀
Ingredients:⠀
⠀
2 tablespoon of @nescafe
1 cup of water ⠀
1/2 cup @coffeemate sweet cream creamer
1 teaspoon of gingerbread spice ⠀
Whipped cream ⠀
Gingerbread cookie (optional)⠀
⠀
Instructions:⠀
⠀
1. Microwave the coffee & water. (I have zero patience when I need coffee 😬) ⠀
2. Froth the sweet cream and gingerbread spice ⠀
3. Once coffee is hot, pour cream on top ⠀
4. Add whipped cream & top with gingerbread cookie! ⠀
⠀
Happy Drinking!

CRANBERRY & GRAPEFRUIT PALOMA ⠀
⠀
If there’s anything you want to include on your Christmas Day dinner menu let this drink be it. The @twochickscocktails Grapefruit & Tequila is amazing! I’m not a tequila person and the taste of tequila is very subtle in this drink! Add some cranberry juice and it’s super festive! Head over to your local grocery store to pick up a case! ⠀
⠀
Ingredients:⠀
⠀
Glass of ice (filled to top)⠀
Sprig of mint & grapefruit to garnish ⠀
1/4 cup of cranberry juice ⠀
.5 oz of ginger juice (substitute for ginger beer)⠀
Half can of @twochickscocktails Grapefruit & Tequila⠀
⠀
Instructions: ⠀
⠀
In a shaker add some ice, cranberry juice and ginger juice. Shake well. Strain mixture in your glass filled with ice. Top off with @twochickscocktails Grapefruit & Tequila. Garnish with mint & grapefruit⠀
⠀
Happy Drinking! ⠀
⠀
#gifted

BBQ PINEAPPLE & BURRATA FLATBREAD⠀⠀
⠀⠀
Ingredients:⠀⠀
⠀⠀
1 @stonefirenaan flatbread
1/4 cup of your favorite bbq sauce I used @sbrbbq 2 teaspoon minced garlic ⠀⠀
1 teaspoon of red chili powder
1 tablespoon red wine vinegar
1 red onion sliced ⠀⠀
1 poblano pepper sliced⠀⠀
2 jalapeños (1 sliced in long way, 1 sliced in rounds for topping) ⠀⠀
1/2 cup of chopped pineapple (you can use the one in a cup or buy it fresh) ⠀⠀
Salt & Pepper⠀⠀
1/3 cup Shredded mozzarella cheese⠀⠀
1/2 ball of @belgioiosocheese Burrata Cheese ⠀⠀
Cilantro for garnish ⠀⠀
⠀⠀
Instructions:⠀⠀
⠀⠀
1. Preheat a tray in oven to 450 (yes, keep tray in there so naan doesn’t take too long to bake)⠀⠀
2. In a skillet, drizzle some oil and add in onion. Cool for 8-10 minutes until caramelized. Should be brown.⠀⠀
3. Add sliced jalapeño and poblano. Cook for additional 6-8 minutes.⠀⠀
4. Add garlic, and red chili powder ⠀⠀
5. Add pineapple and red wine vinegar.⠀⠀
6. cook for another 5-8 minutes. Mixture should be a little jam like. If not, keep cooking. ⠀⠀
7. Once mixture is done, turn off stove and add salt & pepper. ⠀⠀
8. Take tray out of oven, and spread some oil on your flatbread ⠀⠀
9. Spread bbq sauce, the cooked mixture, spread mozzarella cheese evenly and top with jalapeños ⠀⠀
10. Bake flatbread for 8-10 minutes until cheese is melted.
11. Spoon the cream inside the Burrata and dollop on top of flatbread
12. Garnish with cilantro and enjoy!q

Happy December! (swipe to see how I feel about The Office leaving @netflix in 30 days)

Please tell me I’m not the only @theoffice fan?!

CRANBERRY & GUAVA MOSCOW MULE⠀
⠀
Ingredients:⠀
⠀
1/4 cup Guava Juice⠀
1/4 cup Cranberry Juice⠀
1.5 oz vodka⠀
Ginger Beer ⠀
⠀
Pour juice and vodka in a shaker. Shake it well and strain into a glass of ice. Top with ginger beer! ⠀
⠀

SPICY GREEN BEAN CASSEROLE ⠀
⠀
You cannot have a thanksgiving dinner without a traditional dish like green bean casserole. I added my own Indian twist it and hope you enjoy it! ⠀
⠀
Ingredients:⠀
⠀
2 tablespoon butter⠀
1/2 cup chopped red onion ⠀
4-5 Thai green Chilis chopped⠀
1 teaspoon minced ginger ⠀
1 teaspoon minced garlic ⠀
2 tablespoon flour ⠀
1 cup vegetable stock⠀
1 cup milk (I used 2% you can use heavy cream but sauce will be more rich)⠀
1 teaspoon Worcestershire sauce⠀
1 teaspoon red chili pepper⠀
1 teaspoon cumin coriander powder⠀
1 teaspoon garam masala⠀
1 teaspoon salt & pepper⠀
10 oz @birdseyevegetables green beans
1/4 cup shredded mozzarella ⠀
1/4 cup @cabotcheese shredded habanero Jack cheese⠀
1/2 cup fried onions (store bought)⠀
1/2 cup fried jalapeño (store bought)⠀
Instructions ⠀
⠀
1. Pre heat broiler on High⠀
2. In a skillet heat 2 tablespoons of butter ⠀
3. Add onions, and cook until brown. 10-15 minutes ⠀
4. Add in garlic, ginger, green chilis and cook for an additional 2-3 minutes. ⠀
5. Add flour and stir continuously until everything is a light brown color. ⠀
6. Slowly add in stock and stir continuously ⠀
7. Add milk and mix everything well so there are no lumps.⠀
8. Add in all spices, Worcestershire sauce, salt & pepper⠀
9. Add in green beans and give everything a good stir. ⠀
10. Let green bean mixture simmer for 5-8 minutes⠀
11. Add cheese and broil on high for 3-5 minutes until cheese is nice and bubbly⠀
12. Add fried onions & fried jalapeños and serve! ⠀
⠀
***fried onions and jalapeños are usually in the dressing aisle***

Happy Diwali to my IG fam! ⠀
⠀
Hope this New Year brings you lots of sparkles & colors! & food of course :) ⠀
⠀
If your a blogger I hope it brings you more followers & higher engagement 😂

KACHI KERI (RAW MANGO) PUNCH ⠀
⠀
Remember those baby showers, birthdays, weddings etc we attended as kids and our only option was punch or soda? Well, I added an indjan twist to our childhood favorite. This punch is perfect for your Diwali get togethers! ⠀
⠀
Ingredients(Serves 6)⠀
⠀
Handful of Ice ⠀
Half pint of Orange/Vanilla Sorbet⠀
2 cups cup Kachi Keri/Aam Panna Juice ⠀
Sprite/7up to top off ⠀
⠀
Instructions:⠀
⠀
Add the above ingredients in a punch bowl in the same order. You can serve it individually or in a bowl.

NAAN CROSTINI ⠀
⠀⠀
The one thing I struggle with when hosting is coming up with new ways to serve appetizers that everyone already know of. This is a super easy chaat to make and you can make it days ahead! ⠀⠀
⠀⠀
Ingredients: ⠀⠀
⠀⠀
Naan Dippers ⠀⠀
1 onion finely diced ⠀⠀
2 Serrano peppers finely diced ⠀⠀
1 tomato finely diced ⠀⠀
1/4 cup of cilantro ⠀⠀
1/3 cup of capers ⠀⠀
Mozzarella cheese finely chopped ⠀⠀
1 teaspoon chaat masala ⠀⠀
1 teaspoon red chili powder ⠀⠀
Cilantro Jalapeño Pesto ⠀
-1 bunch of cilantro ⠀
-3 jalapeños (adjust per taste)⠀
-1/3 cup of blanched almonds ⠀
-1/4 cup olive oil ⠀
-Salt & Pepper ⠀
-Combine pesto ingredients in food processor⠀
(You can substitute pesto for chutney) ⠀
Salt & Pepper ⠀
*adjust seasonings per taste*⠀
⠀
Combine everything in a bowl except for the cilantro jalapeño pesto. Upon serving, toast the naan dippers and have your guests spread pesto and top it off with chaat mixture. ⠀
⠀
Enjoy!

Here’s my official post for #fall my favorite season ever or favorite 2 weeks of the year should I say 😂 (if you live in the Midwest you know)

What’s your favorite fall activity?

GRAPEFRUIT SUNRISE ⠀
⠀
Pouring some sunshine on to your feed on this #thirstythursday with some @socialsparkling
⠀
Pour the following into your glass filled with ice:⠀
�⠀
1 oz Grenadine⠀
1/2 cup of orange juice ⠀
Grapefruit & Ginger @socialsparkling
Grapefruit for garnish ⠀
⠀
Mock-tail Version:⠀
⠀
Substitute the wine for Sparkling Grapefruit Juice

****If you place an order us KRISHNA15 for 15% off your order! ****

NASHVILLE HOT PANEER PIZZA ⠀
⠀
Was I really going to give you a hot chicken recipe and not a hot paneer one? & who wouldn’t want to eat pizza with pickles, spicy paneer, dipped in ranch...⠀
⠀
Ingredients:⠀
⠀
Half Block of Paneer (Cubed) (enough for 2 pizzas) ⠀
Nashville Hot Sauce

3 tablespoons of plain Greek yogurt OR 4 tablespoons of buttermilk ⠀
1 tablespoon of paprika⠀
1 tablespoon garlic powder
1 tablespoon of cayenne ⠀
1.5 teaspoon of red chili powder⠀
2 teaspoon of your favorite hot sauce⠀
1/2 teaspoon of garam masala⠀
Salt & Pepper⠀
*Adjust spice level per taste*⠀
⠀
If you’re using yogurt the spice level will go down so that’s why i increased the spices⠀

Pickles ⠀
Sliced red onions ⠀
Cheddar Cheese
@mikeshothoney ⠀
Ranch (optional) ⠀
1/4 cup Corn Starch (optional)⠀
1/4 cup Flour (optional) ⠀
Salt (if frying paneer) ⠀
Naan ⠀
Favorite Pizza Spread. I used @fabalishfoods spoked paprika sauce ⠀
⠀
Air Fryer Paneer:⠀
⠀
Option 1: you can marinade the paneer in the nashville hot sauce and air fry the paneer under 450 for 5-7 minutes. Turning in between. ⠀
⠀
Fried Paneer:⠀
⠀
Combine all purpose flour, and corn starch and salt and coat the paneer and fry until golden brown then coat it in sauce. ⠀
⠀
Pizza Assembly⠀
⠀
I used naan, but you can use your favorite pizza crust. Spread your favorite pizza sauce, and then add paneer, onion and cheese and bake until cheese is melted. Add pickles when serving, and drizzle @mikeshothoney on top!

APPLE CIDER & GIN FALL COCKTAIL ⠀
⠀
It’s officially fall, and there’s nothing better then apple cider and even better when it’s spiked. @wholefoods Italian sodas make the perfect perfect replacement for a “soda topper” You can even use this to make a fall sangria, or even a Mojito with rum, mint & Apple slices. ⠀
⠀
Ingredients:⠀
⠀
Glass filled with ice ⠀
1/4 cup of Apple cider I used @carlsonorchardscider
1 oz gin ⠀
@wholefoods Apple, ginger & pear Italian soda⠀
Pear to garnish ⠀
⠀
Instructions:⠀
⠀
Fill glass with ice, add gin, Apple cider, and top off with Italian soda. ⠀
⠀
Happy Fall!

BISCUITS & GRAVY (VEGETARIAN) ⠀
⠀
I’m going to keep this short and simple, if you make this dish SERVE IT HOT. There is nothing more dissatisfying then cold biscuits and lumpy gravy & that’s all I have to say on this.
⠀
Ingredients:⠀
1 can of @pillsbury biscuits⠀
1 tablespoon oil ⠀
1 teaspoon cumin seeds ⠀
1 teaspoon red chili powder ⠀
1/4 teaspoon garam masala ⠀
1/8 teaspoon turmeric ⠀
6-7 garlic cloves minced ⠀
Salt & Pepper (add per taste)⠀
3 cups of milk ⠀
1 cup water (only needed if gravy is too thick)⠀
Soyrizo from Trader Joe’s ⠀
Half chopped onion ⠀
2 Serrano peppers sliced ⠀
Chives for garnish ⠀
⠀
BISCUITS:⠀
⠀
If you using store bought biscuits bake according to directions or spray air fryer and air fry on 330 for 6-9 minutes. Checking after 5 minutes and shaking them. ⠀
⠀
CHORIZO INSTRUCTIONS: ⠀
⠀
1. Heat a non stick skillet on medium heat and oil. Once hot, add cumin seeds. ⠀
2. Once cumin seeds start to splutter add onion. Cook for 6-8 minutes. ⠀
3. Add Serrano peppers and soyrizo and cook for 8-10 minutes. ⠀
4. Once soyrizo is close to being done, add garlic,red chili powder, and turmeric I have a meat thermometer I use to check for 165 degrees. You can tell if it’s done cooking when it starts crumbling. It should be a dull red or almost brown. ⠀
5. Take out soyrizo in a separate bowl and use the same skillet to make the gravy or you can use a separate skillet as well. ⠀
⠀
**NOTE: soyrizo from Trader Joe’s is already seasoned. I just added more seasoning to give it a kick. If you’re using morning star crumbles then double up on seasoning!!**⠀
⠀
GRAVY INSTRUCTIONS:⠀
⠀
1. Reduce the stove to low-mediums. Setting 4.
2. Add butter. Once butter starts to melt, add flour and mix continuously or until the smell of raw four goes away. (A roux)
3. Slowly start pouring milk until everything is well combined. ⠀
4. Add in your soyrizo mixture and let the gravy simmer for about 5 minutes. Give it a taste and add salt & pepper at this point ⠀
5. Once gravy is thickened and at desired consistency add in garam masala. If gravy is too thick add in more milk or a little water to thin it out. ⠀
6. Pour gravy on biscuits, and garnish with chives!

Ended Summer 2020 with a quick weekend getaway to Saugatuck, MI. It felt so good to be on the water, walk on sand, and just spend quality time with the hubby aka my food photographer ❤️ & also the one who got us in trouble for speeding the damn boat!

Hope everyone had an amazing #LDW !

MASALA CHAI HORCHATA ⠀
⠀
A few weeks ago @buzzballz sent me some of their canned cocktails to try. They are known for “cocktails ready to go” and let me tell you..the name suits their cocktails because we definitely felt “buzzed” after a couple of sips! ⠀
⠀
Ingredients:⠀
⠀
1. Chai Ice Cubes (see instructions below)⠀
2. @buzzballz Horchata Cocktail ⠀
3. Half cup of milk (optional - see notes below) ⠀
⠀
Instructions:⠀
⠀
1. To make frozen chai ice cubes. Boil 2 cups of water and add grated ginger. Boil this for 2-3 minutes, and add in 2-3 tablespoons of your favorite chai. Add in your favorite tea masala and let this simmer for 5-6 minutes. Add sugar if desired, and let this cool. ⠀
⠀
2. Pour cooled mixture in ice cube molds and freeze overnight ⠀
⠀
3. Fill glass with ice cubes, add in your milk, and top with horchata mix. The milk is optional, but the alcohol content is high in one can so the milk helps. ⠀
⠀
Enjoy Cold!

Chicken Kheema is on my meal plan once a week. It’s quick, and you can create so many meals with it, My go to recipe is @thechutneylife ! ⠀
⠀
CHICKEN KHEEMA SHEPHERDS PIE ⠀
⠀
Probably the EASIEST meal you can have on a weeknight. To make it vegetarian friendly you can use paneer bhurji or tofu! ⠀
⠀
I made the mashed potatoes in a food processor, and they were so freaking smooth! ⠀
⠀
2 Boiled Potatoes ⠀
Milk ⠀
Salt & Pepper ⠀
⠀
Dump everything in a processor and blend 3-4 times until it reaches to your desired consistency. ⠀
⠀
Layer the kheemo, @amulindia cheese, and mashed potatoes and broil for 5-8 minutes until the top is golden brown. Enjoy with Pav or by itself! ⠀
⠀
Chicken Kheema recipe can be found on thechutneylife.com @thechutneylife

BAKED TORTELLINI WITH CHICKEN
⠀
Ingredients:⠀
⠀
10oz packaged tortellini ⠀
10oz @impossible_foods (ground meat)⠀
28oz can of crushed tomatoes ⠀
2 teaspoon of Italian chili paste (omit or use extra crushed red peppers⠀
2 teaspoon of tomato paste⠀
1/4 cup of red wine (I used Pinot noir)⠀
1 small white onion chopped⠀
2 tablespoon of minced garlic ⠀
1 teaspoon of crushed red pepper ⠀
2 teaspoon of oregano⠀
3 tablespoon of olive oil ⠀
1/3 cup chopped Italian parsley ⠀
Salt & Pepper to taste ⠀
1/4 cup of shredded mozzarella cheese⠀
1/4 cup of shedded Parmesan cheese ⠀
3-4 basil leaves finely sliced for garnish ⠀
⠀
Instructions: ⠀
⠀
1. Preheat oven to 350 degrees ⠀
2. Heat a large pot of water on medium heat to boil pasta. Add a big pinch of salt.⠀
3. In a separate skillet, heat olive oil on low to medium heat. ⠀
4. Add garlic, and stir around continuously. Do not burn. ⠀
5. Once you start smelling the garlic infused in the oil, add crushed red pepper and oregano. Stir, and cook for additional 2-3 minutes.⠀
6. Increase setting to medium heat and add onion and cook until translucent. Keep stirring, do not let it brown. ⠀
7. Add your beyond meat - if using ground, use a wooden spatula to break it up. Cool for about 8-10 minutes or until it is brown and cooked. Don’t worry about the liquid that releases - you can drain some.⠀
8. Add wine, and let it simmer until reduced in half. ⠀
9. Add crushed tomatoes, chili and tomato paste. Give everything a good stir and let it simmer on low for 15-20 minutes.⠀
10. Boil tortellini during this time until al dente and set aside.⠀
11. Once tortellini is done, sauce has been simmered give it a taste and add more seasoning if desired. ⠀
12. In an oven safe skillet, or dish layer sauce, tortellini, and cheese and bake for 6-8 minutes. Until cheese is melted. ⠀
13. Garnish with basil and serve with wine!

I love a good, refreshing sangria in the summer! When I saw a picture of this on the the internet while searching for unique ways to use a French press. I knew I had to use my @bodum to make one of my favorite sangria’s. ⠀
⠀
FRENCH PRESS SANGRIA (Serves 4)⠀
⠀
1 large navel orange sliced⠀
1 cup of chopped pineapple ⠀
3 peaches chopped ⠀
1 bottle of moscato (I learned from a bartender that if you use sweet fruit, always use a sweet wine, if you’re using something tart use a Pinot noir or a semi dry red) ⠀
4 oz of vodka (optional)⠀
@topochicousa OR club soda OR sprite ⠀
⠀
⠀
ASSEMBLY⠀
⠀
Throw everything in the pitcher EXCEPT the club soda or sprite whatever you’re using. Refrigerate for atleast 4-6 hours. Top with soda and extra fruit when serving. ⠀
⠀
For a French press - when you’re ready to serve, layer additional fruit in the French press, pour some of the sangria in. Then, at the dinner table or whatever just push down the wine into the fruit and pour into a wine glass filled with ice. This is just a fun/unique way to serve a sangria. ⠀
⠀
A traditional sangria uses different liquors like brandy, rum etc. You don’t really need that, use what you have! You can also make this for kids using @welchs sparkling cocktail⠀

CHICKEN CHILAQUILES (Serves 2)⠀
⠀
Ingredients:⠀
⠀
4 Corn tortillas (shallow fried)⠀
1 can of washed/drained pinto beans⠀
1 small white onion chopped⠀
1 Serrano pepper chopped ⠀
1 teaspoon of mince garlic ⠀
Favorite Salsa Verde (we love @herdez)⠀
@supreme chihuahua cheese (highly recommend if you can find this at your grocery store for any mexican food)⠀
2 eggs (cook however you want) ⠀
1lb chicken ⠀
Fajita seasoning (under my chicken fajita post) OR store bought taco seasoning is fine ⠀
Cilantro for garnish ⠀
⠀
For the Chicken:⠀
⠀
You can find the method on @instantpottinwith Poonam. Since I only had 1lb I pressure cooked my chicken for 6 minutes and didn’t sauté it at the end with onion/garlic since my seasoning is already flavorful. ⠀
⠀
Instructions:⠀
⠀
1. Preheat oven to 350⠀
2. Shallow fry corn tortillas and leave aside. NOT deep fry! ⠀
3. Sauté onion in a pan until softened. Add Serrano and cook for an additional 2 minutes. Add minced garlic, and cook until the raw smell isn’t there. ⠀
4. Once you’re chicken is done, shred it and leave it aside until you’re ready to assemble⠀
5. Take a plate, or a mini cast iron skillet and spread beans, layer ONE corn tortilla and spread sauce, cheese, and chicken. Layer the other tortilla and spread sauce, a little chicken, and cheese. ⠀
6. Place in oven for 5-6 minutes (until cheese is fully melted) if you want, you can cook your egg in the oven. I baked my chilaquiles first and then added a fried egg. ⠀
⠀
SANGRITA (serves 2 shot glasses)⠀
⠀
1/4 cup of orange juice ⠀
4 tablespoon of FRESH lime juice ⠀
2 tablespoon of tomato juice (optional)⠀
Few dashes of your favorite hot sauce (i used @yellowbird)⠀
2 teaspoon of tajin seasoning⠀
⠀
Mix everything well, and refrigerate until ready to serve. This should taste spicy/tangy. Adjust if needed. ⠀
⠀

Quarantine has got me juicing like crazy, and when I crave something refreshing I use that juice and doctor it up using @topochicousa & @fevertreemixers ginger beer ⠀
⠀
WELLNESS MOJITO (for your eyes) 😂⠀
⠀
Carrot, Apple, Orange juice ⠀
Mint⠀
Lime juice⠀
@topochicousa⠀
@fevertreemixers ginger beer⠀
⠀
You can use any juice you want for a mocktail mojito honestly just muddle it with lime juice and mint leaves and top off with a sparkling beverage! ⠀
⠀

Make this, and you’ll never order chicken fajitas from a Mexican restaurant ever again. 😏⠀
⠀
Air Fryer Chicken Fajitas⠀
⠀
1 lb of chicken breast tenderloins. Cut in strips, I cut mine 6 pieces per tender⠀
1 red bell pepper sliced ⠀
1 green bell pepper sliced⠀
1 poblano pepper sliced ⠀
1 small red onion sliced ⠀
⠀
For seasoning:⠀
1 teaspoon Greek yogurt
3 tablespoon of olive oil ⠀
2 teaspoon of paprika⠀
2 teaspoon of red chili powder⠀
2 teaspoon of cayenne ⠀
2 teaspoon of Mexican chili powder (from kroger- optional) Use chipotle chili powder instead⠀
2 teaspoon garlic powder ⠀
2 teaspoon of Mexican oregano (optional) omit this if you don’t have it ⠀
Salt to taste ⠀
Lime Juice ⠀

Instructions:⠀
Marinade chicken and vegetables in one bowl. I made this in 2 batches. Don’t overcrowd your air fryer! Preheat your air fryer for 3 minutes on 380. Add in your chicken and vegetables and air fryer for 13-15 minutes. Don’t forget to open up air fryer half way and shake the fajitas! Fresh squeeze lime juice before serving! ⠀
Serve with rice, black beans, guac, queso, @cabotcheese habanero cheese, corn tortillas - options are endless. ⠀
⠀
⠀

AIR FRIED NASHVILLE HOT CHICKEN

After trying out various recipes in the air fryer I FINALLY got the chicken to where I wanted it to be per the spice level, and the softness? If it makes sense. Adding yogurt makes this chicken SUPER moist on the inside!
⠀
2 packages of boneless chicken bread tenderloins (mine had about 9 each)⠀
3 tablespoons of plain Greek yogurt OR 4 tablespoons of buttermilk ⠀
1 tablespoon of paprika⠀
1 tablespoon garlic powder
1 tablespoon of cayenne ⠀
1.5 teaspoon of red chili powder⠀
2 teaspoon of your favorite hot sauce⠀
1/2 teaspoon of garam masala⠀
Salt & Pepper⠀
*Adjust spice level per taste*⠀
⠀
If you’re using yogurt the spice level will go down so that’s why i increased the spices⠀
⠀
Marinade the above ingredients for AT LEAST 4 Hours - OVERNIGHT RECOMMENDED. Pre heat air fryer to 390 for 3 minutes. Once preheated, add 8-10 chicken pieces and cook for 8-10 minutes. (don’t overcrowd air fryer) flip in between.

*Air Fryer temps/time vary so check your chicken every 5 minutes or so or use a meat thermometer*
⠀
Drizzle with Mike’s hot honey, serve with pickles and ranch.

Obviously I had to join the Tik Tok trend and create my version of a white claw slushee...⠀
⠀
WHITE CLAW MANGO PINA COLÁDA⠀
⠀
1 can of white claw mango ⠀
1 cup of frozen mango chunks⠀
1/2 cup of frozen pineapple ⠀
About 2 tablespoon cream of coconut ⠀
1 teaspoon of cayenne pepper (optional)⠀
⠀
Blend this all together, and pour over a Tajin seasoning rimmed glass. ⠀
⠀
*Adjust per taste*

I had these tacos back in Ohio several years ago! These tacos are filled with instant mashed potatoes, poblano peppers and corn. Shallow fried topped with @frontera red chile enchilada sauce, cilantro jalapeño sauce and queso fresco!

TACO DE PAPAS

Ingredients:
Corn tortillas
Instant Mashed Potato mix (you can make your own if you want, this saved me time)
Sliced Bell Pepper (any)
Sliced Red Onion
Sliced Poblano Pepper
Frozen corn or fresh
Queso fresco cheese
Frontera enchilida sauce (optional)
Cilantro jalapeño sauce (optional)
Pico de Gallo (optional)
Directions:
In a cast iron, or any pan heat about 1 tablespoon of oil. Once oil is hot like HOT, add in sliced poblano peppers, onion, and bell pepper and let it char. Add salt, pepper, and red chili powder and set it outside. Make your mashed potatoes I used the powder that comes in a packet. Once your vegetables, and mashed potatoes are done, in a separate pan heat canola oil. (Add enough oil to shallow fry the tacos, not deep fry) Warm corn tortillas in a damp cloth in a microwave and quickly assemble the tacos otherwise it’ll break. To assemble just put 2 teaspoon of mashed potato mixture, and about a spoonful of vegetable mixture. Fold the tortilla and push the potato mixture around. (This took me 3 tries don’t worry) place 2 tacos in the pan to fry and fry for 3-4 min on each side or until golden brown.
You can top these off with queso fresco cheese, your favorite sauce, pico de Gallo!
Options are unlimited!

“It Was Beet Juice” - Dwight Shrute
.
.
I know many of you haven’t seen The Office, but those of you who have know how much Dwight loves his beets 😂 so of course I had to take my Sunday juicing to the next level.

Beet, Gin & Tonic - Beet, Apple, and Ginger Juice. I juiced one small beet, half apple, and about 1 inch ginger and double strained it.
- Pour juice, 1.5oz gin, and ice in a shaker. - Double strain in your glass. You’ll never regret getting drunk off this one because it’s “healthy”

I miss our Friday date nights consisting of wings and beer. When I got my hands on some @1947beer I knew exactly what to make for our at home date night last week. When we opened up the bottle of @1947beer it had a nice golden pour with a hint of sweetness. The kick from the masala chicken, and the smooth taste of @1947beer on the backend brought the perfect balance to our palette. ⠀
⠀
Masala Chicken Marinade: ⠀
half bunch flat leaf parsley ⠀
half bunch regular parsley⠀
- half bunch cilantro⠀
- I0-12 Thai chili peppers⠀
- 8-10 cloves of garlic⠀
- 2 inch ginger ⠀
-(2) 5 oz Greek yogurt ⠀
-3 tablespoon shaan Lahori seasoning ⠀
-2 teaspoon garam masala ⠀
- 2 teaspoon cumin coriander⠀ - 1 teaspoon red chili powder ⠀
-1/2 teaspoon of lime juice⠀
- Salt & Pepper - ⠀
Dump the first 6 ingredients in a food chopper and finely chop. ⠀
Make sure you keep mixing in between to make sure there are no chunks of garlic, ginger or Thai chili’s. ⠀
Pour mixture in a bowl and mix rest of your ingredients. ⠀
Give it a taste before adding the chicken (I use chicken tenders, and cut 3 pieces out from each tender) and adjust seasonings per taste. Marinade chicken overnight for the best results.⠀
.⠀
.⠀
Heat a non stick skillet on low-medium heat. ⠀
I have mine between the 4 and medium. ⠀
Drizzle some oil and let it heat up WELL. Do not put cold chicken on a cold pan! ⠀
I usually cook 8-10 chicken pieces at a time. ⠀
Do not over crowd the pan! ⠀
Let it cook 5-6 minutes per side. ⠀
It’s usually best to poke a hole in them with a knife so it cooks faster and evenly. Marinade can also be used on paneer.

.pro-gallery-wix-wrapper {display: block !important;} .pro-gallery-wix-wrapper .gallery-item-container {opacity: 1 !important; display: block !important;}

join the chaos

@theglobalbelly

HI, I'M KRISHNA AND I'M PROBABLY IN THE KITCHEN TESTING A NEW RECIPE OR CHASING MY TODDLERs

FEATURED RECIPE

MORE ABOUT ME.

EXPLORE RECIPES

GROUND CHICKEN TACO BOWLS

​

join the chaos

HI, I'M KRISHNA AND I'M PROBABLY IN THE KITCHEN TESTING A NEW RECIPE OR CHASING MY TODDLERs

FEATURED RECIPE