Green Butter Garlic Chicken

58g protein and approximately 480 calories per serving! 🌿🧄🔥

What happens when you combine creamy coriander chicken with buttery garlic chicken and add an extra protein boost? You get this seriously satisfying Green Butter Garlic Chicken.

Tender chicken breast is coated and pan-seared until golden and crispy, then tossed in a creamy coriander-paneer sauce loaded with fresh green chillies, garlic, and aromatic spices. It's flavorful, protein-packed, and perfect for an easy dinner.

Servings & Nutrition

Makes: 2 servings

Serving size: Approximately 230 g each

Nutrition Per Serving

- Calories: ~480 kcal

- Protein: ~58 g

- Carbohydrates: ~19 g

- Fat: ~16 g

Ingredients

For the Chicken

- 400 g boneless chicken breast, cut into cubes

- 2 tbsp cornflour

- ⅓ tsp baking soda

- Salt and pepper, to taste

- 1 tbsp soy sauce

- Cooking oil spray

For the Coriander-Paneer Puree

- 100 g high-protein paneer, soaked in hot water for 15–20 minutes

- Fresh coriander leaves, generously

- 2–3 green chillies

For the Sauce

- 2 tbsp light butter

- 8–10 cloves garlic, finely chopped

- 1 small onion, chopped

- ½ tsp sugar

- Salt, to taste

- ½ tsp garam masala

- 1 zero-salt chicken stock cube, optional

- Chilli flakes, to taste

- Fresh coriander leaves, chopped

- ½ tsp lemon juice

How to Make Green Butter Garlic Chicken

1. Marinate the Chicken

Add the cubed chicken breast to a bowl.

Add the cornflour, baking soda, salt, pepper, and soy sauce. Mix thoroughly until every piece is evenly coated.

Set aside for 15–20 minutes. Do not marinate for longer.

2. Make the Coriander-Paneer Puree

Soak the high-protein paneer in hot water for a few minutes.

Drain and transfer it to a blender along with plenty of fresh coriander leaves and the green chillies.

Blend until completely smooth and creamy. Set aside.

3. Cook the Chicken

Lightly spray a pan with cooking oil.

Add the marinated chicken pieces, making sure to leave enough space between them.

Cook for a couple of minutes, then gently flip the chicken.

Continue cooking until the outside is browned and crispy while the inside remains tender, approximately 3–4 minutes per side.

Remove the chicken from the pan and set aside.

4. Prepare the Garlic Butter Base

Using the same pan, add the light butter.

Add the chopped garlic and onion and cook until softened and fragrant.

5. Add the Coriander-Paneer Puree

Reduce the heat to low.

Add the coriander-paneer puree to the pan.

Add the sugar, salt, garam masala, and the optional zero-salt chicken stock cube.

Mix everything well and allow the sauce to gently warm through.

6. Add the Chicken

Return the cooked chicken to the pan.

Toss thoroughly until every piece is coated in the creamy green butter garlic sauce.

7. Finish and Serve

Finish with freshly chopped coriander and chilli flakes.

Add a squeeze of lemon juice to brighten the flavors.

Serve hot and enjoy! 🌿🧄🍗

Tips for the Best Green Butter Garlic Chicken

- Keep the chicken pieces in a single layer while cooking so they brown properly.

- Don't over-marinate the chicken. The recommended 15–20 minutes is enough.

- Keep the heat low when adding the coriander-paneer puree for a smooth sauce.

- Use plenty of fresh coriander for a vibrant flavor.

- Finish with lemon juice just before serving to balance the creamy, buttery sauce.

Serving Suggestion

Serve this Green Butter Garlic Chicken with steamed rice, roti, naan, or your favorite vegetables for a complete meal.

With ~58g of protein and ~480 calories per serving, this creamy, garlicky chicken is a delicious way to add plenty of protein to your dinner without giving up bold, satisfying flavors. 💪🏼🌿🔥

Credit :- aathirasethumadhavan 

Bakery-Style Nutella Bomboloni

You don't need to be a professional baker to make these soft, fluffy, bakery-style Nutella Bomboloni at home. 🍫✨ These Italian-inspired filled doughnuts are golden and lightly crisp on the outside, soft and pillowy inside, and generously filled with creamy Nutella.

They're surprisingly simple to make and are perfect for breakfast, dessert, tea time, or whenever you're craving a bakery-style chocolate treat at home.

Ingredients

For the Dough

- 1½ cups maida (all-purpose flour)

- 2 tbsp sugar

- 1 tsp instant yeast

- A pinch of salt

- 2 tbsp yogurt/curd

- ½ cup lukewarm milk, adjust as needed

- 2 tbsp unsalted butter, softened

For the Filling

- Nutella or any chocolate cream, as required

For Coating

- Caster sugar

How to Make Nutella Bomboloni

1. Prepare the Dough

In a large mixing bowl, add the maida, sugar, instant yeast, and salt.

Add the yogurt and mix well.

Slowly add the lukewarm milk while mixing until a soft dough forms. Add the softened butter and knead for 8–10 minutes, or until the dough becomes smooth and stretchy.

Cover the dough and let it rest for approximately 2 hours, or until it doubles in size.

2. Shape the Bomboloni

Once the dough has doubled in size, gently knead it again to remove excess air.

Divide the dough into 4 equal portions.

Shape each portion into a smooth ball and place them on butter paper.

Cover and allow them to rest again for 30–45 minutes, or until they become light and fluffy.

3. Fry the Bomboloni

Heat oil in a pan over a low-medium flame.

Carefully add the dough balls to the oil and fry slowly.

Turn them occasionally so they cook evenly and become golden brown on all sides.

Remove the Bomboloni from the oil and place them on tissue paper or paper towels to absorb any excess oil.

4. Fill with Nutella

Once the Bomboloni have cooled slightly, make a small hole in the side or top of each one.

Transfer the Nutella or chocolate cream into a piping bag.

Pipe a generous amount of Nutella into each Bomboloni until they're deliciously filled.

5. Coat and Serve

Roll each filled Bomboloni in caster sugar until evenly coated.

Serve fresh and enjoy the soft, fluffy dough with a creamy chocolate surprise inside. 🍫✨

Tips for Soft and Fluffy Bomboloni

- Make sure the milk is lukewarm, not hot, when adding it to the dough.

- Knead the dough well for 8–10 minutes to develop a smooth and stretchy texture.

- Give the dough enough time to rise and double in size.

- Don't rush the second resting period after shaping the Bomboloni.

- Fry them slowly over low-medium heat so they cook through while developing a beautiful golden exterior.

- Fill the Bomboloni generously with Nutella while they're still fresh.

Serving Suggestion

Enjoy these Nutella Bomboloni fresh with a cup of coffee, tea, or your favorite drink. They're perfect for breakfast, dessert, brunch, or a cozy homemade treat.

Soft outside, creamy inside, and filled with chocolate goodness, these bakery-style Bomboloni are proof that you don't need to be a professional baker to make something delicious at home. 🍫❤️

Credit:- vlogginkitchen

Hyderabadi Shaami Kebab

Hyderabadi Shaami Kebab is a flavorful, tender kebab made with slow-cooked meat, chana dal, fresh herbs, green chillies, and warming spices. 🌿✨ The mixture is cooked until tender, blended until smooth, shaped into classic kebabs, and shallow-fried until beautifully golden.

This traditional Hyderabadi recipe is perfect as an appetizer, snack, side dish, or part of a comforting family meal. Serve it hot with chutney, lemon wedges, or your favorite accompaniments.

Ingredients

- 800 g boneless mutton or beef

- 1 medium onion, sliced

- 3–4 green chillies, whole

- ¾ cup chana dal, soaked

- ½ cup mint and cilantro, chopped

- 1 tbsp ginger-garlic paste

- ½ tsp turmeric powder

- 1½ tsp red chilli powder

- Salt, to taste

- 4 tbsp oil

- ½ cup water

- ½ tsp garam masala powder

- 2 tsp lemon juice

- 1 tbsp ghee

- Additional mint and cilantro, chopped

- Oil, for shallow frying

How to Make Hyderabadi Shaami Kebab

1. Cook the Meat and Dal

Add the boneless meat, sliced onion, whole green chillies, soaked chana dal, chopped mint and cilantro, ginger-garlic paste, turmeric powder, red chilli powder, salt, oil, and water to a large pot.

Mix everything well.

Cover and cook until the meat becomes tender and the chana dal is fully cooked.

Alternatively, you can pressure cook the mixture for 2 whistles, then simmer for approximately 10 minutes.

2. Cook Off the Moisture

Once the meat is tender, continue cooking until all the remaining moisture has completely evaporated.

This step is important because the mixture needs to be relatively dry before grinding.

Allow the mixture to cool completely.

Transfer it to a food processor and grind until completely smooth, making sure there are no large chunks remaining.

3. Season the Kebab Mixture

Transfer the smooth mixture to a bowl.

Add the garam masala powder, lemon juice, ghee, and some additional chopped mint and cilantro.

Mix everything thoroughly until well combined.

4. Shape the Kebabs

Take portions of the mixture and shape them into the classic leaf-shaped Hyderabadi Shaami Kebabs.

You can also shape them into simple round patties if preferred.

5. Shallow Fry

Heat a little oil in a pan over medium heat.

Carefully place the kebabs into the pan and shallow-fry for approximately 2–3 minutes on each side, or until they become beautifully golden brown.

Remove and place on a plate lined with paper towels to absorb any excess oil.

Serving Suggestions

Serve these Hyderabadi Shaami Kebabs hot as an appetizer, snack, or side dish.

They pair wonderfully with fresh mint chutney, sliced onions, lemon wedges, or your favorite dipping sauce.

These tender, flavorful kebabs are especially delicious when served fresh and golden, with a crisp exterior and soft, perfectly seasoned center. 🌿🥙✨

Credit:- noor.baqtiar

Hyderabadi Khageena

Hyderabadi Khageena is a simple, comforting egg dish made with slowly cooked onions, aromatic spices, and eggs. 🍳🌶️ It’s one of those homestyle recipes where a handful of everyday ingredients come together to create something deeply flavorful and satisfying.

The secret is in the onions. Cooking them slowly until they become soft and almost mushy gives the Khageena its signature texture and rich flavor.

It's delicious with rice, ghee, and achar, or you can enjoy it with warm roti for a simple and comforting meal.

Ingredients

- 2 large onions, sliced against the grain

- 3 tbsp oil

- Salt, to taste

- 1 tsp ginger-garlic paste

- ½ tsp turmeric powder

- 1–1½ tsp red chilli powder

- ¼ cup water

- 5 eggs

- Chopped cilantro, for garnish

- Slit green chillies, for garnish

How to Make Hyderabadi Khageena

1. Prepare the Onions

Take the two large onions and slice them against the grain.

This helps the onions soften properly and become almost mushy as they cook, which gives the Khageena its characteristic texture.

2. Cook the Onions

Heat 3 tbsp oil in a pan over medium heat.

Add the sliced onions and sauté for a few minutes.

Add salt, ginger-garlic paste, turmeric powder, and red chilli powder.

Mix everything well so the onions are evenly coated with the spices.

3. Slowly Cook the Onions

Add approximately ¼ cup water to the pan.

Cover and cook the onions over low heat for about 10 minutes.

This step is important because the onions need to soften and caramelize properly. If the onions remain too firm, the Khageena won't have the same comforting texture or depth of flavor.

Stir occasionally and add a tiny splash of water if needed to prevent the onions from sticking.

4. Add the Eggs

Once the onions are soft and well cooked, crack the 5 eggs into different spots around the pan.

Sprinkle a little salt over the eggs.

Cover the pan again and cook over low heat until the eggs are completely cooked.

5. Garnish and Serve

Garnish the Khageena with chopped cilantro and slit green chillies.

You can gently break the eggs into smaller pieces before serving, depending on your preferred texture.

Serve hot with your favorite accompaniment.

Tips for the Best Hyderabadi Khageena

The key to a flavorful Khageena is slowly cooking the onions.

If you're serving it with rice, ghee, and achar, cook the onions until they're very soft and almost mushy. This creates a rich, comforting texture that pairs beautifully with rice.

If you're eating Khageena with roti, you can leave the onions slightly more textured instead.

What to Serve With Khageena

Hyderabadi Khageena is incredibly versatile. Serve it with steamed rice, a drizzle of ghee, and your favorite achar for a comforting meal.

It also pairs wonderfully with warm roti, making it a quick and satisfying breakfast, lunch, or dinner.

Simple ingredients, slow-cooked onions, perfectly cooked eggs, and a little heat from the chillies make this a true homestyle comfort dish. 🍳🌶️

Credit:- noor.baqtiar

Tandoori Paneer Club Sandwich

These Tandoori Paneer Club Sandwiches are the kind of breakfast or brunch recipe you'll want to keep on repeat. 🥪✨ Packed with grilled tandoori paneer, crunchy fresh vegetables, creamy butter, and refreshing green chutney, these sandwiches are flavorful, satisfying, and completely vegetarian.

They're also incredibly easy to pack and carry, making them perfect for spring picnics, family get-togethers, potlucks, or a simple breakfast at home.

Servings

Makes 2 sandwiches

Ingredients

- 3 bread slices per sandwich

- 5–6 paneer slices

- 1 tbsp tandoori masala of your choice

- Sliced vegetables:

  - Tomato

  - Onion

  - Lettuce

  - Cucumber

- 2 tbsp green chutney

- 2 tbsp butter

- 1 tbsp oil

How to Make Tandoori Paneer Club Sandwiches

1. Marinate the Paneer

Place the paneer slices in a bowl.

Add the tandoori masala and some of the oil. Coat the paneer thoroughly so each piece is covered with the seasoning.

Cover and let the paneer marinate for approximately 2 hours.

2. Grill the Paneer

Heat a grill pan or skillet over medium heat.

Place the marinated paneer slices on the hot pan and grill them on both sides until lightly charred and cooked.

Remove and set aside.

3. Prepare the Vegetables

Slice your favorite sandwich vegetables.

For this recipe, use cucumbers, onions, tomatoes, and lettuce.

Set the vegetables aside until you're ready to assemble the sandwiches.

4. Toast the Bread

Spread butter on both sides of each bread slice.

Toast or grill the bread until it becomes golden and crispy.

Remove from the pan and set aside.

How to Assemble the Tandoori Paneer Club Sandwich

Place one grilled bread slice on a clean surface.

Spread a layer of green chutney over the bread.

Add cucumber and lettuce.

Place another toasted bread slice on top.

Add the grilled tandoori paneer pieces, followed by cucumber and sliced onions.

Spread some more green chutney over the top.

Finish with the final toasted bread slice.

5. Grill the Sandwich

For an extra crispy exterior, place the assembled sandwich back onto the grill pan.

Grill until the outside becomes beautifully crisp and golden.

Remove from the pan and slice diagonally in half, or divide into four smaller pieces.

Serve immediately and enjoy! 🥪🌿

Tips for the Perfect Paneer Club Sandwich

- Marinate the paneer for the full 2 hours for better flavor.

- Don't skip grilling the paneer. The light char adds a delicious smoky flavor.

- Toast the bread until crisp enough to hold all the fillings without becoming soggy.

- Add as much green chutney as you like for an extra fresh and herby kick.

- Grill the assembled sandwich one more time for an extra crispy finish.

Perfect for Picnics & Potlucks

These Tandoori Paneer Club Sandwiches aren't just great for breakfast or brunch. They're also easy to pack and carry, making them perfect for spring picnics, family potlucks, get-togethers, or packed lunches.

With crispy toasted bread, smoky tandoori paneer, fresh vegetables, and bright green chutney, this is an easy vegetarian sandwich that's both delicious and portable. 🥪✨

Credit:- mygourmetstory

Kofta Ka Salan

Kofta Ka Salan is a rich, comforting meatball curry made with tender, spiced koftas simmered in a nutty, aromatic salan. 🌿🍛 The curry gets its deep flavor from slowly roasted coconut, poppy seeds, peanuts, onions, and yogurt, creating a creamy and beautifully spiced masala.

This is the kind of recipe that feels like home, with layers of warming spices, fresh herbs, and a rich curry that tastes even better with rice or warm naan.

Ingredients

For the Koftas

- 500 g ground meat

- Salt, to taste

- ½ tsp turmeric powder

- 1½ tsp red chilli powder

- 3–4 green chillies

- ¼ cup cilantro

- ¼ cup mint

- ¼ cup besan (chickpea flour)

- 1 tbsp ginger-garlic paste

For the Masala

- ¾ cup desiccated coconut

- 50 g poppy seeds

- ⅓ cup peanuts

- 1 medium onion, sliced

- 5 almonds, optional

- 5 cashews, optional

- 250 g plain yogurt

For the Salan (Curry)

- ½–¾ cup oil

- ½ tsp shah zeera

- 3 cardamom pods

- 2 cloves

- 1 small cinnamon stick

- 1½ tsp ginger-garlic paste

- Salt, to taste

- ½ tsp turmeric powder

- 1 tbsp red chilli powder, adjust to taste

- ½ small onion, sliced against the grain

- A handful of cilantro

- A handful of mint

- ¾ tsp garam masala

- Water, as needed

How to Make Kofta Ka Salan

1. Prepare the Kofta Mixture

Add the ground meat, salt, turmeric powder, red chilli powder, green chillies, cilantro, mint, besan, and ginger-garlic paste to a food processor.

Blend until the mixture is smooth and well combined.

2. Shape and Fry the Koftas

Take small portions of the mixture and shape them into small meatballs.

Heat oil in a pan and fry the koftas for approximately 2–3 minutes per side, until they are lightly golden.

Remove them from the pan and set aside.

3. Prepare the Masala

In a dry pan, add the desiccated coconut, poppy seeds, peanuts, sliced onion, and the optional almonds and cashews.

Roast everything slowly until fragrant and lightly golden. Be careful not to burn the ingredients.

Allow the roasted mixture to cool slightly.

4. Blend the Masala

Transfer the roasted ingredients to a blender.

Add the plain yogurt and blend until you have a smooth, thick masala paste.

Set aside.

5. Start the Salan

Heat the oil in a large pan over medium heat.

Add the shah zeera, cardamom pods, cloves, and cinnamon stick.

Let the whole spices sizzle briefly until fragrant.

Add the ginger-garlic paste, salt, turmeric powder, and red chilli powder.

Cook for 1–2 minutes, stirring frequently.

6. Add the Onion and Masala

Add the sliced onion and cook until softened and translucent.

Add the prepared coconut, peanut, and yogurt masala.

Reduce the heat to low and roast the masala slowly, stirring frequently.

This step is important, so don't rush it.

7. Cook the Curry

Add water as needed to reach your desired curry consistency.

Cover the pan and cook over low heat for approximately 20 minutes, stirring occasionally.

Continue cooking until the oil separates from the masala. This is what gives the salan its deep, rich flavor.

8. Add the Koftas

Once the curry has cooked properly, gently add the fried koftas.

Add the fresh cilantro, mint, and garam masala.

Adjust the salt and consistency with additional water if needed.

Allow everything to simmer together for a few more minutes so the koftas can absorb some of the flavorful curry.

9. Serve

Serve the Kofta Ka Salan hot with steamed rice, naan, roti, or your favorite flatbread.

Garnish with a little extra fresh cilantro and mint if desired. 🌿🍛

The Secret to a Flavorful Salan

Don't rush the masala.

Slowly roasting the coconut, poppy seeds, peanuts, and onions, followed by patiently cooking the blended masala until the oil separates, is what gives this salan its characteristic depth and richness.

That extra bit of patience is where the flavor lives. ✨

Serving Suggestion

Kofta Ka Salan is best served hot alongside fluffy rice or warm naan. The tender, spiced meatballs and rich, nutty curry make this a hearty and comforting meal that's perfect for a family dinner or a special weekend meal.

Credit:- noor.baqtiar

Chicken Jollof-Style Rice

Looking for a big, bold one-pot comfort meal that still fits neatly into your macros? This Chicken Jollof-Style Rice is smoky, spicy, tangy, and packed with flavor. 🍛✨

Tender chicken thighs are cooked with a rich roasted pepper and tomato spice paste, then combined with fragrant basmati rice for an easy one-pot meal. Each serving contains 29g of protein and 405 calories, making it a satisfying option for a flavorful weeknight dinner.

Servings & Nutrition

Makes: 4 servings

Serving size: Approximately 350 g

Calories: 405 kcal per serving

Protein: 29 g per serving

Carbohydrates: 53 g per serving

Fat: 9 g per serving

Ingredients

For the Spice Paste

- 1 large red bell pepper, diced

- 1 large tomato, diced

- 1 onion, diced

- 6–8 garlic cloves, whole

- 4 dried red chillies, soaked in warm water for 10 minutes and drained

- A pinch of salt

- A few sprays of oil

- 1 tsp lemon juice

- 2 tsp honey

- 1 tsp chilli flakes

- 1 tsp oregano

- 1 tsp peri peri seasoning, optional

- ¼ tsp turmeric powder

- 1 tsp coriander powder

- ½ tsp pepper powder

- 1 no-salt chicken stock cube

- Salt and water, as needed

For the Chicken

- 500 g boneless chicken thighs

- A few sprays of oil

For the Rice

- 1 onion, chopped

- 4–5 garlic cloves, chopped

- 1 tbsp tomato paste or 2 tbsp tomato puree

- 1 bay leaf

- 2 cups hot water, approximately

- 1 cup basmati rice, soaked for 20–30 minutes and drained

- Fresh coriander leaves, chopped

- Salt, to taste

- 1 zero-salt chicken stock cube, optional

How to Make Chicken Jollof-Style Rice

1. Prepare the Spice Paste

Heat a few sprays of oil in a pan over medium heat.

Add the diced red bell pepper, tomato, onion, whole garlic cloves, and drained dried chillies. Add a pinch of salt and cook until the vegetables are soft and nicely browned.

Add a little water as needed while cooking.

Once cooked, allow the mixture to cool slightly.

Transfer it to a blender and add the lemon juice, honey, chilli flakes, oregano, peri peri seasoning, turmeric, coriander powder, pepper powder, chicken stock cube, and some water.

Blend until completely smooth. Set the spice paste aside.

2. Cook the Chicken

Add approximately one-third of the prepared spice paste to the chicken along with a few sprays of oil.

Cook over medium heat for 12–15 minutes, turning the chicken occasionally, until it becomes glossy, sticky, and nicely browned.

Remove the chicken from the pan and set aside.

3. Build the Rice Base

Using the same pan, add a few more sprays of oil.

Add the chopped onion and garlic and sauté for approximately 2 minutes, until softened.

Stir in the tomato paste and cook for another 1 minute.

Add the remaining spice paste and cook for approximately 5 minutes, allowing the flavors to deepen.

4. Cook the Rice

Add the bay leaf and approximately 2 cups of hot water.

Season with a little salt and add the optional zero-salt chicken stock cube if using.

Stir in the soaked and drained basmati rice.

Bring everything to a simmer, then cover the pan and reduce the heat to low.

Cook for approximately 15 minutes, or until the rice is tender and cooked through.

5. Finish the Dish

Place the cooked chicken pieces back over the rice.

Sprinkle generously with chopped fresh coriander leaves.

Cover and cook for another 2 minutes to allow the chicken to warm through and the flavors to come together.

Serve hot and enjoy! 🍛🌶️

Tips for the Best Chicken Jollof-Style Rice

- Soak the basmati rice for 20–30 minutes before cooking for better texture.

- Allow the vegetables to brown well when making the spice paste. This helps develop a deeper, smokier flavor.

- Add water gradually when blending the paste so it doesn't become too thin.

- Keep the rice covered while it cooks so the steam can cook the grains evenly.

- Let the finished rice rest for a couple of minutes before serving for the best texture.

Serving Suggestion

Serve this smoky Chicken Jollof-Style Rice hot, topped with plenty of fresh coriander. It's a flavorful one-pot meal that works beautifully for lunch or dinner and makes 4 satisfying servings.

With tender sticky chicken, spicy tomato-pepper paste, fragrant basmati rice, and plenty of bold seasoning, this is comfort food with a macro-friendly twist. 🍛✨

Credit:- aathirasethumadhavan