Tandoori Chicken
This Tandoori Chicken recipe is the ultimate fakeaway recipe that can be made in the air fryer, oven, under the grill or on a barbecue too.This is only spicy if you choose to add the chilli powder, which is an optional extra. I would say if you like a bit of heat, definitely add it, but if you’re cooking for young children, leave it out.I’ve used diced chicken breast cooked on skewers, however, feel free to use full chicken breasts OR skinless chicken legs which is traditional for tandoori chicken.Scoring them a few times deeply, helps the tandoori spices to penetrate the meat and fully flavour it.
Yield: 4 people
Calories: 208kcal
Materials
- 650 g Chicken Fillets
- 45 ml Lemon Juice
- 1 tbsp Tomato Puree or Paste
- 70 g Natural Yogurt
- 1 Packet Tandoori Spice from Box
- 1 tsp Chilli Powder (Optional)
Instructions
Instructions
- Make the marinade by mixing the spices from Step 1 in your box, lemon juice, tomato paste/puree and yoghurt in a bowl, then add your chicken chunks and coat well.
- Leave to marinate covered in the fridge until it’s time to cook (see notes).
- Thread the chicken chunks onto your skewers.
To cook in the Air Fryer:
- Carefully add the chicken kebab skewers in to the air fryer basket.
- Spray the tops with a little oil.
- Air Fry at 200c/400F for 15-20 minutes (the timings will depend on how thick the chicken pieces are, always check with a thermometer to be sure). You may want to turn halfway through cooking.
To cook in the Oven:
- Preheat the oven to 180c/350F fan.
- Put the chicken kebab skewers on to a baking sheet or tray (if you can – rest a grill rack on your tray and put the skewers on this, it helps to cook all sides evenly).
- Spray the tops with a little oil.
- Bake for 20-25 minutes until the chicken is cooked through (again check with a thermometer to be sure).
To cook on the Braai:
- Put the chicken kebab skewers directly on to the BBQ rack.
- Spray the tops with a little oil.
- Braai for 15-20 minutes until the chicken is cooked through, these cooking times will vary depending on the heat of your fire – there should be no pink left in the centre of the meat and any juices should run clear – check with a thermometer to be sure.
- Turn halfway through cooking.
To cook on the Grill:
- Put the chicken kebab skewers on to the grill tray.
- Grill under a HIGH heat for 15-20 minutes.
- Turn halfway through cooking.
Notes
Cooking time: Whichever way you choose to cook these, check the cooking times as they do vary, also the larger the chicken chunks the longer the cook time will be, always make sure there’s no pink meat in the middle before serving and check with a thermometer to be absolutely sure.
Marinating: Traditionally tandoori chicken is left to marinate as it helps to tenderise the meat, so if you have time to leave it even for a little while, then do (2 hours would be ideal). That said, don’t worry if you can’t, just cook immediately
Skewers: You can use bamboo skewers but be sure to soak them in water for at least an hour before using them or they could burn or use metal skewers.
WHAT TO SERVE WITH TANDOORI CHICKEN
- Rice
- Raita – Mix natural yoghurt with some mint sauce and a little water for an easy dip. I add cucumber cubes for extra veg
- Naan breads – Serve in a naan bread or wrap as a delicious alternative sandwich
Vegan Butter Chicken (Cauliflower)
This easy Vegan Butter Chicken has no butter or chicken and instead is made with roasted cauliflower! It's a tasty vegetarian version of the popular Indian curry that's full of flavor and ready in just 20 minutes.
Servings: 4 People
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- Saute pan or large frying pan
Ingredients
Ingredients
- 2 Heads of cauliflower cut into bite-sized pieces
- 2 tbsp Olive Oil
- 1 Packet Step 1 from Spice Box
For the Sauce
- 1 Packet Step 2 from Spice Box
- 1 tbsp Olive Oil
- 1 tbsp Vegan Butter
- 1 Large Onion Diced
- 2 Cloves Garlic finely chopped
- 1 tbsp Finely grated Ginger
- 4 tbsp Tomato Paste
- 2 cups Vegan Cream/ Coconut Cream
- Salt & Pepper to taste
Instructions
- Preheat the oven to 200C.
- Cut the cauliflower into large bite-sized pieces. Add the oil and the spices STEP 1 to a bowl, add the cauliflower and toss to coat.
- Spread out on a baking sheet in a single layer and roast in the oven until golden, about 15 minutes.
- Meanwhile, heat the oil and butter in a pot or sautee pan over medium heat. Add the onions and cook for about 6 minutes until they begin to brown.
- Add the garlic and ginger and cook for a further minute, then stir in the spices from STEP 2 and cook for a few seconds.
- Stir in the cream, tomato paste and water and simmer for 10 minutes. Add the roasted cauliflower and cook for a further 3 minutes. If you like your curry with more sauce, add a little some water and simmer for a few minutes. Taste, add more chilli powder if desired and season with salt and pepper.
- Serve with rice or naan.
Notes
For a vegetarian option you can use Butter and Cream.
Butter Chicken
Butter Chicken is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!
Servings: 6 people
Calories: 580kcal
Ingredients
- FOR THE CHICKEN MARINADE
- 800g Boneless and skinless chick thighs or breasts cut into bite sized pieces
- ½ cup Plain yogurt
- 1½ tbsp Minced Garlic
- 2 tbsp Minced Ginger
- 1 packet STEP 1 from Butter Chicken Spice Box
- FOR THE SAUCE
- 2 tbsp Butter
- 1 Large Onion Sliced or Chopped
- 1½ tbsp Garlic minced
- 1 tbsp Ginger minded or finely grated
- 400g Tin Chopped Tomatoes
- 1 cup Cream
- 1 packet STEP 2 from Butter Chicken Spice Box
Instructions
- In a bowl, combine all of the spices from STEP 1 in the spice box for the chicken marinade, let it marinate for 30 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce).
- Heat butter in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add the spices from STEP 2 from the spice box. Let cook for about 20 seconds until fragrant, while stirring occasionally.
- Add crushed tomatoes and let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
- Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple of tablespoons of water to help blend (up to ¼ cup). Work in batches depending on the size of your blender.
- Pour the pureed sauce back into the pan. Stir in the cream through the sauce. Add the chicken with the juices back into the pan and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling.
- Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!
Notes
OPTIONAL: To thin out the sauce, add a couple of tablespoons of ghee or butter at the end of the cooking, and gently simmer it through. Alternatively add a small amount of water.
TIP: To change things up a little why not use Pork Fillet instead of the Chicken and Coconut Cream instead of Cream. This give the dish a lovely Thai flavour.
Chicken Breyani
Delicious Cape Malay Breyani
Servings: 4 people
Ingredients
- 10 pieces Chicken
- 2 Onions, peeled and finely chopped
- 2 tbsp Butter
- 3 tbsp Oil
- 3 tbsp Garlic & Ginger
- 1 cup Brown Lentils
- 2.5 cups Raw Basmati Rice
- Fresh Coriander
- 6 Peeled Potatoes cut into 4 (optional)
- Spice from Breyani Spice Box
Instructions
- First cook the rice with the brown lentils in one pot together in water, adding 1 teaspoon of salt and a pinch of turmeric for 8 minutes. Strain with cold water and put aside.
- Heat the oil with the butter and add your onions and spices from STEP 1 fry onions until brown . Add your potatoes , garlic and ginger and cook and stir for a few minutes adding a dash of water to prevent from burning .
- Next add your chicken and a cup and a half of ater and cook on medium heat for 20 minutes, stirring when required .
- Next add the cooked rice and lentils ...close with lid and simmer on low heat for 20minutes . Switch of the stove , give one good stir, close the lid and it's ready to serve. Add fresh coriander before serving.
Babootie
A delicious South African traditional dish, packed with flavour!
Servings: 6 people
Ingredients
- 1 kg Beef Mince
- 2 Medium Onions Chopped
- 30 ml Olive Oil
- 30 ml White Vinegar
- 1 Thick Slice White Bread
- 250 ml Milk
- 2 Large Eggs
- 45 ml Chutney
- Salt to taste
- 1 Pkt Step 1 Spices from box
Instructions
- Fry the onions until translucent, add the spices from STEP 1 from the Babootie Spice Box and fry for 2 minutes and then add the vinegar
- Soak the bread in the milk, then squeeze dry, set the milk aside for later
- Add the mince and cook for 10-15min until browned
- Lightly mix in the soaked bread, 1 egg, raisins from spice box (STEP 2) and chutney together
- Pack into a buttered casserole dish, and the bay leaves from spice box (STEP 3), whip up the remaining milk, 1 egg and top up to 250ml with milk and carefully pour over to make a smooth layer
- Place in a dish with warm water and bake for 45min or until custard is set
Notes
TIP: USE YOUR AIR FRYER: You can utilize your air fryer as an alternative way to bake your Babootie, as long as the dish can fit inside. Begin by preheating your air fryer at 170 degrees for 5 minutes. Afterwards, carefully place your Babootie dish inside and allow it to bake for approximately 20-25 minutes, or until the custard has set.
Chicken Vindaloo
A hot, spicy and flavorsome Chicken Vindaloo made by marinating &simmering chicken in a spicy and flavorful marinade. Serve this with butter naan, any flatbreads, rice, flavored rice or rotis.
Servings: 4 people
Ingredients
MARINADE INGREDIENTS
- 1 Step 1 packet of spices
- 3 TBS Red Wine Vinegar
- 3 TBS Water
- 10 Garlic Cloves (25g)
- 1 ½ inch Ginger (25g)
OTHER INGREDIENTS
- 1 kg Boneless chicken (Fillets or Thighs)
- 3 TBS Oil
- 2 Onions (finely chopped)
- 2 TBS Tomato Paste
- 1 TBS Red Wine Vinegar
- 1 tsp Sugar
- ¼ to ½ Cup Water
Instructions
- MAKING THE MARINADE
- Add the spices from Step 1 in a bowl together with the Garlic and Ginger.
- Add the vinegar and water and make a smooth paste.
- Next add this to the cleaned cubed chicken (optional: leave whole).
- Marinate and rest aside for at least an hour or overnight in the refrigerator to absorb the flavors.
- HOW TO MAKE THE CHICKEN VINDALOO
- Heat oil in a deep pot and saute the onions until golden to light brown.
- Add 1 TBS Vinegar & 1 tsp Sugar to the onions.
- Then add the marinated chicken and saute for 3 to 5 minutes on a mediumheat.
- Add the 2 TBS Tomato Paste and continue to saute for another 3 to 4minutes.
- If the chicken lets out lots of moisture, do not add water. If its to dry add the water until you get the consistency you like. If you prefer a dry curry skip the water.
- Cover and simmer until the chicken is cooked through and fork tender.
- Simmer until the gravy reaches a thick & semi dry stage. Taste andadd more salt if needed.
- Serve with plain rice or naan or any other flatbread of your choice.
Notes
TIP: If you would like a hotter curry you can add the extra Chilli Spice provided in the separate packet.
Chilli Con Carne
Whether you call it Chili, Chilli or Chilli Con Carne, this version captures those rich and spicy flavours we all know and love & takes them to new heights! First things first, whatever we call it, wherever we believe its origins lie, can we all just agree that this dish is the ultimate comfort food? Okay good. Its warm and spicy flavours just act as a soul-hugging bowl of goodness and quite frankly it never gets old.
Servings: 6 people
Ingredients
- 1 kg Ground Mince
- 2 400g Tins Kidney Beans (drained)
- 2 400g Tins Chopped Tomatoes
- 250 ml Red Wine OR Beef Stock Broth
- 3 TBS Worcestershire Sauce
- 3 Large Cloves Garlic (finely chopped)
- 2 Beef Stock Cubes
- 2 TBS Tomato Paste
- 1 Red Pepper (finely chopped)
- 1 Step 1 Spices from Smoked Oke Box
- Olive Oil
- Extra Chilli Powder (Optional)
Optional Extras
- Rice
- Grated Cheese
- Lime Wedges
- Sour Cream
- Fresh Coriander
Instructions
- Add a splash of oil to a large pot over medium heat. Add the onion, red pepper, garlic and fry until they begin to soften and take on a tinge of golden colour.
- Add in the mince, break it up with your wooden spoon and continue to fry over medium heat until there is no sign of pink in the meat.
- Stir in 2TBS of tomato puree and add the red wine (or 1 cup Beef Stock). Allow to simmer for a few minutes to allow the meat to soak in the wine/stock
- Add the canned chopped tomatoes, swill them both out with around ½ cup water each, and then add that too.
- Add in the drained kidney beans, 2 beef stock cubes (crumbled/no water), 3 TBS Worcestershire Sauce and spices from Step 1.
- Give it a good stir as you bring it to a simmer, making sure everything is blended. Once simmering pop on the lid, turn down the heat to low and allow to bubble away for about 1 hour 30 minutes, stirring occasionally. I know it sounds like along time but truly makes a difference.
- Take the lid off and allow to simmer until the sauce thickens to your desired consistency(5-10 minutes or so). Adjust season/spice with extra chilli powder included in the box, salt, and pepper if needed.
- Serve on rice with cheese or a dollop of sour cream, a sprinkle of fresh coriander and a squeeze of lime juice (optional).
Notes
Allowing the chilli to simmer on low heat for a long period of time is crucial in both the consistency and flavour of this dish. If the sauce isn't properly reduced, it will have a watery consistency and the flavours won't have developed properly. As I said, you're looking at around an hour and a half, if not longer.
Chicken Masala Curry
One of the most simple, home-style Indian chicken curry recipes there is. This chicken masala recipe goes great with rice, chapatti, naan, and paratha. Each household is guaranteed to have its own, but this chicken curry recipe is perfect for the beginner and experts alike.
Servings: 6 people
Ingredients
- 1 kg Chicken Thighs or Pieces
- 100 ml Olive Oil
- 2 Large Onions
- 1 Step 1 Spices from Smoked Oke Box
- Coriander Optional
- Extra Heat - Chilli spice from Smoke Oke Box Optional
Instructions
- In a pan add the olive oil and heat up for 1-2 minutes on medium heat until hot.
- Add the finely chopped onions and cook for 3-4 minutes until slightly browned
- Add the tin of tomatoes and cook for3-4 minutes.
- Add the spices from Step 1. and cook for 5 minutes ensuring that you add some water so that the spices do not burn. You can add more Chilli Powder for a hotter dish.
- Cook the spices for 5 minutes ensuring you add some water so that the spiced do not burn.
- Add the chicken (chopped or whole)and coat with the masala before covering with a lid and allow to cook for20-30minutes.
- Add the freshly chopped Coriander. (Optional)
- Serve with rice or naan bread and enjoy!
Notes
Purchase the Chicken Masala Recipe Box to make this amazing curry!
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