Rich, subtly spiced and diced chicken breast pieces grilled at a high heat, then layered and baked with fragrant basmati rice until golden brown and out of this world – it's a dish that will blow you away and will have you wanting to make it again and again!

Follow the simple steps below to make this hugely impressive, home-cooked comfort food classic.

Why you'll love this chicken tikka biryani recipe

• If you like spicy food, you're going to love this!
• It's a very easy recipe to follow, with clear step-by-step instructions
• You can tweak this adaptable recipe to your personal tastes

How to make Chicken Tikka Biryani

You need rice, tomatoes, onion, spices yogurt for this recipe, along with cooked chicken tikka pieces.

Wash and soak the rice before cooking.

Parboil the rice with the whole spices and set aside.

Gently fry the onion, garlic and ginger until softened.

Stir in the ground spices.

Melt the tomatoes with the spicy onion mixture.

Add the yogurt and leftover tikka paste from cooking the chicken.

Let the sauce simmer.

Add the chicken pieces and heat through.

Now start layering the biryani in a pot.

After the rice layer, add the saucy chicken layer.

Top with caramelized onions.

Repeat this process.

End with rice layer and top with cilantro. Cook. Serve immediately, served with your favorite accompaniments such as peshwari naan and lime chutney. Enjoy!

What to Serve with Chicken Tikka Biryani

Cucumber Raita

The cool and refreshing cucumber raita pairs perfectly with the spicy and aromatic biryani, providing a cooling contrast.

Kachumber Salad

A fresh, crunchy salad made with cucumbers, tomatoes, onions, and a squeeze of lemon juice adds a crisp texture and tangy flavor to the meal.

Mango Chutney

The sweet and tangy flavor of mango chutney contrasts with the savory biryani.

Naan Bread

An Indian food classic that goes with pretty much any type of main course.

How To Reheat Chicken Tikka Biryani

• Microwave: Place a portion of biryani in a microwave-safe dish, cover, and heat in 1-minute intervals, stirring in between, until thoroughly warmed. Add a few drops of water if the biryani seems dry.
• Stovetop: Reheat the biryani in a pan over medium heat, adding a splash of water or broth to prevent it from drying out. Stir occasionally until heated through.
• Oven: Spread the biryani in an oven-safe dish, cover with foil, and reheat in a preheated oven at 300°F (150°C) for 15-20 minutes or until heated through.

How do you store chicken tikka biryani?

Refrigeration

• Storage Time: Store leftover Chicken Tikka Biryani in an airtight container in the refrigerator.
• Shelf Life: The biryani will stay fresh for up to 3 days.
• Cooling: Allow the biryani to cool to room temperature before refrigerating to prevent condensation, ensuring you get fluffy rice when reheating.

Freezing

• Storage Time: Chicken Tikka Biryani can be frozen for up to 1 month.
• Freezing Method: Transfer the cooled biryani to a freezer-safe airtight container or a resealable freezer bag. Label with the date before placing it in the freezer.
• Thawing: Thaw the biryani in the refrigerator overnight before reheating.

📖 Recipe

Chicken Tikka Biryani Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Minnaar
• Total Time: 3 hours 30 minutes
• Yield: 6 portions
• Diet: Gluten Free

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Savor the aromatic flavors of a Chicken Tikka Biryani, where tender marinated chicken tikka is layered with fragrant basmati rice and spices.

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Ingredients

Units USM

For the Chicken Tikka

• 1 ⅓ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• ½ cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 inch fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• ½ teaspoon paprika
• ½ teaspoon garam masala
• ¼ teaspoon cayenne pepper (optional, for extra heat)
• ½ teaspoon salt

For the Curry

• 2 tablespoons oil
• 1 onion, finely chopped
• 2 tablespoons ginger garlic paste
• 1 teaspoon cumin seeds
• 2 black peppercorns
• 2 cloves
• 1 teaspoon red chili powder
• ½ teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1 teaspoon salt
• 2 tomatoes, finely chopped
• ½ cup plain yogurt
• ⅓ cup water

For the Rice

• 1 ¾ cups water
• 1 ½ cups basmati rice, soaked for at least 20 minutes
• 1 bay leaf
• ½ teaspoon cumin seeds

For the Biryani Assembly:

• 1 ½ cups caramelized onions
• ½ cup fresh cilantro, finely chopped
• 1 tablespoon oil
• 1 cup saffron-infused water (optional: soak a few saffron threads in warm water or milk)

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Instructions

1. Marinate the Chicken Tikka: In a large bowl, combine the yogurt, lemon juice, vegetable oil, minced garlic, minced ginger, ground cumin, ground coriander, turmeric powder, paprika, garam masala, cayenne pepper (if using), and salt. Add the chicken pieces and mix until evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Cook the Chicken Tikka: Preheat your oven to 400°F. Thread the marinated chicken pieces onto skewers or place them on a baking sheet lined with parchment paper. Bake or grill for 15-20 minutes, turning halfway through, until the chicken is fully cooked and slightly charred. Set aside.
3. Prepare the Rice: Bring 1 ¾ cups of water to a boil in a large pot. Add the soaked and drained basmati rice, bay leaf, and cumin seeds. Cook the rice until it’s about 70-80% done (firm but not fully cooked). Drain and set aside.
4. Cook the Curry: Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown. Stir in the ginger garlic paste and cook for another minute. Add the cumin seeds, black peppercorns, cloves, red chili powder, coriander powder, garam masala powder, and salt. Cook for 1-2 minutes, then add the chopped tomatoes. Cook until the tomatoes soften, and the mixture thickens. Stir in the yogurt, water, and the reserved chicken tikka. Simmer for 4-5 minutes. Set aside.
5. Assemble the Biryani: In a large, heavy-bottomed pot or Dutch oven, layer the biryani as follows: start with ⅓ of the rice, then add ½ of the chicken curry, ½ of the caramelized onions, and ½ of the chopped cilantro. Add another layer of rice, drizzle with oil, and pour over ½ of the saffron-infused water. Add the remaining chicken curry, then the final layer of rice. Top with the remaining saffron water, caramelized onions, and cilantro.
6. Dum Cooking: Cover the pot with a tight-fitting lid. Cook the biryani over low heat for 20-25 minutes, allowing the rice to steam and absorb the flavors. Make sure the lid is tight to trap the steam inside.
7. Serve: Gently fluff the biryani with a fork to mix the layers. Serve hot with raita or your favorite side dish.

• Prep Time: 30 minutes
• Marination Time: 2 hours
• Cook Time: 1 hour
• Category: Dinner
• Method: Bake
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 369
• Sugar: 4.2 g
• Sodium: 702.4 mg
• Fat: 17.3 g
• Saturated Fat: 6.6 g
• Trans Fat: 0 g
• Carbohydrates: 24.5 g
• Fiber: 1.7 g
• Protein: 28.4 g
• Cholesterol: 75.1 mg

Cooking this Indian takeaway favorite only takes a few minutes longer than normal rice and you’ll need just a handful of ingredients. When it's done, you'll have an amazing side dish with incredible fragrance and a delightful, subtly spiced flavor.

Make your own pilau rice using white basmati rice and a few select spices, and pair this fabulous side dish with your favorite curries!

Why you'll love this easy pilau rice recipe

• So easy to make
• The spices are glorious
• It goes so well with all kinds of curries
• So much better than normal rice

How to make pilau rice

1. You need rice, onion, garlic, oil, bay leaf, whole cinnamon, whole cloves, cardamom pods, ground cumin and turmeric for this recipe.

2. Fry fry the spices in a bit of oil first, then fry the onion for 5 minutes. Add the garlic and ginger and fry another 2 minutes before adding the rice.

3. Give the rice a good stir then add the ground spices.

4. Pour in the water and let it slowly simmer away until the rice has cooked and the liquid evaporated.

5. Serve the pilau rice with your favorite curry. Enjoy!

What to Serve with Pilau Rice

1. Chicken Curry: A classic pairing, the rich and flavorful sauce complements the fragrant pilau rice.
2. Vegetable Curry: A mixed vegetable curry or aloo gobi (potato and cauliflower curry) offers a lighter, vegetarian option that pairs well with pilau rice.
3. Lamb Kebabs: Juicy lamb kebabs or seekh kebabs add a hearty, meaty contrast to the rice.
4. Chicken Tikka: Grilled chicken tikka is another excellent choice, with the pilau rice complementing the spices.
5. Dal Makhani: This rich, buttery lentil dish pairs well with the aromatic rice, creating a comforting and satisfying meal.
6. Cucumber Raita: A cool and refreshing cucumber raita balances the warmth of the pilau rice and any spicy main dishes.
7. Mango Chutney: The sweetness of mango chutney provides a delicious contrast to the savory flavors of the rice.
8. Kachumber Salad: A fresh, tangy kachumber salad adds crunch and acidity, enhancing the overall meal.

How do you store pilau?

Refrigeration

Leftover pilau can be stored in an airtight container in the refrigerator for up to 3 days. To prevent condensation, which can make the rice soggy, let the rice cool to room temperature before refrigerating.

Freezing

Pilau can be frozen for up to 1 month. To freeze, spread the cooled rice on a baking sheet for quick freezing, then transfer it to a freezer-safe container or resealable bag. Thaw overnight in the refrigerator or reheat directly from frozen.

How do you reheat pilau?

To reheat, use a microwave by placing the rice in a microwave-safe dish, adding a few drops of water, and heating in 1-minute intervals until warm. Alternatively, reheat on the stovetop by stirring the rice in a pan over medium heat, adding a splash of water or broth if needed. You can also reheat in the oven by covering the rice with foil and baking at 300°F (150°C) for 15-20 minutes. Always ensure the rice is heated thoroughly before serving.

More amazing Indian side recipes

Spice up your sides and add some of these recipes to your homemade curry feast:

• Aloo ki kachori – a subtly spiced, round potato flatbread
• Gluten free puri – a small, round Indian flat bread made with simple ingredients
• Bombay chutney – the classic Indian chutney!
• Veggie puffs – little morsels of joy
• Pakora sauce – a delicious tomato-based sauce with hints of mint
• Potato bhajis – the UK’s favourite Indian side dish. These little beauts are so easy to make and utterly irresistible

📖 Recipe

Pilau Rice Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 35 minutes
• Yield: 6 servings
• Diet: Vegan

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Never order takeaway Pilau Rice again! Learn how to make the easy Indian side dish recipe in a few easy steps. Great with curries! 

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Ingredients

Units USM

• 3 tablespoons vegetable oil
• 6 green cardamom pods, crushed
• 1 cinnamon stick, approximately 4 inches long
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 cups basmati rice
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 whole cloves
• 2 bay leaves
• 3 cups water

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Instructions

1. In a large saucepan, heat the vegetable oil over medium heat. Add the crushed cardamom pods and cinnamon stick, and fry gently for about 5 minutes or until the spices release their aromas.
2. Add the finely chopped onion to the saucepan and sauté for about 5 minutes, or until the onion is softened and translucent.
3. Stir in the crushed garlic and cook for another 2 minutes, stirring frequently to prevent burning.
4. Tip in the basmati rice, ground cumin, ground turmeric, whole cloves, and bay leaves. Stir the mixture vigorously to coat the rice with the spices and oil.
5. Pour in the 3 cups of water, stir once more, and then increase the heat to bring the mixture to a slow simmer.
6. Once the water reaches a simmer, cover the saucepan with a tight-fitting lid. Reduce the heat to low and cook for about 15 minutes or until the rice is tender and fully cooked.
7. Fluff the rice with a fork to separate the grains, then serve immediately with your favorite curry. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Boil
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 302
• Sugar: 0.6 g
• Sodium: 6.7 mg
• Fat: 7.6 g
• Saturated Fat: 5.7 g
• Trans Fat: 0 g
• Carbohydrates: 53.4 g
• Fiber: 2.2 g
• Protein: 5 g
• Cholesterol: 0 mg

Simple, healthy ingredients and big flavors make this recipe a must make! So, read on to find out how to make this delicious soup.

How To Make Simple Kabocha Squash Soup

Halve the pumpkin and roast them until tender.

Gently fry the onions until softened.

Tip in the cooked pumpkin flesh and butter beans.

Add the stock, coconut cream and curry powder.

Simmer for 10 minutes.

Blend until smooth in food processor. Serve with crusty bread. Enjoy!

Don’t forget to come back and let me know how your recipe turned out!

📖 Recipe

Pumpkin Bean Soup Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 1 hour 15 minutes
• Yield: 6 portions
• Diet: Vegan

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This Pumpkin Bean Soup is super easy to prepare. Best served with a dash of cream and some fresh buttered bread.

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Ingredients

Units MUS

• 1.5kg (3lbs) kabocha squash or similar pumpkin
• 30ml (2 tbsp) olive oil
• 1 medium onion, peeled and roughly chopped
• 240g (1 14oz can) cooked butter beans, drained
• 12g (2 tbsp) curry powder
• 400ml (1 14oz can) coconut milk
• 750ml (3 cups) vegetable stock

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Instructions

1. Preheat the oven to 180°C/fan 160°C/355°F/gas mark 4. Halve the pumpkin crosswise and scoop out seeds and strings. Place pumpkin halves in a large baking dish. Bake, uncovered, for 30-45 minutes, or until fork tender. When it is cool enough to touch, discard the seeds. Scoop out the flesh and set it aside.
2. Meanwhile, heat the oil in a large pot. When the mixture starts sizzling, add the onion and fry gently until softened and translucent, which should take about 8 minutes.
3. Tip in the pumpkin, butter beans, coconut milk and vegetable stock. 
4. Turn up the heat and let the contents start boiling. Lower the heat until a simmering point is reached and cook for 10 minutes, or until the onions are completely cooked. 
5. Transfer the contents in batches to a food processor and blend until desired consistency. I prefer my soup to be silky smooth. 
6. Garnish to your heart’s content and serve immediately. Enjoy!

Notes

• For a complete meal you can serve brown bread with lashes of butter on the side.
• A dash of cream goes nicely with the soup.
• Different ovens cook different things at different rates. My old oven used to take about 90 minutes to bake a halved pumpkin. My new one takes 30 minutes. If you would rather want to play it safe, bake the pumpkin first, then only start cooking the beans.
• Feel free to use a different variety of pumpkin; whatever you find available. Locally grown is best!
• This soup freezes well. 

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Soup
• Method: Boil
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 316
• Sugar: 7.5 g
• Sodium: 390.6 mg
• Fat: 19.2 g
• Saturated Fat: 12.9 g
• Trans Fat: 0 g
• Carbohydrates: 35.7 g
• Fiber: 7.3 g
• Protein: 6.9 g
• Cholesterol: 0 mg

While we love the occasional indulgence of a big sugary chocolate muffin, these muffins are delicious and good for you. Perfect in the fall, but ideal all year round, these muffins are a great way to kick start your day!

Special Ingredients Needed To Make This Recipe

Perfect Keto whey protein powder

One of the key ingredients in this protein muffins recipe is whey protein powder. My personal preference is Perfect Keto whey protein powder. It comes in two flavors – vanilla and chocolate – which makes it perfect for keto–friendly baking. I've gone for the vanilla protein powder for this recipe.

It's made with 100% clean, keto-friendly ingredients, with no filler or preservatives. The whey comes from grass-fed dairy, which just adds to the clean, healthy taste.

It's totally sugar free too. Stevia sweetens the deal – it's low calorie and far better for you than sugar.

The high protein content of this protein powder means that your pumpkin protein muffins will help your muscles to recover after intense workouts or sports sessions. It also makes them ideal for morning or afternoon energy bursts

Pumpkin pie spice

This is going to deliver that wonderful warming spice flavor that elevates these protein muffins to a whole different level of deliciousness.

How to make protein pumpkin protein muffins

Place the pumpkin puree and eggs in a mixing bowl.

Whisk the wet ingredients in the stand mixer until smooth.

Mix all the dry ingredients in a mixing bowl.

With the mixer running on low, incorporate the dry ingredients one spoonful at a time.

Line your muffin tin with the cupcake cases. Divide the mixture evenly between the cases, filling each case ¾ of the way.

Sprinkle the pumpkin seeds on top of the muffins. Bake. Enjoy!

More Amazing Keto Recipes

This pumpkin muffin recipe is a great recipe for those on a keto diet. It's not our only keto recipe though! Have a look at these:

• Keto coleslaw
• Edamame salad
• Celery root puree
• Roast lamb ribs
• Bok choy stir fry
• Cucumber ribbon salad

📖 Recipe

Pumpkin Protein Muffins

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No reviews

• Author: Michelle Minnaar
• Total Time: 40 minutes
• Yield: 12 servings
• Diet: Gluten Free

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Learn how to make Pumpkin Protein Muffins. Great for before gym or post workouts. Packed with protein, a tasty breakfast or snack.

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Ingredients

Units MUS

Dry Ingredients

• 150g (1 ½ cups) almond flour
• 48g (2 scoops) Perfect Keto Vanilla Keto Whey protein powder
• 2g (1 tbsp) pumpkin spice
• 4g (1 tsp) baking powder

Wet Ingredients

• 425g (1 can) canned pumpkin puree
• 6 large eggs
• 15ml (1 tbsp) vanilla paste

Decoration

• 15g (3 tbsp) pumpkin seeds

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Instructions

1. Preheat the oven 180°C/fan 160°C/350°F/gas mark 4.
2. Place all the Dry Ingredients in a bowl and mix. Set aside.
3. Tip the Wet Ingredients into another bowl and whisk in a mixer until smooth.
4. While the machine is running on a slow setting, add a spoonful of the Dry Ingredients' bowl at a time until the bowl is empty.
5. Scrape the sides of the mixing bowl to ensure everything is well incorporated.
6. Line a 12-hole muffin tin with cupcake cases then divide the mixture evenly between the cases, ensuring they are not more than ¾ full. If you’ve got some left over, use another lined muffin tin.
7. [Optional] Sprinkle with pumpkin seeds.
8. Bake in the oven for 30 minutes until the muffins are cooked and golden.
9. Transfer the pumpkin muffins to a cooling rack. Enjoy!

Notes

• This recipe is aimed for those on a strict keto diet. If you’re not on one, feel free to add dark chocolate chips to the batter, which will lend some sweetness to the muffins.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 146
• Sugar: 2.5 g
• Sodium: 52.6 mg
• Fat: 5.4 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 7.6 g
• Fiber: 1.6 g
• Protein: 8 g
• Cholesterol: 93.5 mg

P.S. This is a sponsored post.

Especially when the weather outside is cold and miserable. My soup is just such a dish to lift your mood. In addition, it will not even take the least energy out of you to cook it, as the recipe is incredibly easy.

Half an hour of preparation time is all you need for making this pumpkin and sweet potato soup recipe. The cooking time is even shorter!

Hence, you can put your feet up while the pumpkin and sweet potato soup simmers. Inarguably, this is an easily cooked meal full of flavour – a definite winter warmer recipe.

It's a very healthy and low-calorie soup that can even help you keep your waistline in check. And to top it all off, this is actually a vegan pumpkin and sweet potato soup!

Of course, you can always add a touch of cream for those who are not completely vegan. However, the soup is creamy enough and is perfectly balanced. In conclusion, this vegan pumpkin and sweet potato soup rocks!

Jamie Oliver's pumpkin and sweet potato soup recipe

While reading through Jamie Oliver's pumpkin soup, I drew lots of inspiration for my pumpkin and sweet potato soup recipe.

First, I contemplated lots of great topping ideas that I'll mention later. Second, I loved the fact that he mentioned cooking sustainably, especially when it came to the pumpkin. Some people throw the pumpkin seeds into the rubbish.

However, Jamie cleverly suggests keeping the seeds to roast them! Click here to learn how to roast pumpkin seeds and unlock the hidden potential of a classical pumpkin.

In either case, it gave me tons of inspiration for creating this vegan pumpkin and sweet potato soup. Keep reading to find out more.

pumpkin and sweet potato soup – slow cooker method

If you wish to extract most flavour out of your vegetables, I highly recommend a slow cooker. If you don't own a slow cooker, you should never do the following. 

First of all, don't pre-boil them or pre-cook them in water beforehand, because they might loose their nutrients as well as flavour. Especially when you put them though a sieve.

The best way to retain their flavour is to cook them directly in the pot with the stock or the slow cooker (if you have one). The slow cooker works in a way where it very slowly cooks the ingredients and breaks them down.

roasted pumpkin and sweet potato soup

Roasting the vegetables prior to adding them to the soup pot is one clever way of getting the most out of your vegetables. First of all, when you roast the pumpkin, it releases its nutty flavour.

The same goes for the sweet potatoes. Both vegetables in essence taste slightly sweeter. I recommend giving them a little bit of a char for best results. Just don't overdo it.

Quick tip for those who suffer from diabetes. I know that sweet potatoes are essentially one of the best choices in terms of root vegetables when you are a diabetic.

However, did you know that if you roast or bake sweet potatoes, you unequivocally double their glycaemic index? Yes this is true!

The same goes for any other vegetables. So, if you suffer from diabetes, don't roast your sweet potatoes and pumpkin.

creamy pumpkin sweet potato soup – vegan

Although this pumpkin and sweet potato soup is already vegan, don't think that it's not creamy. Thanks to the texture of the sweet potato and pumpkin, the soup has a thicker and creamier consistency.

Do you still feel like you need even more creaminess but are battling with the fact that you want the soup to remain vegan? Not to worry!

There is, in fact, a very simple solution for this! Add a hint of coconut cream for extra creaminess and extra volume.

what spices work best with pumpkin and sweet potato?

When one thinks of pumpkin and sweet potato soup, one immediately thinks of the typical autumn/winter spices. These include all spice, nutmeg and cinnamon.

Naturally all of these work well and can be added to spice up your soup. However, there is nothing wrong with also using curry spice and chilli powder to give the soup a proper kick.

pumpkin and sweet potato soup – topping ideas

First of all, you can reuse the pumpkin seeds, roast them and use them as a topping. They pair very well with the soup.

Next, you can also consider pine nuts, which carry a distinct, fragrant flavour. Sprinkle with some fresh herbs like parsley, watercress or rocket salad.

Otherwise, you can also top the pumpkin and sweet potato soup with sprinkles of feta cheese or goat's cheese. However, then the soup will not be vegan!

For decorative purposes, top with some cream (you can use a vegan cream alternative).

other delicious soups you might enjoy

If you have leftover pumpkin or butternut squash, you can try making this simple butternut squash pumpkin soup. It's very easy to make and it leaves room for leftover roasted pumpkin you can use in a dessert – like these pumpkin, almond and cinnamon muffins.

Also, ever heard of kabocha squash? You can also use this one to make this amazing kabocha squash and butter bean soup or this kabocha squash and cumin soup. These recipes are interchangeable with all types of pumpkins.

Another hearty soup you can try is the chestnut soup, the slow cooker sweet potato soup and the Borlotti Bean Soup. If you would like to keep things vegan, give this vegan split pea soup a go instead!

leftover sweet potato ideas

If you've got leftover sweet potatoes, you can save some for making these amazing vegan sweet potato pancakes. They are to die for and yes – they are totally vegan!

Otherwise, you can try your hand at making these finger-licking delicious baked sweet potato fries, or if you have an air fryer, these Air Fryer Sweet Potato Fries. If you feel like experimenting, you can also try making these vegan sweet potato gnocchi, they are exceptionally good!

What is your favourite winter soup?

📖 Recipe

Pumpkin and Sweet Potato Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Michelle Minnaar
• Total Time: 50 minutes
• Yield: 8

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Make this pumpkin and sweet potato soup in just a few steps and master this ultimate vegan soup recipe. Use any type of pumpkin, spice it up and enjoy!

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Ingredients

• 30ml (2 tbsp) oil
• 4 onions, peeled and chopped
• 4 garlic cloves, peeled and crushed
• 10cm (4in) fresh ginger root, peeled and sliced
• 1 red chillies, washed and sliced [optional]
• 2 celery sticks, washed and chopped
• 2kg (4 ½lbs) squash, peeled and seeded, cut into chunks
• 700g (1 ½lbs) sweet potato, peeled and cut into chunks
• 1ℓ (4 cups) vegetable stock

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Instructions

1. Heat the oil in a large saucepan.
2. Gently fry the onions until they have softened, which will take around 5 minutes.
3. Add the garlic, ginger, chillies and celery, and saute for 5 minute.
4. Place the squash, sweet potato and stock into the pot as well.
5. Increase the heat and let the content reach a slow simmer.
6. Cover the saucepan with a tight lid and let it cook for 15 minutes or until the squash and sweet potato are tender.
7. Blend the soup until smooth in batches in a food processor.
8. Serve with your favourite toppings, such as coriander leaves, pumpkin seeds, (alternative) cream, chillies, plus salt and pepper. Bread always works as an accompaniment!

Notes

• This recipe is ideal for batch cooking and freezes well.
• If you don’t want such a big quantity, you can easily halve the ingredients to serve 4.
• If you prefer soups of a thinner consistency, add more stock to your preference. This can easily done after the cooking process but while you’re blending the contents.
• A portion works out at 4 Weight Watchers Smart Points.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 178
• Sugar: 12.7 g
• Sodium: 151 mg
• Fat: 4.4 g
• Carbohydrates: 32.9 g
• Fiber: 6.9 g
• Protein: 5.6 g

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This refreshing Indian salad is set to become your favorite new dish of the year. Full of fresh ingredients and fabulous flavor that work perfectly together, this salad tastes like a dream and it's almost impossible not to fall head over heels in love with it.

Why you'll love this Indian kachumber salad recipe

• This classic Indian salad is a wonderful alternative to popular Western salads.
• It's a great side to other dishes, making a complete Indian meal.
• Indian recipes like kachumber salad make use of fresh spices and vegetables for a delightful flavor
• This recipe is so quick to whip up... it takes mere minutes!

How to make kacumber salad

1. Place the diced tomatoes, cucumber, onion and green chilli in a large salad bowl.

2. Give it a stir.

3. Top with shredded mint and cilantro.

4. Give it another stir.

5. Sprinkle with lemon juice, ground cumin and chilli powder. Give it one final stir. Season to taste and serve immediately. Enjoy!

Popular substitutions

• Cucumber: Use zucchini or jicama for a different texture to your Indian salad, or leave out if not available.
• Tomatoes: Substitute with cherry tomatoes or grape tomatoes, halved or quartered, for a sweeter flavor and a burst of freshness.
• Red Onion: Substitute with white onion, yellow onion, or shallots for a milder flavor.
• Green Chilies: Use jalapeños for a similar heat level, or bell peppers for a milder, non-spicy option.
• Cilantro: Substitute with other fresh herbs like parsley if cilantro isn’t available, or omit for a different flavor profile.
• Lemon Juice: Consider lime juice for a slightly different citrus flavor, or vinegar (such as apple cider or white vinegar) for acidity.
• Ground Cumin: For a different earthy flavor, use ground coriander, or garam masala for a spicier kick. You could also use cayenne pepper.

What to Serve with Kachumber Salad

Curry Dishes

Kachumber pairs well with rich and spicy curries like chicken curry, lamb rogan josh, or paneer butter masala. The fresh, tangy salad balances the richness of the curry, providing a refreshing contrast that enhances the overall dining experience.

Biryani

Serve kachumber alongside biryani—whether it’s vegetable, lamb, or chicken biryani. The crisp and tangy salad adds a refreshing contrast to the richly spiced and aromatic rice, making each bite more balanced and enjoyable.

Grilled or Tandoori Dishes

The fresh flavors of kachumber complement smoky, spiced dishes like tandoori chicken, lamb chops, or grilled fish. It also works wonderfully with kebabs such as seekh kebabs, shish kebabs, shami kebabs, or chicken tikka, providing a light and refreshing balance to the meal.

Flatbreads

Pair kachumber with naan, roti, or paratha to add a fresh, crunchy side to your meal. It is especially delicious with stuffed parathas, where the crisp salad balances the richness of the filling, adding a burst of freshness with each bite.

Rice Dishes

Kachumber adds a fresh element to rice dishes like vegetable pulao, pilau rice or jeera rice (cumin-flavored rice). It enhances the meal with a crisp, tangy side that cuts through the richness of the rice, making it a delightful accompaniment.

Dal (Lentil Dishes)

Pair kachumber with lentil dishes like dal tadka or dal makhani. The creamy, rich lentils are balanced perfectly by the light and crunchy salad, creating a more varied and satisfying meal.

Chaat

Kachumber can be used as a topping for Indian street food snacks like sev puri, bhel puri, or dahi puri. It adds extra crunch and flavor, enhancing the overall taste of these popular chaat dishes.

Snacks and Starters

Serve kachumber alongside crispy pappadums as a refreshing accompaniment or as a topping. It also pairs well with fried appetizers like samosas or pakoras, where the fresh salad cuts through the richness of the fried snacks, offering a balanced bite.

How do you store kachumber?

Refrigeration

• Storage Time: Store kachumber in an airtight container in the refrigerator.
• Shelf Life: Best consumed within 1 day for optimal freshness. The salad can be stored for up to 2 days, but the vegetables may release water and become slightly soggy over time.
• Stir Before Serving: If stored for later use, stir the kachumber before serving to redistribute any liquid that may have settled at the bottom.

Freezing

• Not Recommended: Freezing is not suitable for kachumber as the fresh vegetables will lose their crispness and texture once thawed.

More salad recipes

Once you've made this delicious Indian kachumber salad, why not try making one of these:

• Asian cucumber salad – another sumptuous salad recipe, this one has so much flavor
• Green bean salad – fresh, filling and full of flavor
• Aubergine salad – light, healthy and supremely tasty, this salad is like the fresh taste of Italy in your own kitchen. 

📖 Recipe

Kachumber Salad Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Minnaar
• Total Time: 10 minutes
• Yield: 4 portions as a side dish
• Diet: Vegan

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Description

Brighten your meals with a refreshing Kachumber Salad, a simple mix of diced cucumbers, tomatoes, and onions tossed in zesty lemon juice and fragrant spices.

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Ingredients

Units USM

• 1 large cucumber, peeled, seeded, and diced
• 2 medium tomatoes, diced
• 1 medium red onion, finely chopped
• 1 green chilies, finely chopped
• ¼ cup fresh cilantro, finely chopped
• 1 tablespoon fresh mint leaves, finely chopped (optional)
• 1 tablespoon lemon juice (or to taste)
• ½ teaspoon ground cumin
• ¼ teaspoon red chili powder (optional, for extra heat)
• salt, to taste
• freshly ground black pepper, to taste

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Instructions

1. In a large mixing bowl, combine the diced cucumber, tomatoes, and finely chopped red onion.
2. Add the chopped green chilies, cilantro, and mint leaves (if using) to the bowl.
3. Sprinkle the ground cumin, red chili powder (if using), salt, and freshly ground black pepper over the vegetables.
4. Drizzle the lemon juice over the salad and toss everything together until the vegetables are well coated with the seasoning.
5. Serve the kachumber immediately as a fresh, crunchy side dish. It pairs well with Indian meals like biryani, curry, or grilled meats.

• Prep Time: 10 minutes
• Category: Salad
• Method: Chop
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 40
• Sugar: 4.7 g
• Sodium: 7.6 mg
• Fat: 0.4 g
• Saturated Fat: 0.1 g
• Trans Fat: 0 g
• Carbohydrates: 9.1 g
• Fiber: 1.8 g
• Protein: 1.6 g
• Cholesterol: 0 mg

Are you ready to make this classic British dessert? Don the apron and let's get messy!

1. You need strawberries, meringue, heavy cream, sugar, and vanilla paste for this recipe.

2. Hull the strawberries and quarter them.

3. Sprinkle the strawberries with sugar and let them rest for 10 minutes, while you prepare the rest of the dessert.

4. Add the vanilla to the cream in a large mixing bowl.

5. Whip the cream until soft peaks form. Build the Eton Mess and use your creative flair. Enjoy!

Popular substitutions

• Strawberries: Choose raspberries, blueberries, blackberries, or a mix of your favorite berries. Peaches or mangoes can also be used for a different flavor profile.
• Heavy Whipping Cream: Coconut cream for a dairy-free version. You can also use Greek yogurt for a tangier and lighter option.
• Meringue Nests: Crushed macarons or angel food cake pieces for a different texture. Use vanilla meringue cookies for a vanilla flavor. For a gluten-free alternative, please ensure the meringue is gluten-free, or you can use gluten-free cookies.
• Powdered sugar: Replace granulated sugar with fine sugar if you prefer.

Variations

Chocolate Eton Mess

Add 1-2 tablespoons of cocoa powder to the whipped cream for a chocolate twist, and sprinkle some chocolate shavings on top for extra indulgence.

Tropical Eton Mess

Substitute the strawberries with tropical fruits like mango, pineapple, and passion fruit. Add some toasted coconut flakes for extra texture.

Nutty Eton Mess

Sprinkle toasted almonds, hazelnuts, or pistachios over the top for a nutty crunch that adds depth to the dessert.

Citrus Eton Mess

For a refreshing citrus note, add lemon zest to the whipped cream. You can also mix in some segments of fresh citrus fruit.

Boozy Eton Mess

Gently fold in 1-2 tablespoons of liqueur, such as Grand Marnier, Bailey's, Chambord, or Amaretto, into the whipped cream for an adult dessert version.

More wonderful strawberry dessert recipes

Once you've made this classic British strawberry dessert, delve into more amazing strawberry recipes:

• Strawberry coulis – a classic sweet sauce that is versatile and full of flavor
• Strawberry Cheesecake – creamy, rich, and bursting with summer flavor, this no bake cheesecake recipe is the perfect pudding for gatherings
• Strawberry Flan – a deliciosuly flaky base with an incredible custard filling and strawberry sauce topping
• Strawberry blackberry banana smoothie – this lusciously thick and fruity smoothie tastes like a dream
• Strawberry curd – this smooth and flavorful strawberry curd is the ideal topping for desserts and makes for a delicious addition to breakfast and brunch dishes

📖 Recipe

Eton Mess Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Michelle Minnaar
• Total Time: 15 minutes
• Yield: 4 portions
• Diet: Gluten Free

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Description

Eton Mess consists of meringue, whipped cream, fresh fruit and a sweet fruit sauce or sugar, all mixed together. Top with strawberries and Enjoy!

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Ingredients

Units USM

• 2 cups fresh strawberries, hulled and halved (plus extra for garnish)
• 1 tablespoon granulated sugar
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 5 ready-made meringue nests, roughly crushed
• fresh mint leaves, for garnish (optional)

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Instructions

1. In a medium bowl, combine the halved strawberries with the granulated sugar. Toss to coat the strawberries evenly, then let them sit for 10-15 minutes. This allows the strawberries to release their juices and become slightly softened.
2. Pour the heavy whipping cream into a large mixing bowl and add the vanilla extract. Whisk the cream with an electric mixer or a whisk until soft peaks form. Be careful not to overwhip; you want the cream to be light and airy.
3. Gently fold the sugared strawberries and their juices into the whipped cream. Add the crushed meringue nests and fold again, being careful not to overmix. The meringue should remain slightly crunchy for texture.
4. Spoon the mixture into serving bowls or glasses. If desired, garnish with extra halved strawberries and a few fresh mint leaves.
5. Serve the Eton Mess immediately for the best texture, as the meringue will soften over time.

• Prep Time: 15 minutes
• Category: Dessert
• Method: No cook
• Cuisine: British

Nutrition

• Serving Size:
• Calories: 307
• Sugar: 23.6 g
• Sodium: 104.6 mg
• Fat: 22 g
• Saturated Fat: 13.8 g
• Trans Fat: 0.7 g
• Carbohydrates: 25.6 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 67.8 mg

It's perfect for a barbecue during the summer, a weekend party or a tasty midweek meal, plus there are so many amazing sides you can serve with it.

So, are you ready to make the ultimate chicken tikka kebab recipe? Let's get cooking!

Why you'll love this chicken tikka recipe

• It's subtly spiced for a taste bud tingling flavor
• The marinated chicken brings a texture that melts in your mouth
• Homemade chicken tikka tastes amazing!
• Make a big batch and keep the leftovers... this dish tastes even better the next day!

How to make chicken tikka

Assemble the ingredients and get cooking!

Place the yogurt, oil, garlic, ginger and lemon juice in a large mixing bowl.

Give it a good stir.

Add all the dried spices to the mix. Alternatively, use your favorite tikka paste.

Stir until everything comes together.

Add the chicken pieces.

Stir well, ensuring the chicken pieces are completely coated in marinade.

Add the chopped peppers and onions.

Mix well. Preferably leave to marinate overnight.

Skewer the meat and vegetables on sticks.

Grill or barbecue until the meat is fully cooked. Serve with pilau rice, kachumber and raita. Enjoy!

What to serve with chicken tikka

Naan or Roti

No Indian curry would be complete without the side of naan bread or roti. These delightful fluffy flatbreads not only taste fantastic, but they are also great for sucking up that yummy masala sauce!

Rice

Pair it with basmati rice, jeera rice (cumin rice), or biryani. The spices in the tikka complement the subtle flavors of the rice.

Salad

A fresh side salad of cucumbers, tomatoes, onions, and lemon juice works well. You can also serve it with cucumber raita or a simple yogurt dip to cool the palate.

Chutneys

Mint chutney, tamarind chutney, or a yogurt-based dip enhances the flavors and adds a tangy contrast.

Grilled Vegetables

Serve with grilled vegetables like bell peppers, zucchini, and onions. They complement the chicken tikka and add variety to the plate.

Variations to this recipe

• Extra Heat: Add a teaspoon of red chilli powder to the dish for a little extra heat. You could also use fresh red or green chilli.
• Air fry: Cook your chicken skewers in an air fryer for a healthier way to cook.

Popular substitutes

• Yogurt: Substitute with Greek yogurt for a thicker marinade or dairy-free yogurt for a vegan option. You can also use buttermilk as an alternative, which adds a tangy flavor.
• Chicken: For a vegetarian version, substitute tofu, paneer, or large mushrooms. You can also use lamb, beef, or shrimp for a different protein option. If you prefer, you can use chicken breast instead of thigh.
• Bell Peppers: Substitute with zucchini, cherry tomatoes, or eggplant. These vegetables hold up well to grilling and add color and flavor.
• Vegetable Oil: Substitute with olive oil, coconut oil, mustard oil or any neutral oil of your choice.
• Ginger Garlic Paste: You can swap garlic and ginger paste this in for the fresh garlic and ginger if you prefer.
• Chaat Masala: You can use this spice mix in place of garam masala. You can even use other spices and powders such as amchoor (dried mango powder) red chili powder, and dried fenugreek.
• Lime Juice: Use this in place of lemon wedges if you prefer.

How to Use Chicken Tikka

1. In Wraps or Rolls: Use chicken tikka as a filling for wraps or rolls. Spread chutney on a roti or tortilla, add the chicken tikka, sliced onions, and a bit of yogurt or mayo, then roll it up for a flavorful handheld meal.
2. In a Salad: Chop the cooked chicken tikka into bite-sized pieces and toss it with mixed greens, cherry tomatoes, cucumbers, and a lemon vinaigrette or yogurt-based dressing for a hearty salad.
3. As an Appetizer: Serve the chicken tikka on skewers as a party appetizer. Pair it with dipping sauces like mint chutney, tamarind chutney, or a spicy yogurt dip.
4. In Curries: Incorporate the grilled chicken tikka into a curry sauce, such as a tomato-based masala, to create Chicken Tikka Masala. Serve with rice or naan for a complete meal.
5. In Sandwiches or Burgers: Add chicken tikka to a sandwich or burger, along with lettuce, tomatoes, onions, and a dollop of raita or mayo for a spicy twist on a classic.
6. Pizza Topping: Use chicken tikka as a topping for homemade pizza. Add it to a pizza base along with cheese, onions, and bell peppers, then bake until the crust is golden and the cheese is melted.

How do you store chicken tikka?

Refrigeration

• Cooked Chicken Tikka: Store in an airtight container in the refrigerator for up to 3-4 days.
• Marinated Uncooked Chicken: Refrigerate for up to 24 hours in a sealed container.

Freezing

• Cooked Chicken Tikka: Cool completely, then freeze in an airtight container or freezer bag for up to 2-3 months.
• Marinated Uncooked Chicken: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before cooking.

Reheating

• Microwave: Reheat in short intervals until warmed through.
• Oven: Heat at 350°F (175°C) for 10-15 minutes, covered with foil.
• Stovetop: Reheat in a pan over medium heat with a splash of water or stock.

More chicken curry recipes

Try these fantastic recipes!

• Chicken Korma
• Easy chicken curry
• Chicken chaat
• Chicken pathia

📖 Recipe

Chicken Tikka

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 2 hours 30 minutes
• Yield: 5 servings
• Diet: Gluten Free

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Description

Chicken Tikka, also known as Murgh Masala, is a classic Indian dish that almost always features as a starter in British Indian restaurant menus.

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Ingredients

Units USM

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1.5 inches fresh ginger, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon garam masala
• ½ teaspoon ground fenugreek (optional)
• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• ¼ cup fresh cilantro, finely chopped (optional)
• 2.2lbs skinless, boneless chicken thighs
• 3 medium-sized bell peppers (about 400g), cut into bite-sized pieces
• 2 large red onions, cut into bite-sized pieces

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Instructions

• In a large mixing bowl, whisk together the plain yogurt, lemon juice, and vegetable oil until smooth.
• Stir in the garlic, ginger, ground cumin, ground coriander, turmeric powder, paprika, garam masala, ground fenugreek (if using), cayenne pepper, and salt. Mix until all the ingredients are thoroughly combined, forming a smooth marinade.
• If using fresh cilantro, fold it into the marinade for an extra layer of fresh, herbal flavor.
• Add the chicken pieces, bell peppers, and red onion pieces to the marinade. Ensure that everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
• If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during cooking. Once the chicken and vegetables are marinated, thread the chicken pieces onto the soaked skewers, alternating with pieces of bell pepper and red onion.
• You can cook the skewers on the BBQ of in the oven.
• Grilling on a Barbecue: Preheat the barbecue to medium-high heat. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is fully cooked and slightly charred on the edges.
• Grilling in the Oven: Preheat the oven to 400°F (200°C) and set the oven to grill/broil mode. Place the skewers on a baking sheet lined with foil. Grill for 15-20 minutes, turning the skewers halfway through, until the chicken is fully cooked and slightly charred.

Notes

If you’ve made the tikka paste: You can substitute the dry spices (ground cumin, ground coriander, turmeric powder, paprika, garam masala, ground fenugreek, and cayenne pepper) with 3 tablespoons of the tikka paste. Mix the tikka paste into the yogurt, lemon juice, vegetable oil, garlic, and ginger to create a smooth marinade, then proceed with the recipe as directed. This will give you a richer, more concentrated flavor, as the paste already contains a balanced blend of spices.

• Prep Time: 15 minutes
• Marination Time: 2 hours
• Cook Time: 15 minutes
• Category: Dinner
• Method: Grill
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 225
• Sugar: 5.7 g
• Sodium: 554.6 mg
• Fat: 11.6 g
• Saturated Fat: 6.6 g
• Trans Fat: 0 g
• Carbohydrates: 10.6 g
• Fiber: 2.2 g
• Protein: 19.4 g
• Cholesterol: 69 mg

So, do you want to learn to make your own tikka paste? Let's get cooking!

How to make tikka paste

1. Assemble all your ingredients.

2. Fry the cumin, coriander and fenugreek seeds in a bit of oil until their flavors are released.

3. Add the onions and fry for 5 minutes. Add the garlic and ginger, then fry for another 2 minutes. Add the dried spices and keep stirring.

4. Stir in the tomato paste and tamarind puree.

5. Place everything, including the cilantro, lemon juice and salt to a food processor and blend until smooth. Store in an airtight container.

How To Use Tikka Paste

Marinating

Tikka paste is ideal for marinating meats, vegetables, and paneer. For chicken breasts or other meats, mix 2-3 tablespoons of tikka paste with plain yogurt and marinate for at least 2 hours before grilling, baking, or cooking. Vegetables can be coated directly with tikka paste mixed with a little oil, then roasted or grilled until tender. For paneer, marinate cubes in tikka paste and oil, then grill or pan-fry until golden and slightly charred.

Tikka Masala

Use this homemade paste as the base for a rich tikka masala curry. Sauté 2-3 tablespoons of tikka paste, then add tomato and coconut cream or coconut milk. Let it simmer with cooked chicken, paneer, or vegetables until the flavors meld together. This paste also works well in vegetarian masalas with chickpeas, tofu, or mixed vegetables.

Stir-Fry

Incorporate tikka paste into quick stir-fries by adding 1-2 tablespoons to your favorite stir-fried meat, tofu, or vegetables. Cook until everything is well-coated and heated through, then serve over rice or noodles for a flavorful, easy meal.

Tikka Rice

Add depth to rice dishes by stirring tikka paste into cooked rice or biryani. You can also use it in a one-pot rice dish by sautéing the paste with onions, adding rice and broth, and cooking until the rice is tender and infused with the tikka flavors.

Dips & Sauces

Mix tikka paste with Greek yogurt to create a spicy, tangy dip for chips, veggies, or as a sauce for grilled meats, served with a garlic naan. For a quick aioli, blend tikka paste with mayonnaise to pair with fries, burgers, or grilled seafood.

Popular substitutes

• Cumin Seeds: Substitute with ground cumin if seeds are unavailable. Use 1 teaspoon ground cumin for 1 tablespoon cumin seeds.
• Coriander Seeds: Substitute with ground coriander if seeds are unavailable. Use 1 teaspoon ground coriander for 1 tablespoon coriander seeds. You could also use chopped fresh coriander.
• Fenugreek Seeds: Substitute with ground fenugreek or fenugreek leaves (also known as kasuri methi). Use ½ teaspoon ground fenugreek or 1 teaspoon fenugreek leaves.
• Chili Powder: Kashmiri chili powder is preferable but if you can't get hold of it, substitute with paprika (for color with mild heat) or cayenne pepper (for more heat, but less color). Adjust the amount based on your heat preference.
• Tamarind Paste: Substitute with lemon juice, lime juice or vinegar for acidity, though it will slightly alter the flavor. Use about 1 tablespoon of lemon juice or vinegar for 1 tablespoon of tamarind paste.
• Tomato Puree: Substitute with tomato paste (use slightly less, as it is more concentrated) or fresh tomatoes (blended into a tomato purée). Use ½ tablespoon tomato paste or 2 tablespoons fresh tomato puree. At a push, you could even use tomato sauce.
• Fresh Cilantro: Substitute with parsley if cilantro is unavailable. This will change the flavor but still provide a fresh, herbal note.
• Vegetable Oil: Substitute with olive oil or sunflower oil. These oils will work well, though they may slightly alter the flavor profile.

More amazing spice mixes and marinades

Once you've perfected this homemade tikka masala recipe, why not try your hand at one of these:

• Chicken seasoning – this amazing homemade dry rub will take chicken and other meat to another level of deliciousness!
• Jerk spice – an incredible Jamaican spice mixture that will add so much flavour to your favourite meat, fish and vegetable dishes
• Korma curry paste – the secret to a classic korma? A homemade korma paste. This recipe guarantees an amazing homemade curry and is one you'll go back to again and again
• Onion paste – a big flavour bomb that will take your Indian curry recipes to a whole new level

📖 Recipe

Homemade Tikka Paste Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Minnaar
• Total Time: 25 minutes
• Yield: 1 cup
• Diet: Vegan

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Create bold flavors at home with this Homemade Tikka Paste recipe, packed with aromatic spices it's perfect for adding a kick to your Indian-inspired dishes.

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Ingredients

Units USM

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon fenugreek seeds
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1.5 inches fresh ginger, minced
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon hot paprika
• ½ teaspoon chili powder
• 1 tablespoon tomato puree
• 1 tablespoon tamarind paste
• ¼ cup fresh cilantro leaves and stems, chopped
• ½ teaspoon sea salt
• ½ lemon, juiced

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Instructions

1. Heat the vegetable oil in a medium-sized pan over medium heat.
2. Add the cumin seeds, coriander seeds, and fenugreek seeds (if using) to the oil and fry them for about 1-2 minutes until they start to sizzle and become fragrant.
3. Add the finely chopped onion to the pan and sauté until golden brown, about 5-7 minutes.
4. Stir in the minced garlic and ginger, cooking for about 2 minutes until fragrant.
5. Add the garam masala, turmeric powder, hot paprika, and chili powder to the pan.
6. Stir and cook for 1-2 minutes to combine the flavors with the onions and fried spices.
7. Add the tomato puree and tamarind paste to the pan, mixing well with the spices and onions.
8. Cook for another 2-3 minutes to allow the flavors to meld together.
9. Transfer the entire mixture to a blender or food processor. Add the fresh cilantro, sea salt, and lemon juice.
10. Blend until smooth. If the paste is too thick, you can add a little more oil or a small amount of water to achieve the desired consistency.
11. Use the paste immediately to marinate chicken, paneer, or vegetables, or store it in an airtight container in the refrigerator for up to a month.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Curry Paste
• Method: Pan Fry
• Cuisine: Indian

Nutrition

• Serving Size: cup
• Calories: 397
• Sugar: 7 g
• Sodium: 1231 mg
• Fat: 30.7 g
• Saturated Fat: 22.6 g
• Trans Fat: 0 g
• Carbohydrates: 27.4 g
• Fiber: 7.8 g
• Protein: 5.3 g
• Cholesterol: 0 mg

So, if you're a fan of buffalo chicken wings and want to try something a little different, this recipe is perfect!

Why you'll love this buffalo chicken dip recipe

• The creamy ranch dressing is absolutely delicious!
• If you're in need of a little comfort food, it doesn't get much better than this
• It's the perfect game day food and will go down a treat with friends and family.
• This recipe is really easy to get right

How to make buffalo chicken dip

You need shredded chicken, hot sauce, cream cheese, ranch dressing, cheese, scallions and spices for this recipe.

Place the cream cheese, ranch sauce, hot sauce and spices in a pot.

Stir over a medium heat until the sauce is smooth.

Stir in the chicken, scallions and half of the cheese to the sauce.

Tip the contents into a baking dish.

Sprinkle over the remaining cheese and bake.

Bake until the edges are golden, the cheese has melted and the top turned golden. Serve immediately. Enjoy!

How to eat buffalo chicken dip

Let's take a look at some of the best foods to serve with this delicious chicken dip:

1. Tortilla Chips: Chips and dip are a match made in heaven, so load up the tortilla chips for this recipe.
2. Carrot Sticks: Healthy, tasty and with a satisfying crunch, carrot sticks are easy to prepare and the slight sweetness and freshness makes an excellent contrast to the chicken dip.
3. Celery Sticks: Crisp and refreshing, celery sticks are always a great option when it comes to dips, but even more so with buffalo chicken.
4. Sliced Bell Peppers: Colorful and bursting with flavor, sliced bell peppers are a great option. Whether they're red, yellow or green, chop them up and serve them with your creamy buffalo chicken dip.
5. Pretzels: Salty, chewy and excellent for dipping that goes well with buffalo chicken dip.
6. Crackers: Any kind of cracker will do!
7. Bread: Go for crusty bread or a baguette... perfect as an appetizer at a party.
8. Wraps: You could even use your buffalo chicken dip as a sensational spread for tortilla wraps.

Popular Substitutes

Chicken

• Substitute rotisserie chicken with poached, grilled, or baked chicken breasts.
• Use canned chicken for a quick alternative (approximately 2 cans, drained and shredded).

Ranch Dressing

• Substitute with blue cheese dressing for a different flavor profile.
• Use a mixture of Greek yogurt or sour cream and a ranch seasoning packet for a healthier option.

Hot Sauce

Substitute Frank's RedHot with your favorite hot sauce (e.g., Sriracha, Tabasco, or a homemade hot sauce).

Cheese

• Use other cheeses such as Colby Jack, Pepper Jack, or Gouda for different flavors.
• Substitute with dairy-free cheese for a lactose-intolerant option.

Variations for this recipe

Add some bacon

Add ½ cup of cooked and crumbled bacon to the dip mixture for a smoky flavor.

Add some spinach

Stir in 1 cup of chopped, cooked spinach or a package of thawed and drained frozen spinach.

Make it healthier

Use reduced-fat cream cheese, low-fat ranch dressing, and reduced-fat cheeses. Substitute some of the cream cheese with Greek yogurt for a lower-calorie option.

Make it extra cheesy

Stir in ½ cup of crumbled blue cheese to the mixture for a more intense flavor. Top with additional blue cheese crumbles before baking.

Storage Instructions

Refrigeration

• Allow the buffalo chicken dip to cool to room temperature.
• Transfer the dip to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• Store in the refrigerator for up to 3-4 days.

Freezing

• Allow the dip to cool completely.
• Transfer to a freezer-safe container or heavy-duty freezer bags.
• Label with the date and store in the freezer for up to 2 months.
• To reheat, thaw in the refrigerator overnight.

Reheating

• Oven: Preheat the oven to 350°F (175°C). Place the dip in an oven-safe dish and cover with aluminum foil. Bake for 20-25 minutes or until heated through and bubbly.
• Microwave: Place a portion of the dip in a microwave-safe dish. Cover loosely and microwave on high for 1-2 minutes, stirring halfway through, until heated thoroughly.

More delicious dip recipes

If you enjoyed making this easy buffalo chicken dip recipe, why not try one of these?

• Muhammara – a Middle Eastern marvel, this dip is the perfect blend of sweet, savory and smoky sensation flavors
• White bean dip – quick, easy and healthy with a fantastic flavor
• Melitzanosalata – a traditional Greek dish that's based on eggplant, with a fresh, smoky flavor that's hard to resist
• Guacamole – this classic Mexican dip never goes out of style
• Roasted carrot hummus – fresh, healthy and full of flavor, this roasted dip recipe is so simple yet so effective
• Chilli and lime yoghurt dip – one of the most versatile dips you can make, this can be paired with anything from chips, nachos and crisps to vegetables and all kinds of canapés.

📖 Recipe

Buffalo Chicken Dip Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Minnaar
• Total Time: 40 minutes
• Yield: 8 portions as a snack
• Diet: Gluten Free

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Description

Spice up your snack game with this creamy and flavorful buffalo chicken dip recipe—perfect for game day or any gathering!

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Ingredients

Units USM

Buffalo Chicken Dip

• 3 cups rotisserie chicken, shredded (approx. 12 oz)
• 8 oz cream cheese, softened and cubed
• 1 cup ranch dressing
• 1 cup hot sauce (e.g., Frank's RedHot), plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded mozzarella cheese, divided
• ½ cup chopped scallions (green onions), plus extra for garnish

Topping

• ¼ cup shredded cheddar cheese
• ¼ cup shredded mozzarella cheese
• 1 tablespoon chopped scallions for garnish

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Spray a 9x9-inch baking dish (or similar size) with non-stick cooking spray.
2. Prepare the Sauce: In a medium saucepan over medium-low heat, add the cubed cream cheese, ranch dressing, hot sauce, black pepper, garlic powder, onion powder, and paprika. Whisk constantly until the cream cheese is fully melted and the mixture is smooth and well combined.
3. Combine Ingredients: Add the shredded rotisserie chicken, chopped scallions, ½ cup of the shredded cheddar cheese, and ½ cup of the shredded mozzarella cheese to the sauce. Stir well to combine.
4. Assemble and Bake: Transfer the mixture to your prepared baking dish. Top with the remaining ½ cup of cheddar cheese and ½ cup of mozzarella cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the dip is bubbly around the edges.
5. Broil for a Perfect Finish: Set the oven to broil. Broil the dip for an additional 2-3 minutes, or until the top is golden brown. Keep a close eye on it to avoid burning.
6. Garnish and Serve: Remove the dip from the oven and let it cool slightly. Garnish with additional chopped scallions. Serve immediately with tortilla chips, vegetable sticks, crackers, or enjoy as a spread for wraps.

Notes

• Poaching Chicken: If you prefer to cook the chicken yourself, you can poach boneless, skinless chicken breasts. Bring a large pot of water to a boil over high heat. Add the chicken breasts and return to a boil. Remove from heat and cover with a tight-fitting lid. Allow your chicken to poach, covered, for approximately 25 minutes. When fully cooked, remove from the pot and allow to rest until cool enough to handle. Shred the chicken with two forks.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 444
• Sugar: 6.9 g
• Sodium: 1219 mg
• Fat: 32.9 g
• Saturated Fat: 12.1 g
• Trans Fat: 0.2 g
• Carbohydrates: 11 g
• Fiber: 1.3 g
• Protein: 25.7 g
• Cholesterol: 96.5 mg