It’s a pasta dish that feels indulgent yet approachable, perfect for date nights or a cozy dinner for one but it's also an amazing crowd pleaser. Trust me, this recipe never disappoints!

Why I Love This Dish

• Creamy and indulgent: I’m all about a sauce that hugs every piece of pasta, and the combination of heavy cream, Parmesan, and sundried tomatoes is a match made in heaven.
• One-pot convenience: Less mess, more eating — who doesn’t love that?
• Customizable: I enjoy tweaking this chicken recipe to suit my mood or pantry.
• Date-night ready: This dish looks impressive but is easy to whip up. A total win-win!

How To Make Marry Me Chicken Pasta

1. You need chicken, pasta, sundried tomatoes, cheese, cream, spinach and herbs for this recipe.

2. Boil the pasta until al dente and set aside.

3. Heat some of the sundried tomato oil in a deep frying pan and cook the seasoned chicken until browned and done. Remove from the heat and set aside.

4. Using the same skillet, gently fry the freshly minced garlic along with the herbs. You have an option here to add minced onion as well but it will require longer cooking.

5. Add the chopped, sun dried tomatoes. You can add a bit of tomato paste to make it even more tomatoey.

6. Add the chicken broth and give it a good stir.

7. Add the cream. Stir.

8. Tip in the grated cheese. Stir until it's melted and you have a lovely cream sauce. Let it bubble for a few minutes until the sauce thickens.

9. Tip in the cooked pasta and stir.

10. Add in the spinach and mix until the spinach has wilted.

11. Slice cooked chicken into bite-sized pieces. Stir in the chopped chicken. 

12. Your delicious pasta is ready to eat! Enjoy!

Substitutions and Variations

Cooking is personal, and I love how this recipe invites experimentation. Here are a few ideas to customize your Marry Me Chicken Pasta recipe:

• Switch up the protein: I’ve tried it with skinless chicken thighs and even rotisserie chicken — both work beautifully.
• Amp up the veggies: Adding sautéed zucchini, roasted red peppers, or fresh cherry tomatoes gives the dish a fresh twist. You can use vegetable stock instead of chicken stock.
• Add extra tomato punch: You can add a bit of tomato puree or tomato paste to make an even more flavorful sauce.
• Go dairy-free: A plant-based cream and nutritional yeast substitute nicely for the double cream and Parmesan.
• Add some heat: A sprinkle of extra chili flakes or a dash of smoked paprika makes it fiery and fun.
• Experiment with pasta: While penne is my go-to, farfalle pasta or gluten-free pasta works just as well.

What I Pair with Marry Me Chicken Pasta Recipe

When it comes to sides, I like to keep it simple to let the pasta shine. Here are my favorite pairings:

• Fresh salad: A crisp spinach or arugula salad with balsamic vinaigrette balances the richness perfectly.
• Garlic bread: This recipe not optional in my house — perfect for soaking up that luscious sauce. Using fresh garlic is simply a must!
• Roasted vegetables: Broccoli or asparagus adds earthy flavors and vibrant color.
• A glass of wine: A crisp Sauvignon Blanc or Pinot Grigio is my pick, but feel free to pour your favorite.

Storing and Reheating Leftovers

I’m all about making life easier. Here's how to store leftovers:

• Fridge: Transfer cooled pasta to an airtight container and refrigerate for up to 3 days.
• Freezer: Yes, it freezes well! Portion it into freezer-safe containers and store for up to 1 month.
• Reheating: Warm it on the stovetop over medium heat, adding a splash of chicken stock or heavy cream to revive the sauce. To reheat it quicker, the microwave works, but I recommend covering the dish to retain moisture.

FAQs

Other Pasta Recipes You Will Enjoy

📖 Recipe

Marry Me Chicken Pasta

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No reviews

• Author: Michelle Minnaar
• Total Time: 35 minutes
• Yield: 4 portions
• Diet: Halal

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Marry me chicken pasta recipe is cooked chicken breast and tender penne pasta in a flavorful, garlic creamy sauce with sun-dried tomatoes.

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Ingredients

Units USM

• 8 ounces penne pasta
• 1 pound boneless, skinless chicken breasts
• salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup freshly grated Parmesan cheese
• 5 ounces fresh spinach
• fresh basil leaves, chopped, for garnish

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Instructions

1. Cook the penne pasta in salted boiling water until al dente. Drain the pasta and set it aside.
2. Season the chicken breasts with salt and pepper. Heat olive oil in a large pot or deep skillet over medium-high heat. Cook the chicken for about 6–7 minutes per side until golden brown and cooked through. Remove the chicken from the pot and let it rest.
3. Add the minced garlic, Italian seasoning, and crushed red pepper flakes to the pot. Sauté for about 30 seconds until fragrant.
4. Add the chopped sun-dried tomatoes and cook for another minute.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer, then stir in the grated Parmesan cheese until the sauce is smooth and creamy.
6. Add the cooked pasta to the sauce and toss to coat. Stir in the fresh spinach and cook for 1–2 minutes until wilted.
7. Slice the rested chicken breasts and add them to the pot, stirring to combine.
8. Garnish with basil and additional Parmesan cheese. Serve immediately. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Pan Fry
• Cuisine: American

Nutrition

• Serving Size: A decent helping
• Calories: 591
• Sugar: 2.7 g
• Sodium: 386.5 mg
• Fat: 26.6 g
• Saturated Fat: 10.8 g
• Trans Fat: 0.4 g
• Carbohydrates: 48 g
• Fiber: 2.9 g
• Protein: 39.5 g
• Cholesterol: 127.2 mg

It's an easy all-round family pleaser that is perfect for a busy weeknight dinner. Here's how to make chicken tikka pizza to perfection!

Why you'll love this chicken tikka pizza recipe

• It's so easy to make – you can even get the kids involved!
• It's a great twist on classic Indian food
• Chicken tikka pizzas are quick and bring delicious flavors, the perfect fun option for a busy midweek dinner
• This recipe uses ready made naans, so no need to make your own pizza dough

How to make chicken tikka pizza

You need naan breads, tomato sauce, onion, pepper and cheese.

Make the chicken tikka first though. Leftovers are great!

Place the naan on a baking sheet.

Slather with tomato or marinara sauce.

Sprinkle with mozzarella cheese.

Add slivers of green pepper.

Add red onion slices.

Bake in the oven until the cheese is bubbling and golden.

Sprinkle with cilantro and serve immediately. Enjoy!

What to Serve with Chicken Tikka Pizza

Cucumber Raita

A cool and refreshing cucumber raita pairs perfectly with the spiced chicken tikka pizza, balancing the heat with a creamy, tangy flavor.

Kachumber Salad

This fresh, crunchy salad made from cucumbers, tomatoes, onions, and a squeeze of lemon juice adds a crisp contrast to the rich flavors of the pizza.

Mango Chutney

This sweet and tangy mango chutney provides a delightful contrast to the savory and spicy chicken tikka pizza.

Green Chutney

A fresh mint chutney complements the flavors of the pizza, adding a burst of herbal freshness.

Popular substitutions

• Ginger powder: Use this in place of fresh ginger if you can't find any.

• Cheese: Mozzarella is the best kind, but feel free to use your favorite kind of cheese. Also, add extra cheese if you prefer your pizzas to be on the cheesy side.

• Pizza base: Naan breads can be replaced by any other types of flatbread – feel free to make your own!

Alternatives

• Add sliced red onion to the top of your pizza
• Add diced tomatoes for an extra rich tomato flavor
• Sprinkle chopped bell pepper on top of your pizza for extra flavor

More tikka recipes

Can't get enough of the taste bud tinging tikka flavour? Well, luckily I have a host of wonderful tikka recipes waiting for you to try:

• Chicken tikka – the classic curry skewered chicken recipe that, once perfected, you'll go back to again and again
• Chicken tikka paste – learn to make this homemade curry paste and you'll never use the shop-bought stuff ever again
• Chicken tikka biryani – two classic Indian dishes combine for a marriage made in heaven
• Air fryer chicken tikka – quick, easy and wonderfully tasty, this air fryer recipe is one you have to try

📖 Recipe

Chicken Tikka Pizza

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Minnaar
• Total Time: 2 hours 45 minutes
• Yield: 4 portions
• Diet: Halal

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Description

Turn your favorite Indian-inspired flavors into a fusion masterpiece with this Chicken Tikka Pizza recipe, paired with melty cheese and crispy pizza crust.

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Ingredients

Units USM

For the Chicken Tikka:

• 1 lb (450g) 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 Naan Pizzas:

• 4 ready-made naan breads
• ½ cup tomato sauce (or pizza sauce)
• 1 ½ cups shredded mozzarella cheese
• ¼ cup fresh cilantro leaves, chopped
• 1 teaspoon red chili flakes (optional, for extra heat)
• 1 tablespoon olive oil (for brushing the naan)

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Instructions

1. In a large bowl, mix the yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, turmeric, paprika, garam masala, cayenne pepper (if using), and salt. Add the chicken pieces and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Preheat your oven to 400°F (200°C) or set your grill to medium-high heat. 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. Remove from the oven or grill, and set aside.
3. Preheat your oven to 400°F (200°C). Place the naan breads on a baking sheet.
4. Spread a thin layer of tomato sauce over each naan bread. Sprinkle a portion of the shredded mozzarella cheese over the sauce. Top with the cooked chicken tikka pieces. Sprinkle the remaining mozzarella cheese over the toppings.
5. Brush the edges of the naan with olive oil. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly, and the naan is crisp.
6. Remove the pizzas from the oven and sprinkle with chopped cilantro and red chili flakes (if using). Slice and serve immediately.

• Prep Time: 15 minutes
• Marination Time: 2 hours
• Cook Time: 30 minutes
• Category: Dinner
• Method: Bake
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 569
• Sugar: 6.6 g
• Sodium: 1093.2 mg
• Fat: 16.9 g
• Saturated Fat: 8.3 g
• Trans Fat: 0 g
• Carbohydrates: 51.8 g
• Fiber: 3.6 g
• Protein: 51.5 g
• Cholesterol: 95 mg

This amazing cheesecake recipe and see for yourself just how addictively delicious it is. A word to the wise: if you've got kids at home and a partner with a sweet tooth, hide the Kinder Buenos well.

Chocolate scoffers aside, this cheesecake is pure indulgent joy. Once you get the hang of this recipe, it's one you'll go back to again and again!

Why you'll love this kinder bueno cheesecake

• This cheesecake recipe is completely irresistible. It has a lovely rich chocolatey flavour which is complemented by the chocolate / candy bar toppings.
• This cheesecake is an absolute showstopper that looks incredible
• It's the perfect dessert for chocoholics, especially Kinder Bueno fans

Products you'll need

• Kinder Bueno candy bars - why not purchase a pack of 30 Kinder Bueno bars for this Kinder Bueno cheesecake? You know, just in case some happen to mysteriously disappear, if you know what I mean.
• Kinder chocolate bars - a box of 10 packs of these small chocolate bars can be used for topping ideas.

How to make Kinder Bueno cheesecake

You need biscuits, Kinder and Kinder Bueno chocolates, butter, cream cheese, cream and sugar for this recipe.

Line a cheesecake tin.

Place the Kinder Bueno bars and cookies in a food processor.

Blitz until a rough crumb forms.

Melt the butter.

Drizzle it over the crumbs and mix.

Transfer to the cheesecake tin.

Flatten it to an even layer.

Place the Kinder chocolate in a bowl and zap for short stints in a microwave.

Make sure the chocolate is completely melted. Set aside to cool.

Place the sugar, vanilla and cream cheese in a mixing bowl.

Whisk until everything is well incorporated.

Pour in the cooled, melted chocolate.

Mix well.

Whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the chocolate mixture.

Transfer to the cheesecake tin. Chill for at least 6 hours but preferably overnight. Decorate to your heart's content. Enjoy!

What to serve with Kinder Bueno cheesecake

Tea or coffee

Your favourite hot beverage is perfect accompaniment to this luscious cheesecake.

Wine

Fancy pairing this dessert with a glass of wine? A light, fragrant, semi-sweet sparkling red would elevate this wonderful cheesecake, complementing the chocolate flavor. My recommendation is the delicious Italian red Valpolicella. Failing that, go for a Bartenura.

Popular substitutions

• I've gone for plain digestive biscuits for this cheesecake recipe. However, you can use any biscuit you like. You could use Hobnobs or ginger biscuits, for example. For those in the U.S., Graham crackers are a great alternative.
• Make the biscuit base even more decadent by using chocolate chip cookies.

Variations

Nutella cheesecake

You can use a hazelnut spread to enhance the flavours of this Kinder Bueno cheesecake recipe. You can use any type of hazelnut spread, but I also go for Nutella. Nutella never disappoints. Just add 3 tablespoons of Nutella into the cream cheese filling and you are good to go. You can control the intensity of the nutty flavours by adding or reducing the amount of Nutella you use.

Extra toppings

Here are the best toppings you can use for this Kinder Bueno cheesecake recipe:

• Kinder Bueno candy bars - by far the best and most suitable toppings
• Kinder chocolate bars - another agreeable topping
• chocolate fudge sauce or caramel sauce
• Kinder schoko bons or Kinder eggs (an excellent choice for birthdays, celebrations or Easter).
• hazelnuts or almond flakes
• chocolate shavings
• cocoa powder

Spice up your biscuit base

Add half a teaspoon of cinnamon to the biscuit base mix. You could even add some orange zest to bring out the fruity flavours

Cocoa powder

Add a teaspoon of cocoa powder to the Kinder bueno cheesecake mixture for an even richer more chocolatey flavour

Different chocolates

Use any of your favourite chocolates to decorate the top of the cheesecake on top. The likes of Minstrels, Maltesers and Oreos would all be great.

More amazing cheesecake recipes:

Indulge in these tempting and memorable cheesecake recipes. You'll be forever known as the master of cheesecakes!

• Toblerone cheesecake - another indulgent cheesecake recipe this Toblerone cheesecake is blissful
• Crunchie cheesecake - if you've got leftover Crunchie bars, you can also sprinkle some over the Kinder Bueno cheesecake.
• Maltesers cheesecake - who doesn't love Maltesers? This cheesecake is wonderful
• Aero mint cheesecake - a great choice if you are in the mood for a cooling cheesecake. Perfect for peppermint lovers
• Biscoff cheesecake - this recipe is out of this world!

📖 Recipe

Kinder Bueno Cheesecake Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 26 reviews

• Author: Michelle Minnaar
• Total Time: 6 hours 30 minutes
• Yield: 12 portions
• Diet: Vegetarian

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Purchase a large pack of Kinder Bueno candy bars and make this irresistible Kinder Bueno cheesecake recipe.

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Ingredients

Units USM

Biscuit Base:

• 3 cups (300g) digestive biscuits, crushed
• 4 Kinder Bueno chocolate bars, crushed
• ⅔ cup (150g) butter, melted

Cheesecake Filling:

• 2 ½ cups (600g) cream cheese
• 1 cup (100g) powdered sugar (icing sugar)
• 1 teaspoon (5ml) vanilla extract
• 10.5 oz (300g) Kinder chocolate, melted
• 1 ⅔ cups (400ml) heavy cream (double cream)

Garnishing Ideas:

• extra heavy cream (double cream), for whipping
• extra Kinder Bueno chocolate bars
• milk and white chocolate, for drizzling

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Instructions

For the Biscuit Base: 

1. Place the digestive biscuits and Kinder Bueno chocolate bars in a sealable plastic bag. Using a rolling pin, crush them into fine crumbs.
2. In a bowl, mix the melted butter with the crumbs until well combined.
3. Spoon the crumb mixture into the base of a 9-inch (23cm) springform cake tin. Press the mixture down firmly and evenly with the back of a spoon to create a flat base.
4. Refrigerate the base for at least 1 hour to set.

For the Cheesecake Filling: 

1. In a microwave-safe bowl, melt the Kinder chocolate in short bursts of about 30 seconds, stirring between each burst until the chocolate is completely melted. Set aside to cool slightly.
2. In a large mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until smooth and well combined.
3. Gradually add the melted chocolate to the cream cheese mixture, stirring continuously until fully incorporated.
4. In a separate bowl, pour the heavy cream and whisk until soft peaks form.
5. Gently fold the whipped cream into the cream cheese mixture until evenly combined and smooth.
6. Spoon the cheesecake filling over the chilled biscuit base. Spread the filling evenly with a spatula, ensuring a smooth top.
7. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely.

To Serve: 

1. Once the cheesecake has set, carefully release the side of the springform cake tin and transfer the cheesecake to a serving plate.
2. Garnish with whipped cream, extra Kinder Bueno pieces, and a drizzle of melted milk and white chocolate as desired.
3. Slice, serve, and enjoy!

• Prep Time: 30 minutes
• Chill Time: 6 hours
• Category: Dessert
• Method: Chill
• Cuisine: International

Nutrition

• Serving Size:
• Calories: 660
• Sugar: 33.2 g
• Sodium: 485.6 mg
• Fat: 50.3 g
• Saturated Fat: 30.1 g
• Trans Fat: 0.3 g
• Carbohydrates: 48.5 g
• Fiber: 3.1 g
• Protein: 7.7 g
• Cholesterol: 106.1 mg

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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Description

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

Bite-sized, beautiful, and so good you’ll wonder why you didn’t make extra. Trust me, these are the kind of treats that disappear faster than the time it takes to say, "mini muffin tin."

How To Make Cranberry Brie Bites Appetizer

1. You need puff pastry, brie cheese, cranberry jam and chopped walnuts for this recipe.

2. Slice the puff pastry sheet into 12 even squares.

3. Place the pastry squares in a greased muffin tin, forming little baskets.

4. Divide the brie into even slices and place in the pastry cups.

5. Add a dollop of sauce on top.

6. Sprinkle with chopped walnut or pecans. Bake until golden. Serve immediately. Enjoy!

Expert Tips

• Mini Muffin Tin Is Your Best Friend: It keeps the bites neat and helps the pastry puff just right.
• Don’t Skip the Chill: Slightly chilled pastry is easier to work with and bakes better.
• Size Matters: Cut brie into small, even pieces for consistent melting.
• Thicker Cranberry Sauce Wins: A runny sauce won’t stay put during baking.
• Customize Like a Pro: Add chopped pecans for crunch or drizzle with honey for a sweet twist.

Recipe Variations + Topping Suggestions

Why stick to just one flavor combo when you can experiment?

• Swap the Sauce: Try fig or apricot preserves instead of cranberry.
• Add Crunch: Top with chopped pistachios, pecans, or toasted walnuts before baking.
• Go Savory: A drizzle of balsamic glaze before serving adds a gourmet edge.
• Spice Things Up: A pinch of cayenne or smoked paprika brings heat to the sweet.
• Play with Cheese: Any semi-soft cheese would work and so would goat cheese!

Feeling adventurous? Sprinkle sea salt on top for that perfect salty-sweet balance.

Serving Suggestions

These puff pastry cups are the MVP of any gathering. Serve them warm for maximum gooey brie factor. Arrange them on a platter with sprigs of rosemary, and you’ve got yourself a showstopper.

You can pair them with:

• Sparkling wine or cocktails (hello, instant elegance). Try this popular martini!
• Love puff pastry? Here are chicken vol-au-vents you can serve to meat eaters.
• A festive cheese board with fruits like grapes or apple slices.
• These caprese skewers are dead easy to make.
• Cured meats for a heartier spread.
• Stuffed cherry tomatoes can have loads of different fillings.

Looking for more Christmas canapes? Check out these recipes for inspiration.

Make Ahead and Storage and Freezing

Planning ahead is your holiday superpower.

• Refrigerate: Assemble the bites in the muffin tin but hold off on baking. Cover and refrigerate for up to 24 hours.
• Freeze: You can freeze cranberry brie bites unbaked on a baking sheet or in a muffin tin in the freezer until solid, then transfer to a freezer-safe container.
• Reheat: You can reheat cranberry brie bites by baking them straight from the freezer. Just add a few extra minutes to the baking time.

Leftovers? (If there are any.) Store them in the fridge for up to three days and reheat in the oven at 350°F to bring back the crunch.

📖 Recipe

Cranberry Brie Bites 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: 12 pastry cups
• Diet: Vegetarian

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Cranberry Brie Bites are made with crescent dough, brie cheese, pecan nuts, and cranberry sauce. A festive holiday appetizer!

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Ingredients

Units USM

• 1 sheet frozen puff pastry, thawed
• 1 (8-ounce) wheel of Brie cheese
• ½ cup whole berry cranberry sauce
• ¼ cup chopped pecans or walnuts
• fresh thyme or rosemary sprigs, for garnishing

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Instructions

1. Preheat oven to 400°F (200°C). Lightly coat a mini muffin tin with nonstick cooking spray to ensure easy removal of the baked cranberry brie bites.
2. Roll the puff pastry sheet on a lightly floured surface to smooth any creases. Cut the pastry dough into 12 equal squares using a sharp knife.
3. Place each pastry square into a mini muffin cup, pressing gently to create a sturdy base for the filling. If you're using crescent roll dough, follow the same cutting and shaping process.
4. Cut the wheel of brie into 12 small pieces. For easier handling, ensure you use chilled brie and optionally remove the rind off the brie for a smoother texture. Place one cheese square in the center of each puff pastry cup.
5. Top each piece of creamy brie with a teaspoon of cranberry sauce. Opt for whole berry cranberry sauce or homemade cranberry sauce for the best results. If desired, try flavor variations such as raspberry jam, fig jam, or even red pepper jelly.
6. Sprinkle finely chopped pecans or chopped walnuts over the brie cranberry sauce for added crunch. A dash of sea salt can elevate the flavors.
7. Bake the cranberry brie bites in the oven for 15–18 minutes, or until the flaky puff pastry is golden brown and puffed. Keep an eye on the mini muffin pan to avoid burning.
8. Let the baked brie bites cool slightly in the muffin tin before carefully removing them. Garnish each with a sprig of fresh rosemary for a festive touch.
9. Serve warm as a perfect holiday appetizer, or store leftovers in an airtight container. To reheat, simply place the baked cranberry brie bites on a baking sheet and warm them in the oven at 350°F (175°C) for 5–7 minutes.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizers
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 pastry cup
• Calories: 2578
• Sugar: 47.8 g
• Sodium: 2136.5 mg
• Fat: 180.4 g
• Saturated Fat: 57 g
• Trans Fat: 0 g
• Carbohydrates: 173.4 g
• Fiber: 8 g
• Protein: 71.5 g
• Cholesterol: 240 mg

From classic mashed potatoes to over-the-top Animal-style french fries, here are the 23 best potato side dishes!

Roasted Garlic Mashed Potatoes

What better way to start the collection of potato side dishes than mashed potatoes? The classic side dish is made better with a roasted garlic butter mixture.

Roasted garlic mashed potatoes are packed with umami flavors that pair well with many dishes. These are perfect for a potluck, a holiday party, or even for dinner tonight!

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Rosemary Roast Potatoes

The rosemary imparts a fresh and earthy flavor to the potatoes while filling your house with a wonderful aroma.

Each bite of these roasted potatoes is soft with a perfectly crispy exterior. Roasting potatoes is easy, too! All you need is a baking sheet, garlic, fresh herbs, oil, and a hot oven!

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Lancashire Butter Pie

Lancashire butter pie is a hearty potato recipe that's perfect for the winter season. Thinly sliced potato is mixed with onions and eggs for an almost quiche-like taste.

Use store-bought pie dough to make the recipe even simpler. It's easy to make, but you can boost it with bacon, leeks, or cheese!

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Marmite Roast Potatoes

A holiday meal is not complete with roasted potatoes! With a bit of marmite, this side dish recipe is taken to the next level. Marmite has a salty, slightly umami flavor that will be a hit at any dinner party.

Duck fat makes the marmite roast potatoes wonderfully crisp on the outside and soft inside. The best potatoes for this recipe are russets because their starch level will make for the best crispy potatoes.

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Parmentier Potatoes

If you're looking to speed up the cooking process for potato side dishes, try making these scrumptious parmentier potatoes! By cubing potatoes into smaller sizes, they only need to roast on the sheet pan for about 40 minutes.

Parmentier will easily become your go-to potato recipe for a weeknight supper. Serve it with roast chicken or grilled steak.

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Hasselback Potatoes

Sliced potatoes are baked until golden brown for a perfectly crispy side dish. Hasselback potatoes are delicious, but this recipe makes them better with toppings. Sour cream, bacon, cheese, and green onions are added to these potatoes, but use whatever you like!

Parmesan cheese, leftover scrambled eggs, and chives could be a yummy breakfast version!

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Boulangere Potatoes

Boulangere potatoes are a French recipe that will blow your socks off! It's one of the easiest potato side dishes to make. Thinly sliced onions are cooked in olive oil and then baked with the potatoes and vegetable stock until golden.

This yummy dish goes well with so many meals like pork chops or fish!

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Confit Potatoes

You'll never be able to have a regular potato again after trying these confit potatoes! Slowly cook the small potatoes in olive oil, garlic, and rosemary for the fluffiest potatoes recipe.

It's better to use smaller Yukon golds because they are not as waxy. That means they'll have fluffy insides after cooking. Confit potatoes taste great as is, but any leftovers can be turned into an easy potato salad.

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Smashed Potatoes

Smashed potatoes are one of my favorite potato side dishes. Boiled potatoes are smashed on a baking sheet and baked until crispy. After roasting, they're covered in parmesan and lemon zest. I've seen some recipes use these crispy potatoes in potato salad!

For extra flavor, you can also season the potatoes with garlic powder or Italian seasoning. Roast them in the air fryer to save time as well.

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Gratin Dauphinois

Creamy potato dishes are some of the best ways to use the wonderful root vegetable. Gratin dauphinois is cooked with plenty of cream, milk, and butter for the ultimate melt-in-your-mouth bite!

Red potatoes are ideal because they are waxy and will hold their texture. A starchier potato would fall apart while cooking and become mushy, so stick to a waxy potato.

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Scalloped Potatoes

Scalloped potatoes are similar to a gratin dauphinois, but cheesy! With plenty of cheddar and parmesan, this becomes one of the cheesiest potato sides on this list.

The scalloped potatoes are filled with creamy goodness, so I recommend pairing them with dishes that will soak up all that cheesy goodness. A simple steak, fish, or chicken dish will work perfectly!

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Mousseline Potatoes

Mousseline potatoes are like a fancier version of mashed potatoes. With plenty of cream and butter, the potato becomes wonderfully smooth. It's baked as well to bring out all the potato and garlic flavors in the side dish.

They already have so much flavor, but they soak up gravy wonderfully. Serve the mousseline potatoes with a juicy steak or a Sunday roast.

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Maple Miso Potato Wedges

Potato wedges are an easier way to make fries because you can skip the deep frying process. With a maple syrup and miso marinade, the wedges take on a wonderfully sweet and savory taste.

Russet potato and Yukon gold will work best for these wedges as they stay crispy outside and fluffy inside. You can make them in the air fryer as well for an easier cleanup!

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Red Skin Mashed Potatoes

The best thing about mashed potatoes is you can use different types of potatoes. But, many people overlook the red potato for the classic side dish. Since it has thin skin, you can cook and mash it without peeling!

You can easily make them in a slow cooker if you need extra space on the stovetop. That's a helpful holiday season tip!

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Saag Aloo

Saag Aloo is a fantastic vegan potato side dish that is packed with flavor. Potatoes are cooked with traditional Indian spices and bright green spinach. It almost tastes like a warm potato salad!

It only takes around 45 minutes to make as well! Saag aloo is a great side, but it can be a fulfilling main meal as well.

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Bombay Potatoes

If you enjoyed the saag aloo, Bombay potatoes are another recipe you should try. The potato soaks up all the spices they're cooked in for a spicy, savory bite!

Top the Bombay potatoes with sour cream to balance out the spice and creamy.

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Salt and Pepper Chips

Chips, or french fries, are one of the most famous potato side dishes in the world. However, these salt and pepper fries turn them up a notch. After being fried in vegetable oil, the fries are quickly tossed in a mix of salt and pepper, for a crisp and seasoned potato.

The chips are then combined with stir-fried onions and green peppers for a stacked side dish!

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Animal-Style Fries

Animal-style fries are a cult classic menu item from the American fast-food chain In-N-Out. French fries are slathered in cheese, caramelized onion, and copycat In-N-Out sauce. It's cheesy, rich, and addictive!

Make your life easy by cooking the fries in the air fryer to save time. The air fryer will crisp up the french fries without so much grease.

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Salad Olivieh

Salad olivieh is a wonderful twist on a potato salad. It's packed with veggies, lemon juice, and leftover chicken, so it's hearty, flavorful, and nutritious!

The lemon gives the potato salad a nice tang that cuts through the richness. Once you bring this potato salad to a potluck, everyone will be clamoring for this potato salad recipe!

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Sous Vide Potatoes

Sous Vide is similar to a slow cooker in how it cooks potatoes low and slow. This cooking method will keep the potato's texture so it's wonderfully fluffy on the inside.

Oil and butter help crisp up the potatoes to make for the best combination of textures!

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Loaded Baked Potato

If you want to enjoy a loaded baked potato for breakfast, this casserole recipe is just for you. Baked potato is mashed with butter, heavy cream, sour cream, cheese, and plenty of bacon!

It's a great side, but you can wrap it in a tortilla for an easy breakfast burrito in the morning!

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Melting Potatoes

Sweet potatoes are cooked in chicken stock, maple syrup, cinnamon, and cloves for the perfect holiday side dish! Top them with pecans for a nutty flavor!

These "melting potatoes" simply melt in your mouth! I recommend using sweet potatoes when making melting potatoes, as you can get a more sweet-savory flavor from this dish.

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Twice Baked Potatoes

The best way to have a potato is with twice-baked potatoes! This recipe uses red potatoes so that you can make enough for a big crowd.

You can make them in the oven, or in the air fryer for a quicker appetizer! Fill the potatoes with whatever toppings you like and enjoy!

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Juicy pieces of chicken flavored with a delicately spiced marinade, perfectly cooked in an air fryer for a healthier way to enjoy chicken tikka. Best of all, it only takes 20 minutes or so to cook this magnificent recipe.

So, are you ready to cook this air fryer authentic chicken tikka dish? Here's how to make it to perfection.

Why you'll love this air fryer chicken tikka recipe

• An amazing selection of spices produces restaurant style chicken tikka, giving you a wonderful fragrance and deep rich flavor.
• Air fryer recipes use less oil, adding a healthier twist to an authentic Indian classic.
• This recipe takes little over 20 minutes from start to finish – perfect for a marvelous midweek meal!
• You can tweak this tandoori chicken tikka recipe to meet your personal tastes.

How to make air fryer chicken tikka

Get all your ingredients ready.

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

Give it a stir.

Add all the dried spices to the yogurt.

Give it a good stir and now you have a spicy yogurt marinade!

Add the chopped chicken to the marinade.

Stir until all the surfaces of chicken are covered.

Add the red and green peppers.

Marinate for a few hours but preferably overnight.

Place in the air fryer.

Air fry until the chicken is cooked through. Serve with pilau rice, kachumber, and raita. Enjoy!

Popular substitutions

• Yogurt: Use Greek yogurt for a thicker marinade, or opt for dairy-free yogurt if you need a vegan option. Buttermilk can also be used for a tangier marinade.
• Chicken: For a vegetarian alternative, swap out the chicken for tofu, paneer, or large mushrooms. You can also use lamb, beef, or shrimp for a different twist.
• Bell Pepper: If you prefer other vegetables, zucchini, cherry tomatoes, or eggplant are great alternatives. These options hold up well during grilling and add vibrant color and flavor.
• Vegetable Oil: Olive oil, coconut oil, or any neutral oil can be used in place of vegetable oil, depending on your preference.

What to Serve with Chicken Tikka

Naan or Roti

Pair Chicken Tikka with warm naan, roti, or paratha. These breads can be served plain or brushed with butter or ghee for extra richness.

Rice

Serve alongside basmati rice, cumin-flavored jeera rice, or biryani. The fragrant spices in the tikka perfectly complement the subtle flavors of the rice.

Salad

A fresh salad made with cucumbers, tomatoes, onions, and a splash of lemon juice is a refreshing side. Cucumber raita or a simple yogurt dip is also great to cool the palate.

Chutneys

Mint chutney, tamarind chutney, or a yogurt-based sauce enhances the flavor of the Chicken Tikka and provides a nice contrast.

Grilled Vegetables

Bell peppers, zucchini, and onions make excellent accompaniments when grilled alongside the tikka, adding variety and texture to your meal.

How to Use Chicken Tikka

• In Wraps or Rolls: Make chicken tikka wraps or rolls. Spread chutney on a roti or tortilla, add the chicken, sliced onions, and a bit of yogurt or mayo, then roll it up for a tasty, portable meal.
• In a Salad: Chop the cooked chicken tikka and toss it with mixed greens, cherry tomatoes, cucumbers, and a lemon vinaigrette or yogurt dressing for a satisfying salad.
• As an Appetizer: Serve chicken skewers as a party appetizer, accompanied by dipping sauces like mint chutney or tamarind chutney.
• In Curries: Add grilled chicken tikka to a curry sauce, such as a rich tomato-based masala, to create Chicken Tikka Masala. Serve with rice or naan for a complete dish.
• In Sandwiches or Burgers: Incorporate chicken tikka into sandwiches or burgers, along with lettuce, tomatoes, onions, and a dollop of raita or mayo for a flavorful twist.
• Pizza Topping: Use chicken tikka as a topping for homemade pizza. Combine it 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: After cooling completely, 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: Warm in a 350°F (175°C) oven for 10-15 minutes, covered with foil to retain moisture.
• Stovetop: Reheat in a pan over medium heat with a splash of water or stock to keep the chicken moist.

More chicken curry recipes

Fancy making some more amazing chicken curry recipes? Thankfully, I've got a whole host of them that you can try. Perfect for everything from quick and easy midweek meals to special occasion dishes to wow your friends and family, my chicken curry dishes are delicious!

• Chicken Korma – a creamy classic, chicken korma is the perfect curry for those who aren't too keen on spicy food. A wonderful dish with heaps of flavor
• Easy chicken curry – rich flavours and heavenly fragrances make this one-pot chicken curry recipe a sensation. It's so simple to make, meaning it'll become a surefire success that the whole family will love
• Chicken chaat – Indian street food at its finest, chicken chaat is a rich, tangy dream of a dish. Just one taste and you'll be sold
• Chicken pathia – while most people go for chicken tikka or chicken korma, this incredible Persian curry is an unsung gem that you should definitely try

📖 Recipe

Air Fryer Chicken Tikka Recipe

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• Author: Michelle Minnaar
• Total Time: 2 hours 32 minutes
• Yield: 4 servings as a main course
• Diet: Gluten Free

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Enjoy a healthier twist on a classic dish with this Air Fryer Chicken Tikka recipe, with spiced chicken made to perfection in an air fryer for a flavorful meal.

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Ingredients

Units USM

• ½ cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 inch fresh ginger, minced
• ½ tablespoon ground cumin
• ½ tablespoon ground coriander
• ½ teaspoon turmeric powder
• ½ teaspoon paprika
• ½ teaspoon garam masala
• ¼ teaspoon ground fenugreek (optional)
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• 1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 bell peppers), cut into bite-sized pieces
• 1 large red onion, cut into bite-sized pieces
• 10 cherry tomatoes, halved

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Instructions

1. In a large mixing bowl, whisk together the plain yogurt, lemon juice, and vegetable oil until smooth.
2. 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.
3. Add the chicken pieces, bell peppers, red onion pieces, and cherry tomatoes 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.
4. Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
5. Lightly grease the air fryer basket to prevent sticking.
6. Arrange the marinated chicken, bell peppers, red onion, and cherry tomatoes in a single layer in the air fryer basket. Depending on the size of your air fryer, you may need to cook in batches.
7. Air fry at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through to ensure even cooking. Cook until the chicken is fully cooked and slightly charred on the edges, the vegetables are tender, and the cherry tomatoes are slightly blistered.
8. Once cooked, transfer the chicken tikka, vegetables, and cherry tomatoes to a serving dish. For a complete meal, serve hot with naan, rice, or a side salad.

• Prep Time: 20 minutes
• Marination Time: 2 hours
• Cook Time: 12 minutes
• Category: Dinner
• Method: Air Fry
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 285
• Sugar: 9.9 g
• Sodium: 437.1 mg
• Fat: 11.2 g
• Saturated Fat: 5.1 g
• Trans Fat: 0 g
• Carbohydrates: 16.1 g
• Fiber: 4.2 g
• Protein: 30.6 g
• Cholesterol: 121.2 mg

These Irish mashed potatoes are something special... believe me, make them once and you'll never want to make plain old mashed potatoes again!

Want to know how to master this Irish potato recipe? Let's take a look.

Why you'll love this colcannon recipe

• It's the perfect easy and delicious side dish
• Ideal for festivities – it's traditionally a St Patrick's Day dish and can be made for Thanksgiving and Christmas too.
• It's a very versatile dish that can be adapted, with lots of ingredients that you can add to suite your personal preferences.

How to make colcannon

You need potatoes, cabbage, butter, milk, scallions and seasoning for this recipe. Simple!

Boil the potatoes.

Melt the butter in a saucepan and gently fry the shredded cabbage until softened.

Mash the potatoes.

Add the milk, butter, seasoning to the mashed potatoes. Mix well.

Add the fried cabbage to the potatoes.

Top with chopped scallions.

Give it all a good stir and serve immediately. Enjoy!

Popular Substitutes

Cabbage/Kale

• Spinach: Substitute with spinach for a milder flavor. Spinach will cook down much faster, so add it at the last minute.
• Leeks: Replace the cabbage or kale with leeks for a softer, onion-like flavor. Be sure to clean them thoroughly before cooking.
• Savoy Cabbage: For a more tender and slightly milder taste, use Savoy cabbage instead of regular green cabbage.

Milk/Cream

• Buttermilk: Use buttermilk for a tangier flavor that adds a bit of complexity to the mash.
• Dairy-Free Milk: Substitute with almond, oat or coconut milk (unsweetened) for a dairy-free version. You may need to adjust the amount of salt.

Variations

Add Bacon

Fry 2-3 slices of bacon until crispy, then crumble and mix into the colcannon. Use the bacon fat to sauté the cabbage or kale for extra flavor.

Cheesy

Stir in ½ to 1 cup of shredded cheese (like cheddar or Parmesan) into the mash before mixing in the cabbage or kale. This adds a rich, creamy texture. You can also add a tablespoon of cream cheese or sour cream for a creamier texture.

Garlic Colcannon

Add 2-3 cloves of minced garlic to the cabbage or kale as it cooks for a more robust flavor. You can also add roasted garlic to the mashed potatoes for an extra layer of depth.

Herbed

Mix in fresh herbs such as parsley, chives, or thyme for added flavor. These herbs complement the traditional ingredients well, especially the green onions, and add a fresh note to the dish.

With Root Vegetables

Include other root vegetables like parsnips, turnips, or carrot in the mashed potatoes for additional flavor and color. These can be cooked alongside the potatoes and mashed together.

Vegan

Use plant-based milk and butter substitutes, and sauté the cabbage or kale in olive oil instead of butter. You can also add nutritional yeast for a cheesy flavor.

How to serve colcannon

• With Meats: Serve alongside boiled ham, corned beef, sausages, roast chicken, or pork chops.
• Topped: Add a fried egg, crispy bacon, or caramelized onions on top.
• As a Side: Pair with grilled fish or roasted vegetables.
• In Shepherd’s Pie: Use as a topping for shepherd’s pie.
• Holiday Side: Perfect for St Patrick's Day, Thanksgiving or Christmas dinners.
• As potato bread: Turn leftover colcannon into traditional Irish potato bread.

How do you store colcannon?

Refrigeration

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave, adding a bit of milk or butter if needed to restore creaminess.

Freezing

• Freeze Colcannon in an airtight container or freezer bag for up to 2 months.
• Thaw in the refrigerator overnight and reheat as needed, stirring occasionally to regain a smooth texture.

How do you reheat colcannon?

The best way to reheat colcannon, if you have time, is in the oven. Loosely cover an oven-proof dish with a sheet of aluminum foil and reheat at a temperature of 350°F (120°C) for 15-30 minutes

If you're in a hurry, reheat it in the microwave. Place the leftovers in a microwave-safe dish, cover loosely and heat on medium until heated through.

More Irish recipes

Once you've mastered this homemade colcannon recipe, try your hand at some of these classic Irish dishes:

• Traditional Irish lamb stew – a stone cold Irish classic that never fails to hit the spot
• Cottage pie – a comfort food classic, this dish is tailor made for the winter months
• Beef and Guinness stew – another wonderfully warming traditional Irish recipe
• Shepherds pie – a one dish wonder that, just like cottage pie, is perfect comfort food

📖 Recipe

Colcannon Recipe

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• Author: Michelle Minnaar
• Total Time: 35 minutes
• Yield: 6 portions
• Diet: Vegetarian

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Bring a taste of Ireland to your table with this creamy Colcannon recipe, blending mashed potatoes with cabbage and scallions for a comforting side dish.

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Ingredients

Units USM

• 2 pounds potatoes, peeled and cut into chunks
• 4 tablespoons (½ stick) unsalted butter, divided
• 1 cup milk or cream
• 4 cups finely chopped cabbage or kale
• 4 green onions (scallions), chopped
• Salt and pepper, to taste
• Optional: 2-3 slices of bacon, cooked and crumbled (for garnish)
• Optional: Additional butter, for serving

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Instructions

1. Cook the Potatoes: Cover the potato chunks in a large pot with cold water. Add a pinch of salt to the water.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
3. Drain the potatoes and return them to the pot. Let them sit for a minute or two to evaporate any excess moisture.
4. Cook the Cabbage/Kale: While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat.
5. Add the chopped cabbage or kale and cook until softened, about 5-7 minutes. Stir in the chopped green onions and cook for another 2 minutes. Remove from heat.
6. Mash the Potatoes: Mash the drained potatoes with a potato masher or ricer until smooth.
7. Add the remaining 2 tablespoons of butter and the milk or cream to the potatoes, and continue mashing until the mixture is creamy and well combined.
8. Combine and Season: Stir the cooked cabbage or kale and green onions into the mashed potatoes until evenly distributed.
9. Season with salt and pepper to taste.
10. Serve: Transfer the colcannon to a serving dish. If desired, make a small well in the center and add a pat of butter to melt over the top.
11. For an extra touch, garnish with crumbled bacon.

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

Nutrition

• Serving Size:
• Calories: 207
• Sugar: 6.4 g
• Sodium: 59.6 mg
• Fat: 8 g
• Saturated Fat: 4.9 g
• Trans Fat: 0 g
• Carbohydrates: 30.6 g
• Fiber: 5 g
• Protein: 4.9 g
• Cholesterol: 21.2 mg

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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• 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