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Peanut Butter Noodles

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These Peanut Butter Noodles are rich, creamy, spicy and packed with bold Asian-inspired flavours. Made with crunchy peanut butter, chilli crisp, garlic, ginger and soy sauce, this simple noodle recipe comes together in minutes using ingredients you may already have in your kitchen.

Peanut butter noodles served in a bowl topped with spring onion and sesame seeds

About This Peanut Butter Noodles Recipe

These Peanut Butter Noodles are proof that a handful of simple ingredients can create something seriously delicious. The magic happens when hot oil is poured over garlic, ginger, shallot and spring onions, instantly releasing their incredible aromas and creating the foundation of a rich, flavour-packed sauce. Crunchy peanut butter melts into the mixture, while soy sauce, rice wine vinegar and chilli crisp bring the perfect balance of savoury, tangy and spicy flavours.

The result is a silky, nutty noodle sauce with plenty of texture and a gentle chilli kick that clings beautifully to every strand. Best of all, it's quick, affordable and made using store cupboard staples, making it the perfect recipe for busy weeknights, lazy lunches or whenever you're craving a bowl of comforting noodles in minutes.

Ingredients

Using the freshest ingredients in this Peanut Butter Noodles recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for peanut butter noodles separated into bowls

See recipe card for quantities.

  • Crunchy peanut butter
  • Fresh garlic
  • Fresh ginger
  • Spring onion
  • Shallot
  • Chilli Crisp
  • Soy sauce
  • Rice wine vinegar
  • Neutral oil
  • Noodles of choice

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Uncooked noodles in a bowl
  1. Step 1: Firstly, cook your noodles to packet instructions. Meanwhile, in a small pan heat your oil on a medium-high heat.
Garlic, ginger, spring onion, peanut butter, chili crisp oil and shallots in a pan
  1. Step 2: To a pan, add your peanut butter, minced garlic, minced ginger, spring onions, shallots and chili crisp. Pour in your soy sauce and rice wine vinegar.
Hot oil pouring over aromatics in a pan
  1. Step 3: Next, very carefully pour your hot oil over your aromatics and whisk gently to combine until you have a rich, glossy sauce.
Peanut butter noodles served in a bowl topped with spring onion and sesame seeds
  1. Step 4: Once your noodles are cooked, drain them and transfer to your sauce filled pan. Mix well with tongs. Finally, top with sesame seeds and sliced spring onion. Dig in!

Hint: Don't throw away the noodle cooking water. A few tablespoons stirred into the sauce will help the peanut butter emulsify with the other ingredients, creating a silky, glossy coating that clings perfectly to the noodles. Add it gradually until you reach your preferred consistency.

Substitutions

This Peanut Butter Noodles recipe is incredibly flexible and easy to adapt based on what you have in your cupboards:

  • Crunchy peanut butter: Smooth peanut butter works just as well. You can also use almond butter, cashew butter or tahini for a different flavor.
  • Fresh garlic: Replace with 1 tablespoon of garlic paste.
  • Fresh ginger: Replace with 1 tablespoon of ginger paste.
  • Shallot: Swap for half a small white onion, finely diced.
  • Chilli crisp: Use chilli oil, crispy chilli flakes or your favourite Asian style hot sauce. Adjust the amount to suit your spice preference.

Variations

These Peanut Butter Noodles are endlessly adaptable, making them perfect for using up whatever you have in the fridge:

  • Chicken Peanut Noodles – Stir through shredded rotisserie chicken or sliced chicken breast for a satisfying protein boost.
  • Crispy Tofu Peanut Noodles – Add golden, crispy tofu cubes for a delicious vegan version.
  • Vegetable Peanut Noodles – Toss through shredded carrots, cucumber, peppers, edamame beans or pak choi for extra crunch and freshness.
  • Spicy Peanut Noodles – Double the chilli crisp or add fresh chillies for an extra fiery kick.

Loving the Asian flavors? Why not try this Coconut and Lime Crispy Chicken recipe?

Serving Size (Serves 4)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Make sure the oil is properly hot before pouring it over the garlic, ginger, shallot and spring onions. You should hear an immediate sizzle as the hot oil hits the aromatics, releasing their flavours and creating the base of the sauce. Just be careful not to let the oil smoke, as this can introduce a bitter taste. Once the peanut butter is stirred in, reserve a splash of noodle cooking water to loosen the sauce and help it coat every strand perfectly.

FAQ

Can I make these peanut noodles ahead of time?

Yes. The sauce can be prepared up to 3 days in advance and stored in the fridge. When ready to eat, simply cook the noodles and toss everything together.

How spicy are these Peanut Butter Noodles?

That depends on the chilli crisp you use. For a milder version, reduce the amount or use a mild chilli oil. For extra heat, add more chilli crisp or fresh chillies.

Can I make this Peanut Butter Noodles recipe vegan?

Absolutely. As written, the sauce is naturally vegan as long as you use vegan-friendly noodles.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Peanut Butter Noodles:

Recipe

Peanut butter noodles served in a bowl topped with spring onion and sesame seeds

Peanut Butter Noodles

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

These Peanut Butter Noodles are rich, creamy, spicy and packed with bold Asian-inspired flavours. You have to give these a try!

Ingredients

  • 4 tablespoon Crunchy peanut butter
  • 2 tablespoon Minced fresh garlic
  • 2 tablespoon Minced fresh ginger
  • 4 tablespoon Sliced spring onion
  • 4 tablespoon Finely diced shallot
  • 4 teaspoon chilli Crisp
  • 4 tablespoon Soy sauce
  • 4 tablespoon Rice wine vinegar
  • 80ml Neutral oil
  • 4 portions Noodles of choice

Instructions

    1. Firstly, cook your noodles to packet instructions. 
    2. Meanwhile, in a small pan heat your oil on a medium-high heat. 
    3. To a pan, add your peanut butter, minced garlic, minced ginger, spring onions, shallots and chili crisp. Pour in your soy sauce and white wine vinegar. 
    4. Next, very carefully pour your hot oil over your aromatics and whisk gently to combine until you have a rich, glossy sauce. 
    5. Once your noodles are cooked, drain them and transfer to your sauce filled pan. Mix well with tongs. 
    6. Finally, top with sesame seeds and sliced spring onion. Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 981Total Fat: 16gSaturated Fat: 2gUnsaturated Fat: 14gCholesterol: 1mgSodium: 870mgCarbohydrates: 166gFiber: 12gSugar: 6gProtein: 35g
© Shannon
Cuisine: Chinese / Category: 30 Minute Or Less

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Risotto Verde

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Fresh, vibrant and packed full of flavor. This Risotto Verde is the perfect summer dish, only using the freshest ingredients. If you're in the mood for a hearty and bright dish, then this is the recipe for you!

Risotto verde served with sliced chicken and asparagus sprigs

About This Risotto Verde Recipe

Made with tender chicken breast, fresh spinach, basil, asparagus and creamy Arborio rice, this Risotto Verde is packed with flavour while still feeling light and seasonal. The bright green vegetables and herbs create a beautifully rich, velvety risotto that the whole family will love!

Unlike many risotto recipes that rely heavily on cream, this green risotto gets its velvety texture from slowly cooked rice, butter and a vibrant spinach and basil mixture blended into the stock. The result is a deeply hearty dish with fresh garden flavours running through every bite.

Ingredients

Using the freshest ingredients in this Risotto Verde recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for risotto verde separated into bowls

See recipe card for quantities.

  • Chicken breasts
  • Shallots
  • Garlic cloves
  • Arborio rice
  • Spinach
  • Bunch Asparagus
  • Bunch Fresh basil
  • Chicken stock
  • Parmesan
  • Unsalted butter
  • Olive oil
  • Salt and pepper to taste

See recipe card for quantities.

Instructions

You will find photographs of each step of this Risotto Verde recipe below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Chicken breast browning and cooking in a pan with olive oil
  1. Step 1: Firstly, to a large pot, on a medium heat, add a tablespoon of olive oil and cook your chicken breast until beautifully golden on the outside and cooked through. Remove and set aside for later.
Shallots and garlic sauteing in a pot
  1. Step 2: Then, to the same pot, add another tablespoon of olive oil and a tablespoon of butter. Allow the butter to melt and saute your shallots until translucent. Add your garlic and fry for a further minute.
Arborio rice added to the pan to toast and crack
  1. Step 3: Next, add your Arborio rice and toast the grains gently until you can see tiny cracks in the shell (about 5 minutes). Optional: Once the rice is toasted, add a glass of white wine and allow to absorb completely.
Chicken stock gradually added to the pot
  1. Step 4: After that, heat your chicken stock and add the stock to your rice a ladle at a time. Allow the stock to fully absorb before adding the next ladle. Repeat for around 25-30 minutes until the rice is perfectly al dente. Season with salt and pepper to taste.
Spinach and asparagus blanching in boiling water then transferred to ice water
  1. Step 5: Meanwhile, blanch your spinach and sliced asparagus in boiling water (keep some whole sprigs if you want to use them to garnish). Remove using a slotted spoon and transfer to an ice water bowl - this will keep that vibrant green color that makes this dish so eye-catching!
Blanched spinach and asparagus blended with fresh basil
  1. Step 6: Then, to a blender, use a slotted spoon to drain any water from your greens and add them to the blender. Add your bunch of fresh basil and blitz until completely smooth.
Green sauce added to the pot with the cooked risotto along with parmesan and butter
  1. Step 7: Next, add your green sauce to your risotto and fold into combine. Finish with your parmesan and 2 tablespoons of cold butter. Fold in to create that luxuriously creamy texture.
Risotto verde served with sliced chicken and asparagus sprigs
  1. Step 8: Finally, top with your sliced chicken breasts and any whole asparagus sprigs you have saved to garnish. Dig in!

Hint: Blanch some whole asparagus sprigs and set them to one side for garnishing at the end!

Substitutions

One of the best things about Risotto Verde is how adaptable it is. Here are some easy substitutions if you need to use what you already have at home.

  • Chicken breast: Swap for chicken thighs, leftover roast chicken, turkey or leave it out completely for a vegetarian version.
  • Shallots: Replace with 1 small onion.
  • Garlic: Fresh garlic gives the best flavour but 1 teaspoon of garlic purée can be used instead.
  • Spinach: Kale, cavolo nero, rocket, watercress or a mixture of soft green herbs work well.

Variations

Once you've mastered this classic Risotto Verde, there are plenty of ways to make it your own:

  • Vegetarian Risotto Verde – Omit the chicken and use vegetable stock. Add extra asparagus, peas or broad beans for a hearty meat-free version.
  • Spicy Risotto Verde – Add a pinch of chilli flakes or finely chopped green chilli while frying the shallots and garlic.
  • Vegan Risotto Verde - Simply replace the chicken with extra vegetables and use a good-quality vegetable stock. Swap the butter for a vegan alternative or extra virgin olive oil, and finish the risotto with a spoonful of nutritional yeast or a vegan hard cheese alternative for added richness.

Love this Risotto Verde recipe? Why not try this Chicken and Chorizo Risotto or this Asparagus Risotto!

Equipment

x2 Large pots - one for the Risotto Verde and one to keep your stock hot

Slotted spoon

Blender

Serving Size (Serves 4)

This Risotto Verde recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

For the creamiest Risotto Verde, don't rush the stock. Add it a ladleful at a time, allowing the rice to absorb most of the liquid before adding more. This gradual process helps release the starch from the Arborio rice, creating that rich, silky texture that makes a great risotto.

FAQ

Can I freeze Risotto Verde?

Yes, although the texture won't be quite as silky after thawing. Freeze in airtight containers for up to 3 months and reheat gently with extra stock or water to loosen.

What does Risotto Verde mean?

"Verde" is the Italian word for "green." The name comes from the vibrant green colour created by blending spinach, basil and other green vegetables into the risotto.

Can I use frozen spinach?

Yes. First, thaw it and squeeze out as much excess water as possible before blending it with the basil.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Risotto Verde recipe:

Recipe

Risotto verde served with sliced chicken and asparagus sprigs

Risotto Verde

Yield: 4
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Fresh, vibrant and packed full of flavor. This Risotto Verde is the perfect summer dish, only using the freshest ingredients.

Ingredients

  • 2 Chicken breasts
  • 2 Shallots
  • 4 Garlic cloves
  • 300g Arborio rice
  • 100g Spinach
  • 1 bunch Asparagus
  • 1 bunch Fresh basil
  • 1.5 litres Chicken stock
  • 25g Parmesan
  • 4 tablespoon Unsalted butter
  • 3 tablespoon Olive oil
  • Salt and pepper to taste

Instructions

    1. Firstly, to a large pot, on a medium heat, add a tablespoon of olive oil and cook your chicken breast until beautifully golden on the outside and cooked through. Remove and set aside for later.
    2. Then, to the same pot, add another tablespoon of olive oil and a tablespoon of butter. Allow the butter to melt and saute your shallots until translucent. Add your garlic and fry for a further minute.
    3. Next, add your Arborio rice and toast the grains gently until you can see tiny cracks in the shell (about 5 minutes). Optional: Once the rice is toasted, add a glass of white wine and allow to absorb completely.
    4. After that, heat your chicken stock and add the stock to your rice a ladle at a time. Allow the stock to fully absorb before adding the next ladle. Repeat for around 25-30 minutes until the rice is perfectly al dente. Season with salt and pepper to taste.
    5. Meanwhile, blanch your spinach and sliced asparagus in boiling water (keep some whole sprigs if you want to use them to garnish). Remove using a slotted spoon and transfer to an ice water bowl - this will keep that vibrant green color that makes this dish so eye-catching!
    6. Then, to a blender, use a slotted spoon to drain any water from your greens and add them to the blender. Add your bunch of fresh basil and blitz until completely smooth.
    7. Next, add your green sauce to your risotto and fold into combine. Finish with your parmesan and 2 tablespoons of cold butter. Fold in to create that luxuriously creamy texture.
    8. Finally, top with your sliced chicken breasts and any whole asparagus sprigs you have saved to garnish. Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 26gSaturated Fat: 10gUnsaturated Fat: 16gCholesterol: 64mgSodium: 286mgCarbohydrates: 32gFiber: 2gSugar: 4gProtein: 17g
© Shannon
Cuisine: Italian / Category: Italian

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Halloumi Salad

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This Halloumi Salad recipe is fresh, colourful and guaranteed to impress. Crispy honey-glazed halloumi is paired with crunchy vegetables, fresh herbs and a tangy pomegranate tahini dressing for a flavor-packed salad that's both healthy and satisfying. Perfect as a side dish or summer salad, this easy halloumi recipe comes together in minutes.

Halloumi Salad served in a large bowl with tahini dressing

About This Halloumi Salad Recipe

This halloumi salad is the perfect balance of sweet, salty, fresh and tangy flavours. The halloumi is drizzled with honey then is lightly fried until golden, creating a delicious contrast to the crisp cucumber, juicy tomatoes and fresh parsley. Pomegranate seeds add bursts of sweetness and colour throughout the salad, while the creamy tahini, pomegranate molasses and lemon dressing ties everything together with a rich Middle Eastern-inspired flavor. It's a simple yet impressive dish that's equally at home as a light lunch, barbecue side or centrepiece salad for sharing.

Ingredients

Using the freshest ingredients in this Halloumi Salad recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for Halloumi salad separated into bowls

See recipe card for quantities.

  • For the salad:
  • Halloumi cheese
  • Honey
  • Plum tomatoes
  • Spring onions
  • Cucumber
  • Parsely
  • Pomegranate seeds
  • For the dressing:
  • Olive oil
  • Tahini
  • Pomegranate molassase
  • Honey
  • Sumac
  • Lemon Juice
  • Salt and pepper to taste

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients for Halloumi Salad in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Halloumi covered in honey and salt
  1. Step 1: First, in a bowl, add your cubed halloumi and coat with the honey. Give it a good mix.
Cheese frying until golden brown
  1. Step 2: In a pan, on a medium heat, fry your halloumi pieces until beautifully golden (about 5 minutes). Allow to cool completely.
Tahini dressing mixed in a bowl
  1. Step 3: Meanwhile, add your dressing ingredients to a small bowl, whisk well to combine.
Ingredients added to a bowl
  1. Step 4: Next, add all your salad ingredients to a large bowl and toss together.
Dressing and salad tossed together
  1. Step 5: Pour over your delicious salad dressing and toss again to combine.
Halloumi Salad served in a large bowl with tahini dressing
  1. Step 6: Serve with pasta, grilled meat or your favorite BBQ dish. Dig in!

Hint: For the best flavour, whisk the dressing together and let it sit for 10–15 minutes before serving. This gives the tahini, pomegranate molasses, lemon juice and sumac time to meld together, creating a smoother, more balanced dressing that coats the salad beautifully.

Substitutions

This halloumi salad is easy to adapt using ingredients you may already have at home:

  • Halloumi: Swap for paneer, grilled feta or even mozzarella if preferred.
  • Honey: Use maple syrup or hot honey for a spicy twist.
  • Plum Tomatoes: Cherry tomatoes or vine tomatoes work just as well.
  • Spring Onions: Red onion or finely sliced shallots make a great alternative.

Variations

This halloumi salad is incredibly versatile and can be adapted to suit different tastes and occasions:

  • Add Grains: Turn it into a more substantial meal by adding cooked couscous, bulgur wheat, quinoa or pearl couscous.
  • Make It Spicy: Sprinkle over some chilli flakes or drizzle with hot honey for a gentle kick of heat.
  • Add Protein: Grilled chicken, lamb or chickpeas make excellent additions if you're looking for a heartier meal.
  • Mediterranean Style: Add olives, roasted red peppers and crumbled feta for a Mediterranean twist.

Love this salad recipe? Try this Roasted Chickpea Salad or Caesar salad.

Equipment

Frying pan

Large bowl

Salad spoons

Serving Size (Serves 4)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: This Halloumi salad is best enjoyed fresh, especially while the halloumi is still warm and crisp. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. For the best texture, keep the dressing separate from the salad until you're ready to serve, and if possible, cook the halloumi fresh rather than storing it already mixed through the salad.

Top Tip

Finely chop the cucumber, tomatoes, and spring onions into similar-sized pieces. This gives you a little bit of everything in every bite and helps the dressing coat the salad evenly, making each mouthful packed with flavor.

FAQ

Can I make this halloumi salad ahead of time?

Yes. You can prepare the vegetables, herbs, pomegranate seeds, and dressing up to a day in advance. For the best texture, cook the halloumi just before serving.

Do I need to soak halloumi before cooking?

No. Modern halloumi is usually ready to cook straight from the packet. If you find it particularly salty, you can briefly rinse it under cold water and pat it dry.

Can I use a different cheese?

Halloumi is ideal because it holds its shape when cooked, but you could substitute grilled feta or paneer for a similar result.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Halloumi Salad recipe:

Recipe

Halloumi Salad served in a large bowl with tahini dressing

Halloumi Salad

Yield: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

This Halloumi Salad recipe is guaranteed to impress with honey-glazed halloumi, crunchy vegetables, herbs and a tangy pomegranate tahini.

Ingredients

  • For the Salad:
  • 250g Halloumi
  • 3 tablespoon Honey
  • 1 Cucumber (Diced into small cubes)
  • 250g Plum Tomatoes (Halved)
  • 3 Spring onions (Finely chopped)
  • 25g Parsley (Finely chopped)
  • 1 cup (150g) Pomegranate seeds
  • For the Dressing:
  • 4 tablespoon Olive oil
  • 2 tablespoon Tahini
  • 2 tablespoon Pomegranate molasses
  • 1 tablespoon Honey
  • Juice of 1 Lemon
  • 1 teaspoon Sumac
  • Salt and pepper to taste

Instructions

    1. First, in a bowl, add your cubed halloumi and coat with the honey. Give it a good mix.
    2. In a pan, on a medium heat, fry your halloumi pieces until beautifully golden (about 5 minutes). Allow to cool completely.
    3. Meanwhile, add your dressing ingredients to a small bowl, whisk well to combine.
    4. Next, add all your salad ingredients to a large bowl and toss together.
    5. Pour over your delicious salad dressing and toss again to combine.
    6. Serve with pasta, grilled meat or your favorite BBQ dish. Dig in!
© Shannon
Cuisine: British/American/European / Category: 30 Minute Or Less

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Chicken Kiev Recipe

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This Chicken Kiev Recipe delivers everything you want from this classic dish: crispy golden breadcrumbs, juicy chicken breast and a rich garlic butter centre that oozes out with every cut. Perfect for a family dinner, this easy Chicken Kiev recipe is guaranteed to become a week night favorite.

Chicken Kiev recipe plated up with garlic butter oozing out

About This Chicken Kiev Recipe

If you've ever wondered how to make Chicken Kiev at home, this easy recipe shows you exactly how to achieve that perfect combination of crispy coating, tender chicken and a delicious garlic butter filling. Chicken breasts are stuffed with garlic and parsley butter before being coated in crunchy panko breadcrumbs and cooked until golden brown.

The secret to a great Chicken Kiev is keeping the garlic butter sealed inside the chicken, creating that iconic moment when rich, melted butter flows onto the plate. Whether you're making it for a family dinner, a special occasion, or simply because you're craving a classic comfort food favourite, this homemade Chicken Kiev recipe delivers amazing results every time.

Ingredients

Using the freshest ingredients in this Chicken Kiev Recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for chicken kiev recipe laid out in bowls

See recipe card for quantities.

  • Chicken breasts
  • Garlic
  • Softened butter
  • Parsley
  • Salt
  • Flour
  • Eggs
  • Panko Breadcrumbs
  • Neutral oil

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients for Chicken Kievs in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Ingredients for compound garlic butter in a food processor
  1. Step 1: First, make your compound butter by adding your butter, minced garlic, salt and parsley to a food processor. Blitz well.
Compound garlic butter rolled in saranwrap (cling film)
  1. Step 2: Then, put down a layer of saranwrap (cling film) and add your compound butter on top in a log shape. Roll tightly and chill in the fridge for later.
Knife piercing chicken kiev to make a pocket
  1. Step 3: Next, with a thin, sharp knife, pierce the end of your chicken breast. With the knife inside, move the knife carefully to create a pocket for your butter. Be careful not to cut through the sides.
Chicken Kiev pocket stuffed with chilled garlic butter
  1. Step 4: After that, remove your chilled butter from the fridge and cut small disks. Carefully stuff your breast with the chilled butter adding around 2 tablespoon worth.
Chicken Kievs wrapped in saranwrap and chilled in the fridge
  1. Step 5: Next, cut a small piece of chicken from the breast and stuff into the pocket to seal the hole and stop the garlic butter from seeping out. Wrap tightly in saranwrap (cling film) and chill in the freezer for 20 minutes. While the chicken is chilling, preheat your oven to 390F (200C) and prepare your coating.
Chicken coated in flour, eggs and panko breadcrumbs
  1. Step 6: Lay out 3 bowls and to one add your flour, another your eggs and whisk and to the final bowl add your panko breadcrumbs. Remove your chicken from the freezer and remove the saranwrap (cling film). Add the chicken to your flour and coat, add into your egg mixture and cover, then coat in your panko breadcrumbs until completely covered.
Outer layer of Chicken pan fried until golden brown
  1. Step 7: To a pan, add your oil and heat until 340F (170C) or until thousands of bubbles form when adding a wooden chop stick. Next, add your chicken breasts and fry until golden on each side (3-4 minutes).
Chicken Kiev recipe plated up with garlic butter oozing out
  1. Step 8: Finally, place your golden chicken breasts on a baking tray and bake for 15 minutes. Serve with potatoes and your favorite salad. Dig in!

Hint: Freeze the garlic butter until firm before stuffing the chicken. This makes it much easier to work with and helps prevent the butter from leaking out during cooking.

Substitutions

This Chicken Kiev recipe is easy to adapt depending on what you have available:

  • Garlic: Garlic purée or roasted garlic can be used if fresh garlic isn't available.
  • Butter: Salted or unsalted butter both work well. If using salted butter, reduce the added salt accordingly.
  • Parsley: Fresh chives or a mixture of soft herbs can be used for a different flavour.
  • Panko Breadcrumbs: Regular breadcrumbs can be used, though panko gives the crispiest finish. Crushed cornflakes also work well.

What can I serve this Chicken Kiev with?

Serving Size (Serves 4)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Double-coat the chicken for an extra crispy finish. After the first coating of flour, egg, and panko breadcrumbs, dip the chicken back into the egg and breadcrumbs once more. This creates a thicker, crunchier coating that stays crisp and helps keep all that delicious garlic butter locked inside.

FAQ

Can I make this Chicken Kiev recipe ahead of time?

Yes. You can prepare and bread the chicken up to 24 hours in advance and keep it covered in the fridge until ready to cook.

Can I freeze Chicken Kiev?

Absolutely. Freeze the uncooked breaded kievs on a tray until firm, then transfer them to a freezer bag or container for up to 3 months. Cook from frozen, adding extra cooking time as needed.

Why use panko breadcrumbs?

Panko breadcrumbs create a lighter, crispier coating than regular breadcrumbs, giving Chicken Kiev its signature crunch.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Chicken Kiev Recipe:

Recipe

Chicken Kiev recipe plated up with garlic butter oozing out

Chicken Kiev Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This Chicken Kiev Recipe delivers crispy golden breadcrumbs, juicy chicken breast and a rich garlic butter centre.

Ingredients

  • 4 Chicken breasts
  • 5 Garlic cloves
  • 160g Softened butter
  • 1 tablespoon Chopped parsley
  • Pinch of Salt
  • 100g Flour
  • 2 Eggs
  • 200g Panko Breadcrumbs
  • Neutral oil

Instructions

    1. First, make your compound butter by adding your butter, minced garlic, salt and parsley to a food processor. Blitz well.
    2. Put down a layer of saranwrap (cling film) and add your compound butter on top in a log shape. Roll tightly and chill in the fridge for later.
    3. Meanwhile, place your chicken breasts between two pieces of saranwrap (cling film) and flatten slightly with a rolling pin. Be careful not to flatten completely. (If your chicken breasts are medium sized you can skip this step.)
    4. Next, with a thin, sharp knife, pierce the bottom of your chicken breast. With the knife inside, move the knife carefully to create a pocket for your butter. Be careful not to cut through the sides.
    5. Remove your chilled butter from the fridge and cut small disks. Carefully stuff your breast with the chilled butter adding around 2 tablespoon worth.
    6. Cut a small piece of chicken from the breast and stuff into the pocket to seal the hole and stop the garlic butter from seeping out. Wrap tightly in saranwrap (cling film) and chill in the freezer for 20 minutes.
    7. While the chicken is chilling, preheat your oven to 390F (200C) and prepare your coating. Lay out 3 bowls and to one add your flour, another your eggs and whisk and to the final bowl add your panko breadcrumbs.
    8. Remove your chicken from the freezer and remove the saranwrap (cling film). Add the chicken to your flour and coat, add into your egg mixture and cover, then coat in your panko breadcrumbs until completely covered. (See hint)
    9. To a pan, add your oil and heat until 340F (170C) or until thousands of bubbles form when adding a wooden chop stick.
    10. Add your chicken breasts and fry until golden on each side (3-4 minutes).
    11. Place your golden chicken breasts on a baking tray and bake for 15 minutes.
    12. Serve with potatoes and your favorite salad. Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 825Total Fat: 42gSaturated Fat: 23gUnsaturated Fat: 18gCholesterol: 282mgSodium: 747mgCarbohydrates: 57gFiber: 3gSugar: 3gProtein: 50g
© Shannon
Cuisine: British/American/European / Category: Chicken

Have you tried this Chicken Kiev Recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Pozole Rojo De Pollo

By

If you’re after bold flavor, Pozole Rojo delivers with a rich, smoky chile broth, shredded chicken and hearty hominy that soaks it all up. The sauce is deep, complex and incredibly satisfying after a slow simmer. Finished with fresh toppings like cabbage, radish, and lime, every bite hits that perfect balance of richness and brightness.

Pozole Rojo served up in a bowl with fresh toppings

About This Pozole Rojo Recipe

Pozole Rojo is a beloved national dish in Mexico, often served during celebrations like Mexican Independence Day and family gatherings. While its origins are ancient and complex, it has evolved into a symbol of comfort, community and culinary tradition.


Pozole Rojo De Pollo is a lighter, just-as-flavorful twist on the traditional pork version. You still get that deep red chile broth and satisfying hominy, but the chicken keeps it a bit leaner while soaking up all that smoky, rich flavor.

Ingredients

Using the freshest ingredients in this Pozole Rojo recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for pozole rojo

See recipe card for quantities.

  • For the Pozole:
  • 5 Ancho dried chiles
  • 6 Guajillo dried chiles
  • 5-6 lbs Chicken breasts (1 per person)
  • 2 onions
  • 6 cloves garlic
  • 10 cups chicken stock
  • 1 can hominy (28 oz. can)
  • 1 tablespoon Mexican oregano
  • 2 Bay leaves
  • 1 teaspoon cumin
  • pinch of ground clove
  • Salt and pepper to taste
  • For the topping (optional)
  • Shredded cabbage
  • Radish
  • Shredded and fried corn tortillas
  • Diced white onion
  • Avocado
  • Cilantro

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Toasting the chilies for pozole rojo
  1. Step 1: Firstly, de-seed and de-stem your dried chillies. Dry roast them for 15 - 30 seconds on the stove in a pan. Be careful not to burn them as this will make a bitter chili sauce.
Soaking the chilies
  1. Step 2: Soak your chillies in boiling water for 30 minutes.
Searing the chicken in the pan
  1. Step 3: Meanwhile, in a large pot add a splash of oil and brown your chicken breasts. You might like to do this in batches if you are making a large Pozole. Set aside for later. (This step is optional and you can simply add uncooked chicken breast later)
Frying the onions for the pozole rojo
  1. Step 4: Add another splash of oil if needed and add your finely chopped onions. Saute until softened, then add your minced garlic and fry until fragrant. Remove half for later and leave half in the pot.
Adding stock and hominy
  1. Step 5: To the pot, add 8 cups of your chicken stock and your hominy.
Blending the onions and chilies for the pozole rojo
  1. Step 6: Next, taste the liquid the chillies have been soaking in, if it is not bitter then add it to a blender along with the soaked chillies and the onion and garlic you set aside. If the liquid is bitter, replace with 2 cups of chicken stock. Blend.
Adding the spices to the stock
  1. Step 7: Next, add your blended chillies to the pot along with your chicken. Add your ground spices and bring the pot to a simmer. Cover and simmer for 30 minutes.
  1. Step 8: When your chicken has poached and cooked through, remove from the pot and shred in a bowl.
  1. Step 9: Return the shredded chicken to the pot and mix well. Season your broth with salt and pepper to taste.
Pozole rojo all served up in a bowl
  1. Step 10: Serve with cilantro, shredded cabbage, avocado, lime wedges, crispy shredded tortillas and sliced radishes. Dig in!

Hint: Test your soaked chili broth first to see if you like the flavor, if it's not bitter then add it to your blender to make that irresistible chili sauce.

Substitutions

  • Hominy - If you can’t find canned or dried hominy, try using canned chickpeas or cannellini beans as a substitute. They won’t have the exact same texture, but they’ll add a nice bite and bulk to the stew. Alternatively, check Latin or international stores for giant corn (mote), which is closer to hominy.
  • Chicken stock - If you're running low on good quality chicken stock then vegetable stock will work just as well!
  • Rojo Sauce - If you're craving pozole but don't have the chillies to hand why not try our Pozole Verde recipe.

Equipment

Large pot

Frying pan

Serving Size (Serves 8)

This Pozole Rojo recipe is written to serve 8, perfect for a family meal or for making sure there are leftovers to enjoy later. Cooking fresh food takes effort, so why not get the benefit of a second meal? If you’re serving fewer people, the recipe can easily be halved—or if you’re feeding a crowd, just scale it up and add extra protein or sides as needed. It’s all about adapting it to suit you.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your Pozole Rojo to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

For the best flavor, let your Pozole Rojo simmer gently for at least 1.5 to 2 hours. This slow cooking lets the meat become tender and allows the chili sauce to fully infuse in the broth, making every spoonful rich and delicious!

FAQ

Can I use chicken thighs instead of breasts?

Yes! Thighs are more forgiving and stay juicy with longer cooking, which makes your Pozole Rojo even more flavorful.

How do I know when the chicken is perfectly cooked?

The chicken is done when it easily shreds with a fork and reaches an internal temperature of 75°C (165°F). Avoid overcooking to keep it tender.

Can I make Pozole Rojo in a slow cooker?

Definitely! Cook on low for 6-8 hours or high for 3-4 hours. Add chicken breasts later in the cooking time to prevent them from drying out.

Looking for other recipes like this? Try these:

Recipe

Pozole Rojo served up in a bowl with fresh toppings

Pozole Rojo De Pollo

Yield: 8
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

If you’re after bold flavor, Pozole Rojo delivers with a rich, smoky chile broth, shredded chicken and hearty hominy that soaks it all up. The sauce is deep, complex and incredibly satisfying after a slow simmer.

Ingredients

  • For the Pozole:
  • 5 Ancho dried chiles
  • 6 Guajillo dried chiles
  • 5-6 lbs Chicken breasts (1 per person)
  • 2 onions
  • 6 cloves garlic
  • 10 cups chicken stock
  • 1 can hominy (28 oz. can)
  • 1 tablespoon Mexican oregano
  • 2 Bay leaves
  • 1 teaspoon cumin
  • pinch of ground clove
  • Salt and pepper to taste
  • For the topping (optional):
  • Shredded cabbage
  • Radish
  • Shredded and fried corn tortillas
  • Diced white onion
  • Avocado
  • Cilantro

Instructions

    1. Firstly, de-seed and de-stem your dried chillies. Dry roast them for 15 - 30 seconds on the stove in a pan. Be careful not to burn them as this will make a bitter chili sauce.
    2. Soak your chillies in boiling water for 30 minutes.
    3. Meanwhile, in a large pot add a splash of oil and brown your chicken breasts. You might like to do this in batches if you are making a large Pozole. Set aside for later. (This step is optional and you can simply add uncooked chicken breast later)
    4. Add another splash of oil if needed and add your finely chopped onions. Saute until softened, then add your minced garlic and fry until fragrant. Remove half for later and leave half in the pot.
    5. To the pot, add 8 cups of your chicken stock and your hominy.
    6. Next, taste the liquid the chillies have been soaking in, if it is not bitter then add it to a blender along with the soaked chillies and the onion and garlic you set aside. If the liquid is bitter, replace with 2 cups of chicken stock. Blend.
    7. Next, add your blended chillies to the pot along with your chicken. Add your cumin, oregano, ground clove and bay leaves and bring the pot to a simmer. Cover and simmer for 30 minutes.
    8. When your chicken has poached and cooked through, remove from the pot and shred in a bowl.
    9. Return the shredded chicken to the pot and mix well. Season your broth with salt and pepper to taste.
    10. Serve with cilantro, shredded cabbage, avocado, lime wedges, crispy shredded tortillas and sliced radishes. Dig in!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 9mgSodium: 521mgCarbohydrates: 24gFiber: 3gSugar: 10gProtein: 10g
© Joe
Cuisine: Mexican / Category: One pot

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Pork Carnitas (Mexican Slow Cooked Pulled Pork)

By


Pork Carnitas are a beloved Mexican favorite, featuring slow-cooked, well-seasoned pork that’s tender and shredded. Ideal for tacos, burritos or bowls, this simple carnitas recipe brings authentic street food flavor straight to your home kitchen.

About This Pork Carnitas Recipe

Pork carnitas are a traditional Mexican dish made by slow-cooking richly seasoned pork until it becomes irresistibly tender on the inside and perfectly crispy on the outside, delivering bold, unforgettable flavor in every bite. These juicy shredded pork carnitas are all about layering spices and slow cooking for maximum depth. Perfect for tacos, burritos or loaded bowls, authentic pork carnitas are a must-try recipe for anyone searching for the ultimate homemade Mexican street food experience.

Ingredients

Using the freshest ingredients in this Pork Carnitas recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for Pork Carnitas

See recipe card for quantities.

  • Pork Butt (shoulder)
  • Lard/Frying oil
  • Garlic
  • Onion
  • Orange and peel
  • Evaporated milk (optional)
  • Soda/sugar (Mexican coke)
  • Bay leaves
  • Cumin
  • Salt and pepper to taste

See recipe card for quantities.

Instructions

You will find photographs of each step below for this Pork Carnitas recipe, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

  1. Step 1: First, cut your pork into large chunks. Salt them generously and set aside for at least an hour or overnight. When ready to cook, preheat your oven to 260F.
  1. Step 2: When you're ready to cook your pork, in a large oven-proof pot over a high heat (around 400°F) add your pork and sear until nicely browned. It will be best to do this in batches to not overcrowd the pan and get an even sear.
Pork seared and removed from the fat.
  1. Step 3: Remove all the pork from the pan and allow the cooking medium to reduce in temperature some, Between 200-250F(100C). Meanwhile remove impurities (and continue to do so throughout the cooking process)
Stirring in the onion, garlic and herbs to the carnitas
  1. Step 4: Return the pork to the fat and stir in the garlic, onions, cumin and bay leaves.
Cooking carnitas in the oven proof pan
  1. Step 5: Stew in the oven for 2 hours 30 minutes , occasionally skimming the top and removing the impurities. You’re aiming for the fat to be around 250F/125C in temperature during cooking.
Adding the final touches to the carnitas
  1. Step 6: After 2 Hours 30 minutes, is up, add the coke (soda), evaporated milk, soda, orange and its peel. Continue cooking for a further 30-40 minutes in the oven.
Setting the carnitas to refridgerate
  1. Step 7: OPTIONAL If you're choosing to leave overnight in the refrigerator, place the tender pork chunks onto a tray. Allow to cool fully before covering and placing in the fridge.
Pulling apart the pork carnitas
  1. Step 8: When the pork is tender, remove the pork and shred into small pieces. Everything else in the pot can be discarded. You can also save the infused fat for other recipes.
  1. Step 9: Serve with tortillas, your favorite salsa and top with cilantro. Dig in!
  1. Step 10: You are going to love this! Enoy!

Hint: Use more lard than you would think is necessary to stew the pork slightly and really get that golden sear.

Equipment

Large oven proof pot

Serving Size (Serves 6)

This recipe is written to serve 6, perfect for a family meal or for making sure there are leftovers to enjoy later. Cooking fresh food takes effort, so why not get the benefit of a second meal? If you’re serving fewer people, the recipe can easily be halved—or if you’re feeding a crowd, just scale it up and add extra protein or sides as needed. It’s all about adapting it to suit you.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Let the pork cook low and slow in its own fat and juices, and avoid stirring too often. This helps develop deeper flavor and keeps the meat beautifully tender before you crisp it up at the end.

FAQ

What cut of pork is best for carnitas?

Pork shoulder (also called pork butt) is ideal because its higher fat content keeps the meat tender and flavorful during slow cooking.

Can I make carnitas in a slow cooker?

Yes! A slow cooker works perfectly—just cook on low for 6–8 hours until the pork is fall-apart tender, then crisp it up at the end.

Can I make carnitas ahead of time?

Absolutely! Cook and shred the pork in advance, then reheat just before serving for the best texture.

How do I keep carnitas from drying out?

Either the pork is too thin

Pairing...

These are my favorite dishes to serve with Pork Carnitas:

You may also like...

See more Mexican →

Recipe

pork carnitas

Pork Carnitas

Yield: 6
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes

Pork Carnitas are a beloved Mexican favorite, featuring slow-cooked and well-seasoned pork that’s tender and shredded. Ideal for tacos, burritos or bowls.

Ingredients

  • 4lbs (2kg) Pork butt (shoulder)
  • 4 Cups (1 L) Lard/Frying oil
  • 4 Cloves garlic (halved or lightly smashed)
  • 1 Large onion (Quartered)
  • 1 Orange including zest) (or ¼ cup orange juice)
  • 7 oz (200g) Evaporated milk (optional)
  • 1 cup (250ml) Soda/sugar (Mexican coke)
  • 2 Bay leaves
  • 2 tablespoon Cumin
  • 2 tablespoon Salt and pepper to taste

Instructions

          1. First, cut your pork into large chunks. Salt them generously and set aside for at least an hour or overnight. When ready to cook, preheat your oven to 260F.
          2. When you're ready to cook your pork, in a large oven-proof pot over a high heat (around 400°F) add your pork and sear until nicely browned. It will be best to do this in batches to not overcrowd the pan and get an even sear
          3. Remove all the pork from the pan and allow the cooking medium to reduce in temperature some, Between 200-250F(100C). Meanwhile remove impurities (and continue to do so throughout the cooking process).
          4. Return the pork to the fat and stir in the garlic, onions, cumin and bay leaves.
          5. Stew in the oven for 2 hours 30 minutes , occasionally skimming the top and removing the impurities. You’re aiming for the fat to be around 250F/125C in temperature during cooking.
          6. After 2 Hours 30 minutes, is up, add the coke (soda), evaporated milk, soda, orange and its peel. Continue cooking for a further 30-40 minutes in the oven.
          7. OPTIONAL If you're choosing to leave overnight in the refrigerator, place the tender pork chunks onto a tray. Allow to cool fully before covering and placing in the fridge.
          8. When the pork is tender, remove the pork and shred into small pieces. Everything else in the pot can be discarded. You can also save the infused fat for other recipes.
          9. Serve with tortillas, your favorite salsa and top with cilantro. Dig in! You are going to love this! Enoy!
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 642Total Fat: 54gSaturated Fat: 21gUnsaturated Fat: 33gCholesterol: 110mgSodium: 392mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 21g
© Andrew
Cuisine: Mexican / Category: Mexican Recipes

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Nizami Chicken Curry

By

If you’ve ever tasted a curry that feels rich, elegant, and deeply comforting all at once, chances are it came from the royal kitchens of Hyderabad. Nizami Chicken Curry is exactly that kind of dish. It’s fragrant rather than fiery, luxurious without being heavy, and layered with flavour in a way that only slow, thoughtful cooking can achieve. This is not a shouty curry. It’s a confident one. The sort of dish that doesn’t need to show off because it knows how good it is.

Nizami chicken curry served in the pan with fried onions and coriander

What Is Nizami Chicken Curry?

Nizami Chicken Curry comes from Hyderabadi cuisine, shaped by centuries of Mughal influence and the refined tastes of the Nizams of Hyderabad. This style of cooking is known for:

  • Gentle heat rather than aggressive spice
  • Aromatic whole spices
  • Nut pastes, yoghurt and slow cooking
  • Balanced richness

Its flavour comes from fried onions, ginger, garlic, yoghurt, ground nuts, and carefully layered spices.

The result is a curry that’s:

Perfect with naan, paratha, or plain basmati rice. It's smooth and luxurious with a mild to medium heat and fragrant with cardamom, cloves and cinnamon.

A Bit of History

Hyderabadi cuisine sits at the crossroads of Persian, Turkish, Arab, and Indian cooking. When the Nizams ruled Hyderabad, their kitchens became famous for refined dishes that focused on balance, elegance, and technique rather than brute force spice.

Nizami chicken curry reflects that philosophy perfectly. It’s often cooked for special occasions, family gatherings, and celebrations, where the emphasis is on richness and harmony rather than speed. Many of the techniques used—like slow-cooked onions, yoghurt-based sauces, and nut pastes—are hallmarks of royal Mughlai cuisine.

Ingredients

Fresh ingredients are key to getting the best flavour from this Nizami Chicken Curry recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

Ingredients for Nizami chicken curry separated into bowls

See recipe card for quantities.

  • Cashews or almonds
  • Vegetable oil or ghee
  • Green cardamom pods
  • Cloves
  • Cinnamon stick
  • Indian bay leaf
  • Onions
  • Garlic and ginger paste
  • Kashmiri chilli powder
  • Turmeric
  • Ground coriander
  • Chicken thighs and/or legs (bone-in, skinless)
  • Full-fat plain yoghurt, whisked
  • Salt to taste
  • Garam masala
  • Coriander and fried onions

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Nut pasta made in a blender
  1. Step 1: Make a nut paste by blending the almonds and/or cashews with just enough water to make a thick paste. If you don’t have a strong blender, soaking the nuts in water for 30 minutes will soften them. Set aside.
Whole spices frying in oil
  1. Step 2: Heat oil or ghee in a heavy pan over medium heat. When bubbly hot, stir in the whole spices and allow them to infuse for about 30 seconds.
Onions fried until golden in spiced oil
  1. Step 3: Add the onions and one teaspoon salt and fry for about 10 minutes or until golden brown. Remove half for garnish and set aside.
Garlic and ginger paste frying with onions in the pan
  1. Step 4: Stir the garlic and ginger paste into the remaining onions in the pan and fry for a further 30 seconds.
Ground spices added to garlic and ginger paste and onions
  1. Step 5: Now stir in the ground spices spices to coat the onion mixture.
Chicken browning in the pan with onions and spices
  1. Step 6: Add chicken and brown lightly. A couple of minutes should do.
Yoghurt and nut paste added to the chicken and spices
  1. Step 7: Add the yoghurt gradually, one tablespoon at a time while stirring continuously. Then stir in the nut paste and cook over the medium heat until the oil separates.
Chicken cooking in the yoghurt until cooked through
  1. Step 8: Cover and simmer for 20 minutes until chicken is tender.
Nizami chicken curry served in the pan with fried onions and coriander
  1. Step 9: To finish sprinkle in the garam masala and garnish with the reserved fried onions.

Variations

  • Extra rich: Add a spoon of cream at the end
  • More aromatic: Add rose water or kewra
  • Lamb version: Cook longer for tenderness

Useful Equipment

You don’t need a palace kitchen, but these will help:

  • Heavy-based casserole or karahi – even heat is essential
  • Blender or food processor – for onion and nut pastes
  • Sharp knife – lots of prep involved
  • Wooden spoon – gentle stirring

Storage and Reheating

Storage:
Keep in the fridge for up to 3 days in an airtight container.

Reheating:
Reheat gently over low heat, adding a splash of water if needed.

Freezing:
I don’t recommend freezing curries with yoghurt based sauces but you can freeze it for about 2 months. It won’t be as good but it won’t be bad.

Top Tip

Use bone-in chicken if possible. It adds depth and keeps the meat succulent.

FAQ

Can you make nizami chicken curry ahead?

Absolutely—it’s even better the next day.

Is this similar to butter chicken?

Not at all. No tomato base or sweetness. It is rich and mild like butter chicken though so if you like butter chicken, chances are you'll like this.

Is nizami chicken curry spicy?

No! It's rich and fragrant and mild to medium in spiciness.

Can Nizami chicken be made with beef or lamb?

Yes! You will just need to cover and simmer it longer so that the meat becomes tender. Add a bit of stock or water if needed.

Looking for other recipes like this? Try these:

Pairing

Nizami chicken curry is delicious served with rice or bread.

Have you tried this Nizami Chicken Curry recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on YouTube,  Instagram and Facebook for all our latest recipes.

Recipe

Nizami chicken curry served in the pan with fried onions and coriander

Nizami Chicken Curry

Yield: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 12 to 15 cashews or almonds
  • 4 tablespoon vegetable oil or ghee
  • 4 green cardamom pods, lightly bruised
  • 4 cloves
  • 1 x 2.5cm (1 in) cinnamon stick
  • 1 bay leaf
  • 2 large onions, thinly sliced
  • 2 tablespoon ginger-garlic paste
  • 1 teaspoon Kashmiri chilli powder
  • ½ teaspoon turmeric
  • 2 teaspoon ground coriander
  • 1kg chicken thighs and/or legs (bone-in, skinless)
  • 1 cup (240ml) full-fat plain yoghurt, whisked
  • Salt to taste
  • ½ teaspoon garam masala
  • Fresh coriander and fried onions

Instructions

  1. Make a nut paste by blending the almonds and/or cashews with just enough water to make a thick paste. If you don’t have a strong blender, soaking the nuts in water for 30 minutes will soften them. Set aside.
  2. Heat oil or ghee in a heavy pan over medium heat. When bubbly hot, stir in the whole spices and allow them to infuse for about 30 seconds.
  3. Add onions and one teaspoon salt and fry for about 10 minutes or until golden brown. Remove half for garnish and set aside.
  4. Stir the garlic and ginger paste into the remaining onions in the pan and fry for a further 30 seconds.
    Now stir in the ground spices spices to coat the onion mixture.
  5. Add chicken and brown lightly. A couple of minutes should do.
  6. Add the yoghurt gradually, one tablespoon at a time while stirring continuously. Then stir in the nut paste and cook over the medium heat until the oil separates.
  7. Cover and simmer for 20 minutes until chicken is tender.
  8. To finish sprinkle in the garam masala and garnish with the reserved fried onions.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 796Total Fat: 56gSaturated Fat: 13gUnsaturated Fat: 43gCholesterol: 325mgSodium: 703mgCarbohydrates: 18gFiber: 4gSugar: 7gProtein: 65g
© Dan
Cuisine: Indian / Category: Indian

Karumura Chicken

By

If you’re anything like me, there’s something deeply satisfying about discovering a dish that feels familiar yet excitingly different. Karumura Chicken is exactly that. If you love Chicken 65, you will go crazy for Karumura chicken because this South Indian–inspired dish is very similar but brings its own bold, spicy personality to the table. Crispy, fiery, aromatic and seriously addictive, Karumura Chicken is one of those easy dishes that once you try it, you’ll be wondering why it isn’t already a global takeaway favourite.

Karumura chicken served in the pan

What Is Karumura Chicken?

Karumura Chicken is a South Indian-style fried chicken dish, most commonly associated with Andhra and Telangana-style cooking. The word karumura loosely translates to something like dark, crispy, or intensely spiced, which tells you pretty much everything you need to know about the flavour profile.

This dish is all about:

  • Big heat
  • Deep savoury flavour
  • Crisp fried chicken
  • Aromatic tempering with curry leaves, garlic, and chillies

It’s usually served dry, as a starter or snack, though I’ve been known to pile it into wraps, stuff it into naan, or just eat it straight from the pan standing at the stove, cold beer in hand.

A Bit of History

Unlike Chicken 65, which has a very public (and often debated) origin story linked to Chennai restaurants, Karumura Chicken is more regional and home-driven. It’s rooted in South Indian cooking where spice-forward, chilli-heavy dishes are the norm rather than the exception.

Dishes like this evolved as bar snacks, celebration foods, and special-occasion treats, often cooked quickly and eaten hot with cold drinks. The focus isn’t on sauce or gravy, but on texture, spice, and aroma.

That sizzling tempering of curry leaves and garlic at the end? That’s classic South Indian flavour-building, and it’s absolutely essential.

Ingredients

Fresh ingredients are key to getting the best flavour from this Karumura Chicken recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

Ingredients for Karumura chicken separated into bowls

See recipe card for quantities.

  • Boneless chicken thigh
  • Cornflour
  • Rice flour
  • Kashmiri chilli powder (for colour)
  • Hot chilli powder (to taste and your choice)
  • Ground coriander
  • Ground turmeric
  • Garlic and ginger paste
  • Lemon juice
  • Salt
  • FOR FRYING
  • Vegetable oil, for deep frying
  • FOR TEMPERING
  • Vegetable oil
  • Curry leaves
  • Garlic cloves
  • Green finger chillies
  • Crushed black pepper
  • Dried red chilli flakes

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Thigh pieces marinating in karumura marinade
  1. Step 1: Place the chicken in a mixing bowl with all the marinade ingredients. Mix well with your hands, pressing these ingredients right into the chicken. Set aside for at least 30 minutes.
Thigh pieces frying in the pan
  1. Step 2: Heat about 10cm (4 inches) oil in a deep pan over a medium-high heat. If you have an oil thermometer, you are aiming for 180°. If not, your oil is hot enough when thousands of little bubbles form on contact with a wooden spatula or chopstick.
Thigh pieces frying in the pan until golden brown
  1. Step 3: Fry the chicken in batches until golden, crisp, and cooked through. Each batch should take about 3 to 4 minutes. Remove and drain on paper towels or a wire rack.
curry leaves and garlic frying in a pan
  1. Step 4: Heat the remaining 3 tablespoon oil over medium heat. When bubbly hot, add the curry leaves (stand back – they’ll crackle), followed by garlic and green chillies.
Chicken returned to the pan and tossed with the garlic and chillies
  1. Step 5: Fry until fragrant and be careful not to burn the garlic. If it looks like it’s burning, get it off the heat. Add the fried chicken to the pan and toss well to coat.
Karumura chicken served in the pan
  1. Step 6: Finish with black pepper and chilli flakes if using. Garnish with a little flaky salt if you like.. Serve immediately.

How to Serve Karumura Chicken

Traditionally, this is eaten as:

  • A starter or snack
  • With lemon wedges and sliced onions
  • Alongside cold drinks

But it’s also brilliant:

  • Stuffed into wraps
  • Served with naan
  • Over rice with a squeeze of lime
  • As part of a South Indian-style spread

Useful Equipment

You don’t need anything fancy, but the right tools help:

  • Deep frying pan or wok – for frying
  • Slotted spoon – to remove chicken safely
  • Mixing bowls – for marinating
  • Sharp knife – for cutting chicken evenly
  • Paper towels – for draining excess oil

A thermometer is useful, but not essential. You’re aiming for oil at around 170–180°C.

Karumura Chicken vs Chicken 65 – What’s the Difference?

They’re definitely cousins, but not twins.

Chicken 65

  • Often red in colour
  • Sometimes includes yogurt or egg in the marinade
  • Can be saucy or dry
  • Slightly tangy, sometimes sweet
  • Widely adapted for restaurants

Karumura Chicken

  • Darker, more chilli-forward flavour
  • No sweetness
  • Typically drier and more aggressively spiced
  • Heavy on garlic, curry leaves, and green chillies
  • Feels more rustic and punchy

In short, if Chicken 65 is the crowd-pleaser, Karumura Chicken is the spice lover’s choice.

Storage and Reheating

Storage:
Store leftovers in the fridge for up to 3 days in an airtight container.

Reheating:
Reheat in a hot pan or oven to bring back some crispiness. The microwave works, but you’ll lose texture.

Freezing:
Not ideal once fried, but you can freeze the marinated raw chicken.

Final Thoughts

Karumura Chicken is one of those dishes that reminds you why South Indian food is so exciting. It’s bold, unapologetic, and absolutely packed with flavour. If you love Chicken 65 but want something a little darker, fierier, and more intense, this one’s for you.

Give it a go, tweak it to your taste and don’t be surprised if it becomes a regular in your kitchen. Once you’ve made it at home, takeaway fried chicken just won’t hit the same.

Happy cooking!

Top Tip

Use Chicken Thighs, not Breast: They stay juicy and take on flavour far better than breast.

FAQ

Is Karumura Chicken very spicy?

It can be, but you’re fully in control. Adjust the chilli levels.

Can you bake instead of fry the chicken?

Yes, but frying gives the best texture. Baking works at high heat with plenty of oil. You can also air fry the chicken. Either way, set the cooking temperature to 200°C/400°F and keep an eye on things the first time you do it.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Have you tried this karumura chicken recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Recipe

Karumura chicken served in the pan

Karumura Chicken

Yield: 4 to 6
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

If you love Chicken 65, you will go crazy for Karumura chicken. Crispy, fiery, aromatic and seriously addictive,

Ingredients

  • 800g boneless chicken thighs, cut into bite-sized pieces
  • FOR THE MARINADE
  • 3 tablespoon cornflour
  • 4 tablespoon rice flour
  • 2 teaspoon Kashmiri chilli powder (for colour)
  • 1 tablespoon hot chilli powder (to taste and your choice)
  • 1 teaspoon ground coriander
  • 1 tablespoon ground fennel
  • ½ teaspoon turmeric
  • 1 tablespoon garlic and ginger paste
  • 1 medium red onion, grated
  • 4 tablespoon coriander (cilantro), finely chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • FOR FRYING
  • Vegetable oil, for deep frying
  • FOR TEMPERING
  • 3 tablespoon oil
  • 10–12 curry leaves
  • 5–6 garlic cloves, thinly slivered
  • 2–3 green chillies, slit
  • 1 - 2 teaspoon crushed black pepper
  • A pinch of dried red chilli flakes

Instructions

  1. Place the chicken in a mixing bowl with all the marinade ingredients. Mix well with your hands, pressing these ingredients right into the chicken. Set aside for at least 30 minutes.
  2. Heat about 10cm (4 inches) oil in a deep pan over a medium-high heat. If you have an oil thermometer, you are aiming for 180°. If not, your oil is hot enough when thousands of little bubbles form on contact with a wooden spatula or chopstick.
  3. Fry the chicken in batches until golden, crisp, and cooked through. Each batch should take about 3 to 4 minutes. Remove and drain on paper towels or a wire rack.
  4. You can either discard all but 3 tablespoon of the oil or use it for another fried recipe.
  5. Heat the remaining 3 tablespoon oil over medium heat. When bubbly hot, add the curry leaves (stand back – they’ll crackle), followed by garlic and green chillies.
  6. Fry until fragrant and be careful not to burn the garlic. If it looks like it’s burning, get it off the heat. Add the fried chicken to the pan and toss well to coat.
  7. Finish with black pepper and chilli flakes if using. Garnish with a little flaky salt if you like.. Serve immediately.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 401Total Fat: 21gSaturated Fat: 4gUnsaturated Fat: 17gCholesterol: 163mgSodium: 650mgCarbohydrates: 22gFiber: 5gSugar: 1gProtein: 36g
© Dan
Cuisine: Indian / Category: Indian

Crispy Threaded Chicken - Pottitherichath

By

This is the Keralan toddy-shop-meets-street-food hack where thin strips of boldly marinated chicken strips are fried with samosa pastry, creating a tangle of extra-crunchy, noodle-like shards that stay crisp for ages and soak up flavour like a dream. This crispy threaded chicken or pottitherichath is loud, crunchy and moorish!

If you’ve ever eaten something and thought “this has no right being this good”, you’re in the right place. I think you are going to love this tasty snack.

Crispy threaded chicken served on a board and topped with garlic and curry leaves

What Is Pottitherichath (Crispy Thread Chicken)?

Crispy Thread Chicken also called Pottitherichath which roughly translates as “broken and fried”, perfectly describes this dish. Traditionally, chicken is sliced into ultra-thin strips, lightly coated, and fried until crisp before being tossed with curry leaves, garlic, green chillies and black pepper.

In this version, we take things up a notch by adding thinly sliced samosa wrappers (you could also use spring roll pastry). Once fried, they turn into shatteringly crisp strands that intertwine with the chicken like edible straw.

It’s not subtle or delicate… It is completely brilliant.

A Bit of History (And How This Version Came About)

Classic pottitherichath comes from Kerala toddy shops, where food is designed to be eaten by hand. It offers big flavour fast and goes brilliantly with cold drinks.

The original recipes relies purely on chicken for texture. But in recent years, Kerala restaurants and street-food vendors started adding pastry strips, often samosa or spring roll wrappers to bulk out the dish, boost crunch, and keep costs down.

Go to Kerala and you will now find crispy threaded chicken everywhere from small and fancy hotels to late night takeaways. This is not a traditional Kerala dish but you will find it everywhere in Kerala now!

Ingredients

There aren't any special ingredients in this crispy threaded chicken recipe. In fact, you'll probably find them all at your local supermarket. Get everything together before you start which will make things easier. A list of ingredient measurements is in the printable recipe card at the bottom of this page.

Crispy threaded chicken ingredients separated into bowls

See recipe card for quantities.

  • FOR THE CHICKEN AND MARINADE
  • Chicken breast
  • Salt
  • Turmeric
  • Freshly ground black pepper
  • Kashmiri chilli powder
  • Ginger-garlic paste
  • Vinegar or lemon juice
  • Soy sauce (optional but excellent)
  • Cornflour
  • Plain flour or rice flour for extra crunch
  • Egg, whisked
  • Samosa wrappers (or spring roll pastry sheets), cut into very thin strips about 3 to 4mm wide.
  • FOR FRYING
  • Vegetable Oil
  • TO FINISH (optional)
  • Coconut oil
  • Green chillies, slit
  • Finely chopped garlic
  • Fresh curry leaves
  • Salt to freshly ground black pepper to taste

Step by step photographs

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Spices added to a bowl with sliced chicken breast
  1. Step 1: Add the chicken to a mixing bowl and add all the marinade ingredients. Get right in there with your hand to ensure the chicken is completely coated.
Marinade ingredients added to the bowl with the chicken
  1. Step 2: If time allows, let the chicken marinate for 20 to 30 minutes. You could just go straight to cooking but the additional marinating time does have its flavour benefits.
samosa wrappers shredded
  1. Step 3: Next, stack the samosa wrappers and cut them into thin strips and separate them gently. Keep them dry and uncovered. Moisture is the enemy of crispness here.
Oil heating in a pan
  1. Step 4: When ready to fry, heat your oil to 180°C/356F. If you don’t have an oil thermometer, the oil is ready when you place a wooden chopstick or spatula in the oil and thousands of little bubbles form around it on contact.
Marinated chicken breast placed in the shredded samosa wrappers
  1. Step 5: Then, place the pastry strips on a plate and then take a piece of the chicken and place it on top. Using your hand, encapsulate the chicken with some of the pastry strips. It might sound difficult but you’ll find it isn’t.
Wrapped chicken placed on a plate
  1. Step 6: The most important thing is that the strips wrap or cling around the chicken. Squeeze it to secure and then repeat with the rest of the chicken pieces.
Chicken deep frying in the hot oil
  1. Step 7: Cooking in batches, fry the pastry encapsulated chicken for about 4 minutes or until the chicken is cooked through and the pastry is a crispy golden brown.
Crispy threaded chicken set to one side
  1. Step 8: Transfer to a wire rack and continue until all the chicken is cooked.For the optional finishing touch, heat the coconut oil in another small pan. Add the garlic and chillies and fry for a couple of minutes to crisp them up some. Be careful not to cook the garlic too long or it will burn and become bitter.
Garlic and curry leaves frying in the pan
  1. Step 9: After that, allow the curry leaves to infuse into it all for about 30 seconds. Place the cooked crispy thread chicken on a serving plate.
Crispy threaded chicken served on a board and topped with garlic and curry leaves
  1. Step 10: If you made the optional tarka, pour it all over the top. Season generously with salt and pepper. Serve now!

How to Serve Crispy Thread Chicken

This dish waits for no one.

Serve:

  • Straight from the pan
  • With lemon wedges
  • With ice-cold beer or lime soda

It’s perfect as:

  • A starter
  • A bar snack
  • A dramatic centrepiece for a Kerala-style spread

You can also pile it into wraps or roll it into flaky parathas.

Useful Equipment

Nothing fancy required:

  • Very sharp knife
  • Chopping board
  • Deep frying pan or wok
  • Slotted spoon
  • Wire rack
  • Kitchen thermometer (helpful, not essential)

Storage and Reheating

Storage

  • Crispy threaded chicken is best eaten fresh
  • Can be stored for up to 2 days in the fridge but expect some softening of the pastry.

Reheating

For best results:

  • Reheat in a hot oven (200°C) for 8–10 minutes
  • Or use an air fryer

Avoid microwaving unless you enjoy disappointment.

Can You Freeze It?

Not recommended. Pastry loses its soul in the freezer.

Top Tip

Serve immediately – this dish is about timing!

FAQ

Which is better, samosa wrappers or spring roll wrappers?

Both work, but samosa wrappers are slightly sturdier and give a louder crunch.

Why is my pastry greasy?

Oil wasn’t hot enough or too much added at once.

Can you fry the chicken and pastry separately?

Yes. Visually it isn't as impressive but cooking the pastry and chicken separately is a popular way of cooking it. Often, the chicken is cut into thin matchsticks before marinating so that the chicken is similar in size to the pastry strips.

Is this an authentic recipe?

It’s a modern Kerala restaurant version or pottitherichath and very much part of today’s food culture

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Crispy Threaded Chicken recipe:

Have you tried this crispy thread chicken recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on YouTube,  Instagram and Facebook for all our latest recipes.

Recipe

Crispy threaded chicken served on a board and topped with garlic and curry leaves

Crispy Threaded Chicken

Yield: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Crispy and amazingly delicious. This crispy thread chicken is one you've got to try! It's unique, easy to make and enough to serve 6 people or 2 very greedy people.

Ingredients

  • FOR THE CHICKEN AND MARINADE
  • 400g chicken tenders
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1½ teaspoon freshly ground black pepper
  • 1 teaspoon Kashmiri chilli powder
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon vinegar or lemon juice
  • 1 teaspoon soy sauce (optional but excellent)
  • 3 tablespoon cornflour
  • 2 tablespoon plain flour or rice flour for extra crunch
  • 1 egg, whisked
  • 10 samosa wrappers (or spring roll pastry sheets), cut into very thin strips about 3 to 4mm wide.
  • FOR FRYING
  • Vegetable Oil
  • TO FINISH (optional)
  • 2 tablespoon coconut oil
  • 2–3 green chillies, slit
  • 1 tablespoon finely chopped garlic
  • 10–12 fresh curry leaves
  • Salt to freshly ground black pepper to taste

Instructions

  1. Add the chicken to a mixing bowl and add all the marinade ingredients. Get right in there with your hand to ensure the chicken is completely coated. If time allows, let the chicken marinate for 20 to 30 minutes. You could just go straight to cooking but the additional marinating time does have its flavour benefits.
  2. Stack the samosa wrappers and cut them into thin strips and separate them gently. Keep them dry and uncovered. Moisture is the enemy of crispness here.
  3. When ready to fry, heat your oil to 180°C/356F. If you don’t have an oil thermometer, the oil is ready when you place a wooden chopstick or spatula in the oil and thousands of little bubbles form around it on contact.
  4. Place the pastry strips on a plate and then take a piece of the chicken and place it on top. Using your hand, encapsulate the chicken with some of the pastry strips. It might sound difficult but you’ll find it isn’t. The most important thing is that the strips wrap or cling around the chicken. Squeeze it to secure and then repeat with the rest of the chicken pieces.
  5. Cooking in batches, fry the pastry encapsulated chicken for about 4 minutes or until the chicken is cooked through and the pastry is a crispy golden brown.
  6. Transfer to a wire rack and continue until all the chicken is cooked.
  7. For the optional finishing touch, heat the coconut oil in another small pan. Add the garlic and chillies and fry for a couple of minutes to crisp them up some. Be careful not to cook the garlic too long or it will burn and become bitter. Add the curry leaves to infuse into it all for about 30 seconds.
  8. Place the cooked crispy thread chicken on a serving plate. If you made the optional tarka, pour it all over the top. Season generously with salt and pepper. Serve now!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 752Total Fat: 47gSaturated Fat: 18gUnsaturated Fat: 29gCholesterol: 107mgSodium: 1730mgCarbohydrates: 65gFiber: 5gSugar: 3gProtein: 21g
© Dan
Cuisine: Indian / Category: Chicken

Garlic Dough Balls

By

Fluffy, golden and oh-so moreish. These Garlic Dough Balls are golden on the outside, light and fluffy in the middle and coated in a rich garlic butter that soaks into every bite. This is proper comfort food — simple ingredients and big flavour.

Garlic dough balls served in a baking dish

About This Garlic Dough Ball Recipe

What makes these Garlic Dough Balls so good is how simple they are. A soft, well-proved dough baked until perfectly risen, then coated in melted butter, fresh garlic and herbs.. The result is irresistibly golden, pull apart Garlic Dough Balls.

They’re perfect as a side, starter or sharer. Best of all, you don’t need any special skills — just a little patience with the dough and you’ll be rewarded with bakery-style Garlic Dough Balls every time.

Ingredients

Using the freshest ingredients in this Garlic Dough Ball recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for garlic dough balls separated into bowls

See recipe card for quantities.

  • 500g Strong bread flour
  • 7g Instant yeast
  • 350ml Warm water
  • ½ teaspoon white sugar
  • Salt
  • 100g Unsalted butter
  • 6 Garlic cloves
  • Handful of fresh parsley

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Yeast, sugar and warm water blooming in a bowl
  1. Step 1: In a large mixing bowl, combine your warm water, yeast and sugar. Whisk together and allow to bloom for 5 minutes.
Flour sieved into yeast mixture until a dough is formed
  1. Step 2: Sieve in most of your bread flour and mix well with a spoon. When the dough becomes easier to work with, add the remaining flour and mix with your hands.
Kneading the dough on a floured surface
  1. Step 3: On a floured surface, knead the dough until it has a smooth consistency (10 minutes).
Dough resting and rising in an oiled bowl
  1. Step 4: To a large bowl, oil the sides to prevent sticking and add your kneaded dough. Cover and prove for 1 hour in a warm place.
Dough split into 50g pieces and shaped into a dough ball
  1. Step 5: After your dough has proved, separate the dough into 50g portions.
Dough balls spread out in an oiled oven proof dish
  1. Step 6: Add your dough balls to a lightly oiled oven proof dish, cover and prove for 30 minutes.
Risen dough balls brushed with butter
  1. Step 7: Meanwhile, melt your butter and brush some of it over the top of your proved dough balls. Add your chopped garlic and parsley to the remaining garlic butter and save for later.
dough balls cooked in the oven until golden brown
  1. Step 8: Place your dough balls in the oven at 400F (200C) for 13-15 minutes or until beautifully golden.
Dough balls brushed with garlic butter and parsley
  1. Step 9: Remove from the oven. Brush your dough balls with that delicious garlic butter.
Garlic dough balls served in a baking dish
  1. Step 10: Allow to cool slightly and dig in!

Hint: Add a tray of water to the bottom of the oven for the first 10 minutes of baking to allow the dough balls to rise even more!

Substitutions

Garlic Dough Balls require few ingredients, you can easily swap ingredients depending on what you have at home and still get great results. Here are the best substitutions:

  • Butter - Use a plant-based butter for a vegan alternative or use Ghee for a nuttier taste.
  • Garlic cloves - Use 2 teaspoons of garlic powder to substitute the fresh garlic cloves if that's what you have to hand!
  • Parsley - So many herbs will work perfectly for this recipe, use fresh basil as a substitution or add your favorite dried Italian herbs to the butter.

Variations

Garlic Dough Balls are so versatile, you can tweak them to be cheesy, herby, spicy, or even sweet. Here are some tasty variations:

  • Cheesy - Before you prove your dough balls for a second time, roll them out and add a helping of grated mozzarella cheese. Pinch the dough ball to seal and roll them into balls for gorgeously Cheesy Garlic Dough Balls. If you love cheesy bread why not try these Cheesy Naan Breads.

Equipment

Sieve

Large bowl

Oven proof baking dish

Serving Size (Serves 4)

This Garlic Dough Ball recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Use plenty of fresh garlic and don’t be shy with the butter, it’s the garlic butter that makes them addictive!

FAQ

Can I freeze garlic dough balls?

Yes! Freeze baked or unbaked balls in an airtight container for up to 1 month. Reheat in the oven for best results.

Can I make them cheesy?

Absolutely, stuff or top with mozzarella, cheddar or parmesan for gooey, melty goodness.

What are garlic dough balls?

Soft, fluffy bread balls coated in garlic butter — a simple, indulgent snack or side that’s perfect for sharing.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Garlic Dough Ball recipe:

Recipe

Garlic dough balls served in a baking dish

Garlic Dough Balls

Yield: 12
Prep Time: 1 hour
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 45 minutes

Fluffy, golden and oh-so moreish. These Garlic Dough Balls are golden, light and fluffy in the middle and coated in a rich garlic butter.

Ingredients

  • 500g Strong bread flour
  • 7g Instant yeast
  • 350ml Warm water
  • ½ teaspoon white sugar
  • Salt
  • 100g Unsalted butter
  • 6 Garlic cloves
  • Handful of fresh parsley

Instructions

    1. In a large mixing bowl, combine your warm water, yeast and sugar. Whisk together and allow to bloom for 5 minutes.
    2. Sieve in most of your bread flour and mix well with a spoon. When the dough becomes easier to work with, add the remaining flour and mix with your hands.
    3. On a floured surface, knead the dough until it has a smooth consistency (10 minutes).
    4. To a large bowl, oil the sides to prevent sticking and add your kneaded dough. Cover and prove for 1 hour in a warm place.
    5. After your dough has proved, separate the dough into 50g portions. Add your dough balls to a lightly oiled oven proof dish, cover and prove for 30 minutes.
    6. Meanwhile, melt your butter and add your chopped garlic and parsley. Mix well to combine.
    7. Brush your dough balls with that delicious garlic butter. Place your dough balls in the oven at 400F (200C) for 13-15 minutes or until beautifully golden.
    8. Remove from the oven, allow to cool slightly and dig in!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 648Total Fat: 23gSaturated Fat: 13gUnsaturated Fat: 10gCholesterol: 53mgSodium: 9mgCarbohydrates: 95gFiber: 4gSugar: 1gProtein: 16g
© Shannon
Cuisine: Italian/American / Category: Breads

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.