Blog | For Those About To Cook

Honey Harissa Chicken

January 5, 2026 By Shannon

Golden, bright and a hint of spice! This Honey Harissa Chicken is a flavor sensation! Juicy, skin-on chicken thighs are fried until beautifully golden, then simmered in a glossy harissa sauce made with rich chicken stock, harissa paste and a squeeze of lemon. You have to give this recipe a try!

Honey harissa chicken served on a bed of mashed potato with harissa chicken gravy

About This Honey Harissa Chicken Recipe

If you like simple recipes with huge flavour, this Honey Harissa Chicken is one you’ll cook again and again. I use skin-on chicken thighs because they stay juicy and take on the harissa flavour really well. The dish is so simple! Brown the chicken, stir together a quick harissa sauce with chicken stock, and let everything bubble down until the thighs are coated in a glossy, sweet and slightly fiery glaze.

Ingredients

Using the freshest ingredients in this Honey Harissa Chicken 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.

See recipe card for quantities.

FOR THE CHICKEN:
Skin on chicken thighs
Olive oil
Harissa paste
Tomato puree
Honey
Lemon juice
Coriander powder
Paprika
Garlic cloves (minced)
Salt and pepper to taste
FOR THE SAUCE:
Plain flour
Chicken Stock
Harissa paste
Lemon juice

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.

Skin on chicken thighs marinating in harissa and honey glaze

Step 1: To a large bowl, add your harissa paste, honey, lemon juice, coriander powder, paprika and minced garlic. Add 3 tablespoon of olive oil and mix well. Add your chicken thighs and coat. Marinade for 2 hours or overnight.

Step 2: To a large pot, on a low-medium heat, fry the chicken thighs skin side down for 20 minutes or until the skin is crispy. Flip the thighs over, turn the heat up to medium and fry for a further 12 minutes. Set to one side for later.

Roux for the honey harissa sauce made in a pan

Step 3: In the same pan your fried your chicken in, add your flour and whisk around to pick up the excess flavours. Toast for 2 minutes until golden brown.

Chicken stock added to the pan and whisked to make a gravy

Step 4: Mix a teaspoon of your harissa paste with your chicken stock. Slowly add your harissa chicken stock to the pan and whisk together. Keep adding until your achieve your desired thickness.

Chicken returned to the pan to simmer in the gravy

Step 5: Return your chicken thighs to the pan and simmer for 10 minutes.

Step 6: Top with pomegranate seeds and pistachios. Serve with mashed or roasted potatoes and Mediterranean salad. Dig in!

Hint: Brush off any excess marinade and garlic pieces before frying your chicken to avoid burning.

Substitutions

This Honey Harissa Chicken recipe is so unbelievably flavorful with minimal ingredients, but if you're wanting to change up a few flavors then here are a few ideas:

Chicken thigh - Skin on chicken breast would work beautifully for this recipe. If you can source, bone-in skin-on chicken breast they will stay juicy and keep the crispy skin that makes this recipe so delicious.
Chicken stock - You can use good quality vegetable stock instead of chicken stock as the chicken juices from the pan will add plenty of flavor to the sauce.

What can I serve this with?

Flatbreads - Mop up every last bit of the harissa sauce with these 3 ingredient flat breads.
Rice - Soak up all the gorgeous harissa sauce with this easy basmati rice recipe!
Mashed potatoes - Serve on a bed of Perfect Creamy Mashed Potatoes and drizzle over the gorgeous harissa sauce.

Equipment

Large pot for frying

Large bowl for marinating

Serving Size (Serves 2)

This recipe is written to serve 2. If you’re feeding 5 or 6, you can easily double or triple 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 Honey Harissa Chicken 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

When frying your chicken thighs to get that crispy skin, make sure you're frying on a medium heat and don't move the chicken around the pan! Allow the skin to crisp and caramelise to the bottom of the pan.

FAQ

Can I use chicken breast?

Yes, but thighs stay juicier and handle high heat better. If using breast, be careful not to overcook, as it can dry out. Try finding skin on chicken breast to best replicate this Honey Harissa Chicken recipe.

How do I keep the skin crispy when reheating?

Avoid microwaving. Reheat in a preheated oven or air fryer at 400F (200C) until hot. Adding a fresh squeeze of lime after reheating brightens the flavor.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Honey Harissa Chicken:

Recipe

Honey Harissa Chicken

Yield: 2

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

This Honey Harissa Chicken is a flavor sensation! Juicy chicken thighs fried until beautifully golden then simmered in a glossy harissa sauce

Ingredients

FOR THE CHICKEN:
17 oz (500g) Skin on chicken thighs
Olive oil
2 tablespoon Harissa paste
1 tablespoon Tomato puree
2 tablespoon Honey
1 tablespoon Lemon juice
½ teaspoon Coriander powder
½ teaspoon Paprika
2 Garlic cloves (minced)
Salt and pepper to taste
FOR THE SAUCE:
1 ½ tablespoon Plain flour
1 cup (250ml) Chicken Stock
1 teaspoon Harissa paste
Lemon juice

Instructions

To a large bowl, add your harissa paste, honey, lemon juice, coriander powder, paprika and minced garlic. Add 3 tablespoon of olive oil and mix well. Add your chicken thighs and coat. Marinade for 2 hours or overnight.
To a large pot, on a low-medium heat, fry the chicken thighs skin side down for 20 minutes or until the skin is crispy. Flip the thighs over, turn the heat to medium and fry for a further 12 minutes. Set to one side for later.
In the same pan your fried your chicken in, add your flour and whisk around to pick up the excess flavours. Toast for 2 minutes until golden brown.
Mix a teaspoon of your harissa paste with your chicken stock. Slowly add your harissa chicken stock to the pan and whisk together. Keep adding until your achieve your desired thickness.
Return your chicken thighs to the pan and simmer for 10 minutes.
Top with pomegranate seeds and pistachios. Serve with mashed or roasted potatoes and Mediterranean salad. Dig in!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 705Total Fat: 40gSaturated Fat: 11gUnsaturated Fat: 29gCholesterol: 313mgSodium: 868mgCarbohydrates: 33gFiber: 4gSugar: 14gProtein: 63g

Have you tried this Honey Harissa Chicken 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.

Refried Bean Taquitos

December 15, 2025 By Shannon

Crispy, satisfying and packed with flavor, these Refried Bean Taquitos are the ultimate easy side dish. With just a handful of simple ingredients, you get golden, crunchy taquitos filled with creamy, smoky refried beans and loaded with cheese. You have to give these a try!

Refried bean taquitos served with chipotle dip

About This Refried Bean Taquitos Recipe

The filling starts with seasoned refried beans cooked gently with onions, garlic and a touch of chilli. A little grated cheese helps bind the mixture so it rolls perfectly into soft tortillas. Bake or air-fry until crisp, and you’ve got unbelievable Refried Bean Taquitos.

Serve these crispy refried bean taquitos with salsa verde, pico de gallo or a fresh guacamole for the perfect finishing touch. They’re ideal for sharing platters or a quick snack that never hangs around long.

Ingredients

Using the freshest ingredients in this Refried Bean Taquitos 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.

See recipe card for quantities.

FOR THE FILLING:
Tinned black beans
Lard or olive oil
Salt
Black pepper
Mexican oregano
Cumin
Cayenne chili pepper
Garlic powder
FOR THE TAQUITOS:
Corn tortillas
Jack Cheese (See varitations)

See recipe card for quantities.

Instructions

Step 1: Over a medium low heat, in a saucepan, melt your lard or heat your olive oil.

Step 2: Add the spices to the pan and stir together.

Black beans added to the pot with lard and spices

Step 3: Add the black beans and combine with the fat and the spices.

retained liquid added to the pot with the beans and spices

Step 4: Add a touch of the retained liquid from the beans and allow to cook through and simmer for no longer than 5 minutes. This is just to heat up the beans.

Refried beans mashed with a hand blender

Step 5: Using a handheld blender or masher, blend/mash/ the refried black beans to your desired consistency. Feel free to add a touch more of the retained liquid.

Heating tortillas on a pan until pliable

Step 6: In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.

Step 7: To your tortilla, add 2-3 tablespoon of your Refried beans.

Cheese added to the refried bean taquitos

Step 8: Sprinkle with a generous amount of cheese.

taquitos brushed with oil and baked until crispy

Step 9: Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.

Crispy refried bean taquitos served with spicy chipotle dip

Step 10: Remove you Refried Bean Taquitos from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Hint: For the crispiest Refried Bean Taquitos possible, brush heartily with Olive Oil before baking!

Substitutions

Cheese - If you can source it, Queso Fresco cheese is an authentic cheese to use. Any mild, crumbly cheese will do however or substitute for a four cheese blend in these Refried Bean Taquitos.
Oregano - If you can source Mexican oregano you will end up with a more authentically flavored Refried Black Beans or you can use standard oregano. Mexican oregano has slightly bigger, more jagged leaves and provides a citrusy flavor that normal oregano doesn't provide.

Variations

Dried black beans - If you are using dried black beans for your Refried Bean Taquitos, simply soak 1 and ½ cups in 3 inches of water overnight. Then, place in a pot and cover with water. Boil for 1 ½ to 2 hours or pressure cook for 30 minutes. Then follow the steps below to make your Refried Black Beans.
Tinned black beans - Tinned blacked beans are usually already cooked so only need to be drained and heated through before blending.

Equipment

To make these Refried Black Beans super silky and smooth for your Refried Bean Taquitos I used a hand blender. You can blend the beans in batches using a standing blender instead. Alternatively, you can use a masher and mash them by hand!

Serving Size (Serves 3)

This recipe is written to serve 3 as a side or 2 as a main. 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 to cool completely. Add your Refried Bean Taquitos to an airtight container and keep for up to 3 days. Reheat in the air fryer or oven at 400F (200 C) for 8 minutes to regain their crispiness.

Top Tip

Use a hand blender to easily blend large batches of Refried Black Beans to use in these Refried Bean Taquitos and have plenty left over for other amazing recipes.

FAQ

Are refried black beans actually fried twice?

No! Despite what the name suggests, the beans are quickly fried once with the oil and seasonings!

Looking for other recipes like these Refried Bean Taquitos? Try these:

Pairing

These are my favorite dishes to serve with Refried Bean Taquitos:

Recipe

Refried Bean Taquitos

Yield: 6

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Crispy, satisfying, and packed with big flavour, these Refried Bean Taquitos are the ultimate easy Mexican side dish!

Ingredients

FOR THE FILLING:
x2 Tinned black beans
1 tablespoon lard or olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon mexican oregano
1 ½ teaspoons cumin
½ teaspoon cayenne chili pepper
1 teaspoon garlic powder
FOR THE TAQUITOS:
6 Corn Tortillas
Handful of Jack Cheese

Instructions

Over a medium low heat, in a saucepan, melt your lard or heat your olive oil.
Add the spices to the pan and stir together.
Add the black beans and combine with the fat and the spices.
Add a touch of the retained liquid from the beans and allow to cook through and simmer for no longer than 5 minutes. This is just to heat up the beans.
Using a handheld blender or masher, blend/mash/ the refried black beans to your desired consistency. Feel free to add a touch more of the retained liquid.
In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
To your tortilla, add 2-3 tablespoon of your Refried beans.
Sprinkle with a generous amount of cheese.
Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.
Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gSodium: 765mgCarbohydrates: 47gFiber: 6gSugar: 10gProtein: 8g

Have you tried this Refried Bean Taquitos 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.

Chipotle Chicken Taquitos

December 1, 2025 By Shannon

These Chipotle Chicken Taquitos are the perfect mix of smoky chipotle heat, juicy shredded chicken and that irresistible crunch you only get from freshly baked taquitos. If you love Mexican street food or quick weeknight dinners, this recipe is one you’ll come back to again and again. Serve them with your favourite salsa, guacamole or chipotle mayo and you’ve got a plate of Crispy Chipotle Chicken Taquitos better than takeaway. Perfect for parties, family dinners or a snack you can whip up in minutes.

Chipotle chicken taquitos served with chipotle dip

Ingredients

Using the freshest ingredients in this Chipotle Chicken Taquitos 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.

See recipe card for quantities.

Chicken Breast
Chicken Stock
Corn Tortillas
Cream Cheese
Salsa Verde
Chipotle Chillies and Adobo Sauce (or Chipotle Paste)
White onion chopped

See recipe card for quantities.

Instructions

Step 1: In a pan on a medium heat, add a splash of olive oil and brown your chicken breast.

Chicken stock added to the pan with chicken breast

Step 2: Add ⅛ cup (30ml) of chicken stock.

Step 3: Cover your pan with a lid and allow to poach for 10-12 minutes.

Step 4: Once cooked, shred your chicken in a bowl with forks.

Chipotle paste, cream cheese and salsa verde added to food processor and blitzed

Step 5: In a blender or food processer, add your Salsa Verde, Chipotle peppers, Adobo Sauce and cream cheese. Blitz until smooth.

Shredded chicken, onions and chipotle cream cheese sauce added

Step 6: In a bowl, add your shredded chicken, spicy cream cheese mixture and half a chopped onion and mix well to combine.

Step 7: In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.

Step 8: To your tortilla, add 2-3 tablespoon of your chipotle chicken cream cheese mixture.

Step 9: Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.

Crispy chicken taquitos served with chipotle sauce

Step 10: Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Hint: For the best flavor, let the shredded chicken sit in the creamy, chipotle sauce for at least 10 minutes before serving. This gives the meat time to soak up all that smoky richness.

Substitutions

For our American cookers, all of these ingredients will be very easily accessible. For those about to cook elsewhere in the world, here are a few substitutions you could make if you're finding it tricky to source ingredients:

Chicken Breast - Use chicken thigh for a more flavourful, juicier Taquitos. If you're using boneless thighs then follow steps 1 - 4 as above. If you're using bone in thighs then poach in the chicken stock for 18 - 20 minutes.
Cream Cheese - Any cream cheese will pair fantastically with this dish, even a flavored cream cheese like chilli or garlic. If you can't get your hands on a good cream cheese use mascarpone or ricotta instead.
Chipotle Chillies in Adobo Sauce - I think it is important to mention this ingredients in particular, as here in the UK, they can be more difficult to find. The chipotle peppers in tomato sauce can actually be substituted with more easily accessible Chipotle paste. Use 2–3 tablespoons adobo paste + ½–1 teaspoon smoked paprika (or chipotle powder if you have it).
Tortillas - I used corn tortillas for these Chipotle Chicken Taquitos as they crisp up perfectly. However, if you're finding it hard to source them then you can use flour tortillas. I find that they don't crisp up as well when baking them so I recommend brushing them with oil and baking them at 400F/200C for 20 minutes. Make homemade flour tortillas here.

What about the tacos?

The best tortillas for this Chipotle Chicken Taquitos recipe are small, corn tortillas that can easily be sourced from a good Mexican Grocer. If you're shopping in the UK, corn tortillas are popping up in major supermarkets so see what you can get your hands on! If you're struggling, you can always use flour tortillas or buy them from Amazon.

What about the chipotle chillies?

Chipotle chillies in adobo sauce can usually be found at any good Mexican Grocer. However, if you do not have a Mexican Grocer near to you, they can easily be purchased online. This Chipotle Chicken Taquitos recipe calls for 2 chipotle chillies and 1 tablespoons of the adobo sauce so one 200g can is all you need. I usually buy my chipotle chillies in adobo sauce from Amazon. Alternatively, Chipotle paste can very easily be sourced in most countries. Use 3 tablespoons of chipotle paste in your Chipotle Chicken to substitute the chillies and adobo sauce.

What about the Salsa Verde?

You can use premade Salsa Verde, it can be found in a few good food stores and you will need around 6 tablespoon (100ml). Alternatively, for a more authentic, fresh and vibrant Salsa Verde you can make it yourself. Follow this Salsa Verde recipe and you will have enough to make these Chipotle Chicken Taquitos and have lots left over to use as a dip or these Enchiladas Verdes.

Equipment

Standing blender or Food Processor

Mixing bowl

Frying pan

Serving Size (Serves 3)

This recipe is written to serve 3. 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: Cooked taquitos keep 3–4 days in an airtight container; re-crisp in the oven or air fryer. Uncooked ones can be assembled and chilled for up to 24 hours before cooking.
Freezer: Freeze cooked or uncooked taquitos on a tray, then bag them; they keep well for 2–3 months. Reheat from frozen at 200°C for 12–18 minutes, depending on whether they were cooked beforehand.

Top Tip

A few seconds in a hot pan or microwave makes the tortillas soft and flexible, so they roll tightly without cracking. Warm tortillas means tighter rolls which means extra-crispy taquitos that don’t unravel in the oven or air fryer.

FAQ

Can I make Chipotle Chicken Taquitos less spicy?

Absolutely. Use fewer chipotle peppers or swap half of them for roasted red peppers. You’ll still get the smoky depth without too much heat.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Chipotle Chicken Taquitos recipe:

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.

Recipe

Chipotle Chicken Taquitos

Yield: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These Chipotle Chicken Taquitos are the perfect mix of smoky chipotle heat, juicy shredded chicken and that irresistible crunch you only get from freshly baked taquitos.

Ingredients

FOR THE FILLING:
1 Chicken Breast
¼ Cup (60 ml) Chicken Stock
2 oz (55 g) Cream Cheese
½ cup (100 ml) Salsa Verde
2 Chipotle Chillies and 1 tablespoon of Adobo Sauce (or 3 tablespoon of Chipotle Paste)
½ White onion chopped
FOR THE TAQUITOS:
6 Corn Tortillas

Instructions

In a pan on a medium heat, add a splash of olive oil and brown your chicken breast.
Add ¼ cup (60ml) of chicken stock.
Cover your pan with a lid and allow to poach for 10-12 minutes.
Once cooked, shred your chicken in a bowl with forks.
In a blender or food processer, add your Salsa Verde, Chipotle peppers, Adobo Sauce and cream cheese. Blitz until smooth.
In a bowl, add your shredded chicken, spicy cream cheese mixture and half a chopped onion and mix well to combine.
In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
To your tortilla, add 2-3 tablespoon of your chipotle chicken cream cheese mixture.
Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.
Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 439Total Fat: 17gSaturated Fat: 6gUnsaturated Fat: 11gCholesterol: 65mgSodium: 846mgCarbohydrates: 55gFiber: 7gSugar: 16gProtein: 25g

Spicy Beef Taquitos

December 1, 2025 By Shannon

Get ready for these Beef Taquitos – a crunchy, golden and irresistible snack that’s bursting with smoky heat and big, bold flavour. This is no-fuss comfort food, made with simple ingredients and ready in no time.

Spicy beef taquitos served with guacamole

About This Spicy Beef Taquitos Recipe

The filling starts with seasoned ground beef cooked with onions, garlic and chipotles in adobo for that deep, fiery smokiness. Bake or air-fry until crispy and you’ve got taquitos that deliver the perfect balance of heat and crunchiness in every bite.

Serve these Spicy Beef Taquitos with Chiptole Mayo, Pico de gallo, Salsa Verde or a quick homemade Guacamole. They’re ideal for and easy weeknight dinner or a side to your favorite Mexican dishes.

Ingredients

Using the freshest ingredients in this (INSERT NAME) 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.

See recipe card for quantities.

FOR THE BEEF:
Ground beef
Chipotle chillies in adobo sauce (blended) or chipotle paste
Onion
Garlic
Cumin
Paprika
Oregano
Salt and pepper
FOR THE TAQUITOS:
Corn Tortillas
Olive oil
To Serve (optional)
Refried black beans
Queso Fresco (or any mild crumbly cheese)
Salsa de aguacate (Avocado salsa)

See recipe card for quantities.

Instructions

Onions frying in a pan until translucent

Step 1: In a pan, on a medium heat, add a splash of oil and fry your onions until translucent.

Step 2: Next, add your ground beef and break it up using a spoon. Fry until browned

Minced garlic added to the pan and fried for a minute

Step 3: When your beef has browned, add your minced garlic and fry for 1 minute.

Chipotle chilli paste and spices added to the spicy beef taquitos filling

Step 4: Then, add your blended chipotle chillies in adobo sauce (or your chipotle paste) and your spices. Give it a good mix and cook for 5 minutes.

Step 5: In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.

Spicy beef taquitos filling added to the tortilla

Step 6: To your tortilla, add 2-3 tablespoon of your Spicy Beef mixture.

Step 7: Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.

Step 8: Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Hint: For the crispiest Beef Taquitos possible, brush heartily with Olive Oil before baking!

Substitutions

Chipotle Chillies in Adobo Sauce - I think it is important to mention this ingredients in particular, as here in the UK, they can be more difficult to find. The chipotle peppers in tomato sauce can actually be substituted with more easily accessible Chipotle paste. Use 2–3 tablespoons adobo paste + ½–1 teaspoon smoked paprika (or chipotle powder if you have it).
Tortillas - I used corn tortillas for these Spicy Beef Taquitos as they crisp up perfectly. However, if you're finding it hard to source them then you can use flour tortillas. I find that they don't crisp up as well when baking them so I recommend brushing them with oil and baking them at 400F/200C for 20 minutes. Make homemade flour tortillas here.

What about the tacos?

The best tortillas for these Spicy Beef Taquitos recipe are small, corn tortillas that can easily be sourced from a good Mexican Grocer. If you're shopping in the UK, corn tortillas are popping up in major supermarkets so see what you can get your hands on! If you're struggling, you can always use flour tortillas or buy them from Amazon.

What about the chipotle chillies?

Chipotle chillies in adobo sauce can usually be found at any good Mexican Grocer. However, if you do not have a Mexican Grocer near to you, they can easily be purchased online. This Spicy Beef Taquitos recipe calls for 2 chipotle chillies and 1 tablespoons of the adobo sauce so one 200g can is all you need. I usually buy my chipotle chillies in adobo sauce from Amazon. Alternatively, Chipotle paste can very easily be sourced in most countries. Use 3 tablespoons of chipotle paste in your beef to substitute the chillies and adobo sauce.

Equipment

Standing blender or Food Processor

Mixing bowl

Frying pan

Serving Size (Serves 3)

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:
Freezer:

Top Tip

FAQ

Can I make Spicy Beef Taquitos less spicy?

Absolutely. Use fewer chipotle peppers or swap half of them for roasted red peppers. You’ll still get the smoky depth without too much heat.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Spicy Beef Taquitos recipe:

Recipe

Spicy Beef Taquitos

Yield: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Get ready for these Spicy Beef Taquitos – a crunchy, golden and irresistible snack that’s bursting with smoky heat and big, bold flavour.

Ingredients

FOR THE FILLING:
7oz (200g) lean ground beef
2 chipotle chillies and 1 tablespoons adobo sauce (2 tablespoon Chipotle paste)
1 white onion
2 cloves garlic minced
½ tablespoon cumin
½ tablespoon paprika
½ tablespoon oregano
1 teaspoon salt and pepper
FOR THE TAQUITOS:
6 small corn tortillas
50ml neutral oil
To Serve (Optional):
1 cup (250g) refried black beans
⅓ cup (50g) crumbled Queso Fresco cheese
½ cup (120ml) Salsa de Aguacate (see notes)
Handful fresh coriander

Instructions

In a pan, on a medium heat, add a splash of oil and fry your onions until translucent.
Next, add your ground beef and break it up using a spoon. Fry until browned.
When your beef has browned, add your minced garlic and fry for 1 minute.
Then, add your blended chipotle chillies in adobo sauce (or your chipotle paste) and your spices. Add a splash of water if needed. Give it a good mix and cook for 5 minutes.
In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
To your tortilla, add 2-3 tablespoon of your Spicy Beef mixture. Roll tightly and add to a baking tray seam down.
Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.
Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

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 Potato Bake

December 1, 2025 By Shannon

Creamy, comforting and oh so moreish! This Creamy Chicken Potato Bake is packed with flavor and requires minimal prep. This simple dish is ideal for an easy weeknight meal and we cook this for our family every week! Using everyday ingredients you already have at home, this chicken potato bake delivers maximum flavor with zero fuss.

Chicken potato bake served from the baking dish

About This Creamy Chicken Potato Bake Recipe

A creamy, velvety sauce coating chicken breast and delicious vegetables that's all topped off with slices of golden, breadcrumbed potatoes. What's not to love! This dish practically cooks itself and will quickly become a staple dish in your household!

Ingredients

Using the freshest ingredients in this Creamy Chicken Potato Bake 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.

See recipe card for quantities

Large white potatoes (Peeled and sliced into 1cm slices)
White onions
Tender stem broccoli
Garlic cloves
Wholegrain mustard
Chicken breast
Crème Fraîche
Panko Breadcrumbs
Chicken Stock Cube
Water
Olive Oil
Salt and Pepper

See recipe card for quantities.

Instructions

Sliced potatoes boiling in a pan of water

Step 1: Peel your potatoes and slice to disks around 1cm thick. In a large pot, bring water to the boil and boil your potatoes for 10 - 12 minutes or until a knife can pierce them. Drain and set aside.

Step 2: Pre-heat your oven to 400 F (200 C). To a pan, on a medium heat, slightly brown your chicken (5-6 minutes). It does not need to be cooked through at this point. Set aside.

Step 3: Add a splash more oil to your pan and, on a medium heat fry your onions until translucent. Add your garlic and fry for a further minute.

Chicken stock and broccoli added to the pan

Step 4: Add your boiling water, chicken stock cube and broccoli. Bring to the boil then reduce to a simmer. Simmer for 5 minutes or until the sauce has reduced by ⅓.

Creme fraiche and chicken returned to the pan

Step 5: Return your chicken to the pan along with any juices, the creme fraiche and wholegrain mustard and give it a good mix. Season with salt and pepper.

Creamy chicken broccoli bake added to baking tray

Step 6: To a medium baking dish, Add your creamy chicken filling and top with your sliced potatoes.

Chicken potato bake topped with sliced potatoes and panko breadcrumbs

Step 7: Mix your panko breadcrumbs with a touch of olive oil then sprinkle over the top. Bake in the oven for 10 - 12 minutes until golden.

Chicken potato bake served in baking dish

Step 8: Serve straight out the oven and dig in!

Substitutions

This is an incredibly versatile dish and you can substitute so many parts to suit your own personal taste! Here are a few ideas:

Vegetables - Add 4 washed and sliced mushrooms to this dish and fry off with the onions. For an extra bite, dice your carrots finely and add at the same time as your broccoli. Allow yo cook for slightly longer in the sauce for 10 minutes.
Potatoes - Use sweet potato instead for an extra pop of color and a sweet accompaniment to this savory dish.
Wholegrain Mustard - A spoonful of wholegrain mustard really brings this whole dish together and creates its warming depth. If mustard isn't to your taste use ½ a tablespoon of horseradish.

Variations

This recipe is so simple yet flavorful. However, if you're wanting to pack an extra punch of flavor, try these variations:

Cheesy Chicken and Potato Bake - Add a generous handful of grated cheddar, mozzarella, or a cheese blend over the top for a richer, extra-golden finish. Perfect for those searching for a creamy cheesy chicken bake.
Chicken, Bacon and Potato Bake - Crisp up some smoky bacon and scatter in the velvety, creamy sauce.
Creamy Chicken and Sweet Potato Bake- Swap half or all the potatoes for sweet potato slices for a slightly sweeter, more colourful version—popular with anyone searching for a healthy chicken and sweet potato dinner.

Love comforting dishes? Why not try this Steak and Ale pie?

Equipment

Large pot

Frying pan

Oven safe baking dish

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 to test your potatoes using a knife and drain them as soon as they can be pierced. We've made the mistake of leaving them in too long and you end up with a mash potato topping instead! Ooops!

FAQ

Can I make this chicken potato bake ahead of time?

Yes! You can assemble the bake a day in advance and keep it covered in the fridge. I suggest leaving the creme fraiche out of the filling and cooked potatoes separate until you're ready to bake. When you're ready, stir your creme fraiche into the sauce then top with your cooked potatoes.

Looking for other recipes like this? Try these:

Pairing

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

Recipe

Chicken Potato Bake

Yield: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Creamy, comforting and oh so moreish! This Creamy Chicken Potato Bake is packed with flavour and requires minimal prep.

Ingredients

2 large white potatoes (Peeled and sliced into 1cm slices)
2 white onions
3 cups (300g) tenderstem broccoli
4 carrots (can be served on the side or mixed in)
4 garlic cloves
1 tablespoon wholegrain mustard
1 lb 4 oz (560g) chicken breast
1 ½ cups (300g) Crème Fraîche
1 cup (50g) Panko Breadcrumbs
1 Chicken Stock Cube
1 cup (200ml) boiling water
Olive Oil
Salt and Pepper

Instructions

Peel your potatoes and slice to disks around 1cm thick. In a large pot, bring water to the boil and boil your potatoes for 10-12 minutes or until a knife can pierce them. Drain and set aside.
Pre-heat your oven to 400 F (200 C). To a pan, on a medium heat, slightly brown your chicken (5-6 minutes). It does not need to be cooked through at this point. Set aside.
Add a splash more oil to your pan and, on a medium heat fry your onions until translucent. Add your garlic and fry for a further minute.
Add your boiling water, chicken stock cube and broccoli. Bring to the boil then reduce to a simmer. Simmer for 5 minutes or until the sauce has reduced by ⅓.
Return your chicken to the pan along with any juices, the creme fraiche and wholegrain mustard and give it a good mix. Season with salt and pepper.
To a medium baking dish, Add your creamy chicken filling and top with your sliced potatoes.
Mix your panko breadcrumbs with a touch of olive oil then sprinkle over the top. Bake in the oven for 10 - 12 minutes until golden.
Serve with honey roasted carrots and dig in!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1020Total Fat: 61gSaturated Fat: 31gUnsaturated Fat: 30gCholesterol: 244mgSodium: 715mgCarbohydrates: 75gFiber: 12gSugar: 13gProtein: 48g

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.

Potato Chorizo Taquitos

November 28, 2025 By Shannon

Crispy, smoky and so moreish, these Potato Chorizo Taquitos are the kind of quick and easy recipe you’ll end up making on repeat. Soft tortillas rolled around a rich, spicy filling of golden potatoes and smoky chorizo, then baked or air-fried until crisp. You have to give this easy recipe a try!

Ingredients

Using the freshest ingredients in this Potato Chorizo Taquitos 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.

See recipe card for quantities.

FOR THE FILLING:
½ lb (200 g)chorizo sausage
11 oz (300 g) potatoes
½ small onion
1 garlic clove
3 chipotles in adobo and 1 tablespoon adobo sauce blended (or 2 tablespoons of Chipotle Paste)
Salt and pepper to taste
½ teaspoon chili powder (optional)
FOR THE TAQUITOS:
6 corn tortillas
Handful of Jack cheese (See variations)
Olive oil

See recipe card for quantities.

Instructions

Step 1: Wash and cube your potatoes into 1cm cubes. You can leave the skin on if you like.

Step 2: Bring a pot of water to the boil and add your potatoes. Boil for 5 - 10 minutes or until they can just be pierced by a fork then drain and set aside.

Step 3: Meanwhile, remove the chorizo from the skin and add to a cold pan. Fry the chorizo on a medium heat until browned (10 - 12 minutes). Set aside.

Step 4: On a medium heat, fry your onion in the chorizo fat until translucent then fry your garlic for a further minute.

Step 5: Add your cooked, diced potatoes, your blended chipotle chillies, chilli powder and salt and pepper to taste. Give it a good mix.

stirring the chorizo into the potato for the taquitos

Step 6: Saute the potato mixture for 5 minutes until cooked through then return the chorizo to the pan.

Step 7: In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.

Step 8: To your tortilla, add 2-3 tablespoon of your Potato chorizo mixture. Top with cheese.

Step 9: Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.

Step 10: Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Substitutions

Jack Cheese - For a more authentic mexican flavor try Queso Fresco or go for a simple four cheese blend for extra flavor!
Chipotle Chillies in Adobo Sauce - I think it is important to mention this ingredients in particular, as here in the UK, they can be more difficult to find. The chipotle peppers in tomato sauce can actually be substituted with more easily accessible Chipotle paste. Use 2–3 tablespoons adobo paste + ½–1 teaspoon smoked paprika (or chipotle powder if you have it).
Tortillas - I used corn tortillas for these Potato Chorizo Taquitos as they crisp up perfectly. However, if you're finding it hard to source them then you can use flour tortillas. I find that they don't crisp up as well when baking them so I recommend brushing them with oil and baking them at 400F/200C for 20 minutes. Make homemade flour tortillas here.

What about the chipotle chillies?

Chipotle chillies in adobo sauce can usually be found at any good Mexican Grocer. However, if you do not have a Mexican Grocer near to you, they can easily be purchased online. This Potato Chorizo Taquitos recipe calls for 3 chipotle chillies and 1 tablespoons of the adobo sauce so one 200g can is all you need. I usually buy my chipotle chillies in adobo sauce from Amazon. Alternatively, Chipotle paste can very easily be sourced in most countries. Use 2 tablespoons of chipotle paste in your Chorizo to substitute the chillies and adobo sauce.

What about the tacos?

The best tortillas for this Potato Chorizo Taquitos recipe are small, corn tortillas that can easily be sourced from a good Mexican Grocer. If you're shopping in the UK, corn tortillas are popping up in major supermarkets so see what you can get your hands on! If you're struggling, you can always use flour tortillas or buy them from Amazon.

Serving Size (Serves 3)

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

Top Tip

FAQ

Can I make Chipotle Chicken Taquitos less spicy?

Absolutely. Use fewer chipotle peppers or swap half of them for roasted red peppers. You’ll still get the smoky depth without too much heat.

Looking for other recipes like this? Try these:

Pairing

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

Recipe

Potato Chorizo Taquitos

Yield: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Crispy, smoky and so moreish, these Potato Chorizo Taquitos are the kind of quick and easy recipe you’ll end up making on repeat.

Ingredients

FOR THE FILLING:
½ lb (200 g) chorizo sausage
11 oz (300 g) potatoes
½ small onion
1 garlic clove
3 chipotles in adobo and 1 tablespoon adobo sauce blended (or 3 tablespoons of Chipotle Paste)
Salt and pepper to taste
½ teaspoon chili powder (optional)
FOR THE TAQUITOS:
6 corn tortillas
Handful of Jack cheese (See variations)
Olive oil

Instructions

Wash and cube your potatoes into 1cm cubes. You can leave the skin on if you like.
Bring a pot of water to the boil and add your potatoes. Boil for 5 - 10 minutes or until they can just be pierced by a fork then drain and set aside.
Meanwhile, remove the chorizo from the skin and add to a cold pan. Fry the chorizo on a medium heat until browned (10 - 12 minutes). Set aside.
On a medium heat, fry your onion in the chorizo fat until translucent then fry your garlic for a further minute.
Add your cooked, diced potatoes, your blended chipotle chillies, chilli powder and salt and pepper to taste. Give it a good mix.
Saute the potato mixture for 5 minutes until cooked through then return the chorizo to the pan.
In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
To your tortilla, add 2-3 tablespoon of your Potato chorizo mixture. Top with cheese.
Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown
. Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 705Total Fat: 35gSaturated Fat: 12gUnsaturated Fat: 23gCholesterol: 68mgSodium: 1521mgCarbohydrates: 78gFiber: 10gSugar: 18gProtein: 30g

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.

Spicy Brazilian Coconut Chicken

November 19, 2025 By Shannon

If you’re looking for a dish that delivers big flavor with hardly any effort, this Spicy Brazilian Coconut Chicken is the one. Inspired by flavors from Bahia in the northeast of Brazil, this curry is bright, vibrant, and packed flavor - creamy coconut milk, zingy lemon and that unmistakable golden-orange richness.

About This Spicy Brazilian Coconut Chicken Recipe

What makes this dish so special is how simple it is. There’s no complicated spice blend or heavy frying. The chicken gently simmers in its marinade while the vegetables melt into the coconut milk, creating a silky, naturally sweet sauce. A handful of parsley at the end lifts the whole dish, making it as fresh as it is comforting.

Ingredients

Using the freshest ingredients in this Spicy Brazilian Coconut Chicken 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.

See recipe card for quantities.

Chicken breasts
Cumin
Cayenne pepper
Turmeric
Ground coriander
Salt and Pepper
Ginger paste
Garlic paste
Olive oil
Onion
Green birds eye chillies
Tomatoes
Lemon juice
Coconut milk
Parsley to garnish

See recipe card for quantities.

Instructions

coating the chicken in the spices for coconut chicken

Step 1: To a bowl, add cumin, cayenne pepper, turmeric, ground coriander, salt and pepper. Add your chicken and coat in the spices.

Step 2: To a large pan, on a medium heat, add 2 tablespoon of olive oil and fry your chicken until browned on both sides. About 10 minutes on each side. Set to one side.

deglazing the pan cooking the onions and chilies

Step 3: To the pan, add another tablespoon of oil, add your green chillies and onion and fry until translucent.

Step 4: Next, add your garlic and ginger paste and fry until fragrant.

chopped tomatoes added to the coconut chicken dish.

Step 5: Add your diced tomatoes and lemon juice and simmer until the tomatoes have broken down slightly. About 5 minutes.

Step 6: Then, add your coconut milk to the pan and stir to combine. Allow to simmer for a further 5 minutes.

Step 7: Return your chicken to the pan along with any juices and simmer for 8 minutes.

Spicy Brazilian Coconut Chicken served up in a bowl.

Step 8: Garnish with parsley and serve with rice or flatbreads. Dig in!

Hint: Allow the sauce to simmer and thicken slightly before adding the chicken back in. This concentrates the flavors and ensures a rich, creamy texture.

Substitutions

This is a super easy version of Bahian Curry and the ingredients should be very easy to source! Here are some substitutions you can make:

Protein - Substitute chicken breast for thigh for extra flavor, or match the flavors of a Moqueca stew and use white fish like cod or haddock.
Chillies - Green birds eye chillies add a wonderful kick to this Bahian Curry but they could be substituted for Jalapenos or add Scotch Bonnet chillies for an extra kick of heat!

What can I serve this Spicy Brazilian Coconut Chicken with?

Serving Size (Serves 4)

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

Top Tip

When you return your chicken to the pan, make sure to add any juices for maximum flavor!

FAQ

How spicy is this Spicy Brazilian Coconut Chicken ?

It’s usually medium heat so nothing too crazy. The heat comes from malagueta or bird’s eye chilies, so you control the kick by adding more or less.

Can I make it ahead of time?

Yes! This Brazilian Style Coconut Chicken Curry tastes even better the next day as the flavours develop. Just reheat gently to avoid overcooking the chicken.

Chicken Dishes full of flavorr.

If you love this Spicy Brazilian Coconut Chicken then chances are you will love one of these other flavor packed chicken Dishes. There are many Chicken dishes on this site so be sure to check them all out!

Pairing

These are my favorite dishes to serve with Brazilian Style Coconut Chicken Curry:

Recipe

Spicy Brazilian Coconut Chicken

Yield: 4

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

If you’re looking for a dish that delivers big flavour with hardly any effort, this Brazilian Style Coconut Chicken Curry is the one.

Ingredients

4 Chicken breasts (600g)
1 tsp Cumin
1 tsp Cayenne pepper
1 tsp Turmeric
1 tsp Ground coriander
½ teaspoon Salt and Pepper
½ tablespoon Ginger paste
½ tablespoon Garlic paste
3 tablespoon olive oil
1 Medium onion
2 Green birds eye chillies
3 medium tomatoes
1 tablespoon Lemon juice
1 tin Coconut milk
Parsley to garnish

Instructions

To a bowl, add cumin, cayenne pepper, turmeric, ground coriander, salt and pepper. Add your chicken and coat in the spices.
To a large pan, on a medium heat, add 2 tablespoon of olive oil and fry your chicken until browned on both sides. About 10 minutes on each side. Set to one side.
To the pan, add another tablespoon of oil, add your green chilies and onion and fry until translucent.
Next, add your garlic and ginger paste and fry until fragrant.
Add your diced tomatoes and lemon juice and simmer until the tomatoes have broken down slightly. About 5 minutes.
Then, add your coconut milk to the pan and stir to combine. Allow to simmer for a further 5 minutes.
Return your chicken to the pan along with any juices and simmer for 8 minutes.
Garnish with parsley and serve with rice or flatbreads. Dig in!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 544Total Fat: 30gSaturated Fat: 9gUnsaturated Fat: 22gCholesterol: 129mgSodium: 1151mgCarbohydrates: 26gFiber: 5gSugar: 6gProtein: 41g

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 Shawarma

November 14, 2025 By Joe

If you’ve ever strolled past a Middle Eastern street food stall and caught a whiff of sizzling, spice-packed chicken, you already know the irresistible magic of shawarma. This chicken shawarma recipe brings those bold, smoky flavors straight to your kitchen and no special equipment required!

About This Chicken Shawarma Recipe

This chicken shawarma recipe is a one-pan wonder. Everything cooks together for maximum flavor and minimal cleanup. In the step-by-step photos, I show a few different ways you can make it, including how I cooked mine in the Doori Tandoor for that extra smoky, charred finish.

It’s incredibly versatile, too. I love serving it in a warm wrap (you’ll find all the fixings listed in the ingredients), but you can just as easily load it over crispy fries, spoon it onto fluffy rice, or pile it high in a salad bowl. However you serve it, the result is tender, spiced chicken bursting with Middle Eastern flavor.

Ingredients

Using the freshest ingredients in this Chicken Shawarma 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.

See recipe card for quantities.

4 soft flat breads or pitta
Boneless chicken thighs
Olive Oil
Greek yoghurt
Garlic paste
Hot pepper paste (optional or add 1tsp chili powder)
Ground cumin
Lemon juice
Ground coriander
Allspice
Smoked paprika
Turmeric
Vegetable oil
White kebab sauce (see in post for recipe)
Red kebab sauce (see in post for recipe)
fresh veggies for crunch and color (peppers, onions, tomatoes)

See recipe card for quantities.

Instructions

Step 1: Mix the ground spices, yoghurt, lemon juice, olive oil and hot pepper paste in a large mixing bowl.

Step 2: Coat the chicken thighs so that they are well covered. Leave to marinade for up 3 hours. If you'd prefer to leave it longer, skip adding the lemon juice until time for cooking.

Step 3: Heat a pan with vegetable oil over a medium heat and cook the chicken for 5 minutes on each side (or until the chicken is cooked through).

Step 4: Once the chicken is charred well on each side and cooked through, take off the heat.

shredding the chicken using a sharp knife

Step 5: Thinly shred your chicken using a sharp knife.

Load up your soft flat bread or pita with a hearty portion of the chicken shawarma. Top with Red and White Kebab sauce (see post for recipe) and a few simple fresh veggies for crunch and color.

OPTIONAL: How you cook the Chicken Shawarma is totally up to you. Here I skewered the meat and cooked it in my Doori Tandoor. You could also use a BBQ.

Step 8: OPTIONAL: How you cook the Chicken Shawarma is totally up to you. Here I skewered the meat and cooked it in my Doori Tandoor. You could also use a BBQ.

What about the sauce?

I loaded my loaded chicken shawarma fries with both a red and white kebab sauce you can make very easily by following the instructions below. You could also try Chipotle Mayo, or Pico-de-gallo for a Mexican twist!

White Kebab Sauce

230g (1 cup) Greek yoghurt
230g (1 cup) mayonnaise
½ teaspoon black pepper
4 garlic cloves, minced
1 teaspoon dried dill (optional)
1 teaspoon dried parsley (optional)
Juice of one lemon
Salt to taste

Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required.

Red Kebab Sauce

3 red bird’s eye chillies
400g tinned (1 canned) chopped tomatoes
3 – 4 garlic cloves, crushed
1 tablespoon tomato paste
½ teaspoon black pepper
Juice of one lemon or 1 tablespoon white vinegar
Salt to taste

Place all of the ingredient up to and including the lemon juice/vinegar in a blender and blend until smooth. Taste it and add salt to taste. Store in the fridge in an air-tight jar or squeeze bottle until needed.

Substitutions

Chicken - Switch the chicken thighs for lamb, beef or even halloumi for a vegetarian option. Marinating is the same but the cooking process will be different for tender beef and lamb. Go for flank steak, skirt steak or sirloin tip for beef. For lamb, try a boneless leg of lamb or lamb shoulder (trimmed and sliced thinly)
Sauce - Swap the red and white kebab sauces for garlic mayo, sriracha mayo or tzatziki to change up the flavour.

Variations

Cheesy - Melt mozzarella or cheddar over the fries before topping with chicken.

Loaded Fries - Why not load up some fries with this delicious Chicken Shawarma! See my recipes for Shawarma Loaded Fries here.

Spicy - Add extra chilli flakes or fresh red chillies to the marinade and drizzle with sriracha or harissa for a fiery kick.

Serving Size (Serves 4)

Storage

Fridge: Allow your chicken shawarma to cool completely, then store in an airtight container for up to 3 days. Flavors often develop even more after a night in the fridge. Only cook the fries fresh at the time of serving.
Freezer: Portion and freeze the chicken shawarma 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

Marinate for as long as possible - ideally overnight.
Even one extra hour makes a big difference because shawarma relies on deep flavour rather than a long cooking time. A longer marination helps the spices penetrate the meat so you get that classic, aromatic shawarma taste in every bite. If leaving for longer than 3 hours, make sure to leave out the lemon juice or your chicken will turn out dry.

FAQ

Can I use chicken breasts instead of thighs?

Yes - but thighs stay juicier and more tender. If you use breasts, slice them slightly thicker and reduce cooking time a little to avoid drying out.

Do I need a grill or rotisserie to make real shawarma?

No! A hot oven, grill pan, or air fryer works brilliantly.
For the best at-home texture, cook on a high heat so the edges lightly char, then stack and slice the meat like traditional shawarma.

Looking for other recipes like this? Try these:

More Spicy Favourites...

Recipe

Chicken Shawarma

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

4 soft flatbreads or pitta
1lb (500g) Boneless chicken thighs
1 tablespoon greek yoghurt
1 tablespoon garlic paste
1 tablespoon hot pepper paste
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon allspice
1 teaspoon smoked paprika
½ teaspoon turmeric
1 tablespoon lemon juice
Pinch of salt & pepper
1 tablespoon olive oil
vegetable oil
5 tablespoon white kebab sauce (see notes for recipe)
3 tablespoon red kebab sauce (see notes for recipe)

Instructions

Start by preparing the white and red kebab sauce. It's so easy. Simply mix the ingredients together in a bowl (see notes for recipe)
For the shawarma, Mix the ground spices, salt & pepper, yoghurt, lemon juice, olive oil and hot pepper paste in a large mixing bowl. Place the chicken in the bowl with the marinade and coat well. Leave to marinade for up 3 hours. If you'd prefer to leave it longer, skip adding the lemon juice until time for cooking.
Heat a pan with vegetable oil over a medium heat and cook the chicken for 5 minutes on each side (or until the chicken is cooked through). Once the chicken is charred well on each side and cooked through, transfer to a chopping board and thinly shred your chicken using a sharp knife.
Load up your flatbreads or pitta with the chicken shawarma and crunchy vegetables. Finish off with a hearty portion of white kebab sauce before adding a layer of red (they look better this way).

Notes

White Kebab Sauce

230g (1 cup) Greek yoghurt, 230g (1 cup) mayonnaise, ½ teaspoon black pepper, 4 garlic cloves - minced, 1 teaspoon dried dill (optional, )1 teaspoon dried parsley (optional), Juice of one lemon, Salt to taste

Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required.

Red Kebab Sauce

3 red bird’s eye chillies,400g tinned (canned) chopped tomatoes, 3 – 4 garlic cloves, crushed, 1 tablespoon tomato paste, ½ teaspoon black pepper, Juice of one lemon or 1 tablespoon white vinegar, Salt to taste

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 679Total Fat: 17gSaturated Fat: 5gUnsaturated Fat: 13gCholesterol: 105mgSodium: 382mgCarbohydrates: 23gFiber: 4gSugar: 4gProtein: 31g

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.

30 Minute Beef Madras

November 10, 2025 By Dan

This is another in my 30 minute curry series that ticks all the boxes in next to no time. My 30 Minute Beef Madras is not only quick to make but tastes just as good as the takeaway if not better. Following I'm going to show you how it's done and also give you a few tips on how you can make your beef Madras even better.

About This 30 Minute Beef Madras Recipe

This 30 Minute Beef Madras curry is quite similar to the Madras curries you find at the restaurants. It is, however slightly different as I use coconut milk in the sauce. Curry house style Beef Madras doesn't usually have coconut milk in it but as the original was based on South Indian cooking, I wanted to give it a go.

If you are a real stickler to keeping things as they are at your favourite restaurant, you can skip the coconut milk and just add a little more stock. I do hope you try the coconut version though.

How do you serve this 30 Minute Beef Madras Curry?

As with most curry house style curries, you want a good amount of sauce/gravy. You'll get that with this recipe, making it the perfect curry to serve with any of the following.

Fresh naan – If you like to scoop up your curry with bread like I do, try these Chili Cheese Naans, Cheese Naans, Easy Naan recipe and Keema Naan!

Basmati rice – simple and classic... Good, perfectly cooked rice is really all you need. Here's my no-fail recipe for Basmati rice.

Ingredients

Using the freshest ingredients in this Beef Madras 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.

See recipe card for quantities.

Onions
Rapeseed (canola) oil or ghee
Tender beef
Kashmiri chilli powder
Salt
Black pepper
Juice of one lime
Dried Kashmiri chilies
Green cardamom pods
Garlic and ginger paste
Green finger chilies
Passata
Ground cumin
Ground coriander
Ground turmeric
Garam masala or Madras curry powder
Beef stock or water
Lime pickle or smooth mango chutney
Thick coconut milk (optional)
Kasoori methi
Salt to taste
Fresh cilantro (coriander)
Limes

See recipe card for quantities.

Instructions

I have included the following step by step photos so that you can see just how easy it is to make this 30 Minute Beef Madras.

Beef tenderising with lime juice and Kashmiri chili

Step 1: Place the diced beef in a bowl and add the lime juice, one teaspoon Kashmiri chillies powder, salt and pepper. Stir well to combine. Let marinate for 30 minutes to 4 hours or if in a rush, you can go straight to cooking.

Step 2: Blend the onions until you have a smooth paste. Set aside.

Step 3: Add two tablespoons of oil or ghee to a pan over a medium-high heat. Fry the beef for 4 minutes on one side and then turn to cook for another 4 minutes. Transfer to a plate and set aside. It might not be completely cooked through at this stage.

Whole spices and chillies frying in a pan

Step 4: Returning to your pan, heat two more tablespoons oil or ghee over a medium-high heat and let the spices flavour the oil for about 30 seconds, stirring regularly.

Blended onions, garlic and ginger paste and whole chillies frying

Step 5: Pour in the blended onions and fry for about 7 minutes or until they are turning a light, golden brown. Then stir in the garlic and ginger paste and the chopped chillies. Stir and fry for another minute or so.

Step 6: Add the remaining spices and fry for 1 minute until fragrant.

Passata and chicken stock added to the pan

Step 7: Pour in the Passata and stock and bring to a simmer.

Step 8: Return the beef to the pan and stir it in. Cover the pan and let it simmer over a medium heat for about 10 minutes.

30 minute beef madras topped with coriander and served with rice

Step 9: There you have it. Serve with rice, naans and/or chapatis. Garnish with the chopped coriander and don’t forget the lime wedges which can be squeezed over the curry to taste at the table.

Hint: Use tender beef to make it a 30 minute recipe! Sirloin or ribeye will work best for this recipe, or use a cheaper cut of meat and cook for 20 minutes longer.

Which cut of beef should I use?

For this recipe, use tender beef like sirloin or ribeye for a quick 30-minute cook. This makes it a very luxurious curry but still makes it cheaper and quicker than a takeaway! Cheaper cuts work too, but will need an extra 20 minutes simmering in the sauce to become tender and flavorful.

Variations

Dial up the heat: Add some naga pickle or a pinch of ghost chilli powder if you like it really hot. Beef Madras is not normally the spiciest curry out there but there's no reason why it can't be.

Swap the protein: Try my 30 Minute Chicken Madras here! This works brilliantly with prawns, lamb, paneer or tofu. Adjust cooking times accordingly. Lamb might take a bit longer to cook, but if you cut the meat small as I do in this 30 minute rogan josh, you should still be able to cook the meat deliciously tender in 30 minutes.

Equipment

You don't need any special equipment to make this 30 minute beef madras curry. I used a large frying pan to show you can cook a great curry with whatever you have. That said, the best pans for hot curries and high-heat frying are a carbon steel wok, heavy-based frying pan, or a cast iron skillet — all hold heat well and give you that proper sizzle and flavour.

Serving Size (Serves 4)

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

You can store any leftover beef madras in the fridge for 3 to 4 days. In fact, as it rests in the fridge, the flavours will develop and it will get even better. You can reheat it in your microwave or pour it all back into a pan and heat it over a medium heat until hot.

Top Tip

Work Ahead - As nice as it is to make a beef madras fast that also happens to taste amazing, you can work ahead for even better results. Make your 30 minute beef madras a day ahead of serving. The flavors will develop and it will taste even better.

FAQ

Can I make this Beef Madras ahead of time?

Absolutely. Like most curries, this one tastes even better after a few hours or overnight in the fridge. Reheat gently with a splash of water or stock to bring it back to life.
You can also freeze it. Just let it cool, portion it up, and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.

More 30 Minute Curries...

Rice and Naan

More categories for you to explore...

Recipe

30 Minute Beef Madras

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This is another in my 30 minute curry series that ticks all the boxes in next to no time. My 30 Minute Beef Madras is not only quick to make but tastes just as good as the takeaway if not better.

Ingredients

2 medium onions, roughly chopped
4 tablespoon rapeseed (canola) oil or ghee
1lb 3oz (600g) tender beef cut into bite sized pieces (see notes)
1 to 2 tablespoon Kashmiri chilli powder
½ teaspoon salt
1 teaspoon black pepper
Juice of one lime
3 dried Kashmiri chilies
3 green cardamom pods, lightly bruised
1.5 inch cinnamon stick
3 tablespoon garlic and ginger paste
3 green finger chilies, finely chopped
1 cup (250ml) passata
2 tablespoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
2 tablespoon garam masala or Madras curry powder
1 cup (250ml) beef stock or water
1 tablespoon lime pickle or smooth mango chutney
5 tablespoon thick coconut milk (optional)
1 tablespoon kasoori methi
Salt to taste
3 tablespoon fresh cilantro (coriander), finely chopped
2 limes, quartered

Instructions

Place the roughly chopped onions in a blender and blend to a smooth paste. Set aside.
In a mixing bowl, mix the beef with one teaspoon Kashmiri chilli powder, the salt, pepper and lime juice. Allow to marinate for 30 minutes or up to 4 hours. If you're in a rush, you can go straight to cooking.
When ready to cook, add one tablespoon oil or ghee to a pan over a medium-high heat. When sizzling hot, add the beef and cook it until browned all over (about 10 minutes). Transfer the meat to a plate and set aside. The beef may not be completely cooked through at this stage.
Now add another 2 to 3 tablespoons oil or ghee to your pan over a medium-high heat and let the dried chillies, cardamom pods and cinnamon stick flavour the oil for about 30 seconds, stirring regularly then pour in the blended onions. Fry for about 8 to 10 minutes, stirring regularly until the onions are turning a golden brown.
Add the chopped chillies and garlic and ginger paste and fry for another minute before adding the ground cumin, coriander, turmeric, garam masala and remaining Kashmiri chilli powder. If you are at all concerned about the spice level, add only a small amount of chilli powder. You can always add more later.
Stir in the passata and stock or water and bring to a simmer. Then return the meat to the pan and stir it in so that it is completely coated with the sauce.
Cover the pan and simmer over a medium heat for about 10 minutes. If the sauce is looking too dry, you can add a drop more stock or water.
After 10 minutes of gently simmering, remove the lid and stir in the lime pickle or mango chutney. Add mango chutney if you like a sweeter flavour.
If adding the coconut milk, you can swirl that in now. Season with salt to taste. Add the Kasoori methi by rubbing it between your fingers over the sauce.
Garnish with the chopped coriander and serve with the lime wedges, rice and/or naans.

Notes

For this recipe, use tender beef like sirloin or ribeye for a quick 30-minute cook. Cheaper cuts work too, but will need an extra 20 minutes simmering in the sauce to become tender and flavorful.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 892Total Fat: 58gSaturated Fat: 16gUnsaturated Fat: 42gCholesterol: 167mgSodium: 1991mgCarbohydrates: 35gFiber: 5gSugar: 6gProtein: 58g

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.

Keema Naan

November 10, 2025 By Shannon

If you’ve never made Keema Naan's at home before, this is the perfect place to start. These Keema Naans use a super simple 3-ingredient dough — no yeast, no proving, no fuss. Just mix, roll, fill and cook.

Keema naan cut in half to see the lamb meat

About This Keema Naan Recipe

For the dough: This is a no-yeast naan bread recipe that requires no rising time, making it perfect for when you want fresh bread fast. It’s soft, fluffy and incredibly easy to make at home — even if you’ve never made bread before. You only need three simple ingredients: Self-raising flour, Yoghurt and baking powder. You can also add salt and sugar to your dough to taste but that is completely optional.

For the filling: Sometimes the keema is cooked first and then wrapped inside the naan dough before cooking. That is a more authentic style of keema naan. At most Indian restaurants, they make these delicious meat filled naans the way I make them here. I've never had a bad one!

Ingredients

Using the freshest ingredients in this Keema Naan 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.

See recipe card for quantities.

FOR THE DOUGH:
Self Raising Flour
Full Fat Yoghurt
Baking Powder
For the KEEMA:
Minced lamb or beef
Onion - finely chopped
Kashmiri chilli powder
Cumin
Green chillies - finely chopped
Coriander (cilantro) finely chopped
Salt to taste
OPTIONAL
Salt
Sugar
Melted Butter
Chopped Garlic
Coriander

See recipe card for quantities.

Instructions

Step 1: Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.

Step 2: One spoonful at a time, add the yoghurt and stir to combine.

Step 3: Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.

Forming the dough into four smaller dough balls

Step 4: Split the dough into 4 larger dough balls or as many as 8 smaller dough balls. Let them rest while you make your Keema mixture.

Kneaded minced meat with spices, onion and coriander

Step 5: Place the lamb or beef mince and other keema ingredients on a plate and work them together with your hands, kneading them until really fine.

Naan dough rolled out and filled with Keema

Step 6: With your hands, carefully flatten the dough into a rough disk and add a quarter of your Keema mixture.

Step 7: Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.

Step 8: Using your hands, carefully flatten out your Keema Naan to your desired shape and thickness.

Step 9: Brush off any excess flour to avoid burning. Add a splash of oil to a medium heated pan and fry your naans for 7-8 minutes on each side.

Naans sprinkled with nigella seeds, coriander and garlic ghee

Step 10: Top with a garlic butter mixture and extra chopped chillies. Dig in!

Step 11: Look at that cross section!

Hint: If the dough feels too sticky, add a little more flour. If it's too dry, add a bit more yoghurt. The ratio is roughly 1:1, so don’t worry too much. It’s a very forgiving dough.

Roughly 1-1 ratio

This recipe's simplicity comes from the fact that it uses roughly equal parts flour and yoghurt. As long as you have a bit of extra flour to hand in case the dough is too sticky or yoghurt to hand if its too dry, you'll have the perfect dough in no time!

Variations

There are so many variations to naans and this 3 ingredient naan bread works for whatever you fancy. Give these Keema naans a go and one of the below options and make sure to let us know how it went by tagging us on Instagram @forthoseabouttocook.

Peshwari Naan - For a sweet version, mix desiccated coconut, chopped nuts (like almonds or pistachios), and a little sugar or honey. Add raisins if you like. Use the same folding and rolling technique as above to keep the filling inside.
Cheese naan - Follow this easy Cheese naan recipe! It uses the 3 ingredient dough and is so simple to make!
Chilli Cheese naan - Love our cheese naan recipe but missing a kick of spice? Try this Chili cheese naan recipe!

Equipment

Non-stick frying pan – for easy, even cooking

Rolling pin – to roll the dough out nice and thin

Pastry brush – for brushing melted butter or ghee on top

Serving Size Makes 4 (Serves 8)

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. 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

To refrigerate, allow to cool completely, transfer to an airtight container and keep at room temperature for up to 2 days. Reheat by simply dry frying in a hot pan until they are heated through.

To freeze, allow to cool completely, transfer to an airtight container with layers of parchment paper between each Keema naan. Transfer to the freezer. To reheat, simply dry fry in a hot pan for 2 minutes on each side.

Top Tip

A dry, hot pan is the key to getting your Keema naans perfectly cooked. It's vital if you want those lovely air bubbles!

FAQ

What type of meat is traditionally used?

Lamb mince is the most traditional choice for keema naan, but beef mince is also common. It can also be made with chicken mince, turkey mince, or plant-based mince as an alternative.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Keema naan:

Recipe

Keema Naan

Yield: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

FOR THE DOUGH
2 cups (about 240g) self raising flour
2 cups (about 490g) full fat yoghurt
1 teaspoon baking powder
FOR THE KEEMA
200g (½ lb.) minced lamb or beef
¼ onion - finely chopped
½ teaspoon chilli powder
½ teaspoon cumin
1 green chillies - finely chopped
3 tablespoon coriander (cilantro) finely chopped
Salt to taste
FOR THE GARNISH (OPTIONAL)
1 teaspoon salt
2 tablespoon Ghee
2 tablespoon melted butter
3 garlic cloves (finely chopped)

Instructions

Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
One spoonful at a time, add the yoghurt and stir to combine.
Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
Split the dough into 4 larger dough balls or as many as 8 smaller dough balls. Let them rest while you make your Keema mixture.
Place the lamb or beef mince and other keema ingredients on a plate and work them together with your hands, kneading them until really fine.
With your hands, carefully flatten the dough into a rough disk and add a quarter of your Keema mixture.
Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
Using your hands, carefully flatten out your Keema Naan to your desired shape and thickness. Brush off any excess flour to avoid burning.
Add a splash of oil to a medium-high heated pan and fry your naans for 7-8 minutes on each side.
Top with a garlic butter mixture and nigella seeds. Dig in!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 492Total Fat: 18gSaturated Fat: 8gUnsaturated Fat: 10gCholesterol: 58mgSodium: 688mgCarbohydrates: 60gFiber: 4gSugar: 5gProtein: 21g

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.

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