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Halal Food Recipes-chicken
Delicious Halal Chicken Recipes
Halal food recipes are not only compliant with Islamic dietary laws but also incredibly flavorful and diverse. Here, we present three popular halal chicken recipes: Chicken Shawarma, Chicken Biryani, and Butter Chicken. Each dish brings its unique blend of spices and cooking techniques to your table.
Chicken Shawarma
Ingredients
Marinade
- 2 pounds of boneless, skinless chicken thighs or breasts
- 1 cup of plain yogurt
- 3 tablespoons of olive oil
- 4 cloves of garlic, minced
- Juice of 1 lemon
- 1 tablespoon of ground cumin
- 1 tablespoon of ground coriander
- 1 tablespoon of ground paprika
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground black pepper
- 1 teaspoon of salt
Serving
- Pita bread or flatbreads
- Sliced onions
- Chopped tomatoes
- Shredded lettuce
- Tzatziki sauce or tahini sauce
Instructions
- Prepare the Marinade: In a large bowl, combine yogurt, olive oil, minced garlic, lemon juice, ground cumin, ground coriander, paprika, turmeric, cinnamon, black pepper, and salt. Mix well.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook the chicken for about 5-7 minutes per side, or until fully cooked and slightly charred.
- Serve: Slice the chicken into thin strips and serve in pita bread with sliced onions, chopped tomatoes, shredded lettuce, and tzatziki or tahini sauce.
Chicken Biryani
Ingredients
Chicken Marinade
- 2 pounds of chicken thighs or breasts, cut into pieces
- 1 cup of plain yogurt
- 1 tablespoon of ginger-garlic paste
- 1 tablespoon of ground cumin
- 1 tablespoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of chili powder
- Salt to taste
Rice
- 2 cups of basmati rice, rinsed
- 3 cups of water
- 1 bay leaf
- 4 cloves
- 4 cardamom pods
- 1 cinnamon stick
Biryani
- 2 tablespoons of ghee or vegetable oil
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup of chopped mint leaves
- 1/4 cup of chopped cilantro
- 1 teaspoon of saffron threads soaked in 2 tablespoons of warm milk
- Salt to taste
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, ginger-garlic paste, ground cumin, ground coriander, ground turmeric, chili powder, and salt. Add chicken pieces and marinate for at least 1 hour.
- Cook the Rice: In a large pot, bring water to a boil. Add bay leaf, cloves, cardamom pods, and cinnamon stick. Add rinsed rice and cook until 70% done. Drain and set aside.
- Prepare Biryani Base: Heat ghee or oil in a large pot. Sauté onions until golden brown. Add marinated chicken and cook until almost done. Add chopped tomatoes, mint, and cilantro. Cook for another 5 minutes.
- Layer the Biryani: Layer the partially cooked rice over the chicken mixture. Drizzle saffron milk on top. Cover tightly and cook on low heat for 20-30 minutes.
- Serve: Fluff the biryani gently with a fork and serve hot.
Butter Chicken
Ingredients
Chicken Marinade
- 2 pounds of boneless, skinless chicken thighs or breasts, cut into pieces
- 1 cup of plain yogurt
- 1 tablespoon of ginger-garlic paste
- 1 tablespoon of ground cumin
- 1 tablespoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of chili powder
- Salt to taste
Sauce
- 2 tablespoons of butter
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger-garlic paste
- 2 teaspoons of garam masala
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of chili powder
- 1 cup of tomato puree
- 1 cup of heavy cream
- Salt to taste
Instructions
- Marinate the Chicken: In a bowl, combine yogurt, ginger-garlic paste, ground cumin, ground coriander, ground turmeric, chili powder, and salt. Add the chicken pieces and marinate for at least 1 hour.
- Cook the Chicken: Preheat a grill or oven to 400°F (200°C). Grill or bake the chicken for 15-20 minutes, or until fully cooked.
- Prepare the Sauce: In a large skillet, melt butter over medium heat. Sauté onions until golden brown. Add garlic and ginger-garlic paste, cooking until fragrant. Stir in garam masala, ground cumin, ground coriander, and chili powder. Add tomato puree and cook for 10 minutes.
- Finish the Sauce: Stir in heavy cream and season with salt. Simmer for 5 minutes until the sauce thickens.
- Combine and Serve: Add the cooked chicken to the sauce and simmer for an additional 10 minutes. Serve hot with basmati rice or naan bread.
Conclusion
These halal chicken recipes offer a variety of flavors and cooking methods, ensuring there’s something for everyone. From the savory spices of Chicken Shawarma to the rich and aromatic Chicken Biryani, and the creamy, comforting Butter Chicken, these dishes are perfect for any occasion.