Ingredients:

• 1 package (3 ounces) cream cheese, softened
• 6 tablespoons butter, softened, divided
• 2 tablespoons minced chives
• 1/2 teaspoon lemon-pepper seasoning
• 1-1/2 cups finely chopped cooked chicken
• 1 can (4 ounces) mushroom stems and pieces, drained and chopped
• 1 package (12 ounces) wonton wrappers
• 2/3 cup crushed salad croutons
• Sweet-and-sour sauce, optional

Directions:

• In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center.
• Moisten remaining corner with water; roll up tightly to seal.
• Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months.
• To use frozen wontons: Place wontons on greased baking sheets. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired. Yield: about 4 dozen.

Note for Chicken Wonton Rolls:

Use egg rolls right off the bat with these – less mess, and you can double the recipe for large crowds.

Preparation Time: 40 min

Freezing Bake: 15 min

Serves: 48

Ingredients:

• 1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 eggs
• 1 cup seasoned bread crumbs
• 1/2 cup grated Parmesan
• Unsalted butter
• Good olive oil
• Bamboo skewers (6 to 10 inches long)

Method:

• Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
• Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don’t crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
• You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

Ingredients:

• 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
• 1 cup plain yogurt
• 1/4 cup vinegar
• 2 cloves garlic, crushed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cardamom pods
• 1 teaspoon allspice
• juice from 1 lemon

For Chicken Shawarma sauce:

• 1 cup tahini
• 2 cloves garlic, crushed
• 1/4 cup lemon juice
• 2 tablespoons yogurt

Pita Feelings:

• 8 loaves of pita bread or 4 large
• thinly slice cucumbers
• thinly sliced onions
• 1/2 teaspoon sumac
• thinly sliced tomatoes
• 1/2 cup fresh parsley, finely chopped
• pickle slices (optional)

How to make Chicken Shawarma:

• Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.
• Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
• In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
• While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
• Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
• When the chicken is done, you can shred it, slice it, or leave into large pieces.
• As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
• Prepare the Pita: Place enough chicken on pita that cover 1/4 of the loaf.
• Add veggies and pour sauce.
• Roll like a soft taco or burrito and you have shawarma!
• You can also stuff the pocket of the pita if you like.
• Serving Shawarma: You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.

Preparation Time: 15 min
Cooking Time: 60 min
Serves: 4-8 people

Murgh Cholay (Chana) Recipes

Ingredients:

• Chicken 1 kg
• Chickpeas (boiled) 1 cup
• Ginger Garlic Paste 2 tbsp
• Salt as per taste
• Onions (sliced) 2 medium
• Tomatoes (cubed) 3 medium
• Black Pepper Powder 1 tbsp
• Coriander Powder 1 tbsp
• Cumin Seeds 1 tsp
• Turmeric Powder 1 tsp
• Dalda VTF Banaspati 1/2 cup

Garnish:

• Green Chillies (Chopped) 3-4
• Fresh Coriander(Chopped) 1/2 bunch

Cooking Directions:

• In a pot, slightly heat Dalda VTF Banaspati on medium heat for 2-3 minutes.
• Add onions and fry till golden.Add ginger garlic paste with black peeper and saute for a minute.Then add tomatoes and cook until tender.
• Add salt, coriander powder, cumin, turmeric and chicken and stir well until banaspati separates.
• Add chickpeas with 2 cups of water and cook on low heat for
  10-12 minutes.
• Garnish and serve hot with naan.

Barbeque Chicken Chargha Recipe

Ingredients:

• 1 whole chicken
• 1/2 kg curd / yogurt
• 1 tsp salt
• 1/2 tsp turmeric powder
• 2 tsp chilli powder
• 1 tsp vinegar
• 1 tsp all spice powder

Directions:

• Make small cuts in the chicken meat, but make sure the chicken stays in one piece
• Combine all the ingredients in well-beaten curd. Put the chicken in the mixture coating it well
• Grease the baking tray and place the chicken in it
• Put it in a preheated oven; brush it with oil after 15 minutes
• When done transfer it in a serving dish and decorate it with tomato sauce, onion and cucumber rings and French fries.