Homemade Chicken Nuggets

Ingredients:

• 4 boneless chicken breast, cubed
• 1/2 teaspoon crushed dried parsley
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• salt and pepper
• 2 egg, beaten
• 1 cup all-purpose flour
• 1 cup fine bread crumbs
• oil for deep frying

Directions:

• Place cubed chicken breasts into a food processor and blend until it forms a smooth paste. Transfer to a medium bowl and add parsley, onion powder, garlic powder , salt and pepper. Mix well. Put the flour in a bowl, season with salt and pepper. Put beaten eggs in another bowl and breadcrumbs in a different bowl. Place those 3 bowls close to the chicken mixture, to make it easier to work with. 
• Heat the oil in a skillet over medium heat. Roll out the chicken into small balls, about 1 tablespoon each, and flatten them using the palms of your hands to form the nugget shapes. Cover each nugget with flour, then dip into the egg, and cover with breadcrumbs. Repeat the process with the remaining nuggets. 
• Fry the nuggets in hot oil, until the chicken is cooked through and turn golden brown (about 4 minutes per side). Remove from the oil and drain the excess grease using paper towel. Serve warm.

Indian Butter Chicken

First time cooking an Indian dish and trying it as well.  It turned out delicious and not hard as I thought..!

If you are looking for an easy, quick, and delicious dish that your family will for sure love, you should try this!

Indian Butter Chicken

Ingredients

4 pieces Boneless Skinless Chicken Breasts, Cut Into Bite Size Pieces 

5 cloves Garlic, Minced 

1 teaspoon Salt 

½ teaspoons Black Pepper 

½ teaspoons Cayenne Pepper (I omitted it since my son will eat)

¼ teaspoons Ground Coriander 

¼ teaspoons Cumin 

¼ teaspoons Cardamom 

1 Lime, Juiced 

1 Onion, Diced 

¼ cups Butter 

1 can Tomato Sauce 

1 can Petite Diced Tomatoes 

2 cups of Whipping Cream 

1 bunch Chopped Cilantro, to taste 

Cooked Basmati Rice 

Method

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream and cilantro just before serving over Basmati rice. 

Note: this is a little spicy, but you can cut back on the cayenne if you want.

ENJOY!