Try these easy-to-make recipes at home

Chicken Noodle Soup by Ali Slagle

With carrots, celery, egg noodles and specks of green herbs, this homemade chicken noodle soup is classic and comforting, but instead of boiling a whole bird for hours, this quick and easy recipe calls for stock and cooked chicken, so it’s doable on a weeknight. Because the majority of the soup is the chicken stock, use one that’s sippable on its own, whether store-bought or homemade. Without noodles, the soup can be made and refrigerated for up to 5 days or frozen for up to 2 months; add the noodles when reheating the soup. For chicken noodle soup using raw, bone-in chicken, try this recipe.

Yield: 4 to 6 servings

Total time: 40 minutes

INGREDIENTS

2 tablespoons unsalted butter

1 medium yellow onion, finely chopped

Salt and black pepper

8 cups chicken stock

2 bay leaves or thyme sprigs (or 1 teaspoon dried thyme)

1/4 cup finely chopped parsley or dill, stems reserved, plus more for garnish

2 medium carrots, cut into 1/2-inch pieces

2 celery stalks, cut into 1/2-inch pieces

6 ounces dried noodles, such as egg noodles or short pasta

3 cups shredded, cooked chicken (from 1 rotisserie chicken)

PREPARATION

1. In a large pot or Dutch oven, melt the butter over medium. Add the onion, season with salt and pepper, and cook until softened but not browned, 5 to 7 minutes.

2. Add the chicken stock, bay leaves and herb stems and bring to a boil over high. Add the carrots, celery and noodles and cook, uncovered, over medium-high until the pasta is al dente according to package directions, 7 to 10 minutes. Add the chicken and simmer just until warmed, 1 to 2 minutes. Pluck out the bay leaves and herb stems, stir in the chopped parsley, and season to taste with salt and pepper.

This recipe originally appeared in The New York Times

Nawabi Murg Tikka by Chef Rasheed Quraishi, Chutney's Restaurant

Yield: 4 people

Total time: 15-20 minutes

INGREDIENTS

800gm chicken thigh cut into 50 gm boneless cub

100ml lemon juice

Salt to taste

60gm ginger garlic paste (equal quantity)

300gm Yogurt

1.1/2gm garam masala*

1 tsp kasoori methi powder

1.1/2gm Cumin powder

1 tsp cardamom powder

2 tsp Kashmiri Chilli powder

½ tsp turmeric powder

2 tsp chopped coriander

3 pcs chopped green chillies

1 tsp chopped ginger

1 tbsp mustard oil (heat then cold)

2 pinches of saffron

1 tbsp chaat masala

2 tbsp melted butter (unsalted)

Garnish with fully sliced onions and lemon wedges

PREPARATION

1. Marinate chicken with lemon juice, ginger-garlic paste and salt for taste. Keep it aside for half an hour. After making sure that chicken is fully dry, remove the extra water with a clean dry cloth.

2. Mix the ingredients except the chaat masala with chicken and melted butter. Keep 3-4 hours in refrigerator for the chicken to absorb flavour from the marinade.

3. Skewer the chicken and grill in a charcoal tandoor or grill in convention oven (400 degree F) until half done. Keep the rest for 10 minutes with melted butter, then cook until full done. Mix with melted butter and chaat masala. Serve with mint chutney, garnish with lachcha onion, lemon wedges.

Mawe ki Gujia by Chef Rasheed Quraishi

Yield: 4 people

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