Showing posts with label Chicken/Meat Dishes. Show all posts
Showing posts with label Chicken/Meat Dishes. Show all posts

Tuesday, February 17, 2026

Tandoori Chicken Burgers (Ramadan Special, Freezer Friendly & Kid Approved) recipe by morEwish

 


These juicy, flavorful Tandoori Chicken Burgers are simple to prepare, freezer friendly, and perfect for Ramadan, whether for Iftar or for little ones who are not fasting.

These are made with The Spice Lane Tandoori Masala, freshly ground in Illinois and known for being 100% natural with no preservatives, no artificial colors, and no additives.


Why This Works So Well for Ramadan

These burgers are:

Easy to prep in advance

Freezer friendly

Filling without being too heavy

Loved by kids and adults alike

For moms managing suhoor, school schedules, and Iftar prep, having something ready that cooks quickly makes all the difference.


Instagram Reel:



Ingredients

For the Tandoori Chicken Patties

1 lb boneless chicken (preferably thighs for extra juiciness)

(You can use half thighs and half breast if preferred.)

1 slice bread

1 tablespoon mayonnaise

1 teaspoon The Spice Lane Tandoori Masala

½ teaspoon The Spice Lane Red Chili Powder

½ teaspoon black salt

½ teaspoon salt (or to taste)

For the Cilantro Herbed Mayo

½ cup mayonnaise

¼ cup fresh cilantro, finely chopped

1 tablespoon fresh lemon juice

1 teaspoon minced garlic

Salt to taste

For Assembling the Burgers

Burger buns

Cheese slices

Mayonnaise (for spreading)

Lettuce

Sliced tomatoes

Sliced onions

Sliced cucumbers

Instructions

Step 1: Prepare the Chicken Mixture

Add chicken, bread, mayonnaise, and all spices to a food processor.

Blend until well combined but not overly smooth. The mixture should be soft but hold its shape.

Step 2: Shape the Patties

Use a burger press for even patties.

Or wet your hands lightly and shape them manually.

You can freeze the patties at this stage. Lay them flat on a tray first, then transfer to freezer bags once solid.

Step 3: Cook the Patties

Cook using your preferred method:

  • Grill (4–5 minutes per side)
  • Grill pan indoors
  • Shallow fry in a lightly oiled pan

Cook until internal temperature reaches 165°F.

Step 4: Make the Cilantro Mayo

In a small bowl, mix mayonnaise, cilantro, lemon juice, garlic, and salt.

Refrigerate for at least 30 minutes to allow flavors to develop.

Assembly

Toast the burger buns lightly.

Spread a thin layer of mayonnaise on the both sides of the bun.

Add a cheese slice.

Place the warm tandoori chicken patty on top.

Spoon a generous amount of cilantro mayo over the patty.

Add lettuce and your choice of sliced tomatoes, onions, and cucumbers.

Cover with the top bun.

Serve hot with fries and ketchup.



About The Spice Lane

I’m currently collaborating with The Spice Lane, and one thing I genuinely appreciate about their spices is their quality commitment.

They state their spices are:

  • 100% natural
  • No preservatives
  • No artificial colors
  • No additives
  • Freshly ground in Illinois

When making something as simple as chicken burgers, good quality spice blends truly make the difference in flavor.


Tips & Tricks 

Use chicken thighs for maximum juiciness.

Do not skip the mayo in the patties, it prevents dryness.

Wet your hands before shaping to prevent sticking.

Freeze patties flat on a tray first, then transfer to bags.

Patties can be cooked directly from frozen (just add a few extra minutes).

For younger kids, reduce red chili powder.

Toast buns lightly to prevent sogginess.

Make slider size patties for Iftar platters.


Final Thoughts

Ramadan meals don’t have to be complicated to feel special. Sometimes it’s the simple, comforting foods, made with care, that bring everyone to the table with excitement.

These Tandoori Chicken Burgers are hearty, flavorful, and practical. Perfect for busy evenings, growing kids, and those moments when you want something satisfying without spending hours in the kitchen.

May your Ramadan be filled with ease, barakah, and meals that nourish both body and soul, InshaAllah. 



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Wednesday, January 28, 2026

Creamy Pasta Shepherd’s Pie Recipe | Easy Comfort Food Casserole recipe by morEwish

 


This Creamy Pasta Shepherd’s Pie combines savory meat, rich pasta, and fluffy mashed potatoes for the ultimate comfort food casserole.

If you love classic Shepherd’s Pie but also have a soft spot for creamy pasta, this recipe is going to be your new favorite comfort dish. 🥔🍝

This Creamy Pasta Shepherd’s Pie brings together savory meat filling, a rich and velvety pasta layer, and fluffy garlic mashed potatoes, all baked into one irresistible casserole.

Perfect for busy weeknights, family dinners, or make ahead meals, this dish takes traditional Shepherd’s Pie and gives it a cozy, indulgent upgrade.



Why You’ll Love This Creamy Pasta Shepherd’s Pie

  • Three comforting layers in one dish
  • Kid friendly and family approved
  • Easy to customize with chicken or beef
  • Perfect freezer friendly casserole
  • Ideal for gatherings or meal prep

If you’re looking for a unique Shepherd’s Pie recipe or a baked pasta and potato casserole, this one checks all the boxes.

Serving & Storage Tips

  • Serve with a simple green salad or roasted vegetables
  • Store leftovers in an airtight container for up to 3 days
  • Freezes beautifully, perfect for meal prep
  • Reheat in the oven for best texture

Instagram Reel:



Ingredients


🥩 Meat Filling:

2 tablespoons olive oil
1 cup chopped yellow onion
1 lb ground beef (I used ground chicken)
2 teaspoons dried Italian herbs
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves, minced (about 1 teaspoon)
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup beef broth or water
1½ cups frozen mixed peas, carrots, and corn

🍝 Creamy Pasta Layer

8 oz macaroni noodles (½ box)
2 tablespoons butter
2 tablespoons all purpose flour
2 cups half and half or whipping cream (I used a mix of both)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red pepper
¾ teaspoon mustard powder

🥔 Mashed Potato Topping

1½–2 lb potatoes (about 2 large), peeled and cubed
8 tablespoons unsalted butter (1 stick)
⅓ cup half and half
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup grated Parmesan cheese

Step-by-Step Instructions

1️⃣ Make the Meat Filling

Heat olive oil in a large skillet over medium high heat for 2 minutes. Add chopped onions and cook for about 5 minutes, stirring occasionally, until softened.
Add ground meat and break it apart with a wooden spoon. Stir in Italian herbs, salt, and black pepper. Cook for 6 - 8 minutes until fully browned.
Add Worcestershire sauce and minced garlic. Cook for 1 minute until fragrant.
Sprinkle flour and add tomato paste, stirring well until fully incorporated with no lumps.
Pour in broth (or water) and add frozen vegetables. Bring to a boil, then reduce heat and simmer for 5 minutes. Set aside.
Preheat oven to 400°F (200°C)

2️⃣ Prepare the Creamy Pasta Layer

Boil macaroni noodles until al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Add flour and cook until fragrant (about 1 minute). Slowly whisk in half and half, followed by whipping cream, ensuring no lumps form.
Season with salt, black pepper, mustard powder, and crushed red pepper. Cook until the sauce thickens.
Fold in the cooked macaroni and mix well. Set aside.

3️⃣ Make the Mashed Potato Topping

Place cubed potatoes in a large pot and cover with water. Bring to a boil, then simmer for 10–15 minutes until fork tender.
Drain and return potatoes to the pot. Add butter, half and half, garlic powder, salt, and pepper. Mash until smooth and creamy.
Stir in Parmesan cheese until fully combined.

4️⃣ Assemble the Shepherd’s Pie

Spread the meat filling evenly in a 9×13 baking dish
Add the creamy pasta layer and smooth the top
Spoon mashed potatoes over the pasta and gently spread evenly

👉 Tip: If the dish looks very full, place it on a rimmed baking sheet to prevent bubbling over.

5️⃣ Bake

Bake uncovered at 400°F for 25–30 minutes until bubbling and lightly golden on top.
Let cool for 15 minutes before serving.



Final Thoughts

This Creamy Pasta Shepherd’s Pie is comfort food at its finest, hearty, creamy, and deeply satisfying. The extra pasta layer adds a delightful surprise that makes this dish stand out from traditional Shepherd’s Pie recipes.
If you try this recipe, I’d love to hear how it turned out for you!

[Shepherd’s Pie recipe, Creamy pasta casserole. Easy comfort food dinner, Shepherd’s Pie with chicken, Family dinner casserole, Baked pasta and potato dish]

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Monday, September 15, 2025

Quick & Easy Alfredo Bake – A Perfect Weeknight Meal by morEwish


There are days when you just want dinner to be simple, comforting, and still a little wholesome. That’s when my Alfredo Bake comes to the rescue! It’s creamy, cheesy, packed with flavor, and comes together with just a few pantry staples. Best part? It’s a hit with the whole family, especially when I use egg noodles instead of regular pasta.


Why I Love This Recipe

This Alfredo Bake checks all the boxes:

✅ Quick and easy for weeknights

✅ Family-friendly comfort food

✅ Balanced with protein, veggies, and carbs

✅ Cozy and satisfying without hours in the kitchen

It’s definitely become one of those “save this for busy nights” kind of meals in our home. 💛



Notes & Tips

I use Ragu Alfredo Sauce because according to my research it’s vegetarian friendly, and generally considered fine for a halal diet, but please do your own research and use what you feel comfortable with.

This recipe is super adaptable! Add mushrooms, spinach, or even sun-dried tomatoes for variety.

Perfect for meal prep, leftovers heat up beautifully.


Blanch the broccoli 

Bring a pot of water to a boil.

Add broccoli florets and cook for 1–2 minutes until bright green and slightly tender.

Immediately transfer to a bowl of ice water to stop cooking. Drain well.


Instagram Reel:




Ingredients You’ll Need

Chicken – 1 lb, cooked with salt, pepper, and garlic powder. (Shortcut: rotisserie chicken or leftovers work beautifully!)

Broccoli florets – about 1 cup, blanched

Egg noodles or pasta – 1 lb (16 oz), boiled (my family swears by egg noodles in this recipe!)

Ragu Alfredo Sauce – 2 jars (not sponsored, but I’d love to be! 🤍)

Chicken stock – 1 cup

Seasonings – 

  • ½ tsp black pepper, 
  • 1 tsp garlic powder, 
  • 1 tsp onion powder, 
  • ½ tsp salt (or to taste)

Parmesan cheese – 1 cup (1/2 cup for mixing and 1/2 cup for topping)

Parsley – fresh or dried, for garnish


Step-by-Step Instructions

1. Cook the chicken – Season with salt, pepper, and garlic powder. Dice or shred it once cooked.

2. Blanch the broccoli – Just a quick dip in boiling water to keep it crisp and green.

3. Boil your noodles – Egg noodles are my personal favorite, but pasta works just fine.

4. Mix the sauce – In a large mixing bowl, whisk together Alfredo sauce, chicken stock, and seasonings until smooth.

5. Combine everything – Add cooked chicken, broccoli, noodles, and ½ cup Parmesan into the sauce mixture. Stir until everything is coated.

6. Bake it – Transfer into a 9×13 inch casserole dish. Sprinkle the remaining ½ cup Parmesan over the top and bake at 350°F for 20–25 minutes.

7. Finish & enjoy – Garnish with parsley, serve warm, and watch it disappear!




Freezing & Make-Ahead Option

One of the best things about this Alfredo Bake is how well it holds up for meal prep:

To freeze before baking: Assemble everything in the casserole dish (including the sauce, chicken, broccoli, noodles, and Parmesan mixed in). Sprinkle the remaining Parmesan on top, then cover tightly with foil and plastic wrap. Freeze for up to 2 months. When ready to cook, thaw overnight in the fridge and bake as directed.

To freeze after baking: Let the casserole cool completely. Portion into airtight containers or wrap the whole dish tightly. Reheat covered in the oven at 350°F until warmed through, or microwave individual portions.

Fridge option: If you just want to make it ahead, the unbaked casserole can sit in the fridge (covered) for up to 24 hours before baking.


✨ So next time you’re short on time but still want a dinner that feels like a warm hug, give this Alfredo Bake a try. I’d love to know how you and your family like it tag me on Instagram at morEwish Cuisine if you make it!


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Tuesday, June 3, 2025

Hyderabadi Nihari Paya — A Pakistani Twist on a Deccan Delight by morEwish

 



This month for my collaboration with The Spice Lane, I picked their Potli Nihari Masala. I thought I was diving into a familiar Pakistani classic — until I realized… this was Hyderabadi Nihari Paya — a completely different beast from the one we grew up eating in Pakistan!


After a lovely chat with Ruqia, the passionate owner behind The Spice Lane, and bugging my Hyderabadi friends for their family secrets, I finally did it — recreated Hyderabadi Nihari Paya, proudly cooked by a Pakistani me!


Was it different? Oh YES.


But oh man… was it delicious?! ABSOLUTELY. 😋
To explain the taste to my Pakistani friends — think of it as a rich fusion of Nihari + Kunna + Paya.
To my Indian friends — my Hyderabadi crew approved it with flying colors!

🌟 Why I Loved It:

First and foremost — because of The Spice Lane masalas:

Freshly ground, made right here in the USA

No preservatives, no MSG, no “henky-penky” stuff

Organic, pure, and flavorful enough to transport you to a Mughlai kitchen


These masalas don’t just season your food — they elevate it.

Instagram Reel:



📝 You’ll Need:


Orignally paya (trotters) are used, I used Beef shanks (with bone) – 2 lbs
Oil – 1/4 cup
Onion – 1 medium, sliced
Salt – 1.5 tsp (or to taste)
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Flour (atta) – 1/4 cup mixed with 1/2 cup water
Lemon wedges, chopped cilantro, julienned ginger, green chilies – for garnish


🍲 Let’s Cook:


1. Heat oil and fry sliced onions until golden. Remove and set aside on a paper towel.

2. In the same oil, add meat and bones. Sauté until the color changes.

3. Add The Spice Lane Potli Nihari Masala, Kashmiri Lal Mirch, Turmeric with salt, ginger, and garlic. Cook for a few minutes.

4. Add enough water, bring to a boil, then cover and simmer until meat is tender.

Pro Tip: Remove extra oil before adding flour — keeps it light. Save it for the final touch!


5. Blend the fried onion with a bit of water (or gravy from the pot), and add it back in.

6. Slowly pour the atta-water mixture through a strainer into the pot, stirring continuously to avoid lumps.

7. Cook on low flame for 10–15 minutes until beautifully thickened.

8. Dish out, drizzle the saved oil, garnish, and enjoy with naan!





💡Tips for Perfect Nihari Paya:


Strain the atta slurry while adding it to avoid any lumps. Stir continuously!

Remove the extra grease before thickening — then add it back later as a drizzle for that “wow” presentation.

For deeper flavor, simmer longer on low heat after adding the masala and water.

Use bone-in meat for that traditional gelatin-rich texture that defines a good paya or nihari.

Don’t skip the garnishes! Fresh lemon juice, julienned ginger, and cilantro elevate each bite


✨ Make It This Eid!


Trust me — this Hyderabadi Nihari Paya is Eid-table worthy.
Order your masalas from The Spice Lane today and follow them on Instagram for more authentic, natural, and flavor-packed blends!

Let’s cook better, naturally.

#Alhamdulillah #TheSpiceLane #morEwishCuisine
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Friday, March 28, 2025

Badami Korma Recipe – A Flavorful Delight with The Spice Lane - Apna Masala Gally!

 


Korma—a dish that brings warmth, richness, and irresistible aroma to the table! If you’re a fan of deep flavors and tender meat in a velvety gravy, this recipe is for you. And the secret? The Spice Lane’s premium masalas that take this dish to a whole new level!

This Badami Korma is a perfect blend of tender meat, creamy yogurt, and fragrant spices, making it an irresistible dish for any occasion.


The Magic of Freshly Ground Spices

A great korma isn’t just about the technique—it’s about the spices. The depth of flavor comes from the perfect balance of aromatics, slow-cooked onions, and rich yogurt, all infused with a blend of high-quality seasonings. And when it comes to seasoning, nothing beats freshly ground, all-natural spice blends.

That’s why I love using The Spice Lane blends in my cooking. They are:

✅ 100% natural – No preservatives, no artificial colors, no additives.

✅ Freshly ground in the U.S. – That means peak flavor and aroma in every bite.

✅ Perfectly balanced – No more guessing the right proportions; just authentic taste, every single time.



Let’s dive into the process step by step to ensure a perfect korma every single time.

Step 1: Frying the Onions – The Foundation of Flavor

Start by frying sliced onions in ghee or oil until they turn a deep golden brown. Once done, remove them onto a paper towel. This step is crucial because the paper towel will absorb excess oil, keeping the onions crispy and ensuring they don’t make the gravy too oily.

Step 2: Cooking the Meat & Building the Base


In the same oil, add your aromatics—whole spices like bay leaves, cloves, and black peppercorns. Let them sizzle for a few seconds until fragrant. Then, add the meat (chicken, beef, or mutton) and sauté until it changes color. This process locks in the juices and builds a deep flavor base.

Step 3: The Magic of Spices


Now, it’s time to bring in the bold flavors! Add ginger and garlic paste, followed by the hero of this recipe—The Spice Lane’s Korma Masala along with other seasonings. Their expertly blended spices create the authentic taste of korma effortlessly. Mix well and let it cook until the meat is halfway done.

Step 4: The Yogurt Trick – Say Goodbye to Curdling!


This is where most people struggle—adding yogurt without it curdling. The trick? Whip the yogurt well beforehand and temper it. Here’s how:

1. Crush the fried onions finely (or blend them with yogurt for a smooth consistency).

2. Take a spoonful of the hot gravy and mix it into the yogurt. This brings the yogurt’s temperature closer to the curry, preventing curdling.

3. Slowly add the tempered yogurt-onion mixture into the pot, stirring continuously.

Let everything simmer until the onions and yogurt blend beautifully into the gravy, the meat is tender, and excess water evaporates.

Step 5: The Secret Finishing Touch


Right before turning off the heat, add a sprinkle of cardamom powder and The Spice Lane’s Garam Masala—this final touch elevates the aroma to restaurant-style perfection! Cover the pot and let it rest on dum (slow steam) for 10 minutes, allowing the flavors to meld.

For the grand finale, garnish with blanched almonds and a light dusting of garam masala before serving.


Instagram Reel:



Ingredients:

2 lb meat (chicken, beef, or mutton)
2 medium onions, thinly sliced (1 1/2 cups after frying)
¼ cup ghee or oil
1 tbsp ginger paste
1 tbsp garlic paste
2 cups yogurt, whipped
5/6 Black pepper corn (Sabut kali mirch)
5/6 Cloves (longin) 
5/6 Green cardamons (choti ailaichi) 
2 Bay leaves
2 tablespoons The Spice Lane Korma Masala
1 tsp The Spice Lane Garam Masala
1 tsp The Sprice Lane red chili powder (adjust to taste)
1 tsp The Spice Lane kashmiri lal Mirch powder 
1 1/2 tsp Salt (adjust to taste)
½ tsp Cardamom Powder
10 - 15 almonds, soaked and peeled

Enjoy Your Korma with the Perfect Pairing

Serve your rich and aromatic korma with sheermal, tandoori naan, or taftan—the perfect way to soak up all that delicious gravy.

Where to Get The Spice Lane’s Korma Masala?


Want to recreate this authentic korma at home? Get your hands on The Spice Lane’s spice blends to make your cooking effortless yet incredibly flavorful! Visit their website, WhatsApp Store or check out their Instagram page to order your stash today.

Happy Cooking and advance Eid Mubarak!


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