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.

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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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Chicken Patty چکن پیٹی recipe by morEwish

 

These Chicken patty or kababs are delicious, easy and so versatile, you can have them for iftar, sahur or any time of the day. 

This recipe has very simple everyday ingredients, process well in a food processor and that's it! You don't need any fancy tools or ingredients and this is very healthy recipe as well. 

Video:

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Ingredients:

Chicken boneless - 2 lbs
Green chilies - 3/4 around 1 tablespoon
Cilantro 1/4 cup
Onion - 1 small
Salt to taste (1 teaspoon)
Red chili powder 1/2 teaspoon 
Black.pepper powder 1 teaspoon
Cumin (roasted and crushed) - 1 teaspoon
Garam masala (optional) 1 teaspoon
Spritz of oil for frying 

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Chicken patty melt sandwich چکن پیٹی سینڈوچ recipe by morEwish

 

A juicy chicken patty with onions, creamy pepper sauce and melted cheese between crispy, griddled bread makes a delicious and easy weeknight dinner, iftar or school lunch!

The classic patty melt has been a staple of diners and restaurants across the US for decades. If you have never had one before, looking at it, it’s easy to make and turns out delicious.

A hearty sandwich bread works best for a patty melt, today I used whole wheat pita bread. You can use naan, sourdough bread or regular burger buns as well. 

A classic patty melt is topped with caramelized onions and Swiss cheese. If you’re not a fan of Swiss, cheddar or American cheese also work well.

The key to achieving perfectly caramelized onions is to use a large saucepan. The wide base gives your onions plenty of room to cook so the water released as they soften can evaporate.

This creamy pepper sauce is the real game-changer. It adds an incredible amount of flavors and takes this patty melt beyond the ordinary. Putting it together is quick and easy, so definitely give it a try. You can even double the recipe and keep it covered in the fridge for up to two weeks. Try it on fries or even as a dip for veggies!

If you’re looking for a new and tasty way to enjoy iftar, be sure to try this amazing chicken patty melt!

Video in Urdu:

Video in English:

Ingredients:

Chicken 1 1/2 lbs

Garlic cloves 2

Oregano 2 tablespoons

Salt 1 teaspoon

Black pepper 1/2 teaspoon

Green chili 1-2 

Caramelized Onions:

2 large onions, sliced
2 tablespoons unsalted butter or oil

Creamy pepper sauce:

1 cup mayonnaise 
1 tablespoon dry mustard powder
1 tablespoons white vinegar
1 1/2 tablespoons fresh cracked black pepper
1 teaspoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dry parsley

Sheet pan Chicken Fajitas چکن فجیٹاس recipe by morEwish

 

One sheet pan is all you'll need to whip up this chicken fajita recipe. No joke. We got one single sheet pan here. Okay, maybe one small bowl as well to mix the seasonings but that’s it. One sheet pan. One small bowl. They're quick and easy to make and cleanup is even faster!

I used homemade fajita seasoning. The fajita seasoning mix takes literally 2 minutes to put together, all you need is an easy combination of cumin, chili powder, paprika, garlic powder, onion powder and salt. But if you want to make things more convenient, feel free to substitute with store-bought seasoning but my friend homemade will make a difference and you know what goes in it.

These sheet pan fajitas are bursting with flavor from the quick spice rub fajita seasoning. To keep dinner super simple, serve with tortillas, shredded cheese, homemade guacamole and your favorite salsa. These chicken fajitas are one of my favorite meals to make ahead of time and divided into meal prep containers you can serve with tortillas for lunches throughout the week.

Video in Urdu:

Video in Engish:

Ingredients:

Fajita Seasoning:

4 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika (both sweet and smoked paprika work here I prefer smoked).
1 teaspoon garlic powder
1 teaspoon onion powder

2 teaspoons granulated sugar (optional)

Sheet pan Fajitas:

1 1/2 pounds boneless skinless chicken siced into 1/2-inch thick strips
Bell peppers I use yellow and red, sliced into strips

1 onion thinly sliced
3 tablespoons olive oil 
1 lime
1/4 cup cilantro, chopped
8-10 small tortillas

Toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese

Roast Beef Sandwich روسٹ بیف سینوچ recipe by morEwish

 

Tender, savory pot roast piled on fresh baked french bread and smothered in caramelized onions, cheese, and mayo. Are you drooling yet?

When ever I make Pot Roast, we almost always have leftovers, which I love! I never mind reheating leftover pot roast, but I’ve found an even better solution to using up those leftovers Pot Roast Sandwiches! Oh and keep in mind this is also a great way to use up DRY pot roast. Everyone hates over cooked dry pot roast and this is an easy way to use it up and actually enjoy it!

You can include the veggies from the roast if you want, or just use the meat. Even if the roast recipe has onions in it, I still recommend adding the caramelized onions that's my husband's favourite. Trust me, that hint of sweetness really puts them over the top!

Video in Urdu:

Video in English:

Ingredients:

Pot roast - thinly sliced

Frech bread

Mayonaise

Provolone cheese or swiss cheese

Mozarella cheese

Salt 

Pepper 

Caramlised onions from pot roast

Pot Roast روسٹ بیف recipe by morEwish

 

Classic Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This Pot Roast is perfectly seasoned and served with tender vegetables!

Pot roast is a big, tough beef cut, seared, covered and cooked slow with herbs and veggies in a flavourful broth until fall apart tender. Good choices for a pot roast include a chuck roast (which I use in this recipe), a round roast or brisket. Select a roast that has lots of marbling in it -which carries flavor and helps make the gravy absolutely mouth-watering!

I always suggest to sear your roast first, the flavour you get when searing your meat first is incredible. The fat is rendered while juices are sealed. This step is well worth the extra time and dishes. While slow cooking, the meat will release amazing flavour into your gravy. Then slow cook using whichever method you like - stove top, slow cooker or instant pot.

You can make this roast in slow cooker, just season the roast with salt and pepper as directed in the recipe. Searing in oil in a skillet is an optional step. Searing your beef roast helps the fat render and seal in the moisture. But I also recognize that one of the benefits of using a slow cooker is a short prep time so that you can throw everything in. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.

TIP: It’s better to cook pot roast on the low setting rather than the high setting when it comes to pot roast. Your meat will be tender and delicious every time.

Amazing bonus of this recipe is the rich gravy that get cooked right in the pot to drizzle all over your beef roast! You can serve as it is or whisk corn starch in cold water or some cold cooked liquid until smooth (this is called a slurry). Remove beef and veggies from the broth and bring to a simmer. Then just whisk the slurry into the simmering broth until thickened.

Pot roast is an instant favorite in my household! Not only is it easy to put together, but it makes for great pot roast sandwiches as leftovers, or tucked into a wrap or pita. I served this hearty and heartwarming recipe over mashed potatoes and with a side of homemade red lobster biscuits.

Video in Urdu:

Video in English:

Ingredients:

1 can Rotel diced tomatoes and green chilies
1/2 cup beef broth or water
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons worcestershire sauce
4 teaspoons mustard
3 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons black pepper powder

2 teaspoon salt, or to taste
1/2 teaspoon crushed red pepper flakes
1 large onion, halved and sliced
1 medium green pepper, halved and sliced
2 carrots cut into chunks or baby carrots
1 beef chuck roast (2 to 3 pounds)
3 tablespoons cornstarch
1/4 cup cold water or cold cooked liquid from roast

Recipe inpired by Taste of Home

Avacado Toast آواکاڈو ٹوسٹ recipe by morEwish

 

Whole grain toast with mashed avocado, a runny egg and a sprinkle of crushed red pepper  – 5 ingredients, 5 minutes to make, it doesn’t get better than that!

Lately, I’ve been obsessed with avocado toast for breakfast, especially when I have avocados in my fridge that need to be used up. It’s a simple, healthy breakfast when you need something delicious and fast. Whether you toss them together for breakfast, enjoy them for lunch, or make them for a quick and easy dinner, I hope you love them as much as I do!

Made with good bread and ripe avocados, even simple avocado toast is delicious. However, it can also serve as a template for all sorts of fun toppings. Try adding chopped fresh herbs, a drizzle of extra-virgin olive oil, black pepper or red pepper flakes. Or if you don’t like eggs, leave them out! Swap the sunny side egg for poached egg and top with greens or swap with scrambled eggs and top with some salsa, or just use hard boiled eggs and add tomato and scallions.  I love to sprinkle "Everything but the bagel” seasoning on top. Or if you don’t like your avocado mashed, slice it! And if you have tahini sauce, cilantro lime dressing, pesto, or chipotle sauce on hand, even a small drizzle will kick your toast up a notch.

Video in Urdu:

Video in English:

Ingredients: 

1 avocado peeled and seeded
2 tablespoons chopped tomato

1 tablespoon chopped onion

1 teaspoon chopped cilantro
1 teaspoon lemon or lime juice

salt & pepper to taste

1/2 teaspoon red pepper flakes (optional)
2 slices whole grain bread or bread of choice
2 eggs fried, scrambled, or poached, optional

Chicken Ceasar Pita سیزر پیٹا with Sweet Potato Fries شکرقندی فراۂز recipe by morEwish

 

Weeknight meal planning can be hard. But this easy weeknight Chicken Ceasar Pita make family meal time simple: they're quick, fresh and delicious. I am certain they'll become menu regulars.

I think its important to enjoy your life in ever aspect and something that we all thoroughly enjoy is food… Which is why most of my recipes are our favorite comfort foods. We shouldn’t have to sacrifice flavor for a healthier dish… why not have both? And that brings me to THIS recipe… 

This chicken caesar pita is absolutely delicious with chicken, romaine lettuce tossed in a homemade, creamy Greek yogurt caesar, with cheese and all wrapped up in a warmed pita…

I seved these pitas with sweet potato fries. They are salty-sweet, crunchy, and spicy if you wish. These oven baked sweet potato fries are so addictive!

Here are few tips which I learned along the way to get perfect crispy and tender sweet potato fries.

Slice your fries thinly. You want your fries to be about 1/4″ wide, or close to it. Thick fries never get crispy.
Toss your sliced fries in cornstarch before oil. Cornstarch really helps to get the outsides crisp. 

Dont overcrowd fries on a baking pan, they steam each other and never get crispy. Be sure that each fry lies against the pan, not piled on top of other fries. 

Bake at 425 degrees Fahrenheit. Any lower, and your fries will be soggy. Any higher, and the oil will start smoking. 
Halfway through cooking, you’ll flip the fries with a spatula. This helps ensure that they bake evenly, turning perfectly golden on the outside and cooking through on the inside.
Season last, if desired. Add salt before baking the fries, but wait to add any spices until after baking. Otherwise, the spices will burn and lose their flavor. I love to balance the sweetness of the fries with a little garlic powder and lots of freshly ground black pepper.

This is such a wholesome and filling meal that you will make time and time again. Not only will it keep you on track, but you’ll feel like you’re having a cheat meal at the same time!

Video in Urdu: 

Video in English:

Ingredients: 

Chicken Ceasar Pita: 

1 1/2 cups Plain Greek Yogurt
1 tablespoon garlic, minced
1 tablespoons freshly squeezed lemon juice, (taste yogurt before adding)
1 tablespoon dijon mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 lb boneless chicken 
2 tablespoons grated parmesan cheese
2 hearts of romaine lettuce, cut into 1/2-inch ribbons
4 Pocket Pita Bread
4 ounces tomatoes, quartered

Sweet Potato Fries: 

2 pounds sweet potatoes (about 2 medium-large or 3 medium)
1 tablespoon cornstarch
½ teaspoon salt
2 tablespoons olive oil
Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder

Back to school Lunch Recipes اسکول لنچ Ideas 2020 by morEwish | Hybrid 🏫 or remote learning 💻

After all kids are going back to school, some of you are sending your kids in person or some of us picked online session, one thing we all are doing is making lunches! Today I am sharing two different recipes for kids school lunches

Sauteed chicken with some basic seasoning, mixed with corn, cilantro and cream cheese, creating one of the delicious creamy chicken spread! You can add any other vegetable or herbs as well. I added green chilies for the heat but can easily be subsituted by crushed red pepper.

You can use the same filling and fill in small tortillas for chicken and cheese taquitos. These sandwiches can freeze very well as well. Right after assembling just freeze in ziplock bags and toast them before serving.

The second recipe is almost like a treat for kids, especially those who are remote learning. They can get advantage of having a hot lunch (of course if its doable by parents/guardians).

These loaded fries can easliy assembled in less than 15 minutes, again you add any other sauces and meat of your choice, and serve your kids as a Friday lunch or as a weekend treat. Its great for game night and as a party snack

Video in Urdu:

Video in English:

Ingredients:

Cheesy Chicken and Corn Sandwiches:


Boneless chicken 1 lb, (I used cooked) 
Oil or butter 1 teaspoon
Onion, chopped 1/4 cup
Green Chili 1 
Garlic 1 teaspoon
Salt 1/2 tsp
Black pepper 1/4 tsp
Cumin powder 1/2 tsp
Cream cheese 6 oz
Corn 1/2 cup

Cilantro 3 tbsp


Loaded French fries:

Frech fried cooked half tray
Cream of mushroom soup 1/2 can (cooked with 1/4 cup of milk)
Coooked chicken tikka chunks 1/4 cup
Cheddar cheese, shredded 1/4 cup

Chicken Salad Sandwiches چکن سینڈوچ recipe by morEwish

Classic Chicken Salad sandwiches were a staple of parties, probably because they were so easy to make and eat. A  creamy simply seasoned mayonnaise mixed with chicken plus the power of nostalgia makes them Best Sandwich Ever!

You can use leftovers from last night’s dinner or leftover rotisserie chicken or grilled chicken as well for this recipe. I simply cook chicken in water with basic ingredients, just ensure the chicken is cooled and shred or chop the chicken into bite sized pieces.

As this is a classic chicken salad recipe, I added celery for crunch, and little bit of chopped cilantro for a flavor. But you can add any nuts, veggies, and fruit for added flavor and texture.

Mayonnaise is the base of this recipe, you can use miracle whip dressing or light mayo as well. You can get creative and substitute some of the mayo for ranch dressing or your favorite salad dressing recipe.

Video in Urdu: 

Video in  English:

Ingredients:

Chicken 1 whole, 2-3 lbs
Onion 1
Carrot 1
Pepper corns

Salad: 

Mayonaise 

Celery salt

Black pepper powder

Mustard powder 

Celery, chopped

Tandoori Chicken Burger تندوری چکن برگر with Garlic Wedges recipe by morEwish

Moist, juicy and tender burger with a desi twist - Tandoori Chicken Burger. Grilled tandoori chicken patty, mayo and ketchup and some fresh veggies for a crunch and your delicious Tandoori Chicken Burger is good to go!

I was invited to participate in a collab over Instagram, and the theme was Hot n' Spicy. After lot of thinking and keeping summer and Ramadan in mind, I came up with this recipe. I mean whats better than a spicy homemade Tandoori masala infused chicken patty served hot with a chilled drink! 

When burger flavor was finalized, I immedietly thought about side of wedges. This Garlic Parmesan crispy baked wedges pairs well with Tandoori flavoured burger. These crispy garlic baked potato wedges are soft on the inside, crunchy on the outside with a good kick of garlic and parmesan cheese.

Video in Urdu:

Video in English: 

Ingredients:

Tandoori Burger:

Chicken, bonless 1 1/2 lbs
Garlic powder 1 tsp
Tandoori masala 1 recipe
Bread Crumbs 3-4 tbsp
Mayonaise 2 -3 tbsp

To assemble: 

Burger Buns
Mayonaise and/or ketchup
Cheese slices
Onion tomatoes and cucumbers, sliced

Garlic Wedges: 

3 large potatoes
1/8 cup olive oil
1 tsp grlic powder
1/4 tsp onion powder
1 tsp salt, (adjust to your tastes)
1/2 tsp paprika
1/4 tsp black cracked pepper
1/3 cup shredded parmesan cheese, divided (optional)
1 tbsp fresh chopped parsley