Fatima's Fabulous Kitchen

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Indian Fusion

Chicken 65 Fried Rice

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Chicken 65 Fried Rice

An Indo-Chinese Fried Rice dish with Chicken 65

Ingredients

Chicken Pieces

  • 1/2 lb boneless chicken pieces (cut into small cubes)
  • 1/4 tsp ginger-garlic paste
  • 1/2 egg (for chicken batter, remaining half will be put into fried rice)
  • 1/4 cup cornstarch
  • 1 Tbsp chicken 65 spice mix (can use store-bought or homemade *** – if using homemade add more salt/soy sauce since store-bought already contains salt)
  • 2 tsp soy sauce
  • 2 tsp yogurt

Fried Rice

  • 3 Tbsp oil
  • 4 curry leaves
  • 1/2 tsp mustard seeds
  • 1 serrano chili
  • 2 tsp ginger-garlic paste
  • 1 green onion
  • 1 medium carrot
  • 1/2 bell pepper
  • 1/4 cup snap peas
  • 4 cups cooked white rice
  • 1-2 Tbsp soy sauce (or to taste)
  • 2 tsp sesame oil
  • 1 Tbsp samyang buldak chili sauce (may substitute with another brand of chili sauce or leave out)
  • 1 Tbsp chicken 65 masala
  • 1/2 remaining egg
  • 1/2 tsp black pepper

Instructions

Chicken 65

  1. In a bowl combine the boneless chicken pieces, ginger-garlic paste, chicken 65 spices, soy sauce, yogurt, and egg. (I used a store-bought spice mix, but you can also just add equal parts chili powder, cumin, coriander, turmeric, black pepper.)

  2. Add your cornstarch and mix so that chicken pieces are coated. Feel free to add a little bit of water if necessary to help combine everything together. If you have time, feel free to marinate for 30 minutes.

  3. In a wok, add an inch of oil. Once hot, shallow fry chicken pieces until golden brown. Set aside on a paper-towel lined plate.

Fried Rice

  1. Wipe down wok/pan you fried the chicken pieces in and remove any excess oil. We're going to make the fried rice in the same pan.

  2. Add a few tablespoons of oil. Once the oil is hot, add the mustard seeds. Once you hear the mustard seeds pop, add curry leaves, serrano chili (diced), green onion, and ginger-garlic paste. Stir for a minute.

  3. Now add in the chicken pieces and then the cooked rice.

  4. Add sauce ingredients and make sure rice and chicken are coated with the sauce. Stir for a few minutes.

  5. Add veggies. Then move rice to one side of the wok and add remaining egg (1/2 of it was used in the chicken batter and the remaining egg you can add in the fried rice). Stir the egg until scrambled.

  6. Add more chicken 65 spices and black pepper. Taste and adjust for seasonings. Feel free to add more soy sauce, chili sauce, sesame oil, etc. Sometimes I even like to add a little bit of oyster sauce too. Garnish with green onions.

Chai Boba Ice Cream Bars

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These Chai Boba Ice Cream Bars are nothing short of being on trend right now. And the best part is that you don’t need an ice cream maker – I’ll show you two different ways you can make this.  

The ice cream base consists of whipped cream flavored with tea and whole spices such as cardamom, cloves, cinnamon, mace, and star anise along with soft and chewy brown sugar boba.

The first way to do this without churning is simply adding sweetened condensed milk (like with every 3 ingredient ice cream recipe on the internet) and the second way is cooking egg yolks and sugar in a double broiler and then adding it to the whipped cream (similar to semifreddo). The first way is easier but to be honest the second way tastes closer to traditional ice cream.

As for the boba, don’t make the same mistake I did and use tapioca pearls. When they freeze, they freeze hard! I did some research and realized you have to use glutinous rice flour in order for this recipe to work. The pearls were actually incredibly easy to make and cooked in minutes. I finished them by tossing them in a brown sugar syrup.

I have to give credit where it’s due. Edd Kimber from “The Boy Who Bakes” (if you remember he’s from the Great British Bakeoff) had the brilliant idea of steeping heavy cream with tea bags directly instead of just adding chai to the whipped cream. I’ve made his masala chai ice cream recipe before (huge fan, I linked his website below) and so I adapted it into these boba ice cream bars. (By the way please check out his recipes, they’re awesome.)

https://www.theboywhobakes.co.uk/recipes/2017/7/14/no-churn-chai-ice-cream?rq=chai%20ice%20cream

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Chai Boba Ice Cream Bars

(adapted from The Boy Who Bakes masala chai no-churn ice cream)

Servings 3 bars

Ingredients

Chai Ice Cream Base

  • 1/2 c heavy cream
  • 1 tea bag (or 1 tsp of tea leaves)
  • 1 tsp whole spices (cardamom, cloves, cinnamon, mace, star anise)
  • 1.5 Tbsp sweetened condensed milk OR 2 egg yolk + 2Tbsp sugar
  • 1/2 tsp vanilla extract
  • 1 tiny pinch of salt

Boba

  • 1/4 cup glutinous rice flour
  • 2 Tbsp brown sugar
  • 2 Tbsp hot chai (no sugar added) or hot water

Brown Sugar Syrup

  • 1 Tbsp brown sugar
  • 1.5 Tbsp water

Instructions

Ice Cream Base

  1. Add the heavy whipping cream, whole spices, and tea bags/leaves into a container. Cover and allow mixture to sit in the fridge for at least 24 hours.

  2. Strain the whipping cream and beat into stiff peaks using an electric mixture.

  3. Add in the vanilla and salt.

  4. Now you have two options. You can either stir in sweetened condensed milk or if you want more of a traditional ice cream base you can whisk two egg yolks and sugar together in a bowl and cook over a double broiler. Basically add water to a pot and bring to a simmer and then take your bowl with the eggs and sugar and put it on top of the pot (without touching the water) and whisk it over until the yolks turn pale. (If this is confusing, just search it on youtube, I promise you it's easy!) After the yolks mixture has cooled add it to the whipped cream.

  5. Taste and adjust for sweetness.

Boba

  1. In a bowl mix your glutinous rice flour, brown sugar, and hot chai (may substitute with hot water). Mix with a spatula or your hand. Combine to form a dough.

  2. Roll the dough out into a thin log and cut into tiny pieces. Roll each piece into a ball.

  3. Make sure to coat the ball with extra flour. This ensures they won't stick when cooking.

  4. Bring a small pot of water to boil. Add in your boba pearls. Once they float to the top, take them out using a slotted spoon. It should only take a few minutes.

  5. Now in a small sauce pan, make the brown sugar syrup. Add the brown sugar and water. Bring to a simmer and add in your boba. Cook until the syrup thickens.

  6. Allow your boba/brown sugar mixture to cool and then add it to the ice cream base. Freeze in popsicle molds overnight.

Butter Chicken Pasta

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This recipe is a combination of what TikTok seems to love the most – Butter Chicken and Gigi Hadid’s Penne Pasta without the Vodka.

A couple things I do differently here than my standard Butter Chicken Recipe –

  1. I add a good helping of tomato paste. Tomato paste enhances the flavor and it’s what Gigi Hadid uses in her viral pasta.
  2. Cashews are optional. While I love the nutty flavor in butter chicken, for this pasta I think you can omit them and save yourself the trouble of pulling out the immersion blender.
  3. Pasta water. This thickens the sauce nicely.
  4. Cheese! This is self-explanatory.
  5. I went a bit lighter on the amount of spices. You can certainly double up on the spices measurements if you’d like. But since I’m putting this in pasta with cheese, I added less garam masala which made for a more sweeter sauce.

This Butter Chicken Pasta is nothing short of comfort food at its finest!

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Butter Chicken Pasta

A cross between Butter Chicken and Gigi Hadid's Penne Pasta.

Servings 4 people

Ingredients

  • 1 lb pasta of your choice
  • 1/4 cup grated mozzarella cheese

Chicken

  • 1 lb boneless chicken
  • 2 tsp ginger-garlic paste
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1/4 tsp garam masala
  • 1/2 tsp salt

Pasta Sauce

  • 3 Tbsp butter
  • 2 small onions (diced)
  • 2 tsp ginger-garlic paste
  • 3 Tbsp tomato paste
  • 1 tsp paprika
  • 1.5 tsp cumin
  • 1.5 tsp coriander
  • 1/4 tsp nutmeg
  • 1 tsp sugar
  • salt (to taste)
  • two 8 oz cans of tomato sauce
  • 1/4 cup yogurt
  • 1 cup reserved pasta water
  • 1 cup half and half (may substitute with heavy cream)
  • 2 tsp kasuri methi

Instructions

Chicken

  1. Dice your boneless chicken into small cubes. Combine the chicken, ginger-garlic paste, chili powder, turmeric, and salt. Let it sit in the fridge for a few hours. If you do not have time, you can skip the marination and jump straight to sauteeing.

  2. In a large pan, add a tablespoon or two of oil. Sear the chicken on each side until brown. Remove from pan. In the meantime, bring a pot of salted water to boil for your pasta.

Pasta Sauce

  1. In the same pan you pan-fried the chicken pieces you will make the pasta sauce. Begin by melting the butter.

  2. Add the diced onion and cook until transluscent. Then add the ginger-garlic paste and tomato paste.

  3. Allow the tomato paste to really cook down and caramelize. Now add your spices – paprika, cumin, coriander, garam masala, sugar, salt to taste. Cook for a minute.

  4. Now add your two cans of tomato sauce (8 oz each). Stir and bring to a simmer. (At this step you can begin to boil your pasta.)

  5. Once it's simmering on low heat, slowly stir in your yogurt. This will ensure your yogurt doesn't look messy and curdled in the sauce.

  6. Now toss your chicken that you cooked earlier into the sauce. Allow the chicken to simmer in the sauce.

  7. While the pasta boils, take some the pasta water and add it to the sauce. This will help thicken the sauce. Allow it to reduce down.

  8. Add in the half and half (may also use heavy cream).

  9. Toss in your pasta, grated cheese, extra butter (if you'd like), and kasuri methi. Combine. Taste and adjust for seasonings.

  10. Serve and enjoy!