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This super flavourful, satisfying, and filling chicken hummus bowl with quinoa is a must-try dish for a healthy meal. The colors and flavors in this Mediterranean-style dish are so irresistible.

Assembled roasted shawarma chicken hummus bowl with quinoa and peppers, topped with fresh herbs, olives and lime wedges.

I love making wholesome dishes, such as one-pot Mexican chicken and rice, that include grains, veggies/greens, and protein all in one dish for a healthy and easy lunch or dinner.

Likewise, this shawarma chicken hummus bowl is prepared with healthy protein, fluffy quinoa, and roasted veggies.

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What is special about this dish

Protein-rich and a filling bowl for a healthy meal.
Loaded with flavors and aromas that will make you more hungry.
Colorful veggies and toppings in a bowl make it tempting.
Easy to prepare and ready in 30-45 mins. if you have all the ingredients.
Perfect for the party crowd.
You can include this hummus bowl in summer barbeque menus.
Versatile - customize toppings as per your liking.

Ingredients

Chicken - I usually purchase boneless and skinless chicken thighs. For this recipe, I like to cut it into ½" stripes (like fajita style). However, you can dice it into bite-size pieces. Or keep it whole and cut after cooking to avoid handling raw meat. In our local meat shop, they cut it the way you want. You can use chicken breasts as well if you prefer it.
Hummus - most of the time, I prepare it at home. If you are busy and want to skip this step, buy good quality hummus from the store.
Shawarma marinade/spice blend - use a store-bought blend or make your special blend using ground cumin, coriander, paprika, nutmeg, turmeric, black pepper, and, of course, salt to get the shawarma flavors in the chicken and veggies.
Veggies - use different colored bell peppers to make a nutritious and inviting dish.
Quinoa - cook the quinoa according to package instructions. Use either broth or water to cook it.
Oil - any cooking oil like avocado or olive oil (made for sauteeing and grilling with a high smoke point) will work for making roasted veggies and shawarma chicken. You can also add some extra-virgin olive to the quinoa while cooking and drizzle some on the final dish.
Toppings - you can use sliced olives, chopped cilantro or parsley, pita chips, lime wedges, etc., to garnish and as toppings on the quinoa and hummus bowl.

See the recipe card below for more details and quantities.

Best hummus for hummus bowl

Buy good quality hummus without any unfamiliar ingredients. Even best if you make it at home using canned or chickpeas cooked at home.

I use classic hummus in this recipe to enjoy the shawarma chicken flavors. However, you can make hummus with flavors like roasted red pepper hummus. Or, prepare pumpkin hummus to make this hummus bowl perfect for the fall season. Use seasonal spring green peas to prepare hummus with peas.

Chicken breasts vs chicken thighs and what to use?

I prefer using boneless chicken thighs over the breasts. A thigh cut is more juicy upon cooking. Chicken breast tends to dry out when cooking and can easily become tough and chewy if they are cooked at high temperatures for longer periods. Also, chicken breasts are the more expensive cut of the chicken.

If you know how to cook chicken breasts perfectly, you can use them in this recipe.

Preparation tips!

Sliced raw chicken, bell peppers, olives and chopped garlic in separate bowls on flat surface.

Cut chicken into strips - slice chicken thighs into thin ½" stripes. Or you can cook the marinated thighs and then cut them into strips.
Cut peppers - Trim the end, remove seeds, and slice bell peppers into ½" stripes.
Olives - cut them in half.
Garlic - finely mince or chop it to distribute in the shawarma chicken marinade evenly.

Easy chicken shawarma marinade

In a large bowl, combine chicken with shawarma spice blend, minced garlic, oil, and some lime juice, and mix everything well to coat the chicken with the marinade evenly.

Use store-bought shawarma spice blend or make it at home. To prepare a homemade blend, combine ground cumin, coriander, paprika, nutmeg, turmeric, black pepper, and salt; mix well (see the Notes section in the recipe card).

Sliced raw chicken with shawarma spice mix, salt and garlic in a mixing bowl ready for marination.

Raw chicken marinated with shawarma spices in a mixing bowl.

Suggested marinating time - marinate the chicken with shawarma spice blend for at least 30 mins. Or do it a few hours before cooking for even better results.

The longer you marinate the chicken, the more flavorful it will be. If you marinate the chicken for more than 1 hr, put it in the refrigerator to avoid going bad.

How to make chicken hummus bowl

Step 1: Pan-roasted shawarma chicken and peppers

Heat some cooking oil in a large cast iron skillet on medium heat. Add marinated chicken and cook until it is well done and all the water evaporates. Once done, take it out and keep it aside.

Marinated chicken in a skillet is ready to cook.

Roasted shawarma chicken in a skillet with wooden spatula.

Then, add sliced bell peppers in the same pan and saute for 3-4 mins. Or cook it until tender, as per your preference.

Roasted red peppers in a skillet with wooden spatula.

Oven-roasted shawarma chicken and peppers.

Preheat oven to 400F. Place sliced bell peppers on a large baking sheet. Add some shawarma spice mix and rub on the bell peppers. Spread the peppers evenly on one side of the tray.

Spread marinated chicken pieces on the other side of the tray. Place the tray in the preheated oven and bake for 18 mins. Finally, turn on the broiler mode and broil the peppers and chicken for 2-3 mins to get the roasted texture and colors.

Step 2: Prepare quinoa

Meanwhile, cook the quinoa with broth or water and some salt. Generally, it takes 15-18 mins to cook it on the stovetop.

Step 3: Assemble the chicken and hummus bowl

In a medium to large serving bowl, layer the hummus. Place fluffed quinoa and top it with roasted shawarma chicken, peppers, olives, cilantro or parsley, lime wedges, pita chips, etc. Optionally drizzle extra virgin olive oil and serve warm.

A bowl with creamy hummus shawarma chicken and fluffy quinoa

A bowl filled with shawarma chicken, hummus, quinoa, and roasted peppers, topped with fresh cilantro, olives and lime for garnish.

Serving suggestions

Serve this chicken hummus bowl for a filling and wholesome lunch or dinner.
Make homemade whole wheat pita to pair with it, or serve pita chips on the side.
Prepare simple detox broccoli soup or healthy creamy potato soup with the hummus bowl. These are some nice combinations to make for the guests, family dinners, or party nights.
Prepare non-alcoholic drinks like refreshing mango lemonade or strawberry lime detox water to pair with it.

Assembled roasted shawarma chicken hummus bowl with quinoa and peppers, garnished with fresh herbs, olives and lime wedges.

Helpful tips

Use organic chicken whenever possible. If you use chicken breasts, do not follow the steps to broil the chicken after cooking. Breast cuts dry out easily and toughen at high temperatures.
To get the juicy, moist, and tender chicken, remove it from the heat as soon as the water in the pan evaporates. You may not get the roasted crust at this stage, but the chicken will be tender and moist.
Do not overcook bell peppers. Keep them slightly crunchy.
During summer, you can grill marinated chicken and bell peppers on the barbeque grill and enjoy a smokey taste in the dish.

Recipe variations

Make it into shwarma chicken and hummus salad -- skip making quinoa and add a generous amount of greens like arugula or mixed salad greens to prepare a hummus salad bowl. Drizzle some extra virgin oil on the greens.
Make it vegetarian - make roasted cauliflower or chickpeas using a shawarma spice blend and serve it instead of chicken. Or prepare falafel at home from scratch or using a store-bought mix and prepare a hummus falafel bowl.
Use different toppings - Some options to consider are feta cheese, grilled zucchini, sliced cucumber, tzatziki, babaganoush, harissa, etc.

FAQs

Can you make a hummus bowl ahead of time?

Yes. Prepare roasted chicken, bell peppers, and hummus ahead of time, and cook the quinoa fresh. Simply assemble and serve warm.
I prefer cooking quinoa fresh, which I recommend for a happy stomach and fresh taste. However, you can also make it ahead of time.

Can I skip the hummus?

Yes, you can skip the hummus and use either tzatziki, babaganoush, or this creamy avocado sauce, etc.

Can I use a different marinade to flavor the chicken?

Yes. You can make it with your choice of flavors.
For example, Indian spice blends used in this tandoori chicken or chicken tikka masala recipe will also work.

More Chicken Recipes You Will Love

More Wholesome Bowl Recipes

Shawarma chicken hummus bowl - a bowl filled with shawarma chicken, creamy hummus, fluffy quinoa, and roasted peppers, topped with fresh cilantro, olives and lime for garnish.

Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below & a review in the comments if you REALLY like this recipe. Thank You!

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Prepare this healthy one-pot vegetable orzo soup for an easy, comforting meal to warm up on chilly days. It takes just 30 minutes to prepare, and it is loaded with delicious flavors.

Pesto and vegetable orzo soup in large pot with a wooden laddle.

In our home, December to April is the season of soups because of the cold weather here in North-East America. As a recipe developer, the creativity inside of me makes me try a variety of soups at home during this time. Whether it is cheesy broccoli soup in Instant Pot or oven roasted tomato soup, or slow-cooked barley soup, you will find a variety of soups on the website. Here, you will learn to prepare quick and easy vegetable orzo soup with pesto.

Let's get started!

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What is special about this dish

A warm bowl of this healthy orzo soup is perfect for a comforting meal.
Prepared with healthy and clean ingredients and loaded with fresh veggies.
It is quick and easy to prepare. Perfect one-pot soup recipe for busy days.
Add some mozzarella and parmesan cheese, and kids will love it.

Ingredients

Orzo - Use your choice of orzo. I use both whole wheat and regular semolina orzo, depending on availability at our grocery store.
Vegetables - diced bell peppers, carrots, and spinach are the fresh vegetables in this soup. Use different colored bell peppers to get a nice color in the soup and for added nutrition.
Beans - boost the protein content in the soup by adding white cannellini beans. It makes the soup filling. Or use your choice of beans, like pinto or kidney beans. Use precooked beans to make this soup. Sometimes, I soak and cook them in Instant Pot at home. When I don't have time, I use canned ones.
Onion - I used green spring onions in this soup. However, you can use an onion bulb instead, dice it finely, and then use it.
Garlic - I always prefer using fresh garlic in my recipes. Even a little bit of fresh garlic enhances the flavors of the soup.
Pesto - If it is freshly made at home, then it's even better. But I am guilty of this as I buy it from a store sometimes, especially during wintertime when fresh basil is not available in my garden.
Seasonings - Add black pepper and salt to season the dish. Always taste test and season the soup according to your liking.
Toppings - Before serving, sprinkle some parmesan cheese, fresh chopped parsley or basil, and green onion to garnish the bowl of soup.

See the recipe card for quantities and more details.

Preparation tips

Diced vegetables, sliced garlic, and smashed and whole cannellini beans are placed in different white bowls on a flat surface.

Dice bell pepper into ½" pieces
Peel, rinse and then dice carrots into ½" pieces.
Trim the ends of green spring onion and thinly slice it into small pieces. Save some green parts to garnish the soup before serving.
Roughly chop baby spinach leaves.
Peel and slice the garlic cloves. Or you can finely chop it or even mince it using a garlic press. I just try to save some effort here by slicing it.
Rinse and drain white beans if you are using canned ones. Divide the beans into two equal parts. Then, smash half of the beans using a potato masher or the bottom of a drinking glass. These smashed beans will help the soup to thicken and get a creamy texture.

How to make pesto vegetable orzo soup?

Step 1. Heat some cooking oil in a large pot on medium heat. Add garlic and cook it until golden brown and fragrant.

Step 2. Add spring onions, diced celery, carrot, and bell pepper and sauté for a couple of mins. Then add water and chicken or vegetable broth. Bring the mixture to a boil.

Cooking vegetables with broth in a cast iron pot.

Step 3. Now add orzo, salt, and black pepper, mix, cover, and cook for 4 mins.

Cooking orzo soup in cast iron pan with lid on.

Step 4. Remove the lid, add chopped spinach and whole as well as smashed cannellini beans, mix, and cook for a couple more minutes.

Adding Smashed and whole cannellini beans to the veggie orzo soup in a cast iron pot.

Adding spinach to the veggie orzo soup in a cast iron pot.

Step 5. Turn off the heat, then add basil pesto and mix well to distribute it evenly. Cover and let it rest for a few minutes. Garnish with fresh green onion and some parmesan cheese. Serve warm.

Adding pesto to the veggie orzo soup in a cast iron pot.

Mixing pesto in the veggie orzo soup in a cast iron pot.

Serving suggestions

A large soup bowl of this veggie orzo soup is sufficient for a filling meal.
Serve warm soup with freshly baked whole wheat dinner rolls or homemade focaccia bread.
Pair it with healthy ground chicken nuggets, crispy potato fritters, or these chicken drumsticks in Instant Pot for a wholesome and satisfying meal.
Or make simple and easy lentil salad or avocado cucumber salad to serve with the soup.

White beans, pesto, and vegetable orzo soup are served in a bowl with a metal spoon on a wooden riser and some parmesan cheese and pesto in mini dishes on the side.

Helpful tips

Add extra broth - add more broth to get the consistency of your liking. Also, when you make the orzo soup way before serving, the orzo keeps soaking up the broth. Therefore, add extra broth when reheating the soup before serving to get the desired consistency.
Taste test - at the end of cooking, taste the soup and add more seasonings and basil pesto if necessary.
Do not overcook - orzo can get mushy and lose its texture if you overcook it in the soup. Therefore, slightly undercook it in the soup. The hot liquid will keep it cooking further once you turn off the heat.
Add toppings - while serving, add toppings like parmesan cheese, crispy croutons, and some chili flakes to garnish the soup and make it look more appetizing.

Recipe variations

Use different types of pasta - you can use any small-sized pasta to prepare this soup instead of orzo. Adjust the cooking time as given on the package. Or follow this vegetable pasta soup recipe, where I used smaller pasta and made it with tomato.
Make it protein-rich - add leftover shredded chicken to the soup. Or cook boneless skinless chicken on the grill or the pan over the stovetop, cut it into bite-size pieces, and then add it to the soup towards the end of cooking orzo. Or make this lemon chicken orzo soup.
More veggies - make this soup more nutritious by adding one or more veggies like diced zucchini, yellow squash, green peas, eggplant, etc.
Choice of greens - use baby kale leaves instead of spinach or add both.
Choice of beans - You can replace the white beans with pinto or kidney beans.
Gluten-free soup - use gluten-free orzo or any other gluten-free pasta in this soup.
Vegan/vegetarian orzo soup - Make the soup with vegetable broth and avoid using parmesan cheese. Also, use vegan pesto to prepare the vegan version.

White beans, pesto, and veggie orzo soup are served in a bowl with a metal spoon on a wooden riser and some basil pesto in a mini dish on the side.

Make ahead instructions

Peel the garlic and dice carrot, bell peppers, celery, and green onions, and store them in an air-tight container for about 2-3 days. On the day of cooking, follow the instructions to prepare the vegetable orzo soup.

Storage tips

Store leftover soup in an air-tight container for 2-3 days. Reheat it on the stovetop, add some chicken or vegetable stock, and just bring it to a boil. Turn off the heat, garnish, and serve warm.

FAQs

How long does it take to cook orzo?

See the cooking time given on the orzo package. Mine says it takes eight minutes to cook. I cook it for 6 mins. I then turn off the heat, cover the pot, and let it further cook for a minute or so.

Is orzo rice or pasta?

Orzo is a kind of pasta that looks like rice grains. It is made up of semolina flour or wheat flour, just like regular pasta.

Can I use different pasta?

Yes, use smaller pasta sizes to make this soup. Pastas such as ditalini, patina, farfalline, etc., are perfect for this soup. I have used ditalini in this simple vegetable pasta soup recipe.

More healthy soups

More Italian-inspired recipes you will love

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Pesto pasta with peas is an easy, delicious, quick, and healthy pasta dish you can prepare in about 20 mins. A perfect dish to use fresh spring peas from the garden (or frozen ones).

Making easy pasta dishes like garlic kale pasta, Mediterranean pasta, etc., during weekdays makes my life so easy. Healthy yet delicious, and a filling dinner or lunch, which is why I always go for them.

And my recent favorite is making pea pesto pasta. I even took it to a potluck gathering with our friends, and it was a huge hit. The kids really enjoyed it.

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What is special about this dish

Super easy to prepare
You will need 20-25 mins to prepare
Toasted green peas make this pasta so tempting and hard to resist
Healthy yet tasty with loads of nutrients from green peas and pesto

Ingredients

Pasta - use your choice of pasta. I mostly use gluten-free pasta made from brown rice or quinoa, and occasionally the regular variety to make my pasta dishes.
Green Peas - either fresh or frozen peas will work in this recipe.
Pesto - use good quality pesto to flavor the pasta and peas. Make it at home whenever possible using fresh basil.
Tomato - This is optional. I add diced seeded tomatoes to get some color contrast in the green pasta dish.
Garlic - always use fresh garlic to get nice flavors in the recipe. Avoid using preserved garlic as it lacks flavors.
Oil - I always use olive oil for sauteing and grilling in my kitchen.

See the recipe card for quantities and more details.

Recipe variations

Here, I am listing some variations that you can try with the recipe.

Make it gluten-free - Use pasta prepared using gluten-free flour such as brown rice, quinoa, etc.
Add some red chili flakes to bring some heat to the pasta.
Use sundried tomatoes instead of fresh ones to get added deliciousness and color to the dish.
You can also add one or more veggies such as diced bell pepper, broccoli, zucchini, etc., to make the pasta more nutritious.
Add shrimp or chicken cut into bite-size pieces to make this dish rich in protein. Just cook them in some oil before roasting the peas. Keep them aside and add them to the pasta while mixing the pesto. Alternatively, you can add cooked chicken meatballs to the dish.
Sprinkle some parmesan cheese at the end, and your family will love every bit of it.

Kind of pasta to use

Any kind of pasta with any shape and size, such as penne, elbow, shell, or spaghetti, to name a few, will work in this pesto pasta and peas recipe. Make sure to cook the pasta to your liking as per the package instructions.

How to make healthy pasta with peas?

This pea pesto pasta recipe involves three main steps-- cooking the pasta, roasting the green peas with garlic, and mixing cooked pasta and peas with pesto sauce.

Step 1 - Cooking pasta

Bring water to a boil in a large pot. Add raw pasta and some salt. Cook pasta according to the package instructions. Once the pasta is cooked, drain the water and keep it aside. Also, reserve about ½ cup of pasta water before draining to use it later.

Cooked pasta drained in a stainless steel colander.

Step 2 - Preparing green peas

In a large pan, heat some cooking oil. Add garlic and cook until fragrant. Then add the green peas and roast them for a few minutes.

Add diced tomato and seasonings like salt, black pepper, and red chili flakes; cook until the tomato softens.

Sautéing garlic in some oil in a large pan.

Sautéing green pean with garlic in a large pan.

Roasted green peas with fresh tomato, salt and pepper.

Step 3 - Adding back the cooked pasta

Add cooked pasta, basil pesto, and some pasta water. Mix well to coat the pesto on the pasta evenly.

Green peas, pasta and pesto ready to mix.

Pasta with peas and pesto in large pan with wooden spatula.

Chef's Secret - What makes this Peas Pasta delicious

The toasted taste of peas with garlic makes this pasta delicious. So, saute the green peas on medium heat until they develop a roasted color. These toasted peas are so tempting to eat that you can even serve them as a side dish.

Also, season your pasta dish generously with black pepper to add more flavor to the dish.

Serving suggestions

Serve this bowl of pea pea pesto pasta for a light lunch/dinner.
You can pair it with chicken in tomato sauce or garlic tomato salmon or 15 min shrimp in tomato sauce for a wholesome meal.
Prepare detox broccoli soup with homemade focaccia or whole wheat dinner rolls to serve with this pasta dish. This will be a perfect menu for family gatherings or get-togethers.

Pesto and Peas pasta in a served in a dish with a metal fork.

Helpful tips

Cooking pasta - cooking times may vary for different pasta varieties having different sizes and shapes. Therefore, cook the pasta according to the package instructions. Also, add some salt to the boiling water to flavor the pasta while cooking.
Reserve pasta water - After cooking the pasta, save some pasta water before draining it for later use. Add a few tablespoons of this water while mixing pesto in the pasta. This will help to coat the pesto evenly.
How to save time? - Prepare peas in a frying pan simultaneously while cooking pasta. This will save some time, and your dish will be ready in about 15 minutes or so. However, your dishwasher will not be happy as it will need to work on one more pan.
Do not overcook the pasta after adding the basil pesto. Basil tends to lose its flavor during prolonged heating on high heat.

FAQs

Can I use fresh peas?

Yes. You can use fresh peas in this recipe. And if these are from your garden, even better.

Can I make it ahead of time?

This pasta and peas with pesto taste better when it is fresh. However, leftovers still taste great, and you can store them in the refrigerator for 1-2 days. Sprinkle some water and microwave the pasta before serving.
Also, you can prepare sauteed garlic peas ahead of time and cook the pasta fresh. In this case, you simply have to mix the peas and pasta with pesto before serving.

Can I freeze leftovers?

I will recommend not freezing the cooked pasta dish. You will not get the same texture and taste upon thawing the pasta.

More pasta recipes you will love

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Make moist and flavorful Instant Pot chicken drumsticks for a protein-rich lunch/dinner. You can prepare this chicken meal in less than 30 mins. These chicken drumsticks are coated with a delicious finger-licking sauce that is so tempting.

Chicken drumsticks in Instant Pot coated with lemon garlic sauce and garnished with fresh parsley.

Instant pot never fails in cooking bone-in-chicken and results in a moist and tender texture. Therefore, I love chicken dishes prepared in it. I even make whole chicken with delicious gravy in my Instant Pot.

Here I will share with you our favorite Instant Pot chicken legs recipe that I prepare using very few ingredients. Also, it takes far less time than cooking them on the stove or in the oven.

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What is special about This Dish

You get super moist and tender, fall off the bone texture of the drumsticks
Quick and easy recipe with few and simple ingredients that will be ready in under 30 mins.
Full of flavors
Perfect for serving in gatherings.

Ingredients

Raw chicken drumsticks, garlic, lemon, oil, salt pepper laid on a flat surface for making Instant Pot chicken drumsticks.

Chicken drumsticks - I always prefer buying organic meat products. To get a nice roasted brown color on them, I do not remove the skin.
Lemon juice - this adds a slight tanginess to the dish.
Garlic - use freshly chopped garlic for amazing flavors. I feel processed garlic lacks flavor.
Salt and pepper - generously season the drumsticks with salt and pepper to make them flavorful.

Recipe Substitutions/variations

You can prepare these chicken drumsticks in Instant Pot with some variations or substitutions without compromising on the taste.

Skinless chicken - to cut down the fat content, remove the skin from the chicken legs before adding them to the Instant Pot.
Spicy - Add some slices of green jalapeno or paprika to add a little heat to the dish.
Herbs - add some chicken rub blend with your favorite spices for added flavors.
Chicken thighs - you can use bone-in-chicken thighs instead of chicken legs.

How to make Instant Pot chicken drumsticks?

This is a two-step process. Roasting chicken drumsticks on saute mode and then pressure cooking them.

Step 1 - Roasting chicken legs in Instant Pot

Clean and pat dry chicken drumsticks with a paper towel. Rub them evenly with salt and pepper.

Turn on Instant Pot in high saute mode. Let it preheat fully, and then place chicken drumsticks in a single layer and roast them for a few min on both sides to get brown color. You may need to roast them in batches if necessary.

Chicken drumsticks rubbed with salt and pepper in a mixing bowl.

Roasting chicken drumstick in Instant Pot.

Step 2 - Pressure cooking

Once the roasting is done, take the drumsticks out and keep them aside. Add some water and deglaze the pot by scraping to avoid burnt sign trigger. Add chopped garlic, lemon juice, and roasted drumsticks and gently mix them. Adjust the drumstick to form even layers or stacks.

Cover, turn off the Instant Pot, and then turn it back on to the manual pressure mode. Cook the drumsticks on manual high pressure for 10 mins. Let the steam release naturally for 5 min, and then open the vent to release the remaining steam.

Roasted chicken drumsticks in a large shallow bowl before pressure cooking.

Chicken drumsticks layered in Instant Pot for pressure cooking.

Setting cooking time for Instant Pot chicken legs on manual high pressure.

Step 3 - Thickening the sauce and giving final touch

Using tongs, carefully take out the cooked chicken drumsticks in a serving bowl or dish. Then turn on saute mode and let excess water evaporate from the drippings until you get a sauce-like consistency. Pour the sauce on chicken wings evenly to coat them. Garnish with fresh herbs and lemon slices, and serve.

Chicken drumsticks in Instant Pot after pressure cooking.

Making sauce from drippings after cooking chicken drumsticks in Instant Pot.

Sauce made from drippings after cooking chicken drumsticks in Instant Pot.

Chicken drumsticks with lemon garlic sauce in a serving dish.

Cooking frozen chicken legs in Instant Pot

You can cook frozen chicken drumsticks in Instant Pot. There is no need to thaw them before cooking. However, you will need to skip the roasting step before pressure cooking. And, add 5 min extra time in high-pressure cooking.

For example, for fresh chicken drumsticks, it will take 10 mins. at high pressure; however, cook them for 15 mins. on high pressure, if using frozen.

How many drumsticks can I put in Instant Pot?

You can cook as many drumsticks in the Instant Pot that can fit below the maximum mark. So far, I've cooked 5-15 drumsticks in my 6 qt Instant Pot. There is no change in the pressure cooking time. Regardless of the quantity, pressure and cooking times are similar.

However, you may need to roast the chicken in several batches before pressure cooking, which will take some more time, depending on how many pieces you have.

Instant Pot chicken legs with lemon garlic sauce and garnished with fresh parsley.

Serving suggestions

You can serve these garlic lime chicken drumsticks with many dishes.

Garnish with fresh herbs like cilantro or parsley and serve them as appetizer or starter
For a wholesome meal, pair them with creamy pumpkin risotto or butternut squash quinoa risotto.
Prepare a salad such as avocado cucumber salad, sweet potato wild rice salad or veggie pasta salad to go with them.
Or, make this healthy kale pasta or Mediterranean pasta with artichokes and olives to pair with delicious chicken legs.

Helpful tips

Chicken drumsticks - Use organic chicken drumstick whenever possbile. You can remove the skin if you prefer and want to cut down on fat content.
Roasting in Instant Pot - Let the pot heat fully and wait until it shows the Hot sign before adding the chicken legs. This will help to roast them nicely.
Cooking time - High-pressure cook time will remain the same whether you cook 5 or 15 drumsticks at a time. However, the total roasting time will increase as you will have to roast them in several batches depending on the quantity.

FAQs

How to store leftovers?

Let the drumsticks cool down completely, and then store them in an air-tight container in the refrigerator for about two days. Use an air-tight container to avoid drying them.

How to reheat leftovers?

Drizzle some water and heat the drumsticks coated with sauce in a small frying pan over low heat. Make sure to cover the pan and heat them until steamy hot.
Or microwave for 1 minute, gently stir, and heat them for another 30 seconds.

Can you overcook chicken legs in an Instant Pot?

Surprisingly, chicken drumsticks do not become rubbery or chewy if you overcook them in Instant Pot for a long time, unlike cooking them on a stovetop or oven. Instead, they become super soft, and the meat can completely fall off the bone with the fibers separating out. Therefore, they need to be cooked optimally to get the best texture.

Instant Pot chicken drumsticks with lemon garlic sauce and garnished with fresh parsley.

More chicken recipes you will love

More recipes to try in Instant Pot

Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below & a review in the comments if you REALLY like this recipe. Thank You!

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5 from 7 votes

Easy Instant Pot Chicken Drumsticks

Make these easy juicy and flavorful Instant Pot chicken drumsticks for healthy and a protein-rich lunch/dinner. You can prepare them in under 30 mins. with simple ingredients. Also, prepare finger-licking sauce from the drippings, which make them so tempting.

Course: Lunch / Dinner

Cuisine: International

Diet Gluten Free,Low Fat

Prep Time 5

Cook Time 25

Total Time 30

Servings :

Calories :182kcal

Author:Swati Kadam Gulati

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Equipment

▢
Instant Pot

Ingredients

▢ 10 chicken drumsticks
▢ 1 tablespoon cooking oil
▢ 2-3 garlic cloves chopped
▢ 1 tablespoon lemon juice from ½ fresh lemon
▢ 2 tablespoon water
▢ Salt and pepper
▢ 2 tablespoon fresh cilantro or parsley

Instructions

Roasting chicken drumsticks

Turn on high saute mode and let the Instant Pot preheat till it shows the HOT sign.
Meanwhile, clean and pat dry chicken drumsticks to remove excess moisture as much as possible. Rub salt and pepper generously to coat them evenly.
Add oil and place chicken drumsticks in a single layer. Roast them for 3-5 min and turn and roast on the other side for 3 more mins.

Pressure cooking

Turn off the Instant Pot, add 2 tablespoon of water and deglaze the pot by scraping the button using a spatula or the tip of the tongs.
Add finely chopped garlic, lemon juice, and chicken drumsticks, mix and adjust them evenly into layers.
Turn back on Instant Pot on manual high pressure. Cover and cook the drumsticks for 10 mins. on normal high pressure.
Then allow the steam to release naturally for 5 mins. and release the remaining steam manually by turning the valve to the vent position.

Preparing sauce

Carefully take out chicken drumsticks in a large serving bowl. Evaporate excess water from the drippings in the pot on high saute mode until it gets to a sauce-like consistency.
Pour the sauce over cooked drumsticks.
Garnish with herbs and serve warm.

Notes

Preheating Instant Pot to HOT helps to roast the first batch of chicken drumsticks nicely. Otherwise, it will take a longer time to roast them.
I always roast 5-6 drumsticks at a time in my 6 qt Instant Pot. Therefore, for 10 drumsticks, I do this step in two batches.
Pat drying chicken drumsticks is important to remove excess water from the skin. This will help to get the roasted brownish color on the skin in less time.
Quantity - I have pressure cooked a batch of a minimum of 5 and a maximum of 15 drumsticks this way in my Instant Pot. Adjust the seasonings accordingly, depending on the quantity.
Sauce - It will take 5-8 mins. or more to thicken the sauce on saute mode after pressure cooking. Again, it will depend on the number of drumsticks being cooked. Also, pour the sauce over the cooked drumsticks evenly and gently mix them to coat the sauce evenly. Make sure not to overmix. The Instant Pot drumsticks are super moist and tender, and the meat can easily break or fall off the bones.

Nutrition

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This hearty and healthy roasted sweet potato wild rice salad is packed with superfoods and nutrients. Perfect for wholesome lunch or dinner.

Sweet potato wild rice salad in a serving bowl with serving fork. — Sweet potato wild rice salad

Do you often cook with sweet potatoes?

Honestly, I am not a big fan of sweet potatoes; however, I try to include them in our diet, given their health benefits. Therefore, I cook them in a way to enjoy my favorite flavors, such as this sweet potato chili, sweet potato gnocchi, etc.

And here I am sharing one more of our favorite dishes that feature roasted sweet potatoes with wild rice and kale salad. You can also include this as a side in the Thanksgiving or holiday party menu.

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Ingredients needed

Wild rice blend - I use a blend of wild rice.
Sweet potato - peel and dice sweet potatoes into small pieces.
Kale - clean and chop it into small pieces.
Pecans - crush or chop them.
Green apple - preferably use organic green apple. Dice into small pieces.
Arugula - use fresh organic baby arugula leaves as a salad base.
Dressing - use a blend of extra virgin olive oil, lemon juice, salt, and freshly chopped parsley to prepare the dressing.

Ingredients for wild rice salad with sweet potato and kale. — Ingredients for wild rice salad with sweet potato and kale

How to make healthy wild rice salad?

Cooking wild rice - cook rice as per instructions given on the package. I either use an Instant pot or cook it on the stovetop. Cooking wild rice on a stovetop takes about 40-45 min while you can cook it in 20 min in an Instant pot on high pressure. Allow it cool before adding it to the salad.

Preparing veggies - In a large frying pan, roast diced sweet potatoes for a few mins. Add chopped kale and cook it until it wilts down. Let the mixture cool.

Sweet potato and kale roasted in a cast iron pan. — Roasted sweet potato and kale

Preparing salad dressing - In a small mason jar or bowl combine extra virgin olive oil, lemon juice, fresh parsley, and salt. Mix everything well.

Making the final salad - Add fresh arugula in a large salad mixing bowl. Then add cooked rice, roasted sweet potato, and kale. Also, add diced green apple, crushed pecans, and the dressing. Using salad spoons or tongs, mix everything gently.

wild rice salad with sweet potato, kale and arugula in a serving bowl with serving fork.

Serving suggestions!

A bowl of this salad is sufficient for a light lunch or dinner.
Pair this salad with cilantro lime chicken to make it more filling and protein-rich.
You can also prepare soups like healthy broccoli soup, lentil soup, or roasted tomato soup to serve on the side of wild rice salad.
This salad recipe is also perfect for including in your healthy holiday party menu along with roasted chicken with gravy, sauteed brussel sprouts, cranberry mimosa, almond chocolate truffles, etc.

Helpful tips!

You can cook the wild rice blend in an Instant pot to save some time on cooking. If you do not have an Instant pot, then cook it on the stovetop.
Dice sweet potato into even pieces as much as possible that will help them roast or cook evenly.
Allow cooked wild rice and sweet potato mixture to cool down completely before preparing the final salad. Otherwise, the salad greens will become mushy.

Recipe variations!

Greens - you can skip the arugula and use your choice of greens for the salad base. Or, skip using the salad greens and make a salad without it using other ingredients.
Non-vegetarian - add sliced chicken sausage while roasting the sweet potato to make the salad protein-rich and filling.
Rice - use brown rice instead of wild rice blend to make it into sweet potato brown rice salad.
Add dried cranberries to the salad for the pop of color and to make it elegant and perfect for the Thanksgiving dinner table.

FAQs

How to store leftover salad?

Store leftover salad in an air-tight container in the refrigerator. However, fresh greens in the salad will become soggy the next day.

Preferably make the salad enough to serve on the same day to enjoy while it is fresh. Or, you can save extra cooked wild rice and roasted sweet potato-kale mixture separately to prepare the fresh salad the next day.

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Make these garlic herb garlic-herb pumpkin flatbread to enjoy the fall and pumpkin season. These are perfect for pairing with curries and soups or making wraps.

Pumpkin flatbreads in a serving dish are read to serve.

If you have made pita bread or naan bread before, then making these pumpkin flatbreads will be almost similar. And even if you don't have experience, this is not rocket science; you can still make them easily.

Next time instead of buying flatbreads from the store, try this healthy pumpkin flatbread recipe to make them at home. I am sure you will enjoy them fresh. And the beautiful golden yellow color from pumpkin puree automatically adds fall vibes to the flatbreads. You can also make them for fall gatherings or festive parties.

Let's get started.

Ingredients Needed!

Flour - these flatbreads are prepared using whole wheat flour.
Pumpkin puree - use either freshly made or canned pumpkin puree.
Warm water - use warm water that helps to activate the yeast faster.
Garlic and herb - use fresh, finely chopped rosemary and minced garlic to flavor the flatbreads.
Yeast - helps to make the flatbread soft and supple. Also, I find the dough is very easy to roll after proofing. And prefer using Instant yeast (or Rapidrise yeast) for quicker results.

ingredients for making whole wheat and pumpkin flatbread

The best flour to make healthy flatbreads

Usually, flatbreads are prepared using all-purpose flour. However, to make them healthy, I used whole wheat flour. And I always use the Indian version (aka atta) as it is superfine in texture compared to the whole wheat flour available in local grocery stores. You can easily find them in Indian grocery stores or some local grocery stores that carry Indian flours. If you don't find the Indian flour brands, use a 50-50 ratio of all-purpose and regular whole wheat flour in this recipe. This combination will also give a soft texture to the flatbreads.

How to make flatbread dough?

Hand-kneading the dough - Combine flour, minced garlic, finely chopped herbs, yeast, and salt in a large mixing bowl. Mix the dry flour with these added ingredients. Then add pumpkin puree and warm water. Using a wooden spatula, mix the flour and water until the dry flour becomes crumbly. Then using hands, knead the mixture for 6-8 minutes or until it forms into a soft, supple dough. You can also rub some oil on your hands to avoid sticking the dough to the hands. Cover the dough and let it rise for 15-20 min.

The collage image of the whole wheat pumpkin flatbread dough-making process.

Machine-kneading the dough - Add flour, garlic, herbs, yeast, salt, and pumpkin puree in a mixing bowl. Attach the dough hook to the stand mixer. Gradually add warm water and knead the dough on low to medium settings (I have a KitchenAid stand mixer, and I always knead all kinds of dough on its NO-2 setting). Knead the dough for 5-6 min. Finally, drizzle some oil and knead for a few more seconds. Remove the mixing bowl from the machine, cover it, and let the dough rise for 15-20 min.

How to make pumpkin flatbread?

Once the dough has risen, you can start making flatbreads. Deflate and divide the dough into small equal portions. Give each portion a round shape and roll it to make a roughly ¼" thick round flatbread. Meanwhile, heat the cast iron pan on medium to high heat. Cook the prepared flatbread on a preheated pan on both sides until well done. Take out the cooked flatbread from the pan and then lightly brush it with olive oil on both sides. Finally, store them in a tortilla keeper lined with a kitchen paper towel.

The collage image show flatbread dough divided into small portions and rolled flatbread.

Serving Suggestions!

Serve these warm flatbreads with some dippings like this creamy avocado sauce, roasted red pepper hummus, tahini sauce, etc., for appetizers.
You can use pumpkin flatbread to prepare wraps, like these vegan chickpea wraps.
Make these flatbreads to pair with Indian curries like red lentil curry, coconut chickpea curry, chicken butter masala, etc.

Helpful Tips!

Preferably use Rapidrise yeast so that the dough is ready in less than 1 hr to prepare the flatbreads. Regular yeast needs to be activated first with warm water and some sugar before adding it to the flour. It will also take a bit longer for the dough to rise.
Use warm water for kneading the dough so that it will rise faster. Warm water helps the yeast to activate.
Use finely chopped herbs and finely minced garlic in making the flatbread dough. It will help to distribute the flavor evenly. And also, while rolling they won't come in your way.

Pumpkin flatbreads stacked in a serving dish are read to serve.

Recipe Variations!

Make these flatbreads using all-purpose flour. However, you may need to use less water than mentioned in the recipe, as the whole wheat version absorbs more water.
Feel free to use herbs of your choice in making these flatbreads. Fresh parsley or cilantro, or oregano will also work in the recipe.
If you are not a garlic fan, then you can skip it completely.
You can also make these flatbreads using sweet potato puree instead of pumpkin puree.

FAQs

How to store and reuse the leftover flatbread dough?

Store the leftover dough in an airtight storage container. Make sure the container is big enough and has space for the dough to rise while it is covered. Store it in the refrigerator for a couple of days. Before using the dough again, please bring it to room temperature naturally and then make the flatbreads.

How to store the leftover garlic herb pumpkin flatbread?

Place leftover pumpkin flatbreads in an air-tight container and store them in the refrigerator. Before serving, warm them in a hot pan or microwave for 30-45 seconds.

Personally, I prefer storing leftover dough and then making fresh flatbreads the next day. This way we get fresh soft flatbreads to eat.

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In less than 30 min, you can prepare this healthy Italian lentil salad for a protein-rich lunch or dinner. A quick recipe that you can try any time when you need a protein boost.

Prepared whole lentil salad in a serving dish with a serving spoon. — Healthy Lentil Salad

Ingredients you will need

Raw lentils - I use raw whole brown lentils for making this salad
Liquid for cooking - preferably use chicken stock or vegetable stock for more flavors
Seasonings - use Italian herb mix, salt, and pepper
cucumber - dice it into small pieces. Use organic cucumber whenever possible.
Roma tomato - remove pulp and then dice into small pieces
Fresh herbs - chopped fresh basil and parsley for added flavor
Dressing - make a mixture of extra virgin olive oil and lemon juice

Raw lentils in a metal container with fresh parsley and tomato on the side.

Ingredients gathered for making lentil salad that includes raw lentils, fresh parsley, tomato, oil, lime, cucumber, and seasonings.

How to cook lentils for making lentil salad?

In a large saucepan, add lentils and double the amount of liquid. Bring this mixture to a boil, and then add Italian herb mix, salt, and pepper. Mix well, cover the pan and cook the mixture on low heat for 15-18 min. Turn off the heat and let the lentils cool down completely before making the salad. You can use water or chicken, or vegetable stock for cooking the lentils.

Cooked lentils in a pot with a serving spoon

How to make an Italian lentil salad?

In a large salad bowl, add the cooked lentils. Then add diced tomato, cucumber, and freshly chopped herbs. In the end, add the mixture of extra virgin olive oil and lemon juice. Gently mix everything well. Your lentil salad is ready to serve!

Serving Suggestions

A big bowl of this salad is sufficient for a protein-filled meal.
Prepare this lentil salad to pair with simple pesto pasta with kale or quinoa risotto or zucchini flatbread for a complete wholesome meal.

Healthy Italian lentil salad in a serving dish ready to serve.

Helpful Tips!

Use whole lentils for making this lentil salad. Also, do not overcook the lentils; otherwise, they will become mushy. The mushy lentils won't be suitable for the salad.
Preferably use chicken stock or vegetable stock instead of water to cook the lentils. They will enhance the flavor of the lentils and make them more delicious.

Recipe variations

For meat lovers - add cooked chicken or leftover roasted chicken into the salad for making it more filling.
You can also add small cubes of feta cheese into the salad for added deliciousness.
Skip adding cucumber and tomato in this lentil salad recipe and serve it as a humble lentil dish.

FAQs

How to store leftover lentil salad?

Store leftover lentils in an air-tight container in the refrigerator for 1-2 days. We always avoid storing leftovers for more than a day, even though they will last longer.

How to use leftover lentil salad?

Remove leftovers from the refrigerator well in advance before eating. This way, the salad will come to room temperature. Avoid heating the salad as it has cucumber and tomato that can become soggy upon heating. You can also serve it cold if you prefer that way.

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Make flavorful and healthy Instant Pot chicken biryani at home using this simple and easy-to-follow recipe. A perfect rice dish for people who are busy and want to enjoy authentic Indian chicken biryani at home.

Indian chicken biryani in a serving dish. Garnished with fresh green chili and a lemon slice.

If you love eating biryani and cook it at home, this Instant Pot chicken biryani is the perfect dish you can try easily. It has all the authentic Indian flavors. Moreover, this recipe is not complicated, and beginner cooks can also make it at home without much effort.

Do not have an Instant Pot? No worries, I also have recipes for easy chicken biryani and vegetable biryani that you can make in one pot on a regular stovetop.

What is Biryani?

Biryani is an aromatic and flavorful rice dish prepared using exotic Indian spices, fresh herbs, meat, and long grain basmati rice.

Traditionally biryani is an involved recipe. It's a two-step process, 1. prepare the chicken marinade and cook it partially 2. cook the rice partially with whole spices. Finally, in a large pot, layer these partially cooked chicken and rice; seal the pot and cook it on low heat to develop the flavors.

This is the best and perfect way to get the most of the flavors in the biryani. However, for novice cooks as well busy people making this dish at home is overwhelming. Moreover, it is essential to cook the rice and chicken at each stage so perfectly that the end dish does not end up raw or overcooked.

Therefore, Instant Pot Biryani is much more simplified, yet it has all the flavors as in the classic recipe. So, this quick and easy biryani recipe is for those who do not have enough time to make it the classic way, yet they want to enjoy all its flavors whenever you crave biryani.

Authentic Indian chicken biryani prepared in an Instant Pot.

What you will need

Rice - use long grain aromatic basmati rice.
Chicken - boneless skinless chicken thighs that cut into bite-size pieces.
Yogurt - for making marination base
Garlic and ginger - use finely chopped ginger and garlic and make it into a paste.
Onions - cut into half and then slice them. You can also use deep-fried or air-fried onions. Caramelized onions are one of the key ingredients that give a unique flavor to the biryani.
Fresh herbs - use a generous amount of fresh mint and cilantro into the marinade and then garnish the dish.
Spices - use biryani masala, chili powder to marinate the chicken, and whole spices like black cumin seeds (aka shah jeera), cloves, cinnamon stick, black pepper, green cardamom to flavor the rice.
Oil/Ghee - I prefer using ghee (clarified butter).

Basmati rice soaked in water with whole spices.

chicken pieces marinated with Indian spices in a large mixing bowl

How to make Instant Pot Chicken Biryani?

Preparing rice

Soak the rice in warm water for at least 15 min. Also, add whole spices like green cardamom, clove, and cinnamon stick to the mixture. These spices will infuse and add flavor to the rice.

Preparing chicken marinade

Firstly, cut the chicken into bite-size pieces. Then, in a small mixing bowl, combine yogurt with ginger, garlic, biryani masala, fresh herbs, chili powder, and salt. Finally, in a large mixing bowl, mix this marinade with the chicken.

Cooking chicken biryani in Instant Pot

On high sauté mode, cook sliced onion in some ghee until it turns dark golden brown or develops caramelized flavors. Add marinated chicken and cook for about 10 min. Now add soaked rice along with the water and whole spices. Spread it gently and evenly. There is no need to mix it completely with the chicken. Add a few strands of saffron (optional), more fresh herbs, and chopped tomato. Cover the pot and cook the mixture on manual LOW-PRESSURE mode for 5 min. Then release the pressure manually and keep the biryani covered for 20 min to develop the flavors. Serve warm.

Helpful Tips!

Chicken - Use organic and pasture-raised chicken whenever possible. For this recipe, I prefer to use boneless skinless chicken thighs that I cut into bite-size pieces.
Soaking rice - Soaking the rice in water with spices helps to infuse its flavors and make it more flavorful.
Onion - You can also use air-fried onion and skip the step of cooking or caramelizing onion.
Pressure release - Once the cooking timer is off, immediately release the pressure manually. Do not open the lid and let the biryani sit in IP for 20-25 mins. It will help the dish to develop the flavors without overcooking.

What to serve with chicken biryani?

Usually, chicken biryani is served with raita, which is prepared using yogurt, roasted ground cumin, and some water.
For the Indian banquet, you can prepare this chicken biryani along with naan bread and curries like chickpea tikka masala or palak paneer. You can also include mango lemonade or homemade mango lassi to complement the menu.

Recipe variations

If you want to make biryani without any meat, try this similar recipe for Instant Pot veg biryani. A perfect option for a vegetarian/vegan diet.

Authentic chicken biryani in a serving dish. Garnished with fresh green chili and a lemon slice.

FAQs

Is it necessary to soak the rice?

The answer is Yes.

Soaked rice cooks evenly and gives a nice appearance to the final dish. Also, Instant Pot takes very little time to cook the rice, which is not sufficient to absorb the flavors from the spices. Therefore soaking rice in water and some whole spices allows the rice to infuse the flavors.

Which rice is best for biryani?

Long grain aromatic basmati rice is the preferred choice for making biryani. Upon cooking, aromatic long grain rice gives a beautiful look and flavor to the biryani.

How to use leftover chicken biryani?

Sprinkle some water over the leftover biryani, cover, and microwave for 2-3 min a microwave-safe bowl.

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This warm bowl of sweet potato lentil chili is a flavor burst and is loaded with all the goodness from fresh ingredients. Perfect comfort chili for whenever you crave one.

Sweet potato lentil chili prepared in a large pot and is ready to serve.

I guess I was unconsciously in the mood to eat lentils and sweet potatoes in different forms in the past few weeks. That is probably the reason I prepared sweet potato chickpea burger patties, Italian lentil salad, lentil brown rice, etc., along with this sweet potato chili to publish them here. And that's how we started our new year, eating these protein-packed healthy meals.

If you are looking for a super easy and quick recipe for a protein-rich meal, then you will love this wholesome chili.

Let's get started.

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Sweet potato lentil chili in a serving soup bowl. Garnished with tortilla chips and lime wedges.

Ingredients

Sweet potato - peel and dice it into cubes
Raw lentils - use whole lentils for more fibers
Bell pepper - add your choice of color or a blend of different colors
Beans - either cooked black beans or pinto beans will work
Onion - peel, and dice it finely
Tomato - I always prefer using freshly diced tomatoes. However, you can also use canned ones.
Garlic - finely chopped garlic to add flavor to the dish
Seasonings - use oregano, smoked paprika, ground cumin, chipotle chili in adobo sauce, and salt to bring out the flavor in the dish
Oil - I always use cooking olive oil or avocado oil in my kitchen.

Cutting sweet potato

Peel and then rinse the sweet potato before cutting it. Using a sharp knife, dice it into roughly ½" cubes. The reason for keeping them a little bigger in size is to keep their shape intact after cooking the raw whole lentils. Dicing sweet potatoes smaller can make them overcook and blend/disappear in the final chili.

How to make Sweet Potato Lentil Chili

Heat some oil in a large pot. Cook some chopped garlic and diced onion for a couple of mins.
Then add chopped tomato, diced sweet potato, red pepper, raw lentils, chipotle chili in adobo sauce, and the spice blend. Mix everything well and sauté the mixture for a few mins.
Now add black beans and a blend of water and chicken stock (or vegetable stock). Mix well, and bring the mixture to boil.
Cover and cook the chili on low heat until the lentils are nice and tender.
While serving, garnish with fresh cilantro, lime wedges, and serve warm.

Serving suggestions

While serving, add toppings like fresh salsa, Mexican cheese blend, fresh cilantro, a lime wedge, etc. For a wholesome meal, serve this bowl of chili with some tortilla chips and fresh guacamole on the side.

For the Mexican banquet, add this lentil chili to the menu and Mexican tomato rice, cilantro lime chicken, delicious corn on the cob, and pineapple mojito or raspberry mojito.

Helpful Tips!

Preferably use whole lentils in making this chili. Split lentils may become mushier and disappear in the final dish after cooking.
Always peel the sweet potato before using it in the cooking if it is not organic. The concentration of pesticides is usually high in the fruits or veggies outer layers, and peeling the skin can reduce that amount.

FAQs

How to use leftover lentil chili?

The next day you may find lentil chili will be thick and has lost its consistency. Therefore, before serving, add some veggie stock or water and heat the mixture in the microwave for 2-3 min or boil it on the cooktop to bring back its thick soup-like consistency.

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Learn to prepare Indian healthy butter chicken meatballs using all the authentic spices and flavors. Moreover, it is healthy without any added cream and tons of butter.

Butter chicken meatballs in a cast iron skillet — Healthy Butter Chicken Meatballs

A few years back, my father-in-law shared with me his restaurant-style recipe to prepare butter chicken at home. And guess what, my in-laws are Punjabi.

The reason I am mentioning this is... Punjab is the state/province in India where butter chicken, palak paneer curry, chicken tikka masala, etc., are staple dishes.

Here I am sharing a butter chicken recipe originally adapted from my family's version with some twist.

Why is it adapted??

Because I am swapping dairy cream and butter with some healthy alternatives that I will explain below. And of course, these swaps are approved by my father-in-law, who used to manage a restaurant for quite a few years as part of his business.

Let's get started!

ingredients for making chicken butter masala

Ingredients you will need

Chicken - ground chicken for making meatballs
Marinade - for adding flavors to the ground chicken, use ginger, garlic, garam masala, chili powder, lemon juice, and onion
Masala sauce - for making the gravy base gather fresh tomatoes, small onion, garlic, and ginger
Creamy base - I use raw cashews, sesame seeds, and a few coconut flakes to get the dairy-free cream base.
Garnishing - use finely chopped fresh cilantro. Or, optionally use Kasuri methi (dried fenugreek leaf) if you have.
Oil/ghee - either ghee or cooking oil to cook the meatballs and the masala (tomato base)

How to make Indian healthy butter chicken meatballs

Making chicken meatballs

In a large mixing bowl, combine ground chicken with finely chopped ginger, garlic, and onion. Then add garam masala, chili powder, and some lemon juice. Mix everything well.

Use a tablespoon or a metal cookie scoop to divide the ground marinated chicken mixture into equal parts. Put these small portions of the meat mixture on a large plate ensuring they don't touch each other. Spray some oil over the divided meat or rub it on your palms. Now turn each portion into round shapes to form meatballs. This will make your job less messy.

Collage image of preparing ground chicken meatballs

Cook these chicken meatballs in a large frying pan using little oil. Take them out and keep them aside. See the helpful tips section below for more details.

collage image of cooking meatballs in a cast iron pan

Preparing Butter Chicken Masala base

In the same pan with leftover oil, add ginger pieces, garlic cloves, roughly chopped onion, and sauté until translucent. Then add tomato pieces, raw cashew, sesame seeds, and shredded coconut and cook until the tomato softens. Turn off the heat, let the mixture cool down slightly and blend it in a blender with some water to ensure a smooth consistency.

collage image of cooking onion and tomato in a cast iron pan

Now heat some ghee or oil in a pan and add the pureed tomato mixture. Add more water if necessary to get the desired consistency. Bring the mixture to boil and season with some garam masala and salt to taste.

Add cooked meatballs, cover the pan and turn off the heat. Before serving, garnish with chopped fresh cilantro and serve warm.

butter chicken masala in a cast iron skillet

Serving Suggestions

Serve these meatballs masala with steamed plain white rice or garlic naan bread or both for a filling meal.
For a healthy Indian banquet, add this butter chicken to the menu along with whole wheat naan bread, palak paneer curry, tandoori chicken wings, tofu tikka, vegetable biryani, etc. You can also include low-fat mango lassi or mango lemonade for drinks on the menu.

Butter chicken meatballs in a serving dish with naan bread, plain rice, lime wedge and green chili on the side.

Helpful Tips!

Buy organic ground chicken whenever possible.
Cook meatballs on medium heat and do not cook them for a longer time. Overcooking and high heat can make the meatballs tough in texture.
If you have enough time, allow the meat and spice mixture to marinate for at least 20-30 min.

Recipe Variations

Skip making the butter masala sauce and serve these perfectly cooked meatballs as an appetizer with some green mint chutney on the side. Just make sure the meatballs are fully cooked.

You can replace ground chicken in this recipe with cubes of firm tofu or paneer and turn this dish into a vegetarian butter masala.

FAQs

Can I use chicken thighs or chicken breast in this recipe?

You can use boneless and skinless chicken thigh or breast in this recipe. Cut them into bite-size pieces, follow the same instructions, and use the same ingredients to marinate the chicken. Sear the marinated chicken until well done before adding to the butter masala sauce.

Is this butter chicken healthy?

This butter chicken meatballs recipe does not contain any added butter, heavy cream, or whole fat yogurt. It does contain a little amount of ghee (clarified butter). Eating good quality ghee in limited quantities is advisable. Ghee falls into the category of healthy fat if consumed moderately. However, you can avoid using ghee, and it won't affect the final dish's deliciousness.

butter chicken vs chicken tikka masala

This question does cross most people's minds. Even Indians can get confused about these two dishes. Both dishes use similar ingredients; however, the slight and subtle difference lies in its sauce or the gravy base.

Chicken tikka masala: this dish is rich in flavors from spices. Usually, in this recipe, marinated chicken is roasted in a tandoor or clay oven and then added into the tomato-based gravy. Surprisingly tikka masala has a British origin.

Butter chicken: this dish is more creamy, buttery, and mild in taste than tikka masala. Often marinated chicken is simply pan-roasted before adding into the creamy tomato sauce. Butter chicken originated in the capital of India, which is Delhi.

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