Meatball ideas for noodles

Chicken wrap

Cheese stuffed chicken

Chicken breast 8
Thick yogurt 2 cups
Chopped onion 1
Olive oil 1 cup
Garlic 6
Garam masala 1 tbsp
Ginger 1 tsp
Cheddar
Mozzarella
Black pepper 1 tsp
Salt 1 tbsp

Chicken bihari roll

250 boneless
Yogurt 1 cup
Onion - 1 big
Pudina 1/2 bunch
Papaya 1 tsp
Rcp 1 tsp
Bhuna zeera 1 tsp
Poppy seeds 1 tsp
Ggp - 1 tsp
Javitri - 1/2 tsp
Salt
Garam masala - 1/2 tsp
Mustard seed - 2 tsp
Coal - 1 piece
4 parathey

Perfect kebabs for shahwarma

Qeema 1/2 kg
Bhuni pyaaz 1
Bread 2 slices
Pudina 1/2 bunch
Milk 1 cup
Potatoes 2 boiled
Egg 1
Crushed red pepper 1 tsp
Black p 1 tsp
Green chillies 3
Ginger garlic 2 tsp
Soy sauce 1 tbsp
Namak - 1 heaped tsp

Fried chicken

Chicken:
8 chicken thighs skin removed
250g breadcrumbs (could use brown to be healthier?)
Salt/ pepper
1 tsp paprika ( smoked)
1/2 tsp garlic purée
1/2 tsp oregano
250g of low-fat mayonnaise
1 tablespoon Dijon mustard
Mango salad:
2 chopped ripe mangos
1 sliced red onion
Quarter chopped white cabbage
4 quarters vine tomatoes
1 chopped med chilli
Fresh chopped coriander & mint
1 lime 
Salt and pepper Olive oil

CHICKEN CHANGEZI

1: chicken 1kg (cut in 12 pieces)

2: milk 100ml

3: tomatoes 2 large (grind to a paste)

4: onions 2 large (sliced)

5: double cream 1/4 cup

6: yogurt 1/4 cup

7: lemon juice 2tbs

8: ginger & garlic paste 1tbs

9: ginger & garlic paste 1tbs

10:chaat masala powder 1ts

11:red chilli powder 1&1/2ts

12:garam masala powder 1ts

13:coriander powder 1tbs

14:salt 1ts (heaped)

15:dry fenugreek leaves 1tbs (heaped)

16:bullet green chilli 2 (sliced)

17:cashew nuts 10

18:fresh coriander handful

19:oil 1/2 cup

20:ghee 1/2 cup

Recipe:

1: marinate chicken with salt, red chilli, ginger & garlic paste, lemon juice mix well cover and keep in the fridge for 1 hour.

2: then add the yogurt in the chicken mix well.

3: now add the chicken in a pot and cook the chicken till all the liquid dries on high flame.(keep aside)

4: heat oil and fry the onions, cashew nuts till light golden on high flame.

5: then remove the onions and cashew nuts from the oil, grind it to a smooth paste can add milk or water to grind.

6: heat ghee in a pot add ginger & garlic paste and fry for 1 to 2 minutes on high flame.

7: then add the tomato paste, milk, garam masala, coriander powder mix and cook on medium flame for 4 to 5 minutes.

8: then add cream, chaat masala, and the grinded paste of onions & cashew nuts mix well and cook till the oil comes ghee comes on the surface on medium flame.

9: now add the chicken which was kept aside with fenugreek leaves, green chilli, water 1/2 cup mix and cook till the ghee comes on the surface on medium flame.

10:then add the fresh coriander mix.

11:serve hot with naan.

chicken

1: chicken 1kg (cut in 12 or 16 pieces)

 2: thick greek yogurt 1 cup

 3: ginger & garlic paste 1 tbs

 4: lemon juice 2 tbs

 5: raw papaya 1 tbs (heaped)

 6: fried onions 2 tbs

 7: cashew nuts 15 & milk 1/4 cup (grind to a paste)

 8: salt 1 tsp

 9: red chilli powder 1 tsp

 10:garam masala powder 1/2 tsp

 11:coriander seeds 2 tbs (dry roasted and crushed)

 12:coal 1 piece

 13:fresh coriander 3 tbs

 14:oil 1/2 cup

1: marinate chicken with all the ingredients mix cover and keep aside for 1 hour (leave the oil & fresh coriander).

2: heat oil add the marinated chicken cook on high flame for 1 minute, wait for a boil on high flame then cook on medium flame covered till the oil comes on surface.

3: now add the fresh coriander and mix well.

4: heat the coal.

5: place a foil add the hot coal, oil 1/2 tsp, cover till the smoke settles.

6: serve hot with paratha or puri paratha.

Chicken tikka

1 kg chicken,1 tsp Chili powder, 1tsp zeera powder, 1/2 tsp of garam masala, 1tbsp tandoori powder salt to taste, 2tbsp oil juice of 1 lemon. 
Let the chicken sit in vinegar for a few hours. Overnight would have been better but 3-4 hrs is also fine

White veg sauce pasta

For the gravy, heat oil and add black pepper and salt to it, add the half ich cubed pieces to it and cook


Add cubed onion to white auce, add sliced capsicum, cook for a few minutes. Add the frozen, straight out of freezer. Add chopped  spring onions, head and greens

Red chilli flakes and salt

Top with a but of Italian seasoning
Add the chicken, atir a bit, no too much

Garnish with cheese, this gives cheesier flavor with lesser cheese

Tajin

[For the marinade : 1 tsp dhaniya powder, 1 tsp haldi , 1 tsp kaali mirch powder, 1 tsp salt 1 tsp ras el hanout + olive oil 1tsp zeera powder
[ I always adjust the spices according to taste and volume of gravy I want to keep
[ For a whole chicken, 1 big onion chopped, gajar, aalo, cut into chunks, olives whole and green peas.
Add all the spices of the marinade plus olive oil and a cup of water. Arrange everything in a baking dish. If using a chicken with skin sprinkle a bit of salt and pepper on the skin. It makes it crisp
[ Bake at 180C for 30 min. Or until done

Chicken paprikash

Here's what you need:
1 Tbsp. of oil
1 Tbsp. of garlic
2 chicken thighs, cut into bite-sized pieces
1 tsp of salt
1/2 tsp of pepper
1 cup of chopped onions
1/2 cup of chopped bell pepper
2 Tbsp. of sweet paprika
1/4 tsp of chili flakes
1/2 cup fo chicken broth
15 oz can of crushed tomato
1/2 cup of sour cream
1 Tbsp. of flour

Directions:
Heat oil over medium, add garlic, chicken and salt and pepper. Stir and cook until the chicken has some color. Add the onion and bell pepper, cook until onions have slightly softened. Add the sweet paprika, chili flakes, chicken broth and crushed tomatoes. Simmer covered for 40 minutes.

Take a ladle of the sauce and add to sour cream. Mix until well combined. Add flour to the mix and stir. Once it is well combine, add the mix to the pot. Stir in the mix, cover and simmer for an additional 5 minutes or until it has thickened.

Serve with pasta, rice or potatoes.