Magic Chicken Bites - Gluten Free

These Fried Magic Chicken Bites are perfectly crispy and deliciously seasoned. Super easy and all the ingredients are things we have on hand and in your pantry. Once you try this easy recipe, you can make a big batch and freeze, use them to make many other recipes, whenever you have unexpected guest or too tired after work, which you can remove and make a new dish that is tasty and delicious. How to use these bites, I will be sharing recipes soon! 

Ingredients
1 Kg Chicken Boneless Cubes
First Marinade
½ Teaspoon Baking Soda
½ Teaspoon Salt
2 Tablespoons Water
Second Marinade
½ Teaspoon Pink Himalayan Salt
1 Teaspoon Red Chilli powder
¼ Teaspoon Turmeric powder
1 Teaspoon Garlic powder
1 Teaspoon Red Chilli flakes
1 Teaspoon Garam masala
1 Tablespoon Coriander powder
½ Teaspoon Black Pepper powder
1 Teaspoon Sesame oil
Other Ingredients
4 Tablespoons Heaped Corn flour or Arrowroot Flour
1 Large Egg
Method
For The First Marinade
Mix all the ingredients well and keep aside for 30 minutes.
For The Second Marinade

Mix all the spices in a bowl well. Then add the masala the chicken and oil and keep aside for at least 30 minutes. 

Then add egg and corn flour just before frying. Heat oil in a deep frying pan and fry the chicken pieces in oil on medium flame till golden and crisp. These were quick and easy, aren't they! They turned out great and soft & succulent!

With this chicken you can make some many recipes , will be posting them soon!
My Notes
The Magic Chicken Bites can also be air fried or baked in a tray. But I always find fried chicken more succulent and less chewy. However it totally depends on your preference.
Leftover Fried Magic Chicken Bites can be frozen in an airtight container for up to 3 months. You don’t need to thaw them before reheating just use them in the recipes which I will be sharing soon.

Labels: Gluten free, Keto, Low Carb, Chicken, Fried, Holiday Side Dish

Holiday Side Dish Recipes:

• Roasted Mushrooms from Hezzi-D’s Recipe Box
• Roasted Delicata Squash and Sweet Potatoes with Cranberry Glaze from A Day in the Life on a Farm
• Parmesan Butternut Squash from Jolene’s Recipe Journal
• Homemade Mushroom Rice Pilaf fromA Kitchen Hoor’s Adventures
• Gluten Free Magic Chicken Bites from Sneha’s Recipe
• Sausage Tortellini Soup from Art of Natural Living
• Loaded Baked Potato Casserole with Fried Onions from Blogghetti
• Beer Macaroni and Cheese from The Spiffy Cookie
• Jalapeno Cheddar Swirls from Magical Ingredients
• Potato, Corn, & Pepper Skillet with Pancetta from Karen’s Kitchen Stories

Soft & Chewy Snickerdoodle Cookies#SundayFunday

These soft & chewy snickerdoodle cookies are topped with cinnamon-sugar and take less time to make. Do try these are so delicious you can't stop having them. While baking these brown quickly so keep on eye on them and the temperature of the oven.

Make 16 cookies
Ingredients
165 Grams Unsalted Butter
150 Grams Caster Sugar
60 Grams Brown Sugar
2 Eggs Whole Egg
2 Teaspoons Vanilla extract
232 Grams All Purpose Flour
2 Teaspoons Cream of tartar
1 Teaspoon Baking Soda
¼ Teaspoon Salt
For The Topping
60 Grams Caster Sugar
2 Teaspoons Cinnamon powder
Method

Sieve the flour cream of tarter, baking soda and salt keep aside.
In a large bowl beat the butter and both white and brown sugar well till light and fluffy. Now add in the egg vanilla and whisk again till incorporated well and it turn thick and soft. then add in the sieved flour and beat again till well incorporated. Refrigerated the dough for at least 30 minutes.

After that take a small cookie or about 25 grams each ball and roll into round ball . Place on a parchment lined baking tray with sufficient space between each since they spread.
For the coating, mix in cinnamon & sugar well.

Roll each cookie ball in this cinnamon sugar and place it in lined baking tray. Bake in a preheat oven at 175°C for 9 - 10 minutes with both rods on. 

Labels: Biscuits & Cookies, Sunday Funday, Cinnamon, Christmas
For Sunday Funday we are sharing recipes with "Cinnamon".

• A Day in the Life on the Farm: Apple Cinnamon Bread 
• Culinary Cam: Cinnamon Beef Tagine 
• Food Lust People Love: Cinnamon Shortbread Squares 
• Our Good Life: Easy Cinnamon Rolls with Fireball Glaze 
• Amy's Cooking Adventures: Mario Under Water World Cake (Apple Cinnamon Cake) 
• Karen's Kitchen Stories: Mexican Cinnamon Cookies 
• Sneha's Recipe: Soft & Chewy Snickerdoodle Cookies 
• Mayuri's Jikoni: Tilslørte Bondepiker 

Vrat Ki Aloo Dhaniya Sabzi#Alphabet Challenge

Vrat ki Aloo Dhaniya Sabzi is a quick, flavorful fasting potato dish made with fresh coriander, green chilies and sendha namak. This is the simplest one far more delicious than the normal food.
Ingredients
5 Medium Potatoes - boiled
1 Tablespoon Coriander Powder
1 Teaspoon Cumin Seeds
¼ Teaspoon Red Chilly Powder
1 Green Chilly -finely chopped
Sendha Namak to taste
1 Teaspoon Amchur Powder
2 Tablespoons Chopped Coriander leaves - for garnishing - optional
2 Tablespoons Desi Ghee
Method
Boil the potatoes and remove the skin. Cut the potatoes in large cubes.

In a pan heat ghee, add the cumin seeds and green chilly. Let it sizzle for a minute. Add the coriander powder and roast it for a minute. Add the potatoes and mix well, so that the potatoes get coated with the spices. Season it with salt, red chili powder, and amchur powder. Add some of the chopped coriander leaves, leave a little for garnish. Saute the potatoes on medium to high flame, stirring in between, till a nice reddish brown coat is formed on the potatoes.   

Garnish with coriander and serve.

Labels: Boiled Potato, Coriander Leaves, Vrat, Alphabet Challenge, Indian, Side Dish

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "V"

• Hummus from A Day in the Life on the Farm
• Kale Macaroni & Cheese with Balsamic Vinegar from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Lemon Velvet Cream Pie from A Messy Kitchen
• Spicy Goat Vindaloo from Food Lust People Love
• Vanilla Cookies with Fudge Filling from Karen’s Kitchen Stories
• Vanilla-Flecked Black Cod en Papillote from Culinary Cam
• Vanilla Peanut Butter Cup Cupcakes from Blogghetti
• Varan - Maharashtrian-style Dal from Mayuri’s Jikoni
• Vegan Pad Thai from Sizzling Tastbuds
• Viennese Whirls from Jolene’s Recipe Journal
• Vrat Ki Aloo Dhaniya Sabzi from Sneha’s Recipe

Keto Ema Datshi#SundayFunday

Ema Datshi is the national dish of Bhutan, it's an easy, hearty saucey ultimate comfort soup with chilli peppers (ema) and cheese (datshi). This is luscious saucy soup is simmered in a cheese gravy that melts in your mouth. Every bite is warm, cozy, and deeply satisfying, striking the perfect balance of heat and creaminess. In Bhutan they make it very spicy, here I have made it according to our spice level.
All across the country, residents and travellers alike can be seen eating this hearty dish of cheese and chillies. Apart from Bhutan, this preparation is also consumed in several parts of Northeast India and Nepal.

Serves 2
Ingredients
2 Cloves Garlic -finely chopped
1 Red Chilly - slit
2 Green Chillies - slit
1 Small Onion - finely chopped
2 Tablespoons Butter
1 Teaspoon Olive Oil
1/3 Cup Grated Cheese
2 Slices Cheddar Cheese
Method
Remove the stalks off the green chillies and slit them lengthwise. Chop the onion and garlic finely.

Heat butter and oil in a pan add the onions and garlic, saute till they start to sweat, do not brown them then add a cup of water. Cover and let it boil for 5 minutes or until the peppers have softened, add the grated cheese stir it till the gravy thickens. Check for salt, which will vary depending on how salty your cheese is. 

Ema Datshi is ready. Serve hot with boiled rice or keto flatbread.
A comforting, everyday meal. It reflects Bhutan’s deep love for bold, spicy, and hearty food traditions.
Labels: Cheese, Green Chilly, Keto, Bhutan, Asian Cuisine, Sunday Funday, Soup

For Sunday Funday we are sharing "South Asian Cuisine Recipes" 

• Aloo Paratha by Karen's Kitchen Stories
• Chana Pulao by A Day in the Life on the Farm
• Chicken Biryani by Amy's Cooking Adventures
• Fihunu Mas - Whole Roasted Fish from the Maldives by Culinary Cam
• Kala Bhuna - Bengali Spiced Beef Stew by A Messy Kitchen
• Keto Ema Datshi by Sneha's Recipe
• Oxtail Nihari by Food Lust People Love
• Sheer Khurma by Mayuri's Jikoni

Thel Ghosalyachi Bhaji#SundayFunday

Today’s recipe is one of the simplest sabzi/bhaji that one learns in East Indian cuisine. This is my Mom's recipe. It is just a method sweating the onions in a pan, add the ghosali a letting them cook together. There a two type of these gourds, one is a ridge gourd (turai or dodka )which we East Indians call it shirali ghosali, because of the ridge that this vegetable has.
The other one is the thel ghosali/sponge gourd which is plain, although both taste the same when cooked, just the variety changes. 

This vegetable goes by many names, ridged gourd, lufa, turai, turia, beerakaya, or peerkangaai, smooth luffa.

You can prepare this dish when you crave for something really simple. It tastes great with chapatti/hand breads (love the sweetness of the vegetable that goes so well with these flat breads) and also with rice or fish/meat curry.

Serves 3
Ingredients
650 Grams Thel Ghosali/Ridged Gourd
1 Large Onion finely sliced
1 Tablespoon Bottle Masala
½ Teaspoon Sea Salt or to taste
3 Tablespoons Oil
Method

Wash and peel the gourd, cut the gourd vertically and then make thin slices out of it.

Heat oil in pan/kadai, add the onions and fry them for a minute. Place a lid on low flame let it soften for 3 minutes. After that you will see the onions are translucent ( this give the bhaji a sweet taste). Now add the ghosali and stir fry it on high flame for a minute or two. Cover with a lid and reduce the flame to low for 5 minutes. Now you will see it has released all its moisture/water. Open the lid and give it a stir, let it cook on medium low flame without the lid for 10 to 15 minutes or till the water nearly evaporates.

Now you can see the water has nearly evaporated, add the bottle masala and salt, give it a good mix, cover with a lid on medium low flame let it cook till the spice marries together with the ghosali for about 4 -5 minutes.
Open and you will see oil has started to seperate give a final mix.  

This vegetable does not require any garnish. Serve hot as a side dish to any meal. It taste delicious.

Labels: Sponge Gourd, East Indian, Side Dish,Sunday Funday, Indian 

For Sunday Funday we are sharing Wild Food recipes 

• Chive Blossom Salt by Amy's Cooking Adventures
• Dandelion Salad with Warm Bacon Vinaigretteby Food Lust People Love
• Porcini Risottoby Culinary Cam
• Rosehip Jellyby A Messy Kitchen
• Thel Ghosalyachi Bhaji by Sneha's Recipe
• Wild Mushroom Frittata by A Day in the Life on the Farm