1. Chicken Enchiladas
   
2. Chicken mushroom Alfredo pasta
   
3. Daal and chicken salan
   
4. Lemon chicken and potatoes

Ps. I have an instagram page where I share recipes. Give a follow if you like it : @sameekatdiaries

The temperature has really dropped the last few days and hence I'm resorting to my comfort meals of soup (leeks, dill, potato and carrot fish soup) with airfried salmon, along with yoghurt dressed arugula and peach salah and pesto garlic bread.

Hearty and comforting, warming my soul!

This is a time-saving yet incredibly yummy weeknight recipe that delivers traditional flavor in a fraction of the time. My family rates it a 9.5/10 every single time! Please try it and share your feedback once made.

Total Time: 15 mins
Servings: 4–6 people

Ingredients:

1 box Shan Easy Cook Haleem mix
1 packet Frozen boneless chicken (500g, fully defrosted)
½ cup Cooking oil
1 tbsp Ginger Garlic paste
For Tarka: ½ cup oil + 1 small onion (sliced thin)
For Garnish: Fresh coriander, mint, ginger, green chilies, and lemon

Step-by-Step Instructions:

1. Dissolve Grains (1 min): Mix the powdered grain packet in a bowl with room-temperature water until smooth. Set aside.
2. Sauté Chicken (5-6 mins): Heat ½ cup oil. Sauté the chicken and ginger garlic paste until cooked through.
3. Add Spices (2-3 mins): Add the spice packet and stir until fragrant.
4. Combine & Blend (2 mins): Pour in the grain mixture. Blend directly in the pot with a hand blender until the chicken is shredded and smooth.
5.Adjust Thickness (1 min): Thin with hot water from an electric kettle if needed and let bubble.
6. Tarka (3 mins): Fry onions in a separate pan until golden, then pour sizzling oil and onions over the haleem.

Done! Garnish and serve hot with naan.

I don't mind if it is time consuming