These Chicken patty or kababs are delicious, easy and so versatile, you can have them for iftar, sahur or any time of the day.
This recipe has very simple everyday ingredients, process well in a food processor and that's it! You don't need any fancy tools or ingredients and this is very healthy recipe as well.
Chicken boneless - 2 lbs Green chilies - 3/4 around 1 tablespoon Cilantro 1/4 cup Onion - 1 small Salt to taste (1 teaspoon) Red chili powder 1/2 teaspoon Black.pepper powder 1 teaspoon Cumin (roasted and crushed) - 1 teaspoon Garam masala (optional) 1 teaspoon Spritz of oil for frying
So, last week, while me and Ellmyra were chatting and planning a week's menu, and dreaming and drooling over our favourite dishes, I came up with this idea to create something along the lines of Chicken tikka masla, but with malai chicken boti as that is my family's favourite bbq dish.
This easy and delicious recipe start with Malai chicken boti, which I just pan fried today, you can grill them as well, or you can use leftover bbq pieces. Then added chicken pieces in a basic yogurt base gravy spiced up with green chilies and black pepper powder to keep that white color, in the end added whipping cream to make that masala creamy and decadent.
Video in Urdu:
Video in English:
Ingredients:
Malai boti:
Chicken boneless cubes - 1 lb Yogurt 2-3 tablespoon Heavy cream 2 tablespoon Salt - 1 teaspoon or to taste Ginger 1 teaspoon Garlic 1 teaspoon Cumin, roasted and crushed - 1 teaspoon Fenugreek leaves (qasoori methi) - 1/2 teaspoon Black pepper 1 teaspoon Mustard 1 tablespoon Green chili 1 - 2 tablespoon, paste or finally chopped
Masala:
Onion 2, blended and pureed or finally chopped Ginger 1 teaspoon
Garlic 1 teaspoon
Green chili paste or chopped 1 -2
Salt 1 teaspoon or to taste Balck pepper 1 tsp, crushed Cumin 1 teaspoon, dry roasted and crushed
Coriander powder 1 teaspoon Yogurt 1 cup Cream half cup Green chilies for garnishing Oil 1/4 - 1/2 cup
Tender pieces of grilled chicken simmered in a tomato based gravy, warm, aromatic, creamy, perfectly spicy, and ready in 30 minutes! You won’t believe how easy it is to make at home!
The BEST part about this recipe — you may already have all the ingredients in your kitchen. If not, they are so easy to find in any grocery store. Authentic Chicken Tikka Masala is usually made with yogurt marinated chicken, skewered and chargrilled for incredible bbq flavours. For the sake of making this recipe much easier for us to make at home, I am using a pot to cook it all in, while still keeping those amazing flavours.
For the best charred results, sear your chicken in batches of two or more to avoid over crowding the pan helps fry your chicken pieces instead of simmering in juices. The chicken will not be cooked through at this point because you are going to finish them in the gravy later on, absorbing all of the flavours of the sauce right into the meat for maximum flavour.
The BEST side is hot and fresh steamed rice, zeera rice, fresh homemade or store bought Naan. You’ll find tikka masala listed on just about any desi restaurant menu, for good reason.
Video in Urdu:
Video in English:
Ingredients:
Chicken Tikka:
Chicken boneless, 1 lb, medium pieces
Yogurt 4 tablespoon
Lemon juice 1 tablespoon
Garlic 1 teaspoon
Ginger 1 teaspoon
Salt 1 teaspoon or to taste
Red chili powder 1 teaspoon
Coriander powder 1/2 teaspoon
Cumin, roasted and crushed 1 teaspoon
Garam masala powder 1/2 teaspoon
Masala:
Onion 1 cup, chopped
Garlic 1 teaspoon
Ginger 1 teaspoon
Tomato sauce 1 can 8 oz (or just blend 2 medium tomatoes)
A quick marinade using cilantro, green chilies, yogurt, cream and seasoning and grilled to perfection. This green chicken needs very minimal ingredients but turns out delicious!
You can definately make this chicken in a regural cooking pot or on grill pan indoors. Serve it with parathas and chutney raita.
I made this chicken on August 14th to celebrate Pakistani independence day, made matar pulao and Magnolia bakery banana pudding to make it a meal!
Video in Urdu:
Video in English:
Ingredients:
Chicken 2 lbs Cilantro 1 cup
Green chilies 6 - 8 or adjust according to your liking
Garlic 1 tbsp
Ginger 1 tbsp
Raw papaya paste 1 tbsp
Yogurt 1/2 cup
Whipping cream 1/2 cup (subsitute with sour cream but omit lemon juice)
Right after Eid-ul-Azha this season is called bbq season. We all get into meaty spirit, so I thought to share something delicious and homey, which you can add to your bbq potluck this weekend!
Bihari kabab is basically thinly stripped beef (pasanday) marinated with popey seeds, sesame seeds and basic seasoning like cumin and garam masala with mustard oil. Then grilled until tender. Recipe I am sharing here can easily made without grill. You can either cook them in regural cooking pot or bake them as well in oven on 400f
Video in Urdu:
Video in English:
Ingredients:
Beef thin strips (pasanday) 1 kg Cococut powder 4/5 tbsp Popey seeds (khash khash) 4/5 tbsp Sesame seeds (safeed till) 4/5 tbsp Red button chili 20/25 Ginger 2 tbsp Garlic 2 tbsp Raw papaya paste 1/2 tbsp Salt to taste, (1 1/2 tsp) Tandoori masala 1 1/2 - 2 tbsp Nutmeg powder 1/2 tsp Mace powder 1/2 tsp Garam masala 1 tsp Cumin (roasted and crushed) 1 tsp Chanay powder or roasted gram flour (baisan) 4/5 tbsp Yogurt 1 cup Mustard oil 1/2 - 1 cup (or you can use any other nuteral oil as well)
This Chicken Reshmi Handi is creamy, rich, and packed with flavor just like your favorite restaurant version but made easily at home. Perfect for Eid gatherings, dawat nights, or when you want something special without too much effort.
Why you’ll love this recipe:
No complicated steps
Restaurant style creamy texture
Perfect for Eid / guests
Can be made ahead
And what not to like about this dish. It start with basic ginger garlic and onion base with yogurt, then added ingredient of heavy cream and cheddar cheese take it to next level. Powdered coconut will give it that earthy nutty taste. This recipe doesnt have any red chilli powder so green chilies and black pepper or white pepper with add that heat to this dish.
Silky smooth creamy garvy served in handi and topped with sliced ginger, green chilies and melted butter! This years' Eid is not a usual one for all of us, but we can definately enjoy it at home by treating us with recipes like this!
Instagram Reel:
Video in Urdu:
Video in English:
Ingredients:
Chicken 1 lb
Onions 2
Green chilies 4 -5, chopped
Yogurt 1 cup
Heavy Cream 1/2 cup
The best homemade tandoori chicken recipe! This authentic Tandoori chicken is tender, moist and juicy and better than made with store bought masala! The bright colours and charred flavour of tandoori chicken has made it a favourite in evey households.
The tandoori masala is an important blend of spices used in many dishes. It gives a spicy, smoky and aromatic flavour to your food. It can be bought at most grocery stores down the spice aisle, though I prefer to make my own blend – it’s incredibly easy to make and requires only a few simple ingredients. Most of these spices will already be on your spice rack.
Tandoori chicken is marinated in tandoori masala, along with yogurt, ginger, garlic and lemon before cooking it in the traditional “tandoor” oven. A tandoor oven is an outdoor clay oven that reaches extremely hot temperatures to give a charred and deep flavour to your food. Now most of us don’t have a tandoor oven hanging around, an oven or BBQ grill will do just fine!
The key to tandoori chicken is to use bone-in thighs and legs (yay! our favorite cuts) because they have enough fat to stay moist under the heat of the grill. The pieces should be skinless. Today I have used boneless chicken thigh peices tho.
Preheat a grill and clean grill grates and spray with oil. Grill chicken until center of thickest part registers 165, about 10 – 12 minutes per side for bone-in, about 5 – 7 minutes per side for boneless. Brush lightly with butter/oil as needed to keep exterior moist and reduce sticking, once during cooking.
You can roast this chicken in the oven as well (instead of grilling). Preheat oven to 425 degrees, line a baking sheet with aluminum foil and set a large wire rack on baking sheet. Grease rack with non-stick cooking spray. Cook chicken until center registers 165 in center of thickest part, turning once halfway through (approx. 35 – 40 mins for bone-in, 25 – 30 for boneless). Broil during last 3 minutes for more color.
Food brings us together. Whether your tastes trend toward traditional or experimental, there’s universal comfort in joining around a table for a meal.This Malai Qeema recipe requires basic and simple ingredients but with the addition of cream cheese and cream, it enhance the flavors and it turns out delicious!
This recipe is so versatile, it could be your weeknight dinner or its so presentable and delicious that you can easily serve this Qeema to your guests in any get together.
Today I used beef, but you can easily make this with grounded chicken and it turns out equally delicious.
This malai qeema will surely bring joy to your taste buds which you would love to share!
Most requested recipe around Bakra Eid/ Eid-ul-Adha is Roasted Raan. So today I am sharing Chatpatti Mutton Roasted leg recipe for you guys!
This desi style roasted leg of goat/lamb recipe known as masala raan. A whole leg of goat is marinated in a delicious blend of aromatic spices and then roasted until it is tender and succulent.
All this main course needs as an accompaniment is plain rice and a green salad or with parathas and a salad. Keep in mind the leg of goat/lamb must be marinated for 24 hours so plan accordingly.
Video in Urdu:
Video in English:
Ingredients:
Leg of Goat/Lamb 4-5 lbs (2 kg)
Yogurt (Dahi) 1/2 cup
Lemon Juice 1/4 cup
Red chilli powder 1 tbsp
Salt
Garam masala 1 tbsp
Zeera (bhunna kutta) 1 tbsp
Chaat masala 1 tbsp
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Green chili paste 1 tbsp (4-5)
Raw papaya paste 1 tbsp (or Meat tenderizer)
Nutmeg and mace (jaifal/ javetri) 1/2 tsp
Cardamon Powder (ilaichi powder) 1 tsp
A soft, succulent Kabab - Gola kabab that melts in your mouth! It is a barbecue favourite which is so simple, yet appetizing. While they taste absolutely awesome on their own, I bring an amazing, simple yet tasty recipe for the Gola Kabab Pulao. They are in line with the Eid festivities going on these days 🐑
Soft, juicy and tender minced meat kababs served on a bed of traditional basmati rice pulao. This pulao recipe is fragrant, fluffy and perfect every single time! 🍚 It is very simple and easy to make and pair perfectly with any raita or curry of your choice.
Video Tutorial:
Ingredients: For Gola Kabab:
1 lb minced meat
Dry garam masala:
1 bay leaf (taiz patta)
5 -6 red button pepper (gol lal mirch)
1 tsp black cumin (kala zeera)
5-6 cloves (longin)
5-6 cubeb (kabab chini)
5-6 black pepper
1/2 tsp cardamom, mace and nutmeg powder
1 1/2 tsp Roasted white cumin
1 piece long pepper (pippli)
1 tbsp raw papaya
1 tbsp ginger
1 tbsp garlic
1/2 tsp red chili powder
2 tsp coriander powder
salt
2 -3 tbsp shredded coconut
2 medium onions, fried
3 -4 tbsp oil/ghee
For pulao:
3 - 4 cups rice
1 medium onion, sliced
2 medium tomatoes, chopped
salt
1 tsp garam masala powder
1 tbsp ginger
1 tbsp garlic
1/2 to 3/4 cup oil
Muslin cloth pocket:
2 tbsp coriander seeds
1 tbsp fennel seeds (saunf)
1 piece cinnamon stick
1 piece ani star (badyan)
1 tsp black cumin
1 green cardamom
1 black cardamom
When everybody out there is having meaty sekh kabab, I thought to try these Aloo kay sekh kababs, same smokey BBQ kabab flavor but pure vegetarian. I saw this recipe online and it clicked right away, I made this my way tho..
They are perfect for school or after school snack, roll them in parathas, or have them in snack with ketchup. My kids even had them in Hotdog bun as well. My whole family enjoy it and this recipe is kids approved and worth trying for...
Video Tutorial:
Ingredients:
Potatoes, boiled and mashed 2 cups
Sekh kabab masala 2 -3 tbsp
Onions, chopped 4 -5 tbsp
Green chilies, chopped 1 tbsp
Cilantro, chopped 3-4 tbsp
Butter 2 tbsp
Bread slice 1
Egg 1
Oil 3-4 tbsp for frying
The sizzling sound in the frying pan and the aroma that surrounds is sensational while preparing shami kababs. AND the taste…delightful! 🥘 Shami Kabab is a truly delicious treat at any time of the day. You can make sandwiches with it or serve it as snack, they are perfect for Ramadan, for Sahoor or for iftar. 🕌
I always prefer to make a big batch and freeze. The best part is that the kababs freeze very well so you can make several days or weeks ahead of time They become soggy and fall apart when completely defrosted, so fry them on medium heat within 10-15 minutes after taking out of the freezer.
If you walk into my home unannounced, chances are I will have some of these kababs in the freezer. Depending on the time, I serve them as snack with and a chatni or make a sandwich for lunch , or serve with rice dishes for dinner. You get the point? They are versatile and can be served anytime of the day.
Video Tutorial:
Ingredients:
Chicken (bone in) 1 whole, 2 lbs (you can substitute with boneless beef)
Garam lentil (Channay ki daal) 250 gm (1 1/4 cups)
Salt 1 tsp or to taste
Cumin seeds (zeera) 1 tbsp
Coriander seeds (sabut dhaniya) 1 tbsp
Whole red chilies (Sabut lal mirch) 10 - 12
Turmeric (haldi) 1/4 tsp
Ginger 1 tbsp
Garlic 1 tbsp
Onion quartered 1 medium
Cilantro 1/2 cup
Mint leaves 12 - 15
Onion 1 small
Green chilies 6 -8
Garam masala powder 1 tsp
Eggs 2
Oil for frying
