Chicken Malai Boti

Ingredients

• 500gm boneless chicken (2 inch cubes) 
• 2 tbsp thick yoghurt
• 4 tbsp fresh cream
• 2 green chillies paste
• 4 tbsp fresh coriander, chopped with stems
• 1 tsp black pepper powder
• 1/2 tsp white pepper pepper
• 1/2 tsp red chilli powder
• pinch of turmeric powder
• 1 tsp cumin powder (Roast cumin and make powder)
• 1/2 tsp coriander powder (Roast and make powder)
• 1/4 tsp garam masala powder
• 1 tsp salt or to taste
• juice of 1 lemon
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 tbsp oil/melted butter 
• 1 tbsp finely crushed Almonds

Method:

• Wash Chicken and dry it
• Mix all the ingredients well and add chicken 
• Marinate overnight or at least for 4 hours
• Soak Skewers in water for 30 Minutes
• Thread the chicken pieces on skewers 
• Preheat oven at 200 C and then grill both sides for 15 minutes
• Switch sides on color
• Brush them with butter while switching side
• Can also be cooked on Charcoal grill

Achari Chicken Parchay

Once again a rocking hit ^_^ . This is chef Shireen Anwer's Recipe. I tried it in two ways fried and baked and both were awesome but personally i loved baked version it was ummmmmmmm simply awesome and mouth watering ^_^

Ingredients
Boneless chicken cubes ½ kg
Chili powder 1 tsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
All spice ½ tsp
Fennel seeds ½ tsp (sonf)
Fenugreek seeds ½ tsp (Methi Dana)
Gram flour 2 tbsp (besan)
Mango pickle Masala 2 tbsp
Yogurt 1 tbsp
 
Method
Coarsely grind ½ tsp onion seeds, ½ tsp fennel seeds and ½ tsp fenugreek seeds, keep aside.
Flatten ½ kg chicken cubes in thin parcha.
Marinate them with 1 tsp chili powder, 2 tbsp mango pickle Masala, 1 tbsp ginger garlic paste, 1 tsp salt, ½ tsp all spice, 2 tbsp gram flour and ground seeds.
Bake in a pre heated oven of 180 degrees for 15 to 20 minutes.

Chicken Kunna

Chef Tahira Mateen's Recipe of Mutton Kunna is used. It was tooo Yummy, everyone loved it :-)
More the Kunna is cooked at lowest heat, more tastier it will be.
This dish is from Chinot and traditionally cooked with mutton.

Note: This will be cooked only in Clay Pot (Mitti ke Handi) otherwise the taste of traditional Kunna will be missed.

Ingredients:
1 kg Chicken cut into 8 to 10 pieces. (Small pieces should be avoided as they will break due to long hours of cooking involved)       

1 cup Desi ghee (Oil)

1 large sliced onion.

2 table spoon ginger garlic paste

1 table spoon coriander powder

1 table spoon heaped Red chili powder

½ tea spoon turmeric powder (Haldi)

Salt as per your taste

Take a thin cloth (Malmal ka Kapra) and tie in it below:

5 green cardamon (Choti illachi)

4 to 5 cloves (long)

1 piece sonth (Dried Ginger)

1Malabathrum (tez path)

1 tea spoon white cumin

2 Bari illachi

2 pieces of Cinnamon (Dar chini)

Tie it tightly. This will be put in pot.

2 Table spoon wheat flour

1 tea spoon dry roasted and slightly crushed black cumin (Kala Zeera)

Method:
In a clay Pot add Desi ghee (oil) and heat it.
Add sliced onion fry till transparent.
Then add ginger and fry till aroma starts coming (will take 1 to 2 minutes)
Add ginger paste  and fry till aroma starts coming (will take 1 to 2 minutes)
Then add chicken and fry it.
Add spices tied in cloth as described above. (This will remain in pot till end)
Then add turmeric powder, corriander powder, red chili powder and salt. Fry it.
Once all spices and chicken are fried properly add 3 glass water.
Cover the pot and cook on low flame (dam ke anch) for 1.5 hours.

Dry roast 2 table spoon wheat flour, dissolve it in 1/2 cup water and after 1.5 hours add this in Pot.

Also add roasted and slightly crushed black cumin.

Cover and cook for 30 minutes more or till flour is cooked.

After 30 minutes close the flame and let it on stove it will continue to cook with heat of clay pot. 

Dish out after 15 minutes.

Delicious Kunna is ready :-)

Chatni Chicken Roll Paratha

These Rolls were too yummy, got the compliment that they taste exactly like market Roll Paratha.

I think the main ingredients that created magic was green chatni that was used inside the roll and can be served along with roll for extra chatkhara.

This will make 10 Rolls

Marinate Chicken for at least 2 hours.

1/2 kg boneless chicken

Salt as per taste & Black pepper 1 tea spoon

Crushed red chillies 1 tea spoon

Dry roasted & crushed cumin seeds 1 tsp
Ginger Y Garlic paste 1 tea spoon each

Yogurt 3 to 4 table spoon
Lemon juice 4 table spoon

Oil 1 tbs & Soya sauce 1tsp

Mix all ingredients well, cover & keep in fridge for 2 hours. Then put it in any pan, cover and cook on low flame till chicken is done & water released by chicken dries out completely. Give coal smoke for BBQ smell.

For Chatni:

In blender add

1/4 kg yogurt

15 to 20 mint leaves

½ bench green coriander leaves

1/2 tea spoon crushed red pepper flakes

1/2 tea spoon salt

3 to 4 table spoon Imlee paste

1 tea spoon dry roasted crushed cumin seeds

2 green chilli (be careful add 1 first if required than other one)

2 to 3 garlic cloves.

Blend all these.

 For Paratha:
1- ½ cup wheat flour

1- ½ cup white flour

2 table spoon ghee (unmelted)

¾ tea spoon salt or as per taste

Make medium soft dough with luke warm water

Leave for ½ hour

Then make parathas.

Assembling:

Apply chatni on one side of paratha leaving small space around corners, then one side place chicken, top it with band gobi, layer of mayonnaise (optional), then drizzle some more chatni and then roll tightly to other side to give shape of roll paratha as shown in first picture.


Serve with chatni and enjoy :-)

Chicken Salsa Rolls

Ingredients for Chicken: 

Marinate Boneless Chicken 1/2 kg with:
Salt 1 tsp
Black pepper (to taste)
Crushed red chillies 1 tsp
Crushed cumin 1 tsp
Crushed mint leaves
Ginger paste 1 tsp
Garlic paste 1 tsp
Lemon juice 4 tbs
Oil 1 tbs
pinch of Chinese salt
Soya sauce 1tsp

Method:

Put this marinated chicken on low heat & cover the lid.
Keep checking if the chicken is soft n well cooked. (You may need to add little water)

Salsa Ingredients:

Tomato paste of 2 tomatoes (You may simply add 2tbsp of tomato puree)
Garlic chopped 1 tbs
Onion chopped 2 tbs
Tomatoes chopped 1 tbs
Capsicum chopped 2tbs
Coriander leaves 1 tbs
Oil 1 tbs
Salt 1/2 tsp
Crushed red chillies 1/2 tsp
Tomato ketchup 2 tbs

Preparation:
Add oil in a pan
Then add tomato paste, tomato ketchup, & garlic chopped
Heat it until tomato is well cooked then add onion,tomato,salt,crushed red chillies & capsicum.
Heat it until your salsa seems to be ready....do not overcook it.....!

Tortillas Ingredients:
Flour 2 cups
Wheat flour 1 cup
Salt 1/2 tsp
Oil 2-3 tbs
Baking powder 1 tsp (leveled)

Method:
Mix all the ingredients and start to make the dough.
Make tortillas just like you make roti.

To Assemble: 
Take one tortilla
Spread salsa on it
Add chicken on it
Roll it
 
This makes the most delicious rolls & most importantly the tortillas made using this method are very soft.

Courtesy: FOODILCIOUS "COOKS @ WORK" (page on facebook)

Steam Roast & Garlic Fried Rice

Made these today for my sweet brother, It was a yummy blast ^_^
A must try ^_^

Ingredients for Steam Roast:

Chicken:             1 Kg
Dahi:                   2 table spoon
Tumeric (Haldi)   ½ tea spoon
Black Pepper:     1 tea spoon (powder)
Zeera powder:    1/2 tea spoon (roasted & powdered)

Corrainder:         1 tea spoon (roasted and powdered)
Ginger Garlic      2 table spoon
Salt:                    1 tea spoon (or as per your Taste)
BBQ Sauce:       1 table spoon

Lemon Juice:      1 to 2 table spoon

Method:

With help of fork mark several cuts on chicken pieces.

Add all ingredients to chicken.

Mix well with hands.

Keep it in fridge for at least 12 hours.

Deep fry chicken on medium flame.

Steam it for at least 20 Minutes later (steam will make chicken tender and will drain excess oil)

Garlic Fried Rice:

Rice:                   500 Gram (Boiled with salt and 2 to 3 drops of oil)

Spring Onion:     1 large (chopped)

Garlic Cloves:     4 crushed freshly

Soya sauce:        2 table spoon

Black pepper:     ¾ tea spoon (or as per taste)

While Pepper:     ½ tea spoon

Method:

In little quantity of oil fry crushed garlic and white chopped portion of spring onion

Then add boiled rice and all other ingredients

Toss the Rice to mix all things well.

It’s done.

Degi Chicken Qorma

Try this and you will love the result :-)


Ingredients:

Chicken 1 Kg
Desi Ghee 1/2 cup
Black Pepper 6 to 8
Choti Illachi 6
Long 6
Oninions 250 gram cut in slices, fried till golden brown and then crushed.
yougart 250 grams
REd Chilli powder 2 tea spoon
Salt 1-1/2 tea spoon
Corriander powder 1 tea spoon
Ginger Garlic paste 1 table spoon
2 drops of kewra water
1/2 tea spoon garam masala powder
1/2 tea spoon mixture of jyefal, javetri & choti illachi

Method:

Heat Ghee and add black peper, choti illachi and long. after 2 minutes add chicken.
Fry the chicken but don't over cook.
Mix Yougart, Red chilli powder, salt, corriander powder, ginger garlic paste and fried crushed onion.
Once chicken is fried add this mixture and cover the lid and let it cook on low flame.
Once oil start surfacing and all spices are well cooked add kewra water, garam masala powder and mixture of jyefal, javetri & choti illachi.
Cover the lid again leave on low flame for 2 minutes and it's ready.
Garnish and serve :-)

Chicken Shots

Tried these last weekend and result was yuumy can be used to serve with tea or add these in simple fried rice :-)

Ingredients for Chicken Marination:
1/2 kg boneless chicken cut into small cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon mustard powder
1 table spoon chilli garlic sauce
1 table spoon lemon juice
1/4 tea spoon ajwain
1 table spoon white flour (meedah)
1/2 teaspoon baking powder.

Method:
Mix all these and leave in fridge atleast for 2 hours.

Ingredients for Liquid Batter:
2 table spoon white flour (meedah)
2 table spoon corn flour
1/2 tea spoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1 table spoon chilli garlic sauce
milk as required to form liquid battar of medium consistancy.

Dry Batter:
2 table spoon white flour mixed with 1/4 tea spoon salt and baking powder.

Method:
Dip the marinated chicken in liquid batter, roll in dry batter and deep fry.
Enjoy :-)

Chicken Ginger

This recipe is lil different from traditional recipe as this is with Pakistani touch, watched this one in Farah's shows, tried and it was simply awesome :)

Ingredients:
1/2 boneless chicken cut in strips
1/2 cup Oil (Use ghee for good taste)
3 to 4 tomato (boil them, peel off skin and then form paste)
2 inch Ginger piece cut in julian (lehgth wise)
1-1/2 tea spoon corriander powder
1 tea spoon garlic paste
1 tea spoon all spice powder (Garam Masala)
1 tea spoon red chilli powder
1 tea spoon salt
0.25 Kg (one pau) yougart
4 green chilles

Method:
Heat oil (ghee) then fry chicken till color turns to white (don't overcook).
Add tomato paste, salt & red chilli powder.
Mix garlic & corriander powder in yougart and add it once tomato water is almost dry.
cook on low flame till oil gets seperate then add all spice powder, green chillies & ginger.
Cover the lid and let it cook for 5 to 7 minutes on low flame.

Chicken Drum Sticks

This is one of my all time famous recipe, follow the instructions and you will end up with yummy drumsticks which everyone will love.

Ingredients:

6 chicken legs
1/2 tea spoon black pepper
1/2 tea spoon chat masala
1 table spoon chinese salt
1/2 tea spoon salt
1 small onion chopped
3 green chili chopped
3 slices of bread (remove corner)

Method:

- Boil the chicken and then remove the meat.
- Mash boiled chicken with hand and add black pepper, chat masala, chinese salt, salt, chopped onion, chopped green chili and white portion of bread slices mashed properly.
- Mix all this well and then coat on bones giving shape of drum stick.

For coating:

 Ingredients:

1 egg
2 table spoon white flour
1/2 tea spoon black pepper
1/2 tea spoon chat masala

Method:
Mix all ingredients then dip the drumsticks in this and deep fry till the coating gets good color.
Enjoy yummy drumsticks
Best of luck ~_~

Chicken Pakora

Ingredients:

1/2 boneless chicken cut in 1 inch cubes
lemon juice - 2 table spoon
Mutard Paste - 1 tea spoon
Red chili flakes - 1 tea spoon
Cumin seeds - 1 tea spoon
Besan - 4 table spoon
Salt - 1 tea spoon
Ajwain- 1/2 tea spoon
Rice Flour- 2 Table Spoon

Method:
Marinate Chicken with lemon juice, mustard paste, red chili flakes, salt, ajwain, sabat zera.
Leave for half hour atleast
then add besan & Rice flour to form coating if required add some water.
Now deep fry on low flame so that chicken is properly cooked.
Before taking out increase flame so that extra oil is drained.
Sprinke some chat masala before serving.

Chicken Wings (Kokab Khawajah)

Ingredients:

1/2 Kg wings
1/4 tea spoon salt (for maination)
1/4 cup white Flour (for marination)
1/4 cup Flour (for crust)
2 table spoon besan
1/2 tea spoon baking powder
1/2 tea spoon salt
3/4 tea spoon red chili powder
1/2 tea spoon garam masala
1/2 tea spoon corriander powder
1/4 tea spoon crushed cumin seeds
1/2 cup water.

Method:

Wash & dry wings, marinate them with 1/4 tea spoon of salt and leave for 15 minutes.
Then dust 1/4 cup white flour on wings.

For coating add all other ingredients in a mixing bowl and mix with water to form a thick paste.
Heat Oil, dip chicken wings in coating mixture and then deep fry on medium flame.

Yummy Wings are ready to serve :)
I tried these today and result was awesome :)

Chicken Pie

Ingredients:

1 cup boiled chicken (shredded)
1 cup cabbage (shreded)
1 cup carrot (shreded)
1 small onion (chopped)
23 medium green chillies (chopped)
1 cup cheese (shreded)
½ packet cream
salt to taste or 1/2 tsp
1/2 tsp black pepper

Method:

Take a bowl and add all ingredients in it, but add only 1/2 cup of cheese in it. Mix the batter well.

Take a greased baking tray and pour the mixture in it. Sprinkle the remaining 1/2 cup of cheese over it and bake this batter in oven for about 10 mins in a preheated oven at 160 C.

Check whether it’s cooked or not by pinching a tooth pick in it. If no remains of cream get stuck to it then it is properly cooked.

Take it out from baking tray it will look like as cake.

Malai Chicken Boti

Ingredients:

• 1/2 Kg Boneless Chicken
• 1/2 tea spoon salt
• Hara Masala (One bunch Hara Dhania, 8 to 10 Mint leaves, 3 green chilli blend these all to form a paste add lil water)
• lemon juice 2 table spoon
• Ginger Garlic paste 1 tea spoon
• Kacha Pappya 1 table spoon
• 2 table spoon fresh Cream

Method:

• Mix all above ingredients and marinate chicken at least for 1 hour.
• Then stuff these on shashlik stick
• Preheat oven @ 180 degree
• Grease baking tray place them on it and bake till cook.
• Then give Coal smoke for BBQ taste and Smell.

Chicken Bread (On Special request of my friends):

Sorry I remember to take picture after eating more than half of it :P

Just follow the procedure as it is and results will be awesome 

Ingredients for Dough:
4 Cup white flour
2 table spoon milk powder
4 table spoon oil
1 table spoon instant yeast
Salt to taste ( this is not in original recipe but I use this)
Luke warm water for Kneading

Method for Dough

Mix white flour, milk powder, instant yeast & salt

Add oil and rub mixture with your finger tips
Then use Luke warm water to knead
Keep it soft.
Grease a container and place dough in it, grease top of dough too.
Cover it and keep it in warm place at least for 30 to 45 Minutes
Once it rise take out knead again
Cover it and leave to rise again

Ingredients for Filling

3 Table Spoon chopped onion
2 Table Spoon oil
6 Table Spoon of white flour
4 Table Spoon of corn flour
10 to 12 table spoon sugar ( I added only 6 Table spoon)
1 tea spoon of salt
1 tea spoon freshly crushed black pepper
½ tea spoon garm masala powder
1 cup milk
One cup boiled & Shredded chicken
2 Table spoon of Ketchup
2 chopped green chilies

Method:

Heat oil add Onion fry till transparent

Add white flour & Corn Flour
Mix Well add sugar and cook for 3 to 4 Minutes
Add salt, black pepper, garm masala and milk
When thick add chicken, ketchup & Green Chili
Mix well cook for 2 to 3Minutes

Let this cool for 15 to 20 Minutes
Now take dough and roll flat like Chapatti
In middle place mixture lengthwise
On both side place equal cuts
Now start closing it by turning in one strip from each side turn by turn on mixture.
Give shape of Fish head on one end and tail on other.
Brush it with egg on top side
Preheat oven @ 180 degree for 15 minutes
Grease baking dish place this bread on it.
Cook for 20 to 25 Minutes
Once cooked light upper grill to give color for 4 to 5 Minutes only
Serve Hot.

Fluffy Chicken Omelet:

Ingredients:


1 Egg
1 Table Spoon Milk
½ cup shredded boiled Chicken
½ tea spoon black pepper freshly crushed
1 Tablespoon oil
Salt to taste

Method:

o Separate Egg white and Yolk
o Add milk, salt & black pepper to egg yolk beat it well and add shredded chicken
o Beat egg white till stiff
o Add the egg yolk mixture in egg white and mix well
o Heat oil in pan & pour Mixture
o Cook over low heat till it’s light brown
o Then place on the top grill in Oven on moderate temperature
o Bake till top is firm to touch
o Fold & serve Hot.

Pepper Chicken

Ingredients:


2 Table spoon Oil
1 Kg chicken
Black Pepper freshly crushed 1-1/2 tea spoon
Salt 1-1/2 tea spoon
Soya Sauce 1 Table spoon
BBQ Sauce 1 table spoon
Lemon Juice 1 Table Spoon
Ginger Garlic Paste 1 Table Spoon

Method:


Heat oil, add ginger garlic paste cook for 2 minutes then add chicken and cook till it's light brown.

Than add all above ingredients and cook for 5 to 8 minutes. Add 1 cup water and cook on medium flame till chicken is cooked.

Chicken White Handi

This is something that whenever i tried everyone simply loved it :D

Ingredients:
Boneless Chicken - 1 Kg
Garlic Crushed 1 table spoon
Ginger Crushed 1 table spoon
Salt 1-1/2 tea spoon
Black pepper 1-1/2 tea spoon
White pepper 1/4 tea spoon
4 Green chilli paste
Curd 1/4 Kg
Cream 250 grams
Butter 150 grams
Cooking oil 1/4 cup
1 Table spoon Corriander balls (roast them and grind them)
1 Table spoon Sabar Zera (roast it and grind them)

Method:
Heat oil and half of butter, add ginger and after 2 minutes add garlic cook for 3 to 4 minutes and then add chicken, fru it till it's light brown, then add salt, black pepper, white pepper, fry for 5 minutes add green chilli paste fry for 2 to 4 minutes, add curd and on low flame cover the lid and leave till chicken is properly done. Then add cream cover again for 5 minutes on low flame, the add remaining butter, close the flame and cover the lid. Leave for 5 Minutes.
Garnish with Choppen Hara dhania.

Yummy yummy handi is ready.
For good result cook it in Mitti ke handi :D

Chicken Shaslick

Ingredients:

1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil

Method:

Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.

CHEESE CHICKEN KEBAB

Ingredients:

Boneless chicken breast, 2 inch cubes 6(100 grams each)
Egg 1
Caraway seeds (shahi jeera) 1/2 tablespoon
Green cardamom powder 1/2 teaspoon
Green chilli paste 1 teaspoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Fresh coriander leaves 1 tablespoon
Roasted chana dal powder 1/4 cup
Turmeric powder 1/4 teaspoon
Cream 1/4 cup
Thick yogurt 1 1/2 cups
Processed cheese, grated 1 cup
Salt to taste
Black peppercorns, crushed 7-8
Oil to shallow fry

Method:

Break egg into a bowl. Add caraway seeds, green cardamom powder, green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well. Add cheese, salt, crushed black peppercorns and mix well.

Add the chicken cubes and mix. Set aside to marinate for about half an hour.
String the chicken cubes onto skewers.
Heat a non stick grill pan. Drizzle some oil and place the skewers on it. Shallow fry, turning the skewers from time to time, till the kebabs are golden on all sides.
Cover the pan with aluminium foil to ensure even cooking.