Recipe: Chicken Karahi with Kasuri Methi
Ingredients
- • Chicken 1 (16 to 18 pieces)
- • Onions 2 sliced
- • Garlic chopped 8 to 10 cloves
- • Ginger chopped 2 tbsp
- • Green chillies 4 to 6 chopped
- • Salt 1.5 tsp
- • Red chilli powder 1 tbsp
- • Garam Masala 1.5 tsp
- • Kasuri Methi 2 tsp
- • Yogurt 3 to 4 tbsp
- • Tomatoes 4 chopped
- • Oil half cup
Instructions
- Fry onion in oil till brown.
- Add chicken to it.
- Add garlic, tomatoes, salt, garam masala chilli powder and 1 tsp kasuri methi. Add 3 to 4 tbsp yogurt, fry at normal flame for 10 mins. Then cover the beaker and cook for 10 to 15 minutes till chicken is done.
- Five minutes before the remaining ingredients are added put another 1 tsp of kasuri methi.
- Lastly add ginger and green chillies.
- Serve with naan or rice.
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Recipe: Baked Chicken Pasta by Chef Zakir
Ingredients
- Pasta 500 grams (boiled)
- Oil 2 tbsp
- Mushroom 1 cup (I didn’t use)
- Onion chopped ½ cup
- Spring onion chopped ½ cup
- Chicken breast 500 grams cube shapes
- Corn flour 2 tbsp
- Milk 250 ml
- Tomatoes sliced 4 (I didn’t use)
- Bread crumbs ½ cup
- Cheddar cheese grated 250 grams
- Salt to taste
- Black pepper 2 tbsp
- Garlic paste 1 tbsp
- Mozzarella cheese 250 grams
- Fresh cream 200 ml
- Capsicum chopped ½ cup
- Parsley chopped ½ cup
Instructions
- Heat 2 tbsp oil in a wok and add garlic paste to it. Sauté for a minute.
- Next add cube shaped chicken and stir fry till its color turns golden brown.
- Now add onion, spring onion, parsley, capsicum and fry for 2 to 3 minutes.
- Now season it by adding salt, black pepper. Next put in the fresh cream and boiled pasta. Mix them all well.
- Now dissolve corn flour in milk and pour it in.
- Next melt in the grated mozzarella cheese and sliced mushrooms.
- Close the flame and put the prepared mixture in baking dish and place on top the tomato slices.
- In the end sprinkle the bread crumbs.
- Top it further with yummy grated cheddar cheese.
- Time to bake in a preheated oven at 200 degrees for roughly 15 minutes. Serve hot once ready
Recipe: Meatballs with sauce and noodles
Ingredients
- Noodles 1 packet (boiled)
- Chicken mince 500 grams
- Black pepper ½ tsp
- Oregano ½ tsp
- Ginger paste 1 tbsp
- Red chilli crushed ½ tsp
- Soya Sauce 1 tbsp
- Egg 1
- For sauce
- Oil 2 tbsp
- Garlic 2 cloves chopped
- Chilli garlic sauce ½ cup
- Ketchup ½ cup
- Soya sauce 1 tsp
- Sugar 1 tsp
- Salt a pinch
Instructions
- Marinate minced chicken with black pepper, oregano, ginger paste, red chilli crushed and soya sauce.
- Add an egg before frying.
- Make ball shapes and deep fry. Leave the fried meat balls aside.
- Gather ingredients for the sauce. In a bowl mix together chilli garlic sauce, ketchup, soya sauce, sugar and salt. Add water if you find it thick.
- Now sauté chopped garlic in a pan using 2 tbsp of oil.
- Add the prepared sauce to the garlic. Cook for 15 minutes, then add the meat balls let them simmer for 2 minutes.
- Boil noodles as per packet instruction and serve as shown.
Recipe: Chicken Patties by Rida Aftab
Ingredients
- Puff Pastry readymade 30 squares
- Chicken 750 grams
- Onion 1 cup
- Black Pepper 2 tsp
- Coriander leaves 3 tbsp
- Mayonaise 2 tbsp
- Tomato ketchup 2 tbsp
- Cream 4 tbsp
- Salt 1 tsp
- Green Chillies as required
- Oil 4 tbsp
- Egg 1
Instructions
- Boil chicken with salt, pepper and vinegar. Once cold shred it or chop it in a chopper.
- Heat oil and fry the shredded chicken in it.
- Gather chopped onion, salt, Pepper, coriander leaves and green chillies. (I normally put green chillies individually in the end when filling out the puffs). Add half of onion and rest of these ingredients to the chicken being stir fried. Then close the flame.
- Now gather mayonnaise, ketchup, fresh cream and remaining onion and add to the chicken. Allow it to cool.
- Defrost the puff pastry.
- Now fill up the puff pastry with chicken filling. (I put green chillies at this point)
- Now fold the puffs into triangular shape. Place it in the prepared baking tray with baking sheet. Glaze the top with egg.
- Bake it at 180 degrees centigrade for 15 to 20 minutes. (My puffs took 50 minutes so check for the accurate brown colour of these puffs before removing from the oven)
- Serve with pride.
Recipe: Achari Chicken Karahi by Zubeida Tariq
Ingredients
- Chicken 16 pieces
- Tomatoes 4 (i used 2 chopped)
- Garlic 6 cloves chopped
- Ginger Chopped 2 tbsp
- Nigella Seeds (Kalongi) 1 tsp
- Whole Red Chillies 6
- Lemons 2 (i used 1)
- Salt to taste
- Coriander Seeds 1 tsp
- White Cumin seeds 1 tsp
- Turmeric powder 1 tsp
- Oil 1 cup (i used 1/2 cup)
- Green Chillies 4 (i used 10)
- Fennel Seeds (saunf) 1 tsp
- Mustard Seeds (rye) 2 tbsp
- Cumin seeds 1 tsp
- Coriander Seeds 1 tbsp
- Tamarind Paste 1/2 cup
Instructions
- Gather Fennel seeds, Mustard seeds, Cumin seeds and Coriander seeds. Roast and crush them. I normally microwave them instead of roasting.
- Take tamarind paste and mix it with the roasted ingredients.
- Now slit the green chillies and fill it up with tamarind mixture formed above. Leave aside.
- Putting chicken on stove adding turmeric powder and salt to it.
- Gathering chopped tomatoes, chopped garlic, chopped ginger, nigella seeds (kalongi), whole red chillies.
- When chicken water dries add the gathered ingredients to it, along with oil and some water to have some gravy.
- After 15 to 20 minutes when tomatoes and rest of the ingredients seemed mixed well, sprinkle roasted and crushed cumin seeds.
- Lastly drizzle lemon juice and place filled green chillies on top of chicken. Cover the pot and lit it to simmer for 5 to 10 minutes.
- Serving with rice or nan.
Chat Patti Chicken using Shan Nihari Masala Packet
Ingredients
- Chicken 1 kg cut into 12 to 14 pieces
- Shan Nihari Masala Packet 2 tbsp leveled
- Ginger garlic paste 1 tbsp
- Lemon juice 2 tbsp
- Oil 2 tbsp
Instructions
- Gather the marination ingredients, shan nihari masala, ginger garlic paste and lemon for juice.
- Now apply the ingredients on chicken and leave aside for 2 hours.
- Put oil and chicken on tawa.
- Now cook on medium heat while stir frying.
- Serve with raita and naan.
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Recipe: Chicken Chargha
Ingredients
- Chicken (12 to 14 pieces) 1 kg
- Oil ¼ cup
- Ghee 1 tbsp
- Turmeric powder 1 tsp
- Ginger garlic paste 1 tbsp
- Yogurt ½ cup
- Coriander Seeds 1 tbsp
- Cumin Seeds 1 tbsp
- Cardamom 3 to 4
- Salt 1.5 tsp
- Crushed Red Chilli 1 tbsp
- Garam Masala 1 tsp
- Coriander Leaves for garnish
Instructions
- Take Coriander Seeds, Cumin Seeds and Cardamoms. Microwave for 1 minute. Let it cool and crush them.
- Now gather ingredients for chicken marination. Yogurt, ginger garlic paste, salt. Turmeric powder, crushed coriander seeds, cumin seeds and cardamom.
- Marinate the chicken with gathered ingredients for 2 hours.
- Heat oil with 1 tbsp of ghee.
- Put in chicken and stir fry for a minute.
- Cover the pot and allow chicken to be cooked for 20 minutes without adding any water.
- Once chicken is cooked stir in crushed red chilli and sprinkle garam masala.
- Dish out the Chicken Chargha, garnish with fresh coriander and serve with naan or rice.
Ingredients:
Bread Dough
White flour 2 cups
Milk powder 2 tbsp
Oil 2 tbsp
Instant yeast 1 tsp
Warm water to make dough
salt 1/2 tsp
Castor sugar 1 tsp
Egg 1
Chicken Filling
Boneless Chicken 125 grams
Butter 1 tbsp
Onion 1 small chopped
White flour 1 tbsp heaped
Salt 1/2 tsp
Black Pepper 1/2 tsp
Garam Masala 1/2 tsp
Milk 1/2 cup
Coriander Leaves 2 tbsp
Green Chillies 2 or crushed red chilli as required
Ketchup optional
Egg for glazing
Seasame Seeds for garishing
Method
My quantity for dough is same but for chicken filling its double of the quantity given above.
Boil chicken in some water and do not put anything else.
Heat butter in a pot and add chopped onions to it. Saute for 2 minutes.
Add white flour/ maida to it.
Mix it well then close the flame when the flour is fully mixed.
Now add milk to it and season with salt, black pepper and garam masala.
Start the flame again and allow this batter to thicken.
Now add chicken, coriander leaves and green chillies to it.
Mix it all well to form the filling.
Now lets make the bread dough. First comes yeast proofing. I have warmed water and sugar, then added instant yeast to it. After 5 minutes you see bubbles forming. That shows your yeast is at its best to be used.
On the other hand lets gather maida, salt, egg and milk powder.
Pour in the yeast prepared and form a dough.
I left aside this dough for 3 hours and the expansion was like this.
Now with the help of poori maker or rolling pin make a circle like roti. Stretch from two ends to make it ovalish. Slit the upper and lower ends as shown.
Now place the filling in the center.
Over lap the ends as shown.
Now place the prepared chicken breads in a baking dish. Apply egg on the surface for the glaze and sprinkle seasame seeds over it.
Cook at 200 degrees centigrade and see the result.
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