Cream Kebabs is the recipe of one of my besties, she makes them the best so I stole her recipe and sharing with you people here 😀
- 500 gms chicken mince (mix of breast and thigh meat)
- 1 small onion
- 5 – 6 green chillies
- A bunch of coriander
- 1 tbspn ginger garlic paste
- Oil for shallow frying
- Red chilli flakes
- ½ tspn cracked black pepper
- 1 tbspn coriander powder
- 1 tspn cumin powder
- ¼ tspn meat tenderizer
- 1 tspn garam masala
- ½ tspn fenugreek leaves
- 1 tbspn roasted gram flour
FOR CREAM GLAZE
- 5 tbspns cream
- 1 tspn garlic paste
- Chop onion, green chillies and coriander in food processor and add it to the mincemeat. Add all the spices as well and mix well with hands. Give a pulse in food processor for 5 seconds and keep aside for 10 minutes for resting.
- Grease your hands and shape the meat in seekh kebabs by either rolling it on the skewer or back of the spoon. Heat oil in frying pan and shallow fry the kebabs just to give a shape (half cook).
- In a separate pan saute garlic paste with no oil and add cream. Now gently transfer half cooked kebabs to this cream mixture and let it cook for 5 minutes or until fully cooked. Temper it with coal and serve hot.
Train chicken is my friend Rabiyah’s special recipe which is my top favourite. I have tried many chicken curries and chicken masala but this one is one of my favourites. She make it for me whenever I go to her place or whenever we do one dish parties. The name Train Chicken is associated with her childhood memory because she used to live in Lahore and her cousins and Aunt & Uncle were used to live in Quetta. They used to visit each other by train in summer vacations and their mothers used to cook this chicken to eat during the journey in train. So this simple and easy chicken recipe is called Train Chicken.
- 1 chicken, skinless, cut into curry, 16 pcs.
- 2 small onions, 1 large onion, cut into slices
- 1 tbspn ginger and garlic (crushed)
- 6 – 8 green chillies
- 3 medium tomatoes, chopped
- 1 cup oil
- Salt to taste
- 1 tbspn red chilli powder
- 1 tbspn cumin (pan roasted & coarsely ground)
- 1 tbspn coriander (coarsely ground)
- 1 tspn garam masala
- 1 chicken stock cube (I add it for extra chicken flavor)
- Fresh green coriander (chopped)
- Fresh green chillies (sliced)
- Wash the chicken and put It in a colander to remove excess water.
- Heat oil in a pan and add chicken. When it starts changing color, add ginger, garlic and chicken stock cube. Fry until its golden. Take it out in a plate and leave on the benchtop until needed.
- In the same oil, fry onions till they are golden, add green chillies and tomatoes. Cook until tomatoes leave the stiffness. Add all the spices, except garam masala and simmer the curry. Add a splash of warm water and cook on medium heat. Do this 3 – 5 times until the oil starts separating from the masala.
- Add chicken, garam masala and ½ the amount of coriander. Mix and cook on low heat with lid on for 15 minutes or until the chicken is fully tender.
- Transfer the chicken in your serving dish, garnish with some coriander and chillies and serve hot with rotis.
Cooking with friends is always fun…… I cooked this at my friends’ house and they loved it. This is my very own recipe of chicken steak with mushroom sauce, I make mushroom sauce differently, people make it with chicken stock and cream, I make it richer in flavor by using Parmesan cheese and cream, more like Alfredo mushroom sauce. The best thing about this plate (in the picture) is it is full of flavors, nothing on this plate is bland, everything is seasoned well to perfection and has its own unique flavour. Give it a try and I am sure you will fall in love with this rich, flavoursome delicacy!
- 2 chicken breasts (skinless, cut into 2 thin layers each)
- Coarsely ground black pepper
- 3 tbspns soy sauce
- Some butter and olive oil
FOR STEAMED VEGGIES (as desired)
- French beans (cut)
- Broccoli head
- Cauliflower heads
- Baby carrots/ carrots
- Some dried Italian herbs
- A knob of butter
FOR MUSHROOM SAUCE
- 2 tbspns butter
- 250 gms sliced button mushrooms
- 1 tspn chives
- 1 generous pinch of garlic powder
- 300 ml cooking cream
- ½ cup parmesan cheese
- Salt and pepper (use coarsely ground black pepper)
- First thing first, turn on the steamer. Meanwhile its heating, combine the vegetables you want to steam in a bowl, season with some Italian herbs, salt and pepper and add softened butter, toss well and coat each veggie in this buttery herb mixture. Put it in the steamer and get started on sauce.
- For sauce, melt some butter in a sauce pan, add mushrooms, salt, pepper and garlic powder and stir fry until mushrooms start changing the color. Add cream and bring it to a boil. Add parmesan cheese and mix well. Add chives and let it cook on low heat while we do the steaks.
- We have two chicken breasts cut in two thin layers each. So we have 4 in total. Put them in a large zip lock bag and pound with meat hammer to flat and thin. Season with some salt and pepper. Splash some soy sauce and rub it on.
- Keep aside for 10 minutes. Keep an eye on the veggies in the steamer. If they are done, put the steamer on heat mode to keep the veggies warm until needed for serving.
- Heat the grill pan. Smear some butter on it and drizzle some olive oil. When it is super-hot, place the chicken on it, cook in batched depending on the size of your grill pan. Cook 5 minutes per side. Add some more butter to the pan when flipping the side.
- Take them out on a plate first to rest for 5 minutes before transferring on to the serving platter.
- Transfer the steaks (2 per person) on a plate, putting the veggies on the side and hot mushroom sauce all over the chicken and plate.
- Serve hot.