Ladies & Gentlemen,
Boneless chicken simmered curry, inspired by Lahore (the food giant of Pakistan) and Delhi (the food giant of India), is presented to you!
This is probably the most easy and handy recipe you will find, go for it! and make your weekend desi 🙂
- 1 kg boneless chicken cubes (breast and thigh mix)
- 3 medium onion (sliced)
- 2 cups cooking oil
- 1 tbspn minced garlic
- 1 tbspn crushed ginger
- 6 – 8 green chillies, few cut into slices
- 2 tbspns fresh fnugreek leaves (chopped)
- 2 tomatoes sliced
- 2 tbspns yogurt
- Fresh coriander (1 cup), chopped
- Ginger julienne (if desired)
- Salt to taste
- Chicken salt/ chicken cube (for extra flavour) (adjust according to the salt you add)
- 1 tbspn red chilli flakes
- 1 tspn red chilli powder
- 1 tspn turmeric powder
- ½ tspn cracked black pepper (very coarse)
- 1 tbspn coarsely ground coriander
- 1 tspn garam masala
- 1 tspn cumin seeds, pan roasted, coarsely ground
- 1 tspn cumin seeds
- 1 tbspn desi ghee (if desired)
- 1 tspn ground pomegranate seeds
- Heat oil and fry onions on medium heat with constant rotation, until its crispy golden.
- Add ginger and garlic and fry for 30 secs. Add chicken and stir fry until the chicken changes the color.
- Add salt, chicken salt, tomatoes and few green chillies. Cook on medium heat until tomatoes lose the stiffness. Meanwhile mix all the spices (except garam masala and black pepper) in a small bowl and add it to the chicken. Add yogurt as well. Mix.
- Put the lid on and reduce the flame to low- medium and let it cook for 15 minutes or until the oil starts to separate.
- Add chopped fenugreek, desi ghee, black pepper and garam masala and give it a final mix.
- Serve hot with roti, salad and raita.
Chicken Malai Tikka…….. another gem of Mughal era. Tender chicken thigh pieces, marinated in herbs, spices, cream and cheese, barbecued over charcoal pieces, yummmmmmm they literally melt in your mouth.
- 5 large chicken thighs (boneless, cut into cubes)
- ½ cup sour cream
- ½ cup crumbled cheddar cheese (tasty)
- ½ tspn meat tenderizer powder
- Some salt
- Some chicken salt
- 1 tspn cracked black pepper
- ½ tspn crushed white pepper
- 2 cloves garlic (very finely chopped)
- ½ tspn garam masala
- 1 tspn dried fenugreek leaves
-Take a deep mixing bowl and put chicken in it. Add all the spices and seasoning and mix well. Then add crumbled cheddar cheese and sour cream and mix well.
-Keep aside for 20 – 30 minutes (not longer than this as it contains meat tenderizer, it will break the chicken to the point that we won’t be able to screw them on the skewers).
-Start preheating your BBQ grill now.
-Thread the chicken pieces on the metal skewers (7 – 8 pieces per skewer).
-Grill the tikkas on medium heat for about 6 minutes per side (turning occasionally) and serve hot with kachumar salad, naan and raita.
This dish belongs to Pakistani BBQ. I have made it at home without using a BBQ grill because most of us dont have BBQ grill at home but believe me, this tastes exactly the same and it is hassle free. Do try this and do not forget to comment …..
- 3 – 4 boneless skinless thigh fillets (cut into big cubes, 6-7 pcs. Per fillet)
- Salt to taste
- ½ tspn ajinomoto (optional)
- 1 tspn Ayesha’s Kitchen Garam Masala
- ½ tspn turmeric powder
- ½ – 1 tspn red chilli powder
- 1 tbspn vinegar
- 1 tbspn lemon juice
- 1 cup yogurt (sour)
- A pinch of black pepper
- A pinch of methi leaves
- 1 tspn ginger garlic paste
- 4 tbspns olive oil
-Combine everything (except oil) in a mixing bowl and marinade for around 6 hours.
-Heat oil in a pan (nonstick, with a lid) and add the marinated chicken. Stir and cook it covered on low heat for around 30 minutes.
-Take off the lid and cook on medium – high heat for 10 minutes with constant stirring. Remove from heat.
-Heat a piece of charcoal until it is white. Place it on a 4×4 aluminum sheet and place it on the top of chicken tikka. Drizzle some oil on it (coal) and cover the pan with the lid for about 10 minutes.
-After 10 minutes, remove the coal and serve the chicken with mint tikka and fresh salad.