Classic BBQ dish of Pakistani Cuisine. Tender pieces of chicken thighs marinated in spices and herbs, grilled over charcoal……. yumm……… the recipe below is very hot, you can adjust the heat per your taste by adjusting the amount of chillies and chilli pastes. I love it!
5 large chicken thighs (boneless, cut into cubes)
2 tbspns vinegar
2 tbspns lemon juice
1 cup thick yogurt
Some chicken salt
1 tbspn crushed red chillies
1 tbspn green chilli paste
1 tbspn ginger & garlic (crushed fresh)
½ tspn turmeric
½ tspn garam masala
1 tspn coriander powder
½ tspn cumin seeds
1 tspn dried fenugreek leaves
½ tspn black pepper
-Take a deep mixing bowl and put chicken in it. Add all the spices and seasoning and mix well. Then add lemon juice, vinegar and yogurt.
-Keep aside for 20 – 30 minutes (not longer than this as it contains vinegar and lemon, they will break the chicken to the point that we won’t be able to screw it 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.
My favorite pakoras!!!!!! I remember when I used to shop at Liberty Market, Lahore (Pakistan), these pakoras were always on my “shopping snacks list”. I love street food and Thank GOD I don’t have any immune system issues. I can eat, drink, digest and sustain all this food easily, I never get sick after having them and whenever I go out for shopping (no matter what shopping; clothes, books, shoes anything) I always choose the markets with best street food.
The thing I like about these Pakoras is that they give veggies a lite coating of flour mixture, just to give an extra crunch and to hold them together which makes them lite otherwise Pakoras people make at home during Ramadan are just so dense and cake like. So here is the recipe……. enjoy!
1 ½ cup besan
1 tspn baking powder
1 tbspn yogurt
2 large potatoes (cut into thin lengthways slices)
8 – 9 green chillies chopped
2 large red onions sliced
Salt to taste
2 tbspns red chilli flakes
1 tspn cumin seeds
1 cup spinach leaves (roughly sliced)
2 tbspns whole coriander seeds
1 tspn garam masala
Some cold water ( ½ cup) to make the paste
4 tbspns chopped fresh green coriander
Some chaat masala to sprinkle afterwards
Oil for deep frying
-In a deep mixing bowl combine besan with all the spices, green chillies, baking powder, coriander and yogurt and stir. Gradually mix in some cold water and make a medium consistency paste (not too thick like dahi bhalle mixture nor too thin like gram flour paste, just like pancake batter)
-Make sure the batter is smooth, no lumps of flour.
-Now add all your sliced veggies and mix with your hands.
-Keep aside for 30 minutes.
-Heat oil to 180 degrees Celsius. (I am sure that hawker does not have a candy thermometer 😀 but the oil should be hot enough that if you drop a tiny bit of the batter it should not sink to the bottom of the wok. The mixture should rise and splatter on the surface of the oil.)
-Now drop tbspns of the pakore batter into the hot oil and fry until the pakoras get crisp and brown. Take them out onto your wire rack or any strainer BUT NO PAPER TOWEL. We don’t want our pakoras to get soggy. So put them on anything that is 1 cm above the surface of your bench top and has holes in it.
-Sprinkle some chaat masala for extra kick and serve hot with tamarind sauce or mint chutney.
Chicken fried with tomato and spices and tempered with butter…….. how amazing does that sound! 😀
Makhni Karahi is one of the famous dishes of my lovely city, Lahore, (Pakistan) and the beauty of this dish is that it is cooked in 3 – 4 spices, tomatoes and butter and its super easy and super fast. Most of the restaurants serve it with raita (whipped yogurt) and Kachumar Salad (mixed vegetable salad).
This is my mum’s favorite dish so on this Mother’s day I want to dedicate this recipe to her……..
100 gms butter
1 kg chicken pieces
4 green chillies (2 sliced)
2 tbspns coriander fresh
½ tspn cracked black pepper
½ tspn red chilli flakes (Optional)
1 tspn cumin seeds
2 tbspns ginger julienne
½ tspn chaat masala
-Melt butter in a deep pan and add sliced green chillies, red chilli flakes and ginger. Fry until ginger gets a nice golden crusty colour.
-Add chicken pieces and all the spices. Fry for 10 minutes or until the chicken is golden. Add chopped tomatoes and cook it covered on medium heat until the tomatoes are mixed and chicken is tender and it gives a thick masala like texture.
-Dish out, garnish with 2 green chillies and coriander.