Tag Archives: pakistani food

Chicken Chapli Kebab

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Easy peazy crowd pleasy! 😄

Lovely recipe for Iftar, hi tea parties, weight loss and daily snacks….

Ingredients:

750g chicken mince

2 tbspns besan

2 medium sized onions

2 – 4 green chillies

A bunch of fresh green coriander

2 tbspns crushed ginger

4 cloves of garlic

2 tbspns lemon juice

1 egg

Salt (mix of normal salt and kaala namak) to taste

1 tbspn red chilli flakes & powder

1 tbspn cracked coriander seeds

1 tbspn freshly coarsely ground cumin

A pinch of carom seeds, ajwain

0.5 tspn garam masala

A generous pinch of black pepper

Some cornflour to dust the kebabs before frying

Few slices of tomato

Oil (half cup mustard, half cup normal cooking oil) for frying

Instructions:

-In a food processor, add all the veggies and pulse to a coarse mixture. Add chicken and besan and pulse again to a paste.

-Take out the paste in a mixing bowl and add all the spices and egg. Mix well.

-Keep aside for 10 to 15 minutes.

-Divide the mixture into 12 portions. Shape each portion into a kebab or tikki and press a slice of tomato in the middle.

-Put in the chiller or freezer for 15 minutes so they are firm before dusting the corn flour.

-Heat oil in a frying pan. Dust each patty lightly with corn flour and fry 5 minutes per side on medium flame.

-Arrange them onto a serving platter, make a quick chutney (recipe in next post) and serve hot.

Chicken Tikka Fry Roast

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😃😃😃😃😃 As you can see the name of this juicy, succulent, tender chicken recipe says it all. I combined 3 recipes to make this ONE and believe me it was crazy delish!!!!

The chicken was first marinated, then steamed, then fried, then tempered with charcoal and then smothered in left over masala…. oooomphhhhhh! Ahh mayyy zingggg

So lets get started

Ingredients

8 skinless chicken marylands/ whole thigh and leg pieces

1/2 tspn carom seeds (ajwain)

Salt and chicken salt to taste

1 tbspn kashmiri red chilli powder

1 tbspn chilli flakes (add more if you want it hot)

1 tbspn heapful fresh crushed roasted cumin seeds (bhuna kuta zeera)

1 tbspn coriander powder

1 tbspn chaat masala (I use Shan brand)

1 tspn black pepper powder

A pinch of white pepper powder

1/4 cup vinegar and lemon juice mix

1 tbspn garlic paste

2 tbspns green chilli paste

1/2 cup yoghurt

1/4 cup tomato ketchup or chilli garlic tomato sauce

Some sesame seeds

4 tbspns oil for cooking

Oil for feep frying

Method:

🍗Wash and clean chicken and pat dry with paper towel. Make deep gashes on leg and thigh part. You can use chicken breast part as well but it will be too dry. If you are using chicken breast, make 3 to 4 deep gashes on each one of them too.

🍗Mix vinegar, lemon juice and all the spices along with garlic paste, ketchup and green chilli paste. Apply this paste on chicken pieces and massage well into the gashes. Keep aside for 2 hours.

🍗Mix in yoghurt and apply well and keep aside for atleast 6 hours.

🍗Heat 4 tbspns of cooking oil and lay chicken in the pan in a way that the pieces dont overlap. Sprinkle some sesame seeds and cover with lid and cook on high heat for 5 minutes and then on low to medium for 30 minutes or until the chicken is tender and cooked through.

🍗Heat oil to 200⁰C in deep fryer and fry chicken pieces for one minute or until they get that golden fried color. Put all the pieces in one cooking pot and temper with charcoal.

🍗Simmer the remaining residue of steamed chicken on high flame until it turns into a thick mixture.

🍗Now smother each piece in that gravy and arrange the chicken pieces onto a serving platter.

🍗Serve hot with chips.

Crispy Fried Fish

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So folks, this recipe is from one of our dear family friends, we went to congratulate them on the arrival of their little princess and they made this amazing fish which we ate with a squeeze of lemon and a dip of sauce.

I enjoyed it so much that I asked him for the recipe which I am going to share here with y’all but with my twist 😉

So for this amazing fried fish you wont need a whole lot of pantry, just some few easily available items….

Ingredients:

1 kilo boneless fish (cut into 3 finger sized pieces) I have used gummy, flake and basa for this recipe, you can use any of your choice

Generous amount of salt (but not tooooo much)

1/2 tspn black pepper

1 tspn red chilli flakes

FOR BATTER

2 cups all purpose flour

1/2 cup corn flour

Some ice chilled water or carbonated water to make a normal consistency batter

A little bit of salt

A little bit if black pepper

Oil for deep frying

Method

🐟Wash and pat dry fish fillet pieces and marinate it in salt, black pepper and red chilli flakes for 30 to 45 minutes.

🐟5 minutes before frying the fish, make the batter.

🐟Combine all the dry ingredients given for batter in a mixing bowl and gently pour over chilled water or chilled carbonated water with gentle whisking until you reach the consistency which is neither too thick nor too runny. Medium consistency.

🐟Heat oil to 220⁰C. Dip the piece of fish in batter, shake off the access batter and dunk it into hot oil.

🐟Do the same with other pieces and avoid overlapping. Each piece should be atleast 2 inches apart so they dont stuck together and make a mess when its time to serve.

🐟Each batch will take around 3 to 5 minutes to cook fish through. Once you get that golden, crispy colour, take it out on your serving dish and serve hot with tartare sauce and lots of lemon wedges to get that lemony zinggggg.