Train Chicken (Rabiyah’s Special)

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.

Ingredients:

  • 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)

Method:

  • 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 Β½ 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.
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Shaljam Bhujya

Shaljam Bhujya is one of the not so favorite πŸ˜€ not so famous Pakistani dish in home cooking. Kids hate it but oldies love it. My recipe is very simple, handy and easy. It is actually my grandma’s recipe. I have learnt cooking vegetables from her, she makes it mild but my recipe is hot and spicy. Give it a try!

Ayesha’s Kitchen

Ingredients:

  • 4 large turnips (peeled and cut into cubes)
  • 2 medium sized onion
  • 3 medium sized tomatoes
  • 4 green chillies
  • 1 tbspn ginger and garlic (crushed)
  • 4 tbspns olive oil
  • 1 tbspn ghee
  • 1 cup coriander (fresh, chopped)

SPICES

  • 1 chicken stock cube (Optional)
  • Salt to taste
  • 1 tspn red chilli p[owder
  • 1 tspn red chilli flakes
  • 1 tspn turmeric
  • 1 tbspn crushed dried coriander (not powder)
  • 1 tspn cumin seeds
  • 1 tspn cuin powder
  • 1 tspn garam masala
  • 1 tbspn methi leaves

Method:

  • Heat oil and fry onions until they are golden and crispy. Add everything else except methi leaves, coriander, 2 green chillies and methi leaves.
  • Pressure cook on low heat for 30 minutes or until two whistles.
  • Carefully take off the lid and cook on medium heat until the moisture evaporates. Now add rest of the stuff and cook on high heat until the oil comes on the sides of the pan.
  • Serve hot with chapatti.

Aalu Chicken Shorba (Potato & Chicken Stew Style Curry)

A very famous dish in Pakistani home cooking, but there is a technique to make it, there is a timing to put everything in to make it super special and delicious. If you follow all the instructions given below, you will get the most delicious Aalu Chicken shorba ever!!!!! Trust me mate πŸ™‚

Ayesha’s Kitchen

Ingredients:

  • 1 chicken (1.5 kilo)(skinless, cut into curry pieces, around 12pcs)
  • 1.5 cups oil
  • 3 onions (medium sized, cut into slices)
  • 3 tomatoes (medium sized, cut into slices)
  • 5 – 6 green chillies (2 chopped)
  • 1 cup coriander, chopped
  • 4 – 5 medium potatoes, peeled and cut into big chunks (4 pieces per potato)
  • 1 tbspn crushed ginger
  • 1 tbspn crushed garlic
  • 1 litre hot water

SPICES

  • 1 small bay leaf
  • 1 small cinnamon stick
  • Salt to taste
  • 1 chicken stock cube for extra flavour
  • 1 tbspn red chilli powder
  • Β½ tspn Kashmiri chilli powder
  • 4 pepper corns
  • 4 cloves
  • 1 tspn turmeric powder
  • 1 tbspn coriander powder
  • 1 tbspn cumin seeds, pan roasted and ground
  • 1 tspn garam masala
  • 1 tbspn dried fenugreek leaves (ground)
  • 1 green cardamom

Method:

  • Heat oil and fry onion until its golden and crispy. Add chicken, bay leaf, peppercorns, chicken cube, cinnamon, 2 green chillies, cloves, ginger and garlic. Fry until the chicken changes its colour.
  • Add tomatoes and cook on high heat until the tomatoes are loose and cooked.
  • Add all the spices (except fenugreek leaves and garam masala) and mix. Add a splash of hot water and stir fry on high heat. When the water dries, add potatoes and add another splash of hot water, half of the coriander and stir fry on high heat. Do this again for 3 times until potatoes are half cooked.
  • Now add rest of the hot water and reduce the flame to low. Cover the pot and let it cook for 20 mins or until the oil comes up. Add garam masala, coriander and fenugreek leaves and serve hot with phulka.

Lahori/ Delhi Style Chicken Boneless Handi

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 πŸ™‚

Ayesha’s Kitchen

Ingredients:

  • 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)

SPICES

  • 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
  • Β½ 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

Method:

  • 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.

Mango Kulfa

Mango Kulfa…. Sub Continental version of no churn Ice Cream. Made of milk, nuts, mango and condensed milk, this dessert is everyone’s favorite. My recipe is very handy and easy, give it a try and fall in love with this delicacy ❀

Ayesha’s Kitchen

Ingredients:

  • 0.5 litre blue top milk/ fresh full cream milk
  • 1 tin sweetened condensed milk
  • 200 gms cream
  • 1 Β½ tbspn Rice flour
  • 3 tbspns mango custard powder (easily available at Pakistani grocery stores)(Preferred brand: Rafhan)
  • Β½ cup chopped pistachios & almonds
  • 2 sweet mangoes (Pakistani mangoes) (chopped fine)
  • Some rooh afza or jam e Shireen (OPTIONAL)
  • 1 tbspn kewra essence

Method:

  • Take ΒΌ cup of milk out of 0.5 ltr milk and boil the rest of it.
  • Now add condensed milk and stir well. Add pistachios, almonds and kewra.
  • Cook for 15 minutes.
  • Now in ΒΌ cup of milk mix rice flour and mango custard powder and add this to the cooking mixture and stir well.
  • Add cream and turn off the flame. Allow it to cool for 1 hour and mix in chopped mango.
  • Pour it in a mold and freeze for 12 to 16 hours.
  • Take it out 15 minutes prior to serving and cut blocks with hot knife.
  • Serve with a drizzle of jam e Shireen or rooh afza if you want otherwise some slivered nuts will do.

 

Oven Baked Chicken Tikka

The best way to make your guests wonder how much effort you put in but honestly, its just marination and baking and the result is perfect. This dish goes best with Mattar Pulao or Channa Pulao and everyone on the table will love it. It is oil free and fat free. #healthy ❀

Ayesha’s Kitchen

Ingredients:

  • 8 chicken marylands (joint piece of leg and thigh) (skinless)
  • 2 tbspns ginger and garlic paste
  • 1 tbspn crushed green chillies
  • Β½ cup lemon juice
  • 2 – 3 tspns salt
  • 1 tspn red chilli powder
  • 1 tspn red chilli flakes
  • 1 tspn carom seeds
  • 1 tspn black pepper (cracked)
  • 1 tbspn coriander powder
  • 1 tspn ground garam masala
  • 1 tbspn cumin seeds
  • 1 tspn cumin powder
  • 1 tbspn chaat masala
  • Few drops of yellow color
  • 1 tspn dried fenugreek leaves
  • 1 cup yogurt

Method

  • Wash and dry marylands. Make deep cuts into leg and thigh pieces. Massage with some lemon juice, salt, ginger garlic and green chillies for 5 minutes in the cuts and on the meat.
  • Mix all the spices together and add it to the chicken. Massage again and keep aside for 10 minutes.
  • Now add yogurt and mix the marination well and leave it overnight.
  • Preheat oven to 200 degrees Celsius. Place the chicken pieces on to the wire rack in a roasting dish and bake on one side for 1 hour. Take out, change the side and bake for 30 more minutes.
  • Take out and serve hot with mint sauce and tamarind chutney.