Chicken Pakora recipe

 

Ingredients:

• 500g boneless chicken, cut into small pieces
• 6 tbsp gram flour (besan)
• 3 tbsp rice flour or cornstarch
• 1 egg white (or substitute with yogurt for binding)
• 1 medium onion, finely chopped (optional)
• 2-3 green chilies, finely chopped (optional)
• 2 tbsp fresh coriander leaves, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp Kashmiri red chili powder (adjust to taste)
• 1/2 tsp turmeric powder
• Salt to taste
• Oil for deep frying

Instructions:

1. In a mixing bowl, combine the gram flour, rice flour, salt, turmeric, chili powder, and garam masala.
2. Add the chicken pieces to the bowl along with the ginger-garlic paste, green chilies, coriander leaves, and onion.
3. Mix well, ensuring each piece of chicken is coated with the spices and flour.
4. Beat the egg white lightly and add it to the chicken mixture to bind everything together. If needed, add a little water to get the right consistency.
5. Heat oil in a deep pan over medium heat.
6. Once the oil is hot, carefully drop spoonfuls of the chicken mixture into the oil.
7. Fry the pakoras until they are golden brown and crispy, usually about 4-5 minutes.
8. Remove the pakoras with a slotted spoon and drain on paper towels.
9. Serve hot with mint chutney or ketchup.

White chicken Karahai

 Ingredients:

• 1 kg chicken, cut into pieces
• 1 cup yogurt
• 1 cup cream
• 2 large onions, finely sliced
• 2 tomatoes, chopped
• 1/4 cup cooking oil or ghee
• 2 tablespoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon white pepper powder
• 1 teaspoon garam masala
• 1 teaspoon fenugreek leaves (kasuri methi), crushed
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. In a large mixing bowl, combine yogurt, cream, ginger-garlic paste, cumin seeds, coriander powder, white pepper powder, and salt. Mix well to form a marinade.

2. Add chicken pieces to the marinade, making sure each piece is well coated. Cover and let it marinate for at least 2 hours, or preferably overnight in the refrigerator.

3. Heat oil or ghee in a karahi or a deep pan. Add sliced onions and sauté until golden brown.

4. Add chopped tomatoes and cook until they become soft and the oil starts to separate.

5. Add marinated chicken along with the marinade to the pan. Cook on medium heat until the chicken is fully cooked and the oil starts to separate.

6. Sprinkle garam masala and crushed fenugreek leaves over the chicken. Mix well and cook for an additional 5-7 minutes.

7. Garnish with fresh coriander leaves and serve hot with naan or rice.

8. This White Chicken Karahi is known for its creamy texture and rich flavor. Adjust the spices according to your taste preferences. Enjoy your delicious homemade dish!

Chicken karahai

 

 Ingredients:

• 1 kg chicken, (cut into pieces)
• 3-4 tablespoons cooking oil
• 3 small onions, finely sliced
• 2 tablespoons ginger-garlic paste
• 4-6 tomatoes, chopped
• 2-3 green chilies, chopped
• 1/2 cup plain yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a karahi or a deep pan over medium heat.

2. Add sliced onions and sauté until they become golden brown.

3. Add the chicken pieces and coat them well with the masala. Cook for 5-7 minutes until the chicken is sealed and changes color.

4. Add ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.

5. Add chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil starts to separate from the masala.

6. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes.

7. Add yogurt and mix well. Cook for another 5-7 minutes until the yogurt is well incorporated into the masala and the chicken is cooked through.

8. Sprinkle garam masala and stir. Cook for an additional 2-3 minutes.

9. Garnish with fresh coriander leaves.

10. Serve hot with naan or rice.

Feel free to adjust the spice levels according to your preference. This recipe captures the essence of Pakistani Chicken Karahi, but there can be variations in ingredients and proportions based on individual preferences and regional differences.

Chicken Tikka recipe

Certainly! Chicken Tikka is a popular dish in Pakistani cuisine, known for its flavorful marination and grilling. Here's a simple recipe for Chicken Tikka Pakistani style:

**Ingredients:**

**For Marinade:**

1. 500g boneless chicken, cut into bite-sized pieces

2. 1 cup plain yogurt

3. 2 tablespoons ginger-garlic paste

4. 1 teaspoon turmeric powder

5. 1 teaspoon red chili powder

6. 1 teaspoon coriander powder

7. 1 teaspoon garam masala

8. Salt to taste

9. 2 tablespoons vegetable oil

10. Juice of 1 lemon

**For Cooking:**

1. Skewers (wooden or metal, if using wooden skewers, soak them in water for at least 30 minutes)

2. Cooking oil for grilling

**For Garnish:**

1. Fresh coriander leaves, chopped

2. Lemon wedges

**Instructions:**

1. **Marination:**

   - In a large bowl, mix together yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, salt, vegetable oil, and lemon juice.

   - Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover the bowl and let it marinate for at least 2-3 hours, or preferably overnight in the refrigerator for better flavor absorption.

2. **Skewering:**

   - Preheat your grill or oven to medium-high heat.

   - Thread the marinated chicken pieces onto the skewers.

3. **Grilling:**

   - Brush the grill with some oil to prevent sticking.

   - Grill the chicken skewers for about 15-20 minutes, turning occasionally, until the chicken is fully cooked and has a nice char on the outside.

4. **Serve:**

   - Garnish with chopped coriander leaves and serve hot with lemon wedges.

**Optional:**

   - You can also serve Chicken Tikka with mint chutney and naan or rice for a complete meal.

Enjoy your delicious Chicken Tikka, Pakistani style!

Chicken Roast in Pakistani style

Here's a simple recipe for Pakistani-style chicken roast. Keep in mind that the exact taste may vary based on personal preferences and regional variations. Adjust the spices according to your liking.

Ingredients:

• 1 whole chicken (about 1.5 to 2 kg)
• 4 tablespoons yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• 1 lemon (juiced)
• Fresh coriander leaves and mint leaves for garnish

Instructions:

1. Clean and Marinate the Chicken:

   • Wash the whole chicken thoroughly .
   • Make deep cuts on the chicken to allow the marinade to penetrate.
   • In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, salt, and oil to make a smooth marinade.
   • Rub the chicken thoroughly with the marinade, making sure to get it into the cuts. You can use your hands or a brush for this.

2. Marinate:

   • Cover the chicken and let it marinate for at least 2-3 hours, or preferably overnight in the refrigerator. The longer it marinates, the more flavorful it will be.

3. Preheat the Oven:

   • Preheat your oven to 180°C (350°F).

4. Roast the Chicken:

   • Place the marinated chicken in a roasting pan or a baking dish.
   • Roast the chicken in the preheated oven for about 1 to 1.5 hours, or until the chicken is cooked through. Baste the chicken with its own juices or a little oil every 30 minutes to keep it moist.

5. Check for Doneness:

   • To check if the chicken is done, insert a knife into the thickest part of the chicken. If the juices run clear, and there is no pink meat, it's done. You can also use a meat thermometer; the internal temperature should reach at least 165°F (74°C).

6. Garnish and Serve:

   • Once the chicken is done, take it out of the oven and let it rest for a few minutes before carving.
   • Squeeze fresh lemon juice over the chicken.
   • Garnish with fresh coriander leaves and mint leaves.

7. Serve:

   • Serve the chicken roast with naan or rice and your favorite chutney.

Enjoy your delicious Pakistani-style chicken roast!