1. Chicken shashlik skewers:
Step 1: 500 gms boneless chicken to be diced into small squares
Step 2: In a mixing bowl add the following- 2 tbsp yoghurt, 1 tsp red chilli powder (Kashmiri), 1 tbsp garlic paste, 1 tsp turmeric, 1 tsp garam masala powder, lemon juice
(1 lemon) and salt to taste
Step 3: Marinate for about 30 minutes
Step 4: Pour the mixture into a heated pan and cook on high
Step 5: Add in 2 diced capsicums and 2 diced onions
Step 6: Cover and let it cook till the chicken is well cooked
Step 7: Layer up your skewers by alternating the chicken, onion and capsicum pieces
2. Chicken koobideh:
Step 1: Put 500gms ground chicken in a bowl
Step 2: Add 1 grated onion to the chicken (squeeze out the water from the grated onion)
Step 3: Add the following to the bowl and mix well- 1.5 tsp red chilli powder (Kashmiri), 1 tsp salt, 1 tbsp crushed kasuri methi, 1 tsp ground pepper, 1 tsp ginger paste, 1 tsp garlic paste
Step 4: Refrigerate the mixture (the longer you keep it the better)
Step 5: Heat butter in a pan
Step 6: Add in the entire mixture on the pan (it should resemble an omelette when spread out in the pan)
Step 7: Cook on a high flame on both sides
Step 8: Use your spatula to cut long cylindrical shaped pieces while the meat is being cooked
3. Butter Rice:
Step 1: Boil water
Step 2: Add 2 bay leaves, 2 cardamoms, 2 cloves, salt to taste
Step 3: Add in the rice (I used 2 cups)
Step 4: Once it comes to a boil, keep it for about 6-7 minutes and then drain
Step 5: Pour back the rice into the utensil you used and add some saffron (I didn’t have saffron so I used turmeric powder) and 1tbsp of butter
Plate up!! Add two skewers of chicken shashlik, some butter rice (you can add a small blob of additional butter for flavor), 2 pieces of chicken koobideh and some sliced cucumbers. My husband doesn’t like fried eggs, so I didn’t put one, but you can add a crispy double fried egg and a roasted tomato to complete your dish!
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