Chilli Catering & Take away

SEEKH KABAB | INGREDIENT

Mince (beef) ½ kg
Ginger 1 piece
Egg 1
Green chilies 2
Garlic cloves 4 bulb
Onions (fried) 1 cup
Red chili powder 2 tsp
Desiccated coconut 1 tbsp
All spice powder ½ tsp
Mace ½ tsp
Salt ½ tsp
Chicken cube 1
Oil for frying


Cooking

In a chopper add beef mince, green chilies, garlic cloves, ginger, desiccated coconut, fried onions, all spice powder, mace, red chili powder, chicken cube and salt. Grind it properly. Then add egg and mix well. Now make mini seekh kababs. Then heat oil and fry the seekh kababs. Serve hot.



Whether it’s a barbecue night with friends or family, Eid festivities or a dinner at your favourite desi restaurant, it feels incomplete with one of the most popular Pakistani dish, the juicy beef seekh kabab.

Beef seekh kabab are a type of kebab, that are extremely popular in the subcontinent, made with spiced minced or ground meat. Even though they are commonly made with minced beef there are quite a few variations and are now made in lamb and chicken as well. The minced meat is then formed into cylinders on skewers and grilled. It is typically cooked on a mangal or barbecue, or in a tandoor.

BARBEQUE CHICKEN SHASHLIK

Ingredients

Cubed chicken 750 gram
Garlic paste 1 tsp
White pepper 1½ tsp
Salt ½ tsp
Worcestershire sauce 1 tbsp
Vinegar 1 tbsp
Mustard paste 1 tbsp
Oil 2-3 tbsp
Red chili powder 1 tsp


Ingredients For Sauce:

Oil 2 tbsp
Crushed garlic 1 tsp
Red chili powder 1 tsp
Ketchup ¾ cup
Chicken stock ½ cup
boiled & blended tomato ½ cup
Vinegar 1 tbsp
Worcestershire sauce 1 tbsp


Ingredients For Stick:

Wooden skewer sticks as required
Cube cut tomatoes as required
Cube cut capsicum as required
Cube cut onion as required
Coal for smoke
Fried rice for serving
Oil for grilling


Cooking

Marinate chicken with all marination ingredients and leave for 2 to 3 hours.
Now skewer through chicken, capsicum, onion and tomatoes on sticks and grill them.
Then give coal smoke.
For sauce heat oil and fry garlic in it.
Then add blended tomatoes, ketchup, chicken stock, vinegar, Worcestershire sauce, red chili powder and cook until sauce gets thick.
Take out sauce in a bowl and serve on grill sticks and fried rice.

PERI-PERI CHOPS

Ingredients:

Mutton chops 1 kg
Crispy fry 1packet
Vinegar 2 tbsp
Yogurt ½ cup
Ginger garlic 2 tbsp
Flour 4 tbsp
Green chilies julienne ½ cup
Orange color pinch
Curry leaves 15-20
Chopped garlic 1 tsp heaped
Ketchup ½ cup
Chili sauce ¼ cup
Peri-peri sauce 3 tbsp
Peri-peri masala 1 tbsp
Black pepper 1 tsp


COOKING

Par boiled chops, then marinate with all the given ingredients for 2 hours and deep fry. Heat oil in a wok, add green chilies, curry leaves, chopped garlic, fry, add all the remaining sauces, spices, color, fry well, add in fried chops, mix well, finally add coriander leaves, serve with fries.

Chillos

INGREDIENTS
Green chilies 20 remove seeds
Chicken 1 breast cut into julienne
peri-peri sauce 2 tbsp
Crushed red pepper ½ tsp
Salt ½ tsp
Chicken powder 1 tsp
Mayonnaise 1 tbsp
Egg 1 or 2
Bread crumbs as required
Cheddar cheese grated 1½ cup
Ingredients for sauce
Mayonnaise ½ cup
peri-peri sauce 2 tbsp heaped

COOKING

Marinate chicken julienne with peri-peri sauce, salt, crushed red pepper
Add chicken powder and mayonnaise, pan fry in 1 tbsp oil, fill chicken in green chili
Then fill chicken with grated cheddar cheese, coat in beaten egg
Then bread crumbs, again egg beaten and bread crumbs, deep fry
Serve with prepared sauce

STUFFED MASALA CHICKEN WITH MAKHNI GRAVY

Ingredients For Chicken:

Chicken (whole) 1
Meat tenderizer 1 tbsp
Salt as required
Red chili powder 1 tbsp
Turmeric ¼ tsp
All spice powder ¾ tsp
Ginger garlic paste 1 tbsp
Clarified butter ½ cup
For The Filling:

Orange peel 1 tbsp
Fried onion 1 tbsp
Egg (boiled) 4
Lemon juice 1 tbsp
Raisins 1 tbsp
Almonds (peeled) 6-8
Fried onion 2 tbsp
Saffron color 1 pinch
For The Makhni Gravy:

Onion (boiled, blended) ½ cup
Crush almonds 1 tbsp
Salt, chili, turmeric as required
Butter 4 tbsp
Cream 2 tbsp
For Garnish:

Lettuce, onion rings as required
Ginger, almonds (peeled) as required

COOKING

Make cuts on the whole chicken and marinate with all the ingredients for overnight. For the filling, mix all the ingredients. Now in the eggs add saffron color. Then Fill the filling in the chicken and tie with a thread. In a wok heat 2 tbsp clarified butter and cook the chicken on low heat until it is tender. For makhni gravy, heat clarified butter add boiled onion, salt, chili and turmeric. Cook well. Then add crush almonds and cream. Cook for another 2 minutes. In the end, in a plate place the chicken and pour the gravy from top. Then garnish with lettuce, onion rings, ginger and peeled almonds. Serve hot.

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AFGHANI CHICKEN KARAHI

Ingredients:

Chicken 1kg
Tomatoes ground 250gm
Yogurt ½ cup
Salt as required
Ginger garlic 1tbsp
Clarified butter ¾ cup
Black pepper 1tsp
Green chilies 8-10
Coriander as required
Salt as required
Cumin 1tsp


Cooking

Heat clarified butter in a pan add salt and chicken fry till golden , now add ginger garlic paste , tomatoes and roast well , when water dries add yogurt , lastly add black pepper , cumin green chilies and serve .

BADAMI CHICKEN PASANDAY

Marination Ingredients:

Chicken fillets (pasanday) ½ kg
Kachari powder 1 tsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
Oil 2 tbsp
Yogurt 2 tbsp
Garnishing Ingredients:

Finely cut almond as required
Ginger as required
Masala ingredients:
Clarified butter ½ cup
Fried onion paste ½ cup
Yogurt ¾ cup
Salt as required
Cream ½ cup
Almond powder 1 tbsp
Red chili powder as required
Turmeric as required
All spices powder ¾ tsp
Coriander powder 1 tbsp
Cardamom powder ¼ tsp
Whole spices 1 tbsp

Cooking

All marination ingredients mix in chicken pasanday and leave for 1 hour .now in clarified butter add whole spices and fry .then add salt ,red chili powder ,turmeric ,cardamom powder ,coriander powder and yogurt add and masala roast .after this marinated pasanday mix and further roast .now 1/2cup of water, cream almond powder ,fried onion and all spices add and leave on dum .finally remove and garnish with almond and ginger and serve .

LAMB SHANK BIRYANI | INGREDIENT & RECIPE
Ingredients:

Yogurt 100 gm
Ginger grated 1 piece
Garlic, crushed 4 cloves
All spice powder 1 tsp
Red chilli powder 1 tsp
Ground coriander 1 tsp
Turmeric 1 tsp
Lemon Juice 1 lemon
Salt & pepper to taste
Oil 2 tbsp
Lamb shanks 1 kg
Onion sliced 1
Cloves 4
Green cardamoms 4
Bay leaves 2
Cinnamon stick 1
Rice 1 cup
Salt to taste
Black pepper as required
Mint 1 bunch
Me
Cooking

Mix and blend yogurt, ginger grated, garlic crushed, all spice powder, red chilli powder, ground coriander, turmeric, lemon juice, salt & pepper, add a few slits to the lamb shank and pour the marinade all over. Massage into the meat and leave covered in the fridge overnight or 12 hours. Fry sliced onions in oil until golden. In another pan add water and cloves, green cardamoms, bay leaves, cinnamon stick and cook soaked rice till ¾ done and drain. Add fried onions and mint leaves in rice. Cook lamb shanks in the oven covered at 180 degrees c for 30 minutes or till done. Alternately cook in a pan in its own marinade. Remove from oven and put on top of the rice. Serve with raita.

Chicken Malai Boti Recipe

The chicken needs to be marinated with a tenderizer like raw papaya or meat tenderizer. If you can plan fairly ahead and marinate for 12-16 hours in the fridge, then you can consider skipping meat tenderizer. You can easily adapt this recipe for any chicken cut, boneless chicken cubes, and chicken leg or chicken chest is popular.

Roasted cumin powder, garlic, onion, green chili are the must for malai boti marinade. What makes this recipe taste just like a restaurant is chicken bullion or cube. For the creamy factor, the cream is added, for the extra deliciousness factor cream cheese or milk powder, or other cheese are added. Greek Yogurt or thick yogurt also gives you a creamy and tangy taste.

Chicken Malai tikka tastes best when grilled on a barbecue pit. You can thread Malai tikka on metal skewers.

If you do not have a metal skewer, you can use wooden skewers too. (We find wooden skewers a lot easy than metal once as they are disposable, plenty, and hassle-free.) Just soak wooden skewer for 4-6 hours because wet skewers do not catch fire easily.

Then place Malai chicken boti skewers over a grilling basket or grilling cage. (Grilling cage can accommodate a number of skewers and you can flip them in one go.) Grill for 5-7 minutes until the chicken is tender and you see few dark spots. Keep flipping for even cooking.

For a detailed recipe of how to make malai boti recipe at home, malai boti recipe in urdu and malai boti recipe in English visit Masala TV’s website right or away or watch a tutorial on Masala TV’s YouTube channel where our certified chefs will teach you how to make chicken malai boti step by step.

FISH TIKKA TACOS

Ingredients:

Fish fillet ½ kg
Oil as required
For The Marinade:

Thick yoghurt 2/3 cup
Ginger (grated) 2”
Garlic (minced) 1clove
Green chilies 3
Tikka masala 3 tbsp
Salt 1/2 tsp
For The Yoghurt Sauce:

Yoghurt 1/2 cup
Fresh Dill 2 tbsp
Garlic (peeled) 1 clove
Salt to taste
To Serve:

Baby spinach leaves 1 cup
Onion (sliced) 1
Fresh dill few sprigs
Tortillas (quartered) as required
Lemon wedges as required


Cooking

Blend the marinade ingredients until smooth. Marinate the fish and cover with cling wrap and place in the fridge for at least an hour. Blend the yoghurt sauce ingredients until the garlic is well incorporated. In a hot grill pan, drizzle oil, cook the fish until nice char marks on both sides. Once cooled, chop the fish up into bite-sized pieces. To serve, lay out the tortillas. Along the middle of each tortilla, place a few spinach leaves, then some fish. Top with yoghurt sauce, onions, dill, then lemon juice.

TIKKA HANDI BIRYANI

Ingredients:

Chicken boneless 600 gm
Tenderizer powder 1 tbsp
Ginger garlic paste 1 tbsp
Yogurt ½ cup
Salt to taste
Tikka masala 1 tbsp
Chili, turmeric as required
All spice powder ½ tbsp
Clarified butter 4 tbsp
Red chili powder 1 tbsp
Fried blended onion 2 tbsp
Coal 1
For The Rice:

Sela rice ½ kg
Green chilies 2-3
Salt as per taste
Mixed whole spice 1 tbsp
For The Garnish:

Fried onion 4 tbsp
Mint leaves 4 tbsp
Lemon juice 4 tbsp
Yogurt ½ cup
Yellow color ¼ tsp
Lemon slices as required
Hot clarified butter ½ cup

Cooking

Marinate chicken with the above ingredients for about 2-3 hours. Then add it to the pan, cover and cook well. Now in rice add salt, green chili and mix whole spice. Boil well until it becomes tender. Then strain it. In the clay pot add ½ cup water and heat 2 tbsp clarified butter. Add half quantity of rice. Now add cooked chicken and add the garnish ingredients. Then in yogurt mix yellow color and add the remaining rice and hot clarified butter. Now mix little yellow color in the water and add in the rice. Cover and cook well. In the end serve hot.