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Tahira Mateen's Recipe (Kam Kharch Bala Nasheen)

 

Chicken Chinioti Roast

chinioti-chicken-roast

Categories: Lunch, Dinner, Chicken, Iftar

Ingredients

Chicken 2 cut in chicken tikka style (8 pieces) make deep cuts on meat

Fruit Vinegar or white vinegar 1/2 cup

Salt 2 tbsp

Marination

Yogurt 2 cups or 500 grams beaten

Ginger Garlic paste 2 tbsp

Freshly squeezed lemon juice 6 tbsp

Green chillies finely chopped 2 tbsp

Red chilli powder 1 tbsp

Cumin seeds roasted and crushed 1 tbsp

Garam Masala 1 tbsp

Jaifel Jaivetri 1/2 tsp

Cardamom powdered 1/2 tsp

Dried Aaloo Bukhara 20 (soaked in warm water, squeeze out the seeds)

 

 

Method:

  • Apply vinegar and salt over chicken and leave aside for 1 hour. Next deep fry for 5 to 8 minutes in a covered pan. Then once half cooked, remove from pan and allow chicken to cool for 30 to 45 minutes.
  • Mix all the marination ingredients together and beat well.
  • Once cold apply the prepared marination. Lay this chicken on a flat bottomed pot side by side. Now wrap the pot cover (dhakan) with some towel first and then cover the pot. Put some heavy thing on top to cook this chicken on slow flame through steam. Cook for 40 minutes.
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    Tanagra Pasta

    tanagra

    Categories: Pasta, Chicken, Iftar, Lunch, Dinner

    Ingredients

    Pasta 4 cups (boiled)

    Oil 1/4 cup

    Chicken sausages 6 cut in round sliced

    Tomatos seedles cube shaped 1 cup

    Capsicum 1 cup

    Sweet Corn 1 cup

    Soya sauce 2 tbsp

    Salt upon taste

    White pepper powder 1/4 tsp

    Maggi umda maza sachet 1 packet

     

     

    Method:

  • When boiling pasta add 2 tbsp of oil and 2 tbsp of salt. Cook for 8 to 10 minutes. Then rinse in cold water till cool down. Apply some oil to give some shine.
  • Heat oil in pan, stir fry sausages, next add tomatos, capsicum, sweet corns. For seasonings soya sauce, salt, white pepper, maggi umda maza sachet and lastly mix in the pasta. Stir all well and serve.
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