Chicken Malai Tikka by Chef Sara Riaz

Ingredients:

Chicken Boneless (cut in 1 1/2 cubes)                  1/2 kg

Green chillie (grinded)                                          2 tsp  

Ginger paste                                                       1 tsp

Garlic paste                                                        1 tsp

White cumin seeds (rosted and grinded)                1/2 tsp

Safaid zeera (bhuna hoa, pissa hoa)

All Spices Powder (Gram masala powder)             a little less than 1/2 tsp

Coriander seeds (roasted and coarsely crushed)    1 tsp

Sabut dhania (bhuna hoa kuta hoa)

White pepper powder                                           3/4 tsp

Crushed red pepper (kuti lal mirch)                       1/2 tsp

Almonds paste (blanched and then grind it)           Take 15 to 20 almonds and then make a paste.

Cream (tetra pack cream)                                     2 to 3 tbsp

Yogurt                                                                2 tbsp

Lemon juice                                                        1 tbsp

Salt                                                                    1 tsp

Note: Instead of almonds you can also use cashew nuts (unraosted) (kajo), make a paste of it

Method:

-         Marinate chicken cubes with all above ingredients and leave it refrigerator for 2 hours.

-         Then barbeque them on skewers, while barbequing you can apply the Paste (remaining marinated masala on chicken in bowl). Then continue barbequing, after that brush a little bit oil them and BBQ unitl it is done.

-         Serve chicken malai tikka with special paratha and chutney of your choice.

B.B.Q Chicken Boti by Chef Sara Riaz

Ingredients:

Chicken Meat                                            1 kg (make 18 to 20 pieces(pieces made for                                                                               karahi))

Grinded Raw papaya                                  1 tbsp

(kacha papeeta pissa hoa)        

Yogurt                                                       2 tbsp

Salt                                                           1 1/2 tsp

Green chillies paste (grinded)                       1 tsp (heaped)

Red chilli powder (Pissi lal mirch)                 1 tsp

All spices powder (Garam masala powder)    1 tsp

White cumin seeds (rosted and grinded)       1 tsp

Safaid zeera (bhuna hoa, pissa hoa)

Lemon juice                                                2 tbsp

Ginger paste (adrak ka paste)                      1 tsp (heaped)

Garlic paste (lehsan ka paste)                      1 tsp (Heaped)

Method:

-         Marinate chicken pieces with all the above ingredients and put this marinated chicken pieces in refrigerator for 4 to 5 hours.

-       Use flat skewers (as shown in picture) and B.B.Q chicken pieces. (You can also bake them, and when baked, take a pan put chicken with a burning coal, drop oil on coal and cover the pan for 1 minute. It will give very good smoked smell)

-         While barbequing when chicken is half done, brush them with oil, and continue barbequing until it is finally done.

-         Serve with Paratha and chutney

Tandoori Creamy Chicken boti by Chef Shireen Anwar

Ingredients
Chicken boneless                                        1/2 kg
Green chilies ground                                    6
Salt                                                                   1 tsp heaped
Coriander leaves ground                             1 tbsp
Corn flour                                                        1 tbsp
Ginger garlic paste                                       1 tbsp heaped
Crushed red pepper (kuti lala mirch)        1/2 tsp
White pepper (safiad mirch)                       1/2 tsp
Mace ground (javetri)                                    1/2 tsp
Nutmeg ground (jaifal)                                 1/4 tsp
Cheddar cheese (grated)                            2 tbsp
Fresh cream                                                   3 tbsp

Method:

-       Marinate chicken cubes with white pepper, ground green chilies, ground mace, ginger garlic paste, salt, ground nutmeg, ground coriander leaves, fresh cream, corn flour, grated cheddar cheese and crushed red pepper for 2 hours.

-       Thread the chicken cubes into skewers and grill or bake In a preheated oven 180 degree C for 20 minutes, lastly put a burning coal with chicken cubes on silver foil. Drop some oil on coal, cover for 1 minute and serve.