Homemade easy and simple restaurant-style Chicken Behari kabab recipe for you. All tried and tested in signature food fusion style. #HappyCookingToYou #FoodFusion

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Restaurant Style Chicken Behari Kabab
Recipe in English:

Ingredients:
-Khashkhash (Poppy seeds) 2 tbs
-Sabut dhaniya (Coriander seeds) roasted 1 & ½ tbs
-Zeera (Cumin seeds) roasted 1 & ½ tbs
-Javitri (Mace) ¼ piece
-Jaifil (Nutmeg) ¼ piece
-Badi elaichi (Black cardamom) 1
-Pyaz (Onion) fried ½ Cup
-Chicken fillets 600g
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Kacha papita (Raw papaya) paste ½ tbs
-Dahi (Yogurt) ½ Cup
-Lemon juice 1 tbs
-Namak (Salt) 1 tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Zarda ka rang (Orange food color) ¼ tsp
-Garam masala powder ½ tsp
-Tatri (Citric acid) 1 pinch
-Sarson ka tel (Mustard oil) 3 tbs
-Charcoal for smoke
-Makhan (Butter)

Directions:
-In a spice mixer,add poppy seeds,coriander seeds,cumin seeds,mace,nutmeg,black cardamom & blend to make powder.
-Add fried onion,blend well & set aside.
-Cut chicken boneless fillet into thin slices with the help of knife.
-In a bowl,add chicken pieces,ginger garlic paste,raw papaya paste,yogurt,lemon juice,ground spices & onion,salt, red chilli powder,black pepper powder,orange food color,garam masala powder,citric acid & mix well,cover & marinate for 3-4 hours.
-Add mustard oil & mix well.
-Thread chicken into metal skewer (makes 4-5).
-Grease cast iron pan with oil & grill chicken skewers on medium low flame from all sides until done (6-8 minutes),keep turning sides in between and basting with oil and finish it off on open flame for better result.
-Give coal smoke for 2 minutes.
-Finish it off on open flame for better result (optional).
-On hot sizzler plate,add butter and let it melt.
-Add onion rings,red bell pepper,capsicum and place chicken skewers.
-Garnish with lemon slices and serve with chutney!

Recipe in Urdu:

Ajza:
-Khashkhash (Poppy seeds) 2 tbs
-Sabut dhaniya (Coriander seeds) roasted 1 & ½ tbs
-Zeera (Cumin seeds) roasted 1 & ½ tbs
-Javitri (Mace) ¼ piece
-Jaifil (Nutmeg) ¼ piece
-Badi elaichi (Black cardamom) 1
-Pyaz (Onion) fried ½ Cup
-Chicken fillets 600g
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Kacha papita (Raw papaya) paste ½ tbs
-Dahi (Yogurt) ½ Cup
-Lemon juice 1 tbs
-Namak (Salt) 1 tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Zarda ka rang (Orange food color) ¼ tsp
-Garam masala powder ½ tsp
-Tatri (Citric acid) 1 pinch
-Sarson ka tel (Mustard oil) 3 tbs
-Charcoal for smoke
-Makhan (Butter)

Directions:
-Spice mixer mein khashkhash,sabut dhania,zeera,javitri,jaifil aur badi elaichi dal dein aur blend ker ka powder tayyar ker lein.
-Fried pyaz dal ker ache tarhan blend ker lein & side per rakh dein.
-Chicken boneless fillets ko knife ki madad sa thin slices mein cut ker lein.
-Bowl mein chicken pieces,adrak lehsan paste,kacha papita paste,dahi,lemon juice,ground spices & onion,namak,lal mirch powder,kali mirch powder,zarda ka rang,garam masala powder aur tatri dal ker ache tarhan mix karein aur dhak ker 3-4 hours kliya marinate ker lein.
-Sarson ka tel dal ker ache tarhan mix ker lein.
-Chicken ko metal skewers per laga lein (makes 4-5).
-Cast iron pan ko oil sa grease karein aur chicken skewers ko darmiyani halki ancch per tamam sides sa grill ker lein (6-8 minutes),bech bech mein sides change ker lein aur oil lagatay rahein aur bad mein jaltay hoye chulhay per paka lein.
-2 minutes kliya koyla ka dhuwan dein aur jaltay hoye chulhay per paka lein.
-Hot sizzling plate per makhan dal ker melt ker lein.
-Achay result kliya direct chulhay per paka lein (optional).
-Pyaz rings,red bell pepper,shimla mirch aur chicken skewers rakh dein.
-Lemon slices sa garnish karein aur chutney ka saath serve karein!

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