Tiranga Kabab & Foil Chicken | Masala Mornings | Chef Shireen Anwar | 29 Jan 24 | MasalaTV

TIRANGA KABAB RECIPE INGREDIENTS :

Ingredients for Mince
Boneless chicken cubes 500 gm
Lemon juice 2 tbsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Red chili powder 1 tsp
chopped green chilies 4-5
chopped small onion ½
Tandoori masala 1 tbsp
Chat masala 1 tsp
Bread broken into pcs 2 slices
Egg 1
Salt to taste

For sauce:
Green coriander handful
Mint handful
Garlic 3-4 cloves
Green chili sauce 2 tbsp
Lemon juice as required
Salt to taste
Cheese slice as required

METHOD :
Mix all ingredients together and blend in small batches in a grinder to a fine mince, mix well and keep aside for at least half an hour.

METHOD FOR SAUCE :
Blend together a handful of coriander and mint along with 3-4 cloves of garlic, green chili sauce, lemon juice, and salt to taste, grind without water or as little water as possible to make a thick paste.

TO ASSEMBLE :
Grease your hands with oil and take two small balls of mince and flatten them on your palm, on one piece of flattened mince, put ¼ cheese slice and on that put ¼ tsp sauce, put another square of cheese slice that, cover with the other piece of flattened mince, pinch from sides to seal well and shape the kebab neatly, make all kebabs and keep, shallow fry with little oil on medium heat, keep turning the kebab every 30-40 secs so it gets equally cooked all over and turns golden. Serve hot immediately.

FOIL CHICKEN RECIPE INGREDIENTS :
Whole chicken 1 kg
Yogurt ½ cup
Lemon juice 2 tbsp
Tandoori masala 1 tbsp
Turmeric ½ tsp
Coriander powder ½ tsp
Cumin powder ½ tsp
All spices powder ½ tsp for marination + ½ tsp for gravy
Black pepper ½ tsp
Ginger paste1 tbsp
Garlic paste 1 tbsp
Onion ½
Ginger1-inch pc 8-10 cloves of garlic all chopped together
Cashew nuts 50 gm
Raisin 1 tbsp
Milk ½ cup
Butter 2 tbsp
Red chili powder 2 tsp
Tomatoes Puree 2
Tomato ketchup 4 tbsp
Red chili sauce 2 tbsp
Red color as required
Cream 5-6 tbsp

METHOD :
Firstly clean, wash and make slits on the chicken. In a bowl mix together, yogurt, salt, tandoori masala, haldi, dhania, zeera powder, garam masala powder, black pepper, and ginger garlic paste, mix well and apply on chicken, let it marinates for at least 2 hours, once done pressure cook on high heat for two whistles. In a grinder, put kaju, kishmish, and warm milk, cover, and keep it for half an hour then grind to a fine paste.

TO MAKE GRAVY :
In a karahi, heat some oil and butter and fry the chopped onion, ginger garlic till fragrant on high heat then add the kaju paste and saute more till fragrant, then add red chili powder, garam masala powder, tomato puree, ketchup, chili sauce, red color and salt, saute and add the cooked chicken along with any masala that is there, keep putting gravy on the chicken and cook consistently, cover and cook for few mins, then add cream and cook for 8-10 mins, then remove lid and cook in open till the gravy gets completely dry and oil comes on top, switch off the heat and give dum of coal, take a big piece of foil and put the chicken and gravy, put some fries on side and sprinkle some chopped coriander, and fried kaju, wrap and keep aside. Before serving steam for 10-15 mins and serve hot.

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