Afghani Chicken Kababs are a mood changer. These are juicy, succulent and flavorful. Pair them with chutney and you’ll have yourself the most incredible tasting dinner!

Watch this Masala TV video to learn how to make Afghani Chicken Kabab , Peach Phirni and Tandoori Vegetable Pulao Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 21 May 2021.


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Afghani Chicken Kabab:

Ingredients

Chicken breast ½ kg cut in cubes (Chicken Tikka boti)

Ingredients for Marination

Yogurt 2 tbsp
Cream 2 tbsp
Ginger garlic paste 1 tbsp
Prepared kabab masala 1 tbsp heaped
Chili powder 1 tsp
Turmeric powder a pinch
Salt 1 tsp


Ingredients for Kabab Masala Powder

Fennel seeds ¼ cup
Cumin seeds ¼ cup
Cloves ¼ cup
Green cardamom ¼ cup
Cinnamon 6 sticks of 1 inch each
Bay leaves 4

Ingredients for Serving

Onion rings as required
Lemon as required
Tomato slices as required
Mint leaves as required



METHOD

Roast and grind the dry spices very finely, only 1 tbsp heaped is required. The remaining can be stored in an airtight container.


METHOD

Cut chicken into 2 inch cubes, mix all the ingredients for marinate and marinate chicken in this for 30 mins, put chicken in a greased oven tray, grill for 20 mins on 180 D, serve with onion rings, lemon and tomato slices and mint leaves.




Peach Phirni:

Ingredients

Rice ¼ cup heaped
Milk 4 cups
Sugar ¾ cup
Peach slices 1 tin
Corn flour 2 tsp heaped
Cardamom powder ½ tsp

Ingredients for Garnishing

Sliced almonds as required
Canned peaches few slices
Mint leaves few

METHOD

Wash and soak rice for 30 mins, drain water and blend the rice to fine texture adding milk as needed to make it smooth, drain the syrup from canned peaches, keep a few slices for garnish, puree the remaining peaches with the corn flour in a blender, keep aside. Boil milk on medium heat for 10 mins, add the rice paste to the boiling milk, slowly continue stirring, make sure it does not stick at the bottom, cook until milk has reduced and rice is cooked, add sugar and cardamom, cook for another 5 mins on low heat, remove and cool the mixture, fold in the peach puree(only fold it do not stir), remove into small dessert bowls, refrigerate for few hours,garnish with sliced almonds, peach slices and mint leaves.





Tandoori Vegetable Pulao:

Ingredients for Marination

Thick yogurt 1 cup
Chili powder 1 tsp
Turmeric ½ tsp
Allspice ½ tsp
Dried fenugreek leaves 1 tbsp
Ginger garlic paste 1 tbsp
Gram flour 1 tbsp
Salt 2 tsp
Cottage cheese cubes 1 cup
Mushrooms 8 coarsely sliced
Capsicum 1 cut into cubes
Peas ½ cup
Beans 1 cup boiled

Ingredients for Pulao

Rice ½ kg
Onion 1 small sliced
Whole mixed spices 1 tbsp
Oil 2 tbsp
Salt to taste
Tandoori Masala 1 tbsp
Cumin Seeds 1 tsp



METHOD

Soak rice for 30 mins. In a bowl mix yogurt, turmeric, chili powder, allspice, dried fenugreek leaves, ginger garlic paste, gram flour and salt, mix well, add to it cottage cheese cubes, capsicum cubes, mushrooms and veggies. Heat ¼ cup oil, add marinated veggies, put them in a single layer, cook for few mins, turn and cook veggies from both the sides till nicely roasted, remove in a plate. In the same pan add ¼ cup oil with 1 tsp cumin seeds, whole spices, add sliced onion with ½ tsp sugar, cook till onions are light golden, add in rice with salt, add water, mix, cover and cook till rice done completely. Once you are ready to serve mix rice slightly and mix tandoori veggies and rice very gently, serve tandoori pulao hot with raita and pickle.

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