Chicken Charga

Ingredients
1 whole chickens, skinned , 4 tablespoons lemon juice , 1 teaspoon garlic paste , 1 teaspoon ginger paste , 1 teaspoon cumin (zeera powder) , 1 teaspoon garam masala , 1 teaspoon chili powder , 1 teaspoon curry powder , 1 teaspoon salt , oil for deep frying , 1 teaspoon chat masala.


Instructions
Place the chicken on a chopping board and using a sharp knife, make deep incisions at 2 inches intervals. Place the chicken in a large bowl and rub 2 tablespoon lemon juice into the incisions. Cover and leave to marinate for about an hour. Add ginger, garlic, cumin, garam masala, chili powder, salt and curry powder to the lemon juice to make a paste. Rub the marinade over the chicken. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator.  Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium. fry the chicken carefully in hot oil, turning many times to ensure even browning. Fry the chirgha for 12-15 minutes to a golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.  Sprinkle with chat masala. Decorate with lemon wedges and onion rings. Serve with Nan, Poodinay Ki Chutney and Raita.




Chicken Tikka

Ingredients
4 chicken quarters
2 tbsp. lemon juice
1 cup natural yogurt
1 tsp. garlic paste
1 tsp. ginger paste
1-2 green chilies, crushed
1 level tsp. cumin powder
1 level tsp. garam masala
1 tsp. chili powder
1 level tsp. coriander powder
1 level tsp. chat masala
1 level tsp. salt
few drops of red or yellow food coloring
oil for basting
emon wedges and onions for decoration



Instructions
Using a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Place the chicken pieces in a large bowl and rub the lemon juice into the incisions. Cover and leave to marinate for about an hour.    
Add ginger, garlic. green chilies, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring to the yogurt and mix well.
Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 
Thread the chicken pieces on metal skewers and grill the chicken over hot charcoal, Basting once at the end of the cooking time. Alternatively, Place the chicken in a oven at 325F, (170C) or gas mark 3. Roost for 1 hour, Basting frequently and Turing once or twice to brown the both sides.
Decorate with lemon wedges and onion rings.
Variation:
Cut the chicken breast into 2 inch pieces then marinate as above. Thread closely on metal skewers and grill as above.
Serve with Nan, Poodinay Ki Chutney and Raita.


 




Grilled Chicken Boti

Ingredients
1 Chicken cut into 16 pieces
2 tbsp. lemon juice
1 cup natural yogurt
1 tsp. garlic paste
1 tsp. ginger paste
1 level tsp. cumin powder
1 level tsp. garam masala
1 tsp. chili powder
1 level tsp. coriander powder
1 level tsp. chat masala
1 level tsp. salt
few drops of red or yellow food coloring
oil for basting
lemon wedges and onions for decoration


Instructions
Place the chicken pieces in a large bowl and rub the lemon juice. Cover and leave to marinate for about an hour.    
Put yogurt in a small bowl. Add ginger, garlic, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring and mix well. 
Place the chicken in a medium bowl. Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 
Thread the chicken pieces closely on metal skewers and grill the chicken over hot charcoal, Basting once or twice at the end of the cooking time. Alternatively, Place the chicken in a shallow baking pan, arrange them in a single layer. Bake in a oven at 325F, (170C) or gas mark 3. Roost for 25- 30 minutes. Basting frequently and Turing once or twice to brown the both sides.
Decorate with lemon wedges and onion rings.
Serve with Nan, Poodinay Ki Chutney and Raita.

 





Tandoori Chicken

Ingredients
4 chicken quarters, skinned
3 tbsp. lemon juice
For marinade:
1/3 cup plain yogurt

1 tbsp. garlic paste
1 tbsp. ginger paste
1 tsp. ground roasted cumin seeds
1/2 level tsp. ground cardamom
1 tsp. garam masala
1 tsp. chili powder
1 tsp. salt
1 teaspoon tandoori coloring,
Ghee or butter  for basting 



Instructions
Tandoor chicken is the most popular and the best-tasting. It is cooked in a special tandoor (clay oven) in Pakistan, which is not commercially available in many countries. But in some places household-model tandoors are available. The recipe given here is designed for the conventional oven and charcoal grill. The result is very much to satisfaction.
Prick the chicken all over with a fork and using a sharp knife make diagonal slashes 1/2-inch deep, 1 inch apart on each chicken quarter. Place chicken in a large dish.
Add lemon juice and rub into the slashes and all over. Cover and marinate for 1 hour. 
Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat all the pieces well.
Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times. Note: Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature.
To Roast in the Oven:

Preheat oven to 450°F. Place chicken pieces on an extra-large shallow roasting pan, preferably on a wire rack. ( Discard the leftover marinade). Brush chicken pieces with ghee or butter. Set the pan in the middle of the oven. Roast for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve.
To Grill Outdoors:

Fire the coal well in advance, grill is ready when a layer of white ash forms over the surface of the coal. This is the point, when the coal is at its hottest. Place the grill at least 5 inches away from the heat. Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning. Basting with ghee or butter, turn and grill the other side for 8 minutes.  Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side. Transfer chicken to platter. Decorate with sliced onion and tomato. Serve chicken immediately, and accompanied by Nan and raita.


 

 






Grilled Lamb Chops

Ingredients
1 kg Lamb chops
1 cup Plain Yogurt
1 tsp garam masala

1 tbsp. Lime Juice
1 tbsp. Vegetable Oil
1 1/2 tsp ginger, minced
1 tsp red chilli powder
1/2 tsp Salt



Instructions
 Wash and pat dry the chops.
Place the chops in a bowl. Pour lemon juice over, rub it well. Set aside for at least 20 minutes.  
Mix all the remaining ingredients together and pour it over the chops and coat the chops liberally with this marinade. Cover and leave to marinate for 5-6 hours.
Prepare the grill - it is NOT ready until ALL the coals have a THICK coating of grey ash.
Remove the chops from the marinade.  Grill 4" to 6" from the coals, turning occasionally, until all the pieces are cooked through (30 to 45 minutes).
7. Alternatively, Place the chops in a oven at 325F, (170C) or gas mark 3. Roast  for 20 25 minutes., Basting frequently and Turing once or twice to brown the both sides.
Decorate with lemon wedges and onion rings. Serve hot with mint chutney and Nan







Gola Kabab

Ingredients
1 kg. beef minced
1 tsp ginger paste
1 tsp. garlic paste
1 tbsp. unripe papaya
1 tsp cumin
1tsp garam masala
1 tsp mace
1 tsp ground green cardamom
1 egg beaten
4 tbsp yogurt
2 tsp salt
2 onions   



Instructions
Heat the oil in a sauce pan. Add the onions and stirring frequently, fry for about 10 minutes to a deep golden color
Put the onions in a blender or food processor with all the other ingredients except mince  and blend to paste.
Put the mince and the paste in a bowl. Knead the mixture really well for a few minutes with your hands until the mince hold its shape and is soft and pliable.
 Break off large pieces of the mince and shape them into tennis ball sized balls. Insert the skewers in the centre of each ball, then carefully wrap each ball with thread. Brush the kababs with oil. Put skewers carefully over a gentle charcoal flame. Cook for 5 minutes until pale brown on each side. Remove from skewers and serve at once.       


 






Bihari Kabab

Ingredients
2 kg beef pasanda (thin sliced about 2- 3inches wide 4 inches in length)
2 tsp correinder(dhaniya)  powder
2 tsp red pepper powder
2 tsp garam masala powder
2-3 medium size onions paste
4 tbsp mustard oil
1 cup yogurt
2 onion medium size sliced fried brown and hand crushed
salt as to your taste
1 small kacha(raw) papaya grinded



Instructions
Mix well all the above ingredients and the beef with your hand. leave to marinate for about 6-8 hrs in the fridge. then put the meat in the skewers( folded in layers).
Close held together. put the meat over heated charcoal turning it regularly till meat is barbecued from all the sides. serve it hot with paratha and raita.


 






Seekh Kabab

Ingredients
1 kg minced beef meat fresh
4 -5 spring onion
3 -4 green chili
3 tbs. fresh coriander leaves chopped.
1 tsp. red chili powder
2 tsp. dry pomegranate seeds (anar dana) crushed.
2 tbs. coriander seeds crushed.
2 tsp. chat masala
2 tsp. garam masala
2 tsp. salt



Instructions
Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make make  paste.
Finely chop green chilies.
Put minced meat in a bowl, add all ingredients and mix well. Make sure all ingredients well blended with minced meat.
Keep minced meat for couple of hours in the refrigerator.
 Light charcoal and wait for it to get a layer of ash on top. This will reduce the temperature of the fire.
 Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire.
 Grill till brown on all side. Make sure to turn each side every now and then.

Serve hot with Nan and Chutney.







Chicken 65

Ingredients
500 grams boneless chicken , 2 tablespoon cornflour , 2 teaspoon white flour , 1 teaspoon Soya sauce , 1 teaspoon chilli sauce , 1/2 teaspoon turmeric powder (haldi) , 1 teaspoon chilli powder , 2 teaspoon lemon juice , 1/2 teaspoon salt , 1/4 teaspoon zarda color , 1 egg, beaten , 1 teaspoon garlic paste , 1 teaspoon ginger paste

Instructions
Wash and pat dry the chicken. Cut the chicken into 11 inch cubes. Place all the ingredients except the oil in a bowl and mix well. Coat the chicken pieces liberally with the marinade. Cover and leave to marinate for several hours in the refrigerator. Remove the marinated chicken from the refrigerator and bring to room temperature, it will take an hour. Heat Oil in a deep fry pan and fry the chicken pieces for 8-10 minutes or until the chicken turns reddish brown in color. Fry a few at a time. minutes. Try it with Naan • Try Raita with this dish. • Serve Hot

 




Chapli Kabab

Ingredients
1 kg Ground Beef "Thickly minced"
2 cups of finely chopped Green (Spring) Onions
2 Tbs whole anar dana
3 Tbs whole dried coriendar seeds
2 Tsp White zeera
4 Hot green chili "finely chopped"
3 Tsp dried red chili "Thick grind"
2 Tsp finely shred fresh ginger
1 large tomato finely chopped.
Salt to taste
Fat or Oil to deep fry.



Instructions
Mix all the ingredients. Heat the Oil. Oil must be very hot otherwise you will not get the crisp surface. Make Large portions of mixture, round and in 1/2 thickness. When Oil is hot, start frying Kababs. Kababs are ready to serve as
soon as the surface of the kababs gets dark brown. Serve with Nan and Mint Chutney.


 




Broasted Chicken

Ingredients
1 Chicken with skin, cut into 8 pieces, or 8-10 drum stick
 Juice of 1 large lemon
1 cup plain flour
1 cup basin (gram flour)


1 tsp. red chilies (optional)
 1 1/2 tea spoon salt
1 tea spoon black pepper
 oil for deep frying



Instructions
Put the chicken a large bowl, add lemon and one teaspoon of salt and rub it all over the chicken pieces. Cover and marinate for at least 3 to 4 hours or overnight in a refrigerator. 
Mix 1 teaspoon of salt and rest of the ingredients, except oil. Place the coating mixture in a plastic bag. Put one piece at a time in the bag and shake it to coat the mixture. Arrange the coated chicken pieces in a single layer on a cookie sheet.
 Deep fry the chicken in an electric deep fryer. Follow the manufacturer's instruction. Alternatively fry the chicken in a deep fryer over high heat. Fry to a crisp golden color. Remove from the oil and place on an absorbent kitchen paper. Serve hot with French fries and garlic chutney


 










Beef Tikka

Ingredients
1 kg. cubes of beef
2 tbs. unripe papaya(ground)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tbs. yogurt
1 tsp. chili (Lal Mirch) powder OR 1 tbs. chopped green chilies.

Instructions
Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Barbeque over charcoal.
Serve with mint chutney, yogurt and onion rings and naan

 

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Chicken Shaslik

Ingredients
1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil


Instructions
Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.

 






Nargisi Kabab

Ingredients
½ kg. beef cubes cut into very small pieces.
½ tsp. salt (according to taste)
1 cup dal Chana-presoaked
7-8 whole dried red chilies
1 medium onion-chopped
6-8 whole black pepper (Kali Mirch)
5-6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ tsp. cumin seeds (Zeera)
1 stick of cinnamon (Dalchini)
1 tsp. ginger (Adrak)
2-3 green chilies-chopped
1 cup fresh coriander (Dhaniya) leaves
1 egg (raw)
4-5 hard-boiled eggs


for gravy

2 tbs. yogurt
¼ tsp. salt according to taste
1 small onion chopped
1/2 tsp chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
2 tbs. oil



Instructions
Procedure for Kabab:
In a pot add all the spices along with the meat; add water enough to tenderize the meat and cook till extremely soft and water has dried.
Boil the dal separately till very soft and add to the meat. Cool and then grind all.
Add egg, green chilies and fresh Coriander (Dhaniya) leaves and mix well.
Coat the hard-boiled eggs well with this mixture to form solid balls and deep fry.
Procedure for gravy.
Sauté the onion in oil till brown. Add spices and yogurt and mix well. Add a little water to form gravy and simmer.
Garnish with fresh Coriander (Dhaniya) leaves.