Pakistani Chicken 1 large chicken – recipe

Pakistani Chicken

1 large chicken – disjointed 1 dessertspoon red ginger garlic masala 1 dessertspoon fine dhania powder 1 tsp whole jeera ½ level dessertspoon rough salt – as required 1 dessertspoon saffron water 1 tsp turmeric /arad Spices a few elachi, cinnamon sticks, and cloves.

ADD INGREDIENTS TO CHICKEN AND MARINATE SAUCE ½ cup vinegar 1 tsp salt ½ tsp black pepper 1 tsp fine red chillies – abit more can be added, depending on your taste buds 1 tsp fine mustard 1onion 1 tomato 1 red pepper 1 dessertspoon butter 1 dessertspoon tomato paste – optional

METHOD •Liquidize the above ingredients and add to chicken. •Allow to marinate for 4 hours or more. Heat oil. •Add chicken and cook on medium heat. •Stir chicken a number of times. •Allow to simmer. •Cook until water is absorbed but there is a thick sauce.

Chicken tikka

400g boneless chicken 1Tbsp oil for basting

Marinade: ¾ cup low fat yoghurt 1 tsp ginger paste 2 tsp garlic paste 2 tsp fresh lemon juice 1 ½ tsp tandoori masala 1tsp garam masala 1 tsp chilli powder to taste Salt to taste

Mix together all marinade ingredients in a bowl. Add chicken and stir through until they are thoroughly coated in marinade. Cover and marinate in the refrigerator for 5-6 hours, or preferably over night. Bring marinated chicken to room temperature before cooking. Thread the chicken pieces onto skewers. Braai or grill turning and basting every few minutes until cooked through, but still juicy (about 15 – 20 minutes). Serve as a main course with condiments and a legume, vegetable or rice dish. As a starter, serve chicken pieces on toothpicks with chutney.

Tandoori Chicken


3 – 4 pounds of chicken bone-in use boneless skinless chicken breasts cubed for kabaabs

For the marinade:

¼ cup fresh lemon juice 2 large fresh garlic cloves, peeled and chopped fine 1 Tbsp fresh ginger root, peeled and chopped fine 1 tsp ground jeero ½ tsp ground elachi ½ tsp ground red chili pepper 1 tsp tandoori colouring or substitute paprika 1/3 cup yoghurt

Combine well all the ingredients for the marinade and let stand for few minutes for the flavors to combine. Be careful with the food coloring since it can stain your fingers.

Remove the skin from chicken pieces, slash each piece 2 – 4 times with a knife to create just ¼ to ½ inch deep slashes.

Add chicken to marinade and coat all the pieces. Let chicken marinade for at least a couple of hours in the refrigerator. Mix chicken during this time.

Roast chicken in oven for 35 – 45 minutes until cooked.

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