Special Sherazi Chicken Karahi (made by my husband Sheraz)

1 chicken clean and cut

2 tbsp heaped crushed garlic (fresh)
1 tsp salt (or to taste)
1/2 to 3/4 cup oil
In a wok, take all the above ingredients and fry until the chicken starts to cha
nge color and turns light golden brown, and the chicken's own liquid is almost c
ompletely dry. Then continue with second set of ingredients and instructions bel
ow:
1/2 cup yogurt whipped
1 tsp red chilli powder
1 tsp crushed red chilli
1 tsp black pepper
1/2 tsp kala namak (black salt)
1 tsp zeera
1 tsp coarsely ground coriander seeds
1/2 tsp chaat masala
1 can (14 ounce one) petite diced tomatoes
1 inch ginger chopped in thin julienne
Mix all the ingredients (EXCEPT PETITE DICED TOMATOES AND GINGER) really well in
a bowl, and pour right into the wok. Fry up on high heat for 4-5 minutes. Next
add the can of petite diced tomatoes and fry on high heat for a minute, then low
er the heat to medium high heat, add the ginger, and let the tomatoes and chicke
n cook for another 4-5 minutes covered with a lid. While this is happening, prep
are the following ingredients...
2-3 green chillies chopped
some whole green chillies slit
about half a bunch cilantra chopped
1 tablespoon kasoori methi
1 tsp garam masala
After the 4-5 minutes have passed, take off the lid, add the green chillies (bot
h chopped chillies and whole slit). Lower the heat to the lowest mark. Add kasoo
ri methi, half the cilantro, and garam masala. Let it simmer for a couple minute
s on lowest heat with the lid on. Turn off heat and sprinkle remaining cilantro
over the top and serve hot with rotis, naans, salad.
Chicken Reshmi Kabab
Chicken 1 lb
Zeera crushed 1-tsp
Green cardamom seeds only 3-4 cardamom Kay nikal lain
Black pepper whole 1tsp
Milk powder 1tbsp
Cream 4tbsp
Green chilli 3-4
Lemon juice1full lemon
Onion 1 small
Ginger& garlic 4clove garlic@ ginger about 1inch
Fresh dhaniya little bit
Coconut powder (optional) 1tsp
Bread crumb fresh bread slice 1-1/2
Garam masala powder1tsp
White pepper whole 1tsp
Podina few leaves(optional)
Green cardamom seeds,black pepper,zeera,white pepper
Mix all together make powder
Food processor onion,ginger,garlic,fresh Dhaniya,green chilli,fine chop and add
in chicken and spice too than add cream &milk powder, and bread crumb and lemon
juice and put in fridge for 3-4 hour and after u can shallow fry Haath ko oil sa
y grease kertay jaey aur kabab banatey jaey and serve with Chutni and salad
Chicken Malai Boti
Ingredients:
Boneless Chicken - 3 breast cut in cube
Almond paste(badam) 1tbsp without skin
White Pepper- 1 tsp
Lemon fresh- 2
Fresh cream - 1 packet( if fresh cream is not available in ur area then use pack
et one )
Yogurt 1 tbsp mix in cream
Coconut Powder- thora bhoon lay2tsp
Oil 1 tbls
Salt - to taste
Ginger& garlic -1 tsp
Green chilli paste (to taste)
Recipe
Mix all ingredient with chicken and merinade 2-3 hours and after u can bake in o
ven 350 F for 25 min ( if u like smoke flavor then u can do Bar -b q) outside an
d enjoy Malai tikkah with fresh naan bread with salad and raita(thora merinate M
ai black pepper powder bhi add ker saktey hain it's optional but Mai nay use kiy
a tha
I Pindi chaklala scheme 3 there is resturant The GRILL there is a chef Saleem ba
hi he gave me this recipe
Chicken Tikka
Chicken tikka cut
Red chilli powder
Salt
Ajwain ( carom seeds )
Crushed zeera white
Garam masala Powder
China salt(optional)
Yogurt
Black pepper
Crushed pepper red
Lemon
Ginger&garlic
Oil
Instruction
Mix all ingredient in yogurt except lemon when u start BBQ then use lemon every
5 min sprinkle lemon on both side enjoy professional chicken tikka
I tried this Kulfi as by Shireen Anwer's recipe...it turned awesome...!
RECIPE:
1 tin carnation milk (really chilled or semi-frozen)
1 tin condensed milk
1 pack of cream
2 slices of bread
100 gm Khoya (optional)
Few drops of Kewra essence
Almonds, Pistachios if you like
First blend carnation milk for 3 to 5 mins. It will turn double n triple in volu
me. Then add rest of the ingredients. Blend again. Freeze in air tight container
or Kulfi molds. Enjoy with Falooda...:)