Protein Packed Barbeque Haryali Chicken Boti | Lazzat | Masala TV Shows | Samina Jalil
- 5 years ago
Give this protein packed BBQ recipe a try & make your dinner healthier and tastier.
Watch this Masala TV video to learn how to make Barbeque Haryali Chicken Boti ,Fry Bhindi Aalu Masala and Green masala paste. This show of Lazzat with Chef Samina Jalil aired on 13 September 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our Website: https://www.masala.tv/
Barbeque Haryali Chicken Boti:
Ingredients:
Boneless chicken 600 gram
Ginger garlic paste 1 tbsp
Meat tenderizer 1 tbsp
Green chutney ½ cup
Yoghurt ½ cup
Fenugreek leaves ½ tsp
Roasted gram flour 2 tbsp
Vinegar 2 tbsp
All spice powder ¾ tsp
Oil 2 tbsp
Salt to taste
Skewers as required
Coal 1 piece
Lettuce, tomatoes for garnish
For chutney:
Coriander leaves ½ bunch
Green chilies 3-4
White cumin seeds 1 tsp
Method:
Marinate chicken with ginger garlic paste, salt, meat tenderizer and all spice powder and leave for 2 hours. Now chop coriander leaves, green chilies and white cumin seeds and add in yoghurt. Along with this add roasted gram flour, oil and fenugreek leaves and leave for another half an hour. Now put chicken on skewers and give coal smoke. Now bake or grill and serve with onion rings.
Fry Bhindi Aalu Masala:
Ingredients:
Lady finger (cut in length) ½ kg
Boiled potatoes (cubed) 2 cup
Gram flour ¾ cup
Crushed fennel seeds 1-1/2 tsp
Nigella seeds 1-1/2 tsp
Crushed red chili 1 tbsp
Turmeric ½ tsp
Salt to taste
Chopped ginger garlic 1-1/2 tbsp
Chaat masala to taste
Oil for frying
Onion rings for garnish
Method
Cut ladyfingers in length add ½ cup of gram flour, nigella seeds, fennel seeds, chopped ginger garlic, crushed red chili, turmeric and mix well. Then deep fry ladyfingers, add same masala to potatoes and deep fry. Sprinkle chaat masala and garnish with onion rings.
Green masala paste :
Ingredients:
Green coriander ½ bunch
Mint 2 tbsp
Green chili 3-4
Garlic cloves 4-5
Coconut powder 1 tsp
White cumin 1 tsp
Chopped spinach ¾ cup
Salt as required
Lemon juice 2 tbsp
Method:
Spinach soaked in 1 cup of water for 10 minutes .after this strain and set aside .then all ingredients mix and grind then use as required.
Watch this Masala TV video to learn how to make Barbeque Haryali Chicken Boti ,Fry Bhindi Aalu Masala and Green masala paste. This show of Lazzat with Chef Samina Jalil aired on 13 September 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our Website: https://www.masala.tv/
Barbeque Haryali Chicken Boti:
Ingredients:
Boneless chicken 600 gram
Ginger garlic paste 1 tbsp
Meat tenderizer 1 tbsp
Green chutney ½ cup
Yoghurt ½ cup
Fenugreek leaves ½ tsp
Roasted gram flour 2 tbsp
Vinegar 2 tbsp
All spice powder ¾ tsp
Oil 2 tbsp
Salt to taste
Skewers as required
Coal 1 piece
Lettuce, tomatoes for garnish
For chutney:
Coriander leaves ½ bunch
Green chilies 3-4
White cumin seeds 1 tsp
Method:
Marinate chicken with ginger garlic paste, salt, meat tenderizer and all spice powder and leave for 2 hours. Now chop coriander leaves, green chilies and white cumin seeds and add in yoghurt. Along with this add roasted gram flour, oil and fenugreek leaves and leave for another half an hour. Now put chicken on skewers and give coal smoke. Now bake or grill and serve with onion rings.
Fry Bhindi Aalu Masala:
Ingredients:
Lady finger (cut in length) ½ kg
Boiled potatoes (cubed) 2 cup
Gram flour ¾ cup
Crushed fennel seeds 1-1/2 tsp
Nigella seeds 1-1/2 tsp
Crushed red chili 1 tbsp
Turmeric ½ tsp
Salt to taste
Chopped ginger garlic 1-1/2 tbsp
Chaat masala to taste
Oil for frying
Onion rings for garnish
Method
Cut ladyfingers in length add ½ cup of gram flour, nigella seeds, fennel seeds, chopped ginger garlic, crushed red chili, turmeric and mix well. Then deep fry ladyfingers, add same masala to potatoes and deep fry. Sprinkle chaat masala and garnish with onion rings.
Green masala paste :
Ingredients:
Green coriander ½ bunch
Mint 2 tbsp
Green chili 3-4
Garlic cloves 4-5
Coconut powder 1 tsp
White cumin 1 tsp
Chopped spinach ¾ cup
Salt as required
Lemon juice 2 tbsp
Method:
Spinach soaked in 1 cup of water for 10 minutes .after this strain and set aside .then all ingredients mix and grind then use as required.