Make this unique and tasty Chicken Tikka Bun Kabab at home and enjoy crispy version of your favorite bun kabab.
Watch this Masala TV video to learn how to make Chicken Tikka Bun Kabab,White soufflé with melba sauce and Handi hareesa. This show of Evening With Shireen with Chef Shireen Anwar aired on 23 September 2019.
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Chicken tikka bun kabab:
Ingredients
Chicken boneless breasts 2 Buns 4 Chicken tikka masala 2 tbsp Lemon juice 3 tbsp Ginger garlic 1 tbsp Slat ¼ tsp Yogurt 4 tbsp Green chutney prepared 4 tbsp Onion sliced 1 Cucumber slices 6 to 8 Salad leaves 4 Clarified butter to heat the buns Ingredients for green chutney Mint leaves 1 cup Coriander 1 ½ cup Onion chopped 2 tbsp Green chilies 4 Salt ½ tsp Sugar 1 tsp Garlic 1 tsp Lemon juice 4 tbsp Method for chatni Put all the ingredients in a blender and blend until smooth. Method for bun kabab Marinate chicken julienne with chicken tikka masala, lemon juice, ginger garlic paste, salt, yogurt, pan fry in 2 tbsp oil until done, and heat bun on tawa in ghee. To assemble Put chicken on bun, top with veggies and chatni, cover with bun and serve immediately with green chatni.
White soufflé with melba sauce:
Ingredients for soufflé
Eggs 2 separated Milk 1 cup Gelatin 1 tbsp heaped Water ¼ cup Granulated sugar 1/3 cup Whipped cream 1 ½ cup White chocolate grated ¾ cup
Ingredients for Melba sauce
Frozen strawberries ½ cup Syrup from strawberries ½ cup Corn flour 2 tsp heaped Sugar 1 tbsp Strawberry essence ¼ tsp
Method for Melba sauce
Combine corn flour and strawberry syrup and sugar in a sauce pan, heat, stir until it boils and thickens, add strawberries and blend sauce, cool and serve with soufflé.
Method for soufflé
Soak gelatin with ¼ cup water, then dissolve and keep aside. Beat yolks with a wooden spoon adding in milk and sugar and white grated chocolate, cook on medium heat until chocolate melts, remove from heat, add gelatin mixture, cool, beat egg whites until stiff, beat cream stiff, fold whites into slightly thickened mixture of eggs and chocolate, fold in whipped cream, pour into mould, chill until set, overturn, serve drizzled with melba sauce.
Handi hareesa:
Ingredients
Porridge crushed 250gm Boneless chicken 200gm Olive oil ¼ cup + ¼ cup Ginger garlic paste 1 tbsp heaped Onion chopped 4 tbsp Allspice 1 tsp Salt 1 ½ tsp Crushed coriander 2 tbsp Roasted & crushed cumin 2 tbsp White pepper 1 tsp Black pepper 1 tsp Tetra pack cream ½ cup Mint chopped ½ bunch
Method
Cook dalia and 200 gm chicken together for half an hour in 6 cups of water till done then blend. Heat oil in a handi, add ginger garlic paste and onion chopped fry till l
