Buffet Chicken | Evening With Shireen | Masala TV Show | Shireen Anwar
- 5 years ago
This buffet chicken is a perfect dish for get-together and parties. It has lots of different ingredients that compliments the flavor of this recipe.
Watch this Masala TV video to learn how to make Buffet Chicken ,Amritsari aalu and Kashmiri liver drops. This show of Evening With Shireen with Chef Shireen Anwar aired on 4 November 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/
Buffet chicken:
Ingredients
Chicken breast boiled ½ kg
Egg noodles boiled ½ packet
Sweet corn 1 cup
Tomatoes chopperised 3
Capsicum sliced 1
Onion chopped 1 cup
Green olives chopped ½ cup
Grated cheddar cheese 1 cup
Salt 1 tsp
Black pepper 1 tsp
Mustard powder 1 tsp
Tanduri masala 2 tbsp
Method
Boil chicken and cut into cubes, save 2 cups stock, boil the noodles, keep aside. Heat oil, add chopped onion, capsicum, fry for 2 mins, add tomatoes, tanduri masala, cook for 5 mins, fold in boiled noodles, chicken, corn, olives, salt, pepper, mustard, mix well, pour into a baking dish, sprinkle with grated cheese, bake for 20 mins on 180 d, serve hot.
Amritsari aalu:
Ingredients
Potatoes boil 5
Tomatoes pureed 3
Fennel seeds 1 tsp
Onion seeds ½ tsp
Fenugreek seeds ¼ tsp
Chili powder 1 tsp
Turmeric ¼ tsp
Coriander leaves ½ cup
Curry leaves 10 to 12
Oil ½ cup
Salt 1 tsp
Method
Puree tomatoes, boil potatoes, cut 3 potatoes into big pieces and coarsely mash the rest. Heat oil in a pan, put methi seeds, kalonji, saunf, chili powder, turmeric and curry leaves, fry for a while, add pureed tomatoes, fry for 2 to 3 mins, add potatoes, mix well, add 2 cups of water, bring to boil, add salt and coriander leaves, cook for 10 to 15 mins, serve hot with purees.
Kashmiri liver:
Ingredients
Mutton liver ½ kg
Onion finely chopped 1 ½ cup
Tomatoes 2 sliced
Coriander leaves chopped ½ cup
Button red chilies 6
Cloves 2
Cinnamon 2 sticks
Dried fenugreek 1 tsp
Black pepper whole 8
Coriander seeds 1 tsp
Cumin seeds ½ tsp
Ginger garlic 1 tbsp heaped
Oil ½ cup
Salt 1 tsp
Yogurt ½ cup
Green chilies 2 chopped
Method
Cut the liver into small pieces. In a grinder grind together the button red chilies, whole spices, coriander seeds, cumin seeds. Heat oil, fry onions, then add liver cubes, grounded masala, stir for 5 to 7 mins till liver is done, add yogurt, green chilies, coriander leaves, fry well till oil comes on top. Lastly add salt, garnish with tomato slices and coriander leaves.
Watch this Masala TV video to learn how to make Buffet Chicken ,Amritsari aalu and Kashmiri liver drops. This show of Evening With Shireen with Chef Shireen Anwar aired on 4 November 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/
Buffet chicken:
Ingredients
Chicken breast boiled ½ kg
Egg noodles boiled ½ packet
Sweet corn 1 cup
Tomatoes chopperised 3
Capsicum sliced 1
Onion chopped 1 cup
Green olives chopped ½ cup
Grated cheddar cheese 1 cup
Salt 1 tsp
Black pepper 1 tsp
Mustard powder 1 tsp
Tanduri masala 2 tbsp
Method
Boil chicken and cut into cubes, save 2 cups stock, boil the noodles, keep aside. Heat oil, add chopped onion, capsicum, fry for 2 mins, add tomatoes, tanduri masala, cook for 5 mins, fold in boiled noodles, chicken, corn, olives, salt, pepper, mustard, mix well, pour into a baking dish, sprinkle with grated cheese, bake for 20 mins on 180 d, serve hot.
Amritsari aalu:
Ingredients
Potatoes boil 5
Tomatoes pureed 3
Fennel seeds 1 tsp
Onion seeds ½ tsp
Fenugreek seeds ¼ tsp
Chili powder 1 tsp
Turmeric ¼ tsp
Coriander leaves ½ cup
Curry leaves 10 to 12
Oil ½ cup
Salt 1 tsp
Method
Puree tomatoes, boil potatoes, cut 3 potatoes into big pieces and coarsely mash the rest. Heat oil in a pan, put methi seeds, kalonji, saunf, chili powder, turmeric and curry leaves, fry for a while, add pureed tomatoes, fry for 2 to 3 mins, add potatoes, mix well, add 2 cups of water, bring to boil, add salt and coriander leaves, cook for 10 to 15 mins, serve hot with purees.
Kashmiri liver:
Ingredients
Mutton liver ½ kg
Onion finely chopped 1 ½ cup
Tomatoes 2 sliced
Coriander leaves chopped ½ cup
Button red chilies 6
Cloves 2
Cinnamon 2 sticks
Dried fenugreek 1 tsp
Black pepper whole 8
Coriander seeds 1 tsp
Cumin seeds ½ tsp
Ginger garlic 1 tbsp heaped
Oil ½ cup
Salt 1 tsp
Yogurt ½ cup
Green chilies 2 chopped
Method
Cut the liver into small pieces. In a grinder grind together the button red chilies, whole spices, coriander seeds, cumin seeds. Heat oil, fry onions, then add liver cubes, grounded masala, stir for 5 to 7 mins till liver is done, add yogurt, green chilies, coriander leaves, fry well till oil comes on top. Lastly add salt, garnish with tomato slices and coriander leaves.