Cheesy Kabab are loved by people of all age groups and we are not surprised; these taste supremely delicious!
Watch this Masala TV video to learn how to make Cheesy Kabab , Chicken Khawsuey and White Qorma Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 15 July 2020.
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Cheesy Kabab:
INGREDIENTS
Chicken boti 500 gm
Water 1 cup
Ginger garlic paste 1 tbsp
Onion 1
Korma masala 3 tbsp (homemade or packet)
Button red chilies 4
Chili garlic sauce 1 tbsp
Soy sauce 1 tbsp
Brown onion 2 tbsp
Eggs 2
Hung curd 2 tbsp
Cream cheese 1 tbsp
Cashew nuts (grinded) 10
Desiccated coconut (grinded) 1 tbsp
Coriander leaves 2 tbsp
Salt 1 tsp
Bread crumbs as required
Oil as required
METHOD
In a pan, put chicken boti, water, ginger garlic paste, onion, korma masala, button red chilies, chili garlic sauce and soy sauce. Cover and cook till chicken done. Remove, cool and chopperize chicken with brown onion, hung curd, cream cheese, eggs, grinded cashew nuts, grinded desiccated coconut, salt and coriander leaves. Mix well and shape into kebabs. Dip in eggs and roll in bread crumbs. Heat oil and deep fry the kebabs. Serve hot.
Chicken Khawsuey:
Ingredients
Boneless chicken 750 gm cut into tiny cubes
Onion 2 large blended
Ginger garlic paste 1 tbsp
Chili powder 2 tsp
Turmeric ¼ tsp
Coriander powder 1 ½ tsp
Coconut milk powder ½ cup
Oil ¾ cup
Ingredients for curry
Onion chopped 1 cup
Ginger garlic 1 tsp
Chili powder 2 tsp
Turmeric powder ¼ tsp
Gram flour 4 tbsp
METHOD FOR CHICKEN
Heat oil, add blended onion, ginger garlic paste, fry well for 10 mins, add all the seasonings with chicken and coconut milk powder, fry well till oil comes on top and chicken tender, remove.
METHOD FOR CURRY
Heat ¼ cup oil, add chopped onion, slightly fry, add ginger garlic, chili powder, turmeric powder, cook well, add coconut milk mixed with roasted gram flour, keep stirring till curry thick, serve with below ingredients.
To Serve With
Crushed red pepper as required
Brown onion as required
Lemon wedges as required
Spaghetti boiled 1 packet
Slims 1 packet
Coriander leaves as required
Green chilies as required
White Qorma:
Ingredients
Chicken 1 kg
Yogurt ½ kg
Onion 2 cups
Ginger garlic 1 tbsp
Salt 1 ½ tsp
Coriander leaves ½ bunch grinded
Green chilies 8 grinded
Oil ¾ cup
Poppy seeds 2 tbsp
Almonds grinded 2 tbsp
Coconut milk powder ¾ cup
Nutmeg ¼ tsp
Mace ¼ tsp
Saffron ¼ tsp
Allspice powder ¼ tsp
Ingredients for Temper
Oil ¼ cup
Curry leaves handful
METHOD
Marinate chicken with ½ cup yogurt, 1 tbsp grinded green masala, half quantity of ginger garlic for 30 mins, then put in a pan and cook till half done, fry onion in half cup oil till half done, remove and blend with remaining curd, poppy seeds and almonds, add this mixture to the oil and fry well, add in remaining hara masala, coconut milk powder dissolved in 1 cup water, add in the marinated chicken, cover and leave it on dum for 15-20 mins, lastly add nutmeg, mace, saffron and allspice powder and give temper of curry leaves. Remove and serve with sheermaal.