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.
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/
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
