Barbeque Spicy Chicken Kabab Recipe | Mehboob's Kitchen | Mehboob Khan | Dessert

These Barbeque Spicy Chicken Kababs are the yummiest kababs. Serve them to the guest, or have them yourself, Both ways these will be a hit.
Click Here :www.masala.tv/... to watch this Masala TV video to learn how to make Barbeque Spicy Chicken Kabab ,Aalu Gosht And Gur Kay Chawal Recipes. This show of Mehboob's Kitchen with Chef Mehboob Khan aired on 19 March 2020.
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Barbeque Spicy Chicken Kabab:
Ingredients:
Chicken without bones ½ kg
Garlic 1 tbsp
Red chili 2 tbsp
Tikka masala 1 tbsp
Ginger garlic paste 1 tbsp
Lemon 1
Crushed black pepper 1 tsp
Green coriander 1 tbsp
Salt 1 tsp
Crushed cumin 1 tbsp
Oil ½ cup
Onion rings 2
Lemon 1
Mint 1 bunch
Green chilies 2
Vinegar ½ tsp
Method:
Boiled chicken with garlic and whole black pepper and remove water. In separate bowl add red chili with vinegar, boil. Grind boil chili with coriander. Add mixture on tikka masala, ginger garlic paste, lemon juice, cumin, crushed black pepper and salt mix well. Marinate chicken with this mixture keep for 20 minute. Heat 4 tbsp of oil in pan add chicken stir fry well. Remove in serving dish garnish with onion rings, lemon, mint and green chilies. serve.
Aalu Gosht:
Ingredients:
Beef meat ½ kg
Onion sliced 2-3
Tomatoes 3-4
Potatoes 250 gm
Salt 1 tsp
Turmeric 1 tsp
Coriander powder1 tbsp
All spice powder 2 tbsp
Green chilies 3-4
Green coriander ½ bunch
Oil ½ cup
Red chili powder 1 tbsp
Ginger garlic paste 1 tbsp
Yogurt ½ cup
Method:
Heat oil fry onion light brown, add meat, ginger garlic paste, turmeric and coriander cover and cook. When water is dried out add salt, red chili, tomatoes and yogurt cook. When tomatoes is done and oil separate add potatoes and green chilies cook till its done. When gravy becomes thicken turn the flame low. When oil separate turns off the flame add all spice powder and green coriander serve hot.
Gur Kay Chawal:
Ingredients:
Rice soaked 3 cup
Jiggery 375 gm
Clarified butter ½ cup
Cardamom 8-10
Cloves 2
Raisins 4 tbsp
Almond 15-20
Crushed coconut 1 tbsp
Milk 1 cup
Method:
Cook jiggery with 2 cup of water till it become syrup. Sieve well. Heat clarified butter add cloves and cardamom. Cook well add 4 cup of water. When it boils add rice cook. When water is dried out add syrup. When sryup become dries leave for simmer. Place tawa under pan, after ten minute cover with lid add milk, raisins, almonds, crushed coconut cook for 5 minute, simmer.

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