Lively Weekends – 08 Jan 2023 – Recipes: Grilled Fish & Murgh Masala Roast – Host Kiran Khan recipes

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Lively Weekends – 08 Jan 2023 – Recipes: Grilled Fish & Murgh Masala Roast – Host Kiran Khan #buildempire

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Recipes : Grilled Fish & Murgh Masala Roast

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Lively Weekends – 08 Jan 2023 – Recipes: Grilled Fish & Murgh Masala Roast – Host Kiran Khan

In This Episode of Star Cook, Cooking Competition is Between Sara & Fatima.

Guest : Chef Zarnak Sidhwa

#cookingcompetition #chickenroast #grilledfishrecipe #masalatv #desifoodrecipe #livelyweekends

This show of Lively Weekend with Host Kiran Khan aired on 08 January 2023.

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 @ https://bit.ly/3ac5djo or go to our website: https://www.masala.tv/

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Grilled Fish

Ingredients:
Fish slice 500 grams
Cumin 2 tsp
Carom seeds 1 tsp
Salt 1 tsp
Red chili 2 tsp
Chaat masala 1 tsp
Lemon juice 4 tbsp
Turmeric 1 tsp
Crushed coriander 1 tbsp
All spice powder ½ tsp
Oil 4 tbsp

Method:
Wash the fish slices and then add all ingredients and leave for half an hour .after this sewing in the skewers and bake 180 Degree centigrade for half an hour.

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Murgh masala roast

Ingredients

Chicken 1kg Lime juice 2 Tbsp Oil ½ cup Curry Leaf 10
Ingredients for marinadeYogurt 1 cupGinger paste 1tsp Garlic paste 1tsp Coriander powder 1 tbspSalt ½ tspRed Chile powder ½ tspTurmeric ½ tspBlack Pepper ½ tsp
For masala sauce Garlic 1 tspFenugreek seeds 6-7Fennel seeds 1 tspPeppercorns ½ tspCumin Seed ½ tspCoriander Seeds 2 TbspCinnamon powder 1/3 tsp Whole Cloves 4Ginger powder 1tspKashmiri Chile 3 Tamarind pulp 3 tbspJaggery 1 tbsp
Method
Wash and cut chicken into bite size pieces and marinade it in yogurt, ginger and garlic paste, coriander powder, black pepper, Red Chile powder, turmeric, 1 Tsp salt and lime juice. Keep the marinated chicken for an hour.
For Masala, in a pan heat 1 tblsp of oil and add to garlic, fennel seeds, peppercorns, cumin seeds, fenugreek seeds, cinnamon, whole cloves, grated ginger, coriander seeds, and whole kashmiri red chilies. Fry this for about a minute or so, add the tamrind pulp to the pan and about a cup of water. Allow the water to boil for about five minutes so that the masalas get soft. Cool down this mixture and make it into a fine paste.
In a heavy bottom pan, add about 2 tblsp oil & the marinated chicken along with the marinade. Cover and cook till the marinade thickens and the chicken cooks.
In another pan, heat the remaining oil, temper with a handful of curry leaves and add the masala paste along with 1/2 Tsp salt. Allow the masala to get completely fried. Keep adding water so that the flavors from the aromatic spices blend with each other. The masala is done when you see oil is separated. Mix the cooked chicken with the fried masala and continue frying for about 10 minutes. Taste for salt and adjust if it is less.
The chicken should be completely cooked by now and should get coated with a thick layer of masala. Garnish with curry leaves or coriander and serve hot.