Crisp Spinach With Chicken Salad, Chicken Matar Wali And Crispy Chicken Cashew Bags by Chef Zakir

Jun 28, 2012
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Ingredients for Crisp Spinach With Chicken Salad:

  • 2 chicken breast
  • 1 finely chopped cucumber
  • 2 finely chopped tomatoes
  • 1 bunch finely chopped spinach
  • 25 grams finely chopped almonds
  • 1/2 cup mayonnaise
  • 1/2 chopped ice berg
  • 1 tsp caster sugar
  • 1/2 tsp red chilli powder
  • Oil for frying
  • Salt to taste


  1. Firstly, cut chicken into Juliana and chop spinach.
  2. Now heat oil in karahi pan, fry spinach crispy, take out and keep aside.
  3. Then marinate chicken with salt little black pepper and fry in this oil. When golden in color, take out and keep aside.
  4. Now slice cucumber, tomatoes and ice burg.
  5. Put all vegetables and chicken in one bowl.
  6. Now mix, salt, red chilli powder, mayonnaise and caster sugar and mix it.
  7. Garnish with finely chopped almonds on top and serve.

Ingredients for Chicken Matar Wali:

  • 1/2 kg chicken
  • 1 medium onion
  • 1 cup peas
  • 1/2 cup yogurt
  • 1/4 bunch coriander
  • 50 grams ground cashew nuts
  • 1/2 cup water
  • 1/4 cup clarified butter
  • 1 tsp crushed red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground nutmeg and mace
  • 1/2 tsp ground cardamoms
  • 1/2 tsp black cumin
  • 2 tbsp ginger garlic paste
  • Salt to taste


  1. Firstly, heat 1/4 cup clarified butter, add ginger garlic paste and cook little.
  2. When cook starts ready, add chicken and fry until it changes its color.
  3. How on low flame, add yogurt, ground nutmeg and mace, ground cardamoms, black cumin, crushed red chilli powder, turmeric powder, coriander, ground cumin and salt and cook more for 1 to 2 minutes.
  4.  Then add chopped onion, peas and water, cover it and leave for simmer.
  5. After 10 to 12 minutes, remove cover, add cashew nut and chopped coriander and roast on high flame. Spicy chicken matar wali is ready.

Ingredients for Crispy Chicken Cashew Bags:

  • 2 chicken breast
  • 1/2 kg samosa strips
  • Half capsicum
  • 1 medium carrot
  • 1 spring onion
  • 1 egg
  • 2-3 green chillies
  • 2 cloves of garlic
  • 50 gram cashew nuts
  • 1 tbsp flour
  • 2 tbsp sesame seeds
  • 2 tbsp coriander leaves
  • 2 tbsp butter
  • Salt to taste


  1. Firstly, chop chicken, cashew nuts, capsicum, carrot, garlic cloves, sesame seeds, spring onion, green chillies and coriander leaves well in chopper.
  2. When paste is ready, add half beaten egg and salt and take out in bowl.
  3. Now cut samosa strips into 6x6 square shape.
  4. Then in remaining beaten egg, add flour and some water and make paste.
  5. Now keep chicken mixture in center of strips, spread flour mixture at the edges of strips and close like bag.
  6. Now grease oven tray with some butter and keep bags.
  7. Now brush with 2 tbsp melted butter and bake on 190 degrees C for 10 to 12 minutes. When golden, take out and serve.

Recipe of Crisp Spinach With Chicken Salad, Chicken Matar Wali And Crispy Chicken Cashew Bags by Chef Zakir in Dawat on Masala TV

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