Chicken Tikka Kabab And Keema Paratha by Sara Riaz

Ingredients for Chicken Tikka Kabab:

• Chicken boneless 750 gm
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Fenugreek leaves 1 tsp
• Garam masala 1 tsp
• Cardamom powder 1/2 tsp
• Lemon juice 3 tbsp
• Ginger 1 tsp
• Garlic 1 tsp
• Hang yogurt 3/4 cup
• Zarda color 1 pinch
• Onion 2
• Capsicum 1
• Tomato 4
• Chaat masala as required
• Wooden sticks 1 dozen

Method:

1. In one bowl, put red chilli powder, coriander powder, fenugreek leaves, garam masala, lemon juice, cardamom powder, salt, ginger, garlic, lemon juice, yogurt and zarda color and make paste.
2. Now add chicken and marinate it.
3. Cut onion, capsicum and tomato into cubes.
4. Mix vegetables in chicken nicely and keep in freezer.
5. Put in sticks and keep on baking tray.
6. Brush with oil, bake on one side on 180 degrees C for 15 minutes, turn it and bake on second side for 15 minutes.
7. Sprinkle chaat masala and serve.
   

Ingredients for Keema Paratha:

• Flour 2 cup
• Salt 1/2 tsp
• Oil 2 tbsp

For Filling:

• Onion 1
• Salt 1/2 tsp
• Turmeric 1/2 tsp
• Green chilli powder 1 tsp
• Ginger 1 tsp
• Garlic 1 tsp
• Tomato 1
• Keema 1/2 kg
• Cumin powder 1 tsp
• Coriander powder 1 tsp
• Garam masala 1/2 tsp
• Red chilli powder 1/2 tsp
• Coriander leaves 2 tbsp
• Butter 1/2 cup

Method:

1. Put oil and salt in flour and knead soft dough with water.
2. Then leave for 30 minutes.
3. Heat oil and fry onion.
4. Then put salt, turmeric, ginger, garlic, green chilli, keema, cumin powder, coriander powder and red chilli powder and roast it nicely.
5. Together add chopped tomato, roast it and put coriander leaves before removing from stove.
6. Make portions of flour, roll it and keep keema filling in center.
7. Now make potli, press with hands and again roll it.
8. Toast parathay on both sides on hot tawa.
9. Brush with butter and serve.