Kabuli Chicken Gravy & Pizza Kabab | Shireen Anwar | Masala Mornings | 29 Sep 2025 | Masala TV

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From heritage to fusion on one table! 🍲🍕
In today’s episode of Masala Mornings, Chef Shireen Anwar prepares two delicious dishes that blend tradition with creativity:

🍗 Kabuli Chicken Gravy – A rich, flavorful curry infused with Afghan-inspired spices, perfect with naan or steamed rice.
🍕 Pizza Kabab – A fun and modern twist on kababs, loaded with cheesy pizza flavors that kids and adults will love.

✨ A perfect mix of classic desi taste and international flair!

👩‍🍳 Chef: Shireen Anwar
📺 Show: Masala Mornings
📌 Channel: Masala TV
📅 Onair Date: 29 Sep 2025

PIZZA KABABS

Ingredients for Dough
Flour 2 ½ cups
Sugar 1 tbsp
Yeast 1 ½ tsp
Water to knead
Ingredients for Filling
Chicken coarsely chopped ½ kg into cubes
Garlic pastes 1 tsp
Pizza sauce 3 tbsp
Ketchup 2 tbsp
Vinegar 1 tbsp
Tikka masala 2 tbsp
Crushed black pepper ½ tsp
Chopped coarsely onion 4 tbsp
Oregano 1 tsp
Mozzarella cheese 1 cup
Eggs beaten 2
Bread crumbs as req
Capsicum 1 cut into tiny cubes
Olives finely chopped 4 tbsp
Sweet corn 3 tbsp

METHOD FOR DOUGH
Knead the dough, leave to rise for 1 hour, punch down, make into balls, spread on your hands, put filling, fold, spread like kebabs, leave to proof again, dip in egg, then crumbs, fry on low flame.
METHOD FOR FILLING
Marinate chicken with given ingredients. Heat 2 tbsp oil in a pan, add onion, fry till soft, add marinated chicken, fry for 5 mins, add veggies, remove from heat, add oregano and cheese, make kebabs as shown, dip in egg, roll in crumbs and deep fry till light golden.


KABULI CHICKEN GRAVY

Ingredients

Chicken 1 kg cut into 12 Pieces
Ginger garlic paste 2 tbsp
Chili powder 1 + 1 tsp
Yogurt 2 tbsp + 1 cup
Onion sliced 2
Cashew nuts 15
Tomatoes 2 sliced
Green cardamom 4
Fennel 1 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Garlic 15 cloves
Ginger 1 inch piece
Kasuri fenugreek 1 tsp
Kashmiri red chilies 4
Turmeric ½ tsp
Chopped coriander ½ cup
Allspice 1 tsp
Chicken powder 1 tsp
Milk powder 2 tbsp
Ketchup 2 tbsp
Boiled egg wedges to garnish

METHOD FOR GRAVY
Heat ½ cup oil, and fry sliced onion till golden, add tomatoes, cashew nuts, cardamom, coriander, cumin, salt, ginger garlic, kashmiri chili, chili powder, turmeric, allspice, milk powder and yogurt, cook well till tomato is soft, remove and cool mixture, blend to a fine paste. Marinate chicken with salt, ginger garlic paste, chili powder, yogurt 2 tbsp, orange color, marinate for half an hour, cook on high heat for 15 mins, remove the chicken pcs and keep the stock aside. In a wok, heat ½ cup butter, put the blended paste, cook well, add stock from the chicken with ketchup, cover and cook well. Lastly add chopped coriander and mix, garnish with boiled egg, serve hot with nan or paratha.


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