Tasla Behari Kabab & Chicken Chatkhara Karahi | Masala Mornings | Chef Shireen Anwar | 2 Feb 24

Tasla Behari Kabab & Chicken Chatkhara Karahi | Masala Mornings | Chef Shireen Anwar | 2 Feb 24 | MasalaTv

TASLA BEHARI KABAB RECIPE INGREDIENTS :
Beef Pasanday Flattened 500 gm
Onion 1 fried and made paste without water
Onion 1 raw grinded
Oil ¼ cup
Ginger garlic paste 2 tbsp
Yogurt ½ cup
Papaya 1 ½ tbsp
Roasted gram flour 2 tbsp
Chili powder 2 tsp
Roasted cumin powder 1 tsp
Ginger powder ½ tsp
Allspice ½ tsp
Crushed red chili flakes 1 tsp
Ingredients for Ground Spices
Black cardamom 2
Green cardamom 4
Poppy seeds 1 tbsp
Cinnamon 1 small piece
Mace ¼ tsp
Nutmeg ¼ tsp
Black pepper whole ½ tsp
Cloves 4
Amchure powder or citric acid ½ tsp
Piper cubeba ¼ tsp
Long pepper (pipli) ½ tsp
Coal gives smoke

METHOD :
Ground all the spices, and keep aside. Apply marinade along with ground spice mix to beef pasanda, leave it for 2 hours, give smoke with coal. Grease your tasla with ¼ cup ghee, spread the marinated beef over tasla, bake for 35 mins on 180 D till well done and the water dries out, and serve with nan or paratha.

CHICKEN CHATKHARA KARAHI RECIPE INGREDIENTS :

Ingredients for Spice Mix
Green cardamom grounded ½ tsp
Coriander seeds roasted 2 ½ tbsp
White cumin seeds roasted 2 tbsp
Black pepper whole 2 tbsp
Chat masala 1 tsp

METHOD :
Grind them coarsely.

Ingredients to Fry :
Chicken made into 16 pcs1 kg
Ginger garlic 1 tbsp
Oil ½ cup
Clarified butter ½ cup
Yogurt 1 cup
Roughly chopped thin green chilies 6
Crushed red pepper 1 ½ tbsp
Salt 1 tsp
Chicken powder 1 tsp
Ginger julienne 2 tbsp
Lemon juice 2 tbsp

METHOD :
Grind together all the spice mix, and keep aside. Heat oil in a wok, fry chicken pieces till golden, remove a little oil, add in whisked yogurt and fry till yogurt water dries. Now add ghee, as soon as the ghee is hot, add the spice mix 1 tbsp heaped, chili flakes, green chilies, salt, and chicken powder, fry the spices till green chilies and chili flakes get a little crisp, and serve hot with chat masala sprinkle on top, lemon juice, and ginger julienne.

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