Behari Style Malai Tikka Boti Recipe | Flame On Hai | Irfan Wasti | Desi Food

Behari Style Malai Tikka Boti is a unique recipe that will give you the softness of Malai Boti and the scrumptious taste of Behari style of cooking. Give this one a try today!

Watch this Masala TV video to learn how to make Behari Style Malai Tikka Boti ,Balochi Fish and Aalu Koftay Ka Qorma Recipes. This show of Flame On Hai with Chef Irfan Wasti aired on 5 December 2020.

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Behari Style Malai Tikka Boti:

Chicken boneless cubes 500 gm
Ginger garlic paste 1 tbsp
Green chili paste 1 tbsp
Papaya paste 2 tbsp
Mustard oil as required
Onion slices ½ cup
Coconut crushed 1 tbsp
Salt as required
Red chili powder 1 tbsp
Turmeric ¼ tsp
Coriander powder 1 tbsp
All spice powder 1 tsp
Food color few drops
Mace & nutmeg powder ¼ tsp
Yogurt ½ cup
Wooden Skewers 6 – 8
Pita bread 2 – 3
Lettuce leaves as required
Tomato slices as required
Onion slices as required
Lemon slices as required
Wash the chicken, add ginger garlic paste, green chili paste, and raw papaya paste and leave for one hour. Now heat the mustard oil in a frying pan and fry the onion till golden. Add all the other ingredients and blend to make a paste. Now apply this paste on the chicken and keep it in the fridge for another 2 to 3 hours. Then put the chicken on skewers and cook well in the fry pan. When the chicken is melted, add coal. At the end in the serving platter, arrange the pita bread, salad leaves, lemon juice, tomato slices, and onion slices now Serve with chicken skewers.

Balochi Fish:

Fish 1 kg
Vinegar 2 – 3 tbsp
Ginger garlic paste 2 tbsp
Green chili paste 2 tbsp
Salt as required
Red chili powder 1 tbsp
Turmeric ½ tsp
Cumin crushed 1 tsp
Coriander crushed 1 tbsp
Carom seeds 1 tbsp
Food color few drops
Lemon juice 3 – 4 tbsp
Oil for frying
Onion 1 medium
Green chili big 2 – 3
Garlic 3 – 4 cloves
Green coriander 2 tbsp
Mint 2 tbsp
Salt as required
Cumin crushed 1 tsp
Red chili crushed 1 tsp
Sugar 2 tbsp
Tamarind pulp ½ cup

Wash the fish thoroughly and leave it in the salt water for 5 minutes. Then drain the fish water and dry it. Put all the ingredients of marinate in the mixing bowl and make a paste by mixing. Then apply the prepared paste on the fish. Refrigerate for 2 to 3 hours. Now heat oil in a frying pan and fry the fish on medium heat for 2 to 3 minutes.
To make the sauce, blend all the ingredients in a blender and serve with the fish

Aalu Koftay Ka Qorma:

Chicken Meatballs 1 packet
Potato cubes boiled 1 cup
Oil ½ cup
Ginger garlic paste 1 tbsp
Yogurt 1 cup
Fried onion 3 – 4 tbsp
Salt as required
Turmeric ½ tsp
Red chili powder 1 tbsp
Coriander powder 2 tbsp
Whole all spice 1 tbsp
Mace powder 1 pinch
Nutmeg powder 1 pinch
Screw pine essence few drops
Food color few drops

Heat the pan with oil add garlic or ginger paste and sauté it Then add turmeric, red chili powder, coriander powder, hot spices and fry. Now add curd, mix and leave for 1 minute, then add chicken meat balls, boiled potato, mace powder, nutmeg powder, food color, screw pine essence, and mix it after that add some water and leave it for dum, cook the meatballs until tender and oil separates from the gravy, grind the fried onions and add them and cook for another 1 to 2 minutes.

Tazapk source


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