Pakistani

Lahori Red Chicken Karahi Ingredients: Chicken (16 pieces) 1 Lemon 2 Green chilies chopped 4 Clarified butter 1 cup Green coriander chopped 1 bunch Tomato chopped ½ kg Black pepper crushed 1 tsp Roasted white cumin 1 tsp Ginger garlic paste 1 tbsp Red chili powder 1 tbsp Karahai masala 1 tbsp Ginger chopped 2 tbsp Salt to taste Method: First wash chicken and add in wok with 1 tbsp ginger garlic paste and salt to taste till water dries. Then add ½ kg chopped tomato and 1 tbsp red chili powder and cook till tomato water dries. Now add 1 tbsp karahai masala, 1 tsp black pepper crushed, 1 tsp roasted white cumin and 1 cup oil to cook a little. In the end add 2 tbsp chopped ginger, 4 chopped green chilies, 1 chopped green coriander and 2 lemon juice to mix and serve hot. Chicken Kofta Kebabs Ingredients: • 2lbs ground chicken • 1/2 cup diced onion • 1/2 cup chopped parsley • 1/3 cup bread crumbs • 4tsp ground coriander • 1tsp nutmeg • 1tsp cumin • 1tsp red pepper flakes • 1tsp minced garlic • 1/2 tsp salt • 1/2 tsp pepper • 12 skewers, (soaked for at least an hour)

Method: In a large bowl, combine all the kofta ingredients and mix well. Place 1/3 cup of the mixture in the palm of your hand and roll between your two hands to make a cylinder or tube like shape about 4" long and about 1" in diameter. Insert one of the pre-soaked skewers up the center of the chicken kofta kebab just until it begins to poke out the other end. Clean and oil the grates and preheat the grill to 525 degrees Fahrenheit. When the grill is heated up, place the kebabs on the grill and close the lid. Every 5 minutes rotate the kofta kebabs so all sides cook. After 10 - 12 minutes they'll be fully cooked and can be removed from the grill. Serve this with a creamy garlic cucumber sauce and some pita, tortilla shells or buns. You can also consider chopped tomato, onion, cucumber or other toppings.