Bawa Jee Tandoor

Starters

• Chicken Noon

  PKR 100

  Recipe

  ⏱ Prep 15m🔥 Cook 30m🍽 Serves 4📊 medium

  Ingredients

  ["1 pound boneless, skinless chicken breast or thighs (halal-certified), cut into bite-sized pieces","2 medium onions, finely chopped","3 cloves garlic, minced","1 teaspoon ginger paste (halal-certified)","1 teaspoon cumin powder (halal-certified)","1 teaspoon coriander powder (halal-certified)","1\/2 teaspoon turmeric powder (halal-certified)","1\/2 teaspoon red chili powder (halal-certified)","1\/4 teaspoon garam masala powder (halal-certified)","1\/2 cup yogurt (halal-certified)","2 tablespoons olive oil (halal-certified)","Salt, to taste","Fresh cilantro leaves, for garnish"]

  Instructions

  Marinate the chicken pieces in a mixture of ginger paste, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well and refrigerate for at least 30 minutes or overnight. Preheat the oven to 375°F (190°C). Remove the marinated chicken from the refrigerator and let it come to room temperature. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the onions and cook until they are translucent, about 5 minutes. Add the garlic and cook for an additional minute. Add the marinated chicken to the skillet and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the skillet and set it aside. In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Add the yogurt and stir well. Cook for 2-3 minutes or until the yogurt is lightly caramelized. Add the cooked chicken back to the skillet and stir well to coat with the yogurt sauce. Season with salt to taste. Garnish with fresh cilantro leaves. Note: Ensure all ingredients used are halal-certified and preparation methods follow halal guidelines.

• Mutton Seekh Kebab