Ingredients:
Prepare Imli & Podina Chutney (Tamarind Mint Sauce):
- Pyaz (Onion) 1 medium
- Hara dhaniya (Fresh coriander) 1 Cup
- Podina (Mint leaves) 1 Cup
- Lal mirch (Red chilli) crushed 1 & ½ tsp
- Namak (Salt) ¼ tsp or to taste
- Kala namak (Black salt) ¼ tsp
- Imli pulp (Tamarind pulp) 1 Cup
- Water ¼ Cup
Prepare Easy Chana Pulao:
- Ghee 3-4 tbs
- Zeera (Cumin seeds) ½ tsp
- Laung (Cloves) 2-3
- Pyaz (Onion) sliced 1 small
- Tez patta (Bay leaf) 1
- Hari mirch (Green chillies) slit 2-3
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Tamatar (Tomato) small cubes 1 medium
- Chanay (Chick peas) boiled 1 Cup
- Chawal (Rice) 2 Cups (soaked for 30 minutes)
- Water 4 Cups
- Namak (Salt) 1 & ½ tsp or to taste
- Chicken stock cube 1
Prepare Chargha Kabab:
- Boneless chicken cut into stripes ½ kg
- Kali mirch powder (Black pepper powder) 1 tsp
- Zeera powder (Cumin powder) 1 & ½ tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Haldi powder (Turmeric powder) ¼ tsp
- Safed mirch powder (White pepper powder) ¼ tsp
- Garam masala powder ½ tsp
- Zarda ka rang (Orange food color) ¼ tsp
- Javitri powder (Mace powder) ¼ tsp
- Jaifil powder (Nutmeg powder) ¼ tsp
- Maida (All-purpose flour) 1 tbs
- Cornflour 3-4 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Dahi (Yogurt) hung ¼ Cup
- Lemon juice 1 & ½ tbs
- Anda (Egg) 1
- Cooking oil for frying
Directions:
Prepare Imli & Podina Chutney (Tamarind Mint Sauce):
In a blender jug,add onion,fresh coriander,mint leaves,red chilli crushed,salt,black salt, tamarind pulp and water,blend well & set aside.
Prepare Easy Chana Pulao:
In a pot,add ghee & let it melt.
Add cumin seeds,cloves & mix well.
Add onion & fry until golden brown.
Add bay leaf,green chillies,ginger garlic paste and tomato,mix well and cook until tomatoes are soft (2 minutes).
Add chick peas & mix well.
Add rice & give it a good mix.
Add water,salt and chicken stock cube,mix well and bring it to boil,cover & cook on low flame for 15-20 minutes.
Prepare Chargha Kabab:
Pound chicken boneless stripes with the help of kitchen hammer.
In bowl,add chicken,black pepper powder,cumin powder,red chilli powder,coriander powder,salt, turmeric powder,white pepper powder,garam masala powder,orange food color,mace powder,nutmeg powder,all-purpose flour,cornflour,ginger garlic paste,yogurt,lemon juice,egg & mix well,cover & marinate for 1-2 hours.
Thread marinated chicken on wooden skewers (makes 6-7).
Heat non-stick griddle,place prepared chicken skewers,cover & steam cook on low flame for 3-4 minutes (Turn sides in between).
In frying pan,heat cooking oil and fry chicken skewers on medium flame until golden brown (1-2 minutes).
On serving dish,add cooked rice,chicken skewers,sprinkle chaat masal,lemon juice and serve with prepared chutney & salad.
Ajza:
Prepare Imli & Podina Chutney (Tamarind Mint Sauce):
- Pyaz (Onion) 1 medium
- Hara dhaniya (Fresh coriander) 1 Cup
- Podina (Mint leaves) 1 Cup
- Lal mirch (Red chilli) crushed 1 & ½ tsp
- Namak (Salt) ¼ tsp or to taste
- Kala namak (Black salt) ¼ tsp
- Imli pulp (Tamarind pulp) 1 Cup
- Water ¼ Cup
Prepare Easy Chana Pulao:
- Ghee 3-4 tbs
- Zeera (Cumin seeds) ½ tsp
- Laung (Cloves) 2-3
- Pyaz (Onion) sliced 1 small
- Tez patta (Bay leaf) 1
- Hari mirch (Green chillies) slit 2-3
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Tamatar (Tomato) small cubes 1 medium
- Chanay (Chick peas) boiled 1 Cup
- Chawal (Rice) 2 Cups (soaked for 30 minutes)
- Water 4 Cups
- Namak (Salt) 1 & ½ tsp or to taste
- Chicken stock cube 1
Prepare Chargha Kabab:
- Boneless chicken cut into stripes ½ kg
- Kali mirch powder (Black pepper powder) 1 tsp
- Zeera powder (Cumin powder) 1 & ½ tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Haldi powder (Turmeric powder) ¼ tsp
- Safed mirch powder (White pepper powder) ¼ tsp
- Garam masala powder ½ tsp
- Zarda ka rang (Orange food color) ¼ tsp
- Javitri powder (Mace powder) ¼ tsp
- Jaifil powder (Nutmeg powder) ¼ tsp
- Maida (All-purpose flour) 1 tbs
- Cornflour 3-4 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Dahi (Yogurt) hung ¼ Cup
- Lemon juice 1 & ½ tbs
- Anda (Egg) 1
- Cooking oil for frying
Directions:
Prepare Imli & Podina Chutney (Tamarind Mint Sauce):
Blender jug mein pyaz,hara dhania,podina,lal mirch crushed,namak,kala namak,imli pulp aur pani dal ker ache tarhan blend ker lein & side per rakh dein.
Prepare Easy Chana Pulao:
Pot mein ghee dal ker melt ker lein.
Zeera aur laung dal ker ache tarhan mix karein.
Pyaz dal dein aur golden brown hunay tak fry ker lein.
Tez patta,hari mirch,adrak lehsan paste aur tamatar dal ker ache tarhan mix karein aur tamatar naram ho janay tak paka lein (2 minutes).
Chanay dal ker ache tarhan mix ker lein.
Chawal dal ker ache tarhan mix karein.
Pani,namak aur chicken stock cube dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per 15-20 minutes kliya paka lein.
Prepare Chargha Kabab:
Chicken boneless strips ko kitchen hammer ki madad sa pound ker lein.
Bowl mein chicken,kali mirch powder,zeera powder,lal mirch powder,dhania powder,namak,haldi powder,safed mirch powder,garam masala powder,zarda ka rang,javitri powder,jaifil powder,maida, cornflour,adrak lehsan paste,dahi,lemon juice aur anda dal ker ache tarhan mix ker lein aur dhak ker 1-2 hours liya marinate ker lein.
Marinated chicken ko wooden skewers per laga lein (makes 6-7).
Non-stick tawa ko garam karein,tayyar chicken skewers rakh dein aur dhak ker halki ancch per 3-4 minutes kliya paka lein (bech bech mein sides ko turn ker lein).
Frying pan mein cooking oil garam karein aur chicken skewers ko darmiyani ancch per golden brown hunay tak fry ker lein (1-2 minutes).
Serving dish mein cooked chawal,chicken skewers rakh dein,chaat masala aur lemon juice dal dein, tayyar chutney aur salad ka saath serve karein.
