Ingredients:
- Laung powder (Clove powder) 1/4 tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Paprika powder ½ tsp
- Sumac powder ½ tsp
- Namak (Salt) ½ tsp or to taste
- Haldee powder (Turmeric powder) 1 pinch
- Lehsan (Garlic) crushed 1 tsp
- Dried parsley ½ tsp
- Dahi (Yogurt) 2 tbs
- Lemon juice 1 tbs
- Chicken fillets 250 gms
- Olive oil 1 tbs
- Badam (Almonds) peeled & sliced 1/4 Cup
- Pita bread
- Dahi (Yogurt) 2 & ½ Cup
- Tahini paste 2 tbs
- Lehsan (Garlic) crushed 1 tsp
- Kali mirch (Black pepper) crushed ½ tsp
- Namak (Salt) ½ tsp or to taste
- Dried mint 1 tsp
- Cornflour 1 tsp
- Chanay (Chickpeas) boiled 1 Cup
- Fresh parsley chopped
Directions:
In bowl,add clove powder,black pepper powder,paprika powder,sumac powder,salt,turmeric powder, garlic,dried parsley,yogurt,lemon juice and mix well.
Add chicken fillets and mix well,cover and marinate for 15 minutes.
In frying pan,add olive oil and fry marinated chicken fillets from both sides until done (cover in between) then shred it with the help of the fork & set aside.
In frying pan,add olive oil and fry almonds for 1 minute & set aside.
Heat frying pan and toast pita bread from both sides until golden brown then cut into pieces & set aside.
In saucepan,add yogurt,tahini paste,garlic,black pepper crushed,salt,dried mint,corn flour and whisk well.
Turn on the flame,bring it to boil and cook on low flame for 4-5 minutes & set aside.
Assembling:
In serving bowl,add chickpeas,pita bread,cooked & shredded chicken,fried almonds and drizzle prepared yogurt sauce and garnish with fresh parsley & serve!
Ajza:
- Laung powder (Clove powder) 1/4 tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Paprika powder ½ tsp
- Sumac powder ½ tsp
- Namak (Salt) ½ tsp or to taste
- Haldee powder (Turmeric powder) 1 pinch
- Lehsan (Garlic) crushed 1 tsp
- Dried parsley ½ tsp
- Dahi (Yogurt) 2 tbs
- Lemon juice 1 tbs
- Chicken fillets 250 gms
- Olive oil 1 tbs
- Badam (Almonds) peeled & sliced 1/4 Cup
- Pita bread
- Dahi (Yogurt) 2 & ½ Cup
- Tahini paste 2 tbs
- Lehsan (Garlic) crushed 1 tsp
- Kali mirch (Black pepper) crushed ½ tsp
- Namak (Salt) ½ tsp or to taste
- Dried mint 1 tsp
- Cornflour 1 tsp
- Chanay (Chickpeas) boiled 1 Cup
- Fresh parsley chopped
Directions:
Bowl mein laung powder,kali mirch powder,paprika powder,sumac powder,namak,haldee powder, lehsan,dried parsley,dahi aur lemon juice dal ker ache tarhan mix ker lein.
Chicken fillets dal ker ache tarhan mix karein aur 15 minute kliya marinate ker lein.
Frying pan mein olive oil dal dein aur marinated chicken fillets ko dono sides sa fry ker lein (bech mein cover ker lein) phir fork ki madad sa shred ker lein & side per rakh dein.
Frying pan mein olive oil dal dein aur badam ko 1 minute kliya fry ker lein & set aside.
Frying pan ko garam karein aur pita bread ko dono sides sa golden brown hunay tak toast ker lein phir pieces mein cut ker lein & side per rakh dein.
Saucepan mein dahi,tahini paste,lehsan,kali mirch crushed,namak,dried mint aur corn flour dal ker ache tarhan whisk ker lein.
Chulha on karein aur ubal anay ka bad halki ancch per 4-5 minute kliya paka lein & side per rakh dein.
Assembling:
Serving bowl mein chanay,pita bread,cooked & shredded chicken,fried badam,yayyar yogurt sauce aur fresh parsley dal ker serve karein!
