Afgani MURG BOTI WITH HANDI DUM BIRYANI

  .A GOOD FOOD IS NOT JUST A MEAL ITS IS FUEL FOR UR SOUL,THE MORE U COOK WITH LOVE AND PATIENCE THE MORE UR SOUL IS AT PEACE...BONAPITI...©SHARIQA MARYAMK.🧕

 AFGHAN CUISINE.....A FOOD WITH WITH MULTI NATIONAL FLAVOUR......

 Alhamduliallah THIS WAS MY 2ND MEAL COOKED AND SERVED BY ME IN MY NEW HOME &ALHAMDULIALLAH THIS DISH STEAL D SHOW....

THE REVIEWS  I GOT

  " DISH IS ULTIMATE"(papa-g)

"BOTI IS ZABARDAST &THE SAUCE IS MMMMM"(Mohsin)

"9/10 ..... (Mama)

BAHUT BAHUT ACCHA....MASHALLAH.(Zubi)

 CASH IN HAND😍......all I can say

   TNX U MOM FOR INCULCATING IN ME  THE VALUES,THE COOKING SKILL WITH LOTS OF PATIENCE..... TNX U MOMMMMMYYYYYYYY

Afghan cuisine is mainly influenced by that of Persia (Iran), India and Mongolia. From India came chillies, saffron, garam masala (cardamom, cinnamon, cloves, cumin, nutmeg) and pepper. Persia contributed coriander, mint and cooking with sabzi (spinach or green herbs), while Mongolian influences take shape in dumplings and noodles. But Afghan cuisine has a style of its own. Fatty dishes are an important fuel in this nation of harsh landscapes and freezing winters, with oil used liberally and mutton fat traditionally added to many dishes. Unlike some in their region, Afghans like their food neither too spicy nor too hot, and they are renowned for their use of dried fruit and nuts. They have a flair for rice, with yoghurt used as a dressing, topping or accompaniment, much like Italians use cheese.

   Afghani cuisine is known for its mild spicy and lip-smacking flavours. Made with the goodness of a cream, spices & lime juice, Afghani Chicken recipe tastes best when served with some spicy chutney. If you are expecting guests at home or you want to celebrate any special occasion  then this dish will do wonders. What's more, if you want to make it a bit more delicious as well creamy add some fresh cream and i bet your friends and family will love this dish. Unlike other Mughlai dishes, this one is slightly mild spicy, but you can garnish this dish with grated ginger, chopped green chillies and coriander leaves

SO LET US BEGIN...AS I ALWYS SAY I NVER COOK THE FOOD LIKE D WAY IT IS BUT I.ALWYS TRY SOME NEW WAYS...JUST TO MAKE IT MORE EASY ESPECIALLY FOR WORKING WOMEN'S....

SO LET US BEGIN WITH TODAZ RECIPE."The Afgani chicken boti with handi DUM BIRYANI.

   

INGREDIENTS

1 CHKEN (800GRMS CHKN)

2.GHEE/BUTTER(2TABLESPOON)

3 onion 1 medium size

4.fresh coriander 1 medium bowl (paste)

5.ginger garlic paste.

6.cashewnut paste.

7.all spices mix(2 tea spoon)

8.fresh hung curd(3tablespoon)

9.fresh amul cream(2 table spoon)

7.pepper corn crushed(8-9)

9.fresh lime(3teaspoon)

10 fresh green chilli(3-4) 

10 salt as per taste

Activated charcoal for tan doori smell 

  Method ...u can make this recipe in two ways.

 Grill in oven 

Without own in Tawa.

  I cooked both version & for handi biryani. u already know how I cook that in my previous blog.

  So first make a past of onion,coriander,chillligi get garlic  with help of blender .

Now add hung curd to it,add little butter,salat,crushed pepper corn and all spices and mix it well 

Now add cream to it. U will get olive green color marination paste.

Now take a clean chicken make 2-3 skits on both side of pieces..and now add to this marination.

 Give a good massage to the chk 😋so that Marination with full of mild spices  with reach every corner of chken meat.

Now refrigerate it for 2-3 ...note the more u keep the more it will get best nd juicy.

 Now place the chicken boti on grilling try which is already covered with silver foil now grease the bottom of grill plate with butter and arrange chicken boties/pieces on it (tightly packed)

Now grill it on 220_*c on 12 mints on one side and 14 mint on another side.let it b grilled in its own juices.

 And if u don't have own u can grease a nonstick pan with butter place chicken pieces on it and on medium flame let it grill.

 Onces the grilling is over u can place an activated hot charcoal in center of tawa and drop few drops of melted ghee on it and cover it with lid...so that the chicken gets covered with tandoori aroma  .

And with rest of marination u can take it on frying pan and reduce it in to sauce

  Now remove the charcoal and ur AFGAN MURG BOTI/ IS READY TO BE SERVED WITH HANDI MULTI COLOUR BIRYANI...

   TRUST ME U WILL FET LIP SMACKING TASTE........

        LOVE U ALL....ND TNX U MOHSIN ,PAPA ND AMI G FOR UR WONDERFUL COMMENTS AND SUPPORT......LOVE UUUU😘😘😘😘😘😘