Easy Butterfly Chicken | Lively Weekends | MasalaTV Show

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This butterfly chicken is so easy to make and results in the best tasting chicken ever! Try this quick recipe and share your feedback.

Watch this Masala TV video to learn how to make Butterfly Chicken,Charsadda kay Ghattay Rujay and Creamy Borani Baingan Recipes. This show of Lively Weekend with Host Kiran Khan aired on 14 September 2019.

If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website: https://www.masala.tv/

Butterfly Chicken:
Ingredients:
Boneless chicken 1 kg
Soya sauce 2 tbsp
Hot sauce 1 tbsp
Vinegar 1 tbsp
Green chili paste 1/2tbsp
Black pepper 1/4 tbsp
White pepper 1/2tbsp
Salt to taste
Corn flour 3 tbsp
Egg white 1/2 tbsp
Potato 1-2
Hot water as required
Marinate chicken with all given ingredients for 1 hour.
POTATO PREPARATION..
Peel the potato and cut into thin slices. Soak in hot water for 10 minutes. Dry them properly. Now sprinkle corn flour on it.
Now take a marinated chicken cube and wrap a potato slice around it. Insert a toothpick for holding. Deep fry the chicken for 5 to 7 minutes at medium flame. Serve with chili garlic sauce.

Charsadda kay Ghattay Rujay :
Ingredients:
Beef (boiled and shredded) ½ kg
Rice basmati 2 cups
Whole Green gram 1/2cup
Oil for fry
Onions 3
Tomatoes 4-5
Curry powder 2 tbsp
All spice powder 1 tbsp
Red chili powder 3 tbsp
Dry coriander crushed 1-1/2 tbsp
Salt to taste
Clarified butter or fried onion to serve
Recipe..
Soak rice for 2 hours. Boil whole green gram lentil, drain water and keep aside. In pan add oil, sliced onion, add curry powder, red chili powder and dry coriander. Add tomatoes and salt. When curry is done then, add shredded beef and fry it. Now add beef stock and water. Add rice and bring to boil then, leave on low flame and continuously mix with wooden spoon. Sprinkle garam masala , Serve with desi ghee and fried onions.

Creamy Borani Baingan:
Ingredients
Egg plants (sliced) 1 kg
Onions (chopped) 3
Tomatoes (chopped) 4-5
Green chilies chopped 4-5
Yogurt 1/2 kg
Cream 6 tbsp
Oil for fry
Barbecue sauce 5 tbsp
Salt to taste
Ingredients for spices:
Cumin seeds ½ tbsp
Red chili powder ½ tbsp
Turmeric ½ tbsp
Crushed red chili 1 tbsp
Mustard (crushed) ½ tbsp
Fenugreek (crushed) ½ tbsp
Coriander crushed ½ tbsp
Black pepper ¼ tbsp
RECIPE
(Roast all spices)
Soak sliced egg plants in a salted water for 20 minutes. Dry it properly and deep fry in oil.
In another pot, add oil then add chopped onions and green chilies leave for 5 minutes. Add all roasted spices in it. Now add chopped tomatoes. Sprinkle salt on it. Add barbecue sauce, gravy is ready.
ASSEMBLING
In a separate frying pan, add some oil then make a layer of fried bringles on it, spread some gravy, repeat this process. In separate bowl mix the yogurt and cream, whisk well. pour on bringals. Leave for 20 minutes. Creamy Burhani Bengan is ready. Serve with green coriander.

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