Quick and easy Pakistani dinner recipes | Tikka platter | New easy Recipe by Foodies Hub

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are more affordable than breasts.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and creamier, while sour cream is often less expensive.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat with fewer calories, while bell peppers are milder and more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers a similar fresh flavor, while spinach is often cheaper.

Marinate chicken thighs in 4 tablespoons yogurt, 1 teaspoon turmeric, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon salt, 1 teaspoon tikka masala, 1 teaspoon lemon juice, and 1 teaspoon ginger-garlic paste. Mix well and let it marinate for 1 hour.

Prepare stock by adding 2 bay leaves, 2 tablespoons coriander seeds, 2 tablespoons fennel seeds, and 1 tablespoon cumin seeds to a pan with 3 glasses of water and 1 chicken cube. Cook for 10-15 minutes and strain the stock.

In another pan, heat 1/2 cup oil and fry 1 small chopped onion for 1 minute. Add 1 potato (optional) and fry for another 30 seconds.

Add 1 teaspoon white cumin and 1 teaspoon crushed red chili to the pan and fry until fragrant. Then add 1 large sliced tomato and 1.5 teaspoons salt, cooking for 2 minutes.

Stir in 1 teaspoon biryani masala and cook briefly, then add 1 cup water and cover to cook until the potato is tender.

Add 1/2 teaspoon kewra water and 2 glasses of soaked rice to the pan without additional water. Stir gently and increase heat for 30-40 seconds.

Pour in the prepared stock and mix lightly, then cover and cook until bubbles appear. Add 1/4 teaspoon nutmeg water and mix gently.

Bake the marinated chicken for 30 minutes, turning occasionally until browned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens