Cheesy chicken Boti | Evening With Shireen | Chef Shireen Anwar

These coal smoked chicken boti consist of mozzarella, cheddar and cream cheese and well marinated with different ingredients. It is then naked in pre-heated oven. Try it out

Watch this Masala TV video to learn how to make Cheesy chicken Boti,Roasted chicken tikkay,Soft pillow Nan,Chef Shireen Anwar,13 November 2019,Evening With Shireen

 

 

 

Ingredients:

  • Chicken breast cut into strips / flatten 500 gm
  • Mozzarella cheese ½ cup
  • Cheddar cheese 2 tbsp
  • Cream cheese 2 tbsp
  • Corn flour 2 tbsp
  • Egg yolk 1
  • Salt ½ tsp
  • Green chili grinded 1 tbsp
  • Crushed red pepper 1 tsp
  • Ginger garlic paste 1 tbsp
  • Vinegar 1 tbsp
  • Meat tenderizer 1 tsp
  • Dried fenugreek crushed 1 tsp
  • Coriander leaves 2 tbsp

Method:

Cut strips from breast, flatten like we make for behari chicken, add to it ginger garlic, vinegar and salt, keep it for 15 mins, mix together all the 3 cheese, mash well, add in corn flour, egg yolk, mix everything together, add to it all the remaining ingredients, marinate chicken in this for 2 hour, put to bake in a pre-heated oven on a grill in a standing hanging position, bake on 200 d for 30 mins, 15 mins on each side, give dum of coal, serve hot with soft nan.

Ingredients:

  • Chicken cut into 4 tikka pieces 1 kg
  • Onion finely chopped 2 tbsp
  • Ginger finely chopped 1 tsp
  • Garlic finely chopped heaped 1 tsp
  • Almonds grinded 2 tbsp
  • Desiccated coconut grinded 2 tbsp
  • Oil 2/3 cup
  • Chili powder 1 tsp heaped
  • Allspice 1 tsp leveled
  • Salt 1 ½ tsp
  • Yogurt ½ cup
  • Coriander leaves finely chopped 2 tbsp
  • Lemon cut into wedges 1

Method:

Heat oil in a wok, fry the onion until light golden. Put ginger garlic, chili powder, allspice and salt in a bowl, mix in the yogurt and grounded almonds and coconut, mix well, add the fried onion to the spice mixture, blend and keep aside, arrange the chicken tikka pieces in the bottom of a oven proof dish, spoon the blended mixture over the chicken, mix well, cook in a pre heated oven on 190 d for 40 mins, turning the chicken tikka pcs after 20 mins, garnish with coriander leaves, lemon wedges and serve with kachoomber.

Ingredients:

  • Tikka boti shredded ½ packet

Ingredients to make dough :

  • Flour 2 ½ cup
  • Boiled and mashed potato 1
  • Yeast 1 ¼ tsp
  • Salt ½ tsp
  • Sugar 1 tbsp
  • Yogurt 3 tbsp
  • Melted butter 1 tbsp
  • Baking powder ¼ tsp
  • Lukewarm water as required
  • Clarified butter for brushing
  • Sesame seeds as required

 

Method:

Put all the ingredients in a bowl, mix and knead to a soft dough, leave it to rise to double, make into 4 balls, roll to a thick nan, size of a quarter plate, mark with fingers, leave them to rise again for 20 mins, fill the shredded tikka filling then grill on high flame until done about 8-10 mins.