Chicken lollipop with Hot garlic sauce Recipe | Evening With Shireen | Chef Shireen Anwar

Method for hot garlic sauce:
Grind together garlic, button red chilies, vinegar until smooth. Heat oil in a sauce pan and fry the ground paste for 2 mins, remove, cool, mix in ketchup, serve with lolly pops.

Method for lollypops:
Grind together ginger garlic and green chili into a smooth paste, put in a bowl with all the remaining ingredients, marinate lollypops in this for 1 hour, beat egg with salt and pepper, spread flour on a plate, roll each lollypop in dry flour, then in beaten egg, once again in flour, deep fry until golden.

Method:

Heat half cup oil in a handi, add ginger garlic paste, fry for 5 mins, add chopped tomatoes, fry for 10 mins, add chopped green chilies and mince, fry well, add all the dry spices with yogurt, fry well, add cream, lastly add chopped greens, ginger julienne, remove, serve with nan.

Method:

Crush biscuits, mix with honey, divide equally in the bottom of the small dishes, add a tsp of strawberry jam, in a sauce pan scald 1 cup cream, reduce heat to low, add chocolate chips, cream cheese, sugar and coco, mix until smooth with a whisk, pour walnuts on a biscuit base, top with chocolate mix, chill for 1 hour, top with another tsp of strawberry puree, decorate with swirls of cream.