Crispy Chicken Tikka Bun Kabab at home Recipe | Evening With Shireen | Chef Shireen Anwar

Method for chatni:
Put all the ingredients in a blender and blend until smooth.

Method for bun kabab:
Marinate chicken julienne with chicken tikka masala, lemon juice, ginger garlic paste, salt, yogurt, pan fry in 2 tbsp oil until done, and heat bun on tawa in ghee.

To assemble:
Put chicken on bun, top with veggies and chatni, cover with bun and serve immediately with green chatni.

Method for Melba sauce:

Combine corn flour and strawberry syrup and sugar in a sauce pan, heat, stir until it boils and thickens, add strawberries and blend sauce, cool and serve with soufflé.

Method for soufflé:

Soak gelatin with ¼ cup water, then dissolve and keep aside. Beat yolks with a wooden spoon adding in milk and sugar and white grated chocolate, cook on medium heat until chocolate melts, remove from heat, add gelatin mixture, cool, beat egg whites until stiff, beat cream stiff, fold whites into slightly thickened mixture of eggs and chocolate, fold in whipped cream, pour into mould, chill until set, overturn, serve drizzled with melba sauce.

Method:

Cook dalia and 200 gm chicken together for half an hour in 6 cups of water till done then blend. Heat oil in a handi, add ginger garlic paste and onion chopped fry till light golden, add salt, coriander crushed, cumin crushed, white & black pepper, allspice, fry well, add in mixture of dalia and chicken, cook stirring for 15 mins. Heat 2 tbsp olive oil in a fry pan, add in fried chicken, cook for 10 mins, now add this fried chicken to the dalia, top with olive oil, cream, mint chopped, serve in a handi with nan.