Famous Jeddah Chicken Recipe | Masala Mornings | Shireen Anwar | Arabic Food

METHOD:

Dip chicken pieces in chilled water with 2 tbsp vinegar and 2 tbsp apple cider vinegar for 2 hours then remove and wash with fresh chilled water. In a bowl mix together self-raising flour and corn flour. In a bowl mix together garlic powder, mustard powder, paprika, cinnamon powder, lemon juice, oil and salt, marinate chicken with this mixture for at least 4-6 hours, now dip each marinated piece of chicken in beaten egg, then in self-raising and corn flour mixture, repeat this mixture thrice, coating well in egg and flour mixture for 3 times, then deep fry.

METHOD FOR KOFTA:

Fry koftas in ¼ cup oil until done and keep aside.

METHOD FOR GRAVY:

Heat oil fry grounded onion, when light golden add all the spices, tomato puree, lemon juice, fry well until done.

TO ASSEMBLE:

In a large platter arrange noodles, place koftas on noodles, pour tomato gravy over the kofta and noodles, serve with boiled eggs, garnish with coriander leaves.

METHOD:

Put garlic, egg white and salt in a blender and blend well adding in oil very gradually, add salt, lemon juice and ice cubes, blend until thick, add cream, black pepper, mix all well, and serve with chicken and fries.

METHOD:

Beat evaporated milk chilled till double in volume, add in essence, condensed milk, beat, add in chocolate sauce, fold in cream, pour into an airtight container, freeze until almost done, then quickly stir in marshmallows, chopped chocolate, freeze until firm, take out 15 mins before serving from freezer to soften, serve.