Garlic Mayo Broast Recipe | Tarka | Rida Aftab | Desi Food

Garlic Mayo Broast Recipe | Tarka
Garlic Mayo Broast Recipe | Tarka

Garlic Mayo Broast better comfort food on a stressful weekday? You most definitely deserve this .So enjoy this Garlic Mayo Broast recipe with your loved ones.

Watch this Masala TV video to learn how to make Garlic Mayo Broast , Spanish Garlic Noodles and Zarda Recipes. This show of Tarka with Chef Rida Aftab aired on 31 March 2021.









  • Whole chicken with skin 1
  • Mayonnaise 1 cup
  • Oil for fry
  • Salt 1 tbsp
  • Garlic powder 1 tbsp
  • Crushed garlic 4 tbsp
  • Vinegar 3 tbsp
  • Red chili powder 1 tbsp
  • Crispy Fry 1 packet
  • Flour 2 cups

Cut chicken into pieces. Add in bowl with salt, garlic powder, red chili powder and vinegar mix well and left for 4 to 6 hour. Coat chicken with crispy fry and flour and deep for 12 to 20 minute, remove set aside. Heat oil in pan add garlic fry 2 to 2 minute. Remove set aside. Mix mayonnaise well. Mix chicken well and remove, serve.


  • Parmesan cheese 1 tbsp
  • Butter 2 tbsp
  • Chicken mince 400 gm
  • Worcestershire sauce 1 tbsp
  • Fish sauce 1 tbsp
  • Sugar 1 tsp
  • Garlic chopped 2 tsp
  • Salt ½ tsp
  • Black pepper 1 tsp
  • Oil 4 tbsp


  • Rice ½ kg
  • Sugar ½ kg
  • Clarified butter ½ cup
  • Yellow food color ½ tsp
  • Whole dried milk 250 gm
  • Almonds, pistachios & coconut 100 gm
  • Green cardamoms 4
  • Ashrafi 1 cup
  • Chum chum, Rasgulay as required



Boil rice with yellow food color. Now heat ghee add cardamom, sugar and water. When sugar dissolves, add boiled rice and mix. Leave it half an hour. In the end, removes from the stove. Sprinkles almonds, pistachios, coconut, Ashrafiya, whole dried milk, chum chum and rasgulay. Delicious zarda is ready.

Garlic Mayo Broast Recipe in Urdu and English

At Masala TV you can check complete Garlic Mayo Broast Recipe in Urdu and English. This is one of the best recipes by chef Rida Aftab at Masala TV show Tarka. Check out the other best recipes of chefs Rida Aftab.

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