Lobia Gosht Recipe | Mehboob’s Kitchen | Chef Mehboob Khan

Method:
Wash and soak white beans with water and boil it with some salt. In the pan, add in some oil and add in chopped onion and fry it till golden brown and take out half of it. In the remaining onion add in chicken/ mutton, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tbsp red chili, 1 tsp turmeric and some salt. When the water of the chicken dries, add in hot water and cook it till the meat tenders. Then add in ½ cup yogurt, tomatoes, all spice powder, chopped green chilies and white beans. Add in 2 cups hot water. When the gravy thickens, simmer it and add in chopped green chilies, 2 lemon juice and 1 tsp crushed black pepper. Dish it out and garnish it with fry onion. Serve hot with chapattis.

Method:
Fry Chicken crispy shorts in a little oil for 6-to-8 minutes and set aside. Then fry paratha in a little oil and set aside. In a bowl add yogurt, coriander, mint leaves, green chilies and salt. Then grind well. Now place one Chicken crispy shorts on paratha, spoon some yogurt sauce and sliced onion, roll in butter paper and serve.

Method:
In a small bowl add mayonnaise, Thai sweet chili sauce and chili sauce, stir well. In another bowl add chicken and yogurt, mix and stir to coat the chicken. Remove the chicken from yogurt and let the excess liquid drain away. Coat chicken in corn flour.
Heat oil and fry chicken until its light brown. Oncefried, coat chicken with the sauce and serve.