Beef BBQ Tikka & Sizzling Chicken Maska Gravy Recipe | Masala Morning | Shireen Anwar | 22 June

METHOD
Grind together green chilies, garlic, raw papaya, ginger, lemon juice, marinate boneless beef cubes with grinded papaya mixture, mix well, leave it for 30 mins, then add in the marinated beef, hung curd, allspice, chili powder, crushed red pepper, coriander powder, turmeric, salt, color, coriander leaves, oil, mix well, cover and leave it in the fridge for 2 hours, shred marinated meat into skewers and bbq grill from all the sides until done.

METHOD
In a bowl, add chicken, yogurt, ginger garlic, salt, yellow, color, chili powder, crushed red pepper, mix well, leave it for 30 mins.

METHOD FOR GRAVY
Heat oil in a wok, add onion, cook until light brown, add ginger garlic paste with marinated chicken, cook until chicken becomes white, add tomato puree, tomato paste, cook for 5 mins, add coriander powder, salt, turmeric, black pepper, cook for another 5 mins, add yogurt allspice, cover and cook until oil separates and chicken is done. Remove from flame and give dum of coal.

METHOD FOR SAUTED VEGGIES
In a pan heat ¼ cup oil 1-ounce butter, add onion, capsicum, tomatoes, dried red chilies, green chilies, cumin seeds, salt, allspice powder, fry for 2 mins, add sauted veggies in the chicken, cook for 1 min.

METHOD FOR RICE
Heat oil, add cumin seeds, boiled rice, coriander leaves, mix well. Heat a sizzler plate, place onion slices on it, add prepared rice, chicken gravy, sprinkle red chili paste on top, and serve on a sizzler.