Joji Kabab, Naan Pockets And Karahi Chanay by Chef Meadha Rahat

Ingredients for Joji Kabab:

• Chicken 750 gm
• Tomato 5
• Onion 3-4
• Fresh lemon juice 1 cup
• Oil 2 tbsp
• Salt 2 tsp
• Tikka food color as required
• Yogurt 2-3 tbsp
• Garlic 2 clove
• Lemon zest 2 tbsp
• Crushed black pepper 2 tsp

For Basting:

• Lemon juice 3 tbsp
• Salt 1/2 tsp
• Butter 1/4 cup
• Black pepper to taste
• Parsley for serving
• Lemon for serving
• Coal 3

Method:

1. In one bowl, put food color, lemon juice, oil, onion, garlic, lemon zest, yogurt, salt and black pepper and mix it nicely.
2. Now add chicken pieces and leave for overnight.
3. After it, give smoke of coal.
4. Put tomato and chicken in skewers.
5. Bake in oven at 170 degrees C.
6. Serve hot kebab with naan.
   

Ingredients for Naan Pockets:

• Naan 6
• Yogurt 6 tbsp
• Salt 1 tsp
• Green chilli 3
• Chicken boneless 1/2 kg
• Onion rings 3
• Tomato 3
• Cabbage 1
• Mix spices 1-1/2 tsp
• Lemon juice 3 tbsp
• Red chilli powder 1 tsp
• Crushed coriander 1 tbsp
• Salad leaves 1 bunch
• Fresh coriander as required
• Raita, chutney for serving

Method:

1. Marinate chicken with all masalay.
2. Cook on pan or in oven at 180 degrees C.
3. Now cut naan. Then spread raita and chutney.
4. Add meat and vegetables and serve hot.