Chinioti Steam Chicken, Band Gobi Ki Tarkari And Dahi Wali Mirch by Zubaida Tariq

Ingredients For Chinioti Steam Chicken:

• Whole chicken 1
• Lemons 4
• White vinegar 1/2 cup
• Roasted cumin powder 1 tsp
• Crushed black pepper 1 tbsp
• Ginger paste 2 tbsp
• Soya sauce  2 tbsp
• Oil  4 tbsp
  
• Salt to taste

Method:

1. First add whole chicken give it cuts.
2. Now wash it and add white vinegar, chopped ginger, salt, lemon juice, chopped black pepper and soya sauce leave it for half an hour.
3. Take a big pan add chicken paste oil with help of brush and pour oil, cover and let it cook.
4. When the chicken tenders then pour oil add roasted and chopped white cumin.
5. Simmer it on pan.
6. Delicious chinioti steam chicken is ready.
   

Ingredients For Band Gobi Ki Tarkari:

• Cabbage 1
  
• Turmeric 1 tsp
  
• Red chili flakes 1 tbsp
  
• Mustard powder 2 tbsp
  
• Salt to taste
  
• Chopped ginger 2 tbsp
  
• Nigella seeds 1 tsp
  
• Mustard oil  1/2 cup
• Lemon juice as required
  
• Green chilies 4

Method:

1. Take a pan pour oil add cabbage, turmeric, chopped red chilies, salt, chopped mustard seeds, chopped ginger garlic and kalonji roast it lightly.
2. Now add lemon juice and chopped green chilies then serve it hot.

Ingredients For Dahi Wali Mirchi:

• Green chilies 25-30
  
• Yogurt 250 gm
  
• Oil 1 tbsp
  
• Oil to deep fry
  
• Lemon juice 3
  
• Salt to taste
  
• Nigella seeds 1/2 tsp
  
• Cumin seeds 1 tsp
• Mustard seeds 1 tsp
  
• Fenugreek seeds 1/4 tsp
  
• Garlic sliced 6-8
  
• Chopped green chilies 2
  
• Green coriander  to garnish

Method:

1. Take a pan pour oil add green chilies for frying, until it changes its color.
2. Now pour oil, take it out and keep it in serving bowl.
3. Then add lemon juice and salt mix it well.
4. Now take a non stick pan pour oil add kalonji, cumin, Mustard seeds and fenugreek leaves and saute it.
5. Then add garlic slices and green chilies saute them until the garlic turns to golden.
6. Then turn off the stove add beaten yogurt mix it well.
7. Now put the mixture into chilies.
8. Garnish it with green coriander then serve.