Chicken Tikka Recipe | Masala Mornings | Masala TV | Shireen Anwar | Desi Food

Chicken Tikka has a special spicy touch to it that makes even more succulent. It’s easy to prepare so give it a try!

Watch this Masala TV video to learn how to make Chicken Tikka , Hara Masala Pulao and Qeema Masala Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 7 July 2021.

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Chicken Tikka:

Ingredients to marinate

Boneless chicken 1 kg
Fennel powder 2 tsp
Hung curd 1 tbsp
Coriander and mint grinded 1 tbsp
Roasted gram flour 1 tbsp
Ginger garlic paste 1 tbsp
Green chili grinded 6
Oil ¼ cup
Mayonnaise 1 tbsp
Salt 1 tsp
Other ingredients :
Butter for greasing
Onion ring for garnish
Lemon wedges for garnish
Green chatni to serve


Take chicken pieces in a bowl, marinate with hung curd, coriander mint paste, gram flour, ginger garlic paste, green chili paste, fennel powder, oil, salt and mayonnaise, mix well, keep it for 30 mins. In a baking tray, grease with butter or oil, arrange the chicken pieces, bake on 200 d for 20 mins, remove the cooked chicken from tray, brush with butter, arrange them on a platter, garnish with onion, lemon and serve with green chatni.

Hara Masala Pulao:


Mutton with bones 1 kg
Masako 1packet
Salt 1 tsp
Turmeric ¼ tsp
Onion 1
Ginger garlic 1 tbsp
Water 2 cups
Rice soaked 1 kg
Ingredients for hara masala
Ginger garlic paste 1 tbsp
Green chilies 12
Coriander leaves 1 bunch
Cloves 4
Black pepper 6
Cinnamon 1 stick
Green cardamom 3
Star anise 1
Cumin seeds 1 ½ tsp
Coriander seeds 1 tsp
Other ingredients
Clarified butter ½ cup
Bay leaf 1
Onion sliced
Cloves 3
Cinnamon 1
Green cardamoms 2
Tomato chopped 1
Turmeric pinch
Potatoes cut into 8 2
Salt 1 tbsp
Green chilies 4
Mint leaves handful
Raita and salad to serve

Method for hara masala
Grind all together in a blender.


In a pressure cooker add mutton with bones, salt, turmeric, onion 4 pcs, ginger garlic paste, water and cook till mutton till about 20 mins, soak rice for 20 mins. Blend all the ingredients together for hara masala in a blender. Heat ghee in a pan, add bay leaf, sliced onion, whole spices, fry till onion light golden, add chopped tomatoes, fry for 1 min, then add the blended masala, pinch of turmeric, fry well till ghee comes on top, add potatoes, then add mutton pieces, cover and cook till potatoes done, add water for rice, when water boiling add rice, add green chilies, mint, cover and cook till rice done. Serve with raita and salad.

Qeema Masala:


Beef mince 1 kg
Oil ¾ cup
Green cardamom 3
Bay leaf 1
Onion thinly sliced 1-½ cup
Ginger garlic paste 2 tbsp
Black pepper 1 tsp
Allspice 1 tsp
Roasted & crushed cumin 1 tsp
Crushed red pepper 1 tsp heaped
Salt 1 tsp
Yogurt 1 cup
Green chilies chopped 3
Ginger julienne 2 tbsp
Coriander julienne 2 tbsp
Parathas to serve

Heat oil in a wok, add green cardamom, bay leaf, sliced onion, fry till light golden, add mince, mix well, add ginger garlic with all the seasonings, yogurt, cover and cook for 30 mins, once done, open lid, fry well, give dum of coal, serve garnished with coriander, ginger julienne and green chilies.


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