Chicken Karahi Recipe in Urdu

Chicken Karahi Recipe in Urdu

      Ajza  Aur Mikdaar

1. Murghi 1.5 kg  choti choti kaat lein             
2. Tamatar 5 adad
3. lehsan ka paste 3 khanay kay chamach
4. Oil
5. Hari mirchain 4 adad                                                   
6. Namak Hasb e zaiqa
7. Laal mirch 1 tb/sp
8. Kuta dhania half tb sp
9. Adrak kati hui
10. Dahi
11. zeera kuta hua

Bananay Ka Tareeqa                                                      
1 karahi may oil garam kar lein or us mey murghi daal dain or lehsan ka paste  namak,laal mirch,kuta zeera or kuta dhania daal kal achi tarhaan bhonain or phir tamater kaat kar daal dein or dahi daal kar dhak dain jab tak tamatar gal na jaeen or jab tamatar gal jaey tou hari mirchain or adrak kaat kar daal dain or thori dair bhonain or aap ki chicken karahi tayar hay.

Also Visit
Chicken Karahi Recipe in English
Chicken Corn Soup Recipe in English


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Chicken Karahi History: Origin, Cultural Roots, and Popularity

Chicken Karahi is one of the most iconic and beloved dishes of Pakistani cuisine. Known for its rich tomato-based gravy, bold spices, and freshly cooked aroma, chicken karahi is a staple at homes, roadside dhabas, and restaurants. The history of chicken karahi is deeply connected to traditional cooking methods and regional food culture.

Origin of Chicken Karahi

The word “Karahi” refers to a thick, circular cooking pot made of iron or steel, traditionally used in South Asia. Chicken karahi originated in the Indian subcontinent, particularly in regions that are now part of Pakistan, including Punjab and Khyber Pakhtunkhwa.

Unlike Mughal curries, karahi dishes were simpler, cooked quickly, and focused on fresh ingredients rather than heavy gravies.

Traditional Cooking Style

Chicken karahi was traditionally cooked over high heat in a karahi using:

Fresh chicken

Tomatoes

Garlic and ginger

Green chilies

Basic spices

The dish was prepared fresh on demand, making it popular among travelers, traders, and workers who wanted a quick yet flavorful meal.

Chicken Karahi vs Mughal Cuisine

Unlike Mughal dishes that used cream, nuts, and slow cooking, chicken karahi was:

Spicier

Less oily

Faster to prepare

Focused on tomatoes instead of yogurt or cream

This made karahi a more rustic and street-style dish, separate from royal cuisine.

Rise of Chicken Karahi in Pakistan

After the creation of Pakistan in 1947, chicken karahi became a symbol of national food culture. Cities like Lahore, Peshawar, and Karachi played a major role in popularizing the dish.

Roadside karahi restaurants became famous for cooking chicken karahi in large karahis over open flames, attracting locals and tourists alike.

Global Popularity of Chicken Karahi

With the spread of Pakistani communities abroad, chicken karahi gained international recognition. Today, it is popular in:

United Kingdom

Middle East

United States and Canada

Europe

Pakistani restaurants worldwide proudly feature chicken karahi as a signature dish.

Why Chicken Karahi Is So Popular

Chicken karahi remains popular because:

It uses fresh ingredients

Cooked quickly for maximum flavor

No artificial sauces or heavy cream

Strong aroma and spicy taste

Perfect with naan or roti

Its authentic taste makes it a favorite among spice lovers.

Modern Variations of Chicken Karahi

Over time, several variations have emerged:

White chicken karahi

Boneless chicken karahi

Peshawari chicken karahi

Smoky (dhuaan-dar) chicken karahi

Despite these variations, the traditional tomato-based karahi remains the most loved.

Chicken Karahi in Modern Cuisine

Today, chicken karahi is cooked using:

Traditional iron karahi

Gas stoves

Restaurant-style large karahis

However, the essence of high heat and fresh preparation remains unchanged.

Conclusion

The history of chicken karahi reflects the simplicity and bold flavors of Pakistani food culture. From roadside dhabas to international restaurants, chicken karahi has maintained its authentic identity. Its fresh ingredients, quick cooking method, and rich taste ensure its place as one of Pakistan’s most famous dishes.

Chicken Karahi Recipe in English

Chicken Karahi Recipe in English

INGRIDIENTS AND QUANTITY

1. Chicken 1.5 kg small pieces
2. Tomato 5
3. Garlic paste 3 tb sp
4. Oil
5. Green Chilli 4
6. Salt for ur taste
7. Red chilli powder 1 tb sp
8. Ground coriander 1   1/2  t sp
9. Garlic finely sliced
10. Yoghurt 2 tb sp
11. ground cumin seed

METHOD

Heat the oil in a pan when oil heated put chicken in it with garlic paste and all spices then  fry for 5 minutes and cut tomatoes and add and put yoghurt also and fry and add some water and leave at very low flame for 10 minutes for tenderizing when chicken is tender then fry until its ready and cut green chillies and garlic and add in chicken karahi.

Also Visit
Chicken Karahi Recipe in Urdu
Green Chilli Sauce Recipe in urdu


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Chicken Karahi History: Origin, Cultural Roots, and Popularity

Chicken Karahi is one of the most iconic and beloved dishes of Pakistani cuisine. Known for its rich tomato-based gravy, bold spices, and freshly cooked aroma, chicken karahi is a staple at homes, roadside dhabas, and restaurants. The history of chicken karahi is deeply connected to traditional cooking methods and regional food culture.

Origin of Chicken Karahi

The word “Karahi” refers to a thick, circular cooking pot made of iron or steel, traditionally used in South Asia. Chicken karahi originated in the Indian subcontinent, particularly in regions that are now part of Pakistan, including Punjab and Khyber Pakhtunkhwa.

Unlike Mughal curries, karahi dishes were simpler, cooked quickly, and focused on fresh ingredients rather than heavy gravies.

Traditional Cooking Style

Chicken karahi was traditionally cooked over high heat in a karahi using:

Fresh chicken

Tomatoes

Garlic and ginger

Green chilies

Basic spices

The dish was prepared fresh on demand, making it popular among travelers, traders, and workers who wanted a quick yet flavorful meal.

Chicken Karahi vs Mughal Cuisine

Unlike Mughal dishes that used cream, nuts, and slow cooking, chicken karahi was:

Spicier

Less oily

Faster to prepare

Focused on tomatoes instead of yogurt or cream

This made karahi a more rustic and street-style dish, separate from royal cuisine.

Rise of Chicken Karahi in Pakistan

After the creation of Pakistan in 1947, chicken karahi became a symbol of national food culture. Cities like Lahore, Peshawar, and Karachi played a major role in popularizing the dish.

Roadside karahi restaurants became famous for cooking chicken karahi in large karahis over open flames, attracting locals and tourists alike.

Global Popularity of Chicken Karahi

With the spread of Pakistani communities abroad, chicken karahi gained international recognition. Today, it is popular in:

United Kingdom

Middle East

United States and Canada

Europe

Pakistani restaurants worldwide proudly feature chicken karahi as a signature dish.

Why Chicken Karahi Is So Popular

Chicken karahi remains popular because:

It uses fresh ingredients

Cooked quickly for maximum flavor

No artificial sauces or heavy cream

Strong aroma and spicy taste

Perfect with naan or roti

Its authentic taste makes it a favorite among spice lovers.

Modern Variations of Chicken Karahi

Over time, several variations have emerged:

White chicken karahi

Boneless chicken karahi

Peshawari chicken karahi

Smoky (dhuaan-dar) chicken karahi

Despite these variations, the traditional tomato-based karahi remains the most loved.

Chicken Karahi in Modern Cuisine

Today, chicken karahi is cooked using:

Traditional iron karahi

Gas stoves

Restaurant-style large karahis

However, the essence of high heat and fresh preparation remains unchanged.

Conclusion

The history of chicken karahi reflects the simplicity and bold flavors of Pakistani food culture. From roadside dhabas to international restaurants, chicken karahi has maintained its authentic identity. Its fresh ingredients, quick cooking method, and rich taste ensure its place as one of Pakistan’s most famous dishes.

Green Chilli Sauce Recipe in Urdu

Green Chilli Sauce Recipe in Urdu

 Ajza aur Miqdaar

1. Hari mirch 10 lambi wali
2. Hara dhania Adhi gathi
3. Podina adhi gathi
4. Namak hasb-e-zaroorat
5. Sabut dhania adha tb spoon
6. Paani hasb-e-zaroorat
7. Zeera adha tb sp
8. Lehsan 5 danay

 Bananay ka tareeqa

Sab cheezon ko grinder may achi tarha grind karlain or ap ki chutni tayar hay ap isko sab dry dishes kay saath serve kar saktay hain.or ap isko dahi me bhi mila sakty hein.

Also Visit
Green Chilli Sauce Recipe in English
Chicken karahi Recipe in English

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Green Chilli Sauce History: Origin, Evolution, and Global Popularity

Green chilli sauce is a spicy and flavorful condiment widely used across Asian, Latin American, and fusion cuisines. Known for its vibrant green color and sharp heat, this sauce adds freshness and spice to snacks, fast food, and traditional dishes. The history of green chilli sauce is closely linked to the global journey of chili peppers and culinary adaptation.

Origin of Green Chilli Peppers

Green chillies originate from Central and South America, where they were cultivated over 6,000 years ago by ancient civilizations such as the Aztecs and Mayans. Chillies were an essential part of their diet and culture.

After Christopher Columbus’s voyages in the late 15th century, chilli peppers were introduced to Europe, Asia, and Africa through trade routes. This marked the beginning of chilli’s global spread.

Introduction of Green Chilli Sauce in Asia

When chillies reached Asia in the 16th century, they were quickly adopted due to their strong flavor and easy cultivation. Asian cooks began experimenting with fresh green chillies by grinding them into pastes and sauces.

In China, green chilli sauce developed as part of stir-fry and dipping sauce culture.

In Thailand, green chilli sauces were blended with garlic, lime, and herbs.

In South Asia, green chilli sauce became popular with street food and snacks.

Green Chilli Sauce in Chinese Cuisine

Modern green chilli sauce gained widespread recognition through Chinese and Indo-Chinese cuisine. Chinese chefs created smooth, spicy sauces using:

Green chillies

Garlic

Vinegar

Salt

Cornflour (for thickness)

This version became popular as a dipping sauce and cooking ingredient in noodles, fried rice, and snacks.

Popularity in South Asia

In Pakistan and India, green chilli sauce became a staple condiment during the 20th century, especially with the rise of Chinese restaurants and fast food culture.

It is commonly served with:

Chicken corn soup

Momos and dumplings

Samosas and rolls

Burgers and fries

Local versions are usually spicier to suit regional taste preferences.

Evolution of Commercial Green Chilli Sauce

With the growth of food processing industries, bottled green chilli sauce became widely available. Commercial brands standardized recipes to improve shelf life while maintaining heat and flavor.

Today, green chilli sauce is available in:

Mild

Medium

Extra hot

Garlic green chilli variants

Global Popularity of Green Chilli Sauce

Green chilli sauce is now used worldwide, especially in:

Asian cuisine

Fast food chains

Street food culture

Fusion and modern cooking

Its fresh heat and versatility make it a global favorite.

Why Green Chilli Sauce Is So Popular

Green chilli sauce remains popular because:

It enhances flavor instantly

Adds spice without overpowering dishes

Easy to use as dip or cooking sauce

Pairs well with snacks and meals

Its bold taste and freshness make it essential in many kitchens.

Green Chilli Sauce in Modern Cuisine

Modern variations include:

Organic green chilli sauce

Sugar-free versions

Homemade fresh blends

Fusion sauces with herbs

Despite innovations, the classic spicy green chilli sauce remains the most popular.

Conclusion

The history of green chilli sauce is a story of cultural exchange and culinary creativity. From ancient American chilli peppers to Asian street food and global fast-food menus, green chilli sauce has evolved into a universal condiment. Its heat, freshness, and versatility ensure its lasting place in world cuisine.

Green Chilli Sauce Recipe in English

Green Chilli Sauce Recipe in English

INGRIDIENTS AND QUANTITY

1. Green Chilli 10 large size
2. Coriander Leaves Half Bunch
3. Mint Leaves Half Bunch
4. Salt for taste
5. Dry round coriander half tb sp
6. Water for required
7. Cumin seeds half tb sp
8. Garlic 5 cloves(pieces)

METHOD

Grind all Ingridients in the grinder and serve with dry dishes ex:Bar b.q You can also mix it with Yoghurt.

Also Visit
Green Chilli Sauce Recipe in Urdu
Mint Sauce Recipe in Urdu


#summer #friends #fitness #fun #repost #smile #art #tagsforlikes#instalike #nature #igers #family #mealprep #eatyourveggies #foodblogger #foodblog #veggie #healthytips #healthyeats #healthyeating #healthyfoodporn #grilled #grillmaster #grilledveggies #dietitian #travelerinnyc #instamoment #foodphotography #eeeeeats #queenseats #HTers #HashTags #amazing #amazing #breakfast #cold #delicious #delish #dessert#dinner #eat #eaters #eating #food #foodpic #foodporn #foods #hot #hungry #instafood #instafood #lunch #photooftheday #sweet#yum #yummy #tandoori #chicken #bar.b.q #usa #uk #pakistan #india #recipes#drinks #restaurants #taste #tasty

Green Chilli Sauce History: Origin, Evolution, and Global Popularity

Green chilli sauce is a spicy and flavorful condiment widely used across Asian, Latin American, and fusion cuisines. Known for its vibrant green color and sharp heat, this sauce adds freshness and spice to snacks, fast food, and traditional dishes. The history of green chilli sauce is closely linked to the global journey of chili peppers and culinary adaptation.

Origin of Green Chilli Peppers

Green chillies originate from Central and South America, where they were cultivated over 6,000 years ago by ancient civilizations such as the Aztecs and Mayans. Chillies were an essential part of their diet and culture.

After Christopher Columbus’s voyages in the late 15th century, chilli peppers were introduced to Europe, Asia, and Africa through trade routes. This marked the beginning of chilli’s global spread.

Introduction of Green Chilli Sauce in Asia

When chillies reached Asia in the 16th century, they were quickly adopted due to their strong flavor and easy cultivation. Asian cooks began experimenting with fresh green chillies by grinding them into pastes and sauces.

In China, green chilli sauce developed as part of stir-fry and dipping sauce culture.

In Thailand, green chilli sauces were blended with garlic, lime, and herbs.

In South Asia, green chilli sauce became popular with street food and snacks.

Green Chilli Sauce in Chinese Cuisine

Modern green chilli sauce gained widespread recognition through Chinese and Indo-Chinese cuisine. Chinese chefs created smooth, spicy sauces using:

Green chillies

Garlic

Vinegar

Salt

Cornflour (for thickness)

This version became popular as a dipping sauce and cooking ingredient in noodles, fried rice, and snacks.

Popularity in South Asia

In Pakistan and India, green chilli sauce became a staple condiment during the 20th century, especially with the rise of Chinese restaurants and fast food culture.

It is commonly served with:

Chicken corn soup

Momos and dumplings

Samosas and rolls

Burgers and fries

Local versions are usually spicier to suit regional taste preferences.

Evolution of Commercial Green Chilli Sauce

With the growth of food processing industries, bottled green chilli sauce became widely available. Commercial brands standardized recipes to improve shelf life while maintaining heat and flavor.

Today, green chilli sauce is available in:

Mild

Medium

Extra hot

Garlic green chilli variants

Global Popularity of Green Chilli Sauce

Green chilli sauce is now used worldwide, especially in:

Asian cuisine

Fast food chains

Street food culture

Fusion and modern cooking

Its fresh heat and versatility make it a global favorite.

Why Green Chilli Sauce Is So Popular

Green chilli sauce remains popular because:

It enhances flavor instantly

Adds spice without overpowering dishes

Easy to use as dip or cooking sauce

Pairs well with snacks and meals

Its bold taste and freshness make it essential in many kitchens.

Green Chilli Sauce in Modern Cuisine

Modern variations include:

Organic green chilli sauce

Sugar-free versions

Homemade fresh blends

Fusion sauces with herbs

Despite innovations, the classic spicy green chilli sauce remains the most popular.

Conclusion

The history of green chilli sauce is a story of cultural exchange and culinary creativity. From ancient American chilli peppers to Asian street food and global fast-food menus, green chilli sauce has evolved into a universal condiment. Its heat, freshness, and versatility ensure its lasting place in world cuisine.

Mint Sauce Recipe in urdu

Mint Sauce Recipe in urdu

  Ajza aur mikdaar

1. Podeena 1 gathi
2. Lehsan 5 adad
3. Namak haseb e zaiqa
4. Sabut dhania 1/2 tb sp
5. Zeera 1/2 tb sp
6. Paani adha cup

  Bananay ka tareeqa

Sab khuch achi tarhaan grind karlain or apka mint sauce tayar hay.

Also Visit
Mint Sauce Recipe in English
Green Chilli Sauce recipe in English

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Mint Sauce History: Origin, Evolution, and Culinary Significance

Mint sauce is a refreshing and flavorful condiment known for its cool taste and aromatic qualities. Traditionally served with meat dishes, especially lamb, mint sauce has a long and fascinating history rooted in ancient civilizations. The history of mint sauce reflects how herbs evolved from medicinal use to an essential part of global cuisine.

Origin of Mint as a Culinary Herb

Mint is one of the oldest known herbs, with evidence of its use dating back over 3,000 years. Ancient civilizations such as the Egyptians, Greeks, and Romans used mint for its medicinal, digestive, and aromatic properties.

The Romans played a major role in spreading mint across Europe, where it became widely cultivated and used in cooking.

Early Development of Mint Sauce

Mint sauce as a condiment began to take shape in medieval Europe, particularly in England. During this time, mint was combined with vinegar and sometimes sugar to create a sauce that helped balance the strong flavors of meat.

The acidity of vinegar also helped preserve the sauce before modern refrigeration.

Mint Sauce and British Cuisine

Mint sauce became especially popular in British cuisine as a traditional accompaniment to roast lamb. Lamb was commonly consumed, and mint sauce helped:

Cut through the richness of fatty meat

Improve digestion

Add freshness and balance

By the 18th and 19th centuries, mint sauce had become a staple in British households.

Spread of Mint Sauce Worldwide

With the expansion of the British Empire, mint sauce spread to different parts of the world, including:

South Asia

Middle East

Australia and New Zealand

Each region adapted mint sauce to local tastes by adjusting sweetness, spice levels, or adding herbs.

Mint Sauce in South Asian Cuisine

In Pakistan and India, mint-based sauces evolved into mint chutneys, blended with:

Fresh mint leaves

Green chilies

Lemon or tamarind

Spices

While different from traditional British mint sauce, these variations share the same refreshing foundation.

Commercial Production of Mint Sauce

In the 20th century, mint sauce began to be produced commercially in bottled form. Food companies standardized recipes using vinegar, sugar, and mint extract to improve shelf life and consistency.

Today, mint sauce is available globally in supermarkets and restaurants.

Why Mint Sauce Is So Popular

Mint sauce remains popular because:

It adds freshness to heavy dishes

Enhances meat flavors

Aids digestion

Versatile for both traditional and modern recipes

Its simple ingredients and refreshing taste make it timeless.

Mint Sauce in Modern Cuisine

Modern variations of mint sauce include:

Sugar-free mint sauce

Mint yogurt sauce

Fusion mint dressings

Organic and homemade blends

Despite innovation, classic mint sauce remains widely loved.

Conclusion

The history of mint sauce is a journey from ancient herbal traditions to modern dining tables. From Roman gardens to British roasts and global cuisines, mint sauce has evolved into a refreshing and essential condiment. Its cooling flavor and versatility ensure its continued popularity across cultures.

Mint Sauce Recipe in English

MINT SAUCE RECIPE IN ENGLISH

 INGRIDIENTS AND QUANTITY    

1. Mint leaves 1 bunch
2. Garlic 5 pieces                                
3. Salt for taste
4. Ground coriander half tb sp
5. Cumin seeds half tb sp




6. Water half cup

METHOD

Mix all ingredients and grind as well.

Also Visit

Chicken Tikka Recipe in Urdu

#summer #friends #fitness #fun #repost #smile #art #tagsforlikes#instalike #nature #igers #family #mealprep #eatyourveggies #foodblogger #foodblog #veggie #healthytips #healthyeats #healthyeating #healthyfoodporn #grilled #grillmaster #grilledveggies #dietitian #travelerinnyc #instamoment #foodphotography #eeeeeats #queenseats #HTers #HashTags #amazing #amazing #breakfast #cold #delicious #delish #dessert#dinner #eat #eaters #eating #food #foodpic #foodporn #foods #hot #hungry #instafood #instafood #lunch #photooftheday #sweet#yum #yummy #tandoori #chicken #bar.b.q #usa #uk #pakistan #india #recipes#drinks #restaurants #taste #tasty

Mint Sauce Recipe in Urdu

Mint Sauce History: Origin, Evolution, and Culinary Significance

Mint sauce is a refreshing and flavorful condiment known for its cool taste and aromatic qualities. Traditionally served with meat dishes, especially lamb, mint sauce has a long and fascinating history rooted in ancient civilizations. The history of mint sauce reflects how herbs evolved from medicinal use to an essential part of global cuisine.

Origin of Mint as a Culinary Herb

Mint is one of the oldest known herbs, with evidence of its use dating back over 3,000 years. Ancient civilizations such as the Egyptians, Greeks, and Romans used mint for its medicinal, digestive, and aromatic properties.

The Romans played a major role in spreading mint across Europe, where it became widely cultivated and used in cooking.

Early Development of Mint Sauce

Mint sauce as a condiment began to take shape in medieval Europe, particularly in England. During this time, mint was combined with vinegar and sometimes sugar to create a sauce that helped balance the strong flavors of meat.

The acidity of vinegar also helped preserve the sauce before modern refrigeration.

Mint Sauce and British Cuisine

Mint sauce became especially popular in British cuisine as a traditional accompaniment to roast lamb. Lamb was commonly consumed, and mint sauce helped:

Cut through the richness of fatty meat

Improve digestion

Add freshness and balance

By the 18th and 19th centuries, mint sauce had become a staple in British households.

Spread of Mint Sauce Worldwide

With the expansion of the British Empire, mint sauce spread to different parts of the world, including:

South Asia

Middle East

Australia and New Zealand

Each region adapted mint sauce to local tastes by adjusting sweetness, spice levels, or adding herbs.

Mint Sauce in South Asian Cuisine

In Pakistan and India, mint-based sauces evolved into mint chutneys, blended with:

Fresh mint leaves

Green chilies

Lemon or tamarind

Spices

While different from traditional British mint sauce, these variations share the same refreshing foundation.

Commercial Production of Mint Sauce

In the 20th century, mint sauce began to be produced commercially in bottled form. Food companies standardized recipes using vinegar, sugar, and mint extract to improve shelf life and consistency.

Today, mint sauce is available globally in supermarkets and restaurants.

Why Mint Sauce Is So Popular

Mint sauce remains popular because:

It adds freshness to heavy dishes

Enhances meat flavors

Aids digestion

Versatile for both traditional and modern recipes

Its simple ingredients and refreshing taste make it timeless.

Mint Sauce in Modern Cuisine

Modern variations of mint sauce include:

Sugar-free mint sauce

Mint yogurt sauce

Fusion mint dressings

Organic and homemade blends

Despite innovation, classic mint sauce remains widely loved.

Conclusion

The history of mint sauce is a journey from ancient herbal traditions to modern dining tables. From Roman gardens to British roasts and global cuisines, mint sauce has evolved into a refreshing and essential condiment. Its cooling flavor and versatility ensure its continued popularity across cultures.

Chicken Tikka Recipe in Urdu

Chicken Tikka Recipe in Urdu

Ajza aur Mikdaar

1. Murghi 1.75 kg 4 pieces
2. Lehsan adrak ka paste 2 tablespoon
3. Laal mirch 1 tablespoon
4. Namak hasb e zaiqa
5. Dhara mirch  half tablespoon
6. Garam masala  half tablespoon
7. Sirka 4 tablespoon
8. limoo ka rus 2 tablespoon
9. kaali mirch half tablespoon
10. Dahi 2 tablespoon

Bananay ka Tareeqa

1 bowl may sab  ajza ko achi tarha mix karlain or 1 ghantay  kay liay fridge may rakh dein or koilay dheka lain phir murghi kay pieces ko seekhon par charha lain or ingithi par tayar kar lain.

Also Visit

Mint Sauce Recipe in English

Tandoori Chicken Recipe in English

#summer #friends #fitness #fun #repost #smile #art #tagsforlikes#instalike #nature #igers #family #mealprep #eatyourveggies #foodblogger #foodblog #veggie #healthytips #healthyeats #healthyeating #healthyfoodporn #grilled #grillmaster #grilledveggies #dietitian #travelerinnyc #instamoment #foodphotography #eeeeeats #queenseats #HTers #HashTags #amazing #amazing #breakfast #cold #delicious #delish #dessert#dinner #eat #eaters #eating #food #foodpic #foodporn #foods #hot #hungry #instafood #instafood #lunch #photooftheday #sweet#yum #yummy #tandoori #chicken #bar.b.q #usa #uk #pakistan #india #recipes#drinks #restaurants #taste #tasty

Chicken Tikka History: Origin, Evolution, and Cultural Significance

Chicken tikka is one of the most popular grilled chicken dishes in South Asian cuisine. Known for its smoky aroma, tender texture, and spicy yogurt-based marinade, chicken tikka is enjoyed worldwide as a starter, BBQ item, or main dish. The history of chicken tikka reflects centuries of culinary tradition, regional flavors, and cultural exchange.

Origin of Chicken Tikka

The word “Tikka” comes from Persian and Turkish languages, meaning small pieces or chunks. Chicken tikka originated in the Indian subcontinent, particularly in the Punjab region, which today includes parts of Pakistan and India.

Its roots are strongly connected to Mughal cuisine, where marinated meats were cooked over open flames or in clay ovens. The Mughal emperors introduced rich spices, yogurt marinades, and grilling techniques that later shaped chicken tikka.

Role of the Tandoor Oven

The development of chicken tikka is closely linked to the tandoor, a cylindrical clay oven used for thousands of years in South Asia. Archaeological evidence shows that tandoors existed in the Indus Valley Civilization (around 2500 BCE).

Boneless chicken pieces were marinated with:

Yogurt

Garlic and ginger

Red chili powder

Garam masala

Lemon juice

They were then skewered and cooked at high temperatures inside the tandoor, creating the dish’s signature smoky flavor and charred edges.

Chicken Tikka During the Mughal Era

During the 16th to 18th centuries, chicken tikka gained popularity in royal Mughal kitchens. Unlike heavy curries, it was a dry dish, making it ideal for royal feasts and gatherings.

It was appreciated for its balanced spices, minimal oil, and rich taste, making it both flavorful and relatively light.

Spread and Evolution of Chicken Tikka

In the 20th century, chicken tikka became a staple in roadside eateries, restaurants, and homes across Pakistan and India. With migration and globalization, the dish traveled to Europe, the Middle East, and North America.

One major adaptation was Chicken Tikka Masala, developed in the United Kingdom by South Asian chefs, adding a creamy tomato-based sauce to suit Western tastes.

Global Popularity of Chicken Tikka

Today, chicken tikka is popular worldwide:

Pakistan & India: BBQs, restaurants, and street food

United Kingdom: One of the most ordered dishes

Middle East: Grilled menus and platters

USA & Canada: South Asian restaurants and fusion food

Its simple ingredients and bold flavors make it globally appealing.

Why Chicken Tikka Is So Popular

Chicken tikka remains popular because:

High in protein

Cooked with minimal oil

Rich in spices and aroma

Suitable for grilling and BBQ

Easy to customize with different marinades

It fits both traditional and modern diets.

Chicken Tikka in Modern Cuisine

Modern versions include:

Boneless chicken tikka

Spicy BBQ chicken tikka

Green masala chicken tikka

Oven-baked and air-fryer chicken tikka

Despite innovations, the traditional tandoori style remains the most loved.

Conclusion

The history of chicken tikka represents the rich culinary heritage of the Indian subcontinent. From Mughal kitchens to global restaurant menus, chicken tikka has evolved while preserving its authentic smoky flavor. Its simplicity, taste, and cultural importance ensure its place as one of the world’s most iconic grilled dishes.

                                 

Tandoori Chicken Recipe in English

Tandoori Chicken Recipe in English

Ingredients and Quantity

1. Chicken 1.75 kg  4 pieces
2. Yogurt 2 tb sp
3. Ginjer"Garlic paste 2 tb sp  
4. Red chilli powder 1 tb sp
5. Salt for taste
6. Cumin seeds powder half tb sp
7. Ground spice half tb sp


















8. Lemon juice 2 tb sp
9. Coriander powder half tb sp

Preparing Method

Put all pieces in a bowl and mix all ingredients as well and keep the bowl  in the fridge approximately 1 hour then heat up the Tandoor gas tandoor or electric tandoor and put the pieces on it and wait until its ready.

 
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Tandoori Chicken Recipe in urdu

Chicken Tikka Recipe in Urdu

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Tandoori Chicken History: Origin, Evolution, and Global Fame

Tandoori chicken is one of the most iconic dishes of South Asian cuisine, famous for its smoky aroma, vibrant red color, and bold spices. Cooked in a traditional clay oven called a tandoor, this dish has become a global favorite. The history of tandoori chicken reflects ancient cooking techniques, cultural exchange, and modern culinary innovation.

Ancient Roots of Tandoor Cooking

The story of tandoori chicken begins with the tandoor oven, which dates back over 4,000 years. Archaeological evidence from the Indus Valley Civilization (around 2500 BCE) shows the use of clay ovens for baking bread and roasting meat.

These cylindrical ovens could reach extremely high temperatures, allowing food to cook quickly while retaining moisture and developing a smoky flavor.

Origin of Tandoori Chicken

While tandoor cooking is ancient, modern tandoori chicken emerged in the Indian subcontinent, particularly in the Punjab region (present-day Pakistan and India).

Traditionally, chicken was marinated in:

Yogurt

Garlic and ginger

Red chili powder

Turmeric

Garam masala

Lemon juice

The marinated chicken was then roasted in a tandoor, producing its signature charred exterior and juicy interior.

Mughal Influence on Tandoori Cuisine

During the Mughal era (16th–18th centuries), royal kitchens refined grilling and marination techniques. Although Mughal cuisine is known for rich curries, their influence helped standardize spice blends and cooking methods that shaped tandoori dishes.

Tandoori chicken stood out as a dry, grilled dish, lighter than creamy Mughal curries yet rich in flavor.

Popularization in the 20th Century

Tandoori chicken gained widespread popularity in the early 20th century, especially in restaurants and roadside eateries in Punjab. It became known as a dish that was:

Freshly prepared

High in protein

Lower in oil than curries

Its affordability and bold taste made it popular among all social classes.

Global Expansion of Tandoori Chicken

With migration from South Asia, tandoori chicken spread to:

United Kingdom

Middle East

United States and Canada

Europe and Australia

South Asian restaurants introduced it as a starter and main dish. Its popularity also led to the creation of related dishes such as chicken tikka and chicken tikka masala.

Why Tandoori Chicken Is So Popular

Tandoori chicken remains popular because:

Smoky and spicy flavor

Juicy texture with crispy edges

Cooked with minimal oil

Suitable for BBQ and grilling

Appeals to health-conscious diners

Its taste and versatility have made it timeless.

Tandoori Chicken in Modern Cuisine

Today, tandoori chicken is prepared using:

Traditional clay tandoors

Charcoal grills

Ovens and air fryers

Modern variations include:

Boneless tandoori chicken

Spicy extra-hot versions

Butter and garlic tandoori styles

Despite innovations, the classic recipe remains the most loved.

Conclusion

The history of tandoori chicken is a journey from ancient clay ovens to global restaurant menus. Rooted in the Indus Valley’s tandoor tradition and refined through centuries of culinary practice, tandoori chicken has become a symbol of South Asian food culture. Its smoky flavor, simple ingredients, and universal appeal ensure its place as one of the world’s most famous grilled chicken dishes.

Seekh Kabab Recipe in Urdu

Seekh Kabab Recipe in Urdu

Ajza aur Mikdaar

1. 1 kilo qeema bareek jali say nikala hua
2. 2 pyaz darmianay size ki chop karlain
3. 3 hari mirchain chop karlain
4. 1 gathi hara dhania bareek kaat lain
5. 2 anday
6. 1 tbsp laal mirch powder
7. Namak hasb-e-zaiqa
8. Chinese namak hasb-e-zaiqa
9. 1/2 tbsp dhara mirch
10. 1/2 tbsp garam masala
11. 1/2 tbsp sooka dhania
12. Cooking oil 2 tbsp
13. 1 tbsp ginger garlic paste
14. Meetha soda 1 tb sp

Bananay ka Tareeqa

1 bowl may tamam ajza daal dain or achi tarha mix karlain or 10 minutes tak mazeed mix kartay rahain  or phir cover karkay fridge may 1 ghantay kay liay rakh dain.1ghantay baad nikaal kar seekhon may lagaey or ingithi par rakh dain takreban 10 minute me tyaar hojaey ga.


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Seekh Kabab History: Origin, Evolution, and Cultural Significance

Seekh kabab is one of the most popular grilled meat dishes in South Asian and Middle Eastern cuisine. Made from minced meat mixed with spices and cooked on skewers, seekh kababs are known for their smoky flavor and juicy texture. The history of seekh kabab is deeply rooted in ancient grilling traditions and royal culinary heritage.

Origin of Seekh Kabab

The word “Seekh” comes from Persian and Urdu, meaning skewer. The term “Kabab” originates from ancient Middle Eastern languages, referring to roasted or grilled meat.

Seekh kabab originated in the Middle East and Central Asia, where nomadic tribes cooked minced meat on swords or metal skewers over open fire.

Mughal Influence on Seekh Kabab

Seekh kabab reached the Indian subcontinent with the arrival of Turkic and Mughal rulers between the 15th and 16th centuries. Mughal chefs refined the dish by:

Using finely minced meat

Adding aromatic spices

Mixing herbs, onions, and fats

This transformation turned seekh kabab into a flavorful and royal dish served in Mughal courts.

Role of the Tandoor

The introduction of the tandoor oven further enhanced seekh kabab. Cooking kababs in a tandoor allowed:

Even heat distribution

Smoky aroma

Juicy interior with a crisp exterior

Seekh kababs became especially popular in Punjab, Delhi, and Awadh (Lucknow).

Seekh Kabab in South Asian Cuisine

Over time, seekh kabab became a staple in Pakistani and Indian cuisine. Both beef and chicken seekh kababs gained popularity and were commonly served with naan, paratha, and chutneys.

In Pakistan, seekh kababs are an essential part of:

BBQ culture

Street food

Wedding and festival menus

Global Spread of Seekh Kabab

With South Asian migration, seekh kababs spread worldwide and are now popular in:

United Kingdom

Middle East

United States and Canada

Europe

They are featured in restaurants, food trucks, and BBQ menus globally.

Why Seekh Kabab Is So Popular

Seekh kababs remain popular because:

Rich and smoky flavor

High protein content

Easy to grill and serve

Versatile with spices and meats

Their bold taste and aroma make them universally appealing.

Modern Variations of Seekh Kabab

Today, seekh kababs come in many forms:

Chicken seekh kabab

Beef seekh kabab

Spicy and herb-flavored versions

Pan-fried and oven-baked styles

Despite these variations, traditional charcoal-grilled seekh kababs remain the favorite.

Conclusion

The history of seekh kabab reflects centuries of culinary evolution, from nomadic grilling practices to royal Mughal kitchens and modern BBQ culture. Its smoky flavor, simple preparation, and cultural importance have made seekh kabab one of the most iconic grilled dishes in the world.

Seekh Kabab Recipe in English

Seekh Kabab Recipe in English

Ingredients and Quantity

1. 1 Kg meat minced
2. 2 Onions medium size (chopped)
3. 3 Long green chillies (chopped)
4. Bunch of coriander (chopped)
5. 2 Eggs
6. 1 Tbsp red chilli
7. Salt to taste
8. Chinese salt to taste
9. Half tbsp ground red chilli
10. Half tbsp garam masala
11. Half tbsp ground coriander
12. Cooking oil 2 tbsp
13. 1 tbsp ginger garlic paste
14. Baking powder 1 tb sp

Preparing Method

Take a bowl add all ingredients and mix it well and marinate about 10 minutes then keep the material in the refrigerator for about 1 hour after 1 hour take out the material from the refrigerator and take skewers pressing the material on the skewers and keep skewers on your grill(fired coals) and it takes about 10 minutes to prepare.

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Seekh Kabab History: Origin, Evolution, and Cultural Significance

Seekh kabab is one of the most popular grilled meat dishes in South Asian and Middle Eastern cuisine. Made from minced meat mixed with spices and cooked on skewers, seekh kababs are known for their smoky flavor and juicy texture. The history of seekh kabab is deeply rooted in ancient grilling traditions and royal culinary heritage.

Origin of Seekh Kabab

The word “Seekh” comes from Persian and Urdu, meaning skewer. The term “Kabab” originates from ancient Middle Eastern languages, referring to roasted or grilled meat.

Seekh kabab originated in the Middle East and Central Asia, where nomadic tribes cooked minced meat on swords or metal skewers over open fire.

Mughal Influence on Seekh Kabab

Seekh kabab reached the Indian subcontinent with the arrival of Turkic and Mughal rulers between the 15th and 16th centuries. Mughal chefs refined the dish by:

Using finely minced meat

Adding aromatic spices

Mixing herbs, onions, and fats

This transformation turned seekh kabab into a flavorful and royal dish served in Mughal courts.

Role of the Tandoor

The introduction of the tandoor oven further enhanced seekh kabab. Cooking kababs in a tandoor allowed:

Even heat distribution

Smoky aroma

Juicy interior with a crisp exterior

Seekh kababs became especially popular in Punjab, Delhi, and Awadh (Lucknow).

Seekh Kabab in South Asian Cuisine

Over time, seekh kabab became a staple in Pakistani and Indian cuisine. Both beef and chicken seekh kababs gained popularity and were commonly served with naan, paratha, and chutneys.

In Pakistan, seekh kababs are an essential part of:

BBQ culture

Street food

Wedding and festival menus

Global Spread of Seekh Kabab

With South Asian migration, seekh kababs spread worldwide and are now popular in:

United Kingdom

Middle East

United States and Canada

Europe

They are featured in restaurants, food trucks, and BBQ menus globally.

Why Seekh Kabab Is So Popular

Seekh kababs remain popular because:

Rich and smoky flavor

High protein content

Easy to grill and serve

Versatile with spices and meats

Their bold taste and aroma make them universally appealing.

Modern Variations of Seekh Kabab

Today, seekh kababs come in many forms:

Chicken seekh kabab

Beef seekh kabab

Spicy and herb-flavored versions

Pan-fried and oven-baked styles

Despite these variations, traditional charcoal-grilled seekh kababs remain the favorite.

Conclusion

The history of seekh kabab reflects centuries of culinary evolution, from nomadic grilling practices to royal Mughal kitchens and modern BBQ culture. Its smoky flavor, simple preparation, and cultural importance have made seekh kabab one of the most iconic grilled dishes in the world.

Chicken Biryani Recipe in English

Chicken Biryani Recipe in English

Ingredients and Quantity

1. Chicken 1.75 kg(12 pieces)
2. Rice 1 kg
3. 6 Tomatoes  into small pieces
4. Ginger and garlic paste 2 tbsp
5. 1 tea sp food colour
6. Salt to taste
7. Oil
8. Shan biryani masala
9. Yogurt
10. Cloves
11. Green cardamom
12. Green chilies'coriander leaf's'lemon
13. Biryani essence

Preparing Method

Take a pan and put oil when oil is heated then put  the chicken on heated oil add ginger and garlic paste and fry for 10 minutes and add shan biryani masala grind yogurt'fried onion and tomatoes and put in the pan and fry till  tender...on the other side boil rice with cloves green cardamom  cumin seeds and black whole pepper when it is 3/4 boiled then add the chicken mixture and add biryani colour and mix it  and finely cut the green chilies'lemon'mint leaf's'coriander leaf's and put on the rice and cover for 30 minutes on a low heat after 30 minutes your chicken biryani prepared for serve with salad'raita'and chutney's.

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Chicken Biryani History: Origin, Evolution, and Cultural Legacy

Chicken biryani is one of the most celebrated rice dishes in the world. Famous for its aromatic spices, layered rice, and tender chicken, biryani holds a special place in South Asian cuisine. The history of chicken biryani is a rich blend of Persian influence, royal Mughal kitchens, and regional innovation.

Origin of Biryani

The word “Biryani” is derived from the Persian word “Birian”, meaning fried before cooking, and “Birinj”, meaning rice. Biryani originated in Persia (modern-day Iran), where spiced rice dishes were common.

Persian traders and travelers introduced biryani to the Indian subcontinent, where it evolved into the flavorful dish we know today.

Arrival in the Indian Subcontinent

Biryani reached South Asia with Muslim rulers and the Mughal Empire during the 16th century. Mughal chefs refined the dish by adding:

Fragrant basmati rice

Aromatic spices

Slow-cooking (dum) technique

Initially, biryani was prepared with meat such as lamb or goat and served in royal courts.

Emergence of Chicken Biryani

Chicken biryani became popular later, especially during the 19th and 20th centuries, as chicken was:

More affordable

Easier to cook

Widely available

As biryani spread beyond royal kitchens to common households, chicken biryani emerged as a practical and delicious alternative to red meat biryanis.

Mughal Influence on Chicken Biryani

Mughal cooking techniques played a major role in shaping chicken biryani. These included:

Yogurt-based marinades

Use of saffron and whole spices

Dum cooking (sealed pot slow cooking)

These methods ensured rich flavor and aromatic layers in chicken biryani.

Regional Variations of Chicken Biryani

As biryani spread across South Asia, different regions developed their own styles:

Hyderabadi Chicken Biryani: Spicy and dum-cooked

Lucknowi (Awadhi) Biryani: Mild, aromatic, and refined

Sindhi Chicken Biryani: Spicy with tomatoes and potatoes

Pakistani Chicken Biryani: Bold spices and strong aroma

Each version reflects local taste and culture.

Chicken Biryani in Pakistani Cuisine

In Pakistan, chicken biryani is more than a dish—it is a cultural symbol. It is commonly served at:

Weddings

Family gatherings

Religious festivals

Restaurants and street food stalls

Its affordability and strong flavor have made it one of the most loved national dishes.

Global Popularity of Chicken Biryani

With South Asian migration, chicken biryani gained international fame. Today, it is popular in:

United Kingdom

Middle East

United States and Canada

Australia and Europe

It is often ranked among the world’s best rice dishes.

Why Chicken Biryani Is So Popular

Chicken biryani remains popular because:

Rich aroma and layered flavors

Balanced spices

Filling and satisfying

Suitable for large gatherings

Easily customizable

Its taste appeals to people of all ages and cultures.

Chicken Biryani in Modern Cuisine

Modern variations include:

Boneless chicken biryani

Chicken tikka biryani

Low-oil and diet-friendly versions

Instant pot and restaurant-style biryani

Despite innovations, traditional dum biryani remains the favorite.

Conclusion

The history of chicken biryani is a journey from Persian kitchens to Mughal courts and modern dining tables. Evolving from royal cuisine into a household favorite, chicken biryani has become a global icon of South Asian food culture. Its rich aroma, flavorful spices, and cultural importance ensure its lasting popularity worldwide.