Chicken Boti from Zareens

 Grilled Chicken Boti

3 Tbsp oil (we used 2)

1/4 cup freshly squeezed lime or lemon juice (we used lemon)

3 Tbsp greek yogurt

2 Tbsp paprika regular (not smoked) paprika

2 tsp cayenne (this was not too much)

2 tsp garlic paste

1 tsp crushed coriander seed (we used powder)

1.5 tsp salt

3 Tbsp white vinegar (we used 2 Tbsp) 

1/2 tsp cumin powder

1/2 tsp freshly ground black pepper

1 Tbsp fresh mashed papaya (we omitted this)

1/4 tsp garam

 

Mix all above ingredients in a bowl.  Add 2 lb chicken thigh and toss evenly to coat.  Let rest 30-60 min.  Grilled it at 450-500 for ~4-6 min per side until internal temp wsa 165.

VERY DELICIOUS! 

 

Lahori Cholay from Zareens

 Original source was Zareen's cookbook.

Fry onion.  In 1/2 cup oil (we used 1/4 cup), fry 1 cup of finely diced onions until they start to turn golden (for us about 10 min).  We used the 12" heavy bottom fry pan. The original recipe doesn't specify golden ... just says 5-6 min?  Don't go less than a 1/4 cup because it won't be enough oil to fry the potato mash in step 2.

Potato mash:  In a bowl, mix 1 Tbsp each garlic and ginger paste, 1/4 cup mashed potato (we boiled 3 baby potato in water with 1/2 tsp salt), black pepper, 1/4 tsp baking soda, 1 tsp red pepper flake (we used 1/2 tsp red chili powder), 1/4 tsp turmeric (we used 1/2 tsp), and 1/4 yogurt.  Stir to a paste.

 When onions are done, add potato mash and fry for 5-6 min more.  stir frequently to prevent sticking.

Add 2 cans chickpea with they're liquid.  Cook 5 min over medium heat, stirring frequently.

Add 0 - 1/2 cup water, and simmer on low for 6-8 min or until you have desired consistency.  (we didn't add any water).