What We Send
What You'll Require
- Roasting Rack and Tray
- 1 x Frying Pan
- 1 x Tongs or Fish Flipper
- 1 x Small Bowl
- 1 x Salad Bowl
- Serving Plate
Preheat oven to 200 degree Celsius.
Wash salad veggies.
Wash and dice tomato for salad.
Wash and chop coriander.
Cooking Tangri Kebab
Remove marinated chicken from pack and place on roasting rack on tray, baste with oil or butter.
Place in oven and bake at 200 deg Celsius baste with oil or butter after around 10 minutes of cooking. Cook for further 10-12 minutes.
Remove from over, rest for 5 minutes. Remove on a serving plate.
Drizzle melted butter, lemon juice and sprinkle kebab seasoning. Mix well.
Note 1: While the Kebab is cooking make the salad.
Note 2: Next empty the yogurt into a serving bowl, add the Raita seasoning and beat well with a fork or whisk.
Note 3: Start cooking the Parathas in parallel at this stage after you have mixed the salad and seasoned the raita.
Make the Kachumber Salad
Place washed salad veggies and diced tomato in a serving bowl, sprinkle salad seasoning, little chop coriander and lemon juice, mix well.
Heat 2 tsp oil in a frying pan.
Place a paratha and cook for 2-3 minutes on medium heat till light golden, flip over and cook for another 2-3 minutes adding little oil if necessary.
Remove on a serving plate.
Repeat step 2 for remaining paratha.
Serve chicken Tangri kebab garnished with chopped coriander along with Paratha, salad and raita.