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Spicy Chicken and Pepper Stir fry

Once you try this Indian/Pakistani style 15 min Chicken bell pepper Stir fry, it will become a regular in your weekly rotation! This recipe packs a nice kick of heat with spices, balanced with a mild sweetness coming through the peppers and onions. IT is soooo perfect to eat on its own or pair it with roti or rice.

I love how stir fries work beautifully for anyone who meal preps – I cant, for the life in me. But, if you are someone who stays on top of your meal-prep game, this ones for you. Its also super versatile! Which means, you can remix it any which way! Swap out the chicken or the veggies….(more on that later) You get the picture, let’s dive right in.

top down view of chicken and vegetables stir fried in a pan, with spice and rice showing from the side.

Is Pakistani Chicken Bell Pepper Stir fry a fusion recipe?

Traditionally, Pakistani/Indian food doesn’t exactly have “stir fries”. Our simple quick chicken/beef dishes are usually named after the utensil used for the cooking rather than METHOD of cooking. For eg. “chicken karhayi” where “karhayi” is a type of wok. So for that reason, and because of the special “chat masala”used in this recipe, it would be called a Fusion style recipe for all intent and purposes. If you are someone who is just starting to cook for yourself, or living away from family, this is the right starting recipe for you.

What pairs well with this pepper chicken stir fry

The best thing about stir fries are the endless pairing possibilities. You can eat it as is if you are in the mood for a low-carb dinner or pair it with some more filling options.

a gray plate holding portions of yellow rice, plain yogurt and spicy chicken stir fry

Here are a couple of ideas you can serve/have this fusion style Stir fry:

  • Go Low Carb – Eat as is! IF you are watching your carb intake, just skip adding anything at all and dig right in with a fork!
  • Quiona or Couscous – Both of these are types of carbs that you can pair your chicken with, if you are avoiding rice for any dietary reason.
  • Rice – Add Plain or spicy Basmati or brown rice to make it a heartier meal.
  • Noodles or pasta – Another great pairing! Simply toss some noodles in Chili oil and add the stir fry on top! Perfection!
  • Tortillas/Roti and flat breads
  • Side salad – Add more fibre with a leafy salad or a heartier option like the Asian Cashew Salad
  • Potatoes – Regular and sweet potatoes are another cult favorite addition to make stir fries a meal. You can go baked, mashed, wedges, or fries! The fusion batata harra recipe I wrote, is MADE to be paired with this Chicken stir fry btw!
  • Dips – Plain yogurt, Labneh, peri peri sauce, guacamole or sour cream. All great options!

My personal favorite combo is the spicy basmati rice, plain yogurt and
a crunch salad on the side. Such a hearty meal and legit feels so fancy that I’ve ended up putting it together for parties too!

Ingredients and Substitutes

Most of the ingredients used in the recipe are pretty straight forward and you most probably already have in your pantry. But, worry not, I STILL have given some alternatives for things you may not have. Keep reading

labelled ingredients for spicy chicken stir fry shown in seperate bowls
  • Chat masala – Probably the only ingredient that you might not have, is this spice blend called Chat masala commonly used in many South Asian recipes. Chat masala is tangy and spicy and its ok if you don’t have any at hand. You can skip it altogether and just sprinkle some paprika and lemon juice at the end once the recipe is finished.
  • Tomato paste – You can use ketchup too as an alternative. If you are into spicy food, and feel adventurous, you can also use Spicy schezwan sauce
  • Bellpeppers – Technically, I’d have to say you can’t skip these because they are literally what the dish is named after. But hey this is a super versatile dish! do what you want! you can easily use any other vegetable you like to replace peppers or do a half and half scenario.
  • Onions – Red onions add a mild sweetness to balance out all the flavors. Use any onions you have at hand. This is one ingredient I won’t recommend skipping, unless you have a dietary restriction.
  • Vinegar – This adds a mild sour element and helps get rid of any smell the chicken might carry. You can use any vinegar you like, or use lemon juice.
  • Cilantro – Coriander or cilantro is the herb of choice for this recipe. But if you are one of those who can’t stand cilantro ( I know a few), use parsley instead, its all good

How to make Spicy Chicken Stir Fry

It took me a total of 10 mins to make this recipe from start to finish. But I still labelled it as 15 min recipe to be safe. Here’s a quick pictorial to show you the simple steps you needs to do cook the chicken.

  • boneless chicken marinated in spices in a bowl
    Marinate chicken
  • 2 picture collage, image 1 with slit green chilies in oil and image 2 with raw marinated chicken in oil in pan
    Grill chicken in a skillet
  • 2 image collage. 1. seared chicken in a pan. 2. raw cube cut vegetables added on top of the seared boneless chicken cubes
    Add vegetables after chicken is cooked
  • vegetables and chicken, all cut in square stir fried and ready in a pan.

Some notes to keeps in mind while stir frying the chicken

  • Use a wide pan or skillet to avoid overcrowding of the chicken or veggies. You can even use a wok or a grillpan.
  • Like all good stir fries, this one is also made on medium high flame and cooks super fast! So make sure you have everything ready before you fire up your pan.
  • When you add the vegetables in the stir fry, the spices automatically coat them and you don’t need to pre-season the vegetables.
  • If you are afraid the recipe may be spicy for you, skip the chili flakes, you can always add it at the end if you feel the need.

FAQS

Can I use a different protein?

Since this is a quick stir fry, if you want to change your protein, it needs to be something that cooks just as quickly. Boneless fish or flank cut beef strips can both be used. You can also uses bone-in chicken but that may require addition of water and steam cooking for about 10 mins before adding vegetables.

Can I make this recipe less spicy?

Absolutely! You can reduce the spice level by skipping the green chilies and red chili flakes if you think this would be too much for you! You can always sprinkle red chili flakes towards the end, after you’ve done a taste test.

Can I make this in the oven?

OH absolutely! If you aren’t in the mood to cook on the stove, simply marinate all the ingredients together and pop it in the oven for a sheet pan style dinner. For best results allow atleast 1 hr marination, to overnight. Preheat oven at 200°C (390°F) and line a large baking tray with parchment paper, spraying with cooking oil. Place your marinated chicken and vegetables on top and spray with a little oil. You only need to bake for about 20 mins, with one halftime chicken toss. You can also broil for a min towards the end of the baking to give the charred finish.

Can I make this recipe vegetarian?

Like I said, super versatile! Swap the chicken out and use pre-boiled cauliflower florets insteads, OR if you like Paneer (Indian cottage cheese), you can use that too.

Can I grill them in an open flame?

I’ve used the same recipe to thread the chicken and vegetables onto skewer and make it on open grills during BBQ season. Turns out perfect every time!

How long can it last in the fridge?

Any raw marinated chicken can easily last in the fridge for 2 days before grilling it up. Once cooked, it can last for another 2 to 3 days, in a covered container.

a close up shot of chicken pepper stir fry in a pan

Other recipes you might like

10 min chili garlic noodles
Dragon Chicken
Sweet and Sour chicken
More fusion style food

a close up shot of chicken stir fry in a pan

Pakistani Chicken Stirfry

A simple Indian/Pakistani fusion style Chicken stir fry recipe using simple spices and vegetables, ready in 15 mins!
4.91 from 10 votes
Print Pin
Course: Main Course
Cuisine: Fusion Food, pakistani
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 359kcal
Author: Wajiha

Ingredients

Chicken Marinade

  • 1 teaspoon garlic powder or garlic paste
  • 1 teaspoon paprika or Kashmiri Red chili powder
  • 1/2 teaspoon crushed red chili flakes
  • 1 teaspoon blackpepper powder
  • 1 teaspoon chat masala optional – see notes
  • 1 teaspoon salt or to taste
  • 1 tablespoon tomato paste or ketchup
  • 1 tablespoon white vinegar or lemon juice

Other

  • 300 gm boneless chicken breast cut up in small 2 inch cubes 3 breast fillets
  • 1 medium red onion cut up in 1 inch squares 133 gm
  • 2 cup bellpeppers cut in 1 inch squares 233 gms
  • 2 tablespoon cooking oil or any neutral oil of your choice
  • 2 serrano green chilies slit open into halves.

Instructions

  • STOVE COOKING METHOD
  • Marinate chicken cubes with all the ingredients in the "chicken marinade". Set aside for atleast 15 mins.
  • Heat a large skillet/grill pan/ frying pan of your choice at medium high heat on the stove.
  • Add oil and green chilies. Allow green chilies to change color slightly, takes around 1 mins.
  • Add marinated chicken, spread out evenly around the pan and leave for 2 to 3 mins without touching or sauteeing.
  • After 3 mins, when chicken forms a nice sear on one side, start sauteeing for another 2 mins or until chicken looks golden from all sides.
  • Add peppers and onions. Saute for another 2 to 3 mins or until you reach the desired color of the vegetables you prefer. For a slight char on the edges, 2 to 3 mins is enough.
  • Turn off flame and adjust seasoning according to your liking. At this stage you can add more lemon juice or chat masala if you like. You can also garnish with more chopped cilantro if you want.
  • Serve as is, or with a side of yellow rice and plain yogurt, or tortillas or baked potatoes.
  • OVEN BAKED STIR FRY
  • Marinate chicken and vegetables together by mixing all the ingredients together in a giant bowl, including oil and green chilies.
  • Allow marination for 15 to 20 mins, or overnight if you like.
  • Preheat oven at 200°C (390°F).
  • Line a large baking tray with parchment paper and spray with cooking oil. Place the marinated chicken and vegetables on top and spray with a little oil
  • Bake for a total of 15 to 20 mins, tossing the chicken and veggies once at the 10 min mark.
  • You can also broil for a min towards the end of the baking.

Notes

  • You can skip chat masala if you don’t have any. Simply use a little extra paprika and lemon juice.
  • You can also make this recipe vegetarian by using cauliflower florets or Paneer instead of the chicken.
  • You can pair the stir fry with spicy rice and yogurt or eat it as is.
  • Marinated chicken can stay in the fridge for upto 2 days and another 2 days after the chicken is cooked.

Nutrition

Serving: 1servingCalories: 359kcalCarbohydrates: 14gProtein: 33gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 15gCholesterol: 85mgSodium: 846mgFiber: 3gSugar: 6g

Spicy Chicken Chilli Garlic Noodles

These delicious spicy Chilli Garlic noodles only use 3 core ingredients : Peppers, Garlic and noodles, and most importantly, needs 10 mins to cook!
Everything else is only to create balance and give your noodles that slippery slick noodle heavenesss (if thats even a word?)

Chicken Chili Garlic Noodles

One of our favorite stir fry noodle recipes this year has been this! I always end up making chili garlic noodles when all I have are some chicken and bellpeppers in the fridge. Another version of this recipe uses chili oil and garlic. This version comes under the broad banner of “Indo Chinese” which is fusion style Chinese food originating from Chinese immigrants in South Asia. Indo-Chinese food is comparitively spicier and uses some combination of Indian and Chinese spices and cooking techniques.

The core flavor for Chili Garlic Noodles is just chili and Garlic. Simple right? and who has ever gone wrong with these two! Since it’s supposedly just chili and garlic, the veggie used is also JUST bellpeppers because they are technically a chili. You can ofcourse break the rules and add whatever vegetables you like. Noodles don’t judge. But I always end up making saucy one pot noodles when I have a ton of veggies to use up.

Chili garlic noodles with chicken mushrooms on a black plate

Ingredients and Substitutes

What noodles to use?

All stir fry noodle recipes, like Chow mein, require some rigorous wok-tossing action. So its best to use noodles that are thick and long so that they can withstand the pan-action. I personally end up using any spaghetti or standard Chinese noodle pack lying around in the house. This is a non-judgement recipe really, noodlewise. Here are a couple of options that you can use for this recipe.

  1. Lo-mein Noodles – These are the yellow noodles usually labelled as Egg noodles on packets.
  2. Italian noodles – All spaghetti or Linguinis are welcome! They work perfectly for all stir fries.
  3. Udon Noodles – These Japanese noodles are thick and have a neutral taste.
  4. Soba noodles – They are made with buckwheat flavor, so they do have a mild earthy flavor to them, but overall they hold well in stir fry recipes.

What Chillies To use?

Chilies are one of the core 3 ingredients in this gorgeous stir fry. I’ve used a combination of chilies for this recipe.

  • Serrrano green chilies – These are small but super hot! Remove seeds if you can’t handle heat.
  • Fresno red chilies – These are like Jalapenos but Red. So they have heat but less than their small thai red chili counterparts. You can use regular jalapenos if you can’t find Fresnos.
  • Red, green, yellow bellpeppers – They serve as the “vegetable” for the stir fry.

You can easily skip any of these if you don’t have them at hand. If you want to try this recipe without turning it too spicy, remove the seeds from the serrano and Fresno red chilies before slicing them.

Chilli Garlic Noodle Sauce

The magic of these Noodles happens with the Chilli and Garlic. The sauce here provides balance and some slippery slick texture to the stirfry.

  • Honey – You can also use brown sugar if you want.
  • Ketchup – You can use tomato paste also.
  • Dark Soy Sauce – Dark Soy sauce adds so much umami flavor in the noodles in just a small quantity. I’d highly recommend getting the dark kind, even if you opt for the Low-Sodium variety.
  • Red Vinegar – Use regular vinegar if you don’t have red one at hand
  • Hoisin Sauce – IF this is something you don’t have lying in your pantry, you can use barbecue sauce and hot sauce as a subsitute. Healthline has some amazing alternatives to Hoisin, click here to read about it.
  • Noodle Water – Save some of the water when you boil your noodles. This adds to the nice slippery texture that makes the noodles irresistible!
labelled ingredients shown for the noodles

Other Ingredients

  • Garlic – Ofcourse the other star of the dish is garlic, and lots of it! Finely chopped garlic add the perfect acidity and flavor to the noodles. I would not recommend using paste or powder for this recipe
  • Spring onion – I’ve used the white part of the spring onion aka scallions. But you can use any onions you have at hand
  • Oil – Sesame oil brings out the perfect Indo-Chinese flavor in these noodles.
  • Mushrooms – I’ve used Shitake Mushrooms. You can use any that you like or skip it altogether if you aren’t a fan
  • Chicken – Regular boneless chicken would do, both thigh and breast pieces work just fine.

Do I need a WOK to make these?

No way! I’m still look for a decent wok! And till I find one, a large skillet works perfectly for all stir fry recipes for me. Just make sure you skillet is broad and allow enough room for you to toss your noodles effortlessly. You don’t want to crowd the noodles.

How to make Chili Garlic Noodles

This recipe literally comes together in 10 mins tops! Make sure you have everything ready before you heat up that Wok/Skillet!

Here’s a simple step by step pictorial to show you how easy it is to put this recipe together.

  • chopped chilies, garlic and spring onions in a black pan
    1. Frying garlic, chili and onion
  • chilies, garlic, spring onions frying in a black skillet
    2. Frying garlic, chili and onion until golden
  • raw chicken and sliced mushrooms added on top of fried chili and garlic in a black skillet
    3. Add chicken and mushrooms
  • cooked chicken, mushrooms in a black skillet
    4. Cook Chicken and mushrooms
  • sauce added to the brown skillet
    5. Add prepared sauce
  • sliced bellpeppers scene on top of chicken in a black skillet
    6. Add Bellpeppers
parboiled noodles added to black skillet

Some notes to make the perfect Chili Garlic noodles

A couple of things to note when stirfrying the recipe

  • Keep everything ready before you begin cooking. Everything happens fast with a stir fry and you’d be running to stir and look for ingredients if you don’t have them by your side before you begin.
  • Par-boil your noodles according to the instructions on your packet. If you are in doubt, its better to underboil, than overboil. You can always add more water while stir frying if you think you want to but there is no going back for overcooked noodles.
  • Make sure you allow your garlic and chili to turn slightly golden before you add chicken. Uncooked chilies will be that much hotter and your oil won’t absorb enough garlic and chili flavor to transfer to the chicken and noodles.
  • Always cook at high heat! The beauty of every good stir fry is that they are cooked at high and made very quick! So once you get started, make sure you are cooking at high heat, we don’t want soggy vegetables or overcooked noodles.
  • Removes seeds from the chilies if you’d like to enjoy the chili flavor without too much heat.
  • I didn’t use any toppings for the noodles, but you can garnish with sesame seeds.
  • If you are feeling adventurous, go ahead and make this recipe using Chili oil rather than sesame oil to add another layer of heat.

Chili garlic noodles with chicken mushrooms on a black plate

Frequently Asked Questions

Can I make it vegetarian?

Absolutely! Go ahead and swap the chicken for more mushrooms or maybe Tofu if you like or skip it altogether.

Can I make this recipe Low-carb?

If you have gone through my recipes, you know I’m not a big fan of low Carb. But hey, you gotta do what you gotta do right? To make this recipe low carb, swap the noodles for zoodles or zuchini noodles using a spiralizer. And make the recipe as it is.

How to make these noodles guilt-free and more nutritious?

  • Add low sodium soy sauce.
  • Use whole wheat or durum wheat noodles
  • Use organic chicken
  • Add more vegetables

Craving more Chinese? Here are some other recipes on the blog

Crispy Beijing Beef
Dynamite Prawns
Saucy Schezuan Chicken
Other Chinese and Indo-Chinese recipes

Chili garlic noodles with chicken mushrooms on a black plate

Chili garlic Noodles

An Indo-Chinese style stir fry noodle recipe, made with prominent flavors of Garlic and peppers, balanced out with sauces.
4.50 from 6 votes
Print Pin
Course: Main Course
Cuisine: Chinese/Indo Chinese, Continental
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 servings
Calories: 520kcal
Author: Wajiha

Ingredients

  • 250 gm noodles parboiled see notes
  • 250 gm boneless chicken cut up in to small chunks see notes
  • 1 cup sliced Mushrooms any of your choice – 75 gms
  • 40 gm thinly sliced Chilies 3 serrano green chilies + 3 Fresno red chilies
  • 1 whole garlic finely chopped 30 gm
  • white root of 2 green onions sliced finely
  • 1/4 cup sesame oil or vegetable oil
  • 2 1/2 cup sliced bellpeppers – 235 gms I used red, yellow and green

Sauce

  • 2 tablespoon Honey
  • 2 1/2 tablespoon ketchup or tomato paste
  • 2 1/2 tablespoon Dark Soy Sauce
  • 1 tablespoon Vinegar
  • 2 tablespoon Hoisin sauce
  • 1/2 cup Reserved noodle water see notes

Instructions

  • In a small bowl, mix all the ingredients mentioned under "sauce"and set aside.
  • Use a large wok or a large pan to prepare this recipe. Heat your wok/pan at high flame for about 2 to 3 mins and begin cooking.
  • Add oil, sliced chilies, garlic and onions to the heated wok. Stir constantly with a spoon.
  • Once the garlic turns light golden, add chicken and mushrooms. Saute till the chicken becomes very slightly golden.
  • Add in your sliced bellpeppers and sauce. Saute for 2 mins for the chicken to absorb flavor.
  • Drop in the parboiled noodles and stir to mix.

Notes

  • When you drain the liquid from boiling the pasta, save 1/4 cup of it.
  • You can skip the chicken for a vegetarian version and use mushrooms or tofu instead.
  • You can use Jalapenos if you can’t find Fresno chilies. Remove seeds of the chilies to reduce heat if you want to make it less spicy.
  • Detailed recipe substitutions on the blogpost.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 64gProtein: 34gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 19gCholesterol: 74mgSodium: 877mgFiber: 5gSugar: 22g

Easy Beef Handi Kabab

This is a recipe for the best MELT in your Mouth beef kababs that are NOT made on skewers, but instead in a pot! Made in a North Indian or Pakistani style, this is a no fuss, easy to follow recipe, tested to made fool proof!

What are handi kabab?

So handi kababs are basically the gravy version of their BBQ counter part known as “Bihari boti” or “Bihari kababs”, popular in Pakistan and North India. Obviously the name itself is a giveaway as to the origins of the dish, i.e. Bihar. The marinade, beef cut and spices are very similar to what is used in Bihari kebabs, with one plot twist. These kababs are made in a pot rather than a skewer and have a little gravy or “masala” in it to make it resemble a dry curry.

Also bonus: You can make these without firing up a grill or spending time threading the kebabs onto a skewer. ANDDD a beginner level cook will be able to pull this off with EASE! ‘nuf said, lets dive right in!

beef handi kababs in a oval cast iron platter with lemon and onion slices on top of it

Notes on Ingredients

This recipe uses common ingredients used regularly in Indian/Pakistani cooking

  • Spices and table salt – There aren’t fancy spices involved and shouldn’t be hard to find in any spice isle.
  • Garlic ginger paste – You can make your own by using a food processor or buy ready to use garlic ginger paste.
  • Raw Papaya paste – Raw papaya paste is a strong natural meat tenderizer (more deets below)
  • Yogurt – This recipe heavily relies on yogurt to provide a mild tart flavor that these kebabs have
  • Oil – I’ve used regular cooking oil, you can use ghee or butter too.
  • Fried onions – Fried onions add mild sweetness to the flavor and add bulk to the dry “curry” that is going to be created. You can use pre-fried brown onions available in Indian stores or fry them yourself. Here’s a guide to fry onions perfectly.
  • Beef Cut – If you have access to an Indian/Pakistani meat store, you can easily ask for undercut beef cut in small cubes or boneless beef. You can also get a steak and cut it up. So topside, sirloin steak, eye fillet or tenderloin should work just fine.
  • Coal – I use a piece of small charcoal to give this dish a smoky flavor that it deserves! You can also use 1/2 tsp of liquid smoke available in bottles which are a “smoke essence”
ingredients needs to make beef handi

Raw Papaya Paste

Raw papaya paste is a strong natural meat tenderizer which gives meat its melt in mouth texture synonymous with Bihari boti and Bihari kebabs. You can buy raw papaya paste in jars available in Asian stores or Indian/Pakistani store, Or make your own.

To make your own papaya paste, simply wash raw papaya and cut it into small pieces. Only remove the seeds from the core and leave the skin intact. Put it in a blender with some water to get paste! And that’s it

Raw Papaya Substitutes

  • You can use meat tenderizer about 2 tsp only. Remember meat tenderize has a taste of its own and overdoing it can give your kababs a funky taste
  • Another natural meat tenderizer is kiwi. You can use kiwi paste to get the same effect as raw papaya. Just add an additional tablespoon of vinegar to counter the sweetness of kiwi
  • Pineapple paste made from fresh pineapple contains an enzyme which is also a strong meat tenderizer. It’s half as strong as papaya paste. But pineapple has a strong sweet taste of its own so I won’t suggest using a lot of pineapple paste. Just increase marination time to 2 days with pineapple paste rather than using a lot of quantity.

How to make Beef Handi Kabab

You will see that the preparation time for this recipe is hardly 15 to 20 mins and the bulk of it is just passive cooking time.

You simply need to marinate beef in all your spices and keep it in the fridge overnight. That is literally all the prep you need to do for these kebabs! Marinate!

NOTE: Take out beef 1 hr before you are ready to cook to allow it to come down to room temperature.

  • all beef marination ingredients added in a bowl
  • boneless beef cubes marinated in spices
  • boneless beef cubes cooking in a brown gravy
  • beef handi kabab ready in the pot

Transfer your marinated beef into a heavy bottom pot. These kebabs are slow cooked. Simply let them simmer at low flame to allow all the water from yogurt to be released and eventually dry up. You know your dish is ready when you see oil separating on the side.

Smoking the kebabs

I give coal smoke to the beef to give it that authentic BBQ feel. You can give the smoke at 2 possible stages.

#1 – You can smoke it after your overnight marination, while your kebabs are still raw.
#2 – You can smoke it after your kebabs are ready and after you’ve turned off the flame.

Heat a piece of coal on the stove and use a tong to transfer it into your kebabs. Place it on top of a aluminum cupcake liner, aluminum foil or a piece of bread. And drizzle some oil over it. Cover your pot immediately and let it sit in smoke for 10 mins. Viola!

For liquid smoke, simply add it towards the end of your cooking. Be careful! Its extremely strong so use a very small quantity like 1/4 tsp at first to see if you want more.

beef handi kabab served in a cast iron platter with onion and lemon slices as garnish on top

Serving the Handi kababs

The garnish for dish is lemon slices and sliced onions. These kababs are best eaten with parathas, green chutney on the side. If you are feeling fancy, you can also add a complimentary potato curry (aloo tarkari) on the side. They also taste ammmmmazing with dal chawal (steamed rice and lentils)

FAQS

What do you serve Handi kabab with?

These kebabs are traditionally served with sliced raw onions and lemon on top. They are eaten with parathas, rotis, flatbreads and raita or chutney on the side. They are also eaten with lentils and steamed rice (dal chawal)

Which pot should I use to make the handi kebab?

You can use any heavy bottom pan or a Dutch oven for this recipe. If you don’t have both, just use a heat insulator below your regular pot. A heat insulator can be a “tava”, a flat pan or a griddle.

Can I make this recipe with chicken or mutton?

Absolutely! For mutton, you will follow the same steps as mentioned in the recipe. For chicken, reduce the quantity of papaya by half and only marinate 1 to 2 hrs before cooking, not overnight.

Can I freeze the marinated kababs?

You can freeze the kababs only if you haven’t added papaya. Once papaya is added, its best to cook kababs, before freezing.

How long can the kababs be frozen for?

If your freezer temperature doesn’t fluctuate much, your kababs can easily stay frozen for upto 3 months

What can I do with left over kababs?

Oh so many things! You can make desi style paratha rolls with kebabs, onions and chutney. You can shred it and use in sandwiches.

Similar Recipes that you’ll love

Chicken Handi
Dam ka Keema
Khara masala keema

Handi kebab

A popular Pakistani beef/mutton recipe, made with marinating boneless beef in aromatic spices and raw papaya to get melt in your mouth kebabs ready in a pot.
4.50 from 6 votes
Print Pin
Course: Main Course
Cuisine: South Asian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 376kcal
Author: Wajiha

Ingredients

  • 1 kg boneless beef cut in 1/2 inch cubes see notes
  • 1 tbsp. garlic ginger paste
  • 3 tbsp. lemon juice
  • 1/4 cup oil
  • 220 gm onion raw or 70 gm golden fried about 2 medium onions
  • 1 1/2 tsp salt or to taste
  • 2 tsp red chili powder
  • 1 1/2 tbsp roasted and crushed cumin seeds
  • 1 1/2 tsp garam masala powder all spice
  • 1/2 cup papaya paste
  • 1 cup yogurt beaten

Other

  • 1 inch piece coal for smoke
  • Lemon slices and onion slices for garnish

Instructions

  • Add the beef in a bowl and add all the spices and ingredients in the beef.
  • Marinade the beef well with all the ingredients and cover the bowl. Leave in the fridge overnight.
  • When you are ready to cook the beef, remove it from the fridge and let it sit in the kitchen for about 2 hours before starting cooking.
  • You can also smoke the beef at this point by adding a foil cupcake case in the beef, and adding hot coal in the foil. Drop a tablespoon of oil and cover the beef for 10 mins.
  • Remove the coal setup and transfer the beef into a pot or a handi. Let it cook at very low flame for 30 to 40 mins.
  • When you see oil separating on the sides of the pot, its ready.
  • Serve with raita and paratha, or rice and lentils.

Notes

Beef – If you have access to an Indian/Pakistani meat store, you can easily ask for undercut beef cut in small cubes or boneless beef. You can also get a steak and cut it up. So topside, sirloin steak, eye fillet or tenderloin should work just fine.
Be careful while handling the hot coal. Use tongs to handle and transfer the coal. You can also smoke the handi kebab after finishing the cooking process.
This recipe is very freezer friendly and once cooked, it can be frozen for up to 2 months

Nutrition

Serving: 1servingCalories: 376kcalCarbohydrates: 1gProtein: 32gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 98mgSodium: 702mgPotassium: 616mgFiber: 0.3gSugar: 0.2gVitamin A: 198IUVitamin C: 3mgCalcium: 16mgIron: 4mg

Homemade White Mutton Biryani

Hello World! Welcome the new WHITE Biryani that is quickly becoming a pet favorite at restaurants and parties! This Mutton White Biryani looks mild, but is AS spicy if not more than its colorful competitor, with delicious tender meat. This recipe includes easy to follow steps, and tips so even if your making biryani for the first time, you will NAIL It!

white mutton biryani made with goat meat in a black plate

It only took me 6 months to perfect this recipe. A lot of blood and sweat, some tantrums, and NUMEROUS trials later, I have finally given my quest to the best WHITE biryani a rest. There may or may not have been an awkward celebratory dance ritual. Let’s dive right in!

What is White Biryani?

If you’ve had the regular colorful biryani, the White biryani is just as the name suggests, biryani with no food coloring. You have white and brown colored rice wrapped with flavorful spiced mutton pieces around it. Also known as “Sofiyani Biryani”, this biryani sees its root in Hyderabadi Cuisine made during the Mughal Era. But, might I add, Don’t be fooled by the lack of color this biryani has, it is Just as spicy as a regular biryani with a melt in your mouth textured protein.

Ingredients and their Substitutions

The ingredient list of any biryani you make at home without packet spices seems a little daunting at first! But hold on! They are very simple ingredients and you can totally get away by skipping a couple here and there. I’ve mentioned substitutes for you to use too.

  • Meat – I used goat meat aka Mutton for Desi folks. A mix of boneless and bone in pieces are best. Just bone in pieces works too but definitely add some bones in the qorma for that rich mutton flavor.
  • Powdered and Whole Spices – Both the spices are used generously in a biryani. There is no red chili powder or turmeric for white biryani. Whole spices are generally removed while eating. You can use tie the whole spices in a spice bag or a muslin cloth if you don’t want to bite on them. I’ve used whole red chilies, you can simply use red chili flakes.
  • Qorma base – The qorma base for this recipe uses only fried onions and yogurt. You can fry onions on your own or get the packet pre-fried onions available in Indian/Pakistani stores. I also have a Guide on how to fry onions if you want to read it.
  • Cream – This is a GAME changer for White biryani. For all the experiments I’ve done, adding a small amount of cream in the meat towards the end, made all the difference to bringing together a rather melt in your mouth kind of biryani. I used fresh cream and I would not recommend skipping it. Here are other options you can use: Tetra pack creams, media crema or table cream, tin pack cream by Puck or Almarai, cooking creams and if you Don’t have any of them, then Greek yogurt. If you live in Pakistan or India and you have some left over “malai” from boiling your milk, that will work too!
  • Dried Plums – Also known as prunes. They bring the tart to the this biryani. You can use tomato instead if you are out of dried plums.
  • Ghee and Oil – I’ve used a mix of oil and ghee for this recipe for flavor.
  • Rice – Aged Long grain Basmati rice or newly Harvested long grain Basmati rice are best for all types of biryani. You can easily find it in any Indian/Pakistani store or online too. You can also use Sela rice if this is your first time making biryani. Just make sure to soak it according to packet instructions.
  • Aromatics – I’ve used 3 ingredients that are simply added for enhancing the aroma of the biryani and have very little flavoring effect. There is Saffron Kewra water, mace and nutmeg (aka jayfil javetri). Kewra water is a Pandan leaf extract which elevates the biryani smell to a next level! Saffron kewra water is infused with Saffron. You can skip these ingredients if you don’t have them or use simple Kewra too. The taste of your biryani doesn’t depend on these so all’s good!

White Biryani Masala

Biryanis are made with heavy handed spices which are more pronounced than regular curries because the flavor mellows down once it is mixed with rice. The white biryani masala is unique in that it doesn’t use ANY red chili powder or turmeric. Most of its heat comes from whole spices, green chilies and whole red chilies. There will be no grinding necessary for this recipe. Just simply use a combination of powdered spices (easily available at all grocery stores) and whole spices.

NOTE: Don’t worry if you are missing some spices here and there, it’ll still come together and taste amazing!

Powdered Spices

  • Salt
  • coriander powder
  • cumin powder
  • black pepper powder
  • Garam masala powder
  • Green chilies – Use the smaller dark green ones which are spicier than Serrano. They are usually sold internationally as Thai Bird Chilies.
  • 10 tangy prunes (dried Aloo bukhara) – (You can use 2 tomatoes instead)
  • Whole button red chilies (you can use red chili flakes instead)

NOTE: It is important to use the right green chili in this recipe to bring heat to the biryani. Taste test the curry once its ready and if it doesn’t feel spicy, add additional red chili flakes to bring heat.

Whole Spices

  • Green cardamom
  • Bay leaves
  • Black peppercorns
  • Black cardamom
  • Star anise
  • Cinnamon stick
  • Bitter cumin seeds (shah zeera) – You can use regular cumin seeds here

You can tie the whole spices in a muslin cloth or spice bag to avoid biting into it by accident.

How to make White Biryani – 3 Main steps

There are 3 Main steps to making any good biryani: Making the curry, Parboiling Rice and Assembling for Final Steam aka “Dum”

STEP 1 – Making the Mutton curry or Qorma

In this step, we prepare the mutton in curried spices and while it’s cooking, we soak rice on the side and parboil it.

  • whole spices with oil in a steal pot
  • raw goat meat or mutton with garlic ginger paste in a steal pot

NOTE: Always sauté mutton or any protein in oil and garlic ginger paste at
high flame until it changes color and you don’t see any liquid in the pot. This helps in getting rid of any ‘smell’ that the goat meat or beef might carry.

mutton curry or chevon curry in a steal pot

After sautéing mutton in oil, add the biryani masala, dried plums, fried onions and MOST of the yogurt. Let the mutton cook in the water that leeches out from the yogurt before adding any additional water to tenderize the meat. This takes about 10 mins, after which you can add water and let the mutton simmer.

  • cooked down goat meat curry
  • Final spices added to mutton curry
  • mutton curry ready for biryani

Once your mutton is fully cooked, you will see oil separating on the side. Reduce the flame to low and add the second set of ingredients. This includes left over yogurt, cream, button red chilies, and some mint and coriander leaves. We are NOT going to cook this down. Simply mix and cook for 2 mins until you turn the flame off. This semi-raw yogurt and cream are a GAMECHANGER for this recipe!

STEP 2 – Parboiling the Rice

Parboil your rice in a pot of boiling hot water. I only add 2 ingredients to my boiling water. Salt and Vinegar.

PROTIP: The vinegar helps in retaining a nice white color for the rice plus prevent them from breaking if they are slightly overcooked.

Here are some tips to ensure perfect parboiled rice.

  • Only add rice to water once it starts to boil.
  • Ideal boiling time for biryani rice is between 4 to 5 mins
  • If you check a grain of rice between your fingers, it should break easily but still retain its shape, that’s the point where you stop boiling
  • When in doubt, go for rice that are slightly underboiled than overboiled. You can always steam for longer.
  • Drain the rice immediately to avoid over cooking
  • Use a pot big enough to allow the rice to boil without clumping together.
a layer of parboiled white rice in a black pot

STEP 3 – Assembling for Final steam (aka dum)

To layer, you will need your rice, mutton curry and garnish.

Garnish

  • For this recipe, I use lemon, lots of fried onions and mint leaves.
  • I also use a few pinches of ground nutmeg and mace (jayfil javetri). You can skip the ground nutmeg and mace if you don’t have them at hand, they just add the “biryani aroma” to the dish. Some South Asian shops also carry “biryani essence” which you can use instead or skip it altogether.
  • But I definitely won’t recommend skipping the onions because mannn the way they compliment this dish is beyondddd perfect!

For layering the biryani, I always start with rice for this recipe. Since the oil in this recipe is towards the low side (compared to other biryanis,) I usually grease my pot too. Add in rice and then a layer of garnish. And finally, the mutton curry. Repeat again so that you have rice on top.

  • greased pot
  • garnish layered on parboiled white rice in a pot
  • chevon or mutton curry layer on top of rice for biryani
  • layered biryani ready for steam

PROTIP: After the final layer, add a little bit of milk or diluted yogurt on top. This helps in evenly cooking the rice.

And then I seal the biryani and steam it at high for 8 minutes and then medium low for another 15. Perfect biryani EVERYTIME!

TIPS for perfectly Assembling and steaming Biryani

  • Always make sure your pot is big enough so that there is at least 1/4th of the pot empty after your biryani is assembled.
  • Seal your pot well to allow proper steaming. You can do this by either using a layer of foil between your lid and pot, or keep weights on top of your lid.
  • Don’t open the pot multiple times to check in, you’ll allow the steam to escape and the top half of your biryani won’t cook through.
  • Allow the biryani to “rest” for 10 minutes after steaming and before you start plating it out.
  • Ideally, use a flat spoon like a spoodle or a plate to dish out biryani, to avoid breaking the rice grains.

FAQs

Can I use this Recipe to make beef or Chicken white biryani?

Absolutely! Use same method for beef Biryani. For Chicken Biryani, skip adding water to qorma and simply cook it only for 10 mins in the yogurt water.

Which pot should I use to make Biryani?

To make the mutton curry and for steaming, its best to use a heavy bottomed pot or a Dutch oven. If your pot isn’t heavy bottomed, use a heat diffuser underneath it, like a flat griddle or a “tava”. This will prevent your curry from sticking to the bottom when its cooking and rice while steaming.

How can I double the recipe?

For Biryanis, I personally prefer I ratio of 1kg protein to 750gms of rice. Use the same ratio to double up. For reference, 750gm of rice is about 4 cups.

What do I serve with Biryani?

A good biryani only needs a raita (herbed yogurt), a tossed salad and a cold coke. That my friend is a wholeee mood. But you can add potato cutlets , on the side.

Can I add potatoes to this recipe?

Most biryani lovers would almost call a potato less biryani a crime, but sadly I’m on the potato-less side of that debate. Don’t shoot! If you want to add potatoes, just go ahead and use similar ratio for rice and mutton. For e.g 1kg mutton will now need 1 kg rice, which is 5.5 cups.

To prepare the aloo, peel and cut them according to the size of your liking. Boil them separately with salt and vinegar for 5 mins. Coat them with garam masala and/or chat masala and fry them. Simply add them while layering.

Other Biryani Recipes

Chicken Tikka Biryani
Pakistani style Chicken Biryani
Quick Biryani

white mutton biryani made with goat meat in a black plate

White Mutton Biryani

A contemporary variation of the traditional Indian/Pakistani Biryani, made with spicy curried meat, rice and garnish, without the use of color.
4.89 from 9 votes
Print Pin
Course: Main Course
Cuisine: South Asian
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 800kcal
Author: Wajiha

Ingredients

Qorma

  • 1 kg Bone in Mutton cut into pieces
  • 2 tablespoon garlic ginger paste
  • 2 tablespoon salt
  • 2 tablespoon coriander powder
  • 2 tablespoon cumin powder
  • 1 tablespoon black pepper powder
  • 2 teaspoon garam masala powder
  • 20 serrano green chilies
  • 10 Dried prunes Aloo bukhara
  • 1/2 kg onions 4 to 5 big onions OR 4 cup sliced onions
  • 1/2 kg yogurt divided into 400gm and 100 gm
  • 1/4 cup cream see notes
  • 2 tablespoon vinegar
  • 1 cup mint leaves and chopped coriander leaves mix
  • 6 to 7 button red chilies
  • 1 tablespoon Saffron infused Kewra water see notes
  • 1/4 cup desi ghee or butter
  • 1/4 cup cooking oil

Whole Spices

  • 5 green cardamom
  • 2 bay leaves
  • 8 to 10 black peppercorns
  • 2 black cardamom
  • 2 star anise
  • 1 cinnamon stick
  • 1 tablespoon bitter cumin seeds shah zeera

Garnish

  • 3 to 4 pinches of Nutmeg and mace coarsely ground jayfil javetri
  • 2 lemon cut in slices
  • 1 cup mint leaves
  • Fried onions
  • 5 to 6 Green chilies optional

Rice

  • 750 gm Long grain Basmati rice soaked in water for atleast 20 mins
  • 1 tbsp vinegar
  • 5 tbsp salt or to taste

Instructions

  • Mutton Qorma
  • Add green chilies and water in a blender to make a thick paste. Set aside.
  • Fry onion slices in oil until deep golden in color, remove from oil and set aside. (Skip this step if you are using pre-fried brown onions)
  • Leave back 1/4 cup oil from the onions in a large pot and add ghee. Add your washed mutton and saute the mutton at high flame, until all the water from the mutton doesn’t dry up (should take 4 mins)
  • Add all the following ingredients in the pot: Green chili paste, garlic ginger paste, salt, whole spices, coriander and cumin powder, black pepper powder, garam masala powder. Sauté your mutton in the spices for another 4 mins to allow the spices to temper.
  • Add most of the beaten yogurt (400 gm), prunes and half of the fried onions in the pot. Stir it around and cover. Let the mutton cook in the yogurt for about 15 mins.
  • Add 3 to 4 cups of water and increase flame to allow the water to boil. Bring flame to medium and cover the pot. Let the mutton cook for another 30 to 40 mins till the mutton becomes tender. IF you are using a pressure cooker, adjust the water level accordingly.
  • Once your mutton is tender, reduce flame to low and add all the remaining ingredients for the qorma: leftover yogurt, cream, button red chilies, mint and coriander leaves, kewra water and vinegar. Stir to mix the qorma together and only cook for 3 more minutes.
  • Adjust sauce or spiciness at this point. Your qorma should taste more salty than regular qorma and spicier than regular qorma
  • Rice
  • Boil rice in water along with vinegar and salt.
  • Only boil rice for about 5 mins or check to see if you can break your rice by your fingers. They should be harder than when you boil your rice for steamed rice.
  • Strain your rice in a colander and set aside.
  • Assembling
  • Grease the bottom of your pot with oil or ghee that you will use to assemble your biryani.
  • Add a first layer of rice, using up almost 1/3 of the rice. Use a plate or a flat spoon to do this.
  • Then add about 1/3rd of the garnishes
  • Next will be a layer of the mutton qorma. Use half of the qorma.
  • Add another layer of rice and repeat the process.
  • Finish off with the top layer being of rice and then garnish. (keep some fried rice aside to use for garnish while serving)
  • On the top, add 1/4 cup of milk or diluted yogurt into the rice
  • Cover with foil and then the pot lid.
  • Ideally, add a girdle or a flat pan below the biryani pot when you bring it back on the flame.
  • Cook biryani at high flame for 8 mins and then reduce the flame to medium low and cook for another 15 mins.
  • Remove the lid slightly to check if there is steam build up inside the pot. IF you can see steam, turn off flame and let the biryani rest for 10 mins before mixing and serving.
  • Serve with raita and salad.

Notes

  • You can use regular Kewra water if you don’t have Saffron infused Kewra
You can use any thick cream or cooking cream you like. I used the fresh cream available in the dairy section, but you can use the canned ones, tetra pack ones as well.
More tips and tricks on the blogpost

Nutrition

Serving: 6servingCalories: 800kcalCarbohydrates: 81gProtein: 55gFat: 64gSaturated Fat: 26gPolyunsaturated Fat: 33gCholesterol: 205mgSodium: 508mgFiber: 8gSugar: 23g

Easy Homemade Sweet and Sour Chicken

This delicious saucy homemade sweet and sour chicken is easy, better-than-takeout, with no food coloring, and is made from simple panty ingredients!

Saucy Sweet and Sour Chicken

Sweet ‘n Sour chicken is a classic restaurant style Asian main. The chicken is lightly coated tossed into a classic sweet and tangy sauce along with some veggies to balance the flavors. I love making fake-outs at home! It gives me so much more control over the taste.

sweet and sour chicken on a bed of rice in a white plate with chopsticks on the side.

Here’s why making this recipe is MORE NUTRITIOUS than ordering it in!

  • It is more nutritious because you are skipping the MSG (Chinese Salt) that restaurants use.
  • The takeout Sweet ‘n Sour is usually loaded with artificial orange food coloring, that WE are going to skip
  • This version of Sweet ‘n Sour is rather saucy (like saucy Asian meatballs) rather than dry and works perfectly with chow mein noodles or rice
  • You can use low Sodium sauces when you cook Chinese at home.
  • The chicken! When you cook at home, you have the option to bake or fry the chicken, which again adds to my health narrative.

Ingredients

Here’s what you’ll need to make the perfect Saucy Sweet n Sour chicken

an ingredient shot of all the ingredients needed to make sweet and sour chicken
  • Veggies – Bell Peppers and onions are non-negotiable guys! sorry! And yellow bell pepper is even better! You can ADD pineapples and delete carrots if you want, but the onions and bell peppers balance the flavors, so no way are you skipping that ok?
  • Boneless Chicken –
  • Sauces – Oyster sauce, Soy sauce and Sriracha Sauce
  • Dark Brown sugar – Brown sugar brings out a slight bitterness along with sweetness in the recipe. Don’t you dare use white sugar for this recipe!
  • Cornstarch – You will need this to coat the chicken and to thicken in the sauce. I’ve experimented with all kinds of coating for this recipe, the cornstarch and egg coating works the best. Its light, and holds well whether baked or fried.
  • Egg – You will need this for coating the chicken
  • Garlic and Ginger – Lifelong flavor enhancers, need I say more? You can also use galangal instead of ginger.
  • Seasoning – Your usual salt and black pepper
  • Garnish – I use the usual scallions (green onions) and sesame seeds to garnish this recipe. But I also use the bulb or the white portion of the green onion in the gravy.

Substitutions

  • Eggs – Some of you have mentioned time and again that you avoid eggs due to dietary restrictions. If you can’t add eggs, simply skip it. Eggs adds a slight binding element to the batter, but you can do without it if you need to.
  • Tomato Paste – You can totally use regular ketchup instead of tomato paste in this recipe
  • Sauces – You can use hot sauce (half quantity) instead of Sriracha and a dash of BBQ sauce instead of Oyster sauce.

Instructions

Here’s a simple rundown of all the steps you’ll come across while cooking, so that there are no surprises!

You marinate chicken in egg, spices, vinegar and cornflour for 10 mins and fry it in oil until its golden brown.

  • marinated boneless chicken pieces in a bowl
  • chicken chunks being fried in a wok
  • using a skimmer to remove fried chicken pieces from deep frying behind

I also baked a small batch of chicken to show you that you can opt for both. This chicken is not crispy, but it has a specific texture that comes with the coating. Its light and airy. The best part is, it doesn’t become soggy or “doughy” once it hits the sauce.

baked boneless chicken pieces on a baking tray

You can set the chicken aside and start with your sweet n sour sauce. Simply saute garlic, ginger and the white bulb portion of green onions in oil. After it turns golden, add tomato paste with water

  • sauteeing garlic, ginger and onions in a black wok
  • red gravy base being sauteed in a black pan

NOTE: Tomato paste sputters when added to oil, make sure you add about 1/4 cup of water before adding the paste to avoid excessive sputtering.

And then everything just goes in 1 by 1. I like to mix all the sauces with cornflour to make a slurry rather than adding it 1 by 1 to the dish.

a white bowl with red sauce slurry and a spoon in it

Add water and vegetables to your tomato garlic base. Allow it to boil and then drop in cornflour sauce mix and the chicken pieces.

  • vegetables in a red stew
  • adding fried chicken into the red gravy

Give your cornflour some time to thicken up and your chicken pieces to heat up again. And thats it! Do a taste test and serve warm with garnishes!

simmering red gravy with vegetables and chicken in a black wok

FAQS

Can I make this recipe Vegetarian?

Totally! Like all recipes, this one is totally adaptable. You can use tofu or cauliflower florets insteads of chicken.

Can I make this recipe with some other protein like beef or fish?

Ofcourse! Sweet ‘n Sour Fish would turn out amazing! You can follow the same instructions for fish. For beef, if you are using flank beef, then you can use the same steps. If you are using a more tough cut of the beef, boil it for 20 mins in salt, black pepper and garlic and then proceed the recipe as is.

Can I reheat it in the microwave?

Yes! Most cornflour based gravies tend to clump when they are kept in the fridge. But this recipe has enough water content to prevent that from happening. So yes go ahead heat it up in the microwave.

Can I make a Lite version of Sweet and Sour chicken?

Ofcourse! Here’s what you can do to make this recipe Lite

  • Use Low sodium Soy sauce instead of regular one.
  • Use fresh organic tomato paste.
  • Bake the chicken instead of frying.
  • Use tapioca flour instead of cornflour
  • You can also use Pink salt instead of regular table salt
a piece of sweet and sour chicken held with chopsticks, with a plate or rice and sweet and sour chicken in the background

Expert Tips

  • While frying, make sure your wok or pan is wide enough to allow the chicken pieces to fry separately.
  • Keep everything chopped and prepared before starting to work on the sauce. Things happen very quickly once you start prepping the sauce so it’s best that you have everything ready by your side.
  • Use good quality tomato paste!
  • For dinners or parties, you can prepare the chicken a day in advance and simply prepare the sauce on the day of the event.

Similar Recipes

Asian Chicken meatballs
Dragon Chicken
Dynamite Shrimps
More Chinese/Indo-Chinese Recipes

a piece of sweet and sour chicken held with chopsticks, with a plate or rice and sweet and sour chicken in the background

Sweet And Sour Chicken

A saucy Indo-chinese chicken main, made with crispy coated chicken stirred into a thick sweet and sour gravy.
5 from 7 votes
Print Pin
Course: Main Course
Cuisine: Chinese/Indo Chinese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 176kcal
Author: Wajiha

Ingredients

Chicken Marinade

  • 400 gm boneless chicken breast cut up in 1/2 inch cubes
  • 3 tbsp cornstarch
  • 1 pinch of baking soda see notes
  • 1 large egg
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 tsp black pepper powder
  • 3 tbsp vinegar
  • Oil as needed or frying or to grease for baking

Sweet ‘n Sour Gravy

  • 3 cloves of garlic finely chopped
  • 1 White end of green onion sliced
  • 1/2 inch piece of ginger finely chopped
  • 3 tbsp Soy sauce
  • 2 tbsp Oyster Sauce
  • 1 tsp salt
  • 4 tbsp brown sugar
  • 3 tbsp Sriracha Sauce
  • 1/3 cup tomato paste
  • 5 tbsp Vinegar
  • 2 cups water
  • 2 tbsp cornstarch see notes
  • 1 cup bell peppers cut in 1/2 inch squares
  • 1/2 cup shallots cut in 1/2 inch squares
  • 1/2 a carrot thinly sliced
  • 2 tbsp vegetable oil
  • sesame seeds for garnish
  • chopped green onion for garnish

Instructions

  • In a bowl, add all the ingredients for the chicken marinade. Mix everything together and coat the chicken well. Set aside for 10 mins
  • Cook the chicken by frying or baking. To fry, add the chicken in hot vegetable oil and fry until golden brown. Remove from oil and set aside. Make sure to have a large enough frying pan so that the chicken pieces don’t stick together. To bake, preheat the oven to 220°C (430 F). Grease a large baking tray and place your chicken pieces on to the tray, making sure the pieces don’t touch. Spray with an oil spray and bake for 20 mins, flipping the chicken pieces after 10 mins. Set the baked/fried chicken aside
  • In a bowl, mix vinegar, soy sauce, oyster sauce, sriracha sauce and cornstarch. Set aside.
  • In a wok or a large deep pan, add oil, chopped garlic and ginger and sliced white end of the green onion. Saute at medium flame until the ginger garlic turns light golden brown.
  • Add a splash of water, tomato paste, brown sugar and salt. Stir for 2 mins to allow tomato paste to cook for a bit. Add more water if the paste splatters a lot.
  • Drop in all your vegetables and saute for another minute.
  • Add 2 cups of water and allow the the water to come to a boil.
  • After the water boil, add the cornstarch sauce mix and the fried/baked chicken.
  • Cook for another 2 to 3 minutes or until gravy thickens.
  • Turn off flame and sprinkle sesame seeds and green onions for garnish
  • Serve with fried rice.

Notes

  • You can use regular tomato ketchup instead of tomato paste
  • You can also add more cornstarch if you feel you need a thicker gravy.
  • You can prepare the chicken a day in advance and keep in the refrigerator and just bring it out on the day of assembly. Just give it 2 3 extra minutes to cook so that it heats up.
  • You can use any veggies that you like. Fruits like pineapple or apples both go very well in this recipe.

Nutrition

Serving: 1servingCalories: 176kcalCarbohydrates: 20gProtein: 18gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 44mgSodium: 1834mgPotassium: 521mgFiber: 2gSugar: 11gVitamin A: 1035IUVitamin C: 41mgCalcium: 29mgIron: 1mg

Street style Bun Kebab

The best kinda street food, are Bun Kababs, and this vegetarian Pakistani burger screammmssss delicious! (AND SPICY )

What are bun kababs

“Bun Kebab” literally translates to well, Bun and Kebabs. It’s a fried kebab in a bun, slathered with chutney and other delicious stuff hanging out of it. The kabab can either be vegetarian, like this one or made with meat or eggs. It’s one of THE most popular street style food in Pakistan and is somewhat slightly close to the popular Indian snack “vada pav”.

2 bun kebabs, with sliced onion and green chutney on the side, and a tea cup in the background

Ingredients

Don’t be alarmed if the ingredient list seems a tad bit long or a little foreign to you. There are only a few ingredients that you may not have in your pantry, and I will mention substitutes for them too.

  • Green tamarind Chutney – The chutney for this recipe is a cross between a sweet tamarind chutney and a spicy mint green chutney. You will need tamarind pulp, Yogurt, Green Chilies (serrano), garlic, Salt, cumin powder, black pepper powder, coriander leaves, Mint leaves
  • Split Chickpea (chana dal) and potato patties – This recipe uses a vegetarian patty. You can use a different chickpea to potato ratio if you prefer. Its boiled with ginger, garlic, button red chilies, cumin and carom seeds and of course, salt. And then potatoes, some coriander and onions are added. The extra tartness of the patties comes through mango powder (aamchoor) and chaat masala.
  • Eggs – The highlight of this recipe is the beaten egg coating that is THE hallmark of the street style bun kababs.
  • Cooking Oil and/or Butter – Any cooking oil of your choice to fry the egg coated kababs. You will also need butter or oil while toasting the buns, but this is optional.
  • Buns – The best buns for a good bun kabab are the round buns with no sesame seeds.
  • Veggies – Most common vegetables in a bun kabab are onions, cucumbers, and tomatoes. This is mostly a flexible topping and be as creative or as simple as you want to.
  • Other condiments – Some versions use ketchup, mayo, a simple omelette or coleslaw in their bun kababs. Again, this is totally optional and upto your preference.

Substitutions

  • Mango powder – You can use tamarind pulp instead (more details in recipe card)
  • Chaat masala – Just skip chaat masala altogether and use 1/2 tsp of crushed red chili flakes
  • Round seedless buns – Use dinner rolls instead.
  • Eggs – I’d definitely not recommend skipping it. But IF for dietary restrictions, you cannot have eggs, use all purpose flour to coat the patties. You need something to coat the patties because they are delicate.
  • Whole red chilies – Use Crushed red chilies
  • Coriander leaves aka Cilantro – If you are not a cilantro fan, use parsley

Instructions

Making the Daal and potato Patties

Everything starts a day earlier, when you soak split chickpeas (dal) overnight or for 12 hours. Soaking dals are always important to get rid of any antinutrients. Just change the water once or twice.

NOTE: If you live in a hot humid climate, keep the soaked dal in fridge overnight rather than on the counter.

Drain all the water and transfer dal into a pressure cooker or a normal pot. Add all the boiling masala in the pot. Add 5 cups of water or as much needed for a pressure cooker.

  • whole spices and split chickpeas submerged in water
  • a tender smashed split chickpea on a spatula

The dal needs to cook long enough so that each grain can be broken up by hand. It should be that tender. IF there is still water left in the pot, dry it out at high flame. Don’t drain this water away, because it holds a lot of flavor and salt. You can also add your potatoes in the dal itself to boil it. I already had pre-boiled potatoes which is why I didn’t need to add it to my dal pot.

  • patty or kebab filling ingredients in a food processor
  • processed kebab or patty mixture stil in the food processor

After your dal and potatoes have cooled down, chuck everything in a food processor, all seasonings, onions, coriander etc and just process till you get a smooth mix. And viola! your kebab mixture is ready.

My potatoes were boiled separately, so I had to make the patty mixture outside of the food processor.

  • boiled potatoes in a steel bowl
  • bun kebab patty mixture in a steel bowl.

You should end up with a smooth patty mixture. This is a great time to do a taste test to check seasoning and spices.

NOTE: IF you want, you can freeze your kebabs at this point to use for a later date.

After shaping your patties, you are going to prepare the egg coating. To do this, beat eggs in a bowl with an electric beater for 5 to 6 mins. Your eggs should look light and fluffy. Dip the kebabs in the frothy eggs and be very gentle while handling your kebabs now. Use a large spoon to coat the kebabs with eggs. Place the coated kebabs on a greased heated frying pan.

  • beaten egg frothy and white
  • egg coated patties in a frying pan

Flip the kebabs once the egg gets golden on one side. Add another tbsp of oil after flipping kebabs.

  • 4 egg coated patties in a pan
  • golden egg crusted kebabs ready in a frying pan

Stack all the fried kebabs in a plate ready for assembly.

Making the Green Tamarind Chutney

The chutney in this recipe is different from the regular mint chutney or the sweet tamarind chutney. This is a specifically street style food chutney which works with a lot of other street food too. Its sweet and spicy at the same time and literally takes 2 mins to whip up. Just put all the listed ingredients in a blender and viola! Its ready!

  • ingredients for spicy tamarind chutney
  • green chutney for bun kabab ready in a bowl

Assembling Bun Kababs

The street style bun kebabs are almost fried in oil. I think we can dial it down a notch at home, mostly because we eat it pretty regularly. Toast both sides of the bun in the same frying pan. With butter is alwaysss the way to go but of course, skip it if you want.

buns toasting a frying pan with butter

Add a layer of chutney on the toasted buns, and any other veggie you want. Place the kebab and now top it off with some onions. Here’s where you can go crazy and do as many toppings as you like. Add ketchup or cucumber or tomatoes or coleslaw or a fried egg! Close the bun kebab with top toasted bun and digg innnn!

  • slathering green chutney on 2 toasted buns
    Add chutney
  • a kebab placed on the bun
    Add kebab
  • sliced onions on top of the kababs in a bun
    Add onions
  • assembled bun kababs ready
    Place bun

Expert Tips

  • Always make sure to dry all the water of the boiled dal and make it as dry as possible. IF you are dal is very wet, it can break the patties.
  • Use a tablespoon of oil when adding egg coated kababs to the frying pan, the eggs tend to absorb all the oil, so you want to be careful. Add another tablespoon after you flip the kababs.
  • The kababs are towards the delicate side. Handle with a little care when your dipping them in egg. A flat spatula is best
  • If you are making these for a high tea, you can easily fry the kababs in advance, like about 2 3 hours in advance, and simply assemble them when needed.
  • Dipping the onions in vinegar or lemon juice will keep them fresh for longer and take care of that bitterness they hold.
  • Toasting the buns both sides will keep them crispier for longer and the inner side won’t get soggy quickly after you’ve slathered it with chutney.
2 whole bun kebabs, and 1 sliced in half with chutney and sliced onions on the side

FAQS

Can I exclude eggs / etc ingredients from the recipe?

Eggs play an important role in keeping the patties hold their shape. If you are planning to skip eggs, I’d recommend coating the patties in plain flour before frying. Keep in mind, that they are going to be delicate, as they aren’t meant to be fried on their own.

Can I skip potatoes from the recipe?

Potatoes act as a binding agent, I will NOT recommend skipping it.

Is this recipe too spicy?

Pakistani streetfood is definitely on the spicy side. Reduce the heat by excluding green chilies from the chutney and reducing the red chilies by half.

Why do my patties break?

These patties are generally delicate to begin with, so improper handling or technique can cause it to break. First of, make sure to always use dal with all the water from the boiling pot drained, and be gentle while flipping and dipping the patties. If you still find your patties break, add 1 tsp of cornflour in the patty mixture.

Similar Recipes

Dahi Baray and how to batch freeze
Mix Chaat
IF you are looking for more burger options, try the Fish burger recipe

an assembled bun kebab in focus, with 2 in the background, a green chutney and sliced raw onions peaking from the side

Bun Kebab

A popular Pakistani street style burger made with split chickpea and potato patties, chutneys and a toasted bun.
4.70 from 10 votes
Print Pin
Course: Breakfast & Brunch, Snack, Snacks, Sides and Starters
Cuisine: South Asian
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 18 kebabs
Calories: 300kcal
Author: Wajiha

Ingredients

Split Chickpea (chana dal) Boil masala

  • 6 cloves of garlic
  • 1 inch piece of ginger
  • 1 cup split chickpeas chana dal soaked overnight
  • 1 tbsp cumin seeds
  • 1 tsp ajwain carom seems
  • 8 to 10 whole button red chilies
  • 2 + 1/2 tsp salt
  • 4 cups water

Kebab mix

  • 2 medium potatoes boiled* 500 gm
  • 1 cup coriander leaves (cilantro) or half a bunch
  • 1 big onion
  • 2 tsp mango powder / khattayi powder*
  • 1 tsp black pepper powder
  • 1 tbsp chat masala

Green chutney

  • 4 tbsp tamarind pulp
  • 6 tbsp Yogurt
  • 4 Green Chilies serrano
  • 3 cloves of garlic
  • 1/2 tsp Salt
  • 1 tsp roasted cumin powder
  • 1/2 tsp black pepper powder
  • 1/2 cup Coriander leaves
  • 1/2 cup Mint leaves
  • Water to dilute if needed.

Assembling

  • 12 Round buns or pav without sesame seeds
  • 2 medium thinly sliced onions
  • 2 eggs
  • kebabs
  • Cooking oil for frying kebabs
  • chutney
  • ketchup optional
  • 2 Cucumber sliced or other veggies optional

Instructions

DAL KEBAB PATTIES

  • Soak split chickpeas (dal) overnight or for 12 hours. Change water once or twice. (see notes)
  • Drain all the water and transfer dal into a pressure cooker or a normal pot.
  • Add all the boiling masala in the pot.
  • Add 5 cups of water or as much needed for a pressure cooker.
  • Cook the lentils for about 30 mins or so, to soften the dal. Check a single grain to see if you can break it with your hand. It should be that tender. Dry out the excess liquid. (you can also chuck in potatoes in the dal to cook them together if you don’t want to boil the potatoes separately)
  • Allow the dal/potatoes to cool down, then add it to a food processor. Add all the other ingredients mentioned for the kebabs.
  • Process till you get a nice smooth patty mixture.
  • Taste and adjust seasoning accordingly
  • Make round medium sized patties (that fits in the buns you have)

CHUTNEY

  • Add all ingredients for chutney in a blender and blend away to make a smooth chutney. You can add more yogurt or tamarind if you want.
  • Adjust the seasoning according to your liking. Add water if you want a thinner consistency.
  • Set aside

ASSEMBLING

  • Break 2 eggs in a bowl and beat with an electric beater for 5 to 6 mins, until the eggs turn nice and frothy.
  • Place a frying pan on stove at medium flame with about a tbsp oil.
  • Dip the kebabs in the beaten eggs. Use a large spoon to coat the kebabs. Place the coated kebabs on the heated frying pan.
  • Flip the kebabs once the egg gets golden on one side. Add another tbsp of oil after flipping kebabs. Set aside.
  • Toast buns with or without butter in the same pan.
  • Add a layer of chutney on the toasted buns, place kebab and sliced onions on top. Add ketchup or cucumber or any other condiment of choice. Close the bun kebab with top toasted bun and serve hot with more chutney and onions on the side.

Notes

  • If you live in a hot humid climate, soak the lentils on the counter for 4 hours, and soak overnight in the fridge.
  • If you don’t have mango or khatai powder, add 1 tbsp of tamarind paste during the last 10 mins of boiling the split chickpeas
  • You can boil the potatoes together with the dal as well.
  • This recipe is definitely spicy, reduce red chilies and green chilies by half if you can’t eat spicy food.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 27gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 31mgSodium: 464mgFiber: 3gSugar: 7g

Easy make-ahead Sehri Recipes and Ideas

It’s that time of the yearrr folks! The holy month of Ramadan is upon us and I don’t know about you, but I’ve started preps already! Fasting during Ramadan means you need a good Sehri (pre-dawn meal) plan to ace time management. You need your food to be easy, nutritious and filling. I’ve got you covered fellow faster!

Tips for Sehri

It’s always better to be prepared in advance so that you are not spending most of your time in the kitchen during Ramadan. Here are a couple of pointers to keep in mind for Sehri, along with some great recipe recommendations.

  • Jot down a rough menu list in advance for Sehri and Iftar. This way you know exactly what you are going to have and you can work on freezing as much food as you can beforehand so that the actual Sehri time is not a crazy “running around the house” scenario.
  • Yogurt based food and drinks are awesome in keeping you hydrated throughout the day. So drinks like lassi or smoothies, side serving of raw yogurt are great additions to your Sehri meals.
  • Try to keep your water intake to a minimum and Sehri and spread it out throughout the non-fasting period instead.
  • I’ve put together a pretty awesome list for Sehri for you, most of which are freezable, and the rest are easy to whip up. Up ahead
[mv_create key=”111″ type=”list” title=”Sehri Menu Ideas” thumbnail=”https://butteroverbae.com/wp-content/uploads/2018/10/IMG_6652_result-Optimized.jpg” layout=”numbered”]
a collage of pictures of different recipes with the article heading written on it

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Homemade Holiday Gifts

How to make Frozen parathas at home

These frozen parathas are a LIFESAVER on lazy days when you want proper meals but also don’t want to spend a minute extra in the kitchen. Homemade frozen parathas (fried flatbreads) are a much more nutritious, and sustainable option than the store bought ones and um…they taste like real parathas ( a…yess offense packaged “parathas”)

You don’t need to sit and spent an entire day in the kitchen rolling out parathas to freeze. You can simply use the leftover roti/chapati dough every other night and use it to freeze parathas. I roll out 1 or 2 parathas every time I have said leftover atta. And before I know it, within a month I am looking at a stack of fresh homemade 30 40 parathas, which btw is a LOT! and perfect if you are meal prepping for Ramzan (Muslim fasting month)

FAQS

Can you freeze fully cooked paratha?

Fully cooked parathas usually don’t do well in the freezer and somehow or the other, their taste, texture and softness doesn’t last. Unfortunately my friends, I’d have to say NO to this.

Is frozen paratha good for health?

The parathas you get in the store are normally made from the same dough they make puff pastries from. This is because, they need a large quantity of fat to keep commercially produced parathas soft on the inside and crispy on the outside. Even if they offer you whole wheat options, they are still giving you a ton of butter with it. Since paratha is something us brown folks consume on a regular basis, buying the store bought ones might not be such a good idea. Ofcourse, the one you freeze yourself at home is wayyyyy better, infact its nutritious! Using good quality organic ghee, and wholemeal wheat flour, your homemade parathas can be a good source of Vit B, fibre and good carbs. Plus no added preservatives is always a bonus

How long can I freeze the parathas for?

They can last upto 2 months in the freezer and sometimes 3. Beyond that, they might be subjected to freezer burns because alas, we aren’t using a truck load of butter/ghee in them, so the shelf life is limited.

Can I use oil instead of ghee?

You can most definitely use oil instead of ghee, but then opt for freezing method 2 for better results. (see under freezing section)

Ingredients

ingredient to make paratha dough
  • Chakki Atta (Wholemeal wheat flour) – Chakki Atta is the best option to make parathas or rotis and is the choice of flour in most brown households for all types of flatbreads. It is definitely more nutritious than all purpose flour. Please note, Chakki Atta is different from the regular whole wheat flour you get in American grocery stores. So if you want to make authentic parathas, look for chakki atta specifically. You can find them in Asian grocery stores.
  • Salt – Goes without saying but your parathas need seasoning too. A few pinches of salt ar enough to add flavor to your flatbreads.
  • Water – Room temperature or lukewarm water works best for kneading the dough.
  • Melted Ghee (clarified butter) – We are going to need ghee in the dough as well as while rolling and folding the parathas. I prefer using melted ghee because you end up using less this way. Since so many steps involve applying layers of ghee, you will end up using more than a tbsp per paratha is you use solidified ghee. If you want, you can use oil too, but the results may vary with it.

Prepare Dough

For preparing the dough, you can use a stand mixer with the hook attachment or simply do it by hand. There’s a small video tutorial at the end of this post too!

a green bowl showing stage 1 or crumbly dough stage of kneading flour for paratha

Start with flour, salt and melted ghee. And allow the ghee to spread evenly throughout the dough. Then slowly starting adding water until your flour is fully combined. You are NOT kneading at this point. Simply allowing all the flour to soak up water and form a dough. It may seem crumbly or not smooth, which is fine! Trust the process!

Cover the dough with cling wrap and let it rest in the fridge for 30 to 40 mins. This allows the gluten in the dough to be activated and makes kneading much easier.

A well rested, cold dough is easier to work with and gives you a
good paratha/roti texture.

a smooth firm kneaded dough ball sitting in a teal bowl

Take out your dough from the fridge and now knead it for about 5 to 6 mins with your fists. You will eventually get a uniform smooth dough, that springs back a little when you poke it. Now you can decide to roll out the parathas straight away or keep the dough back in the fridge, where it can last for 5 days.

Instructions

Rolling out Parathas

  • dividing kneading dough into smaller parts by a metal divider
    Step #1
  • 4 dough balls dusted with flour
    Step #2

STEP 1 & 2– Divide your dough into smaller segments and make small dough balls from your dough. Coat with lose flour before placing them on the countertop.

  • a circular rolled out disc for paratha
    Step #3
  • an orange brush being used to brush ghee on the paratha disc
    Step #4

STEP 3– Flatten the dough balls by pressing them with the palms of your hand. Flatten them as much as you can with ease. Sprinkle more flour on the dough discs if they become too sticky. Use a rolling pin to flatten out one dough disc into a medium disc shape. The shape doesn’t need to be perfect. Just a rough round shape is good enough.

STEP 4 – Use a brush and cover the surface of the disc with ghee. Sprinkle some lose flour on top of the ghee and start folding as shown in the pictures below

  • steps showing paratha being folded
    #5 Lift one edge and fold in
  • steps showing paratha being folded
    Step #6 Lift the opposite edge and fold in.

STEP 5 & 6 – Lift one edge of the disc and fold towards the centre. Now do the same on the opposite side to form a burrito.

  • steps showing paratha being folded
    Step #7
  • steps showing paratha being folded
    Step #8

STEP 7 – Use the brush and cover the surface of the exposed top of the paratha and sprinkle some lose flour again.

STEP 8 – Bring in one of the open ends of the paratha towards the centre and bring the other to overlap the first one to form a square.

  • steps showing paratha being folded
    Step #9
  • square paratha rolled out
    Step #10

STEP 9 & 10 – Coat the square dough with flour again and roll it out to form a square paratha. Sprinkle lose flour again if the dough becomes sticky. Parathas are thicker than rotis when rolled out.

How to freeze paratha

There are 2 methods to freeze parathas, you can use whichever one you find easier. For both methods, you will needs sheets of butter paper or wax paper, and a ziplock bag or an airtight box.

METHOD 1 – FREEZING RAW PARATHAS

In this method, you simply brush some melted ghee on either side of the rolled out paratha and place them on a sheet of wax paper. Add another layer of wax paper and layer the rolled out parathas this way Keep the tray in the freezer to turn the parathas solid. Once they harden up, transfer them into a ziplock bag and store for upto 2 months

  • brushing ghee to a rolled out paratha
  • rolled out paratha on top of parchment paper

METHOD 2 – FREEZING SEMI COOKED PARATHAS

Another approach is to half cook the paratha before freezing. Heat a pan and cook the paratha on one side long enough to see the color of the paratha change on top. When that happens, remove the paratha and keep on the side to cool down. Stack the parathas with wax papers in between each paratha and since these aren’t delicate, you can directly put them in a ziplock bag and freeze (for upto 2 months)

a large ziplock bag with raw uncooked frozen parathas in it

Cooking Frozen paratha

  • frying frozen paratha
    Place frozen paratha on hot pan (not thawed)
  • frying frozen paratha
    Flip
  • frying frozen paratha
    Flip again

You don’t need to thaw frozen parathas. Simply place the solid paratha on a hot pan and brush a little ghee on all corners. Flip over when the top changes color. Brush ghee on this side too and flip over when the bottom gets nice golden brown color all around.

Enjoy with your favorite curries, kebabs.

Expert Tips

  • Make sure your ziplock bags are sealed properly. You can use a box or a zipper bag to store your parathas but it needs to be airtight. The freezerburn from being exposed in the freezer is real and will make your parathas hard when you make cook them.
  • Always use oil or ghee in the dough when making frozen parathas.
  • Sprinkling flour on ghee while folding the paratha gives it better layers and makes it flaky.
  • Label your bags with dates of when you started adding parathas to it, so that you have a rough estimate of when your parathas will expire.
  • You can prepare a big batch of parathas to freeze together all in one go or do it in increments, every other night when you are making fresh parathas, just roll out 1 or 2 extra and freeze!
  • On those lazy days, bring out some frozen dam keema (slow cooked beef mince) or frozen chicken curry from your stock, pair it with your frozen parathas, and you have to hardly spend 10 mins in the kitchen max to serve food.
a folded square paratha or fried flatbread on a dark blue plate with some coriander on the side.

Similar Tutorials

How to make crispy fried onions for curries
How to make Chili oil

a folded square paratha or fried flatbread on a dark blue plate with some coriander on the side.

How to freeze parathas

Parathas are fried flatbreads from India / Pakistan. Follow these instructions to make parathas from scratch and freeze them for future use
4.94 from 16 votes
Print Pin
Course: Side Dish
Cuisine: South Asian
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Servings: 8 parathas
Calories: 237kcal
Author: Wajiha

Equipment

  • 1 Rolling Pin
  • 11 sheets of wax papers
  • 1 ziplock bag or airtight container

Ingredients

  • 3 cups Chakki Atta Flour wholemeal wheat flour see notes
  • 2 tbsp melted ghee clarified butter for dough + 3 tbsp for layering
  • 1½ cup warm Water or as needed.
  • 1/2 tsp salt
  • more ghee needed if cooking on the spot

Instructions

  • In a bowl, add flour, ghee and salt. Mix well.
  • Now add water gradually and knead the dough as you go. You can do this manually by hand or use a stand mixer with the hook attachment.
  • Once your dough is mixed, don’t knead any more. Transfer the dough into a clean bowl, cover it and refrigerate for about 15 to 20 mins.
  • Bring out the dough and now knead for 5 mins with your fists. Knead till you get a smooth dough.
  • Make small dough balls from your dough. And keep placing them on a surface that has been sprinkled with flour.
  • Flatten the dough balls by pressing them in the palms of your hands. Flatten them as much as you can with ease. Sprinkle more flour on the dough discs if they become too sticky.
  • Use a rolling pin to flatten out one dough disc into a medium round shape.
  • Use a brush and cover the surface the rolled out dough with ghee.
  • Lift one edge of the disc and fold towards the centre. Now do the same on the opposite side.
  • Your paratha should look like a log right now. Use the brush and cover the surface of the exposed top of the paratha.
  • Bring in one end of the paratha towards the centre and bring the other to overlap the first one to form a square.
  • Dust the square dough with flour and roll it out to form a square paratha
  • TO FREEZEMETHOD 1 – RAW PARATHA
  • In this method, you simply brush some melted ghee on either side of the rolled out paratha and place them on a sheet of wax paper.
  • Add another layer of wax paper and layer the rolled out parathas this way
  • Keep the tray in the freezer to turn the parathas solid.
  • Once they harden up, transfer them into a ziplock bag and freeze.

METHOD 2 – HALF COOKED PARATHA

  • Heat a pan and cook the paratha on one side long enough to see the color of the paratha change on top.
  • When that happens, remove the paratha and keep on the side to cool down.
  • Stack the parathas with wax papers in between each paratha and since these aren’t delicate, you can directly put them in a ziplock bag and freeze
  • COOKING
  • You don’t need to thaw frozen parathas. Simply place the solid paratha on a hot pan and brush a little ghee on all corners.
  • Flip over when the top changes color.
  • Brush ghee on this side too and flip over when the bottom gets nice golden brown color all around.
  • Serve with your favorite curry or kebab.

Notes

  • Chakki atta or wholemeal wheat flour is different than regular whole wheat flour, you can find it in Asian grocery stores. Most bags also have pictures of roti or paratha on it.
  • If you don’t want to roll out parathas straight away, keep the kneaded dough back in the fridge where it can last upto 5 days
  • Your frozen parathas can last 2 months.
  • IF you want to use oil instead of ghee, go for method 2 of freezing.
  • You can use any other folding method than the one mentioned in the this post as well.

Nutrition

Serving: 1servingCalories: 237kcalCarbohydrates: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 4mgSodium: 179mg
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