Re: Aaj kya pakaaya/khaaya
I add the omelet to the meat mixture. Its basically beaten egg with some salt and black pepper powder or when I am in a hurry I just scramble the egg.
oh that makes so much more sense now! so basically uncooked beaten eggs? got ya!
Stock pot just helps turn the chicken easily. You can use any cooking pot.
Do try & let me know how you like it
will do!!
Re: Aaj kya pakaaya/khaaya
Oh no. What I meant to say was simple omelet with those ingredients OR scrambled egg. Cooked egg goes in the meat mixture.
Re: Aaj kya pakaaya/khaaya
Very nice Bint e Naeem
Re: Aaj kya pakaaya/khaaya
i wanna eat this thread 
Re: Aaj kya pakaaya/khaaya
Thank you SaadiaB 
Tell me about it.
Re: Aaj kya pakaaya/khaaya
Oh no. What I meant to say was simple omelet with those ingredients OR scrambled egg. Cooked egg goes in the meat mixture.
sorry. so what you mean to say is fry/cook the eggs (whole omlete or scrambled) and then add that to the meat mixture?
Re: Aaj kya pakaaya/khaaya
Don't be sorry :)
Yes. Add cooked egg to the meat mixture. Either omelet or scrambled. Hope its clear now. Authentic way of making Chapli Kababs is always adding cooked eggs into the meat mixture before shaping the kababs.
Re: Aaj kya pakaaya/khaaya
I never knew that!
Re: Aaj kya pakaaya/khaaya
My mom is a Pathan. That's how they make them :)
If you got to the "rerhi walas" at North west side of Pakistan. They scramble fresh eggs at the "tawa" right there, add it to the meat mixture & fry those yummylicious kababs.
Also an authentic Chapli kabab is supposed to be double the size of the kababs I posted.
Re: Aaj kya pakaaya/khaaya
^ Omg thats the secret, you are right it is a pathan thing, heard lots from family in peshawar abt their chapli kababs! thanks so much!!
Re: Aaj kya pakaaya/khaaya
You are welcome razzmatazz. Now whenever you make them do let us know how they turn out.
Re: Aaj kya pakaaya/khaaya
Yummmmmmmlyiciouussssssssssssssssssssssssssssssss 
Re: Aaj kya pakaaya/khaaya
:) Thank you
Re: Aaj kya pakaaya/khaaya
As far as I know the cooked egg in chapli kebab is just a regional variation on the recipe. Traditional chapli kebabs don't have egg in at all.
Re: Aaj kya pakaaya/khaaya
Will do bint e naeem!!
Re: Aaj kya pakaaya/khaaya
Wow this is one good cooking :k:
Re: Aaj kya pakaaya/khaaya
Wow…Bint-e-naeem everything looks so yummy. Please share the recipe for Chicken Pulao & Yogurt Salad.
Thanks
Re: Aaj kya pakaaya/khaaya
I made Binte’s Lahori Charga, with a few modifications(I just can’t follow recipes to the core, it’s a curse.lol) It came out really good… will make it again.
Pics here:
My additions: added green chillies (and ofcourse then go easy on red chillies), fresh corriander and mint leaves to the marinade . Run in the chopper, to make a smooth marinade.
Re: Aaj kya pakaaya/khaaya
looks amazing!
anyone got a gooooood karari spicy recipe that they have tried for chicken karahi? please share asap! i need to make it for my fiance whose coming over tomm!
Re: Aaj kya pakaaya/khaaya
this is what i found for lahori chicken karahi:
(please do let me know what you think of the recipe bc i have never made karahi before! i googled some recipes and found a few that included all the basic masala's but then i found some that have minimal amounts of masala, just a few essential ingredients, and those recipes seem to have the best reviews..please share your experiences..)
Lahori Chicken Karahi:
Serves 4 with naan or chapati and a side dish
Prep time: 15 minutes
Active time: 25 minutes
Ingredients:
*3-5 tablespoons of sunflower oil
*3 lbs. chicken with bone, cut into 1½-2 in pieces
*4 cloves garlic, minced
*2 + 2 inch knob of ginger root, minced + julienned
*4 vine-ripened tomatoes, finely chopped
*2+2 green thai-bird chilies, chopped into discs
*¼ teaspoon turmeric powder
*1 teaspoon salt
*Handful fresh coriander, stems finely chopped, leaves reserved and set aside
*Karahi or wok (preferably 12-14 in)
Preparation:
*Place karahi on medium heat and add 3-5 tablespoons of oil;
*To the hot oil, add the minced garlic and stir for 1 minute till it turns golden;
*Add ginger and fry for another minute or two;
*Turn the heat to high and add the chopped tomatoes, salt and turmeric powder;
*Stir fry the tomatoes till the water evaporates and the mixture looks jammy. This should take around ten minutes. If the tomatoes start to scorch, turn the heat down a bit;
*When the mixture has thickened and reduced by more than half, add the chicken and chopped chilies and continue to stir fry for another 10 minutes;
*Add the stems of the coriander/cilantro, remaining chopped chilies, and julienned ginger (reserving some for garnish);
*Before serving, add coriander/cilantro leaves, chilies and slim sticks of raw ginger;