Keema recipe (Hari Mirch Keema) – Spicy Pakistani Minced Meat Recipe

 Assalamu Alaikum, my blog family, how are you all? I hope you are all well. Today, I am making green pepper mincemeat on the request of my family. You will definitely try it. Insha Allah, you will also enjoy it as my entire family has enjoyed this recipe. Enjoy it with your family.

Meta Description (SEO):

A flavorful and spicy Green Chili Keema recipe made with fresh minced meat, green chilies, and aromatic spices. Perfect Pakistani dish to enjoy with naan or chapati.

Hari Mirch Keema (Green Chili Minced Meat

Ingredients:

500g hand-chopped minced meat (qeema)

1 medium onion (finely sliced)

2 tablespoons ginger garlic paste

5–6 green chilies (roughly chopped)

1 tablespoon fresh ginger (finely julienned)

6–8 black peppercorns

5–6 cloves

1 black cardamom

½ teaspoon cumin seeds

½ teaspoon turmeric powder

Salt to taste

1 teaspoon coriander powder

½ cup beaten yogurt

½ cup cooking oil

Instructions:

Step 1: Fry the Onions

Heat ½ cup oil in a deep pan. Add finely sliced onions and fry until they turn light golden brown.

Step 2: Add Ginger Garlic Paste

Add ginger garlic paste and sauté for a minute until the raw smell disappears.

Step 3: Add Spices

Add turmeric powder, coriander powder, salt, and whole spices (black peppercorns, cloves, black cardamom, cumin seeds). Mix well and cook for a minute.

Step 4: Bhunai (Cooking the Masala)

Add a little water and cook the masala until oil starts separating.

Step 5: Add Minced Meat

Add the washed and drained minced meat. Cook on medium heat for 5–10 minutes. The meat will release its own water.

Step 6: Cook Until Tender

Add about 2 glasses of water and let the keema cook until fully tender.

Step 7: Add Yogurt

Once the meat is cooked, add beaten yogurt and cook well until oil separates again.

Step 8: Add Green Chilies & Ginger

Add chopped green chilies and julienned ginger. Mix and cover the pan.

Step 9: Dum Cooking

Cook on low heat (dum) for 5–8 minutes.

Step 10: Serve

Turn off the heat. Your delicious Green Chili Keema is ready! Serve hot with naan or chapati.

Serving Suggestion:

Serve with fresh naan, roti, or paratha along with salad and yogurt raita for a complete meal.

Chicken Qorma Recipe (Pakistani Style) | Easy & Delicious Homemade Qorma

 Meta Description

Learn how to make authentic Pakistani Chicken Qorma at home with this easy step-by-step recipe. Rich, aromatic, and perfect with naan or sheermal.

🍽️ Introduction

Chicken Qorma is a classic Pakistani dish known for its rich, creamy texture and aromatic spices. This traditional recipe uses fried onions, yogurt, and whole spices to create a flavorful and restaurant-style qorma at home.

🛒 Ingredients

½ kg chicken

2 medium onions (finely sliced)

2 tablespoons ginger garlic paste

1 to 1½ cups oil

¼ teaspoon nutmeg & mace powder

5 green cardamoms

Seeds of 1 black cardamom

7–8 black peppercorns

4–5 cloves

½ teaspoon red chili powder

½ teaspoon coriander powder

Salt to taste

375g yogurt (about 1½ pao)

½ teaspoon kewra water

1-inch ginger (julienned)

👩‍🍳 Instructions (Step-by-Step Method)

Step 1: Fry the Onions

Heat oil in a pot. Add finely sliced onions and fry until golden brown (not too dark).

Remove the onions from oil and set aside.

Step 2: Prepare Onion-Yogurt Paste

In a blender, add:

Fried onions

Yogurt

Green cardamoms

Blend into a smooth paste. Then mix in nutmeg & mace powder and set aside.

Step 3: Cook the Masala

In the same oil used for frying onions:

Add ginger garlic paste and fry lightly until fragrant

Add red chili powder, coriander powder, black pepper, cloves, and salt

Lightly sauté the spices

Add ½ cup water and cook for a minute.

Step 4: Add Chicken

Add the washed chicken and cook for 5–10 minutes until it releases water.

Then add another ½ cup water and cook until the chicken becomes slightly tender.

Step 5: Add Yogurt Mixture

When the water dries and oil starts separating:

Add the prepared yogurt-onion paste

Cook (bhunai) well on medium heat until oil separates

Step 6: Dum (Final Cooking)

Lower the heat and let it cook on low flame (dum) for a few minutes.

Step 7: Garnish & Serve

Add:

Julienned ginger

Kewra water

Your delicious Chicken Qorma is ready! 😋

🍞 Serving Suggestion

Serve hot with:

Naan

Sheermal

Roti

🔍 Tips for Perfect Qorma

Always fry onions to golden brown, not dark

Proper bhunai (cooking the masala) is the key to taste

Use fresh yogurt for better flavor

Don’t skip kewra – it gives authentic aroma

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Sheer Khurma Recipe (Traditional Pakistani Eid Dessert)

 Meta Description

Learn how to make traditional Pakistani Sheer Khurma with this easy step-by-step recipe. A rich and creamy vermicelli dessert made with milk, dates, and dry fruits — perfect for Eid celebrations.

Introduction

Sheer Khurma is a classic and traditional Pakistani dessert, especially prepared on Eid. This rich and creamy dish is made with milk, vermicelli (seviyan), dates, and a mix of dry fruits. It has a delicious aroma of cardamom and kewra, making it a festive favorite in every home.

Recipe Details

Servings: 6–8 people

Prep Time: 10 minutes

Cook Time: 25–30 minutes

Total Time: 40 minutes

Ingredients

For Milk Base

1.5 litre full cream milk (full fat recommended)

¾ cup sugar (adjust to taste)

½ teaspoon cardamom powder

½ teaspoon kewra water (optional)

Few strands saffron (optional

For Vermicelli & Dry Fruits

50–60 grams thin vermicelli (seviyan), crushed

2–3 tablespoons desi ghee

8–10 dry dates (soaked and chopped)

¼ cup almonds (sliced)

¼ cup pistachios (sliced)

¼ cup cashews (sliced)

2 tablespoons raisins (optional)

Step-by-Step Instructions

1. Prepare Dry Fruits

Soak dry dates in water for about 30 minutes, then chop them. Slice almonds, pistachios, and cashews.

Tip: Soaking the dry fruits makes them softer and enhances the taste.

2. Roast in Ghee

Heat 2 tablespoons ghee in a heavy-bottom pot on medium flame.

Add almonds, pistachios, cashews, and raisins. Roast for 1–2 minutes until lightly golden. Remove and set aside.

In the same ghee, add vermicelli and roast until light golden brown (about 2–3 minutes), stirring continuously.

Tip: Do not over-brown the vermicelli or it may taste bitter.

3. Cook with Milk

Add 1.5 litre milk and bring it to a boil on high flame.

Once it boils, reduce the heat and cook for 10–12 minutes until vermicelli softens.

Stir occasionally to prevent sticking.

Add cardamom powder, saffron (if using), and chopped dates.

4. Add Sugar & Flavor

Add sugar (start with ½ cup and adjust to taste).

If the mixture becomes too thick, add a little more milk or evaporated milk.

Add kewra water at the end for aroma. Cook for another 5 minutes on low flame.

5. Final Touch & Serving

Add back the roasted dry fruits (save some for garnish).

Turn off the flame and let it cool.

Serve warm or chilled, garnished with sliced nuts and dry rose petals.

Tips for Perfect Sheer Khurma

Always use full cream milk for a rich and creamy texture.

Do not over-roast vermicelli to avoid bitterness.

If it thickens too much, adjust with boiled milk.

Make it in the morning — it tastes even better when slightly chilled.

Variations

Add more dates for extra sweetness.

Add khoya (mawa) for a richer taste.

Use condensed milk for a creamier texture.

Eid Mubarak advance mein! 🌙🍲✨

#SheerKhurma #EidRecipes #PakistaniDesserts

“Crispy Chicken Broast Recipe | KFC Style Fried Chicken at Home

 "Make authentic KFC-style Crispy Chicken Broast at home! Golden, extra crunchy outside with juicy tender chicken inside. Easy Pakistani broast recipe with step-by-step guide, tips & Karachi-style spices. Better than restaurant takeaway!"

This is a delicious crispy chicken breast recipe that will give you the same taste as KFC — golden, extra crunchy on the outside, juicy on the inside, with that perfect spicy flavor in the Pakistani/Karachi breast spot (often called "breast" locally). This homemade version is packed with simple ingredients and the classic double coating for maximum crispiness and deliciousness.

Ingredients (Serves 4-5)

For Marination:

Chicken pieces with skin (1 kg / about 2.2 lbs) — preferably drumsticks, thighs, wings, or breast cut into broast-style pieces

Vinegar or white vinegar — ¼ to ½ cup (or lemon juice)

Salt — 1–1½ tsp (adjust to taste)

Red chili powder — 1 tsp to 1 tbsp (for heat)

Ginger-garlic paste — 1–2 tsp (optional but adds great flavor)

Optional extras for more Pakistani-style taste: 1 tsp tikka masala, ½ tsp black pepper, or a pinch of garam masala

For Coating (the secret to extra crisp!):

All-purpose flour (maida) — 2–3 cups

Cornstarch (optional but recommended for extra crunch) — ½ cup

Salt — ½–1 tsp

Red chili powder — ½–1 tsp

Black pepper powder — ½ tsp

Optional spices: ½ tsp garlic powder, ½ tsp

 white pepper, ½ tsp paprika, pinch of

 baking powder (for lightness), or dry

 parsley/herbs

For Wet Dip:

1–2 eggs (beaten) OR chilled water/ice-cold water (many use the water dip method for KFC crunch)

Optional: ½ cup buttermilk, yogurt, or milk for soaking

For Frying:

Oil — for deep frying (vegetable/canola oil works best)

Step-by-Step Instructions

Marinate the chicken

Wash and pat dry the chicken pieces. In a large bowl, mix vinegar, salt, red chili powder, ginger-garlic paste (and any optional spices). Rub this all over the chicken. Cover and marinate in the fridge for at least 1–2 hours (best: 4–6 hours or overnight for juicier results). The vinegar tenderizes and adds that signature tang.

Prepare the coating

In a large bowl or tray, mix all-purpose flour, cornstarch, salt, red chili powder, black pepper, and any extra spices. This is your dry mix — taste and adjust seasoning.

Set up the dipping station

Bowl 1: Beaten eggs or a simple chilled water slurry (some add a bit of the dry mix to make a thin batter).

Bowl 2: The seasoned flour mix.

Coat for maximum crispiness (double-dip method — key to KFC texture!)

Take a marinated chicken piece, shake off excess marinade.

Dredge in dry flour mix (press firmly so it sticks).

Dip quickly into egg/water.

Dredge again in dry flour mix (press hard — this creates flaky, crunchy layers).

Repeat for all pieces. Let coated pieces rest 10–15 minutes (helps coating stick).

Fry the chicken

Heat oil in a deep pot/karahi to 165–175°C (330–350°F). Test by dropping a bit of flour — it should sizzle immediately but not burn.

Fry in batches (don't overcrowd) for 10–15 minutes, turning halfway, until golden brown and crispy. Internal temperature should reach 75°C (165°F).

Drain on paper towels or a wire rack.

Serve hot

Pair with fries, garlic sauce, raita, or ketchup. Squeeze lemon on top for extra zing!

Tips for Perfect Golden Crispy Broast

Skin-on chicken = crispier results.

Ice-cold water/egg dip + double coating = that signature KFC crunch.

Maintain oil temperature — too low = soggy; too high = burnt outside, raw inside.

For even more flavor, add MSG (optional) or experiment with 11 herbs & spices style (thyme, basil, oregano, celery salt, etc.), but the simple Pakistani version above is super tasty and close to local broast shops.

Enjoy your homemade KFC-style crispy golden chicken broast — better than takeaway! 🍗✨ Let me know how it turns out!k

Ramzan Special Chicken Shawarma Recipe | Easy Homemade Shawarma Wrap

 Learn how to make delicious chicken shawarma at home with this easy Ramzan special recipe. Juicy chicken, creamy garlic sauce, and soft wraps – perfect for iftar.

Introduction.

Chicken Shawarma is a popular Middle Eastern street food loved for its juicy, flavorful chicken and creamy garlic sauce. This Ramzan special chicken shawarma recipe is simple, quick, and perfect for iftar. You can easily make it at home with basic ingredients and enjoy restaurant-style shawarma with your family.

Ingredients.

For Chicken Marinade:

500g boneless chicken (thin strips)

1 tbsp yogurt

1 tbsp lemon juice

1 tsp garlic paste

1 tsp ginger paste

1 tsp red chili powder

1/2 tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp garam masala

1 tbsp oil

Salt to taste

For Garlic Sauce:

1/2 cup mayonnaise

2 tbsp yogurt

1 tsp garlic paste

1 tbsp lemon juice

Salt & black pepper

For Filling:

Cabbage (shredded)

Carrot (julienne)

Onion (thin slices)

Cucumber (optional)

For Wrap:

Pita bread or roti

Instructions

Step 1: Marinate the Chicken

In a bowl, add chicken and all marinade ingredients. Mix well and marinate for at least 1 hour (for best results, marinate for 4–5 hours).

Step 2: Cook the Chicken

Heat a pan with a little oil and cook the marinated chicken on high flame until fully cooked and slightly golden.

Step 3: Prepare the Sauce

Mix mayonnaise, yogurt, garlic paste, lemon juice, salt, and black pepper in a bowl. Refrigerate for better taste.

Step 4: Assemble the Shawarma

Warm the pita bread or roti. Spread garlic sauce, add cooked chicken, then add vegetables. Drizzle more sauce and wrap tightly.

🔥 Tips for Perfect Shawarma

Do not overcook the chicken to keep it juicy

Add a smoky flavor using coal (optional)

You can add a little ketchup to the sauce for extra taste

🍟 Serving Suggestion

Serve hot chicken shawarma with fries and a cold drink. Cut into halves for a restaurant-style presentation.

Crispy Chicken Pakora Recipe | Easy Homemade Chicken Pakoda

Chicken Pakora is a crispy and delicious snack made with boneless chicken, gram flour, and spices. This easy Pakistani chicken pakora recipe is perfect for tea time, iftar, and family snacks.

 Introduction

Chicken Pakora is a popular and delicious snack that is loved by many people. It is a crispy deep-fried dish made with boneless chicken, gram flour (besan), and simple spices. This easy chicken pakora recipe is perfect for tea time, family gatherings, Ramadan iftar, or as a quick evening snack.

In Pakistan and India, pakoras are one of the most famous street foods. Many people enjoy chicken pakoras with hot tea during rainy weather or winter evenings. The best thing about this recipe is that it is very simple and can be prepared at home in just a few minutes with basic ingredients available in every kitchen.

If you are looking for a quick and tasty snack recipe, this crispy chicken pakora recipe is the perfect choice.

Ingredients

You will need the following ingredients to make delicious chicken pakoras.

• 1 cup gram flour (besan)
• 1 tablespoon ginger garlic paste
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon black pepper powder
• Salt to taste
• 2 tablespoons chopped fresh coriander
• 2 green chilies (finely chopped)
• 1 pinch baking soda (optional)
• Water as needed
• Oil for deep frying

How to Make Chicken Pakora

Step 1 – Prepare the Chicken

Take a large mixing bowl and add the boneless chicken pieces. Make sure the chicken is cut into small bite-size pieces so that it cooks evenly and becomes crispy.

Step 2 – Add Spices

Add ginger garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, black pepper powder, and salt. Mix everything well so that the spices coat the chicken properly.

Step 3 – Add Gram Flour

Now add gram flour (besan) to the chicken mixture. Gram flour helps create the crispy coating that makes pakoras so tasty.

Step 4 – Add Fresh Ingredients

Add chopped green chilies and fresh coriander leaves. These ingredients add extra flavor and aroma to the pakoras.

Step 5 – Make the Batter

Add a little water slowly and mix everything together to make a thick batter. The batter should not be too thin because thick batter helps make crispy pakoras. At the end, add a pinch of baking soda and mix gently.

Step 6 – Heat the Oil

Heat oil in a deep frying pan or karahi on medium heat. Make sure the oil is properly hot before frying the pakoras.

Step 7 – Fry the Pakoras

Take small portions of the chicken mixture with a spoon or your fingers and carefully drop them into the hot oil. Fry the pakoras on medium heat until they turn golden brown and crispy.

Step 8 – Remove Excess Oil

Once the chicken pakoras are fully cooked, remove them from the oil and place them on tissue paper to absorb excess oil.

Serving Suggestions

Serve hot and crispy chicken pakoras with tomato ketchup, mint chutney, or garlic sauce. They taste even better when served with a cup of hot tea. These pakoras are perfect for family snacks, parties, and Ramadan iftar.

Tips for Perfect Chicken Pakora

• Always use fresh chicken for better taste.

• Do not add too much water to the batter.

• Fry pakoras on medium heat for the best crispy texture.

• You can also add chopped onions or spinach for extra flavor.

Aloo Samosa Recipe | Crispy Pakistani Potato Samosa at Home

Introduction

Samosa is one of the most popular street foods in Pakistan and South Asia. These crispy triangular pastries are filled with a flavorful potato mixture and deep-fried until golden and crunchy. Aloo Samosa is commonly served as a snack with tea or as a delicious treat during Ramadan for iftar.

This easy homemade Aloo Samosa recipe will help you make crispy and tasty samosas with simple ingredients available in every

 kitchen.

Ingredients.

For the Dough

2 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons oil

Water (as needed)

For the Potato Filling

3 large boiled potatoes (mashed)

1 small onion (finely chopped)

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon red chili powder

1/2 teaspoon garam masala

Salt to taste

2 tablespoons chopped coriander leaves

1 green chili (finely chopped)

For Frying

Oil for deep frying

Instructions

Step 1: Prepare the Dough

In a bowl, add flour, salt, and oil. Mix well and gradually add water to knead a firm dough. Cover the dough with a bowl and let it rest for 20 minutes.

Step 2: Prepare the Filling

Heat a pan and add a little oil. Add cumin seeds and chopped onions and cook for a minute. Then add mashed potatoes, coriander powder, red chili powder, garam masala, salt, and green chili. Mix well and cook for 2–3 minutes. Finally, add fresh coriander leaves and turn off the heat.

Step 3: Shape the Samosas

Divide the dough into small balls and roll each ball into a thin oval shape. Cut it in half. Take one half and fold it into a cone shape. Fill the cone with the potato mixture and seal the edges with a little water.Now make small balls of dough and roll them into thin balls. Now cut them and divide them into two pieces. Now fill the potato mixture inside them, apply water on the edges and fold them and pack them.

Step 4: Fry the Samosas

Heat oil in a deep pan on medium heat. Carefully place the samosas in the oil and fry them until they become golden brown and crispy.

Step 5: Serve

Remove the samosas from oil and place them on paper towels to remove excess oil. Serve hot with ketchup or chutney.

Serving Suggestions

Aloo Samosas taste best when served hot with mint chutney or tamarind chutney. They are perfect for tea-time snacks, family gatherings, and festive occasions.

Tips for Perfect Samosas

Use a firm dough so the samosas stay crispy.

Fry the samosas on medium heat for even cooking.

Do not overfill the samosas to avoid breaking while frying.

Conclusion

This homemade Aloo Samosa recipe is simple, crispy, and full of flavor. Whether you are making it for tea-time, guests, or iftar, these delicious samosas will always be a favorite snack for everyone.

If you like this recipe, you can also try Chicken Karahi Recipe.

https://mkidealrecipes.blogspot.com/2026/03/chicken-karahi-recipe-Chicken%20Karahi%20Chicken%20Recipe%20Pakistani%20Food%20Karahi%20Recipe.html

Dahi Baray Recipe | Soft Pakistani Dahi Bhalla Recipe

 

Introduction

Dahi Bhalla, also known as Dahi Baray, is a very popular snack in Pakistan and India. This delicious dish is made with soft lentil dumplings soaked in creamy yogurt and topped with tangy chutneys and spices. It is especially loved during Ramadan when people enjoy it as a refreshing iftar dish. The combination of soft baray, chilled yogurt, and flavorful spices makes this recipe a favorite for family gatherings and special occasions.

Making Dahi Baray at home is easier than many people think. With a few simple ingredients and the right method, you can prepare soft and delicious baray that taste just like the ones from traditional street food stalls.

Ingredients

1 cup split urad dal (washed and soaked for 4–5 hours)

1 teaspoon salt

1 teaspoon cumin seeds

1/2 teaspoon red chili powder

Oil for frying

2 cups yogurt (well beaten)

2 tablespoons tamarind chutney

1 teaspoon chaat masala

Fresh coriander leaves for garnish

1–2 green chilies (finely chopped

Instructions

Step 1: Soak the Lentils

First, wash the urad dal thoroughly and soak it in water for about 4–5 hours. This step helps soften the lentils and makes it easier to grind them into a smooth batter.

Step 2: Prepare the Batter

Drain the soaked lentils and place them in a blender. Grind them into a smooth and thick batter using very little water. The batter should be fluffy and not too thin.

Step 3: Add Spices

Add salt, cumin seeds, and red chili powder to the batter. Mix everything well. Whisking the batter for a few minutes helps make the baray lighter and softer.

Step 4: Fry the Baray

Heat oil in a frying pan on medium heat. Using a spoon, drop small portions of the batter into the hot oil. Fry them until they become golden brown and crispy on the outside.

Step 5: Soften the Baray

Remove the fried baray and place them in a bowl of warm water for about 10 minutes. This step helps make them soft and spongy.

Step 6: Prepare the Yogurt

Beat the yogurt in a bowl until it becomes smooth and creamy. You can add a small pinch of salt or sugar according to your taste.

Step 7: Assemble the Dish

Gently squeeze the water out of the soaked baray and place them in a serving dish. Pour the beaten yogurt over them and spread it evenly.

Step 8: Add Toppings

Top the dish with tamarind chutney, chaat masala, chopped green chilies, and fresh coriander leaves for extra flavor.

Serving Suggestions

Dahi Baray taste best when served slightly chilled. You can also add green chutney, roasted cumin powder, or a little red chili powder on top for extra taste. This dish goes perfectly with other Pakistani snacks and is often served at family gatherings and festive meals.

Tips for Soft Dahi Baray

Always grind the lentils into a smooth batter for soft texture.

Do not add too much water while blending.

Soaking the fried baray in water is very important to make them soft.

Use fresh and thick yogurt for the best flavor.

Conclusion

This homemade Dahi Baray recipe is simple, delicious, and perfect for beginners. The soft lentil dumplings combined with creamy yogurt and tangy chutney create a refreshing and flavorful dish. Whether you make it for iftar, family dinners, or special occasions, everyone will love this classic Pakistani snack.

Easy Chicken Karahi Recipe (Pakistani Style)

Introduction

Chicken Karahi is a famous and traditional Pakistani dish loved for its rich flavor and simple ingredients. This quick and easy chicken karahi recipe is perfect for lunch or dinner and can be made at home in less than 30 minutes.

Ingredients

500 g chicken (½ kg)

¾ cup cooking oil

2 tablespoons ginger garlic paste

4–5 medium tomatoes (chopped)

2 teaspoons crushed red chili

2 teaspoons crushed coriander seeds

4–5 green chilies

1 tablespoon ginger (finely sliced)

Salt to taste

Step-by-Step Instructions

Step 1

First, wash the chicken thoroughly and let the water drain.

Step 2

Heat a cooking pot or karahi on the stove. Add oil and let it heat well.

Step 3

Add ginger garlic paste to the hot oil and fry it until it becomes light golden brown. Be careful not to burn it.

Step 4

Now add the chicken and fry it with the ginger garlic for a few minutes until the color changes.

Step 5

Add the chopped tomatoes and a little water. Cover the pot with a lid and let the chicken cook for 7–8 minutes.

Step 6

After that, remove the lid and stir well.

Step 7

Add crushed red chili, crushed coriander seeds, and salt. Mix well and cook for a few more minutes.

Step 8

If needed, add a little water and cook for 5 more minutes until the chicken becomes tender and the gravy thickens.

Step 9

Finally, add green chilies and sliced ginger on top.

Step 10

Cover the karahi and cook on low heat for 5 minutes (dum).

Serving.

Your delicious Chicken Karahi is ready. Serve it hot with naan, roti, or rice.

This recipe uses simple ingredients but gives amazing taste. Try it at home and enjoy with your family!

Chicken Patty Burger Recipe

Chicken Patty burger recipe 

Chicken Patty Burger is a delicious and crispy homemade burger that is perfect for lunch or dinner. This easy recipe uses boneless chicken, simple spices, and a creamy homemade sauce to make a juicy burger patty.

Ingredients

For Chicken Patty

500 g boneless chicken

2 bread slices

1 teaspoon soy sauce

1 teaspoon garlic powder

1 teaspoon chicken powder

1 teaspoon black pepper powder

1 teaspoon paprika powder

½ teaspoon salt (or to taste)

For Coating Batter

½ cup all-purpose flour

½ cup cornflour

½ teaspoon salt

1 teaspoon black pepper powder

1 egg

Water (as required)

For Burger Sauce

½ cup mayonnaise

4 teaspoons tomato ketchup

1 teaspoon chili sauce

1 teaspoon vinegar

½ teaspoon mustard paste

Other Ingredients

Burger buns

Cheese slices

Lettuce leaves

Bread crumbs (for coating)

Oil for deep frying

Instructions

Step 1: Prepare Chicken Mixture

First, grind the bread slices in a chopper to make bread crumbs. Then add the boneless chicken to the same chopper and grind it to make chicken mince.

Transfer the mince to a bowl and add soy sauce, paprika powder, black pepper powder, garlic powder, chicken powder, and salt. Mix everything well until fully combined.

Step 2: Make Patties

Shape the mixture into round burger patties. Place the patties in the freezer for about 30 minutes so they become firm.

Step 3: Prepare Coating Batter

In a bowl, add all-purpose flour, cornflour, egg, black pepper, and salt. Add water gradually and mix well to make a smooth batter.

Step 4: Coat the Patties

Take the patties out of the freezer. Dip each patty into the batter, then coat it with bread crumbs.

Step 5: Fry the Patties

Heat oil in a frying pan and deep fry the patties until they turn golden brown and crispy. Remove and place them on tissue paper.

Step 6: Prepare Burger Sauce

In a bowl, mix mayonnaise, tomato ketchup, chili sauce, vinegar, and mustard paste. Mix well to make a creamy burger sauce.

Step 7: Assemble the Burger

Cut the burger buns in half and lightly toast them. Spread the prepared sauce on the buns. Place the chicken patty on the bun, add a cheese slice and lettuce leaves. Spread more sauce if desired and cover with the top bun.

Your delicious homemade Chicken Patty Burger is ready to serve.
 

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