Cooked simply on a Charcoal these kebabs are great as starters or as a filling for a wrap. This dish shows two ways with lamb kebab, one tandoori style from Amritsar (India) and the other from Lahore (Pakistan).
Chicken Tikka Boti
“ Tikka Boti” means bites or pieces.This dish is originating in South Asia where it remains popular in both India and Pakistan. Skewered boneless pieces of chicken cooked on red hot charcoals after marinating in smoked paprika, lemon juice and hot n spicy tikka sauce and served with a naan bread with raita and salad.
The ingredients used in the preparation of chapli kababs are indigenous to Afghanistan therefore the use of pomegranate seeds and dry coriander seeds, which make the chapli kabab so unique in taste.
Butter and a varying blend of spices, usually including asafoetida, cumin, cloves, cinnamon, coriander, pepper, fenugreek are added. Cream is used as a primary ingredient to thicken the dish
Boneless pieces of marinated chicken cooked with diced tomatoes, onions, green and red capsicum and creamy yoghurt and garnish with coriander leaves and ginger. This dish is best served with plain basmati rice or saffron rice.
A popular dish of Punjab (Pakistan). Chickpeas cooked in Chicken curry with onions, tomatoes and traditional herbs and spices until very soft and creamy and garnish with green cilli and ginger.
The lamb karahi essentially consists of small cubes of lamb , which are cooked in tomatoes, green chillie, salt and preferably in butter. The fresh meat is thought to provide the fat base for the cooking. and it is meant to be savoured directly from the karahi with a side of hot naan.
The Authentic recipe is to cook the lamb in its own fat, a traditional method that gives the mood a very distinctive flavour and aroma. But here at bonfire, we use only Desi Ghee to enhance the flavour. No extra spices are used: only yogurt, salt,tomatoes, green chilli and ginger