Dogha chicken with rice

Ingredients                                             Quantity For Dogha chicken

  1. Chicken                                                          1 ½ kg
  2. Onion                                                               5 medium
  3. Tomatoes                                                       8 medium
  4. Chopped garlic                                            4 cloves medium
  5. Whole red chillies                                      8
  6. Black cumin seeds (Kala Zeera)         coarsely ground
  7. Salt                                                                       to taste
  8. Cooking oil
  9. Water

For rice

  1. Small grain rice                                              4 cups
  2. Mung                                                                   2 cups
  3. Salt                                                                        to taste
  4. Water

Instructions For Dogha chicken

    1. Heat oil and fry chopped onions.
    2. When the onion turns golden, add garlic and fry till golden brown (not dark).
    3. Now add chicken and fry till golden and add salt.
    4. Then add one cup of water and simmer.
    5. Now include whole red chillies slightly crushed and stir for a minut.
    6. Add tomatoes, mix and then add coarsely grounded cumin seeds and stir well.
    7. Cook until chicken gets tender, if not then add ½ cup water, cover and cook more.
    8. When water in gravy dries then cook on low heat for another 5 minutes before serving.

Suggestion: Serve with mung rice (recipe follows) and yogurt. For mung rice

  1. Clean mung and rice.
  2. After washing mung, boil it in a pot or pressure cooker with level of water half more than that of mung.
  3. Bring it to boil.
  4. When mung are little raw then add rice and salt into it and mix.
  5. Boil till both are cooked well but leave some moisture.
  6. Now cover the lid and cook more for 25-30 minutes on low heat.

Note: do not soak small grain rice before cooking. Cook them immediately after washing.


Chicken vegetable Rolls Recipe

Ingredients                                                      Quantity

For filling

  1. Chicken                                                    ½ kg (boneless)
  2. Carrots                                                     1 cup
  3. Capsicum                                                 1 cup
  4. Cabbage                                                   1 cup
  5. Black pepper                                          1 teaspoon
  6. Red chilli powder                                 ½ teaspoon
  7. Salt                                                               ½ teaspoon
  8. Soya sauce                                               2 tablespoon
  9. Vinegar                                                      2 tablespoon
  10. Oil

For rolls wrapper

  1. All purpose flour                                   1 cup
  2. Corn flour                                                 1 cup
  3. Egg                                                                1
  4. Milk                                                              ½ cup


Instructions for making roll wrappers

  1. Mix all four ingredients into a batter and let set for 5 minutes.
  2. Meanwhile, take a non stricken frying pan, brush with oil.
  3. Pour the batter into the pan and move round till the batter spreads and form a nice round thin chapatti. (I pour batter on cold to medium hot pan to make a proper shape before it gets cook).
  4. Turnover and cook another side (do not overcook as it will break while rolling).
  5. When both sides are done, take it out and set aside till cooled.
  6. Repeat the process.
  7. Note: leave small quantity of batter for latter use in applying to the sides of wrappers for better sticking.

Instructions for preparing filling

  1. In one tablespoon oil fry vegetables for 3 minutes and set aside.
  2. Shred boil chicken pieces into smaller one or cut raw chicken into smaller pieces.
  3. Fry chicken pieces and add black pepper, chilli powder, soya sauce, vinegar and salt (salt in case not added while boiling chicken).
  4. Vigorously stir for 2-3 minutes or until all ingredients combine.
  5. Now add fried vegetables and mix.
  6. Taste and add if anything more needed to be added.
  7. When done, set aside.

Instructions for filling

  1. Spread the roll wrappers on a clean surface.
  2. Spread the filling mixture over the wrappers.
  3. Roll the wrappers into the shape of rolls.
  4. Deep fry rolls
  5. Serve crispy.

Chicken Karahi Recipe

Ingredients                                         Quantity

  1. Chicken                                   1 ½ kg
  2. Tomatoes                                8-10 medium
  3. Onion                                        half onion (medium)
  4. Ginger garlic paste           1 tablespoon
  5. Green chillies                        6
  6. All spices                                 1 tablespoon
  7. Salt                                             to taste
  8. Chopped coriander  and ginger for garnish


  1. Cut chicken into small pieces.
  2. Boil chicken in a pot filled with water just submerging the pieces.
  3. Add chopped onion, ginger garlic paste and salt.
  4. Boil till water dries and set aside.
  5. Take a wok and heat cooking oil.
  6. Fry boiled chicken till golden.
  7. Add 1 tablespoon all-spices and mix.
  8. After 30 seconds, add tomatoes and green chillies.
  9. Cook until the water dries and tomatoes are done.
  10. Now on low heat let it cook for 5 minutes with lid.
  11. Garnish it with chopped coriander leaves and ginger.
  12. Serve either with plain rice or naan.

Quick Chicken Karahi Recipe

Ingredients                                                     Quantity

  1. Chicken                                                      1 ½ kg (cut into small pieces)
  2. Tomatoes                                                   8-10 (medium cut each into 8 pieces)
  3. Green chillies                                           6
  4. Red chilli powder                                   2 tablespoon
  5. Salt
  6. Ginger garlic paste                               2 tablespoon
  7. Cooking oil                                                1 cup
  8. Chopped coriander and  ginger for garnish


  1. Heat oil and fry chicken pieces in it well.
  2. Mix ginger garlic paste and cook for 2 minutes.
  3. Now add tomatoes and red chilli powder, stir well and cook until the water is dried.
  4. Add green chillies (slit in middle).
  5. Let it cook on low heat for 5-10 minutes.
  6. Garnish with chopped coriander leaves and ginger.
  7. Serve with plain rice or naan(bread).