This is one of my favorite dishes to order at Pakistani restaurants. For those of you whose exposure to Pakistani food is through Indian restaurants, you are truly missing out. You don’t usually find this dish on the menu because of the meat and with a name like Frontier, it is really from the northern, mountainous area of Pakistan (North-West Frontier province) which is more towards Afghanistan. So you really need to get yourself over to a Pakistani restaurant to check this gem out. Read the rest of this entry →

I’m terrible at making rice. So, of course, the first rice recipe I blog about is this heavyweight. There are a wide variety of ways of making Shahi Pulao and Chicken Pulao – though not together. Truthfully, I got a little overwhelmed with my options. I like to think of this initial attempt as learning the method of making pulao. Thank my lucky stars that it turned out quite good. The rice was subtley sweet. The chicken had flavor, but I believe it can be improved.

Keep in mind: I don’t like sweet chicken, so I nixed the sugar in this recipe. If you must, a teaspoon of sugar is added after the cashews & raisins and before the onions. Therefore, caramelizing the onions. Yup, not gonna happen. Here’s what I did instead. Read the rest of this entry →

This is probably the 4th time I’ve tried to make Tandoori Chicken (hence it being the 4th version) each time slightly different and I’m never satisfied. I think this recipe came the closest to the restaurants and prepackaged mixes out there. I will most likely tweak this recipe and post an updated version.

I usually cook this on the grill, but the freaky weather forced me to use the oven. I must say that it was loads easier, especially when I can watch the chicken without opening the lid. But the dish lacked that essential bbq scent and flavor.

Those complaints aside, this still produced a juicy flavorful chicken. It’s just not painted that alarming shade of red which I’ve always been suspicious of. Read the rest of this entry →