Masala Gurday Kaporey

There is chicken and then there is mutton but mutton has a lot of other things that people cook and eat with joy.

Some of those parts disgust many unfortunate people but those same parts are enjoyed by a huge number of public.

These different parts are paaye, brain which is also known as maghaz, siri which is the head part, kidneys aka gurdey and kaporays. PLEASE DON'T ASK ME WHAT KAPORAYS ARE I AM NOT GOING TO TELL YOU THAT SEARCH ON THE INTERNET.

So I wanted to make Masala Gurdey Kaporay for a while and I saw this simple recipe from youtube but that recipe did not have tomatoes in it so I added the tomatoes and a couple of spices and made my very own version inspired by it.

Ingredients:

500 grams gurday

500 grams kaporay

1 tablespoon ginger garlic paste

4 green chilies sliced

salt as per taste

1 teaspoon red chili pepper powder

1 teaspoon black pepper powder

1 teaspoon garam masala

1 teaspoon cumin powder

1 teaspoon coriander powder

3 medium tomatoes diced

2 onions thinly sliced

2 tablespoons of chopped coriander

2 tablespoons chopped mint

First of all we heat up 4 tablespoons of oil in a non stick pan and fry the onions in them till translucent.

Now we add ginger garlic paste and a cup of water to the pan. Let it cook until the water is dried.

When the water dries add the chopped tomatoes.

Mix them well and add all the spices over here.

Cook until the water of the tomatoes is dried half way.

Turn the heat to high over here.

Add the gurday and kaporay here. Stir throughly until they are covered with the masala.

Turn the heat to medium low. Cover the dish and let it cook for 15 minutes.

Uncover the pan and add the chopped green chilies.

Finely chop the coriander and mint. Add it in the pan.

As the oil separates from the masala, you should turn off the stove and stop cooking.

Masala Gurdey Kaporay is ready to be served.

Eat it with naans or rotis, have some mint raita with it and you're good to go. Ladies and gentlemen, a desi fovarite Masala Gurday Kaporay.

Patakha Chicken

Nathiagali is probably on of the most famous tourist spots of Pakistan (AND NO THIS RECIPE WON'T START WITH JOKES AND SARCASM)

Nathiagali is so cool it even has it's own website nathiagali.com 

One of the most famous things to eat while you're going through Nathiagali is Patakha Chicken.

Patakha Chicken is a fried roast marinated in salt, garlic juice and lots of crushed red chili flakes.

Only seeing this chicken gives you all those spicy feelings but relax it is not that spicy but it's very unique in flavor. Each bite gives you a silent explosion of spice perfectly blended with a hint of garlic and salty flavor.

With that said here is a serene picture from Nathiagali. Take a good look at it and calm yourself down because it is only going to get hotter from here.

The recipe for this only comprises of a few things and the chutney aka sauce in English with it is amazing. Almost made me forget how pathetic my day was yesterday.

Ingredients For Patakha Chicken:

1 whole chicken

1 garlic bulb(or garlic energy saver I know I am so lame)

1 and a half teaspoon of salt

8 tablespoons of crushed red chili flakes (don't worry these chili flakes will be mixed in the oil once you start frying the chicken and give a very rare spicy blend to the chicken)

Ingredients For Chutney:

250 grams yogurt

1 tablespoon roasted cumin

1 teaspoon red chili pepper

salt as per taste

1/2 teaspoon sugar

1/2 teaspoon black pepper

2 green chilies

2 tablespoon of crushed mint leaves

First of all we need to marinate the chicken and for that we need to take the garlic juice out.

Taking the juice out of the garlic is a task itself.

First you have to wash the garlic bulb properly with water.

Then you need to crush it from your knife and place it in 2-3 tablespoons of water for 5-10 minutes.

Then you have to place the garlic between your palms and press it as hard as you can.

Around 2-3 tablespoons of juice should extract the garlic.

If this method is too damn hard for you, you can take a tablespoon of garlic paste and add 2 tablespoons of water in it.

Now we mix the garlic juice in the crushed red chilies and the salt.

You need to make deep cuts in the chicken just like you guys make deep cuts in each other's life and hurt the hell out of each others.

Apply the red chili marinade properly to both sides of the chicken.

Leave the chicken in the fridge for 20-25 minutes.

Meanwhile the chicken marinates we shall prepare the chutney.

Grind roasted cumin, green chilies and mint leaves finely.

Add it to the yogurt and mix properly.

You have yourselves one of the best chutney you and your family or friends are going to taste in your entire lives.

Now fill up your frying pan with half an inch of oil and heat it up on medium high heat.

When you think the oil is heated up, throw a couple of red chili flakes and if they turn brown quickly your oil is heated.

Lower the heat to medium or medium low.

Now fry the chicken. The back side first for 10-12 minutes.

Turn around the chicken and cook it for another 10 minutes.

Patakha Chicken is ready to serve.

As you can see above how the chilies come off the chicken as it fries so please stop complaining about the spice level. It is not THAT spicy.

Thank God these gora people do not know what the hell Patakha means or else the voilent kind of us would be justified by this recipe.

Ladies and gentlemen I know if you have ever had it in Nathiagali you are loving this recipe or maybe not. Who cares??? Patakha Chicken it is.