This recipe of Chicken Gilafi kabab is the best option to try for any and every occasion.br br Watch this Masala TV video to learn how to make Chicken Gilafi Kabab and Palak Paneer Paratha. This show of Dawat with Chef Abida Baloch aired on 26 September 2019. br br If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: br br Chicken Gilafi Kabab:br Ingredients:br br Chicken mince 500 gmbr Onion (chopped) 2br Tomatoes (chopped) 2br Green capsicum (chopped) 2br Coriander leaves (chopped) 1 tbspbr Green chili (chopped) 1 tbspbr Salt to tastebr Oil as requiredbr Cashew nuts 1tbspbr Almonds 1tbspbr Mint (chopped) 2 tbspbr Red chili powder 1 tbspbr All spice powder 1 tspbr Ginger garlic paste 1 tbspbr Cumin powder 1 tspbr Lemon juice 1 tbspbr Fresh cream 1 tbspbr Saffron water ½ tspbr Bread crumbs as required br br Method:br Chop onion, capsicum, tomatoes, coriander and set aside. Now chop rest of the ingredients in chopper and add as required bread crumbs then put them on skewers. Now roll them in vegetable mixture then fry and bake them.br br Palak Paneer Paratha:br br Ingredients:br Clarified butter for frybr Cream to garnishbr br For Spinach Paste:br Spinach 1-½ cupsbr Ginger garlic paste 1tspbr Green chili 1br br For Dough:br Whole wheat flour 2 cupsbr Salt to tastebr Sesame seeds ½ tspbr Chaat masala 1 tspbr Clarified butter 2 tbspbr Water as requiredbr br For Stuffing:br Cheese 1 cupbr Chopped green chili 1br Chopped coriander 2 tbspbr Salt to tastebr Dried mango powder 1 tspbr Chaat masala ½ tspbr Cumin powder 1tspbr Crushed red chilies 1tspbr br Method:br First blanch spinach then grind it with ginger garlic and green chili without water. Mix all dough ingredients and knead it. Now add spinach paste and knead it again. Now mix all stuffing ingredients. Then make balls of dough and roll them down add stuffing roll down again then fry them in clarified butter. At last garnish with cream and serve.