Taj Kabab

Name: Taj Kabab
Total time: 4200 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 2 lbs boneless skinless chicken thigh; 1/4 tsp saffron strands; 1/4 cup warm water; 1 tsp poppy seed; 1 tsp garlic ginger paste each; 1 tsp garam masala; 1 tsp cumin powder; 1 tsp coriander powder; 1/4 tsp turmeric; 1 tsp chilli powder; 2 tsp yoghurt; 1/4 cup + 2 tsp oil; 4 potatoes; 1 green pepper; 1 red pepper; 2 large tomatoes; 2 large red onion

Kiron Ahsan @cookingwithkiron

Toronto

In Bangladesh its Taj kebab, In Iran and Turkey its Tas Kebab. Back in the days, this dish was slow cooked with very little water in heavy copper pots called Tas. The reason why it took the title of Kabob because the way the meat is pounded and cut into strips. Strips of meat and vegetables are layered and then slow cooked. Now…In a way its stewing kabob. Food and how it gets its name works in mysterious ways. The vegetables used also depends on the region…same reason why its called Tas Kebab or Taj Kebab. Traditionally its made with beef or lamb, can be substituted with chicken, which is what I used
There’s slight differences in spices used based on the region too. I made it my way using ingredients and spices from Bangladesh and Iran.

Kiron Ahsan @cookingwithkiron

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Ingredients

1 hr 10 mins

4-6 servings

2 lbsboneless skinless chicken thigh
1/4 tspsaffron strands
1/4 cupwarm water
1 tsppoppy seed
1 tspgarlic ginger paste each
1 tspgaram masala
1 tspcumin powder
1 tspcoriander powder
1/4 tspturmeric
1 tspchilli powder
2 tspyoghurt
1/4 cup+ 2 tsp oil
4potatoes
1green pepper
1red pepper
2large tomatoes
2large red onion

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Steps

1 hr 10 mins

1

Step 1-Using a meat mallet pound the boneless skinless chicken thigh thin. Then cut into strips.
2

Step 2- grind ¼ tsp saffron strands into powder in a grinder. Then drop the powder into ¼ cup warm water and let it bloom.
3

Step 3- grind 1 tsp poppy seed into powder in the grinder.
4

Step 4- Season chicken with salt and pepper, then add 1 tsp garlic ginger paste each, 1 tsp garam masala,1 tsp cumin powder,1 tsp coriander powder, ¼ tsp turmeric,1 tsp chilli powder, 2 tsp yoghurt, poppy seed powder and the saffron infused water. Mix. Then add ¼ cup oil and mix again.
5

Step 5- Cut 4 potatoes, 1 green pepper, 1 red pepper, 2 large tomatoes and 2 large onion into thick round slices.
6

Step 6- In a pan pour 2 tsp oil and brush all over, use a large pan with decent depth. Layer the pan first with chicken, then potatoes, then onions, tomatoes, then chicken again, peppers, potatoes and onions.
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Step 7- The pan I used turned out a little small. So I had to use foil to make a seal. Cook first 10 minutes on high heat, then on low heat for an hour
8

Step 8- Take large plate/bowl and when safe put it on top of the pan and flip. There will be some gravy. Serve with roti/paratha/rice. Enjoy !!!
9

Https://www.youtube.com/watch?v=YSdFPDyO7Fk

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Cooksnaps

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Kiron Ahsan @cookingwithkiron

on April 15, 2022 14:07

Toronto

I love cooking because its fun. It’s a way to express myself. Its an universal language which everyone understands. Cooking is an art where a doodle can be delicious. There’s such a large spectrum of experimentation, the possibilities are endless and the outcome is edible which is fantastic. Any process which involves all our 5 senses for gratification is bound to deliver joy and pleasure. Food is something to be shared. There is no right or wrong in cooking as long as its delicious. Cooking doesn’t have to be hard. It should be a mix of tradition, convenience and mostly indulgence. And it also should be about what works for you. Its all about experiencing the flavors of the world and enjoying it. It’s a continuous learning process which is never ending but its fun and fulfilling. Cooking is food for my soul. It gives me an opportunity to nurture my family and friends, express my love and care for them. Learning, exploring, creating, connecting with other cultures and people, inner peace, control of ingredients and techniques, making memories, passing on skills, learning about nutrition, participating in traditions and creating new ones, I can keep going- but these are the main reasons why I love cooking.Follow me on YouTube https://www.youtube.com/channel/UCKRcitFRiA5vBw20oGKnQDgInstagram: kiron_ahsan