Shababi chicken: The lost 2003 Crispy - Tangy Restaurant Recipe.

"As a passionate home chef,I love digging into history of my favourite dishes.I found this recipe for SHABABI - CHICKEN back in the period 2003 during a time when Indian restaurants were getting incredibly creative.'SHABAB' translates to vibrant and youthful which perfectly describes the uniqueness of this dish.

This Recipe is very unique in the sense, it doesn't have a history as such like chicken makhni or Butter chicken,During the late 90's and early 2000's,it was very trendy for Restaurant chefs,magazines and cookbook authors to invent rich decandent chicken recipes and give them poetic Urdu names to look Royal and Enticing on a menu,Even today sometimes You will come across "SHABABI TANGRI KEBAB"

For the CHICKEN SHABI The chicken is fried crisp to lock in the juices before being simmered in a rich decadent tangy tomato- onion gravy.So if you are someone who can handle the heat and tangy tomato flavor with the classic Ajwain touch,this recipe is surely for you.

This really proves why "SHABABI" is the perfect name.It is bold,punchy,rustic and vibrant recipe that doesn't hold back on the flavor.It is a classic restaurant style comfort food but has the sharp,bite of AJWAIN.