Patakha Chicken Recipe | Masala Mornings | Shireen Anwar | Desi Food | 9 March 2022 скачать в хорошем качестве

Patakha Chicken Recipe | Masala Mornings | Shireen Anwar | Desi Food | 9 March 2022

Subscribe To Masala TV Recipes YouTube Channel! https://bit.ly/MasalaTV Patakha Chicken Ingredients: Whole chicken 1 small Lemons 1 tbsp Vinegar 2 tbsp Red chili flakes 6 tbsp Salt 2 tbsp Ginger garlic paste 1 tsp Paprika powder 1 tsp Tandoori chicken masala 1 tbsp Flour 1 tbsp Oil 2 tbsp All spice powder 1 tsp To serve: Onion rings to serve Mint leaves to serve Lemon to serve Coriander to serve Red chilies to serve Oil to deep fry Method: Make cuts in chicken. Now mix all the marination ingredients and make it a thick paste. Put it in chicken ensuring that it goes all in the cuts as well. Marinate for 3 hours or overnight. Deep fry it on medium flame until cooked or cook it in an air-fryer for 40 minutes on 120 degrees. Serve with vegetables. Baigan ki Chaat Ingredients: Round brinjals 3 Mung green daal boiled 1 cup Yogurt 1 cup Chopped coriander 3 tbsp Chopped mint leaves 2 tbsp Salt 1 tsp Chopped green chilies 2 tbsp Tamarind chutney half cup Sugar syrup 1 tbsp Chaat masala 2 tbsp Papri half cup Chopped tomatoes quarter cup Chopped onions quarter cup Nimco & chilli chips quarter cup Method: Cut eggplants in slices and soak them in salt water. Now fry them in oil and place them in a serving dish. Daal boiled daal mung in it with yogurt and chilli chips and put tomatoes and onions on top. Add green chillies, coriander and mint leaves on it with some chaat masala. Mix imli chatni with sugar syrup and add this on top. Serve with masala paapri and nimco.   Pink Decaf Tea Water 3 cups Red/pink syrup 1 tbsp Honey optional 1 tsp Fennel seeds 1 tbsp Cloves 1 tsp Cardamom 1 tsp Milk as required Pistachios chopped 1 tsp Method: Put fennel seeds, cloves and cardamom in water and cook it on slow flame for more than 10 minutes. Add red syrup and milk. Serve. Shinwari Karahi Ingredients: Chicken with bones 1 kg Oil half cup Garlic 30 cloves Ginger 100 gm Salt to taste Tomatoes 1 kg Black pepper powder 1 tbsp All spice powder 1-1/2 tbsp Green chilies 20 Lemons 2 Ginger julienned 2 tbsp Coriander 1 bunch Method: Cook chicken in oil in its own water, and add green chillies and salt also. When chicken turns brown. Add ginger garlic water in it and cook on high flame until it evaporates. Now add half cut tomatoes with the skin on and cook on medium flame for 15 minutes. Take the skin off with a tong, stir it and add black pepper powder, garam masala powder, coriander fresh and stir. Turn the flame off and add lemon juice in it. Serve with green chillies.