Chicken Karahi | Lively Weekends | Desi Food скачать в хорошем качестве

Chicken Karahi | Lively Weekends | Desi Food

This spicy Chicken Karahi is not just good to look at but to have also! Make this recipe at home and enjoy to the fulllest. Watch this Masala TV video to learn how to make Chicken Karahi, Thai Red prawns and Walnut Toffee. This show of Lively Weekend with Host Kiran Khan aired on 29 December 2019. 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: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie Chicken Karahi: Ingredients Oil ⅓ cup Ginger garlic paste 2 tsp Chicken 14-16 pieces Red chilies crushed 2 tsp Cayenne pepper 1tsp Salt 1 tsp Black pepper ½ tsp Tomatoes, chopped 5 Water ¼ cup Coriander leaves chopped handful Green chilies 2-3 Instructions In a wok over medium heat, add oil. Once oil is hot,add ginger garlic paste stir it for 3-4minutes Next, add the rinsed chicken pieces and stir until combined Continue stirring for about 5-6 minutes on high heat. Tip in the tomatoes and stir. Add water. Add red chilli powder, salt, pepper and stir until the chicken pieces are coated. Cover the wok with a lid, turn the flame to medium to low and let the karahi cook for 20minutes. remove the lid and turn the flame to high and let the water evaporate. Once the water evaporates about 10-15 minutes, start to stir again. You'll notice that the curry will release oil and you'll see a lovely sheen around the edge of the wok. At this point, add in some more cilantro and chilli and pop the lid back on and turn the flame to the lowest possible setting for 5-10 minutes. This is called the "dum" stage which is important to finish off the Karahi. Enjoy hot with pita bread or naan! Serves 5-6 people Thai Red prawns: INGREDIENTS Vegetable oil 1 tbsp Thai red curry paste 2 tbsp coconut milk 1 can Lemon leaves 3- 4 Brown sugar 1 tbsp prawns 12–15 red bell pepper sliced 1 Thai red chilies sliced 3-4 Thai fish sauce 1–2 tbsp Lemon juice 1 tbsp Sesame oil 1 tbsp INSTRUCTIONS 1.Heat sesame oil in pan over medium heat and cook prawns for about 2-3 minutes. Set aside. 2.Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds. 3.Stir in coconut milk, lemonleaves and brown sugar. Stir to combine. Cover and cook for 5 minutes. 4 .Add the prawns,bell peppers and red chillies 5 . Cook uncovered for 4-5 minutes until prawns are cooked. 6.Take the wok off heat and add the fish sauce, lime juice.Let it rest for 5 minutes and serve with cooked rice. Walnut Toffee: Ingredients: Biscuits 1 packet Walnuts 400 gm Condensed milk 400 gm Cream 2 packets Butter unsalted 100 gm Recipe: First crash biscuits In a small saucepan over low heat, melt butter. Add crashed biscuits stirring it constantly for 2 minutes. Spread mixture evenly over the dish and put it in the fridge for ten minutes. Mix condensed milk with 2 packets of cream. Spread mixture evenly over the cracker base. Again, put it in freezer for 10 minutes. Add walnuts on that dish