Скачать с ютуб Chicken Karahi Recipe |How to Make Chicken Karahi in Food Street Food Of Pakistan|food secrets KFN в хорошем качестве

Chicken Karahi Recipe |How to Make Chicken Karahi in Food Street Food Of Pakistan|food secrets KFN

#Food Secrets with KFN #Chicken Karahi Recipe #How to Make Chicken Karahi in Food Street Food Of Pakistan#food secrets with KFN Chicken Karahi Written Recipe With Directions: Ingredients: -Chicken with Bone (Karahi cut) 1 & haff Kg -Garlic, ginger, and green chilli (Lehsan, Adrak, hari mirch) paste 4 tbs -Tomatoes (Tamatar 4) -Onion paste (Piyaz paste) 2 medium -Red chilli (Lal mirch) powder 1.5 tbs -Turmeric (Haldi) Powder ¼ tbs -Salt (Namak)1 tbs or to taste -Water (Pani) ½ cup -Dried Coriander (Khushk Dhania) powder 1.5 tbs (Garam Masala) powder1.5 tbs (Oil) 30-40 gms -Yogurt 1 cup -Red chilli flakes (Koti lal mirch) 1 tsp -Black pepper (Kali mirch) powder 1 tsp -Green chilies (Hari mirch) Chopped 3-4 -Fresh Coriander (Hara Dhania) chopped -Ginger (Adrak) julienne for garnishing; Directions: -In wok/karahi, add chicken, the paste of garlic, ginger and green chillies, and tomatoes (cut tomatoes into two halves). -Make onion puree in a blender; also add little water in the blender to keep the machine rolling. -Add the onion puree, red chilli powder, salt, and water in wok/karahi. Mix well, and now turn on the flame. -Cover the wok/karahi and rest it for 10 minutes on medium flame. -After 10 minutes, remove the cover and mix well. Remove tomato skin, then add dried Coriander powder, Garam masala and Oil . -Turn the flame high, mix well continuously, and cook it for 3-4 minutes. -Now, on low flame, add yogurt. Wait until the water of the yogurt is dry. -On a low flame, cook it for 3-4 minutes. When the water of the yogurt is dry, then turn the flame high. -Now add red chilli flakes, black pepper powder, and green chillies on high flame and cook it for 1 more minute. -Turn off the flame and add fresh coriander and julienne ginger for garnishing. -Serve with hot Nan. Tips: -You can also use the boiled water of ginger and garlic instead of ginger garlic paste.