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HYDERABADI MASALA CHICKEN | HYDERABADI CHICKEN MASALA RECIPE | HYDERABADI MURGH MASALA

Hyderabadi Masala Chicken | Hyderabadi Chicken Masala Recipe | Hyderabadi Murgh Masala *********************** For Vegetarian Recipes follow our sister channel ‪@SpiceSwad‬ *********************** Ingredients: Chicken with bones- 750 grams Marinade: Beaten (whisked) curd (yogurt) - 200 ml Ginger garlic paste - 2 tsp Birista, crushed- 3 medium onions Salt- 1 tsp or to taste Paste: Red Chillies-8 Coriander seeds-4 tsp Cumin seeds- 2 tsp Onion, quartered- 1 small Turmeric powder- 1/2 tsp Kashmiri Chilli powder- 1 tsp Garam Masala powder- 1/2 tsp (Link to our Garam Masala Recipe:    • GARAM MASALA RECIPE | GARAM MASALA PO...  ) Oil- 3 tbsp Preparation : To make birista, slice 3 medium onions & fry until golden brown. Once the birista cools, lightly crush it with your hand. Marinate the chicken with curd, ginger-garlic paste, birista (fried onion) and salt. Set aside for an hour. For the paste, dry roast the coriander & cumin seeds and the red chillies for a 2-3 minutes. Let it cool. Now add all these, quartered onion & turmeric powder in a grinder & blend until smooth. Process: Heat oil in a kadhai. Add the ground masala paste & fry on medium to low heat for 10 mins till the raw smell is gone & oil separates. Make sure the colour of the paste isn’t dark or the colour of the gravy will change. Add the marinated chicken, mix well & cook on high flame for around 5 mins. Continue to cook on medium flame for another 10 mins till the chicken & the masala starts changing colour. Add the Kashmiri Chilli powder, mix it well & cook for around 15 mins. Add the Garam Masala powder & simmer for another 5 mins till oil separates & all the masalas are cooked well. Add a cup & half of water, mix it well & cook covered for 15mins till the chicken is tender. Serve hot with roti or rice. #hyderabadichicken #spiceeats #spiceeatschicken #spiceeatsrecipes Music: https://www.bensound.com/royalty-free...

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