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Chicken Karahi Recipe – Restaurant-style

2019-12-28

The most popular dish in Pakistan and India and that is my favorite choice. chicken in the restaurant-style home! I have also used yogurt in my Buner Chicken Handy recipe. The yogurt helps tender the chicken and allows them to tie in the spices.

Chicken White karahi recipe

Another important step is to ensure that juice is tracked. As long as you do not see a beautiful grass of oil, you have to face a lot of heat. There are two things stirring. It is trapped at the bottom of the beautiful brown buttons wallet, where all the flavors are hiding, and it also helps in the depth of the wrath. My relative is very different from my mother and even my grandmother. And between you and me, I love the best! But women do not have to know this.

Ingredients :

1/3 cup oil

Cut in 1 whole chicken and 14-16 pieces

1/2 simple yogurt

2 tbsp Coriander seed crushed

1 tbsp red pepper powder

1 tsp cumin seed

1 tsp black pepper crushed

6 tomatoes small pieces cut

1 tbsp ginger garlic paste

salt to taste

3 green chilies sliced

1/2 cup water

1/2 cup yogurt

1/3 coriander leaves finely chopped

2 onion chopped

Instructions

instructions in the middle of medium heat, add oil. Once the oil is hot, the chopped onion saute 6-7 minutes, or as long as the edge begins with brown. Next, add chicken pieces and stir together onions. Pure, liquor, pepper seed, powder of red pepper, salt, pepper, and ginger paste and mix garlic till it takes pieces of chicken pieces. Keep stirring high heat for about 5-6 minutes. Add Tomato, & Add water cover with a lid, reduce the flame medium and cook the car for 20 minutes.

After 20 minutes, remove the lid and move the flame to the high and let the water dry. Once the water is detected by 10-15 minutes, then it begins to start stirring. You will notice that your oil will be released and you will see a beautiful chicken around them oil. add coriander leaves green chili and simmer 5 min. ready Enjoy warm with chopped bread or nut! Serves 5-6 people.

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