This Karahi Chicken Masala Recipe is filled with classic traditional flavors that you can never go wrong with, with this amazing recipe.
Click Here :https://www.masala.tv/karahi-chicken-masala-recipe/
to watch this Masala TV video to learn how to make Karahi Chicken Masala , Suji ka Halwa and Fry Moong Daal Recipes. This show of Tarka with Chef Rida Aftab aired on 24 March 2020.
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Karahi Chicken Masala:
Ingredients:
Chicken 750 gm
Onion 1 ½ gm
Yogurt 1 ½ gm
Nutmeg ½ tsp
Bay Leaf 1
Ginger Garlic 1 tsp
Turmeric Powder 1 tsp
Salt 1 tsp
All Spice powder 1 tsp
Coriander Powder 2 tsp
Garlic (Strips) 4-5
Fresh Coriander 1 bunch
Black Cumin 1 tsp
Red Chili Powder 2 tsp
Oil ½ cup
Charcoal 1
Green Chilies 4
METHOD:
Mix and cook chopped onions with two glasses of water. Once it is tender, add oil and ginger garlic. Also add bay leaves, black cumin, turmeric powder, salt, coriander powder, nutmeg, red chili powder and chicken. Mix everything and cover the lid for few minutes. Once the chicken is tender, add yogurt and cook for another few minutes. In the end, garnish with garlic strips, fresh coriander, green chilies and all spice powder. Give a charcoal smoke and serve hot.
Suji ka Halwa:
INGREDIENTS:
Semolina 250g
Clarified butter 250g
Dried Whole Milk 250g
Milk 375g
Cardamom 4
Sugar 1- ½ cup
Screwpine essence 1 tsp
Almonds, Pistachios as required
METHOD:
Soak 250g semolina for 2 hours. Heat clarified butter and cook semolina in it. Then add 1- ½ cup sugar and cook more. Now add 4 ground cardamoms in it. Also add 1 tsp screwpine essence and 250 dried whole milk and cook. Dish it out and sprinkle almonds and pistachios and serve.
Fry Moong Daal:
Ingredients
Yellow lentils ½ kg
Frozen parathay 4
Green chilies 10
Turmeric 1tsp
Salt 1tsp
Red chilies crushed 2tsp
Cumin 1tbsp
Oil ½ cup
Coriander ½ bunch
Butter 50gm
Curry leaves 6
Onion 1
Tomatoes 4
Method
Heat oil & fry onions now add 1 cup water. Then add tomato, turmeric, salt and crushed red pepper & roast this masala. Now add 2 cups of water, Yellow lentils and green chilies. When lentil tenders give dum on medium flame, then sprinkle coriander, in another pan heat butter add cumin and curry leaves and give oil tempering to lentil &serve with fried parathas .
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