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CHIKEN KARAHI RECIPE DELICIOUS

     CHICKEN KARAHI RECIPE_LEARN HOW TO MAKE Make Tang Pakistani Chicken Karahi based on this tomato in just 35 minutes! You can use fresh or canned tomato puree. Only basic Indian spices for this tangy and battery stir fried curry. Easy check. INGRIDIENTS * FOR CHICKEN Half a kilo of chicken, cut into pieces. 3 cups oil 1 teaspoon pepper 1 teaspoon salt 1 small (100 grams) onion, very finely chopped * Spices  Tablespoon chopped garlic  Tablespoon green chili paste  1 teaspoon Kashmiri red chilli powder, or paprika for red color  1 teaspoon coriander powder  1 teaspoon cumin powder Teaspoon dried fenugreek leaves, optional (Kasuri fenugreek) 1/4 teaspoon hot spice powder, optional 1 teaspoon turmeric powder 1 Teaspoon pepper powder, freshly grind. 1/2 teaspoon red pepper, (if you like less spicy food, skip red pepper) * others 3. Tomatoes, chopped or pureed 1 teaspoon salt * Garnish 1 tablespoon butter, (optional) 1½ piece ginger, thick powder 2 m...
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CHICKEN SHAMI KEBAB RECIPE

* CHICKEN SHAMI KEBAB_LEARN HOW TO MAKE

About the recipe for Chicken Shami Kebab: Chicken Shami Kebab is one of the best non-vegetarian snacks to start with. Not only will you love to eat it but you will also enjoy cooking this spicy breakfast. Shami kebab is a succulent chicken / lamb with lentils which is stuffed with spicy spice and fried crispy on the outside. Serve with coriander or mint sauce.

INGREDIENTS

  •  Chicken 1 kg (larger pieces, better without bones)
  • 3 cups of water
  • Bengal gram dal (dal gram) 2 cups (washed and soaked)
  • Onion 1 large (chopped)
  • Garlic 1 pod
  • Salt to taste
  • 2 tablespoons red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 8 green chillies (finely chopped)
  • Hot spice powder 1 tsp
  • Eggs 2 (Strapped)
  • Oil for frying

HOW TO MAKE SHAMI KEBAB

  1. Add chicken, lentils, onion, garlic, salt, red chilli powder and water to the cooking pan.
  2. Cover and cook on high heat for 5 minutes then reduce the heat.
  3. Cook until chicken and lentils are soft and a little water is left.
  4. Now add coriander powder and cumin powder. Mix
  5. The mixture is only about to dry, there should be some moisture. Check the spice and adjust the spice.
  6. Add hot spices and chopped green chillies.
  7. Remove from heat. Let it cool down a bit. (If chicken is with bones, skip the bones)
  8. Grind in a food processor until smooth.
  9. Cover and refrigerate for an hour or two to set slightly.
  10. Make flat kebabs.

HOW TO FRY CHICKEN SHAMI KEBAB:

  1. Pour as much oil into the pan to cover the surface. Dip the kebabs in the beaten egg and fry.
  2. Place 3 to 4 kebabs at a time and fry over medium heat until browned and crispy on both sides.
  3. Serve with tomato ketchup or chili garlic sauce.

How to Freeze Syrian Kebab:

  • You can also freeze these kebabs in a plastic container for 2-3 weeks before frying.
  • Layer the kebabs in an airtight box then apply cling film on the kebabs, repeat the layering and place in the freezer.
  • When you want to fry, take it out of the freezer, dip it in egg and fry it.

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