Khana Pakana Recipes Biography
Source(google.com.pk)
Ingredients
Chicken 1 cut into 8 pieces pat dry to remove water as much as you can
Onion 1 large(if you r not using tomato paste use 1 medium onion)
Green chili 1 large
Tomatoes 2 large
Tomato paste 1 tbsp
Ginger 1/2" piece
Garlic 6 cloves
Yogurt 1/2 cup thick
White butter 1tbsp
Bay leaf 2
Cloves 4
Cardamom black 2
Cinnamon stick 1 of 1"
Cumin seed 1 tsp a little crushed
Salt to taste
Red chili powder 1/2 tsp (increase or decrease according to your taste)
Turmeric 1/2 tsp
Grind together (2green cardamom, a little nutmeg and 2 cloves)
Garam massala(all spice powder) 1/4 tsp
Coriander and mint to garnish
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Cooking Directions
Blend onion and green chili with a little water til smooth.
Heat 1/2 cup oil with butter and fry cinnamon, black cardamom, bay leaf and cloves when bay leaves turn red put in onion and green chili and fry a bit.
When water dries and onion starts turning golden put in the chicken cover and cook on medium heat until the water of the chicken dries.
Blend together tomatoes ginger garlic and tomato paste (the color comes out due to this paste) and put in the chicken.
Cover and cook till the chicken is nearly done.
Start frying and add yougert 1 tbsp at a time while frying when all the yogurt is used fry till the oil seperates completely.
Put in 1 cup 250 ml of boiling water and cook covered on low heat till the gravy is as much as you like sprinkle cardamom powder and all spice powder and keep cooking on lowest flame for 1 min more.
Garnish with coriander leaves and mint.
Serve with Naan.
Cooking Directions
Blend onion and green chili with a little water til smooth.
Heat 1/2 cup oil with butter and fry cinnamon, black cardamom, bay leaf and cloves when bay leaves turn red put in onion and green chili and fry a bit.
When water dries and onion starts turning golden put in the chicken cover and cook on medium heat until the water of the chicken dries.
Blend together tomatoes ginger garlic and tomato paste (the color comes out due to this paste) and put in the chicken.
Cover and cook till the chicken is nearly done.
Start frying and add yougert 1 tbsp at a time while frying when all the yogurt is used fry till the oil seperates completely.
Put in 1 cup 250 ml of boiling water and cook covered on low heat till the gravy is as much as you like sprinkle cardamom powder and all spice powder and keep cooking on lowest flame for 1 min more.
Garnish with coriander leaves and mint.
Serve with Naan.
Ingredients
Veal brain 2
Onion 4 chopped
Lemons 4
Green chili 4 chopped
Black pepper 8 cloves
Garlic 6-8 cloves
Chopped coriander 1 bunch
Oil 1 cup
Water 2 cup
Yogurt ½ cup
Turmeric 1tsp
Whole spices 1tsp
Ginger garlic paste 1tbsp
Red chili powder 1tbsp
Ginger paste 2 tbsp
Coriander powder 2tbsp
Salt to taste
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Cooking Directions
Boil the veal brain with 2 cup of water, garlic cloves and black pepper.
Now clean the veal brain and cut into pieces.
In another pan fry the onions till they turn golden brown. Remove and place on an absorbent paper.
Now crush half of the onions by hand.
Heat oil in a pan and add red chili powder, turmeric powder whole spices, ginger garlic paste, yogurt and veal brain pieces.
Now don’t stir but move the pan around by hand.
When the oil floats on top add lemon juice, chopped coriander, chopped green chilies and ginger.
Cook for 5 -7 minutes.
In the end serve in a dish with little bit of chopped coriander, ginger, green chili and whole spices.
Ingredients
Chicken 1 kg
Onion 1
Tomatoes 2
Yogurt 125 gm
Fresh coriander ¼ bunch
Mint ¼ bunch
Clarified butter ¼ cup
Red chili 1 tbsp (powder)
Turmeric 1 tbsp (powder)
Cumin seeds 1 tbsp (crushed)
Red chili 2 tbsp (flakes)
Ginger and garlic paste 2 tbsp
Salt to taste
Oil ½ cup
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Cooking Directions
Cut chicken into small pieces.
In a pan heat clarified butter and sauté ginger and garlic paste.
When color begins to change, add chicken and sauté.
In a blender add onion, tomatoes and mint and blend to form a paste.
Then add yogurt and prepared paste and stir together.
Then add red chili powder, turmeric powder, cumin, red chili flakes and salt to taste and mix.
Also add water and allow cooking until water dries up.
Top with fresh coriander and serve Chicken Bhuna Masala.
Khana Pakana Recipes
Khana Pakana Recipes
Khana Pakana Recipes
Khana Pakana Recipes
Khana Pakana Recipes
Khana Pakana Recipes
Khana Pakana Recipes
Khana Pakana Recipes
Khana Pakana Recipes
Khana Pakana Recipes
Khana Pakana Recipes
Khana Pakana Recipes
Khana Pakana Recipes
Khana Pakana Recipes
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