I'd like to welcome everyone to Pakistani Kitchen, where I'll be cooking a Pakistani style chicken karahi. I'll be using bone-in chicken, and it'll be a very flavorful, traditional dish with no onions. It'll be a tomato-based, very authentic, thick sauce with garlic and ginger, and it'll have a phenomenal taste. And if you want to obtain the truly authentic flavors today, I want you to make this at home, so here is the procedure.This is a really authentic home-cooked dinner for you, not a restaurant-style dish.
Ingredients
right the ingredients are very simple and I'll prove it to you so to begin with, is the caramel and our spices, these are the dried Bailey in Bengali or Asian, we put a test fatah, that's the cardamom so using three of these green cardamoms this is the Indian cinnamon cassia bark it's basically about a couple of inches it just brings out a nice sweet aromatic flavor, right. we're using about one two three four five, about five green chilies I've used it this fresh ginger paste in fresh garlic We add a little bit of green chilies, a little bit of coriander, and a little bit of garlic spices to my ginger, which is why it has such a great flavor.
half a teaspoon turmeric
1 tablespoon garam masala (garam masala)
1 tsp chili powder a second time If you prefer it really spicy, use 2,3 teaspoons and if you look at the drawstring, use 3 to 4 teaspoons to stay in the loop. If you don't like it particularly spicy, half a teaspoon will suffice.Everything you need is in the powder.
I don't like curry powder and I want you to be nice and authentic, so you don't really get curry powder
in Pakistan, Bangladesh, or India. It's a British sort of spice mix right. I'm using a baby chicken. After it's been skinned and cooked, it's about 700 grams, and to finish it off, we're going to use some
coriander and I said really, and some oil and water. As I go along, they'll be in the description.
I just wanted to get the oil heated up because for this dish we normally use a lot more oil in the hall, so
it'll probably be about 1 cup. As you know, I don't like it cooking with too much oil, so I'm trying to
keep it as low as possible. but if I need to add a little bit more I'll dude it's been a few minutes I think
the oil is heated up now. It's very different from the one that had the chicken in first. How's it going
here Because you're not at home, make sure you keep an eye on the chicken while they notice
what's come out and try the chicken. No water, no oysters when you put them in the oil diffusers
because they'll be sitting next to this bug. I don't have time to go to that home site, so I'm just
going to add a little bit of water at this point. As I said, the water compensates for the oil, so it would
be loads of loyalty to take some oil out, but I don't want to do that because the chicken has a lot of moisture, so basically all I want to do is add a little bit of water.The reason for this chicken karahi is that you would cook it in a car I dish so karate she sort of ground. I'll show you one. This is a sort of karahi dish. by a bigger one I don't have one in the restaurant, so I'm cooking in a hollow sort of pan. Hence the name. So I'm going to put this on high heat, put the lid on, let it steam.I'll put the chicken in the fryer
to caramelize it a little and then move on to the other ingredients. I'll have to add the garam masala now.So the cassia bark, which is cinnamon, is about three car demons, and on the test platter, which is the bay leaf that goes in, I'm going to add the green chillies. It's usually a good idea to just break.So the seeds' fragrance and spices come out and the chili
sauce stays put, or you can just stab a knife in it.So basically, if you run a knife through it,
the flavors will come out. I'm going to add the ginger and garlic abyss,which are one and two.
2 teaspoons garlic I like garlic the ginger paste one - it'll have a nice function sort of flavor
what the garlic and ginger to that point because it's a small chicken the chickens are going to cook
quite quickly I'm going to put some salt in now if it was about 500 grams of chicken would add one
teaspoon if it's about 700 grams you can add T 2 TSP for I'll add one I'll add 1/2 so that's one and a half teaspoon of salt this is optional because it's I always add kasoori methi, which is a dried form
of the spice.There are a lot of tomatoes, as you can see, so I'm going to throw them in now.Just hard I'll tell you why later put the lid back on let it steam cook for a bit it's been about 3-4 minutes
we're just going to check on it I can see it steam cooking away yeah so basically the reason
why I put the tomatoes in half is because it's a tomorrow based gravy sauce so I need to take the skin
off the tomorrow so what happens is when it gets heated up it loosens up and it's easier to take off so
put the lid back on let it cook theIt's been a few more minutes people. The chicken is almost sticking, so you know, the water is sort of evaporate evaporating I'm going to see if tomorrow our skins are blue support when we use a little tone here for the ice cubes. Okay, very good.
There are a few more people, but it will be easier. The reason I'm using a tongue man is because of the heat, so I'm simply going to reduce the heat on my sensitive hands since you're doing this at home,
r-robber. You can add a little water if you do it properly, but I'm not using too much oil because
the taste comes from the tomato. So the chicken is half cooked and about to be smushed,
and if you can smell it, you're going to go crazy for the spices that go in and bring it out, even
though it was on low heat. I'm going to close the lid now.So I'm going to cook this for a little
bit longer. So far it's been about twenty by twenty-three twenty four minutes. Guys, I think
this dish will be finished before my deadline. 45 minutes is a really authentic dish you can cook
at home in a really good time. It's not so much time for the prep work and everything. 45 minutes I think for you, maybe at home for the beginners, maybe one hour time guys waiting for the couriers, you'd be good to goI'm just waiting for all the rollers to go down and it's becoming a nice consistency. and I'll be checking up in a few minutes. So guys, it's cooking away, I can see the oil sorta rising, yep I'm right there you go curry consistency guys, so this needs a little bit. I just need to dry it out and make it into a Buddha, so this needs a little bit. I just need to dry it out and make it into a Buddha, so this needs a little bit. I just need to dry it out and make it into a Buddha, so this needs a little bit.Guys, go get some fresh coriander and get ready to play
top immediately. Makepeace, here's another leg drumstick, this time for some raw
onion rings. If you enjoyed this and the recipes and want to try them at home, what inspires
you to do so? Hopefully, you will be able to try this lovely authentic dish again; however, this is not a recipe for you to try at home.This is true home cooking in the British Indian restaurant style.
It actually took 45 minutes. If you're doing our handmade, it'll take an hour. So the prep time plus
cooking time may be an hour. This cooking time is half an hour to five minutes. guys hope you loved it
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