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Chicken Curry Recipe

Chicken Salad, Pakistani Style, Murghi ka salad, Chicken Curry Recipe

You will discover a ton of chicken Recipe on my blog. It is essentially a most loved in my home. On the off chance that you would have felt that I would have depleted every one of the Recipe in my kitty, at that point you will be in for a decent astonishment.

Today I will share the chicken salad or the murghi ka salad in Pakistani style. On the off chance that you have been following my blog, you would realize that I make the Pakistani dishes as frequently as the Indian sustenance. Living in Dubai, I have turned out to be particularly acclimated with the Pakistani food as I am to the Indian.

On the off chance that you are new to the Indo-Pak cooking, you will be pardoned to believe that both the foods are same. Yet, there is a decent distinction between the two. You will know it in the event that you take after both of the cooking.

I want to make the Pakistani sustenance. What’s more, this chicken salad or the murghi ka salad is the same. It is simple and easy to make. There is no protracted procedure engaged with making this chicken salad or the mughi ka salad in Pakistani style.

 

You can pick whether to make this chicken curry minimal dry or sauce. It relies on what you are serving it with. In the event that you are serving it as a side dish alongside some pulao or rice assortment. At that point, you can make it minimal dry. In any case, on the off chance that you are serving it with roti or chapati or any desi bread, at that point make it more slender.

So essentially it is your inclination how you might want this appreciate this chicken salad Recipe.

LET’S Begin WITH THE CHICKEN SALAD OR THE MUGHI KA SALAN IN PAKISTANI STYLE.

Ingredients:

  • 1 kg chicken cut into medium measured pieces
  • 4 tbsp oil
  • 2 green bean stew opening in the center
  • 2 onions medium measured, cut
  • 2 tbsp ginger garlic glue
  • 2 tbsp yogurt
  • 2 tomatoes pureed
  • 3 entire dry red bean stew
  • 2 tsp coriander seeds
  • 2 green cardamom
  • 1-inch stick cinnamon
  • 2 cloves
  • 2 tbsp mint clears out
  • salt to taste

Instructions:

1.The dry meal the red stew, coriander seeds, cardamom, cinnamon, cloves, and powder it in an espresso processor.

2.Heat oil in a skillet, include the green stew and onion. Sear till the onion turns brilliant dark colored.

3.Next, include the ginger garlic glue. Broil till the crude scent vanishes from it.

4.Add in the chicken and sear till all the water goes away from the chicken.

5.Throw in the powdered flavors, yogurt and tomato puree. Blend well.

6.Let it cook on medium warmth with the top secured till the chicken is finished. Mix tenderly in the middle.

7.Add the salt and mint leaves and turn off the fire. Serve hot with roti or rice

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