Chicken Balochi Karhai 🍲🍲🍲 Recipe by Sarah Ali 🧑‍🍳
Cooking Instructions 1 hour 1 First dry roast coriander seeds, cumin Seeds and black pepper.let it cool once and grind it to make a powder. Set aside for later use. 2 In a pan heat oil, add chicken and green chillies and fry. Now add ginger garlic paste and cook till chicken turns golden brown in Color 3 When oil leave the chicken at this point we will add whole tomatoes in the chicken. 4 When the skin of tomatoes become soft we will remove it. And start crushing them with spatula. 5 Now add all spices mentioned above. Cook for 2 to 3 minutes then add yogurt. Mix well. 6 Cover and cook for 5 to 6 minutes till oil separates. At the end sprinkle 1 tbsp roasted masala (roast earlier) and crushed kasoori methi. Garnish with ginger and green coriander and serve with naan. 1 First dry roast coriander seeds, cumin Seeds and black pepper.let it cool once and grind it to make a powder. Set aside for later use. 1 First dry roast coriander seeds, cumin Seeds and black pepper.let it cool once and grind it to make a powder. Set aside for later use. 2 In a pan heat oil, add chicken and green chillies and fry. Now add ginger garlic paste and cook till chicken turns golden brown in Color 2 In a pan heat oil, add chicken and green chillies and fry. Now add ginger garlic paste and cook till chicken turns golden brown in Color 3 When oil leave the chicken at this point we will add whole tomatoes in the chicken. 3 When oil leave the chicken at this point we will add whole tomatoes in the chicken. 4 When the skin of tomatoes become soft we will remove it. And start crushing them with spatula. 4 When the skin of tomatoes become soft we will remove it. And start crushing them with spatula. 5 Now add all spices mentioned above. Cook for 2 to 3 minutes then add yogurt. Mix well. 5 Now add all spices mentioned above. Cook for 2 to 3 minutes then add yogurt. Mix well. 6 Cover and cook for 5 to 6 minutes till oil separates. At the end sprinkle 1 tbsp roasted masala (roast earlier) and crushed kasoori methi. Garnish with ginger and green coriander and serve with naan. 6 Cover and cook for 5 to 6 minutes till oil separates. At the end sprinkle 1 tbsp roasted masala (roast earlier) and crushed kasoori methi. Garnish with ginger and green coriander and serve with naan. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Orange Cranberry Muffins Mediterranean fruit salad 🍓 Corn & black bean salad Lemon Pound Cake Beef chow mein with kale and sweet pepper Orange Cranberry Muffins Mediterranean fruit salad 🍓 Corn & black bean salad Lemon Pound Cake Beef chow mein with kale and sweet pepper Water Spinach Fritters Donna's Chili Rellano casserole Lemon Pound Cake Orange Cranberry Muffins Corn & black bean salad Malai chicken handi Pink Champagne cake Burrito George Foreman Green Chile Cheeseburgers Salmon Spinach butter Cream Water Spinach Fritters Donna's Chili Rellano casserole Lemon Pound Cake Orange Cranberry Muffins Corn & black bean salad Malai chicken handi Pink Champagne cake Burrito George Foreman Green Chile Cheeseburgers Salmon Spinach butter Cream