Pakistani Or Desi Style Spicy Chili Chicken Food

DESI CHICKEN KORMA PAKISTANI FOOD RECIPE

Steps:

• Take a large pan, Add three to four spoon of olive oil or refined oil and heat high flame on the stove
• Add three medium size of chopped onion and fry it
• Cook onion until then it changes the color
• Add chicken, Garlic cloves and Ginger paste and cook for 3 minutes
• Add half a cup of warm water and cover it for 3 minutes
• After 3 to 4 minutes, add four to five chopped tomatoes and cook it
• Mash tomatoes into the chicken gravy and cook for at least 10 to 15 minutes
• Add 6 to 7 green chilies
• Add all spices like Taste to Salt, Half tbsp of Red chili powder, a pinch of Turmeric powder, Half tbsp of Korma masala powder, and Chinese salt and mix well
• At of end, Add gram masala powder and green coriander leaves and cook on a low flame of the stove for 5 to 7 minutes
• Delicious Desi Chicken Korma Pakistani Food Recipe is ready to eat
• Enjoy with chapatti and naan.

SPICY CHICKEN MASALA BOTI PAKISTANI FOOD RECIPE

Steps:

• Take one Kilogram of Chicken and cut to chicken like see the picture
• Take a mixing bowl, add two cups of fresh Yogurt
• Add three tbsp of Tikka masala and Chicken Powder into the Yogurt
• Mix it with the help of spoon
• Pour this mixture into the Pieces of Chicken
• Mixing with the help of your hands
• Add two tbsp of Red Chili Flakes and one tbsp of Food Color
• Mix it and Marinated chicken for 2 to 3 hours into the Fridge
• After 2 hours, take a frying pan, Add three tbsp of Olive Oil and add marinated chicken and cook it
• Mix well and Cook for 15 to 20 minutes when chicken gets ready
• Delicious Spicy Chicken Masala Boti Pakistani Food Recipe is ready to eat
• Enjoy it and Feedback the recipe on a comment box

PAKISTANI CHICKEN KARAHI

Steps:

• Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper and sauté for about a minute.
• Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander, cumin, red chili pepper, and remaining salt and sauté for another minute.
• Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.
• Uncover and raise the heat to high. Sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate.
• Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Taste and add more salt, if needed. (I usually need another 1/8 tsp.) Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, bread, or rice.

DESI CHOW MEIN

Steps:

• Marinate the chicken with 1/2 tsp white pepper, 1/3 tsp salt, 1 tsp cornflour (cornstarch) and 1 tsp soy sauce. Keep aside.
• Prepare the Chow Mein sauce and put aside.
• Boil the noodles according to package instructions. Make sure not to over boil or they will get mushy while stir frying. Keep 1/4 cup of the water the noodles are boiling in aside.
• When the noodles are done, strain them in a colander and run cold tap water through them. Drizzle 1 tbsp of toasted sesame oil and keep aside.
• In a pan heat a tablespoon of oil. Add the carrot, bell pepper, cabbage and red onion. Sprinkle a dash of salt and black pepper. Stir fry for 3-4 mins only. Do not over cook the veggies. In the end mix the green chili and keep the veggies aside.
• In the same pan add 2 tbsp oil. Saute the crushed garlic and then add the marinated chicken. Fry on medium high heat until cooked then pour in the sauce.
• Add the boiled noodles. Immediately add to the pan and toss well. Taste for salt at this point and add some if needed. Add the spring onions and mix.
• Take out on a serving plate, sprinkle some sesame seeds and serve.

PAKISTANI OR DESI STYLE SPICY CHILI CHICKEN

Steps:

• In a pan add the chicken & stir fry till its half cooked or the water dries up.
• Next add 2 tablespoons tandoori spice mix & 2 tablespoons lemon juice & cook on high heat till the chicken is completely done.
• Now add the remaining tandoori masala, lemon juice, red food color, & red chili paste. Cook for 5 minutes on high medium heat.
• In the end add jalapeno, curry leaves (kari patta) and oil & simmer on medium heat for another 5 minutes.
• Your chillie chicken is done. Serve with rice, naan or parathas with chutney, raita & salad.

SHRIMP KARHAYI

Steps:

• In a bowl toss prawns with 1/2 tsp of salt and turmeric powder. Grill these prawns in butter at high flame for 1 min. (not more) and set aside in a bowl.
• In a wok or frying pan, add 1 tbsp of ghee/butter and add onion, garlic and small green chilies. Fry them until they turn golden brown.
• Add in chopped tomatoes along with salt, red chili powder, coriander powder, cumin powder, and 1/4 tsp of turmeric powder.
• Mix and cover the wok/pan with a lid and reduce the flame to low. Allow the tomatoes to soften up. ( you can use an immersion blender if the tomatoes don't soften up properly) It'll take about 15 mins.
• When the tomatoes have softened up to form a uniform curry base, add whole green chilies, yogurt and garam masala powder. Cook the masala for 5 mins.
• Throw in the prawns and cover the wok. Cook for 4 mins max.
• Turn off flame, sprinkle some chopped coriander, ginger strips, some more green chilies and some chat masala powder.
• Serve hot with naan, chapati or paratha.

DESI CHICKEN CHOW MEIN INDIAN/PAKISTANI STYLE

Steps:

• Boil spaghetti 1 minute less than the instructions on the packet.
• Mix all ingredients of sauce in a bowl.
• Take 2 tablespoons of sauce and mix with the chicken. Marinate chicken for 20 minutes.
• Fry garlic and chiles to season the oil. Add chicken and stir-fry for 3-4 minutes on high heat until cooked.
• Stir in veggies except for green onions and continue to stir fry for 2 minutes until soft.
• Mix in the prepared sauce and noodles. Mix well and continue to stir fry for 2-3 minutes.
• Sprinkle green onion and mix well. Serve.

CHILI CHICKEN AND SPINACH

Steps:

• Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier.).
• Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and cook for 1 to 3 minutes (be careful not to burn the garlic).
• Chop the chicken into small pieces and add them to the pan, cooking until they're lightly browned, about 3 to 4 minutes. Add the soy sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.
• Add the pepper and spinach, and cook until the spinach is just wilted, about 2 minutes.
• Serve immediately.