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Chicken Karahi with Gravy Our karahi fest goes on and here's yet another Chicken Karahi, Mughlai Chicken Karahi. Click below to view more.⬇⬇⬇ Guys, I am back with another Cooking video with a rather unique step by step Chicken kaleji recipe with a twist which is. Hi friends welcome back, so today your going to see a non-vegetarian dish, of chicken liver or kaleji u can say, again easy to make and when u are bored of.
Chicken kaleji with gravy is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It's enjoyed by millions daily. They're fine and they look wonderful. Chicken kaleji with gravy is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook chicken kaleji with gravy using 15 ingredients and 4 steps. Here is how you cook it.
Ingredients needed to serve Chicken kaleji with gravy:
- 1/2 kg Chicken KALEJI
- 1 onion
- 2 tomato
- 2 tbsp yoghurt
- 1 tsp Red chilli powder
- 1 tbsp coriander powder
- As required salt
- 1 pnich Turmeric
- 1 tsp cumin powder
- 1 tsp kasoori methi
- 1 tsp Garam masala
- 1 tsp ginger garlic paste
- 2 green chilli
- 2 tbsp fresh coriander
- 1/2 cup oil
Even if you add only salt and pepper you can make best Kaleji. The resting process will make liver release juices in gravy burn them on high heat. I do it, when reheating liver before serving. Serve with gravy. water, cream of chicken soup, chicken gravy mix, boneless skinless chicken breasts.
Instructions to cook Chicken kaleji with gravy:
- Oil ma onion ko brown krna ke baad then add ginger garlic paste,salt,red chilli powder, cumin powder, turmeric,tomato
- Ab isko achi trah bhun lein jab bhun jae to KALEJI add krden
- Ab yoghurt add kar ke bhun lein 1/2 cup water add krna ke baad garam masala, Kasoori methi, green chilli 5 -7 min ke lia dum da
- Turn off the flame and garnish with coriander and enjoy…….
Grandmas Cheesy Hashbrown Casserole Made without Cream of. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden.
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