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Easiest Way to Recipe Tasty White Creamy Chicken karahi

Without fail cooking ultimate White Creamy Chicken karahi easy, yummy, practical.

White Creamy Chicken karahi
White Creamy Chicken karahi

Good Evening every body, at this time you get present recipe White Creamy Chicken karahi with 10 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 5 stages of easy cooking White Creamy Chicken karahi.

Ingredients all White Creamy Chicken karahi

  1. Needed 1 kg : chiken (16 pieces).

  2. Needed 2 tbsp : Butter.

  3. Prepare 2 tbsp : Ginger garlic paste.

  4. Prepare to taste : Salt.

  5. Needed 1 tsp : Zeera roasted crush.

  6. Needed 1 tbsp : Black pepper.

  7. Needed 1 tsp : white paper.

  8. Needed : Green chillies 6,7 small chopped.

  9. Needed : Yogurt 1 and half cup.

  10. Needed Half : packet cream.

If all ingredients White Creamy Chicken karahi it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking White Creamy Chicken karahi

  1. Method:Chicken 1 kg (16 pieces) Is achay say dho lain 1 tbsp butter dal kr chicken ko achay say bhon lain jab chicken light brown hona lag jaye to Ginger garlic paste 2 tbsp dal dain.

  2. Salt dal dain.

  3. Phr achay say bhon kr dry ingredients dal dain,.

  4. Green mirchi bilkul bareak kuti hui dal dain aur bhonaon.

  5. Medium heat pe pakna dy phr check Karain pani dry hona tak agr chicken cook na ho tou thora aur pani add kr k dham pe rakh dy Aur end pe milk pack cream add karin aur 2mintx cook kr k serving k liya nikal ly aur ginger Julianne and green chillies Julianne cut kr k serve karye.

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