Without fail recipe ultimate White Karahia with Indian Salsa easy, delicious, practical.
Good Evening every body, at this time you get present recipe White Karahia with Indian Salsa with 19 ingredients and 8 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 19 ingredients and 8 stages of easy cooking White Karahia with Indian Salsa.
Ingredients for White Karahia with Indian Salsa
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Prepare : chicken karahia.
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Prepare : yogourt.
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Needed : capsicums.
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Prepare : of ginger.
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Needed : salt and pepper to taste.
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Needed : chicken, cut into small joints.
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Prepare : oil for deep frying chicken.
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Prepare : freshly roasted cumin seeds.
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Prepare : freshly roasted crushed coriander seeds.
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Needed : cloves of garlic.
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Needed : chopped dhaniya leaves for garnishing.
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Needed : Indian salsa.
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Prepare : or 4 ripe tomatoes.
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Needed : oil.
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Prepare : crushed cumin seeds.
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Needed : crushed coriander seeds.
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Needed : crushed red chillies.
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Prepare : salt.
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Prepare : good pinch turmeric powder.
If all ingredients White Karahia with Indian Salsa it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking White Karahia with Indian Salsa
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Wash and pat the chicken to dry deep fry till light brown from all sides transferring the fried pieces into a saucepan with a lid.
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Put over gentle flame to cook adding a little crushed garlic, the roasted seeds, salt and pepper to taste.
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Let it be cooked slowly till any liquid is dry.
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In a small saucepan cook yogourt, stirring constantly till it boils.
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Add yogurt to chicken, cover again and simmer slowly till well done. Quarter the capsicums, cut quarters into twos, deep fry and add to chicken.
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Serve garnished with julienned ginger and green coriander.
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For Indian Salsa:.
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For Indian salsa: put the tomatoes in a small saucepan covered and cook over medium flame till soft and the skin can be removed. Mash them well. Heat the salsa oil, add crushed garlic, ground cumin and coriander then add the tomatoes, red chillies and turmeric powder. Stir fry over high heat till most of Tue moisture evaporates and the oil separates. Serve with the chicken karahia and naan or any flatbread of choice..
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