Spicy Murgh Jahangiri Recipe | Lively Weekends
Check out the Spicy Murgh Jahangiri Recipe in Urdu. Learn how to make best Spicy Murgh Jahangiri Recipe, cooking at its finest by chef at Masala TV show Lively Weekends. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Spicy Murgh Jahangiri Recipe, ingredients and complete Method.
How to make Murgh Jahangiri .Try this quick recipe at home.
Watch this Masala TV video to learn how to make Murgh Jahangiri,Lucknowi Nalli Gosht and Shahi Kaju Barfi Recipes. This show of Lively Weekend with Host Kiran Khan aired on 21 September 2019.
- Chicken boneless 600 gm
- Tikka masala 4 tbsp
- Yogurt 2 cup
- Vegetable oil 8 tbsp
- Salt as required
- Ginger paste 1/2 tbsp
- Garlic paste 1/2 tbsp
- Cream 4 tbsp
- Tomatoes 6
- Black pepper as required
- Cilantro for garnish
Wash the chicken pieces with water and pat them dry with a kitchen cloth. Now mix yogurt and tikka masala in chicken pieces. Let it marinate for about 2 hours. Chopped tomatoes.
Heat oil, in a non-stick pan over medium flame. Now, add ginger-garlic paste along with chopped tomatoes and cook till the oil starts separating.
Add the marinated chicken to the pan and mix properly. Season with salt and pepper and cook until the pieces become soft. Remove from the flame then add fresh cream.
Mix ingredients well and transfer it to a serving dish. Garnish with fresh cilantro.
- Lamb shanks(leg) 4
- Vegetable oil 4 tbsp
- Cinnamon 4 sticks
- Cardamom 4
- Cloves 6
- Onions sliced 3
- Ginger & garlic paste 3 tbsp
- Turmeric powder 1 tsp
- Red chili powder 1 tbsp
- Cumin powder 2 tsp
- Coriander powder 2 tbsp
- Yogurt 4 tbsp
- Tomatoes chopped 3
- All spice powder 1 tsp
- Coriander leaves 1 bunch
- Salt to taste
Wash the lamb shanks and leave to drain.
Peel onions and slice finely, rinse the tomatoes, chop finely and put aside.
Heat oil in a large saucepan; add the cinnamon, cardamom, cloves and sauté for half a minute; add the sliced onions and sauté over a medium heat – stirring occasionally until golden brown.
Add the lamb shanks and cook over a high heat for five minutes, stirring constantly.
Add the ginger & garlic paste, stir well for a couple of minutes and add the turmeric, chili, cumin and coriander powders and salt, sauté for a further five minutes. Add yogurt and sauté for a further 5 minutes over a high heat.
Add the chopped tomato, stir and allow to simmer for 5 minutes or until the oil separates from the masala.
Add enough hot water to cover the shanks and bring to the boil, cover with a lid, simmer and cook until the lamb is cooked (approximately 1 hour). Take the dish of the heat and gently remove the shanks (using a pair of tongs) and strain the cooking liquid.
Cook the strained liquid for a further 10 minutes or until reduced to the desired consistency and check/add seasoning.
Finally, add the cooked shanks back into the sauce, cover and simmer for a further 15 minutes.
To serve, sprinkle all spice powder (optional) and chopped, washed coriander leaves and serve hot.
- Whole dried milk 2 kg
- Sugar 775 gm
- Cashew nuts 250 gm
- Saffron 3 gm
- Milk 4 tbsp
Add whole dried milk in wok. Cook till soft. Add sugar and cook on low flame till dissolve. Add 4 tbsp of milk then add saffron. After that crush the cashew nuts and mix in it.
Remove from flame and keep in cold place. Sprinkle cashew nut on the top of it. Cut into square shapes.
Spicy Murgh Jahangiri Recipe in Urdu and English
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