Chicken Kalmi Fried is the ultimate dinner-party dish. You’ll be known as the best host if you serve these at your dinner-parties!
Watch this Masala TV video to learn how to make Chicken Kalmi Fried , Dumpukht Malai Murgh and Karahi Bhindi Aur Aalu Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 3 June 2020.
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Chicken Kalmi Fried:
Ingredients
Chicken legs 1 kg (give cuts)
Sweet chili sauce 2 tbsp
Chili garlic sauce 2 tbsp
Sambal oleak 1 tbsp
Tomato paste 1 tbsp
Soy sauce 2 tbsp
Hung curd 2-3 tbsp
Ginger garlic paste 1 tbsp
Vinegar 1 tbsp
Salt 1 ½ tsp
Allspice 1 tsp
Oil as required
METHOD
Give cuts on chicken legs, marinate chicken legs with all the given ingredients for 2 hours, cook on very low flame for 15 mins till water dries, remove and shallow fry,serve with fresh salad and raita.
Dumpukht Malai Murgh:
Ingredients
Chicken 1 kg 12 pcs
Allspice 1 tsp
Roasted & crushed cumin 1 ½ tsp
Roasted & crushed coriander 1 ½ tsp
Chili powder 1 tsp
Yogurt 1 cup
Brown onion 3 tbsp
Ginger garlic 1 tbsp
Green chilies 4 chopped
Sambal oleak 1 tbsp
Sweet chili sauce 2 tbsp
Butter 2 tbsp
Cream 2 tbsp
Salt 1 ½ tsp
Green cardamom ½ tsp
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Oil ¼ cup
METHOD
Give cuts on chicken pcs with sharp knife, mix all the seasonings with yogurt and marinate chicken with this for 1 hour, heat 2 tbsp butter and ¼ cup oil, add marinated chicken, cover with lid, cook on low flame for 35 mins until chicken tender and gravy thick, serve with paratha.
Karahi Bhindi Aur Aalu:
Ingredients
Lady finger ½ kg
Potatoes 2
Garlic crushed 1 tbsp
Tomato puree 2 tbsp
Chili garlic sauce 2 tbsp
Sweet chili sauce 2 tbsp
Sambal oleak 1 tbsp
Fenugreek leaves 1 tsp
Crushed coriander 1 ½ tsp
Allspice ½ tsp
Salt ¾ tsp
Crushed red pepper ½ tsp
Sugar 1 tsp
Roasted and crushed cumin ½ tsp
Oil for frying
METHOD
Wash and dry ladyfingers, cut the top and tail, heat 1 cup oil, fry little at a time on medium flame for 5 mins, fry potato fingers on medium flame till golden brown, remove all the oil from the wok, add garlic, fry till light golden, remove from fire, add in all the sauces, seasonings, Fenugreek leaves and ¼ cup water, cook for 2 mins, add fried bhindi and potatoes, cover and leave it on dum for 10 mins, serve with paratha.
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