Irani Tikka Karahi is the perfect blend of the basic ingredients but the taste is amazing. Try this recipe out when you’re done eating heavy foods, you’ll love it.
Watch this Masala TV video to learn how to make Irani Tikka Karahi ,Doodh Wali Roti and Maghaz Nihari Recipes. This show of Flame On Hai with Chef Irfan Wasti aired on 29 December 2019.
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Irani Tikka Karahi:
Chicken with bone 500 gm
Oil ½ cup
Ginger garlic paste 1 tbsp
Salt as required
White pepper 1 tsp
Chicken powder 1 tsp
Cumin powder 1 tsp
Yellow food color few drops
Yogurt ½ cup
Onion paste 1 cup
Cream ¼ cup
Coriander chopped for garnish
Green chili julienned for garnish
METHOD
Heat oil in wok, add chicken with salt fry well. Add little amount of water cover with lid and cook chicken for 7 to 8 minute. Remove from oil. Saute ginger garlic paste well. Add onion paste, yogurt and all spices cook till oil separate. Add cream mix well and cook for 3 to 4 minute. Add green chilies and coriander, serve.
Doodh Wali Roti:
Fine flour 500gm
Milk powder 1 tbsp
Yeast 1 tsp
Sweet soda 1 pinch
Salt 1 tsp
Clarified butter 3 tbsp
Sugar 1 tsp
Egg 1
Milk as required
METHOD
In a bowl mix flour with all ingredients knead well. Leave for 10 minute to rinse. Make ball keep for 10 minute. Roll balls and keep in tray, cover with cloth. Bake tortilla in pre heat oven at 200 C for 8 to 10 minute,
Maghaz Nihari:
Beef shank 500 gm
Brain 100 gm
Oil 1 cup
Ginger & garlic paste 1 tbsp
Onion sliced 1
Salt as required
Red chili powder 1 tbsp
Turmeric powder 1 tsp
Clove powder 1/4 tsp
Cardamom powder 1/4 tsp
Fennel powder 1/4 tsp
Cumin powder ¼ tsp
Kabab chini powder 1/4 tsp
Orange food color 1/4 tsp
Fine flour as required
Water as required
POTLI KAY LIYE
Cardamom 2-3
Star anise 4
Fennel seeds 1 tbsp
Cumin 1 tsp
Cloves 6- 8
Cardamom 3 -4
Muslin clothes as required
TARKA
Oil ½ cup
Onion sliced ¼ cup
Red chili powder 1 tsp
METHOD
Heat oil in pan add onion fry well. Add ginger garlic paste cook well. Add beef cook. Add all spices cook till done. Add water with potli cook on low flame. When meat is done add dissolved flour in nihari and simmer for 15 minute. Heat oil fry onion. Add red chilies apply tarka on nihari cook till oil separate from gravy. Add boiled brain and serve.
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