Khooni Parinda🍗: Recipe in Description #shorts #youtubeshorts #chickencurry #redchickencurry 

Jay manshar😂😂

Jai Bakra har

Jay mansahar

जय मांसाहार ❤

Jay mansahar ❤

Jai Mansahar

Aur aapki video dekh kar hamare muh me pani aana hi hoga 😂😂😅

Jay jay mansaharrrr😊

Jai mansahar🥩🍗

Tange kholkar jay mansahar😂

Bhai mai nehi ja raha narak me ,achhe kam karo or khub murga khao 😂 karma balence ho jayega.Agar mas khane se narak hi milta to adim manav ki to roj lete honge yamdut😂

Tumhare video leke kisi ne instgram pe channel banaya hai bhai
..

🙀🤤🤤🤤 so dilecious……
Amazing 🔪🍳🍳🔪

बकचोदी के साथ लजीज खाना यही तो जिंदगी है😅

Bro i love you ❤

Khooni Parinda🍗: Ingredients & Recipe Below:-
– Heat 7 tbsp ghee in a Kadhai and add in few Alkanet (Ratan Jot) sticks.(Optional just for colour, you can also use Kashmiri chill powder instead.) Sqeeze out the colour of sticks in the ghee on high flame the remove them.
– Blend together 4-5 onions, 4-5 tomatoes, handful of coriander stems, 3/4 tbsp each of stone flower, fennel seeds, cumin seeds, some crispy fried brown onions, 6-8 garlic cloves, 2 inch ginger, 1.5 inch cinnamon, 1 mace, 4 green & 2 black cardamom and 6 soaked Kashmiri chillies into a fine paste.
– Add this paste in the Kadhai and fry on high for 12 minutes until ghee separates. Now add in 1 kg chicken followed by 1 tbsp salt and fry on high for 12 minutes. Then mix together 200 grams curd, 2.5 tbsp roasted gram flour (sattu), 1 tbsp garam masala powder and 2 cups of water without leaving any lumps.
– Add this mix in the chicken and give it a stir. Now close the lid turning flame to low for 18 minutes checking and stirring in between. Lastly add in 1 tbsp roasted crushed kasoori methi and garnish with chopped coriander leaves.