Matka Murgh | Mehboob's Kitchen | Masala TV | Mehboob Khan
- 4 years ago
This Matka Murgh recipe is a really easy one and it's extremely flavourful! Try this out and enjoy your meal.
Watch this Masala TV video to learn how to make Matka Murgh, Paratha roll and Gull-e- firdous Recipes. This show of Mehboob's Kitchen with Chef Mehboob Khan aired on 4 December 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website: https://www.masala.tv/
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MatkaMurgh:
Ingredients:
Whole chicken 1-1/2 kg
Ginger, garlic paste 2 tbsp
Saffron 1 tsp
Yogurt 1 cup
Salt 1 tsp
Black pepper powder 1 tbsp
Fried onion 1 cup
Capsicum 2
Tomato 2
Onion 1
Egg (boiled) 4
Red chilli powder 1 tbsp
Whole black cumin 1 tsp
Coriander powder 2 tsp
All spice powder 1 tsp
Turmeric powder 1 tsp
Green coriander 2 tbsp
Oil ½ cup
Green chili 2
Method:
Whole chicken wash and cut in to 8 pieces .now tomato, capcicum and onion cut in to small cubes in a bowl add garlic paste ,black pepper powder ,few saffron, yogurt , salt mix and make paste then apply on half chicken and leave for half an hour keep in refrigerator after this non in stick pan heat oil and fry ginger garlic paste then fried onion ,turmeric ,red chili powder ,green chili ,coriander powder and some water add and cook and roast masala well .now yogurt and masala marinated chicken add and fry after 5 minutes .add 1 glass water when water boil then flame slow and cook 20 to 25 minutes .finally black cumin ,all spices powder, Egg (boiled)and chopped vegetables add .now in slow flame cook for 10 minutes then dish out and garnish with green coriander and serve with chapatti.
Paratha roll :
Ingredients
Parathay 4
Chicken Seekh kabab 1packet
Tomato ketchup ½ cup
Green chutney ½ cup
Onion chopped 1
Cabbage 1cup
Method:
Firstly fry paratha .now chicken seekh kabab fry then place on paratha with all ingredients then roll it and serve.
Gull-e- firdous :
Ingredients:
Milk 1 kg
Rice (ground) 50 gm
Sugar 1 cup
Almond 50 gm
Dried milk 125 gm
Butter 10 gm
Method:
Heat the butter and roast the almond ,pistachios and rice when roasted well then mix milk and cook till than thick then add sugar and further cook .when water dry then add dried milk and roast when cool then add fried milk and almond then delicious Gull-e- firdous ready .
Watch this Masala TV video to learn how to make Matka Murgh, Paratha roll and Gull-e- firdous Recipes. This show of Mehboob's Kitchen with Chef Mehboob Khan aired on 4 December 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website: https://www.masala.tv/
#MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie
MatkaMurgh:
Ingredients:
Whole chicken 1-1/2 kg
Ginger, garlic paste 2 tbsp
Saffron 1 tsp
Yogurt 1 cup
Salt 1 tsp
Black pepper powder 1 tbsp
Fried onion 1 cup
Capsicum 2
Tomato 2
Onion 1
Egg (boiled) 4
Red chilli powder 1 tbsp
Whole black cumin 1 tsp
Coriander powder 2 tsp
All spice powder 1 tsp
Turmeric powder 1 tsp
Green coriander 2 tbsp
Oil ½ cup
Green chili 2
Method:
Whole chicken wash and cut in to 8 pieces .now tomato, capcicum and onion cut in to small cubes in a bowl add garlic paste ,black pepper powder ,few saffron, yogurt , salt mix and make paste then apply on half chicken and leave for half an hour keep in refrigerator after this non in stick pan heat oil and fry ginger garlic paste then fried onion ,turmeric ,red chili powder ,green chili ,coriander powder and some water add and cook and roast masala well .now yogurt and masala marinated chicken add and fry after 5 minutes .add 1 glass water when water boil then flame slow and cook 20 to 25 minutes .finally black cumin ,all spices powder, Egg (boiled)and chopped vegetables add .now in slow flame cook for 10 minutes then dish out and garnish with green coriander and serve with chapatti.
Paratha roll :
Ingredients
Parathay 4
Chicken Seekh kabab 1packet
Tomato ketchup ½ cup
Green chutney ½ cup
Onion chopped 1
Cabbage 1cup
Method:
Firstly fry paratha .now chicken seekh kabab fry then place on paratha with all ingredients then roll it and serve.
Gull-e- firdous :
Ingredients:
Milk 1 kg
Rice (ground) 50 gm
Sugar 1 cup
Almond 50 gm
Dried milk 125 gm
Butter 10 gm
Method:
Heat the butter and roast the almond ,pistachios and rice when roasted well then mix milk and cook till than thick then add sugar and further cook .when water dry then add dried milk and roast when cool then add fried milk and almond then delicious Gull-e- firdous ready .