Peri – Peri Al-Fahm
Ingredients
coriander powder-1 1/2 tsp
pepper-1 tsp
cumin-1 tsp
fennel-1 tsp
cinnamon
cloves
bay leaf
cardamon
dry chilly-5
onion-1/2
tomato-1/2
garlic-3
ginger
coriander and mint-1 handful each
curd-3 tbsp
kashmiri chilly powder-2 tsp
garam masala-1/2 tsp
turmeric-1/2 tsp
lemon juice-1
egg-1
tomato sauce-3 tbsp
salt
pepper powder-1 tsp
chilly flakes-1 tbsp
lemon juice-1/2
oil
Preparation
Dry roast, whole spices, coriander powder and dry chilly, then ground it into fine powder. Grind onion, tomato, mint, coriander, ginger and garlic,. In a bowl, add curd and prepared masala paste and powder, then add salt, garam masala, turmeric, kashmiri chilly powder and lemon juice, mix well and make a thick paste. Marinate chicken with this masala, then store it in fridge for 2 hrs. Prepare a sauce by mixing tomato ketchup, salt, pepper powder, chilly flakes and lemon juice. After marination, fry the chicken in a pan, apply the sauce frequently above the chicken until it fried enough.
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