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Pakistani Street Food

Jun 01, 2021
Hello everyone, I hope you are having an amazing day, I'm Mark Wiens and today we are going to cook a Pakistani

street

food

style chicken recipe cut up, you pull and this is one of my favorite moves, chili powder, a little bit of black pepper . I'm just going to add a portion, everyone welcome to

street

food

at home. We love to travel, but we can't always travel, so I'm going to take you to the street food cart at home, to the street food kitchen, and we're going to cook some of my own. Favorite street food recipes today is Pakistani style chicken for me, if there is a single dish that truly represents Pakistani food and culture it is a Karachi and not only because it is so delicious but because it is the dish for which the people get together and that's what makes it. so special, just come here real quick.
pakistani street food
I had to take out the Pakistani pesho. This is actually Peshawar, every apple for the occasion, the best sandals, so today I will cook in the best possible footwear, straight from Peshawar, probably one of my best meals. Memories in Pakistan are karahi of many different types and you only hear them when you go to a restaurant walking down the street and you hear that like the metallic noise of the shots, you hear that the film is like the fire roars, they make metallic noise. prepare karate and you can smell the aroma of spices. Hey, Karachi is actually the name of the pot which is similar to a wok, but it is a rounded pot with high curved edges, typically made of steel or iron, it is perfect for making curry stews and you can fry almost anything with the ones. curved edges, you can stir and mix your ingredients very effectively and I love that clang, so we have the chicken here, a whole chicken, reverse to use the whole chicken, so you have different pieces, but I can remember the first one.
pakistani street food

More Interesting Facts About,

pakistani street food...

I think our first karahi was in Lahore on our first day of visiting Pakistan and we went to a place called Karachi, which is legendary all over Pakistan for its cutting, it's chicken and mutton and I. I actually had to choose you can choose your own chicken live chicken they are giving me the honor of choosing the chicken so the pressure is on I have no idea how to choose a good shake one of the interesting things is that they are peeled and taken without skin , so I think there's enough oil, there's enough richness in the curry when you cook it and in the butter that they use, they don't want the extra skin.
pakistani street food
I think I need my mother-in-law to come help me. cut this chicken, she is much better than me in Lahore, they just peel off the skin, it's very good, it's good, it works, thanks to them, they came in trouble to Xinjiang, hey, good friend, she knows exactly where those joints are and all. In Pakistan they had a really unique way of cutting meat using a knife that you hold between your toes and then cut like a cut. You could also buy chicken already chopped, but I think a whole chicken is the best because it has all the different parts are my game, you know, ready chickens without skin, keep the bones, let's prepare the ginger with garlic and what really caught my attention The focus in Pakistan is the use of ginger.
pakistani street food
I loved the ginger and scratch it, I think. I want to pick up the skin because it's a little bitter the clothes just fall off well, I think it's probably good if you drop this in the mortar, bring it here and we'll crush it into a ginger and garlic paste. I think we can. start frying now, let's turn on the heat kadai, you want to increase the heat quite high. I'm going to add a little bit of oil first, they added a lot more than that, but I think that's going to drop that chicken, be careful oh.
I forgot to even cut off those breaths, although wait, I made a mistake. I'm going to do it very quickly. I completely forgot to cut those chicken breasts. Wow, okay, come in. I'm going to add a little bit of salt and again there's so much. There are a lot of different processes, different ways to do this, I know at the Legendary, but Cudahy they pressure cook the chicken with some tomatoes and then fry it like this, but we're going to do this method where we just fry the chicken almost like it's shallow. we fry and then add all the other spices to the tomatoes.
Another thing is that the karahi usually doesn't have a handle so they use it almost like pliers to turn the pan while they turn it however they want sir and as they only point out that you can hear the clanking of Gaddafi's pans , what you most want is to simply brown the chicken. I think it's okay for now, let's add the ginger, garlic and tomatoes, ginger, garlic, everything and the tomatoes. come in, I think maybe four four tomatoes should be fine and I just like to put them in your hole, maybe five right away, you can smell the ginger and garlic starting to caramelize and we add those whole tomatoes because they'll make the sauce.
That will make a lot of sauce and I think at this point if you don't have enough oil, a lot of times they were very oily in Pakistan, but that's extremely good, but I think you can add water, other people did, yeah, with water, a little bit of water. that's fine there too and now we can really turn up the heat, do it true cudahy style. I'm going to turn up the heat at this point, let it boil for a while, let the chicken cook and you want those tomatoes to cook until they are very soft and they just dissolve into the sauce and in Pakistan they just ate like the real thing. karate restaurants only had wines.
The chefs are so talented and multitasking that they know all the ingredients for each key cut, but they have all the details. They go down, they can't make a mistake so they add different spices on different burners all the way down until they're finally done and then they just follow the line like just stirring them when they need to be stirred jumping from Cudahy to karahi which, like the Cudahy's multitasking ability, it's amazing, it's a lot of fun, a very strong and very hot fire really helps right now in Pakistan, they cook it on such a high heat like the flames go over the edges of the karate, you can see those tomatoes cooking . oh yeah this just brings back memories of pakistan, the clang of the kuraki, just the steam and spices flowing in the air, at this point the tomatoes should start to dissolve and what you want to do is take them. take that off, oh yeah, that's pretty hot, you want to take the skin off the tomato, okay, this is better, you want to take the skin off the tomato, put it all in there, tomato skin, take the skin off the tomato, this one is just gone disintegrate and has completely fallen apart, grab that.
Then once you've removed all the skin from the tomato, take your spatula and just mash those tomatoes into a perfectly harmonious tomato sauce, so I added a little bit more water and now I'm going to let it simmer again. a little longer, letting those tomatoes dissolve completely thinking about all the different Gaddafis we ate. I think we ate them almost all the time with tandoori roti in Pakistan, which is where they shake, pound the dough, and then into the ton. Dude and then it cooks on the side of that oven, but we don't have much so we're going to make a simpler home style roti and all it is is flour and water that I'm going to add.
I think you want to add just half of it first and then you just have to massage it in. I'm definitely not an expert at making Whoopie. I've only made it a few times in my life but this is a really easy way to make it at home and all it is is flour and water. You get them as clumps and then you can add a little more water. I think I slowly need this just for a few minutes. You need to let it sit for about 15 minutes to come together before making rotis. I think it looks pretty good.
Let's put it in the refrigerator for about 15 minutes and return to the chopped haki. Oh yes, this looks delicious. The sauces are coming. together the oils, the juices, the tomatoes have disintegrated, I think it's time to add all the spices. Something I loved about Pakistan is that there are no measurements, they just like to pick up the spices and throw them away, so they know from experience and from doing it. many times for those of us who are less experienced and don't really know how much to add it's about taste testing it's about because there really isn't an exact right or wrong amount it's about your flavor preference it's about the combinations we need and we need to have a general idea of ​​the combinations and the different spices to use, start with cumin, cumin goes with coriander powder, chili powder and I wouldn't say they were generally very spicy, but some of them were spicier than others, so it's kind of a preference. and sorry, just to clarify, I mean spicy like chili, hot but spicy full of spices, just pack the spices in, okay, then a touch of garam masala and a little bit of black pepper and I'll add just a touch of turmeric and ready. that waved Oh, in a room spice and the color changes immediately when they added the spice, although in the restaurants in Pakistan, the man just courted, they just threw the spices.
I wasn't that fast, all that aroma, it's okay. when we're going to add more we're going to add some fenugreek leaves and then the green chillies remove the stem these will also add a little bit of spice and then I think we're going to quickly cut them in half she always comes in and then I'm going to pour some fenugreek leaves quickly. Taste test mm-hmm oh yes, okay, I think it needs more salt. Oh, I almost forgot one more key ingredient real quick and I didn't add this everywhere, but yeah, to get it. which, as an additional richness, this is the quintessentially preferred richness factor, butter, probably just that it should be good.
I'm just going to add a slice but in some of the restaurants in Pakistan they add it like a block of butter and let it melt into the sauce which will be so good most of the time when we ate Cudahy they slow cooked it to eliminate most of the liquid, so it turned out like a thick, rich sauce instead of watery, so we're going to simmer it over very low heat in Meanwhile we're just going to prepare a few more ingredients to put on top ginger and cilantro cilantro fresh what we're looking for this time is Julian's so we're going to peel it peel the skin very very thin Julian's I'm going to cut it cut it very thin put in the cilantro just run our knife through this oh yeah it looks good .
I think we're ready, a few more green chiles right on top just for garnish, just to let them wilt and we're almost ready to chop. cut them in half again ginger and finally that fresh cilantro, you can give it just a quick fold, I just want to fold it in, okay, perfect, I think we're ready, okay, turn off the heat. I think we're ready. Oh, one more thing I wanted to add is that in some places they added a lot of cream to the Karachi, but in others they didn't, so I think it's your preference, but I chose not to add cream because the cream softens the spices. the stronger spice flavors so I really like it with the stronger spice layer so it's really up to you.
You can't add some cream to this too. It's roti time. I'm going to quickly knead that dough once more, I really hope. the roti comes out oh yeah it feels pretty good it feels soft and then we will take a ball of dough you can make a circle you take some flour and then we can roll it out oh oh man my roti is definitely not going to be perfect , the amazing Ang's of Pakistan and all the chefs in the restaurants, they were so expert at it that my favorite guy was in Lahore, literally, in milliseconds, he pounded the roti, the skill, the skill was incredible, okay, I'm not going to to put. more to the fan okay let's make another one oh man at this stage I just want to make these rotis as quickly as possible because that curry Cudahy is ready I can hardly handle it so they might rush it a little bit. rotis well maybe flip it oh it looks good I think I think it's ready okay perfect much respect to all the chefs all the home cooks all the street food cooking the way the knowledge and experience they have and just their Los methods and its effectiveness and its multitasking are praiseworthy, oh that's hot, oh I think I burned it a little, it's a little burned, but I think it's okay, oh we got the bloat, yeah, look at that bubble, It's ready, right?
I think it's ready. when it starts to swell like that, oh, that's hot, well, that's hot, let's just do one more and then we'll I can't wait any longer, are you the first customer here today? Oh my gosh, try, try that on you, oh. It's hot, wait, try this one and the idea is that when you are in Pakistan, like the rotis, as soon as they are ready, they arrive at your table, you always have to eat roti fresh and hot, literally, out of time to order in your plate and immediately you like to take out the kuraki, so I will do my best here, I will cook this last one and then we will run to the table to take our first bite, moments from our first bite here to the plate well and I will immediately grab the karahi on the table directly on that wok stand so it doesn't fall over, remove a little bit of protein, you can see it's kind of dry, the sauce is a little dry and that's how it was normally served.
Pakistan because you want that sauce to be enriched too thick and delicious, but at the bottom you can see there will be a little bit of juice and sauce and all that and ginger and one more thing is that in PakistanIt really is the main way of eating. It is communally, all of you and your friends gather around Karachi and reach the central Karahi. They share their community. It just represents hospitality. I love Pakistani food so much and that is one of the reasons why I love Cudahy so much and a big shout out to Ali, we had enjoyed many, many cuts, he is together, okay let's dig in.
I'm going for that drumstick, grab a piece, oh. and at this point the meat should be falling off the bone oh it's still very hot you can smell the butter in there and then I'm going to take out some of those green chiles. Oh, incredibly good, the richness of that butter. that mix of spices and then the chicken falls off the bone it just melts in your mouth the ginger goes in so well and I didn't expect that before I got naughty I was steaming at one of the best dishes in the world. Without a doubt, these are some of the most popular restaurants in Cudahy, there would simply be a huge dining area, a sea of ​​people, friends and families, all gathered to share a karate.
It's much better to eat a cudahy with Fred, my friends, hey, they're doing this. It smells amazing, nice and spicy, and I see those chiles looking pretty green and fresh, let's dig in, yeah, my friend Dwight from Courageous Kitchen is much better to enjoy with friends, so I want to dig deeper into the type of spiciness. Yes, I'll give you those. chiles, okay, here we go, ooh, fingers burning chiles, Spurs, try all the spices you put in there, buddy, we'll be licking our fingers now once you finish your meal and if you look around, almost all of them, there are people on the other side of the playing field. they are in the position but once you are done with your food I wouldn't say it is mandatory oh yes it is mandatory to get in the position where you lean on the pillow with your elbow and this is the first time I am in the position with the appropriate clothing.
With the right attire, this is one of the most comfortable post-meal positions you'll ever have in your life. My good friend Ali knows this very well. That's my position. That's my point. I don't even have to make an effort, yeah. I'll slide into that position after he's taken the last bite of it, which concludes this Pakistani street food chicken karahi recipe. I will have the ingredients in the description box below that you can check out. I didn't even know what it was. completely doing each step, but I think it turned out very tasty, it turned out very good, so I encourage you to do it yourself if you have the opportunity and I would love to see your photos and hear your experience in the comments or Why don't we tag the street food at home?
I would love to see your photos and I want to thank you very much for watching this video. Stay tuned, there will be more street food at home and remember to give him this. video, a like, leave a comment below and if you are not already subscribed, click subscribe and also click the little bell icon that way you will receive an immediate notification of the next video I post, thanks again for look, see you in the next video.

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