Hello to all my friends. Assalam Alaikum to all of you. If you have not subscribed to my channel Please subscribe to it by pressing the red button below the video. And press the bell button with select all for the notification of new videos first and soon. Today we make chicken karahi that is traditional in Pakistan and India. Today we are making chicken karahi in another way. Which will make it’s taste great. Now in a wok add one cup of oil, and heat it before adding anything. Now add Ginger Garlic paste one tablespoon each. And saute for few minutes. Saute on medium heat until the light brown color is occur. Now Add one-kilogram chicken that cut in small pieces. Put it on high heat that time you add chicken in oil. On low heat chicken releases water in oil and therefor Maillard reaction does not start. Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 285°F (140°C).Until the Maillard reaction occurs meat will have less flavor. The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Now you can see the color change in chicken pieces. Maillard reaction improves the taste. Now add one teaspoon of cumin seed powder. Add Crushed coriander four tea spoon full. Add Red chilli powder one teaspoon. If you want more hot add one tsp more. Add paprika powder one teaspoon. for improving color of the dish only. you can skip it if you want. Add turmeric powder quarter teaspoon only. Turmeric makes bitterness. Add white pepper one teaspoon full. We replace it with black pepper which makes it bad in color. Add sale as per taste. We add one teaspoon full. Add all spices one teaspoon full. Add onion paste one cup. onion had an umami taste so make taste better in this dish. Mix well and cook for a few minutes. Add a cup or 250 grams of chopped tomatoes. Tomatoes have natural glutamate in it.. Continue cooking with the lid on the wok. until water evaporates and oil is released. If you have not subscribed to my channel Please subscribe to it by pressing the red button below the video. Don’t forget to press like button. Cook more five minutes. we are thanks full to you if you subscribe our channel with bell. And support us. Now add one cup of curd in it. curd have cheez in it so the water evaporates and cheez releases taste in the dish. cook on medium heat with curd in it. Until the gravy becomes thick. And in the last stage add one tablespoon of butter in the gravy. It releases its aroma and improves more taste in the gravy. I suggest you must add butter in the last stage of your cooking whatever you cook. In those dishes who needed it. Next suggestion for you is that use minimal spices in your cooking. Whatever you cook but the spice suppresses the original taste. I’ll make a video and upload it soon on Maillard reaction. We’ll see you soon on another video. Thanks for watching.