Why This Chicken Karahi Tastes Deeper (No Coal, No Cream) | Jiya's Patisserie & Cooking Studio |
Автор: Jiya's Patisserie & Cooking Studio
Загружено: 2026-01-02
Просмотров: 68
Описание:
Why does this Chicken Karahi taste deeper even without coal, cream, or shortcuts?
In this video, we take an authentic Pakistani Chicken Karahi and refine it using chef level techniques, not extra ingredients. The base remains traditional. Tomatoes, ginger, garlic, green chillies, and combination of low mid & high-heat frying but the flavor is built in layers, not chaos.
What makes this karahi different:
A black cardamom smoke technique that delivers depth without using coal
A green chilli oil finish added at the end for aroma first heat later.
No cream, no butter, no artificial smoke. Only controlled technique
Focus on timing, temperature, and aroma management
This is not fusion. This is not a restaurant secret. This is understanding why flavors behave the way they do.
If you’ve ever wondered why some karahis taste “older,” deeper, and more complete this video explains it.
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