_how-to-make-lebanese-kibbeh-nayeh-amp-frakeh-raw-meat-preview-1.jpg "How To Make Lebanese Kibbeh Nayeh & Frakeh - طريقة تحضير الكبة النية والفراكة اللبنانية #RAW MEAT from lebanese raw kibbeh recipe Video Screenshot Preview 1")
Gallery_how-to-make-lebanese-kibbeh-nayeh-amp-frakeh-raw-meat-preview-3.jpg "How To Make Lebanese Kibbeh Nayeh & Frakeh - طريقة تحضير الكبة النية والفراكة اللبنانية #RAW MEAT from lebanese raw kibbeh recipe Video Screenshot Preview 3")
Gallery_how-to-make-lebanese-kibbeh-nayeh-amp-frakeh-raw-meat-preview-hqdefault.jpg "How To Make Lebanese Kibbeh Nayeh & Frakeh - طريقة تحضير الكبة النية والفراكة اللبنانية #RAW MEAT from lebanese raw kibbeh recipe Video Screenshot Preview hqdefault")
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_how-to-make-lebanese-kibbeh-nayeh-raw-meat.webp "Frida Deguise")
_raw-mango-chutney-124raw-mango-sauce.webp "This is super sauceeat not like dip<br/>Raw mango recipe so sweetyummyor different flavour")
_lebanese-kibbeh-recipe-124-easy-middle-eastern-recipes.webp "Abu's Culinary Dictionary")
_kibbe-naye-traditional-lebanese.webp "Crystal")
_georgina39s-kibbeh-nayeh.webp "The Recipe Hunters")
_baked-kibbeh-is-just-as-delicious-as-raw-kibbeh.webp "Maureen Abood")
_taste-of-punjab--authentic-punjabi-chicken-masala-made-easy.webp "Here's an easy recipe for authentic Punjabi Chicken Masala:<br/><br/>Ingredients:<br/><br/>1 kg chicken, cut into pieces<br/>3 tablespoons vegetable oil<br/>2 large onions, finely chopped<br/>2 tomatoes, pureed<br/>1 tablespoon ginger-garlic paste<br/>2 green chilies, slit<br/>1/2 cup plain yogurt<br/>1 teaspoon turmeric powder<br/>1 teaspoon red chili powder<br/>1 teaspoon garam masala<br/>1 teaspoon cumin powder<br/>1 teaspoon coriander powder<br/>1 teaspoon fenugreek leaves (kasuri methi), crushed<br/>Salt, to taste<br/>Fresh cilantro, chopped (for garnish)<br/>Instructions:<br/><br/>Heat Oil: In a large pan or kadhai, heat the vegetable oil over medium heat.<br/><br/>Sauté Onions: Add the finely chopped onions and sauté until golden brown.<br/><br/>Add Ginger-Garlic Paste: Add the ginger-garlic paste and slit green chilies. Cook for 2-3 minutes until the raw smell disappears.<br/><br/>Add Spices: Add the turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Stir well and cook for another 2 minutes.<br/><br/>Tomato Puree: Add the tomato puree and cook until the oil separates from the masala.<br/><br/>Yogurt: Lower the heat and add the yogurt, stirring continuously to prevent curdling. Cook for another 5 minutes.<br/><br/>Add Chicken: Add the chicken pieces, mixing well to coat them with the masala. Cook for 10 minutes.<br/><br/>Simmer: Add 1 cup of water, cover, and simmer on low heat for 20-25 minutes or until the chicken is cooked through.<br/><br/>Finish: Stir in the garam masala and crushed fenugreek leaves. Cook for an additional 5 minutes.<br/><br/>Garnish and Serve: Garnish with fresh cilantro and serve hot with naan, roti, or rice.<br/><br/>Enjoy your authentic Punjabi Chicken Masala!")
_how-to-make-raw-kibbeh-laura39s-kitchen.webp "Tania Chris")
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