How to make Murgh Jahangiri .Try this quick recipe at home. br br Watch this Masala TV video to learn how to make Murgh Jahangiri,Lucknowi Nalli Gosht and Shahi Kaju Barfi Recipes. This show of Lively Weekend with Host Kiran Khan aired on 21 September 2019. br br br If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website: br br Murgh Jahangiri Recipe:br Ingredients:br Chicken boneless 600 gmbr Tikka masala 4 tbspbr Yogurt 2 cupbr Vegetable oil 8 tbspbr Salt as requiredbr Ginger paste 12 tbspbr Garlic paste 12 tbspbr Cream 4 tbspbr Tomatoes 6br Black pepper as requiredbr Cilantro for garnishbr Method:br Wash the chicken pieces with water and pat them dry with a kitchen cloth. Now mix yogurt and tikka masala in chicken pieces. Let it marinate for about 2 hours. Chopped tomatoes.br Heat oil, in a non-stick pan over medium flame. Now, add ginger-garlic paste along with chopped tomatoes and cook till the oil starts separating.br Add the marinated chicken to the pan and mix properly. Season with salt and pepper and cook until the pieces become soft. Remove from the flame then add fresh cream.br br Mix ingredients well and transfer it to a serving dish. Garnish with fresh cilantro.br br Lucknowi Nalli Gosht :br Ingredientsbr Lamb shanks(leg) 4br Vegetable oil 4 tbspbr Cinnamon 4 sticksbr Cardamom 4 br Cloves 6br Onions sliced 3br Ginger & garlic paste 3 tbspbr Turmeric powder 1 tspbr Red chili powder 1 tbspbr Cumin powder 2 tspbr Coriander powder 2 tbspbr Yogurt 4 tbspbr Tomatoes chopped 3 br All spice powder 1 tspbr Coriander leaves 1 bunchbr Salt to tastebr Directionsbr Wash the lamb shanks and leave to drain.br Peel onions and slice finely, rinse the tomatoes, chop finely and put aside.br Heat oil in a large saucepan; add the cinnamon, cardamom, cloves and sauté for half a minute; add the sliced onions and sauté over a medium heat – stirring occasionally until golden brown.br Add the lamb shanks and cook over a high heat for five minutes, stirring constantly.br Add the ginger & garlic paste, stir well for a couple of minutes and add the turmeric, chili, cumin and coriander powders and salt, sauté for a further five minutes. Add yogurt and sauté for a further 5 minutes over a high heat.br Add the chopped tomato, stir and allow to simmer for 5 minutes or until the oil separates from the masala.br Add enough hot water to cover the shanks and bring to the boil, cover with a lid, simmer and cook until the lamb is cooked (approximately 1 hour). Take the dish of the heat and gently remove the shanks (using a pair of tongs) and strain the cooking liquid.br Cook the strained liquid for a further 10 minutes or until reduced to the desired consistency and checkadd seasoning.br Finally, add the cooked shanks back into the sauce, cover and simmer for a further 15 minutes.