Diljit Dosanjh is again once more along with his cooking diaries, and the wait was truthfully price it. While unconventional meals pairings are taking up the Internet, Diljit has additionally stepped up his recreation. He ready a singular coconut rooster curry and shared the step-by-step strategy of the dish on his Instagram Stories. Although he encountered a number of hiccups because of the restricted elements, the singer managed to create a delicious-looking meal. “Aaj hum banane jaa rahe hain coconut chicken. Ab roz salad thodi na kha sakta hai aadmi (Today we are going to cook coconut chicken. A person can’t eat salad every day),” he mentioned whereas showcasing the chopped rooster, coconut, and a few coconut malai.  Take a glance:
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Another problem Diljit Dosanjh confronted was having fewer “shaktiyan” (powers), within the type of spices. We may spot achari aloo masala, coriander powder, cardamom, and another spices. Due to the scarcity of rooster, he included some capsicum within the combine. Diljit modified the identify of the dish to coconut capsicum rooster. In a follow-up clip, he added the chopped capsicums to the pan and sautéed them. Moving forward, he began with two tablespoons of ghee in a separate pan. Don’t miss the musical component! Next, he added some cardamom, adopted by chopped onions to the ghee.

Diljit hilariously says, “Jello (Yellow) karna hai, jello ke baad yeh mellow ho jayega.” Time to throw within the rooster. While mixing the rooster chunks with the sautéed onions, the singer wrote, “Onion more than chicken.” From the spices compartment, he added a spoonful of haldi (turmeric), inexperienced chilli, and pink chilli powder. For an additional increase of flavour, the singer emptied a bowl of chopped tomatoes into the combination. “Kisi bhi dish ko agar aap shiddat se pakao, toh puri kayenath usko pakane mein lag jati hai,” he mentioned, whereas protecting the lid of the pan for quarter-hour.
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Next, the singer added a not-so-usual component – the coconut malai – to the rooster dish. He wrote, “It’s all about quality and quantity too.” Diljit joked about how the dish appeared rather a lot like rooster salmon. To improve the flavour profile of the rooster coconut dish, he added some aloo and masala powder. But that is not all. He additionally squeezed half a lemon into the dish. “Is lemon okay with coconut?” he requested. Next, he added the sautéed capsicums to the rooster coconut gravy and introduced some vibrancy to the dish. Diljit completed off the masterpiece with a garnish of chopped coriander leaves. The dish by all means appeared lip-smackingly scrumptious.

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