Seafood chowder Recipe | Mehboob’s Kitchen | Chef Mehboob Khan

Method:
In a pan heat butter fry garlic and onion for a min , now add all sea foods and fry for 5 min , now remove meat and chop and set aside , now in the same pan add potatoes and stock cook on low flame till potatoes tender , now add milk and cream cook for 5 min , now grind make paste , now add seafood and salt cook a min and sprinkle parsley and serve .

Method:
Take 4 cup water in a wok along with 1 kg chicken boti leg, 1 small onion, ginger, garlic, cinnamon stick, coriander seeds and salt to make stock. Boil it and after 5-10 minutes take out the meat and drain the stock. Now take 1 cup oil in a wok, and fry chopped onions till golden brown. Take them out in a tissue paper make it dry and crisp. Now add the meat in that oil. Blend 1 cup yogurt and onion together in a blender. When the water in the meat dries add in the blended mixture and add 8 chopped red chilies, 1 tbsp chopped ginger garlic, 1 tsp white cumin seeds, 1 tbsp coriander seeds, 1 tsp black pepper and 4 green chilies. Then add in some salt and stock. Cook it on a low flame. Add ½ tbsp when the oil separates and cook it for 10 minutes on a low flame. Serve Dahi

Method :