Chicken karahi
Course: MainCuisine: Indian, PakistaniDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
360
kcalTotal time
1
hour10
minutesChicken karahi is a dish from the Indian subcontinent noted for its fiery taste; it is prominent in North Indian and Pakistani cooking. The Pakistani adaptation doesn’t have peppers or onions though the North Indian rendition utilizes capsicum. The dish is set up in a karahi.it so popular in pakistan.
Ingredients
Chicken 1 kg
Onion 1 medium chopped
Tomatoes puree 2 cup
yogurt 1 cup
Oil 1/2 cup
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Salt 1 tsp
Whole spices powder 1/2 tsp
Turmeric powder 1/2 tsp
Cumin powder 1 tsp
Coriander powder 1 tbsp
Red chillies powder 1 tbsp
Fennel powder (saunf) 1/2 tsp
Lemone juice 1 tbsp
Garnish for:
Dried fenugreek (kasuri methi) 2 tbsp
Coriander leaves chopped
Green chillies
Ginger julian cut
Directions
- Take a pot add oil and add chopped onions and fry for 3 minutes until oil is translucent.
- Add the chicken fry this stirring constantly until the chicken begin to take on a golden colour in both side.and then add ginger,garlic paste and tomatoes puree and cook 5 minutes.
- Now add salt,cumin powder,coriander powder,turmeric powder,red chillies powder,whole spices powder,fennel powder and lemone juice and cook 3 minutes until oil is separates and the colour of puree darken.
- Add beaten yogurt and mix well and cook on medium flame until the chicken is soft and tender water is dry and the oil forms a separate layer on top.
- Now sprinkle the dried fenugreek leaves and julian ginger.
- Chicken karahi is ready.
- Serve with roti.
