admin97 Chicken 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.
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Chicken Karahi Recipe
Chicken 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.
Servings: 4 people
Ingredients
- 1 kg Chicken
- 1 Onion medium chopped
- 2 Cup Tomatoes puree
- 1 Cup yogurt
- 1/2 Cup Oil
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tsp Salt
- 1/2 tsp Whole spices powder
- 1/2 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tbsp Coriander powder
- 1 tbsp Red chillies powder
- 1/2 tsp Fennel powder (saunf)
- 1 tbsp Lemone juice
Garnish for:
- 2 tbsp Dried fenugreek (kasuri methi)
- Coriander leaves chopped
- Green chillies
- Ginger julian cut
Instructions
- 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.
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