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Chicken Karahi Recipe

Chicken Karahi Recipe

Jan 05, 2021

Recipe Details:

Chicken karahi or kadhai chicken, (known as chicken gosht karahi when served with naan, salad, chutney and drinks if you want to add then it tastes yummy), is a dish from the Indian subcontinent noted for its hot taste, it is remarkable in North Indian and Pakistani food.


  • PREP TIME: 10 mins
COOK TIME: 25 mins TOTAL TIME: 35 mins
  • COURSE: Main Course
CUISINE: Pakistani SERVINGS: 6


INGREDIENTS:
 

  • 1/2 cup oil or ghee
  • 550g karahi chicken boti
  • 600g tomatoes, finely separated
  • 1 bulb garlic, minced
  • 2 tbsp ginger, minced
  • 2 tsp salt, or to taste 
  • 2 tsp paprika/Kashmiri red stew
  • 1.5 tsp crushed dull pepper
  • 1 tsp stew chips
  • 0.5 tsp cumin powder
  • 0.5 tsp coriander powder
  • 1tsp kalonji (dull seed, optional)
  • 2 green chillis, cut into two halves longwise
  • 0.5 pack coriander, hacked
  • 1/4 cup ginger cut into matchstick pieces
  • INSTRUCTIONS:

    • Heat up your oil in a karahi dish, pot, strong metal skillet, or any holder fitting for container burning, sparing the fire on high for the entire range.
    • Add the chicken to the pot. Fry this, blending continually until the chicken starts to develop a shading.
    • Include the minced ginger and garlic. Give this a fry close to the chicken, again mix it continually, and keep that in mind that nothing gets mixed. Keep on frying this until the natural smell of the ginger and garlic starts to blur.
    • Include all the severed tomatoes and flavors. Blend in and allow this to cook on high heat, blending to ensure nothing gets at the lower part of the dish.
    • Continue cooking this mixture for around 20 minutes. The oil will be separated, the tomatoes will thicken and begin to cover the chicken, and you will see openings begin to arise in the sauce. The chicken should be cooked through at this point.
    • Include the coriander and green chilis, blend in, turn the glow down to the low fire and allow everything to stew together for 5 minutes without putting the top on.
    • Present with the matchstick-cut ginger and additional coriander/green bean stew whenever needed

      NOTES

      If your chicken hasn't cooked through, you can put the cover on and stew everything on low heat for a few additional minutes.

      If you are not satisfied with this serving, then stop after stage 5. Proceed with stage 6 when you are essentially going to serve. 

      1/2-1 tsp garam masala powder can moreover be included near to the coriander on the other hand. I'd propose making the garam masala new at home for ideal flavor and fragrance. 

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