Tasty Chicken Karahi Recipe
Introduction:
Chicken Karahi is a well known dish in all over the world but way to make it is diffrent as people use separate recipe which change the taste.
Details:
Tasty chicken Karahi Recipe, this recipe is very easy and take less time to prepare. if you want to take special taste then first of all put the only chicken in frypan and stir the spoon for 6 minutes very slowly after that further process detail is as under.
Tasty Chicken Karahi
Recipe
Cooking Time: 30 minutes
Ingredients:
1. Chicken-1 kg (cut into medium pieces)
2. Tomatoes- 4-5
medium (finely chopped or pureed)
3. Ginger- 1
Tablespoon (julienned or finely chopped)
4. Garlic- 1
Tablespoon (minced)
5. Green
chilies- 4-5 (slit lengthwise, adjust to taste)
6. Fresh coriander
(cilantro)- ¼ cup (chopped)
7. Fresh
ginger- 1-inch piece (julienned, for garnish)
8. Cooking oil or
ghee- ½ cup
9. Cumin seeds- 1
Teaspoon
10. Coriander powder-1
Teaspoon
11. Red chili
powder- 1 Teaspoon (adjust to taste)
12. Turmeric
powder- ½ Teaspoon
13. Garam masala- ½
Teaspoon
14. Salt- To taste
15. Black pepper- ½
Teaspoon (freshly crushed)
16. Lemon juice- 1
Teaspoon (optional)
17. Yogurt
(optional)- 2 Teaspoon (for extra richness
Instructions:
1. Cooking the Chicken:
Heat oil or ghee in
a karahi (or a heavy-bottomed pan) on medium heat. Add cumin seeds and
let them sizzle for a few seconds. Add ginger and garlic,
sauté for 30 seconds until fragrant. Add chicken pieces and
cook on high heat for 5-6 minutes, stirring occasionally, until the chicken turns
white.
2. Adding Spices:
Lower the heat and
add. Turmeric powder Red chili powder. Coriander powder. Salt. Mix well and cook for
2 minutes.
3. Cooking Tomatoes:
Add chopped tomatoes
(or puree) and green chilies. Cook on medium heat,
stirring occasionally, until the tomatoes break down and the oil separates
(~10-12 minutes). If using yogurt, add
it now and mix well.
4. Simmering:
Reduce heat, cover,
and let the chicken cook in the tomato gravy for 15-20 minutes until
tender. Stir occasionally to
prevent sticking.
5. Final Touches:
Sprinkle garam masala
and black pepper. Add fresh coriander
and ginger juliennes. For extra tanginess,
squeeze a bit of lemon juice. Cook uncovered for 2-3
minutes on high heat to thicken the gravy.
6. Serving Suggestions:
Garnish with more
fresh coriander and ginger. Serve hot with naan,
roti, or steamed rice. Pair with raita
(yogurt dip) or a simple salad.
