Chicken Karahi

Gems Gems, January 19, 2018

Chicken Karahi

Karahi gosth or chicken karahi is a dish from Indian sub continent. It is a famous street food of Pakistan and also a notable dish of North India. Since his dish is prepared in 30 to 50 minutes this is an easy recipe. The traditional dish is prepared for later consumption. You can skip the garnishing part in the recipe in case it is used later. For immediate use after cooking garnish the meat as mentioned before start the cooking

Chicken Karahi

Chicken Karahi

Recipe of Chicken Karahi

Chicken Karahi
 
Author:
Serves: 3-4 servings
Prep time:
Cook time:
Total time:
Save Print
 
Ingredients
Main ingredients
  • One medium whole chicken aproximately 500 to 700 Grams cut in to small pieces.
  • One big onion
  • Around Half cup of Oil
  • Half cup of hung curd
  • 2 teaspoon of corriander seeds crushed or coarsely grinded
  • One and half teaspoon of cumin seeds
  • Half to ¾ teaspoon of salt
  • ¾ teaspoon of fresh ground pepper power
  • One tablespoon of ginger paste
  • One tablespoon of garlic paste
  • 4 to 5 medium tomatos chopped in to small pieces.
  • enough water may be half a cup
  • chopped cilantro leaves for garnishing
  • 4 green chilies slit lengthwise
Ingredients for Garnishing
  • One teaspoon of ginger garlic paste
  • ½ teaspoon of chilli powder
  • Half teaspoon of lemon juice
  • ½ teaspoon of salt
  • Half teaspoon of Home made vineger
  • ¼ spoon of turmeric powder
Instructions
Marinate the chicken
  1. Clean the chicken and add the ingredients for garnishing ginger garlic, chilli powder, lemon juice, salt, Home made vinegerand turmeric powder.
  2. Keep it in fridge for 3 hours before cooking.
Spicing up and cooking the chicken
  1. Take a wok and add enough oil for frying onion
  2. Toss in onion and fry till the onion until it starts browning
  3. Add chicken pieces and mix it well with onion in the wok.
  4. Now add in yogurt, coriander seeds, salt, ginger paste, garlic paste, cumin seeds, red chilli powder and pepper and mix it well
  5. Stit fry it for for 5-6 minutes in medium heat.
  6. Toss in chillies, cilantro and tomatoes and mix well
  7. Not close it with a lid and cook for another 20 minutes until the chicken is cooked properly in a low to medium flame.
  8. Once the chicken is cooked, turn the flame to high and Open the lid. Let the water evoporate.
  9. Start stiring again and you will see oil released from the curry. You can see oil around the edge of the wok.
Final stage- The Dum stage
  1. Now as garnishing add chilli as well as cilantro and keep the lid back.
  2. Cook the curry in low flame and cook for another 5 or 10 minutes.
  3. Serve it hot along with your favourite bread / Roti / Chapati

 

Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Mutton Yakhni PulaoMutton Yakhni Pulao The Yakhni of Yakhni Pulao is the mutton broth made of yoghurt and saffron. Yakhni pulao is belive to be originates in Persia. This is belived to brought to india during the reign of […]
  • Home Made Ambur Dum BiryaniHome Made Ambur Dum Biryani Ambur Dum Biryani On my visit to Ambur, a nondescript town in Tamilnadu on the Bangalore Chennai highway, I tasted one of the best biryanis in South India. The "Ambur Dum Biryani". This […]
  • Best Indian Chicken Recipes35 Best Indian Chicken Recipes – Step by Step Indian Chicken curry has a good number of fan following in western countries. Unlike their bland counterparts in west, Indian chicken dishes are well known for its spiciness as well […]
  • Guntur ChickenGuntur Chicken Curry Recipe | Chicken Curry Recipe If you like to try something new or if you are a connoisseur in food tasting and willing to think beyond the aquired taste you have been practicing from your childhood then this dish is […]
  • Duck RoastDuck Roast Serving Size of the Duck Roast : 4 Ingredients to prepare Duck Roast Duck Meat : Half kg Red Chilli  : 30 numbers deseeded Pepper :one small spoon Jeera: half small […]
  • Shashlik | The Shiesh Kabab recipeShashlik | The Shiesh Kabab recipe Shashlik or shashlyk is a type of Shiesh kabab. It is popular in Eastern and Central Europe, the Caucasus, Central Asia, the Baltic region in Northern Europe,  Afghanistan, Israel, Iran, […]
  • Ari pathiriPathiri | Pathiri recipe | Ari Pathiri recipe Pathiri is a dish from the Malabar which is made from rice flour. It can be called as rice pancake or ari-pathiri or pathil in different area of Malabar. The word "pathiri" is originated […]
  • Gajar ka Halwa | Carrot Halwa | Carrot SweetGajar ka Halwa | Carrot Halwa | Carrot Sweet Gajar ka Halwa Gajar ka Halwa or Carrot Halwa or Carrot Sweet is a popular North Indian dish. It  is  an Indian sweet dessert and it originates from the Indian subcontinent. it is also […]
  • Achari PaneerAchari Paneer | How to make Achari Paneer Paneer dishes are good if the preparation is rich and bit spicy. Achari recipe is a great paneer dish where a blend of spices mixed in slightly sour curd which give a rich taste. […]
  • Dink ladoo /Dinkache ladoo / Edible gum ladooDink ladoo /Dinkache ladoo / Edible gum ladoo How to prepare Dink ladoo Dink or Gondh (Used for making Dink Ladoo) is an edible gum sourced from the plant acacia plants. Food based on Dink or Gondh has warming properties, hence […]
  • fish pickle pada - yummyrecipes.oneshot.inFish Pada – Indian Fish Pickle Serving Size: 2-4 Ingredients: 2 kg of Mackrels Or suitable Fish like Mullet , Snapper , Barramundi , Oil & Salt Chilli powder Tumeric powder Lime […]
  • chicken with custard sauceChicken with Custard Sauce   Serving size:2-3   Ingredients:   250ml (1 cup) custard apple puree 200ml plain yoghurt (low-fat is good) 3tbsp caster sugar 8 chicken pieces (skin […]

,,,,,,