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:
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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

 

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