No Onion Recipe. No fancy masala powders, No grinding needed. Sounds interesting right. Thats how simple is Chicken Karahi, but hey wait!! Lets talk about the taste.
Spicy, creamy, juicy chicken that just feels divine when gobbled with a bite of roti
I would say this dish is rich, with its tomatoey base and the fragrant and heat from green chilies and julienne ginger takes it to a new level. The chicken actually gets shallow fried with good amount of oil and throughout the process the chicken gets cooked in its own juice.
Karahi is actually named after the pan in which it was originally cooked.
Chicken 1/2 kg
Tomato 4 cut into halves
Ginger garlic paste 1 tablespoon
Green chillies 5
Pepper powder 3 teaspoon
Cumin powder 2 teaspoon
Red chilli powder 1 tablespoon
Coriander powder 2 tablespoon
Garam masala 2 teaspoon
Kasuri methi crushed 2 teaspoon
Oil 1/4 cup (3 tbsp more later)
Curd 1/2 cup ( no sour curd)
Ginger julliened 2 tablespoon
Chopped green chillies 2 teaspoon
How to Start?
In a kadai, Add 1/4 cup oil, once the oil gets hot, add the chicken and saute for 7 minutes, until the chicken releases its juice and the colour changes. Now add ginger garlic paste, green chillies and the tomatoes. Give it a quick mix and let it get cooked with a lid closed fr 3 minutes. Now open the lid, the skin of the tomatoes would be soft enough now. With the help of tong, take off the skin of the tomatoes and discard it. Mash the tomatoes and green chillies well now. Add all the powders one by one and saute well in high flame.
Add 3 tbsp of oil to the mixture and allow it to cook fr 2 minutes with a closed lid in slightly low flame. Now add the whisked curd and cook it again fr 2 minutes in a low flame. Add kasuri methi, chopped green chilles and julienne ginger finally and give a mix. Simmer for a minute until the oil oozes out.
Now make some hot rotis please!!!